fork & camera...

chocolate-filled french toast...

2012-02-11T22:21:00.001-08:00

chocolate-filled french toast..., a photo by credd on Flickr.

from the frozen food case...
at trader joe's.
i didn't hesitate to put the in my basket...
when i saw them in the store.

well...
i did hesitate long enough to snap a photo with my cell...
and send it off to my daughter...
but that was it.

this afternoon...
i baked them...
sprinkled them with powdered sugar...
and we had them for brunch.

the filling is a semi-sweet chocolate...
and there just the right amount of it in the french toast.
they're very good...
and i will be purchasing them again.

e ~ edible...

2012-01-22T23:49:00.001-08:00

e ~ edible..., a photo by credd on Flickr.

assorted cheese (cheddar, blue, black pepper, mozzarella)
fruits (grapes, dried white peaches)
crackers (water, Gorgonzola, wine, pita)
served w/a sparkling white wine

#abc26
#instagram
#iphoneography

homemade gifts...

2011-12-15T21:21:00.001-08:00

homemade gifts..., a photo by credd on Flickr.

today i made cranberry jam for my class potluck...
and to take to the office for my co-workers.

i got the recipe from the whole foods website...
and i've inserted it here.

i served it with brie...
on a buttery cracker.

***

Ingredients
1 (16-ounce) bag fresh cranberries
2 apples (Fuji, Gala and/or Golden Delicious), peeled, cored and grated
1 cup sugar
1/2 cup orange juice
1 teaspoon grated orange zest
1/4 teaspoon ground nutmeg

Method
Place all ingredients in a medium saucepan and heat to a boil over medium-high heat. Reduce heat to medium and simmer, stirring frequently, until cranberries have softened and mixture is thickened, about 8 minutes. Let cool completely. Transfer to small jars, if desired. Store in refrigerator.

Nutrition
Per serving: 40 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 0mg sodium, 11g total carbohydrate (1g dietary fiber, 10g sugar), 0g protein

buddha's hand...

2011-11-23T09:49:00.001-08:00

buddha's hand..., a photo by credd on Flickr.

Called a Buddha's Hand Citron, this odd looking fruit is actually one of the oldest members of the citrus family. Although it smells strongly of lemon, it has no juicy pulp hidden beneath its rind. Instead, the Buddha’s Hand is grown commercially for its powerful zest. The aromatic rind is used to flavor lemon liqueurs and specialty vodkas, and provides aroma to lemon-scented cosmetics. Chinese and Japanese households hang it in their homes as a natural air freshener, and it even has a place in some religious ceremonies.

***

i'm getting ready to make my cranberry sauce...and i plan to zest a bit of it into the sauce...and use some of the fingers to flavor vodka.

sweet and spicy pumpkin seeds...

2011-11-07T22:03:00.001-08:00

sweet and spicy pumpkin seeds..., a photo by credd on Flickr.

1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil

Directions

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds.

Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat.

Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds.

Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

***

recipe...
courtesy of martha stewart...
as usual...
i made the recipe my own...
and added a bit of ghost pepper (pictured below)...
omitted the ginger...
and reduced the oil to 1 tbsp.

the outcome...
DELISH!

i put them in the car so i wouldn't eat them all tonight...
and would have some to take to my co-workers tomorrow.

sugar pumpkin & seeds...

2011-11-06T17:20:00.001-08:00

sugar pumpkin & seeds..., a photo by credd on Flickr.

to make a pumpkin cake with brown butter icing...
and some sweet and spicy pumpkin seeds.

***

i received the pumpkin in my csa box last week...
and had it on the counter as part of my fall decorations last week...
but now...
it's gonna be cake!

today...
i'm roasting it to make the puree...
tomorrow...
i'll make the cake.

baked kale chips...

2011-10-25T21:05:00.001-07:00

baked kale chips..., a photo by credd on Flickr.

Adapted from smitten kitchen's recipe

1 bunch (about 6 ounces) kale
1 tablespoon seasoned olive oil
Kosher salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

herb crusted fish...

2011-10-20T07:06:00.001-07:00

herb crusted fish..., a photo by credd on Flickr.

w/roasted broccoli.

***

on the fish...
parsley, dill, lemon zest, kosher salt, walnuts
baked for 15 minutes at 400 degrees

***

today was my first full day back in cali...
after being in ny for two weeks.

two things i noticed about being with my daughter in ny...
i ate healthier (not as much junk food)...
and i walked more.

as a matter of fact...
i lost 8 pounds.

i could tell i'd lost weight...
because my skirt and jeans were baggy...
and i HAD to wear a belt...
or sag.

i chose the former. :)

in keeping with my healthy eating...
my dinner consisted of baked fish...
roasted veggies...
iced tea...
and greek yogurt for dessert.

spicy gazpacho...

2011-09-19T18:48:00.001-07:00

spicy gazpacho..., a photo by credd on Flickr.

so...
remember yesterday that i was at cornerstone sonoma...
at the tomato tasting event.
oh yeah...
and my grapettes won the taste contest.

well...
there was also a 'cooking' exhibit...
and gazpacho was made.

since i have SO MANY tomatoes...
and the weather is in the upper 90s...
i thought i'd try out the recipe we received...
and make a batch today.

***
8 large ripe tomatoes, quartered
1 english cucumber, peeled & roughly chopped
1 small red onion, sliced
1 red bell pepper
1-4 jalapenos, seeded & chopped
1/2 cup red wine vinegar
1 tbsp black pepper
1 tbsp kosher salt
4 cloves garlic, chopped
4 shots tabasco

directions - mix all ingredients in a bowl and let marinate overnight. run through food mill & then place in blender briefly. do not over blend. garnish with tomatoes 1/4" dice, cucumber, red onion, red pepper, cilantro, italian parsley. fold in garnish & top with creme fraiche & julienne basil.

recipe...
courtesy of...
eric hollis,
executive chef
alsina station grill

***
ya'll know i don't follow recipes so...

i used shallots instead of red onion...
and added a lot more tabasco.
i also added a couple of dashes of worchestershire sauce.

oh...
and i also didn't use a food mill.

i did some other things too...
but...
make it your own.

enjoy!

tangy salted green chilies...

