2014年10月23日

moist and quite dense


Before I even go on I need to say I have never had red velvet cake previous to this one. I’ve been put off by the amounts of food dye and the unnatural look of the bright red cakes Public Cloud.

I made this, an all natural red velvet cake, where beets lend their deep, red color to the cake. The beets do more than contribute with color as they also make the cake incredibly moist and quite dense discount wines.

The recipes I’ve read for red velvet cakes and cupcakes all use a plain cream cheese frosting but I wanted something with more of a zing. I added some lemon zest as I wanted a bit of citrus in there and I wanted the frosting to be quite firm and I didn’t add any liquids thus using the zest of the lemon instead of juice Panamanian foundation.

I have a tendency to spend time on Pinterest as it’s truly an endless source of inspiration. The naked and nearly naked cakes have popped up everywhere and I love the look when there is a bit of cake peeking through the frosting.

I also love the look of tall cake stands and I couldn’t help myself from using this pink one with the red cake even though it was a really tight fit. Now I have another good reason to save my pennies and get the tall white milk glass cake stand that has been on my whish list for a few months now.

If you haven’t noticed already I have had a really hard time editing down the photos and here’s just one more before the recipe


  


Posted by hdfgh at 12:22Comments(0)beitrioto

2014年07月28日

filets and scallops


Seafood. Shrimp. Scallops. What do all of they items have in common? Home cooks are terrified of cooking them. And I am here to put an end to that heart disease!

One of the most requested classes I have is how to cook shellfish and seafood.

Funny enough…I was there once. When I was in culinary school, I somehow convinced myself that the dishes I make in class could not be replicated in my home. And I built up this fear of buying expensive items such as lamb racks, filets and scallops. Trust me I am just as appalled by this behavior as you are.

It was my husband who actually changed my mind. One day, hubs brought home some gorgeous scallops while I was at work and surprised me with perfectly gorgeous pan seared scallops. I was floored. HE could make them…at HOME. And I, a trained chef, was afraid of cooking them china work visa?

Mind you he did a fabulous job. They were gorgeously browned and so very tender. “Butter, my secret is butter.” He says to me with a smile on his face. Apparently he learned this technique from some chef on Food Network who’s name he failed to recall.

Nonetheless, they were delicious and after a 13 hour shift on my feet, I gobbled them up and licked the buttery goodness off my lips.

It was hubs that in a sense inspired me that any home cook (let alone a trained chef) can make ANYTHING at home given the right technique and tools Antique jewelry.

So here are our vital rules for searing any protein. In this case we are searing scallops. But the searing TECHNIQUE is the same with any other protein, ie beef, chicken, fish etc.

First, make sure your scallops are dry. There are stores that sell them soaked in a sodium solution. Try to avoid those stores. As a reference, typically, Whole Foods and Costco has fabulous fresh scallops. Whole Foods are typically wild as well. These little beauties happened to be from Whole Foods.  


Posted by hdfgh at 11:33Comments(0)beitrioto

2014年06月30日

the word baba ghanoush


You all (y’all) should know by now my love for salads in all forms and most recently I shared with you one of my favorite summer salads, the Cucumber Salad with Citrus Dill Dressing. Kale Hemp Tabbouleh is another summer inspired salad using fresh ingredients, most of which you can find at your local farmers market this season. Traditional tabbouleh is made with grains, this is a complete twist using no grains and made from all raw vegetables- it’s low carbohydrate with a high protein twist from omega-3 rich hemp seeds.

Do you remember how I said I really like saying the word baba ghanoush, well tabbouleh (tuh-boo-luh or sometimes pronounced tuh-bul-lay in the US) is another word that I add into my “fun to say word” book. What is tabbouleh? Traditional tabbouleh contains bulgar wheat (a gluten containing grain), onions, tomatoes, cucumbers, garlic, sea salt, pepper, lemon juice, olive oil, parsley, scallions, and mint. This dish is very popular among the Middle Eastern regions and of course, the dish and ingredients vary among regions/cultures. It’s served chilled or room temperature often in many ways (i.e. entree, side, “condiment”). A fun fact about tabbouleh: it holds a place in the Guinness Book of World Records!  


Posted by hdfgh at 12:45Comments(0)beitrioto

2014年06月10日

built-in portability


I was so excited to find cherries over the weekend that mini pies were in order (the California cherry season is expected to be incredibly brief, so I’m hoarding as many cherries as I can!). To complement the sweet and juicy fruit, I made my flaky graham pie crust – the touch of cinnamon and nutmeg adds welcome warmth to these perfectly portioned pies.

Tutti Dolci For the filling, I let the fruit shine and tossed the cherries with sugar, a touch of lemon juice, and cinnamon. With an ideal filling-to-crust ratio and built-in portability, these pies are a must for summer picnics and BBQs.  


Posted by hdfgh at 10:39Comments(0)beitrioto