So I've been keeping something from you all for the last several months and I think I am finally ready to share it...
Are you ready?!
Jason and I are having a baby! That's right...come late August we will be plunging head first into parenthood with a little one along for the (wild) ride.
Although I am already 19 weeks (wow!) along, we are really still breaking the news to those around us. Here are the top few questions I seem to get whenever someone new finds out our good news:
1. Are you excited?
Uh, yes. We are excited. And nervous. And overwhelmed. And about everything else you can imagine a newly expectant parent to be.
2. How are you feeling?
Pretty good! I have been pretty lucky so far (knock on wood). No morning sickness. I was pretty exhausted during the first trimester (as in passed out on the couch/went to bed between 8:30-9 most nights--yet another reason this blog has been a little sparse as of late) but that has improved significantly in the last couple weeks.
3. Do you know if it's a boy or a girl yet?
Nope--as evident in the fact that we often refer to the future baby as whatever fruit or vegetable it is closest in size to in a given week). But we are definitely planning to find out ahead of time-- hopefully this coming week when I go in for my 20 week ultrasound! I. Can't. Wait.
4. Are you showing yet?
A little bit. I went out and bought my first real maternity clothes today (more on that later). Until now, I'd been relying on low-rise jeans and the Be-Band but last week marked the end of any pants I own actually buttoning so I thought it was time to suck it up and get some new threads. I am in that unfortunate middle stage of not looking like my normal self but also not looking pregnant either-- most people who don't know probably think I've put on a few pounds. I'm hoping the "I'm not fat, I'm pregnant" stage will pass by pretty soon.
5. Is this blog going to become one of those annoying pregnancy/baby/mom blogs?
Ok, I just made that one up--no one's actually asked that. Nevertheless, I promise not to let this become a permanent baby blog. But given that this whole having a baby thing is on my mind quite a bit of late, it is likely that it will be referred to from time to time :) I am hoping, though, that the recent increase in energy will give rise to more cooking. And more home improvement projects to share. In the meantime, I hope you will stick around for the ride!!
Sunday, April 1, 2012
Sunday, March 18, 2012
Goodbye Winter (Minestrone), Hello Spring (Almond Cake)
Tired of oatmeal cookies? I bet. Given how long it's been since my last post, I thought I would treat you to not one, but TWO new recipes!!
First up is one I teased awhile back--winter minestrone soup. Now, I know what you are thinking. Soup?! Why in the world would be interested in soup now that spring/summer has sprung?! If where you live is anything like the DC area, it has been nothing but 60s-70s, even 80s, for the last couple of weeks. Despite the fact that we uncovered our patio furniture and spent way too much money at Home Depot yesterday buying planters (and plants) for our front stoop, part of me still thinks that some crazy snow storm is right around the corner. So, you never know....this soup could still come in handy! If you find yourself in the mood for soup one more time this season, this recipe for winter minestrone is a good one to go out on. Easy to make, hearty, and flavorful it is a great all around soup.
Winter Minestrone
Adapted slightly from Giada deLaurentiis
Ingredients:
2 TBL olive oil
1 onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
3-4 slices of bacon, coarsely chopped
2 garlic cloves, minced
½ bag (or more) of baby spinach
1 large russet potato, diced
1 (14.5 oz) can of diced tomatoes in juice (I used the garlic, basil kind)
2 fresh rosemary sprigs
1 (15 oz) can of cannellini beans, drained and rinsed
32 oz low sodium beef broth
1.Heat oil in large pot. Add onion, carrots, celery, bacon, and garlic. Saute until the onion is translucent about 7-10 minutes.
2.Add baby spinach and potato; cook, stirring frequently for about 2 minutes.
3.Add tomatoes and their juices and rosemary sprigs, cook for about 5 minutes until the tomatoes start to break down. Add beef broth and simmer until potato pieces are tender (about 20 minutes)
4.Add beans and cook for 10 more minutes. Season with salt and pepper to taste. Remove rosemary stems (needles will have fallen off). Serve with some crusty bread and enjoy!
