Talk about a twist on a classic.
Everyone is pretty much aware at this point that I love twice baked potatoes. Everything except the bacon, anyway. But I definitely make up for it with a heaping helping of sour cream, cheddar cheese and chives. Healthy or maybe not so much, I can't get enough.
That is, until I tried this.
This combines the creamy goodness of mixed and mashed potatoes with another love of my life: garlic. Oh, and butter. Two loves of my life.
If you've ever made garlic mashed potatoes, you will most likely understand my excitement. It is my absolute favorite potato-related combo, but I usually only eat them once a year, usually Thanksgiving. I would hate to eat it so frequently that I got sick of it...
Like that could happen.
If you're a fan of garlic and rosemary, you will need to make this pronto. Now. ASAP.
You may not make regular garlic mashed potatoes again!
Garlic & Rosemary Twice Baked Potatoes
4 Large Potatoes
1/2 cup white cheddar cheese
1/3 cup milk
1/2 stick butter
2 tbsp minced garlic
2 tsp fresh rosemary
1 tsp fresh parsley
Bake clean potatoes at 350F for 1 hour. Let cool completely.
Halve each potato and scoop the middle from the flesh into a large bowl.
Add milk, 1/2 of the cheese, butter, garlic and rosemary to the bowl. Mash potatoes to desired consistency.
Spoon potato mixture into the halved potato skins.
Top with the rest of the cheese.
Bake at 350F for 15-20 minutes. Garnish with parsley.
Tuesday, February 19, 2013
Monday, February 18, 2013
Vanilla Extract
Kitchen makeover is underway!
New paint. New floor. New cupboards. New countertop.
Truth be told, my old kitchen was... not so pretty. Plain. Sterile. Not inviting.
I'm hoping that changes this time around.
One thing I'm hoping to accomplish in the next few weeks while the men go to town in my woman-cave is to work on some decorations and crafts to adorn my new space. After a trip to the craft store, I arrived home with a collection of large and small apothecary jars for my latest project. I'm hoping to create my own collection of infused oils and extracts. I love the look of natural decorations that also serve a purpose.
I've made Habanero Extract before for making sauces and chilis, but now I'm trying out some vanilla extract. Mostly because I love the taste of vanilla, but hate the price of vanilla beans.
Making your own extract also gives you a way better flavor than store-bought. I can't describe it, so you'll just have to take my word for it.
Super easy. Super worth it.
And so pretty. I can't wait to display it in my new kitchen!
Vanilla Extract
3-4 Vanilla Beans
1 cup grain alcohol
Combine the pureed habaneros and grain alcohol. Strain through a very fine strainer.
Pour the mixture into an airtight pint jar and seal. Let the mixture sit in a dry, dark place for 4-6 weeks before use.
New paint. New floor. New cupboards. New countertop.
Truth be told, my old kitchen was... not so pretty. Plain. Sterile. Not inviting.
I'm hoping that changes this time around.
One thing I'm hoping to accomplish in the next few weeks while the men go to town in my woman-cave is to work on some decorations and crafts to adorn my new space. After a trip to the craft store, I arrived home with a collection of large and small apothecary jars for my latest project. I'm hoping to create my own collection of infused oils and extracts. I love the look of natural decorations that also serve a purpose.
I've made Habanero Extract before for making sauces and chilis, but now I'm trying out some vanilla extract. Mostly because I love the taste of vanilla, but hate the price of vanilla beans.
Making your own extract also gives you a way better flavor than store-bought. I can't describe it, so you'll just have to take my word for it.
Super easy. Super worth it.
And so pretty. I can't wait to display it in my new kitchen!
Vanilla Extract
3-4 Vanilla Beans
1 cup grain alcohol
Combine the pureed habaneros and grain alcohol. Strain through a very fine strainer.
Pour the mixture into an airtight pint jar and seal. Let the mixture sit in a dry, dark place for 4-6 weeks before use.
Sunday, February 17, 2013
Cauliflower Pakoras
When I started this blog, I vowed to expand my horizons when it comes to food.
This is to include all textures, flavors and cultures not yet experienced. One prominent food category I had yet to discover was Indian food. I love curry and spice, but I needed to really explore my ability to cook authentic Indian cuisine.
Now, the Hubbalubb is not what you would call... enthusiastic... about trying new things. He likes Indian food, but most things I bring up to him to try are usually vetoed in a hurry.
