tag:blogger.com,1999:blog-27761300497999367552024-03-13T15:48:11.361-04:00[non] adventures of an amateur...and all her emotions...emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.comBlogger175125tag:blogger.com,1999:blog-2776130049799936755.post-32685657238521401672011-03-13T21:38:00.000-04:002011-03-13T21:38:33.246-04:00Anyone still out there?<div dir="ltr" style="text-align: left;" trbidi="on">Ack! So I sort of pulled the rug out from this blog and moved it. Renamed it, revamped it, trying to make it better and more focused on the food. I am now <a href="http://www.nomnivorous.com/">Nomnivorous</a>, and if anyone is still here, I hope to see you over on the new .com.<br />
<div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://nomnivorous.files.wordpress.com/2011/03/header.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="134" src="http://nomnivorous.files.wordpress.com/2011/03/header.jpg" width="640" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.nomnivorous.com/">Come Share the Love With Me</a></div><div style="text-align: center;"><a href="http://emilyhanhan.tumblr.com/">Take a Tumble</a></div><div style="text-align: center;"><a href="http://twitter.com/emilyhanhan">Tweet My Heart Out</a></div></div>emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-37889473034926171532010-06-11T01:25:00.000-04:002010-06-11T01:25:02.666-04:00And... I'm back?Well, it is a possibility! I bit the bullet and found myself a nice and not outrageously overprice laptop. I have missed regular writing, both here and on <a href="http://babeswhobrunch.blogspot.com/">Babes Who Brunch</a>, more than I can say. So I hope to see you again sooner rather than later.emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com1tag:blogger.com,1999:blog-2776130049799936755.post-45450894518873438362010-06-09T12:06:00.007-04:002010-06-09T12:20:05.911-04:00Life is better with cookies.I don't know about you, but my life is insane. But it's so much better with cookies. Or, really, any homemade treat, but right now it' I'm competing in The LAMP's Best Desserts benefit tonight. All bakers were asked to make something whose recipe is from media, be it a television show, magazine, newspaper or website. I am bringing my <a href="http://ncsuemme.blogspot.com/2009/12/cookie-takedown-2009-verdict-madness.html">Not Yo Mama's Chocolate Chip Cookies</a>, which are an <a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html">Alton Brown</a> and <a href="http://smittenkitchen.com/2009/12/ridiculously-easy-butterscotch-sauce/">Smitten Kitchen</a> inspired creation.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_4ODwb82b_ak/TA5-c-VEiiI/AAAAAAAABSk/jU9Qv12khUo/s1600/BestDesserts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_4ODwb82b_ak/TA5-c-VEiiI/AAAAAAAABSk/jU9Qv12khUo/s320/BestDesserts.jpg" /></a></div>Hosted by the lovely Alejandra Ramos of <a href="http://www.alwaysorderdessert.com/">Always Order Dessert</a>, it looks to be a great evening.<br />
<br />
Want to know more? Alejandra <a href="http://www.alwaysorderdessert.com/2010/06/best-desserts-is-tomorrow.html">says it best</a>:<br />
<i><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 14px;"><br />
</span></i><br />
<i><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 14px;">Hello lovely readers!</span></i><br />
<i><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 14px;"> <br />
Just a reminder today about the Best Desserts charity food blogger bake-off that I'm co-hosting with <a href="http://www.thelampnyc.org/" style="color: #c94093; text-decoration: none;">The LAMP</a> tomorrow night. The event is from 7PM to 9PM at Double Windsor bar in Brooklyn.<br />
<br />
Tickets are just $20 (<a href="http://www.nycharities.org/events/EventLevels.aspx?ETID=1837" style="color: #9d1961; text-decoration: none;">in advance</a>; $25 at the door if you procrastinate) and get you entrance to the event, entry into all the raffles, exclusive drink specials, and--wait for it!--a tasting plate of all the delicious desserts! Check out the list below so you can see for yourself what delicious treats you'll be partaking of.<br />
<br />
And for all you Throwdown/Chopped/Top Chef fans out there: this is YOUR chance to play snooty food judge! In addition to the winner selected by the panel of foodie-celeb judges, we are also opening up the vote to all the attendees who will get to taste and vote for their audience favorite.<br />
<br />
So come to support The LAMP. Come to cheer on your favorite blogger. Come to eat delicious desserts!<br />
<br />
<a href="http://www.nycharities.org/events/EventLevels.aspx?ETID=1837" style="color: #9d1961; text-decoration: none;">Buy your ticket here</a> (tax deductible and full amount goes to support The LAMP's programs in underserved NY communities).<br />
<br />
<span style="font-family: Verdana, Helvetica, Arial;"><span style="font-size: 12px;"><b>What:</b> Best Desserts: A Benefit for The LAMP<br />
<b>When: </b>Wednesday, June 9 from 7PM – 9PM<br />
<b>Where:</b> Double Windsor Bar, 210 Prospect Park W. at 16th Street, Brooklyn<br />
<b>Admission:</b> $20 at <span style="color: blue;"><u><a href="http://www.nycharities.org/events/EventLevels.aspx?ETID=1837" style="color: #9d1961; text-decoration: none;">http://www.nycharities.org/events/EventLevels.aspx?ETID=1837</a></u></span> or $25 at the door (price tax deductible and all proceeds benefit <span style="color: blue;"><u><a href="http://thelampnyc.org/" style="color: #9d1961; text-decoration: none;">http://thelampnyc.org</a></u></span>)<br />
<br />
<i><span class="Apple-style-span" style="font-style: normal;">Admission gets you entrance to the event, a tasting plate of all the competing desserts (details below!), exclusive drink specials, automatic entry into the raffles featuring prizes from Flip Video, Whisk, Bowery Kitchen, The Hip Hostess, and many more!</span></i></span></span></span></i><br />
<i><span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 14px;"><span style="font-family: Verdana, Helvetica, Arial;"><span style="font-size: 12px;"><span class="Apple-style-span"></span><span class="Apple-style-span" style="font-style: normal;"><br />
</span> <b>Bloggers (and their competing dishes that you’ll get to taste!!) featured are:</b><br />
Mocha Brownies by<span style="font-weight: bold;"> Katy Atlas</span> of <a href="http://sugarlaws.com/" style="color: #9d1961; text-decoration: none;">Sugarlaws </a><br />
Seasonal strawberry cheesecake by <span style="font-weight: bold;">Jen Bernstein</span> of <a href="http://www.localappetiteny.com/" style="color: #9d1961; text-decoration: none;">Local Appetite NY </a><br />
Chocolate chip cookies by <span style="font-weight: bold;">Esther Chai</span> of <a href="http://www.ambitiousdeliciousness.com/" style="color: #9d1961; text-decoration: none;">AmbitiousDelicious(ness) </a><br />
Salty butterscotch chocolate chip cookies by <span style="font-weight: bold;">Emily Hanha</span>n from <a href="http://ncsuemme.blogspot.com/" style="color: #c94093; text-decoration: none;">(non) adventures of an amateur</a><br />
Salted turtle cashew cupcakes by <span style="font-weight: bold;">Anna Markow</span> of <a href="http://verysmallanna.com/" style="color: #9d1961; text-decoration: none;">Very Small Anna</a><br />
Asian rice crispy treats by <span style="font-weight: bold;">Rachel Mount </span>from <a href="http://www.bestpartoftheday.com/" style="color: #9d1961; text-decoration: none;">Best Part of the Day</a><br />
<b><br />
Judges are:</b><br />
<span style="font-weight: bold;">Chef James Briscione</span>: <a href="http://www.jamesbriscione.com/" style="color: #9d1961; text-decoration: none;">2-time Food Network Chopped! Champion and cookbook author (also major hottie, just sayin’)</a><br />
<span style="font-weight: bold;">Giulia Melucci</span>: Author of <a href="http://giuliamelucci.com/" style="color: #9d1961; text-decoration: none;"><span class="Apple-style-span" style="font-style: normal;">I Loved, I Lost, I Made Spaghetti</span></a><br />
<span style="font-weight: bold;">Divya Gugnani</span>: <a href="http://behindtheburner.com/" style="color: #9d1961; text-decoration: none;">Behind the Burner</a> host & NBC personality<br />
<br />
DC Vito, the executive director of The LAMP, and I will be the MCs for the night.</span></span><br />
<br />
Hope to see you there!<br />
<br />
xoxo</span></i><br />
<br />
I truly hope to see all my dessert loving friends there tonight. I think the format of this event will be a nice change from the typical chaos of other food competitions (which I still love). We will be plating desserts so that each person just has to get one plate with all the competitors on it. Less finagling through lines and more ability for each cook to show their love in each bite.<br />
<div><br />
Yes, I'm corny and sweet. That's why you're reading, right?</div>emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-52315781104323371982010-04-23T14:48:00.000-04:002010-04-23T14:48:06.344-04:00Locker Room EtiquetteOuch. It's been a good long while since I've given my bloggy any love. My life has been one big mashup of frantic apartment hunting during the month of March, even more frantic and chaotic moving, getting situated, work being busy, Emily being mentally and physically drained and now... Now I'm back on the Get My Ass in Shape horse.<br />
<br />