2011-09-13T22:43:00.001-07:00

tangy salted green chilies..., a photo by credd on Flickr.

256

10 serrano chili peppers
1/4 cup distilled white vinegar
1 1/2 teaspoons kosher salt

wearing rubber gloves, slice chili peppers very thinly. place them in a jar & stir in vinegar and salt. cover loosly with a lid, or with cheesecloth and a rubber band.

refrigerate for five days, then close lid tightly. keep stored in refrigerator. peppers will last for several weeks.

yield 3/4 cup

*recipe from nytimes

***

this is one of my favorite condiments

for my dad...

2011-09-09T21:38:00.001-07:00

for my dad..., a photo by credd on Flickr.

tomorrow i'm going to hang out with my parents...
so i made another jar of pickles for my dad.

my mother may try them...
but she's not really into this type of thing.

i picked up a container of okra chips for her...
when i went to whole foods today.

i'll make another batch on monday...
to take to my co-workers on tuesday.

***

i tasted one of the pickle spears last night when i got home from class...
OMG...
it was SO good!

i'm so excited about my new pickling hobby...
i need to pick up some more jars...
pronto!

and...
i should probably get a canning set...
so i can process some of these...
so i'm not just making & eating them.

not that there's anything wrong with fresh, homemade pickles!

i made pickles...

2011-09-08T11:34:00.001-07:00

i made pickles..., a photo by credd on Flickr.

i'm so excited!!!

i can't wait to taste one...
or two.

and if they're as good as they smell...
i'll be making some more this weekend...
and also trying my hand at pickling other things!

so...
call me crazy...
but...
i'm excited!

***

the recipe i followed was from food in jars. i found the recipe a couple of weeks ago while browsing the web...and then...i lost it.

being the persistent person that i am...i kept looking. and luckily...i found the recipe again last night. five minutes later...i was in the kitchen. making pickles. at 11:00 at night. when i needed to be in bed. because i have work...and school on thursday.

toddy...

2011-09-04T10:49:00.001-07:00

toddy..., a photo by credd on Flickr.

today i have no voice.

since i have quite a bit of reading to do...
that could be a good thing.

it'll keep me from talking (so much)...
as it hurts to do so.

a cup of hot chai tea...
w/a few extra ingredients.

enjoy your sunday.

lemonade cucumber spa pops...

2011-08-29T20:36:00.001-07:00

lemonade cucumber spa pops..., a photo by credd on Flickr.

when i saw this featured on marcus samuelsson's blog...
i knew that i wanted to make them.

yesterday...
i picked some cucumbers...
and mrchazman brought me some lemons from the store...
and viola!

next time i make them...
i'll cut the cucumber smaller...
as my julienne's were a bit long.

mrchazman is skeptical of trying them...
so i made him some plain lemonade pops.

panzanella ala cheryl...

2011-08-27T17:23:00.001-07:00

panzanella ala cheryl..., a photo by credd on Flickr.

the first time i make something...
i sorta follow the recipe.
the second time...
ummm...
what's a recipe?

i still have an abundance of tomatoes...
and my csa must too.
they gave us three bags of different types this week.

***

tomatoes
homemade croutons
shallots
parmigiano
capers
olive oil
basil
salt
pepper

panzanella bread salad...

2011-08-12T21:01:00.001-07:00

panzanella bread salad..., a photo by credd on Flickr.

4 cups tomatoes, cut into large chunks
4 cups day old crusty bread, cut in chunks the same size as the tomato
1 cucumber, skinned & seeded, cut into large chunks
1/2 red onion, chopped
1 bunch fresh basil, torn into little pieces
1/4 - 1/2 cup good olive oil
salt & pepper to taste

i also added black olives and a bit of lemon juice.

mix everything together and let marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. do not refrigerate or you will destroy the texture of the tomatoes.

serve at room temperature.

serves 6 to 8

recipe from simply recipes.

i made some iiiiiice cream...

2011-08-07T11:41:00.001-07:00

i made some iiiiiice cream..., a photo by credd on Flickr.

a week ago...
i went to sur la table for my lunch.
when i walked in...
i saw the ice cream starters.

i first picked up salted caramel...
and then...
because mrchazman LOVES butter pecan...
i chose that one.

i spent the better part of saturday asleep...
because of an allergy attack early in the morning...
and...
when its bad enough to have to take meds...
my day is shot.

so...
of course...
last night...
i was wide awake...
and feeling the need to be creative...
i made ice cream.

***
and...
for a bit of eddie murphy ice cream humor.

*explicit

figgy...

2011-08-02T19:07:00.001-07:00

figgy..., a photo by credd on Flickr.

as i mentioned in the blog post about the padrons...
i also bought some figs when i was at oxbox public market.

i saw some figs at the farmer's market...
but when i inquired about them...
they'd all been sold.

i usually buy the mission figs (purple ones)...
but the clerk told me the green ones were really good...
so i bought some of them too.

i didn't ask...
but i think this is a green ischia fig.

padrón peppers...

2011-08-01T21:27:00.000-07:00

i'd never even heard of these until saturday...

i was on feedler...

bouncing from blog to blog...

bookmarking those that i found enjoyable...

and wanted to read on a regular basis.

one of the blog posts i read was about padrons.

i thought...

that sounds interesting...

then i left for the napa farmer's market...

thinking i'd get some fruit...

and a few photos.

when the market closed...

i went into oxbox public market for lunch.

i first stopped at the produce stand...

just to see what they had...

as they always have something 'different'.

and there they were...

two bags of padron peppers.

