Heavenly Lavender & Lemon Pound Cake

Last time I went to Pickety Place, I bought some of their lavendar.  They make a lavender lemonade that is so light and refreshing and I've always wanted to try it out.  I never  did end up making it at home, so I have a bunch of lavender sitting in my pantry.  As I was looking through recipes I had saved, I came across one for Lavender-Lemon Pound cakes.  This comination sounded heavenly, so I had to try it.

These are delicious!  The original recipe can be found here - Savoring Time in the Kitchen

I made the recipe as was listed except for the lemon glaze.   I found it to be very thick, so I added a few more tablespoons of the cream. 

These little cakes would be perfect for an afternoon tea!

New Recipe - Bun in the Oven

I'm working on a new recipe. It's called Bun in the Oven and it takes about 9 months at 98.6 degrees.

So....I apologize for my lack of posting, but I wasn't feeling up to cooking or eating. I'm hoping to get back into the swing of things at some point soon!

Wilton Cake Decorating Course 2: Final Cake

I had a really good time taking Wilton Course 2.  The class was much smaller, which meant it was easier to spread out and get some more attention from the instructor.

Course 2 focuses on making flowers out of royal icing.  I was so happy I didn't have to make the icing using Crisco again, at least for most of the classes.  Royal icing dries to a hard finish, so you can make a ton of flowers ahead of time and they keep well until you're ready to decorate your cake.

We also learned how to work with color flow.  I have to say, I'm not a huge fan.  You can see the colorflow in the little blue bird on the cake.

So in each class, we learned a few different flowers that we saved until the final class.  I think my favorites were the pansies and the violets.

In the final class, we also learned how to make a rope border and a basketweave.  I have to say, once you get the hang of the basketweave, it's awesome!!  I loved how it came out. It's my favorite cake so far!

Smoky Tomato Soup with Grilled Cheese Sammies

I'm a little fussy when it comes to a good tomato soup.   I don't like it overly sweet and I don't like big chunks of tomatoes.  And any good tomato soup must have the perfect accompaniment - grilled cheese sandwiches and some crusty croutons!

This tomato soup definitely hits the spot.  I like the smokiness the adobo chili pepper adds.  You can also add a touch of cream or a dollop of sour cream for a creamier soup.  You can easily make this a complete vegetarian option by substituting vegetable broth for the chicken broth.

I can't seem to find 28-ounce cans of the whole fire-roasted tomatoes, so I just get 2 of the 15-ounce cans of the diced fire roasted tomatoes.

An immersion (handheld) blender works best for this soup.  If you don't have one, just use a blender.  But be careful!  Make sure you put a towel over the top of the blender, even with the cover.  Hot liquids have a ability to fly everywhere in a blender - or maybe that's just my blender!

Smoky Tomato Soup with Grilled Cheese Sammies
recipe by Rachel Ray

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
3 cloves garlic, peeled and smashed
1 tablespoon fresh thyme leaves
Two 28-ounce cans whole fire-roasted tomatoes
One 14.5-ounce can chicken broth
1 chipotle chile in adobo sauce, chopped (the more you use, the spicier this will be, so adjust for your taste)

Heat the olive oil over medium heat in a saucepan. Add the onion, garlic and thyme and cook for 10 minutes. Add the tomatoes, chicken broth and chipotle; lower the heat and simmer for 15 minutes. 

Using the immersion blender (or regular blender) puree to desired consistency.

For the sandwiches, I LOVE Stop and Shop's Roasted Garlic Rustic Loaf with Cabot's 50% cheddar cheese.  I add a little mustard to the grilled cheese for a little extra zing! 

If you'd like croutons, any crusty bread will do.  Cut the bread into 1 inch chunks.  Put them on a baking sheet that fits in your toaster oven.  Spray with some olive oil spray (Pam works) and sprinkle with some parmesan cheese.  Toast lightly, flip and toast again.  Toast until they're crispy, but not burned. 

Delicious!

Choose Your Own Flavors - Stir Fry!

Stir-fry is a wonderful way to use up any veggies and proteins you've got hanging around in your fridge.  You can use basic flavors to make something really delicious.  You can easily make the same sauce and choose different proteins and veggies, or use the same ones with a different sauce.

