Small Girl Adventures

Chickpeas: A Love and Hate Relationship

2012-01-21T13:02:00.000-07:00

Chickpeas constantly haunt my mind.

It has nothing to do with their resemblance to really tiny individual chicken bodies, but the fact that they led my and my friend to one of the biggest fights we ever had with each other.

I still remember that day like it was yesterday, full of aggravation, sadness, disappointment, under cooked then overcooked beans, and a really long heart to heart talk. I can't tell you if he remembers the whole ordeal, but I do and probably always will. However, aside from my distaste and the remembrance of my pure fear of losing my best friends over a simple ingredient, I actually really like chickpeas.

What I mean by like is that I have a secret ongoing fling with those little guys full of fiber, protein, phosphorous, and a bunch of other really great vitamins and minerals. I like the legumes so much that I take the time to buy them in their dried form and personally cook them (how to is at the bottom of this post).

Labor of love right there.

Everyone, I really dig chickpeas. They've been making it into a couple of meals within the past few weeks, but out of all of them...this one has to be my favorite.

Tomato Sauce with Chickpeas, Peas, Poached Eggs, and Parmesan
Adapted from Bon Appetite's Poached eggs with chickpeas and feta

¼ cup olive oil
1 medium onion, small diced
1 clove of garlic, minced
16oz chickpeas
2 tsp paprika
1 tsp cumin, ground
¼ tsp cinnamon, ground
1/2 tsp dark chili powder
1 cup frozen peas, thawed
1 28oz can of tomato puree
Salt and pepper to taste
8 eggs
Parmesan cheese, grated
flat leaf parsley for garnish

1. Preheat the oven to 425F. Heat the olive oil in a cast iron pan. Once the pan is hot, add the onions and saute for about 5 minutes. Add the garlic and chickpeas and stir around the pan for a minute or two. Place the paprika, cumin, cinnamon, and dark chili powder in the pan and cook for about 2 minutes stirring constantly to make certain that nothing burns.
2. Pour in the peas and tomato puree, mix, and let simmer for 2 minutes. Taste the sauce and add salt, pepper, and a dash of red wine vinegar to your liking.
3. Make little wells in the sauce and crack an egg into each well. Place in the oven for about 6 minutes, or until the egg white is set or the yolk is cooked to your liking. Once out of the oven top with cheese and parsley. Serve with some crusty bread and a nice simple salad and enjoy my friends.

Chickpeas: From dried to cooked
1. Take the chickpeas and put them in a large container. It's best to do about 2 lbs of chickpeas at once.
2. Fill the container with enough water to cover the beans, plus an additional 3 cups. Add about 2 Tbsp of baking soda to the water and allow to soak overnight.
3. The next day. Strain the chickpeas and rinse well. Place in a pot of water with large pieces of celery, onion, and carrot (cut large enough that they can be easily picked out of the beans) and a sprig of thyme, a bay leaf, and a tablespoon of whole black peppercorns.
4. Cook for about 35-45 minutes on low heat, or until al dente. Strain.
5. After the cooking phase is over, allow the little chicken bodies to cool and then pick out the pieces of mirepoix. Measure out 1/2 cup portions into small baggies or containers and then freeze them for later consumption or recipe use.

Future Things to Come

2012-01-20T19:35:00.002-07:00

Introductory of future things to come:

I promise I'll be back within the next week with more silliness, stories, recipes, and reviews. Until then, I hope you good wishes and some really good eating!

Love and hugs,

The Small Girl

Small Girl Delights

2012-01-10T18:03:00.001-07:00

If you've been visiting Small Girl Adventures for a while you might remember that little tab on the top of my blog titled "SGD". I took it down after letting it sit there for a bit, staring at me, taunting me, keeping me straight in line with what I ~~needed to~~ dreamed of getting out there. I wasn't sure if I was going to share what SGD was with the beautiful people who read my blog, but like this blog and the people who read it, SGD is very important to me.

SGD stands for Small Girl Delights, my very small and few month old business that specializes in cakes, specialty cookies, and catering dinner parties in Cincinnati and Northern Kentucky. Small Girl Delights is one of the biggest dreams and goals that I have right now, and I hope to be able to share all the love and care that I put into my products with everyone one day.

Find more information:
Website: www.smallgirldelights.wordpress.com
Email: smallgirldelights@gmail.com
Facebook: Small Girl Delights

I Made Whoopie...

2012-01-03T23:07:00.002-07:00

...Pies that is.

Yes, I did just bring out that poor humor that has been going around since the early 1920's.

My love for the whoopie began when my parents brought home this ginormous whoopie pie from an Amish baker in Metomora, Indiana.

I was terrified at how tiny this thing made my hands look, but I gave it a chance and with my very first bite I was instantly infatuated. I was so infatuated that if someone tried to take my deliciously, chocolaty, marshmallowey creamy pie away from me...well, they would walk away missing a few digits.

My infatuation was true and beautiful until a certain fateful fall night where I watched my love would just go straight down the toilet. I won't go into much detail, but after a drink or two (of a delicious Kentucky home brewed APA) I decided that the whoopie pie I had been eyeing all night had to be mine. I looked at it, devoured it, and then got to look at it again...me+sweets+beer=bad eats.

Ever since then I haven't been able to even stomach looking at or even thinking about one of those devilish little creations. I read a little article about the whoopie a few weeks ago, something to do with Main and Pennsylvania fighting for the rights to call the pie their own creation, and I got to wondering if I would ever want to even taste a whoopie pie again. Well of course I would, and I sort of wanted one right then, but those sick wounds still hadn't healed. After brainstorming for a while I finally concluded that I would make whoopie pies, but with completely different non-chocolate ingredients and oh did that turn out delicious.

Gingerbread Whoopie Pies with Maple Cream Cheese Filling
Pies: adapted from King Arthur Flour
Filling: an original from my kitchen at Small Girl Delights

I'm not cured of all whoopie pie aliments, but I did really enjoy them especially since they were gingerbread. I ended up taking a batch of these little concoctions to an amazing potluck held at a good friend's house the other night and they went pretty fast, someone even stated that they, "tasted like Christmas".

Gingerbread:

2 3/4 cups all purpose flour

1 cup whole wheat flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground nutmeg

3/4 cup (1 1/2 sticks) unsalted butter, soft

3/4 cup brown sugar

1 whole egg

3/4 cup molasses

3/4 cup milk

1 tsp vanilla

Maple Cream Cheese Filling:

1.5 cups confectioner sugar

8 oz cream cheese, soft

4 oz unsalted butter, soft

1 tsp vanilla extract

1.5 Tbsp pure maple syrup

1. Set the oven to 375F. Grease or place a silpat on two sheet trays.

2. Place the flours, salt, baking soda, ginger, cinnamon, cloves, and nutmeg in one bowl. In another bowl, combine the butter, brown sugar, and vanilla and with a paddle attachment (or hand mixer) cream until light and fluffy, about 4 minutes on medium speed.

3. Add the egg and mix until well combined. Place half of the dry ingredients into the creamed mixture and begin to mix on low speed. Add the molasses and milk into the mix and begin to mix again. Finish with the last of the dry ingredients and mix on low until well combined.

4. Using a medium sized ice cream scooper/disher (about a 2.5-3 oz one) scoop the dough out and place at least two inches apart on a sheet tray.

5. Place in the oven and bake for about 15-20 minutes. While these guys are in the oven, make the filling by combing the cream cheese, butter, vanilla, and maple syrup in a bowl and whip for about 2 minutes until creamy. Add the confectioners sugar, whipping for about 5 minutes until creamed and fluffy.

6. Transfer the pies to a cooling rack and allow to sit for 30 minutes. Once cooled down, fill with cream filling, sandwich together, and enjoy!

Failures and Resolutions

2011-12-31T11:49:00.002-07:00

One of the biggest things that cooks dread with their life happened to me the other week...the complete kitchen failure.

Lets be real guys, I am not "God's gift to cooking", I've had some great successes and some great mess ups, but for some reason this mishap mess of a "curry" just killed me inside. I hadn't been that heartbroken since the goat cheese panna cotta sheet tray incident of 2010.

As I sat in the corner and hideously sobbed, Brett cleaned up, picked up our jackets, grabbed his keys, escorted me out the door, and drove to Dewey's. Sometimes I really wonder what I would do without him.

Dinner had been covered and we enjoyed the rest of the night, but I beat myself up for about a week over the entire ordeal.

Thanks to my mishap I have finally figured out what my 2012 resolution will be this year...to cut myself a bit of a break. No, I will not lose my strive and vigor to succeed, but I won't kill myself with every set back. In 2012 I'm going to work on how I feel about myself, test new waters, and work harder on making my twoish month old business, Small Girl Delights, into a career and make treats that delight customers stomachs and hearts.

This is what my resolution is and if it kills me in the end...at least I know I died trying to be a happier person and doing something I love.

Aside from resolutions though I really wanted to take time to thank everyone for helping me reach out to a lot of readers this year and for continuing to follow Small Girl Adventures to hear my rantings and discover some new places and recipes. And thanks to all those people who have been there giving me little pushes, uplifting tweets and comments, and the people whom have reached out and came to be wonderful new friends. Hugs and best wishes to all in the new year and, well, Happy New Year!

I'm Not Polish, but I Love Pierogies

2011-12-27T19:49:00.000-07:00

There is not one ounce of Polish blood in my body, I didn't grow up having a Bubbie to prepare traditional Polish meals, and thanks to a disgusting traditional Elder high school eating contest, I pretty much throw up every time I hear the word paczki.

Even though my family lacked that Polishness, the cuisine wasn't entirely absent from my childhood. Sometimes we touched the border with breaded pork cutlets, sauerkraut and kielbasa, potato cakes, and egg bread, but we were never provided with a full-on traditional, borscht and cabbage filled dinner.

It wasn't until I was well into my teenage years though that a friend with some very deep roots full of Polish blood introduced me to my favorite dish in the cuisine...Pierogies. Those beautiful, savory, and delectable little filled dumplings that I became smitten with after my very first bite.

Pierogies

Adapted from Epicurious
These guys are simple, quick, and delicious and have me wondering why I hadn't tried making them before. The best part is that this recipe makes a lot which means you can wrap and freeze them for another weeknight meal.

3 cups All purpose flour

1 cup water

1 Egg, lightly beaten

2 tsp Olive Oil

1tsp salt, kosher

Filling:

2 cups cooked mashed potatoes (we had left overs)

1 Tbsp sour cream

dash of thyme and oregano

1/4 cup chredded mozarella cheese

1/4 cup diced onions, sauteed
Salt and pepper to taste

1. Place the flour in a bowl and make a well in the middle. Place the water, egg, olive oil, and salt in the well and begin to mix and work the dough. Knead until smooth and well combined, about 7-10 minutes. Allow the settle and rest in a bowl, covered, for about 30 minutes.

2. Split the dough in half. Using a rolling pin or pasta roller, take the dough and roll it out to a thin consistancy, like you would to make ravioli. Lay the dough out and begin to cut rings with a 3 to 4 inch round cookie cutter. You should be able to get 48 rounds out of one batch of dough.

3. Place a pot of water onto the stove top and bring to a slight simmer.

4. Fill each pierogi with a spoon full of filling mixture of your choice, fold one side over, and crimp the edges with a fork like you would to make a turnover or a hand-pie.

5. At this point you may wrap and freeze half of the pierogies for a later date.

6. Drop each pierogi into the pot of water and cook for about 5 minutes. Make sure you get the timing right, because they're not too pleasant when undercooked. Transfer the pierogies to a preheated saute pan with butter to brown and crisp each side of the pierogies.

7. Plate up and serve with braised cabbage, kielbasa, or sour cream and onions...but whatever you do...enjoy and eat up!

Happy Holidays

2011-12-25T11:51:00.003-07:00

Happy Holidays from Stephanie at Small Girl Adventures. Best wishes to everyone and a hope for safe and wonderful times with family and friends. I would also like to say thank you to those who are still following my and my journies and to the beautiful people who have become beautiful friends because of this Blog.

Love and Hugs <3

Homemade Gifts pt. 3: For the Dog Owner

2011-12-20T00:37:00.002-07:00

Every evening Emma, my adorable yellow lab, sat down and stared at me with her beautiful little brown eyes. Every evening at the same exact time, like clockwork waiting for a treat of some kind.

It was never a problem to give her something, a little "Scooby Snack" and a petting to let her know we loved and appreciated her. It was never a problem until a very informative Vet trip one afternoon.

You see, we found out that Emma was a bit too heavy for her frame and her hips would be effected soon if we didn't take action now to help her be healthy and lose some weight. This came as a complete surprise since Emma is such an active dog, frequently running and playing. However, her health had nothing to do with her active lifestyle....it was the treats that were hurting her....Oh my goodness I was killing my dog.

It just so happens that those packaged dog treats I was feeding Emma are bad for animals just like most packaged foods are bad for people...go figure. We were still allowed to give out little bites so I started treating her to Cheerios one day, broken pretzel pieces another, and a small piece of cheese on special occasions.

I felt horrible though, especially when she gave me that puppy dog look, and I needed to make it up to her. I had no idea how I would do it though, but then I thought, what if I could personally make something healthy for her that she could have as a nightly treat. So I ventured around the interwebs for a while and found the perfect little recipe with the least amount of ingredients...I had no idea so many people had been making homemade doggy treats.

These little treats are a healthy source of protein and calcium and quite tasty (yes, I've tasted them) without the ridiculous amount of fillers and additives. Emma approves and I hope your lovable pet will too!

Doggy Treats

I wish I could tell you where I found this great recipe many years ago,I can't seem to find the source anywhere. This is something great for the dog lover in your life or even for the lovable little thing currently eating your shoes. Add a new leash, food and water bowl, or a toy for a nice additional touch.

2 cups Whole wheat flour

1 Tbsp Baking Powder

1 cup Peanut Butter
1 cup Skim Milk

1. Preheat the oven to 350F. Combine the flour and baking powder in a bowl. In another bowl, combine the peanut butter and skim milk and mix well.
2. Mix everything together. Knead and roll out the dough. Cut into desired sheets and place on a greased baking sheet. Bake for 20 minutes. Allow to cool and keep in an airtight container for up to two weeks.

Homemade Gifts pt. 2: A Breakfast Treat

2011-12-20T00:04:00.001-07:00

Bless the people who go through the stress and pressure of hosting relatives during the holidays. The people who spend time the week before the holidays shifting rooms around, adding blankets and pillows to couches, moving their children into one bedroom, and acting as inn keepers.

It's a stressful, nerve racking, and daunting task. Personally it's not so much the preparing and cleaning, but the obligated feeling of welcoming, pampering, entertaining and most importantly...having a delightful breakfast ready when everyone wakes from their happy-belly slumber that hits a nerve.

So the gracious host wakes up the next morning to tired to function with heavy eyelids, still feeling the drinks and rich desserts from the night before wanting nothing more than to just lie back in bed.

I know this feeling. I feel it every holiday week/day when I wake up, sulkily slip out of bed, dress, shuffle into my car, and head to the bed and breakfast where I work. It really isn't that bad just because of the amazing and delightful people who stay at the B&B during this season, the ones who walk in the kitchen with tired, bloodshot eyes and make me feel appreciated. I do enjoy it a bit, but being sleep deprived and worrying about your sleeve catching on fire takes away from the fun.

Most of these mornings I'll make something simple that I can prepare the day before and in a big batch like cinnamon rolls, overnight french toast, or a large fritatta. It's always a dish that I can just pop in the oven and not fuss too much over, something that keeps me from even thinking about or stressing over poached eggs.

However, if the roles were switched and I were to crash at someone else's house and if the host insisted on making breakfast, I would bring a gift that allows them the opportunity to wake up a little later and not worry about gathering, preparing, and mixing a bunch of ingredients to make something special for the morning.

