.With Julia Child’s 100th birthday fast approaching, the food blog world has been celebrating in the best way we know how: honoring Julia Child through her recipes. I am currently reading a book about her life called Dearie: The Remarkable Life of Julia Child by Bob Spitz. (I will have a review of this book when I’m finished reading). I just got to the chapter which describes Julia’s first encounter with French food. Her first meal in France was Sole Meuniere, a simple but absolutely delicious dish. I couldn’t get it out of my mind, so I made a slightly altered version of Julia’s version over spaghetti. I wanted to make it with sole, but my market was all out. Hake is a similar fish, so I substituted it for the sole, so I bring you Hake Meuniere over Spaghetti.
Ingredients:
1 pound fresh spaghetti
3 skinless and boneless hake or sole fillets, 4 to 6 ounces
What is it about nuts that go so wonderfully with pumpkin and butternut squash dishes? Walnuts, pecans, and hazelnuts just pair so nicely with the flavors of squash. When I first received Buitoni’s Butternut Squash Agnolotti, I knew I wanted to make a hazelnut cream sauce with it. Hazelnuts, like most nuts, taste significantly better when toasted. I have no idea why this is, but I feel the need to always heat nuts for a little while to increase the flavor.
Ingredients:
1 package of Buitoni’s Butternut Squash Agnolotti
1/2 cup hazelnuts, blanched
1 stick of butter
1/4 cup sweet vermouth
1/2 cup heavy cream
1/4 teaspoon cinnamon
a pinch each of ginger, allspice, and nutmeg (1/8 teaspoon or less)
One of my favorite parts of the CSA share is having a plethora of zucchini and summer squash at my disposal. I love these ingredients with a simple pasta, so I was happy to come across a Martha Stewart recipe fthat incorporated these ingredients. I thought I still had some snap peas left over and was going to throw those in, but I unfortunately was all out. Plus, I didn’t have any frozen peas in my freezer. If you have those, be sure to include them. I threw in a zucchini also because I had one on hand.
Ingredients:
Coarse salt and ground pepper
8 ounces gemelli or other short pasta
3 medium yellow squash, quartered lengthwise and thinly sliced
1 medium zucchini, quartered lengthwise and thinly sliced
4 tablespoons butter, cut into small pieces
1 tablespoon fresh lemon juice
1/2 cup shredded Parmesan
Torn fresh basil leaves, as garnish
Cook pasta in a pot of boiling salted water. Cook 2 minutes less than required for al dente (my pasta had to cook for 6 minutes).
While waiting for the pasta to cook, slice your squash and zucchini.
Add the squash and zucchini to the pasta and water, and cook for 2 minutes.
Drain the pasta, reserving 1/2 cup of pasta water. Return the pasta to the pot.
Add the butter, lemon juice, 1/4 cup Parmesan, and 1/2 cup pasta water. Season with salt and pepper and toss to combine.
Spoon into individual bowls and top with basil and sprinkle with Parmesan.
At first bite, I thought this might be missing something. But all it really needed was another seasoning of pepper and an extra squeeze of lemon. After that, it was quite yummy.
To really up the flavor, a few red pepper flakes would go a long way.
The flavor of this was nice and fresh. It was a solid vegetarian dish, but I think it works best as a base. I feel like you could really turn this into something special with some additional flavors included.
My boyfriend is allergic to shrimp. And I swear knowledge of this allergy makes me inexplicably crave shrimp. All. The. Time. So I wait for weekdays to make shrimp as much as my little heart desires. Another plus is that shrimp is a super quick meal. This Cooking Light recipe took a whopping 30 minutes from start to finish. And who doesn’t like shrimp, pasta, lemon, and spinach?
Ingredients:
8 ounces uncooked fettuccine (I used fresh pasta so it would cook faster)
2 tablespoons Melt buttery spread (or other margarine)
1 pound large shrimp, peeled and deveined
2 large garlic cloves, minced
1 teaspoon crushed red pepper
the juice and zest of 2 lemons
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 (6-ounce) package fresh baby spinach
Cook pasta according to package directions. If using fresh pasta, it will be done in 2-3 minutes. Drain and set aside.
Add Melt to a saute pan over medium heat. When melted, add the shrimp, garlic, and red pepper flakes to the pan. Cook for 4 minutes, or until shrimp are cooked. (It’s easiest to use tongs so that you can flip the shrimp after 2 minutes).
