Quickly, today is National Cheesecake Day! If you head to Cheesecake Factory, all slices are half off! If you prefer to make your own, I've got you covered here.
And, tomorrow, July 31st, is National Cotton Candy Day! It's only appropriate that I'm heading to Kennywood, then :)
Get out there and indulge your sweet tooth!
Friday, July 30, 2010
Friday... finally & funny!
Finally, it's Friday! The week after vacation is always a touchy one -- half flying by due to a feeling of refreshment, and half dragging its heels because you're wishing you were still living the easy life. Luckily, today I'm feeling good after a brisk morning run and the promise of Razzy Fresh for lunch.
Another "finally": finally, someone has put pen to paper (or fingers to keyboard?) and called out the ridiculous posing and props used in catalogs. I love me some Pottery Barn, Pier 1, etc., but one of my biggest pet peeves is that there is at least one picture in every catalog that has something randomly placed on the floor, such as a breakfast tray with baseballs on it or basket of ancient Egyptian scrolls. What IS that?! The blog Catalog Living has taken the liberty of calling out the crap-for-brains editors of magazines everywhere by adding captions to advertisement pictures.
A personal favorite of mine. Simply glorious:
"Gary, we were having such a lovely afternoon with the Andersons until you decided you just had to show off your string ball.
-----
A fun weekend to be filled with funnel cake, rollercoasters, paddle boats (don't even get me started on how much I love paddle boats) and Potato Patch fries... Kennywood, here we come! Have a fantastic end to your week! And I must leave you with a quote my friend sent me:
"Baking is like science for hungry people." So true! Thanks, Noah :)
Another "finally": finally, someone has put pen to paper (or fingers to keyboard?) and called out the ridiculous posing and props used in catalogs. I love me some Pottery Barn, Pier 1, etc., but one of my biggest pet peeves is that there is at least one picture in every catalog that has something randomly placed on the floor, such as a breakfast tray with baseballs on it or basket of ancient Egyptian scrolls. What IS that?! The blog Catalog Living has taken the liberty of calling out the crap-for-brains editors of magazines everywhere by adding captions to advertisement pictures.
A personal favorite of mine. Simply glorious:
"Gary, we were having such a lovely afternoon with the Andersons until you decided you just had to show off your string ball.
-----
A fun weekend to be filled with funnel cake, rollercoasters, paddle boats (don't even get me started on how much I love paddle boats) and Potato Patch fries... Kennywood, here we come! Have a fantastic end to your week! And I must leave you with a quote my friend sent me:
"Baking is like science for hungry people." So true! Thanks, Noah :)
Thursday, July 29, 2010
Samoa knock-offs!? + your requests!
A late night last night means a short post this morning :) I swear, if I were a coffee person, today would be a two cup kind of day. But it was for a good cause: celebrating friends' completion of the bar exam. What an amazing feat! I'm so proud of all of you! (Unsure of how to spend your time now that you aren't studying 8+ hours each day? Head to the kitchen to whip up some of the recipes listed on the right! Alright, self-promotion over for the moment.)
Another way to celebrate would be, of course, eating something special and delicious. What's more special than a Girl Scout cookie available for only a limited time? Oh, what's that you say? They aren't being sold currently? What a shame... wait! Is that a Samoa knock-off? (Is this a back alley in New York City?) Yes, yes it is!
[specs here, picture via here]
I haven't had a chance to look for these but when I shop for groceries this weekend, you better believe I'll be scanning the shelves frantically for these. If any of you spot them, please leave a comment and let me know where you found them! I'll owe you for life. Thank you!
-----
This warm weather is pretty much the number one reason why I dislike summer. I'm not saying I don't love being outside, vacations, taking advantage of cheap produce, and soaking up the extended hours of sunlight... but I miss my oven! My baking! It's tearing me apart inside (a bit dramatic, yes, but since when have I ever been one to act calmly concerning matters of the stomach, namely dessert?) and I've just got to do something about it. I've moved past stock-piling dessert recipes to ignoring them completely, simply feeling there is nolight at the end of the tunnel pilot light in the back of my oven that I'll ever seen again.
This is where YOU come in! I realize everyone is a bit oven-shy in the warmer months, so I want to know what you'd like to see featured here over the next month or so. You know, delicious things for which you'd be willing to temporarily endure a warmer kitchen. Cobblers? Cakes? Cookies? Muffins? Puddings? Do you want more chocolate recipes or are you a vanilla or peanut butter fan? Need a use for tons of fresh fruit? Make yourself heard! Thank you in advance, friends :)
-----
This warm weather is pretty much the number one reason why I dislike summer. I'm not saying I don't love being outside, vacations, taking advantage of cheap produce, and soaking up the extended hours of sunlight... but I miss my oven! My baking! It's tearing me apart inside (a bit dramatic, yes, but since when have I ever been one to act calmly concerning matters of the stomach, namely dessert?) and I've just got to do something about it. I've moved past stock-piling dessert recipes to ignoring them completely, simply feeling there is no
This is where YOU come in! I realize everyone is a bit oven-shy in the warmer months, so I want to know what you'd like to see featured here over the next month or so. You know, delicious things for which you'd be willing to temporarily endure a warmer kitchen. Cobblers? Cakes? Cookies? Muffins? Puddings? Do you want more chocolate recipes or are you a vanilla or peanut butter fan? Need a use for tons of fresh fruit? Make yourself heard! Thank you in advance, friends :)
Wednesday, July 28, 2010
Time for your best Southern accent
Back to the culinary adventures! On the plane ride home on Friday night, I kept thinking about three things: 1) how much fun I had in LA, 2) how much I missed Pittsburgh and my favorite people, and 3) how excited I was to get back into the kitchen. Honest. I realize that thoughts of unpacking, catching up on sleep, or even buying a ticket to return to LA once feeling the Pittsburgh weather are much more normal than those of dreaming up new recipes. But being on vacation and trying new foods gets my inferno-like brain really working overtime with things to try once I am back in my own space. I actually scribbled a few down on a plane napkin for fear of forgetting them later... look for those in the weeks to come :)
Though the weather has cooled down significantly (and my air conditioner has caught up), I tried to come with recipes that don't require the use of an oven (but can be stove-top) when planning this week's meals and subsequent grocery list. At first it seemed nearly impossible, but I'm slowly coming around to the idea of quick fix or simple dinners by using a smaller heat source or none at all. Not every dinner has to involve a hot casserole dish coming out of the oven. There was the cool and crisp side salad. And the quesadillas. Even the very Provencal salad. Today, I'll add another great recipe to the no-oven archives: corn cakes with goat cheese.