Follow the insane thoughts of eight ladies who are Getting The Fuck Up on our Twitter stream <a href="http://twitter.com/#search?q=gtfu">#GTFU</a> (because we're a bunch of dorks). We're doing this through Weight Watchers... Yes, I'm back, but it's more guidelines and keeping myself in check than totally reneging on the protein first mindset. It also helps that I have friends here supporting me. So, anyway, the point of that introduction is that I'm cross-posting something I wrote on <a href="http://community.weightwatchers.com/Blogs/UserBlog.aspx?blogid=1025890">my WW blog</a> (mainly to keep too much crap from this main blog) that I would love everyone's input on.<br />
<blockquote><b>Locker Room Etiquette (?)</b></blockquote><blockquote><span id="ctl00_ctl00_SocNetBaseMainContentPlaceHolder_MainContentPlaceHolder_uctrBlogPosts_dataListItems"><span><span style="padding-right: 10px;">So, five days later and I've officially worked out three days, yeah! Monday night, Wednesday morning and Friday morning. I have full plans on doing something involving exercise this weekend as well, so I am totally excited. Yes, getting up at 5 or 6am is not fun, but I know my body will be happy in the long run.<br />
<br />
Buuut, having been in a locker room now after years since my last time around, I wonder if there is specific locker room etiquette in adulthood. The last time I was in a gym with a locker room was in college, which was just sort of a different animal. I can't say I've seen many bigger ladies at my current gym, but they're not all supermodels either, so I don't feel totally schlepy. Anyway, on the note of being bigger, well, the towels my gym provides are, on me, like a washcloth for a smaller woman. They're larger towels than I've seen in some gyms (my university one most certainly) but I still feel awkward. Basically, the towel can cover either my crotch, butt or boobs. Depending on how I grab it, I can sometimes cover the bottom half with a thigh hanging out.<br />
<br />
No matter what, it makes for an awkward/clumsy walk from the locker to the shower. But here's the thing, I don't really care about people seeing my body. I'm not totally in love with it but I'm not painfully shy about showing it either. But at the same time, I don't want to be "that girl" in the locker room. And, er, I'm lazy - I don't want to carry my own towel or robe daily to the gym. Nope, not happening.<br />
<br />
For the larger ladies, what do you do in the locker room? For the smaller ladies, do you pay any attention if you see some cellulite butt (mine) hanging out in the locker room? For everyone, is there formal etiquette for this kind of carp that I normally spend absolutely no time dwelling over)?</span></span></span></blockquote>emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com3tag:blogger.com,1999:blog-2776130049799936755.post-39182063954264309752010-03-09T23:32:00.000-05:002010-03-09T23:32:07.172-05:00Catching upWhy yes, I am still alive! What happens when life is so crazy, enjoyable, frustrating and simple jam-packed? I can't even separate the thoughts or find the time to write them all down. The place of employment is good and yet hectic and frustrating and such a daily learning experience, life is fantasmic and wonderful and yet so full of stress. So, basically, life as usual. I love it, I truly do, but I cannot wait till April.<br />
<br />
Why? Oh right, amidst all of this, I'm moving. Our current lease ends March 31st & Omar wants to move in with some work buddies back in Astoria, so that's fine and dandy and now time to find a roommate. Or two. Newish friend <a href="http://bianalog.wordpress.com/">Biana </a>is also looking to move, and once we took a gander at our budget and our options, three bedroom apartments are quite a bit more affordable.<br />
<br />
So here we go with this little jewel. What do we do to find this dear third roommate? The internet of course. This is the ad we posted on Craigslist today. Spread the word that we're searching for a third roommate for reaaaally affordable apartments in Brooklyn. Please do, thanks?<br />
<b><i><br />
</i></b><br />
<i>Are you a personable, relaxed Brooklynite looking for an affordable apartment with a few awesome roommates? B & E are looking to move into a three bedroom apartment (at the max budget of $700/person), but need that important third person. While a specific neighborhood isn't extremely important, our budget puts us mainly in Clinton Hill, Bed Stuy, Prospect Heights and Crown Heights. Both "young professionals" (we hate that phrase but it's pertinent), we're fairly socially active so we want an apartment that feels like home. We also hope to host gatherings in whatever space we find (brunch is a big part of our lives), so we would love the third roommate to hopefully enjoy said activities. <br />
<br />
E is an avid cook & baker, and tends to keep lots of random spices and foods in the pantry and kitchen gadgets around. Fluctuating between being a social butterfly and vegging out at home, E is definitely looking for a space that can be totally relaxing when desired but also a great space for hosting friends. E is sometimes messy, but tends to keep it to her area. She also has Southern, motherly roots that come out time to time, but usually NY sentiments. <br />
<br />
B is a social media consultant and can usually be found tethered to her computer and/or BlackBerry. She often works from home and yes even in her pajamas on occasion. B is very easy-going and she don't want no, no drama, no no no no drama. B also hates the Black Eyed Peas. B learned in kindergarten that sharing is caring, but she likes to be asked first. B is a fan of keeping communal spaces reasonably tidy. B is not a foodie so much as an eatie, which means she does make use of the kitchen frequently. <br />
<br />
You are also a young professional, willing to take an equal part in apartment cleaning fun, male or female, straight or gay, petless (unless you have a clown fish named Nemo, then that's cool), willing to smoke outside if you are a smoker, able to contribute or help pay for some communal utilities and furnishings and available to move April 1. <br />
<br />
Hope we haven't scared you off, just wanted to give you a better idea of what to expect with us. Let us know if you're looking for a room, we would love to meet ya.</i> <!-- START CLTAGS --> <br />
<br />
<a href="http://newyork.craigslist.org/brk/roo/1636192591.html">And check out the actual posting with the email contact here.</a>emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-19379634852223075172010-02-17T22:27:00.000-05:002010-02-17T22:27:56.966-05:00Quite a delayed reactionI'm quite remiss not to mention this sooner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Tt6AIhuy3ek/SAu5HT8U6yI/AAAAAAAACUI/7FlKNxPNRr8/s1600/mcqueen.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_Tt6AIhuy3ek/SAu5HT8U6yI/AAAAAAAACUI/7FlKNxPNRr8/s320/mcqueen.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
As the world knows, Alexander McQueen passed away, or more accurately, committed suicide last Thursday. Not to get melodramatic, but I can't quite put into words what he has done for the industry. Very few designers are true artists, and even fewer continue to be artists as their careers blossom, but he truly did.<br />
<br />
I greatly enjoy fashion, but don't write or reflect about it enough. [Even with my degree, I consider myself more the type of person that sits back and observes casually. I do want to change that now that I am creating on a daily basis.] But he was one creative mind that you couldn't ignore on the runway or the red carpet. (Thank you, Lady Gaga, among others.) I hope that whatever is developed under his name from here on out respects and represents the genius McQueen showed during his life.emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-8843197442273312572010-02-14T19:10:00.001-05:002010-02-14T21:59:26.146-05:00Decadence in a bite: Elvis CupcakesFor anyone living under a rock, last Sunday was the Super Bowl. Having received an invite to friend <a href="http://twitter.com/pasakorn">Pas</a>' Super Bowl party (at his outright amazing apartment in downtown Manhattan), I knew almost immediately what I wanted to make.<br />
<br />
<b>Peanut butter. Banana. Bacon. Cupcakes.</b><br />
<br />
Otherwise known as Elvis Cupcakes. Oh yes, baby, they are as delicious as they sound. Well, at least my recipe is. Surprise, surprise, these recipes came from inspiration and combination of a few Smitten Kitchen recipes. I went with mini cupcakes because these are decadent, and I recommend giving these miniatures a try. I also really really wanted to debunk the dry mini cupcake myth. Even day-old cake doesn't have to dry out! Thus, I packed the cake with tons of banana and the next day, before frosting, I brushed the tops of the cake with Jack Daniels. My goal was to create a moist, banana-rich, peanut buttery, salty bacon dessert bite, a worthy tribute to The King, and I think these are winners.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://photos-b.ak.fbcdn.net/hphotos-ak-ash1/hs269.ash1/19640_328405385459_618295459_5361107_5286155_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://photos-b.ak.fbcdn.net/hphotos-ak-ash1/hs269.ash1/19640_328405385459_618295459_5361107_5286155_n.jpg" width="400" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;">My frosting did not want to pipe out, so they were sloppily frosted with a knife. Ignore the ugly, embrace the tasty.</span></div><br />
<span style="font-size: large;"><b>Elvis Mini Cupcakes</b></span><br />
<br />
<b>Banana cake</b><br />
<span style="font-size: x-small;">[This makes <i><b>54 </b></i>mini cupcakes or probably around two dozen regular cupcakes.]</span><br />
<br />
1 3/4 cups all purpose flour<br />
3.5 tablespoons cornstarch<br />
1 teaspoon baking powder<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 cup (1 stick) unsalted butter, room temperature<br />
1/2 cup sugar<br />
