tag:blogger.com,1999:blog-37559432460493232422024-03-05T04:13:26.513-08:00Sweet SmithAliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-3755943246049323242.post-10218828424890901042012-11-14T13:40:00.000-08:002012-11-14T14:34:42.815-08:00Nearing the End of the End... of My 20'sDear whomever,<br />
<br />
It is with deepest regrets that I must inform you of the approaching demise of Alicia's 20's. The prognosis is bad -- I'm afraid her 20's have only one year left to survive, after that... gone. They will live on in our memories and in our hearts. In these next few months let us reflect on this period of youth and what it means to move beyond them into the after youth, otherwise known as "the 30's." If any of you need someone to talk to in order to grieve this loss, please know my door is open and I am always available -- except after 9PM, because I will be in my jammies, drinking cocoa and watching the tellie before my early and maturely responsible bedtime.<br />
<br />
Signed,<br />
<br />
Alicia -- one week before her 29th birthday.<br />
<br />
<br />
Ok, maybe a bit dramatic, but funny nonetheless. As I approach my last year as a twenty-something I find myself reflecting quite a lot on the last decade. At first there was the typical self-flagellation -- "I wasted so much of my time! Why am I not a wealthy successful blah-blah-blah?" Then I stepped back. In the last nine years I have fallen in and out of love (a few times), and in doing so have learned what I want from a relationship and have developed healthy standards for myself and the people I surround myself with. I earned a degree. I moved clear across the country for an internship -- this was my first experience being completely on my own. No family, no friends, just me. I reconnected with my parents and have developed a more healthy relationship with my family. I rescued a cat. I moved A LOT. I found a group of friends that I call family. I sold over $1000 of my paintings. I started (and not quite maintained) a blog. I flew in a small airplane for the first time. I obtained credit card debt and have nearly paid it off. I made mistakes and I learned from them. It was a very eventful and progressive nine years.<br />
<br />
I'm not afraid of my 30's, I think they will be a fabulous decade. I am nervous about aging -- I have my share of silver hairs already and have a hard time imagining my face creased and sagging, but I'm nowhere near there yet. I hope I can live my life in such a way that near the end of each decade I can look back and say "I grew."<br />
<br />
How about you? Anyone else going through a similar reminiscence? Or perhaps some advice from those who've made it through a few decades and never looked back with regret? I want to hear from you.AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com0tag:blogger.com,1999:blog-3755943246049323242.post-10559844330210637522012-04-10T21:52:00.021-07:002012-04-11T13:29:36.035-07:00Unemployed (Or: I Learned How to Play Skyrim Last Night.... and I'm Kinda Okay At It)I've worked a minimum of one to two jobs at all times since graduating high school -- never taken a break -- I even worked full time while attending college. I'm not going to say that I love that busy lifestyle; I'm not one of those buzzing little worker bees. I just never considered not working as an option, and learned recently that, for many people, it really isn't an option at all.<br />
<br />
Four weeks ago I was laid off from a job I REALLY liked, working with people I still do really like. I knew it was a risk working for a small independently owned business. At the end of the day, they were losing money by keeping me on deck. I can hardly blame them, but I'm still angry. Not at them, and not at myself (I did nothing wrong), but I am angry about all the time I have to fill and the minuscule amount of money I have at my disposal to enjoy that time. If you aren't making money you're spending it. Or you're hiding in your apartment trying hard to be frugal like a pale, shrivelled, protein and booze deprived hermit.<br />
<br />
I love my leisure time. Sometimes I just like to take 20 minutes and stare at nothing. Absolutely nothing. The best is when I lie on my back with my legs parallel to the wall -- toes stretched to my cobwebbed popcorn ceiling -- until I lose all feeling in my lower extremities. This is my idea of fun. However, lately I've had a little too much time on my hands. Of course I fill much of my day with job hunting, but this doesn't fill my whole day. It's really just a part of my morning routine now. Craigslist and a cup o' joe. <br />
<br />
Last night my boyfriend, tired of seeing me constantly check my email for a response to the million and one resumes I've sent out, decided I needed to be introduced to the oh-so-charming land of Skyrim. It took me almost an hour just to master walking in the game -- I'm more of an 8-bit, eagle's eye view kind of video game person, if you can call me a gamer at all. Once I mastered walking and not looking at the ground or walking into walls and getting lost, I started my quest (for anyone wondering, I'm an elf. And yes, I enjoy the fact that I now have a little more in common with Felicia Day). Subsequently I lost an entire evening in a fictional world. There's nothing wrong with a little escapism, and I sure do need it now, but man.... I really do miss working. <br />
<br />
How about you? Do any of you have a hard time filling your day? Anyone else a fan of wall staring? I would love to hear your stories.AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com2tag:blogger.com,1999:blog-3755943246049323242.post-15170918006520430692012-04-10T21:47:00.000-07:002012-04-10T21:47:55.618-07:00The Sweet LifeI have a friend: a very dear, very sweet friend who has decided that I am her pet project. She wants me to write. It's true that I have a blog, but I really have never considered myself a "blogger." I know, a blogger literally is just someone who blogs, but I do it so infrequently, and honestly sharing what I think in such a public forum, even if its about food, feels awkward. Yet this friend insists that I have "voice" and that I'm "funny." Her blog(s) are becoming pretty well known and she's branching off into publishing some short stories, so maybe I should listen to her and at least give this blogging thing another try. But something's going to change. I just can't talk about food ALL OF THE TIME. It makes me hungry. And I don't really own a digital camera (who wants to read a food blog without those high-res, gorgeously back-lit, reach-through-the monitor-and-eat-it photos?). <br />
<br />
The Sweet Smith wants to talk about something else. LIFE. Primarily mine. If you're a close friend, maybe sometimes yours. <br />
<br />
Let's cross our fingers and see of this works out better.AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com2tag:blogger.com,1999:blog-3755943246049323242.post-8047694732932245272011-06-22T22:38:00.000-07:002011-06-22T22:38:40.531-07:00Paparazzi found me...Okay, I will write more about this later, when I've had sleep and am less distracted, but I must tell you all: <strong>I'm famous</strong>. You're surprised? <em>Don't know why you should be</em>....<br />
<br />
<br />