Corn cakes. Just saying it makes me want to head south where that twang is oh so popular. Pronounced something like cone caykes? (I promise that as soon as Matt reads this, he'll be saying it out loud in an accent. $10 bet, I swear.) So colorful, so fresh, and so easy! Vegetables, protein, dairy... a pretty complete dish for merely a side. And sweet with a little crunch on the outside from the cooking and tangy from the goat cheese. A great flavor combo, if you ask me. And while I initially thought cohesion could be a problem with these, the egg and cornmeal act as glue and hold everything together nicely. This was another quick dish using little heat and didn't turn the apartment into the Sahara (thank goodness!). Oh, and I don't know about you, but I thoroughly enjoy playing with my food -- so the instruction of scooping out 1/4 cupfuls and patting them down with a spatula in oil was just sheer joy for me.
A few notes: I had a little goat cheese left from the first skillet experiment (the perfect amount, to boot) so the necessary ingredients for this were minimal, but cheddar, jack, or even gruyere cheese would be great, too. Also, I used red onion in place of green onion because I already had it for another recipe, and I'm a huge fan of multi-tasking ingredients.
Corn Cakes with Goat Cheese
(adapted just so from Everyday Food)
-makes 8-9, serves 4
2 Tablespoons + 1 teaspoon extra virgin olive oil
3 cups raw corn (from 3 ears of corn)
1 small zucchini, diced small
Salt
Ground black pepper
2 Tablespoons chopped red onion
2 large eggs, lightly beaten
1/4 cup cornmeal
2 ounces fresh goat cheese, crumbled
In a large nonstick skillet, heat 1 teaspoon of oil over medium. Add corn and zucchini and season with salt and pepper, and cook until vegetables begin to soften, about 4 minutes. Transfer to a medium bowl and allow to cool, tossing occasionally, for 5 minutes.
Add onions, eggs, and cornmeal to corn mixture and stir to combine. Wipe skillet clean and heat 2 tablespoons of oil over medium. In batches of 3 or 4, cook 1/4 cupfuls of the corn mixture (patting with a spatula to form a nice round shape) until set on bottom, about 3 minutes. Flip carefully and cook until cakes are cooked through, another 2 minutes.
Transfer to a plate or dish lined with paper towels to drain slightly. Plate corn cakes and sprinkle with goat cheese and serve with ham, grilled chicken, or another protein of your choice. Enjoy!
Tuesday, July 27, 2010
Birthday haul
I've got the best friends in the world. Really, they're better than yours :) These are the people who time and time again act as guinea pigs came to celebrate my birthday by trying a new cake recipe in my tiny and sometimes poorly-air conditioned apartment. So what if I'm bragging? They are amazing and constantly surprise me with how well they know me and my twisted brain. Permit me a few moments to gush about them their unnecessary but totally welcomed gifts (thank you, thank you, thank you again!):
This first one is causing me such sweet heartbreak that I'm bound to give in to eventually. I've had my eye on it for months, literally months, but always decided that it wasn't critical to my everyday life so I could do without. Stupid me. Thankfully, two wonderful sweet-toothed neighbors felt that I should own it. You see, it's the cutest cake pan set ever to exist, but this almost-100-degree-heat wave has my brain stopping every impulse to turn on the oven in its tracks. So, until we get some rain that cools down this place (and when it does, there will be a follow-up report!), I'll have to settle for appreciate its curves and dimples and ginormous cookie possibilities:
Another just-in-time, how-have-I-ever-lived-without-this?" gift is this awesome dining diary. There are sections for brunch, lunch, dinner, and tea (which will become the dessert chapter). It was the last item I packed in my suitcase and was used twice in LA:
And then, there is the Extreme Entertaining Made Simple book. It covers "celebrating through the senses" - vision, sound, touch, smell, and taste for a variety of themes from a classic dinner party and a summer party to, my personal favorite, a white party. And, all the way from LA and in keeping with my love of miniature things, a mini loaf pan! How smart is that pan... no need to fuss with separate loaf pans and risk spilling batter or burning yourself. I'm sensing a banana bread post once this heat subsides:
Oh, and not really tangible gifts, but some promising news on the Glee front. After a week of listening to music from the show nonstop while driving around the city of angels, I was anxious for some news. Nothing spoilerish, but exciting nonetheless:
1. Coldplay gave the go-ahead for Glee to use its entire song catalog after an early rejection.
2. It's been officially confirmed that John Stamos (yes, of Uncle Jesse fame) will be playing the J. Crew loving Emma Pilsbury's love interest. Can you even imagine the musical genius that will come of this? Remember that Beach Boys episode? Love! Another possible guest star includes Javier Bardem (swoon).
3. Season 2 premieres on Tuesday, September 21st!
Really... I should get something done but I'm too busy singing to myself over here. It's just so catchy! Have a glee-ful day :) And a big "good luck" to everyone taking the bar exam today and tomorrow!!
