Thursday, June 23, 2011
Early summer in San Diego usually consists of June gloom. Some years the summer is colder than the rest of the year, but this year we are lucky to have skipped over June gloom (I think...studying for most of it doesn't help) and gone right into beach weather. This means we go to the beach just like any other day of the year, but the water is warmer and there are more people getting sunburnt (usually myself included). Summer weather means fresh salads and this is one of my favorite combinations not only because of the fresh seafood, but also because the avocados come right from our backyard. ok....I don't have avocados in my backyard, although that would be pretty nice. My backyard consists of a fountain and colored plastic balls the neighbors kids have thrown over their fence but are too embarrassed to come and get. The "backyard" I am referring to is the california avocado farm in escondido. If you haven't had a perfectly ripe california avocado, they are green and full of creamy goodness. Please indulge...it's worth the $1.50.
1/4 Ib salmon cooked, seasoned salt and pepper
slices of apricot
balsamic vinaigrette (balsamic vinegar, olive oil (2:1) pepper)
You know it's vacation when...you frequent facebook enough to know the minute by minute updates, you take multiple naps in one day, and the food blog gets updated. Katie and I aren't the most diligent when it comes to keeping our blog up to date, but this German chocolate cake deserves an post, picture, and subsequent drool.
This post-taco-tuesday cake was made by two pro cake making amigos. How many triathletes does it take to make a german chocolate cake? One to bring the flour, another to get the recipe, and another to eat. After a lively evening of not standing in an obscenely long line, frozen margaritas, and tacos dripping with "white sauce", we were far from going to sleep. Triathletes like to brag, and we like to brag about being good at things. It's not a bad thing, versatility is a virtue. Some claim to be quadrathletes. We can swim, bike, run, and .....get in touch with our senses. This last event can take on a multitude of meanings so I'll let your mind wander. But most are also great cooks. The recipe came from All Recipes and the frosting a delicious labor of love. Bear in mind that custard takes time...so if you have it, turn on an episode of Tosh.0 and laugh your way to creamy goodness...(don't let your mind wander on this one).
Midnight chocolate cake because that's when the frosting tastes best. Add however much melted chocolate you need ....a.k.a. a lot.
Tuesday, June 21, 2011
It's been way too long. A lot has happened since the last post. I finished my Board Exam in San Diego this past Saturday and proceeded directly to Las Vegas. After a couple nights of not sleeping and drinking lots of....umm....fruit juice, I was far from being done celebrating. Here is a post about something I love to make, and frankly probably brag a bit too much about. But they are so yummy if they are done right, and often not done right. Very little bread, some egg, scallions, hot pepper to taste. Lump crab and lightly seared. Simple is best here but of course you need the Old Bay. Serve with a fresh salad and here we served it over cheesy polenta.
Sunday, December 26, 2010
epicurious and food network. Stout braised short ribs came up....now normally this would have sounded like a great idea, but today it was the perfect idea because I could vouch for a beef braised in high quality beer stew was the way to go. Just prior, I had one of the best concoctions from Aaron's roommate Crash, a budding brew-based culinary mastermind. With a small sacrifice of time (these dishes do better when slowly cooked over half a day....yes patience is a virtue here) a delicious Christmas dinner was going to happen.
Our recipe muse epicurious never fails:
As always...go with the Guinness.
The great thing about paella is that you can add anything you have on hand to it and it will taste great. I highly recommend mussels if you have access to them not only because they are delicious, but because they add an extra third dimension to the dish. In our case. the baby octopus became the larger than life addition. Don't forget the saffron!
Sunday, June 27, 2010
While in Palm Springs visiting my Aunt Barbara, we decided to make Tortilla soup since it's a healthy and hearty meal. My sister (Katie) sent over this highly recommended recipe and knowing that she holds a certain amount of culinary clout, Aunt B and I were glad to embark on this task. It was a bit my of our normal soup making skills and Aunt B did most of the long slow cooking. Let me tell you, this soup packs an amazing smell! One you can't get enough of. Here is a link to the recipe with some tips on what to make. We found a lot of the ingredients at the farmers market and regular grocery store. However, if you have a Mexican grocery store nearby, that would be the best option. If you know Spanish, chat it up with the owners! Mexico is playing Argentina today and I'm feeling the world cup fever. My ties have to go to Mexico.
Best Tortilla Soup!
Wednesday, May 12, 2010
This cake was a blessing in disguise. We used a recipe from Baking Bites Chocolate Cake and modified it with less baking powder, by accident, and no egg. Needless to say, the cake did not rise as we had hoped. In the midst of being distressed at our "flat" cake, we iced it regardless with lots of chocolate ganache. After bringing it to the birthday girl, we sampled the cake with caution not knowing if it would hold up to our normal standards. To our relief, the cake was marvelously decadent. I'd definitely make it again the same way. No eggs and not enough baking powder. Here's to not following directions!!