I don't know where the banana pudding ended and the whipped cream began. The crushed 'Nilla wafers and fresh bananas added contrasting textures to the dessert, and even though I had already eaten perfectly moist pulled pork, lightly creamed spinach, deliciously crunchy mayonnaise-less cole slaw, and a piece of fresh cornbread, and still I kept eating the banana pudding decadence. The BBQ was good, but the dessert was the best. Baby Blue's has my vote for one of the best BBQ spots in the city, although I may be basing that soley on the dessert.
http://www.babybluessf.com/
Monday, March 30, 2009
Thursday, March 26, 2009
Caught Red Handed!
Roasted Beet Salad with Caramelized Shallot Vinaigrette
- 3 Medium sized beets, skin on, greens detached
- 1 Head of romaine lettuce
- 1 Cup walnuts
- Feta cheese
- 1 Large shallot
- Olive oil
- Balsamic vineger
- Salt & pepper
Whoever invented that saying clearly had been calling out someone roasting beets. That juice gets everywhere! I like roasting beets because its a pretty simple process: pre-heat oven, wrap beets in foil, stab with fork, take out eventually (about an hour, depending on the size of the beets).
About an hour after I put the beets in the oven, I chopped the romaine and feta, and roasted the walnuts. I was feeling fancy today, so I chopped the shallots and caramelized them, then added some balsamic vinegar for a warm shallot vinaigrette.
Keeping an eye on the shallots, I take the beets out of the oven and put them on the counter. I unwrap the first one and start to peel. It takes all of two seconds for my hands to be covered in bright pink beet juice. I am prepared for this. As far as I know, unless you are wearing gloves, there is no way to avoid it. I am okay with this. It comes off easily, and I like the way my Ms. Myers Clean Day soap smells.
What I am not prepared for is for the remaining two beets to gush beet juice all over the counter, pool up under the cutting board, and drip all over the floor. Why was this happening? Was it because I detached the greens? Or where they just exceptionally juicy? I have no answer. Whatever the case, it looked like a vegetable horror film. But, calm your fears, everything was cleaned up, good as new. Except my feet, which remain splattered with red. I hope that comes off in the morning.
- 3 Medium sized beets, skin on, greens detached
- 1 Head of romaine lettuce
- 1 Cup walnuts
- Feta cheese
- 1 Large shallot
- Olive oil
- Balsamic vineger
- Salt & pepper
Whoever invented that saying clearly had been calling out someone roasting beets. That juice gets everywhere! I like roasting beets because its a pretty simple process: pre-heat oven, wrap beets in foil, stab with fork, take out eventually (about an hour, depending on the size of the beets).
About an hour after I put the beets in the oven, I chopped the romaine and feta, and roasted the walnuts. I was feeling fancy today, so I chopped the shallots and caramelized them, then added some balsamic vinegar for a warm shallot vinaigrette.
Keeping an eye on the shallots, I take the beets out of the oven and put them on the counter. I unwrap the first one and start to peel. It takes all of two seconds for my hands to be covered in bright pink beet juice. I am prepared for this. As far as I know, unless you are wearing gloves, there is no way to avoid it. I am okay with this. It comes off easily, and I like the way my Ms. Myers Clean Day soap smells.
What I am not prepared for is for the remaining two beets to gush beet juice all over the counter, pool up under the cutting board, and drip all over the floor. Why was this happening? Was it because I detached the greens? Or where they just exceptionally juicy? I have no answer. Whatever the case, it looked like a vegetable horror film. But, calm your fears, everything was cleaned up, good as new. Except my feet, which remain splattered with red. I hope that comes off in the morning.
Wednesday, March 25, 2009
Hey Good Looking!
It was about 7 o'clock at night when someone I know and love started mumbling about being hungry. It was about 7:45 by the time we made it home from the day's thrilling adventure in Union Square's Sur La Table. (No joke, it was really exciting, of course, I wanted to take everything home with me.) Assuring Adam I would in fact be able to provide a fantastic meal in a few minutes, and armed with brand new cooking tools, I headed into the kitchen.
Lucky for me, we had three sweet potatoes, a bag of yukons, an eggplant, and some yogurt in the refrigerator. Here's what happened:
Sweet and Yukon Gold Curried Mashed Potatoes wrapped in Eggplant
1. Pre-heat oven.
1a. Wash, peel, and cut into small chunks all of the potatoes and sweet potatoes.
2. Put them in water, bring to a boil, simmer until soft enough to mash
3. Wash eggplant. Using your mandolin set on "relatively" thin, slice eggplant into strips. The middle slices work best because they are the widest.
***I realize not everyone has a mandolin, or like me, has one, but perhaps had a little incident making french fries that concluded with wrapping many band-aids around her fingers. In such an event, simply slice the eggplant in half length-wise, place the flat side down, and cut slices away from you.
