tag:blogger.com,1999:blog-75868349141709170692024-03-14T07:30:58.854-07:00Three SquaresBitchin' Nutrition from the Foodie MamasIcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.comBlogger180125tag:blogger.com,1999:blog-7586834914170917069.post-27688518423863750722010-06-07T15:20:00.000-07:002010-06-07T15:27:26.543-07:00Nigella & My Daughter: Doughnut French Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.foodnetwork.com/FOOD/2007/11/02/NL0206_Doughnut_French_Toast_med.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 160px; height: 120px;" src="http://img.foodnetwork.com/FOOD/2007/11/02/NL0206_Doughnut_French_Toast_med.jpg" alt="" border="0" /></a><br />Tonight is my baby girl's fifth birthday. Yes, I know if she's five she's not a baby. Tough. To me, she's the little just over 4 pound dynamo we brought home from the hospital who cried non-stop for oh, 10 months. Now she smiles most of the time and her stated goal most days is to be happy and dance. Who can argue with that?<br /><br />We had a rather fun birthday weekend full of healthy food (I'm serious) so today, after a long day of work and childcare, what is the perfect thing to celebrate five years of smiling, dancing, and Barbie? Why, Nigella Lawson's Doughnut French Toast.<br /><br />It is terrific. Run to your kitchen and make it now. It is the perfect foil for fruit, which we had in the form of two pints of strawberries pureed in the blender with a dash of powdered sugar and vanilla. Get it? Like the strawberry jam filling inside a sugar doughnut. It's just like Nigella made on this week's episode of <span style="font-style: italic;">Nigella Express.</span> Even my son, who is a professed fruit-hater licked his plate.<br /><br /><a href="http://www.foodnetwork.com/recipes/nigella-lawson/doughnut-french-toast-recipe/index.html">Doughnut French Toast: Picture and recipe from Food TV.com</a><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-71121285327333649932010-06-03T17:23:00.000-07:002010-06-03T17:38:32.522-07:00My Brudda: Pork Champion<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.centraljersey.com/content/articles/2010/05/31/lifestyle/doc4c003a232da671929824112.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 212px; height: 280px;" src="http://www.centraljersey.com/content/articles/2010/05/31/lifestyle/doc4c003a232da671929824112.jpg" alt="" border="0" /></a><br />So My Brudda is famous. It's true. He was in a cook-off, a very special cook-off, and it made the East Coast papers. Well, it made the Central Jersey Community Newspapers, but Central Jersey is a good hour or two away from where my brother lives, so hello, that's like getting a Hollywood Star while residing in Nebraska.<br /><br />I do believe I have mentioned before how talented My Brudda is with pork. Do read the article and you will see that pork let him down by becoming a bit overcooked, nevertheless, to beat this pork My Brudda's competition had to use pastry, sausage, <span style="font-style: italic;">and</span> fois gras. I mean, just look at that picture (courtesy of the Central Jersey Community Newspapers @ CentralJersey.com). Does that pork not just cry for your plate?<br /><br />Kudos to the Pork Master for his expertise not just with pork, but also for his stellar frittata and a heavenly salad. Recipe at the end of the article. Here's the link:<br /><br /><a href="http://www.centraljersey.com/articles/2010/05/31/lifestyle/doc4c003a232da67192982411.txt">In the kitchen: Showdown in the sacristy</a><br /><br />My Brudda notes, by the way, that his wife, Lady Pate Sucre, made an absolutely stunning key lime pie for the competition. I haven't yet met a key lime pie I haven't fallen deeply in love with, and I regret that I was not in attendance for what would have been the beginnings of yet another illicit affair with pastry and lime curd. Maybe next time.<div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-51190896588878755492010-04-29T05:30:00.000-07:002010-04-29T05:38:50.129-07:00A bath for your greens: Creamy Italian DressingWe were stuffed, full to the gills, fiber-ized to the roots of our hair. Still, my husband and fought over the last few leaves of lettuce. We could not let the salad go. The dressing was too good. Based on a recipe from <span style="font-style: italic;">Cooks Country</span>, I urge you to try it today. The technique of warming up the garlic in the acid with an herb is pure genius.<br /><br /><span style="font-weight: bold;">Creamy Italian Dressing</span><br />(enough for two large salads)<br /><br />3 tablespoons red wine vinegar<br />3 tablespoons grated Parmesan cheese (I only had Romano and it worked just fine)<br />1 shallot, minced (Screw it. I didn't have one.)<br />1 garlic clove, minced<br />1 teaspoon dried oregano (original recipe called for two, but that was a little too much "dried" for me)<br />1/2 cup mayonnaise (I used lowfat <span style="font-style: italic;">Duke's</span>, my favorite)<br />1/4 cup yogurt (they called for sour cream, but I used Greek yogurt)<br />1/2 cup olive oil<br />Salt and pepper<br /><br /><ol><li>Whisk vinegar, cheese, shallot, garlic, oregano, and pepper flakes in a little bowl.</li><li>Put it in the microwave. Really.</li><li>Cook it for 30 seconds or so, until cheese melts and vinegar looks cloudy.</li><li>Add mayonnaise, sour cream (or yogurt) and whisk it together.</li><li>Add oil in little bursts and whisk together until emulsified. I used an immersion blender. </li><li>Season with salt and pepper. </li><li>Whatever you don't use can be kept in fridge for a couple days.</li></ol><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-18550487769286091222010-04-25T07:42:00.000-07:002010-04-25T08:15:36.230-07:00Pass U By Saves the Day. Again. Lemony Goodness.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTY-os0j5-JbVlhbMgLTFBzgIICeeuPkZ80KGqyq2lznYFQcBpom_Eci1MCOpHmAf7rNEDGvNPxte1_4BWj7PkFFKCtpVRruSq3iLom-8rXh1T3q8eQ2pTktGW3jET_qChl99ZijUXZg/s1600/lemon+%281+of+1%29.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 313px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTY-os0j5-JbVlhbMgLTFBzgIICeeuPkZ80KGqyq2lznYFQcBpom_Eci1MCOpHmAf7rNEDGvNPxte1_4BWj7PkFFKCtpVRruSq3iLom-8rXh1T3q8eQ2pTktGW3jET_qChl99ZijUXZg/s200/lemon+%281+of+1%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5464093126681373234" border="0" /></a><br />Wow, did I have a bad week. Normally when overwhelmed I visit my dear friend Amazon Prime who sends me small pick-me-up packages all week. However, I just paid my NOT dear friend the IRS a huge tax check and am pretending to be frugal, at least for a month. After a particularly miserable day, I arrived home and found a package. I accessed my online order memory bank. Hmmmm....No orders to Lands End, no Amazon, no contenders for the final solution to the Great American Bra Struggle. What could it be?