Add the cooked pasta, lemon juice and zest, black pepper, and spinach. The spinach will wilt significantly, so don’t worry if it seems like there is too much.
Cook for 3 minutes, or until the spinach begins to wilt. Serve immediately with a lemon wedge on the side.
I was not prepared for how strong the red pepper would be. If I made this again, I’d cut the red pepper in half. I actually ended up adding a tablespoon of whipped cream just to cut some of the heat.
I also wanted a bit more of lemon. I ended up adding lemon to the pasta throughout eating the dish. But the base flavors here were good! I just need to adjust the amount of ingredients and it would be a keeper! So, to recap: more lemon, less red pepper = perfect.
Most of the time when I explain my blog to someone, they bring up Julie and Julia. I have yet to watch the movie, and I am only a few chapters into the book, so I’m not exactly sure how many similarities I have to Julie. However, it goes without saying that Julia Child is an inspiration to most, if not all, food bloggers, cooks, and home cooks. August 15, 2012 is Julia Child’s 100th birthday. To celebrate, JC100 was launched. It is a national campaign involving restaurants, chefs, bookstores, and bloggers. The goal is to “raise one million voices in tribute to Julia”. When I was asked to participate, I jumped at the chance. The campaign started 100 days before Julia’s birthday on May 7.
The first recipe was a classic Omelette Roulee, a Rolled Omelette which Julia described as “dinner in half a minute.” Well, I found one thing I have in common with Julie (not Julia): I am not a big egg fan. The idea of eating an omelette at all, let alone for dinner, didn’t make me happy. So I passed over the recipe so that the first recipe I posted could be something I truly love. JC100 is sending me a new recipe each week so I should have a summer full of Julia Child recipes on here!
This week, the recipe was right up my alley: chocolate mousse! This chocolate mousse is a winner. Instead of the typical mousse made with cream and egg white, this one is made of egg yolks, sugar, and butter. I also made a fresh whipped cream to top off the mousse.
Ingredients:
4 eggs, separated
3/4 cup sugar
1/4 cup orange liqueur
A pan of barely simmering water
A basin of cold water
6 ounces or squares semi-sweet baking chocolate
4 tablespoons of strong coffee (I used espresso granules dissolved in boiling water)
1 1/2 sticks softened unsalted butter
pinch of salt
1 tablespoon sugar
1/2 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla
1/2 teaspoon orange liqueur
To make, prepare your two waters. Add a small pot filled with water to the stove over medium heat. Bring to just below a simmer. Add ice to a medium sized bowl and fill with water.
Add the egg yolks to a medium sized bowl; you want it to be stainless steel or porcelain. Reserve the egg whites for later use.
Add the sugar and beat until the mixture is thick, pale, yellow, and falls upon itself forming a ribbon. Add the orange liqueur.
Place the bowl over the simmering water and and continue to beat for 3 to 4 minutes, or until the mixture is foamy. (Keep the simmering pot over the heat, you’ll use it again soon)
Move the bowl to on top of the ice water bowl and beat for another 3 to 4 minutes. The mixture should again form ribbons and have the consistency of mayonnaise.
Add the chocolate and 4 tablespoons coffee to a small saute pan.
Melt the chocolate and coffee mixture over the hot water.
Remove from heat and slowly beat in the butter a little at a time to make a smooth cream.
Add the chocolate mixture to the egg-sugar mixture and mix to combine.
So, what you’re supposed to do at this stage is beat the egg whites and salt in a separate bowl until soft peaks form. Add the 1 tablespoon sugar and beat until stiff peaks are formed. Add 1/4 of the egg whites to the chocolate mixture and then fold in the rest of the egg whites.
That was on a different page. Which I apparently decided not to read. So my “mousse” had more of a pudding consistency. Oops. It was still delicious!
Refrigerate for 2 hours before serving.
To make the whipped cream, add the cream to a bowl. Using a hand mixer, mix the cream on medium/high until frothy.Add the sugar, vanilla and orange liqueur. Beat on medium/high until stiff peaks form, and the mixture resembles whipped cream.
To serve, scoop the mousse into individual bowls and top with fresh whipped cream.
Despite my colossal mistake, this dessert turned out really well! The mousse had a silky consistency that I really enjoyed. I couldn’t necessarily taste the coffee or the orange liqueur, but I could taste that there was something special in there.