1/2 cup (packed) golden brown sugar<br />
2 large eggs<br />
1.5 - 2 cups mashed very ripe bananas (4 large)<br />
3 tablespoons greek yogurt or sour cream<br />
1 tablespoon whiskey (Jack Daniels), plus 1/4 cup [for topping the baked cupcakes]<br />
1 teaspoon vanilla extract<br />
<br />
Preheat oven to 350°F. Sift first 5 ingredients into bowl. Using electric mixer, beat butter and both sugars in large bowl until creamed. Beat in eggs, mashed bananas, sour cream, rum, and vanilla. Beat in dry ingredients in 2 additions just until combined.<br />
<br />
Line your mini cupcake with liners. Spoon no more than one tablespoon of batter into each liner, filling the cup 2/3 full max. Bake for 10-13 minutes max. [A toothpick may not come out "clean" because it's a very moist cake.] Remove cake from pan immediately and put on a cooling rack. Repeat process until batter is gone, it will take 2-3 batches of baking.<br />
<br />
Directly before frosting, use a pastry brush (or new, clean paint brush) and brush the top of each cupcake with Jack Daniels.<br />
<br />
<b>Peanut Butter Frosting</b><br />
<span style="font-size: x-small;">Makes about 5 cups (which is more than you need for said cupcakes. Feel free to 3/4 the recipe, or give the frosting to a baker friend.)</span><br />
<br />
8 ounces cream cheese, at room temperature<br />
1 stick (4 ounces) unsalted butter, at room temperature<br />
5 cups confectioners’ sugar, sifted<br />
3/4 cup smooth peanut butter, commercial brand <br />
<br />
In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1/2-1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes. Add the peanut butter and beat until thoroughly blended. <br />
<br />
The frosting will be quite thick and a bit difficult to pipe out because of the peanut butter. If possible, use a ziploc bag to frost the banana, Jack Daniels soaked cupcakes. If not, use a knife or small offset spatula and spread on.<br />
<br />
<b>Baked Bacon</b><br />
10 slices high quality bacon<br />
<br />
Preheat oven to 375°F. Line a rimmed cookie sheet with aluminum foil and place the bacon in a single layer on the pan. Bake for 15-20 minutes, flipping 10 minutes into the process. You want the bacon crispy but not burnt, and it will continue to crisp as it cools.<br />
<br />
Place cooked bacon on a paper towel lined plate, and once cooled, cut slices into fifths. Top each cupcake with a generous piece of bacon. <br />
<br />
Put the cupcakes out on a nice platter and enjoy the questions. "Bacon? On a cupcake?" "Wait, what are these called?" And then enjoy the happy smiles and mouthgasms around the room.emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com3tag:blogger.com,1999:blog-2776130049799936755.post-7090805763456595732010-02-10T20:53:00.006-05:002010-02-14T14:55:10.994-05:00The Treats Truck: A Mid-Afternoon Adventure<script type="text/javascript">
var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www.");
document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E"));
</script><br />
<script type="text/javascript">
try {
var pageTracker = _gat._getTracker("UA-13015315-1");
pageTracker._trackPageview();
} catch(err) {}
</script><br />
<b>The Backstory</b><br />
<br />
A little while back, maybe a few months, I caught wind of something called <a href="http://wanderingfoodie.com/93plates/">93 Plates</a>. Without previously knowing of <a href="http://wanderingfoodie.com/">The Wandering Foodie</a>, I found the idea intriguing on all parts. Doing what I often do when finding a new blog - added it to my Google Reader and also followed him on <a href="http://www.twitter.com/H18">Twitter</a>.<br />
<br />
At some point, while still unemployed, I tweeted out that if he was ever looking for a fill-in, I might be up for it. Mainly because my schedule was flexible at that time and, still, curiosity about the project was there. Then, on the 29th of January, Hagan tweeted out an emergency cancellation at Treats Truck for lunch. That day, the truck was parked at 38th and 5th, and I happened to have time for a real lunch break so I offered to share in some small sampling.<br />
<br />
And there I was, on a chilly January afternoon, getting fresh air and a full tummy and being a part of something I honestly think could only happen in NYC.<br />
<br />
<a href="http://www.treatstruck.com/"><b>The Treats Truck</b></a><br />
<span style="font-size: x-small;"><i>all photographs provided by <a href="http://www.flickr.com/photos/thedtrain/sets/72157622770364074/">Hagan Blount</a></i></span><br />
<br />
I've been to the truck a few times when I was working at 34th st and 5th ave. I've met Kim Ima, the owner, then and also while volunteering at <a href="http://streetvendor.org/vendys/">The Vendys</a> back in August (fun times). She's a sweet lady, an easy business to support. She has a truly cute, vintage looking silver truck that is easy to spot amidst the crazy streets of Manhattan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4036/4312523452_b49cec119c.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm5.static.flickr.com/4036/4312523452_b49cec119c.jpg" width="320" /></a></div><br />
From the first bite, I truly believe her slogan is an extremely fair representation of her product. Simple, classic, American desserts. Often a bit rich and sweet, but there are some true stars in the bunch.<br />
<br />
<b>Sugar Dots</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4036/4311790149_51443dfa72.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm5.static.flickr.com/4036/4311790149_51443dfa72.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: left;">Incredibly classic, straightforward sugar cookies topped with a simple icing and sprinkles, these cookies acted practically as a palate cleanser between richer samples. I am a fan of the two sizes - the smaller "Dot" is a great little $0.50 snack. I can't complain nor rave about these - what you see is what you get. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Cran Almond Crispy </b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://farm3.static.flickr.com/2770/4312527830_8a4ae0d332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm3.static.flickr.com/2770/4312527830_8a4ae0d332.jpg" width="320" /></a> </div><div class="separator" style="clear: both; text-align: left;">This was one of two items who I personally think don't fare well in the winter. The cold air doesn't do the best for Rice Krispy treats. And this was a marshmallow square amped up - with dried cranberries and almonds. More marshmallow would have been nice, and maybe in the summertime? But mainly it's a pass for me.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Chocolate Chip Cookie </b></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://farm3.static.flickr.com/2745/4311791411_e52140a300.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm3.static.flickr.com/2745/4311791411_e52140a300.jpg" width="320" /></a></div>Yet another classic American cookie, this is a solid but not spectacular cookie. It is also offered with pecans, which I might be willing to try. The cookie was dense, but without the nice combination of chewy toffee edges and moist center. <br />
<br />
<b>Raspberry Brownie </b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4027/4312285813_169311b9ba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm5.static.flickr.com/4027/4312285813_169311b9ba.jpg" width="320" /></a></div>The brownies from the Treats Truck are rich, sweet, chocolatey bombs. Kim offers many different varieties, with caramel, raspberry, pecan, plain, spicy Mexican cocoa, and others (espresso, etc) available. With all her bars, she will ask if you prefer a corner, edge or center, which is a great little detail. The raspberry brownie was the second dessert damaged by the cold - the fruit swirl on the top had solidified in the cold. Not very easy to bite into or chew up, the winter is not the best time for the raspberry brownie. [As a side note, I've tried a bit of one of these brownies in the summer and the texture and consistency of the fruit is far better and makes for a more complete flavor.]<br />
<br />
<b> Peanut Butter Sandwich</b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4055/4312524058_a0cbeeac20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm5.static.flickr.com/4055/4312524058_a0cbeeac20.jpg" width="320" /></a></div>Boy, if you like peanut butter, these are SO the cookies for you! It's the classic peanut butter cookie with a rich peanut butter filling. The small cookie is a bit decieving - there is a ton of peanutty flavor in a small package. She also offers the sandwich cookie with a jelly filling for some true nostalgia. And one other side note - as with most classic peanut butter cookie recipes, these are <b>GLUTEN FREE</b>. <br />
<br />
<b>The Truckers - Caramel Creme and Chocolate </b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2696/4312525502_7d99a7f7a9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm3.static.flickr.com/2696/4312525502_7d99a7f7a9.jpg" width="320" /></a></div>Truckers, oh truckers, you both swooned me and turned me off in the same category. Yet another very rich option from The Treats Truck is the Caramel Creme Trucker. The cookie is buttery, a bit like a shortbread cookie, delicious with caramel flavor. The cream in the center is what I would classify as a standard cookie filling. The Caramel Creme Trucker falls into my top favorites from the Truck.<br />
<br />
Unfortunately, the Chocolate Creme Trucker did not match up. Somehow, the chocolate cookie tasted chalkier, less chocolate-intense and just not quite on the money. If you're craving chocolate, go for a brownie.<br />
<br />
