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Posts from the eat Category

photo-2thanks for all your comments and support on my lack of lust for the blog these days.  it is more than gracious and encouraging to know that i  actually just might be inspiring some. after all that is the point right? i took a bit of careful thought, and i remembered why i am here- to keep busy and to stay creative. to constantly challenge myself, to judge less, to learn more. sometimes my hopes and my dreams get in the way of my self encouragement…that’s when you have to check yourself.  what’s it really about? what’s really important?

i have had a few emotional weeks sort of freaking out about my upcoming nomadic adventures. though, i am extremely excited and curious to see how to feels to actually put my stuff in storage and the comfort of home stripped from my routine. in my heart it is an intentional move, but this also scares me because when i think about what i am really in search of, it is home. i just don’t know where it is yet.  i hope i don’t ricochet off the water like a stone into the atmosphere. have i chosen the wrong side of the fork in the road along the way? i generally have little regret. that is one thing i can say for sure, but what if i had taken a different path, would life look different, or would my wandering soul still be guiding my search in life. it’s true, i  am driven by curiosity.

as scary as it is and without a clue where i shall land, it ultimately feels right.

IMG_9224 IMG_9237 IMG_9239it seems many recipes come to me while doing yoga these days. go figure. i started thinking about the sweet little strawberry and summer days. how they fill my morning smoothies, but i felt she deserved to be the star of the show. strawberries and balsamic, such an elegant combo- so why not throw them into a crust and call it a crostata. with a little almond flavored whip cream, it is a delight on a summer’s eve.

i was lazy and decided to skip one last grocery store run to get white flour and sugar. so, for the crust i used whole wheat flour and brown sugar. this however, made the dough very delicate, i assume from the larger granulated sugar.  the key to crust, or scones for that matter, is very cold butter. it seems whenever i make something like this, i do it on a hot day ruining my flaky crust. it was still tasty though.

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recipe:

for the filling

1 case of strawberries

2 tbsp of balsamic vinegar

1 tbsp flour

3 tbsp of sugar

3 tbsp of butter

cut your strawberries into quarters. sprinkle the sugar over the strawberries (i actually used vanilla infused sugar) and stir. melt butter in a saute pan. add the strawberries and the balsamic. cook for just a minute adding in the flour to thicken up the sauce. you don’t need to add the flour, i just did so for thickening.

for the filling (adapted from barefoot contessa)

2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound (2 sticks) cold unsalted butter, diced
6 tablespoons (3 ounces) ice water


place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. pulse a few times to combine. add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour. pulse 12 to 15 times, or until the butter is the size of peas. with the motor running, add the ice water all at once through the feed tube. keep hitting the pulse button to combine, but stop the machine just before the dough comes together. turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks. wrap the disks in plastic and refrigerate for at least 1 hour. if you only need 1 disk of dough. the other disk of dough can be frozen.

preheat the oven to 450 degrees F. line a baking sheet with parchment paper.

roll the pastry into an 11-inch circle on a lightly floured surface. transfer it to the baking sheet. add the filling into the center of the crust. fold over the edges overlapping corners, etc.  bake for 20-25 minutes or until crust is golden.

for whip cream

1 cup of heavy cream

1 tsp of almond extract

6 tbsp of powdered sugar

whip all together with a mixer or food processor.

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last week, when my friends were visiting i made this delicious salad. it was so good, i made it again for myself. peaches are everywhere and so incredibly tasty. i am not a huge fan of tart things, but these are perfect. i like to eat them with cottage cheese for breakfast or dessert ! the salad was a hit with my friends and it is more than easy to make after you make that trip to the grocery store!  simply peaches, arugula, prosciutto, and manchego. i bought a case of leinenkugel’s summer shandy the other day too. if you have never had this beer, it is so perfect for a summer afternoon. it is light and refreshing, and i kind of want one right now.

i added some fresh raspberries to the beer just for fun! i made a little picnic outside for myself. taking in all this wonderfulness of my surroundings. i’m not sure how much longer i’ve got left here. i have 5 days to make up my mind whether to stay or go. that is a whole other blog post.

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peaches – peel the skin and dice them up

arugula– rinse and give the leaves a dressing of olive oil, a bit of balsamic, salt + pepper

prosciutto– cut into small pieces

manchego– shave pieces into the salad with a vegetable peeler

combine all ingredients together. done!

