So this week has been absolutely crazy. Fun fact that I learned. Yes you can count on coffee (a lot of it though) to keep you running on 4 hours sleep. While I haven’t had time to cook anything fancy up, I’ve been making these bites all week. Really good! The unusual combination of the creamy gorgonzola and sweet honey is simply unbelievable. Thank you Giada De Laurentiis for introducing this into my life. The coffee breaks have become a lot more pleasant.
Ingredients: Baguette Bread, Gorgonzola Cheese (make sure that it’s not the crumbled type), olive oil and honey.
Preheat the oven to 400.
Begin by slicing the baguette thinly.
Place on a baking sheet and drizzle with olive oil. Throw into the oven for 7 to 10 minutes or until the bread becomes golden. Take out of the oven and arrange the gorgonzola on each piece of bread.
Drizzle each toast with a little bit of honey.
Giada served her bruschetta’s right away but I throw mine in the oven for another minutes. Delicious!
One can’t help but love Paula Deen when watching her cook. Maybe it’s her southern accent or just the way that she talks about food, but I love watching her cook. This potato soup is divine. I didn’t add the shrimp (grocery day is Monday) and it still tasted delicious. On a cold rainy night, we all need a little Paula Deen in our kitchen.
Ingredients: 1/2 stick butter, 1 small onion, 2 medium carrots, 2 tablespoons all-purpose flour, 7-8 medium russet potatoes, 4 cups milk (I used 2%), 2 chicken bouillon cubes dissolved in 1/2 cup hot milk, 1 cup half-and-half, bacon for garnish, grated Cheddar for garnish, green onions for garnish, salt and pepper to season
Melt the butter in a saucepan (4-quart) on medium heat. Dice the peeled potatoes, onions and carrots making them around the same size. Add the carrots and onions to the saucepan and sautee in butter for 5 minutes.
Add the flour and whisk in. Cook for about a minute.
Add the potatoes, milk and dissolved bouillon cubes.
Cook for 30 minutes (in the actual recipe it said 15 but when I was cooking the potatoes were definitely still not ready), or until the potatoes are very tender and some of them have begun to break into mush. Add half-and-half, salt, and pepper.
In the meantime chop up some fresh green onions, grate some cheddar cheese and fry up some bacon. Garnish with all once the soup is ready and served. Of course in the Paula Deen style, from my kitchen to yours.
Filed under Soup, Vegetarian
I love books. Aside from being a literature junkie (Hemingway and Fitzgerald are my weapons of choice), I love cookbooks. The sticky pages, the stains from the years of use… that all constitutes a good cookbook in my library.I have recently finished “Kitchen Confidential” by Anthony Bourdain (yes, shame on me that I have not read it till now) and it was great. To quote my friend Emily, “Aside from being the only chain smoker I have ever considered sexy, Tony is sarcastic snark oozing without once losing that serious vibe that makes him so darn amazing”. Bing Bing, so true. His culinary tales are shocking and hysterical at the same time. I could not tear myself from this book.
I have also began devouring “Cleaving” by Julie Powell, the author of Julie & Julia. I have no much to say as I just started reading it but I was a fan of Julie & Julia (both book and movie). Powell’s style of writing is very vivid and yet easy to read.I heard both bad and great things about it and so I am keeping an open mind.
Next on my food reading list is the memoir “Lunch in Paris: A Love Story, with Recipes” by Elizabeth Bard. The plot sounds absolutely adorable and very Julia Childs like (a journalist goes to France to be with her french husband and in process learns and discovers the art of french cooking) and the recipes, which I managed to get a peak at while at Borders, look amazing. I am just waiting for it to come out in paperback so that I could buy it.
The other book that I am really excited to read is “Miss Dahl’s voluptuous delights” by Sophie Dahl. A former supermodel and Roald Dahl’s granddaughter, Sophie Dahl features her favorite recipes around the four seasons and the freshest ingredients along with personal stories and thoughts on food. With such an adorable cover photo and the cute pink background, yes I am going to judge this book by its cover.
These books…simply to drool for.
Rachel Ray’s recipes have been making way to my kitchen a lot lately. I guess I am always in the gym at the time when “30 minute meals” is on. Yes I am one of those people who watches Food Network while running on the treadmill. It gives me some sadistic delight in watching fatty and delicious food being made while trying to lose all those calories that refuse to leave.
