Starfruit

I got my hands on a starfruit at work the other day. Man! I have never played with starfruit, let alone tasted! One, its delicious. Two, it is absolutely a beautiful lil piece of nature. A perfect star! Apparently Florida produces starfruit so you can get the seemingly exotic fruit somewhat locally (on a national scale). Wash, slice and eat. It's crisp and a blend of an apple and a citrus fruit perhaps? Crunchy and watery with light citrusy bursts! If you have not tried, do. Also,
consider the fruit as a pretty garnish!

A Dinner Date

After working a good 10 hours in the kitchen yesterday, I was most relieved to find my boyfriend had made late dinner plans for us with his best friend and fiance, who also happens to be best friend of mine here in this great lil city. After cooking all day for others (and getting paid!) I walked in their door to warm friends, good food and an immediate full to the brim, glass of red. The gal pal, prepared a shrimp, spinach and feta rice bowl, topped with a scallop. It was delicious. The addition of the pine-nut was a must. Do try and do share and do try and share with a glass of Marques de Caceres, a tasty 'Rioja" wine, 2008, and cheap enough!

The scallop addition was their idea which they dusted with a mole seasoning and seared. The asparagus you see on the side of the bowl, was leftover from work, my offering!

Cake Dos

Herein-lies, the second cake I have ever created from scratch. Difficult because it requires delicate, gentle and patient bodies for construction. Delicious because, well because it's just delicious.
You'll never forget your first, eh? But my first cake was not as great as this cake, numero dos. I mean a good two pounds of butter was included in that first cake! This cake, the second was not butter-filled and therefore more enjoyable. And just easier. Like I mentioned in the previous Cornish game hen post, practice does indeed make perfect.

Orange Chiffon with Chocolate Ganache

The Cornish Game Hen

The Cornish game hen, a tiny and young chicken typically served whole...
I got my hands on a Cornish game hen, slathered it in some olive oil, salt and pepper. Baked it on low at 325 for about an hour. Served the cute lil chicken up with a medallion of homemade cilantro butter to top and over a homemade pineapple papaya salsa I had leftover in my fridge. I must admit, I get a lil freaked out preparing meats for theirs and my first time together. Don't know how to verbalize that feeling other than, its unknown and confusing and messy, delicious and like with anything, "practice makes perfect"...
Impromtu Cornish Game Hen
Inspired by: life
325 degree 1-1.5 hours
Oil
Salt
Pepper
Roasted in a baking dish. Served with a slab of compoud butter (see previous post about compound butter, replaces need for sauce) and over some leftover sweet and salty salsa...

First Cake from Scratch!

Chocolate Coins 

Made from scratch and piped out through a pastry bag

 

Italian Chocolate Butter-cream White Cake

First cake assembled from scratch. What a production!

The Best Cupcake in My World

This cupcake is extra special because my mother and I discovered. I am lucky, she visits me often, as we live a good 2 hour plan ride, 10 hour car ride apart. We had just finished shopping for the weekends food, when we decided to check out a bakery across the street. Waiting in a line at the counter, we decided we would get some white cupcakes with butter-cream icing. However, their stock was diminishing, and fast. To our dismay, the woman in front took the last of the shop's cupcakes. The line joked about how awful the situation was. And the woman behind my mother and I, told us not to fear for there was an even better joint just down the road. To sell us on her suggestion she further told us, and I quote, the first time she ate their cupcakes, she cried. Well that was all we needed to hear. The Sweeterie, the name she called it, must be tried!

And the rest is history...

Every now and then I get in my car and drive there just for their butter-cream iced white cupcake. My mouth is salivating now, just thinking about the delicious little treat:)

Work and School Snap Shots

School plate: Teriyaki Salmon Grilled with Pineapple Papaya Salsa

Super easy. Grill salmon after marinating (no longer than 15 minutes, the acid breaks down in the fish and does something not welcomed after 15 minutes, I am not good with specifics) Create a salsa. This one was 2 tomatoes, 1/2 pineapple, 1/2 papaya, 1/2 bunch of cilantro, 1 seeded jalapeno...

Work plate: Marinated Vegetable Spread

Fresh vegetables and marinated vegetables, decadently arranged by MMMmmmme!

