This is one of my favorite meals to make. It's delicious, vegetarian friendly (with vegetarian stock), and filling. It's also super pretty because of all the different colors in it.
Recipe to come...
Tuesday, October 19, 2010
Thursday, February 25, 2010
Is Your Fridge Dirty?
http://online.wsj.com/article/SB10001424052748703503804575083453336699386.html
This article is pretty crazy!! My fridge at home was definitely never cleaned... maybe once a year. Leftovers got lost and quickly turned moldy, we would buy things and forget about them in the clutter, and fitting new groceries was a crazy game of tetris. Honestly I love organization, so I hope this doesn't happen to me when I get my own house and kitchen. I do like the new ideas that are incorporated into the design of fridges. It's really sort of amazing that something that started out so simple -a box for keeping perishable items cold- evolved into something not only incredibly functional, but beautiful as well. Take a look at the article; it's an interesting read.
-L
This article is pretty crazy!! My fridge at home was definitely never cleaned... maybe once a year. Leftovers got lost and quickly turned moldy, we would buy things and forget about them in the clutter, and fitting new groceries was a crazy game of tetris. Honestly I love organization, so I hope this doesn't happen to me when I get my own house and kitchen. I do like the new ideas that are incorporated into the design of fridges. It's really sort of amazing that something that started out so simple -a box for keeping perishable items cold- evolved into something not only incredibly functional, but beautiful as well. Take a look at the article; it's an interesting read.
-L
Monday, February 15, 2010
Happy... I love you day!
I'm a little late for a Valentine's Day post (not because I was out having fun on Valentine's day, trust me. However, I am a fan of doing things for the people you love spontaneously and for no reason at all. It doesn't need to be Valentine's Day to bring home flowers, or cook a special meal, or go see a movie or write each other love letters. So in that spirit, how about cooking a meal with (or for) your sweetheart? It is well known that certain foods are aphrodisiacs and therefore a good choice for cooking a romantic meal. Here is a simple (after all, part of the fun is spending time with your significant other, so prep/cleanup time in the kitchen wouldn't be much fun!) meal perfect for a quiet night in together. And in this economy, who needs expensive dinners out?
1st Course: Arugula salad- arugula. avocado. dried cranberries. lump crab. ginger dressing.
2nd Course: French bread crostini- french bread. goat cheese. proscuitto. sliced fig.
3rd Course: Salmon- salmon. mango chutney.
4th Course: Steamed Asparagus- asparagus. butter. sea salt. cracked pepper.
5th Course: Banana Foster- Banana. rum. brown sugar. butter.
And of course, coffee to top it all off (or, my boyfriend and my favorite, green tea)
Enjoy!
Laura
1st Course: Arugula salad- arugula. avocado. dried cranberries. lump crab. ginger dressing.
2nd Course: French bread crostini- french bread. goat cheese. proscuitto. sliced fig.
3rd Course: Salmon- salmon. mango chutney.
4th Course: Steamed Asparagus- asparagus. butter. sea salt. cracked pepper.
5th Course: Banana Foster- Banana. rum. brown sugar. butter.
And of course, coffee to top it all off (or, my boyfriend and my favorite, green tea)
Enjoy!
Laura
Friday, February 5, 2010
Dinner in the Sky!
Worst. Commitment. Ever. Not only did I pick a terrible time to start a blog (finals week... ouch), but I barely touched my computer over winter break. I've been back at school for 3 weeks now, and I've worked almost 70 hours since. So maybe you can forgive my utter lack of attention to this blog. I will attempt to post at least if not more than once a week. They definitely will not all be recipes, since I don't exactly have a wonderful kitchen setup in this dorm, but hopefully they will still be interesting. How's this for cool?
http://dinnerinthesky.com/
You can rent these contraptions for up to 8 hours, dangling 50 meters in the air while eating and watching the food prepared in front of you. The food looks great, and I imagine the views are spectacular. What a way to watch fireworks! Probably not the best option for those scared of heights, but I wouldn't mind giving it a try. Imagine the possibilities... as long as there is a place to secure the crane, it can become a dinner location! (With the owner's permission in the case of a historical site, etc). You can also have a smaller, second platform for an extra cost, where you might have a piano playing or a display. Neat. Check it out at the link! Would you do it?
-Laura
http://dinnerinthesky.com/
You can rent these contraptions for up to 8 hours, dangling 50 meters in the air while eating and watching the food prepared in front of you. The food looks great, and I imagine the views are spectacular. What a way to watch fireworks! Probably not the best option for those scared of heights, but I wouldn't mind giving it a try. Imagine the possibilities... as long as there is a place to secure the crane, it can become a dinner location! (With the owner's permission in the case of a historical site, etc). You can also have a smaller, second platform for an extra cost, where you might have a piano playing or a display. Neat. Check it out at the link! Would you do it?