This recipe is an interesting take on chicken cordon bleu. The chicken is stuffed with blue cheese instead of swiss and the bacon is wrapped around the chicken instead of the ham that is supposed to be inside. I thought I should give this a try.
Ingredients: 4 boneless chicken breasts (I tried to select thicker pieces so that they hold the stuffing), 4 oz crumbled blue cheese, handful baby spinach leaves, handful arugula leaves (I used a salad mix that had arugula inside it), 4 bacon slices,1 clove of garlic, salt and pepper to season
Preheat oven to 400
Chop the baby spinach.
Chop the arugula and add to a bowl with the spinach. Add the blue cheese.
Add 1 crushed clove of garlic, salt and pepper. Mix together.
Take out the chicken breast. Cut into the thick end of the chicken breast and make an incision all the way down. Loosen the incision with your fingers.
Stuff the chicken with the greens and blue cheese all the way down. Use the back of the spatula or your fingers. Next wrap 1 bacon piece around each breast covering it fully. I have 2 wrapped around each breast since Anna is on a diet.
Throw the chicken into the oven for 20 to 30 minutes.
Absolutely delicious. After this meal though I am heading to the gym. What a vicious circle.
So I am going to a basketball game this week. For people who know me, I am shocked as much as you are. For those who don’t, the most sports involved that I get is when Adidas by Stella McCartney is having a sale. The boyfriend is a fan of the Denver Nuggets and so this Wednesday we are going to see them play the Celtics. I even get brownie points for no longer thinking that Denver Nuggets is a brand of chicken nuggets (did I mention that I know nothing about sports?). Anyway having said that, this week I had this weird craving for junk food. And what could be better than some homemade Chicken Nuggets? Just need to make sure that I don’t scream “Go Chicken Nuggets” during the game.
Ingredients: 3 chicken breasts, 3 eggs, panko crumbs, flour, oil for frying
Cut the chicken breasts into desirable strips or pieces.
Lay out 3 bowls. 1 with panko crumbs, 1 with flour and 1 with slightly beaten eggs. Begin by dipping the chicken piece into the flour.
Next dip the chicken into the egg.
Next dip the piece in guess what?Panko (it’s just so much better than regular breadcrumbs)
After panko, dip the chicken again into egg and then again Panko. This adds extra crispiness to the chicken.
Fry the chicken in a skillet and enjoy!
Chocoholics, your time has come. By the request of many friends, I am posting this recipe. These truffles are a success at almost any party that I bring them to. I found this recipe at epicurious back in february (I made them for Valentine’s Day) and since then have been abusing it for any event that I need to bring food for. These truffles are an absolute hit with everyone and require only 4 ingredients.
Ingredients: 1 package of Oreos (1lb), 1 package cream cheese (8oz), 1 cup heavy cream, 1 cup of chocolate chips of your choice
Begin by crushing 6 Oreo cookies with a rolling pin. Make sure to leave the cream between the cookies.
Place in a bowl and put away till the last step. Crush the remainder of the cookies and place in a different bowl. Add cream cheese to the bowl (with more crushed Oreos) and mix together.
Even though there is a spoon in the photo, I prefer to use my hands to combine the cream cheese and cookies. It just turns out better in my opinion.
Next roll the cookie mixture into balls. Some recipes suggest 1 inch diameter but I really just eye it.
Leave the truffles on the baking sheet or any flat surface large enough to hold the truffles. Meanwhile allow the cream to come to a boil on medium heat. Add the chocolate chips.
Whisk from the center of the mixture until the chocolate and the cream have combined into one.
Once the ganache is cooled (I usually give it 20 to 30 minutes), using 2 forks, dip each truffle ball into the ganache letting the excess drip off. Place back on the baking sheet.
When all are dipped, sprinkle the remaining 6 crushed cookies over the truffles (I also added sprinkles).
Let the truffles cool in the fridge for at least 30 minutes and they are ready to amaze the crowd. It’s amazing how simple it’s to make them. Enjoy.
So after my last blender has died on me (refer to falafel fail), I have been blenderless and very sad. Finally I ordered a new, and not just any, but a new KitchenAid blender. It’s also red and very very fiery. To celebrate this wonderful( and expensive event) I am inviting my favorite girls to my house on Friday night to test the blender out and make margaritas and daiquiris. I already predict no fails there. Next on the purchase list: KitchenAid 7 cup food processor.