The whipped cream was a great complement. The orange liqueur was a bit more pronounced in the whipped cream which worked really well with the mousse.
I’m bummed I messed up Julia Child’s recipe, but, to quote Julia herself “try new recipes, learn from your mistakes, be fearless, and above all have fun!” I learned that I really need to read a recipe all the way through before starting to make a recipe, something I am guilty of on more than one occasion. So I may not have had the right consistency, but the flavor was still there. I’ll call it a win!
Everyone needs a quick but really impressive meal in their cooking arsenal. My go-to is usually ravioli; it cooks in a few minutes and all you really have to do is make an awesome sauce.
You can make the meal in a half hour, and most of the ingredients are relatively easy to have on hand. (I know it’s a bit odd to have saffron threads in my spice collection but Trader Joe’s sells some that isn’t terribly expensive.) You can buy lobster ravioli if/when it goes on sale and store it in your fridge until needed which means this seemingly fancy recipe for Lobster Ravioli with Saffron Cream Sauce is actually a quick and easy dinner option!
I was pretty excited when I came across this recipe because it sounded amazing. Um, it was beyond amazing. Seriously. This is one of my favorite sauces I’ve ever made. Mmm. Ok, sorry. I should probably share it with you now.
Grilled Striped Bass with Bacon Vinaigrette Red Smashed Potatoes and Sauteed Butter Thyme Mushrooms. Whew. By the time you say the title of this post you could have cooked most of this meal. Fish is a perfect weekday choice because it is so darn quick to cook up. I managed to make all parts of this meal in 40 minutes which was awesome! If you wanted to cut the time for this meal even more, you could doctor up some of those refrigerator mashed potatoes from the supermarket, but I really like home made mashed potatoes so I went for it. No one is surprised to hear that this menu comes from my trusty Cooking Light.
Ingredients:
2 (8-ounce) striped bass fillets
salt, divided
freshly ground black pepper, divided
4 slices center-cut bacon
2 large shallots, finely chopped and divided
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon sugar
4 tablespoons olive oil, divided
1 pound red potatoes
2 garlic cloves, halved
1/4 cup 2% reduced-fat milk
2 tablespoons butter, divided
2 (8-ounce) packages presliced baby bella mushrooms
1/3 cup dry white wine
4 teaspoons chopped fresh thyme
Begin with making the mashed potatoes. The original recipe has you peel and cube the potatoes. I really like the skins of potatoes so I altered the recipe to be smashed instead of mashed. Feel free to check out the original recipe here if you’re not into the skins. Add the potatoes and the halved garlic cloves to a large pasta pot and cover with cold water. Bring to a boil.
While waiting for the water to come to a boil, prepare your other ingredients. Chop the shallots and fresh thyme. Melt 1 tablespoon butter in a large saute pan over medium heat. Add 1 tablespoon olive oil and 1/4 cup of the chopped shallots to the pan. Cook for about 1 minute.
By now your water will hopefully be boiling. Reduce heat for the pasta pot and simmer for 15 minutes or until the potatoes are fork tender.
Go back to the saute pan. Add a 1/2 teaspoon salt and the mushrooms to the pan, stirring occasionally. Cook for 13 minutes or until the mushrooms are brown and the liquid has evaporated.
While waiting for the two to cook (and if you have room on your stove), add another saute pan over medium high heat. Add the bacon and cook until crisp. Remove from heat and add to a paper towel. Reserve 1.5 tablespoons of the drippings in the pan. Crumble the bacon.
Add the crumbled bacon and 2 tablespoons shallots back to the pan, cooking over medium heat for 1 minute stirring frequently.
Remove from heat and stir in the vinegar, Dijon mustard, 1/4 teaspoon pepper, and 1/8 teaspoon sugar.
Back to the mushrooms. Add the wine to the pan and cook for 2 minutes or until the liquid almost evaporates.
Stir in the thyme and cook for 30 seconds and remove from heat.
Drain the pasta pot and return the potatoes and garlic to the pot. Mash using a potato masher or a large fork. Add the milk, 1 tablespoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper and mix to combine.
We haven’t abandoned the Vinaigrette! Take the mixture and slowly add the olive oil to the vinegar mixture, stirring constantly to get an emulsion.
