Owner: Eating Out Loud URL:http://www.eatingoutloud.com Join Date: Mon, 18 Feb 2008 20:20:30 -0600 Rating:0 Site Description: I am a food lover with country roots now transplanted in the big city. I enjoy exploring global flavors in the context of my Midwest upbringing. Site statistics:Click here
Rigatoni, white beans and browned butter 2008-03-07 09:39:34 Last night's dinner turned out phenomenally well, a creamy mix of rigatoni and white beans. The most amazing part was the sauce naturally created from the starchy pasta and beans combined with browned garlic butter.
I intended to make this using penne but realized the penne I recently bought was very small for some reason. I wanted a larger shape and found a bag of rigatoni instead. I
Peach blossoms, another Spring is nearly here 2008-03-06 19:17:58 Our peach tree is in full blossom right now, letting us know Spring
is on its way. More than once I've contemplated removing the tree, but each year the fruit seems to be a little bit better. The tree itself is tall and ragged looking. Prior homeowners butchered into a scruffy trunk with two straggly branches, one that goes straight up and another than droops down. It is the 'Charlie Brown Read more:Peach
Do not call my sandwich a 'McPanini'! 2008-03-06 01:13:10 Do not call this an 'Egg McPanini' or I'll kick you in the bum! This panini is a culmination of all the things I craved yesterday and is not my interpretation of a McDonald's breakfast sandwich.
The sandwich consists of fresh herbs, cheese, veggies, and eggs on a strong chewy bread. I used my freshly made ciabatta and it worked perfectly. The sandwich turned out to be a whole basket full
My Blond Ambition cookies 2008-03-04 16:18:16 Today I decided to make these blond cookies based on the old style chewy molasses cookies. It started with my curiousity for sweetened condensed milk and how it could be utilized in other ways (i.e. I've seen SO many dulce de leche things lately that I'm no longer curious about making it). I figured it could replace other thick syrupy things like molasses. Since I love chewy molasses cookies, Read more:Blond
, Ambition
Say it three times, fast .... 'Matcha Wasabi Mashed Broccoflower' 2008-03-04 12:07:27 It's a mouthfull, I admit. I combined 2 un-used ingredients from my pantry to put a new spin on mashed cauliflower (or in this case Broocoflower). I figured this would be a good entry into the February Food Fight: a Pantry Raid.
The idea started from reading a good looking post for roasted cauliflower from Mark at No Special Effects. I had a Broccoflower, a green cauliflower variety that I
Something sticky this way comes ... 2008-03-04 12:07:11 Textures excite me. Chewy, sticky, crunchy are types of textures that make me fall in love with a particular food or ingredient. Tonight I decided to explore a new dessert featuring 'sticky rice'. Sticky rice is a particular type of glutinous rice that exudes much more starch and therefore has a 'sticky' consistency. Under the right circumstances, it can be downright glue.
Joe worked late Read more:comes
Tasty bits .. orangettes and meyer lemonettes 2008-03-04 12:06:54 We all have our faults. Every winter I feel guilty for not utilizing my orange and meyer lemon trees to their full potential. Two years ago I attempted orange marmalade and it turned out a thick gluey mess. Last year, I focused on juicing as much as I could stand to drink. We had extremely high levels of vitamin C for a good solid month ... no scurvy here.
The orange tree is nearly 15' Read more:Tasty
Breakfast spaetzle with peppers and scallions 2008-03-04 12:06:29 I've been thinking about spaetzle ever since reading a post from Francois-Xavier at FXcuisine. He made an amazing apple spaetzle as a dessert - it looks so good. It made me think about a trip I took with a friend to her hometown of Chicago when we were in college. Her Austrian grandmother made us all sorts of food including spaetzle served with a meat stew. It's one of those foods that isn't Read more:Breakfast
Oxtail soup with kohlrabi, carrots and barley 2008-03-04 12:06:11 Soup is on the menu again, this time inspired by a package of oxtails I found at the local Asian market. My mother made oxtail soup with carrots and cabbage, there was something magical about its taste. I haven't cooked with them in a long time and felt I was due a nice dose of comfort food.