Granola and Waffle Mix

GranolaAdapted from Smitten Kitchen
2 cups oats
1 cup shredded unsweetened coconut
1/2 cup wheat germ

1/4 cup honey
1 tsp vanilla
1/2 tsp cinnamon, ground
1/4 tsp ginger, ground
1/4 tsp salt
1 cup dried fruit

1. Preheat the oven to 350F. Spray or butter a sheet pan.
2. Combine the oats, coconut, and wheat germ, place on the sheet tray and bake for about 10 minutes. In sauce pot, combine the honey, vanilla, cinnamon, ginger, and salt.
3. Once the sheet pan is out of the oven, combine everything but the dried fruit together, press down to evenly disperse the granola, and place back into the oven for 20 minutes. After 20 minutes, add the dried fruit and stir the granola around, bake for another 5 minutes. Allow to sit and cool for about an hour. After an hour, break the granola up into good sized pieces, package for a loved one with a note detailing the ingredients or just simply enjoy it yourself.

Waffle Mix4 cups all purpose flour

8 tsp baking powder
4 Tbsp sugar
2 tsp salt

1. Whisk all together and place in a large air tight container. Attach these directions:
For every 2 cups of dry mix add 2 eggs, 1 1/2 cup milk and 9 Tbsp melted unsalted butter. Mix well and then cook on the waffle iron until crisp.

Homemade Gifts pt. 1: Hot Cocoa Mix

2011-12-18T22:20:00.001-07:00

Earlier this month two of Brett's best friends were married which meant we had another wedding to attend and put an end to our year of a million weddings.

So we packed up our bags and headed a few hours towards a small town called Loudonville, Ohio.

Our lodging was based in the Mohican State Park, a place full of bare trees, winding roads, nocturnal animals, and a lot of men wearing orange vests (I'm sure you get where I'm going with that). The lodge was nice and unique, but I am sure it would be a lot more of an experience and cozier during the warmer months of the year and once all the rooms are finished being updated. The wintry wonderland reception was held about 15 minutes away and down quite a few more dark winding roads at the Landoll Mohican Castle.

The whole weekend was beautiful, full of wintry magic, a lot of nature and trees (as seen above), and a lot of great friends, but I think the most unique thing about the entire event though was the parting gift. It was the gift of a little box full of homemade hot chocolate mix accompanied by an old recipe clipping from The Courier of Findlay, Ohio.

Hot Chocolate Mix

You're getting two recipes in one. The first one comes from an old clipping from The Courier-the main newspaper in Findlay, Ohio and the second one is an Alton Brown recipe. I commonly use Alton Brown's mix during the holidays when making gifts. Take a ball jar and fill it with the cocoa mix, place the top lid on, cover it with fabric, and then screw the ring on. Attach directions and recipe and add a nice mug, spoon, and homemade marshmallows to the mix and you have a nice, simple, and easy gift.

WFIN Phone Club-The Courier-Findlay, Ohio

1 lb 9.5 oz powdered milk

2 lb box of Quick

11oz jar of Pream or Coffee Mate
1/2 cup powdered sugar

*Mix everything and store in an air tight container. To make the hot chocolate fill the cup half full with the powdered mix and add hot water.

Alton Brown Version

2 cups powdered sugar

1 cup cocoa powder (dutch processed)

2 1/2 cups powdered milk
1 tsp salt, kosher
2 tsp corn starch

Hot water to fill the cup
*The directions are the same as above.

Where Has Time Flown To and Other Thoughts

2011-12-18T11:04:00.000-07:00

Is anyone else wondering where the past year has gone?
I feel like it was just yesterday that I was rushing around with my sister's wedding craze planning parties, taking on my first challenging wedding cake, and doing every maid of honor duty known to man. That was August, a few four months ago and now I sit here with a decorated tree in the corner of the room, a beady eyed snowman glaring at me, and a list of everything I need to do before next Sunday getting longer by the minute.

It feels like August just happened and now it's the middle of December. What happened to the time?

Thinking about that question though, especially today, makes me also wonder why I'm dreading this whole entire week and what happened to the good holiday spirit filled times?

You know those times right? I mean the time when everyone was so excited for the holidays and spreading cheer. The time when snowy music wasn't heard until December and the decorations, displays, and gifts weren't shown or thought of until late November. The time when children would anticipate the coming of Santa or the days until the school's holiday break, but the days, hours, and minutes always went by so slow. The time when you could wish someone a "Happy Christmas" or "Happy Hanukkah" and call that tree in the living room corner a "Christmas Tree" instead of always being politically correct. The time that was meant to be for loved ones and family.

Does time change and simply move faster once you hit adulthood? Do you dread things more because there are more obligations and work involved? Maybe times moves faster and we lack excitement and spirit because we are pushed into the holidays earlier and earlier each year. Or maybe the time moves hastily because we're so caught up in giving and getting the perfect gift that we forget to sit back with a cup of cocoa and think about the true meaning of the season.

This is what I pondered the other night after attending the Cincinnati Playhouse in the Park's performance of "A Christmas Carol". Ebenezer Scrooge's time started the same way, looking forward to life and friends and the holiday season and then things changed, he changed and Christmas and everything else never even came second to his well being and money. Thankfully and luckily he became a refurbished and changed man again though.

Maybe that's what we need to do. Take a look at ourselves and the world and make a little change, avoid putting so much emphasis on getting and giving, believe in the holidays, wish people a happy holiday or Christmas or Hanukkah and not think twice about it, spend and enjoy the time you have with your family and friends. Maybe if we take at least one little step at changing ourselves and how we function, slow down a bit and not worry so much, then maybe we can halt time for a moment and begin to live our lives to the fullest.

Alright, I'm done with my rambling....We will be back to your regular programming tomorrow. Thanks for reading and have the happiest of holidays friends!

A Craving Satisfied by a Chili

2011-12-14T17:56:00.001-07:00

I have this crazy craving.

It's not the normal cravings like peanut butter or crisp bacon and seasoned tomatoes. It's not whole wheat goldfish or chocolate and not cookies or brownies either.

It's this craving that has become something of an obsession, an addiction really. I find it odd since I don't avoid this, shut them all away in a high cabinet, or stray away from their aisle in the grocery. And it's even been a daily staple for me since I was a baby.

This hard crushing craving is for vegetables. Carrots and kale, parsnips and potatoes, brussel sprouts and cucumbers, squash and lettuce, tomatoes and peas....every single kind (well, besides mushrooms and beets).

Well, if nothing else at least my craving is benefiting me and pretty darn healthy. So I present to you now a healthy, but satisfying chili to ease your own veggie craving (if you ever get one) and keep you warm during the winter.

Vegetable Chili

A Small Girl Kitchen production with inspiration from Real Simple's Slow-Cooker Vegetarian Chili

1 medium onion, diced

3 stalks celery, diced

8 oz carrots, sliced and diced

4 cloves garlic

1.25 Tbsp Chili Powder

1 Tbsp Cumin

2 tsp cocoa powder, unsweetened

1/4 tsp cinnamon

1 packet Lipton Soup Mix

salt and pepper to taste

1 28oz can diced tomatoes, drained and rinsed

1 1/2 cups chicken stock (or you could substitute vegetable stock or water)

1 1/2 lbs mixed beans (if using canned please make sure to rinse the bean off)

2 medium sweet potatoes, peeled and diced

1. Prepare all of the ingredients. In a large pot, saute the onions, celery, and carrots for 5 minutes. Add the garlic, chili powder, cumin, cocoa, cinnamon, salt, and pepper. Combine and saute for about 5 minutes more. Reduce heat and add the sweet potatoes. Add the tomatoes and cook for about 10 minutes. Add the stock and allow to simmer for 30 minutes.

2. After 30 minutes and when the sweet potatoes are soft, add the beans. Allow to simmer for about 20 minutes stirring occasionally.

3. Serve with corn bread or tortilla chips and top with sour cream, cheddar cheese, or diced onions and peppers.

A Christmas List

2011-12-08T21:29:00.001-07:00

The top ten kitchen/food items that I would love for Santa to bring me this year:

1. An adorable recycled slate reproduced as a cheese plate accompanied by assorted cheeses
2. Polka Dot Kuhn Rikon pairing knives. The best beat up knives ever.
3. The number one thing that will save me hundreds of dollars a year...a milk frother. I Love Frothy Milk!
4. A large John Boos cutting board
5. A new set of silpats
6. Assorted gift set of spices from Colonel De Stewart Herbs and Spices
7. Six pack of Great Lakes Christmas Ale
8. Gnocchi Board
9. Boxes of assorted chocolates from Chocolats Latour or Skirtz and Johnston.
10. A new KitchenAid Mixer bowl and paddle attachment.

Milk Bar Ice Cream

2011-11-30T07:43:00.001-07:00

For some reason I'm a big fan of Momofuku group's David Chang. While I don't agree with some of his views, I do think he is very talented and his food, well the pictures I've seen speak for their self.

As much as I am inspired by Chang though, I am more than smitten with his pastry chef, Christina Tossi.

I first read a blurb about Christina in a food magazine that took a hand at reproducing her devilishly delicious looking Crack Pie. It was little information and her name really didn't stick...that was until the boys at work made some dangerously delectable fruity pebbles ice cream and I went looking for a recipe to do the same with different cereals.

Christina walked back into my life with her recipe for Cereal Milk Ice Cream and as I read more into her whirlwind of a life in the kitchen I found her to be very inspiring. She is for sure a unique girl with a unique passageway from home baker to health standard writer to restaurant pastry chef.

I was beyond excited when I heard about the release of her book "Milk: Momofuku Milk Bar" a look into Christina's life, the Milk Bar's start up, and best of all her recipes.

Shortly after it came into stores Christina's book made its way into my little hands and now sits on my bookshelf actually right next to the original "Momofuku" cookbook. I highly recommend both of these inspiring books full of delicious insights into the start-up, success, spunk, and everyday life of the Momofuku Group team.

A much as I love reading the books, I also enjoy the recipes included in them so without further ado I bring you the recipe that brought the inspirational and delightful Christina Tossi back into my life....Cereal Milk Ice Cream. If you decide to make this be sure to make a lot, because it goes fast as I found out when I went to take more pictures.

Cereal Milk Ice CreamMomofuku Milk Bar
Note: This ice cream is the variety that we would make at The Summit back in the day, using a glucose type base without eggs. It has a creamy and smooth mouth feel and easily takes you back to childhood. When making my second batch I decided to nix the cereal milk and replace it with 3 3/4 cups of whole milk with a whole vanilla bean and it turned out just as delicious.

1 1/2 gelatin sheets or 3/4 tsp powdered gelatin
1 recipe Cereal Milk (follows this recipe)
2 Tbsp light brown sugar
1/4 tsp kosher salt
1/4 cup milk powder
2 Tbsp glucose (or 1Tbsp corn syrup)

1. Bloom the gelatin in water.
2. Warm the milk in a pot and whisk in the gelatin until it dissolves. Whisk in the brown sugar, salt, milk powder, and glucose until fully dissolved and incorporated. Pour the mixture through a fine sieve and freeze according to your ice cream makers instructions. Freeze in an air tight container and allow to sit at room temperature for 10 minutes before serving.
Cereal Milk2 3/4 cups corn flakes
3 3/4 cups milk
2 Tbsp light brown sugar
1/4 tsp kosher salt

1. Heat the oven to 300F. Place the cornflakes on a parchment-lined sheet tray and bake for about 15 minutes until toasted. Cool completely and place them in a large pitcher.
2. Pour the milk over the cornflakes and let steep for 20 minutes at room temperature.
3. Strain the mixture through a fine sieve and collecting the milk in a bowl. When the milk begins to turn thicker, make sure not to push the mixture through the sieve too hard because you don't want cornflake bits to go through.
4. Whisk in the brown sugar and salt into the milk and then store in the refrigerator for 1 week.

No You Won't Turn Orange: Carrot and Sweet Potato Soup

2011-11-23T18:50:00.001-07:00

I had this plan to write a special post listing everything I'm thankful for, share about a thousand more pumpkin recipes, and tell you in explicit detail what my cooking schedule and menu is for the big turkey day...however, we all have something better to do than sit here on the computer reading through blog posts.

So instead of telling you about all of my thankfulness and how crazy Thanksgiving Day is going to be for me I want you to refelct on what your thankful for and then run out, buy ingredients, and then make this awesomely delicious Carrot and Sweet Potato Soup.

It's really great for the day after throughly indulging on food and drinks....trust me.

Carrot and Sweet Potato Soup

1 tbsp olive oil
2 lb carrots, peeled and small dice
1 lb sweet potato, peeled and small dice
1 medium onion, small dice
1 tsp salt, kosher
1 tsp ground black pepper
2 Tbsp butter
2 cloves garlic, minced
2 cups chicken (or veggie) stock
2 cups water
2 Tbsp fresh ginger, grated
1/2 Tbsp cumin

1. Heat the olive oil in a large pot on medium-high heat and add the diced onions. Saute the onions until they begin to carmalize, add the butter, salt, and pepper. Add your carrots and sweet potatoes and saute for about 3 minutes then add the minced garlic.
2. Pour in the chicken stock and water and then add the ginger and cumin. Stir around for a bit and then place a lid on the pan and allow the soup to simmer for about 30-40 minutes. Once everything is soft allow it to sit off of the heat for about 10 minutes. Puree the soup until smooth or still a bit chunky and then finish with additional salt and pepper to your liking. Top off with a touch of sour cream and enjoy.

Now...go enjoy your time with family and friends. Happy Thanksgiving!

Shop Local: Le Bon Vivant

2011-11-18T19:31:00.001-07:00

If there is one thing that I am thankful for this Thanksgiving it is the wonderful friends that I have made through this blog. The people whom I have met, have been able to sit down to dinner with, and have even been invited into their homes. It's amazing.

I am especially thankful though for the lovely Sharon of Eggplant To Go who has kindly extended her hand and thought to invite me to a couple really great places (It's good to know I haven't talked her ear off yet).

The latest event that Sharon invited me to was a French wine and cheese tasting at a little shop called Le Bon Vivant.

Located on Woodburn Avenue in Walnut Hills Le Bon Vivant is a beautiful little shop selling fine French foods and wine, linens, and even perfumes. Its owner Catherine Meguire is very sweet, welcoming, and very fluent in French...so fluent that I learned more from her in a few minutes then I did during my two year French course in high school.

Le Bon Vivant is very clean, colorful, and unique to Cincinnati. The atmosphere is comforting and pleasant, so comforting that you're made to feel like family or a long time friend. It is really one of those places that I am thankful to have been introduced to and really cannot wait to go back to.

The wine and cheese tasting that Sharon and I attended is actually part of their third friday tour around France series, featuring the different regions of France with their accompanying regional wines. It's a very fun and informative evening and you will no doubt leave without a new friend and a bottle of wine in tow.

So while you're out and shopping this holiday season I hope you stop by Le Bon Vivant just to support a great and unique local business. And while you're there...please give my new best friend Winston a nice scratch behind the ear.

Pumpkin Granola

2011-11-16T16:53:00.000-07:00

"What the heck am I going to do with all of this" I thought as I glanced into my refrigerator the other day. I knew I made a lot, but this much...no way. I guess I was anticipating a sizable football team to come over and eat pumpkin butter dolloped Greek yogurt or pumpkin waffles or something.

"I could eat it by the spoonful or make more cupcakes or muffins" I thought to myself. No, I wanted and needed something different... and after a unfortunately long thought process and cabinet scouring pumpkin granola was born.

Pumpkin Granola

2.5cups Oats

2/3rd cup pumpkin butter

2 tbsp unsalted butter, melted

1 cup of chopped nuts of your choosing (I'd recommend walnuts, Pepita, and pecans)

1/2 cup golden raisins

1.Set oven to 350F. Combine the oats, pumpkin butter, butter, and nuts and mix well. Spread out onto a slightly greased sheet pan and place in the oven for 15 minutes.

2. After 15 minutes, pull your sheet pan out of the oven and stir the granola with a spatula, add the raisins. Place back in the oven for another 10-15 minutes until the oats and nuts are toasted, golden brown, and clumped together.

3. Allow to sit and cool for 20 minutes. Break the granola up with a spoon to desired sizes and put into an air-tight container for up to a week.

Latest Cake Order: A Speciality Birthday Cake

2011-11-15T21:58:00.001-07:00

I was sent me out to new deeper waters with my latest cake order.