$13.99 a pound.

i was immediately excited...

and began to spout the blog post i'd read to the clerk.

i grabbed a handful...

and a couple of figs...

paid for my purchase...

and went off in search of lunch.

while i ate...

i tried in vain to find the blog post again.

i went into feedler...

trying to pull up everything i'd read that morning.

nothing came up.

it wasn't until i google padron peppers and blog...

that i found what i was looking for...

the best way to enjoy padron peppers...

and immediately book marked it...

and added the blog to my reader.

i read the article again...

and as i was heading back to my car...

stopped back at the produce stand to purchase another handful...

just in case.

today...

as an appetizer...

i had them.

i enjoyed them...

but was slightly disappointed to have only one spicy pepper in the bunch.
*only one of ten or so is spicy.

next time...

i'll add a few jalapeno slices in...

for a little extra kick.

tomatillo salsa verde...

2011-07-24T19:56:00.000-07:00

ingredients...

1.5 lb tomatillos

1/2 c chopped white onion

1/2 c cilantro leaves

1 tbsp fresh lime juice

1/4 tsp sugar

2 jalapeno peppers

salt to taste

directions...

remove papery husks from tomatillos and rinse well.

cut in half and place cut side down on a foil-lined baking sheet.

place under a broiler for about 5-7 minutes to lightly black the skin.

place tomatillos, lime juice, onions, cilantro, chili peppers and sugar in food processor (or blender) and pulse until all ingredients are finely chopped and mixed.

season to taste with salt. cool in refrigerator.

serve with chips or as a salsa accompaniment.

tomatillos from yesterday's garden harvest.

recipe from simply recipes.

fit for a princess...

2011-07-04T22:44:00.000-07:00

a few days ago...

i picked my first tomatillo...

and had initially planned to roast it and make a salsa...

but today i saw another (read easier) recipe.

so...

i gathered all my ingredients...

and started dicing.

tomato. tomatillo. onion. chile. cilantro. lime juice. kosher salt.

mix well.

have a shot of tequilla (in my princess shot glass)...

w/a lime wedge while it marinates a bit.

i then ate it with my dinner of...

bbq ribs...

grilled corn on the cob w/compound butter (that blog post is coming)...

and potato salad.

yes...

i know i focused on the corn...

and not the salsa...

but...

the salsa is in all the other photos...

and that roasted corn was delicious!!!

btw...

the corn festival is next weekend...

though i really don't think i'm gonna pay $10 to walk around in that heat.

limoncello...

2011-06-24T21:11:00.001-07:00

limoncello..., a photo by credd on Flickr.

earlier today...
when i saw holly's photo...
i was reminded of my own stash of limoncello...
chilling out in my freezer.

i made this a few months ago...
and gave a few bottles to co-workers...
and kept a couple for myself.

life is...

2011-06-17T21:32:00.001-07:00

life is..., a photo by credd on Flickr.

i got these at the napa chef's market last night.

if you're in the bay area...
and you've never been...
it's on thursday evenings...
from 5:00 to 9:00...
downtown napa.

mini cones...

2011-06-14T21:51:00.001-07:00

mini cones..., a photo by credd on Flickr.

today...
summer came to the bay area!
finally!

the temp at my office was 78...
but it was almost 20 degrees warmer at my doc's office.
a whopping 95 degrees...
but i loved it!

on my way home...
i stopped off at tj's for a couple of items...
and also purchased these mini cones.

tangy salted green peppers...

2011-06-04T20:34:00.001-07:00

tangy salted green peppers..., a photo by credd on Flickr.

i love spice.
i've made these before...
but needed to replenish them.

they're easy to make...
and very tasty!

***

Time: 10 minutes, plus 5 days’ standing time

6 jalapeno peppers (3 ounces)
1/2 cup distilled white vinegar
3 teaspoons kosher salt.

1. Wearing rubber or latex gloves, slice peppers very thinly. Place them in a jar and stir in vinegar and salt. Cover loosely with a lid, or with cheesecloth and a rubber band.

2. Refrigerate for five days, then close lid tightly. Keep stored in refrigerator; peppers will last for several weeks or months.

Yield: 1 1/2 cups.

***

here's a link to the original recipe.

national donut day...

2011-06-03T19:42:00.001-07:00

national donut day..., a photo by credd on Flickr.

national doughnut day is on the first Friday of June each year, succeeding the Donut Day event created by the Salvation Army in 1938 to honor the women who served doughnuts to soldiers during World War I.

***

great...
i like donuts.

it also happens to be my birthday...
and to celebrate both events...
we went to the boon fly cafe.

i had the fish tacos and a glass of champagne.
mrchazman had a blt & the most delicious fries (that i kept eating) and a beer.

for dessert...
we ordered the donuts.

they were delicious!

hot w/a cinnamon sugar...
& chocolate for dipping.
an order of six is $8.

i also have a huge cake in the fridge.
i think we're going to go visit the parents tomorrow...
and my brothers on sunday...
so we can get that huge thing out of this house.

yes...
i'm indulging today...
but tomorrow...
i'm in zumba class!

burger lunch...

2011-05-23T10:03:00.001-07:00

52 weeks: h, originally uploaded by credd.

today we attended the car boot sale...
at cornerstone sonoma.

afterward we walked around a bit...
then stopped in at alsina's for lunch.

we both ordered a burger...
which came with a side of potato salad...
and had a glass of cab.

yes...
it was delish!

steamed bao buns...

2011-05-15T21:16:00.001-07:00

steamed bao buns..., originally uploaded by credd.

yep...
more food photos.

this is today's lunch...
set into a steamer basket...
in a white china plate...
on a 'crusty' sheet pan.

i didn't dip the buns into the sauce...
or use the chopsticks.
they're my editing 'extras'.

the sauce is a bit of soy sauce...
mixed with water. *i didn't want to waste too much soy sauce. :)
the green specks are bits of cilantro...
just because.