-Laura
Tuesday, December 15, 2009
Rain rain, go away
I suppose I asked for this constant drizzle when I decided to go to school in Seattle, but it still bums me out every time. The sky is gray-white. No variation; no hint of sunlight or clouds or anything beyond the stifling layer of fogginess. It's a downer, that's for sure. I like to stay cooped up on days like this, reading, writing, maybe working on homework or watching tv. Possibly sleeping. If I had the opportunity, it would also be the perfect time to try out a new recipe or enjoy an old favorite. The following recipe is ideal for cold, rainy days. It takes a little bit of patience to make and clean up, but the end result is completely worth it. The only way I can describe these little spheres of heaven is that it is like taking the inside of a spinach ricotta ravioli, shaping it into a ball, and boiling it until it becomes light and fluffy and delectable. I first experienced these at a restaurant in Philadelphia: Osteria. It is one of the best (if not the best) authentic Italian food I have ever had in the United States. I will do a review in a later post. It took a bit of practice and tampering with ingredients, but I finally have a recipe that I am satisfied with. If you ever want to try something new, try this recipe. It is a great appetizer and completely delicious. I find the Gnudi tastes better if you sing while making it.
Spinach-Ricotta Gnudi
Ingredients
1 (30 oz) container ricotta
Microwave the frozen spinach until it defrosted. After letting it sit, squeeze as much moisture out of the spinach as you can. Leave the spinach out on a drying rack for about an hour before use. If there is any excess water in the spinach, the resulting Gnudi will be soggy.
Spinach-Ricotta Gnudi
Ingredients
1 (30 oz) container ricotta
7 oz frozen spinach
5 oz g all-purpose flour
1 egg
1/4 C butter
pinch nutmeg
large pinch sea salt
Directions
Boil a large pot of pasta water (water with salt). Once it comes to a full boil, bring it down to a steady simmer. Combine the ricotta, spinach, egg, salt and nutmeg in a bowl. Roll balls approximately the size of a one-inch bouncy ball; coat in flour. Gently place the Gnudi one ball at a time into the pot; do not overcrowd. When the Gnudi floats to the top, let them stay there for about 25 seconds, then take them out with a slotted spoon and place on a plate to dry.
While the Gnudi is drying, brown ¼ cup of butter. To achieve this, place the butter in a skillet and let melt until it becomes a brownish color. Do not let the butter burn. Grate 1 cup of Parmesan cheese.
Place the Gnudi into a baking dish and drizzle with brown butter, then sprinkle with Parmesan. Keep in a slightly warm oven until ready to eat.
Enjoy this recipe!! If you try any variations on it, have problems, found solutions, etc, I would love to hear about it. Happy eating.
Laura
Monday, December 14, 2009
My Life Story in a Post
For my first real post, I would like to give you a better idea of who I am and my history with food.
I grew up in a home where we had family meals almost every night. Even as a young child I would often help my mom in the kitchen, shucking corn or perhaps stirring soup. I distinctly remember that I was not allowed to use the stove, oven, toaster, or microwave without one of my parents present. When making food for myself, this limited my options a bit. I have 3 other siblings, 2 older, and 1 younger. We were all very close. We used to hold "surprise brunches" for my parents: we would make up elaborate fruit plates (although my mom hated fruit); cut toast into triangles and stack them like a log cabin, fill the granite-top buffet next to our dining room table with boxes of cereal; run barefoot outside in the dewy grass to cut flowers from our garden for the centerpiece. There was divider that hung from the ceiling that could pushed to one side or pulled shut to hide the dining room. We would close this and wait for our parents to come upstairs, most likely already awake and waiting until the clang of plates and pitchers quieted until all that could be heard was the muffled giggling of excited children. I remember one time I wanted to make oatmeal, but since we couldn't use any of the appliances, I simply poured lukewarm water into the oats, which floated on top like the water skeeters we would catch in our creek during the summertime. My mom tried to microwave the oatmeal, but I wouldn't let her touch mine. Inevitably it was she who was left with the half full plates of food, cluttered table, and the centerpiece of flowers full of tiny ants. But she did not discourage our fun.
I remember clearly the first time I used a knife. I didn't have permission, but I wanted to cut an orange... or what it a grapefruit? I cut my hand open, and I remember it wouldn't stop bleeding for the rest of the day. I kept it hidden from my mom because I was afraid of getting in trouble. It wouldn't be the first time I cut my hand with a knife. The second time I was about 8. My parents were still asleep and I was upstairs with my little brother, making a surprise breakfast for my older brother who had come home from boarding school. I was cutting a frozen coffee cake with a long serrated knife, holding it up and down with the blade facing my palm. What can I say? I slipped. 8 years old; I did not have much experience with proper cutting technique. I ended up with 9 stitches and a bag around my hand for my school's annual pool party. I wish I could say that was the last time I cut myself, but even professionals make mistakes, and I have acquired several dings and cuts over the years.