This first one is causing me such sweet heartbreak that I'm bound to give in to eventually. I've had my eye on it for months, literally months, but always decided that it wasn't critical to my everyday life so I could do without. Stupid me. Thankfully, two wonderful sweet-toothed neighbors felt that I should own it. You see, it's the cutest cake pan set ever to exist, but this almost-100-degree-heat wave has my brain stopping every impulse to turn on the oven in its tracks. So, until we get some rain that cools down this place (and when it does, there will be a follow-up report!), I'll have to settle for appreciate its curves and dimples and ginormous cookie possibilities:
[available here]
Another just-in-time, how-have-I-ever-lived-without-this?" gift is this awesome dining diary. There are sections for brunch, lunch, dinner, and tea (which will become the dessert chapter). It was the last item I packed in my suitcase and was used twice in LA:
[I'm told it's from Anthropologie, though I can't find it online]
And then, there is the Extreme Entertaining Made Simple book. It covers "celebrating through the senses" - vision, sound, touch, smell, and taste for a variety of themes from a classic dinner party and a summer party to, my personal favorite, a white party. And, all the way from LA and in keeping with my love of miniature things, a mini loaf pan! How smart is that pan... no need to fuss with separate loaf pans and risk spilling batter or burning yourself. I'm sensing a banana bread post once this heat subsides:
Oh, and not really tangible gifts, but some promising news on the Glee front. After a week of listening to music from the show nonstop while driving around the city of angels, I was anxious for some news. Nothing spoilerish, but exciting nonetheless:
1. Coldplay gave the go-ahead for Glee to use its entire song catalog after an early rejection.
2. It's been officially confirmed that John Stamos (yes, of Uncle Jesse fame) will be playing the J. Crew loving Emma Pilsbury's love interest. Can you even imagine the musical genius that will come of this? Remember that Beach Boys episode? Love! Another possible guest star includes Javier Bardem (swoon).
3. Season 2 premieres on Tuesday, September 21st!
Really... I should get something done but I'm too busy singing to myself over here. It's just so catchy! Have a glee-ful day :) And a big "good luck" to everyone taking the bar exam today and tomorrow!!
Monday, July 26, 2010
"But nothin' comes close/To the Golden Coast..."
Hi again! I'm back in Pittsburgh from a fantastic vacation to LA with a few more freckles, some new threads, a bazillion pictures, new foods, and amazing memories to last forever. The flight out on Monday morning was early but fast since shortly after taking this picture (and creeping out my fellow passengers) I stuck my nose in this month's book club pick until it was finished:
I met up with Rachel and her mom around noon in the airport and we got lunch before checking out some apartments for her big cross-country move early this fall. So glad I got to see her future home since it will probably be a while before I get to visit again. For my birthday, we got pedicures and then headed to dinner at Taverna Tony's in Malibu for some delicious Greek food. I got a seafood soup that was out of this world and bursting with fresh shrimp and fish. Yum! I love this picture:
Early to bed and late to rise!?! I usually try to stay on east coast time, but this year I gave in and slept until [drumroll please] ... 7:30 (10:30 EST) on Tuesday!! Crazy. We got up and went for a nice long walk...
...to the Malibu Lagoon and Adamson House before stopping at a local shopping mart for cupcakes to cancel out any benefits of physical activity. Check out this monster cupcake (though it can't really be called a cupcake when it's this big):
Also, can I say how much I love the paint jobs on the lifeguard stands?
A quick shower and we were off to the original Farmer's Market at The Grove in LA. I'm pretty sure I had the most mind-blowing food experience of my life here -- it's called the pedeh. At first glance, it might seem like a mini pizza, but no. It's better. It's part pizza but lighter and chewier and a bit like an open-faced sandwich if you get certain toppings. We went basic with mozzarella and egg:
Holy amazing. If there weren't fifty other food stalls just waiting for our patronage, we would've had a second pedeh. And, even after desserts of meringue cookies and ice cream, we still considered another pedeh. Mm. Some shopping around, where I scored a sweater, hat, a ring and a few of the softest Tshirts, and we were off to Beso for a late dinner. Most widely-known as Eva Longoria's restaurant, this place should be known for the food -- a Latino-inspired menu with gems such as our favorite artichoke guacamole, creamed spinach with feta cheese, and the dessert bombshell fried banana splits. My mouth is watering just writing about it (while my stomach is craving it again!). Home for some lounging and chatting before sleep for these exhausted girls. We were pooped!
Wednesday we got up bright and early and headed to Santa Monica to rent bikes for riding along the boardwalk. I love Santa Monica Pier... it's just what a pier should be in my mind, complete with a super classic archway sign:
We biked through Santa Monica to Venice Beach (aka the infamous Muscle Beach) and to the edge of Marina del Rey and back again. Venice Beach was totally a mystery to me before we rode through it. I was picturing tons of Tony Little lookalikes huffing and puffing, challenging each other to various feats of strength. Instead, there were tons of happy hippies everywhere and the graffiti was amaaaaaaaazing. Did you know that you need a permit to to paint here? Totally legit!
After biking, we walked around the pier and Third Street Promenade for a bit, grabbed a muffin, and returned to the house to get cleaned up. After a fresh and filling late lunch (helllllooooo delicious artichoke and tomato pasta from the Milky Way), we once again headed to West Hollywood to check out the wax museum there. Both impressive and a teensy bit creepy at the same time :) Some sightseeing around Graumann's Chinese Theatre and a few cookies later, we picked up Rachel's mom and headed to Century City for dinner and some more shopping.
My favorite parking garage ever -- because it has LIGHTS to indicate open spots! Green for vacant, red for taken. How genius is that? And little signs at the end of each row to indicate how many spots are open. LOVE IT!
Shop shop shop, browse, browse, browse, and up into the Hollywood Hills we went for dinner at Yamashiro. In Japanese, the restaurant name means "mountain castle" and I can totally see why. Check out the view of the city from the front porch:
I met up with Rachel and her mom around noon in the airport and we got lunch before checking out some apartments for her big cross-country move early this fall. So glad I got to see her future home since it will probably be a while before I get to visit again. For my birthday, we got pedicures and then headed to dinner at Taverna Tony's in Malibu for some delicious Greek food. I got a seafood soup that was out of this world and bursting with fresh shrimp and fish. Yum! I love this picture:
Early to bed and late to rise!?! I usually try to stay on east coast time, but this year I gave in and slept until [drumroll please] ... 7:30 (10:30 EST) on Tuesday!! Crazy. We got up and went for a nice long walk...
...to the Malibu Lagoon and Adamson House before stopping at a local shopping mart for cupcakes to cancel out any benefits of physical activity. Check out this monster cupcake (though it can't really be called a cupcake when it's this big):
Also, can I say how much I love the paint jobs on the lifeguard stands?