<br /><br />Into the kitchen I stumbled. It was a package from Pass U By!!! I beat the tape and cardboard into submission and what to my wondering eyes did appear? Could it be the heavenly aroma of lemons from her back yard? Yes. Yes. Yes. Oh, Pass U By. In one package I am reminded of my dear friend and her wonderful family, of fabulous drives up Route 1 in Northern California, of shared meals, of a glorious semester in Oxford mostly drunk with . . . Pass U By, decades ago.<br /><br />These lemons present a problem to me. I want to savor them and never use them because they are so wonderful and cherished. But they are quite perishable. What to do?<br /><br />First, a story. Have I mentioned this one before? When I was pregnant with my first little bambino, Little Cappucino, I had an "ultra screen" in the first trimester. Mistake. The screen results, which I received looking out at the Pacific on vacation in California, standing at a payphone, was of course positive, given my age greater than 35, which was (at the time) the single biggest variable in the equation of ultrasound measurements, HCG, and whatever else was in the screen. The speaker over the phone said, "I'm so sorry but there's an 60% chance you're going to have a child with Down's Syndrome." My stomach dropped deep, deep into my feet. I started crying and between the endless episodes of emesis I was lucky enough to enjoy during both of my pregnancies I kept right on crying for a few days.<br /><br />Pass U By, whose home Monsieur and I were visiting, took the matter squarely in hand, in her usual efficient, matter-of-fact, cheery, loving way. She patted me on the back. She handed me tissues. She asked thoughtful questions. Mostly, though, she cooked me into not crying. And for that I will be eternally grateful to her, her house, her kids, and her husband, all of whom gave me safe space to be sad about a possible problem in a baby I'd never met, who was making me vomit my head off. Pass U By could make anything seem okay, any problem workable. Dusted off, belly full (at least until I vomited again), I picked myself up and dealt.<br /><br />The amnio was fine.<br /><br />But as I stood in my kitchen, seven years later, and beheld the lemons, felt their soft skins, inhaled their glorious sunshine smell, I remembered it all. I teared up with love and affection for my friend, and yesterday, fed my big now quirky, funny, big, silly, nose-picking six-year old boy Lemon Pudding Cake. He gave it one thumb's down, ironically, but the rest of us enjoyed it. You might too.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Lemon Pudding Cake</span></span><br /><span style="font-style: italic;">from Cook's Country</span><br /><br />1/4 cup all-purpose flour<br />2 teaspoons cornstarch<br />1 1/4 cup sugar<br />5 tablespoons soft unsalted butter<br />2 tablespoons grated lemon zest<br />1/2 cup fresh lemon juice<br />5 large eggs, separated<br />1 1/2 cups whole milk (I used 2%. It's all I had.)<br /><br />1. Put oven rack in lowest position and heat oven to 325.<br />2. Get out an 8" square baking dish.<br />3. Whisk flour and cornstarch in a small bowl.<br />4. Cream butter, 1/2 cup sugar, and lemon zest until light and fluffy.<br />5. Add yolks, one at a time, beating until silky.<br />6. Add flour/cornstarch on low speed.<br />7. Slowly add milk and lemon juice. Mix till just combined.<br />8. Beat egg whites till light and fluffy, forming soft peaks.<br />9. Add sugar slowly until egg whites form firm glossy peaks.<br />10. Fold egg whites into the lemony batter.<br />11. Get out a roasting pan and put a kettle on to boil.<br />12. Put a kitchen towel or Silpat in the bottom of the roaster.<br />13. Pour batter into the 8" baking dish and place it in the roaster.<br />14. Pour boiling water into the roaster around the baking dish.<br />15. CAREFULLY put the whole thing in the oven.<br />16. Bake 45-60 minutes, until top golden and center slightly jiggly.<br />17. Remove from oven and let cool about an hour.<br />18. Eat, enjoy, and think fondly of old, dear friends.<div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-90505606780018896912010-04-11T09:30:00.000-07:002010-04-11T10:18:55.124-07:00One pot cauliflower<p class="zemanta-img" style="margin: 1em; float: right; display: block; width: 310px;"><a href="http://commons.wikipedia.org/wiki/Image:Tulipfarm.jpg"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/f/f9/Tulipfarm.jpg/300px-Tulipfarm.jpg" alt="Tulip Festival in Woodburn, Oregon." style="border: medium none; display: block;" width="300" height="200" /></a><span class="zemanta-img-attribution">Image via <a href="http://commons.wikipedia.org/wiki/Image:Tulipfarm.jpg">Wikipedia</a></span></p>Spring in central Ohio is gorgeous. After the miserable, soul-sucking gray months of damp, cold winter the explosion of flowering trees really is miraculous. Tulips are a marvel. Hyacinths send me into orbit. Daffodils make me smile every damn time I see hthem.<br /><br />But then I sneeze and rub my red, watery eyes. I gasp for my albuterol and happily ingest prednisone, my lungs begging for merciful corticosteroids. Ah, Zyrtec, Zyrtec, come hither. Mama needs thee.<br /><br />My food thoughts, happily, are less itchy, scratchy, and wheezy. I turn away from February and early March carbohydrate-laden chowathons, and turn to salads and fruits, finally starting once again to have some taste. My kids, sick of bananas, sliced apples, and pears, feast on strawberries that actually taste like strawberries. Sure, they're still imported, but not from as far. Asparagus. Ramps. A glorious pile of plump green beans greeted me at the market yesterday for NINETY NINE cents a pound!<br /><br />What to do with it all? Well, here's an idea.<br /><br />From my favorite new cookbook, <a href="http://www.amazon.com/Mad-Hungry-Feeding-Men-Boys/dp/1579653561/ref=sr_1_1?ie=UTF8&s=books&qid=1271005642&sr=8-1"><em>Mad Hungry</em></a>, I acquired the completely nifty practice of slicing cauliflower like bread to bake, roast, blanche, or steam. So much less waste! Remove the green leaves, cut out the woodiest part of the core, then slice. Today I combined my sliced flowerets with a fast pickle-like preparation on the stove, cribbed from Mollie Katzen in <a href="http://www.amazon.com/Mollie-Katzens-Recipes-Salads-Editions/dp/1580088783/ref=sr_1_12?ie=UTF8&s=books&qid=1271005727&sr=1-12"><em>Salads</em></a>. An all-in-one salad prep, and I must say, it's pretty good. We'll have it all week either as a stand-alone side dish, tossed in greens with a salad, or tossed with cooked beans and raisins as a lunch perhaps stuffed in pita.