In January myself and three <em>amazing</em> friends did a photo shoot for a mock-wedding (not to be confused with a mach-wedding -- faster than the speed of sound!!!!). Said wedding has been picked up and is now featured by an amazing and very well known party blog. See it here:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2SnJ7kp_Q96bLF0ejZ3jZoqQQ6OrBfaQun2PU20DwuQkvubTksJnECywNOidavNR7v0Msvd_eIuaA7PqaM_1cC27M0I9bbeIPABJXd3kjfo4YUVuuuI5CQNop2e6yq2Puz1D-Ovt6Fg/s1600/Weddingcherry1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH2SnJ7kp_Q96bLF0ejZ3jZoqQQ6OrBfaQun2PU20DwuQkvubTksJnECywNOidavNR7v0Msvd_eIuaA7PqaM_1cC27M0I9bbeIPABJXd3kjfo4YUVuuuI5CQNop2e6yq2Puz1D-Ovt6Fg/s400/Weddingcherry1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.hostessblog.com/2011/06/love-in-blossom-japanese-inspired-wedding/">http://www.hostessblog.com/2011/06/love-in-blossom-japanese-inspired-wedding/</a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">And some of my DIY techniques can be found:</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVwqEdihr4y9y9NqBfonCEOq0mjkVxlFpW-6ivmEgBag4s2VjKefInZ_374F02aSSGB9ji423pmYAwVH3PJWSJ5-WbmTgk-4Ftqu1FAIiYCGn-3bxXdUGuM7nYWWa8CQU5p-9jh8p95w/s1600/weddingcherry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBVwqEdihr4y9y9NqBfonCEOq0mjkVxlFpW-6ivmEgBag4s2VjKefInZ_374F02aSSGB9ji423pmYAwVH3PJWSJ5-WbmTgk-4Ftqu1FAIiYCGn-3bxXdUGuM7nYWWa8CQU5p-9jh8p95w/s320/weddingcherry2.jpg" width="320" /></a></div><div style="text-align: center;"><a href="http://www.hostessblog.com/2011/06/diy-chocolate-cherry-blossoms-recipe/">http://www.hostessblog.com/2011/06/diy-chocolate-cherry-blossoms-recipe/</a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Much thanks to my <strong>amazing</strong> friends and partners:</div><div style="text-align: center;">Event Styling and Floral Design: Jenni Bost of <strong><a href="http://www.awellcraftedparty.com/" target="_blank"><span style="color: #1bc4f0;">A Well Crafted Party</span></a></strong><br />
Photography: Aubrie LeGault of <strong><a href="http://www.capturinggrace.com/" target="_blank"><span style="color: #1bc4f0;">Capturing Grace Photography</span></a></strong><br />
Model: Joan Stevens</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I can't wait to tell you more about this. Until then, just go check it out!!!</div>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com2tag:blogger.com,1999:blog-3755943246049323242.post-71685749080014016512011-05-24T18:53:00.000-07:002011-05-24T22:14:18.353-07:00Blitskreig: German Potato Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRA0ls_BFbyJYX7WbJYTMro14S5i-hpmYst9ODgB7V-j09jPNeYg5lW94PtNVdt1wxoJ9DsBOEfxyA1VKKW8So92zTqnqKwYZHEo9skC7wbKCqSe7ObVAaaURSnxPK2IF9oZ0P5IufbFQ/s1600/RIMG0138.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRA0ls_BFbyJYX7WbJYTMro14S5i-hpmYst9ODgB7V-j09jPNeYg5lW94PtNVdt1wxoJ9DsBOEfxyA1VKKW8So92zTqnqKwYZHEo9skC7wbKCqSe7ObVAaaURSnxPK2IF9oZ0P5IufbFQ/s320/RIMG0138.jpg" width="240" /></a></div><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I hate potato salad. I know, it's almost like saying I hate sunshine and summer, rainbows and unicorns, but honestly, until very recently I was certain that I hated any form of this starchy mush. Imagine potato salad. Seriously, right now close your eyes and envision the last potato salad you consumed: Mayonnaise, mustard, onion, and pickle, right? Varying layers of vinegar-tartness masked by fatty mayo; a soggy bit of Americana that should honestly die out along-side pork rinds and Frito pie. I'm not sure if I can quite call myself a patriot (this is a common issue for my generation), but certainly I feel fortunate and am proud to be a citizen of this country. Still, I have to admit that our comrades (and former enemies) across the Atlantic make possibly the only potato salad I find palatable. Bless the Germans; they really know how to cook a potato. This in itself is nothing short of a culinary miracle considering the origin of this tuber as one of the most shunned foods in human history. A bit of which I will share with you now:</span><br />
<div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Petrified potato remains dating back to 500 BC have been discovered in the ancient ruins of Peru and Chile. The Incas recognized that the long shelf-life of potatoes made them invaluable and would keep bins of them discreetly stashed away in case of war or famine. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">Potatoes didn't reach Europe until the late 1500's when conquistadors, who mistook the potatoes for (rather bland) truffles, brought them back to Spain from the Americas.</span><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">The potato was introduced all across Europe by the early 1600's. Wherever the potato was introduced, it was considered weird, poisonous, and downright evil.<strong> </strong>In France and elsewhere, the potato was accused of causing not only leprosy, but also syphilis, narcosis, early death, sterility, and rampant sexuality, and of destroying the soil where it grew. And until about the 1850's, American farmers considered the potato more appropriate food for livestock than for their families. Now The Potato is one of the most commonly consumed foods, particularly in the U.S. </span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydJwfHTyllUU_nWW5MFXHitbbCIflpw_ma2BGUX_VsGsR-oxQQo-bL7RuwEPThKPIA_Gldpt3k9U5XwesfvtPAlQC85WSy-jGiIg-rBJ1mBnWkJqj5eYi7mWwtOV0NOQN-j6CKT5kwL4/s1600/potato+salad+ingr.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjydJwfHTyllUU_nWW5MFXHitbbCIflpw_ma2BGUX_VsGsR-oxQQo-bL7RuwEPThKPIA_Gldpt3k9U5XwesfvtPAlQC85WSy-jGiIg-rBJ1mBnWkJqj5eYi7mWwtOV0NOQN-j6CKT5kwL4/s320/potato+salad+ingr.jpg" t8="true" width="320" /></span></a><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">I love the potato's versatility. This Potato salad is not only delicious, but also easy to make, and I know you all love that. The super-short history lesson is over; get ready to cook.</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial;">You will need:</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial;">1 lb of red potatoes</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial;">1 fennel bulb</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial;">2 celery stalks</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial;">1/4 lb of <strong>thick cut</strong> bacon</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial;">1/4 cup of apple cider vinegar</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial;">3 tbsp stone ground mustard</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial;">1 tsp salt</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Arial;">Thoroughly wash your potato, fennel, and celery. Leaving the skins on, slice your potatoes to 1/2 inch thickness. mix your vinegar and mustard together in a small bowl and set aside. Gently boil the potato slices until they are slightly tender. Drain the water from the potatoes and transplant them into a big bowl then pour the vinegar and mustard mixture over them. Cut the fronds from the end of the fennel and save these for garnish. Dice your fennel to about 1/2 inch pieces and do the same to your celery and bacon. In a large skillet (large enough to eventually fit the potatoes and veggies) start cooking the bacon on a low-medium setting. You want to render the fat out, and the low temperature will help. When the bacon starts to brown, add your fennel and celery. When the fennel and celery sweat and become slightly translucent, pour the bacon/veggie mix over the potatoes and gently fold in. Salt to taste, garnish with the fennel fronds and serve warm! </span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><span style="font-size: xx-small;"> </span><a href="http://www.sxc.hu/photo/366722"><span style="font-size: xx-small;">http://www.sxc.hu/photo/366722</span></a><span style="font-size: xx-small;"> </span><a href="http://www.sxc.hu/photo/1255661"><span style="font-size: xx-small;">http://www.sxc.hu/photo/1255661</span></a><br />
<span style="font-size: xx-small;"> </span><a href="http://www.sxc.hu/photo/559917"><span style="font-size: xx-small;">http://www.sxc.hu/photo/559917</span></a><br />
