My father traditionally requests a lemon cake for his birthday but after a father’s day breakfast that included this butter loaded confection and lemon pound cake with sticks upon sticks of butter, my father claims he finally caught on to my mother’s wicked plan to do him in via atherosclerosis. Hence, no lemon cake. Enter Chef Roommate with a Save-The-Birthday-Cake that included just a single stick of butter and cough*5 cups of powdered sugar*cough. But who’s counting? This cake is super tasty, super dense, and super peanut-buttery. The cake is vaguely reminiscent in texture of previously featured and worshiped Guinness Chocolate cake, only, you know, without the beer. Strangely enough, I pilfered both recipes from the same place, the Smitten Kitchen, where fabulous photography, desserts, and side dishes abound. Continue reading
Bacon – made all the better by the inspired addition of cheese, gruyere to be exact. Together these two excellent ingredients meld to make something perfect. Well, you’d knew I’d say that as I am a firm believer that bacon, is, in fact, the perfect food. Non-believers go elsewhere. Lovers of turkey bacon step aside (apologies to my own roommate). Embrace the greasy goodness that is this porcine perfection, add cheese, and behold the perfect muffin. Yes, ladies and gentlemen, a breakfast muffin so delightfully springy you’ll be kicking yourself for making only one batch. That is, as long as you wised up and aren’t still off eating turkey bacon in a sad pork fat free corner somewhere. But enough rhapsodizing about cheesy, bacony goodness – here’s the dirt. Continue reading
Ah, the side dish. While for years cooked bell peppers were an unwelcome invaders on my plate. They were unfriendly – but more importantly – MUSHY. This was wholly unacceptable. Fear not friends, I have discovered the roasted red bell pepper. Not just any roasted red bell pepper, mind you. A french one – provencal to be exact. Fancy, I know. Try not be overwhelmed. Continue reading
Nothing says Texas like frito pie. Indeed, this dish was the subject of much curiosity some months back when a birthday outing to the garishly themed Cowgirl restaurant had us all eating it right out of the bag. My suitemates who had the misfortune to grow up outside of the former Republic of Texas were awed by its savory, salty complexity. I merely reveled in the ability to eat this delicacy outside of my native land.
This brings us to our next recipe friends, Frito Pie! Brought to us by that most marvelous of Texas transplants, The Homesick Texan. Trapped in Manhattan, she makes all the food people outside of Texas have no idea that they’re missing. Fools.
Frothy, foamy, sweet, earthy. A good root beer is like good wine (or what everyone seems to think good wine is like, I wouldn’t know, I’m a college student). It’s got layers. The experience engages the senses. It fizzes, it foams, its icy cold goodness tastes like summer. It’s my soda.
So when I came upon a chocolate cake featuring root beer, I jumped on it (besides we all know my obsession with beer flavored chocolate cakes). So hear you go, the perfect cake for summer.
I’m a criminal. I admit. I stalk unsuspecting, beautiful, innocent, sumptuous recipes (not sure where I was going with that were you) on the blogosphere. And then I make them. And then I EAT THEM. And sometimes I serve this food to other people, and they compliment me on this food like it was all my idea. LIKE I CAME UP WITH IT ON MY OWN. LIKE I SPENT HOURS SCOURING COOKBOOKS AND TWEAKING SPICES TO GET EVERYTHING PERFECT. I just smile and nod, but in my heart I know I am nothing more than a despicable FOOD PLAGIARIZER. A quick google search, and here I am with perfect recipe blogger approved, often tested by dozens of commenters. OH MY SLOTH ABOUNDS.
Just when I think I can sink no lower. I come across this.
The California beach house is equipped with an excellent fireplace, perfect for chilly beach evenings and, you guessed it, s’mores. Now, last year as we finished our time in seaside seventh heaven alas we were left with a plethora of unused s’more ingredients. Determined to avoid the tragedy that is abandoning chocolate, graham crackers, and marshmallows in California, I set out to make S’more Nut Bars in an effort to consume excess s’more ingredients. I failed miserably causing the purchase of more graham crackers AND more chocolate. But who cares!? They were dang tasty.
Folks, I dig salmon. I compulsively order it in restaurants (I must be deficient in OMEGA-3′s or something), and yet I rarely cook it, having only a few successful (and somewhat arduous) salmon recipes. For years I’ve longed for more unsaturated fish oils in my diet and now, my salvation has arrived. I have discovered Salmon en Papillote! Also known to those outside of France as Salmon baked in a crazy heart shaped parchment pocket. So much easier than it sounds. Promise.
SUMMAH TIME = GRILLS. Not to be confused with grillz. Those are something else ENTIRELY. So, bust out your weber friends, and, if you’re a grillin’ chemist like my dad, arm yourself with laboratory safety goggles. Eye safety is serious business. Seriously.
Any hoo, what do you do once you’ve got a fire going and you’re dressed up like Dr. Horrible?
Grill SOME DANG TASTY CORN COVERED IN HEART STOPPING BUTTER!