Posts from the ‘Features, Articles and Recipes’ Category

Jan 8

Making Levain, A Gift For Nando A New Kitchen Toy, Community Pick On Food52

I follow a lot of blogs, love them all and wish I could make every recipe on all of them. Sometimes I see a recipe and think this is something I have to make right away, usually it’s a recipe that challenges me. This is the case when I saw Ginger’s great recipe on her wonderful blog Ginger And Bread she posted a recipe for WholeWheat Sour Dough Bread, which is baked in a cast iron dutch oven and looks so crusty and delicious I had to make it. The challenge for me is making levain, I have never made it before and a good friend sent me some that she made which I promptly killed in what can only be characterized as a slow painful death. So far Ginger’s levain recipe has proven to not only be simple but it actually works and I have not killed it. Now I did not own a cast iron dutch oven but have wanted to get one for a long time so I decided to buy one (ended up with two) I went to my favorite home goods store Williams Sonoma and found a great deal on both, a Le Creuset oval Cocette, (4 qt) in a lovely shade of green and then I saw a very reasonably priced Lodge round cast iron dutch oven, the Lodge is on back order but I got the Le Creuset today. Love it and I will use it to make this wonderful sour dough loaf. I will post the photo’s of the bread after I make it, hopefully tomorrow. The dough is doing a slow rise in the refrigerator overnight.

Le Creuset

So here is my levain, rather shaggy looking right? This is Day 6, my kitchen is quite cold so it didn’t rise very much but Ginger said thats ok, be patient.

shaggy levain day 6

On Day 8 I put the levain in the refrigerator for 2 days, when my dutch oven arrived I took it out, fed it again (1 cup flour and 5 tbs water) and let it sit in the oven with the light on. Here is how it looked when I got it out the next day. Can’t wait to make the bread.

fed and puffy

My really good friend Jocelyn (Daisey Angel’s Mom) got Nando a gift, he is blind and lately is not getting around very well and she found this amazing device called Muffins Halo. A woman with a blind dog invented this to keep them from knocking into walls and bumping their heads. Ingenious right? Here is Nando with his Muffins Halo on, he is still getting used to it but already he is not bumping his head when he wears it. This was the best gift ever.

Nando not happy at first in his Halo

He can drink his water with it on he’s liking it

Finally I was so happy to see that my recipe for White Pasta With Garlic Parmigiano Breadcrumbs was picked and photographed by Food52. That was such a nice surprise today. I love this recipe, it’s so easy and delicious. I posted this recipe a while back on the blog, had not really thought about it until I saw the contest for Best Family Recipes. This was something my Mom used to make only without breadcrumbs that was my idea. It’s so simple pasta, ricotta, milk and parmesan cheese. It’s great like that but thought bread crumbs pan toasted with butter,olive oil, garlic, lemon zest and grated cheese would be wonderful on this simple pasta dish.

Photo by James Ransom for Food52

White Pasta my photo

Dec 31

130 Comments

Happy New Year And My Blog Anniversary!!

Taken from Pinterest

I want to take this opportunity to wish each and every one of you a very Happy New Year. It’s 2015 and I can hardly believe it, where did 2014 go? They say time goes faster as you get older and I think that saying is absolutely right on. I know I have said it before but it’s the honest truth, I really appreciate you all. I look to you for inspiration, you challenge me and that makes me a better cook and blogger. This month is the 3rd anniversary of the start of my blog. I had no idea what I was doing, still don’t really.There is no plan or formula. I simply write and cook what I like and hope that you like and appreciate it.

Honestly, this has been a tough year for me. Trying to balance work, I changed companies this year after a very long time with my previous company. Then there are the pugs, well the pug now, this year I lost my sweet Izzy, and that hit me very hard I don’t know if I will ever really get over it, she was very special.

I don’t make resolutions because if I don’t keep them then I fail and I don’t want to fail. I do however give myself suggestions. For example this year I want to try to hone my photography skills. Although I own a camera I still use my iPhone to take all my photo’s for the blog. I want to learn more about photography, food photography to be specific, feature more great recipes from other bloggers, lose weight, volunteer more in my community, exercise more frequently.

