Friday, August 26, 2011
A Blessing In Disguise..
A week ago yesterday I was laid off. It was not really a shock. The company has been cutting back on staff for a while but when it's you that gets cut it can knock you back on your heels. I have to admit that the job I was doing wasn't my life's work but it did pay the bills.
I have been wanting to make a change for a long time now but fear was holding me back from doing something that I have always wanted to do.
Fear has a way of stealing your dreams.
I am a believer that everything happens for a reason and I know that this experience is nothing but a
Blessing In Disguise
Tuesday, August 23, 2011
Tasty Tuesday
***WARNING***
The following post may make you lose your mind. What you are about to see is the epitome of food pornography. Proceed with caution.
A little further.....
Keep going.....you know you want too
HAVE MERCY
Ultimate Chocolate Chip Cookie n’ Oreo Fudge Brownie
Fudge Brownie Bar
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cup light brown sugar
2 large eggs
1 Tablespoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups (12 ounces) milk chocolate chips
1 pkg Double Stuffed Oreos
1 Family Size (9×13) Brownie mix
1/4 cup hot fudge topping
Preheat oven to 350 degrees F. Cream the butter and both sugars in a large bowl with an electric mixer on medium speed for 3-5 minutes. Add the eggs and vanilla and mix well to thoroughly combine. In a separate bowl, whisk together the flour, baking soda and salt, then slowly incorporate into the mixer until the flour is just combined. Stir in chocolate chips. Spread the cookie dough in the bottom of a 9×13 baking dish that’s been lined with wax paper and sprayed with cooking spray. Top with a layer of Oreos. Mix together brownie mix, adding an optional 1/4 cup of hot fudge topping to the mix. Pour the brownie batter over the cookie dough and Oreos. Bake at 350 degrees F for 45-55 minutes.
Reciepe and step by step pictures available here.
Wednesday, August 17, 2011
Tasty Tuesday
* Due to technical difficulties Tasty Tuesday is a day late
I made these last weekend and they were delish. I made some changes to them (of course), like I used chocolate cake mix and I omitted the filling. They were fantastic. I have been trying to make a decent buttercream frosting for a long time and I have finally found a recipe that yields the best buttercream I have tasted. This cupcake makes me happy. I hope it makes you happy too.
Cookies N Cream Cupcakes
INGREDIENTS
Cupcakes:
1 box Duncan Hines White Cake Mix
1 stick of butter, melted
1 cup water
3 eggs
24 whole Oreos
Preheat oven to 350 and line muffin tins with liners. Place an Oreo in the bottom of each liner.
In the bowl of a mixer, combine cake mix, eggs, melted butter, and water. Mix on low speed for one minute. Increase speed to high and beat for a minute more. Fill liners 2/3 full and bake for about 20 minutes or until tops of cupcakes spring back when lightly touched.
While cupcakes are baking, make your filling.
Filling:
13 oz jar Marshmallow Creme
1 stick salted butter, softened
1/4 teaspoon vanilla
4 Tablespoons heavy cream
1 1/2 cups powdered sugar
In a large bowl, beat Marshmallow Creme, butter, heavy cream and vanilla on medium low until smooth. Slowly add the powdered sugar and increase speed to medium high and beat for about a minute. Refrigerate filling until cupcakes are done baking and cooled.
Frosting:
4 sticks salted butter
1/4 cup heavy cream
2 teaspoons vanilla
8 cups powdered sugar
15 Oreos, crushed VERY FINELY
In the bowl of a mixer, beat butter, cream, and vanilla on medium-low until smooth and well-combined. Slowly add powdered sugar. Once powdered sugar is barely mixed in, increase speed to medium-high and beat for 2 minutes. Fold in crushed Oreos.
Generously frost or pipe frosting on cupcakes and top with a mini Oreo if desired.
Store uneaten cupcakes in the refrigerator.
Recipe taken from here
Monday, August 8, 2011
Firsts
Today was the first day of the rest of her academic career. I can only pray that the excitement and optimism she had this morning will stay with her throughout the years.