Last but not least, we have the bass. Heat a grill pan over medium high heat and spray with cooking spray. Sprinkle the fish with salt and pepper and add to the grill pan skin side up. Cook for 4 minutes. (You can set your table during this time).
Flip the fish and cook for another 4 minutes.
Serve drizzled with the bacon vinaigrette.
Multi tasking at its finest! I hope my directions made sense. It’s not nearly as confusing as it sounds. You kind of bounce around between things based on when you have the opportunity to do so.
So whoever thought of the idea of bacon vinaigrette is one awesome person. It was smoky and slightly tangy. I actually put some on my mashed potatoes as well (which I highly suggest).
This was my first time having bass and I really enjoyed it. Despite doing a whole lot of nothing to cook it, the fish was flavorful and had almost a buttery taste to it.
The mushrooms were awesome as well! I added a bit more fresh thyme once it was on my plate for a little more flavor and some color.
Sorry my photos are so crummy. First, it’s not exactly the most colorful meal I’ve ever made. Second, the smell of bacon made my antsy. I needed to eat this ASAP 🙂
I hope you’ll forgive my lack of photography skills due to the calling of bacon.
Every Easter, we have this adorable little bunny cake that shows up for dessert. I honestly don’t know what bakery we get it from, but it always makes me smile. So I thought I’d try to recreate it. Obviously, a bunny would be filled with carrots, so I decided to make a Bunny Carrot Cake with cream cheese frosting, covered in coconut.
I used a recipe from David Lebovitz for the cake and frosting, and used Betty Crocker‘s instructions on how to make it into a bunny.
It’s very rare that I make a meal without some kind of goal in mind. I’m not terribly creative, so I usually do at least some research before making a meal: read a magazine, google a recipe, ask a family member, or have a craving from a restaurant I want to try to make at home.
I guess my subconscious was channeling a craving for Bona Cucina‘s mussels in white wine because I kind of sort of ended up with that at the end of my cooking, so here’s my version of their Mussels in White Wine Garlic Sauce. I was just trying to whip up a quick meal, so I actually didn’t take any photos until the finished product (whoops) but I thought I’d share it anyways. I still had some mussels left over from when I made Angel Hair Pasta with Mussels in a Red Pepper Sauce so I figured I should use them.
I am always so excited to make sugar cookies. To be more precise, I’m actually really excited to decorate the cookies. (Mind you, I’m awful at it. A 6 year old would beat me by a mile in a cookie decorating contest). But it is so fun to see the cookies transform from flour, sugar, and butter into cute little Christmas trees, snowmen, and candy canes. I used a traditional sugar cookie recipe from Cooking Light.
Add the flour, baking powder and salt to a medium bowl, stir with a whisk.
Add sugar and butter in a large bowl, beating with a mixer until combined.
Add vanilla and eggs.
Add the flour mixture to the butter mixture and mix until combined. Mine looked very very crumbly. So if yours looks like this, don’t panic.
Add the mixture to a large piece of plastic wrap and wrap tightly.
Refrigerate for an hour. Unwrap the ball after an hour. Preheat the over to 375. Split the dough in half, rolling out out half of the dough on a floured surface.
Using any cookie cutter you have, cut out shapes and place on a cookie sheet two inches apart lined with parchment paper.
Repeat with remaining dough. Bake the cookies for 10 minutes or until lightly browned along the edges. Cool on pans for 5 minutes then remove and place on wire racks.
When completely cooled, prepare the icing. Combine the powdered sugar, vanilla, and milk stirring until smooth. I added the icing to a squeeze bottle (like a ketchup bottle) but you can also add it to a ziplock bag and cut off one of the bottom corners to make piping easier. Decorate the cookies however you like.
Allow to dry overnight.
Hehe. Aren’t they fun? You can use whatever you want. I happened to be a bit, well, sprinkle happy.
One of the huge downsides of my pumpkin obsession is that most of the sweets made with pumpkin really should be eaten in moderation (something I am not capable of adhering to). So I am always in search of a way to lighten the calorie intake of those desserts so that I can still enjoy them without feeling terribly guilty afterwards.
Kelly from Eat Yourself Skinny recently had a post trying out a new buttery spread called Melt with rave reviews. Luckily, Melt graciously sent me two packages of their organic buttery spread for me to try out as well!
