Sunday, January 31, 2010
photo by *dans
I plan on doing nothing but eating delicious bowls of fresh noodles with beef stew and learning how to ride my mom's scooter. One step closer to owning my own vespa!
Photo by Yusheng
Saturday, January 30, 2010
No idea what I'm going to use them for yet but I do know that my old kitchenware wasn't cutting it! I'm excited to try out the cupcake wrappers. No need for cupcake tins since these stand up on their own. Buck fifty for 9 wrappers, not too shabby.
Recipe by Martha Stewart
- 6 small tomatoes-cut into 1/4 inch slices
- 3 tablespoons extra-virgin olive oil
- 1.5 teaspoon fresh thyme (I only had dried and cut it in half)
- 5 slices of white bread (I used wheat since it was all I had)
- 2 tablespoon butter
- 1 lb macaroni
- 2 cups chicken stock
- 5 tablespoon all purpose flour
- pinch of nutmeg
- pinch of cayenne pepper
- 2 cups low-fat milk
- 8 oz sharp cheddar-grated
- 1/2 cup parmesan-grated
- Preheat oven to 400 degrees, spread tomatoes on a baking sheet, drizzle with olive oil, sprinkle thyme, salt and pepper. Bake until tomatoes are soft (about 20 mins)
- In the food processor, process bread until coarse. Melt 1 tablespoon butter with 1 tablespoon of olive oil in a pan and toast bread crumbs. Season with salt and pepper.
- Cook pasta to al dente, drain and run under cold water to stop cooking and transfer into a large bowl
- Whisk 1/2 cup of stock with flour in a medium bowl and set aside. Melt remaning tablespoon of butter over medium heat. Stir nutmeg, cayenne, remaining 1/2 teaspoon of thyme and 1 teaspoon of salt. Add milk and rest of stock (1 1/2 cups). Whisk in flour mixture. Bring to boil and reduce to simmer and cook for 8 mins. Add cheese and stir until melted.
- Pour cheese mixture over pasta. Put eight 4 1/2-by-1 1/4-inch ramekins on a baking sheet. Put 2 tomato slices in bottom of each ramekin. Divide macaroni mixture evenly among ramekins. Top each with a tomato slice. Sprinkle with breadcrumbs and thyme sprigs. Bake until bubbling and golden brown, about 30 minutes. Serve immediately.
Tuesday, January 26, 2010
1) This AMAZING COOKIE JAR from Anthro. Remember how I said I was going to get the Fuji Instax as a gift to myself for my birthday? I think I am changing my answer to this cookie jar.
2) Elizabeth and James Knuckle Ring. I used to have rings that I wore everyday...until I left them in the school bathroom when I took it off to wash my hands. They weren't there when I came back 30 mins later to look for them. Ever since that day, I've never wore rings again. I may start again if I can find some unique ones that I really like. This one is fairly big but I love it.
3) Martha Stewart Cake Stand...from back in 2004. My only hope is ebay to find them. There is even a pink one!
4) A good sharp knife, mine has gotten so dull :(
5) A cute passport holder
Monday, January 25, 2010
I halved the recipe and baked it in a 6 inch springform pan and I still baked it for about an hour and 15 mins.
- 8 oz biscotti (I used graham crackers)
- 6 tablespoons unsalted butter, melted
- 12 oz whole milk ricotta cheese
- 2 8oz packages of cream cheese at room temp
- 3/4 cup sugar
- 1/4 cup honey
- 1 tablespoon orange zest (I used lime, it was all I had!)
- 4 large eggs
Preheat the oven to 350 degrees F.
Wrap the outside of a 9-inch springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil.
Finely grind the biscotti in a food processor. Add the melted butter and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the honey and orange zest. Add the eggs and pulse just until blended.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour and 5 minutes (the cake will become firm when it is cold).
Transfer the cake to a rack and cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into wedges and serve.
Sunday, January 24, 2010
- 10 oz package frozen peas, defrosted (I microwaved mine for about a minute)
- 1 garlic clove
- 1/2 grated parmesan
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup olive oil
- day old french bread or ciabatta bread
For the pea pesto: Pulse together the peas, garlic, Parmesan, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed. Transfer to a small bowl and set aside.
For the crostini: Preheat a stovetop griddle or grill pan on medium-high heat ( I toasted it, didn't want to wash another pan!). Brush both sides of the sliced bread with olive oil and grill until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice.
Saturday, January 23, 2010
So far, I don't see any visible mistakes, time to move on to the next stitch! I want to eventually make a circular scarf like the one sold on AE.
Wednesday, January 20, 2010
How great did Ginnifer Goodwin look at the Golden Globes? I've always loved pixie haircuts. It seems so nonchalant and chic to me.
Natalie Portman and Shannyn Sossamon pulled it off so well too.
Too bad this type of a cut will NEVER work with my hair. The grass is always greener on the other side right?
How cute is this clutch/bag! You can wear it 3 different ways, as a clutch, as a messenger style bag (long chain) or just as a regular over the shoulder purse.