A quick shower and we were off to the original Farmer's Market at The Grove in LA. I'm pretty sure I had the most mind-blowing food experience of my life here -- it's called the pedeh. At first glance, it might seem like a mini pizza, but no. It's better. It's part pizza but lighter and chewier and a bit like an open-faced sandwich if you get certain toppings. We went basic with mozzarella and egg:
Holy amazing. If there weren't fifty other food stalls just waiting for our patronage, we would've had a second pedeh. And, even after desserts of meringue cookies and ice cream, we still considered another pedeh. Mm. Some shopping around, where I scored a sweater, hat, a ring and a few of the softest Tshirts, and we were off to Beso for a late dinner. Most widely-known as Eva Longoria's restaurant, this place should be known for the food -- a Latino-inspired menu with gems such as our favorite artichoke guacamole, creamed spinach with feta cheese, and the dessert bombshell fried banana splits. My mouth is watering just writing about it (while my stomach is craving it again!). Home for some lounging and chatting before sleep for these exhausted girls. We were pooped!
Wednesday we got up bright and early and headed to Santa Monica to rent bikes for riding along the boardwalk. I love Santa Monica Pier... it's just what a pier should be in my mind, complete with a super classic archway sign:
We biked through Santa Monica to Venice Beach (aka the infamous Muscle Beach) and to the edge of Marina del Rey and back again. Venice Beach was totally a mystery to me before we rode through it. I was picturing tons of Tony Little lookalikes huffing and puffing, challenging each other to various feats of strength. Instead, there were tons of happy hippies everywhere and the graffiti was amaaaaaaaazing. Did you know that you need a permit to to paint here? Totally legit!
After biking, we walked around the pier and Third Street Promenade for a bit, grabbed a muffin, and returned to the house to get cleaned up. After a fresh and filling late lunch (helllllooooo delicious artichoke and tomato pasta from the Milky Way), we once again headed to West Hollywood to check out the wax museum there. Both impressive and a teensy bit creepy at the same time :) Some sightseeing around Graumann's Chinese Theatre and a few cookies later, we picked up Rachel's mom and headed to Century City for dinner and some more shopping.
My favorite parking garage ever -- because it has LIGHTS to indicate open spots! Green for vacant, red for taken. How genius is that? And little signs at the end of each row to indicate how many spots are open. LOVE IT!
Dinner at a place called Bread Bar (dear owners, you officially have my attention) and my first visit to The Container Store. Pittsburgh, you need to get one of these, STAT! Oh and a little stop at the Godiva store to discover that there is a one-free-truffle-per-month club! All you need to do is go to your local Godiva location and ask to be signed up for the list, giving your email address for verification. I went with the halzelnut praline truffle... clearly, I wasn't excited:
Home again, jiggedy jig. I could really get used to coming home to a place on the beach. What luxury! Thursday was another sleeping in day, and it was pretty cool (about 60) and drizzly, so we headed to Malibu Country Mart for, what else... a cupcake! Chocolate chip cookie dough. Yum. Headed to lunch and then a very stereotypical LA activity for the afternoon -- Rodeo Drive! I finally tried Pinkberry, and hey, Pittsburghers, Razzy Fresh is totally better -- more flavors, self-serve, and much less expensive. But, I still ate my chocolate froyo and enjoyed it, natch :)
Only on Rodeo Drive do you see a car like this parked on the freakin' street. A $1.7 mil Bugatti Veyron. I'm not a car buff, but how can you not stop and gawk at this thing? My brother-in-law almost had a stroke when I sent him a picture:
Look, Ma, I had sushi! I had sushi once long long ago at a local place and I honestly can't remember anything about it, but I probably didn't like it since I haven't had it again. To paraphrase what Rachel said, this place set the bar pretty high for subsequent sushi trips. I loved it all, but my favorite was probably the Comfort Me, Amore roll (far left): goat cheese, melon, prosciutto, arugula, and basil in soy paper. So smooth and sweet.
Oh and you know we got dessert. Yama S'mores: homemade graham cracker, chocolate cake, milk chocolate, marshmallow cream, and rocky road ice cream. (Yes, I pretty much ate my way around the Los Angeles/Malibu area... and I loved every second/bite of it.)
One last late-night stop at the Milky Way to say goodbye. I feel so fortunate to have these lovely ladies in my life... and I can't believe this was my fourth trip out to the west coast! So very lucky :) Thank you!!
Up Friday to pack, eat some breakfast and say farewell to this view every morning:
Yup, that's the ocean. An afternoon/evening of flying and I was back in the Pgh late Friday night (what gross weather you guys had!). What a fantastic trip, but I'm so glad to be home. I spent the weekend recovering and adjusting my mental clock and somehow (looks to the heavens) made it out for a 6am run this morning. Whew.
And that's the long and delicious recap of my trip! How was your week? Did I miss anything exciting? Getting back on the cooking track this week -- I actually missed it! Have a fantastic Monday!
Friday, July 23, 2010
Guest post: Polish Invasion
(My apologies if there is a delay in answering questions or comments this week, since I will be in California sans a computer. But, don't fret - I haven't forgotten about you! I've planned some posts ahead to keep you entertained until I return... freckled and at least five pounds heavier. Enjoy!)
Today's post was written by Matt.
-----
I have to start by applauding Katy for her skills and organization in the kitchen. My attempt to prepare a meal, take pictures, and make mental notes about what I was doing can best be described as a maelstrom of chaos (this description brought to you by the Department of Redundancy Department). Bear with me, as this is my foray into the food blogging world.
Those who know me are very aware of two things I am passionate about: hot dogs and my Polish heritage. My original plan was to visit and do a review of the Franktuary, a church in downtown Pittsburgh that sells hot dogs in its basement to benefit the congregation. My Polishness won over, though, and I decided to stay in the comforts of air conditioning and make my favorite Polish dish -- haluski.
Haluski is a Polish and Slovakian dish comprised mostly of cabbage and noodles. There are other variations that replace the noodles with dumplings and most recipes don't include bacon, but my family has always made it this way, and so shall I. It really adds a lot of flavor (and color, for those who are more conscious of presentation). Plus, it's bacon! Everything is better with bacon. But, if you don't eat bacon for whatever reason, I suppose you can omit it.