<b>Pumpkin Cake </b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4072/4312524738_04ab54f5c1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm5.static.flickr.com/4072/4312524738_04ab54f5c1.jpg" width="320" /></a></div>Kim offers pumpkin and carrot cake, and Hagan told me that both received a strong endorsement from the ladies at <a href="http://blondieandbrownie.blogspot.com/">Blondie & Brownie</a>. After trying the pumpkin cake, I must agree. The cake had a nice balance of sweet, pumpkin and spice. Topped with a cream cheese frosting, I consider this one of the tastiest and best monetary values from The Treats Truck. Straightforward is the name of the game, and if you like pumpkin cake, I recommend this one.<br />
<br />
<b> Pecan Butterscotch Bar</b><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm5.static.flickr.com/4035/4312526256_9a96d96331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm5.static.flickr.com/4035/4312526256_9a96d96331.jpg" width="320" /></a></div>Winner, winner, chicken dinner! The pecan butterscotch bar is truly my favorite from the Treats Truck. Yes, it's sweet and rich, dense indeed, but the butterscotch flavor and spread of pecans? Truly delicious. I must must encourage you to get an edge or corner bar - the delicious toffee flavor gets more intense at the edges, as the texture gets firmer. For less than $3, I definitely say this bar is worth swinging by The Treats Truck when in the neighborhood.<br />
<br />
<b>The Verdict</b><br />
<br />
So the verdict on my experiences? Well, when it comes to The Treats Truck, <i>"Not too fancy, always delicious!"</i> still sums up the baked goods pretty darn well. My experience eating at the truck with 93 Plates did not change my opinion on the truck - it's worth checking out for certain items, certain cravings, and most definitely worth visiting to meet and chat up the very sweet owner, Kim. I want to thank her (and obviously give full disclosure) for the food, and thank Hagan for the experience. <br />
<br />
<br />
<span style="font-size: x-small;">There has been various musings around the web about the purpose and drive behind 93 Plates. I just want to say I understand all opinions on the matter, and I'm not going to say anything more brash about it. I haven't had the time nor desire to "seriously analyze" it all. But I did comment on friend Amy's <a href="http://amyblogschow.com/?p=3780">blog</a> before finally getting to this write-up.)</span>emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com1tag:blogger.com,1999:blog-2776130049799936755.post-68176454592765952342010-02-07T00:09:00.002-05:002010-02-14T14:55:38.477-05:00Insane. Amazing. Juggle! <script type="text/javascript">
var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www.");
document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E"));
</script><br />
<script type="text/javascript">
try {
var pageTracker = _gat._getTracker("UA-13015315-1");
pageTracker._trackPageview();
} catch(err) {}
</script><br />
My life currently summed up in three words. (That last one is more like "Juggle, bitch, juggle!") But if you want a little bit more...<br />
<ul><li>Three weeks into work and really is a juggle. I feel a bit in over my head (in terms of skills) but I'm trying to prove myself and make myself indispensable right now. Last week was especially insane and the company is trying to find the right balance with me as well.</li>
<li>Last week was "Social Media Week" in NYC. What does that mean, you ask? Lots of open bars, interesting panels and good friends. Tried to balance attending the important to me stuff - a fashion panel or two - with the just-can't-miss fun stuff. Last night's closing party / <a href="http://www.hellandheartaches.com/">Patrice</a>'s birthday party was pretty much perfection. An insane amount of dancing and free liquor made for a perfect end to my week.</li>
<li>Oh, and last night was also my <b><i>one year anniversary</i></b> in New York City. </li>
<li>Speaking of indispensable, I'm reading <a href="http://www.amazon.com/Linchpin-Are-Indispensable-Seth-Godin/dp/1591843162/permissionmarket">Linchpin </a>by <a href="http://www.sethgodin.com/sg/">Seth Godin</a> right now. Game changer. For real. Once I read <a href="http://emilycavalier.com/2010/01/19/giving-myself-a-d-seth-godins-linchpin-book-launch/">Emily's review</a>, I had to have it. If you're doing anything creative at all in your life, put it at the top of your reading list. Oh, and give yourself a D.</li>
<li>And, still rolling along with <a href="http://babeswhobrunch.blogspot.com/">Babes Who Brunch</a>. Lots of great meals, and truly happy to have met and continue to get closer to <a href="http://thespatulaqueen.blogspot.com/">Melissa</a>. Even when life feels like it's in the john, she has a great, great spirit to her. And knows and appreciates goooood food.</li>
<li>Oh, one more memorable note to my life. My friends. Seriously, I cannot even begin to express the awesomeness that surrounds my life right now. There was so much congratulatory joy from you all when I got this job, I was truly overwhelmed. <span style="font-size: x-large;"><i><b>Thank you. </b></i></span>No really, you make my life so worth it on a daily basis.</li>
</ul>emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com1tag:blogger.com,1999:blog-2776130049799936755.post-1409788632920188342010-01-18T21:57:00.001-05:002010-01-18T22:05:35.958-05:00How bizarre...Yes, yes, first day at the new job for me. It generally felt good, lots of friendly people, but don't want to say too much. Just wanted to write about one moment that just caught me completely off-guard.<br />
<br />
It was about two o'clock, I finally went to warm up my lunch. As I was plating it up to a paper plate, a man came into the kitchen. He was wearing jeans, a cotton button-down and sneakers. As he went to wash his hands, I oddly made the first move to say hello and introduce myself. "Hi, I'm Emily. It's my first day here." We shook hands and his response? "Hi, I'm **** and I own the company."<br />
<br />
I know that whole don't judge a book by its cover, but really? I was so taken aback, not only was he dressed incredibly casually, but he was extremely friendly and warm. For a larger company, I never expected that. He knew there was someone new coming into the office and we had a great abbreviated conversation. Who knows what the future holds, but that moment today felt pretty darn good.emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com1tag:blogger.com,1999:blog-2776130049799936755.post-65126432998311229882010-01-12T03:52:00.000-05:002010-01-12T03:52:24.246-05:00Pop the Cork!Oh wait, I already did...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hRWp_lurZ44/S0w2-qcuMkI/AAAAAAAAClA/f21jvb4Q01M/s1600-h/IMAGE_069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_hRWp_lurZ44/S0w2-qcuMkI/AAAAAAAAClA/f21jvb4Q01M/s400/IMAGE_069.jpg" /></a><br />
</div><br />
<div style="text-align: center;"><span style="font-size: x-large;"><i><b>I GOT A JOB!!!</b></i> </span><br />
</div><br />
Not just any job, a full-time, bill-paying job. Excitement is a complete understatement. Can't spill too many details over teh interwebs, but let's just say it's in my "industry" (and that would be pattern and print design), it's full time and it feels like a good company to be at. I have until Monday to relax, bask in the employment glow and get myself together. (Cook, clean, prep some clothes, etc.)<br />
<br />
But you know what is first? A day at MOMA. I haven't been since the summer of 2008, so I think today is a MOMA day. If you're around the city and have some free time, give me a ring and stop by and peruse with me.<br />
<br />
And I have to say, the timing is sort of perfect... There is a College of Textiles alumni dinner at Brother Jimmy's tonight, as Kent is in town for about 72 hours. It feels so damn good to know I have a job when friends and others ask what I'm doing.emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-89221622137045149052010-01-08T01:10:00.000-05:002010-01-08T01:10:03.324-05:00I am a ball of nervesI had a job interview on Tuesday. And a follow-up skills test project thing on Wednesday. For my abilities and stuff, they both went pretty well. There was chemistry, and interest in my portfolio, all that. It's such a new feeling!<br />
<br />
But now, I'm waiting. And growing more and more attached to the idea of this job. I do not know when I'll hear back... I know getting attached is bad, bad, bad, because they have other applicants and not everything about me is perfect for their needs. But it's just such a new, delightful feeling to being even close to employment.<br />
<br />
Whatever you do to help the stars align (pray, cross fingers, meditate, eat cupcakes, whatever odd tick you revert to), will you do that for me? I'm having trouble sleeping tonight and going to try to calm myself and think positive.emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-80083673698911894422010-01-02T09:45:00.000-05:002010-01-02T09:45:43.761-05:00Drum Roll Pleeeease!A new project for 2010 has begun, and I couldn't be more excited!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_hRWp_lurZ44/Sz0EXZwa63I/AAAAAAAACkE/4X5B5EyfeBI/S1600-R/header.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="http://3.bp.blogspot.com/_hRWp_lurZ44/Sz0EXZwa63I/AAAAAAAACkE/4X5B5EyfeBI/S1600-R/header.png" width="400" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://thespatulaqueen.blogspot.com/">Melissa</a>, a sweetheart and new friend, have begun a new blog together, <a href="http://babeswhobrunch.blogspot.com/">Babes Who Brunch</a>. I hope my dear readers will follow the link and check out our site, ideas, etc. If you're in the NYC area, are a babe and want to brunch with us, please please please let us know! I don't know what this will turn into, but it's an exciting little side project for the new year. (And yes, I am trying to keep with the Ten in 10 goals while brunching.)<br />