***

A baozi or simply known as bao, bau, humbow, nunu, pow or pau is a type of steamed, filled bun or bread-like (i.e. made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian fillings.

Two types are found in most parts of China: Dabao, measuring about 10 cm across, served individually, and usually purchased for take-away. The other type, xiaobao, measure approximately 3 cm wide, and are most commonly eaten in restaurants. Each order consists of a steamer containing about 10 pieces. A small ceramic dish is provided for vinegar or soy sauce, both of which are available in bottles at the table, along with chilli paste.

***

i went back into LR and added some fill light after reading Tafari & Mary's comments.
what do you think? too light? thanks for your thoughts!!!

yakisoba...

2011-05-14T21:41:00.001-07:00

yakisoba..., originally uploaded by credd.

134

i've been watching penny de los santos on creativeLIVE this weekend.

so...
this morning...
i made a bowl of oatmeal...
then got out the step ladder to shoot it from overhead.

tonight...
i made yakisoba.

as i removed the ingredients from the refrigerator...
i already knew i'd be shooting the prep...
as well as the finished product...
from the step ladder.

we've had that step ladder for years...
and i may have used it once or twice...
to get a bowl that was on the top shelf in the cabinet...
because mrchazman wasn't home to get it for me.

but i have a feeling...
it's going to be a constant companion of mine...
and will no longer look brand new...
even though it's at least ten.

oh...
and unlike penny...
i'm eating this.

bbq sauce...

2011-05-07T22:53:00.001-07:00

bbq sauce..., originally uploaded by credd.

since tomorrow is mother's day...
and also my father's birthday...
i decided to bbq today...
and take dinner to their house tomorrow.

yesterday i picked up some chicken and ribs...
and this morning i decided that i wanted to make my own sauce.
the last time i made sauce...
my mother told me that she had my great-grandmother's sauce recipe.
so...
when i spoke with her this morning...
i asked her to fax it to me.

next week...
two of my brothers will also celebrate birthdays.
and...
co-incidentally...
the two of them and my dad were BORN on mother's day.

so...
tomorrow...
we have a lot to celebrate!

spicy shrimp inari...

2011-05-03T21:27:00.001-07:00

spicy shrimp inari..., originally uploaded by credd.

i started eating the spicy shrimp inari rolls a few months ago...
and have been craving them ever since.

today...
even though i'd brought in bbq...
i left my lunch in the fridge...
and drove on over to whole foods for sushi.

if you have a whole foods near you...
and you're not allergic to seafood...
have them make one of these up for you.

you won't be disappointed.

tangy, salted green chiles...

2011-03-12T21:33:00.001-08:00

tangy, salted green chilis..., originally uploaded by credd.

10 sliced serano peppers
1/4 cup distilled white vinegar
1 1/2 tsp. kosher salt

slice peppers.
add vinegar & salt.
loosely cover & let sit in refrigerator for five days.

***

last weekend i made red hot sauce.
a couple of days ago i made a green hot sauce.
today i made these sliced peppers.

i'm ready for spring.
i'm ready for my garden.
i'm ready to cook with foods from my garden.

speaking of spring...
don't forget to change your clocks tonight.

homemade hot sauce...

2011-03-05T15:44:00.000-08:00

earlier this week...my daughter sent me an email that contained a hot sauce recipe from the etsy blog. i immediately replied that i would be making it. that day. well...it's been a hectic week...but i made it today. and let me tell you. it is GOOD!!! it's so good...i may never buy hot sauce again!

ingredients...

2.5 ounces of dried New Mexico chilies
4-6 chili de arbol (depending on desired spiciness)
4 cloves garlic
2 tablespoons salt
1 cup apple cider or white distilled vinegar
1 cup water
1 tablespoon aged sherry

Bring a small pot of water to a boil.

Clean chilies with a damp cloth. Remove stems and place chilies in a medium bowl. Pour just enough boiling water over the chilies to cover. Place a small plate over the chilies to submerge them in water. Set aside for 20 minutes, or until the chilies are rehydrated, soft and pliable.

Place the chilies in a blender. Add the garlic, salt and vinegar. Puree on high until a uniform paste forms. Thin the paste with water or, if it’s palatable, with the soaking liquid. Blend again. Add sherry. Taste and adjust seasoning.

and if you know me...you know i didn't follow the recipe as written. i used a mixture of thai chilis (the smallest ones) that i grew last year...and other peppers that i'd picked locally and dried. i only used two garlic cloves, added worcestershire sauce...and substituted cognac for sherry.

now...i'm off to get some fancy bottles!

cheers!

upside~down breakfast cake...

2011-02-26T11:55:00.000-08:00

i love lemons! i love cooking with them. i love smelling them. i love eating them. unfortunately...i cannot grow them. i've tried. a few times. this year...i plan to try again. in the meantime...i'll keep getting them from the local grocer.

when i saw this recipe by 'joy the baker' in my google reader...i knew that i wanted to make it. i added a component of another recipe that i've been wanting to make.

1 1/2 cups all-purpose flour

1/3 cup yellow cornmeal

1/2 cup granulated sugar

1/4 cup brown sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

1 tablespoons lemon zest

1/2 cup (1 stick) plus one tablespoons unsalted butter, melted until browned then cooled slightly

Lemon Glaze:

1 1/2 cup powdered sugar

3 to 4 tablespoons fresh lemon juice

Place a rack in the center of the oven and preheat to 350 degrees F.

In a 9 or 10-inch cast iron skillet, melt butter over medium heat until browned and fragrant. Use a potholder to grab onto the cast iron and carefully tilt back and forth so the melted butter greases the sides of the pan. Remove browned butter from the cast iron to cool, and set the buttery cast iron aside. That’s what we’re going to bake the cake in!

