Monday, November 30, 2009

Thanksgiving...a few days late

How did your Thanksgiving go?  Get all of your favorite Turkey Day foods?  I did!
We brined the turkey this year, and I'm now officially in love with brined poultry.  I have an awesome recipe that I'll post later this week.

Can you believe it's December?  Where did the year go?

Sunday, November 1, 2009

Garlic, Rosemary Potatoes

I was watching the Food Network the other day, I can't remember who it was.
But they were making these really pretty potatoes.  So I decided that I'd make them, but with a twist.  They were using just plain old butter and salt.
But I thought about garlic and rosemary and olive oil.  I love when you can look at something and put your own twist on it.  And when they turn out delicious, it's even better!

What you'll need:
6 new potatoes
2 cloves of garlic, minced
3 tablespoons olive oil
2 teaspoons rosemary, chopped

How you do it:
Preheat oven to 350 degrees.
Clean potatoes. Make several horizontal slices across the potato, making sure not to cut all the way through.
Mix together olive oil, garlic and rosemary in a bowl.
Take a spoon and drizzle oil mixture into the slices of the potato.
Bake for 50 minutes or until the potato is soft in the middle.


Sunday, October 25, 2009

Pound Cake

There's something so yummy in the simplicity of pound cake.
It's pretty simple to make.  
It has less than 10 ingredients.  
It smells delicious.
You'll make your mom really happy if you make her one.
It's really easy to eat.
Warm pound cake with a scoop of cold ice cream.  Nothin can beat it.
What you'll need*:
1 cup butter
1/2 cup shortening
3 cups white sugar
5 eggs
1 1/2 tablespoons vanilla extract
1 1/4 cup milk
3 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt

How you do it:
Preheat oven to 350 degrees.
Grease 2 loaf pans (or a 10 inch Bundt pan). Sift together flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Slowly add the flour mixture and alternate with the milk. Pour batter into prepared pan(s).
If using the loaf pans, bake for 45 -55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
If using the Bundt pan, bake for 80 to 90 minutes, or until a toothipick inserted into the cake comes out clean.
Let cool in pan for 10 minutes, then turn out onto a wire rack.
Once completely cooled, they can be frozen.

Sometimes, I wish this blog could be scratch-n-sniff.

*original recipe can be found here.

Sunday, October 18, 2009

Imo's Pizza, Make It a St. Louis Night!

Remember the toasted ravs post?  Well, I decided to pair them up with a homemade Imo's pizza and make it a St. Louis night.
I was in serious heaven.  Imo's pizzas are a love/hate kind of thing.  You either love 'em or you hate 'em.  And I love them.
I was so happy when I found the recipe online!  And you know what, it's super easy and it tastes exactly like an Imo's pizza.
You can find the recipie for the crust, sauce, cheese and seasoning here.

Sunday, October 11, 2009

Toasted Ravs

Toasted Ravioli (also known as Toasted Ravs and MM-MM Good).  If you've never had one, you've probably never been to St. Louis. And you're most definitely missing out.
What you need:
Fresh Beef Ravioli
1 Egg, beaten
1 cup seasoned bread crumbs
1 cup lard
Tomato sauce for dipping

How you do it:
Dip the ravioli in the egg and then cover with the bread crumbs.  Heat lard in pan.  (You could also use a deep fryer.)  Place ravs in lard and fry until both sides are brown.  Serve with a warm tomato sauce, for dipping.

Eat and Enjoy!

Sunday, September 27, 2009


If you are ever in New York, you need to go to Ferrara.  It should be your first stop.
And you should go in.  Try not to confuse the take-out line with the seating line.  Get a table. Look at all the wonderful, amazing treats displayed. 
And then order a tiramisu and a tiramisu martini.
And then try, just try to stop the unresistible moan as you taste a little bit of heaven on earth.
And this is no exaggeration.  It's that good.

195 Grand Street (b/t Mulberry and Mott)
New York, Ny 10013 

Sunday, September 20, 2009

Risotto 101

I've always wanted to make a homemade risotto.  Well, maybe not always, but recently.  I found a really easy, straight forward recipe by Giada.
Oh my goodness was it good!  It was creamy and buttery and delicious!
But something to note about takes time and patience and stirring. 

Lots of butter, too.  Not this much butter, but a lot.
And more stirring. You can't really leave the pot's side.  You should have a glass of wine handy.
Recipie from Everyday Italian by Giada De Laurentiis
What you"ll need:
4 cups reduced-sodium chicken broth
3 Tbls butter
3/4 cup finely chopped onion (from 1 onion)
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

How you do it:
In a medium saucepan, bring the broth to a simmer.  Cover the broth and keep hot over low heat.

In a large, heavy saucepan, melt 2 Tbls of the butter of medium heat.  Add the onion and suate until tender but not brown, about 3 minutes.  Add the rice and stir to coat with butter.  Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes.  Add 1/2 cup of simmering broth and stir until almost completely absorbed, about 2 minutes.  Continue coking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.  Remove from the heat.  Stir in the Parmesan cheese, the remaining tablespoon of butter, and the salt and pepper.  Transfer the risotto to a serving bowl and serve immediately.

I added some chopped mushrooms and it was delicious!  
I added them a little bit after the onions.