The secret to a good stir-fry is high heat!  You'll spend the most time prepping your veggies and cooking will be done in a flash.

This version is a ginger garlic stir-fry with peppers, asparagus and chicken.  This feeds 2 hungry people!

You should organize your veggies into 4 groups, depending on how long they take to cook. 
Here's how it goes:
carrots, cauliflower, onions, or peppers (first batch)
asparagus, green beans, broccoli, or butternut squash (second batch)
cabbage, celery, chard, fennel, mushrooms, peas, sugar snap peas, summer squash, or zucchini (third batch)
scallions, fresh herbs, tender greens, or tomatoes (fourth batch) 
 
For the protein:
2 boneless, skinless chicken breasts, cut into even sized chunks
1 Tablespoon soy sauce (I try to use low sodium)
1 Tablespoon red wine vinegar (or you can use white wine, sherry vinegar, apple cider vinegar, etc)

Mix together and set aside.

Cut your veggies and separate according to the groups above.  For this, I used 1 large red pepper, maybe 10 asparagus spears and 1/2 cup of edamame.

Extra flavorings:
2 tablespoons chopped scallions , white part only
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2-4 tablespoons canola oil or grapeseed oil

For the Sauce:
3 Tablespoons soy sauce (light preferred)
1/2 teaspoon granulated sugar
1 Tablespoon red wine vinegar (or you can use white wine, sherry vinegar, apple cider vinegar, etc)
1/4 cup minced fresh ginger
2 scallions , minced (just use the remaining greens from the extra flavorings)
2 Tablespoons low sodium chicken broth

Mix all the ingredients together and set aside.

Heat your pan over high heat.  Add 1 Tablespoon oil and heat until shimmering.  Add your protein and cook until done.  For chicken, this is usually about 3 minutes. Remove the protein and set aside.  Add 1 teaspoon oil and add first batch of veggies.  Cook until tender, but still crisp.  Add second batch of veggies and cook until tender, but crisp.  Follow with as many batches as needed.  You may add 1 teaspoon more of oil, if needed.   Once your veggies are ready, make a clear spot in the center of the pan and add the extra flavorings.  Cook for 10 seconds and then mix with the veggies and cook another 20 seconds.  Return the protein to the pan.  Add the sauce and stir-fry to coat for about 1 minute.  Serve over rice, quinoa or couscous.

And you're done!  Sounds complicated, but I promise, it's not.  This recipe is adapted from Cook's Illustrated.

Wordless Weekend

Well, not entirely wordless, but I just wanted to show some more herbs from my Aerogarden.  These are marjoram and oregano and they are fantastic fresh herbs!

Beer Braised Chicken Sausages and Potatoes

I've had this recipe in my reserves for quite some time.  I don't often eat chicken sausages, or any sausages for that matter.  Something about the "natural pork casing" has always put me off. 

While I really enjoyed the flavors in this dish, I think next time I'd substitute low sodium chicken broth for the 2 cups of water.  I feel like it needed a little more to it. 

Beer Braised Chicken Sausages and Potatoes
adapted from Everyday Food


1 lb chicken sausages (or pork)
1 lb red potatoes, cut into 1 inch chunks
2 cups water
1 12oz. pale ale beer
1 onion, thinly sliced
1 Tablespoon dried rosemary or thyme
2 Tablespoons olive oil
1 teaspoon red wine vinegar

In a dutch oven, heat 1 Tablespoon of olive oil over medium-high heat.  Add chicken sausages and cook until browned on all sides - about 8-12 minutes.  Add the onions and cook until soft, about 7 minutes.  Stir frequently.  Add potatoes, beer and water and bring to a boil.  Lower heat to a simmer, cover and cook 20 minutes, or until potatoes are fork tender.  While this is cooking, in large bowl combine 1 Tablespoon olive oil, red wine vinegar and rosemary/thyme.  Once your potato mixture is done, remove sausages and keep warm.  With slotted spoon, take out the onions and potatoes and toss them in the olive oil/red wine mixture.  Set aside.  Return the beer mixture to high heat and boil until reduced by half, about 12-15 minutes.  Once it's done, serve your sausages and potatoes with the beer mixture, season with salt and pepper and enjoy!