If you don’t have a cast iron skillet, simply butter and flour a 9-inch round cake pan. Set aside. Brown the butter in a skillet over the stove top and incorporate into the recipe just the same.

In a large bowl, whisk together flour, cornmeal, sugars, baking powder, baking soda and salt. In a small bowl, carefully whisk together eggs, buttermilk, lemon zest and butter.

Add the wet ingredients, all at once, to the dry ingredients and fold together with a spatula. Fold until very few lumps remain. Pour batter into the prepared buttered pan and place in the oven.

While the cake bakes, whisk together powdered sugar and lemon juice for the glaze. Set aside.

Bake for 30 minutes or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and let cool for 10 minutes. Use a skewer or the tines of a fork o poke holes in the bake. Sporadic holes here and there will do. Pour over the glaze, spread evenly and let rest for about 30 minutes before serving. This cake will last for up to 4 days, well wrapped, at room temperature.

***

*i added very thinly sliced lemon slices to the pan...prior to adding the cake batter. after inverting the cake...i returned it to the oven for an additional 10 minutes. i then dusted the cake with powdered sugar, instead of glazing.

decadence...

2011-02-12T10:59:00.000-08:00

yesterday...
i picked up this cupcake at the b&n starbucks.

today...
i photographed it.
i cut a sliver for myself so i could taste it.
i gave the rest to mrchazman.

dried lemon zest...

2011-02-11T13:10:00.000-08:00

a sprinkling of this dried zest brightens the flavor of roasted beets or squash, green salads, sauces, and soups. for the best results, use unwaxed lemons, such as meyer lemons.

use a microplane or the smallest holes on a box grater to zest lemons.

spread the zest on a sheet of wax paper; let dry at room temperature for at least 24 hours.

fold paper and press to smash the zest into a powder.

will keep refrigerated, for up to 2 weeks.

i need a food fairy...

2011-01-29T17:39:00.000-08:00

today...

i slept in.

when i woke up at 11:30 i tweeted...

where's the breakfast fairy?

then i realized i AM the breakfast fairy...

so i got up and made some breakfast.

bacon & ebelskivers.

the first time i ever had ebelskivers (or heard of them) was when i was in pasadena and went to breakfast at elements with adrienne and floyd.

imagine my delight when i found these in the freezer section of trader joes last week!!! ten minutes at 450. a sprinkling of powdered sugar...and a bit of syrup. delish!

now...where's the dinner fairy?

making limoncello...

2010-12-28T12:40:00.000-08:00

i've been wanting to make limoncello for over a year...and...with a nudge from the daughter...we made it today.

what i'm using...

ingredients...

8 meyer lemons, scrubbed
1 750-ml bottle of vodka
3 cups sugar
3.5 cups water

directions...

remove the peel from the lemons...careful not to include the white pith (if you do get pith...you should scrape it off with a paring knife). place the lemon peels and vodka into a container and cover. steep for 4 - 7 days at room temp.
heat sugar in water until it dissolves. cool to room temperature. add the simple syrup into the vodka to taste...and let sit overnight. strain and discard the peels. pour into clean bottles. store in the refrigerator or freezer for up to 3 months.

sidenote - ours is still steeping..and we're only doing 4 days because she's got to get back to ny. i also plan to divide mine in half and let that half steep longer...as i hear it mellows with age.

sweet potato pie...

2010-11-27T21:10:00.000-08:00

***

Mary McLeod Bethune's Sweet Potato Pie

Filling
9 med sweet potatoes or yams (app. 4 lbs.)
1c (2 sticks) butter or margarine, softened
1/2c granulated sugar
1/2c firmly packed brown sugar
1/2tsp salt
1/4tsp nutmeg
3 eggs, well beaten
2c milk
1 Tbsp vanilla

Crust
3 unbaked 9-in Classic Crisco Single Crusts

1. For filling, boil sweet potatoes until tender. Peel and mash.

2. Heat oven to 350

3. Combine butter, granulated sugar, brown sugar, salt and nutmeg in a lg bowl. Beat at med speed of electric mixer until creamy. Beat in sweet potatoes, until well mixed. Beat in eggs. Beat in milk and vanilla slowly. Spoon into 3 unbaked pie shells, using about 4 cups filling per shell.

4. Bake at 350 for 50-60 min. or until set. Cool to room temp before serving. Store in refrigerator.

***

i have been making this recipe for YEARS...and think it is delish!!!

i bake my sweet potatoes instead of boiling them, and i use frozen pie crusts. i also use splenda blend white and brown sugar...and added a tbsp of spiced rum with the vanilla this year.

happy thanksgiving...

2010-11-25T13:21:00.000-08:00

i love holidays! all of them! thanksgiving, christimas & my birthday (yes...i consider it a holiday) are my faves! i look forward to them with great anticipation. i tire myself out getting ready for them. and then...on the actual day...i rejuvenate, relax & enjoy.

this year...while my life is not perfect (and really...it never has been)...i have a lot to be thankful for.

i'm thankful that while my employer is not having the stellar year we had last year...i am among the employed.

i'm thankful that my mortgage is not upside down...and while my house is not worth what it was a couple of years ago...its still worth more than i paid for it.

i'm thankful that my daughter's company that she interned with while at nyu...and free-lanced with for the past couple of years has hired her as an employee...with benefits!

i'm thankful for my loving family...near and far. blood is thicker than water. we've had some challenges this year that faith has seen us thru.

i'm thankful for friends. we may not see each other often...but you're always in my thoughts.

i'm thankful for the life that i live...and with grace...i will continue to be blessed.

i hope and pray that you are having a wonderful day...surrounded by those you care about.

putting up pesto...