......I had to go gluten-free.

After a few hours of recipe and health standard research I toddled into my kitchen, sanitized every counter, hid away any even slightly floured item, and finally headed to the store to pick up all of my gluten-free cake needs.

Gluten-free flour full of rice flours and starches...check...Xanthan Gum....check...everything else...check.

To be honest, making this cake was not all sunshine and daisies...well, aside from the chocolate frosting. I had read somewhere that flour dust can live in the air for about 24 hours, so to ease my mind I waited two days from when I flour-freed the kitchen to make the cake.

I followed the recipe to a T but still had some minor, but still signifigant shortcomings. The biggest problem came with the proper mixing and the fact that the cake just didn't rise high or level so I had to make two batches. It wasn't too bad otherwise.

I guess that even though there were some problems all that really matters is that it was finished, delivered without a scratch, and everyone was happy with the final result.

If you're looking for a great resources, recipes, and ingredients for Gluten-Free baking I highly recommend Bob's Red Mill and King Arthur Flour. There are also some really great bloggers like Gluten-Free Girl and The Sensitive Epicure who share their gluten-free stories and lifestyles with the world.

A Favorite Fall Recipe and my First Guest Post

2011-11-09T18:32:00.000-07:00

What are some of my favorite things about fall and which squash do I have a basic obsession with during the colder months?

Head on over to the local Ohio blog One Clean Plate to find the answers and follow along with their Cincinnati Fall Recipe Week a full week (or two) featuring really great local bloggers sharing recipes and their thoughts of fall.

I also highly recommend staying a while to read One Clean Plate's other posts as their blog is full of great writing, photography, and very professionally written and thought out reviews.

I never thought that I would ever be asked to guest post on another blog so I'm pretty excited about this. A big thanks to Caroline and the crew at One Clean Plate for thinking about me.

A Difference in Interpretation: Tikka Masala

2011-11-04T17:17:00.001-06:00

It's amazing how two people who worked side by side for well over a year, share a lot of the same feelings and views, and are now basically inseparable can make two completely different, but delicious versions of the same dish. This is exactly what happened when Brett and I both set out to make Tikka Masala.

I mean look at the difference:

Tikka Masala Sauce

Adapted from Bon Appetite

I will tell you that this is not authentic and I am not an Indian food master...not by a long shot. However, my version of the Tikka Masala tasted pretty tasty and satisfying for what it was. The most common and traditional thing to serve with the sauce is either paneer or marinated and cooked chicken on top a fragrant basmati rice.

1 Tbsp butter

1 clove garlic, minced
1/2 cup onion, small diced
1 tsp fresh ginger, minced
1/2 tsp cinnamon
1/2 tsp salt, kosher
1 Tbsp paprika
1 Tbsp garam masala
16 oz Tomato puree
3 Tbsp Greek Yogurt, plain

Juice of 1/2 a lime and chopped cilantro

1. Place the butter in a preheated pot. Add the onion and garlic and saute until soft and translucent.
2. Add the ginger, cinnamon, salt, paprika, garam masala to the pot and mix for a minute. Add the tomato puree and cook down for about 5 minutes.
3. Finish the sauce with the yogurt, a squeeze of the lime, and cilantro. Enjoy!

Garam Masala Spice:4 Tbsp coriander seeds
1 Tbsp Cumin
2 Tbsp Cardamom pods, green
3 Anise Stars

3/4 tsp clove

3/4 tsp bay leaf
1 Tbsp peppercorns, black
1 1/2 tsp ginger, ground

3/4 tsp cinnamon, ground

Toast the coriander seeds, cumin, cardamom, anise, clove, and peppercorns. Grind in a spice (or coffee) grinder and add the bay, ginger, and cinnamon.

Culinary Smackdown: Battle Winter Squash

2011-10-30T22:25:00.002-06:00

During the month of September I was lucky enough to play host to the culinary smackdown that I was invited to join in a few months earlier by the lovely Eggy. My theme was Oktoberfest and I chose Jen, a local blogger of Our Good Food Life and her winning German Potato Salad.

The hosting torch was passed on to Jen and her chosen theme is winter squash, the beautiful, voluptuous, and versatile vessels that come to us around this time of the year. I'm a big fan of squash, especially during the fall, but above all...pumpkin is my favorite (however, I cook with them far better than I can carve them).

I was planning on making something different for the smackdown, but I decided to use that recipe for a different special post that I was asked to do. So instead I bring to you a delightful and simple recipe for pumpkin butter this tasty and beautiful little mixture that is pretty much my favorite thing to use during the fall when I'm cooking at the Bed and Breakfast.

Some suggestions:

+Mix the butter into pancake or waffle batter
+Use to make bread, muffins, or cupcakes
+Spread it on toasted carbs
+Add a bit to homemade gnocchi (pumpkin gnocchi with browned butter and sage..delicious)
+Top off your morning yogurt with pumpkin butter and berries

+Serve it as a side or on top of breakfast delights (doughnuts, waffles, french toast)

Pumpkin Butter

15 oz pumpkin puree, not pumpkin pie puree
or
1 lb small sugar pumpkin, peeled, roasted, and pureed

1/4-1/2 cup brown sugar

1 dash of vanilla extract
1/2 tsp cinnamon, ground

1/4 tsp ginger, ground
1/8 tsp nutmeg, ground

pinch of salt

1. Place the pumpkin puree through salt in a pot and mix until well combined. That's it...simple!

+If you're using a whole pumpkin, peel and deseed the pumpkin and dice it into small pieces. Toss with a touch of olive oil and roast in a 350F oven for 1 hour or until soft. Puree or run through a food mill.

Sitting on A Bar Stool and Dining Alone

2011-10-30T19:03:00.001-06:00

I've never been one to walk into a restaurant alone and have a drink and a dinner at the bar. Maybe I feel awkward, actually no, I'm just too timid.

However, the other night I found myself doing just that, sitting down at the bar by myself, having a drink, and snuggling in to an off menu tasty meal cooked entirely by a very talented cook...my boyfriend Brett.

I'll say that dining alone wasn't as weird as I thought it would be, yes a bit lonely, but it wasn't so bad. I think it makes it easier when the place has an amazing bartender who makes you feel welcomed and taken care of. Would I do it again, maybe, but I do like dining with a partner or a group a lot better. ...but now...on to the food.

Course 1: Scallops with pan fried potatoes, pancetta chips, and mustard

Course 2: Analotti filled with parsnip cream , pecorino, sauteed greens, and toasted almonds

Dessert: Pistachio Biscotti with whipped cream, caramel and chocolate sauce

+Brett asked me not to share the name of the restaurant in which he currently works, however, it has been mentioned a few times on this blog+

Perfect for Fall: Pumpkin Cupcakes

2011-10-22T12:11:00.003-06:00

These cupcakes are beyond delicious and the perfect thing to bring to fall dinners. If you decide to only make 24 cupcakes like I did, take the remaining batter add an egg, 1/2 cup of milk, and 2/3rds cup of flour and make pumpkin spice pancakes....trust me they're delectable!

Pumpkin Spice Cupcakes
2 cups all purpose flour
1 tsp baking soda

1 tsp baking powder

1 tsp salt, kosher
1 tsp cinnamon
1 tsp ginger
1/4 tsp all spice
1/8 tsp nutmeg
3/4 cup brown sugar

1/2 cup sugar, granulated

2 sticks butter, melted
1/2 tsp vanilla extract
4 eggs
15 oz pumpkin puree

Preset the oven to 350F and line the cupcake pans. Combine and sift the flour through nutmeg in a bowl. In a separate bowl mix the brown sugar through pumpkin puree. Mix everything together for about one minute or 50 stirs around the bowl with a wooden spoon. Fill the cupcake lines about 3/4 full with batter and then place in the oven for about 20 minutes until done. Let cool and then frost and decorate! Makes about 36.

Not too Sweet Cream Cheese Icing

1 lb cream cheese, softened
1 stick butter, room temperature
1.5 cups powdered sugar
dash of vanilla

Combine everything in a bowl and mix on medium high speed for about 2-3 minutes until fluffy with an increased volume.

The Columbine Bed and Breakfast: Louisville

2011-10-21T22:36:00.003-06:00

Brett and I traveled down to Louisville this past weekend to celebrate the marriage of one of our really great friends.

I really regret not taking any pictures, but Brett and I lent a hand with the reception, I slung my purse in the car, and put it and my camera in the back of my mind. However, I will say that the entire event was beautiful and full of so much fun and love.

The food wasn't too bad itself either. There was pulled pork and spiced shrimp, tacos, sliders, and hot dogs all handmade by the groom and a few of his fellow co-workers. The two tables full of pastries, desserts, and chocolates were all brought down by family and friends. The best thing by far though had to be the cooler and tanks full of homebrewed beers from one of the groomsman (the APA was my all time favorite).

As for our lodging accommodations...well, it was beautiful too. We decided to go a different route from the usual hotel and stay at a local bed and breakfast in the heart of Old Louisville that was only a few blocks from the reception.

There are quite a few around town, but we chose The Columbine and oh were we glad that we did.

The whole entire setting was very intimate, quite rustic really and Brett and I felt more than welcome to stay and go about as we pleased. The owners were also very accommodating in letting us check-in a few hours early just so we could go about our wedding agenda which was a huge help.

The Columbine was beautiful with it's ginormous stained glass window, comfortable seating, baby grand piano, old wood floors and fixtures, and probably thousands or small trinkets, antiques, and figurines. I think that the only problem I could see guests having with their stay would be the bathroom situation. Where a few of the larger rooms come with in-room bathrooms, three of them do not. They're just a few steps across the hall and each one is assigned to a specific room, you're also given robes to make packing lighter and your run across the hall easier.

Enough about the house though...lets talk about breakfast. We started off with half a grapefruit, coffee, and orange juice and then were served the fluffiest and lightest pancakes that I have ever eaten in my life. The pancakes were accompanied by a delicious sausage patty and their homemade buttermilk maple syrup....I'm drooling just writing about the meal.

So if you're stopping down to Louisville and looking for a place to stay I would highly recommend The Columbine. They're located just a few blocks from the University of Louisville and Churchill Downs and probably about five or so minutes from downtown.

It's a Piece of Cake to Bake a Pretty Cake: Kevin and Amy's Wedding Cake

2011-10-16T08:00:00.000-06:00

By the time you are reading this I am either on my way down to or already in Louisville, Kentucky to celebrate the marriage of two quite adorable people, Kevin and Amy.

Hopefully I've already made it without any massacres, set backs, or complete panic attacks. Hopefully I'm sitting down surrounded by great friends holding a nice beer in my hand and cheering on the newlyweds as they waltz into the room full of love.

And hopefully this little guy and his cupcake brothers have all made it safe and sound in one piece and is about to be cut into and smashed into some cute faces.

In other news: I've decided not to bring along the cake stand that I made last night out of sleep deprivation and stress...however, there will be one day that some mighty fine cupcakes or cookies will sit upon it for all to view.

How to Make a Cake Stand

2011-10-14T23:59:00.003-06:00

I gleefully said yes a few months ago when Kevin and his lovely fiance Amy asked me if I would like to make their wedding cake. It was an honor and I almost felt like it was the least I could do after all the mentoring my friend gave me and all the crap I gave back to him.

I was so very excited, probably beyond all reasoning, to have the opportunity to play a small part in the event for two very inspiring people....and then it dawned on me. There was no way in hell that I was going to get from point A to point B of cake making without racking my brain over perfection. And this cake needed to be just that, perfect, or at least darn close to it.

My major perfection flaw hit hard on me tonight as I was working on the cake. I stood there at the counter eyeing the baked layers as much as it was eyeing me....it looked empty...too small. Yes, the bride and groom had asked for a small cake, considering they're having a bajillion other delectable desserts, but it just looked too tall.

What was a girl to do without baking and adding a wholenother layer...I had no clue, so I decided to step away and make an attempt at some sleep.

The idea of sleep was a failure. So there I sat in the dark wee hours of the night, wide awake with no desire to sleep. Ideas, thoughts, random curiosities all spun around in my brain with no stop in sight and then it hit me. I knew exactly what I was going to do to give the cake a little lift.

At two in the morning, I made a cake stand....and here's a simplified version of how I did it.

1. Take a solid, sturdy object. I used an old vase, but I've seen other people use candle holders or Styrofoam.

2. Wrap the object in a colorful paper or fabric.

3. Take a flat, sturdy object like thick cake boards or an old glass plate. Wrap this object in decorative paper or fabric or use paint to cover.

4. Attach the base and top together with glue. Stare at your beautiful artwork and then turn in to bed.

Pish posh simple!

One Year Celebration Dinner

2011-10-08T12:43:00.001-06:00

If I had to I’d compare Brett and my relationship to the relationship between Ron Weasley and Hermione Granger.

A long budding friendship with rocky moments, a lack of present sentimental and romantic emotions, and complete confusion and relief when mutual “love like” feelings were finally shown. After a hell of a week, two best friends became partners in crime and formed a union that is pretty tight.

Brett, like Ron, was always there, trying for my affection, being the cuddly kid that he is and unfortunately getting hurt from time to time. It took me, just like Hermione, a very long time to come around (what, a year and a half). I had a lot of mixed feelings and just wasn’t sure until a friend knocked some sense into me during his parting words before he moved to another city….I was lucky.

There are a lot of people who aren’t as lucky, they let a loved one go and move on or they don’t realize their emotions until years later....and sitting here a year later, I’m lucky and glad Brett wasn’t the one that got away.

Enough with this emotional and sappy writing though as I’m sure you don’t want to hear it….this post is really about the awesome food we had to celebrate the love that we still have for each other after a long year.

We decided to stay in and sit in the comfort of Brett’s apartment, spend some quality time together for once and relish the every minute we had together. I’ll give Brett all the credit for cooking the main course and assembling the cheese and salumi platters. I was in charge of dessert and had already made and assembled everything the previous night

It was weird sitting there nursing a glass of wine and having someone cook for me considering Brett and I usually cook side by side and I’m constantly cooking for work and my family. I was told to stay out of the kitchen and became a bit anxious so I decided to put an unassembled table together (I ended up putting the legs on backwards) while Brett finished up every delicious bit of food.

Course 1:Cheese Platter: Osso Iraty, Boucheron Goat, 5 year Gouda
Marcona Almonds, Cherry Compote, Quince Paste, Fig Puree

Salumi Platter: Sopressata, Proscuitto, Rosette de Lyon
Baguette, Homemade Sour Pickles, Dijon

Course 2:Braised Short Ribs Sautéed Brussel Sprouts, Roasted Parsnips

Course 3:Pumpkin, Goat Cheesecake, Graham Cracker Crumbs
Shortbread and Sugar Cookies

Watch out Brett...I might just start sitting with a glass of wine and letting you cook dinner yourself from now on!

De Cavel SIDS Brunch

2011-10-03T21:30:00.000-06:00

What two great causes is the month of October devoted to?

Most of you will of course say breast cancer....something that effects almost every single one of us. But would you have also guessed that October is also devoted to sudden infant death syndrome...

And did you know that there is a great event and fundraiser being held this Sunday October 9th at the Midwest Culinary Institute to bring awareness to and raise money for the cause?

Originally held in June around Father's Day, the 7 Days for SIDS Brunch is now being held in October. it's an amazing event that brings together chefs across the city who not only bring great food, but also show great support to a chef who has brought greatness to the Cincinnati culinary scene....Jean Robert De Cavel.

If you've been with me for a while, you'll probably remember that I worked and wrote about the event last year. It was my second year attendance and I loved every minute of it. Unfortunately this year I have other engagements (I am finally seeing the Broadway version of Beauty and the Beast at the aronoff...my life is pretty complete right now) but I would still like to share with you what I shared with the lovely Amy Hunter (who does amazing public relation work for many local companies) about what the brunch and foundation means to me.

Two years ago I was delightfully gifted a culinary scholarship from the De Cavel SIDS Foundation. While the money is all good and gone as it went towards school costs, the impact of the scholarship still remains…and I think it always will.