Good Luck today, my love...Knock em dead!
Good Luck today, my love...Knock em dead!
Thursday, August 4, 2011
Hot, Hot, Hot
This summer has been one of the hottest that I can remember. Atlanta summers are Hot and Humid most years but this summer has been a bit much.
This is what I am thinking about right now:
How do you stay cool?
This is what I am thinking about right now:
How do you stay cool?
Tuesday, August 2, 2011
Tasty Tuesday
Has anyone been following Food Network Star? I haven't been able to catch many episodes but I did see this recipe for a fancy Italian Beef and since I am a Chicago girl at heart I knew I must give it a try.
Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe
Ingredients
Beef:
1 top round rump roast, tied with butcher twine in 2-inch increments
Salt and freshly ground black pepper
3 tablespoons grapeseed oil
6 cloves garlic, chopped
1 yellow onion, chopped
2 tablespoons dried Italian seasoning
1 tablespoon crushed red pepper
1 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
Salt and freshly ground black pepper
Suet-Fried Chips:
3 cups rendered beef suet
6 russet potatoes, scrubbed, skin-on
2 tablespoons fine sea salt
1 tablespoon granulated garlic
1 tablespoon paprika
1 tablespoon sugar
Sweet Peppers:
5 green bell peppers, cut into large strips
2 tablespoons olive oil
1 tablespoon granulated garlic
Salt
Broccoli Rabe:
4 ounces fatback, diced
3 cloves garlic, thinly sliced
2 teaspoons crushed red pepper
3 heads broccoli rabe, stems trimmed
Salt and freshly ground black pepper
12 soft Italian rolls
Homemade Giardiniera, recipe follows
Directions
For the beef: Preheat the oven to 300 degrees F.
Sprinkle the roast liberally with salt and pepper. In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering. Add the roast and sear all sides until a golden crust forms, about 10 minutes. Remove and set aside on a sheet tray. Add the garlic, onions, dried Italian seasoning and red pepper flakes. Saute until caramelized. Add the wine and deglaze, scraping the bottom. Add the stock, thyme, salt and pepper, to taste, and bring to a simmer. Return the roast to the pan and any accumulated juices from the sheet tray. Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours. While the roast is cooking, start on the garnishes.
For the chips: Heat the suet in a pot to 365 degrees. On a mandolin, thinly slice the potatoes and rinse in cold water. Drain and dry thoroughly. Add the potatoes gently to the suet and fry until gold brown. Drain on paper towels and season with the salt, granulated garlic, paprika and sugar.
For the sweet peppers: Toss the bell peppers, olive oil and granulated garlic together on a sheet tray and season with salt. Roast until slightly soft, but still bright, about 20 minutes.
For the broccoli rabe: In a saute pan over medium-high heat, render the fatback until crispy. Remove the fatback with a slotted spoon and set aside on a paper towel. Add the garlic and red pepper flakes to the pan. Saute until fragrant, and then add the broccoli rabe. Cook until the greens have wilted, the stems are cooked through, but the broccoli rabe has retained its color. Toss with the fatback and season with salt and pepper. Cover and set aside.
When the roast is done cooking, remove from the oven and let rest under tented foil. Strain the juice from the roasting pan into a saucepot. Bring to a simmer, skim the fat from the top and adjust the seasoning, if necessary. Hold warm over low heat.
To build the sandwiches: Very thinly slice the roast by hand or on a deli slicer. Dredge a roll through the cooking juices and top with 4 to 6 ounces sliced meat. Garnish with the Homemade Giardiniera and the sweet peppers. Serve with the chips and broccoli rabe.