<br /><br />Bavarian Spring Cauliflower Salad<br /><br />1/3 cup extra-virgin olive oil<br />1/4 cup white wine or white balsamic vinegar<br />1/2 cup of waater<br />2 minced garlic cloves<br />1 teaspoon Bavarian spice mix (Penzy's, optional product but tasty)<br />Whole peppercorns<br />2-3 bay leaves<br />1 cauliflower, cored, sliced like bread into florets<br />1 spritz lemon<br /><br />Combine oil, vinegar, water, spice mix (if using), garlic, salt, a tablespoon or so of peppercorns, bay leaves, and cauliflower in a large saucepan. Bring to a boil, then cover and simmer gently until the cauliflower is done to your liking.<br /><br />Transfer to a bowl, add a squeeze of lemon, remove bay leaves, and chill.<br /><br />To serve, consider addition of capers. Sliced hard-boiled eggs would make this tapas-like. For that matter, canned or fresh tuna chunks wouldn't be out of place, with or without capers, or the hard-boiled eggs.<br /><br /> <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/4a05e46f-eeff-4c4b-a11b-c5810732b904/" title="Reblog this post [with Zemanta]"><img style="border: medium none; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=4a05e46f-eeff-4c4b-a11b-c5810732b904" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-88600198733960608412010-01-10T13:53:00.000-08:002010-01-10T14:29:19.209-08:00When four people get sick, one person needs a Nano.<p class="zemanta-img" style="margin: 1em; float: right; display: block; width: 214px;"><a href="http://commons.wikipedia.org/wiki/Image:NASA_Manhattan.jpg"><img src="http://upload.wikimedia.org/wikipedia/commons/thumb/2/25/NASA_Manhattan.jpg/300px-NASA_Manhattan.jpg" alt="This false-color satellite image shows Manhatt..." style="border: medium none ; display: block; width: 204px; height: 482px;" /></a><span class="zemanta-img-attribution">Image via <a href="http://commons.wikipedia.org/wiki/Image:NASA_Manhattan.jpg">Wikipedia</a></span></p>At least that's what I told myself when I was on my 22nd load of laundry MUSIC-FREE during the height of the puking. Concerned readers, you can stop emailing wails of concern. We are alive and well. Gastroenteritis laid us low over Christmas, heck, Christmas laid us low over Christmas, so low in fact that I had to buy a new Nano to snap out of it. And a new coffee table and console table. And Wii. And weekend in Pittsburgh. And soon we'll all be in Manhattan.<br /><br />There might have been a new pair of running shoes and a new cookbook or four, two new bookshelves, a trip to Ikea, and perhaps I'm contemplating major appliance purchases.<br /><br />My new Nano has made me so fulsomely food productive! My old iPod died about six months ago. Streaming Pandora is awesome, but it's not like girating in the kitchen, singing at the top of my lungs while chopping onions to old friends from my musical past. This is an excellent development because instead of lollygagging around all day on vacation trying to decide what to make for dinner then taking everybody out I'm back to running at full steam with work, kids in school, workaholic husband, vacations to plan, and new furniture to arrange.<br /><br />Why just this weekend alone, thanks in no small part to a snow day on Friday with the kids, I had time to dance and whip out three pans of this:<br /><br /><a href="http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/">The best lasagna. Ever. (via the Pioneer Woman)</a><br /><br />It might not the best, because <span style="font-style: italic;">my</span> palate demands bechamel in <span style="font-style: italic;">the best</span> lasagna, but it's darn good, holds up well in the freezer, and my kids suck it down, which means for us, for now, it's the damn best. And we're having it for dinner the night we get back from Manhattan. Don't be too jealous. You can do it too. It's easy. BTW, I never boil noodles. I just do the no-boil variety. They are beautiful.<br /><br />I also have a big pot of this braising right now, via The Barefoot Contessa:<br /><br /><a href="http://www.foodnetwork.com/recipes/ina-garten/parkers-beef-stew-recipe/index.html">Parker's Beef Stew</a><br /><br />I mostly sorta kinda followed the directions. It smells heavenly, and really, can you go wrong with wine, bay leaf, salt, onions, garlic, and BEEF? I think not. We'll be having that with potatoes this week and frozen leftovers next week with fresh potatoes or noodles. Whatever I have around.<br /><br />This is what we're having for dinner tonight, and the leftovers will sustain me no doubt for lunch a few days this week, along with coffee, Diet Coke, pretzels, and chocolate:<br /><br /><a href="http://www.slashfood.com/2009/01/05/very-fantastic-fish-pie/">Jamie Oliver's Very Fantastic Fish Pie</a> via Slashfood<br /><br />I jitterbugged around the kitchen listening to my British favorites while I threw together Jamie's very British fish pie. I didn't use cream, but cooked down a little extra half & half. I also didn't use the juice of a whole lemon. A tablespoon was plenty, thanks. If I put spinach in a fish pie it's a slam dunk the kids won't get the food near enough to their mouths to even spit it out in disgust, so I stuck with peas. Always safe there.<br /><br />We'll be rounding out a week a food with a simple pasta dish, some sausages and beans, and a stir fried rice with lovely Asian pork from Donna Hay.<br /><br />Meanwhile, I leave you with this. I read this post this week from my neighbor (okay, two hours north), Michael Ruhlman:<br /><br /><a href="http://blog.ruhlman.com/2010/01/america-too-stupid-to-cook.html">America: Too Stupid to Took</a>.<br /><br />I've been thinking hard about what he wrote while I was killing drones on Star Wars: The Complete Saga, or pounding mushrooms in Super Mario Brothers. I feel a little guilty, 'cause certainly I should have been roasting a chicken whilst I Wii-ed my heart out. I'm not sure America is told it's too <span style="font-style: italic;">stupid</span> to cook; I certainly feel like I'm told that I'm busy to cook as I wander around my grocery store aisles with coupons for boxed au gratin potatoes and cake mixes shooting out at me and my cart as I try desperately to find unbleached white flour before I weaken and reach for the canned butterscotch pudding. And Oreos. Anyway, interesting mildly pithy post (my favorite combination) worth a read whilst you wait for your chicken to finish roasting.