The summer between my Junior and Senior year at High School, I interned at a restaurant in Philadelphia through the Julian Krinsky program. I stayed with approximately 50 other interns all placed in different career internships. I was only culinary intern in the program. The restaurant I interned at I did not have a choice in, but it was the most positive and enlightening experience I have ever had in cooking. The restaurant was 333 Belrose bar and grille. It was a cute, classy, upscale place, with 8 dollar soups and 30 dollar entrees. I worked mostly in prep for the first week. You better believe I can julienne vegetables like nobody's business. I also was given the opportunity to work pantry, which meant I worked during the lunch rush on sandwiches, appetizers, and desserts. I learned how to make the best calamari on the main line, and a chicken sandwich I fell in love with at first bite. The kitchen was all men, which was... interesting to say the least. They were all great guys, and I came out of it with some spanish cusswords, a crush, and 20$ won from a bet. This is not to say that my experience was all wonderful. I believe it was all useful, but it made me realize I did not want to become a chef. I woke up every morning at 6:00 am, and didn't get back "home" until about 5:30 pm. Most of the days were filled with repetitious prep work, and it was less about creating than I hoped it would be. I didn't want to have my days filled with that and come home not wanting to cook dinner. To become a chef, I think you have to absolutely love every aspect of what that means. I still think it would be fun to be a food critic, or the editor of a food magazine, but those are far away for me.
The next year I was a senior, and as a requirement to graduate had to complete a project. I think I worked harder than anybody else. My project was to create a cookbook. I chose a theme, picked basic recipes, experimented with them, created some from scratch, arranged the food, photographed it, photoshopped it, put it all together in a powerpoint mockup, and researched what it would take to self publish. I still hope to publish my book someday, if only to have a hard copy for myself, but it isn't done yet. It was extraordinarily fun and difficult at the same time, but I had the support of my family and friends, which meant more to me that can be expressed. Towards the end of the year I held a giant dinner party at my house. 23 people crowded around my dining room table, both leaves inserted, more than a dozen folding chairs, and nobody sitting who was not touching somebody else. It was a sight to see. Mismatched plates, cups used as bowls, and my moms wedding silverware- the only flatware in the house with enough of everything. The menu was as follows:
It was extremely stressful, but by the time all the food was out and everyone was seated, we had a great time. I have hosted much, much smaller dinner parties -if you can call them that- at my house before. I enjoy cooking for other people and seeing their reactions to the food, whether it is something they have never tried before, something they thought they wouldn't like, or an old favorite. At my senior project dinner party, I single-handedly converted 3 people who had previously not liked meatloaf with mine.
I finished the project with an A, and although I buttered my teachers up with some brandy snaps beforehand, I truly believe I deserved it for all the work I did and everything I learned. I was able to explore my many different interests, and I look forward to continuing my research and cooking with this blog as a motivator and journal.
Thanks for listening, happy eating.
Laura
I grew up in a home where we had family meals almost every night. Even as a young child I would often help my mom in the kitchen, shucking corn or perhaps stirring soup. I distinctly remember that I was not allowed to use the stove, oven, toaster, or microwave without one of my parents present. When making food for myself, this limited my options a bit. I have 3 other siblings, 2 older, and 1 younger. We were all very close. We used to hold "surprise brunches" for my parents: we would make up elaborate fruit plates (although my mom hated fruit); cut toast into triangles and stack them like a log cabin, fill the granite-top buffet next to our dining room table with boxes of cereal; run barefoot outside in the dewy grass to cut flowers from our garden for the centerpiece. There was divider that hung from the ceiling that could pushed to one side or pulled shut to hide the dining room. We would close this and wait for our parents to come upstairs, most likely already awake and waiting until the clang of plates and pitchers quieted until all that could be heard was the muffled giggling of excited children. I remember one time I wanted to make oatmeal, but since we couldn't use any of the appliances, I simply poured lukewarm water into the oats, which floated on top like the water skeeters we would catch in our creek during the summertime. My mom tried to microwave the oatmeal, but I wouldn't let her touch mine. Inevitably it was she who was left with the half full plates of food, cluttered table, and the centerpiece of flowers full of tiny ants. But she did not discourage our fun.I remember clearly the first time I used a knife. I didn't have permission, but I wanted to cut an orange... or what it a grapefruit? I cut my hand open, and I remember it wouldn't stop bleeding for the rest of the day. I kept it hidden from my mom because I was afraid of getting in trouble. It wouldn't be the first time I cut my hand with a knife. The second time I was about 8. My parents were still asleep and I was upstairs with my little brother, making a surprise breakfast for my older brother who had come home from boarding school. I was cutting a frozen coffee cake with a long serrated knife, holding it up and down with the blade facing my palm. What can I say? I slipped. 8 years old; I did not have much experience with proper cutting technique. I ended up with 9 stitches and a bag around my hand for my school's annual pool party. I wish I could say that was the last time I cut myself, but even professionals make mistakes, and I have acquired several dings and cuts over the years.