2) The Hangover DVD. I took a raincheck stub from Target right when it first came out on DVD and it STILL hasn't been back instock yet. I'm about to give in and order it on Amazon but I would save $8 if I can find it at a local Target.
3) Minnetonka boots. I've always wanted a pair but I don't think they will last a winter in the Seattle rain.
4) Schwinn bike
5) madelein pans!!
Monday, January 18, 2010
1 cup butter, soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
up to 2 tbsp milk
Preheat oven to 350F.
In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk, adding in the milk as needed to make the dough come together without being sticky (it’s possible you might not need to add milk at all). The dough should come together into a soft, not-too-sticky ball. Add in a bit of extra flour if your dough is very sticky.
Roll the dough (working in two or three batches) out between pieces of wax paper to about 1/4-inch thickness (or slightly less) and use a 1 1/2-inch cookie cutter to make rounds. Place on a parchment lined baking sheet and use a knife, or the end of a wide straw, to cut a smaller center hole. Repeat with remaining dough. Alternatively, use scant tablespoons of dough and press into an even layer in a mini donut pan to form the rounds.
Bake cookies for 10-12 minutes, until bottoms are lightly browned and cookies are set. If using a mini donut pan, bake for only about 10 minutes, until edges are light gold.
Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.
3 cups shredded coconut (sweetened or unsweetened)
12-oz good-quality chewy caramels
1/4 tsp salt
3 tbsp milk
8 oz. dark or semisweet chocolate (chocolate chips are ok)
Preheat oven to 300. Spread coconut evenly on a parchment-lined baking sheet (preferably one with sides) and toast 20 minutes, stirring every 5 minutes, until coconut is golden. Cool on baking sheet, stirring occasionally. Set aside.
Unwrap the caramels and place in a large microwave-safe bowl with milk and salt. Cook on high for 3-4 minutes, stopping to stir a few times to help the caramel melt. When smooth, fold in toasted coconut with a spatula.
Using the spatula or a small offset spatula, spread topping on cooled cookies, using about 2-3 tsp per cookie. Reheat caramel for a few seconds in the microwave if it gets too firm to work with.
While topping sets up, melt chocolate in a small bowl. Heat on high in the microwave in 45 second intervals, stirring thoroughly to prevent scorching. Dip the base of each cookie into the chocolate and place on a clean piece of parchment paper. Transfer all remaining chocolate (or melt a bit of additional chocolate, if necessary) into a piping bag or a ziplock bag with the corner snipped off and drizzle finished cookies with chocolate.
Let chocolate set completely before storing in an airtight container.
Makes about 3 1/2-4 dozen cookies.
Friday, January 15, 2010
Thursday, January 14, 2010
Wednesday, January 13, 2010
1) Ork City Print
I saw it in a store in Ballard and it looks nice framed. I need more "art" to hang on my wall.
2) Lowel Ego Light
I keep reading about this light on other food blogs. Just looking at before/after pictures, it seems to make a huge difference.
3) These cute checkered cupcake liners
4) Chuck Season 2
5) Vacation!! This is Bondi Beach in Australia.
Tuesday, January 12, 2010
There is nothing hard about the recipe, seriously, the most time consuming part is the clean up.
- Butter, for greasing the pan
- Flour, for dusting the pan
- 1 unroll-and-bake refrigerated 9-inch pie crust (recommended: Pillsbury)
- 1 egg white, lightly beaten
- 2 teaspoons vegetable oil
- 3 ounces pancetta, cut into 1/4-inch pieces
- 5 eggs, at room temperature, lightly beaten
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- 2 cups (8 ounces) shredded Gruyere
- 3 green onions, thinly sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Special equipment: 9-inch tart pan with removable base
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter and flour the bottom and sides of a 9-inch tart pan.
Unroll the pie crust and arrange it in the prepared pan. Gently press the crust into the bottom and sides of the pan. Trim any excess crust from the top of the pan. With the tines of a fork, prick the pastry in several places. Using a pastry brush, coat the crust with the beaten egg white. Put the pan on a baking sheet and bake until the egg white has set, about 10 minutes. Allow the crust to cool for 10 minutes.
In a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Drain on a paper towel lined plate.
In a medium bowl, combine the beaten eggs, mascarpone cheese, Gruyere, green onions, salt, pepper, and pancetta. Mix until smooth. Pour the mixture into the cooled crust and bake until the mixture has set and the top is golden, about 18 minutes Cool the tart for 10 to 15 minutes then remove it from the pan to a serving platter.
Cut the tart into wedges and serve warm or at room temperature.
Friday, January 8, 2010
I really wish it doesn't get dark so early so I don't have to use flash on my pictures! This is the recipe that I followed.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Tuesday, January 5, 2010
Monday, January 4, 2010
Next on my watch list I have Ugly Betty, Pushing Daisies and Kitchen Confidential which I've seen before but it's Bradley Cooper!
*PS: don't you love my Asian dragon plates?! It was the only dish that was clean and had a dip to hold all the salad.