Instead of cabbage I figured I would replace it with chunks of kohlrabi, a root vegetable from the same
Orange marmalade: sunshine in a jar ... 2008-03-04 12:05:51 This is my first successful batch of orange marmalade utilizing the oranges from our backyard. I tried using a recipe from Tyler Florence once upon a time and it failed miserably. Finally, success!
The recipe makes 6 half-pint jars, however I ended up with 7 plus a little extra that I put in the fridge. I'm actually not a huge fan of marmalade, but this is pretty tasty -- sweet, bursting Read more:Orange
, sunshine
The only shortbread recipe you'll ever need ... 2008-03-04 12:05:13 When I made shortbread recently, I thought I might have finally found a good recipe. It was buttery and crisp, much better than any recipe I had tried previously. My new friend Geggie mentioned I might want to try her grandfather's recipe, and noted he did come from Scotland. Hmmmm, it didn't take me long to realize I should try out her family recipe.
I don't want to oversell the results,
Raw pack oranges: more sunshine in a jar 2008-03-04 12:04:54 This picture represents my 'orange' journey. So far, you've seen candied orange peel (in the middle pint) and orange marmalade (the squat half-pint). Last night, I explored raw packing the oranges which is represented in the front jar, peeled oranges in a light syrup. The empty canning jar in the picture signifies there may be more to come :-)
Writing this reminded me of the 70's -- my father Read more:sunshine
Make take-out at home: ham fried rice 2008-03-04 12:04:32 Usually we go out for dinner on Friday night, but we went out last night to celebrate Joe's naturalization (hooray! he had his ceremony yesterday and is now a full-fledged US citizen). I feel like ordering out tonight, but I'm too lazy to go out in the rain and pick anything up. Fried rice is a weekly dish in our house and tonight seemed destined to be its shining hour. It's quick, flavorful
Moist and rich orange cake with orange icing 2008-03-04 12:04:15 My favorite use of oranges so far -- a rich and moist orange cake drizzled with a sweet orange icing. It was the perfect end to our dinner party last night.
The cake is something I've been thinking about all week. I've never had an orange cake before and have been fantasizing about what it would taste like. I adapted it from the leftover candy cake recipe I made recently. The cake had a
Not a single nook or cranny! 2008-03-04 11:59:45 Do you know what these delightful dough pillows are supposed to be? They are an early morning attempt at making my very own english muffins. I felt inspired after seeing Foodbeam's beautiful muffins, but I didn't have all the ingredients on hand to make her recipe. So, I found a random recipe from the web and I ended up with not so surprising random results.
I'm going to chalk this one up Read more:single
I want to feel sexy ... 2008-03-04 11:59:27 I am the lonely celeriac, also known as celery root. I sit on the produce shelves waiting for someone to take me home. Day after day I am overlooked. I hear the whispers and rude comments made about my looks and awkward shape. I'm ashamed of my looks and just want to feel sexy ...
Imagine how you'd feel if you sat around while people rushed by commenting on your fat bumpy bottom:
...
How to filet a fish without passing out 2008-03-04 11:59:06 I was contacted recently to try the Kona Kampachi from Kona-Blue. The fish is sushi grade and known for high omega-3 levels and being free of detectable mercury. It's served at Morimoto's restaurant, so I felt confident it would be good.
I don't cook often with fish and knew this was a good opportunity to break out of my comfort zone. And when presented with the choice of receiving fillets, Read more:passing
Kampachi sampler trio: nigiri, spicy roll, and ceviche 2008-03-04 11:58:32 As I mentioned in an earlier post, I received a Kona Kampachi to review and I'm doing my best to try it as many ways as possible. Tonight's dinner took advantage of the fish's freshness and used the Kampachi in its raw form. I made sushi nigiri, a spicy Kampachi roll, and a mixed citrus ceviche.
The fish arrived today and I wanted our first meal to be sushi. Joe loves his raw fish so I knew
My fish finale: chinese-style steamed fish 2008-03-04 11:58:15 Tonight was the final night of dining on our Kampachi. I felt inspired by Chinese-style steamed
fish dishes and wanted to try my best to replicate the technique. Just last weekend, we had a steamed Rock Cod and I loved how it was prepared, simple and full of flavor. The secret is in the soy-based sauce which uses green onions, cilantro and ginger.
