Archive for the ‘Cooking’ Category
My Favorite Food Blogger
by Kelly Edwards | October 23rd, 2009
I apologize to everyone who is reading this blog who is expecting design tips and it seems like all I’m writing about this month is food. The truth is that I love food just as much as design. I am a “foodie” for a million reasons. My boyfriend, who works on the Food Network, is one reason. He travels all over the world eating the most amazing food and then either makes it here at home or tries to take me out for it if we can find it. In between me running obsessively to work off the delicious peach cobbler he made or the french brasserie explosion that happens every once in a while, I spend a lot of my time eating, thinking or reading about food. My favorite favorite favorite food blogger on this planet has got to be Matt Armendariz. This guy can make the worst food look appetizing. Matt is a food blogger and photographer extraordinaire. You must check out his sites and drool over all his dishes and photography like I do. Below is a picture taken from his recent post about how to make scary apples for Halloween. I was going to post the recipe, but I feel its more appropriate for you to check out his whole site. Bon Appetit! www.mattbites.com
Hot Buttered Rum Recipe
by Kelly Edwards | October 19th, 2009
My Aunt Candy just sent over a recipe for Hot Buttered Rum. It sounds so good that I thought I’d share. This would be perfect to make, freeze and then serve at your next holiday party. Enjoy!
Hot Buttered Rum
Ingredients:
1 cup unsalted butter – softened
1 pound of confectioner’s sugar
1 pound light brown sugar
1 quart vanilla ice cream – softened
1 can of whipped cream
Cinnamon
Serves: 15
Directions:
In a large bowl, cream the butter and the sugars together until smooth
Add the softened ice cream and mix well by hand. Transfer ingredients into a freezer container with a thigh fitting lid. Place in freezer for up to 1 month.
To serve:
Place 2 heaping tablespoons of the frozen mixture into a coffee mug. Add 1 to 2 Tablespoons of Captain Morgan Spiced Rum. Pour 6 ounces ofboiling water over the mixture and stir until melted. Garnish with Whipped topping and a few sprinkles of cinnamon!
Last Minute Labor Day Recipes
by Kelly Edwards | September 1st, 2009
This weekend I will be throwing a Labor Day pool party at my house and Im in charge of the “sides”. Searching around for some great recipes online of course I had to go to my girl Martha’s site (thats Stewart). I think these are some of the things Im going to make. Easy and virtually effortless for someone who really screws up Mac and Cheese out of the box. I scored these from her 60 Summer Sides. Happy cooking!!
Ingredients
Serves 6 to 8
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar
- 1 teaspoon coarse salt
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 small green cabbage, (about 1 3/4 pounds), finely shredded
- 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
- 1 small onion, coarsely grated (optional)
Directions
- Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
- Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
Ingredients
Serves 8
- 2 pounds small Yukon gold potatoes, halved if large (about 6 cups)
- 1/4 cup white-wine vinegar
- 1 teaspoon coarse salt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons coarsely chopped fresh chervil leaves
- 1/4 cup finely chopped fresh chives
- 2 tablespoons finely chopped fresh tarragon, plus sprigs for garnish
- Freshly ground pepper, to taste
Directions
- Place potatoes in a saucepan, and cover with 2 inches of water. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. Drain.
- Whisk vinegar and salt in a bowl. Add oil in a slow, steady stream, whisking until emulsified. Add herbs and pepper.
- Add warm potatoes to vinaigrette, and toss. Garnish with tarragon sprigs.
Attention All Renters! Plant a garden on your balcony!
by Kelly Edwards | August 1st, 2009
Just moving from Chicago where we had an apartment with a balcony, I was always jealous of the people with the yards and the gardens. I wanted to be “that girl”. Made of 100% post-consumer recycled high density polyethylene is the Food Map Container. This thing rocks and now gives renters the opportunity to have their very own farmers market on their balcony. When it gets cold outside, roll it inside. I pulled these from www.foodmapdesign.com. How awesome is this?
Mr. and Mrs. Tomato Plants
by Kelly Edwards | July 19th, 2009
Our gardener Hiro who we adore, except when he wakes us up at 8AM on a Saturday morning with a leaf blower, planted some tomato plants for us at the beginning of the summer in our backyard. He surprised us with a note on the door which said:
Mr. and Mrs., Tomato Plants are for you. Please water. Hiro
Keep in mind that my green thumb is so bad that I can practically kill a cactus, so you can only imagine what was running through my head. Needless to say, a little love and a few sprinkles of water later and look what has happened…this thing is 8ft. tall! I swear it’s on steroids!
So, not only am I learning to garden, but also how to cook. I’ve officially decided to make something out of the 1,000 tomatoes that this plant has produced in the past week. Here are a few yummy recipes that came from Gourmet.com. Let me know if you have any recipes to share. It might be what’s for dinner tonight. Btw… Hiro, we love you.
ROASTED-TOMATO TART
- ACTIVE TIME:25 MIN
- START TO FINISH:1 1/2 HR
- 1 sheet frozen puff pastry (from a 17 1/4-oz package), thawed
- 2 lb plum tomatoes (8 large), halved lengthwise
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 3 1/2 teaspoons finely chopped fresh thyme
- 1/2 cup Parmigiano-Reggiano shavings plus additional for garnish (1 1/4 oz; from a 6- to 8-oz piece)
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Put oven racks in middle and lower third of oven and preheat oven to 400°F. Line a large shallow baking pan with foil.
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Roll out pastry sheet on a lightly floured surface with a lightly floured rolling pin into an 11-inch square (1/8 inch thick). Using a plate or pot lid as a guide, cut out a 10-inch round.
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Carefully transfer round to an ungreased baking sheet by rolling pastry around rolling pin and then unrolling onto baking sheet. Chill round on baking sheet until ready to use.
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Toss tomatoes with 2 tablespoons oil, 2 teaspoons thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Roast tomatoes, cut sides up and in 1 layer, in foil-lined baking pan in middle of oven, 1 hour.
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Brush pastry round with 2 teaspoons oil, then sprinkle with 1 teaspoon thyme. After roasting tomatoes 1 hour, move tomatoes in pan to lower third of oven and put pastry on baking sheet on middle rack. Bake pastry and tomatoes until pastry is golden brown and edges of tomatoes are slightly browned but still appear juicy, about 15 minutes.
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While pastry is still warm, scatter 1/2 cup cheese shavings evenly over it. Top shavings with warm tomatoes, cut sides down and in 1 layer, then sprinkle evenly with remaining 1/2 teaspoon thyme, 1/4 teaspoon salt, pepper to taste, and additional cheese shavings if desired.
RECIPE AND FOOD STYLING BY PAUL GRIMES
PHOTOGRAPHS BY ROMULO YANES
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Kelly Edwards, the do-it-yourself darling, offers great design tips, bargain-decorating projects, and the tools needed to turn any project into a success.
CHERRY TOMATO AND LEMON SALAD
RECIPE AND FOOD STYLING BY GINA MARIE MIRAGLIA ERIQUEZ
PHOTOGRAPH BY ROMULO YANES