baked eggs

February 28, 2012 § Leave a comment

baked eggs

Drew and I both love eggs.  Together we go through about a dozen a week.  Recently I had the baked eggs at Cafe Stella and they were so good I decided to recreate it at home.  It’s such a simple dish that I’m going to be super tempted to have it every morning this week.  I’m not even going to write up a real recipe because there’s no need to measure anything.  Saute some greens (here I used swiss chard, but spinach would also be fine), add any other veggies you’ve got on hand (I used frozen corn), then put into oven safe dish.  Spread some goat cheese on top, then crack 3 eggs on top of the cheese.  Bake covered at 400 degrees until eggs are mostly set ( a little wiggle is fine, especially if you like more runny yokes).  Sprinkle on some paprika and pepper.  Voila!  Seriously good.

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blood orange panna cotta

February 17, 2012 § Leave a comment

blood orange panna cotta

This year for Valentine’s day, Drew and I didn’t make plans, instead we opted to stay in and have a nice meal at home.  Since it’s citrus season here in Southern California, I thought a blood orange panna cotta would be perfect for dessert.  It’s such a simple thing to make, just requires a little planning ahead of time and you end up with a delicious, pink dessert, perfect for Valentine’s Day.  I used this recipe from Bon Appetit and really liked the substitution of yogurt for milk.

making macarons

February 6, 2012 § Leave a comment

It’s no secret I love macarons.  I love sweet and I love almonds and so I don’t think there was ever any doubt that I would love macarons.  I’ve tried to make them before with some success.  However, recently, I have had terrible luck.  They almost always cracked.  If you’ve ever tried making these cookies, you know how fickle they are.  The recipes are deceptively simple and requires very few ingredients.  Yet, to get those perfect little “feet” and smooth top can be a frustrating experience.  So I’m happy to say that I’ve found a new favorite recipe, which, while still not perfect, seems to at least give me presentable macarons.  The site also contains lots of troubleshooting techniques.  My next goal will be to make different flavors such as earl grey and lavender!
macarons
macarons
macarons

lemon ricotta muffins

October 3, 2011 § 3 Comments

lemon ricotta muffins

These are so good, I’ve made two batches in a week!  They’re fluffy and moist and not too sweet making them the perfect breakfast (or in my case, anytime) muffin :)

adapted from Giada De Laurentiis

Ingredients:

  • 1 cup all purpose flour
  • 1 cup almond meal (I get mine at Trader Joe’s)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lemon zest (from 2 lemons)
  • 1 cup whole-milk ricotta cheese
  • 1 large egg
  • 2 tablespoon fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon vanilla

Directions:

  1. Preheat oven to 375 degrees F.
  2. Oil or line 12 muffin cups.
  3. Whisk together the flour, almond meal, baking powder, baking soda, salt, and lemon zest.  Set aside.
  4. Blend together the butter and 3/4 cup sugar until light and fluffy, then mix in the ricotta and egg.  Add to the mixture lemon juice, almond extract, and vanilla.
  5. Add the dry ingredients and whisk together until mixed.  (I like using a whisk as I think it prevents overmixing)
  6. Divide evenly between the muffin cups.
  7. Bake 20-25 minutes or until brown.  (I also made mini muffins and the baking time is about the same, divided into 16 muffin cups)

Apricot Almond Tart

June 13, 2011 § Leave a comment

apricot almond tart

I’m a bit obsessed with apricots right now so when I saw this recipe that combined my current obsession with my longtime obsession of almond tart, of course I had to make it.  And it turned out so good! I even made my own tart crust from scratch and my friends can attest to the fact that I almost always cheat on the crust. The recipe is from one of my faves Tartlette and the only adjustment I made was sub half the flour in the tart crust with almond meal. The almond filling is sweet but not too sweet and play well with the slight tartness of the apricots. I think I will be making this again before the season ends :)
apricot almond tart
apricot almond tart

bacon mac ‘n cheese

March 1, 2011 Comments Off on bacon mac ‘n cheese

mac 'n cheese

The pictures may not be pretty, but this was so good I had to post the recipe tonight. Drew went back for not only seconds, but thirds!

