Let them eat cake!

Sunday November 10, 2013
Well Landey and I will have to agree with you, these cakes were very tasty! Easy to make and we have an abundance of left overs. I had spaghetti squash that needed to be prepared so we had that on the side, a little beige but oh well! I paired the meal with a Merlot from Cali called The Patriots, complements of my bosses wine club! It was pretty good too. Landey went with a Gin and Tonic. (Classic move on his part)
One mistake I made and I knew I was doing it! Stiring the crab too much. It got broken up so it was less lumpy:( Rookie mistake. I could here my mom in my ear correcting!
 I can not wait to try the shrimp and collards!
As for dates over Thanksgiving, I was thinking the weekend after Turkey Day. Lets try to make something work Fri,Sat or Sunday or all! Landey and I really want to see your place!

I also have neglected to prepare the dessert but it is on my list!

xoxo
 




Monday November 4th, 2013

David and I actually made this meal on Tuesday, and these lil guys were delicious! I followed the recipe pretty much to a T and was rewarded with succulent, plump cakes brimming with jumbo lump crab. The addition of an egg did not happen on our end, did you add one? We substituted the horseradish cream for a lemon dill sauce we had from the night before, and the cakes were also accompanied by a vinegar based apple and cabbage slaw. It felt as if summer time landed on my plate! My only critique of the meal was the wine selection. Two thumbs DOWN for Spann Vineyards California Chardonnay/Viognier, which is surprising because those are two of my favorite varietals. I love love love my husband and do not wish to put the blame on him...but I am. The wine was his contribution. 

The blackberry cheesecake bars were not made (for shame!) but I have the ingredients to concoct them this coming week.

October 27th, 2013

Crab cakes that is! I've made them before but not the same as Food and Wine suggests. I may add an egg in but otherwise looks yummy!
I'm thinking accompanied by a salad composed of whatever veggies are in the fridge :)

1. 1/2 cup sour cream
2. 1/2 cup mayonnaise
3. 2 tablespoons drained bottled horseradish
4. 1 pound lump crabmeat, picked free of shell
5. 1 cup dry bread crumbs
6. 3 scallions including green tops, chopped
7. 1/4 cup chopped fresh parsley
8. Pinch cayenne
9. 1/4 teaspoon salt
10. 1/4 teaspoon fresh-ground black pepper
11. 3 tablespoons cooking oil

1. In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
2. In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
3. In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.

NOTES Fish Alternatives There's really no substitute for sweet fresh crabmeat—but for a completely different taste, you could use one pound of cod, cooked and flaked.

SUGGESTED PAIRING

A full-bodied white such as a Chardonnay from California will be delightful with the crab. Try to find one that isn't too oaky—just full of the taste of ripe fruit.

Also this dessert looks cool!  

Raw Vegan Blackberry Cheesecake

Raw, Vegan Blackberry Cheesecake Bars

Ingredients

• 11/2 cups walnuts
• 1 cup pitted dates
• 1/4 teaspoon sea salt, divided in half
• 1 cup blackberries
• 1 cup cashews, soaked in water for at least two hours and drained
• 1/2 cup melted coconut oil
• 1/3 cup maple syrup

Instructions

1. 1. To make the bottom layer, place the walnuts, dates, and 1/8 teaspoon sea salt in a food processor and pulse to break the ingredients down, till they're crumbled. Run the motor and process till the mixture is ground up and sticking together when you squeeze a little in your hand.
2. 2. Press the bottom layer into a small casserole or baking pan that has been lightly greased with olive or coconut oil (I used 11" by 7.5"). Set aside while you make the top layer, or chill overnight.
3. 3. To make the top layer, blend the cashews, blackberries, oil, remaining 1/8 teaspoon sea salt, and syrup in a high speed blender or food processor till they're as smooth as possible. Pour the top layer over the bottom layer in the pan. Use a spatula or inverted knife to smooth the top layer over very evenly.
4. 4. Transfer the dish to your fridge and chill for at least three hours. Cut into bar shapes and serve.
5. Yields 15-20 bars, depending on how big you'd like them.

These bars are sweet, a little tart, full of delicious fat from walnuts and coconut, and deliver all the joy of raw cheesecake with a little more portability.

Baby It's Cold Outside

October 21, 2013

Happy Monday!
I have a special request from my sweet husband for a soup post this week. The primary reason for this is that it's becoming quite chilly outside. The secondary reason is that he wants something comforting as he's one bad night's sleep away from a cold. Italian wedding soup sounds like it fits the bill!