I am also very active in the wine community and want to learn more about wine, all aspects and wine tasting. I have some great teachers, Michelle from Rockin Red Blog, Anatoli from Talk-aVino, Stefano from Clicks and Corks (Flora’s Table) Julian from Vino In Love, Jeff from The Drunken Cyclist to name a few and I plan to learn from them by carefully following their blogs and asking lots of questions. This year I want to actually visit a winery, maybe in the Finger Lakes or the vineyards in Long Island, keeping it local. I am hoping for more collaboration with my wine expert friends.

In 2014 I also found some fantastic blogs that are not food related or loosely related to food, I discovered some amazing talent in writing and crafts. Teagan Geneviene@Teagan’s Books is a very talented writer and I follow her blog religiously, she weaves incredible fantasy stories based on three ingredients, each week is a different installment and the readers can suggest ingredients or items which are incorporated into the story for that episode, it’s fascinating and exciting. Lord David Prosser@Barsetshire Diaries is incredible, you follow his exploits on his blog, it’s kind of like a Seinfeld episode, you are with Lord Prosser throughout the day from when he wakes following him all day and into the night and peppered in are lovely photo’s and some great music. It’s so much fun. Then there are the craftsmen, Michael@Michaels Woodcraft makes the most amazing cutting boards, ice cream scoops and anything that can be carved out of wood. You probably remember the giveaway here for one of his cutting boards and scoops. There are those that are harbingers of all that is beautiful and drool worthy, House of KTS (previously pure and complex) and Lynne Knowlton from Design the Life You Want to Live, Daniella who could crochet a house for you, Sharon who has a heart as big as Texas with her love for Special Needs Pets. Photographers, Patty Nguyen, The armchair Sommelier (wine and photography), Justine@eclecticoddsnsods, writing, photography, food, humor.

My wish for each of you reading this blog is that all of your dreams and aspirations come true and that you enjoy health, happiness and success in 2015. I want to thank you for putting up with me, following my blog, offering support and kindness and I so appreciate it all. Thank you from the bottom of my heart!!

Before starting A Pug In The Kitchen I was very active in the food scene, I was a regular on the sites of both Food52 and Whole Foods Market, I regularly entered contests and was lucky enough to win some. It was competitive cooking that inspired and excited me and gave me the courage to start a food blog. Thank you all that voted for my recipes and gave me encouragement.

Here is a little trip down memory lane. This is my first post ever which I wrote and sat on for a week, petrified to press the publish button, the fear of the unknown I guess. Would anyone read my blog, would they like it, do I really have anything of substance to offer. All those thoughts flooded into my mind but eventually I took the plunge and found a warm and welcoming community.

Mixed Citrus Curd

This was my first post on January 14th 2012 for Mixed Citrus Curd. Actually my first recipe, the first post was a very scared me explaining that I would post something as soon as I could.

Here are some of my favorite photo’s that were taken in the last 3 years:

Her cupcake leash- Izzy

Nando- when he was younger he loved to sit in the window

May 2012 Sweet Daisey Izzy and Nando’s BFF

Photo by James Ransom for Food52- Flank Steak on Texas Toast With Chimichurri contest winner on food52 and published in their cookbook

Photo by James Ransom for Food52-Whipped Chocolate Caramel Ganache- contest winner food52

Jerk Chicken Photo by James Ransom contest winner Whole Foods

Jerk Chicken Kebab Photo by James Ransom contest winner Whole Foods

Tomato And Goat Cheese Tart

Galette With Blackberries and peaches

Mosto Cotto Fig And Goat Cheese Tart

Triple Chocolate cake

Beef Kabobs on Flat Bread

Open Face Steak Sandwich

Campari sorbet and soda

The best doughnuts from Dough at the Brooklyn Flea

Belgian Endive, orange, pecan, micro greens

My apologies this post was supposed to be maybe a paragraph but I just couldn’t help myself. If I didn’t mention you it’s only because this post would have to be the length of War And Peace if I included all of you. but you know I am so happy to have met you all and look forward to 2015 and more from each of you. Special shout outs to:

