Tuesday, January 26, 2010

Food Snobbery

I have been trying to find my bearings in this crazy foodie world, and I have to tell you- it's scary!
There are all of these rules, and everyone seems welcoming but I fear that a snobbery lurks close beneath the surface.
I wanted to share stories, recipes, and have fun with other people who love food!
I don't want my pictures to be rejected because they don't look like they came out of a photo shoot for Bon Appetit! I took them in my kitchen! And I had a hungry butcher standing next to me asking me if it's time to eat yet! I can't make an extra one to photograph!
Alright, I am just ranting now, but I find this foodie, blogging world a little intimidating.
I know I am a great cook, and that I have something valuable to share, hopefully I will find the best way to do it!
OK, I feel better now.

Monday, January 25, 2010

Chocolate Chip Goodness

I have been baking for as long as I can remember. My nana was a great baker, and we'd always concoct something together. I loved the feeling of making a treat, not just a meal, but a real surprise for everyone... That feeling is still strong today.

I went up north a couple of weeks ago, and decided that chocolate chip cookies were very necessary for this weekend. I have been perfecting this recipe for years, I think I finally have it down!

What you'll need:

Firstly, heat the oven to 375 degrees.

3/4 cup butter (melted)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon (or a capful) of vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon salt
1 package milk chocolate chips

Blend the butter and the sugars until everything runs smoothly
Beat in the eggs and vanilla slowly (make sure the butter isn't too hot)
Blend all the dry ingredients together
Add it (while stirring)to the wet mix
Add the chocolate chips
Mix it all up

Use your hands to make balls a little smaller than a ping pong ball
Place them on a cookie sheet
Once the sheet is full, put it in the oven and cook for about 8-10 mins
Don't cook them until the top is golden brown, remove them from the oven when you see a little gold on the edges of the cookie.

The baking powder makes them rise a little more, which helps keep them moist.
Another trick is, before they get completely cool, place them in a tupperware container and shut it.
My routine is:
Remove from oven
Place cookies on a plate
Put more dough on the cookie sheet
Insert it in oven
Place cooling cookies in tupperware
Shut closed

This keeps them fresh and chewy way longer.

Tuesday, January 5, 2010

I am a lucky girl...the butcher loves sushi!

So, this New Year's, instead of the big party, the noise, the hats...we went to our favorite sushi restaurant and had our favorite sushis!

Felice Anno Nuovo!

Beautiful Dumplings, stuffed with vegetables
Incredible red rice sushi with lobster, in a delicious avocado and broccoli sauce
This is the sentimental JMDTT (je m'ennui de toi toujours- I miss you always)- a rich combo of tuna, avocado, tempura in a spicy cajun-inspired sauce
A delicate dessert (A Geisha's delight), made of fresh melon dipped in melted chocolate, left to harden on the ice. An exercise in patience is needed to wait to eat them!
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