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By Nicole
Here is a small sampling of some of the great recipes that have come up in the blogosphere this week. Enjoy!
Finnish Rye Bread with Fresh Buttermilk Cheese
Wheatberry Paella with Chickpeas and Leeks
Moroccan Chicken with Carrot Puree
Shaved Asparagus and Pecorino Romano Salad
[Image via Sass and Veracity]
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By Dani
I'm a wanna-be foodie. As a devoted wanna-be, I have to follow trends (and also, gourmet food trucks,) just as fast as my little feet can carry me. Obviously, when I heard about Bruxie and their unique brand of gourmet take-out, I realized that this would soon be the best thing I had ever discovered. (Yes, I also indulge in hyperbole. Don't judge.)
Bruxie, located in Old Towne Orange, is fantastic. It's close to the Orange Circle, so in convenient walking distance to adorable vintage stores and antique shops by the gazillions - plus it's in a unique part of Orange County that is timelessly charming whether in winter rain, spring blooms, fall crispiness or summer blazes. It's just simply always adorable, and Bruxie, in their historic brick building, fits right in.
Bruxie's gourmet waffles are actually sandwiches (hence "The Bold Fold") that are stuffed with everything from eggs, bacon and cheddar to fried chicken and cole slaw. (Can I get an "amen" for the wonders of chicken and waffles?) They also have some stellar dessert options such as my personal favorite, Nutella and bananas, or homey PB&J. The waffles are light, yeasty and very crispy and go perfectly with either savory or sweet.
What I appreciate about Bruxie is that, even though they are a fast-food-ish, order at the window joint, their employees are smiley and sweet, their food is fast and fresh and it appears obvious that they honestly care about their customer.
Bruxie also infuses care into their beverages and sides as well. Want fries? They're waffle fries, obvy. Also, no Coke or Pepsi here, since they hand-mix their soft drinks with old-fashioned cane sugar. If you can possibly handle it, you HAVE to save room for their old-fashioned milk-shakes. At Christmastime, I got an Eggnog shake which might have changed my life, and yesterday, when I was there again, I very nearly drooled on someone as she walked away with a Mint Chocolate Shake that was made by little angel hands and brought down from heaven above. (Maybe.) (Probably.) (Or the Bruxie guys are just really good.)
Just to prove to you that I've REALLY been there - once again, I present truly poor-quality pictures from my phone. Just to rub it in, really.
{Me, with my chicken and waffles! Can I get a what-what!?}
{My selfless friend Holli, whom I often drag around with me in search of foodie trends. Hers is a Gruyere and Proscuitto waffle, which was also fan-flipping-tastic.}
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By Jessica
I'm a cook, not a baker, by and large. Don't get me wrong. I know my way around my Kitchen Aid mixer and will throw down a Guinness Cake, a Rustic Peach Tart, Sour Cream Pound Cake or Muffin Tops fairly regularly but I much prefer to futz with recipes and baking requires you to be diligent with your measurements. My husband and son are cookie hounds. If there are cookies to be had, they will be inhaled with a voracity that even after all these years still makes me laugh and shake my head at the same time. Here's the thing: I don't like making cookies.
Growing up, my BFF Jamie always made the dough and I just made with the eating it off the wooden spoon, I mean baking them to the proper temperature OF COURSE. Anyway, to placate my boys, I often will buy pre-packaged cookie dough and make them some chocolate chip cookies. Note: NOT ALL PRE-PACKAGED DOUGH IS CREATED EQUALLY.
First and foremost, I loathe Nestlé.
I know Phoebe would be so upset that I would balk at her French grandmother's time honored recipe (avid watcher's of Friends or followers on my twitter understand what the heck I am going on about there) but the pre-made dough is just not good. It tastes artificial to me. And when you are slaving at your oven for these fake homemade cookies, you don't want them to taste fake, amIright?
For a while our cookie needs were met by that adorable little dough boy.
They taste worlds better than Nestlé, have a much better ingredient list and are often on sale (or I can locate a coupon) at my local grocery store. Happy boys=happy me.