Carla, Jocelyn, 2 Cheryls, Rhonda, Sonal, Prudy, Mochi, Chitra, Margot, Laura, Vivianna, Emily, Jess, Louie, Amit, Johnny, Lindy, Pat, Bevi, Cynthia, 2 Linda’s, Justine, Julian, Jeff, Anatoli, Francesca, Stefano, Holly, Sharon, Lina, Sean Munger, Elaine, Virginia, Brandi, Kim, Olga, Loretta, Nancy, Amy, Cindy, Angie, Jhuls, Aleksandra,Tracey, 2 Liz’s, Amy, 3 Sarah’s, Amanda, Stacey, House of KTS, 2 Ginger’s, 2 Michelle’s, Georgie, Jenn, Sue, Mimi, Patty, Fae, Azita, Katerina, Laila, Hoda, Sadia, Susan, 2 Melissa’s, Christin, Pamela, the Patron of the Pit, my lovely friends from Ireland, India, the UK, Australia, Dubai, Canada and all of you whose blogs I follow and try my best to comment on or at least let you know I like. Best wishes for a wonderful 2015!!

Dec 2

125 Comments

Homemade Labneh With Roasted Fruit, Walnuts And A Honey Thyme Drizzle

Labneh

I love a challenge and when I heard that Chobani was asking home cooks to develop recipes for their “Made With Chobani” challenge I was inspired to create a recipe for them. I am a big fan of yogurt, I eat it every day and I am also a big fan of Chobani, it’s thick and creamy and delicious. I want you to know that I am NOT being compensated in any way for this, I am simply doing what I love to do, cook and meet a challenge and the opinion is completely my own.

They said the recipe can be a meal, appetizer or dessert. I used Chobani plain yogurt (4% milk fat) to make a healthful dessert that is not just delicious but it would make a lovely light dessert for the holidays. I adapted a recipe for homemade Labneh from one I found on Food52, roasted some seasonal pears and some grapes, toasted some walnuts, drizzled all of this with a simple honey thyme syrup and garnished with pomegranate arils.

What is Labneh, well it’s very simple, it’s yogurt cheese. When I say simple I really mean it, all you need is a good quality yogurt, like the Chobani yogurt I used, some lemon juice and a pinch of salt. No cooking required you only need to mix the lemon juice and salt with the yogurt and strain through a piece of cheese cloth or muslin. Labneh can be used with either a savory or sweet dish. for a savory use of Labneh drizzle with some olive oil, sprinkle some sea salt, dukkah, zaatar, herbs whatever you like. I used whole milk yogurt in my dish, it’s a bit of an indulgence for my Holiday Table but this cheese can be made with low fat or even “Zero” fat yogurt with the same creamy delicious results.

Labneh after 12 hours draining

Homemade Labneh

Serves 6-8

12 Oz Plain 2% or 4% Fat Greek Yogurt

1/2 – 1 tsp freshly squeezed lemon juice

pinch of sea salt

Mix yogurt, lemon juice and salt thoroughly. Place strainer over a bowl and drape with cheese cloth, place yogurt mixture into the cheese cloth and fold over so the yogurt is covered. Refrigerate 12-24 hours. At 12 hours the labneh will be somewhat firm and spreadable and at 24 hours it will be even thicker. It’s wonderful either way.

Roasted Fruit

Fruit and Walnuts

4 ripe pears peeled, cut in half and cored ( I used bosc)

1 small bunch red seedless grapes (removed from stem) approximately 2 cups

1 tbs butter

2 tbs organic sugar

1 1/2 cup walnuts

Pomegranate arils for garnish (optional)

Preheat oven to 375 degree’s. Butter a rectangular baking dish and place pears and grapes in the dish. Sprinkle with the sugar and bake uncovered for 30-45 minutes, the fruit should be tender. Remove from oven. Place walnuts on baking sheet and toast in the oven at 375 for 15 minutes approximately, you will know they are done when you can smell the walnuts be careful and watch the nuts they can burn quickly.