Cincinnati Style Chili - Recipe #1

Chili isn't really my thing, but my husband loves is obsessed with it.  He grew up in Cincinnati, home of Gold Star Chili and Skyline Chili.  Those who are familiar with it know its cult like followings.  There are a few Skyline restaurants in Florida and I've been able to visit those.  It's not like any chili I've ever had.  It's more complex and spicey, but not hot spicey.  More like cinnamon and clove spicey.  It also has some chocolate undertones.  There are quite a few ways to properly eat your Skyline Chili.  My husband prefers a 3-Way.  Now don't get excited - a 3-Way is a mound of spaghetti, chili and a monstrous portion of shredded cheddar cheese.  You can also make a 4-Way, which adds either diced onions or red beans.  And even a 5-Way, which includes everything!

I decided I'd like to try and make this chili at home.  There are tons of recipes for Cincinnati chili.  I figure I'll have to try a few to see which comes close. 

So what was the verdict?  Well, he literally licked his plate clean!  So I guess he liked it!  He said it didn't taste 100% like Skyline, but he said it was awesome!  And a bonus - it's SUPER easy to make.  I even used low-fat cheese and it was still delicious. 

Skyline Style Cincinnati Chili

adapted from Allrecipes

2 pounds lean ground beef

2 onions, finely chopped

1 (15 oz.) can tomato sauce

2 Tablespoons white vinegar

2 teaspoons Worcestershire sauce

4 garlic cloves, minced

1 half of a square of unsweeted baker's chocolate

1/4 cup chili powder

1 1/2 teaspoons salt

1 teaspoon ground cumin

1 teaspoon ground cinnamon

1/2 teaspoon ground cayenne pepper

5 whole allspice berries

5 whole cloves  (I didn't have these, so I just added some ground cloves~1/8 teaspoon)

1 bay leaf

additional water, as needed

Put the ground beef into a large pot and cover with water, about 2 inches above meat.  Bring to a boil.  Stir the meat and break it up to as fine a texture as you'd like.  (Cincinnati chili has a very fine texture.)  Simmer the meat for about 30 minutes, stirring occasionally, until meat is no longer pink.  Cover the pot and refrigerate overnight.

The next day, skim the fat off the top of the pan.  You can throw it out.  Empty the water and add fresh water to the pot to cover the meat about 1 inch.  Add all the ingredients to the pot.  Bring the mixture to a boil, then reduce to heat to a simmer.  Cook for 3 hours, stirring occasionally.  Keep an eye on the chili.  You'll want to add extra water throughout the cooking process so it doesn't burn.  You could end up adding as much as 3 cups of water. (Cincinnati Chili tends to be more on the watery side.) You do not need to cover the chili, but you may want a splatter screen so it doesn't make a huge mess. 

FYI - don't attempt to taste this before it's done cooking.  You will choke on the amount of chili powder that's in it!  Seriously, I was afraid I wasn't going to eat it at all.  But cooking it for 3 hours really mellows out the flavors.

Curry Chicken Pot Pie

I love curry and I love chicken pot pie, so combining the two sounded delicious.  I prefer Penzey's Sweet Curry Powder.  It's a mildly sweet curry powder and not at all spicy.  It's a very good place to start if you're new to curry powder.  


The picture doesn't do the pot pie any justice!  I promise you, this is amazing!  This makes awesome leftovers!

This recipe is adapted from Alton Brown.  I like to double the gravy as I think it's better leftover that way.


I also top it with biscuit dough, but you can always use puff pastry or any pie dough you'd like.


Curry Chicken Pot Pie


For the filling:
4 cups frozen mixed vegetables (preferably corn, peas, carrots)
2 Tablespoons canola oil
6 Tablespoons butter
1 cup onion, chopped
1 cup celery, chopped
3 cups low sodium chicken broth
1 cup milk (I use skim)
6 Tablespoons flour
2 teaspoons curry powder
2 Tablespoons dried chives
2 teaspoons salt
2 cups cooked chicken, cut into chunks - rotisserie works well here


Biscuit topping:
2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon baking powder
1 Tablespoon dried chives (optional)
8 Tablespoons butter, cubed
3/4 cup milk



In a large bowl combine flour, sugar, baking powder, chives and salt together. Using your fingers, break up butter into mixture until it begins to look like cornmeal.


Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. You can make rounds, cut it into strips, or just roll the entire mixture over the pot pie.