I prepared a bamboo steamer with a layer of
Sweet polenta cake with caramelized apples & almonds 2008-03-04 11:57:50 I am a horrible sucker for cheap cookbooks -- they lure me in with their big colorful photos and promise of a few good recipes. The books are not written by any particular expert, merely 'edited by' a staffer with a passing interest in food.
The books are strategically placed into the bargain bins. And, I realize they are mass-produced for placement into such areas for those culinary minds Read more:Sweet
Pay attention, it's time for ... me! 2008-03-04 11:55:44 I didn't foresee being tagged for a Meme, but it happened and now I'm trying to figure out what exactly to divulge. I'm not shy, so don't worry, I'll give you something juicy to read. Astra Libris of Food for Laughter tagged me and surprisingly we share one Meme in common. :-)
Here it goes -- 5 things you didn't know about me ...
1.] Oddly enough, just like Astra Libris, I grew up on a sheep Read more:attention
Orange marmie muffins with cardamom pine nut streusel 2008-03-04 11:55:09 The star ingredient for these muffins is my very own 'marmie' (orange marmalade). The muffins are light and sweet with ribbons of orange peel running throughout. They are topped with a pine nut and cardamom spiced streusel which adds a crunchy texture. I'm in love with this creation, especially since it puts my many jars of marmalade to good use.
I've been thinking about this recipe for a Read more:Orange
Food Fight #3: a pantry raid! 2008-03-04 11:54:53 It seems like forever since I put on a Food Fight ... actually, it's been 1 year since I started the food event. I held it for 2 months then took off the summer from food blogging due to work.
So, now that I'm back in the saddle, I decided to revitalize the Food Fight and found a few willing souls to expose their pantries and recipes. There may only have been a few of us, but it's the
Ciabatta bread in less than 5 hours 2008-03-04 11:54:19 I've been craving bread lately, nice thick slabs of chewy and crusty bread, good old European style bread. I've looked through my books and nothing sparked my interest. By dumb luck, I happened across a recipe last night for a quick to make version of ciabatta. I love the texture of this bread and knew it could be fit into my schedule for today.
The recipe comes from a bread forum that I
Chinese tea eggs for Easter 2008-03-12 10:01:42 Well, they aren't exactly the brightly colored Easter
eggs that are so common in the US. These 'tea eggs' are actually a classic Chinese
snack food sold by street vendors and at cafes. Easy to make, the eggs are boiled in a flavorful mix of black tea and spices. I made these yesterday afternoon and put them in the fridge to snack on today. Unfortunately, I'm not sure how many are left ...
Pea, peanut and hominy salad (experimental) 2008-03-11 12:33:59 It's an idea more than a recipe at this point. I've been thinking about two different types of salads I grew up with, the sweet and sour dressed 3-bean salad and the pea and cheese salad, often coated in a thick mayo dressing. Both of these salads are often made for potlucks and barbecues, but I wondered how I could put my own spin on them while adding a few ingredients I've come to love.
I
Ciabatta catastrophe - how do you measure up? 2008-03-10 20:16:18 Don't let the photo fool you, the bread turned out rather disgusting, both in taste and texture. I guess I'm on a ciabatta roller coaster having great success recently, now followed by a ciabatta disaster.
I enjoyed the ciabatta bread made in less than 5 hours and figured the full-length version must taste EVEN better. I thumbed through my recipe books and looked online, settling for a recipe
A gift of 12-year aged sharp cheddar 2008-03-09 13:14:46 A week or so ago I went through an 'orange' phase due to our abundance of fresh oranges. A foodie friend from Wisconsin (Paula) mentioned that she could use a little sunshine to brighten her day. So, I sent her a gift box containing my orange marmalade, candied citrus peel, an orange cake, and a few of Geggie's amazing shortbread.
Yesterday, I received a thank you gift from Wisconsin Read more:sharp
Chewy and sweet red bean mochi 2008-03-14 11:47:13 My pantry holds the goods for many recipes I hope to make, some get made while others do not. I bought a box of mochiko (sweet rice flour) and azuki beans (dried red beans) with the intent of making mochi. They've sat in my cupboard for some time, just waiting for their day in the spotlight.
I fell in love with the texture of mochi several years ago. A sweet filling surrounded in a chewy, Read more:Chewy
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