Honey Thyme Drizzle

1/4 cup honey of your choice

1/3 cup juice from cooked fruit

2 sprigs thyme

pinch of sea salt

Add the honey, juice and thyme sprigs to a small saucepan and simmer gently for 15 minutes, remove thyme sprig and remove from heat. If your fruit does not give off 1/4 cup of juice substitute another type of juice or water . You will need approximately 1/2 cup of the syrup.

A bowl of goodness

To Serve:

You can set out on a platter or serve on individual plates. A slab of labneh surrounded by the roasted fruit, toasted nuts and drizzled with the honey thyme syrup, scatter some pomegranate arils over the fruit before serving.

Light, festive and delicious

Nov 18

109 Comments

What Will You Serve For Thanksgiving?

Dressing or stuffing

Some of you don’t celebrate Thanksgiving but here in the US this is probably the biggest food holiday of them all, it’s also a time to remember how much we have to be thankful for. For me the Thanksgiving meal is steeped in tradition. Every year I make the same meal, I have tried adding something different but in the end, the best is always the tried and true recipes.

Do you try new recipes or stick to the tried and true?

Is it Potluck or do you do all the cooking?

What do you make, or do you go to someone else’s house for the meal?

I bake pies for friends, this year I am making apple, pumpkin and pecan for both my table and for my friends. I have will have 6-8 people over, family and friends.

How many will be around your table?

Photo by James Ransom

Thanksgiving 2014

Butter and herb roast turkey– compound butter under the skin and steam roasted

Dressing– cornbread and bread with a lot of other things. My signature dish.

Mashed potatoes- Yukon gold, sour cream and butter. I like super creamy smooth potatoes so I use a food mill.

Corn

Brussels Sprouts- I am going to make this recipe this year from my friend Bevi, it’s a Food52 contest winner

Gravy

Cranberry orange sauce (see recipe below)

Homemade potato rolls

Just out of the oven

Pecan Pie

For Dessert

Pumpkin Pie

Pecan Pie

Pumpkin Pie

Apple pie right out of the oven

Cranberry Orange Sauce

Ingredients
1 cup sugar
1 cup freshly squeezed orange juice + 1 tsp orange zest
1 12-ounce package Fresh or Frozen Cranberries ( I always buy Ocean Spray)
Combine sugar and juice in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups. Optional- add the zest of 1 orange for a stronger orange flavor. I always make a double batch because I must have it for the leftovers.

The Wine

Can’t forget the wine, this year I have a magnum of Christian Bernard Select Black Gamay (A beaujolais), I also have Rioja, 2001 R. Lopez de Heredia Vina Tondonia, Pernand-Vergelesses 2008, premier Cru Sous Fretille (Grand Vin du Bourgogne) I’ll pop the bubbly with dessert and serve coffee too. What are you drinking?

Nov 17

44 Comments

Ginger Cilantro Spicy Tofu In Cabbage Leaves And Hearty Minestrone

Ginger Cilantro Spicy Tofu

This recipe is from one of my favorite bloggers Sonal@Simply Vegetarian777 and one that really inspires me to eat wholesome healthful food. This recipe is very special, you see Sonal dedicated it to me, I was touched and thrilled and had to make it, the recipe is Ginger Cilantro Spicy Tofu in Cabbage Leaves, long name yes and long on flavor. It’s fantastic, so simple to make but really really flavorful. I love the crisp tofu, another recipe that really defines umami, it’s healthful, so flavorful and lends itself to variations in serving. Sonali has you pile the spicy tofu in cabbage leaves (I used savoy cabbage) but you can scoop it up with warm flat bread, eat over rice or on it’s own. Anyway you serve it it’s wonderful, delicious and so good for you.

Delicious

I saw this recipe on the blog Bourbon and Brown Sugar for a Hearty Minestrone With Tortellini And Mini Meatballs there are some really fantastic recipes on her site but this soup spoke to me. It’s a meal in a bowl, there are meatballs, tortellini, loads and loads of vegetables and a delicious broth. It’s just perfect for a cold weather meal, it fills you up and warms you. It’s really simple to make, doesn’t take very long to cook and serves a crowd. I followed the recipe except for two things, used leeks instead of onion, only because I had a huge amount I needed to use and I added the rind of a piece of parmigiana the last 30 minutes of cooking time its an incredibly delicious soup.