<span style="font-size: xx-small;"> </span><a href="http://www.sxc.hu/photo/793956"><span style="font-size: xx-small;">http://www.sxc.hu/photo/793956</span></a>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com4tag:blogger.com,1999:blog-3755943246049323242.post-31328167665875408162011-03-26T17:13:00.000-07:002011-03-26T18:16:43.468-07:00May the S'mores Be With You<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkop3sCV7-GnpY-cOXyJIknXm9eEnUNSpl_hnqvznaSFcfDYLFlgkSDPHmE2Vv7Z_JL3yeFUoFxev3DJ1JgdqKFJE9iORu4w4-_N5YuHRra28SAQsE7_ZnXLI_4uLLHhQrdXYNSrZqDlE/s1600/RyansBdaycupcake.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkop3sCV7-GnpY-cOXyJIknXm9eEnUNSpl_hnqvznaSFcfDYLFlgkSDPHmE2Vv7Z_JL3yeFUoFxev3DJ1JgdqKFJE9iORu4w4-_N5YuHRra28SAQsE7_ZnXLI_4uLLHhQrdXYNSrZqDlE/s320/RyansBdaycupcake.jpg" width="320" /></a>It's been a while since I've posted on here, and I apologize. I could make excuses: tell you about how I don't own a digital camera and have to borrow one whenever I want to download photos for the blog (true); how I've had the flu (also true); am planning a baby shower (for a friend) and laying groundwork for a cookbook (true); have had to work quite a lot lately (sometimes true, mostly not); but really, I have just not been super motivated. Winter is hard for me -- the lack of sun makes getting up in the morning hard enough some days; I really just want to drink coffee all day, hang out with my friends and watch Doctor Who. Spring is just around the corner, sun and flora following soon after, and I already feel more energized just thinking about it. In fact, I am posting this very recipe because it reminds me of last April and my friend Ryan's birthday. Ryan is a kid at heart and he decided to celebrate his birthday in true child-like fashion: silly games and s'mores.</div><br />
To be completely honest, these are my favorite of all the cupcakes I've made. The base is classic graham cracker crust with velvet-smooth chocolate cheesecake filling and a scorched meringue top reminiscent of warm, toasted marshmallow. Too decadent, maybe. Rich, surely. Resist-able, certainly not.<br />
<br />
First thing: Preheat your oven to 325(f). Line a cupcake pan with the cutest cupcake liners you can find. No need to grease anything. Place your cupcake pan on a sheet pan with a little water. Cheesecake is a custard and cooks much more evenly with a little steam in the oven.<br />
<br />
CRUST:<br />
<div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">2 cups graham cracker crumbs (just smash-em!)</div><div class="ingredient">6 tablespoons brown sugar</div><div class="ingredient">6 tablespoons (3/4 stick) unsalted butter, melted</div><div class="ingredient"><br />
</div><div class="ingredient">Graham crust is amazingly easy and hard to resist eating on its own. Simply mix the brown sugar and graham cracker crumbs in a medium sized bowl and slowly pour over the butter and mix with your hand. You may not need all the butter and you may need a touch more, much depends on the humidity. You know it's cheesecake worthy when you can squeeze a small amount in you hand and it keeps its form. </div><div class="ingredient"><br />
</div><div class="ingredient">FILLING:</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">9 ounces bittersweet bakers chocolate, chopped</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">2 8-ounce packages cream cheese, room temperature</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">1 cup sugar</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">1/8 teaspoon salt</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">3/4 cup heavy whipping cream</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">3 large eggs</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Melt chocolate in a double boiler or bain marie, stirring frequently, until the chocolate is melted. Blend your cream cheese, sugar and salt in either a food processor, mixer with a paddle attachment or with a handheld mixer. Heck, you could do it all by hand if you want to work out your biceps. Now add your cream until fully incorporated, followed by your chocolate. Once this is all blended, you can begin SLOWLY adding your eggs. </div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">Fill your cupcake liners 3/4 full. Bake 20 min, then check for "doneness" with a toothpick. They will probably need a few more minutes. These will cook a little differently in every oven, so just be patient. Once the cupcakes are done, let them sit on the counter for 30 min, then cool in the refrigerator uncovered two hours before serving. </div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">MERINGUE TOPPING:</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="ingredient"><span style="color: black;">1 1/2 cup sugar </span></div><div class="ingredient"><span style="color: black;">1/3 cup water </span></div><div class="ingredient"><span style="color: black;">7 egg whites, at room temperature </span></div><div class="ingredient"><span style="color: black;">1/2 teaspoon cream of tarter (optional -- the cream of tarter just helps stabilize the meringue)</span></div><div class="ingredient"><br />
</div><div class="instructions"><span style="color: black;">In a small pot over low heat, combine the sugar and water. Swirl the pot over the burner to dissolve the sugar completely. Do not stir. Increase the heat and boil</span><span style="color: black;"> to soft ball stage</span><span style="color: black;"> (235 to 240 degrees).</span><span style="color: black;"> Wash down the inside wall of the pot with a wet pastry brush. This will help prevent sugar crystals from forming around the sides. </span><span style="color: black;">In an electric mixer, whisk</span><span style="color: black;"> the </span><span style="color: black;">egg</span><span style="color: black;"> whites on low speed until foamy. Add the cream of tartar, increase the speed to medium, and beat until soft peaks form. </span><span style="color: black;">With the </span><span style="color: black;">mixer</span><span style="color: black;"> running, pour the hot </span><span style="color: black;">sugar syrup</span><span style="color: black;"> in a thin stream over fluffed egg whites. Beat until the egg whites are stiff and glossy. </span><br />
<br />
Depending on the look you're going for, use a spoon or a pastry bag to apply the meringue to the tops of your cupcakes just before serving. Use a kitchen torch to make the meringue brown and toasty. You can use the broiler in your oven if you don't have a torch, but it just won't do as well. I highly recommend the small investment.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopoLJqpnB3VBpj_NQXb4hx6Ido6xgonE4MWL6kBmSZtngTUmEe_AV95OROP8Pmuk7tg27M5AedP05WvBxxgUzytHT4sWLWuUChUqsy-OgiqgHZaE-oM86QGf7HGvoT7AauhMdfNUm3cI/s1600/RyansBdaycupck2.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="265" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjopoLJqpnB3VBpj_NQXb4hx6Ido6xgonE4MWL6kBmSZtngTUmEe_AV95OROP8Pmuk7tg27M5AedP05WvBxxgUzytHT4sWLWuUChUqsy-OgiqgHZaE-oM86QGf7HGvoT7AauhMdfNUm3cI/s400/RyansBdaycupck2.jpg" width="400" /></a></div></div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="color: black;">I hope you enjoy these tasty treats. Happy Spring, everyone!</span></div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><div class="ingredient" style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br />
</div><br />
<span style="color: black;"><br />
</span>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com1tag:blogger.com,1999:blog-3755943246049323242.post-74772095077793889352011-02-02T22:57:00.000-08:002011-02-02T22:57:02.321-08:00Think you have what it takes?It makes me uncomfortable when people call me "Chef." My skin outright crawls. The Chef is the head of the kitchen, the lynch pin holding the entire crew together -- it takes people decades to earn that position and I maybe never will. Rather, I hope I never will. I have never been the boss of anyone; sometimes I pretend I'm the boss of my cat, but he won't even fall for that. I'm best at being boss of myself, and that's all I could ever hope for. <br />
