Wednesday, July 10, 2013

Potatoes à la Cameron

I felt like I needed some "potato variety" in my diet besides the typical mash potatoes and maybe healthy home cooked fries as a treat every now and then. One night, I felt like making something different. I rummaged through my fridge to see what ingredients I had, and went from there. These potatoes were so delicious that I debated keeping this recipe a secret. Feel free to add another teaspoon of dijon mustard, if you feel the need to. 

Servings: 1-2 

Ingredients:
1 potato diced with skin on
1 teaspoon dijon mustard
Splash of EVOO 
Pepper & salt to taste
3 teaspoons (or to taste) of Parmesan Romano grated cheese

Materials:
Mixing bowl
Teaspoon
Tablespoon
Parchment paper
Cookie sheet

Cover a sheet with a layer of parchment paper.
Combine all ingredients in large mixing bowl.
Place potatoes on parchment paper.
Cook at 425° F for 8 minutes then flip the potatoes and continue cooking for 8 mins.

Tuesday, July 9, 2013

Apple & Brie Melt

Sick of eating a regular, boring, grilled cheese on white or wheat bread with either American or cheddar cheese? Well, I have a better grilled cheese that's more appealing to the palette-- an Apple & Brie Melt... or as I like to say, "Gourmet Grilled Cheese." The only thing I felt was missing to my meal was a white wine tasting. The secret is to slice the apple into very thin slices. I used french baguette bread because it complements the cheese and granny smith apple better than regular bread.

*Slice the apple thinner than I did in the picture. The picture below was the first time I made this delicious gourmet grilled cheese. I forgot to take a picture the last time I made it with thin slices of apple. Sorry y'all!

Ingredients:
1 large Granny Smith apple, sliced into very thin slices
4-6 oz of Brie
1 loaf of French baguette bread (Ciabatta would work well too)
Butter, for pan

Yields: 2-3 sandwiches

Materials:
Cutting board
Small sharp knife (I call mine a fruit knife)
Butter knife or cheese knife to cut brie with
Frying Pan 
Spatula
Serrated knife

Slice Granny Smith Apple and brie into thin slices.
Slice a piece of baguette open on one slide and place brie and apple slices on bread. Make sure there is enough to cover the sandwich. 
Melt a few tablespoons of butter in pan on low heat. 
Place sandwich in pan and continue cooking on low. Flip every now and then until grilled, and cheese is melted. (I push the bread down with my spatula a few times so the cheese will melt and the sandwich won't be as hard to eat)

Monday, July 8, 2013

"Cake Cake Cake Cake Cake Cake Cake... It's Not Even My Birthday"

"Cake Cake Cake Cake Cake Cake Cake... It's Not Even My Birthday."  I was just listening to Rihanna's song "Birthday Cake," and realized I haven't posted a recipe on my blog today. Today's recipe is Martha Stewart's Yellow Cake with Dark Chocolate Ganache Icing. I made this cake and icing for my boyfriend's 28th birthday. I decorated the sides with dark chocolate chips and had enough left to spell out "28" in the center of the cake.


Tip: Don't leave the cakes in the pan for too long, or you will have trouble getting them out. I learned this one the hard way because I went to go do last minute errands and shop the after Christmas sales, and I left the cake in the cake pans on the cooling rack. As a result, I had to remake the top layer since the bottom of the cake stuck to the pan. I didn't line my pans with parchment because I had high quality cake pans.  I suggest cutting a circular piece of parchment to line the cake pans.