In a large skillet, cook the bacon to desired doneness. Drain on paper towels briefly. Eat a piece because it's irresistible. Chop the rest of the bacon into 1/2-inch pieces and set aside.
Bring a large pot of water to boil. Add egg noodles to water and cook according to instructions on package. Drain and set aside.
In a large pan over medium heat, melt half of the butter (1/4 stick). Add the onion, stirring to coat with butter. Cook until onions are soft and slightly translucent. Now it's time to add the cabbage and remaining butter. (You'll see why you need a large pan. Uncooked, the cabbage takes up a lot of space.) Stir to coat cabbage with butter and mix with onions. Cover and cook over medium heat until cabbage is wilted and soft, about 10 minutes, stirring occasionally.
Remove cover and add noodles to cabbage mixture, stirring together. Gradually add thyme and pepper, tasting after each addition.
Add the bacon, stir it all up, and enjoy. Serve hot. Haluski is usually eaten alone, but I decided to try it in a wrap since it was my main course:
Finally, I want to thank Katy for trusting me with her blog for a day. I tried not to break it. Also, I don't know what's going on with the line spacing and formatting on this thing. I'll have to have Katy fix it when she gets back.
-----
Update 7/24: I'm back! And the formatting on this goofy thing is back to normal... for now. Didn't Matt do such a fantastic job? :)
Today's post was written by Matt.
-----
I have to start by applauding Katy for her skills and organization in the kitchen. My attempt to prepare a meal, take pictures, and make mental notes about what I was doing can best be described as a maelstrom of chaos (this description brought to you by the Department of Redundancy Department). Bear with me, as this is my foray into the food blogging world.
Those who know me are very aware of two things I am passionate about: hot dogs and my Polish heritage. My original plan was to visit and do a review of the Franktuary, a church in downtown Pittsburgh that sells hot dogs in its basement to benefit the congregation. My Polishness won over, though, and I decided to stay in the comforts of air conditioning and make my favorite Polish dish -- haluski.
Haluski is a Polish and Slovakian dish comprised mostly of cabbage and noodles. There are other variations that replace the noodles with dumplings and most recipes don't include bacon, but my family has always made it this way, and so shall I. It really adds a lot of flavor (and color, for those who are more conscious of presentation). Plus, it's bacon! Everything is better with bacon. But, if you don't eat bacon for whatever reason, I suppose you can omit it.
As noted earlier, I am not the most savvy in the kitchen. I like this recipe because you can pretty much wing it. In fact, I don't even have this recipe written down. I wing it every time and it always turns out delicious.
Haluski
(adapted loosely from a Market District recipe and my memory of batches from home)
-makes roughly 8-10 servings
1 head of cabbage (I used Savoy), shredded
1 small sweet onion, sliced about 1/2-inch thick
1 (16 ounce) package of bacon
1 (16 ounce) package of extra wide egg noodles
1/2 stick (1/4 cup = 4 Tablespoons) unsalted butter
1 Tablespoon-ish of dried thyme (or 2 Tablespoons of fresh thyme), to taste
Pepper, to taste
Bring a large pot of water to boil. Add egg noodles to water and cook according to instructions on package. Drain and set aside.
In a large pan over medium heat, melt half of the butter (1/4 stick). Add the onion, stirring to coat with butter. Cook until onions are soft and slightly translucent. Now it's time to add the cabbage and remaining butter. (You'll see why you need a large pan. Uncooked, the cabbage takes up a lot of space.) Stir to coat cabbage with butter and mix with onions. Cover and cook over medium heat until cabbage is wilted and soft, about 10 minutes, stirring occasionally.
Remove cover and add noodles to cabbage mixture, stirring together. Gradually add thyme and pepper, tasting after each addition.
Add the bacon, stir it all up, and enjoy. Serve hot. Haluski is usually eaten alone, but I decided to try it in a wrap since it was my main course:
Finally, I want to thank Katy for trusting me with her blog for a day. I tried not to break it. Also, I don't know what's going on with the line spacing and formatting on this thing. I'll have to have Katy fix it when she gets back.
-----
Update 7/24: I'm back! And the formatting on this goofy thing is back to normal... for now. Didn't Matt do such a fantastic job? :)
Thursday, July 22, 2010
Softest bouquet
(My apologies if there is a delay in answering questions or responding to comments this week, since I will be in California sans a computer. But, don't fret -- I haven't forgotten about you! I've planned some posts ahead to keep you entertained until I return... most likely freckled and at least five pounds heavier. Enjoy!)
-----
I stumbled across this in my occasional scanning and linking of wedding and craft favorites. It's just so original -- a cotton bouquet! Of course, it may have had a little something to do with the groom's last name (ahem, Cotton).
How cool would a bouquet like that be for a winter wedding? Warm, simple, and looking like fluffy little snowballs.
And hey, post #200! Woohoo! Thank you for your continued support and literacy :)
-----
I stumbled across this in my occasional scanning and linking of wedding and craft favorites. It's just so original -- a cotton bouquet! Of course, it may have had a little something to do with the groom's last name (ahem, Cotton).
[seen here]
How cool would a bouquet like that be for a winter wedding? Warm, simple, and looking like fluffy little snowballs.
And hey, post #200! Woohoo! Thank you for your continued support and literacy :)
Wednesday, July 21, 2010
The cast iron skillet's maiden voyage
(My apologies if there is a delay in answering questions or comments this week, since I will be in California sans a computer. But, don't fret -- I haven't forgotten about you! I've planned some posts ahead to keep you entertained until I return... freckled and at least five pounds heavier. Enjoy!)
