You will need:

-1 cup of sea salt, your choice (they say there’s a difference in qualities of sea salt but darned if I can tell the difference, so I just use whatever’s on sale) -1/4 cup packed fresh rosemary -Jar in which you ...]]> Are you ready for the easiest impressive gourmet DIY you’ve ever seen? (Ok, maybe not EVER, but it’s pretty easy).  Two words for you: Rosemary Salt. You’ve already probably figured that out from the post title. So away we go!

You will need:

-1 cup of sea salt, your choice (they say there’s a difference in qualities of sea salt but darned if I can tell the difference, so I just use whatever’s on sale)
-1/4 cup packed fresh rosemary
-Jar in which you can put your salt (can’t say this enough: save your old glass jars!!)

Step 1: Measure.

Step 2 Put in food processor.

Process until it looks something like this (no more big chunks of rosemary in there)

Step 3: Put in a bottle and let it sit around in a dark, cool spot for about 1 month.

Rosemary salt is great for so many things. I keep it by the stove and throw it in when I’m cooking meat dishes, pasta…whatever!

Let me know if you try it, and if so, how you like to use it!

-B

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Posted in: cooking and food, frugal

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Recently I’ve been buying a lot more fruit, and as I’ve been looking around grocery stores for the best-looking produce, I’ve given oranges another try. I’m happily realizing that there’s such a huge variety of types (shapes, sizes, and colors) to play with. I’m sure my ...]]> I have a newfound appreciation for oranges. Citrus fruit is at its peak here in the wintertime, but in the past I’ve always shunned oranges in favor of my beloved lemons.

Recently I’ve been buying a lot more fruit, and as I’ve been looking around grocery stores for the best-looking produce, I’ve given oranges another try. I’m happily realizing that there’s such a huge variety of types (shapes, sizes, and colors) to play with. I’m sure my little orange friends will keep me entertained until spring rolls around.

I made these muffins with one of my new favorites, cara cara oranges. They’re delicate, thin-skinned, and resemble pink grapefruit on the inside. I also used the blueberries we picked last summer, which is always a special treat. These muffins are incredibly light; the texture was among the best of any muffin I’ve made. Also, like many of Dorie Greenspan’s recipes, they’re really versatile, so feel free to play with your fruit.

Orange Blueberry Muffins
Adapted from Dorie Greenspan
Makes 12 muffins
Printable Recipe

Grated zest and juice of one orange
About 3/4 cup buttermilk
2 large eggs
3 tablespoons honey
1 stick (8 tablespoons) unsalted butter, melted and cooled
1/3 cup sugar
2 cups all-purpose flour
2 1/2 teaspoons baking power
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, fresh or frozen (not thawed)
Turbinado sugar, for topping (optional)

1. Center a rack in the oven and preheat to 400F. Grease a regular 12-cup muffin pan with non-stick baking spray or line with paper liners. Place the muffin pan on a baking sheet.

2. Pour the orange juice into a large glass measuring cup or a bowl and pour in enough buttermilk to make 1 cup. Whisk in the eggs, honey, and melted butter.

3. In a large bowl, rub the sugar and orange zest together with your fingertips until the sugar is moist and the fragrance of orange is strong. Whisk in the flour, baking powder, baking soda, and salt. Pour the liquid ingredients over the dry ingredients and, with the whisk or rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough. The batter will be lumpy and bubbly. Stir in the blueberries, and divide the batter evenly among the muffin cups.

4. Bake for 20-25 minutes. If you want to top the muffins with turbinado sugar, sprinkle on after the muffins have baked for 10 minutes. When fully baked, the muffins will be golden and springy to the touch and a tester inserted into the center will come out clean. Allow to cool on a rack for 5 minutes before removing the muffins from the pan.