Martha Stewart's Yellow Cake

Yield: 3 cups
Batter: For 1 8 in cake
Bake time: 45-50 mins







Ingredients:
8 tablespoons (1 stick) unsalted butter softened, plus more for pan/parchment
1-1/3 cups cake flour sifted, plus more for pan/parchment
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs 
1 teaspoon baking powder
1 pinch of salt
1/2 cup milk

Materials:
Parchment Paper 
Cooling Rack
Electric Mixer
Large Mixing Bowl
Medium Mixing Bowl
Toothpick 
Measuring cups/spoons
Sifter

Preheat oven to 325°F.
Butter 8 in. cake pan, line the bottom with a round of parchment and butter & flour pan/parchment.
In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light in color and fluffy, about 5 mins. 
Add vanilla extract and beat until combined.
Add eggs one at a time, beating until incorporated.
In a medium bowl, sift together flour, baking powder, and salt three times.
Add to egg mixture in 3 additions alternating with milk, starting and ending with flour.
Pour batter into pan & bake until the top is golden brown, and a tester inserted in center of cake comes out clean, 45 to 50 minutes.
Cool in pan for 10-30 minutes.
Turn out onto a wire rack, remove paper and cool completely.

**Make Cake Recipe twice or double ingredients to save time.


Dark Chocolate Ganache Icing

Yield: 3-1/2 cups

Ingredients:
2 cups heavy cream
1/2 cup confectioners' sugar
1/8 teaspoon salt
1 pound bittersweet chocolate, roughly chopped

Materials:
Measuring cups/spoons
Wooden spoon
Whisk
Large saucepan
Cake knife to spread icing (flat knife that's not sharp. Like a cheese knife but longer and flatter)
Spoon to spread icing on cake

In a large saucepan, bring 2 cups heavy cream, 1/2 cup confectioners' sugar, & 1/8 teaspoon salt to a boil.
Remove from heat; add 1 pound bittersweet chocolate roughly chopped (I used bittersweet chocolate chips, which works well too), and let stand without stirring for a minute.
Whisk just until combined.
Refrigerate, stirring occasionally until spreadable, about 1 hour.

** Ganache gets hard when left out when you are icing the cake. Constantly stir icing, so it won't solidify.

Sunday, July 7, 2013

Shopping at Your Local Farmers Market

Why should you shop at a local Farmers Market? Simply because you can get fresh, local produce (most of which is organic) for a reasonable price. Organic is good for you because the fruits and veggies aren't sprayed with a ton of chemicals as opposed to regular produce. You may be charged more, but I always notice that the taste tends to be better.




Here are some shopping tips to take into consideration:

1) Don't leave the house without CASH. 90% of all vendors will only accept cash. I usually bring about $50.00 in cash which is more than plenty of money to buy what I want. The Farmers Market I go to also sells food from local dive-ins, coffee houses, wood-fired pizza, and more in the Atlanta area.

2) Always bring a canvas bag or a bag that is reinforced at the bottom. I brought one of those reusable grocery bags to the market today, and it ripped at the bottom because all of my produce weighed it down. I wish I had brought a bag that was strong and reinforced with support at the bottom of the bag.

3) When you arrive at the market, the first thing you want to do is check out all of the vendors before you buy something. I know in the past, I never used to do this until I realized that some vendors sold produce that looked better than others. Trust me, you'll regret it if you don't.

4) Some Farmers Markets will have Cheese, Honey, Pickles, Charcuterie, and Bakery vendors. I would definitely check them out if yours has them. The Farmers Market I go to in Grant Park in Atlanta, GA has all of these. I have bought some great things from these vendors. Georgia Honey was my favorite. The old wives tale is a spoonful of local honey a day will help you build immunity against allergies in the area. The markets that will generally offer options other than produce are usually community run as opposed to city or state run.

5) My motto: buy local, fresh, and organic. Always buy LOCAL (or REGIONAL). Not only are you supporting the farmers in your community, but you are getting the crops that grow best in your area. I took a course in Horticulture, and I learned that it is benefit to buy local produce because the crops are usually fresher when they reach your grocery store. Every May (for the past 2 years), I have gone strawberry picking at local farms that offer U-pick Strawberries. Not only were they the best Strawberries I've EVER eaten, but also the freshest.