The summer between my Junior and Senior year at High School, I interned at a restaurant in Philadelphia through the Julian Krinsky program. I stayed with approximately 50 other interns all placed in different career internships. I was only culinary intern in the program. The restaurant I interned at I did not have a choice in, but it was the most positive and enlightening experience I have ever had in cooking. The restaurant was 333 Belrose bar and grille. It was a cute, classy, upscale place, with 8 dollar soups and 30 dollar entrees. I worked mostly in prep for the first week. You better believe I can julienne vegetables like nobody's business. I also was given the opportunity to work pantry, which meant I worked during the lunch rush on sandwiches, appetizers, and desserts. I learned how to make the best calamari on the main line, and a chicken sandwich I fell in love with at first bite. The kitchen was all men, which was... interesting to say the least. They were all great guys, and I came out of it with some spanish cusswords, a crush, and 20$ won from a bet. This is not to say that my experience was all wonderful. I believe it was all useful, but it made me realize I did not want to become a chef. I woke up every morning at 6:00 am, and didn't get back "home" until about 5:30 pm. Most of the days were filled with repetitious prep work, and it was less about creating than I hoped it would be. I didn't want to have my days filled with that and come home not wanting to cook dinner. To become a chef, I think you have to absolutely love every aspect of what that means. I still think it would be fun to be a food critic, or the editor of a food magazine, but those are far away for me.
The next year I was a senior, and as a requirement to graduate had to complete a project. I think I worked harder than anybody else. My project was to create a cookbook. I chose a theme, picked basic recipes, experimented with them, created some from scratch, arranged the food, photographed it, photoshopped it, put it all together in a powerpoint mockup, and researched what it would take to self publish. I still hope to publish my book someday, if only to have a hard copy for myself, but it isn't done yet. It was extraordinarily fun and difficult at the same time, but I had the support of my family and friends, which meant more to me that can be expressed. Towards the end of the year I held a giant dinner party at my house. 23 people crowded around my dining room table, both leaves inserted, more than a dozen folding chairs, and nobody sitting who was not touching somebody else. It was a sight to see. Mismatched plates, cups used as bowls, and my moms wedding silverware- the only flatware in the house with enough of everything. The menu was as follows:
Drinks
Mango Lassi
Eastern Spiced Milk
Strawberry Lemonade
Appetizers
Gnudi
Chilled Peach Soup
Cheese Soufflé
Baked Applesauce
Main Course
Spinach, pumpkin and risotto torte
Chicken Salad sandwiches
Pizza (homemade crust, working on the toppings: vegetarian)
Meatloaf with brown sugar glaze
Desserts
Sweet Potato bake
Chocolate Molten Cake
Blueberry Crisp
Mango Lassi
Eastern Spiced Milk
Strawberry Lemonade
Appetizers
Gnudi
Chilled Peach Soup
Cheese Soufflé
Baked Applesauce
Main Course
Spinach, pumpkin and risotto torte
Chicken Salad sandwiches
Pizza (homemade crust, working on the toppings: vegetarian)
Meatloaf with brown sugar glaze
Desserts
Sweet Potato bake
Chocolate Molten Cake
Blueberry Crisp
It was extremely stressful, but by the time all the food was out and everyone was seated, we had a great time. I have hosted much, much smaller dinner parties -if you can call them that- at my house before. I enjoy cooking for other people and seeing their reactions to the food, whether it is something they have never tried before, something they thought they wouldn't like, or an old favorite. At my senior project dinner party, I single-handedly converted 3 people who had previously not liked meatloaf with mine.
I finished the project with an A, and although I buttered my teachers up with some brandy snaps beforehand, I truly believe I deserved it for all the work I did and everything I learned. I was able to explore my many different interests, and I look forward to continuing my research and cooking with this blog as a motivator and journal.
Thanks for listening, happy eating.
Laura
Hello
Hello world, if there is anyone reading this. I created this blog because I have been meaning to for quite a while now. It might not be something I want to make a career out of, but cooking and composing meals are what make me happiest. I hope to share with you the following:
- various recipes
- photographs of food
- personal restaurant reviews
- media on anything in the culinary world
I am currently in school and living in a dorm, so expect the frequency of these updates to be a little unpredictable at first. Thank you for visiting my site, and I hope you come again.
-Laura
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