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Posted in: breakfast, cooking and food, recipes

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source

I thought I’d ...]]> After nearly a month of waiting on my Sur la Table cassis french oven to arrive (what a nightmare!) it finally landed in the Financial District around the 12th of February. Our dear friend had entered into a Valentines Day Chili cook-off, and wouldn’t you know… he put out an email alert that he was in need of a large Dutch oven. Mr. D offered up our Le Creuset, and I have not seen it again since! Boo!

source

I thought I’d share my favorite recipe for banana bread this week, perhaps one of you will try the recipe and I can live vicariously through you? {winkwink} Without further ado, here is the ‘My-oh-my I am dying to blow off some steam and bake a Banana Bread’ recipe:

Preheat the oven to 350 degrees (then lower to 250 for second half hour)
Bake time: 60 minutes 30 minutes at 350, 30 minutes at 250

Ingredients:
1/2 cup butter
2 eggs
1 cup sugar
3 super ripe bananas (the browner, the better!)
1 1/3 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup chopped walnuts – totally optional
pinch of salt

Directions:
Cream butter and sugar. Mix in eggs. Add in bananas. Continue to cream together ingredients until everything is incorporated. Slowly add flour, soda, powder, salt. Add optional walnuts last.

Bake in a greased and lightly floured loaf pan.

Enjoy warm with a hot cup of coffee and a smear of butter ~ delish!

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I’ve been wanting to make this tangy blend of red peppers and walnuts for a long time, and was so excited to have the opportunity during the February Daring Cooks challenge. Use pomegranate molasses unless you absolutely can’t find it; that’s the key to authenticity here. This dip ...]]> Some people like their food dry, but I’m all about complementing the flavor and texture with dips and sauces. I especially like trying and making new ones, and muhammara is my new favorite.

I’ve been wanting to make this tangy blend of red peppers and walnuts for a long time, and was so excited to have the opportunity during the February Daring Cooks challenge. Use pomegranate molasses unless you absolutely can’t find it; that’s the key to authenticity here. This dip was definitely the hit of the party, and couldn’t be easier to make. You literally throw all of the ingredients in the food processor, give it a whirl, and you’re done.

What’s your favorite dip or sauce?

Muhammara
Adapted from Bon Appetit
Printable Recipe

1 12-ounce jar roasted red bell peppers, drained
1 cup walnuts
1/3 cup panko (Japanese breadcrumbs)
2 tablespoons extra-virgin olive oil
2 teaspoons pomegranate molasses or fresh lemon juice
1/2 teaspoon ground cumin (optional)
1/4 teaspoon cayenne pepper
Pita chips, warm pita bread, or veggies for serving

1. Blend all ingredients except pita chips in processor until coarse puree forms. Season with salt.

2. Transfer to bowl; serve with chips, pita, or veggies.

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Posted in: cooking and food, recipes, sides and dips

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If you’re a sucker for these things too, or you want to win the heart of someone who is, these are your new best friend. The recipe is just a simple cheesecake batter poured over a whole Oreo cookie sitting in the well of a cupcake tin. I made these for a party with ...]]> This was the first recipe that caught my eye when I bought Martha Stewart’s Cupcakes. I’m a sucker for anything Oreo, anything mini, and lately, anything cheesecake.

If you’re a sucker for these things too, or you want to win the heart of someone who is, these are your new best friend. The recipe is just a simple cheesecake batter poured over a whole Oreo cookie sitting in the well of a cupcake tin. I made these for a party with friends, and they were a huge hit. What’s not to love?

Mini Oreo Cheesecakes
Adapted from Martha Stewart’s Cupcakes
Printable Recipe
Makes 30

42 Oreos (~1 package), 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 degrees Fahrenheit. Line standard muffin tins with paper liners or grease well with non-stick baking spray. Place 1 whole cookie in the bottom of each cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

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Posted in: cooking and food, dessert, recipes

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Dulce de leche has been on my radar for a long time (plus it’s all the rage right now), but I’ve always been hesitant to go through the high-risk process of making it at home. It involves boiling a ...]]> I was perusing my recipe index the other day and decided that the cupcake section was too chocolate-heavy. Not that there’s anything wrong with chocolate, but I’m an equal-opportunity cupcake lover. So off I went to find a non-chocolate, non-fruity cupcake flavor.

Dulce de leche has been on my radar for a long time (plus it’s all the rage right now), but I’ve always been hesitant to go through the high-risk process of making it at home. It involves boiling a can of sweetened condensed milk, bad news for accident-prone little me.