A few notes: I used whole wheat macaroni (made me feel just a tiiiiny bit better about all the butter and cheese that’s in there) I also used whole foods bacon, which is thicker than most packaged bacon, I like it better that way and they’re also less salty so I can control the salt more.  I recommend using the best cheese you can get and are willing to pay for. The quality of the cheese really determines the goodness of the dish.

Based on Martha Stewart’s Perfect Macaroni and Cheese :

Ingredients:
1/2 lb macaroni
1/2 pound bacon
3 tablespoons unsalted butter
2 3/4 cups milk
1/4 cup all-purpose flour
2 teaspoons salt
pinch of nutmet, black pepper, and cayenne pepper
2 cups grated sharp white cheddar
1/2 cup Parmigiano Reggiano (plus another 1/4 cup for topping)
1/2 cup Gruyere (or can just use a whole up of the Parmigiano Reggiano)
1 cup panko bread crumbs 

Directions:
Preheat oven to 375 degrees F

1. heat up milk to a boil, then take off heat and let stand
melt butter in medium size saucepan on medium heat
add flour to butter and whisk to incoporate
slowly add 1/2 cup of the hot milk, whisk to get rid of any lumps of flour/butter mixture
keep whisking and add the rest of the milk slowly
Whisk until mixture turns thick, then remove from heat
add in salt, nutmeg, black pepper and cayenne pepper
mix in cheddar, gruyere, and 1/2 cup of the parmiggiano reggiano

2. boil pot of water, enough to cook 1/2 pound macaroni
cook macaroni until just before they’re totally done (it’s ok to overcook, I don’t think it matters so much in mac ‘n cheese)
drain pasta and rinse with cold water (you want to get all the gumminess off) 

3. while the macaroni was cooking, cook the bacon
easiest is to cut bacon into bit size pieces before cooking
after they’ve finished cooking, drain off as much fat as possible 

4. mix the panko bread crumbs with 1/4 cup of parmeggiano reggiano
mix the macaroni with the cheese/milk mixture
mix in 3/4 of the bacon
top with remaining bacon then panko/parmeggiano mix
bake in oven for 30 minutes until the panko turns golden (if you’re not seeing the color change after 30 minutes, just turn on the broiler for a minute or two, but keep an eye on it!)
remove from oven, let cool for 5 minutes. 

Enjoy!! 

 

Butternut Lasagna Recipe

February 4, 2011 Comments Off on Butternut Lasagna Recipe

butternut lasagna

I made this lasagna last night and I can’t wait to share because it has to be one of the yummiest recipes I’ve ever made!  It’s based on this recipe I found over at Apartment Therapy.  I love that it’s full of flavor but it’s also relatively healthy.  It’s completely vegetarian and doesn’t even have that much cheese.  The original recipe called for mushrooms (drew doesn’t like them) and chard (I didn’t have any) which I substituted for some frozen corn and spinach.  I also added a can of tomato sauce since I was using the noodles that didn’t need to be pre-boiled I wanted to give the filling some extra liquid.  

Vegetarian Lasagna with Butternut Bechemel

Ingredients:
2lb butternt
1cup milk
pinch nutmeg
1cup frozen corn
1big bunch of spinach (use however much you want)
1 16oz can tomato sauce
lasagna noodles

-Cube butternut squash and roast at 375 degrees until soft
-while roasting squash, saute corn and spinach until spinach is wilted
-add the tomato sauce to the corn/spinach mix and bring to a boil
-bring down heat to low and let sauce simmer
-when squash is soft, put in a bowl and let cook a little bit
-add 1 cup milk to the squash
-use immersion blender to puree until smooth (you can also use a regular blender)
if the squash is too thick, just add more milk until you get the consistency of thick milkshake
-add salt to taste and pinch of nutmeg
-now layer the lasagna by spreading a little tomato sauce mix on the bottom followed by noodles, tomato sauce, butternut mixture and thin layer of parmesan.  Repeat 2x or 3x depending on the size of your pan.  
-bake, covered at 375 degrees for 30min, then uncover and bake another 10-15 min until golden brown. 

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