With these cauliflower pakoras, I didn't really give him an option. I made them. I may not have told him they were pakoras... not that he would know what that means. I don't even know what that means. I may have simply led him to believe they were just a batch of regular ol' fried cauliflower.
He tried them, said they were different. But in a good way.
That was all it took. I had succeeded.
Now, we have a brand new Indian-style appetizer that my loving Hubbs can't get enough of, and I'm satisfied with the progress in my cultural culinary skills.
Not to mention the satisfaction of knowing my Hubby thinks I'm a totally amazing cook!
Cauliflower Pakoras
1/2 head cauliflower
3/4 cup chickpea flour
1 tbsp curry powder
1/2 cup milk
Salt & Pepper to taste
Oil for frying
Heat a pan of oil to 350F.
Cut cauliflower into florets.
Submerge florets in milk, then into a mixture of the flour, curry and seasoning.
Drop into oil and fry for 4-5 minutes, rotating in oil for even cooking.
Animal Cracker Truffles
"The first time I ever had these, I fell in love.
And that's a pretty serious statement from a girl who is not overly dramatic and fickle in the least...
(Pause for snickers of disbelief.)"
If you're having deja vu, that's because I've already said this before. But like I said, I'm fickle and dramatic, so I say it almost daily. Whatever.
It's true. I tried these and literally went, "Whoa! How did you think of that?" And I said it with the total righteousness of a Bill & Ted movie. Because I'm the only one that gets my jokes.
Normally, when I try something new, I look for patterns in cooking and baking. It's not as scientific as it sounds, but it really does seem to help me get the creative culinary juices flowing. So, when I first tried Cookies & Cream Truffles, I started brainstorming about other truffles I could make with such relative ease. Dissecting the truffle into a hard cookie that is pulverized and mixed with cream cheese and covered in chocolate, I started ransacking the grocery store for more hard cookies to try and truffle-ize.
I'm ashamed to say that among the speculoos, the thin mints and the nutter butters, I completely overlooked animal crackers. Unforgivable.
So, I've made up for my poor judgment and made you these truffles. In white and pink. With sprinkles. Forgive me?
Animal Cracker Truffles
1 package of animal cracker cookies
1 8oz. brick of Cream cheese
10 oz. of white chocolate, melted
Red food coloring
Sprinkles
Pulverize the cookies in a food processor.
Transfer to a bowl and combine with cream cheese until homogenous.
Roll 1" balls and lay them out onto a baking sheet. Number will depend on how much bigger or smaller you make them. Refrigerate them for 1 hour.
Dip some of the chilled balls into half of the melted white chocolate and transfer back to the baking sheet. Drop a few drops of color into the other half of chocolate to make a pink color. Dip the rest of the balls in the pink chocolate.
Garnish with sprinkles.
Refrigerate for 1 more hour or until ready to serve.
And that's a pretty serious statement from a girl who is not overly dramatic and fickle in the least...
(Pause for snickers of disbelief.)"
If you're having deja vu, that's because I've already said this before. But like I said, I'm fickle and dramatic, so I say it almost daily. Whatever.
It's true. I tried these and literally went, "Whoa! How did you think of that?" And I said it with the total righteousness of a Bill & Ted movie. Because I'm the only one that gets my jokes.
Normally, when I try something new, I look for patterns in cooking and baking. It's not as scientific as it sounds, but it really does seem to help me get the creative culinary juices flowing. So, when I first tried Cookies & Cream Truffles, I started brainstorming about other truffles I could make with such relative ease. Dissecting the truffle into a hard cookie that is pulverized and mixed with cream cheese and covered in chocolate, I started ransacking the grocery store for more hard cookies to try and truffle-ize.
I'm ashamed to say that among the speculoos, the thin mints and the nutter butters, I completely overlooked animal crackers. Unforgivable.
So, I've made up for my poor judgment and made you these truffles. In white and pink. With sprinkles. Forgive me?
Animal Cracker Truffles
1 package of animal cracker cookies
1 8oz. brick of Cream cheese
10 oz. of white chocolate, melted
Red food coloring
Sprinkles
Pulverize the cookies in a food processor.
Transfer to a bowl and combine with cream cheese until homogenous.
Roll 1" balls and lay them out onto a baking sheet. Number will depend on how much bigger or smaller you make them. Refrigerate them for 1 hour.
