I think I am going to do it!
I have been holding off for awhile, waiting in the wings, hiding in the corner, blending into the crowd... but i think it is time!!
I am going to participate in my very first food event...
Frequently, food blogs will put on different themed events, it is a challenge of sorts to make you try something or do something new with cooking!!
I found this one while perusing around on the Dessert First blog (or type pad... difference??). It is called "Sugar High Friday" and from what I gather there are different "hosts" and they get to pick the theme, this time is all about spices!
I thought this would be a good event to participate in because it is a little less threatening than some other ones i have seen out there!
I have to use a spice in something sweet! I can do that!
I am thinking something spicy (but sweet!)!
Monday, October 13, 2008
Tuesday, October 7, 2008
Apple adventures
The other night my hubby and I were invited over to my parents house for a healthy bowl of squash soup, made from a wonderful squash we picked up at the farmers market earlier in the week!
My dad worked away in the kitchen stewing up this earthy delight full of other garden goodies such as; carrots, celery, potatoes, onions, garlic, apples and orange all mixed together with herbs and spices.
Naturally, my first response to the invitation was; "can i bring anything? how about dessert?". I always tend to offer up dessert or get volunteered for it!
This time i had an ulterior motive for jumping at the chance to bring dessert. I had previously seen a recipe on Kitchen Parade for an Estonian Apple Cake that looked irresistible. I figured "that looks light enough for an after dinner treat but substantial enough for a true dessert."
Lucky for me i had also picked up some beautiful apples at the farmers market that were just asking to be used for this purpose!
So i ran home after work and whipped it up! this was possibly the easiest cake i have ever made, my only set back was cutting up the apples.
The directions are to the point, the ingredients are few and the difficulty is lack-there-of.
I didn't have milk on hand, but i did have some soy milk, to the best of my knowledge it didn't change the consistency at all and no one seemed to make note of it.
The batter came out really thick, so i was a little nervous that it was going to be super dense and heavy.
(Confession: I usually make a little sampler of whatever i am making for my hubby; aka: official taste tester to try before i unleash my goodies on anyone!)
This time i had to go based on chance, i pulled it out of the oven, made a make shift carrying case for it and we were out the door!
Later that evening we dished it up and it was surprisingly light and fluffy in texture, not to heavy or dense. The creme anglaise is something that was worth the extra couple minutes it took to make it, it gave it that little something extra!
All in all (even with out my official taste tester giving it the seal of approval) it was really good!
Squash and apples... very October!
My dad worked away in the kitchen stewing up this earthy delight full of other garden goodies such as; carrots, celery, potatoes, onions, garlic, apples and orange all mixed together with herbs and spices.
Naturally, my first response to the invitation was; "can i bring anything? how about dessert?". I always tend to offer up dessert or get volunteered for it!
This time i had an ulterior motive for jumping at the chance to bring dessert. I had previously seen a recipe on Kitchen Parade for an Estonian Apple Cake that looked irresistible. I figured "that looks light enough for an after dinner treat but substantial enough for a true dessert."
Lucky for me i had also picked up some beautiful apples at the farmers market that were just asking to be used for this purpose!
So i ran home after work and whipped it up! this was possibly the easiest cake i have ever made, my only set back was cutting up the apples.
The directions are to the point, the ingredients are few and the difficulty is lack-there-of.
I didn't have milk on hand, but i did have some soy milk, to the best of my knowledge it didn't change the consistency at all and no one seemed to make note of it.
The batter came out really thick, so i was a little nervous that it was going to be super dense and heavy.
(Confession: I usually make a little sampler of whatever i am making for my hubby; aka: official taste tester to try before i unleash my goodies on anyone!)
This time i had to go based on chance, i pulled it out of the oven, made a make shift carrying case for it and we were out the door!
Later that evening we dished it up and it was surprisingly light and fluffy in texture, not to heavy or dense. The creme anglaise is something that was worth the extra couple minutes it took to make it, it gave it that little something extra!
All in all (even with out my official taste tester giving it the seal of approval) it was really good!
Squash and apples... very October!
Friday, October 3, 2008
Ghosts, Goblins and Gourds
Pumpkins, pumpkins, pumpkins!!
It is pumpkin season!!! I am an adoring fan of most pumpkin flavored things; scones, pies, breads, seeds, soups, ice cream, cakes... on and on it goes!
So naturally I love this time of year!