At the time of the gift I was in a semi-low place with myself..I was smiling on the outside but sulking on the inside. I had just come from a rough year full of horrible high school drama and multiple major medical mishaps and the hint of me believing that I could accomplish my dreams and goals and being able to fit in for that matter was unheard of. I had basically shut myself out from the world and my past dreams of making it big in the industry, the being a household name/being a very well respected chef or food writer kind of big were diminished.

During class one day my teacher decided to tell me about some scholarship that I should apply for, just write an essay about what you’d like to do with your career, fill out an application, and turn it in to her and she would take care of the rest.

A few weeks later when I heard news about receiving the scholarship I was very excited and thankful, but my down-on-myself thinking and lack of a social life still hadn’t change. At first when I attended the De Cavel SIDS Brunch I didn’t know what to think…so many people, so much food, everyone seemed to know each other…and then about five minutes in things changed.

Walking around, enjoying the food, and meeting Jean-Robert, his wife, the chefs and many new people was just astonishing. I think it was the point of meeting Jean-Robert that had the biggest impact on me. This man, who lost a beautiful baby girl, got back up from his grief, continued to do great things for Cincinnati and its culinary scene, and started a cause to benefit the SIDS foundation and at the same time grant scholarships to culinary students. He and his wife took a sad situation and made it amazing while I had sat there loathing in what had happened to me.

I took Jean-Robert and Annette’s concept and ran with it. I wanted to take my situation, pick myself up, turn things around, and do some good in the world. I started applying myself more by participating in events and diving into the industry. From there I started making more friends, meeting great people, and I even had the opportunity to work with the amazing Jean-Robert a few twenty or so times.

Thanks to the SIDS brunch, the scholarship, and meeting the De Cavels I started turning things around and for once I felt…accepted and my dreams of being a well known and respected chef/food writer..Well, I believe it may happen one day and am still running with that concept!

I think that the De Cavel SIDS brunch has to be one of my most favorite dine around events in Cincinnati or any city for that matter and it’s not just because of the food from all of the amazing chefs. It’s the great, energetic support and respect that everyone, the event goers and chefs, gives to both Jean-Robert and Annette. It’s beyond amazing to sit back and feel the love encased in this one event and see how much people adore this man who in part helped shape the culinary scene in Cincinnati.

Hopefully everyone else who attends the De Cavel SIDS Brunch will also come out with a happy full belly, a feeling of love, and better outlook on life!

Culinary Smackdown: Oktoberfest Winner

2011-10-01T12:00:00.001-06:00

Can you believe that it's already October...I can't.

It seems that September came and went with a blink of an eye and in that short span...well, a lot happened.

I made new friends, reconnected with amazing old ones, went to another wedding, fulfilled cake orders, worked on finalizing business plans, ran around town like crazy, worked a lot, won a competition through a local blog, and started my family ancestry search. It was a busy month.

Oh, right...and then there's the fact that I was lucky to host September's Culinary Smackdown: Battle Oktoberfest.

My host contribution came with a recipe for this delicious malty, salty, and yeasty German Party Bread. I would highly recommend making this sometime soon...it's worth every bit of the 1.5 hours it takes to make.

Jen over at Our Good Food Life made a beautiful and delicious sounding Warm German Potato Salad with potatoes, crisp bacon, onions, celery, and a cider vinegar dressing. The idea came after remembering the potato salad her father would talk about and after a call to her mom she gathered up a recipe and went to work.

Sharon, the lovely Intuitive Eggplant herself from Eggplant to Go and her friend Cindie were planning on making a traditional sauerbraten dinner, but taking their busy schedules and interesting freezer items into consideration they did something a bit different and a touch simpler.

Together they made a lovely and mouth water inducing little dutch oven pot of sausages (from local meat vendors), kraut, and beer. All I can say is that it's good I wasn't at that party because I would have probably hoarded that pot!

Aside from the sausage sauerbraten they each contributed a side dish.

Cindie made a version of a Hot Slaw with red/purple cabbage, bacon, vinegar, and apples that reminds me of the slaw we paired with duck at the Summit. There's just something about hot cabbage and vinegar that always sounds good... especially with the cold weather rolling in.

Sharon made some crispy pan fried Potato Pancakes. They look beautiful and golden which can sometimes be hard to accomplish...I'm going to need to ask for some lessons considering mine never turn out this pretty.

Now for the hard part. It's ridiculous what I'm going through trying to decide on a winner considering all three dishes sound and look so good...but I guess I have to do it sooner or later. So with further ado...the winner of September's Culinary Smackdown: Battle Oktoberfest is...

Jen from Our Good Food Life! Her Warm German Potato Salad reminded me of a similar potato salad that my grandmother used to make and brought back a lot of good nostalgic memories for me and my stomach. So big congrats to Jen!

Thank you all for participating and I'm looking forward to next month's challenge!

Brotzeit (Bread Time)

2011-09-26T08:13:00.000-06:00

There has to have been a German/French/British baker somewhere in my long line of family history...I have no doubt about it.

I can picture them now...standing in front of a large oven, probably in a deep basement, covered in flour and sweating their heart out for that rustically shaped and perfectly baked loaf of bread.

I picture them and then I picture me maybe one day following in said ancestor's footsteps, opening up my own bake/bread shop, pouring my heart into every loaf of bread, standing covered in flour, and sharing my love and adoration with the world. It's a really big dream of mine...maybe it'll happen (hopefully) some day.

So in honor of my possible old world bread baking ancestor I would like to introduce you to a delicious slightly malty, salty, and toasty traditional German bread.

German Party Bread

1 cup milk, warm

2 1/2 teaspoons dry active yeast

4 tablespoons unsalted butter, melted

2 tablespoons sugar

2 eggs

2 teaspoons kosher salt

2 cups all purpose flour

2 cups bread flour
egg wash

Combine the milk and yeast and set aside for 10 minutes. Place the flour, salt, sugar, eggs, and butter in a mixing bowl, add the milk and yeast mixture and begin to knead for about 8-10 minutes. The dough will be sticky.

Lay the dough out and separate it into 14-20 small balls. Place the dough balls a slight bit apart around a lightly buttered dish until the entire dish is full with dough.

Cover and allow to rise in a cool place for a half an hour. Once the dough has doubled, brush it with an egg wash of part egg/part water and then sprinkle each roll with sesame and poppy seeds.

Place in a 425F oven for 20-25 minutes and let bake until golden brown. Allow to cool for ten or so minutes if you can...and then...dig in because it is delicious!

*This is my host entry for the Culinary Smackdown: Oktoberfest challenge that I am hosting this month. There hasn't been much movement from the usual crowd as it seems that everyone is either moving, vacationing, or busy (which I fully understand) but hopefully the entries will start rolling in as there is still time!

Revisiting Via Vite

2011-09-22T20:00:00.000-06:00

It's hard to believe that it was almost a year ago that my adoring love Brett and I started our pretty great relationship...it's also hard to believe that it was almost a year ago that we last dined at Via Vite on Fountain Square.

I'm just going to say that our meal, service, and experience was beyond excellent. Our waiter was impeccable, attentive, and crazy good considering he had at least seven other tables.

Aside from the usual loud music, the setting and ambiance was nice. We actually ate outside on the upper terrace where you get the direct upper view of the square and it was lovely. The tables were roomy and the chairs were tall, but comfortable and besides my lack of altitude and insecurity about the stupid choice of attire I wore (I had to keep pulling down my dress afraid I would give someone a show...it was more of a low chair suitable dress) it was a nice setting.

And then there was the food. That delicious, delectable, and mouth watering food that I want to delve back into. The food was so great that we'll let it speak for itself.....

Salumi Plate: Prosciutto, Speck, Bresaola

Cheese Plate: Parmigiano, Camembert, Boucheron Goat Cheese

Wildflower Honey*

Overnight Braised Lamb Shank, Polenta, Lamb Jus

Special: Pork Belly with Red Onion Flan

Tiramisu

*I would absolutely love to know where this honey came from because it was awesome.

It's a Piece of Cake to Bake a Pretty Cake: Twilight Themed

2011-09-19T20:20:00.003-06:00

This past week I had the honor of fulfilling my first official cake order...YAY!

I am so excited about the whole ordeal and am pretty pleased at the finished product so I wanted to share it with everyone (maybe this'll be a start of something new and good)!

Type: Vanilla Cake with Rich Chocolate Frosting
Theme: Twilight

If you're not a "Twilight" fan I'll let you in on the fact that the figurines tie in with the covers of each book. Each figure was handmade with fondant and additional frozen chocolate cake bits combined with left over frosting inside (almost like the insides of a cake ball) of a few of them.

Queen City Cookies

2011-09-15T22:50:00.000-06:00

Once upon a time there was a little princess who ate a cookie; a delicious, buttery, delicate, and designed so beautifully that it was almost way too painful to eat kind of cookie. The little princess had this cookie only once, however she spent two years trying and hoping to be reunited with it once again.

Those two years went by and the little princess had no success and was sad until some great news spread across the land. A small shop devoted to those delightful cookies was set to open in the little princesses favorite location...the magical place called Findlay Market. The shop finally opened and the little princess rejoiced because she was once again reunited with those delicious, buttery, and delicate Queen City Cookies.

Queen City Cookies specializes in the traditional German springerle shortbread cookie, a slightly anise flavored biscuit imprinted with a special press that have been around since at least the 14th century. The cookies were often present at celebrations and holidays and were often used during Christmas time in means of a greeting card. I mean really, who wouldn't want a cookie over a card especially when they're this good.

You can find Queen City Cookies at their Northside or Findlay Market location, however, you can also find their delectable cookies at Joseph Beth booksellers, speciality shops, or through their online shop.

Personally I would recommend their Findlay Market location above all...why? Because when you arrive to their brightly colored building, are promptly greeted by the sweet and pleasant owner, and stand surrounded by the astonishingly beautiful cookies, schnecken, and free samples there is this happiness that occurs that makes it impossible for anything to put a damper on your day!

One of my favorite movies is Moulin Rouge so it was a silly sort of fate when I spotted this little guy... I kind of sorta had to get it.

Review: Bouquet Food and Wine Bar

2011-09-13T02:20:00.000-06:00

I was in a pretty grumpy mood when I arrived to Bouquet Restaurant and Wine Bar in Covington.

I had left my house an hour early clearly knowing that it was Mainstrasse Oktoberfest weekend and GCI restaurant week and it would take me a bit to find parking and arrive for dinner.

I passed the restaurant with a half hour till dinner and then the hunt began. Finding parking was not an easy task, trying to avoid hitting j-walkers and multiple road blocks and all. Not too familiar with the area I ended up heading down a one way street, lost in places I would have rather not been, and finding places that I always wanted to find (the Giler’s goetta factory).

After finding a parking lot spot, paying a really nice man five dollars, and running down to Main Street, I finally arrived a few minutes late. I was beyond grumpy status not really because of parking, but because I was meeting someone for dinner, a dinner that I was invited to, and I was not making a good impression at all!

My dinner invite came from Sharon, a lovely local blogger better known as the Intuitive Eggplant. Sharon was already seated with a glass of wine, so I felt even worse for being late, but she still greeted me with delight.

Our waitress came around and took our drink orders, where Sharon decided on the additional dinner wine pairing and I soothed my soul with a Stone IPA. Warm whole grain and French bread accompanied with a soft round of honey rosemary butter was brought to the table and then the real event began. (my camera also died, so unfortunately everyone gets phone photos...sorry).

1st course:

Sharon and I both ordered the Butternut Squash soup, a perfect start to a really great meal. The soup has just the right amount of spice and sweetness, almost like a little bowl full of autumn deliciousness that had me wishing for more.

2nd course:

I ordered the Heirloom Mixed Green Salad while Sharon went the Green Bean Caesar Salad.
My salad came delightfully spruced up with soft goat cheese balls, thinly sliced red onion, pistachios, and a delicious bright pink strawberry vinaigrette. Sharon’s Green Bean Caesar was just that…a fresh little stacked bundle of green beans tossed in Caesar dressing accompanies by fried capers, almonds, and orange segments.

3rd course:

We both decided to order the well seasoned and perfectly cooked medium rare flat iron steak accompanied with a small diced potato hash, snap peas, onions, and a smooth and rich red wine demi-glace. It was good and very well prepared.

Dessert:

Even though we could have ended our delicious meal at the 3^rd course, once the dessert menu was brought out by our lovely waitress, well, we couldn’t say no. Sharon went with the spiced bread pudding, two thick triangles and a crème anglaise and I went with the chocolate (go figure) brownie with whipped cream. My brownie was chocolaty, cakey, and a bit dry…but hey, that’s how I like my brownies. We also decided on some coffee. It was $2 for one cup of coffee…one large, at least 10 oz cup of coffee. This is unheard of considering most places sell a 4 oz cup for $3 or so…I knew I liked this place!

Overall our meal was really very good. It wasn’t too heavy, the portions were moderate whereas not too big and not too small (however looking around, the regular menu entrees did look a bit larger), and everything was executed with care. I also really like what they’re doing in the kitchen, from the food standpoint and their use of local produce and products. The restaurant was very clean but rustic and busy, full of couples and groups of different ages sitting inside and out. The service was beyond excellent…our waitress was attentive and very sweet, our glasses were never empty and we were never rushed.

I would also like to note that it was such a pleasure to dine with Sharon as she is such a sweet and lovely lady, who is quite personable and very easy to talk to. She’s the kind of person that after the first few awkward minutes of meeting and such you start talking and talking and you leave feeling like you just had dinner with an old friend.

Aside from the little grumpy adventure arriving to Bouquet, the company and the meal made it all worthwhile!

Jammin' to the Grape Jam

2011-09-09T23:09:00.001-06:00

My last meal on earth wouldn’t be that fancy.

It wouldn’t be a salivating inducing seven course menu or a plate of creamy mashed potatoes with beefy moist short ribs. It wouldn’t be a piled high BLT with the best peppered bacon and vine ripe tomatoes or a crisp skinned hen with dreamy parsnip puree.

No, my last meal on earth would be simple and classic. It would be something that brought up millions of memories from my lifetime, something nostalgic….the one and only Peanut Butter and Jam sandwich.

It would be comprised of some fresh and malty whole grain toast, creamy JIFF peanut butter, and Concord grape jam, not jelly as the common gelatinous curds have always freaked me out. I’ll take it with sliced granny smith apples on the side and a fresh steaming cup of Vietnamese coffee to wash it all down. For dessert I would tack on a flourless chocolate torte and after that I will fall into my deep slumber.

The peanut butter and jam sandwich holds a special place in my heart. It was a staple in my early life, accompanied me to school in an array of lunch boxes, and it became a true life saving device for a moment when I came out of the hospital. I didn’t live away for college, but I am sure that I would have survived on a stocked pantry full of PB&J supplies.

However thinking back….there was always that one problem of that the jam on all of those past sandwiches was that cooingly sweet jarred stuff found in grocery stores nationwide. For a while I was spoiled because my jam started coming from Claddagh Farms at Findlay Market…but unfortunately they had to close and did so before my family had the chance to stock up.

For a while I ignored jam and paired my peanut butter with honey or Nutella or just on its own, but then the cravings came a knocking and sometimes you just have to give in and use what you can find. I could have always made some, but the problem exists that Concord grapes are rare in consumer markets and appear only a few weeks sporadically so I had to shamefully return to the sweet stuff.

Then it happened…as Brett and I moseyed our way around Findlay Market I spotted something deep, dark and purple sitting amongst the other varieties of grapes…it couldn’t be, but it was…Concord grapes from Daisy Mae’s. I squealed with excitement and took Brett’s “oh lord, is this really my girlfriend” look with a grain of salt, bought some, and came home to make some homemade Concord grape jam.

So flippen delicious that I will never look at a jar of grape jam the same.

Homemade Concord Grape Jam-Wildly adapted from Bon Appetite..A Small Girl Test Kitchen Original

1lb Concord grapes
1 cup granulated sugar
½ tsp salt, kosher
¼ tsp lemon juice
One spoon placed in the refrigerator

Take your Concords and separate the skin from the inside fruit (aka the little green orb). I did this by squeezing the butt end of the grape (away from the end that was originally attached to the vine) and the skin came right off.