Then the holidays happened and I needed to have A LOT of cookie dough at my disposal, as my husband was going to be off of work and it would be cold and nothing says Christmas Holiday Time Off Work quite the same way to him like warm cookies, eggnog, a crackling fire and his bathrobe. So, I tried a brand that was offered in bulk at Costco.
Immaculate Baking Company Limited Edition Gingerbread Spice. These are the perfect Gingerbread cookie! They are slightly crunchy and slightly chewy, come with a sanding sugar for the top and are made with real ginger and molasses. They came in a pack of 48 at Costco, so I was sure to have enough to last and even share.
I loved the way they baked so much that I grabbed the All Natural Chocolate Chunk.
as soon as I saw them in our store. I baked them for the camping trip my boys recently took with my nephew and they have almost gone through 2 dozen of them already. Obviously, a rousing endorsement.
From their website I see that they have a whole host of products including: gluten free cookies, biscuits, pie crusts and SCONES. I would definitely be willing to try anything they make.
{Images courtesy: Nestlé, Pillsbury, Immaculate Baking Co.}
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By Elisabeth
On most weekends, either myself or my husband will make pancakes or waffles for breakfast. It first began as a way for our family to eat together, since most weeknights were somewhat hectic, but luckily it has turned into a guaranteed special time for our family to sit around the table together. (And since we started this tradition, we've made it to the table more times than not for dinner. Progress!)
If the rest of my family had their way, we'd eat THE BEST BLUEBERRY BUTTERMILK PANCAKES every Saturday or Sunday morning, but I like to change it up a bit and add in waffles as another sweet option. Served with sausage or bacon and orange juice, we've got a full meal on our hands.
I've been a fan of Annie's Eats for quite sometime. Her breakfast items never disappoint. While she says her overnight yeasted waffles are TO DIE FOR, I opt for the make-on-the-spot version, or as she says, her second favorites! (I do not think about breakfast until the morning of, but someday I will get my act together and make these bad boys. Someday...)
I adore these waffles for their crispy outside and light and delicious inside!
Buttermilk Blueberry Waffles
Original Recipe: Annie's Eats
Ingredients:
¾ cup all-purpose flour (I use white whole wheat)
¼ cup cornstarch
½ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
1½ tsp. sugar
½ cup whole milk
½ cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
¾ tsp. vanilla extract
1 cup blueberries (optional)
3/4 cup pecans (optional)
Directions:
In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes.
Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately.
Yield: depends on the size/shape of your waffle iron
{photo credit: sweetpeaskitchen.com}
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by Erik
A couple months ago I drove 9 hours to Orange County with my wife, my parents, and my two kids all crammed into a rented Dodge Caravan. I was a little nervous to drive so far with the kids. Nine hours in a car with a six month old and a three year old? What better way to spend your vacation!? But my Dad was insistent on taking his "Grand Tour" of California's Central Valley, and so away we drove!
In case you haven't had the opportunity to experience it for yourself, there really is nothing like the Central Valley in late January. I mean this in a good way. If you're the kind of person who actually interested in where food grows, and what it looks like while being grown, then a drive down Highway 99 along the eastern side of the San Joaquin Valley will offer a glipse at pretty much every kind of crop that California grows best -- or, if it's the middle of winter, you'll at least see where those crops are grown. Highway 99 goes right through the middle of Fresno, Tulare, and Kern counties -- which are typically ranked amongst the top most agriculturally productive counties in the entire United States. Tulare County is also the single largest producer of dairy products in the United States (helping make California the largest dairy state in the nation -- suck it Wisconsin!).
You might not get to see everything in full bloom/blossom during the middle of January, but you can still see a lot. Orchards are especially abundant -- almonds, walnuts, and pecans in particular. If you hop off the highway and travel a bit farther to the east, the foothills of the Sierra Nevada produce a unique thermal belt that prevents frost during the night -- which, as everyone knows, is critical in producing high-quality citrus. Most of California's citrus crops comes from Fresno and Tulare counties (the southern orange orchards having long ago succumbed to the urban sprawl of greater Los Angeles, and the northern citrus orchards having been decimated by the great freezes of 1972 and 1990).