So I decided to spend the extra dollar and buy a can at my local Latino grocery store (I later spotted it in the ethnic foods section at Safeway if you’re not lucky enough to live near a Latino grocer). That dollar was completely worth it. Rich, moist brown-sugary cake, topped with a rich dulce de leche buttercream and drizzled with a bit of straight-up melted dulce de leche. These are equally worthy of a special occasion or a work lunch on a random Tuesday. ¡Buen provecho!

Dulce de Leche Cupcakes
Printable Recipe
Adapted from justJENN Recipes
Makes 12 cupcakes

1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter, softened
2 large eggs
1/2 tsp vanilla extract
3/4 cup milk

1. Preheat oven to 325 degrees. Grease a standard 12-cup muffin pan or insert paper liners.

2. In a medium bowl, whisk the flour, baking powder and salt. Set aside.

3. In the bowl of an electric mixer, cream together the sugars and butter. Add the eggs and vanilla until combined. Alternate the flour mixture with the milk until you get a smooth batter. Spoon into the muffin pan wells equally, about 2/3 full.

4. Bake for 18-20 minutes, or until a testter comes out clean. Cool completely before frosting.

Dulce de Leche Buttercream
Adapted from Joy the Baker

1 1/2 cups unsalted butter, softened
3 Tablespoons heavy cream
1 teaspoon vanilla
4 cups powdered sugar
pinch of salt
3/4 cup dulce de leche

Cream together softened butter and powdered sugar on low using an electric mixer. Add cream, salt, and vanilla and beat on medium speed until smooth and no lumps appear. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat to incorporate. Frost cooled cupcakes using a knife or a pastry bag and tip.

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I am delighted to hear that Oprah talked about Food, inc. on her show this week. I mean really, with a voice like that behind the slowfood movement… perhaps the U.S. consumers will perk up and listen? Oprah is responsible for bringing many lot’s of topics to the forefront of our minds. Who didn’t read the Kite Runner? Did anyone pay attention to Rachael Ray before Oprah endorsed her? Heck, even to some extent Oprah introduced us to Obama, didn’t ...]]>

I am delighted to hear that Oprah talked about Food, inc. on her show this week. I mean really, with a voice like that behind the slowfood movement… perhaps the U.S. consumers will perk up and listen? Oprah is responsible for bringing many lot’s of topics to the forefront of our minds. Who didn’t read the Kite Runner? Did anyone pay attention to Rachael Ray before Oprah endorsed her? Heck, even to some extent Oprah introduced us to Obama, didn’t she?

On the heels of the post I wrote last week, I must say that I am delighted to hear that others are thinking about the same subject. (Thank you Oprah!) Perhaps we are on the cusp of making real change in the way that the American government subsidizes farming and how American’s (and let’s face it mom’s who do the grocery shopping) are thinking about the food that they eat.

On another note… do you remember why I have not been cooking lately? Well, I finally pulled the trigger. I ordered myself a Le Crueset French Oven! It’s the first of three pans I will order to stock our kitchen. I figured this was the most versatile of the three. Heck, I can do everything from boil eggs to bake a cake in it! After much hunting for the very best price on the internet, I realized there are a lot of stores who mark up the price to give you the perception of a deal when they sell it to you for less. So instead, I went to Sur La Table who recently released an exclusive color that I adore. It’s called Cassis. Pretty, no?

Here’s a question: Did you watch Oprah’s show about Food, inc. and the slowfood movement? Did it change how you think about the food you eat?

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Posted in: cooking and food, eco living, healthy

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all images via Goldilocks Finds Manhattan

As part of making 2010 less sucktastic than ‘09, I ...]]> It’s a little scary… announcing one of your New Years Resolutions for all the blog world to read. It’s crazy to me that I didn’t announce my intentions back in Mid-December when I started down this road. It took nearly a month of “trying it out” to decide I’d tell you. So far, so good. So I decided to tell you what I know so far.

all images via Goldilocks Finds Manhattan

As part of making 2010 less sucktastic than ‘09, I made the commitment to a primarily plant-based diet. It’s not so much about being a vegetarian, but more about being in touch where my food is coming from. I know for a fact when I eat whole foods (with origins that are clear to me, that don’t have preservatives, and that are not packed with sugar) that I sleep better, I am more alert and I feel more energetic. To be more specific, I am not eating anything out of a box, that has had a face, or that doesn’t come from the outside perimeter of the grocery store.