1. 2 quarts homemade chicken stock or low-sodium broth
2. 1 large carrot, finely diced
3. 1 celery rib, finely diced
4. Kosher salt and freshly ground pepper
5. 1/4 cup orzo
6. 1 pound ground pork
7. 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
8. 1/4 cup dry bread crumbs
9. 5 ounces baby spinach, chopped
10. One 15-ounce can chickpeas, drained and rinsed
11. 1. In a large pot, bring the chicken stock to a boil with the carrot and celery. Season with salt and pepper. Add the orzo and cook until al dente, about 7 minutes.
12. 2. Meanwhile, in a bowl, knead the pork with the 1/4 cup of cheese, the bread crumbs and 1/2 teaspoon each of salt and pepper. Form the mixture into 1-inch balls.
13. 3. Drop the balls into the boiling soup and simmer for 5 minutes. Stir in the spinach and chickpeas and simmer until the meatballs are cooked through, 5 minutes longer. Serve, passing extra cheese at the table.
14. 4. Pair with a fruity northern Italian red

http://www.foodandwine.com/recipes/italian-wedding-soup

Saturday, October 26th, 2013

Hi here!

I truly think I have a problem following the rules-AND this is my own recipe post. (Possibly a reflection of my own tragic flaw?) 

Anywho, despite my rebellious ways the soup tasted spectacular. What I did differently:

1. Beef meatballs a-la Nanna's recipe; 1lb of ground beef, S&P, 1 egg, herbs, 1/2 c. grated parm, breadcrumbs and milk to taste/texture. 
2. I had rice and dry lentils in my pantry, thus I was too cheap to buy orzo and chickpeas.
3. To pump up the nutritional factor kale was subbed for spinach.

I'm looking forward to seeing how your's turned out! Hopefully it is a comforting meal to have while recovering from the flu. Feel better soon love dove!

Xox,

ANF(M)

Such a wonderful way to end the week! Landey left for training in Texas today so this was a fun meal for one to prep tonight. I think rebellion and innovation are in our make up! 

I made a few adjustments as well... some on purpose and some on necessity! 

I used ground turkey because I couldn't find ground pork but it was still super tasty! 

I also forgot bread crumbs/thought I would just be able to tear up the baguette in our pantry really tiny... not so much! 

I did use the baguette and some crushed tortilla chips. I think it worked out pretty well! 

Other than that I stuck to the recipe. I thought it was so good! I was shocked by all the flavor. 

Good timing! I'm feeling much better... but secretly 4.5 days off work has been kind of nice. 

One month til Thanksgiving! Yay! 

"Boom boom ... We love our seafood!" In light of our recent booked trip to South Beach I figure it would be nice to incorporate some seafood! Plus Landey and I are trying to eat seafood at least once a week! (A slight task bring land locked!)

I'm thinking halibut! It's rich lobster like flavor is sure to please the men and keep us trim! ;) and for a side item one of our favorites... Brussel Sprouts!
**not sure how I feel about the dressing I may make some alterations. Feel free to offer suggestions of you have any... Maybe something simpler!

Thyme- & Sesame-Crusted Halibut

Quickly roasting fish at high heat keeps it moist and succulent. The thyme-and-sesame crust gives this halibut a distinctive finish.

From EatingWell: Fall 2003, EatingWell Serves Two, The Essential EatingWell Cookbook (2004)
Yield: 4 servings
Active Time: 10 minutes
Total Time: 30 minutes

INGREDIENTS

1. 2 tablespoons lemon juice
2. 2 tablespoons extra-virgin olive oil
3. 1 clove garlic, minced
4. Freshly ground pepper, to taste
5. 1 1/4 pounds halibut, or mahi-mahi, cut into 4 portions
6. 2 tablespoons sesame seeds
7. 1 1/2-2 teaspoons dried thyme leaves
8. 1/4 teaspoon coarse sea salt, or kosher salt
9. Lemon wedges

PREPARATION

1. Preheat oven to 450°F. Line a baking sheet with foil.
2. Mix lemon juice, oil, garlic and pepper in a shallow glass dish. Add fish and turn to coat. Cover and marinate in the refrigerator for 15 minutes.
3. Meanwhile, toast sesame seeds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Mix in thyme.
4. Sprinkle the fish with salt and coat evenly with the sesame seed mixture, covering the sides as well as the top. Transfer the fish to the prepared baking sheet and roast until just opaque in the center, 10 to 14 minutes. Serve with lemon wedges.

Pan-Seared Brussels Sprouts with Cranberries & Pecans
Serves 3-4

1 pound brussels sprouts, de-stemed and halved
2/3 cup fresh cranberries
1/3 cup gorgonzola cheese, crumbled
1/3 cup pecans
2 cups barley, cooked
1 tablespoon maple syrup
1 tablespoon balsamic vinegar
Olive oil
Salt & pepper

Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet.

Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.

Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.