Separate the skins into a bowl or food processor and place the little fruit orbs into a pan. Puree your skins with a 1/4 cup of sugar until it is to a liquid state. Place the pureed skins into the pot with the fruit; add the remaining 3/4 cup of sugar, salt, and lemon juice. Cook over medium heat for about 15 minutes, remembering to stir frequently.

Strain the contents of the pot (jam) through a food mill or sieve into another container. Return the strained contents back into your pot and continue cooking for another 20-25 minutes to thicken and solidify the jam. Remember to constantly stir during the second cooking time so the jam does not scorch, because it will!

Once the 20 minutes is up, it's time for the flow test. Using the spoon from the refrigerator take a sample from the pot to see how the jam sets up. It should be thick and free from runs...however, if it does run you should continue cooking the jam and do the test every five minutes.

At this point the jam is at the stage in which you can can (no, not the dance..and I'll be sharing how to do this soon) it, place it in your fridge, or just simply eat it straight up...well, after a bit of cooling! Hope everyone can enjoy this as much as I am right now!

Oktoberfest Anticipation and Another Excitement!

2011-09-02T22:36:00.000-06:00

I always pictured myself as a German Beer Maid in a past lifetime for reasons that are unknown.

Maybe it’s due to the thick German blood that runs deep in my family line or my love of the culture’s delicious food and beer. It could be the fact that I can fit an impressive amount of stein glasses in my two very small hands or maybe it’s because of those adorable outfits.

I can never pinpoint exactly why. All I can say is that come September I become a bit jealous and envy the girls who get to wear those adorable outfits and parade around in public with steins in their hands acting their part as a beer maid. However, I am sure that these girls get a bit tired of the citizens who cannot keep their eyes and perverted comments to their self…but the envy still exists.

But why do I become jealous and why is it acceptable for people to dress in traditional German attire and parade around town in September? Because living in a city with an enormous German heritage and is full of that rich blood September means one thing….multiple, and I mean multiple, Oktoberfest celebrations! So excited!!

…..I beyond love Oktoberfest!!!!!!

However, enough about that! It’s time for me to get on to some recent great news that is sort of related.

I am excited to say that my bacon studded brioche and I were lucky enough to be chosen by the lovely Grumpy Granny (I, like you, rarely win anything) as the winner of the August Culinary Smackdown: Battle Bacon…and as you can see, my blog is wearing that little piggy badge with pride.

I am thankful to be able to be a part of a fun loving blogging community and able to participate in such a fun challenge, but I am more thankful for the person who invited me to join in on the fun…the one and only Eggy!

Since I won battle bacon last month it is my turn to host the September festivities and choose a theme or ingredient for everyone to have fun with. So with an excited heart I am proud to present the theme of which our September’s Culinary Smackdown will be devoted to….Oktoberfest!

Anyone and I mean anyone can participate and is welcome to join in…but here is what you’ll need to do!

1. Prepare a dish that is of the German/Bavarian nature and reigns true to Oktoberfest tradition; make some kraut, a cream puff, some spicy sausage, something using a nice German beer….anything. You might even take a traditional recipe and put a spin on it…have fun with this! I will also be preparing something, however I cannot vote myself to win this challenge.

2. Post at least one photo and as much description as you would like on your blog, then come back and leave a comment on this post letting everyone know you’re “up.” If you don’t have a blog you may also shoot me an e-mail, send me a tweet, or catch me on facebook…I will include you the best that I can!

3. Recipes are helpful but not required. If you base your dish on a recipe you found elsewhere, please do the right thing and credit/link to your source. If you’re someone who creates on the spot, well…I completely understand, but everyone would probably love to hear your techniques, ingredients, and possible inspiration.

4. Deadline is September 30^th, 2011. Once all of the entries are in and the deadline is closed, I will be rounding up and assembling a post including all of the contenders. From here I will be choosing our winner and passing the Culinary Smackdown torch along!

Good Luck!!

I also chose to challenge you with German/Bavarian style food because I am about to embark on a little journey that will probably land me big time in Munich and its surrounding area…in thought at least.

I’ve been quite caught up and downtrodden lately about multiple lies, a not so recent disownment by my “grandmother” (if that’s what you would like to call her), broken links, unanswered questions, and lost family history that I have decided to finally start a lengthy ancestor search.

I want to know where I came from and who my family was on both sides. I am lucky to have one side (my dad’s) full of family ready to be there to answer more questions and will always be full of great information, but I have no one but my mom to verify her side and she was lied to herself (I feel bad about that).

So I think it’s about time for me to do some investigating, finally seek out my ancestors and build up my family tree with truths opposed to the shorthand lies and biased beliefs I had been fed from said “grandmother”. I am doing this not only for myself, but also for my family and future generations who deserve to know the truth and have a good understanding of where our family came from….and I can’t wait to start this adventure!

Culinary Smackdown: Bacon

2011-08-30T20:54:00.000-06:00

If you are anything like me this month's culinary smackdown ingredient lies very close to your heart. The ingredient is beyond delicious but has become so popular recently that it has become something of a trend and is often credited with impostors (I find this kind of blasphemes). The ingredient can be used in so many different ways, sweet and savory, all of them very tempting.

The ingredient....Bacon....delicious, smoky, pork bacon.

My mind was close to exploding as I thought of what I would make. So I turned to my notebook and wrote down some 50 or so different ideas. Some were simple like bacon, peanut butter, and chocolate sandwiches, the perfect BLT, candied bacon, chocolate chip bacon cookies. Ideas from my past snuck in also like bacon caramel and bacon jam with polenta crackers (mark my words...this will happen sometime).

I finally decided to share the recipe for me creamy bacon studded potato soup, but then today I spotted some leftover crisped up and crumbled bacon...about half a cup...and then looked to the brioche dough rising on my counter...and I changed my mind.

Can I say that I am glad that I decided to make what I did. Just the aroma coming from the oven alone made me want to grab the hot brioche with my bare hands right from the oven and slice right into it.

Brioche- Bacon StuddedAdapted from Thomas Keller
Makes 3 large loafs or 17 mini

100g milk, about 90F
27g dry active yeast
675g all purpose flour
8 each whole eggs
70g sugar
14g salt
450g butter, unsalted, cubed, and at room temperature
1/2 cup bacon, cooked and crumbled with a touch of fat

Combine the milk and yeast and allow to sit for 10 minutes. Add the flour, eggs, sugar, and salt and begin to mix and knead with a dough hook. Slowly add the butter and mix until well incorporated. Continue to mix for another 7 minutes. Finish by adding the crumbled bacon and mix until combined. The dough will be sticky, but well combined.

Place the dough in a well oiled bowl, cover with plastic wrap, and allow to sit and rise in a cool area for 2 hours. Once the dough has doubled in size, separate into pans. Cover with a lightly damp towel and allow to rise for another 30 minutes.

Set the oven to 375F. Once the dough has risen in its pan, it is time for baking. Place in the oven and bake for 25 to 30 minutes. The brioche will be golden to dark brown on the top and smell delicious. Make sure to flip the bread out of the pan within 5 minutes out of the oven and then allow it to cool on a baking rack.

Slather up with more butter, make a BLT, use as a base, or make some french toast...whatever you do just enjoy!

Weddings and Memories

2011-08-28T23:07:00.001-06:00

This year is sort of like the year of weddings for me.

If you’ve been with me for a bit, you’ll remember the fact that my lovely sister was married earlier this month.

This past Saturday Brett and I attended a good friend and former co-worker’s wedding which was located in Milford at the beautiful Cincinnati Nature Center. I think beautiful is an understatement though, because the outdoor ceremony, the bride and groom, the cake, and the great wooden lodge was so much more than that.

This coming Sunday we’ll be at another really good friend’s wedding which is followed by two more important weddings before the year ends.

I guess this is part of growing up….instead of princess and superhero parties, high school graduations and sleepovers; you’re spotted at couple and baby showers, weddings, and 1^st birthdays. In a sense it’s odd, but hey I love weddings and a good party so it’s not so bad!

However, I have a point to this….I have a few pictures I wanted to share from my sister’s wedding.

The cutest flower girls and my favorite nieces

Dad's side of the family

The Wedding Party

All photos taken by the Ron Schuller Photography Company.

Interruptions and Foccacia Bread

2011-08-26T22:31:00.000-06:00

Have you ever been a victim of those days when you have a million things to do, yet something stirs and unexpectedly interrupts everything?

If I'm not mistaken, probably about 99.9% of you are one of these victims....and I for one am not exempt.

For instance, here are two examples from just this past week:

First Day:

Wake up for work, go to work, return home, create bread starter, let rise on counter, leave for doctors. Informed of unexpected check-up blood draw, get unexpected blood drawn, pass out for 5 minutes during draw (my veins roll, they bring out the butterfly needle, and I'm out...blah). Lie down sipping apple juice for 30 minutes at the doctors, persuade doctors to take blood another day, leave doctors, drive home about to pass out, crash on couch, neglect starter on the counter, set in fridge like a bad baby in the corner and leave it there.

Second Day:

Wake up for work, go to work, return home, pull out bread starter, make a bagel starter, let sit on counter to rise. Bake and finish bread and cinnamon raisin bagels with success, take pictures, leave to run some errands. Grab computer, books, and other things to head over to Brett's and the day goes on. Sit down to write blog post about bread. Open inbox, stupid virus take over, computer crash...dead...no posting.

I know, these are ant hills compared to the mountains of unexpected interruptions that people face everyday and they're kind of humorous. I think that's my point though, they're humorous accounts of my everyday life...but I digress.

I am finally getting around to tell you about the pretty delicious Focaccia bread I made, the one with the neglected and forever growing starter from day one. To be honest, my neglect only brought some more flavor to the party and there's nothing wrong with that...right?

Focaccia Bread

Starter:1 1/4 cups bread flour

3/4 cup lukewarm water

1/4 teaspoon instant yeast

Finish:

3.5 cups bread flour

3/4 cup all purpose flour

2 teaspoons salt

1 1/2 teaspoons instant yeast

1 1/2 cups olive oil, separated

¼ tsp basil, dried

½ tsp oregano, dried

1 tsp ground black pepper

2 cups lukewarm water

1/2 cup finely grated Parmesan

1 large thinly sliced tomato

Make your starter by mixing together the 1 ¼ cups bread flour, ¾ cup water, and ¼ tsp instant yeast in a large bowl until well mixed (it should look like lumpy pancake batter). Cover with plastic wrap and let sit at room temperature for 2-12 hours. The longer the sit, the more flavorful the bread.
Once your starter has doubled in size/foamed up a bit begin forming your bread. To your starter bowl add both flours, the salt, yeast, herbs, pepper, warm water, and only 1/3 cup of the olive oil. Knead for 6-8 minutes until ball formed, the dough will be a bit sticky. Form into a flat round, cover, and allow the dough to sit and rise for 20 minutes.

Oil a baking or cookie sheet with ¼ cup of needed olive oil. Stretch the dough out onto the sheet into a rectangle about twice its size and then fold the dough in half. Cover and allow the dough to sit for another 20 minutes. Stretch the dough out another time, cover, let rest for 30 minutes.
Grab your dough. Pour a third cup of olive oil on top and rub it in, as you go dimple the dough with your fingers. At this point, you may either wrap your dough and refrigerate it overnight or bake it. If you refrigerate overnight, make sure to pull your dough out and allow it to sit on the counter for about 30 minutes before baking.

Set your oven to 500F. Arrange the sliced tomato on top of the dough and sprinkle with cheese. Bake for 10 minutes at 500F. Turn your oven down to 450F and rotate your sheet pan. Bake for another 5-10 minutes until the bread is golden brown and springs back at your touch. Place on a wire rack to cool when done. Slice up, eat, and enjoy.

Sick Computer

2011-08-23T21:43:00.000-06:00

Well my friends, I'm back after a fierce battle with this pesky little virus that completely took over my computer and attempted to ruin my life forever....

.....well, until my brother got a hold of it and fixed the crap out of it (one reason I love my brother so much, he's amazing with computers). Unfortunately though, my hard drive had to be reformatted so I lost a lot of stuff I didn't get to backup yet....SAD PANDA!

The virus actually came from a fellow Foodbuzz user who attached a virus to an fake blog URL, so if anyone from there is wondering where I went to...well, I deleted my account because the shit wiped me out. The Foodbuzz people were amazing though and gave me no problem and with just two e-mails we parted our ways.

However, during this down time I went a little yeast crazy and made a couple things of bread and bagels that I can't wait to share with you. But until then...I bid you ado!

Recipe: Toaster Pastries

2011-08-16T22:11:00.001-06:00

I have never been partial to poptarts, well I guess unless we're talking about homemade ones that Cooking with Caitlin or Chef Megan Ketover makes because those are a different story.

Poptarts...those foil wrapped, dry and tasteless but overly sweet things that commonly sat in the cupboard when I was a child...I detested those with a passion.

I preferred the unfortunately more expensive, but delicious Pilsbury toaster pastries. Maybe it was the toasty warmness on a cold morning or because of the personalized designs and sweet messages my mother would lovingly create with the accompanying icing packet.....whatever it was, I liked them best.

I'm trying to figure out why these things have been absent in my life for a good time now...I haven't had a toaster pastry in years or even ever given much thought to them. Yet for some reason when I was thinking about what to make for breakfast at the B&B one morning, the idea of simple homemade versions popped into my mind.

Homemade Toaster Pastries

Makes 9 small or 6 large
These lovely little things are great because you can personalize them any way you want. Fill them with preserves or jam, sugared berries, ham and cheese, or even nutella and bananas...it's completely up to you!

1 box puff pastry sheets (whole)
1 cup preferred fillings
Sugar and salt

Preheat the oven to 375F.

Lay out your frozen pastry sheets and cut them into nine even rectangular pieces per sheet; you'll end up with eighteen pieces total.

Place desired filling in the middle of half of the puff pastry rectangles. Top with another rectangle and crimp around the edges with a fork to enclose the pastry entirely.

Place the pastries on a baking sheet with parchment paper (I used foil the first time making them and regreted it). Sprinkle each with a pinch of sugar and salt. Bake in the oven for about 15-20 minutes until golden brown. Top with icing or berries or even eat them plain and enjoy!

*You can also prepare these and freeze them for later baking, just stack them with a piece of wax paper or plastic wrap between each pastry.

A Tavola Should Mean Delicious

2011-08-14T22:28:00.000-06:00

Every once in a while you find yourself in a place that you just want to experience over and over again. The newest place on my list....A Tavola.

A Tavola, the newest pizzeria on Vine Street in OTR, has been the focus of many bloggers, food critics, and Cincinnatians alike since June and I'll admit that I was pretty skeptical about it.

Skeptical to a point that even when Mr. 5chw4r7z commented in a post that A Tavola, "could be your next life changing pizza" I was still hankering some doubt. And then I finally had the chance to dine and experience this place full of great reviews and my doubt completely ceased.

The decor and design is simple, beautiful even in an industrial and old fashioned kind of way. Tables are a close and tight squeeze, but not to the point that guests are sitting on top of other guests.

The kitchen is small and open, allowing for a bit more entertainment then your average people watching.

The roasted cauliflower salad, tender and straddling the line of too acidic, hit it at all the right spots, the arancini melting softly on the tongue with it's accompanying salsa verde perfectly rounding it off left me longing for more. The pork filled and applewood smoked bacon wrapped dates were quite a step up from the average catering fare ones and the grilled asparagus salad with it's traditional pairing of pine nuts, crispy prosciutto, lemon, and parmigiana was clean and classic.

Out of everything though, it was those two thin crisped pizzas, the basic margherita with bacon and the sweet pea, that made the dinner beyond remarkable. The perfectly thin and charred crust, the fresh and light sauces, and the delicate toppings all came together to bring us two of the best darn pizzas I have ever tasted in my life (Kevin's old staff meal pizzas still rein supreme). Maybe it was the simplicity or maybe excellent pairing of flavors and fresh ingredients, but darn did I love them.

Any doubt that I held has flown out the window and I'm antsy to go back again...literally salivating thinking about their pizza. And as for Mr. 5chw4r7z's comment... it was pretty life changing...he was right, then again he usually is.