I can say that this is a fact because from 1993-2000 I lived as a strict vegetarian, I had several stints as a vegan, and also mixed in short periods of time as a lacto-ovo vegetarian. Believe me, I was very in touch with every morsel that passed through my lips.

I fell off the vegan wagon after attending a mostly vegetarian, health supportive culinary school. I felt like many of the vegan people I came in touch with at school, in general, were scared of food. I didn’t want to be scared of food. One must be completely vigilant about every calorie that that passes through your lips when living as a vegan. Each bite must be nutrient dense if your hair, nails, skin and body are to stay healthy. There is hardly room for cookies or the occasional french fry in a vegetarian diet.

You can only eat so much brown rice and beans, Manna, and Ezekiel bread to have enough protein in your diet. It takes a lot of effort to stay on track. Meat and eggs offer fast protein, zinc, and omega 3’s. I felt that obtaining moderation in all food groups might prove to serve me best. Not to mention, at the time I was new to New York City and I wanted to enjoy my culinary experiences to the fullest. In my mind, ordering a veggie plate at Peter Luger is not okay.

I can count on my fingers and toes how many times I’ve eaten fish since I stopped being a vegetarian. I love how it tastes, but the source has long been a concern of mine. I figure if they’re telling pregnant ladies not to eat too much of it, why should I? Farmed fish (aka ocean raised) is a concern of mine. They’ve been bred to live off of corn products -which is not natural. The corn pellets that farmed fish eat do not convert into high quality, high quantity Omega 3’s the same way that it does in the natural diet of wild fish. Farmed fish are held in small pens with very little swimming room, they’re prone to disease (they’re fed antibiotics!) and they are also high in mercury. Farmed fish can escape from the pens, make it into the wild and then in turn be fished and sold as “wild.” To be honest, it overwhelms me.

Speaking of antibiotics – I don’t buy any meat, eggs, yogurt or milk that has them. I made that commitment many, many moons ago. I learned enough about organically fed, hormone and antibiotic free meat in cooking school to form strong opinions that have not waned with time. I also believe there is fat in food for a reason. I do not drink “skim” milk or low fat yogurt. The fat is needed to process the protein correctly. My theory: Why mess with mother nature?

It is much harder to make whole food choices when eating at restaurants or when having food delivered. In that case, I attempt to order the vegetarian option. I realize that it most often restaurant isn’t organic. I just hope that the pesticides used will not be worse for me than the antibiotics that have been pumped into the meat they serve. Oh gad… this world we live in! Here I am being scared of food again! Aaaack!!

This “diet” I have been on (since Mid-December- yes, I started my New Year’s Resolution early!) has been quite easy over the last month due to our pot and pan situation. I can simply order the vegetarian choice. Going forward, I am grappling with how I will handle our home cooking. Living with Mr. D (who’d easily live as a carnivore if left to his own devices!) makes me weary to go so far as to label this diet I have adopted. I am not even sure if I won’t on occasion eat meat that has been prepared at home. Rules being that it is antibiotic free, free-range, organic and hormone free.

I am pretty sure there is a list of Vegan/Vegetarians out there ready to look down their nose at my new commitment to Flexitarianism. For me, it’s more about being in touch with where my food comes from. If you want to read more on this subject I’ve got some suggestions. Try investigating the books that Michael Pollan has written about food. Check out Nina Planck’s ‘Real Food – What to eat and why’, visit the Slow Food Movement website or check out the movie Food, inc. on Netflix or at Blockbuster.

And a big thanks to the blog Goldilocks Finds Manhattan. It’s where I found the images that accompany this post. The blog is written by Ulla who takes the photos, obsesses about food, and shares delicious recipes that she comes up with.

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To say its been a while would be somewhat of an understatement, but there’s been some upheaval in our little household that’s kept me a bit preoccupied as of late.  Like so many this year, I was let go from my firm right after Thanksgiving.  While the day-to-day emotions after such a blow to your professional life can be depressing, I am thankful that the split was an amicable one, that Evs has a secure job which ...]]> Greetings from 2010, Lovely EADL Readers!

