Wednesday, February 10, 2016

Easy Roasted Shrimp with Garlic and Chorizo

This recipe is so simple! It's a great snack hors d'oeuvre from Blue Ribbon cookbook. They have you just toss it all together and bake it at once, but I think it would do better with a little time to marinate. We had it in the winter, but I think this would be a great summer dish to eat outside with some rose. 

Serves 2
8-10 medium size shrimp (or fewer if you can find jumbo shrimp), peeled and deveined - leave the tail on for looks
1 small dried Spanish chorizo, cut into 1/4" half moons
2 cloves garlic, peeled and thinly sliced
olive oil
salt and pepper
fresh parsley, roughly chopped

Monday, February 8, 2016

Roasted Eggplant with Buttermilk Yogurt Sauce and Pomegranate

My friend Alice got me Ottolenghi's Plenty cookbook for my birthday (thank you, Al!!). I couldn't wait to test it out. I made the roasted eggplant last weekend and it's delicious. The soft roasted eggplant is tangy and almost meaty tasting from the bits of char, and the buttermilk yogurt sauce, za'atar, and pomegranate are such a great mix of flavors. The sweetness of the pomegranate is really nice. We had this as a main because we had a huge lunch, but I think it would also be great as a side dish to some grilled meat. Also, very pretty presentation! 
The picture is also the cover of the book. So pretty.

Friday, January 29, 2016

Homemade Marshmallows

We were homebound last weekend, along with most of the northeast. It was perfect hot chocolate weather. We have some great, 100% chocolate from Peru that we use to make hot chocolate, and I wanted to up our game a little and try making fresh marshmallows. It's pretty easy! You need to make them a few hours before you want to eat them, though, so it's not a spur of the moment thing. They're so light and fluffy and definitely worth the effort (it's not that much effort - just cleaning is sticky). They melt so nicely into hot chocolate. Can't wait to try them for s'mores! They would also be a great hostess gift along with supplies for either hot chocolate or s'mores. If it's another cold weekend when you'll be holed up at home, I recommend trying these out! (Got the recipe from Martha and halved it.)

Wednesday, January 27, 2016

Ice Cream Cake

This ice cream cake is delicious. The crushed up Oreos mixed with magical shell make the perfect crispy filling. So decadent and sweet. Who doesn't love ice cream cake? It takes a while to make it with all the freezing, but if you're home for most of the day it's not bad. You can do it over the course of a couple of days, too. It's so good! I ate mine and half of Jamie's.

2 quarts ice cream, whatever flavors you want (I used chocolate and Oreo)
1.5 sleeves Oreos, filling removed (or if you can find them, chocolate wafers)
A few tbsp magic shell
Hot fudge (I used Hershey's but you can also make your own)
Whipped cream
Cherries and sprinkles (optional)

Monday, January 25, 2016

Lobster Corn Chowder

I made this for myself (and Jamie) for my birthday dinner - such a treat! It has such a great corn flavor, and the lobster makes it decadent and perfect for a special occasion. I went off a mix of two recipes - this from Ina and this from Martha - and tweaked them a bit. The result is a deliciously corntastic chowder. Ina uses heavy cream, so I lightened it up with a mix of corn stock, whole milk, and half and half. Yum!

2 1.5 lb lobster 
2 tbsp butter
1 large yellow onion, diced and divided in two
4 cups corn stock
1 cup whole milk
1 cup half and half
4 strips bacon, chopped
4 cups corn (fresh or frozen)
1 russet or Idaho potato, peeled and cut into 1/4"-1/2" dice
2 stocks celery, diced
2 tbsp chives, minced, plus more to serve
pinch of cayenne
1/8 tsp smoked paprika

Cook the lobster
Bring 8 cups water to a boil. Add lobsters and cook 15 minutes. Set them over a colander set in a large bowl. Take the meat out of the lobster over the bowl, reserving the juices and discarding any roe or tamale. Keep the shells. Cut the meat into bite-sized pieces and put in a bowl. Refrigerate until you need them. 

Friday, January 22, 2016

Mini Skillet Chocolate Chip Cookie with Ice Cream

Yum! I want to eat this again right now. It's a big, gooey, melty chocolate chip cookies covered in vanilla ice cream. What's not to love? This serves two in a 5" inch skillet, but there's leftover dough. You can also do ramekins to make individual servings. 

6 tbsp unsalted butter, softened to room temperature
½ cup granulated sugar
½ cup packed dark brown sugar
1 large eff
1 tsp vanilla extract
1 cup all-purpose flour
½ tsp baking soda
½ tsp kosher salt
1 cup semisweet chocolate chips
Vanilla ice cream

Wednesday, January 13, 2016

Tarte Soleil

I saw this beautiful snack on Smitten Kitchen and had to try it. It's so easy! It looks really fancy, but it's super simple. Very tasty and would be great to have out for a cocktail party. You can fill it with anything (cheese, chocolate, nutella...) but I tried a savory one first with tapenade. I did a mini one using just one sheet of puff pastry, but you can do a bigger one using two. 

1 sheet thawed puff pastry
tapenade (I made some by pureeing black olives, sundried tomatoes, capers, garlic, anchovy paste, olive oil, and red pepper flakes, but store-bought works, too!)
grated pecorino
1 egg, beaten up with some water