Preheat oven to 400 degrees F.



Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.


In a saute pan heat 2 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 4 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the chives, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, lined with foil, and top with biscuit dough. Place into the oven and cook until biscuit has browned and the mixture is hot and bubbly, about 25 minutes.

The Final Cake - Wilton Course 1 Class 4

I can't believe my class is over already!  It's been a fun four weeks experimenting with frosting and decorating.  Our final cake is a layer cake with roses, leaves, sweet peas and a bow.  It was a lot of fun to make.  I'm still having an issue with making roses.  I think they look more like cabbages, but they'll do for now.  My frosting was a little too thick, which is why they look cracked on the top.

I did a much better job frosting my cake.  I used a thinner consistency.  Next time I'll try it even thinner.  It's a work in progress.

So that's my final cake!  Not a bad job. 

I already signed up for course 2, which starts next week.  It's all about flowers.  We don't have to bring a cake to each class, which is good.  I'm kind of tired of cake!  In each class we'll make and save flowers to be used on our final cake.

Wilton Course 1 Class 3 - Clowns and Flowers

In my 3rd Wilton class I learned how to make clowns and some flowers.  The clowns are actually pretty easy to make and you can pose them in a variety of positions.  You have to be careful to make their legs longer than their arms or they look like an octupus or an amputee.  Well, I failed.  One of them is both an octopus and an amputee!

Oops!  He's still cute anyway. 

We also learned how to make a few flowers.  I liked these best.

Pretty!

I need to work on my cake frosting skills.  My teacher said I probably made my frosting too thick, so I'll try a thinner one for the final cake.

I'm still not a fan of this frosting, but it's what we need for the class.  It's so greasy.  I have to make 2 batches for every class and it's such a mess. 

So next up, the Wilton Rose, sweet peas and leaves!  And it's the final cake from Course 1!

Cilantro Lime Pan Seared Chicken Breasts

We eat a lot of chicken and it can get boring.  I'm always on the lookout for more exciting chicken recipes.  I came across a recipe from Cook's Illustrated that used lemon and chives.  Since my Aerogarden has grown an abundance of cilantro, I really wanted to make something incorporating cilantro into the dish.  So I changed up the recipe a bit and it was delicious!  It's definitely something sweet and tangy and would be perfect on a summer day.  I'll just have to pretend it's warm and sunny in Boston.


I also served this with some dressed up lima beans. I love limas, but my husband is not so much a fan. But, he actually liked these dressed up limas! He said they tasted like fruit loops! Cook 2 servings of frozen lima beans in a saucepan, as directed by the instructions on the package. Drain and return to the pan. Stir in 1 tablespoon of butter and cover again. When ready to serve, stir in some lime zest, lime juice and cilantro. Voila! Fruit loop limas!

Cilantro Lime Pan Seared Chicken Breasts
adapted from Cook's Illustrated


For the Chicken
4 boneless, skinless chicken breasts, trimmed - pound to even thickness
2 teaspoons kosher salt
1 tablespoon canola oil
2 tablespoons unsalted butter, melted
1 tablespoom unbleached all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon ground black pepper


1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Using fork, poke thickest half of each breast 5 to 6 times; evenly sprinkle each breast with ½ teaspoon kosher salt (or ¼ teaspoon table salt). Place chicken, in 13 by 9-inch baking dish and cover tightly with foil. Bake until thickest part of chicken registers 145 to 150 degrees on instant-read thermometer, 30 to 40 minutes (I didn't bother with the thermometer.  Just cooked it 35 minutes and it was done).


2. Remove chicken from oven and transfer, skinned side up, to paper towel-lined plate and pat dry with paper towels. Heat oil in 12-inch skillet over medium-high heat until smoking. While pan is heating, whisk butter, flour, cornstarch, and pepper together in small bowl. Lightly brush top side of chicken with half of butter mixture. Place chicken in skillet, coated side down, and cook until browned, 3 to 4 minutes. While chicken browns, brush with remaining butter mixture. Using tongs, flip chicken, reduce heat to medium, and cook until second side is browned, 3 to 4 minutes. Transfer chicken to large plate and let rest while preparing pansauce.


