Wednesday, March 16, 2011

Ceviche!

I have been the worst food blogger lately!!! I have been cooking and eating regularly and even taking some great photos I just have been so sick of the computer and my dark basement that I haven't posted anything in forever. I will correct that um...later but for now a picture of the most recent Daring Cook Challenge:

Ceviche. Delicious.



Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.






Monday, January 31, 2011

Bull And Oyster Roast

I haven't been to one of this type funtions in a really long time. I had never heard of them before I moved to Baltimore.

Food, drinking, food, dancing, food, games and more food all organized to raise money! It's a great idea. The problem is I love food and I have no restraint I will usually eat till I am sick. I mean that is what I am paying for right?

This time just for the sake of documenting it I attended a bull roast with the in-laws who attend these type of functions regularly. My goal was to try a little of everything but there was way too much food available.

# 58. Go to a bull/oyster roast or crab/shrimp feast at any number of Baltimore venues as long as you go to at least one at a V.F.W. hall, fire hall, state park, etc.

 


Friday, January 14, 2011

Cassoulet

This month's Daring challenge was to cook a traditional french cassoulet. Immediately after reviewing the instructions I was excited about completing the challenge! I decided that I would make it for our New Year's Eve dinner.


The challenge as usual offered several delicious looking options but after reading over the ingredients I knew which one I had to choose.

I had to choose the most difficult and time intensive recipe. The Anthony Bourdain recipe. What can I say I'm not intimidated by little things like a five day total process!

The process was supposed to be spread out over five days but but immediately things started working against me. The original plan had been to go to the store the Sunday before New Years so that I could do the duck confit early. That would make the process even simpler. Well the hubby and I were sick and just couldn't drag ourselves to the local Whole Foods that weekend so I was forced to cut a few corners and cram it all in three days.


Tuesday, January 11, 2011

Bacon Marmalade

Bacon Marmalade...Bacon Jam...either way it is delicious.

But let me start by saying that this is not part of the new clean living program, but knowing that it would be the last time I could indulge for awhile I had to make some for New Year's Eve.


Monday, January 10, 2011

Clean Eating WK 1

It's true just like everyone else I started a new diet and exercise program for 2011.

My Hubby, the health-nut is in charge of deciding what I can and cannot eat and how much time I should be spending at the gym.

The first week was a struggle. And as I type this I am pretty much sore all over. I guess that means it's working.

Anyway, the hubby was kind enough to actually cook for me for the first week of this "lifestyle change."

Witness below the torture. Starting with the egg white, spinach and tomato omelet. My complaint would be the fact the the hubby has also decided that salt is not allowed.

                                     

For lunch I had grilled chicken breast and broccoli. This actually wasn't too bad for the first 2 or three days then it got a little ridiculous.



Dinner is a grilled streak with broccoli. Also not so bad at first.


I had a little talk with the hubby that went a little something like this.

This is why diets fail. No flavor, no variety and for god's sake use some seasoning OK salt is not allowed I get it but use some garlic or cilantro. 

Needless to say I will be doing my own cooking for week two. Actually today is day 1 of week 2 and I am a much happier girl. I will update you all soon.

Thursday, January 6, 2011

Olive Garden Zuppa Toscanna Soup (my version)

Sometimes things just work out for me. I want to make apple pie someone gives me a bag of apples...I am craving Olive Garden's Zuppa Toscanna soup and someone gives me a bag of Kale. I am just lucky like that. I am waiting for it to translate into lottery winnings.


Wednesday, January 5, 2011

Samos

If you are looking for good food, don't mind a cash only policy and aren't too concerned about a long wait you should definitely go to Samos and try #66 from the 100 list.


#66 Eat a "Tour of Samos" at Samos in Greektown (Greek salad, tzatziki and pita, kalamari, spinach pie, chicken souvlaki, dolmades, lamb chops, garlic shrimp, gyro & roasted potatoes).

I was really glad that I went with a bunch of friends 95% of which do not get grumpy when they are hungry. The wait was outrageous but I the food when it finally came was delicious. The whole gulf red snapper, broiled with olive oil, lemon, and herbs was pretty amazing according to all those who tried it.

The tour of Samos is recommended for two people so my friend Tracy and I had the tour. 

We started with salads, pita bread and tzatziki.


 Next came the kalamari, spinach pie, dolmades & garlic shrimp.



(Not much that I could do with a plate full of brown and dull green stuff. No garnish whatsoever was provided.)

Finally the chicken souvlaki, lamb chops, gyro & roasted potatoes. By this time I was pretty full and I felt no guilt in not eating the chicken or the potatoes after just a taste. The Gyro isn't what I was expecting and I still prefer the gyro I had one late night at Sip N Bite. The lab chops were a different story. I had to polish those off.  
 
(Another plate of brown)

Great friends and great food made it a fun night.


Sunday, December 19, 2010

Chocolate and Pretzel M&M Cookies

This is my favorite chocolate chip cookie recipe!! Not too soft not too crunchy and delicious then as an added bonus you add the pretzel M&M's and sea salt. Amazing!


The only change that I made to the recipe is that I didn't mix the M&M's into the batter because the candy coating ended up all smeared. Instead I made my little dough balls and squeezed three M&M's on each one. As you can see the cookies spread quite a bit so make sure you leave plenty of space.

Wednesday, December 15, 2010

Poached to Perfection

Yay! This is my first post using my new camera! I still have a lot to learn but I am excited that I can finally take pictures in my house after 3:00 PM.

This month's Daring Cooks challenge was mainly about poaching and it included three recipes to choose from: Eggs Benedict, Oeufs en Meurette & Homemade Sundried Tomato & Pine Nut Seitan Sausages.

Maybe the Eggs Benedict sounds boring and unoriginal next to the other two choices but I had just about everything I needed and I had never before poached an egg. There may have been an attempt 9 years ago but since it ended terribly I prefer to pretend that it never happened.


Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

Sunday, November 14, 2010

Chocolate Souffle

I have never made a souffle before actually I have never even eaten a souffle before. For the Daring Cooks Challenge I was given a few recipes to choose from or I could even find my own recipe but the hubby and the little boy both voted for the chocolate. I I spent one afternoon baking chocolate souffle's while the hubby was at a football game and the six year old was running around bouncing off the furniture.




"A soufflé is a very sexy pudding. It has to be light, not taste too eggy, be crisp on top and slightly moist in the centre and for any good soufflé, the only way is up". - Gordon Ramsey



With no real basis for comparison I think that they worked out pretty well. They didn't rise evenly but they were light, airy, delicious and of course sexy.