Thursday, July 31, 2008
Wednesday, July 30, 2008
The requirements of recieving this award are:
- Post the logo on your blog.
- Add a link to the person who nominated you
- Nominate 5 other people for this award and add links to their blogs.
- Leave a message for the people you've nominated
It was tough choosing who to nominate, but here we go:
Anne's Food-Anne is from Sweden and creates amazing recipes. I love her pictures and large culinary assortment. Also she features her cat's on the weekend, which I absolutely love!
Blazing Hot Wok-I love Darlene's recipes, they are straight forward, inventive, and simply delicious! She also leaves comments on my blog regularly, thank you!
The Perfect Pantry-Lydia teaches me everything I need to know about her featured products. She also has fun stories, great recipes, and hosts Drop in and Decorate, which is just really cool. And the daily comments keep me cooking, thanks Lydia.
The Pioneer Woman Cooks-I love Ree and her sense of humor. She has excellent down home, comfort food. Also she has step by step pictures and explains everything in detail.
No Special Effects-Manggy inspired me to buy a new camera because his pictures are truly cook book worthy! His recipes look fantastic, and I constantly drool every time I look at his blog!
Thanks everyone for your daily inspiration to be a better and more creative cook!
The Radio Room
I was at a new restaurant by my house the other night for dinner called the Radio Room and was tempted by the Linguini Carbonara on the menu and had to try it out. It was presented so cool with the egg yolk on the side. The pasta was a little under-cooked but overall it was pretty tasty. I did notice that they used a lot of shallots in their sauce, which I could have lived without, but it did add a different flavor than I have had with Carbonara. I think overall the food was good, not great, but I had to post the beautiful presentation, I think I might have to steal this idea from them :)
Location: NE ALberta and 11th Avenue
Brunch: Daily 9am-3pm
Happy Hour: Daily 3pm-6pm
Dinner: Daily 6pm-12am
Sunday, July 27, 2008
3 Ounces Vodka
Raspberry puree (just buy a bag of frozen raspberries and muddle a bit)
Rub the rim of a pint glass with a lemon wedge and press into the sugar to coat the rim. Fill glass with ice, add a couple slices of lemon and then pour in vodka, next add lemonade to fill glass and stir to combine. Add a tablespoon of the raspberry puree, garnish the rim with a lemon slice and enjoy!
Thursday, July 24, 2008
Barbecued Beef Ribs
8 Pounds Beef Ribs
Your Favorite BBQ Sauce
Heat coals in chimney until just starting to turn grey, about 20 minutes. Pour coals over ½ the grill and place a metal bread pan of water on the other side of the grill. Place the ribs on the side of the grill over the water and place lid on grill with the vents opposite the coals. Cook for 3 hours, turning meat every 30 minutes (do this quickly so you don’t loose your heat!). During the last 10 minutes of cooking liberally coat with barbecue sauce. Let rest for a few minutes then cut in to pieces and serve with lots of napkins!
Monday, July 21, 2008
Summer Pasta Salad
1 Package Tri-Colored Rotelli Pasta, cooked, drained, and cooled
2 Yellow Summer Squash
2 Small Zucchini
1 Cucumber, peeled and seeded
4 Roma Tomatoes
1 Red & Yellow Bell Pepper, seeded
½ Red Onion
8 Ounces Fetta
1 Bottle Italian Dressing (yes I cheated a bit here)
Cut all veggies into similar sized pieces, toss with pasta, cheese, and dressing and let sit for a couple hours for the flavors to meld together. You will probably need to add more dressing before serving, the pasta soaks it up very quickly.
Saturday, July 19, 2008
I can’t believe it’s already been a year since I have started my food blog, it has flown by! I have cooked over 150 different recipes and posted them and have learned a ton during this time. I remember when I posted my first posting, I though…will I be able to keep this going long term? And here I am a year later just as excited to post every new recipe. The thing I have really loved about my blog is that is has challenged me to continually try new recipes and be a little more adventurous than I normally am with cooking. I still have a huge list of favorites that I need to make and post and yet another list of recipes that I want to test, so I’m sure this next year will be just as exciting.
Thank you everyone who has followed my blog and left comments, it’s what really keeps me going with this very fun, but time consuming project. Also, thanks to all my friends who put up with me taking pictures and delaying all my dinner parties until I get the “perfect” shot of the food.
Sunday, July 13, 2008
Biscuits & Gravy
8 Biscuits, I hate to admit it but I used Bisquick in this recipe!
2 Pounds Ground Sausage
¼ Cup Flour
1 Quart Milk (4 cups)
Salt & Pepper
In a large frying pan fry the sausage while breaking it up into pieces with a spoon until browned and cooked through. Next sprinkle with the flour and continue cooking for about 1 minute over medium heat. Add the milk and cook over medium high heat while constantly stirring with a whish until thickened, about 3-5 minutes. Season to taste with lots of fresh black pepper and a little bit of salt. If the gravy doesn’t thicken enough, then mix a little bit more flour with milk and add to the pan.
Wednesday, July 9, 2008
2 Pounds Ground Lamb
1 Teaspoon Salt
1 Teaspoon Pepper
2 Teaspoons Ground Cumin
2 Tablespoons Chopped Cilantro
Red Onion, sliced thin
Combine the ground lamb, salt, pepper, cumin, and chopped cilantro and mix together to combine. Form meat into hamburger sized patties (will make about 6). Grill until just done, let rest for a couple of minutes and then cut into strips. Serve on a warm pita with tomatoes, red onion, cilantro and cucumber riata.
2 Cups Yogurt
1 Cucumber, peeled seeded and finely minced
1 Jalapeno Pepper, Seeded and finely minced
1 Tablespoon Ground Cumin
½ Teaspoon Salt and Pepper
Mix together and let rest for a few minutes for flavors to combine.
Sunday, July 6, 2008
Croissant Bread Pudding
1 ½ Cups Sugar
3 Tablespoons Water
3 Cups Half & Half
2 Egg Yolks
1 Teaspoon Cinnamon
¼ Cup Brandy
6 Croissants, ripped into pieces
Place the croissants in a large baking dish and pre heat the oven to 350 degrees. In a large saucepan, add the sugar and water and place over medium high heat. Cook, without stirring until the sugar turns a deep golden color, about 5 minutes. Turn heat down to low, add the Half & Half, and stir vigorously with a whisk, and watch out, it will sputter quite a bit! Continue stirring until well combined, some of the caramelized sugar will form a ball, but keep whisking, it will become melted again. Now add the eggs, cinnamon, and brandy, stir to combine. Continue to cook over low heat until the sauce thickens slightly. Pour the sauce over the croissants and let sit for at least 10 minutes, or until the croissants have absorbed the sauce. Place into oven and bake for 30-40 minutes, or until puffed, golden brown, and set.
Serve warm with brandy cream sauce.
Brandy Cream Sauce
1 Cup Cream
Heat the cream, sugar, cinnamon, and butter in medium saucepan until almost boiling. Mix the brandy and cornstarch together and stir into the cream mixture. Bring to a light boil, and cook until thickened.
Friday, July 4, 2008
Thursday, July 3, 2008
Red Potatoes and Herbs de Provence
Extra Virgin Olive Oil
Herbs de Provence
Salt & Pepper
Clean potatoes and cut into cubes, and place in a baking sheet. Drizzle potatoes generously with olive oil and then sprinkle liberally with the Herbs de Provence, and salt & pepper, stir to ensure potatoes are well coated with spices. Place in a 375 degree oven and bake until golden and crisp, about 30 minutes, turning half way through cooking.