Bagel Carbohydrate Goodness

2011-08-10T15:03:00.001-06:00

As it is with any avid cook or baker a good amount of time is spent in the kitchen changing up ingredients, techniques, and processes in order to perfect a special recipe. However, every once in a blue moon (like one in a million) your first batch of something tastes absolutely amazing.

Enter the homemade bagels I slaved over today….and oh baby, are these things delicious.

It’s rare that I will ever state that something is beyond amazing on the first go as there are always changes or some ingredient to add or subtract but for today my mind has been blown. These bagels are the kind of delicious that makes it impossible to eat just one (some of them are quite tiny though) and the kind of delicious that made my dad continuously compliment me (next to myself he is my toughest critic).

No, the bagels are not authentic nor do I claim them to be. I do not hale from a long line of Jewish bakers, I don’t call my grandmother “Bubbe”, and I didn’t buy or have water from New York flown in…but these are still pretty darn good. Try it yourself, it just takes a little bit of time and only a little money…in fact, an entire batch of these bagels costs way less than a dollar!

Homemade Plain Bagels

Sponge:1 tsp yeast (dry-active)
4 cups bread or high gluten flour
2 ½ cups water, room temperature
Mix well together with a wooden spoon in a 5 quart bowl. The mixture will be loose and lax almost like a pancake batter. Cover the bowl with plastic wrap and allow it to sit at room temperature for two hours until it has doubled in size.

Finish:½ tsp yeast
3 ¾ cups bread flour
2 ¾ tsp salt, kosher
2 Tbsp brown sugar (you may also use malt powder or syrup)

Add the yeast, salt, brown sugar, and 3 cups of your flour into the bowl with the sponge. Mix and knead at a slow speed with a dough hook for about five minutes. Slowly add the remaining ¾ cups to the dough. Depending on the humidity and moisture in the air you may need more or less flour (I needed about a half a cup more). In the end your dough should be slightly stiff and pass the window pane test.

Divide the dough into about 15-20 balls, cover with plastic wrap, and allow to sit and rise at room temperature for another 20 minutes. Shape your bagels, lightly brush with oil, and allow to sit for another 20 minutes.

Set your oven to 500F. Bring a shallow pot of water with 2 tbsp of baking soda to a boil. Take your shaped bagels and shallow poach them for about 2 minutes. Do not over crowd the pot or your water temperature will decrease greatly. Set on a greased baking sheet. This is where you get to choose what to top your bagels with….make sure you top the bagels right out of the water though.

Place in the oven and bake for about 12 minutes, turning at the 6 minute mark. The tops will be slightly golden brown. Allow to cool and enjoy in complete bliss and happiness.

It's a Piece of Cake to Bake a Pretty Cake: Conclusion

2011-08-07T20:50:00.001-06:00

Panic ensued as I sat in the back of my sister's car next to this fragile 90 pound creation. My heart beat faster and more irregular with each new turn and curve and I am sure I barely breathed.

Fast forward ten minutes later and we had arrived, me and my two amazing helpers my dad and Brett, ready to jump out of the car and finish cake assembly. We only had a half an hour to finish, the room was quite warm, and stress was rising but before we knew it the cake was stacked and together and we were on our way out.

I would say that the assembled cake had its flaws, pretty major ones in layering and being even and I am really hoping for a future redemption to prove myself again. However, the inside cake and frosting were pretty delicious, my beautiful sister and brother-in-law enjoyed it, and I received some great compliments...so on the big scale that's what matters...right?

So as this venture comes to an end I would like to say thank you to everyone for your kind support and being so great during this process, you're all too wonderful!

And I promise there will be more wedding details to come!

Piece of Cake to Bake a Pretty Cake: Wedding Cake Assembly

2011-08-03T21:24:00.001-06:00

I promise you that I have not burned down the kitchen yet, however, I have made quite a mess of the floor... and myself.

To be honest I actually ran out to the grocery store today with a good amount of delicious and gooey frosting down the front of me in very inappropriate places (note...always look in the mirror before leaving the house).

Aside from some mishaps and a bit of stressful moments, the cake is coming along quite well.

The frosting is whipped and the flowers are blushed and blue.

And as of a half an hour ago, the cakes are layered, filled, stacked, and the crumb coating is set.

...Everything seems to be working out and my sister has been happy with the results so far and for that I am thankful.

As a side notice I would like to say congrats to Grumpy Granny, the winner of the Culinary Smackdown with her roasted ratatouille! I can't wait to try out some of the other contenders recipes and participate in another smackdown....I hear the next ingredient is Bacon...oh the possibilities!

Culinary Smackdown: Eggplant

2011-07-24T22:41:00.001-06:00

Eggplant is quite the versatile little vegetable and/or fruit (it is contained in the same debate that the tomato is). Quite often you will see the eggplant featured in Middle Eastern, Italian, Japanese, and Mediterranean dishes mainly due to the ease of cultivation in their climates.

An eggplant is the sort of beauty that can be stewed, fried, baked, roasted, and grilled all of which allow the eggplant’s natural, raw bitterness to become soft and subtle. We used to confit it at the Summit for a couple of dishes we had on the menu.

Eggplant is also the ingredient chosen for a blogger Culinary Smackdown being hosted by Eggy over at Intuitive Eggplant!

The smackdown was just one of the many things on my list to accomplish before my sister’s big wedding and the short hiatus that I will be going on due to the cake making and wedding festivities. Trust me though, I will no doubt be on here writing updates and sharing pictures and new finds every now and then.

For my entry I chose to make eggplant lasagna, a kind of cross between the classic dishes eggplant parmesan and noodle lasagna without the breading, the frying, or the noodles. I also chose to make this due to the complete versatility and availability to mix and match different ingredients.

Eggplant Lasagna

1.5 large eggplants (or use three of the baby eggplants)

8 oz ricotta cheese

¼ cup parmesan cheese
3 scallions, sliced thin

1 tsp oregano, fresh chiffonade or dried

1 tsp basil, fresh chiffonade or dried

1 tsp thyme, fresh or dried

½ tsp black pepper, ground

2 cloves of garlic, minced

1 each egg
4 cups red sauce
1.5 cups of shredded mozzarella

Slice your eggplant thin and season with salt and pepper, let sit.

Mix the ricotta, parmesan, herbs, pepper, scallions, garlic, and egg together in a bowl.

For the red sauce you may either use homemade or your favorite store bought sauce. I chose to make my own.

Preset your oven to 375F and begin the layering. Drizzle a touch of olive oil on the bottom of a 20x12” or a 13x9” and an 8x8” baking dish. Place one layer of eggplant on the bottom of the dish; next add a layer of the cheese mixture, a layer of sauce, and then another layer of eggplant.

Repeat this process another one or two times, depending on the baking dish being used. Finish the layering with the eggplant slices and then a toping of sauce. Top with the mozzarella and place in the oven for 25 to 35 minutes. I would recommend placing the baking dish on a cookie sheet just in case of sauce spillage.

When finished, the mozzarella should be golden, the sauce should be bubbly and crusting, and the eggplant should be softened. Allow to sit for 10 minutes once out of the oven before you cut into it. Slice, serve, and enjoy with some crusty, buttered bread!

Cakes and Similar Celebrations

2011-07-20T21:49:00.002-06:00

The freezer is stocked and full with more butter than I would like to admit, bulky bags of flour and sugar await their opening, and a small section of my room has become a designated large baking pan and a kitchen tool kit area.

Drawn and written up plans adorn my once bare bulletin board, a page long list full of black ink and scribbles waits quietly for another new note, and 122 of these handcrafted babies (photo on the left) sit in the pantry antsy to soon be dusted with edible blue powder.

It has begun, the greatness that is wedding cake making.

It's hard to think about or celebrate other things when you're so anxious about the upcoming weeks. The weeks chock full of parties, decorating, rehearsals, program assembly, dinners, photo sessions, work, stress, toasts, and lots of sugar and flour...well, there really isn't much leeway to think about anything else.

However, there are some very important celebrations that you must step back and well...celebrate. Sort of like the wedding anniversary of the two people who brought you into the world.

Happy 31st wedding anniversary mom and dad...here is to today and many more together! [=

An Ode to Mr. Potter and his Friends

2011-07-16T19:55:00.009-06:00

I sat there with anticipation a good two point five hours before the movie began. To the right of me was Brett, the boy who still calls the sword of Gryffindor the sword of Gondor...one day he'll remember, however I think he does this just to tick me off.

We sat and watched as the theater filled up quickly with adults, teenagers, fans, and people just along for the ride. The atmosphere was full of excitement and hectic actions, the same way it's been with previous midnight showings.

Finally the lights drifted to a dim and I became engulfed as everything played out right before my eyes. Two hours and ten minutes later, just like a simple swish of a wand, it was over.

Harry Potter and the Deathly Hallows pt. 2 was a pretty great trip. It was dark, comedic, depressing, enlightening, and all together great. I laughed at times and found myself wanting to yell, "Hell Yeah Neville" and "Hell Yeah Molly Weasley" a couple of times. And to be honest, I did shed some tears, however, not as many as the twenty-five or so year old man sitting a row down who sobbed so much that his tears were starting to soak his beard. The movie in its entirety wasn't as great as the book, but it did J.K. Rowling's final words justice.

But I digress. As an end to an era and an ode to an old friend, I decided to take a hand at making Harry's favorite treat: The Treacle Tart.

My dad and I once tried to make this years ago and it turned out disgusting...then again we used straight up molasses version, the kind that Hagrid would have made. Disgusting this was not, this one turned out lovely and delectable and goes perfect with a cup of afternoon tea or coffee.

Treacle Tart
Pastry Dough:
1 cup all purpose flour
.5 cups pastry flour
2 Tbsp brown sugar
1 Tbsp granulated sugar
1/2 cup (1 stick) butter, cold and cubed
4 Tbsp cold water
dash of kosher salt

Filling:
1/3 cup golden syrup
1 Tbsp butter
3 Tbsp heavy cream
1 each egg
2 Tbsp day old bread crumbs, plain

In a food processor mix your flour, sugar, salt, and butter until everything is slightly crumby.

Slowly add 2 tbsp of water and pulse lightly. Place your dough out on a floured mat or table and pat together, add another tablespoon of water if the dough is too crumby. Allow to sit in the refrigerator for 20-40 minutes.

In a saucepan combine the syrup, butter, bread crumbs, and cream. Mix until combined. Add your egg and mix well, make sure your egg does not scramble (however if it does you may be able to salvage it by pushing it through a sieve).

Set your oven to 350F. Bring out your dough and roll it out to fit your preferred pan, I used mini-tart pans like this:

Place the dough in the pan and pinch it up to the sides, fill with your syrup mixture.
Set in the oven and bake for 20 to 35 minutes, the larger the pan the more time you will need. Once the dough is golden and crispy and the middle is set take your tart out, let it cool and set up, and then later take some time to enjoy it! [=

It All Comes to an End

2011-07-14T00:39:00.002-06:00

I remember standing in the store the day it was bought just begging my mom to get it for me. I had just turned eight and had no idea what I had just picked up, but for some reason I couldn’t place it back on the shelf. Maybe it was the colors, the art, and the way it felt in my hands.

I stood there and begged with my lip protruding, a set of droopy eyes, and a furrowed brow…you know the full on puppy dog pout. Being the loving mother that she was, she caved and placed it in our cart, however, when we came home it was sadly placed on a shelf to gather dust.

Fast-forward two years later and I finally picked it back up, cracking open the spine, flipping through the pages, and engaging myself with this simple book that would change my life forever.

Harry Potter…two words that probably half of you care about and half of you hope to never hear again.

I owe a lot to J.K. Rowling and the characters and world that she created but I won't go into the story because you can actually read about it here and here.

I figured so much though that I should make something "Potter Themed" in celebration of the final movie. And one of those somethings would be homemade Witch’s hat graham crackers.

I know, you’re probably thinking, “Graham crackers? Didn’t you just write a post about having too many graham crackers in the house?” Well, yes, and I still have a whole box, however, I’ve been hankering to try out a recipe and they taste more like a thick chewy gingerbread than a graham cracker anyways.

Graham Crackers
Makes 12 larger crackers or 40 small ones

1 1/4 cups whole wheat flour
1 1/4 cups all purpose flour
3/4 cup dark brown sugar
1 tsp baking soda
3/4 tsp kosher salt
7 Tbsp unsalted butter, cold
2 Tbsp molasses
1/3 cup honey
5 Tbsp milk
2 Tbsp vanilla extract

1. In a food processor or mixer, combine and pulse the flours, brown sugar, baking soda, salt, and butter until slightly combined, it should be mealy and crumby. Mix the wet ingredients in another bowl and then combine with the dry mixture. Mix until the dough is just combined.
2. Place the dough in plastic wrap, roll it up, and place it in the refrigerator for a half an hour to overnight.
3. Pre-set your oven to 350F. Bring out your dough. Dust your table or work board with a touch of flour (the dough is a bit sticky) and begin to roll out the dough to about an 1/8th to a 1/4 an inch. Once the dough is rolled out you may cut it in a traditional rectangle shape or any other preferred shape.
4. Place the dough on a sheet pan covered with parchment paper (or a silpat). At this point you can take a fork to the dough as to make a traditional graham cracker design or just leave them plain. Bake for 15-20 minutes (mine took 15), let cool, and dig in.

I Heart Gnocchi

2011-07-06T22:27:00.005-06:00

The stresses of everyday life had been bogging me down, eating at me, tearing me bit by bit, piece by piece. Everything is hitting at once, so much that I'm sure I'll be bald by the second week of August due to excessive pulling hair out motions. I had been stressed out so much that when I walked into the kitchen the other day, I had no intention or want to cook or eat....anything, for days...depressing.

However, I had to eat something, because well, without sustenance you..er..are no more and not eating only makes the stresses worse...so I slammed a few cabinets, clanged a few pots, and turned to comfort food.

Comfort food for me has always been a pasta of some sort (well that and peanut butter and jelly sandwiches)and since I was cooking for me and my family that night, I decided to whip up a batch of gnocchi.

This is a more simplistic gnocchi recipe with a few shortcuts (like not having to pull out a large blanching pot) and only a few ingredients. These little potato dumplings end up being this light, fluffy, and full of flavor splendor, and only took about 20 minutes of hands on time.

Gnocchi (Potato Style)
Serves 4

1.5 lbs baking potatoes (about 2 large ones)
3 Tbsp flour
3 Tbsp potato starch (you may also use instant potato flakes)
1/4 cup ricotta cheese
3 Tbsp Parmesan cheese
1 egg
Salt and pepper to taste

Prick your potatoes with a fork and rub it with a mix of olive oil, salt, and pepper. Wrap in foil and bake in the oven for an hour (to save on energy and heat, you may also bake in a microwave for 7-10 minutes).

Mix the innards of the potato (discard the skin), flour, potato starch, both cheeses, the egg, salt and pepper, and any of your favorite herbs until well combined. Take the mixture and roll into tiny balls (about a tablespoon each).

Take a fork and press it into each ball. Place the gnocchi balls into a freezer for about 5-10 minutes to allow them to set a bit.

Take your gnocchi out of the freezer and heat a saute pan with a little butter or olive oil. Pan sear the gnocchi until golden brown on all sides and cooked through.

Pair with your favorite sauce, toasted bread, and a nice side or fruit salad and enjoy.

p.s. Cooking made me feel better...go figure [=

Graham Cracker Overload

2011-07-03T09:45:00.004-06:00

For the past two weeks I have been gathering all the necessary (and some not so much) ingredients, pans, and random utensils for this big project I’m working on that’s due the first week of August.

The project: my sister’s 4 tiered, three-four foot tall, square wedding cake with the addition of three sheet cakes.

I think the biggest problem I’ve run into so far has been sourcing certain specific bulk items (well, that and the gum paste flower debacle). Sometimes I think I’m back at The Summit where I could call up Queensgate, Sysco, Pic’s Produce, and such requesting items and then receiving them in a day. However I am not, so I get the task of searching out ingredients and persuading my way into bulk restaurant warehouses without a membership.