-----
Did the words iron and maiden really just appear in the same sentence/title? Yep, yep they did, but this post is certainly not about an English heavy metal band from the 1970s. Nope, it's about the very first use for my early birthday gift (thank you, again!) -- the cast iron skillet! Look at it, in all its glory and weight (oh my gosh, the weight is unreal... makes me rethink laughing at movies that use the skillet-to-the-head slapstick move... talk about some serious injuries):
In fact, it's so heavy that the next bigger size (12") no longer qualified for free shipping on Amazon. Whew, just under the wire. (Also, I wouldn't advise kicking the box into your apartment... not a great idea.) Anyway, back to the skillet's advantages. I guess I've been singing its praises for a while now because, when I told Matt I was using a gift card to finally purchase one, his response was, "Finally. I was about to just go out and buy one." Apparently I mentioned it on a weekly basis. Obsessed much?
My first order of business was to read the little care card attached to the skillet. (Somewhere, my engineer of a dad is cringing at the thought of reading any type of instruction manual.) Never ever ever ever EVER under any circumstances use soap or detergent on one of these. Hot water and scrubbing salt is recommended for cleaning visible grime off of the skillet. Immediately dry and lightly coat with nonstick spray or a little vegetable oil and store, covered, until its next use. Yes, sir.
What to make, what to make. A frittata has been at the top of my list for a while. Think quiche without a crust, but started on the stovetop and moved to the oven for finishing. Feel free to personalize this to accommodate your tastes and supplies. Broccoli would be a great addition, and cheddar or parmesan cheese are items I'm going to try next. The tangy goat cheese, slightly crunchy squash and spinach, and the sweet potato make for an amazing combination. We enjoyed the dish for dinner but I'd wager it'd be just as successful for a breakfast or lunch. Oh, and dare I even mention the h-word (healthy)... but it's so super packed with protein, vitamins, and you know, overflowing in the flavor department, too.
Summer Vegetable Frittata
(adapted from Iowa Girl Eats)
3 whole eggs + 3 egg whites
Salt
Ground black pepper
1 Tablespoon vegetable oil
1 small sweet potato, cubed and steamed
1 cup chopped yellow summer squash
2 cups baby spinach
1/4 cup water
3 ounces of goat cheese
(Note: I just chopped up my sweet potato and microwaved it for two minutes in a small bowl with a little water.)
Preheat oven to 450F (or, if you have a broiler big enough to fit a pan, heat that). In a small bowl, whisk eggs and whites together with salt and pepper. Heat oil in a large cast iron skillet (or oven-safe pan... that means no plastic handles!) over medium high heat. Add the sweet potato and a sprinkling of salt and pepper and cook until just beginning to brown around the edges.
Add the squash, broccoli, and water into the skillet and cover, allowing to steam for roughly 2 minutes, until the squash has softened a bit (but not completely, you want a little crunch still) and the spinach has wilted to about a quarter of its initial volume. Pour the egg mixture into the skillet and spread it out evenly. Run a heat-safe spatula around the edges of the pan every minute or so to ensure the eggs don't stick.
When the bottom has set but the top is still slightly runny, add the goat cheese by dotting it all over the top, and place in oven (or under your broiler) for 3 to 4 minutes or until top is cooked and cheese has melted. Remove from oven to cool on wire rack. Cut radially like a pizza and serve. Enjoy!
-----
[success!]
Did the words iron and maiden really just appear in the same sentence/title? Yep, yep they did, but this post is certainly not about an English heavy metal band from the 1970s. Nope, it's about the very first use for my early birthday gift (thank you, again!) -- the cast iron skillet! Look at it, in all its glory and weight (oh my gosh, the weight is unreal... makes me rethink laughing at movies that use the skillet-to-the-head slapstick move... talk about some serious injuries):
In fact, it's so heavy that the next bigger size (12") no longer qualified for free shipping on Amazon. Whew, just under the wire. (Also, I wouldn't advise kicking the box into your apartment... not a great idea.) Anyway, back to the skillet's advantages. I guess I've been singing its praises for a while now because, when I told Matt I was using a gift card to finally purchase one, his response was, "Finally. I was about to just go out and buy one." Apparently I mentioned it on a weekly basis. Obsessed much?
My first order of business was to read the little care card attached to the skillet. (Somewhere, my engineer of a dad is cringing at the thought of reading any type of instruction manual.) Never ever ever ever EVER under any circumstances use soap or detergent on one of these. Hot water and scrubbing salt is recommended for cleaning visible grime off of the skillet. Immediately dry and lightly coat with nonstick spray or a little vegetable oil and store, covered, until its next use. Yes, sir.
What to make, what to make. A frittata has been at the top of my list for a while. Think quiche without a crust, but started on the stovetop and moved to the oven for finishing. Feel free to personalize this to accommodate your tastes and supplies. Broccoli would be a great addition, and cheddar or parmesan cheese are items I'm going to try next. The tangy goat cheese, slightly crunchy squash and spinach, and the sweet potato make for an amazing combination. We enjoyed the dish for dinner but I'd wager it'd be just as successful for a breakfast or lunch. Oh, and dare I even mention the h-word (healthy)... but it's so super packed with protein, vitamins, and you know, overflowing in the flavor department, too.
[I really love that eating by the rainbow suggestion]
[sweet little potatoes]
[almost didn't remember an oven mitt when grabbing the handle]
Summer Vegetable Frittata
(adapted from Iowa Girl Eats)
3 whole eggs + 3 egg whites
Salt
Ground black pepper
1 Tablespoon vegetable oil
1 small sweet potato, cubed and steamed
1 cup chopped yellow summer squash
2 cups baby spinach
1/4 cup water
3 ounces of goat cheese
(Note: I just chopped up my sweet potato and microwaved it for two minutes in a small bowl with a little water.)
Preheat oven to 450F (or, if you have a broiler big enough to fit a pan, heat that). In a small bowl, whisk eggs and whites together with salt and pepper. Heat oil in a large cast iron skillet (or oven-safe pan... that means no plastic handles!) over medium high heat. Add the sweet potato and a sprinkling of salt and pepper and cook until just beginning to brown around the edges.
Add the squash, broccoli, and water into the skillet and cover, allowing to steam for roughly 2 minutes, until the squash has softened a bit (but not completely, you want a little crunch still) and the spinach has wilted to about a quarter of its initial volume. Pour the egg mixture into the skillet and spread it out evenly. Run a heat-safe spatula around the edges of the pan every minute or so to ensure the eggs don't stick.