Now that we've got winter out of our system, let's turn to spring! Last weekend we celebrated my 31st (eek!) birthday by having a few friends over for drinks and dessert. I made my espresso brownies (a tried and true favorite) as well as a new recipe for almond cake with raspberry-apricot jam. I am a big fan of almond flavored desserts in general and when I found this one on David Lebovitz's blog a few weeks ago, I knew I had to give it a try. It was pretty easy--particularly if you have a food processor you can use to break up the almond paste that is the backbone of the recipe. Although you could serve the cake straight from the pan, I decided to give one of David's serving suggestions a try by splitting the cake horizontally into two layers and smearing raspberry-apricot jam on each. I then reassembled the layers and sprinkled toasted almonds and powdered sugar on top. It was insanely good and would have looked just as pretty if I had only split the cake evenly. That's what I get for trying to free-hand it!
Almond Cake with Raspberry-Apricot Jam
Recipe pretty much verbatim from David Lebovitz's blog
Ingredients:
1 1/3 cups sugar
8 ounces almond paste
3/4, plus 1/4 cup flour
1 cup unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
6 large eggs, at room temperature
1 jar of raspberry-apricot jam
1/2 cup of sliced almonds
Powdered sugar for dusting
1. Preheat the oven to 325ºF. Grease a 9- or 10-inch cake or spring form pan with butter, dust it with flour and tap out any excess.
2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup of flour until the almond paste is finely ground and the mixture resembles sand.
3. In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt.
4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth.
5. Add the eggs one at a time, processing a bit before the next addition.
6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix.
7. Scrape the batter into the prepared cake pan and bake the cake for 60-65 minutes, or until the top is deep brown and feels set when you press in the center.
8. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.
9. While the cake is cooling, toast the almonds in a 325 oven for about 5-10 minutes or until lightly golden brown. Set aside.
10. When cake is cool, remove from pan. Split the cake horizontally using a long serrated knife (for tips on how to do this evenly see: http://www.kingarthurflour.com/baking/documents/CakeDecoCh2.pdf). Spread half of the raspberry-apricot jam on the bottom layer of the cake. Top with the remaining layer and spread remaining jam evenly over the top. Sprinkle almonds over the top of the cake and dust with powdered sugar. Serve.
First up is one I teased awhile back--winter minestrone soup. Now, I know what you are thinking. Soup?! Why in the world would be interested in soup now that spring/summer has sprung?! If where you live is anything like the DC area, it has been nothing but 60s-70s, even 80s, for the last couple of weeks. Despite the fact that we uncovered our patio furniture and spent way too much money at Home Depot yesterday buying planters (and plants) for our front stoop, part of me still thinks that some crazy snow storm is right around the corner. So, you never know....this soup could still come in handy! If you find yourself in the mood for soup one more time this season, this recipe for winter minestrone is a good one to go out on. Easy to make, hearty, and flavorful it is a great all around soup.
Winter Minestrone
Adapted slightly from Giada deLaurentiis
Ingredients:
2 TBL olive oil
1 onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
3-4 slices of bacon, coarsely chopped
2 garlic cloves, minced
½ bag (or more) of baby spinach
1 large russet potato, diced
1 (14.5 oz) can of diced tomatoes in juice (I used the garlic, basil kind)
2 fresh rosemary sprigs
1 (15 oz) can of cannellini beans, drained and rinsed
32 oz low sodium beef broth
1.Heat oil in large pot. Add onion, carrots, celery, bacon, and garlic. Saute until the onion is translucent about 7-10 minutes.
2.Add baby spinach and potato; cook, stirring frequently for about 2 minutes.
3.Add tomatoes and their juices and rosemary sprigs, cook for about 5 minutes until the tomatoes start to break down. Add beef broth and simmer until potato pieces are tender (about 20 minutes)
4.Add beans and cook for 10 more minutes. Season with salt and pepper to taste. Remove rosemary stems (needles will have fallen off). Serve with some crusty bread and enjoy!