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ok, so enough feeling sorry for myself. yesterday, was one of those kind of posts,  but thanks for your comments and for reading. i had to do another post today …i get anal about which ones are the first to pop up…and my internal ranting isn’t the one i want to be on top.  with that said, i also am trying out something new for the blog. hoping to post it next week sometime. i have been thinking of it for some time now and yesterday’s diarrhea of the mouth gave me just the encouragement…so stay tuned!

i have been trying out farmers markets in different areas and though they have absolutely nothing on a california market, i am happy they are there. but honestly, i missed LA a lot yesterday as i strolled through my town’s “farmers market”. my california homesick seems to come in waves.  i brought these peaches home from the market near my parents house in missouri. though they were still a little tart for my taste,but they were peachy none the less! as i was doing yoga yesterday, i thought up this cocktail…that meditating is good for something! 🙂 the peppers are from my garden and are also super hot. make sure after cutting up a hot pepper you wash your hands, say in case you rub your eye directly with your finger and it burns for a good 30 minutes. i mean, that totally didn’t happen to me or anything. PicMonkey Collagekjv IMG_9575 IMG_9577

one pepper (any kind you like!)

peaches

whiskey

sugar

water

club soda

make a simple syrup with equal parts water and sugar.  de-seed your pepper and add the pieces to the syrup. boil until the sugar has dissolved. in a food processor or juicer(less stringy fiber to deal with), puree the peach. about one peach per drink. combine the peach puree, 1-2 tbsp of pepper simple syrup, club soda, and whiskey over ice. as much club soda or whiskey you desire! you can stir a pepper around in the drink for more of a kick, or garnish with a teeny tiny one!

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sometimes, i get this itch for asian flavors. for some reason i have to be in the mood for it, and sometimes the mood is just right. putting an asian spin on fish tacos sounded damn good. probably due to the gwenyth paltrow cookbook i bought, it’s all good. it is filled with healthy flavors that are mouth watering. gwen might get a bad rap, but i certainly like her. this cookbook makes me want to eat clean and healthy all the time. needless to say, it is inspiring.  i had already bought some fish at the market… and i always keep lots of asian sauces and what not in the house. my favorite being, fish sauce. i love this stuff…must be the super salty goodness!

i made homemade tortillas and a simple slaw. dolloped with a little yogurt with lime juice and sriracha. pretty sure the white flour tortillas are not part of gwenyth’s diet, nor the yogurt, but hey, you win some you lose some!   one doesn’t have to make their own tortillas, but they are definitley tasty. i didn’t have any in the house, but i do have a tortilla maker… so, my laziness was awoken that evening.

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ingredients

 1 cup cabbage

 1/4 c cilantro (stems too-lots of flavor there!)

1/4 c cucumber

1/4 c of red onion

2 tbsp of green onion

2 tsp of fish sauce

2 tsp of sesame oil or sesame seeds

3 oz cod

tortillas

greek yogurt

lime juice

sriracha

chop it all up! mix all the ingredients in a bowl. let to sit for a while to absorb flavors.

sauté the cod or other fish you like in sesame oil until cooked. heat up or make your tortillas. mix greek yogurt or creme fraiche with the juice of half a lime.

spoon the fish into the tortillas and top with the slaw, yogurt, and sriracha! wall!

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though lilacs are not in bloom anymore, back when they were i made lilac ice cubes. did you know lilacs are one of the many edible flowers? this little idea can be done with any edible flower. it is such a pretty addition to a drink! simply clip your flowers and rinse them well. place in the ice cube tray and fill with water. the flowers will float to the top, so you can try rolling them in sugar to get them to sink! IMG_8873 PicMonkey Collage5yq PicMonkey Collage34qt

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an ice box cake…does it get much better than that? all that whip cream… i love whip cream ! i mean love it. i also use to love fourth of july. it was my favorite holiday growing up, i suppose because as a family it was our most social one. it was an all day event. we hit the parade in our subdivision out in the cornfields and then drove into town to go to the town parade. one of us kids was often in it too. we would head back home, generally with heat exhaustion, take a swim in our pool, and eat good all american food.  at dusk we walked to the lake covering ourselves in bug spray, set out blankets, and watched the fireworks. when i was really young my sister’s and brother’s friends would come hang in our area. they were funny and goofy… and in high school, and i pretty much thought they were the coolest. at the end of the night we would head back home and set off our own fireworks on our neighborhood street. it seemed the whole neighborhood was outside, roaming around, and just having a good old time. as i grew into my teen years we were hitting up different parties, driving golf carts,crashing motor bikes, and other general shenanigan activities! my friends and i from my home town often reminisce about those 4th of july’s and are all in agreement that no one does it quite like crown point, indiana.

