Sunday, June 5, 2011
Summer Days
Sunday, May 22, 2011
So maybe we'll start posting again...
- Overnight at the beach (spend more time at the beach than driving)
- Kayak/boat (to prepare for our big trip to Belize)
- BBQ ( a lot)
- Use the pool a lot (exercise without sweating)
- Go the farmers market a lot
- Camp (and actually sleep)
Wednesday, August 11, 2010
One big catch up post
Look food! Since we made these first during the World Cup, we call them world cup fries. They are good with a balsamic vinegar or ketchup dip, or naked.
Here is a haul from a recent week of our CSA. Look at the enormous zuke! The yellow softball looking thing is a lemon cucumber. We love our mismatched, delicious, fresh eggs.
Here is an amazing egg casserole Liz made to use up some of our CSA eggs. It has a dozen eggs, red pepper, CSA onion and garlic, cheese, and a blend of cumin, cayenne pepper, and kosher salt in it. We top it with our homemade guac.
Here is a farmers' market insipred creation. We took pattypan squash and sliced them into discs and made little pizzas out of them. So a little sauce, cheese, and leaf of basil. We do seem to have tendency to slice things into discs and make pizza out of them...
Wednesday, June 2, 2010
Springtime 2010
Friday, May 28, 2010
Well, it's been a long time
- Liz is going back to school
- Liz has her license
- I finished another graduate class
- Farmers market season began
- We cooked but didn't post about it
- 1 pound thin asparagus
- 4 large eggs
- 2 tablespoons of heavy cream
- 2 tablespoons unsalted butter
- Salt and freshly ground black pepper
- 1 tablespoon thinly sliced fresh chives (from our window boxes)
Monday, March 1, 2010
Sweet Potato Soup
- Olive oil
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 1 2-inch chunk fresh ginger, peeled and thinly sliced - about 1/4 cup
- 3 large sweet potatoes, about 2 1/2 pounds - peeled and cubed
- 3 tablespoons light miso
- 4 cups chicken or vegetable broth, or water
- 1 cup whole milk
- Salt and pepper
Pie!
I made pie! This is a chocolate peanut butter pie from Good Eats. In the episode this recipe is from Alton Brown roasts his own peanuts, makes them into peanut butter and then uses then in the pie. That was a little ambitious for me so I used the home-style peanut butter from the deli section at the grocery store.
Ingredients
6 1/2 ounces chocolate wafers
1 tablespoon sugar
5 ounces unsalted butter room temperature, divided
3 ounces powdered sugar, approximately 3/4 cup
12 ounces of "homemade" peanut butter
1 teaspoon vanilla extract
2 ounces good quality bittersweet chocolate, chopped
1/4 cup plus 1 tablespoon heavy cream
First preheat the oven to 350 degrees F. I always forget to do this ahead of time.
In the food processor, combine the cookies and sugar. Process until the wafers are fine crumbs.
Melt the first 3 oz of butter in microwave and drizzle into the crumb mixture. Use the pulse button to mix it so that the butter doesn't pool at the bottom. Pour the mixture into the pie pan and press it into place. I used my fingers and a rubber spatula. Bake for ten minutes.
While the crust is cooling put the peanut butter and the last 2 oz of butter in the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 minutes. It totally changes texture as the peanut bits get smaller and more air gets into the mixture.
Dump it into the pie pan.
Carefully spread the mixture into the pie shell and then bake for 10 minutes.
While the pie is cooling make the ganache to go on top. The recipe calls for chopped chocolate but I used chocolate chips because that's what I had on hand.
Place the heavy cream into a heat-proof bowl and microwave on high. I over did mine a little. Next time I pay closer attention. Pour the chocolate into the bowl and let it sit for 2 minutes. I actually timed it so I wouldn't cheat. Mix it up with a spoon. It takes a while to combine.
Pour the topping over the pie and spread with the back of a spoon. It says to chill for 90 minutes but we only waited thirty minutes. Yum! I'll definitely do this one again.