<br />
I'm writing this post for anyone who is considering going to culinary school. The average cost for a culinary degree is around $40,000. For $60,000 you could get a business degree and get a job making $70,000 a year. Most cooks make under $30,000. Hell, most have to work a second job just to pay rent. I don't regret getting my culinary degree -- not entirely anyway. I do regret the debt I'm in now. I also regret not weighing in my options. I went to culinary school on a whim, thinking that as an artist I could apply my skills to cake decorating and make those $4,000 cakes you see at the weddings of people who just don't know any better. But unless you own your business, you just wind up getting paid $10 an hour to make those cakes for someone else to profit from. I'm not even a cook anymore; I'm a server. I can't name the restaurant I work at, let's just say when you eat there you're "family." This blog is the meager beginning of what I hope will be my own business. In my future I see sponsors for my blog, cookbooks, and eventually a very nice, quiet bake shop to call my own. It all will take a lot of work and a very long time. That's something they didn't tell us in culinary school -- and they won't tell you either. In fact, they may even promise you a job when you graduate. Trust me, it's not true. You have to make your own way, which is why I am giving you this small bit of advice: if you have any other passion -- the vision of any other path in your line of view, take that and run with it. Don't wind up $40,000 in debt wondering if you would been a great librarian or veterinarian. Be certain. And if you are, then good luck to you. I look forward to eating at your restaurant.AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com0tag:blogger.com,1999:blog-3755943246049323242.post-42564391261490584122011-01-18T08:00:00.000-08:002011-01-19T16:17:22.809-08:00Achiote chicken tacos<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-8ErlqcLKGs68x68nkJmxene5x3rxsMuWiME4FF4dUO8doxVZQ3Mu2PRd-H5gUfoj1V3THKAaZBk82g1XGFi4EG3Y2awyr7vKFHT4-zuRPYdNOSCXOb1CyxEqWBsJh4mpQoDIqGj4Ok/s1600/RIMG0041.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz-8ErlqcLKGs68x68nkJmxene5x3rxsMuWiME4FF4dUO8doxVZQ3Mu2PRd-H5gUfoj1V3THKAaZBk82g1XGFi4EG3Y2awyr7vKFHT4-zuRPYdNOSCXOb1CyxEqWBsJh4mpQoDIqGj4Ok/s320/RIMG0041.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> I love Mexican food more than any other food on the planet. If I had to choose one food to eat for the rest of my life it would not be a burger, pasta, lobster or steak; it's all about the taco. And this taco is all about the sweet and savory meat.<br />
<br />
You need:<br />
2 lbs chicken thigh<br />
flour for dredging<br />
2tsp canola oil<br />
@ cups Orange juice<br />
2 tsp achiote paste<br />
4 Jamaican peppers, rehydrated and seeded<br />
salt to taste<br />
<br />
I like to use chicken thighs when cooking -- there tends to be more flavor and the meat is just more tender. Dark meat also has a higher fat content, so you will want to trim off as much of the fat as you can. Dredge the thighs in seasoned flour and brown them on medium heat with a little oil. In a bowl mix your Achiote paste and orange juice. Pour the mixture over the cooked chicken -- bring to a boil, reduce to a simmer and cover until the meat falls apart with a fork. Uncover and reduce the sauce until very thick. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhDi323CHrvnxmpCfgZK-pMFGPcKoeqPR5oUmPAfO5-wIoVmwNT5Aabg_vKFVoEAtaT5U5voLUbHG0qa8qdW1Q9V8NZq3diZ3KP6vWRyO3Lu4m5tKao52-huhdRhBEfyxxmQ28haWtLI/s1600/RIMG0032.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhDi323CHrvnxmpCfgZK-pMFGPcKoeqPR5oUmPAfO5-wIoVmwNT5Aabg_vKFVoEAtaT5U5voLUbHG0qa8qdW1Q9V8NZq3diZ3KP6vWRyO3Lu4m5tKao52-huhdRhBEfyxxmQ28haWtLI/s320/RIMG0032.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 can Black beans</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1can roasted tomato</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">handful of cilantro chopped</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Chili Powder, salt and Cumin to taste</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: right;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0jYHj0-Uq9hUEFrSUNDPNrWtjr1ayf_ZLNc4GVpt9YduEBkpmb5nhDAjtUjEAJT2uSdF4rRorrpV8uOrNwG1U1J8QXt7r-wnVpBpY_n2c8wdeuV4_MHtjDmGIHnA6_5_1y7Det_aMTg/s1600/RIMG0033.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq0jYHj0-Uq9hUEFrSUNDPNrWtjr1ayf_ZLNc4GVpt9YduEBkpmb5nhDAjtUjEAJT2uSdF4rRorrpV8uOrNwG1U1J8QXt7r-wnVpBpY_n2c8wdeuV4_MHtjDmGIHnA6_5_1y7Det_aMTg/s320/RIMG0033.jpg" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: right;">I use canned black beans. Dry beans are more inexpensive, but I don't usually have time to soak them. Simmer your beans in a pan with tomato, cilantro, chili powder and cumin. Salt to taste. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: right;">Check out the spread:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWtfig9uU8WVPCmtlRetOhxAsut1_QrYryxZJzjRNHWZJ5sxR3HxIovTCLZVS8QOHhnBh06gjdiOMRRL67dHcGUVQxhOG2YU41MHq1KYn32HG-LGDD3kvVbYpH9JL3T5QklA1c4UR8Zg/s1600/RIMG0035.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVWtfig9uU8WVPCmtlRetOhxAsut1_QrYryxZJzjRNHWZJ5sxR3HxIovTCLZVS8QOHhnBh06gjdiOMRRL67dHcGUVQxhOG2YU41MHq1KYn32HG-LGDD3kvVbYpH9JL3T5QklA1c4UR8Zg/s320/RIMG0035.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Top your excellent taco creation with avocado and some queso fresca and enjoy!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDx3NnJwo-KU8LbL55IV-NuWPbgK2YO3cDGLDIEdzWOJR1QNIdDxdKvXhI6SwCW77bgEg1uUnpUUMbdF0hQrDoM-zYabfZke9QoYsFN2loXH5JVF50yB0TnvDMpxD2fABYIczfn6qfq1I/s1600/RIMG0039.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDx3NnJwo-KU8LbL55IV-NuWPbgK2YO3cDGLDIEdzWOJR1QNIdDxdKvXhI6SwCW77bgEg1uUnpUUMbdF0hQrDoM-zYabfZke9QoYsFN2loXH5JVF50yB0TnvDMpxD2fABYIczfn6qfq1I/s320/RIMG0039.jpg" width="320" /></a></div>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com1tag:blogger.com,1999:blog-3755943246049323242.post-5149278756280370462011-01-14T16:48:00.000-08:002011-01-14T18:27:31.156-08:00Sliding sideways. The perfect cupcake.<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5FPfGhPmT5c7u6PT_pLnF57FffcLKf2ocbMQgX2dHLE9lYoiW3NKwK9VyBrrV7C3B7UcGL-B87PHvRb1Jr-E-juWELUt289Mnh3l319qN77LGfsNtiPkDqCX7NUvW2iST0nuI3lJJxg/s1600/cupck4.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg5FPfGhPmT5c7u6PT_pLnF57FffcLKf2ocbMQgX2dHLE9lYoiW3NKwK9VyBrrV7C3B7UcGL-B87PHvRb1Jr-E-juWELUt289Mnh3l319qN77LGfsNtiPkDqCX7NUvW2iST0nuI3lJJxg/s320/cupck4.jpg" width="160" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> I returned this week from one of the most enjoyable beach vacations I have ever taken. There are few entities more powerful and awe-inspiring than the Pacific Ocean on a stormy January morning -- or the friends you are fortunate enough to enjoy it with. It was a weekend free from cellular phones, television, and distractions from our Monday-through-Friday grind lifestyles. Simply put, it was bliss. It was also a weekend of celebration, albeit a quiet reverie, of the 30th birthday of one of the most youthful and hip chicks I know. And since no birthday is complete without cake, I made these delightful little cupcake treats: amaretto cupcakes with Baily's butter cream and edible gold adorned toasted almond slices. The sparkles add an alien, daring deliciousness to the cupcake. They really do. Or maybe it was the Cafe Negro Porter I was drinking -- Caffeine + alcohol -- sliding sideways through the weekend. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xTtvI6RsrUO_sd1DRrqC4y1MXkLsVTd1G-teSBUznjZm2g2kYjfvFndaN6KhlOfjS565l1UfJomwSqMH21WI7-Ek_JCXSP8O6cdSJ1BG1eXbnHb4KdTBu89kDnBpwk3qYTNjwInGp0M/s1600/cupckcomp1+copy.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-xTtvI6RsrUO_sd1DRrqC4y1MXkLsVTd1G-teSBUznjZm2g2kYjfvFndaN6KhlOfjS565l1UfJomwSqMH21WI7-Ek_JCXSP8O6cdSJ1BG1eXbnHb4KdTBu89kDnBpwk3qYTNjwInGp0M/s320/cupckcomp1+copy.jpg" width="280" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>For 12 cupcakes you will need:<br />