Dip some of the chilled balls into half of the melted white chocolate and transfer back to the baking sheet. Drop a few drops of color into the other half of chocolate to make a pink color. Dip the rest of the balls in the pink chocolate.
Garnish with sprinkles.
Refrigerate for 1 more hour or until ready to serve.
Thursday, February 7, 2013
Garlic Mozzarella Grilled Cheese Sandwich
Why did I not think of this?
Maybe I did in a fleeting moment and then instantly forgot? Happen to you? Happens to me, all the time. If you don't know if it happens to you, recall every conversation you have ever had in your lifetime and try to remember if anyone ever described you as "flighty".
Yes. I am "flighty".
Let's be "flighty" together.
If only because it's a fun word to say. And type.
I'm sure somewhere between the many bricks of mozzarella cheese and loaves of garlic bread, I've thought to myself, "hey, if I melt the mozzarella between two pieces of garlicky bread, I will then have a sandwich."
For whatever reason, though, I've never attempted it until now.
It's a super simple concept, really. If you like cheesy garlic bread, you will love this. If you are an adept grilled cheese maker, this will require no brain utilization whatsoever.
I dipped my sandwich into some homemade marinara that was leftover from dinner earlier in the week. But, I'd definitely like to try another go, this time with some yummy tomato soup. I have a suspicion that the two would be best friends.
"Flighty." Ahhh, still fun.
Garlic Mozzarella Grilled Cheese Sandwich
4 slices thick bread
2 thick slices real mozzarella
1 tbsp minced garlic
2 tbsp melted butter
1/2 tbsp dried parsley
Heat a skillet on medium heat.
In a bowl, combine garlic, butter and parsley.
Brush the garlic butter on both sides of each slice of bread. The outer coat will brown the bread and the inner coat will melt into the cheese.
Place the mozzarella between two slices of bread.
Place in skillet and cook one side for 3-4 minutes. Flip and cook an additional 2-3 minutes. You may need to flip more than once until you achieve your desired level of browning on the bread.
Maybe I did in a fleeting moment and then instantly forgot? Happen to you? Happens to me, all the time. If you don't know if it happens to you, recall every conversation you have ever had in your lifetime and try to remember if anyone ever described you as "flighty".
Yes. I am "flighty".
Let's be "flighty" together.
If only because it's a fun word to say. And type.
I'm sure somewhere between the many bricks of mozzarella cheese and loaves of garlic bread, I've thought to myself, "hey, if I melt the mozzarella between two pieces of garlicky bread, I will then have a sandwich."
For whatever reason, though, I've never attempted it until now.
It's a super simple concept, really. If you like cheesy garlic bread, you will love this. If you are an adept grilled cheese maker, this will require no brain utilization whatsoever.
I dipped my sandwich into some homemade marinara that was leftover from dinner earlier in the week. But, I'd definitely like to try another go, this time with some yummy tomato soup. I have a suspicion that the two would be best friends.
"Flighty." Ahhh, still fun.
Garlic Mozzarella Grilled Cheese Sandwich
4 slices thick bread
2 thick slices real mozzarella
1 tbsp minced garlic
2 tbsp melted butter
1/2 tbsp dried parsley
Heat a skillet on medium heat.
In a bowl, combine garlic, butter and parsley.
Brush the garlic butter on both sides of each slice of bread. The outer coat will brown the bread and the inner coat will melt into the cheese.
Place the mozzarella between two slices of bread.
Place in skillet and cook one side for 3-4 minutes. Flip and cook an additional 2-3 minutes. You may need to flip more than once until you achieve your desired level of browning on the bread.
Wednesday, February 6, 2013
Molten Lava Brownie Sundae
What. In. The. World.
How lucky am I to find a dessert that completely defies the age-old rule about eating raw batter without the dreadful risk of salmonella poisoning? We're talking ooey gooey completely-liquified brownie goodness under a shell of chocolate. Oh, and then a dollop of ice cream on top?
Only the most amazing brownie sundae you've ever eaten.
Guaranteed.
At first, this reminded me of a chocolate lava cake, spewing out sweet chocolate from under the spongy layer of cake. Except way better. Think crispier crust. And a thicker filling.
A better dessert may never exist.
But I'll keep searching...