Now that we've got winter out of our system, let's turn to spring! Last weekend we celebrated my 31st (eek!) birthday by having a few friends over for drinks and dessert. I made my espresso brownies (a tried and true favorite) as well as a new recipe for almond cake with raspberry-apricot jam. I am a big fan of almond flavored desserts in general and when I found this one on David Lebovitz's blog a few weeks ago, I knew I had to give it a try. It was pretty easy--particularly if you have a food processor you can use to break up the almond paste that is the backbone of the recipe. Although you could serve the cake straight from the pan, I decided to give one of David's serving suggestions a try by splitting the cake horizontally into two layers and smearing raspberry-apricot jam on each. I then reassembled the layers and sprinkled toasted almonds and powdered sugar on top. It was insanely good and would have looked just as pretty if I had only split the cake evenly. That's what I get for trying to free-hand it!
Almond Cake with Raspberry-Apricot Jam
Recipe pretty much verbatim from David Lebovitz's blog
Ingredients:
1 1/3 cups sugar
8 ounces almond paste
3/4, plus 1/4 cup flour
1 cup unsalted butter, at room temperature, cubed
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
6 large eggs, at room temperature
1 jar of raspberry-apricot jam
1/2 cup of sliced almonds
Powdered sugar for dusting
1. Preheat the oven to 325ºF. Grease a 9- or 10-inch cake or spring form pan with butter, dust it with flour and tap out any excess.
2. In the bowl of a food processor, grind the sugar, almond paste, and 1/4 cup of flour until the almond paste is finely ground and the mixture resembles sand.
3. In a small bowl, whisk together the remaining 3/4 cup of flour, baking powder, and salt.
4. Once the almond paste is completely broken up, add the cubes of butter and the vanilla and almond extracts, then process until the batter is very smooth.
5. Add the eggs one at a time, processing a bit before the next addition.
6. Add half the flour mixture and pulse the machine a few times, then add the rest, pulsing the machine until the drying ingredients are just incorporated, but do not overmix.
7. Scrape the batter into the prepared cake pan and bake the cake for 60-65 minutes, or until the top is deep brown and feels set when you press in the center.
8. Remove the cake from the oven and run a sharp or serrated knife around the perimeter, loosing the cake from the sides of the pan. Let the cake cool completely in the pan.
9. While the cake is cooling, toast the almonds in a 325 oven for about 5-10 minutes or until lightly golden brown. Set aside.
10. When cake is cool, remove from pan. Split the cake horizontally using a long serrated knife (for tips on how to do this evenly see: http://www.kingarthurflour.com/baking/documents/CakeDecoCh2.pdf). Spread half of the raspberry-apricot jam on the bottom layer of the cake. Top with the remaining layer and spread remaining jam evenly over the top. Sprinkle almonds over the top of the cake and dust with powdered sugar. Serve.
Saturday, February 11, 2012
Oatmeal Cookies with Chocolate Chips and Dried Cherries
Valentine's Day is coming and that means it's time for me to decide exactly what type of sweet treat I'll be giving to Jason as part of his gift. I haven't quite made up my mind (and certainly wouldn't spoil it here before the big day!) but thought I would share a wonderful cookie recipe I made last weekend in case others out there are looking for similar inspiration.
While oatmeal cookies in and of themselves may not seem all that exciting, you can spice them up with a variety of add-ins. From the very traditional raisins to chocolate chips to nuts, oatmeal cookies can be a very versatile cookie indeed. As I mentioned on my last post, I volunteered to bring something sweet to a friend's house last weekend to enjoy while watching the Super Bowl (yay Giants!). I had been thinking about oatmeal cookies for weeks and decided to go in that direction. Rather than the traditional oatmeal raisin cookie I've made in the past, I decided to throw in chocolate chips and some dried cherries-- a combination that is delicious and special enough for your Valentine.
Oatmeal Cookies with Chocolate Chips and Dried Cherries
Adapted generously from Smitten Kitchen
Ingredients:
1 stick of butter, room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/4 cup quick cooking oats
1 cup dried cherries, chopped (next time I might add in a few more)
8 oz semi-sweet chocolate chips
1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. Beat butter until light and fluffy. Add the regular and brown sugars, salt and vanilla and beat until well mixed. Add eggs, one at a time.
3. In a separate bowl, stir together flour, baking soda, and cinnamon. Add half of the flour mixture to the butter mixture and mix on low speed. Once incorporated, add the rest of the flour mixture.