<br /><br />Gotta go check my fish pie and stir my stew.<br /><br />Coming up, one of my best menus for entertaining, pulled together for Christmas Eve this year.<br /><br />Feel free, dear readers, as you always do, to email me ideas for <span style="font-style: italic;">family friendly</span> places to chow in Manhattan, keeping a four year old squarely in the forefront of one's recommending mind.<br /><br />Love--Iced<br /><br /><br /><br /><br /> <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/f4136d6b-6730-41fe-9a72-de2918d6138f/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=f4136d6b-6730-41fe-9a72-de2918d6138f" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-58985145815590928102009-12-30T05:26:00.000-08:002009-12-30T05:30:25.200-08:00Scarpetta's Spaghetti with Fresh Tomato Sauce and Garlic Basil Oil<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://steamykitchen.com/wp-content/uploads/2009/12/0910_scarpettas-spaghetti-recipe_018.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 323px; height: 215px;" src="http://steamykitchen.com/wp-content/uploads/2009/12/0910_scarpettas-spaghetti-recipe_018.jpg" alt="" border="0" /></a><br />This sounds fabulous, and well worth a trip to Steamy Kitchen where you can get the recipe from the fabulous Jaden. You'll save the trip to NYC and the $24 per plate at Scarpetta's. You can make it for your entire family, with a salad, and a decent bottle of wine for $24. You might be able to find 4 cute plates on clearance at Target and still come in under $24, too.<br /><br /><a href="http://steamykitchen.com/6986-scarpettas-spaghetti-with-fresh-tomato-sauce-and-garlic-basil-oil.html#more-6986">Scarpetta's Spaghetti with Fresh Tomato Sauce and Garlic Basil Oil, recipe and picture via Steamy Kitchen</a><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-11117589686050510102009-12-13T03:33:00.000-08:002009-12-13T03:52:43.174-08:00She's back: Caramel corn, Spice Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjXzdPU-W-OGQ6qTGMV7fi3bTlSnOb-x3R8D54tfTuCHdlqhFI0hZPHI-x5p2wfII6AwcMiDoXDhXZKQRxexoHDvt5zTPsdaRDyfGGfReKmC-DSGeafxlQLhUkTnVI7emC2VvfJJO8A/s400/polaminoltacaramelcorn.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNjXzdPU-W-OGQ6qTGMV7fi3bTlSnOb-x3R8D54tfTuCHdlqhFI0hZPHI-x5p2wfII6AwcMiDoXDhXZKQRxexoHDvt5zTPsdaRDyfGGfReKmC-DSGeafxlQLhUkTnVI7emC2VvfJJO8A/s400/polaminoltacaramelcorn.jpg" alt="" border="0" /></a><br />Boy, did I ever get tired of Thanksgiving recipes. Every single blog for weeks screamed, "The most comprehensive Thanksgiving recipe list you'll ever need," or "The best turkey," or "Turkey leftovers I have known." Too much. I stopped checking any blogs in my Google Reader that had the work "turkey" in it.<br /><br />Which isn't to say that I haven't been amassing a bunch of new recipes. Haven't kicked many tires or taken much out for a spin given that I'm lucky to find time to shower these days, however, a girl can dream. Get a load of:<br /><br /><a href="http://orangette.blogspot.com/2009/12/for-ever-and-ever.html">Caramel corn</a> (picture via Orangette)<br /><br />If it is good enough for Orangette I'm pretty sure it is going to be good enough for me and then some.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2743/4170716555_78c71045c9.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 237px; height: 158px;" src="http://farm3.static.flickr.com/2743/4170716555_78c71045c9.jpg" alt="" border="0" /></a><br /><br />Joy the Baker has had, as usual, some dreamy stuff of late. Every time I look at this recipe I want to run into the kitchen and start measuring:<br /><br /><a href="http://www.joythebaker.com/blog/2009/12/lemon-glazed-spice-cake-with-whipped-cream/">Lemon glazed spic</a><a href="http://www.joythebaker.com/blog/2009/12/lemon-glazed-spice-cake-with-whipped-cream/">e cake with whipped cream</a> (picture from Joy the Baker)<br /><br />Sigh.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2766/4161056982_c7893ac4b7.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 223px; height: 148px;" src="http://farm3.static.flickr.com/2766/4161056982_c7893ac4b7.jpg" alt="" border="0" /></a><br />Coffee Toffee anyone? It is cruel of me to me to post this because, gentle reader, I am out of coffee. I can't sleep because I only have 8 billion things to do before 8am, and I have no coffee. And it's raining out. And I've been up since 5:30am. The headache I am going to have in about 4-3-2-1 seconds is going to be a bitch. Still, though, if I had some of this toffee right now it might not be ALL bad:<br /><br /><a href="http://smittenkitchen.com/2009/12/coffee-toffee/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29">Coffee Toffee, link and picture from Smitten Kitchen</a><br /><br />Speaking of coffee, and damn, it's early, I have to think about breakfast this morning for the small people here in<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.thewednesdaychef.com/.a/6a00d8341c660253ef0120a6fa6236970b-800wi"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 281px; height: 188px;" src="http://www.thewednesdaychef.com/.a/6a00d8341c660253ef0120a6fa6236970b-800wi" alt="" border="0" /></a> the house. While pancakes will probably be what they request, these sound better to me:<br /><br /><a href="http://www.thewednesdaychef.com/the_wednesday_chef/2009/12/caminos-egg-baked-in-cream.html">Camino's egg baked in cream</a><br /><br />Of course, even though they sound better, offering my kids eggs with onions in them would cause them to have a rage stroke.<br /><br />Now, the madness must end. I must find a pillow or caffeine. Later----Iced<div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-65451258193470766722009-11-22T06:26:00.001-08:002009-11-22T06:27:17.325-08:00Turkey says: I will survive.From a reader:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/hd4h5xKLGuE&hl=en_US&fs=1&color1=0x3a3a3a&color2=0x999999"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/hd4h5xKLGuE&hl=en_US&fs=1&color1=0x3a3a3a&color2=0x999999" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-62339319993124672662009-11-16T17:22:00.000-08:002009-11-16T17:45:08.332-08:00Cooking the blog: Salty Crispy, Warm Spaghetti-Squash<p class="zemanta-img" style="margin: 1em; float: right; display: block; width: 255px;"><a href="http://en.wikipedia.org/wiki/Image:Seasalt.jpg"><img src="http://upload.wikimedia.org/wikipedia/en/thumb/f/ff/Seasalt.jpg/300px-Seasalt.jpg" alt="A pack of seasalt. Seasalt is to be preferred ..." style="border: medium none ; display: block; width: 245px; height: 151px;" /></a><span class="zemanta-img-attribution">Image via <a href="http://en.wikipedia.org/wiki/Image:Seasalt.jpg">Wikipedia</a></span></p>Made a few things this weekend from la blog. My latest feature, for all you who don't want to read all my blah blah blah is a letter grade.