Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
2

Edible Galactica

| Tuesday, January 25
Inspired by two Battlestar Galactica sweets that were brought to my attention yesterday, a really detailed Galactica replica in cake form and custom insignia chocolate molds, I decided to round up a bunch more that I'd either seen in the past or had hunted down myself. Thanks for the inspiration Autumn

Insignia Cakes
 By Archana Rao at Love Street Cakes, Brooklyn, NY

Simplified version in fondant from Cakes by Charissa

A very sparkly version by Jen in Omaha



A Very Special Galactica Cake
This incredible tiered masterpiece was made by Zoe at Whipped Bakeshop in Philadelphia, PA for Geekadelphia's BSG Party.

Cylon Cakes
 Cylon Centurion cake from Sugar Butter Flour in Sunnyvale, CA

 
Cylon Raider cake from Homemade by Jill

Cylon Centurion cake with working eye! (from YouTube)

Mandala Cakes
Starbuck's Mandala cupcakes with pulled sugar mandalas!! By Jessica Petersen at Pie of the Tiger

BSG Cake
"Eye of Jupiter" cake by catoholic (also made cool mandala chocolates!)
9

What do you do with too much squash?

| Sunday, September 26
I thought it was time again for a recipe post. I hadn't talked food in a while, and as the weather gets cooler, I get to cook more of my favorite foods. :)

The past few weeks have brought us many baby butternut squashes from our CSA share. I like the squash, yes, but I didn't know what to do with it other than roast 'em, mash 'em,  put 'em in a soup. (10 points for the reference!) I happened to be at Cost Plus World Market yesterday, and stumbled across a jar of Dave's Gourmet Butternut Squash Pasta Sauce. I thought, "Hey, I could do this!" so I bought some pasta I thought would work well (real Italian fusilli!) and some tomato paste in a tube (<3 that stuff) and went home to plan.

After looking at the few recipes I could find on the Web, I decided to make up my own. And it turned out to be amazing. So, if you're faced with an abundance of squash this winter, or just want to try something new, try it. You'll be pleasantly surprised. It's perfect. People seem to forget how common this veggie is in Italian kitchens this time of year!

Butternut Squash Pasta Sauce 

Ingredients:
1 1/2 pounds butternut squash
2 cloves of garlic, cut in half and crushed with side of knife blade
1 medium bell pepper
1 Tablespoon tomato paste
Salt
Pepper
Nutmeg
Olive oil
Crushed red pepper flakes
Fresh basil

Preheat oven to 375F. Peel and seed the squash. Cut it into 1-2 inch chunks. Toss with olive oil, salt, black pepper, and nutmeg. (I just used about 1/2 t.of each the first go-round). Put squash and garlic cloves in a flat, rimmed baking pan. Roast in the oven for an hour.

Meanwhile, seed and dice the bell pepper. Saute it in a splash of olive oil. Then stir in the tomato paste. Set aside until squash is done roasting.

Remove squash and garlic mixture from the oven. Puree in food processor with about 1/4 cup of water to get desired consistency. Add in tomato paste and pepper mixture and about 1 T shredded fresh basil. Puree again. (This can leave a bit of the pepper texture if desired.) Add in salt, pepper, and red pepper flakes to taste.

Use a short pasta that will hold sauce well. I used fusilli and it worked awesomely!
Move the sauce to a large serving bowl. Reserve about 2 T of the pasta water. Stir into the sauce, then stir in 1/2 lb of cooked pasta. Top with more shredded fresh basil and Parmesan cheese.

Enjoy!! If you don't like things spicy, leave out the chili flakes. If you like really spicy, add more than just a dash. Or throw in some Sriracha!
4

Not-So-Secret Bacon Brownie Recipe

| Sunday, June 20
That was seriously fast! You all really want this bacon brownie recipe, huh? They are quite delicious, if you, in fact, love bacon, chocolate, or any combination of salty and sweet.

My recipe is incredibly top secret. (Note the sarcasm?) Here you go.

Kara's Bacon Brownies

Take your favorite brownie mix, whether it be homemade or from a box. I prefer the chewy, fudgy Pillsbury ones. 
Prepare the batter as you normally would. 

Cook up 4-6 slices of bacon, again of your choice, to be nice and crispy. 
Drain the bacon and crumble it. 

Mix the crumbled bacon into the brownie batter. 

Pour batter into your greased pan.

Bake as directed. 

I used Hormel Maple Bacon last night, and it worked incredibly well. If you really like lots of bacon, then you could probably add up to half the package, but I wouldn't go too overboard, because it could affect the consistency of the finished product.

Nom and enjoy!!
4

Busy as a Bee

|

Sorry guys! I've not had much time for reading blogs, let alone writing them this weekend. First, Hub took me out to dinner for an early anniversary on Friday, since he leaves next week for a long business trip. Then we had a little party that night to celebrate the fact that our really close friends found out they're having a baby boy! It was the day of the 20-week ultrasound.

Then Saturday, we had a friend's birthday party and Hub took me shopping all afternoon. :) For the party I made bacon brownies and raspberry mojitos. Both turned out well and were absolutely delicious. And apparently my right leg was also delicious, as it's covered in mosquito bites.

And today. Happy Father's Day to my awesome, spoiled-me-rotten-while-growing-up dad! He and my stepmom came over for a late lunch. Hub's parents are on vacation. Hub grilled tuna steaks and some veggie kabobs. I made a peach and raspberry custard tart. There are no pictures. We nommed it all. I'm crap at taking pictures of food I make before it's devoured. I need to get better at that!

Hope you all have had a great weekend. I shall return full-force to the Interweb world Monday. I'm pretty sure of that...