6) Always ask if it's organic. Like I've previously mentioned,  not only does it the taste better, but it's better for you. A lot of vendors will have signs up about what produce is organic, so you don't have to ask.



Wednesday, July 3, 2013

The Modern Greek Version Of Caprese Salad

Last night, I decided to make as I like to call a "Modern Greek Caprese Salad." Originally, I wasn't planning on cooking anything, but I decided to make up a recipe with ingredients I already had in my fridge. Plus, I used the excuse of "I need to use the tomato before I go away on vacation or it will go bad." Yes, that really happened. If you're a healthy eater, love salads, and/or Greek food, you will absolutely LOVE this recipe. My boyfriend raved all night about how good this recipe was. The best part is, it is so easy to make.

Servings: about 3

Ingredients:
1 large heirloom tomato, diced
1 tablespoon Extra Virgin Olive Oil (aka EVOO)
3 teaspoons feta
Pepper, to taste

Materials:
Small mixing bowl
Teaspoon
Tablespoon

Combine Tomato, EVOO, and Feta in a small mixing bowl.  Stir. Mix in Pepper. Enjoy. Make sure to serve cold/room temperature. Enjoy!

Tuesday, July 2, 2013

Panera's Stove Top Mac N' Cheese

This will be my last post till next Sunday, since I am going out of town on holiday for July 4th. Sunday I will be posting about "Shopping at Your Local Farmers' Market" so don't miss out.

Who doesn't love a good Macaroni and Cheese? I think it was my go to food when I was little. I'm pretty sure I made it a food group.... and no I'm not kidding-- that's how much I ate it. Panera serves a mac n' cheese that's to die for. It's made with white cheddar and white american cheese, which is very flavorful and delicious. I found a recipe that is a copy cat recipe. Trust me, you won't be disappointed when you make it.


Ingredients:
16 oz (1 lb) pipette pasta or other small pasta shapes
1/3 cup all purpose flour
4 oz white american cheese chopped or torn into pieces
2 teaspoons-1 teaspoon dijon mustard (adjust to taste)
1/4 teaspoon hot sauce (like Frank's)
4 tablespoons unsalted butter
2-1/2 cups milk, heavy cream, or half & half
8 oz extra sharp white Vermont cheddar, shredded
1 teaspoon kosher salt

Materials:
Large stock pot
4 quart sauce pan
Wooden spoon
Cheese Shredder 
Measuring cups/spoons
Serving spoon

1) In a large stock pot, cook pasta according to package directions, drain well.
2) While the pasta cooks, melt the butter in a 4 quart sauce pan over medium heat.  When the butter has melted & has started to bubble, whisk in the flour, cook for 1-1/2  minutes whisking constantly.  Gradually whisk in the milk until no lumps remain.  Reduce to medium-low & cook  milk mixture, whisking frequently, until it thickens & bubbles, about 8 mins.
3)Remove saucepan from the heat & by the handful, stir in the cheese allowing all of the cheese to melt into the sauce before adding more.  Stir in the mustard, salt, & hot sauce.  Return the saucepan to the heat & stir in the pasta.  Be sure to stir up the sauce from the bottom of the saucepan & thoroughly coat all of the pasta with sauce.  Cook for 1-2 minutes over medium-low heat until heated through.  Serve hot in bowls with spoons.

Monday, July 1, 2013

Strawberry-Mango Salsa

This salsa is the perfect accompaniment and topper for fish, such as cod. It is so festive and seasonal for Spring and Summer.




Ingredients:
3/4 cup strawberries, finely diced
3/4 cup mangos, finely diced
1/4 cup red onion, finely chopped
6 basil leaves, finely chopped
1 tablespoon fresh lemon juice
1/4 teaspoon  sea salt
1/4 teaspoon black pepper


Materials:
Large Mixing bowl
Cutting board 
Sharp Knives

Combine all ingredients & allow to sit in refrigerator for a few hours, covered.

***Use a little less than 1/4 of a cup of red onion***