this is a super simple recipe that i use to make for this holiday. i put a spin on the concept, trying it as an ice box cake.  i generally made this cake in a regular 9×12 baking pan, i didn’t layer it, and also made an american flag on top with the blueberries and strawberries. you can make this into a trifle and add custard or pudding. you can add mascarpone to the whip cream to make it a bit more stiff. you can add almond extract too for some yummy flavor. to make it a traditional ice box cake you could use vanilla wafers, shortbread, or any cookie you please!!! the ingredients are so simple, there are so many ways to doctor it up!

i used a spring form pan, but to my dismay, when i was trying to take it out, the whole cake went flying into the air and landed on the floor. which is why i do not have a photo of the beautiful layers from the inside. 😦  possibly, one of my worst kitchen disasters. however, a blessing in disguise because i probably would have eaten it all day long. none the less…hopefully your spring form pan has a little more give-way then mine. or just use a good old baking dish in case you are prone to error, like myself.

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these ingredients are so easy and the same ones i used long ago, except i used cool whip back then not homemade whip cream.

sara lee butter pound cake (i love this stuff) 1-2 packages depending on size of pan

homemade whip cream

strawberries and blueberries

cut the poundcake into thin pieces. begin to layer in the pan alternating with whip cream. you can also add in thin slices of strawberries or strawberry puree or strawberry jam. fill in the holes with broken pieces of pound cake. top the final layer with strawberries and blueberries in any design you like! let the cake refrigerate overnight! serve!

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i have been making, therefore eating, a lot of crepes lately. this is just one of two posts to come! one day, i started thinking about these yellow pancakes we were served every morning at our riad in marrakech, morocco. they had all these bubbles on top and though i can not really describe what they tasted like, they were tasty and kind of strange. i would fill mine up with the hard boiled eggs and butter that were also served with it, and maybe something sweet too. We honestly had no idea what to do with them, except eat em. recently, i started wondering if this was some sort of traditional moroccan food, and it turns out, they are!!!! moroccan crepes. why, it took me so long to figure this out, i do not know.

i decided i would give these a try! the base is semolina flour, which sounds like it would be gluten free, but it is actually very high in gluten. it is used in many pasta recipes because of the high content. the bubbles, comes from yeast. traditionally, they are served with honey and butter. i was such a tourist eating them wrong and still am! i decided to put a little spin on these. i added saffron and cinnamon to the crepe batter and made an orange butter with zest! obviously, served with moroccan mint tea!

PicMonkey Collagebihbl1 1/2 cups fine semolina

3/4 cup all-purpose flour

1 teaspoon salt

1 teaspoon sugar

2 tsp baking powder

3 cups plus 2 tablespoons lukewarm water

1 tablespoon yeast

Mix the flour, semolina, salt, sugar and baking powder in a mixing bowl. In a blender, measure lukewarm water to just over the 3-cup line.

Add the yeast and process on low speed to blend. Gradually add the dry ingredients.

Increase the processing speed and blend for a full minute, or until very smooth and creamy. The batter should be rather thin, like crepe batter.

Pour the batter into a bowl. Cover with plastic wrap, and leave to rest for 30 minutes to one hour, or until the top of the batter is light and a bit foamy.

Heat a small non-stick skillet over medium heat. Stir the batter, and use a ladle to pour batter into the hot skillet. Pour carefully and slowly into the center and the batter will spread evenly into a circle. (Do not swirl the pan as you would for a crepe; the batter should spread itself.) Make the beghrir as large as you like.

Bubbles should appear on the surface of the beghrir as it cooks. Don’t flip the beghrir. It only gets cooked on one side.

Cook for about two to three minutes, or until the beghrir doesn’t appear wet anywhere on the surface. It should feel spongy, but not sticky or gummy, when you touch it lightly with your finger.

Transfer the beghrir to cool in a single layer on a clean kitchen towel. Once they are cool, they can be stacked without sticking.

recipe from about.com

for the butter:

soften a half a stick of butter. add 1 tbsp of orange zest and a bit of juice. mix together and place in a dish.