The other Central Valley crop of note is grapes. They produce a lot of grapes in the southern San Joaquin (technically, the San Joaquin Valley is the southern half of the Central Valley). Now, these grapes aren't your fine wines. These grapes are (generally) your Carlo Rossi, your Franzia, your Peter Vella. And your raisins. Which is why Kingsburg, CA is home to the world headquarters of Sun Maid Raisins.
We first started seeing the signs about 10 miles out. "Sun Maid World Headquarters!" We weren't going to stop, but then The Boy said he had to pee and so we whipped off the highway and it randomly happened to be the Kingsburg exit. There were signs for the headquarters and so I thought "eh, why not?"
I'm seriously glad we stopped -- it ended up being one of the highlights of the trip. The headquarters is about a half mile east of the highway, and is attached to a huge factory. Factory tours may be available, I dunno -- we didn't have time, and I didn't ask. But there is a gift shop with your typical dried fruits, candy, and free Sun Maid samples. Actually, the gift shop itself wasn't all that interesting. What made the stop worthwhile were the bathrooms.
That sounds weird, right? Well, the reason they're interesting is because to access the restrooms, you have to leave the gift shop and actually go inside the real headquarters part. You open a double door and enter the waiting/reception area, a room that I can only describe as a place where all time stopped in 1964 (when the factory was built). The whole place is decked out in richly ornate (but mid-century modern) wood, and it's very very still and quiet, and behind the reception desk a wonderful and friendly woman asks "Can I help you?" You ask for the restrooms and she points kindly down the hall. When you come out (having washed your hand thoroughly), she asks if you might like a sample, and with a wink and a nod tips her head towards the bowl full of Sun Maid mini-boxes on the top of the curved mid-century modern desk. Along the wall, encased in glass, are small mementos of Sun Maid's history -- including a replica of the original Sun Maid red bonnet worn by Lorraine Collett (the original Sun Maid). The original bonnett is held in the Smithsonian.
Outside the office is is a giant Sun Maid rasin box. A small placard attached to the base of the box informs you that you are standing next to the largest raisin box in the whole world. And why shouldn't you be? Sun Maid is the world's largest processor of raisins and other dried fruits. You stand and admire the big red box for a while, and then get back in your car and get back on the highway.
The whole experience takes 20 minutes. But it's an interesting way point, and after three hours of blasting along the pavement at 80 miles an hour the still and quiet of the headquarters was a brief step back in time. Not quite so far back as to when the original Sun Maid was making 15 dollars a week picking grapes, but more so to a time when men in Don Draperesque-suits and felt-brimmed hats would have walked the hushed headquarters hallways, smoking like fiends (the free sample dish at the reception desk would be filled with Lucky Strikes) while trying to figure out how to sell more raisins, and at the end of the day going home to their tiny little California bungalows, living the California dream.
{photo credits: wikipedia.org}
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By Jen
My mom has this knack for calling and asking what we’re having for dinner when we happen to be having something “fancy.” I’ll list off the courses -- sliced grilled chicken atop a baby romaine salad and homemade lemon vinaigrette, with prosciutto-wrapped roasted asparagus on the side (as was our actual dinner Monday night) -- and then promptly respond in a snippy voice, “You are SO spoiled.”
Yes, I did hit the jackpot when it comes to husbands-who-can-cook, but for the most part, we don’t eat fancy. Monday’s dinner was comprised of part leftover ingredients from a dinner party the weekend before (baby romaine, vinaigrette, prosciutto), part what was in the freezer (chicken breasts). Most weeknights, we eat what we can make quickly, before facing total toddler annihilation. What follows is a list of our go-to dinners, which as you will see, are pretty darn simple.
Turkey/veggie burgers
We buy frozen turkey breast and/or veggie patties in bulk, and put them right on the grill from the freezer. Served atop a whole wheat bun with avocado and swiss cheese, dinner is ready in less than 10 minutes.