</div>emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-46612206658088280622010-01-01T19:22:00.000-05:002010-01-01T19:22:47.469-05:00Ten in 10: Ten Weeks to Healthy in 2010!<div class="separator" style="clear: both; text-align: center;"><a href="http://www.recipegirl.com/wp-content/uploads/2009/12/Ten-in-Ten470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="http://www.recipegirl.com/wp-content/uploads/2009/12/Ten-in-Ten470.jpg" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">It's a new year and while I'm not trying to make any definite resolutions, I'm trying to get myself and my life in order. Part of that is my eating habits. They've fallen off, hard, and it's got to change. That was already set in my head, and then I saw my friend <a href="http://www.citygrits.net/">Lara</a> <a href="http://citygrits.wordpress.com/2010/01/01/ten-in-10/">post about</a> <a href="http://www.recipegirl.com/2009/12/12/ten-in-10-ten-weeks-to-healthy-in-2010-here-are-the-details/">Ten in 10</a> earlier today. In these horrid winter months of January, February and March, a jumpstart like this seems like a great idea. It's also a great way to garner support, since there's a whole group of people doing this.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My official "goals" for Ten in 10 are very much about getting back to basics. Limit processed carbs, get back to healthy proteins, vegetables and whole grains, and try to do "some sort of" exercise daily. <a href="http://www.recipegirl.com/">Recipe Girl</a>, the creator of Ten in 10, is posting about it every Saturday, and I hope to do the same. Anyone else that wants to join (you can do so if you're on Twitter or you blog) still has time to enter - tomorrow is the deadline. Whether or not you participate in this event, I wish for all of you dear readers to have a healthy new year!<br />
</div>emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-54403816119291008422010-01-01T17:44:00.000-05:002010-01-01T17:44:18.939-05:00Woah... It's 2010!To my readers, I wish you a Happy New Year!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.nickmcglynn.com/randomnightout/photos/albums/mynyepartyintimesquare2010/images/DSC_0172.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://www.nickmcglynn.com/randomnightout/photos/albums/mynyepartyintimesquare2010/images/DSC_0172.jpg" width="320" /></a><br />
</div><div style="text-align: center;"><span style="font-size: x-small;"><a href="http://www.nickmcglynn.com/randomnightout/photos/albums/mynyepartyintimesquare2010/pages/DSC_0172.htm">Nick McGlynn's kickass New Years party right over Times Square.</a></span><br />
</div><br />
While I look like a hot mess in this picture, I'm happy as a clam. This was my evening last night, with so, so, SO many of my new friends. 2009 rightly sucked for many reasons, but when it comes to the connections I've made in my life, well damn, this is one lucky lady right here. So thank you, to all of you. You know who you are, you know you're greatly loved and you know that you've made my year about as great as it could be.emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-2309765514856316192009-12-28T20:33:00.002-05:002009-12-28T20:34:47.381-05:00Happy Merry and all that jazz...<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2118/2123840767_9a1dd0a1be.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://farm3.static.flickr.com/2118/2123840767_9a1dd0a1be.jpg" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="justify" class="separator" style="clear: both; text-align: left;">A belated Merry Christmas/Happy Holidays to everyone! Oh the time to be at home with the family. Joyous, right?<br />
</div><br />
Hah, yeah, if that's the kind of masochism you're into.<br />
<br />
I have approximately 10 more hours here in North Carolina (not that I'm counting or anything), with an insane 5:45 am flight out of Raleigh. And I'm dealing with a horrible head cold, the only benefit of this being that, with a quiet Monday around here, being sick reduces the motherly criticism to a dull roar. Oh yes, this time home has been a great joy. Mothers obviously have basic training learning how to ruin an otherwise perfect day by a few comments at the end of the night. (Or, that's just my mom's style...)<br />
<br />
So, while Christmas was enjoyable, I'm ready to be back in NYC. And, you know, preferably gainfully employed. (My unofficial-official deadline is the end of March, when our current lease ends.) I hope your holidays were just as passive-aggressive and lovely as mine.emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-72676658976693377832009-12-21T00:41:00.003-05:002009-12-21T08:53:38.686-05:00Cookie Takedown 2009 Verdict: Madness!Pure and simply, that is what last night was… Or, more appropriately, that is what this weekend was. 1 small Brooklyn kitchen, 1 woman, 300 cookies.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://chili-takedown.com/images/cookie-web-version.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://chili-takedown.com/images/cookie-web-version.jpg" width="265" /></a><br />
</div><br />
And the verdict? Well, guess who FINALLY won! I tied for FIRST PLACE for the People’s Choice! Dude… excitement is totally an understatement. I’ll be honest, these food competitions are straight up fun for me. Stressful as all hell at times, but thoroughly enjoyable. <a href="http://www.matttimms.com/">Matt Timms</a>’ <a href="http://chili-takedown.com/">Takedowns</a> are practically comical because the dude is just that. He’s goofy, funny and he likes having a good time, eating damn good food and embracing the amateurs. (Same for <a href="http://www.noteatingoutinny.com/">Cathy Erway</a> and the Food Obstructions!)<br />
<br />
But, now that I’ve won, well, hah, I get why it’s important and so damn fun to win. I still would have loved to win straight up, no splitting of the money, but, alas, the cookie gods did not allow for such to happen. Still, no shame in $50 and a fancy bottle of rum. (Yay!)<br />
<br />
Funniest part about it was that the other winners not only had similar named cookies as mine but I knew one. <a href="http://nachosny.com/">Lee</a> and I volunteered together at <a href="http://newyork.twestival.com/">Twestival</a> and he and his buddy were standing in for the cookie maker, their friend and fellow nacho fan. So, he was representing Nacho Mama’s Cookies, cute little nacho-esque butter cookies with orange buttercream. To be honest, I thought they looked more like grilled cheese halves, but still, adorable. Totally melt in your mouth like meringue. A bit of an unexpected win, to me, but I think the room was full of fellow nacho lovers.<br />
<br />
And, guess what I just happened to name my cookies? Not Yo Mama’s Chocolate Chip Cookies. Yeah, how about that. And we were 3 spots away from each other. Our cookies were vastly different, which made life easier. My name came about out of the urge to name it something besides “Salted Brown Butter Pecan Butterscotch Chocolate Chip Cookies” Which is what they were. I stand by my name, because dammit, these are Not Yo Mama’s Chocolate Chip Cookies!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://newyork.metromix.com/content_image/full/1677183/560/370" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://newyork.metromix.com/content_image/full/1677183/560/370" width="320" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><i><span style="font-size: x-small;">I mean, look at that deliciousness. (Picture thanks to <a href="http://newyork.metromix.com/restaurants/essay_photo_gallery/cookie-takedown-the-bell/1677146/photo/all">Metromix New York</a>)</span></i><br />
</div><br />
I know the only reason you’re here is for the recipe, so here we go.<span style="font-size: large;"><b><br />
</b></span><br />
<a name='more'></a><span style="font-size: large;"><b>Not Yo Mama’s Chocolate Chip Cookies</b></span><br />
<br />
<i><span style="font-size: x-small;">Adapted from Alton Brown’s <a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html">The Chewy</a> recipe.</span></i><br />
<span style="font-size: small;"><span style="font-size: x-small;">Makes 5-6 dozen tbsp sized cookies or 3-4 dozen larger cookies</span> </span><br />
<br />
2 1/4 cups bread (yes, bread) flour<br />
1 tsp baking soda<br />
1 tsp kosher salt<br />
1 1/4 cups brown sugar<br />
1/4 cup sugar<br />
1/2 cup brown butter*<br />
1 egg<br />
1 egg yolk<br />
2 tbsp milk<br />
1 1/2 tsp vanilla extract<br />
2 cups semisweet chocolate chips<br />
1 cup chopped, roasted pecans<br />
“Sel de mer gros”** AND kosher salt<br />
1 batch of <a href="http://smittenkitchen.com/2009/12/ridiculously-easy-butterscotch-sauce/">butterscotch sauce</a>***<br />
<br />
Small chop the pecans and roast in an oven at around 375 degrees for 5-10 minutes, stirring every 3 minutes. You want them toasty, crunchy, but obviously not burnt. FYI they chop easier raw, so I recommend chopping before roasting.<br />
<br />
Brown the butter thoroughly. Basically, put butter in a light colored pot or sauté pan and let cook on medium heat. Do not be afraid of browned bits – I feel like deep coloration of the butter makes for a nuttier, tastier cookie. [Elise at <a href="http://simplyrecipes.com/">Simply Recipes</a> has a great <a href="http://simplyrecipes.com/recipes/how_to_brown_butter/">photo tutorial</a> on browning butter; it's not as scary or complicated as it may sound.]<br />