To say its been a while would be somewhat of an understatement, but there’s been some upheaval in our little household that’s kept me a bit preoccupied as of late.  Like so many this year, I was let go from my firm right after Thanksgiving.  While the day-to-day emotions after such a blow to your professional life can be depressing, I am thankful that the split was an amicable one, that Evs has a secure job which he loves, that we are debt free with savings, and – most of all – that I have the opportunity to find a career I am truly passionate about, instead of one that just pays for fancy shoes the bills.

Obviously, along with my sweet new unemployment status come some tweaks to our everyday life – no more premium cable channels, putting the kibosh on clothes shopping, downgrades on certain grocery items, less eating out and ordering takeout, etc.   Complete and total lifestyle changers?  Nah.  But it is a great experiment in Need vs. Want!

My favorite “tweak” by far is cooking 90% of our meals at home.  The past couple of years I’ve really discovered my love for cooking, but when both you and your spouse regularly stay at the office until 8 p.m. or later, whipping up a homemade meal isn’t terribly time effective or enjoyable.  Now, with hours upon end to fill on a daily basis, spending an hour or two in the kitchen is fun and relaxing – not to mention a money saver!  Additionally, I’ve started cooking larger batches, with the leftovers serving as lunch for Evs throughout the work week.  Pre-unemployment, if I cooked, I only made enough for one dinner since I ate for free at work and Evs lunched out most days.  Now, leftovers on hand save us the cost of all those lunches out – an average of $35 to $50 a week!

Anyhoo, all this jibber-jabber is my way of introducing my new favorite “make it in bulk” recipe… Heirloom Cheesy Pasta Bake!

Adapted from the Ravioli Bake recipe from Everyday Food: Great Food Fast, I’ve added my own recipe for homemade tomato sauce (inducing a full on jones for summer’s heirloom crop), but you could easily substitute your favorite canned pasta sauce if you’re short on time.  Also, omitting the ground beef and exchanging the whole wheat bowtie for a stuffed ravioli or tortellini works nicely as well!

Ingredients

• 2 good glugs of olive oil
• 2 shallots, finely diced
• 2 garlic cloves, finely diced
• 3 – 4 lbs of tomatoes (use a variety of whatever is the most in season)
• 1 or 2 T. of red chili flakes (if you like spice)
• 1 good dash of oregano
• 2 good dashes of dried basil (or half a handful of fresh)
• 1 lb. ground beef (I like 93% lean / 7% fat content)
• 2 lbs. whole wheat pasta (I like penne or bowtie for this recipe)
• salt and pepper to taste
• 2 – 3 c. of shredded cheese (I like Sargento’s 2% Italian blend)

Directions

Wash and coarsely chop tomatoes.

In a large pot, heat olive oil on medium high.  Add shallots and garlic, sauteing until caramelized.

Add chopped tomatoes, herbs, and chili flakes.  Liberally salt and pepper.  Cover and cook over medium-high heat for about 8 minutes or until tomatoes partially liquefy.  Inhale tomato-y goodness.  Daydream of summer and flipflops and freckles.

Using a blender or food mill, blend tomato mixture into a smooth sauce.  Return to pot.  Meanwhile, fully brown ground beef.  Drain in a colander, rinsing under cold water to wash off any remaining grease.  Salt and pepper meat, then add to the tomato sauce.  If you’re a glutton for spice, add some more red chili flakes!

Cook pasta according to package directions, except remove from heat and drain while the pasta is still slightly harder than al dente (the pasta will absorb some of the sauce and continue to cook in the oven).

Add drained pasta to meat and tomato sauce, tossing until the sauce is distributed evening.  Pour into a shallow baking dish (I used a 9×13” Pyrex).

Top with delicious cheese.  (I use less because Evs is lactose intolerant but feel free to blanket that sucker in cheesy goodness)

Pop it all into the oven, preheated to 425 degrees.  Dance around your kitchen for 20 to 25 minutes – or until edges are browning and cheese is bubbling.   Remove from oven and test your patience  (ie: allow to cool for 10 to 15 minutes).   Serve with crusty French bread.

Enjoy again tomorrow!  And perhaps the next day!

Recipe makes 5 “man-sized” portions… or 7-8 smaller portions.

**all photos courtesy of author’s (/non-food-photographer’s) personal collection

© Elizabeth Anne Designs Living, 2010 | Permalink | 6 comments | Add to del.icio.us | StumbleUpon It!
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