On a recent search my dad and I landed at Restaurant Depot down off of Mitchell Ave in the Spring Grove/Northside area. Restaurant Depot is chock full with various equipment, bulk dry goods, meats and cheeses, fruits and vegetables, and dairy, and a good amount of canned goods…it’s a pretty good deal. The catch here is that they’re not open to the public…since I don’t own my own business (yet) we got through by stopping at the front desk and asking for a guest pass for the day (but remember if you do this that you must pay with cash).

I guess the point of this post though really is the fact that on the way out I spotted a huge box of graham crackers which I instantly grabbed and stuffed onto our cart. However, as much as I love graham crackers I think I grabbed too much (is that possible).

What to do with so many graham crackers? Make an awesome Icebox Cake for the upcoming 4th of July holiday! Best parts of this….no oven required and it only takes about 20 minutes of active time!

First off you need these simple ingredients:

20 whole Graham crackers
6 cups of fresh whipped cream (may also use cool whip if in a pinch)
3 Tbsp sugar
1 tsp vanilla extract
2 oz dark melting chocolate
berries for decorating

Whip the cream with the sugar until it doubles in volume and hold a stiff peak. Melt your chocolate in the microwave or over a double boiler for 30 seconds.

Place a dollop of whipped cream on the plate and begin the layering of graham crackers. With each layer of crackers, add another layer of cream.

About half way up spread your melted chocolate onto a cracker layer. Let set in the refrigerator for 10 minutes.

After the chocolate is set, begin the layering process again of whipped cream and crackers.

When you’re through with the layering, “frost” the cake with the remaining whipped cream. Let set in the refrigerator for at least 4 hours. Decorate to your desire, slice, and serve!

A Chocoholic's Review

2011-06-29T00:41:00.001-06:00

I have a confession to make: I might possibly be a chocoholic…nothing new, right?
I guess I could also be easily called a coffeeholic, peanut-butter-holic, and baconholic, but those examinations and explanations are for another day.

When it comes to “eating” chocolates, I am not too big of a snob. I do however place them into a few different segments.

First you have your over-produced, well known products…the items that most people think of when they hear the word “chocolate”. These are the Nestle and Hershey items of the world. I do enjoy the simplicity of the original Reese cup, the slight melted-crunchiness of M&M’s, and the nougat-caramel-crunchy cookie filled milky-way (I make a pretty mean homemade version of these guys), but that’s basically where I draw the line because to me everything else seems so waxy, artificial, and bland. Give or take though, I often find myself with a leaching tummy ache after diving into two or three.

Next in line, you have your more “classier” style chocolates. These include the creamy, liquid filled centered Lindt truffles and their gourmet bars, the sweet messaged dove, the Godiva’s and Ghirardelli’s of the world. These guys all hold a pretty good reputation and send out some great products I can’t complain about.

Third brings along the higher quality and specialty made chocolates. Think Guittard and Scharffen Berger or more homemade/hometown chocolates coming from Graeter’s or Aglamesis. There’s nothing to complain about here, but nothing to really ogle about either.

But none of these hold anything to the four different chocolate brands that I enjoy the most.

1. Chocolats Latour: A local Cincinnati company owned and operated by this amazing chocolate wizard named Shalini. She does absolute wonders with her chocolates say it her cocoa nib bar, the chocolate covered fleur de sel caramels, or the dark chocolate glazed stout caramel and walnut filled turtles...everything is too lovely for words.

2. Skirtz and Johnston: Another local Cincinnati company owned and operated by Stefan Skirtz and Andrew Johnston, both Midwest Culinary Institute graduates. Their pastries are decadent and their freshly baked bread is always amazing, however their chocolates have it going on. From the chocolate, nut bark to the cocoa nib bite, the cherry cordial and the little rum filled beauties…there is no going wrong. The best part is that you can stand at the counter and make a customized little box of chocolates with the picks of the day to bring home to the love of your life (hint: Brett).

3. Barry Callebaut: the Company itself is actually the world’s leading manufacturer of high cocoa and chocolate leading into their chocolates often being found in bulk and in pastry and restaurant pantries everywhere. Most commonly you will find their supply in 11lb blocks, big boxes full of chips, and pouches of cocoa nibs, however you can also find smaller pouches at places like Jungle Jim’s or through online retailers. Callebaut chocolate is pretty high quality and delicious at that…and the only reason this might have made the list is how familiar I am with the product, how much I fell in love with the representative who came to MCI a year ago, and how often I used to delve into a mixture of mixed nuts, Callebaut dark chips, and raisins at work. Their products are great for baking, eating, and presentation (their chocolate cups and designs).

4. Green and Black’s Organic: A globally known chocolate company created by a London couple who wanted to share and produce a 70% cocoa product they stumbled upon through the husband’s work. Since then (this was 1991) they have sold millions of products and still continuing to produce their organic and natural products for the world to taste. I highly recommend their 85% dark bar, the peanuts and sea salt, and the almond bar. Their chocolate is available globally. Side note: I am actually enjoying a few pieces of their 85% dark chocolate as I write this.

Honorable mention: Jean Phillipe Solnom and his delightful and dangerous creations. He is the French born and trained, quiet, highly adorable, and gracious pastry chef and chocolate craftsman whom you can find along side of Jean Robert De-Cavel often. Seek him out as his products are…oh my goodness.

These are the chocolates that I will feel great about putting my hard earned money towards at the end of the day and the chocolates that I can’t wait to sit down and enjoy with a nice glass of wine or beer come this August. Hope you enjoy them too!

Simplicity

2011-06-23T22:37:00.000-06:00

It's really the simple things in life that make you happy
Summer sun, a book on a stormy night, a cup of home brewed coffee
......homemade Oreo's (SteffyO's) and a glass of warm milk

"I Went to Culinary School, so I'm a Chef"

2011-06-16T01:32:00.001-06:00

I still remember that first day of my coursework some two years ago when the statement, "anyone can be a cook, but it takes someone special to be a chef" was engraved into our minds. I can also remember how naive I was in thinking that I was going to be that special little "chef" that everyone would love, and I actually thought the term meant something....I was an idiot.

The term "chef" was once considered an honor. It was the title given to someone who earned it, someone who worked their self mad to showcase their love and devotion to food. It was the title given to the main soldier who led their brigade of cooks through the hot hells of a busy service, the natural teacher who gave up a lot for their students. Being called a chef was considered a great accomplishment.

For some reason though, it seems that every kid on the block with a knife kit and kitchen shoes is so eager to call them self a chef. Sorry buddy, but to me you're not a chef unless you've earned it...and a good amount of people haven't.

Chefs do more than just go to culinary school, earn a degree, and cook on a line in a production kitchen. Chefs do paperwork, they get down on their hands and knees and scrub the kitchen floor and ovens, they do maintenance work, write a menu, produce the menu, deal with management, work with vendors, deal with unruly or wonderful customers directly. They're the people that harp on you, teach you, and help you become a better cook who will one day continue on to become a chef like they were.
However, I guess that's not what being a chef means anymore.

So I have something to say as an toast to the people whom I have met over the past few years and here it goes.

Here's to the people who walked into culinary school just because they wanted to be the next Food Network Star or Top Chef (not saying that I would hate that position) and automatically started calling their self a chef on day one or once they passed their CC exam. To the people who stepped all over me and told me that "little girls like me never make it in the kitchen". To the egotriffic students who think they're God's gift to the culinary world. To the people who used me to get a job, only to forget about me and never communicate with me again after the job was secured. To the people who made it evident that my naive thoughts of the term chef being special were false. And to those classmates who simply batted their eyes and long lashes at the instructors and did the minimal necessary work to get by, well...I'm just dissatisfied with you. To these people, that maybe once you find your way into the real world of kitchen nightmares where you start toting your ego and how you're the next best chef you'll get your what for...or, maybe you won't.

But away with the negativity. I would like to say a thank you to the classmates that I am beyond honored to have met, the ones who worked their butts off and faced the same sweat, tears, and abuse that I did. To the people who helped me through hell and guided me through everything, took me under their wings, and pushed me to become a better cook and person. To the first Summit crew, the people who became my second family and also to my family and friends who questioned me, pushed me, but most importantly kept their faith in me, I can never thank you enough. To the people who continue to read this little production of a blog and to the people who have never stopped their support for me.... I am eternally grateful and you are the people whom I will drink (no, not alcohol, but coffee) to tonight.

Review: Sebastian's

2011-06-07T21:57:00.001-06:00

It may seem blasphemes for a long time Westsider who attended that all girls catholic high school next to Elder to say this next statement, but I'm not a fan of Price Hill Chili.

I mean, I respect their usage of goetta and their club sandwich is delicious (I know, it's just a club sandwich) and I do know a lot of the people who work and dine there, but I'm still not a fan. However, there is another little restaurant that's popular with the Westsiders that's just a few street lights away that I do really like.

After years and years and years of passing the little Greek restaurant, Sebastian's, on the corner of Sydney Road and Glenway Avenue I finally found my way into the place...and I'm glad I did.

Brett and I went because of a certain craving, a gyro craving, and even though there's a debate over the best gyros in town, we went with Sebastian's.

When we walked through the doors, I got this feeling as if we walked into a old family diner that should be sitting in the middle of New York. It's a small place with a couple of booths and four stand alone tables, at the time we went one was occupied by a couple of older men you could tell were regulars.

An array of hats hang around the room, there's the counter space that highlights some of their appetizers, desserts, and drinks, and then lo and behold behind the counter sits the gyro meat and the owner Alex working away preparing the meals.

The system is to order at the counter, it's cash only, and then either sit at your preferred table or wait for your take out.

We went with two Greek salads, two gyros, a batch of fries, and two waters costing us a total of $19.00. The Greek salads were very tasty and reminded us of the Greek salad we used to do at The Summit, however this one was more homey. It wasn't over dressed or anything, however the olives do still contain pits. The fries were, well they were fries, but were elevated when the Greek seasoning was sprinkled on top.

Then there were the gyros. I haven't had one of these babies since I was sitting at Chelsea Market in NY during a band trip my freshman year of high school so I was a bit desperate for it to be good. The gyro meat comes sitting in a warm and soft pita piled on top of some tomatoes, and onions with a side of sadziki sauce. The sadziki was lacking in the cucumber chunks I'm accustomed to, but the gyro meat and warmed pita itself made up for anything wrong.

Overall the meal was really, really good and we both thoroughly enjoyed it. The employees were all really sweet, knew how to take care of people, and how send them off with a feeling of happiness. The atmosphere was classic and different, but comforting and I'm happy to dine at this Westside favorite anytime.

Cake Success and a Surprising Picture

2011-06-05T12:00:00.001-06:00

Brett and I were wandering around MCI the other day picking up graduation things (gowns, overly expensive announcements, and the such) and to say hi to a few people we saw along the way when we spotted this little ditty on the main bulletin board.

I miss those days...

And as a side note about that School Bus Cake I was so nervous and anxious about, well, I hear that everyone loved and adored it, so...mission accomplished!!! I am so beyond happy they were happy with the finished product.

Review: Riverside BBQ

2011-06-04T22:55:00.001-06:00

I cannot count the unlimited times that I have driven down River Road and passed the newish Riverside BBQ (a westside drive thru/BBQ joint) wondering if they served up good BBQ or not...funny enough, my dad had the same thoughts.

My parents and I stepped into an empty Riverside BBQ on a Saturday evening (most of their business seemed to come through the drive thru) to see what it was about.

Right when you walk through the door you step right into the counter that shows their items, it's a small area that almost reminds me of a Jersey Mike's counter set up. We were greeted and given menus consisting of smoked chickens, pulled pork, brisket, ribs, loaded baked potatoes, and a small amount of sides.

Once our order was ready we went to sit down in their small dining area that held three tables and a large barish area attached to the wall with high stools. The atmosphere felt pretty much like you were dining at a rest stop, unfortunately the mix of music playing in the background was way too loud and made me feel like we were in a hollister clothing store (however thankfully that horrible perfume smell of hollister was not present).

The food was, well, it was okay. I went with the pulled pork platter with baked beans and cole slaw and my parents both went with the 1/2 slab of smoked ribs and a loaded baked potato each.

I enjoyed my pulled pork sandwich paired with their sweeter, deep BBQ sauce (the other choice was more of a thickened Red's hot sauce). I wish they used better and stronger buns for the sandwich or toasted the bun a bit as all of my pork just fell out when i tried to pick it up. The cole slaw was a cabbage, pickle, celery seed, mayo, sugar, and vinegar mix that wasn't bad and their baked beans had some good potential, almost like Bush's with a smoky, spicy kick to it. My parents seemed to have a different, not so giving reaction. Their potatoes were huge and loaded with sour cream, bacon, butter, and chives but a bit on the lukewarm side, not piping hot like you'd expect. As for their ribs, they were smoked and also had potential, but weren't a good falling off the bone type and were also lukewarm.

In reality, it's a good place to stop if you're driving through on a road trip or are looking for a BBQ'ed simple meal around the Delhi area, but it's nothing to run out here for. In the simplest words, it was good, but not great.

Testing New Waters

2011-06-04T13:06:00.000-06:00

Banh Mi Thjt Nuong with Pork from Pho Lang Thang: Grilled lemongrass marinated Pork served on french baguette with garlic butter mayo, extra veg, cucumber, cilantro, and pate.

Anxious to try something new, but I did and so glad. Never a dissappointment!

Great with Direction

2011-06-01T23:25:00.000-06:00

Brett and I got lost while driving the other day and not only found Sysco..but also a family of geese!!!

I'd Rather Watch the Magic School Bus

2011-06-01T23:16:00.000-06:00

Whenever I'm asked to make a cake, cupcakes, a holiday dinner, or a catered meal I never want to say no, why, because I love what I do and enjoy showing that mindset to others. So recently when I was asked to make a cake for a retiring school bus driver in the shape and likeness of, well, a bus I of course said yes. The nice lady who asked me to make it gave me complete specific directions to follow (out of an old magazine) full of the cutting, the garnishes, and the assembly. It should be a cinch...right?

Well, the first hour of work went well with the pound cake and lemon icing both coming out great but then the following hours happened.

I'm ~~pretty~~ absolutely sure that the little step by step procedure was rigged and the accompanying picture isn't cake at all, but a large cardboard cut out of a bus with some sort of fondant based yellow sheet wrapped around it....Don't think I don't know your ways food photographers and stylists!

Here's why I think the directions are a bit off:

1. The cake should have probably been a double batch of batter and baked in a large loaf pan....the thing was tiny.
2. The cake itself would have to have been blocked off on the back and sides in order to gain the smooth, straight exterior shown in the picture leaving even less cake to work with.
3. There is no way that all of the said garnishes could fit on the small sized bus, I mean really...the necco wafer children faces in itself were half the size of the sides of the bus and left no room for wheels.
4. The piece used for the front of the bus should have been cut down more than two inches if windows, a necco wafer bus driver, sign, and lights were to all fit. The same for the front crispy...should have been cut down more.
5. I wish I could have done more with it, like not follow the given directions.

I guess it looks okay and cute for what it is, but I wish it looked much better than it does. It's more of a yellow town car than a big yellow school bus though...and it's quite sad really. I feel like it's almost Cake Wreck worthy....okay, it's not that bad.

Side note: Once I find those directions online they'll be posted angrily here. Aside from that...have a lovely day!

Cake Anxiety

2011-05-24T00:13:00.002-06:00

Anxiety is increasing around the house with the realization that my sister’s wedding sits only a scant eleven weeks away and there’s still so much to do.

The imaginative work on the wedding dress my mother is sewing by hand is well, all imaginative up in the sky right now...and unfortunately the same goes with the cake.

My confidence level with this beast of a cake I promised my sister and her fiancé is quivering back and forth from total confidence to total wreck. I’m sure though that with time, more guinea pigs and practice runs, and actually sitting down and figuring out the complete landscape and plan for the cake my confidence level with rise above the anxiety and stress brewing around me.

There are two good things to say here though: 1. It has been decided that the cake will be iced with my special vanilla buttercream and 2. I'm pretty sure I found my go to chocolate cake recipe and that makes me super excited.