For the cilantro lime sauce
1 medium shallot, minced
1 teaspoon flour
1 cup low sodium chicken broth
1 tablespoon fresh lime juice
1 teaspoon (or more to taste) lime zest
1/4 cup chopped, fresh cilantro
1 tablespoon unsalted butter


Instructions
After cooking the chicken, add shallot to now-empty skillet and cook over medium heat until softened, about 2 minutes. Add flour and cook, stirring constantly, 30 seconds. Add broth, increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly until reduced to ¾ cup, 3 to 5 minutes. Turn off heat, whisk in lime juice, zest, cilantro, and butter; season with salt and pepper. Spoon over chicken and serve immediately.




 

Crockpot Beef Stew

There's nothing better than beef stew on a snowy evening in New England.  I love coming home to the smell of stew from the crockpot.  It's also one of the easiest recipes you can make.  My husband and I prepped all the veggies over the weekend so he could just throw it together in the crockpot during the week.

This is another one of those recipes where you don't have to be precise.  It's my kind of recipe.  You can make it to suit your tastes.

Here's what we did this time:

Jenny's Slow Cooker Beef Stew

2 approx. pounds beef stew meat, cut into 1 inch cubes
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
5 whole garlic cloves, peeled
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1/2 cup pearl onions
1 cup beef broth
1/2 cup red wine (you can omit and add an extra 1/2 cup broth)
1 lb. Teeny Tiny Potatoes (these are Trader Joe's)
1/2 small bag of baby carrots
2 stalks celery, chopped
1 14.5 oz can chopped tomatoes
 
Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the rest of the ingredients.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.
 
I also mixed up some rosemary and garlic biscuits to serve on the side.  These are adapted from Paula Deen's recipe. 

Rosemary Garlic Biscuits
Ingredients:

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk
1 tablespoon granulated garlic
1 1/2 tablespoons dried rosemary - or more to suit your tastes

In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter - which I don't have, so I just used a glass.

Butter bottom of baking sheet (I used Pam spray) and place biscuits in pan. Bake for 12 minutes or until golden brown.

Barley Stuffed Peppers

These barley stuffed peppers are a healthy, vegetarian option.  They are filling and satisfying.  I like foods that allow me to use whatever herbs I have on hand.  This batch used dill, but you can use whatever you like.

Serve with a side salad and you've got a delicious meal!

Barley Stuffed Peppers
4 peppers (I like red, yellow or orange, but you can use whatever you like)

1 tablespoon olive oil

1/2 cup chopped onions

2 garlic cloves, minced

1 1/2 cup chopped tomatoes (I use canned chopped tomatoes and drain them) **

1/4 cup fresh dill  (you can use a few tablespoons of dried if you can't get fresh)

1 Tablespoon Italian seasoning

3 cups cooked barley (I buy the Quaker quick cooking barley)

1/2 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 375F

Cut top off peppers and remove seeds.  Blanch peppers in boiling water 4 minutes and drain

In medium skillet, heat oil over med-high heat.  Add onions & garlic, cook stirring 2 minutes or until softened.  Add tomatoes, dill and italian seasonings.  Cook until tomatoes are softened, about 3 minutes.  Remove from heat and add barley, salt and pepper.  Spoon mixture into peppers and bake 20 minutes.  

A variation is to add 1/4 cup grated parmesan cheese when you add the barley.  

** Here's a tip.  When you drain the tomatoes, save the juice.  You can freeze it in ice cubes for use later in soups or sauces.  I like to use it in beef stews.

Tuesday Top Ten

My Top Ten Foods

1. Pizza

2. Potato Chips

3. French Fries

4. French Macarons

5. Creme Brulee

6. Pistachio Ice Cream

7. Rice Pudding

8. Filet Mignon

9. Chicken Fingers

10. Macaroni & Cheese

My Top Ten TV Shows

(in no particular order)

1. Lost

2. Big Love

3. Dexter

4. Damages

5. Brothers and Sisters

6. True Blood

7. Six Feet Under

8. Weeds

9. Carnivale

10. Curb Your Enthusiasm

And on tap for dinner tonight - Beef Stew.