1 cup white sugar<br />
1/2 cup unsalted butter cool, but not cold<br />
2 eggs<br />
1/2 tsp vanilla<br />
2tsp almond extract<br />
1 1/2 cups cake flour<br />
1 tbsp baking powder<br />
3/4 cup milk<br />
<br />
Preheat your oven to 350 F. Cream your butter and sugar in a medium sized mixing bowl until light yellow. Slowly add your eggs, almond, and vanilla and mix until fluffy. Add your flour and baking powder until fully incorporated then mix in your milk. This recipe is really hard to screw up. Just make sure your batter is smooth. Fill your cupcake papers about half way and bake about 10-15 min or until a toothpick inserted in the center of the cake comes out clean. <br />
<br />
There are quite a few different versions of butter cream. My favorite is Italian butter cream because it's by far the smoothest, it doesn't feel too much like you have a mouthful of butter, and it can be kept at room temperature. No salmonella! Any day I don't have food poisoning is a good day. <br />
<br />
I used a recipe posted by Louise Dueholm on her awesome website: <a href="http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream">CakeJournal</a>. Honestly, this recipe beats the one I learned in culinary school 10-1 and her step-by-step instructions should make it easy for you even if if this is your first attempt at making Italian meringue Butter cream. I flavored mine with just an ounce of irish cream. A little goes a long way.<br />
<br />
My recommendation for you this weekend, even if you can't make it to the beach, is to make a dozen of these pretty little cakes, open a bottle of Cafe Negro Porter and slide sideways until the Monday monster comes to bring back the work-week grind. <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFQayLibqAGb8zL7GarnvpKYhLX0HjY5dZdS-AmKxE5iolY7gyEtYdSo7VHCtcDvqWaccvGv86rhd_Zhi-A2cz0UJh2C6zNcs5RcDCZqwX4dh5Bln9atG5aUvMNKXvolp4s56y_0mu-4/s1600/cupckcomp2+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFQayLibqAGb8zL7GarnvpKYhLX0HjY5dZdS-AmKxE5iolY7gyEtYdSo7VHCtcDvqWaccvGv86rhd_Zhi-A2cz0UJh2C6zNcs5RcDCZqwX4dh5Bln9atG5aUvMNKXvolp4s56y_0mu-4/s400/cupckcomp2+copy.jpg" width="242" /></a></div>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com2tag:blogger.com,1999:blog-3755943246049323242.post-46992459990613363942010-12-28T20:01:00.000-08:002010-12-28T20:09:23.675-08:00Holiday CRUNCH!!/Robot LoveIt's been a week since my last blog post and there is a valid reason -- two valid reasons, actually. Number one is: I have a family! We have been spending time together celebrating the holidays and have a few more days of celebration left to go before we fall into our usual routines which involve fewer carbs, more vegetables and considerably less festive beverages. The second reason is just as exciting as the first: one of my cakes will be featured in an online magazine very soon. The photo shoot is just four days away and I am, of course, not entirely prepared. My partner who is a party-throwing goddess is probably going to kill me when she reads this. Nope, I haven't even bought flour yet. So I will return to regular blog-posting in another week, but for now I beg you for patience.<br />
<br />
In other news, I would like to announce the opening of a super-rad new bakery in the Portland area. Joi Smith, owner of the previously home-based "Robots Love Cupcakes" is opening her first store-front in North Portland next week. If you like delicious, well made, but not frou-frou treats (and open late!), this is the bakery for you. Joi and her partner Amanda are innovative and talented. I can't wait to go enjoy some of their cupcakes and hand-made marshmallows.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBseGImuV_pv1t5cLN8CLymvbdbRqU5uwOeltfcVA2iqm-kwNWdqnEAB4yHXOFCgsFzxwc_jnwXwSHi7whVLX67KXR5EOvg1o9v7McjQLRoh5GSQgSA5LglTmcpZOaR2mW98IVOlHQ4nk/s1600/robot+love.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBseGImuV_pv1t5cLN8CLymvbdbRqU5uwOeltfcVA2iqm-kwNWdqnEAB4yHXOFCgsFzxwc_jnwXwSHi7whVLX67KXR5EOvg1o9v7McjQLRoh5GSQgSA5LglTmcpZOaR2mW98IVOlHQ4nk/s1600/robot+love.jpg" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">They are located at 3954 N Williams.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Open on the 5th at 11. All days after that 12-9. </div>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com0tag:blogger.com,1999:blog-3755943246049323242.post-34221809167608691402010-12-19T00:08:00.000-08:002010-12-19T00:08:08.115-08:00The Dude Abides<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYtCE5THqFgevMDpMAgcwqOlhxU1Qt88HIXr2DYWPvnx7FZMkPGlGEwh9xDQREXoMWs1AR7d01z1WbWdhcGBpFQ6wWvXoGWgO5zCh8sMX0Hv0_hyphenhyphenVQp7Zqv4bLHnaI3CC99pf8I8xkZA/s1600/candy_edited2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="100" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIYtCE5THqFgevMDpMAgcwqOlhxU1Qt88HIXr2DYWPvnx7FZMkPGlGEwh9xDQREXoMWs1AR7d01z1WbWdhcGBpFQ6wWvXoGWgO5zCh8sMX0Hv0_hyphenhyphenVQp7Zqv4bLHnaI3CC99pf8I8xkZA/s400/candy_edited2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>A friend of mine had a Big Lebowski themed birthday party last year -- complete with bowling, white russians, bathrobes, a rug that tied the room together and this cake:<br />
<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGwmJuRfgWGpbJ1OokWSXLoS6jwt7wWfV3q0dwhNozKTxF208yNbP4piMjBziOsO0X-aeWcprHCiY5a9Szsb5kuypn64uM0M-8jG7A1gQnOjEqbcfDuwXtLz9hqNigVJ3IrQrrLODVKg/s1600/natalie+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="178" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGwmJuRfgWGpbJ1OokWSXLoS6jwt7wWfV3q0dwhNozKTxF208yNbP4piMjBziOsO0X-aeWcprHCiY5a9Szsb5kuypn64uM0M-8jG7A1gQnOjEqbcfDuwXtLz9hqNigVJ3IrQrrLODVKg/s320/natalie+cake.jpg" width="320" /></a>a delicious flourless chocolate torte with almond and orange essence. It didn't tie in too closely with the theme, aside from bowling-lane like cocoa stripe garnish, but I think the Dude would totally dig this rich chocolately treat. It's even dark enough that the nihilists might enjoy it too.</div><br />
Ingredients:<br />
8 oz bittersweet chocolate<br />
8 tbsp butter<br />
1/2 cup sugar plus 2 tbsp<br />
6 large eggs separated<br />
1/4 tsp salt<br />
1.5 cups almond meal<br />
3 drops orange oil<br />
<br />
Preheat oven to 350 F. Lightly butter a 9" spring form and line the bottom with parchment paper. <br />
Melt your chocolate in a double boiler or bain marie. Cream your butter, salt, orange oil, and 1/2 cup of sugar until light and fluffy. Slowly add egg yolks and whip until very light and thick. Gently fold in your chocolate mixture -- be careful not to deflate your egg yolks too much. Air is the only leavening in this cake. In another bowl whisk egg whites and 2 tbsp sugar to form stiff peaks. Gently fold almond meal into your chocolate mixture. Now fold the egg whites into the rest. Bake immediately for 40 - 50 minutes or until a toothpick inserted into the center comes out clean. Cool on a rack and remove the side of the pan. Decorate with a dusting of cocoa powder. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4yftNTeE847_xRtWHTHC3E4OkyAB0aonn6S9Yi_T377d2ZbihwcMfflZ0Yf1rbNrmnlWOhjwjSE7SIcgmBbLeFMLX3Tc25aqb0zHwn3npGqTT-JoIlOapVn-2qGBRcvUVWUBiNsnOaw/s1600/natalie+cake1.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb4yftNTeE847_xRtWHTHC3E4OkyAB0aonn6S9Yi_T377d2ZbihwcMfflZ0Yf1rbNrmnlWOhjwjSE7SIcgmBbLeFMLX3Tc25aqb0zHwn3npGqTT-JoIlOapVn-2qGBRcvUVWUBiNsnOaw/s320/natalie+cake1.bmp" width="320" /></a></div><br />
