Rose & almond creme brulee
Kind of a poorly-written, but relevant article. What I noticed most was the author’s flair for alliteration.
Another successful brunch. I made Smoked Salmon Hash with red & sweet potatoes and sweet bell peppers, foccacia bread with black olive, cheddar and green garlic,and artichoke-jalapeno spread. My sister brought a soy-rizo and egg casserole. It was so damn good!
Photo & Lunch by Heather Sitarzewski
- Cool Mom with skills makes incredible lunch bento-style. ANGRY BIRDS! (via boingboing)
- Six Tips About Bringing Out Flavor. A few of these are like, duh. However, I really am excited about making garlic confit tomorrow. (via bonappetit)
- Dinner-Time: How to make Spiral Hot Dogs. My next great party trick. (via WOW)
- Dumbest Food Study Ever Answers Question No One Asked. I couldn’t have said it better myself. (via boingboing)
- One of the reasons I took a break from the blog. (via flickr)
- A new favorite site for recipes. http://www.yummly.com/
I find the most important thing to have when cooking is a good-quality eight or ten inch chef’s knife. I was lucky enough to receive a nice Henckels for Christmas from my Mom. I found it lightweight at first, and I was not so keen on the sleek handle. I am used to bulky commercial knives we order at work. However, this knife is sharp, efficient, and not very costly (about thirty dollars). It can also nearly slice you damn finger off. I love it now and use it nearly every day. I’ve only sharpened it once since getting it. Thanks, Ma, five stitches and all.
I got a good deal on these at garage sale, the artist who made them said they were a lot cheaper because they were irregular, but so far they work quite well for me (and to my un-trained eyes, I see nothing a flaw with them) . His name is Brian Connolly, and he makes these really lovely and well-made ceramic S&P shakers here in Portland. Here’s a link: www.thingsoutofstuff.com/
Delicious, eye-pleasing and convenient, but also like, ten bucks. From Origami Catering. The seaweed salad in the upper right is like eating a beautiful mermaid.
Taken with instagram
My apologies for not posting for the past two months. Lots of important things going down. Like me wanting to watch Sherlock. Anyways, here are photos & recipes from my picnic today:
I felt like the Iron Chef, because I also had to get most of it done quickly. We decided to have this picnic on short-notice. I got the grill ready, because I knew I wanted corn on the cob fo sho. We had an amazing salad, some pasta salad, corn, and lemon-mate sparking tea.
After taking inventory of my paltry pantry, I found I had three yams, two bell peppers (yellow & red), about four cups of penne pasta, and two red onions. Of course, I always have a decent bottle of olive oil and a couple vinegars I always keep (white balsamic, rice vinegar, apple cider, and balsamic. Plus decent herb & spices.) After I finished the pasta salad I ran two blocks to the grocery store to get some corn and Leah needed salad supplies.
Leah made a seriously amazing salad. She cut collard greens, tomatoes, red onions, broccoli, cauliflower, and julienned sun-dried tomatoes in oil. She used a bit of the oil, a little cider vinegar along with salt and pepper to make a simple, complimentary dressing. There was also grilled chicken on the side.
Here is what was in the pasta salad, (which turned out delicious and rad.):
So then I preheated the oven to 450 degrees, put a pot of water on to boil, and got chopping.
- Taking the three yams, peeling and diced into small cubes, about 1/2 inch. Tossed some olive oil, thyme, salt and pepper with them in a bowl and threw then on a sheet pan. My oven was pretty much heated by then. Baking time is weird with my new oven. So I figured I would take some times out to stir them.
- Important note: Yams can get mushy easily, so I roasted them for about thirty minutes, stirring them every ten minutes or so. For the last ten minutes, I put the oven up to 500 degrees, so they would crisp a little.
- When the pasta was al dente, I put them under cold water through a collander. I get the penne with the ridges. when the ridges seems to start to flatten out while cooking, you know they are perfectly al dente.
- I caramelized some red onions while baking the yams. Camarmelizing onions takes forever, so I tend to speed it up with medium-heat intervals, and while they were taking forever, I sliced the bell peppers lengthwise and thinly. Then I threw them in the pan with the onions just as they were almost done.
- The yams, onions and bell peppers all had a good amount of oil on them, so once they were all done, I tossed all of it together and just added a little salt, pepper and a dash of white balsamic. After it cooled off in the fridge, it was terrific.
The tea was super easy and refreshing. I am not drinking much booze at the moment, but I bet alcohol would be really awesome in this. I am thinking vodka. No, gin. MMM.
I just brewed two bags in about two cups of boiling water, added a couple spoons of sugar to dissolve it (I only have demerera, shit takes forever to dissolve). Then I took this classy milk bottle, cut a lemon, stuck the slices in and added ice. Then I muddled the lemon by shaking the bottle. Added the tea, then filled it up with sparkling water. It needs to be fizzier, but still super refreshing.
It turned out to be a lovely time. & THANKS TO LEILA, LEAH AND SAM FOR BEING GREAT GUESTS!
Photographs from April 14th Brunch. My house, Portland, Oregon.
Lunch at St. Honore. Not a bad place at all. The food is always beautiful, the coffee is delicious, and I would eat a whole dozen of their almond friands if they weren’t $2.25 a piece. They are located a NW 24th and Thurman, right across the street from my work.