<br /><br />A=Knock your socks off keeper (to quote PassUBy), A+ if my kids love it, too.<br />B=Tweak and perhaps it will be a KYSO<br />C=Not bad. Seen better.<br /><br />First. Oh. Fabulous. The ah, <a href="http://foodiemamas.blogspot.com/2009/11/leftover-paella-green-bean-casserole.html">Salted Brown Butter Crispy Treats?</a> (Scroll down. Link is lower in the post.) These are seriously good. Very seriously, very being included in my very short list of favorite recipes, and yes, perhaps even in the next BEACH COOKBOOK!<br /><br />(Oh, not familiar with my original beach cookbook? Take a gander and weep baby. Then plan a vacation.)<br /><br /><div id="badge" style="border: 1px dotted rgb(160, 160, 160); margin: 0px; padding: 10px; position: relative; width: 120px; height: 240px; background-color: white;"> <div style="border: 0px none ; margin: 0px; padding: 0px; position: absolute; top: 10px; left: 10px; width: 118px; height: 100px; line-height: 118px; text-align: center;"> <a href="http://www.blurb.com/bookstore/detail/113613/?utm_source=badge&utm_medium=banner&utm_content=140x240" target="_blank" style="border: 0px none ; margin: 0px; padding: 0px;"> <img src="http://www.blurb.com//images/uploads/catalog/34/142334/113613-1133d8a26e63236af8ec46dff2447254.jpg" alt="dinner" style="border: 1px solid rgb(167, 167, 167); margin: 0px; padding: 0px; height: 118px; vertical-align: middle;" /> </a> </div> <div style="border: 0px none ; margin: 0px; padding: 0px; overflow: hidden; position: absolute; top: 140px; left: 10px; text-align: left;"> <div style="border: 0px none ; margin: 0px; padding: 0px; overflow: hidden; width: 105px; line-height: 18px;"> <a href="http://www.blurb.com/bookstore/detail/113613?utm_source=badge&utm_medium=banner&utm_content=140x240" style="font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: bold; font-size: 12px; line-height: normal; font-size-adjust: none; font-stretch: normal; color: rgb(253, 120, 32); text-decoration: none;">dinner</a> </div> <div style="border: 0px none ; margin: 0px; padding: 0px; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: bold; font-size: 10px; font-size-adjust: none; font-stretch: normal; color: rgb(84, 84, 84); line-height: 15px;"> fabulously beat up ... </div> <div style="border: 0px none ; margin: 0px; padding: 0px; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 10px; font-size-adjust: none; font-stretch: normal; color: rgb(84, 84, 84); line-height: 15px;"> By vicki rentel (aka... </div> </div> <div style="border: 0pt none ; margin: 0px; padding: 0px; position: absolute; top: 197px; right: 10px;"> <a href="http://www.blurb.com/?utm_source=badge&utm_medium=banner&utm_content=140x240" target="_blank" style="border: 0pt none ; margin: 0px; padding: 0px; text-decoration: none;"> <img src="http://www.blurb.com/images/badge/photo-book.png" style="border: 0pt none ; margin: 0px; padding: 0px;" alt="Photo book" /> </a> </div> <div style="border: 0px none ; margin: 0px; padding: 0px; position: absolute; bottom: 8px; left: 10px; font-family: Arial,Helvetica,sans-serif; font-style: normal; font-variant: normal; font-weight: normal; font-size: 10px; font-size-adjust: none; font-stretch: normal; color: rgb(253, 120, 32); line-height: 15px;"> <a href="http://www.blurb.com/books/113613" force="true" only_path="false" style="color: rgb(253, 120, 32); text-decoration: none;" title="Book Preview">Book Preview</a> </div> <div style="border: 0px solid black; clear: both;"></div></div><br /><br />The only changes I'd make, and I wouldn't make them every time, are that<br />1. I'd melt semi-sweet chocolate on the top and dust it with sea salt, and / or<br />2. I'd mix in salted peanuts. But then I'd leave the salt out of the brown butter & cereal.<br /><br />Letter grade: A+<br /><br />I also made <a href="http://foodiemamas.blogspot.com/2009/11/moroccan-spiced-spaghetti-squash-or.html">warm spaghetti squash salad</a> from Food & Wine. (It's the last recipe in the link.) I pretty much stuck to the program but not quite. I roasted the squash in the microwave. Why haven't I tried this before? Pricked it all over with a knife, then put it on 6 minutes @ 100%; flipped it over, then cooked another 8 minutes. Let it cool for five, then sliced in right in half and scooped out the seeds, then the fabulous strands of calorie-free strangely pasta-like squash.<br /><br />So that's difference #1. I didn't roast the squash in the oven, and might not ever again. This was far, far too easy and fast. I used Kalamata, not green olives, and it's not as pretty with the hunks of diced brown olive. It's a pretty olive-y recipe, in fact, but not bad. I'd probably try the Moroccan squash next time, only I like the addition of almonds. I only had smoked around. They worked. I had it cold for lunch today and it was quite okay. I wouldn't KILL myself to make the recipe again, but all-in-all, a good day out for the new microwave skill.<br /><br />Letter grade: C<br /><br />I did chickpeas yesterday, too, from a recent recipe in Food & Wine.<br /><br /><a href="http://www.foodandwine.com/recipes/spicy-chickpea-salad">Spicy Chickpea Salad</a><br /><br />I didn't use tomato. Blech. I could because I have a few I plucked before the frost, but I don't use raw tomatoes as a rule. I cooked my own garbanzo beans in the slow cooker for oh, I don't know, two or three hours. Used a whole jalepeno, but only because I have about 50 outside on the plant, hanging on despite the coldish weather, and they're so sweet and vegetal. Hardly spicy. Except for not having mango powder and skipping the tomato, I otherwise stuck with the rules. Initially I thought, "Eh." But today it's quite nice. Better summer salad. Could add fresh corn. Little garlic. I reseasoned today and I think I'll pulverize the leftovers and use it as a dip. I wouldn't rush out for the ingredients. Let's say C+. <div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/08ea3bb1-7c97-4ba7-a148-f384a9e016d7/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=08ea3bb1-7c97-4ba7-a148-f384a9e016d7" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-82325536830101989862009-11-16T13:48:00.000-08:002009-11-16T13:49:53.288-08:00Alton Brown Does Bacon in a Waffle Iron!<a href="http://www.youtube.com/watch?v=J-KzBVbwUdE">Behold by clicking.</a> Genius.