When the bottom has set but the top is still slightly runny, add the goat cheese by dotting it all over the top, and place in oven (or under your broiler) for 3 to 4 minutes or until top is cooked and cheese has melted. Remove from oven to cool on wire rack. Cut radially like a pizza and serve. Enjoy!
Tuesday, July 20, 2010
Hear ye, hear ye!
(My apologies if there is a delay in answering questions or comments this week, since I will be in California sans a computer. But, don't fret -- I haven't forgotten about you! I've planned some posts ahead to keep you entertained until I return... freckled and at least five pounds heavier. Enjoy!)
-----
I may be 2,400 miles away, temporarily living the life of luxury in LA, but I wasn't going to miss informing you that a new Dunkin' Donuts location on Forbes Avenue in Oakland officially opens today!
-----
I may be 2,400 miles away, temporarily living the life of luxury in LA, but I wasn't going to miss informing you that a new Dunkin' Donuts location on Forbes Avenue in Oakland officially opens today!
If you head there, leave a comment as to what it was like! Any special events going on? I can't believe I'm missing this... and, I find it no coincidence that it's a day after my birthday. Le sigh. It'll be there when I return :)
And, if you're feeling especially inspired, make your own doughnuts at home! Try one of my recipes from the February doughnut month adventure:
Monday, July 19, 2010
Happy birthday cake for me!
(My apologies if there is a delay in answering questions or comments this week, since I will be in California sans a computer. But, don't fret -- I haven't forgotten about you! I've planned some posts ahead to keep you entertained until I return... freckled and at least five pounds heavier. Enjoy!)
-----
This morning around 8:45, in mid-air somewhere over the continental United States, I crested the hump between twenty and thirty by turning the big 2-6! Happy birthday to me! :) I know, you're probably thinking that thanking my lucky stars for being blessed with short legs (only after noticing how cramped my fellow passengers are) isn't exactly the way most people would choose to celebrate their personal holidays and the beginning of a week-long vacation. Don't worry, dear friends, because I made sure to celebrate early not once, but twice. First, with my family on Saturday with a Dairy Queen ice cream cake:
And then again on Sunday, by making a cake whose recipe has been begging and pleading for me to pay it some attention because that recipe binder of mine might as well be known as the black hole of my apartment. There were many contenders, but all were tossed to the wind because of one common element -- heat. Yes yes, even the crepe cake... especially the crepe cake because, much to my annoyance, it required a smidgen of a very odd and expensive flavored liquor. No way was I going to spend upwards of $30 for something I'd never use again. After all, this was MY birthday cake and, for once, I could pick something other than yellow or chocolate cake and not worry about what anyone else wanted. Sure, I took a risk that no one else would like it, but that would only promise more cake for myself. Sounds like a good birthday to me.
Ladies and gentlemen, let me introduce you to the eighth wonder of theworld summer dessert menu: the icebox cake. Some of you may be unfamiliar with the concept of an icebox cake. If you look at the picture of the chocolate wafer package above, that's the original form of an icebox cake log, same ingredients. I was told by my grandma that it's been around for decades, only to have a resurgence in popularity by a certain uber trendy NYC cupcake shop. Rather than copy and paste, here is a great piece on the history of the icebox cake. The idea is that, by layering the thin crispy cookies with fresh whipped cream and allowing them to sit overnight, the cookies will absorb some of the moisture and soften, yielding an eye-popping, jaw-droppingly simple creamy layered cake.
This cake took record time to throw together -- about 30 minutes flat. I did it Saturday morning after my run and before we headed to my parents' house for the day... all before 9 o'clock. Another selling point of this recipe was the ingredient count: FOUR! Heavy cream, powdered sugar, vanilla extract, and chocolate wafers. That's it. Elegance in simplicity. I'm sensing a theme here. The cake was utterly devoured (and, I think, enjoyed by all who were present), save for a very tiny smidgen of a piece that my gardener will have no problem enjoying later this week. The cookies soften so much that you think you're eating a version of cookies and cream pudding... mmmmm.
A few notes: Chilling the bowl in which you're going to whip the cream isn't necessary, but it does speed up the process just a bit, especially in warmer weather. Also, if you'd like to stack the cookies differently and achieve more of a log shape or something else of your choosing, be bold and go for it, it'll taste just as delicious. Regarding the star ingredient, you may have to go on a bit of a quest to find the chocolate wafers. (Attention Pittsburghers -- I found them in the Market District Giant Eagle in Shadyside on a top shelf in the cookie aisle.) I did a quick search online and it seems some people had luck with Oreo cookies sans the filling. Let me know if you try this.
Chocolate Wafer Icebox Cake
(adapted from The Magnolia Bakery Cookbook)
3 cups heavy whipping cream
3 Tablespoons powdered sugar
1 Tablespoon pure vanilla extract
2 (9-ounce packages) chocolate wafer cookies
Cocoa powder or chocolate shavings, for topping (optional)
In a large chilled bowl of an electric mixer, whip cream, sugar, and vanilla on high speed until soft peaks (when you turn off and lift one of the beaters, the peaks are just beginning to develop but will melt back into themselves in a second or two) form.
On a flat serving plate (make sure you'll have room for this in the refrigerator), arrange seven cookies in a circle, touching, with one in the center. Spread 1/2 cup of whipped cream out evenly over the layer of cookies. Repeat with a layer of cookies (try alternating their positions for a brick effect) and cream, until you achieve 11 layers, ending with cream. You will probably have a few cookies remaining, unless you were cursed with some broken bits in the packages.
Cover carefully with plastic wrap (or a cake container) and refrigerate overnight. In fact, this "cake" only gets better as it sits, so I suggest making it and leaving your current zip code for a while in order to make abstaining easier.