Tacos
Sometimes I make ‘em with ground beef, sometimes with ground turkey or chicken, but always, always seasoned with lots of cumin and chili powder. Usually served with a can of black beans on the side, sometimes with down-and-dirty Spanish rice (white rice cooked with one part water, one part can of Ro*Tel, finished with a squeeze of lime and fresh chopped cilantro).
Pasta
We almost always have pasta (penne, linguine) in the pantry and some sort of jarred sauce on hand. Sometimes I add ground meat or sauteed mushrooms and garlic. Usually served with a green salad on the side.
Grilled meat
We use our Weber Baby Q a lot, even in the rainiest, snowiest conditions, and about once a week, we eat a grilled steak or grilled pork tenderloin, basically whatever is on sale at the grocery store that week, served with steamed veggies and a starch, like risotto from a box or oven-roasted potatoes.
Stir-fry
We almost always have fresh broccoli and carrots in the fridge, and we saute those up with baby bok choy or bell peppers, and toss with lightly fried tofu or some sort of protein, like frozen chicken, and serve it atop rice or noodles. What makes this meal one of my favorites is the sauce, which is so easy to make from scratch: fresh-grated ginger, lots of crushed garlic, soy sauce, teriyaki sauce, pinch of red pepper flakes, tablespoon brown sugar; stir and toss in with veggies and tofu at the very end.
Chipotle
About once a week, we treat ourselves to dinner out at Chipotle. It’s on the way home, and sometimes we can time our commute out so we meet up there right after work. It’s fast, relatively cheap, and always yummy. I get a vegetarian burrito with black beans, he gets a chicken burrito with pinto beans, and our two-year-old son gets the kiddie meal with a quesadilla, rice, beans, and chips. It’s a nice break from it all.
What are your go-to dinners? Do you ever try to cook anything “fancy” on a weeknight, or do you just keep things simple?
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by Elsha
Our nonstick cookware is getting old. Like, losing its nonstick properties old. Which pretty much defeats the purpose of nonstick if you ask me. Anyway, I've been debating switching over to stainless steel, but I basically have no experience with it. I've heard that stainless steel is no good for cooking eggs, but I have cast iron for that. Other than that I'm clueless.
So lovely readers, tell me: Do you use stainless steel? What brand? Do you like it? Any important things I should know before making the switch?
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By Sarah
As you recall from about a month ago, I said I was going to start my tomatoes and peppers from seed in February. Well, I never did that, which means my gardening is still on a bit of a hiatus. Provided we don't have any major storms around here, and provided this glorious weather stays glorious, I should be able to start planting around mid-April, as that's when we should be in the clear from the threat of frost.
I've already laid out which vegetables I plan to plant, but something new I'm throwing into the mix is fruit. I am going to plant strawberries and blueberries, unless of course, you fine people have some suggestions as to other (easy!) fruits to plant. Anything?
I do have this tree, which I randomly acquired last week. I have no clue what it is, but have heard it might be a peach tree. Any ideas?
I'll plant this sometime in the coming weeks and if I don't kill it, I'll make sure to report back on what kind of tree it actually is.
Something I've been interested in for awhile is mixing flowers in with vegetables in my garden. I'm always seeing this sort of thing in home and garden magazines -- parsley mixed with peonies mixed with pumpkins -- and I love it! Unfortunately, this is usually found in yards that are more sprawling and spread out, not in your average 9'x12' (or smaller!) garden.
Well, I might have found the perfect solution. My mom's friend mentioned this past weekend that marigolds are great for planting in vegetable gardens because they attract snails away from your vegetables. Then I read the exact same thing in Better Homes & Gardens a day later, so I knew I had to do it.
Now that I've got my general plan of action figured out, the only thing I need to do is wait for April so I can start planting! Once I get everything in the ground, I'll give you an update on what I ended up planting and how everything fares.
Anyone started planting already? What have you got growing?
{Photo credit: Me}
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By Ariel
This past weekend we celebrated my husband’s birthday (and the fact that temperatures rose to above freezing level) with a cookout and bonfire.