4. Stir in oats, chocolate chips, and dried cherries until everything is well-mixed.
5. Drop dough by the tablespoon onto the cookie sheets and bake for 10-12 minutes or until golden brown. Let cool for 1 minute on the baking sheet and then move to a cooling rack. Cook completely.
While oatmeal cookies in and of themselves may not seem all that exciting, you can spice them up with a variety of add-ins. From the very traditional raisins to chocolate chips to nuts, oatmeal cookies can be a very versatile cookie indeed. As I mentioned on my last post, I volunteered to bring something sweet to a friend's house last weekend to enjoy while watching the Super Bowl (yay Giants!). I had been thinking about oatmeal cookies for weeks and decided to go in that direction. Rather than the traditional oatmeal raisin cookie I've made in the past, I decided to throw in chocolate chips and some dried cherries-- a combination that is delicious and special enough for your Valentine.
Oatmeal Cookies with Chocolate Chips and Dried Cherries
Adapted generously from Smitten Kitchen
Ingredients:
1 stick of butter, room temperature
3/4 cup sugar
1 cup light brown sugar, firmly packed
1 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/4 cup quick cooking oats
1 cup dried cherries, chopped (next time I might add in a few more)
8 oz semi-sweet chocolate chips
1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. Beat butter until light and fluffy. Add the regular and brown sugars, salt and vanilla and beat until well mixed. Add eggs, one at a time.
3. In a separate bowl, stir together flour, baking soda, and cinnamon. Add half of the flour mixture to the butter mixture and mix on low speed. Once incorporated, add the rest of the flour mixture.
4. Stir in oats, chocolate chips, and dried cherries until everything is well-mixed.
5. Drop dough by the tablespoon onto the cookie sheets and bake for 10-12 minutes or until golden brown. Let cool for 1 minute on the baking sheet and then move to a cooling rack. Cook completely.
Sunday, February 5, 2012
Making Up for Lost Time
I don't remember if I mentioned it here on the ol' blog, but several months ago I was given additional responsibilities at work which meant that my already hectic work life got even more hectic. As a result, I've been working later and coming home more tired and that has (as you can probably tell) greatly impacted the time I spend in the kitchen during the week.
About a week ago I got some good news--a promotion for a job well done! The flip side of this is that my level of effort at work shows no signs of letting up. This week was particularly rough--I'm not sure whether it was because I felt like I was behind for most of it (trying to get caught up from being on travel for 4 days the previous week) or the two days I drove back and forth to Baltimore, but work really kicked my butt this week. Which meant I only ended up cooking dinner once. The other nights we ate out, ordered in or Jason made eggs for dinner (twice in fact).
So I've been trying to make up for lost time this weekend by cooking up a storm. Last night I made an eggplant and polenta casserole which turned out really well (see below) as well as a batch of oatmeal and chocolate chip cookies (stay tuned for more on that) to take to a friend's to watch the Super Bowl this evening. And I as I write this, a pot of winter minestrone is simmering away for tomorrow's dinner.
I'm definitely still trying to find a better work/home balance (particularly when it comes to making yummy, nutritious dinners during the week) but am hoping that a little extra time in the kitchen on the weekends will help me get through the week with a little less stress.
I'm anxious to hear if anyone out there has suggestions for getting dinner on the table during the work week??
Layered Eggplant and Polenta Casserole
Adapted slightly from Martha Stewart
Ingredients:
2 TBL olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 cans diced tomatoes (I used the garlic and onion variety for more flavor)
1 TBL balsamic vinegar
1 cup basil leaves, chopped
1 medium eggplant, sliced into 1/4 inch rounds
1 (16 ounce) log precooked polenta, sliced into 1/4 inch rounds
1/3 cup shredded mozzarella
1. Preheat oven to 400. Place rack on highest position. Line a baking sheet with parchment paper. Place eggplant rounds in a single layer on baking sheet and roast in oven for about 10 minutes or until just starting to soften. Set aside.
2. In a medium sauce pan, heat olive oil over medium heat. Add onion and garlic and cook until soft and slightly golden, about 5-8 minutes. Add tomatoes (with juices). Cook, stirring occasionally, until most of the juices have evaporated and the sauce is thickened--about 30 minutes. Stir in vinegar and basil. Season to taste with salt and pepper. Remove from heat.