Make yourself a white russian (don't forget the cremora). Enjoy a slice of cake that really ties the day together. <br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<div style="text-align: left;"><a href="http://www.everystockphoto.com/photo.php?imageId=239996"><span style="font-size: xx-small;">http://www.everystockphoto.com/photo.php?imageId=239996</span></a></div>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com0tag:blogger.com,1999:blog-3755943246049323242.post-11461865388445622172010-12-14T00:18:00.000-08:002010-12-14T00:19:32.091-08:00Salsa!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7irbJa7_ZnMBlByvKJgX5OS38Bk5A4u5LhHRLJxg-wbxuLaoVOmaUESPxuyxqVl3Cw-tPeNwP1yYYUon5gbmgG9EFf5jmYBq3hEgBGVTG-G1o5hy6pjjix9m28TuYMCZMDxQFQOViGuo/s1600/RIMG0030.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7irbJa7_ZnMBlByvKJgX5OS38Bk5A4u5LhHRLJxg-wbxuLaoVOmaUESPxuyxqVl3Cw-tPeNwP1yYYUon5gbmgG9EFf5jmYBq3hEgBGVTG-G1o5hy6pjjix9m28TuYMCZMDxQFQOViGuo/s320/RIMG0030.jpg" width="320" /></a></div><div style="text-align: left;">If you've ever made home-made salsa, you know it's worth the time. It's also very easy -- much more so than I thought it would be. The hardest part is deciding what kind of salsa you want to make.<br />
<br />
<br />
In my blog posts I often mention my friends because that's who I eat with. My friend Joan and I have an agreement: I cook for her and she pays me with wine. It seems fair. Joan and I had a Mexican food night recently and I had to take her sensitivity to spicy foods into account. Crazy girl, she doesn't like her mouth to feel on fire. Since I know many people's spice-tolerance is in the mild-to-medium range, I will share the salsa recipe that I made for her.<br />
<br />
<br />
<span style="font-size: small;">Que quiere?</span>:<br />
<br />
2 tbsp canola oil<br />
4 Anaheim peppers<br />
3 cloves of garlic<br />
1/2 red onion small diced<br />
2 tomatoes<br />
2 tbsp tomato paste<br />
1 handful chopped cilantro <br />
salt to taste<br />
<br />
Preheat oven to 450 F. Roast your peppers in the canola oil until the skin begins to brown and bubble. Let cool, then remove the stems and rinse the seeds from inside the pepper. Skin and de-seed your tomatoes, and tomato paste. In a food processor, puree your peppers, tomatoes and raw garlic until you reach your preferred consistency. Pour mixture into a large bowl and add your cilantro, onion and salt. Cover and chill in your refrigerator overnight. You can eat it the day you make it, but it's so much better if you let the flavors marry for a day.<br />
<br />
Watch for more posts on our Mexican feast later this week! <br />
<br />
<br />
</div>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com0tag:blogger.com,1999:blog-3755943246049323242.post-66349045534381374402010-12-09T19:47:00.000-08:002010-12-09T21:47:37.229-08:00Mango Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYS6SCR9ZMagPQfnkkUhd4ExzPFmxTJu4JymapxJpsd_BSfJOSbSpkJueXA0K0zvuYH5ZGO7sSrVhosaebq7GiRzEsjZMgEU21ZYgcXcBQv7gKrQQ3t9zYPaOiu5WgGO6VrfkxRU0t1O0/s1600/mango+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
<div class="separator" style="border: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8ypoVfOeQfI1e42kf1bdZiiYQxEbcZBAhvIBRnXZPrZsDb3SDiruf80inKG_-DcxE120Ue6i1PACQWSAnIFJ5XPyi-CxoUMo4L-IELijEc36vhu24Fmmi7RLDvQvg4PByPbxHByrHjc/s1600/mango+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8ypoVfOeQfI1e42kf1bdZiiYQxEbcZBAhvIBRnXZPrZsDb3SDiruf80inKG_-DcxE120Ue6i1PACQWSAnIFJ5XPyi-CxoUMo4L-IELijEc36vhu24Fmmi7RLDvQvg4PByPbxHByrHjc/s320/mango+salad.jpg" width="289" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYS6SCR9ZMagPQfnkkUhd4ExzPFmxTJu4JymapxJpsd_BSfJOSbSpkJueXA0K0zvuYH5ZGO7sSrVhosaebq7GiRzEsjZMgEU21ZYgcXcBQv7gKrQQ3t9zYPaOiu5WgGO6VrfkxRU0t1O0/s1600/mango+salad.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Portland is cold and wet 10 months out of the year -- it's a bit like London without the charming(ly annoying) accents. I love it. But sometimes I need a little bit of sunshine and when the atmosphere can't provide that, I make sunny food. This is a very quick and simple recipe that most of you will greatly enjoy. I have family members who don't like mangoes, but they liked this salad. </div><div class="separator" style="border: medium none; clear: both; text-align: left;">You need:</div><div style="border: medium none; clear: both; text-align: left;">2 ripe mangoes</div><div class="separator" style="border: medium none; clear: both; text-align: left;">1 large english cucumber</div><div class="separator" style="border: medium none; clear: both; text-align: left;">1/2 red onion</div><div class="separator" style="border: medium none; clear: both; text-align: left;">a handful of chopped cilantro</div><div class="separator" style="border: medium none; clear: both; text-align: left;">juice from 2 limes</div><div class="separator" style="border: medium none; clear: both; text-align: left;">2 tbsp mirin (rice wine)</div><div class="separator" style="border: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border: medium none; clear: both; text-align: left;">Thinly slice your mango and cucumber. I like to leave the skins on, but feel free to peel them if that's what you prefer. Finely dice your red onion. Toss your mango, onion, and cucumber together in a large bowl with your lime juice, cilantro, and mirin. Serve immediately. This salad won't keep long because the lime juice and vinegar will macerate the mango and cucumber, so invite plenty of friends over to help you eat it. </div><div class="separator" style="border: medium none; clear: both; text-align: left;"><br />
</div><br />
<div style="text-align: left;"></div>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com1tag:blogger.com,1999:blog-3755943246049323242.post-78679275758913952632010-12-07T17:12:00.000-08:002010-12-07T18:55:21.835-08:00Alliteration soup (French onion)I am more-than fairly fond of this fabulous figuline-fettered, fromages-festooned French onion froth. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0qI2ArtOCBtYE6iE6H78dlvbzA-9DwwfASuxBl9C0Td_9IZAcsOTbjh4W5HZIC_RugDqhe3olTaPt_dbd45cgvsf0dNFlHyQVYX80mvZRsgZ7iPT5y-Q7OkkvYF61AyShFkPQLJn6EU/s1600/IMG_6416.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0qI2ArtOCBtYE6iE6H78dlvbzA-9DwwfASuxBl9C0Td_9IZAcsOTbjh4W5HZIC_RugDqhe3olTaPt_dbd45cgvsf0dNFlHyQVYX80mvZRsgZ7iPT5y-Q7OkkvYF61AyShFkPQLJn6EU/s320/IMG_6416.jpg" width="320" /></a></div>Yum.<br />
<br />
Joan doesn't like onions. I've known my share of picky eaters and she kind of tops the list -- not because she has a lot of restrictions, but because she doesn't like some of my favorite foods. I'm still not sure how I convinced her that she would love french onion soup, but I did.<br />
<br />
Your mission: Open a bottle of red wine -- whatever you like, probably a pinot noir. Next: Make onion haters change their mind.<br />
<br />
You will need:<br />
<br />
soup:<br />
4 tbsp olive oil<br />
4 sweet onions finely julienned<br />
1 cup whatever red wine you are drinking. <br />
5 tbsp balsamic vinegar<br />
2 tbsp Worcestershire sauce<br />
1 quart beef broth<br />
1 cup animal stock (chicken, pork or beef -- all that matters is that it is gelatinous.)<br />
LOTS of thyme (and time)<br />
salt to taste<br />
1/4 tbsp cayenne pepper or more, if you prefer<br />
fresh ground black pepper<br />
1/2 tsp nutmeg<br />
1 lb gruyere grated -- if you have a husband/boyfriend/children/roommate you can make them do the grating. And the dishes.<br />
<br />