Just before serving, dust with cocoa or chocolate shavings. For cutting and serving, use a sharp knife warmed by hot water and dried (think of how you'd cut a cheesecake). And, even if it's not your birthday, sing a little song to yourself, just substituting "Happy (whatever day it is) to me" because, my goodness, a happy day it will be :)
-----
This morning around 8:45, in mid-air somewhere over the continental United States, I crested the hump between twenty and thirty by turning the big 2-6! Happy birthday to me! :) I know, you're probably thinking that thanking my lucky stars for being blessed with short legs (only after noticing how cramped my fellow passengers are) isn't exactly the way most people would choose to celebrate their personal holidays and the beginning of a week-long vacation. Don't worry, dear friends, because I made sure to celebrate early not once, but twice. First, with my family on Saturday with a Dairy Queen ice cream cake:
[and that luscious green background is one of the many reasons I love home]
And then again on Sunday, by making a cake whose recipe has been begging and pleading for me to pay it some attention because that recipe binder of mine might as well be known as the black hole of my apartment. There were many contenders, but all were tossed to the wind because of one common element -- heat. Yes yes, even the crepe cake... especially the crepe cake because, much to my annoyance, it required a smidgen of a very odd and expensive flavored liquor. No way was I going to spend upwards of $30 for something I'd never use again. After all, this was MY birthday cake and, for once, I could pick something other than yellow or chocolate cake and not worry about what anyone else wanted. Sure, I took a risk that no one else would like it, but that would only promise more cake for myself. Sounds like a good birthday to me.
Ladies and gentlemen, let me introduce you to the eighth wonder of the
[from this]
[to soft peaks]
This cake took record time to throw together -- about 30 minutes flat. I did it Saturday morning after my run and before we headed to my parents' house for the day... all before 9 o'clock. Another selling point of this recipe was the ingredient count: FOUR! Heavy cream, powdered sugar, vanilla extract, and chocolate wafers. That's it. Elegance in simplicity. I'm sensing a theme here. The cake was utterly devoured (and, I think, enjoyed by all who were present), save for a very tiny smidgen of a piece that my gardener will have no problem enjoying later this week. The cookies soften so much that you think you're eating a version of cookies and cream pudding... mmmmm.
[cookie layer 1, cream, cookie layer #2]
A few notes: Chilling the bowl in which you're going to whip the cream isn't necessary, but it does speed up the process just a bit, especially in warmer weather. Also, if you'd like to stack the cookies differently and achieve more of a log shape or something else of your choosing, be bold and go for it, it'll taste just as delicious. Regarding the star ingredient, you may have to go on a bit of a quest to find the chocolate wafers. (Attention Pittsburghers -- I found them in the Market District Giant Eagle in Shadyside on a top shelf in the cookie aisle.) I did a quick search online and it seems some people had luck with Oreo cookies sans the filling. Let me know if you try this.
Chocolate Wafer Icebox Cake
(adapted from The Magnolia Bakery Cookbook)
3 cups heavy whipping cream
3 Tablespoons powdered sugar
1 Tablespoon pure vanilla extract
2 (9-ounce packages) chocolate wafer cookies
Cocoa powder or chocolate shavings, for topping (optional)
In a large chilled bowl of an electric mixer, whip cream, sugar, and vanilla on high speed until soft peaks (when you turn off and lift one of the beaters, the peaks are just beginning to develop but will melt back into themselves in a second or two) form.
On a flat serving plate (make sure you'll have room for this in the refrigerator), arrange seven cookies in a circle, touching, with one in the center. Spread 1/2 cup of whipped cream out evenly over the layer of cookies. Repeat with a layer of cookies (try alternating their positions for a brick effect) and cream, until you achieve 11 layers, ending with cream. You will probably have a few cookies remaining, unless you were cursed with some broken bits in the packages.
Cover carefully with plastic wrap (or a cake container) and refrigerate overnight. In fact, this "cake" only gets better as it sits, so I suggest making it and leaving your current zip code for a while in order to make abstaining easier.
Just before serving, dust with cocoa or chocolate shavings. For cutting and serving, use a sharp knife warmed by hot water and dried (think of how you'd cut a cheesecake). And, even if it's not your birthday, sing a little song to yourself, just substituting "Happy (whatever day it is) to me" because, my goodness, a happy day it will be :)
Sunday, July 18, 2010
Thank you, thank you!
I must send the biggest "thank you!" out to the incredibly thoughtful and generous person that ordered me the Etsy print I fell in love with and had it anonymously delivered to my door yesterday. Talk about jumping up and down excitement, followed by sadly realizing I had no idea who the sender was, and finally plotting how to figure out this mystery. I already have a frame picked out! I feel so blessed to have such wonderful people in my life... thank you, thank you, thank you! :)
P.S. Please identify yourself to me so I may thank you properly rather than over the interwebs.
Friday, July 16, 2010
Cupcake wishes & fairy tale dreams
TGIMLDOWBV - Thank goodness it's my last day of work before vacation :) That's right, this girl is heading to the west coast on Monday for a week of temporary luxury in Los Angeles and Malibu. So today I figured I'd give a good effort on the morning run (a very humid sweaty one) and have a healthy breakfast for a productive day at work. Especially since I spent my day off on Wednesday eating every sugary thing in sight at a sweet 5-year-old's princess birthday party. Adorable finger sandwiches, shortbread minis, strawberry lemonade, and cupcakes all fit for royalty. I used the crowd favorite yellow cake recipe for the cupcakes and American buttercream to top them. The birthday girl's mom did an awesome job and helped me out tremendously by making the little taffy crowns. How cute were they?
----
In other news, Sunday, July 18th is National Ice Cream Day! Remember to celebrate accordingly :) What is your favorite flavor of ice cream? If it's local, I stick with the birthday cake flavor at Dave & Andy's. If it's a chain, usually something of the butter pecan or mint Oreo variety. Mmm...
[the sweet confectionary spread]
[princess for a day and frog prince cupcakes]
[as deemed by her mom, Maddie the "princess bride" birthday girl]
In other news, Sunday, July 18th is National Ice Cream Day! Remember to celebrate accordingly :) What is your favorite flavor of ice cream? If it's local, I stick with the birthday cake flavor at Dave & Andy's. If it's a chain, usually something of the butter pecan or mint Oreo variety. Mmm...
Subscribe to:
Posts (Atom)