3. Spoon about 1/4 cup of the sauce into the bottom of a 9-inch square baking dish. Arrange eggplant slices snugly in a single layer (overlapping so that they all fit). Spoon half of the remaining tomato sauce over the eggplant and arrange polenta rounds in slightly overlapping slices on top. Spoon remaining tomato sauce over the top and top with shredded mozzerella.
4. Cover with foil. Move oven rack down one position. Bake until bubbling, about 30 minutes. Remove foil and continue baking until cheese is browned, about 10 minutes more. Let cool slightly and serve.
About a week ago I got some good news--a promotion for a job well done! The flip side of this is that my level of effort at work shows no signs of letting up. This week was particularly rough--I'm not sure whether it was because I felt like I was behind for most of it (trying to get caught up from being on travel for 4 days the previous week) or the two days I drove back and forth to Baltimore, but work really kicked my butt this week. Which meant I only ended up cooking dinner once. The other nights we ate out, ordered in or Jason made eggs for dinner (twice in fact).
Check out this awesome bagel sandwich Jason made for dinner Friday night-- with bagels I brought home from work of course. Made me feel like a failure in the kitchen but it sure did taste good!
So I've been trying to make up for lost time this weekend by cooking up a storm. Last night I made an eggplant and polenta casserole which turned out really well (see below) as well as a batch of oatmeal and chocolate chip cookies (stay tuned for more on that) to take to a friend's to watch the Super Bowl this evening. And I as I write this, a pot of winter minestrone is simmering away for tomorrow's dinner.
I'm definitely still trying to find a better work/home balance (particularly when it comes to making yummy, nutritious dinners during the week) but am hoping that a little extra time in the kitchen on the weekends will help me get through the week with a little less stress.
I'm anxious to hear if anyone out there has suggestions for getting dinner on the table during the work week??
Layered Eggplant and Polenta Casserole
Adapted slightly from Martha Stewart
Ingredients:
2 TBL olive oil
1 yellow onion, diced
4 cloves garlic, minced
2 cans diced tomatoes (I used the garlic and onion variety for more flavor)
1 TBL balsamic vinegar
1 cup basil leaves, chopped
1 medium eggplant, sliced into 1/4 inch rounds
1 (16 ounce) log precooked polenta, sliced into 1/4 inch rounds
1/3 cup shredded mozzarella
1. Preheat oven to 400. Place rack on highest position. Line a baking sheet with parchment paper. Place eggplant rounds in a single layer on baking sheet and roast in oven for about 10 minutes or until just starting to soften. Set aside.
2. In a medium sauce pan, heat olive oil over medium heat. Add onion and garlic and cook until soft and slightly golden, about 5-8 minutes. Add tomatoes (with juices). Cook, stirring occasionally, until most of the juices have evaporated and the sauce is thickened--about 30 minutes. Stir in vinegar and basil. Season to taste with salt and pepper. Remove from heat.
3. Spoon about 1/4 cup of the sauce into the bottom of a 9-inch square baking dish. Arrange eggplant slices snugly in a single layer (overlapping so that they all fit). Spoon half of the remaining tomato sauce over the eggplant and arrange polenta rounds in slightly overlapping slices on top. Spoon remaining tomato sauce over the top and top with shredded mozzerella.
4. Cover with foil. Move oven rack down one position. Bake until bubbling, about 30 minutes. Remove foil and continue baking until cheese is browned, about 10 minutes more. Let cool slightly and serve.
Sunday, January 29, 2012
Farro and Roasted Pepper Salad
Lately it seems like I am constantly in search of one-pot meals; soups, stews, casseroles--anything to avoid having to make multiple dishes. I guess that is just a product of having limited time to spend in the kitchen these days. Today, however, I found myself with the opposite objective-- Jason volunteered to make his famous salmon for dinner tonight which meant that I needed to come up with some type of side dish. Side dishes! I'd almost forgotten they even existed. Or how wonderfully delicious they can be. Take this recipe for farro with roasted red peppers. Simple, healthy, and good....so much so that it almost upstaged the entree (sorry Jason).
