Thursday, April 15, 2010

RIP, Betty

I will really miss this show. It was so smart and funny and never took itself too seriously. Here's to hoping for Ugly Betty the Movie!

Angry baby.

Sometimes your ears just turn inside out.

So angry. So cute.

Sunday, April 11, 2010

Don't wait.

Make these today! I made these for my dad's birthday and they were so delicious - very light tasting (though undoubtedly not light in any way) and not as dense or dry as a lot of the flourless, molten desserts you get in a restaurant. I highly recommend!

Saturday, April 10, 2010

I did it.

I bought the iPad. I couldn't resist. I am sorry. Don't judge me. I am addicted to apple.

I'm coming too.

I just love vacation- even if it's just for a weekend! Have a great one.

Monday, April 5, 2010

Easter Eatin'

you're looking at roast lamb leg, french beans and a dog that is a hair away from being a cartoon. you're welcome.

teeny tinis.

Remember I told you I saw the most adorable martini glasses ever at Joel Robuchon in Las Vegas? Well, I hunted them down like prey. And with 5-7 day standard delivery, they will be mine.

Here's what you should know: they are small. they are perfectly proportioned. they are adorable. I love them. I have a weird emotional attachment to martinis in general.

thank you.

p.s. if you would like them too, click here.
p.p.s. if you would like to come have a martini with me, so be it.

Sunday, April 4, 2010

Les Macarones

Meyer Lemon Macarones- courtesy of food52. You will forgive the uneven sizes, I used a Ziplock bag. But rustic is good, non?

- Posted using BlogPress from my iPhone

Saturday, April 3, 2010

here's a blog I love.

My cousin-in-law (is there such a thing?) posts an awesome blog from Seattle, WA. It's fabulous and it's fair to say, so is she. Check it out!

rue la love it.

Did you see the Mario Batali cookware on Rue La La today? I love this Essentials pot. It's cast iron and every bit as pretty as a Le Creuset or Staub, and this 2-cup version is only $19. And it's called "Persimmon" orange. They have bigger versions as well and they come in a lovely celery green, and a deep red.

 I am also loving these soup pots. That is all.

Easter Yumminess.

Easter, like every holiday, for me is all about food. And not so much about religion. No offense to the big guy upstairs. In fact, I often feel like cooking is a time of meditation and reflection for me. I work a lot of stuff out pounding veal scallopine or kneading dough. And there's something so calming about prepping vegetables, about mise en place.

This Easter we are going to my parents house. My mom and I are cooking leg of lamb, right from the Joy of Cooking. Do you have the Joy of Cooking? It's an absolute bible. There is no recipe too simple for it to teach you. Seriously, Irma Rombauer taught me how to make mashed potatoes. We're going to roas some potatoes along with it, and sautee some green beans. Doesn't that sound so wholesome and Eastery?

Since Easter is all about dessert and not everyone is quite as chocolate focused as I am, I thought I'd make this recipe I found on Fine Cooking's website: Lemon Ice Box Pie. I hope it's as delicious as it looks. I already realize that I made a mistake in not pushing the crust up the sides, but I'm sure it'll turn out tangy and delicious. Besides, I have yet to encounter a problem that Chantilly Cream can't fix.

*Update: after allowing it to cool and re-reading the part about not letting the saran wrap touch the top I used the world's worst saran wrap and it touched the top. Ugh. Oh well, see above comment re: Chantilly Cream.

Friday, April 2, 2010

I've said it before, and I'll say it again.

I LOVE MARK BITTMAN. He just makes everything so (as The Pioneer Woman might say) dadgum easy. I particularly like his method for roasting salmon and chicken. Instead of roasting a whole chicken, he gives a great method of roasting chicken parts - a whole chicken cut up into pieces, or just thighs and drums or whichever pieces you want. Dark and light meat lovers can once again live in harmony. All you do is preheat your oven. Once it's preheated, you put some butter or oil in a roasting pan and throw it in the heated oven. Then you toss the chicken pieces in it and roast it the rest of the way. The heated pan helps you crisp up the skin a bit, and everything cooks really quickly and easily. I put about 20 peeled garlic cloves, three halved lemons and some rosemary sprigs in with mine and it was fantastic. The garlic got so mild and soft and the roasted lemons were almost caramelized. I squeezed the juice over the pieces before I served it.

His salmon recipes are equally delicious. I have not made one thing out of his cookbook that I haven't loved.

Check it out for yourself.