Caramelize your onions in the olive oil. The real trick to making this soup is getting your onions as dark as you can without burning them. You want them to look almost mahogany -- nearly the color of molasses. There will be some very dark caramelized gunk on the bottom of your pan. Don't worry, you want that. Use your red wine, Worcestershire and balsamic vinegar to deglaze the pan of those dark tasty bits -- scraping the pan with a wooden spoon. Cook the wine mixture until it is significantly reduced. Use some cooking twine to tie up several sprigs of thyme leaving a couple sprigs out to use as garnish. It's okay if the leaves come off in the soup, but you don't want to end up biting down on one of the stems later. Add your broth, stock, thyme, pepper, nutmeg and cayenne pepper. Bring the soup to a boil and reduce to a simmer. Let simmer for about 15 minutes uncovered. Now is a great time to make your croutons.<br />
<br />
croutons:<br />
1 baguette sliced into 1" high rounds<br />
3 tbsp olive oil<br />
salt and pepper<br />
<br />
Preheat your oven to 400 degrees F. Brush your baguette slices with olive oil on both sides and sprinkle salt and pepper on top. Bake until golden brown. That was easy. <br />
<br />
Turn your oven on to broil. Remove the thyme sprigs from your soup. Ladle soup into oven safe bowls and float croutons on the top -- you want to fill as much of the surface area as possible making a shelf for your cheese to sit on. Add a liberal layer of gruyere to the top and immediately put the bowls under the broiler. You should put them on a cookie sheet for convenient and safe removal. When the cheese is browning and bubbly you can remove the soup and let cool for just a minute or two. Pull some of your thyme leaves from the remaining sprigs and garnish. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj99E0fs_QmbuvcWpdyU0qXOGK2u3zanbrAWfBJ-8iiw5hCfy90Xh2N6eWCqBFdJ2nL82MfPdrpTvg5OVRFn-xWk1cwaWP_gRAWLrNaba8u2CqdQtYNo1eXPDXWkcp5hAWUtP8RCN3sjA/s1600/IMG_6417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj99E0fs_QmbuvcWpdyU0qXOGK2u3zanbrAWfBJ-8iiw5hCfy90Xh2N6eWCqBFdJ2nL82MfPdrpTvg5OVRFn-xWk1cwaWP_gRAWLrNaba8u2CqdQtYNo1eXPDXWkcp5hAWUtP8RCN3sjA/s320/IMG_6417.jpg" width="320" /></a></div>Mission accomplished. Quit salivating -- sit back and satisfy your hunger. Sweet.AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com0tag:blogger.com,1999:blog-3755943246049323242.post-24831939743344309482010-12-04T14:02:00.000-08:002010-12-04T14:02:06.929-08:00It's okay to eat paste (pizza concluded)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBQfb4rhAxwvqOGo4TB4Poevu6Yw1upVXvzBLKNp_TLLTh15nBKw5Lf3Rt2ELknXsk49HdYRQEgmLAbBWvfLuFZcCO0l84TG1i2Ay-Ks0BQQsh440LB9BeX2BnjEKBixV1inKdfhgcOU/s1600/RIMG0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBQfb4rhAxwvqOGo4TB4Poevu6Yw1upVXvzBLKNp_TLLTh15nBKw5Lf3Rt2ELknXsk49HdYRQEgmLAbBWvfLuFZcCO0l84TG1i2Ay-Ks0BQQsh440LB9BeX2BnjEKBixV1inKdfhgcOU/s320/RIMG0001.jpg" width="320" /></a></div><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=bil&camp=213689&creative=392969&o=1&a=B0012IABGM" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" /><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=btl&camp=213689&creative=392969&o=1&a=B0007KQZWU" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />I usually cannot stress the importance of eating fresh, local, organic ingredients enough, but when making pizza sauce, tomato paste and canned roasted whole tomatoes are absolutely the way to go. </div>These are the best:<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.amazon.com/Marzano-Cento-Italian-Tomatoes-Certified/dp/B0012IABGM?ie=UTF8&tag=widgetsamazon-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="San Marzano Cento Italian Peeled Tomatoes, DOP Certified Case of 5 /28 oz" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B0012IABGM&tag=widgetsamazon-20" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">For your sauce you will want:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 tbsp olive oil</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 sweet onion finely diced</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 cloves minced garlic</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 cup white wine (whatever you have in your refrigerator)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2-3tbsp balsamic vinegar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">16 oz canned peeled tomato</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6-7 large fresh basil leaves finely chopped</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">a pinch (or more) cayenne pepper</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">fresh ground pepper to taste</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">salt to taste</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Sweat onions on medium heat in your olive oil. Add garlic -- don't let it burn! pour in your white wine and balsamic vinegar and reduce to almost dry. Add canned tomato, basil leaves and seasonings. Bring your sauce to a boil then reduce to a simmer and wait.You may want to invest in a splatter screen. They look like this:</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://www.amazon.com/Lodge-K13SCRN-13-Inch-Splatter-Screen/dp/B00008GKCP?ie=UTF8&tag=widgetsamazon-20&link_code=bil&camp=213689&creative=392969" imageanchor="1" target="_blank"><img alt="Lodge 13-Inch Splatter Screen" src="http://ws.amazon.com/widgets/q?MarketPlace=US&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL160_&ASIN=B00008GKCP&tag=widgetsamazon-20" /></a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=widgetsamazon-20&l=bil&camp=213689&creative=392969&o=1&a=B00008GKCP" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0px; padding-bottom: 0px !important; padding-left: 0px !important; padding-right: 0px !important; padding-top: 0px !important;" width="1" />Trust me, you will be glad you used it. Unless you are throwing a Halloween party tonight and want your kitchen looking like Dexter Morgan's latest kill-room.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">You will know when the sauce is ready when it's thick and delicious. Very simple. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">In the previous post I gave you my favorite pizza dough recipe and here I have given a delicious and simple sauce. Now it's time to assemble. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Your dough should rest 20 minutes after you toss it or roll it out. Be sure to use a liberal sprinkle of semolina flour on the bottom of your dough to keep it from sticking to your counter/pizza paddle/pizza tile and any other surface it may and will try to adhere to (I have made the mistake in the past of not doing so and my dough clung to the wooden paddle like a toddler to it's mother on the first day of pre-school. It was a disgrace). Lightly brush the top of your dough with olive oil and spread a thin (or liberal if you like messy pie) layer of sauce in the center of the dough. Leave about an inch around the edge free of sauce to ensure proper rise and to give you sauce-free grip while eating. Add your toppings. Let me rephrase: add few toppings. I find that the best pizzas have 1-2 toppings; don't over-complicate it. And please use fresh mozzarella. Bake in a 450 degree (Fahrenheit) oven until the cheese is browning and the smell is driving you mad with hunger. Your nose can usually tell you when a pizza is ready. It's like a sixth sense.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUm7Yvxh9hm3t1jgpSrCwtAiDm7TVPAiEchjQj5mx9hmib-puX-M8aH_03Yi3RoqqRPJo1lTt6ATzkcny60g3PFCl1kNBY_0VHGOnQqR9w-Xmsbl4n-FuCuWT4iUe1WZGCi12r8mp8uMw/s1600/RIMG0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUm7Yvxh9hm3t1jgpSrCwtAiDm7TVPAiEchjQj5mx9hmib-puX-M8aH_03Yi3RoqqRPJo1lTt6ATzkcny60g3PFCl1kNBY_0VHGOnQqR9w-Xmsbl4n-FuCuWT4iUe1WZGCi12r8mp8uMw/s320/RIMG0003.jpg" width="320" /></a></div>Last, but not least. EAT IT! But maybe let it cool a bit first. I don't want to pay the bogus emergency room fee when you get third degree burns in your mouth. <br />