<div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-44298124822709103092009-11-13T09:33:00.000-08:002009-11-13T09:41:07.663-08:00Jacques PepinWhen I was young I had a teddie bear named "Jacques" after Jacques Pepin. Love him. Love his cookbooks. Love his autobiography. Love his scrappy attitude. Try to emulate the cheery workman-like execution of his craft. Came upon this in the Washington Post with delight today:<br /><br /><a href="http://www.washingtonpost.com/wp-dyn/content/article/2008/11/04/AR2008110401040.html?sid=ST2008110402592&s_pos=">For Pepin, Impromtu Comes Easy</a><br /><br />I vow to try every single recipe, only I might use butternut squash rather than acorn because those ridges on the acorn squash scare me.<br /><br /><a href="http://projects.washingtonpost.com/recipes/2008/11/05/flanken-style-short-ribs-mushrooms/">Flanken-Style Shortribs with Mushrooms</a><br /><a href="http://projects.washingtonpost.com/recipes/2008/11/05/baked-apples/">Baked apples</a><br /><a href="http://projects.washingtonpost.com/recipes/2008/11/05/sweet-and-sour-glazed-squash/">Sweet and Sour Glazed Squash</a><br /><a href="http://projects.washingtonpost.com/recipes/2008/11/05/slaw-mustard-garlic-dressing/">Slaw with Mustard Garlic Dressing</a><br /><a href="http://projects.washingtonpost.com/recipes/2008/11/05/sauteed-cabbage-and-kielbasa/">Sauteed Cabbage and Kielbasa</a><br /><a href="http://projects.washingtonpost.com/recipes/2008/11/05/crisp-pear-tart/">Crisp Pear Tart</a><br /><a href="http://projects.washingtonpost.com/recipes/2008/11/05/crusty-chicken-thighs-mushroom-sauce/">Crispy Chicken Thighs with Mushroom Sauce</a><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-27718078005149093812009-11-12T04:04:00.000-08:002009-11-12T04:09:06.276-08:00POM Wonderful Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AYbcBoegBzFHLrNd2FOuevIy-TJMFENYoAXDlLmXLWsO0pO7G0f6nCcU9vtpOEvOJNsisT_W5DS6md6FCclogDbQENYr3wWjx6NZW_90ytDPJqW7no0HvefDVbJalpVYhcnpKWSg3es/s1600-h/pom+wonderful+chicken.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 270px; height: 361px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0AYbcBoegBzFHLrNd2FOuevIy-TJMFENYoAXDlLmXLWsO0pO7G0f6nCcU9vtpOEvOJNsisT_W5DS6md6FCclogDbQENYr3wWjx6NZW_90ytDPJqW7no0HvefDVbJalpVYhcnpKWSg3es/s200/pom+wonderful+chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5403187775653035858" border="0" /></a><br />I have it on good authority--two good food authorities, who just happen to be married--that this salad isn't just POM wonderful, it's <span style="font-style: italic;">plain </span>wonderful. The recipe came to me via a request from Dr. Aveda Soccer Mom, who saw one of the two original food authorities eating it. This will be on my short list.<br /><br />PS If you click on the recipe, it should open up in a larger window.<div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-17356602971389846362009-11-10T18:33:00.000-08:002009-11-10T18:42:30.481-08:00Question from reader. What do brining and enchiladas have in common?I had a question today from a reader. A good question.<br /><br />"If you brine a turkey, won't the drippings be too salty for your gravy?"<br /><br />Yes, they will be, sadly, especially if you wet brine the bird, which, by the way, is to die for with Williams Sonoma turkey brine spice blend. Failing that, don't go to the trouble. Dry salt it in your fridge for a few days ahead of time.<br /><br />But back to the gravy. Here's the solution. This weekend, pick up a big roaster or two small fryers at the grocery story. Roast them with a little sage, garlic, onion, and lemon. Save the drippings, deglaze the pan, and if you are so inclined, make your gravy now and freeze it. Otherwise throw the drippings, including deglazed loveliness, into the freezer.<br /><br />Use the leftover chicken for anything, but consider using it for this from Pioneer Woman:<br /><br /><a href="http://thepioneerwoman.com/cooking/2009/11/white-chicken-enchiladas/">White chicken enchiladas (you just don't have to go to the trouble of poaching the chicken)</a><br /><br />THEN, when you're all done with the chicken meat and have only those carcasses (which takes me back to the end of anatomy class) left, throw them into a slow cooker, cover with water, salt generously, add onion, celery, carrot, parsley stems or whatever else you have around, and let it cook for a few hours. Strain that and you have homemade stock, drippings for gravy, chicken enchiladas for at least two meals, chicken salad, and anything else you want to do with chicken, and you don't need to steamed your hairdo away over a hot pan of gravy on Thanksgiving.<div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-22788975565951611182009-11-10T18:28:00.000-08:002009-11-10T18:32:50.661-08:00Martha Stewart's White Chocolate Sweet Potato Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.marthastewart.com/images/content/web/recipefinder/recipe1/cakes_01239_l.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 225px; height: 281px;" src="http://images.marthastewart.com/images/content/web/recipefinder/recipe1/cakes_01239_l.jpg" alt="" border="0" /></a><br />This is so good--I have pretty high standards--that you're going to want to start starving yourself now if you're going to make it for Thanksgiving. It is life-altering. I saved the recipe for a long time, then about two years ago convinced my aunt, a very accomplished baker, to make it. Then I hid the leftovers so she couldn't take it with her. You want to knock the socks of your guests? Make this. If you are having guests who prefer Kroger's pumpkin pie, that's fine. It's a perfectly fine pumpkin pie. Don't let them near this. They are entitled to what they love but you are entitled to this incredible cake.<br /><br />How bad can it be? After all, sweet potatoes are a super food.<br /><br /><a href="http://www.marthastewart.com/recipe/white-chocolate-sweet-potato-cake">Marth Stewart's White Chocolate Sweet Potato Cake</a> post and picture via marthastewart.com<div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-28787712714443462912009-11-10T09:55:00.000-08:002009-11-10T10:02:58.821-08:00Moroccan-spiced spaghetti squash. Or maybe....<div><br /><br /><div><a href="http://farm3.static.flickr.com/2538/4075822247_c8611a02e1.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 302px; CURSOR: hand; HEIGHT: 184px; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2538/4075822247_c8611a02e1.jpg" border="0" /></a><br /><br /><br /><div>I like spaghetti squash. I have tended to be a purist about it, roasting with olive oil, then serving with butter, salt, and pepper. Little parmesan. My husband thinks it is boring and tastes like nothing, but I'm not so quick to dismiss, particularly since there's butter involved. </div><br /><br /><br /><div><br />I came across this recently in Smitten Kitchen. Might give it a try with that squash that's been sitting on my counter now for about a month.