So naturally I love this time of year!
Side Note: I think November might be my favorite food month, only because it is caught between October and December, so i get the best of both months. In my opinion October and December produce the best food flavors! They are warm, hearty and oh-so-good! (not always good for you, but thank goodness for thick sweaters!)
Back to October.
Some of the obvious October foods are (besides pumpkins): Apples
Cranberries
Beets
Winter Squash
Sweet Potatoes
Turnips
Cranberries
Beets
Winter Squash
Sweet Potatoes
Turnips
Some options i didn't realize were Octoberites:
Blackberries
Dates
Figs
Okra
Quince
Quince
Star fruit
Watercress
I think i will make it a point to try and bake/cook with at least 4 of those items listed on the "surprising" October list (I will try to fit it in between all my pumpkin cooking).
This just might have to be my first go at the pumpkin recipes (thank you wholeliving.com, aka Martha Stewart):
I think i will make it a point to try and bake/cook with at least 4 of those items listed on the "surprising" October list (I will try to fit it in between all my pumpkin cooking).
This just might have to be my first go at the pumpkin recipes (thank you wholeliving.com, aka Martha Stewart):
Ingredients
2 pounds peeled, seeded, and diced sugar pie pumpkin (substitute canned if needed)
1/4 cup turbinado sugar
1/4 cup brown sugar
Pinch of salt
Directions
Directions
In a stainless steel pot, combine pumpkin, sugar, brown sugar, and salt; bring to a simmer. (If using fresh pumpkin, stir until it's tender, about 20 to 30 minutes.) Continue simmering until the mixture starts to thicken, about 20 minutes. Remove from heat and transfer to a blender; blend until smooth. Return mixture to pot and heat for 10 minutes on low until it reaches desired thickness. Remove, cool, and serve.
Now... What to put it on!
The Background Story
Over the past couple years I have become increasingly more interested in food and all the different flavors and combinations.
I have typically stayed away from cooking because it is very subjective. I believe you have to have a lot of creativity to cook. You have to understand what flavors go together and not be afraid to try new things. Me, I love comfort and consistency, which is why I love baking so much. Baking is exact, you have to have the right measurements or else you come out with the totally wrong thing!
However, in my efforts to expand my culinary horizons (and with the addition of a new hubby), i have started to take on cooking. One of my new favorite things to do is to visit local farmers market and pick up a bunch of random produce and figure out how to make it in to something delicious!
One way i do this is feeding off of other peoples creativity. I search around on blogs and different cooking websites to figure out how people put together interesting, creative and yummy dishes.
I finally came to the conclusion that if i loved looking at all these food sites so much i might as well come up with one of my own! (giving back to the food community in a way).
Most of you know that there are millions of different culinary blogs out there, most to help educate others (which i have taken full advantage of!) and share the knowledge that the Blogger has. I however, am very young in my culinary journey and don't have much to share, which is why my blog is going to be educational for all of us! We will learn together!
I am constantly enamored with the changing seasons and the food each season yields. A flavor can be here and gone in a month! I am going to explore each month and the food and flavors it has to offer, finding new recipes and traditions commonly found in that month!
Enjoy!
I have typically stayed away from cooking because it is very subjective. I believe you have to have a lot of creativity to cook. You have to understand what flavors go together and not be afraid to try new things. Me, I love comfort and consistency, which is why I love baking so much. Baking is exact, you have to have the right measurements or else you come out with the totally wrong thing!
However, in my efforts to expand my culinary horizons (and with the addition of a new hubby), i have started to take on cooking. One of my new favorite things to do is to visit local farmers market and pick up a bunch of random produce and figure out how to make it in to something delicious!
One way i do this is feeding off of other peoples creativity. I search around on blogs and different cooking websites to figure out how people put together interesting, creative and yummy dishes.
I finally came to the conclusion that if i loved looking at all these food sites so much i might as well come up with one of my own! (giving back to the food community in a way).
Most of you know that there are millions of different culinary blogs out there, most to help educate others (which i have taken full advantage of!) and share the knowledge that the Blogger has. I however, am very young in my culinary journey and don't have much to share, which is why my blog is going to be educational for all of us! We will learn together!
I am constantly enamored with the changing seasons and the food each season yields. A flavor can be here and gone in a month! I am going to explore each month and the food and flavors it has to offer, finding new recipes and traditions commonly found in that month!
Enjoy!
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