2010-11-12T19:56:00.000-08:00

each year i grow herbs. rosemary, oregano & basil. two of the types of basil i planted this year have outdone themselves. what are they? thai basil and lemon basil.

i planted both of them back in the spring...and today...yes in november...they are still thriving...and almost two feet tall.

perhaps they're doing so well because of the frequent cuttings i take from them. you see...when i'm cooking...i love using fresh herbs & go to the patio for them. daily. i also take cuttings to co-workers and clients. and yes...i've also cut a few branches and hung them to dry...but on monday....i made pesto.

the ingredients...
2 cups fresh basil leaved, packed
1/2 cup freshly grated parmesan-reggiano or romano cheese
1/2 cup extra virgin olive oil
1/2 cup pinenuts or walnuts (i use pecans)
2-3 medium sized garlic cloves, minced
salt & freshly ground black pepper, to taste

1 Combine the basil & the nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula.

3 If you plan to freeze the pesto...transfer to an air-tight container and drizzle olive oil over the top. Freeze for up to 3 months. To serve...thaw & stir in cheese, salt & pepper. *I've even added it to hot pasta straight from the freezer & grated the cheese into the dish.

4If you don't plant to freeze the pesto...Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

fruit salad...

2010-09-04T23:29:00.000-07:00

my photography meetup group had a bbq today at 4:30 p.m. i took a fruit salad (and my homemade bread & butter pickles). mrchazman volunteered to go to the store for my ingredients this morning. i made a list...and then explained it. explicitly!

my local grocer was having a sale...BOGO...so that is where i wanted him to go.

the ingredients...

strawberries
blackberries
blueberries
raspberries
peaches
nectarines
cantalope
honeydew
pineapple
grapes
lemons (for zest & juice)

he came home with everything but blueberries...because the store was out of them. :( oh well...i've enough other fruits.

the recipe is simple. wash the fruit. cut it into bite-sized pieces. combine. zest the lemon. add a bit of sugar (or not).

mix. chill. serve.

***

p.s. it's now 11:30 p.m., and we just recently returned home from the bbq. it was a fun event. with great people. i'm looking forward to the next one.

bread-n-butter pickles...

2010-08-27T10:47:00.000-07:00

this year...i grew pickling cucumbers for the first time. today...i'm making pickles.

during my lunch break today...i ran by tar-jay (as my 4square buddies know) to pick up a few ingredients i was missing. since they didn't have all of the spices i needed...after work i had to run by the grocery store.

there are quite a few different recipes out there for pickles...but i didn't want to do any water baths...i wanted to make a quick and easy refrigerator pickle. i found a recipe on one of my fave food blogs...smitten kitchen.

what will i do differently next time?

slice the cucumbers a bit thicker than i did.
rinse the cucumbers and onions after their salt bath.
add a few red pepper flakes.
add less sugar.

all-in-all...i am pleased with the results...and am anxiously awaiting the next crop of cukes.

blackened salmon...

2010-08-10T16:29:00.000-07:00

it's good...but it's VERY spicy.

recipe from the foodnetwork...is below.

Ingredients

1 tablespoon paprika
1 tablespoon cayenne
10 sprigs fresh thyme, washed, leaves removed and chopped
1 tablespoon freshly chopped oregano leaves
1 teaspoon kosher salt
4 (6 to 7-ounce) pieces salmon, pin bones removed, skin-on
3 to 4 tablespoons canola oil
2 lemons, zested and juiced

Directions

In a small bowl, add the paprika, cayenne, thyme and oregano and salt and mix to blend. Put the mixture on a plate or other flat surface and coat the portions of salmon, 1 at a time, on the flesh side only.

Heat a large heavy-bottomed pan or cast iron skillet over medium heat, and add the oil. When the oil begins to smoke quite heavily shut the heat off under the pan. Add the salmon, 1 at a time, in a single layer, flesh side down, in the oil. Turn the heat back on under the pan and cook for 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook the salmon over medium heat, until the skin becomes crispy, about 5 to 6 minutes.

Arrange the salmon on a platter, sprinkle with lemon zest and lemon juice and serve immediately.

homemade tomato soup...

2010-07-31T22:48:00.000-07:00

today was a pretty busy day. we had family visiting from out of town and headed out early this morning for breakfast in napa. after breakfast and a bit of running around...i finally made it home in the early afternoon.

i had picked quite a few tomatoes from my garden and begin browsing through my cookbooks for a tomato soup recipe. i found a couple of recipes...and after reading thru them...knew the basics of what i should do.

first...i roasted the tomatoes. and a couple of red peppers. and an onion. romesco style. whole. skin on. drizzled in olive oil. sprinkled with kosher salt.

while the veggies cooled...i sauted garlic and shallots in butter. added a bit of broth. some tomato paste. & lots of fresh herbs from my garden.

served with focaccia bread and sparkling wine. i'm anxiously looking forward to the next harvest in a few days.

herb crusted snapper...

2010-07-19T21:24:00.000-07:00

so...this past weekend i was playing catch-up with my magazines. truth be told...i only got thru the june issue of my food network mag...but that was enough to give me my idea for tonight's dinner.

i grow quite a few herbs in my garden...and was drawn to the article on emeril and his new cookbook (farm to fork). i make my own pestos.. i infuse my own oils. i've never used herbs for breadcrumbs. until today!

fish - red snapper

herb topping - cilantro, dill, lemon zest, kosher salt, pepper.

directions - drizzle olive oil on fish. dip into herbs.    *bake on a bed of lemon slices & shallots at 400 degrees for 15-20 min.

served w/rosemary roast potatoes & tossed salad. delish!

there was another fish recipe in the mag...sicilian swordfish...and nuts were added to the topping. perhaps i'll try that one next time.

btw...i hope you know...these are non-recipe recipes. i cook with what we like...and what i have on hand w/o having to go to the store. #justsayin

stir-fry...

2010-07-13T23:50:00.000-07:00

posting to the blog two days in a row. i'm as shocked as you! don't worry...i won't be posting tomorrow. it's just that when i was getting ready to make dinner tonight...and had laid the veggies out on the cutting board...i saw a photograph.

well...one thing lead to another...and next thing i knew...i was photographing the different stages of the meal prep.

it was filling, tasty & healthy...and will also be tomorrow's lunch!

pesto pizza...