</div><br /><br /><br /><div></div><br /><br /><div><a href="http://smittenkitchen.com/2009/11/moroccan-spiced-spaghetti-squash/">Moroccan-spiced spaghetti squash</a></div><br /><br /><div></div><br /><br /><div>But hmmm....I cut this out of Food & Wine last month. Maybe I should try this one instead:</div><br /><br /><div></div><br /><br /><div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="http://www.foodandwine.com/images/sys/200911-r-spaghetti-squash-salad.jpg" border="0" /><a href="http://www.foodandwine.com/recipes/spaghetti-squash-salad-with-pine-nuts-and-tarragon">Spaghetti Squash Salad with Pine Nuts and Tarragon</a></div></div><br /><div></div><br /><div>Except that while I was searching for the recipe I came upon this, also from Food & Wine. It has feta and almond. Those two things alone make me like it:</div><br /><div></div><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="http://www.foodandwine.com/images/sys/200903-r-spaghetti-squash.jpg" border="0" /><br /><div><a href="http://www.foodandwine.com/recipes/warm-spaghetti-squash-salad">Warm spaghetti squash salad</a></div><br /><div></div><br /><div>What am I to do?<br /></div><br /><div></div><br /><div><br /></div><br /><div></div></div><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-43808713767580190822009-11-10T09:52:00.001-08:002009-11-10T09:55:07.854-08:00Pork Meatballs with Yogurt SauceReally, any meatballs with any sauce, and these have not one but <em>two</em> sauces.<br /><br />I'm a sucker for a meatball. Somebody took the time to lovingly mix and form tiny little balls with their hands for little old me? Yes, please, with seconds.<br /><br /><a href="http://www.thewednesdaychef.com/the_wednesday_chef/2009/11/akhtar-nawabs-pork-meatballs-with-yogurt-dressing.html">Akhtar Nawab's Pork Meatballs</a> with Yogurt Dressing via The Wednesday Chef<div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-25069871344516352132009-11-10T09:49:00.000-08:002009-11-10T09:51:47.750-08:00Drats. I have six slices of leftover bacon. What to do?<a href="http://farm3.static.flickr.com/2535/4066555984_8d9124dc88.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 317px; CURSOR: hand; HEIGHT: 194px; TEXT-ALIGN: center" alt="" src="http://farm3.static.flickr.com/2535/4066555984_8d9124dc88.jpg" border="0" /></a><br /><div>I know! Combine it with butternut squash and pasta. Not sure how I stumbled on this recipe, as it's buried fairly deep in a post about something totally unrelated to food, but whatever. Can't wait to try it.</div><br /><div></div><br /><div><a href="http://definitelynotmartha.blogspot.com/2009/11/november-is-nablopomo-how-many-days-do.html">Roasted Butternut Squash and Bacon Pasta </a>picture and post via the Daily Struggles of the Domestic Un-Goddess</div><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-69419890620679977012009-11-10T09:42:00.001-08:002009-11-10T09:44:04.628-08:00Let them eat Pumpkin Cake<a href="http://images.teamsugar.com/files/upl1/1/17470/46_2008/IMG_6589.preview.JPG"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 267px; CURSOR: hand; HEIGHT: 213px; TEXT-ALIGN: center" alt="" src="http://images.teamsugar.com/files/upl1/1/17470/46_2008/IMG_6589.preview.JPG" border="0" /></a><br /><div>My aunt made the best, best cake a couple of years ago for Thanksgiving. It was approximately 50,000 calories a bite, but worth every single one. While I'm searching for the recipe, how about this?</div><br /><div></div><br /><div><a href="http://www.yumsugar.com/2480572">Pumpkin cake=perfect alternative to pumpkin pie</a> picture and post via Yum Sugar</div><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-82790693976804887972009-11-10T09:35:00.000-08:002009-11-10T09:37:28.957-08:00Together at last: Brussel Sprouts and Bacon<a href="http://images.teamsugar.com/files/upl2/0/3986/13_2009/DSC_0153.jpg"><img style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 304px; CURSOR: hand; HEIGHT: 173px; TEXT-ALIGN: center" alt="" src="http://images.teamsugar.com/files/upl2/0/3986/13_2009/DSC_0153.jpg" border="0" /></a><br /><div>Just in time for Thanksgiving, via Yum Sugar:</div><br /><div></div><br /><div><a href="http://www.yumsugar.com/2962885">Hash it out with brussel sprouts and bacon</a></div><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-23956618300847505082009-11-10T09:26:00.000-08:002009-11-10T09:34:25.409-08:00Oh, parmesan black pepper biscotti, whereforart thou?At browneyedbaker.com, apparently. Feast thine eyes, then stroll into thine kitchen.<br /><br /><a href="http://www.browneyedbaker.com/2009/11/06/parmesan-black-pepper-biscotti/">Parmesan Black Pepper Biscotti</a><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-47391871061595162612009-11-05T09:02:00.000-08:002009-11-05T09:07:08.940-08:00Not breakfast for MY kids<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://s3.amazonaws.com/food52_assets/indeximages/1482/large/110309F_004.JPG?1257353696"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 327px; height: 217px;" src="http://s3.amazonaws.com/food52_assets/indeximages/1482/large/110309F_004.JPG?1257353696" alt="" border="0" /></a><br />I'm always on the make for something new for the breakfast rotation here at Casa Latte, and came across this recipe and picture while surfing <a href="www.food52.com">Food52.com</a>.<br /><br /><a href="http://www.food52.com/recipes/662_blueberry_almond_breakfast_polenta">Blueberry Almond Breakfast Polenta</a><br /><br />Wow! Maybe someday if my kids are ever at somebody else's house for the night Monsieur and I will wake up in a most leisurely fashion. (6:45am, golly, would be sleeping late!) Whilst he lingers over the newspaper (whilst there are still newspapers) I will whip this up. Then we will go out for coffee. We will take bets how long it takes us to start talked about the kids again. I think once we made it a whole half hour.<div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-87785612808814139372009-11-05T08:58:00.000-08:002009-11-05T09:01:41.233-08:00Ode to my stomach with chickpeas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://s3.amazonaws.com/food52_assets/indeximages/949/large/100609F_0781.JPG?1255032335"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 338px; height: 224px;" src="http://s3.amazonaws.com/food52_assets/indeximages/949/large/100609F_0781.JPG?1255032335" alt="" border="0" /></a><br />Stomach, leave me the f$*# alone! I want to eat these:<br /><br /><a href="http://www.food52.com/recipes/919_smoky_fried_chickpeas">Smokey Fried Chickpeas</a><br /><br />As it is, I can hardly bear to behold them. Woe.