We take cookouts pretty seriously around here, especially because using a grill in the dead of winter and under a foot or more of snow usually doesn’t happen. Our poor neglected grill hasn’t been used in a couple months, so I wanted to make something fancier than burgers and hot dogs. After debating over steaks or chicken I decided to do the best of both words: steak and chicken kabobs.
I love making kabobs. They’re perfect for a party because people can just grab a skewer hot off the grill and go to town, no mess, no fuss. They’re also great because you can stretch expensive cuts of meat very far and still feed a lot of people. Kabobs are also fun because you can use them to really highlight what produce is currently in season. At this time of year my beloved grape tomatoes are checking in at about five dollars a pint, so those were not happening. However, white mushrooms were on sale for fifty cents a pint and they looked amazing! This past weekend I made my kabobs with steak, chicken, mushrooms, pineapple, green pepper, and asparagus.
I use two different marinades for the different meat variety. If you have a favorite marinade then this is a great recipe for highlighting it! For the steak I used a marinade recommended to me by a fellow steak lover and I thought it was perfect for the kabobs. I let the steak tips marinade overnight in this easy recipe.
For two pounds of steak tips:
2 Tbs extra virgin olive oil
1/2 Tbs lite soy sauce
1/2 Cup honey
4 Tbs brown sugar
4 Tbs vinigar (I just used plain white vinigar)
4 tsp ginger
2 tsp garlic powder
For the chicken I used a really simple marinade and only let the chicken soak it up for about an hour.
For one pound of chicken:
1/2 Cup extra virgin olive oil
2 Cloves crushed garlic
1 Tbsp dried parsley
1 tsp crushed red pepper flakes
1 tsp garlic salt
1 Tbsp lemon juice
2 tsp ginger
I should probably take the time to tell you that when I cook I really don't measure. I think this is why I cannot bake to save my life, but I degress. While I was throwing the chicken marinade together a friend of mine was watching in something like shocked admiration (or maybe it was trepidation?) and said I was like a kitchen fairy, throwing in a little of this and that.
I chopped up the vegetables right before they went on the skewer, but sometimes I’ll marinade those for a couple hours as well in whatever strikes my fancy.
Assembling the kabobs is probably the most time-consuming part of the whole meal. I soak the skewers for about an hour before I’m ready to assemble to keep the wood from going up in smoke. While assembling the different ingredients on the kabobs you can take this opportunity to make a great impression on your vegetarian friends, or perhaps you have a couple people coming over who are die-hard carnivores; make a few kabobs with those people in mind. For all other guests, the meat and veggie combo is sure to please.
My husband is usually in charge of all things that cook on the grill, so he cooked the kabobs for about 5 minutes on each side. You know how you like your steak best (I prefer mine still mooing feebily) just make sure you cut your chicken to the right size so you have fully cooked chicken next to your perfectly done steak.
Next time you’re having a cookout and want to impress the crowd, think about serving up some kabobs! There’s an endless amount of recipes and cuisine dedicated to this tasty meal on a stick, and your wallet will thank you.
{Photos: Ariel}
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By Cherie
One of my clients, who also happens to be a family friend, sent me this cookbook as a thank-you gift. My mom, who was visiting this past weekend, had heard a lot about it and was excited to try some of her friend's recipes.
Our first adventure was Kristie Moore's Cinnamon Ripple Sweet Potato Cake
The cake was delicous, it's actually in the Breakfast and Brunch section but really could be served any time of the day -- I for sure ate at least one piece morning, noon and night!
I had to include an actual picture of the recipe to give you an idea of how gorgous the cookbook is.
And there is this bit in the begining that I just love:
"The Lousiana Steel Magnolias described in these pages represent all women who are strong and determined, long suffering, and faithful ... not to mention gracious, charming and often quite witty"
I'm sure you all have a few steel magnolias in your lives -- I just so happened to get to spend a little bit of time with mine cooking a few of these recipes.
In the mood for more Cajun recipes? Those Steel Magnolias who put together the cook book also have a blog!
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