Homemade Giardiniera:
1 cup diced carrots
1/4 cup diced celery
4 serrano chiles, sliced into rounds
1 cup small cauliflower florets
1 tablespoon minced garlic
1/2 cup julienned red bell peppers
1/4 cup white wine vinegar
3 tablespoons salt
2 1/2 cups canola oil
1/2 cup extra-virgin olive oil
In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright. Drain and cool in the refrigerator for at least 1 hour. Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator
Dry-aged Italian Beef Sandwich with Homemade Giardiniera, Sweet Peppers, Suet-Fried Chips and Broccoli Rabe
Ingredients
Beef:
1 top round rump roast, tied with butcher twine in 2-inch increments
Salt and freshly ground black pepper
3 tablespoons grapeseed oil
6 cloves garlic, chopped
1 yellow onion, chopped
2 tablespoons dried Italian seasoning
1 tablespoon crushed red pepper
1 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme
Salt and freshly ground black pepper
Suet-Fried Chips:
3 cups rendered beef suet
6 russet potatoes, scrubbed, skin-on
2 tablespoons fine sea salt
1 tablespoon granulated garlic
1 tablespoon paprika
1 tablespoon sugar
Sweet Peppers:
5 green bell peppers, cut into large strips
2 tablespoons olive oil
1 tablespoon granulated garlic
Salt
Broccoli Rabe:
4 ounces fatback, diced
3 cloves garlic, thinly sliced
2 teaspoons crushed red pepper
3 heads broccoli rabe, stems trimmed
Salt and freshly ground black pepper
12 soft Italian rolls
Homemade Giardiniera, recipe follows
Directions
For the beef: Preheat the oven to 300 degrees F.
Sprinkle the roast liberally with salt and pepper. In a heavy-bottomed roasting pan over high heat, heat the grapeseed oil until shimmering. Add the roast and sear all sides until a golden crust forms, about 10 minutes. Remove and set aside on a sheet tray. Add the garlic, onions, dried Italian seasoning and red pepper flakes. Saute until caramelized. Add the wine and deglaze, scraping the bottom. Add the stock, thyme, salt and pepper, to taste, and bring to a simmer. Return the roast to the pan and any accumulated juices from the sheet tray. Roast in the oven, turning every 20 minutes, until the internal temperature of the meat registers 125 degrees F, 1 hour 30 minutes to 2 hours. While the roast is cooking, start on the garnishes.
For the chips: Heat the suet in a pot to 365 degrees. On a mandolin, thinly slice the potatoes and rinse in cold water. Drain and dry thoroughly. Add the potatoes gently to the suet and fry until gold brown. Drain on paper towels and season with the salt, granulated garlic, paprika and sugar.
For the sweet peppers: Toss the bell peppers, olive oil and granulated garlic together on a sheet tray and season with salt. Roast until slightly soft, but still bright, about 20 minutes.
For the broccoli rabe: In a saute pan over medium-high heat, render the fatback until crispy. Remove the fatback with a slotted spoon and set aside on a paper towel. Add the garlic and red pepper flakes to the pan. Saute until fragrant, and then add the broccoli rabe. Cook until the greens have wilted, the stems are cooked through, but the broccoli rabe has retained its color. Toss with the fatback and season with salt and pepper. Cover and set aside.
When the roast is done cooking, remove from the oven and let rest under tented foil. Strain the juice from the roasting pan into a saucepot. Bring to a simmer, skim the fat from the top and adjust the seasoning, if necessary. Hold warm over low heat.
To build the sandwiches: Very thinly slice the roast by hand or on a deli slicer. Dredge a roll through the cooking juices and top with 4 to 6 ounces sliced meat. Garnish with the Homemade Giardiniera and the sweet peppers. Serve with the chips and broccoli rabe.
Homemade Giardiniera:
1 cup diced carrots
1/4 cup diced celery
4 serrano chiles, sliced into rounds
1 cup small cauliflower florets
1 tablespoon minced garlic
1/2 cup julienned red bell peppers
1/4 cup white wine vinegar
3 tablespoons salt
2 1/2 cups canola oil
1/2 cup extra-virgin olive oil
In a small pot, add the carrots, celery, chiles, cauliflower, garlic, bell peppers and vinegar and cover with water. Season with the salt and bring to a light simmer. Bring to a boil and simmer for 15 minutes; the vegetables should still be crisp and bright. Drain and cool in the refrigerator for at least 1 hour. Add the oils to the vegetables and store in an air-tight container for up to 2 weeks in the refrigerator
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