All posts tagged Cooking

Pretty fly (for an iced guy)

By On January 18, 2012 In Writing With No Comments Permanent Link to Pretty fly (for an iced guy)Permalink

This past weekend, I visited my boyfriend, Chris, in Washington D.C. to celebrate his birthday. Naturally, I decided I should fly 1,000-ish miles from St. Louis with a homemade birthday cake for him. (Obviously.) This may seem like a bit of a hassle, but it surprisingly was not. Was it hilariously awesome? Affirmative. People ate it up. Not literally… but some wanted to.

Let me break my cake traveling process down for you: First, I had a man help me with my luggage for the “safety” of the cake. Then, when I was checking my bags, a group of Southwest employees ganged up on me saying they’d have to confiscate it. (And might I add that they kept disturbingly straight faces at first. Definitely threw my NOYOULIESTOPTRICKIN radar off.)

While waiting in the security check line, a man inquired about the future owner of the cake and demanded repeatedly that he [Chris] better downright appreciate it. (It’s cool, stranger man. You couldn’t have known that I have the sweetest guy alive.) Then the security guard announced to all with a chuckle that both laptops and special cakes should be placed in their own trays. And while the cake was moving through the X-ray machine, I heard her say, “I’m going to need to taste test this one.”

As I was boarding the plane, a fellow traveler stopped abruptly, cackled and proceeded to ask me 7.524 million questions about the cake. Once I made it on the plane, the flight attendant clapped and announced I’d brought cake for everyone while I walked down the aisle. And throughout all this, countless small children eyed the flying cake up and down with lust.

And all this took place before 7 a.m. Whew! Now I know how to make friends at the airport.


You are always on my mind, Thai food. Always.


Oh yeah. So iced. So fly.


Why does this cake exist? Because Chris does a wicked impersonation of Kermit. Yes, this is one of the reasons I’m dating him. (Really? Yes.)

Strategy

By On September 19, 2011 In Writing With No Comments Permanent Link to StrategyPermalink

Dear Jenn,

You will pack your lunch this week. You will pack your lunch this week. You will pack your lunch this week. AND you will not forget it when you run out the door.

Love,
Waistline & Wallet

Kale Tale

By On August 22, 2011 In Writing With No Comments Permanent Link to Kale TalePermalink

Lame title I realize, but I can’t think of anything better right now.

Dish: Lemon Kale Salad with Salmon (from Sprouted Kitchen) & Whole Grain Rolls
Mood Music: Frightened Rabbit, Noah and the Whale
Wine: Smoking Loon Merlot
Attire: Long Blouse, Matchstick Jeans & Cowboy Boots
Feelings: Amused, Hungry Monsterish

Observation
While I was cooking, my mom managed to break her expensive wine opener, get the cork stuck, break a bit of the bottle, struggle to find the basic cork screw, yell to my dad for help and finally open a bottle of wine.

Overall Gist of Our Dinner Conversation
Dad (to me): This is gourmet-quality. … Do you like Wolf Blitzer’s beard?
Me: Um, I guess. Sure.
Dad: I don’t like it. I think it looks stupid when guys with white or gray hair have stubble.
Mom: Well, maybe he’s trying to grow it out.
Dad: Barb, it’s been like this for months. It’s intentional. And it looks bad.
Mom: Jenny, this kale is to die for.
Dad: This is the best salmon I’ve ever had.

Recipe
From Sprouted Kitchen. If you have not been to this blog yet, please go now. It is gorgeous and includes many tasty recipes. Love love love it.
4 Cups Kale, rinsed and dried
1/3-1/2 Cup Fresh Grated Parmesan or Pecorino Cheese
Red Pepper Flakes to taste

2 (5 oz.) Pieces Wild/Sustainably Raised Salmon Filets
1 Tbsp. Dried Basil
1 tsp. Garlic Salt
Ground Pepper
1/2 Cup White Wine

Dressing
1/3 Cup Extra Virgin Olive Oil
1/3 Cup Fresh Lemon Juice
2 Cloves Garlic
Pinch of Salt/Ground Pepper

Directions
Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4” ribbons. Put them all in a bowl.

For the dressing, combine the olive oil, lemon juice, garlic cloves and pinch of salt, pepper and red pepper in a blender/food processor and blend to combine. Taste for spice and lemon to olive oil ratio, I find that this is a personal preference. You can also add a touch of honey to mellow out the tang if need be. Pour desired amount over the kale and toss so the leaves marinate in the dressing while you finish the salmon.

Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a sauce pan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the 1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another 5 minutes, but will vary depending on thickness of your filet. Use your judgement and watch the center of the fish. Remove.

Add the grated parmesan, a bit more dressing and give the salad another toss to combine. Serve each plate with a hefty portion of kale, and a piece of salmon.

Mmmmonday!

By On August 16, 2011 In Writing With 1 Comment Permanent Link to Mmmmonday!Permalink

Dish: Penne with Spinach Sauce
Dessert: Nutella + Whipped Cream with Animal Crackers
Mood Music: Paolo Conte
Candle Scent: African Jasmine
Attire: Jeans and a T-shirt
Feelings: Happy, Comfortable, Pleased

Penne with Spinach Sauce
From the Food Network – super duper uper easy to make
1 pound whole wheat or multi grain penne
3 garlic cloves
2 ounces goat cheese
1 ounce reduced fat cream cheese
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 ounces fresh baby spinach leaves
2 tablespoons freshly grated Parmesan
[I added tomato and a dusting of feta. Yum yum.]

Directions
Bring a large pot of salted water to boil. Add the penne and cook until it is tender but still firm to the bite, stirring occasionally, about 12 minutes.

Mince the garlic in a food processor. Add the goat cheese, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

Nutella + Whipped Cream with Animal Crackers
This is literally just animal crackers dipped in Nutella mixed with whipped cream. It’s my simple solution to cutting back on my Nutella intake. I’m thinking it might be tasty to add pistachios, amaretto, cinnamon or something of the sort to it in the future.