October 16th, 2013

One of the most beautiful aspects of this food communication: dinner is planned for you! I had the busiest 13 hour workday on Monday and figuring out what the heck to prepare for dinner was definitely not happening. What did I do? Hop on here, cross my fingers you posted something and voila! My dinner menu had already been decided!

I loved how light yet substantial the meal was. Mistakenly I thought I had sesame seeds at home but didn't, so I used a drop of sesame oil when the fish was plated. Check my Instagram and you'll find an image of a home grown mushroom kit. We had a batch ready and added it to the brussies. The barley and brussies can definitely be a meal on its own. Yum yum yum! I feel one step closer to my Miami

bikini readiness!
Xox

I can't tell exactly what prevented me from getting this post up sooner! This week got away from me! Anyway I thought it was great... but then again ever since you made oven roasted brussel sprouts a couple years ago I have loved them more than usual!
I was pleasantly surprised with how short the prep and cook time was for both of these. My only complaint would be the cranberries... they were only ok.
Hope the wedding weekend went well. I'm excited to see whats next!


xoxox

Smashing Pumpkins!

Monday October 7th, 2013

Hey love!

No use fixin' it if it ain't broke! I'm keeping with the pumpkin theme. Even though we were underwhelmed with the pumpkin risotto, let's give this autumn gastronomic staple a second chance. This week's recipe: pumpkin pizza. After hours of scouring Food & Wine mag, Bon Appetite, Pinterest and various food blogs I STILL couldn't find an appealing pumpkin pizza recipe. Below is a completely made up recipe, feel free to adjust quantities as you see fit. From my limited pizza making experience I find less is more regarding toppings. I believe we're savvy enough to pull this off on our own, so here goes:

INGREDIENTS:

1 pumpkin

10 sage leaves  

2 tbsp + 2 tsp olive oil

salt

Pizza dough (store bought, bummed from an Italian restaurant, homemade gets you extra credit)

1 tbsp cornmeal

Olive oil

Gruyere 

Thinly sliced red onion

1. Seed pumpkin and cut into 1 inch slices. Place in baking dish, skin side down, with about 1/4 inch of water. Roast at 400 degrees for 30 minutes or until cooked through. Let cool, peel and dice into cubes.
2. Wash and thoroughly dry sage. Heat 2 tbsp olive oil in a pan. To test oil, fry a sage leaf for about 5 seconds on each side. Drain on paper towel. Once cooled, it should be bright green, crispy with no brown. If it is then you know the oil is the right temperature. If there is browning lower the heat, if it's not crispy up the heat. Once you have the right temperature, fry remaining sage, drain and salt.
3. Crank oven to 450 degrees. Sprinkle cornmeal onto baking sheet. Roll out dough to 1/4 inch thickness and place on baking sheet. Scatter cheese, roasted pumpkin and red onion onto crust. Drizzle with olive oil. Bake until golden, about 25 minutes.
4. Garnish with crispy sage and bon appetite!

I say this will pair nicely with a fresh salad and a cold glass of pumpkin ale.
http://beeradvocate.com/beer/style/72

Fingers crossed this recipe turns out well!

Oh, and sorry this wasn't posted last night. David and I went to the new Salamander resort in Middleburg (which is so pretty!) and nine hours, one game of Monopoly and three bottles of wine later I was in no state blog. We must go next time your home!

Xox,
Your seeeester from another miiiiister

Hello love!
This pumpkin pizza definitely hit the mark! The sage added a really nice earthy flavor that reminded me of Thanksgiving:)
In the name of time saving I bought store pizza dough... Thin crust it was like a flat bread! Definitely recommend it!

As far as alterations, I just added homemade pesto because we have BASIL TREES and stock piles of pesto! I also added goat cheese for fun!
I enlisted Landey to cut and peel the pumpkin (it was a little guy which made it easier) then thinly sliced little pumpkin half moons to roast!

No bitterness! And less prep time! All and all amazing:)

P.S. I've heard Salamander is lovely!

xoxo
YSFAM :)

October 12th, 2013

Gooood morning!

Pat on the back to us! We made this on Thursday and it was delicious! Very flatbread-like, substantial yet sophisticated (if I do say so myself!). I didn't have any cornmeal to put on the pan to keep the dough from sticking, so I skipped that step. Rookie mistake. Otherwise it was quite yummy and paired well with the Shipyard Pumpkin Ale...that was pretty much dessert itself! I highly recommend it! Our beer guy said to buy as much as we can because the brewery only uses fresh pumpkin which they mash and add to the fermentation process giving it its strong, slightly sweet pumpkin flavor. Because the beer is seasonal it's only on the shelves for a few weeks.

I can't wait to see what you select for us for this coming week!

Miss you!

LYLAS (<--- hahaha, we were such lame adolescents)
Amanda