Farro and Roasted Pepper Salad
Adapted slightly from Serious Eats
Ingredients:
1 TBL fresh lemon juice
3 TBL olive oil
1 TBL honey
1/4 teaspoon ground allspice
1/4 teaspoon paprika
1 garlic clove, minced
1/4 teaspoon salt
3/4 cup farro
2 red pepper
1/4 cup sliced kalamata olives
3 scallions, thinly sliced
4 ounces crumbled feta
1. To make the dressing, whisk the first 7 ingredients (through 1/4 teaspoon salt) together. Set aside.
2. Preheat oven to 475. Place red peppers on a baking tray and cook for 30-40 minutes or until the skin is blistered and peppers are soft. Carefully transfer peppers to a bowl and cover in plastic wrap. Let steam for 10-15 minutes. Remove skin and cut into thin strips.
3. Cook farro according to package directions. When done, rinse under cold water and set aside in a strainer to drain.
4. In a large bowl, combine cooked farro, roasted red peppers, olives, scallions, feta, and dressing. Season to taste with salt and pepper. Serve.
Farro and Roasted Pepper Salad
Adapted slightly from Serious Eats
Ingredients:
1 TBL fresh lemon juice
3 TBL olive oil
1 TBL honey
1/4 teaspoon ground allspice
1/4 teaspoon paprika
1 garlic clove, minced
1/4 teaspoon salt
3/4 cup farro
2 red pepper
1/4 cup sliced kalamata olives
3 scallions, thinly sliced
4 ounces crumbled feta
1. To make the dressing, whisk the first 7 ingredients (through 1/4 teaspoon salt) together. Set aside.
2. Preheat oven to 475. Place red peppers on a baking tray and cook for 30-40 minutes or until the skin is blistered and peppers are soft. Carefully transfer peppers to a bowl and cover in plastic wrap. Let steam for 10-15 minutes. Remove skin and cut into thin strips.
3. Cook farro according to package directions. When done, rinse under cold water and set aside in a strainer to drain.
4. In a large bowl, combine cooked farro, roasted red peppers, olives, scallions, feta, and dressing. Season to taste with salt and pepper. Serve.
Sunday, January 22, 2012
A Lazy Sunday Morning and French Toast
I love lazy mornings-- the kind where it is approaching noon and I am still in my pajamas. These don't happen all that often but the cold, wintery weather we are currently experiencing and the fact that we did our grocery shopping yesterday afternoon have created the perfect conditions. And to top it all off, Jason made French toast for breakfast this morning!
I think I've mentioned before that Jason is a big proponent of weekend breakfasts that go beyond our weekday cereal routine and is, as a a result, the MC of these events. His weekend breakfast repertoire consists primarily of eggs (scrambled, in breakfast sandwich or omelet form and occasionally poached), pancakes, and waffles...mainly because we usually have all the required ingredients on hand. But occasionally he will mix things up and make French toast-- which happens to be my favorite. Usually this occurs when we've gone to the grocery store early in the weekend since, believe it or not, we don't usually have much bread on hand or for special occasions (my birthday, Valentine's Day, etc.). So our well timed trip to the grocery store yesterday meant that I got both a lazy morning and French toast-- what a great way to end the weekend and prepare myself for the busy week ahead.
Jason's French Toast
Adapted slightly from Alton Brown
Ingredients:
3 eggs
1 cup milk or half-and-half
1/4 tsp vanilla
1/4 tsp salt
1/2 tsp sugar
Cinnamon to taste
6-8 slices of bread (we like to use challah or brioche for added flavor)
1. Heat electric griddle or pan over medium heat, and melt butter or coat with cooking spray.
2. Mix first six ingredients together and pour into a flat plate or dish (we like to use a small baking dish). Dip both sides of bread in egg mixture and place on hot pan.
3. Cook until golden brown and cooked through about 3 minutes or so per side.* Serve with maple syrup.
* Tips for making sure your French toast is cooked all the way through: 1) make sure your pan is not too hot (this can lead to the outside getting brown before the inside is cooked); 2) resist the urge to cut Texas toast size slices of bread; 3) don't leave the bread soaking in the egg mixture for too long; and 4) if all else fails, you can finish the toast off in an 350 degree oven for about 3-4 minutes to ensure golden exterior and cooked interior.