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there is so much rhubarb growing in my garden right now, though i didn’t actually plant it, i figure someone should be par-taking in this glorious, crazy, edible stuff.  i have been slowly harvesting it and trying to come up with recipes other than the classic rhubarb strawberry pie. i mean, who doesn’t like pie? but with so much of it growing, there are only so many pies one can make.

my neighbors across the river had a bbq this past weekend. i made potato skins with a chipotle sour cream and rhubarb ice tea! it was super easy to make and i thought what a great way to celebrate in the bountiful beauty of our neighborhood then to share the rhubarb from the garden.  it pretty much tastes like sweet tea. living in the south for 3 years, i never caught onto sweet tea, but this was actually really tasty and everyone loved it! i have a feeling i will be making this all summer!

don’t just stop at rhubarb, any infused simple syrup is a great addition to an ordinary glass of tea. though, i still love mine with lots of lemon!

ps. if you didn’t already know, the leaves of rhubarb are poisonous, so discard them right away!
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what you need:

10 bags of black tea

10 cups of cold water

2-4 stalks of rhubarb, chopped, depending on how tart you might like it

1 cup of sugar

1 cup of water

in a pitcher combine the cold water and tea bags. place in the fridge for a few hours to brew. no need to heat up the water. the cold brews it kind of like sun tea!

boil the sugar, one cup of water, and rhubarb together. once at a boil, turn down to a simmer. simmer until it becomes like a syrup. let it cool.

pour the syrup into the pitcher of tea. serve over ice with your choice of garnish!

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things are  mountain high beautiful here in CO. flowers are blooming, my vegetable garden is planted, and there is so much green around me it makes me feel crazy with excitement. the smell of fresh cut grass and summer rain, the brightening of spring, the daylight is hanging around a little bit longer. it has me all so incredibly nostalgic for my days in the midwest and the south, that it feels as though i am living it again. i feel that peace i use to feel growing up of the simplicity of life. the rat race of the last ten years had been hiding all these pleasures. i mean, i went to dairy queen the other night and i thought it was just about the greatest thing. i was envious of all the families enjoying the warm evening with cold ice cream, together.

i  received a text from a dear friend of mine from alabama yesterday, reminding me, we graduated 15 years ago from highschool. 15 years ago, holy shit! my initial thought was “where did the time go?” then, as i started thinking about it and looking at old pictures of old friends, it dawned on me that i have lived such a full life. full of so many friends, love, adventures. years of this. so many phases of my life with trails of friendships all over the country.  i have lived out many of my dreams, falling down on the way many times, but picking myself back up and trying something again. it brings up many questions for me on where to go next on this journey.

which, somehow all this nostalgia brings me to this simple recipe (don’t ask really), one everyone already knows, but i wanted to share with this trip down my memory lane.

there were only handful of things i could make in college. one being bruschetta. which i brought to every single party, either that or strawberry shortcake. i could also make quesadilla’s and tofu smoothies. i tried lasagna once trying to impress a dude, but i forgot to boil the noodles. my poor dinner guests. i was more of a creature of habit back then. i’m not sure i fully thought out everything before i did something, and that seems to have brought me more success in my life. not thinking, just doing. i also smoked a lot of pot. i also listened to sarah mclachlan on repeat, and i am currently doing so while i type this post….just for good time’s sake.

i laugh when i think how brave and silly i was back then. how i could give a damn what anyone thought of me.

how things have changed, how some haven’t.

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bruschetta

a loaf of bread cut into pieces. brush with olive oil and grill.

tomatos

basil

olive oil

salt/pepper

i don’t measure these goodies. i just throw it all together in a bowl and eyeball how much i need according to how many people will be eating.

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IMG_7696 i recently went to a little french restaurant in longmont with my mom while she was visiting. frankly, i was just excited to be eating out, to be eating french food, and an eclair for that matter! rarity’s since my move here. i ordered rose lemonade and i immediately became obsessed. i love anything i can recreate at home easily and i am a fanatic for the floral edible goodness of rose water. it is a bit perfumy, but i find it refreshing and delightful. Reminds me of my trip to morocco!!

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this recipe makes two glasses. double, triple, etc for more!

what you need:

1/2 c simple syrup (boil 1 cup of sugar and 1 cup of water together in a sauce pan until the sugar has dissolved)

1-2 lemons-juice and a little zest

2 tsp of rose water (mine is more like an extract, you can find cortas rose water in middle eastern markets, and perhaps the regular market)

some mint and basil for color and flavor

2 cups of water

ice

combine all ingredients in a pitcher and stir. poor over ice and garnish with lemon and mint. for a sparkling version, add some pellegrino!

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