Wilton Cake Decorating Class 2

First, let me start by saying, "there's one in every class!"  We've got one of "those" people - that annoying person who interrupts the instructor, talks incessantly, and just makes everyone in the class roll their eyes.  I try not to let it bother me, but when the instructor is talking about the perfect frosting consistency and this lady is asking questions about when the next beadworking class will be, I want to hit her!  It's frustrating because we're all there to learn about cake decorating and the poor instructor can't get a word in edgewise.  In class 2, we're supposed to learn about pattern transfers, a few flowers and borders, and get started practicing on roses.  But instead, we listened to this woman brag about how she bought her supplies at Ocean State Job Lot and how she refused to make the Wilton Class Icing because it was just cheaper for her to buy a jar of Betty Crocker.  This class is not "Cake Decorating on a Budget!"

And on another note, AC Moore over-booked the class by 7 people and didn't order enough supplies.  I've been to the store 3 times now and still haven't been able to purchase everything I need for the class. I didn't have any icing color, so I had to borrow from someone.  And the instructor forgot to tell us to bring extra cups to mix colors in, so I was off to a bad start to begin with.  But I think I made do with what I had and my cake was pretty cute!

This is the kitty logo that I use for my Cat sitting business (Cat's Meow!).  I thought it would make a different cake, since most people in the class made rainbows.

Next week we're working on roses.

Wilton Class 1

Last week was my first class of the Wilton Cake Decorating Series.  We didn't get to do any decorating of our own, but we discussed what supplies we'd need and what to expect from the class.  The class itself is cheap at $27 for the 4-week series, but what they don't tell you is how much you'll spend in supplies!  I've already spent about $40 and have probably only purchased about half of what I need.

For the 2nd class we have to come prepared with one cake already frosted with Wilton Class Decorator Icing and 3 bowls of different concistencies of icing: Stiff, Medium and Thin.

I have to say, the icing is pretty gross.  It's made with shortening.  It's not my thing, but I'll do it for class.

Here is the recipe:

1 Cup Crisco White Solid Shortening (1 stick, NOT butter flavored)
1 Teaspoon CLEAR flavoring of choice (no pure vanilla here!)
2 Tablespoons + 2 teaspoons of water
4 Cups (1-one pound box) Sifted DOMINO 10X Confectioners Sugar
1 Tablespoon Wilton Meringue Powder

Mix together with electric mixer - Crisco, flavoring and water.  Mix on low to medium speed to a creamy texture.  Gradually add sifted sugar (if you're using the Domino 10X, it is already sifted) and meringue powder.  Beat approximately one or 2 minutes or until all ingredients are incorporated and creamy.

This makes the STIFF Consistency - about 3 cups.  For MEDIUM consistency, add 1 teaspoon of water per cup, and for THIN, add an additional 2 teaspoons per cup.

I think this stuff is gross.  It leaves a layer of grease in your mouth.  But I guess it's the right consistency for the Wilton Classes.

So tomorrow, I decorate!

Chicken Tikka Masala

I never thought I could make Indian food at home that could rival any restaurant's recipe, but I think I did!  This relatively uncomplicated recipe is adapted from Cook's Illustrated.  My husband has offered to buy me diamonds for making this dish - it's that good!  It's certainly not healthy, but I'm sure I could play around a bit and make some substitutions for the heavy cream.  Don't worry so much about the whole milk yogurt, as most of it cooks off, but it prevents your chicken from burning.  I wouldn't substitute it with low fat or fat free since I think it'll be too thin to coat the chicken properly.

When I'm preparing a meal, I like to get all my ingredients prepped and ready to go before actually cooking.  It leaves less room for errors.

Here's the combination of garam masala, garlic, ginger, serrano chile and tomato paste.  Aren't the colors gorgeous?  You can alter the amount of Serrano chile to suit your tastebuds, but I like a little kick.

I was also able to make good use of the cilantro from my Aerogarden.  Check out how much I was able to harvest!

After sauteeing the onions until slightly golden, I added the garam masala mixture into the pot.  It smells heavenly!  Garam masala has a delicious scent of cinnamon.

Once this is fragrant, I added the crushed tomatoes, sugar and salt and let come to a boil.

Reduce the heat, cover, and let simmer for 15 minutes.

Meanwhile, you can make the chicken and prepare your rice.  I also like to serve this along with some naan.  These are Tandoori and Garlic Naan from Trader Joe's.

Once the sauce is cooked, I added the heavy cream, heated it through and added the cooked chicken, which my husband generously cut for me.  Stir in the cilantro and serve over a bed of basmati rice. 