Delicious and hearty soup

Nov 11

63 Comments

Exciting Offer From Farmigo And A Sandwich

The good people at Farmigo saw my post and generously offered to you, my readers $25 off your order use coupon code “Puglife”. I love the concept, the food which is uber fresh, organic and delicious and the fact that it’s all local means a lot to me and I am very picky when it comes to food. Right now they are in 2 parts of the country, so if you happen to be in the New York area (this includes parts of New Jersey) or the San Francisco Bay area you’re in luck. Check here to see if there is a pick up location near you. My pick up location is directly across the street, how convenient!!

I am excited for any of you that live in the two area’s to give Farmigo a try and $25 off is a great incentive. Food shopping makes me happy, finding great deals and new avenues to find fresh healthful food makes me really really happy, like you all I love to cook and am always searching out the best sources for the freshest food I can find. I am not being paid or compensated nor was I asked by Farmigo to do this post this is all my idea. This is a CSA like no other, you get to pick what goes into your box, an a la carte CSA if you would, and they really do make it easy with lots of pick up locations. Give it a try, use coupon code “pug life” and get your discount and you will be giving yourself the gift of fresh farm to table food.

My photo not so good

Now for the sandwich. I have been meaning to share this sandwich with you for a while now but got caught up with stuff and forgot about it until the nice people at Food52 decided to feature it. I was taken by surprise and very flattered that my sandwich was featured on the site.

It has a rather long name Parmesan Crusted Chicken, Caponata and Pesto Sandwich if you click on the link you can see the recipe on Food52. I fried thin chicken cutlets in a panko/parmigiano coating, had some good bread, a baguette, some homemade pesto and some homemade caponata. You simply slather the bread with pesto and grill it, pile on caponata and then chicken, close it up and eat. Really pretty simple and really delicious. I thought using both pesto and caponata as condiments would be pretty tasty.

photo by James Ranson for Food52

Nov 9

89 Comments

Coriander Chicken Thighs With Miso Glazed Root Vegetables

Coriander Chicken Thighs and Miso Glaze Root Vegetables

I saw this recipe on Epicurious and I knew immediately I wanted to make it. Umami is not a word I use often, I do like the idea and when I saw it in the description I thought it would be loaded with flavor. I recently joined Farmigo, it’s fantastic, you order farm fresh food (It’s a CSA with a twist) and go to one of the many pick up locations to get your order, I’m lucky my pick up location is across the street from my home. You shop for what you want in your box rather getting what they give you. I love having multiple options for fresh food and this is a great concept, farm fresh food, organic and sustainable, can’t get much better than that. I ordered lots of root vegetables and chicken thighs after I found this recipe. I made a few changes in the root vegetable department, because I wanted to use what i had. I got some gorgeous radishes,they are so fresh and have the greens so I used both,the recipe calls for turnip greens which I didn’t have so I subbed the radish greens for the turnip greens, both golden and red beets and yellow and orange carrots. The vegetables are oven roasted coated with the miso glaze, you saute the greens in the same pan the chicken was cooked in using the reserved fat and then add them to the roasted roots before serving. Now tell me that doesn’t sound good right? As a side note, this dish is REALLY DELICIOUS, it is the very definition of Umami!

I am bringing this umami laden dish to Fiesta Friday #41 hosted by Angie@The Novice Gardener and this weeks lovely co hosts are Nancy @Feasting With Friends, along with Loretta @Safari of the Mind. I hope you all enjoy!!!

Beautiful roots

Coriander Chicken Thighs And Miso Glazed Root Vegetables

From Epicurious

Serves 6-8

8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
4 tablespoons vegetable oil (such as grapeseed), divided
1 3/4 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon ground coriander
3 tablespoons white or yellow miso paste
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons honey
1 pound total carrots, parsnips, and/or celery root, peeled and cut into 3/4-inch pieces
3/4 pound small-to-medium golden or red beets with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
3/4 pound small-to-medium turnips with fresh greens, peeled and cut into 1/2-inch wedges, greens reserved
1 medium red onion, peeled, root trimmed, cut lengthwise into 1/2-inch wedges
6 garlic cloves, unpeeled
1 lime, cut into wedges

roasted

Preheat oven to 400°F. Set racks in the upper and lower thirds of the oven. In a large bowl, pat the chicken dry with paper towels. Add 1 tablespoon oil and toss to coat. Season chicken all over with 1 teaspoon salt, 1/2 teaspoon pepper, and coriander. Rub in seasoning and set aside at room temperature.