<br />
*Also, because you are cooking the butter, and losing some of the water, you need to start with more butter than the recipe calls for. I recommend starting at about 2.5 sticks butter. Once browned, measure in a liquid measuring cup, and any extra, well, slather it on some pasta or something. It’s not hard to use up. <br />
<br />
Turn your oven to 350 degrees. Sift the flour, baking soda and salt together in one bowl. Add the butter into a separate, larger bowl. Using an electric mixer on medium-low, add the sugars to the butter and “cream” until thoroughly combined. (Your typical idea of creaming won’t happen with melted butter. Just beat together really well.) Add the egg, yolk, milk and vanilla and again, let thoroughly beat together. Slowly add the flour mixture with the mixer on low, until just combined. Fold in the chips and pecans with a spatula.<br />
<br />
Scoop the cookie dough in anywhere from tablespoon sized cookies to the size 20 disher AB recommends. I highly discourage making larger cookies than that - the recipe just doesn’t translate well to a large cookie. (At least for me.) Roll into balls, and place on parchment lined baking sheets. (Yes, for non-bakers, parchment or silpat is totally worth it.) Gingerly place a pinch of the sel de mer onto each ball of cookie dough. Finish by dusting the pan with one giant pinch of kosher salt for an all-over salt that’s far finer.<br />
<br />
**I used <a href="http://www.saltworks.us/shop/product.asp?idProduct=65">Baleine’s Sel de mer gros</a> because, well, it’s all I could find at <a href="http://www.sahadis.com/">Sahadi’s.</a> I think flakier, less chunky salt (fleur de sel proper) would be great.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.saltworks.us/images/products/large/LaBaleine_coarse_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.saltworks.us/images/products/large/LaBaleine_coarse_lg.jpg" /></a><br />
</div>Bake for 10-15 minutes, depending on the size of the cookie. Don’t fear under baking, either. Err on the side of fewer minutes, particularly for the small cookies. Place on a cooling rack.<br />
<br />
*** The butterscotch sauce can easily be made in advance. Just follow <a href="http://smittenkitchen.com/2009/12/ridiculously-easy-butterscotch-sauce/">Smitten’s directions</a>, it makes a really damn fine sauce and I can’t claim the recipe to be my own. (Yeah, I know I make <a href="http://smittenkitchen.com/">SK</a> recipes often. Get over it.) It totally cured my fear of cooking (and burning) sugar. 1 batch will make more than enough for the cookies. Warm the sauce gently before attempting to apply to cookies, as it thickens greatly cooled. If applying sauce while cookies are on cooling rack, obviously protect table/counter with a sheet pan or paper towels. I put the butterscotch sauce into a ketchup bottle thing and simply drizzled on, crisscrossing the cookies fairly liberally. I gave the cookies one last sprinkle of sel de mer, loosely across the tray. <br />
<br />
Because I transported the cookies, I know I lost some of the salt in the process, so adding this final touch at location made sense. Feel free to salt at the end as desired but don’t be afraid of the salt! They are buttery, chocolately, butterscotchy cookies and the salt is a great counterbalance, especially a more delicate sea salt.<br />
<br />
Serve these cookies ooey gooey warm. I have a feeling it’s what won me the competition. (I used sterno to keep small batches of cookies toasty and melty warm!)<br />
<br />
<span style="font-size: x-small;">And I promise to add photos as they start showing up on the Internet. I simply stink at photography whilst cooking and taking down!</span>emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com1tag:blogger.com,1999:blog-2776130049799936755.post-4823536639926031952009-12-13T18:39:00.001-05:002009-12-13T18:41:13.868-05:00Seriously Good QuicheQuiche, really? The doubtful audience could easily question how ho-hum quiche sounds. And hell, I'm right there with you. I grew up with my mom's quiche lorraine. As classic a recipe as a Southern girl could make it, it was fine, but simply the same recipe. Over and over and over again.<br />
<br />
But, when brunch plans started falling into place for this afternoon, at another awesome <a href="http://emilycavalier.com/">Emily</a>'s home just a few blocks away, quiche just sort of happened. Ok, well, what really happened were <a href="http://smittenkitchen.com/2009/01/car-bomb-cupcakes/">seriously good boozy cupcakes</a>. (Honestly, make these now. They work for all occasions, from brunch to birthday to the holidays. Who doesn't need liquor during the holidays?) I made it in cake form for <a href="http://candidkatie.com/">Katie</a>'s birthday back in early October and the recipe has been on the brain since. I offered to make them again, and voila brunch plans with the three of us, plus a few more.<br />
<br />
So, you know, we needed some real food before the cupcakery. And, with a random Pillsbury pie dough sitting in the freezer from Thanksgiving, along with the general affordability of eggs, quiche it was. On a <a href="http://www,smittenkitchen.com/">Smitten Kitchen</a> kick (seriously, I love this lady), I perused her site and discovered <a href="http://smittenkitchen.com/recipes/#TartsQuiche">a few quiches</a>. The richness of <a href="http://smittenkitchen.com/2009/10/quiche-lorraine/">the one I picked</a>, though, just seemed to be a winner.<br />
<br />
This quiche sort of knocked my socks off... It was incredibly custardy, rich and delicious. I loved the flavor tweaks I made (acorn squash and bacon, yum!) and it was quite easily my favorite quiche ever. I have a feeling the richness and slight looseness of the quiche was from the squash puree. Also, I did not par bake my crust, but I recommend doing so unless you're going to make the homemade crust from the <a href="http://smittenkitchen.com/2009/10/quiche-lorraine/">original recipe</a>.<br />
<br />
Seriously Good Quiche<br />
adapted from Smitten Kitchen<br />
<br />
2 cups diced leeks, white and light green only (from about 3 large leeks)<br />
1/2 cup diced onion<br />
3 slices meaty bacon<br />
1 tbsp rendered bacon fat (or olive oil)<br />
3 eggs<br />
1/2 cup squash puree - any sort of winter squash. <br />
1/2 cup plus 1 tablespoon heavy cream<br />
1 cup plus 2 tablespoons sour cream<br />
Pinch nutmeg<br />
Pinch pepper<br />
1-2 stems fresh thyme<br />
3/4 cup grated Gruyere cheese<br />
<br />
Dice the bacon into, um, pinky wide pieces? (Just make em squares somehow, it's fine!) and render in a large sauté pan (non-nonstick prefered) on low heat. Cook until a bit crisp but not well done, medium in color. Drain the pieces on a paper towel lined plate, reserving a tablespoon of fat, enough to coat the pan. In same pan, on low heat, sauté the leeks and onions in the olive oil 30 to 40 minutes until caramelized, occasionally stirring. Remove from heat and cool.<br />
<br />
While that mixture is cooking, roll your prepared pie dough out into a greased and floured pie pan. I let it chill 30 minutes in the fridge. But, if I make this quiche again with crust that's not the recipe Smitten gave, I would parbake as directed in <a href="http://smittenkitchen.com/2007/01/quiche-me-deadly/">another SK quiche recipe</a>.<br />
<br />
For the filling, I roasted a small acorn squash in the oven, and then pureed it with a small amount of milk. I pushed the puree through a sieve to catch anything my blender couldn't handle. Then, add the puree back to your still dirty blender, add the sour cream, heavy cream, eggs, salt, pepper, nutmeg and thyme. Blend until incorporated.<br />
<br />
Preheat the oven to 350 degrees. Spread the leek and onion mixture evenly over the base, add the bacon and then the cheese. Pour in the batter and place the quiche in the oven. The original recipe said it would take 25-30 minutes, but I probably ended up baking it for an hour - I originally underbaked it last night - the center was still soft. When I arrived to Emily's place, I put it in the oven for another 15 minutes at 350, 15 at 375. My crust never got too golden, thus why I think parbaking is necessary unless you're making the <a href="http://smittenkitchen.com/2009/10/quiche-lorraine/">original recipe</a>'s homemade crust.<br />
<br />
Notes: I can easily see this working with low fat greek yogurt instead of sour cream (sour cream that's been sitting in my fridge for a bit too long to admit) and also crustless if desired. I'd definitely consider it more of a "savory custard" if crustless. Also, this could be made incredibly easy by using the canned butternut squash or pumpkin puree, if desired!emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-53200790168882184542009-12-11T09:45:00.000-05:002009-12-11T09:25:50.347-05:00Part II: The creation - How it all falls into placeSo, technically, part ii should be recipe testing. That's probably where I would have realized how to degrease the potstickers OR where i would have realized how quickly the things cool down. But, you know, this is an amateur speaking. For someone that's not working, I surprisingly don't have time to test. Or maybe I'm lazy and just refuse to spend the money to do so, haha. I mean, who needs to test a recipe, anyway? I've made potstickers before, I've roasted veggies before, I've pureed stuff before.<br />
<br />
So in order to stretch a buck, include a Brooklyn product and make a very tasty filling, I created the merguez mix. I was inspired mostly by a random charcuterie blog I found upon Googling, which was quite helpful. So, inspired by <a href="http://charcuterista.wordpress.com/2008/02/24/merguez-sausage/">Charcuterista </a>and my general knowledge of Moroccan flavors, here's my homemade merguez mix.<br />