Delicious! 

Printable Recipe

CHICKEN TIKKA MASALA

Chicken
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon table salt
2 pounds boneless, skinless chicken breasts - I like to pound the chicken so it's not too thick.
1 cup plain whole-milk yogurt
2 tablespoons vegetable oil
2 medium garlic cloves, minced
1 tablespoon grated fresh ginger
Sauce
3 tablespoons vegetable oil
1 medium onion, finely diced
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 fresh serrano chile, ribs and seeds removed, minced
1 tablespoon tomato paste
1 tablespoon garam masala
1 28oz can crushed tomatoes
2 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves, plus extra for garnish

In a small bowl, combine the cayenne, salt, cumin and coriander. Sprinkle the mixture onto both sides of the chicken and refrigerate for at least 30 minutes. In a large bowl, combine oil, yogurt, garlic and ginger and refrigerate.
Heat oil over medium heat in large pot (I like my Dutch oven). Add the onions and cook about 8-10 minutes, until lightly golden. Add tomato paste, garlic, chile, ginger and garam masala and cook until fragrant, about 3 minutes. Add sugar, salt and crushed tomatoes and bring to a boil. ** Reduce the heat, cover and simmer for 15 minutes, stirring occasionally. Mix in heavy cream, return to a simmer, then remove from heat, keep the pan covered and set aside.

** At this point, I would start preparing the chicken. Heat the broiler. Dip chicken into the yogurt mixture and broil on a rack about 10-20 minutes, or until done. Flip the chicken halfway through cooking. Don't worry about it burning a little, that's why there's a nice yogurt coating to protect the chicken.

Once the chicken is done, cut it into chuncks and stir into sauce. Add cilantro. Serve over basmati rice.

Food Photography

Did you ever see a photo of some food that made you drool?  Well, I'd love it if I could have that effect on visitors to my blog, but I'm no photography expert.  I was lucky enough to attend a food photography seminar led by a local photographer, Gary Tardiff.  Gary has over 20 years experience as a food photographer.  You've probably seen his work if you've ever eaten at a Bertucci's or Au Bon Pain.  His list of clients is full of big name brands. 

A group of local food bloggers were welcomed into Gary's South Boston studio.  Gary gave us a tour of his studio which includes a full working kitchen and enough props and plates to make us food bloggers jealous!  But the most interesting thing for me is that the food you see is the food you get!  It's not fake, it's the real deal.  He doesn't use any smoke and mirrors and really doesn't touch up the work he shoots.   Gary just knows how to bring out all the nooks and crannies of the food he shoots.

I can't really go into the technical side of food photography, as I still don't really know how to use my fancy Nikon D40 DSLR.  I can point and shoot, but that doesn't make for good food photos.  I need to learn a great deal about white balance, ISO, shutter speed, aperature and lighting.  But lighting is the most important aspect in making your food look drool-worthy.  I'm hoping you'll see a vast improvement in my photography some day soon.

Here's a list of the lovely local food bloggers I met.  Take a peak at their blogs - they are one creative group of women!

From left to right,
Back row: Shannon, Jen, Sophie, Kerstin, Chels
Middle row: Lauren, Adrienne, Elina, Mary Kate
Front row: Nicole, Cara, Kelly, ME!, Sues

Newly Wed and Well Fed has been Adopted!

That's right.  Being a newbie blogger, I need a little help from those who are more experienced.  So I signed up through Kristen's Adopt-A-Blogger on her site Dine and Dash.  And now I've been adopted by Michelle at Taste As You Go. 

I'm very much looking forward to the words and wisdom of Michelle.  I'm hoping to really amp up my creativity and my cooking so I can make my blog someplace people would like to visit.

I'm going to read through a lot of Michelle's blog and check out some of her recipes.  I'd like to try one some time in the next few weeks!

Thanks so much Kristen and Michelle!

I Love My Aerogarden

I love fresh herbs.  I wish it was sunny in Boston year round so I could plant them.  In the past, I've had good luck growing basil in little pots outside of my apartment, but once winter rolled around, forget it.  So I bought an Aerogarden.  Now we have fresh herbs year round!  I "planted" my first garden back in August and it lasted about 4 months. Well, except for the basil.  I still have that one growing away in a cup next to the garden.   I check the gargen every day to see how it's doing. In my last garden, I grew fresh basil, dill, thyme, oregano, and mint.  Currently, I'm growing cilantro, mint, oregano, marjoram, chives and parsley.  The cilantro really took off!