I think I've mentioned before that Jason is a big proponent of weekend breakfasts that go beyond our weekday cereal routine and is, as a a result, the MC of these events. His weekend breakfast repertoire consists primarily of eggs (scrambled, in breakfast sandwich or omelet form and occasionally poached), pancakes, and waffles...mainly because we usually have all the required ingredients on hand. But occasionally he will mix things up and make French toast-- which happens to be my favorite. Usually this occurs when we've gone to the grocery store early in the weekend since, believe it or not, we don't usually have much bread on hand or for special occasions (my birthday, Valentine's Day, etc.). So our well timed trip to the grocery store yesterday meant that I got both a lazy morning and French toast-- what a great way to end the weekend and prepare myself for the busy week ahead.
Jason's French Toast
Adapted slightly from Alton Brown
Ingredients:
3 eggs
1 cup milk or half-and-half
1/4 tsp vanilla
1/4 tsp salt
1/2 tsp sugar
Cinnamon to taste
6-8 slices of bread (we like to use challah or brioche for added flavor)
1. Heat electric griddle or pan over medium heat, and melt butter or coat with cooking spray.
2. Mix first six ingredients together and pour into a flat plate or dish (we like to use a small baking dish). Dip both sides of bread in egg mixture and place on hot pan.
3. Cook until golden brown and cooked through about 3 minutes or so per side.* Serve with maple syrup.
* Tips for making sure your French toast is cooked all the way through: 1) make sure your pan is not too hot (this can lead to the outside getting brown before the inside is cooked); 2) resist the urge to cut Texas toast size slices of bread; 3) don't leave the bread soaking in the egg mixture for too long; and 4) if all else fails, you can finish the toast off in an 350 degree oven for about 3-4 minutes to ensure golden exterior and cooked interior.
Monday, January 16, 2012
I'm Back
Now that Christmas is long since past, I thought it was about time I got back to blogging. I'll be honest-- this Fall really kicked my butt; between long work hours, the holidays, and a general sense of fatigue I did not have much time for writing or cooking. But I'm going to try and be better in the new year and at least keep the five or so of you still reading this thing up to date on what's going on in our lives....with a few recipes here and there to boot.
So what have we been up to lately? Mostly catching up on rest and trying to get a few new things done around the house. Over the last couple of weeks we've tried to make our entryway more appealing (it's my least favorite space in the entire house) and have begun plans for completing our living room area on the main level. More details on both of those to come.
And with the three-day weekend, I actually spent some time in the kitchen-- something that is becoming more and more of a rarity these days. With the cold weather we've been having I decided to give my BFF's chicken pot pie recipe a try. While a bit time consuming, it was not terribly difficult-- especially given I decided to forego the homemade pie dough and opted instead for the pre-made refrigerated variety. My one quibble is the proportions-- the original recipe said it made 4 individual pot pies. I decided to halve it so that it would be just enough for Jason and me to eat for dinner last night. Uh....yeah. I don't know what size of individual pot pie Ina likes to serve, but the halved recipe seemed like plenty for four. It was so much that I had to skip the individual sizes and put it in an 8 inch square baking dish instead. And while still tasty, The crust to pie ratio wasn't quite the same. Oh well-- live and learn. Next time I will quarter the recipe :)
Chicken Pot Pie
Adapted from Ina Garten
Note: This recipe is half of the original; I would say it serves 4
Ingredients:
2 bone-in, skin-on chicken breasts
1 yellow onion, diced
6 TBL butter
1/4 cup plus 2 TBL flour
5 cups chicken stock
2 TBL heavy cream
1 cup baby carrots, sliced thinly
1 cup frozen peas
1 cup frozen pearl onions
2 TBL minced parsley
1 piece of refrigerated pie dough (or you can make your own)
1 egg
1. Preheat the oven to 350. Place chicken breasts on foil lined baking sheet and drizzle with olive oil, salt and pepper. Roast for 40 minutes or until cooked through. Set aside to cool. When they are cool enough to handle, shred or cube meat and set aside.