<br /><br />Picture and recipe via <a href="http://www.blogger.com/www.food52.com">Food52</a><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-60571827530973521872009-11-04T18:09:00.000-08:002009-11-04T18:35:51.689-08:00Leftover Paella, Green Bean Casserole, Yakitori, and a Barn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxmmmYa-kHRm57SywSDG0-n9Aw3agtyXGc-age52XdYoBnprGYpR3u7c65B8SthX93Bd1wODF4r8tlp3R5zDDlPfU5MFLsAbpt948db2uRPAobh54XpmQ36pd_-khwzsUx2tcxvsRn7A/s1600-h/barnie.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 260px; height: 158px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxmmmYa-kHRm57SywSDG0-n9Aw3agtyXGc-age52XdYoBnprGYpR3u7c65B8SthX93Bd1wODF4r8tlp3R5zDDlPfU5MFLsAbpt948db2uRPAobh54XpmQ36pd_-khwzsUx2tcxvsRn7A/s200/barnie.jpg" alt="" id="BLOGGER_PHOTO_ID_5400442258249605202" border="0" /></a><br />Leftover paella is tasty. I would know because I just nibbled some, standing at the counter, reading the <a class="zem_slink" href="http://www.newyorktimes.com/" title="New York Times" rel="homepage">NYTimes</a> food section, which I picked up at work today while I was sucking on a mint and some Sprite but didn't read at the time because I felt like death warmed over and didn't want to eat much or read about food because, in fact, I spent the first several hours on the job puking between patients. And no, I am not pregnant. A Sprite, said mints, an egg, and some toast later, I felt up to nibbling leftover delicious paella. But just a little. Me and my tummy aren't sure if we are friends yet.<br /><br />Whilst nibbling paella, I was reading a recipe for homemade green bean casserole. I am not generally a green bean fan, but for this I might make an exception:<br /><br /><a href="http://www.nytimes.com/2009/11/04/dining/041vrex.html?_r=1&ref=dining">Green Bean Casserole @ the New York Times</a><br /><br />What sounds better right now, though, is this:<br /><br /><a href="http://fritesandfries.com/post/220603071/butterscotch-n-whiskey-cookie-bars">Butterscotch 's Whiskey Cookie Bars</a><br /><br />And hello, at the end of the recipe, note the picture of Jello pudding! And a little teaser:<br /><br /><span style="font-style: italic;">I should add that JELL-O pudding mix is NOT in the recipe but the first picture is just a picture of my groceries. Cookie dough pictures aren’t very interesting anyways…the pudding is for another recipe though: Rum Cupcakes!</span> I shall await with scotched-laced breath.<br /><br />Did I mention that my Brudda, the Pork Master, got a slow cooker? And guess what? I found a slow cooker brined pork recipe with <a class="zem_slink" href="http://www.imdb.com/name/nm0113002/" title="Alton Brown" rel="imdb">Alton Brown</a>'s fingerprints all over it. Possibly worth a try:<br /><br /><a href="http://cheaphealthygood.blogspot.com/2009/11/slow-cooker-pork-chops-apples-and-sweet.html">Slow cooker pork chops, apples, and sweet potatoes via Cheap Healthy Good</a><br /><br />Two from <a class="zem_slink" href="http://www.elise.com/recipes/" title="Simply Recipes" rel="homepage">Simply Recipes</a> recently:<br /><a href="http://simplyrecipes.com/recipes/pasta_with_cauliflower/"><br />Cauliflower pasta with anchovies</a> (I'll probably be eating this alone but oh, how I love anchovies and cauliflower, united at last in this recipe)<br /><a href="http://simplyrecipes.com/recipes/scrambled_eggs_with_tomatillos/">Scambled eggs with tomatillos</a> (Green Eggs & Ham!)<br /><br />THESE are going to be here at this house this weekend. I am going to need them:<br /><br /><a href="http://smittenkitchen.com/2009/11/salted-brown-butter-crispy-treats/">Salted brown butter crispy treats from Smitten Kitchen</a><br /><br />(Note the cute baby picture above the recipe and know that my friend Dr. Fabuloso's new baby is 20 times cuter and I have the pictures to prove it.)<br /><br />Have a bit of beef hanging around and the urge to eat Vietnamese? Try this:<br /><br /><a href="http://10thirty.wordpress.com/2009/06/09/a-plan-ahead-super-fast-dinner/">Vietnamese-styled sauteed beef</a><br /><br />Thinking ahead to that turkey you're going to have left over? Grind it and try:<br /><br /><a href="http://agoodappetite.blogspot.com/2009/06/turkey-yakitori-burgers.html">Turkey Yakitori Burgers</a><br /><br />(Shout out to <a href="http://www.columbusfoodie.com/">Columbus Foodie</a> for the tips.)<br /><br />Roger. Over and out.<br /><div style="margin-top: 10px; height: 15px;" class="zemanta-pixie"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/5a05c7e4-10c4-44de-827f-a26a9bc5b9cd/" title="Reblog this post [with Zemanta]"><img style="border: medium none ; float: right;" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=5a05c7e4-10c4-44de-827f-a26a9bc5b9cd" alt="Reblog this post [with Zemanta]" /></a><span class="zem-script more-related pretty-attribution"><script type="text/javascript" src="http://static.zemanta.com/readside/loader.js" defer="defer"></script></span></div><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0tag:blogger.com,1999:blog-7586834914170917069.post-9865597307943810852009-10-30T05:50:00.001-07:002009-10-30T05:52:42.803-07:00THIS JUST IN: Lifehacker Coffee Shop<a href="http://cache.gawker.com/assets/images/lifehacker/2009/10/scones.jpg"><img style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 303px; CURSOR: hand; HEIGHT: 253px" alt="" src="http://cache.gawker.com/assets/images/lifehacker/2009/10/scones.jpg" border="0" /></a><br /><div>Hey, very cool round-up post from Lifehacker today with links to all the things you love to eat at your favorite coffee shop but are too lazy to get out of your pajamas to go get:</div><br /><div></div><br /><div><a href="http://lifehacker.com/5382595/lifehacker-cookbook-homemade-coffee-shop-addictions">Lifehacker Cookbook: Homemade Coffee Shop Addictions</a> (picture courtesy Lifehacker)</div><div class="blogger-post-footer"><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml"><img src="http://www.feedburner.com/fb/images/pub/feed-icon32x32.png" alt="" style="border:0"/></a><a href="http://feeds2.feedburner.com/FoodieMamas" title="Subscribe to my feed" rel="alternate" type="application/rss+xml">Subscribe in a reader</a></div>IcedLattehttp://www.blogger.com/profile/12295144440149607506noreply@blogger.com0