Also, I blame 3 World Cup games per day for much of my lack of productivity. Those guys are so fit!
3

I'm Hungry...

| Friday, June 11
...and so I am subjecting you all to food porn, a la Anthony Bourdain! 

First up, some kind of Asian soup/stew/noodle something that looks absolutely delicious! 
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Then how about both a Jersey Dog (with bacon) and a Chicago Dog! 
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Then some planked salmon with lime and cilantro, anyone? 
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After all of that, I'd like some figs. Yeah, because you can't get fresh ones around here.
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And as if there'd be any space left, but I'd make some for my favorite fruit in tart-form! 
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Yeah, so I'm hungry, and looking at these pictures definitely haven't helped, but I've not done decent grocery shopping in weeks, I'm lazy, and don't want to get off my butt. At least I found out Hub wants beer and pizza for dinner, so Mellow Mushroom, here we come!!
5

I'm a Food Geek, Too.

| Saturday, May 29
A few weeks ago, some friends of ours were telling us about the CSA (Community Supported Agriculture) program they were taking part in this year. The hub and I had talked about it briefly last year, but weren't sure if we could afford it. You usually have to pay a few hundred dollars up-front for the whole growing season.

What this incredible program is, offered by many farms around the USA, is by purchasing a "share" in a local farm, you financially support their day-to-day operations and are rewarded weekly with a basket full o' fresh produce! The farm we've chosen to support this summer (well, all the way through October, actually) is Colvin Family Farm, and it's located not quite two hours outside the city where we live.

They deliver to the Farmers' Market that is only about 15 minutes away from our house, so we're looking forward to making this a nice Saturday morning outing every week for the next five months! What I'm totally geeking out about is the fact that I'm going to get to learn about so many new kinds of veggies that I've never cooked with and some that I've never even eaten before! I even had to look up how to use something and how to store something else. I'll try to post some recipes and pictures every once in awhile as I embark on yet another geek-venture!

This week's share included beets (I didn't even know how to store these!), tat soi, scallions, spinach, salad lettuce mix, bok choi, radishes, Russian Red Kale, and collard greens. Looks like a lot of salads and stir-fries this week. Not that I'm complaining or anything. I have plans for most of this, so I'll keep you updated. I'm super excited about next week because I was told our share would include my favorite veggie snack of all - snap peas!

Edited: First use of veggies was for lunch today! Made spinach salad. The greens were so good, all I did was dress them and throw on some tomatoes I already had.
Pumpkin Seed-Mustard Vinaigrette
I just threw things together to taste, so I'm guessing at proportions.
1/2 Tbsp Dijon Mustard
1 Tbsp German salad vinegar
2 Tbsp Olive Oil
1/2 Tbsp Pumpkin Seed Oil
Salt & Pepper to taste
Mix it all together and toss with fresh spinach and tomatoes. Yum!

What veggies do you love? Recipe ideas to share?
10

My Friends Are Made of Awesome

| Saturday, May 15
As you may or may not know, in the US, we have somehow misappropriated the Mexican Day of Beating the French into Submission (Cinco de Mayo, not a true Mexican holiday) as a ridiculous excuse to go out to the nearest Mexican restaurant, eat lots of enchiladas, and get drunk off as many Dos Equis, Coronas, and margaritas.

Also, this year, said holiday of American debauchery (do we REALLY need an excuse to drink and eat lots of cheese?) fell on a Wednesday. Most of our friends are no longer in university. They have real jobs, like us. Those that are still in school at the local university had final exams that week. So, as it starts to be come clear, we were completely unable to celebrate said fiesta. But some friends came up with a brilliant solution. As we're not really celebrating 5/5 for it's true purpose, can't we just celebrate some other time?

This is how yet another great theme party was born. Last night, we celebrated Catorce de Mayo. And here's how:
(I apologize none of these pictures are mine. The food was too awesome and disappeared too quickly!)

{via}
I made turkey enchiladas. I've made these in a more "gourmet" way before, but since I had all of 45 minutes last night, I used canned enchilada sauce... They were still delicious.

{via}
Another food geek friend made carnitas de puerco , pico de gallo, and guacamole all from scratch. EVERYTHING was delicious. I bow to his kitchen skills. And he's like me. If he's gonna cook at someone else's house, he travels with his own chef's knife, salt, and pepper grinder. Yeah, we can be picky.


Of course, there were margaritas. I love margaritas, and one of my friends once gave me his awesome recipe. Now I use it, and share it. He's from San Antonio, TX, so he knows his Tex-Mex stuff. I will now share my recipe with you. If you're not in the US, use whatever you can find that's acceptable. This recipe takes the pre-mixed Jose Cuervo Golden Margarita mix and makes it MUCH better.
PS - Margaritas shouldn't be fluorescent green! 


Margaritas of Awesome
This is for each serving: 
2.5 ounces margarita mix (75 mL)
1.5 ounces gold/reposado tequila (45 mL)
1.0 ounce orange juice (30 mL)
0.5 ounce *good* orange liqueur such as Grand Marnier or Cointreau (15 mL)
0.5 ounce triple sec (15 mL)
1 pinch kosher salt

Stir together in a pitcher and serve over ice. I will warn you, these are strong, not for the faint of heart. If you need to cut anything down, go a bit easy on the tequila. I also recommend trying different juices, not just the orange. Lime works nicely as does my favorite, blood orange! Enjoy!

Then, we watched Willy Wonka and the Chocolate Factory dubbed in Spanish with English subtitles and decided to apply fake tattoos. I have kanji that does not mean what it claims to mean on the inside of my left wrist. It was a wonderful night!