2. Heat chicken stock. Meanwhile, chop the yellow onion and carrots.
3. Turn oven up to 375. Heat butter in a large pot or dutch oven. Add chopped onion and cook until translucent, about 7-10 minutes. Add flour and stir constantly for about 2 minutes. Slowly add the warm chicken stock and simmer on low for about 1-2 minutes until thick. Add cream, salt and pepper.
4. Add chicken, carrots, peas, pearl onions and parsley. Turn off the heat. Spoon pot pie filling into either 4 individual ovenproof bowls or an 8 inch square casserole/baking dish.
5. Beat egg with 2 TBL water to make an egg wash. Brush sides of baking dish(es) with egg wash and top with pie dough (if using individual bowls, you'll want to cut the dough so there is about an inch hanging over the bowls). Press the dough around the edges of the baking dish(es) to seal. Brush the top of the pie with egg wash and cut 2-3 slits in the top to allow steam to escape.
6. Place dish(es) on a baking sheet and place into oven. Bake for about 45-60 minutes until crust is golden brown and filling is bubbly. Let rest for 5-10 minutes and serve.
So what have we been up to lately? Mostly catching up on rest and trying to get a few new things done around the house. Over the last couple of weeks we've tried to make our entryway more appealing (it's my least favorite space in the entire house) and have begun plans for completing our living room area on the main level. More details on both of those to come.
And with the three-day weekend, I actually spent some time in the kitchen-- something that is becoming more and more of a rarity these days. With the cold weather we've been having I decided to give my BFF's chicken pot pie recipe a try. While a bit time consuming, it was not terribly difficult-- especially given I decided to forego the homemade pie dough and opted instead for the pre-made refrigerated variety. My one quibble is the proportions-- the original recipe said it made 4 individual pot pies. I decided to halve it so that it would be just enough for Jason and me to eat for dinner last night. Uh....yeah. I don't know what size of individual pot pie Ina likes to serve, but the halved recipe seemed like plenty for four. It was so much that I had to skip the individual sizes and put it in an 8 inch square baking dish instead. And while still tasty, The crust to pie ratio wasn't quite the same. Oh well-- live and learn. Next time I will quarter the recipe :)
Chicken Pot Pie
Adapted from Ina Garten
Note: This recipe is half of the original; I would say it serves 4
Ingredients:
2 bone-in, skin-on chicken breasts
1 yellow onion, diced
6 TBL butter
1/4 cup plus 2 TBL flour
5 cups chicken stock
2 TBL heavy cream
1 cup baby carrots, sliced thinly
1 cup frozen peas
1 cup frozen pearl onions
2 TBL minced parsley
1 piece of refrigerated pie dough (or you can make your own)
1 egg
1. Preheat the oven to 350. Place chicken breasts on foil lined baking sheet and drizzle with olive oil, salt and pepper. Roast for 40 minutes or until cooked through. Set aside to cool. When they are cool enough to handle, shred or cube meat and set aside.
2. Heat chicken stock. Meanwhile, chop the yellow onion and carrots.
3. Turn oven up to 375. Heat butter in a large pot or dutch oven. Add chopped onion and cook until translucent, about 7-10 minutes. Add flour and stir constantly for about 2 minutes. Slowly add the warm chicken stock and simmer on low for about 1-2 minutes until thick. Add cream, salt and pepper.
4. Add chicken, carrots, peas, pearl onions and parsley. Turn off the heat. Spoon pot pie filling into either 4 individual ovenproof bowls or an 8 inch square casserole/baking dish.
5. Beat egg with 2 TBL water to make an egg wash. Brush sides of baking dish(es) with egg wash and top with pie dough (if using individual bowls, you'll want to cut the dough so there is about an inch hanging over the bowls). Press the dough around the edges of the baking dish(es) to seal. Brush the top of the pie with egg wash and cut 2-3 slits in the top to allow steam to escape.
6. Place dish(es) on a baking sheet and place into oven. Bake for about 45-60 minutes until crust is golden brown and filling is bubbly. Let rest for 5-10 minutes and serve.
Subscribe to:
Comments (Atom)