Fresh herbs make all the difference in cooking.  Making some pasta?  Throw in some fresh oregano or dill.  Want a mojito?  You've got your mint!  Which reminds me, my husband makes kick-a$$ mojitos...but I digress.  I find myself purposely planning my foods around what fresh herb I'd like to use that day. 

Next up on my list to grow are salad greens.  I'd also like to attempt to grow tomatoes.  And the newest addition to the Aerogarden store is Fresh Tea!  I also want to grow flowers, or perhaps some lavender....maybe I need more than one Aerogarden (hint, hint)!

Overall, I do love my Aerogarden, but sometimes the yield isn't too high.  My basil and dill are flourishing, but the chives completely jumped ship very early on.  I was able to harvest them once.  The thyme and oregano are slightly finicky, but usually you only need a little in a recipe.  I give my Aerogarden a solid A!

Wilton Cake Decorating Class

I finally signed up and I'm so excited!  They offer this class at most local AC Moore or Michael's craft stores. It's a 4-part class that teaches the Wilton techniques of cake decorating.  And it's only $27, plus any supplies you want. 

Here's the description:
Discover Cake Decorating – Course 1

Thousands of people just like you have experienced the excitement of decorating their first cakes in a Wilton Method Class. With your Wilton Method Instructor as your guide, you will see how easy and rewarding it is to decorate wonderful cakes and other desserts that will delight your family and friends. Course 1 is the perfect place to start. Your Instructor will show you the right way to decorate, step by step. You will share the fun with other students, who encourage you along the way. As you learn each new decorating skill, you will gain a sense of pride in your accomplishments. Plus, you will be able to share your delicious results with family and friends!

So my class starts on February 4th at the AC Moore in Dedham.  Anyone care to join me?

Cheese 101

I've mentioned before I have a love of all things cheese!  When I heard about Formaggio Kitchen's Cheese 101 class, I had to sign up.  This class is ridiculously popular.  It sells out almost immediately.  I signed up back in November for a January class. 

This was my first time there.  It's a cool shop that not only sells cheese, but meats, artisanal chocolates and honey, as well as baked goods, sea salts and produce. 

Our class of 25 stood around the cheese counter gazing at our plates of cheese.  We listened to information on the history of cheese and how cheese is made.  But really, all we wanted to do was eat!  Not only were we able to sample cheeses, but also wine, beer, jelly and honey.  I think I enjoyed every cheese we tasted.

Among the best was actually a cheddar cheese made by Cabot called Clothbound Cheddar.

Another interesting cheese we tried was Taleggio.  This is a washed rind cheese, which means it's rinsed with a salt solution.  It is very stinky!  We bought a little and tried it the next night.  The smell was a little overpowering and once you taste it, that's all you can taste!  I'm not sure I'd go for that cheese again!

I highly recommend a trip to Formaggio Kitchen for all your cheesy needs!

Chewy Almond Cookies

I love anything almond flavored.  And if you've read my previous posts, I'm a sucker for a macaron.  While I've never attempted to make my own, these are a fast and easy substitute you can make at home.  All you need is a food processer.  These are great if you have a gluten allergy and they're also kosher for Passover.

2 1/2 cups almond meal (I found this at Trader Joe's) 
1 1/4 cups sugar
3 egg whites
1/2 teaspoon vanilla extract
1 teaspoon almond extract
almond slices - optional

Preheat your oven to 300 degrees.  Line a baking sheet with parchment paper - this helps your cookies from sticking and makes cleanup easy!

Pour your sugar into the food processer and pulse for a few seconds to make it a little more fine.  Add the almond meal and pulse until well mixed, but don't over do it. You don't want to end up with almond butter.  Add the egg whites, vanilla extract and almond extract, and mix until the dough is smooth. 

Drop by rounded teaspoons onto the parchment lined baking sheet.  If you want, add some almond slices on top and dust with some additional sugar.  Bake for 20-24 minutes.  Cool completely, and store in a air-tight container.

Yummy!