A Great Grain to Try...

So, I had to pick up this grain for a chef they had visiting at work. He was flown in to do the Toyota account, it was some African themed meal. He couldn't find the grain Farro anywhere last minute other than Whole Foods (gotta love that place). So being the young student utility cook, he sent me off to grab the grain. I absolutely loved the grain when I tasted the leftovers. It has such a neat lil texture. Whilst browsing in Trader Joe's the other day, I found a bag of it, a quick 10 minute cooking bag of Farro. I cooked it up this morning to eat as a cereal (with almond/coconut milk, cinnamon and honey). Tonight for dinner I put a couple pinches of feta cheese, a few dashes of olive oil, mixed it up and ate it down. DELISH!

Trader Joe's Southern Greens Blend

Trader Joe's makes a delicious blend of hearty greens. It includes, pre-washed and cut collards, turnip, mustard and spinach greens. I love collard greens (I find them not as strong as the kale, I love both but collards are more delicate). The blend of the four greens in this "Southern" mix is delicious when simply sauteed! Dice up some garlic. Add a dash of olive oil, a pinch of salt and you have yourself a tasty bowl of healthy and yummy greens!
Southern Greens (via Trader Joe's)
2 cloves of garlic diced
1/2 bag of Trader Joe's Southern Greens Blend
1 tbs of olive oil
1 tsp salt
2 tbs water
Saute the garlic in the oil, on medium heat, until it unleashes it's delicious smell (I don't like to brown it, but I suppose it does not matter). Add the greens and toss them around in the pan
with the salt, until they seem to be covered evenly with the oil (all the while allowing the pan to heat up). Add the water to the pan when it seems hot (use your senses here: do you hear crackling? do you see strips of steam rising?). Lid the pan after the water is added and allow the pan to remain on heat for about another minute or so. Remove from heat when greens appear to have wilted a 'lil or are tender (the less wilted the more nutrients!).  Strain out the leftover water (I just use the lid to strain the water by pouring it out over the sink). You can return it to the still hot stove top (however heat is turned off now) and keep lid on until ready for serving. Plate and enjoy with a crisp glass of white wine!

Krop's Kookies (Oatmeal Raisin Spice Cookies)

With a best friend in town visiting, we wanted (and needed) to bake a dessert for a dinner party we were attending. With a taste for oatmeal raisin cookies in mind and never having tackled the cookie, we settled in on a rave recipe for 6 spice oatmeal raisin cookies. Krop (the nickname of the best friend visiting) and I baked one heck of a tasty and spicy cookie this Saturday afternoon. It is subtle spice, really giving the cookie some depth. The dessert was a hit at the dinner party (we served it up with a side of fresh whip cream and berries). And it must be noted... simple, simple, simple!
Krop's Kookies!
Inspired by Diane's 6 Spice Oatmeal Cookies on Epicurious
1 and 1/2 c. flour
1 tsp ground cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 tsp cumin
1/2-1 tsp cayenne
a pinch of ground cloves
1/2 tsp baking soda
1/2 tsp salt
2 sticks (1 c.) of unsalted butter (room temp)
1 c brown sugar
1 c granulated sugar
1 egg
1 tsp vanilla
3 c. of oatmeal
1 c. raisin
With the oven at 375,  sift the flour, spices, baking soda and salt in a bowl. Beat butter and sugars until light an fluffy then beat in egg and vanilla. Add flour mix and beat until combined. Then with hand, stir in the oats and raisins. The dough will be stiff. Spoon out the dough, size of a tablespoon, onto an un-greased baking sheet and bake for 10-12 minutes. Serve with fresh whip and berries?! And do enjoy:)

O'heyo!

Back in Ohio (Oheyyyo!)

(went to Philly for the weekend to Eat, Drink and be Merry with family and friends)

Tomatoes for 1,000 people

(prepped for Thursday's 1,000 people party at the museum all day today!) 

Chiffonade...

A fun way to cut basil or other long leafy herbs and greens. To achieve the look, lay the washed leaves out, piled on top one another. Then roll the leaves into a log shape, see below. From there, thinly slice. This cutting technique is called Chiffonade. I used this basil chiffonade, sprinkled on the confetti pasta salad.