Molten Lava Brownie Sundae
(adapted from Barefoot Contessa)
2 sticks butter, melted
4 eggs
1 3/4 cup sugar
3/4 cup cocoa powder
1/2 cup flour
1/2 tsp vanilla
1/2 tsp salt
1 scoop vanilla ice cream
Preheat oven 325F.
Beat eggs and sugar together in a medium-speed mixer for 5-7 minutes, or until the mixture becomes thick.
Turn mixer down to low and add the butter, cocoa, flour, vanilla and salt.
Pour batter into a greased pan. Place pan in a water bath and bake for 1 hour.
Serve with vanilla ice cream.
How lucky am I to find a dessert that completely defies the age-old rule about eating raw batter without the dreadful risk of salmonella poisoning? We're talking ooey gooey completely-liquified brownie goodness under a shell of chocolate. Oh, and then a dollop of ice cream on top?
Only the most amazing brownie sundae you've ever eaten.
Guaranteed.
At first, this reminded me of a chocolate lava cake, spewing out sweet chocolate from under the spongy layer of cake. Except way better. Think crispier crust. And a thicker filling.
A better dessert may never exist.
But I'll keep searching...
Molten Lava Brownie Sundae
(adapted from Barefoot Contessa)
2 sticks butter, melted
4 eggs
1 3/4 cup sugar
3/4 cup cocoa powder
1/2 cup flour
1/2 tsp vanilla
1/2 tsp salt
1 scoop vanilla ice cream
Preheat oven 325F.
Beat eggs and sugar together in a medium-speed mixer for 5-7 minutes, or until the mixture becomes thick.
Turn mixer down to low and add the butter, cocoa, flour, vanilla and salt.
Pour batter into a greased pan. Place pan in a water bath and bake for 1 hour.
Serve with vanilla ice cream.
Monday, February 4, 2013
Fish Bowl
With the Super Bowl coming up, everyone (including me) is in a frenzy trying to prepare a slew of creative appetizers. So much so that I very often overlook a good cocktail.
It's easy to throw BYOB on your invitations and expect a bunch of six-packs to come lounging through your door in preparation for the big game, but having a big punch bowl full of something fruity and creative is a great way to get people together for a little pre-game fun.
This recipe is, undoubtedly, more for the ladies' section of your party. The ones who likely (maybe) don't do the beer-guzzling, even on Super Bowl Sunday. Plus, it's eye-catching which always makes people want to drink up.
I usually save this drink for the summertime. Fitting, since the fishbowl and the bright colors are reminiscent of warm weather, unfrozen water and beaches. But, as this drink is always a hit, I thought that I might as well give it a shot in February.
It's definitely a conversation-starter and gets everybody in the party mood.
Give it a try at your next party!
Fish Bowl
1 Extra Large Fish Bowl for serving
6 oz. orange-flavored vodka
6 oz. tropical-flavored rum
3 oz. Blue Curacao
6 oz. sours mix
1 liter lemon lime soda
1 cup Nerds candy
1/4 cup Swedish fish candy
Ice to fill
Place Nerds in the bottom of fish bowl. Fill with ice and swedish fish. Pour liquids over the top of the ice. Stir to distribute the swedish fish throughout the bowl without disturbing the Nerds.
It's easy to throw BYOB on your invitations and expect a bunch of six-packs to come lounging through your door in preparation for the big game, but having a big punch bowl full of something fruity and creative is a great way to get people together for a little pre-game fun.
This recipe is, undoubtedly, more for the ladies' section of your party. The ones who likely (maybe) don't do the beer-guzzling, even on Super Bowl Sunday. Plus, it's eye-catching which always makes people want to drink up.
I usually save this drink for the summertime. Fitting, since the fishbowl and the bright colors are reminiscent of warm weather, unfrozen water and beaches. But, as this drink is always a hit, I thought that I might as well give it a shot in February.
It's definitely a conversation-starter and gets everybody in the party mood.
Give it a try at your next party!
Fish Bowl
1 Extra Large Fish Bowl for serving
6 oz. orange-flavored vodka
6 oz. tropical-flavored rum
3 oz. Blue Curacao
6 oz. sours mix
1 liter lemon lime soda
1 cup Nerds candy
1/4 cup Swedish fish candy
Ice to fill
Place Nerds in the bottom of fish bowl. Fill with ice and swedish fish. Pour liquids over the top of the ice. Stir to distribute the swedish fish throughout the bowl without disturbing the Nerds.
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