<br />
Homemade Merguez<br />
1/2 lb merguez sausage - 2 links of tasty stuff<br />
1 lb 'meatball mix' - 1/3 beef, 1/3 pork, 1/3 veal<br />
1 tablespoon salt<br />
1/2 teaspoon sugar<br />
1/2-1 teaspoon red pepper flakes<br />
2 tablespoons garlic, minced <br />
1-2 teaspoon harissa (or to taste)<br />
1/2 teaspoon fresh ground black pepper<br />
1/2-1 tablespoon spanish paprika<br />
1 teaspoon ras el hanout (or to taste)<br />
1 teaspoon tomato paste<br />
1/2 teaspoon fresh oregano, minced<br />
2-4 turkish dried apricots, fine diced<br />
2 medjool dates, fine diced<br />
1/8 cup dry red wine, chilled<br />
<br />
Remove the merguez meat from the sausage casing, and mix with the other meats. Add everything except for the wine and work together thoroughly. You want the fruits, garlic, spices and meats to combine together as best as possible. Add the wine and finish combining. Let the mix marinate together for 12 hours minimal.<br />
If you worry about erring on the side of too spicy, you can go light on the ras el hanout and harissa. Once the meat has marinated, I recommend taking a bite of the raw meat and cook it. At that point, you can up the spices and heat. I didn't take it light when originally seasoning, because I feel like more flavor is better. I ended up adding more harissa and the tomato paste, so tweak as need be. Don't be afraid!<br />
This merguez is really damn tasty and can be used any way you could imagine!<br />
<br />
Warning: this sauce is highly addictive. I recommend making it today, as it could really be used on, well, anything. really freakin tasty. This recipe is giant scale - feel free to scale down to use only like half of a squash.<br />
<br />
Butternut Squash Saffron Sauce<br />
1 giant butternut squash and 1/2 of a small squash, peeled and cubed<br />
2 onions, chunked up<br />
a handful of carrots (as much or as little as you want, really) (small cut)<br />
olive oil, salt, pepper, stems of rosemary, thyme<br />
1 cup + 2 tbsp heavy cream<br />
pinch of saffron threads<br />
<br />
Preheat oven to, um, 400?<br />
<br />
Spread the vegetables on one or two cookie sheets and toss with the olive oil salt and pepper. Add the stems of herb and stick in oven. stir every 10-15, cook until fork tender.<br />
<br />
Put your tiniest pot on the stovetop on as low as possible. Add 2 tbsp of heavy cream (basically just enough to cover the bottom of the pot). You don't really want to boil/cook the cream, that's not tasty, you just want it to warm up. once warm, take it off the eye and throw the saffron threads in. What I did was let it infuse for 15 minutes or so at room temp in a ramekin and then put it in the fridge.<br />
<br />
Once the veggies are done, get out an immersion blender/food processor/blender. Depending on the size and power of your machine, put a little bit of liquid in (additional cream or high quality broth or water) and blend until as smooth as possible.<br />
<br />
Push the blended veggies through a fine mesh strainer/sieve. This helps catch the herb stems, any onion skins and any chunks that didn't get pureed. (For me, the carrots weren't as tender as the squash so they had more trouble pureeing in my baby magic bullet.)<br />
<br />
Depending on how much liquid you put in the puree, I highly recommend throwing it back into a low temperature pot on the stove and cooking it lightly for five minutes.<br />
<br />
Ok, so here's the thing - I whipped the saffron infused cream with the rest of the heavy cream until soft peaks, just to barely get it whipped up. but, once i added it to the hot squash, it collapsed. but i then used the hand mixer to whip the entire sauce lightly. A cup of cream with the puree makes it quite a loose yet thick sauce. So, really, whipping the cream may not be necessary, but I did it. It took just a minute. Whatever.<br />
<br />
The saffron paired with the sweet yet savory butternut squash is so tasty. Seriously. it's tasty on a soft boiled egg. it's tasty as a cream replacement in mashed sweet potatoes. I bet it's tasty with the homemade butternut squash gnocchi sitting in my freezer.<br />
<br />
Mo-Rockin Merguez Dumplings<br />
<br />
Take 1/2 tsp merguez filling and place it in one wonton wrapper. wet the edges of the wonton with water and fold over to make a triangle. Keep both the wonton wrappers and the made dumplings covered with a damp cloth.<br />
<br />
To cook: Heat a pan to medium, and I highly recommend using spray oil OR a pastry brush with veg oil. You do not want a lot of oil! Spray/brush bottom of pan, add a comfortable amount of dumplings to your pan (if it's a large pan, you can probably fit 6-8 easily). Cook for 1-2 minutes without touching, until brown. Turn down to low, add 1/3 cup water or broth and cover with a lid and let steam for 1-2 minutes.<br />
<br />
To compose as an appetizer: place dumpling on a tray, squirt a dollop of butternut squash sauce on top of the dumpling, and top with a pinch of grated kohlrabi and apple, and a few toasted pinenuts.emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-15941802823405604582009-12-11T08:45:00.000-05:002009-12-11T09:26:32.783-05:00Part I: Ideation - Where the heck does it all come from?When time comes to serve the food to the crowd of hungry people, it always seems my food is far more complex than I ever expected. As you can see from the name, I had lots of flavors and stuff happening. With it being cold out, my brain gets stuck on roasted vegetables. root vegetables, winter squash, high heat, caramelization and deliciousness. Between last Food Obstructions and this one, I tried that amazing simple recipe that is butternut squash soup. I would have just as happily made butternut squash soup for FOII, but, uh, one of the winners last time had a thai butternut squash soup. So, yeah, I dunno, I knew if I was going to come in with soup, it had to be different...<br />
<br />
Ok, so no thai curry, not really feeling indian curry, what's another tasty spicy region of the world? Well, of course there is the Middle East. and then, voila, merguez! Delicious Moroccan lamb sausage! So, yeah, at first, I was thinking of rendering merguez down in small bits to create sort of bacon bit style merguez bits, and adding a fresh little raw topping too, to add to the crunch and help with the richness of the soup. But, my brain can't keep simple enough alone. Soup and a little topping seemed ho-hum still. Brain started tinkering with a crouton, crostini, cigar, something... Something to expand upon the merguez part. Except, well, one of the obstructions this round is no butter. My brain kept focusing on phyllo, but without butter, phyllo is useless. Tinker, tinker, tinker, ooh, what about pie dough? But, that requires lard and rolling and, ugh, No. Oooh, the glory of dumpling wrappers. Maybe butternut squash soup with a merguez dumpling?<br />
<br />
Once I finally started playing with the squash, and seeing how rich a simple squash puree is, I thought that if I do a flat, triangular merguez potsticker, it would be a great serving plate for the puree and, again, a fresh topping.<br />
<br />
The same time I'm trying to come up with an idea, the obstructions keep my brain bouncing around. the obstructions were:<br />
1.Must contain an ingredient beginning with the letter “K”<br />
2. Must not contain butter<br />
3. Must contain an ingredient grown or produced in Brooklyn<br />
4. Must contain rosemary<br />
5. Must contain an ingredient with seeds<br />
<br />
The "K" ingredient was going to be kohlrabi - because I had it from my CSA sitting in my fridge. An ingredient I've never eaten before but knew it could be roasted and thrown in the soup or eaten fresh. Obviously, the butter played a big part in the carbohydrate choice. The Brooklyn produced food was a bit more difficult for my wallet, but that's the merguez - made at <a href="http://brooklynfare.com/">Brooklyn Fare</a>. Delicioso! The rosemary was just a flavor I wasn't going to play up madly, but would include. And the seeds, well duh, squash. That's one thing I enjoy about Food Obstructions - the guidelines are little walls for the atoms of my brain to bounce around in!emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-79050448522931588602009-12-11T06:37:00.001-05:002009-12-11T09:24:26.638-05:00Diary of a Food CompetitionAs not to overwhelm with one gigantic post (where's the fun of that?), I am splitting up the process of ideation and creation for my most recent competition, <a href="http://noteatingoutinny.com/2009/11/10/the-food-obstructions-ii-is-december-6/">Food Obstructions II</a>, which was last Sunday. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm3.static.flickr.com/2601/4093417169_77fbf7820f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm3.static.flickr.com/2601/4093417169_77fbf7820f.jpg" width="320" /></a><br />
</div><br />
My final product, which was no winner but it's damn solid eatin', was the "Mo-Rockin Merguez Dumpling", with butternut squash saffron sauce and kohlrabi and apple slaw. what i realized is my technique wasn't strong - the dumplings, which were really pot stickers, got far too greasy while cooking and got far too cold too quickly. Simply not transportable food, ya know?emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-32663820148427586472009-12-05T18:10:00.000-05:002009-12-05T18:10:29.870-05:00My weekWell, to put it lightly, this week has had its share of interesting, writable moments. And yet, nothing has come from it yet. Hopefully soon, my sparse audience, we shall see. There are tidbits to share, I am just deciding what to share and when this writing will happen.<br />