2010-07-12T20:27:00.000-07:00

i wasn't really sure what we were having for dinner tonight (didn't plan a thing) and while looking thru one of my fresh cookbooks...came across this recipe for 'just like pauline's pesto pizza. that's what i'll make!!!

i keep a supply of homemade pesto in my freezer...and i ALWAYS have cheese. good thing i picked up a pizza dough when i ran thru trader joe's at lunchtime today.

the pizza is SIMPLE!!! dough. cheese. pesto. *though i did add a touch of red sauce...and a thinly sliced shallot. it doesn't get much simpler than that...unless you're talking pasta & pesto. but...that's another one of my 'go-to' meals.

the most difficult part of this dinner was grating the parmesan cheese. mrchazman happened to walk into the kitchen when i was telling him how i had to be VERY CAREFUL so i wouldn't lose a knuckle. he said...you should use the holder for that slicing thing you have. i'm like...the mandoline? PERFECT!!!

the cheese was grated lickety-split and added to the pesto...along with a bit more olive oil. *when you prepare pesto for freezing you don't added the cheese. the pesto is brushed over the hot pizza when it is removed from the oven.

dinner is served! dessert? vanilla cupcakes & strawberries.

father's day grillin...

2010-06-20T22:32:00.000-07:00

so...i decided to bbq today. i guess i thought i was cooking for an army...because i definitely cooked enough food to feed one.

mrchazman and i started out the day puttering around in the backyard. i watered the veggies and flowers...and he rearranged plants on the patio and prepped the grill.

i went to the freezer and removed chicken...shrimp...and steak. then...i washed some lettuce for the salad. veggies were being grilled on the food network this morning...so i decided to grill some too.

i went to a local produce stand...where...after checking in (foursquare)...i was happily informed that i was now the mayor! yippee!!!!

i purchased some eggplant...red & yellow peppers...and a humongous onion. i also got some more corn on the cob. oh...and some more of those cherries...because i'd already eaten the ones i got yesterday.

armed with my purchases...i came home and lit the grill while i prepped the veggies (cut & drizzled with olive oil & seasoned with kosher salt n pepper). i'd also picked up some links (turkey) while i was out...so they and the chicken hit the grill first.

when i finally called mrchazman to dinner...he wondered how he was supposed to put all that food on his plate. i told him..."i've cooked for the week...so every day...eat something different".

when i was out earlier...i also made a run by sweetie pies and picked up some apricot berry cobbler for dessert. though he ate a light dinner...he made sure he saved room for dessert. .

lentil vegetable soup...

2010-05-21T09:53:00.000-07:00

this is only the second time i've cooked lentils...and both times...i've made soup. the first time...i followed a crock pot recipe that i have...and added meatballs at the end. this time...i followed the recipe one of my favorite tv personalities...the barefoot contessa.

honestly...i don't really follow recipes. i use them as more of a guideline for what i can and cannot get away with.

french green lentils.

***

chopped sweet onion.

***

thyme, oregano and marjoram (from my garden).

***

carrots and celery.

***

low sodium vegetable broth.

***

another view of the soup.

***

i grated parmesean cheese over the top after the photo. the soup was a bit spicy...as i used my flavored olive oil to saute the veggies...and also added red pepper flakes and quite a bit of black pepper and grains of paradise to the pot while cooking.

***

herb focaccia bread.

***

i was so ready to start eating...and grey's anatomy was about to start...that i tore off a piece of the bread and dipped it into my soup before realizing i wanted a photo.

the recipe makes 8 to 10 services...and because we have other plans for dinner for the next few nights...i stashed individual-sized servings in the freezer for those days when i really don't feel like cooking...but don't want take out.

easy breezy and colorful too...

2010-05-04T19:35:00.000-07:00

saturday...i discovered some new pre-packaged microwavable veggies at trader joes. there was brussel sprouts...and a mixture of broccoli and cauliflower. i bought one of each.

today...i marinated (olive oil, preserved lemons, garlic, grains of paradise, kosher salt, rosemary) and roasted some drumsticks...made a pot of jasmine rice...and cooked both packages of veggies. they were easy and delicious!

how easy? microwave 2-1/2 to 3 minutes...let stand 1 minute. shake the container slightly...and serve. that's it. no venting. no pouring into another container. just remove it from the refrigerator...and put it in the microwave. open...season (if desired) and serve. it doesn't get much easier than that!

now...i gotta go make some tortilla chips for our cinco de mayo potluck tomorrow. adios!

roasted parsnips & carrots...

2010-04-21T19:10:00.000-07:00

until recently...i don't think i ever ate a parsnip. my intrigue with them started when i saw them prepared on the food network one morning. but first...i had to FIND some parsnips.

i checked at the farmer's market. nope. i checked at trader joe's. nada. then...there they were...at my local safeway. i bought a few.

they're super simple to make. i've listed the ingredients below...

parsnips
carrots
olive oil
honey
kosher salt
pepper (black & red pepper flakes)
thyme

i semi-followed the recipe that i found on the food network website (i also added some crushed red pepper flakes and cooked mine about 45 minutes total).

comfort food...

2010-03-26T20:57:00.000-07:00

tonight...i made meatloaf. not a regular meatloaf...but mini meatloaves. with bbq sauce. yum!!! the side dish...broccoli.

ingredients...

ground beef
1 egg
1/2 onion, diced
1/2 red bell pepper, diced
1/2 cup bread crumbs
salt
pepper
rooster sauce
bbq sauce (1/2 cup and 6 tsp reserved)

mix all ingredients. divide into six equal portions. place into muffin tins that have been brushed with olive oil. top each meatloaf with 1 tsp bbq sauce. bake in 375 degree oven for 45 minutes.

playing catchup...