In a large bowl, whisk together 2 tablespoons oil, miso paste, vinegar, soy sauce, honey, and 1/2 teaspoon each salt and pepper. Add vegetables and garlic cloves to the bowl and toss to coat. Transfer to a rimmed baking sheet, place on the upper rack of the oven, and roast until softened and browned, 40 to 45 minutes, tossing a few times during roasting. Peel garlic and discard skins.

Meanwhile, heat a large skillet over medium-high heat with 1 tablespoon oil. Once hot, add half the chicken thighs skin side down. Cook until skin is golden brown, 6 to 8 minutes. Remove from skillet and place skin side up on a second rimmed baking sheet. Repeat with remaining chicken thighs, reserving skillet with fat after cooking. Transfer baking sheet to lower rack of oven and roast until the chicken’s internal temperature reaches 165°F, 12 to 15 minutes more.

Discard stems from reserved beet and turnip greens; wash and roughly chop the leaves. Pour out all but 2 teaspoons of oil from the skillet and place the pan over medium-high heat. Add the greens to the pan with 2 tablespoons water and 1/4 teaspoon salt and cook, tossing, until wilted, 1 to 2 minutes. Transfer roasted vegetables to a serving bowl, add the sautéed greens, and toss to combine. Taste and adjust seasoning. Serve chicken thighs with vegetables and lime wedges.

Close up

Fiesta Friday

Oct 31

116 Comments

Cupcakes For Fiesta Friday #40 And A Halloween Tour Of My Neighborhood

Pumpkins

This week is special, today is Halloween and believe me Halloween is HUGE in my neighborhood. There are numerous theatrical productions, a Halloween Walk, houses are decorated, the leaves are blowing and it’s a bit blustery today, I think it’s a perfect Halloween day! I do love Halloween, I get to watch my favorite horror flicks, hand out candy, do some baking and participate in the festivities. I decided to bake cupcakes to give to the children I know and that know me. Vanilla cake with chocolate cream cheese frosting. I used my go to yellow cake recipe, an original from my Mom and the best yellow cake EVER!! It’s like a cross between a regular cake and a chiffon cake. It’s very light and has a great crumb. I posted this recipe years ago on Food52 and it’s been made many many times over and is a very popular recipe. I made the cupcakes in three sizes, jumbo, regular and mini. The recipe made 12 regular size, 6 jumbo and 12 mini’s. That’s a lot of cupcakes, which is why I thought I would bring them to this weeks party, Fiesta Friday #40. Hope you enjoy and Happy Halloween!!!

The party this week is hosted as always by Angie @The Novice Gardener fresh from her big birthday bash last week and our lovely co hosts are Margy @La Petite Casserole and the fantastic Jhuls @The Not So Creative Cook (Jhuls honey. you are nothing if not creative)

Assorted cupcakes

Tender Yellow Cake

Serves 10-12
3 large eggs separated and at room temperature
1 1/2 cup sugar
2 1/4 cups cake flour
3 teaspoons Baking powder
1 teaspoon salt
1/3 cup + 1 tbs vegetable oil (I use canola)
1 cup whole milk (1 or 2% work also)
1 1/2 teaspoon pure vanilla extract
Pre-heat oven to 350
Prepare 2 9 inch round baking pans or cupcake tins, butter bottoms and line with parchment rounds, butter again bottoms and sides and dust with flour.
Beat egg whites until frothy then add 1/2 cup of the sugar (reserving the rest) a tablespoon at a time until egg whiles are stiff and glossy. Set aside.
Sift flour, remaining 1 cup sugar, baking powder and salt into large mixing bowl if you are using a hand held mixer or into bowl of stand mixer fitted with paddle attachment. Add the oil and 1/2 cup of the milk and the vanilla. Beat for 1 minute on medium speed, mixture will be quite thick. I actually prefer to use a hand held mixer for this recipe.
Add the egg yolks and remaining milk and beat on medium speed for 1 minute.
Fold in egg whites and distribute into the baking pans. Bake for 30-35 minutes. Cool for 10-20 minutes in the pan then turn out onto cake rack to cool completely. NOTE: Adjust baking time if making cupcakes 15-20 mintutes.