<br />
Enjoy. <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com0tag:blogger.com,1999:blog-3755943246049323242.post-50717233530664777292010-12-02T14:39:00.000-08:002010-12-02T18:55:15.826-08:00Pizza makes the world go 'roundQ. How do you fix a broken pizza?<br />
A. With tomato paste<br />
<br />
I love cheesy jokes -- they encourage raucous laughter and always amuse the teller. Life is meant to be enjoyed with friends and family, as is food, and one of the best foods to share with a group of loved ones is PIZZA.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBvXcvEYk0E3VO0QFD2aNqP48pYx4wUJ6UJXw4smWqLmfR02kvFRjrTpl0miTVIU2UkQyhj534GM5_LWhJdhOgZEAhzWy3nR-kZLkEzpUXFHpNazogns4lRs650vsb0EL5ObfiizH9Mc/s1600/RIMG0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBvXcvEYk0E3VO0QFD2aNqP48pYx4wUJ6UJXw4smWqLmfR02kvFRjrTpl0miTVIU2UkQyhj534GM5_LWhJdhOgZEAhzWy3nR-kZLkEzpUXFHpNazogns4lRs650vsb0EL5ObfiizH9Mc/s320/RIMG0002.jpg" width="320" /></a></div>I know you're tempted to lick the screen, but please don't; your coworkers will think you've gone insane and the only taste you will have in your mouth is of static and dust. But don't worry, I will gladly share my recipes with you and get you on your way to making amazingly satisfying pizza-pie. <br />
<br />
THE FOUNDATION:<br />
<br />
Have you ever had a pizza with the most amazing sauce and carefully selected toppings but completely uninspired, tough and dry dough? I have. It ruins the whole experience! I made this recipe and have kept it a secret -- dear to my heart -- and I think it may be time to share it. The secret ingredient is not love, it's beer. <br />
<br />
In some of my pastry recipes I will use the metric system because it is much more precise, but this dough is very forgiving and I don't want you all to have to break out the scales. <br />
<br />
Ingredients:<br />
1/2 cup warm water<br />
1/2 cup warm beer of choice (lighter beers make lighter, fluffier dough and dark beers make dense sweeter dough. Both are quite tasty.)<br />
2 oz dry active yeast<br />
1 tbsp honey<br />
1tsp salt<br />
2 tbsp olive oil<br />
3 1/2 cups bread flour (Bread flour is more glutenous than all purpose flour and will give the dough more structure. Very important!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Combine water and beer into a bowl and add the yeast, half of the olive oil (the other half will be used to oil the mixing bowl later) and honey. Let sit for about five minutes, until the yeast is fizzy and rises to the top. Combine the salt and flour in a large bowl. Slowly add the liquid to the dry ingredients and form a vague ball-like shape. It will seem dry (very much so) at first -- we bakers refer to this as the "shaggy mass" stage. Leave the dough on the counter and invert your mixing bowl over the dough for about 10 minutes. When you return to it, it will less resemble a muppet and feel more like food.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyRrymNIF_Yah28IU2_dDHV19giX2sc-In01w-39rhzbIWZtf-DngI8QToP14ttwa46er7yDxfruLiPH1eVc7NW0Y32SrBW32JJFU1T9LnKoQDlrLhy4juOgnngLlIQ2y7J9obAny4KI/s1600/cookoff-cooking-pizza-1118505-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyRrymNIF_Yah28IU2_dDHV19giX2sc-In01w-39rhzbIWZtf-DngI8QToP14ttwa46er7yDxfruLiPH1eVc7NW0Y32SrBW32JJFU1T9LnKoQDlrLhy4juOgnngLlIQ2y7J9obAny4KI/s320/cookoff-cooking-pizza-1118505-l.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> Now knead your dough until it feels like it may start to tear -- this is just gluten development and is, as stated above, VERY IMPORTANT! Oil your large mixing bowl with the remaining olive oil and place your dough inside. Cover with plastic wrap and let it sit in a warm place until the dough doubles in size and feels pliable.Your dough should look like this:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxyaG2xLwoKTOCcHsm9erV9kijcNnroy4eUuwALOEg0dWzu7iNfZ5Gm54S7zSAKJJHmZTY7rio55tgPAM8nbry0U-scRSr1saW4LZqU5KU1GNeOvZrCQhC80ob-Lhj1xYzndjt6q9Pd8/s1600/dough_blue_bowl_1250846_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgxyaG2xLwoKTOCcHsm9erV9kijcNnroy4eUuwALOEg0dWzu7iNfZ5Gm54S7zSAKJJHmZTY7rio55tgPAM8nbry0U-scRSr1saW4LZqU5KU1GNeOvZrCQhC80ob-Lhj1xYzndjt6q9Pd8/s320/dough_blue_bowl_1250846_l.jpg" width="320" /></a></div>Now pull the dough from the bowl and gently deflate and reform a ball. It's called punching the dough, but you don't need to be so violent. What did the dough ever do to you?<br />
<br />
Place the dough back in the oiled bowl and re-cover for a second rising. Again, you want it to double in size.<br />
<br />
Wow! your dough is done! You will want to portion your dough and give it a last gentle kneading and shaping -- this recipe can make two small to medium sized pizzas. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxqfAa7hs9sUadQICMVvnPZWrCn36VYIFN5kUj_l0XiJgj68e1ID12j6MSc7zyQUWxL68VsMMmg9dFTrKzI9zT7utKzdfA3PtHPSB1zZvObWUZJGgazhN-D2DORb1sfHHwOkIMDAGVV8/s1600/rollingpin_dough_pizza_1250873_l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxqfAa7hs9sUadQICMVvnPZWrCn36VYIFN5kUj_l0XiJgj68e1ID12j6MSc7zyQUWxL68VsMMmg9dFTrKzI9zT7utKzdfA3PtHPSB1zZvObWUZJGgazhN-D2DORb1sfHHwOkIMDAGVV8/s320/rollingpin_dough_pizza_1250873_l.jpg" width="320" /></a></div>At this point you have two options: you can fling your dough by hand like a champ, or you can roll it out. either way works. <br />
<br />
Thank you for reading my dough tutorial. Enjoy the recipe and check back later this week for home-made pizza sauce.<br />
<br />
<br />
<br />
<span style="font-size: x-small;">Some photos courtesy of:</span><br />
<a href="http://www.everystockphoto.com/photo.php?imageId=1250873"><span style="font-size: x-small;">http://www.everystockphoto.com/photo.php?imageId=1250873</span></a><br />
<a href="http://www.everystockphoto.com/photo.php?imageId=1250846"><span style="font-size: x-small;">http://www.everystockphoto.com/photo.php?imageId=1250846</span></a><br />
<a href="http://www.everystockphoto.com/photo.php?imageId=3027430"><span style="font-size: x-small;">http://www.everystockphoto.com/photo.php?imageId=3027430</span></a>AliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com1tag:blogger.com,1999:blog-3755943246049323242.post-33030100539449482732010-11-30T20:34:00.000-08:002010-12-02T13:52:55.378-08:00A short introductionIntroductions and first impressions are extremely important in relationships, whether personal, professional, or as here, online blogger-to-reader; introductions are intimidating and often feel like confessionals or group therapy meetings so I will just get to it: My name is Alicia Mae and I am a foodie. I have always been a frequenter of food blogs and it was recommended by a dear friend of mine that I should start my own. I love food -- I love words -- why not?<br />
<br />
I look forward to sharing my thoughts and recipes with you (and hopefully receiving plenty of feedback). Thank you for popping my blogging cherry!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o0jCG70qhzGsxzE2_4wqSyyEDKX3IEenDj6sGH4hT2J7I6P2nB0f_Oem4c-A-gA1crSivtdVtKJdisKmCKzMgclN2zyUKtGIzV4DISNPcI_sOLl6mE2xmFevhtmFYwrz6WT44FkHq2I/s1600/0901081954a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0o0jCG70qhzGsxzE2_4wqSyyEDKX3IEenDj6sGH4hT2J7I6P2nB0f_Oem4c-A-gA1crSivtdVtKJdisKmCKzMgclN2zyUKtGIzV4DISNPcI_sOLl6mE2xmFevhtmFYwrz6WT44FkHq2I/s320/0901081954a.jpg" width="320" /></a></div>Alicia MaeAliciaMaehttp://www.blogger.com/profile/13017123016239159662noreply@blogger.com0