2010-03-18T21:00:00.000-07:00

wow...it's been a while since my last post. it's not that i haven't been cooking and eating and photographing food...i have. i just haven't been blogging about it.

i had a plan. in the beginning. to have a new post up every tuesday. at least! i mean...since i work from home on tuesdays...i thought i'd have energy to burn. :)

so...what have i been cooking???

***

fried chicken (courtesy of kfc)

collard greens

roasted veggies (butternut squash, parsnips & carrots)

***

oven roasted chicken & veggies

black beans

jalapeno corn bread

***

grilled tuna nicoise salad

(lettuce, tuna, boiled egg, olives, capers, potatoes, green beans, onion)

***

and...at the top of the post...pasta salad. pasta, tomato, cucumber, red bell pepper, black olives, green onions, mild cheddar and parmesan cheese).

so...until tuesday. bon appetit!

pasta w/tomato sauce...

2010-02-16T21:32:00.000-08:00

this tomato sauce has to be one of the easiest recipes ever.

ingredients...

28 oz can of tomatoes
5 tbsp unsalted butter
1 medium onion
salt to taste

***
i simmered the ingredients for 60 minutes...served the sauce over whole wheat pasta & topped with grated parm.

homemade tortilla chips...

2010-01-31T19:59:00.001-08:00

ingredients...

12 corn tortillas
1/2 cup vegetable oil
kosher salt

preheat oven to 400 degrees F

brush both sides of each tortilla lightly with oil.

cut the tortillas into 8ths.

place the chips on two baking sheets...evenly spread out...and not overlapping. bake 10 to 12 minutes until golden...rotating cookie sheets halfway thru cooking process.

remove from the oven & sprinke with salt.

place in bowl & serve.

this recipe...courtesy of food network.

meatball & lentil soup...

2010-01-29T18:41:00.000-08:00

this morning was crazy! my own private friday the 13th. whatever could go wrong...went wrong.

cooking calms me. so i decided to make some soup.

ingredients...

turkey stock
lentils
meatballs
carrots
baby bell peppers
onions
cilantro
kosher salt
black pepper
chili powder

add all ingredients (except the meatballs) into the crock pot. cook on high 2 hours... and on low 6 hours.

i had some swedish meatballs in the freezer...that i heated in the oven for 15 minutes. add the meatballs to the crockpot. stir and serve.

pancake breakfast...

2010-01-27T13:09:00.001-08:00

today...i made pancakes.

gathering the ingredients...

add in...

blueberries
pecans
nutmeg

cooking the first batch...

warming in the oven...

turkey chili...

2010-01-16T20:09:00.001-08:00

the weather is cool. rain is expected. it's chili weather. besides...ground turkey is on sale this weekend...2 packages for $5.00.

even though i went to the store for the ingredients for my chili...i came away with other bargains. i.e. $.99 packages of whole wheat pasta!!!

this is an easy to throw together chili. open a few cans...and a couple of seasoning packages. add a few fresh ingredients...some salt...pepper & chili powder. viola!

***

ingredients...

olive oil
1 package ground turkey
2 cloves garlic
1/2 medium onion, diced
2 cans chilli beans
2 cans fire roasted diced tomatoes
2 packages mccormick chili seasoning

optional toppings...

cheddar cheese
sour cream
diced onion
corn chips
cilantro

heat olive oil. add garlic & ground turkey. cover over medium until turkey is browned. add in onion...beans...tomatoes...chili seasoning packets...salt...pepper...chili powder. bring to a boil.

reduce heat...cover and simmer 20 minutes...stirring occasionally.

add cheese.

serve.

chip~n~ dip...

2010-01-08T11:21:00.001-08:00

have you ever had homemade potato chips?

have you ever made them yourself?

this was my first time making them...and they were pretty easy to make. especially when you have a mandoline to slice the potatoes. i was able to get the potatoes sliced, seasoned and on the cookie sheet in the time it took the oven to reach 450.

***

ingredients...

3 large russet potatoes (2 1/4 pounds total) sliced into 1/8-inch thick rounds
2 tablespoons olive oil
2 teaspoons coarsely ground black pepper
salt

directions...

Toss potatoes in a large bowl with 2 tablespoons of oil, and pepper until well coated.
Preheat oven to 450 degrees F.
Arrange potato slices in 1 layer on 2 cookie sheets.
Bake for 20 to 25 minutes until chips are crisped and lightly browned.
Remove from oven, season with salt and cool.

***
i saw this being made on the food network a few weeks ago.

lunch...

2010-01-08T11:02:00.000-08:00

my lunch companion had mussels.

i ordered the crab louie.

and instead of the usual salad dressing...i requested fresh limes & kosher salt.

not as tasty...but definitely healthier.

i had a nice cup of coffee at the end of the meal.

stay tuned tomorrow...when i make potato chips!

jammin...

2010-01-05T19:41:00.000-08:00

blackberry jam on homemade biscuit.

as you can see...i'd already started eating it...when i remembered i was supposed to take a photo. oops!

oh well...just shows how good it was....because even as i was getting the camera...i was taking another bite!

food traditions...

2010-01-01T14:55:00.000-08:00

the menu:

prime rib
greens w/turnip roots
black-eyed peas
white rice
cornbread salad

my meal on new year's day wouldn't be complete without black-eyed peas, greens, rice and cornbread.

the greens and peas are seasoned with an arsonal of herbs (kosher salt, pepper, worcestershire sauce, hot sauce, chili flakes or soy sauce)...instead of hunks of ham and salt pork.

the main course; however, fluctuates. this year...it's prime rib. in fact...it's quickly becoming a part of my 'tradition'.

there are many foods that are considered to be lucky. do you have any food traditions? if so...what are they?

oh...and for dessert...fresh fruit...or pound cake...or both!

bon appetit!

candyland...

2009-12-29T01:49:00.001-08:00