The cake (well, cupcakes) turned out almost perfect (to my standards at least). Not dry or crumbly, but moist and soft full of a rich chocolately flavor that is quite enhanced by the added cup of coffee. I'm so excited about this and will hopefully be using this recipe as the chocolate portion of the cake!

Moist, Dark Chocolate Cake
Modified quite a bit from a Marcus Samuelson Recipe

2 eggs
1 cup skim milk
½ cup butter, melted
2 teaspoons vanilla extract
2 cups sugar
1¾ cups all-purpose flour
¾ cup cocoa powder, plus for dusting
1½ teaspoons baking powder
1½ teaspoons baking soda
1 cup brewed coffee, still boiling hot
1 teaspoon kosher salt

1. Preheat the oven to 350F. Prepare a cupcake pan, bundt pan, or two 9" round cake pans with spray or cupcake liners.
2. Mix the flour, cocoa powder, baking powder, baking soda, and salt in a bowl and set aside. In another bowl, beat the eggs, milk, butter, sugar, and vanilla.

3. Slowly incorporate the dry ingredients into the wet ingredients in thirds. Finish by whisking in the hot coffee.

4. Place batter in prepared pan. Bake for 20-35 minutes (20 for cupcakes) or until an inserted toothpick comes out clean. Let cool for 10 minutes before removing from pans. Allow at least 20 minutes of cooling before frosting! Enjoy.

A Ladies Tea Celebrating a Lovely Lady

2011-05-22T21:25:00.000-06:00

Tea parties: common in Europe, Wonderland, and the Hamptons, but in Clifton...not so much.

On a sunny Sunday my mom and I changed that by hosting a girly bridal shower tea party for my sister at The Clifton House full of cousins, aunts, friends, sisters, and love galore.

The Food: The tea party was partially catered by a sweet local lady named Jane Fitzgerald who whipped out some lovely tea sandwiches (olive, nut, and cream cheese, cucumber and dill, and egg salad), delicious scones with accompaniments, and specialty teas. She also supplied a bunch of her own tea cups and saucers…it was fun watching her work. I think the funniest part though was the fact that the adorable Brett was roped into helping her set up and send everything out to the dining room....and she adored and loved him.

Throughout the days leading up to the event, between work, setting everything up, planning games, and everything else I somehow found some time to make the desserts which I was really excited about. I was proud of my “Steffy O’s”, but beyond excited and happy with my Vanilla Butter and Chocolate cupcakes with vanilla Swiss and chocolate buttercream accompanied by marshmallow fondant flowers.

The Party: Everyone seemed to get into the theme and enjoy their time, especially two of my parent’s long time friends who got decked out with homemade hats, adorable sundresses, and white gloves to match. My mom and I were both pleased at how it turned out and how fun people were. Beyond everything else though I’m glad to say that Natalie received the turnout and love that she deserves and very much enjoyed her day.

Lately and Cupcake Sneak Peak

2011-05-16T23:04:00.000-06:00

So what's been going on lately?

Past Weeks:
Brett ventured down to Louisville a weekend ago to be an extra hand at 610 during one of their busiest times of the year...derby weekend. So while Brett found himself working hard and reliving the old Summit days with Kevin and Max, I found myself filling in for him on the hot line at Vito's Cafe in Ft. Thomas.

Working on the line there versus where I've been was so...for the lack of a better word, different. Service was like a scattered mess, full of dancing around each other just to get a pan on a burner and ticket orders/times were just everywhere. I think my favorite mishap was randomly finding out that I needed to bread a bunch of chicken breasts four minutes before we needed them for a large party. I'm not saying that it's a terrible place, the owners are sweet, the guys in the kitchen are great, and the food is at a good level, but everything was so...simple, sporadic, and disorganized that it's overwhelming. Working at Vito's wasn't horrible, but it wasn't really great either.

Aside from that I found myself doing my first ever on-my-own catering event thanks to my boss Nancy. It was a simple, make some tasty boxed lunches for a group of P&G employees but it was really fun and exciting.

This Week:
I'm really focusing on something special coming up on Sunday...my sister's bridal shower.

When we started planning the shower I was set on doing all of the food, but several people noted that they wanted me out of the kitchen enjoying myself and spending time where I'm needed, by my sister's side. I put up a huge fight about this since I knew I could prep, cook, and have fun at the same time, but the women in my family...lord they're so stubborn.

Lucky for me, that stubborn gene was passed on and I made my mom compromise with me a little bit. So, while we're having a local lovely and sweet lady cater all of the tea sandwiches, scones, extra treats, and speciality teas, I'm supplying the desserts: cupcakes and cookies.

Here's a sneak peak at what I have so far...
These are the homemade (or semi-homemade you can say) marshmallow fondant flowers that will be the extra garnish on the cupcakes.

They're actually quite simple. Take one 16 or 21oz bag of marshmallows and one stick of diced butter and heat in the microwave until melted, about 2 minutes (make sure they don't explode). Mix and add 3 cups of powdered sugar until combined. Dust a clean workspace with powdered sugar and knead until sturdy, refrigerate for 15 minutes. Roll out, color if desired, and shape.

Zip Dip Run

2011-05-13T14:31:00.000-06:00

The only argument that my friend (possibly long lost sibling) Chubbs and I have ever had was about ice cream. Well, it's not simply just about any ice cream, but about who dishes up the best soft serve ice cream on the west side of Cincinnati.

Chubbs was always in favor of the little shop on West Fork Road called Putz's Creamy Whip...so in favor that he and his friends took one of their prom pictures in front of it....

My love and devotion however, always resided with the one and only Zip Dip and it's been on my mind since I finally had my first taste of the season.

You may think it's a bias decision since my future brother-in-law's uncle Chris owns the place, but honestly that has nothing to do with it. Their soft serve is just way too delicious for it's own good. Everything is so full of flavor, creamy, and fresh that even the smallest dish of it will satisfy your heart and soul. Service isn't bad either, always quick, sweet, and under control even when there's a line out to the street.

Check Zip Dip out if your on the west side a little bit down from where Harrison Ave and Western Northern Boulevard hit.

La Poste: Lunch Edition

2011-05-10T21:55:00.002-06:00

I remember way before Brett and I started going out we sometimes did coffee at Sitwells to talk work and school and used to walk past these closed up and papered up windows on Telford Ave. Tinks had just recently closed and there was talk about what would be going in it's place, but nothing had been set in stone yet.

The papers have been down for a while now and a sign that reads "La Poste Eatery" sits extended offset from above the door. Peeping through the large glass windows you can see banquettes, tables, chairs, a beautiful hardwood floor, and often on a Friday or Saturday night, a dining room full of people.

Brett and I had dinner at La Poste back in November and we did enjoy it, so when we heard about their lunch hours we put it on our list to check out and looked forward to it.

La Poste just released their newest lunch menu, so new that our kind waitress hadn't even seen all of the items yet. I was kind of disappointed for the changes because I was looking forward to the "Lamb Wich" noted on the online menu.

Simple and beautiful table setting

Roasted Crimson Pear: Herbed goat cheese filling, Prosciutto, and arugula.

I've heard good reviews about this dish and I can see why. The flavors all merry well together and end up making it the simplistic and delicious dish. The pear was flavorful, however my favorite part was slicing the pear, digging out the herbed cheese, and mixing it with the underlying arugula that had collected all the roasty toasty juices.

Pomme Frites: with a black garlic aioli.

The pomme frites were one of the best parts of the meal, seasoned well and great with the black garlic aioli (because who doesn't like their fries dipped in creamy, aioli goodness).

Gorgonzola Burger: Caramelized onions, Gorgonzola cheese, horseradish aioli.

Brett went with this due to his hankering for a burger. He noted that it was good, but nothing over the top or spectacular. The burger to bun ratio was a bit off and he longed for a bit more horseradish, and kinda wished he went with something else, but overall was satisfied.

Overall Notes:

Each dish was executed very nice and it was good for what it was. I wouldn't like to go and try a few other different items, the sausage and white beans sound pretty good. I absolutely love the plates and utensils they use.

The service was a bit slow for there only being four tables there at the time. That being said, our waitress was very kind and attentive without being overboard and our water glasses were never left empty.

Embarrassing moment of the day: Wearing my sweater on inside out during our entire meal....major sleep must be needed.

Caramelized Comfort...French Onion Soup

2011-05-09T11:31:00.001-06:00

Quite a few of my biggest kitchen challenges were faced while I was on the Garde Manger station at the Summit. I was still a newbie with a lot to learn and my hesitant, perfection driven, afraid to do wrong mind was set at full speed. I was easily scared, ran into the freezer with tears streaming down my cheeks, and feared chef’s gazing eyes piercing through me from the other side of the line if any dish was running behind and late.

I wasn’t used to the speed at which dished needed to be out, and with the considerate amount of steps and prep time involved in each dish…sometimes was a killer. I can still remember one dish (or ice cream element really) clearly that sent me into the freezer the most with tears pouring from my eyes…the dreaded, yet popular with guests, French Onion Soup.

First, there was the small toasted round of brioche with glazed pearl onions placed delicately on the plate. Next to the brioche went a little roll of thinly sliced Gruyere cheese, melted, blotted for grease, melted again and then filled with caramelized onions (so many burnt finger tips from the hot cheese). Sherry jelly was placed in front, followed by a ring of dehydrated onion. Last but not least was the biggest pain in my butt…the quenelle of Gruyere Ice Cream (before I could quenelle like a star..ha). The texture of the ice cream was never smooth enough, the base never set right, and sitting in the freezer with hot water, a spoon, and the ice cream beaker just made me angry with disappointment and imperfection. The dish was ultimately finished tableside with the actual mushroom stock, sherry, onion, and soy base. It was a dish that sold, but it was a lot of steps with a hellish effect when multiple orders started rolling in at once. It was just another dish with a ridiculous amount of steps that made me hate myself and my job a little bit more than usual.

However, even though I loathed this dish like no other the concept of a simple French onion soup has always been a top favorite of mine (second to a good hearty potato soup). Not only do I enjoy eating it, but I enjoy cooking it. Maybe it’s the care and time taken to caramelize the onions to a deep brown state that’s most enjoyable. So on a day when my back was achy, sinuses were present, and a migraine was deeply brewing I took comfort in spending time in the kitchen and making this deep amber and earthy soup full of tender onions and punches of flavor, topped off with some old bread croutons and stringy Swiss cheese.

French Onion Soup
loosely changed from any origional recipe

4 Tbsp Butter
6 each Yellow Onions, sliced thin
½ cup dry white wine
3 quarts Beef Stock (can also use broth, a dark chicken stock, or mushroom stock)
1 tbsp soy sauce
4 small dashes of Worcestershire sauce
2 dashes of Sriracha
1 packet Lipton onion mix
Swiss or gruyere cheese, shredded
Croutons

1. Slice the onions and place in a large, hot pot with melted butter, add a pinch of salt and 2 tbsp brown sugar. Let the onions sit and stir often until they become a deep brown color and caramelized (deglazing the pan with water every now and then is recommended so your onions don’t burn).
2. Add the white wine and reduce for 2 minutes.

3. Pour the beef stock into the pot and add your soy, Worcestershire, Sriracha, and onion soup mix. Let sit and cook for about 30 minutes.

To serve: place soup in a bowl or crock. Top with croutons and shredded cheese and place under the broiler until the cheese becomes browned, gooey, and delicious.

Dojo Gelato and Pho to Feel Better

2011-04-28T22:18:00.000-06:00

Having Dojo Gelato was probably one of the best parts/ideas of the day, well besides the amazingly soulful feel better lunch at Pho Lang Thang and spending time with the love of my life.

Dutch Chocolate and Mexican Vanilla for me
Captin' Crunch and Sea Salted Caramel for Brett
All beyond delicious, smooth, creamy, delectable, and unforgettable
Dojo seriously just made it to a special place in each of our hearts!

Koala Biscuits!

2011-04-27T23:17:00.000-06:00

A few months ago I had this inkling of a thought of something that my mom used to buy for my siblings and I when we were younger, but I just couldn't figure out what it was. I'm sure you've had this instance before where you suddenly remember something from the past, yet can't exactly place what it is.

I could remember the item being a chocolate filled biscuit, my siblings and I loved them, and my mom bought them often, but it was so long ago I couldn't pinpoint it.

Asking my mom turned out unsuccessful as she had no clue of what I was talking about, the same went with my brother, and for some reason or another I just didn't ask my sister. I ended up getting aggravated and annoyed and sooner or later just forgot about the whole thing.

That was until the other day when I read this article on Serious Eats. The moment I laid eyes on these cute little Koala shaped biscuits was when I got really excited.

They looked familiar and were said to be filled with a chocolaty fudge center, I needed to see if they were my biscuit from the past.

I was figuring I would need to make a stop at an Asian market, Ottugi on Central Parkway, or Jungle Jim's to find these little things, but alas I did not. On a recent trip to Meijer with my sister we were in the cracker/cookie/bread aisle when we both spotted this little green box and reached for them at the same time, go figure it was the Koala biscuits.

All I can say is that the smell of cocoa, the slight tasteless biscuit, the fudge center, the Koala bear prints are all the same as we remembered and we're both really happy and excited right now.

Easter Baking Busts

2011-04-26T10:44:00.001-06:00

For some reason or another when it comes to making a dessert for Easter, something always goes wrong. Other holiday desserts turn out fine, great even, but Easter…not so much. Three years ago the rich cocoa mousse filled cake ended up as a puddle of aggravation when I attempted flipping the supposed solidified cake over onto a plate, thankfully dad had a store run earlier in the day and picked up some Graeters just in case.

Two years ago was the pie incident. I worked diligently for hours on delicately making, rolling out, and cutting the crust for a cherry pie to only have it end up slightly under baked and then strewn all over the kitchen and dining room floor as I tripped over a stool and watched them fly. Lindt chocolate lambs and duckies were the dessert that year.

I think last year was some sort of angel food cake, which didn’t turn out that bad, a little flat though from the amount of other dishes baking in the oven. And then there was this year.

I thought I was in for a complete disaster when I opened the oven door to find the sweet brown sugar streusel and cake spewing over the blue Pyrex pan onto the newly cleaned oven floor. I was afraid of the results and almost wanted to take the cake out and throw in the towel, but honestly I didn’t want to waste the work that I did, so I slid a baking sheet underneath and let it continue baking and oozing over the sides.

Aside from the big sugary mess (it looked worse than it may look) and stickiness of the pan and my hands (I hate being sticky) the cake turned out surprisingly well. It turned out moist, soft, and pretty delicious without being too sweet, tasting burnt, or over baked. The family really seemed to enjoy it so for once I’m satisfied.

Crumb Cake: NY Style

Adapted from Bon Appetite Magazine

Cake:

2 ½ cups All Purpose Flour
1 tsp baking soda
¾ tsp baking powder
½ tsp salt, kosher
1 ½ sticks butter, unsalted, room temperature
1 cup sugar
½ cup pure maple syrup
2 large eggs
1 ½ cup sour cream
1 tsp vanilla extract

Topping:
1 cup brown sugar
2 tbsp sugar, granulated
1 tbsp ground cinnamon
¼ tsp ginger

pinch of nutmeg

½ tsp salt

1 cup butter, unsalted, melted

1 cup all purpose flour

Topping: Mix the brown sugar, sugar, cinnamon, ginger, nutmeg, and salt. Add in the melted butter and flour and toss together until well mixed. Set aside.

Cake:

1. Preheat the oven to 350F. Butter a 13X9X2 inch baking pan (larger than what I used) and set aside.
2. Sift the flour, baking powder, soda, and salt. Cream the butter, sugar, and maple syrup. Add one egg at a time and mix until well incorporated. Next, add the vanilla and then the sour cream. Mix in the dry ingredients in thirds until combined. Transfer to the buttered pan and place in the oven for 10 minutes.

3. After 10 minutes, take out of the oven and place the crumb topping on top of the batter. Place in the oven for another 20 to 30 minutes or until a toothpick comes out clean.
4. Let sit for 10 or so minutes and then slice and serve, save for later, or if you can wait, have it for breakfast in the morning.