February 8, 2012

Creme of the Crop

Coeur a la Creme with a Raspberry Grand Marnier Sauce

I'm ahead of the game!

Typically, I'm barely on top of it all, or just about maintaining things, let alone ahead. But, finally, I'm about a week early, or at least a few days early for those that will celebrate Valentine's Day this coming weekend.

If you do plan on making something special, this grand, creamy heart-shaped dessert has become a favorite of mine, especially at this time of year. The appeal is in the lovely presentation, no doubt, along with the flecks of vanilla bean seeds and lemon zest throughout the milky white cream, but its luscious, refreshing qualities cannot be denied. Drizzled with a grand marnier raspberry sauce, this Coeur a la Creme is a beautiful addition to any table.

February 4, 2012

Heart Beet

Beet Hummus

We've all had the typical appetizer, small bites set up: salsa, pita chips, hummus, veggie platter. It's all somewhat satisfying and even reassuring I guess, when you have an idea of what will be served at a party or casual get-together. It can get old though. Not to mention pretty lackluster and color-less. To add something that really pops out among the pale chips and crusty bread, a beautiful beet hummus may be what you need.

February 3, 2012

Souper Bowl

Adzuki Bean Soup

I realize this soup does not photograph well. I also realize nothing about the weather here on the east coast warrants a warm, hearty soup (I would probably be better off grilling something outside with these temperatures), but in all seriousness, this soup was awesome. If I owned an immersion blender I'd say it was totally awesome, but those transferring, processing and blending splatters are still on my window, some cloves of garlic and some books I had nearby. Regardless, I've waited too long to try this, because it is my new favorite soup.

January 31, 2012

Moooove Over Dairy

Whipped Blueberry Tahini Topping

Despite the title of this post, I love my dairy. Regardless of current controversary or scientific evidence that milk or dairy leads to increased _____ or will cause _____, I am still making my own yogurt regularly, making butter a few times a year, and drinking raw milk (when I remember to place my order for delivery). I can tone it down a bit, sure, but high-quality dairy is a satisfying, not to mention satiating, part of my diet. No matter how you feel about this issue, whether you think news against drinking milk is udder propaganda, or you do stay away from the moo juice altogether, this non-dairy topping is worth trying...

January 23, 2012

Oodles of Noodles

Kale Kugel "Cake" Topped with Lemon Butter Crumbs

During those quick grocery trips just before Christmas, when picking up a few exciting cans of tuna to tear into, I also picked up some egg noodles and a few odds and ends in the dairy section. I had these grandiose ideas of cooking, writing about and celebrating both Christmas and Hannukah with everyone. Then it just became a Christmas dish I hoped to cook and write about, and then I thought New Years would be fine, and then, well, I figured just a quick post that detailed my good friend Lauren's recipes for household cleaning supplies would have to do. Finally, after everything came and went, I just closed my eyes and told myself everyone was probably sick of eating, no one feels like cleaning anymore, and next year was a brand new start...

January 11, 2012

Egg-scuse the Interruption

Eggs Baked in Roasted Tomato Sauce

Oh, it's been a while, I know, I know. I have this long, running list of excuses and apologies in my head, just waiting to be typed out and posted, but the thought of doing that sort of exhausts me. The list alone, jumping and bouncing around in my head, is tiring enough! No need to document it. Basically, the month of December was crazy, one thing after another, and more cans of tuna were opened and breakfasty dinners consumed than I'd like to admit. No time, no balance, enough said.

Although January will now be filled with what I pushed to the side and avoided in December (procrastinate is my middle name, didn't I tell you?), it feels so good to let loose in the kitchen again. I also think it calms and grounds me. It's the one time all those thoughts settle down a bit and come together so well. Everything becomes a little bit quieter up there, and after a long, loud day, that's a wonderful thing.