<br />
I hope yours has been just as interesting, hopefully far less scary than mine. Dinner party later tonight, lots of good food and booze, I'm sure, and <a href="http://noteatingoutinny.com/2009/11/10/the-food-obstructions-ii-is-december-6">Food Obstructions II</a> happening tomorrow night. (Please come out if you live in the area!) Otherwise, I simply want to stay in my bed, as it's grossly cold and slushy here in New York.emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-74304820922710374122009-12-02T01:09:00.000-05:002009-12-02T01:09:17.853-05:00blogging on the go...if by "on the go" means laying in my bed, far too distracted by my new toy. (no, not THAT kind of toy... but that's a gift I would rarely turn down.)<br />
<br />
almost a week after taking the plunge and ordering it, new phone arrived. considering what it cost, i'm putting insurance on it and hoping and praying it will be a worthy long-term investment.<br />
<br />
(i was far too spoiled and used to having a smartphone... in new york, once you get adjusted to that, it's difficult to go back to a "regular" phone. at least that's what i've. convinced myself of!)<br />
<br />
so, for the readers that know me, please text/email me your number so i can attempt to rebuild my contacts. stupid old dead phone, you suck! everyone else, please do convince me i'm not batshit insane to spend so much (er, of not my own moola) on a piece of technology. plz?emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com0tag:blogger.com,1999:blog-2776130049799936755.post-52090630293359819142009-11-15T20:07:00.001-05:002009-11-18T20:00:03.043-05:00What's new?For any of you that are curious, here's what's floating around in my brain and my life.<br />
<ul><li>I had a halfway decent, halfway epically fail job interview last Monday. The last part of it was a computer exercise, and I sat down and my brain turned into a bowl of ice cream that's been sitting in the July sun</li>
<li>I thusly realized how much I miss and need a computer of my own so that I can practice and keep fresh on all this damn technology.</li>
<li>My birthday is coming up next week (wink wink) and I want to invite friends out to dinner, but I can't figure out where. Looking for a restaurant that's not too swanky but nice enough, group friendly, yummy, close to bars and such for post dinner birthday celebration continuum. Any ideas?</li>
<li>I'm planning on participating in the <a href="http://noteatingoutinny.com/2009/11/10/the-food-obstructions-ii-is-december-6/">Food Obstructions II</a> and super excited about the ideas I have for this time around. Moroccan spiced winter squash soup with baco-bits style merguez and something else to either dip or mix in. (Any suggestions?)</li>
<li>I've been on a cookbook kick. Not necessarily buying the all-time best books, but they're great sources of inspiration if nothing else.<a name='more'></a> </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/71XV717PXZL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA240_SH20_OU01_.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/71XV717PXZL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA240_SH20_OU01_.gif" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.amazon.com/Mollie-Katzens-Vegetable-Heaven-Side/dp/B0002NKDSO/ref=sr_1_1?ie=UTF8&s=books&qid=1258331795&sr=1-1">Vegetable Heaven</a> - Inspiration for my (now finished) CSA dishes<br />
</div><div class="separator" style="clear: both; text-align: center;"> <a href="http://ecx.images-amazon.com/images/I/51E50R6KE0L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA240_SH20_OU01_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/51E50R6KE0L._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA240_SH20_OU01_.jpg" /></a><br />
</div><div style="text-align: center;"><a href="http://www.amazon.com/Cooking-Light-Essential-Recipe-Collection/dp/0848730682/ref=sr_1_1?ie=UTF8&s=books&qid=1258331826&sr=1-1">Cooking Light Slow Cooker Essential Recipes</a> - Because my slow cooker doesn't get enough usage.<br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/51CK1Ki6OmL._SL500_AA240_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/51CK1Ki6OmL._SL500_AA240_.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.amazon.com/Momofuku-David-Chang/dp/030745195X/ref=sr_1_1?ie=UTF8&s=books&qid=1258331931&sr=1-1">Momofuku </a>- free in a giveaway from <a href="http://newyork.timeout.com/">Time Out New York</a>! Woot! David Chang might be an asshole, but he seems to know his shit.<br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/51xZeAD41iL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA240_SH20_OU01_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/51xZeAD41iL._BO2,204,203,200_PIsitb-sticker-arrow-click,TopRight,35,-76_AA240_SH20_OU01_.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.amazon.com/Casserole-Crazy-Stuff-Your-Oven/dp/1557885354/ref=sr_1_1?ie=UTF8&s=books&qid=1258332048&sr=1-1">Casserole Crazy</a> - from Casserole Party organizer and generally adorable person, <a href="http://www.eefers.com/">Emily Farris</a>. <br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/41AB7H1KHEL._SL500_AA240_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/41AB7H1KHEL._SL500_AA240_.jpg" /></a><br />
</div><div style="text-align: center;"><a href="http://www.amazon.com/Food-Wine-Annual-Cookbook-2005/dp/1932624015/ref=sr_1_1?ie=UTF8&s=books&qid=1258332171&sr=1-1">Food & Wine Annual Cookbook 2005</a> - Yes, it's older but it's every recipe from every 2005 F&W. Awesome variety.<br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://ecx.images-amazon.com/images/I/510EErWjP4L._SL500_AA240_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://ecx.images-amazon.com/images/I/510EErWjP4L._SL500_AA240_.jpg" /></a><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://www.amazon.com/Williams-Sonoma-New-Flavors-Soups-Redefined/dp/0848732715/ref=sr_1_4?ie=UTF8&s=books&qid=1258332376&sr=1-4">Williams Sonoma New Flavors for Soups</a> - Because, just as crockpots and casseroles seem seasonally appropriate, so do soups. (And while I can't afford their store, I can afford a WS cookbook!)<br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">What's better? The last three books were a total of $20 at the awesome Housing Works Bookstore Cookbook sale! Going on until Nov 22nd, 30% off already affordable prices. It's dangerous I tell you, dangerous.<br />
</div><div style="text-align: left;"><br />
</div>What's going on in everyone else's life?emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com1tag:blogger.com,1999:blog-2776130049799936755.post-53744977893722348622009-11-10T21:26:00.001-05:002009-11-18T20:00:32.815-05:00Another [picture-less] RecipeIs winter squash soup an original idea? Hell no. Is it delicious? Why yes, yes it is. And perfect for winter. What I made was butternut squash Thai red curry soup, which was so, so, so delicious. But the fantasmic thing about this recipe is that it's versatile beyond belief:<br />
<br />
It can be made from any winter squash (butternut, acorn, many other varietals, even pumpkin)<br />
It can be made with any type of curry (Indian varietys, Thai red, green, etc.)<br />
The root vegetables options are endless and, well, totally optional! <br />
<br />
<a name='more'></a><br />
<b>Emily's Incredibly Flexible Winter Squash Curry Soup</b><br />
<br />
Ingredients:<br />
1-1.5 lbs winter squash (it was a butternut squash for me)<br />
Root vegetables: carrots, parsnips, turnips, radishes, rutabagas, potatoes - maybe about 1/4-1/2 lb?<br />
1 onion, diced<br />
As much garlic as you want! (I'm sure I did no less than 4 cloves), minced<br />
2 tbsp tomato paste<br />
2 cups vegetable/chicken stock<br />
1 can coconut milk<br />
1 tsp - 2 tbsp curry powder or paste<br />
Salt, pepper, red pepper flakes to taste<br />
<br />
Directions:<br />
Preheat oven to 400. Cut squash in half, scoop out seeds. Rub cut sides with olive oil, and season with salt and pepper. Place on cookie sheet cut-side down. Cube up whatever root vegetables of your choice into equal sized pieces. Place on a second cookie sheet and toss with olive oil, salt and pepper, until fully coated. Place both pans in the oven and roast for anywhere from 30-45 minutes, until fork tender. The root vegetables should be stirred maybe every 15 minutes, but the squash are fine as is.<br />
<br />
While they're roasting, saute the onion in a heavy 3qt pot with, yet again, olive oil salt and pepper. Keep the heat low-medium. Once nicely softened, even a bit caramelized, add the garlic and saute for a minute or two. Add the tomato paste and curry powder/paste and cook another minute or so. In regards to the amount of curry, if you're not afraid of heat and flavor, I would start with 1 tbsp. If you're fearful, you can use less and add more at the end to taste.<br />
<br />
Add the stock and half of the coconut milk to the pot. The roasting should be done - scoop the flesh out from the peeling and into the pot, along with the root vegetables. Bring to a boil and then let everything simmer together for 20 minutes. Once simmered, puree in a blender/food processor or in the pot with an immersion blender. Taste after it's blended - adjust as desired curry, red pepper, salt, etc. When serving, add more coconut milk to the top of each bowl as desired for one more final, creamy touch. Feel free to top with roasted squash/pumpkin seeds, bacon, the options are endless. Enjoy!<br />
<span style="color: #888888;"> </span>emilyhttp://www.blogger.com/profile/09163407131693426492noreply@blogger.com1