Frosting is wonderful

Chocolate Cream Cheese Frosting

(Adapted from a recipe from Country Living)

8 oz softened cream cheese

8 oz softened unsalted butter

3 tbs half and half or milk

3 1/2 cup confectioners sugar

2/3 cup unsweetened cocoa

1 1/2 tsp vanilla extract

Beat cream cheese, butter and half and half until light and fluffy. Add confectioners sugar, cocoa and vanilla and beat until spreading consistency, smooth and creamy. If too thick add more milk a tsp at a time until it reaches the desired consistency. Frost your cake or cupcakes immediately.

mini

Halloween theatrical set

313 Clinton Halloween set

More 313 Clinton

Grave Markers with a message Next door to 313 Clinton

Halloween decorations

NYC marathon is Sunday

Fiesta Friday

Oct 30

105 Comments

Paul Bertolli’s Cauliflower Soup

Cauliflower soup

I had a head of cauliflower, it’s getting cold outside and I wanted some soup but it had to be very simple. I found this recipe on Food52, I had run out of stock vegetable or chicken and couldn’t run to the store, was waiting for a delivery and when I saw how easy this soup was and the list of ingredients is minimal I knew this was what I would make. This is part of the Food52 Genius collection, it is genius in it’s simplicity and tasting it you would never know just how easy it is to make. It would be an elegant addition to any meal, your guests will be impressed. As it is this recipe is vegan, no dairy or animal products at all. Of course I added a couple of tbs of butter to mine, just because I like butter but this is completely optional and unnecessary. The soup is delicious as is.

Serves 8

3 tablespoons olive oil
1 medium onion (6 ounces), sliced thin
1 head very fresh cauliflower (about 1-1/2 pounds), broken into florets
Salt, to taste
5 1/2 cups water, divided
Extra virgin olive oil, to taste
Freshly ground black pepper, to taste

Warm the olive oil in a heavy-bottomed pan. Sweat the onion in the olive oil over low heat without letting it brown for 15 minutes.
Add the cauliflower, salt to taste, and 1/2 cup water. Raise the heat slightly, cover the pot tightly and stew the cauliflower for 15 to 18 minutes, or until tender. Then add another 4 1/2 cups hot water, bring to a low simmer and cook an additional 20 minutes uncovered.
Working in batches, purée the soup in a blender to a very smooth, creamy consistency. Let the soup stand for 20 minutes. In this time it will thicken slightly.
Thin the soup with 1/2 cup hot water. Reheat the soup. Serve hot, drizzled with a thin stream of extra-virgin olive oil and freshly ground black pepper.

smooth and creamy

Oct 24

118 Comments

More Inspiring Food, Spiced Swiss Chard Cobbler And Vanilla Autumn Spice Mix For Fiesta Friday #39

swiss chard cobbler

Here are two great recipes chosen at random from the recipes you left for me. Spiced Swiss Chard Cobbler from Three little halves and Strictly Delicious wonderful Vanilla Autumn Spice Mix. Both recipes are amazing. I love swiss chard and this creamy savory cobbler is absolutely delicious, the cornmeal biscuit topping goes perfectly with the spicy filling. The Vanilla Autumn spice mix will get a lot of use this Holiday Season, I love to bake and I love warm fragrant spices so I was so excited that this was the random pick this time. I used the spice mix for simple baked apples, a recipe on Food52. A light and delicious sweet treat that is so very seasonal.

I brought these wonderful dishes to Fiesta Friday, now this week is very special. First of all it is Angie@The novice gardeners birthday, a warm congratulations and Happy Birthday to Angie and secondly, I am co hosting this week with one of my favorite bloggers Sue@birgerbird. This promises to be a great party with lots of delicious food.