4. Spray the eggplant with a little bit of oil or butter. Cook eggplant ever so slightly that it becomes pliable. Put on baking sheet and set aside
5. By now, the potatoes should be ready. Drain the liquid from the potatoes.
6. Add salt, pepper, yogurt, ghee or butter, cumin, cayenne pepper, and curry power to the potatoes, all to taste.
7. Using potato masher or emulsion blender, turn the potatoes into mashed potatoes.
8. Once you have mashed potatoes to your liking, place spoonfuls onto eggplant slices.
9. Fold eggplant slices over mash, place them seam-side down on the baking sheet.
10. Put in oven and leave it there until you feel like taking it out - about 20 minutes.
11. Make couscous according to package directions.
So I make this and there are leftovers, but Adam keeps telling me how good it is and its very nice and dinner goes on. After packing it up in Tupperware and putting it in the fridge I forget that its there and leave it to languish in the refrigerator. A few days later, Adam comes home from work and he says, "Everyone wanted to know where I got my lunch today." So I asked, "Well, where did you get you lunch?" And he says, "I brought the mashed potatoes wrapped with the eggplant." And there you have it, dinner (and lunch) that's good, easy, and good-looking. (Will add pictures once I receive them.)
Lucky for me, we had three sweet potatoes, a bag of yukons, an eggplant, and some yogurt in the refrigerator. Here's what happened:
Sweet and Yukon Gold Curried Mashed Potatoes wrapped in Eggplant
1. Pre-heat oven.
1a. Wash, peel, and cut into small chunks all of the potatoes and sweet potatoes.
2. Put them in water, bring to a boil, simmer until soft enough to mash
3. Wash eggplant. Using your mandolin set on "relatively" thin, slice eggplant into strips. The middle slices work best because they are the widest.
***I realize not everyone has a mandolin, or like me, has one, but perhaps had a little incident making french fries that concluded with wrapping many band-aids around her fingers. In such an event, simply slice the eggplant in half length-wise, place the flat side down, and cut slices away from you.
4. Spray the eggplant with a little bit of oil or butter. Cook eggplant ever so slightly that it becomes pliable. Put on baking sheet and set aside
5. By now, the potatoes should be ready. Drain the liquid from the potatoes.
6. Add salt, pepper, yogurt, ghee or butter, cumin, cayenne pepper, and curry power to the potatoes, all to taste.
7. Using potato masher or emulsion blender, turn the potatoes into mashed potatoes.
8. Once you have mashed potatoes to your liking, place spoonfuls onto eggplant slices.
9. Fold eggplant slices over mash, place them seam-side down on the baking sheet.
10. Put in oven and leave it there until you feel like taking it out - about 20 minutes.
11. Make couscous according to package directions.
So I make this and there are leftovers, but Adam keeps telling me how good it is and its very nice and dinner goes on. After packing it up in Tupperware and putting it in the fridge I forget that its there and leave it to languish in the refrigerator. A few days later, Adam comes home from work and he says, "Everyone wanted to know where I got my lunch today." So I asked, "Well, where did you get you lunch?" And he says, "I brought the mashed potatoes wrapped with the eggplant." And there you have it, dinner (and lunch) that's good, easy, and good-looking. (Will add pictures once I receive them.)
Thursday, March 12, 2009
It Wasn't Pretty - In Defense of Chickpea Stew
I imagine this is what they put in Oliver's bowl when he asked, "Please, sir, may I have some more?" Needless to say, attractive it was not.
But was it good? check. Easy? check. Did we just turn off the lights while we ate and watched "A Fish Called Wanda?" check. So it's all good.
Recently, I became the proud owner of a slow cooker a.k.a crockpot, and it may be my new favorite kitchen toy. Basically, I put a bag of dried chick peas in the slow cooker with about 5 cups of water and let them simmer until they got light and fluffy. It takes about 8 hours, and I would recommend checking them every couple of hours to make sure there is enough liquid remaining. Once they are soft add chicken stock and mash with an immulsion blender (also a favorite kitchen toy). Add about a cup and a half more of chicken stock and stir. Then I added chopped green pepper, cooked spicy sausage, salt, pepper, cayenne pepper, onion and garlic powder. Let it simmer for a couple more hours. Put in bowls and top with a dash of olive oil. Serve with simple green salad. Voila! Simple, delicious chickpea stew!
Sorry, no pictures available :-)
But was it good? check. Easy? check. Did we just turn off the lights while we ate and watched "A Fish Called Wanda?" check. So it's all good.
Recently, I became the proud owner of a slow cooker a.k.a crockpot, and it may be my new favorite kitchen toy. Basically, I put a bag of dried chick peas in the slow cooker with about 5 cups of water and let them simmer until they got light and fluffy. It takes about 8 hours, and I would recommend checking them every couple of hours to make sure there is enough liquid remaining. Once they are soft add chicken stock and mash with an immulsion blender (also a favorite kitchen toy). Add about a cup and a half more of chicken stock and stir. Then I added chopped green pepper, cooked spicy sausage, salt, pepper, cayenne pepper, onion and garlic powder. Let it simmer for a couple more hours. Put in bowls and top with a dash of olive oil. Serve with simple green salad. Voila! Simple, delicious chickpea stew!
Sorry, no pictures available :-)
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