So what exactly is melt and what makes it different from other butter substitutes? Melt contains virgin coconut oil, flax seed oil, palm fruit oil, and canola oil — all healthy cooking oils and “good fats.” Typical buttery spreads are made of hydrogenated or partially hydrogenated oils, which have been liked to obesity, heart disease, etc. Melt is also organic, gluten free, soy free, kosher, and has 50% of the saturated fat and fewer calories than butter. Whew.
Melt’s, well, melt point is close to original butter’s melting point, making it perfect for baking. Typical buttery spreads usually have a lower melting point, which means they tend to separate during the baking process resulting in a flat cookie. So what better way to really test out Melt’s best qualities than making a batch of Skinny Iced Pumpkin Cookies? I adapted this recipe from AllRecipes.com.
I love how purple viking potatoes look. They are so fun. There was no way I was willing to remove all of the skin to make mashed potatoes, so once again, here is a smashed potato recipe. The potatoes were another ingredient in my CSA share this week. The CSA share also came with dill so I incorporated that as well.
Ingredients:
1 bag of purple viking potatoes, washed
1 teaspoon kosher salt
2 tablespoons butter
4 garlic cloves, minced
1 cup buttermilk
1 tablespoon chopped dill (plus more for garnish)
Freshly ground black pepper
Bring salted water to a boil in a large pasta pot. Add the potatoes and cook until fork tender, about 15 minutes.
Drain and transfer to a medium sized bowl.
Using a potato masher or a whisk, firmly press down on each potato, smashing them.
In a saute pan, add a small amount of the butter and the minced garlic over medium heat. Cook for 1 minute.
Remove from heat and add to the potatoes. Stir in the buttermilk, remaining butter and dill. Pour in the buttermilk a little bit at a time, so that you don’t over pour. You don’t want soupy potatoes! Season with salt and pepper to taste and serve.
I can never get enough potatoes; I love how versatile they are. The dill and buttermilk add a lot of great flavor to the potatoes and the purple-ish skin adds beautiful color to the dish!
I think my parents worry about my somewhat limited meat intake. It’s not that I don’t like meat, I just tend to grab seafood or cook with the veggies in my CSA share instead. Last time I saw them, they gave me two top sirloin steaks from Omaha steaks, woo hoo! I thought I’d try broiling them, but straight on the rack in the hopes of getting “grill” marks on the steak. I found this method on Food Network’s site, an Alton Brown recipe, and decided to add a little garlic on top to make it my own.
Ingredients: (I just made one serving)
1 top sirloin steak
2 garlic cloves, minced
1 teaspoon olive oil
1 tablespoon butter
Salt and pepper, to taste
Begin by setting your oven to broil. Brush the steak with the olive oil and season with salt and pepper. Place a piece of aluminum foil on the bottom rack in the oven to catch drippings. Place the steak straight on to the middle rack.
Broil for 6 minutes. Turn the steak over and broil for another 6 minutes.
While the steak is cooking, melt the butter over medium heat in a saute pan. Add the garlic.
Cook until it begins to brown and remove from heat.
Remove the steak from the oven and top with the crispy garlic.
So, I didn’t get any “grill” marks. Boo. But the steak was cooked wonderfully! It was really juicy and tender. The garlic added a little crunch to the dish and of course a little extra flavor.
After reading just the title, how could you not be excited for this recipe? Grilled corn is one of my favorite treats in the summer, and I refuse to let my city dwelling keep me from it! I cooked this on a counter top grill and loved it, so I can only imagine how delicious this is on an actual outdoor grill.
This is another recipe from Cooking Light’s “Quick & Healthy Menu Maker App“. I cut the recipe in half, to make only two servings. We ate this along side the Mango Shrimp Kabobs.
Ingredients:
Cooking spray
2 ears shucked corn
1/2 tablespoon butter
1/4 teaspoon chipotle chile powder
Zest from 1 lime
Salt and pepper, to taste
Begin by shucking your corn. Take care to remove as much of the silk as possible.
Side note: this was probably the most stressful part of the process for me. I was using corn from my CSA share and had read a post from another CSA share member, One Curly Fry in a Box of the Regular, about the horror she found under the husk. Oh the joys of organic produce. Thankfully, I had a bit more luck than she did. Look how wonderful that corn looks!
Preheat your grill. I set mine for medium-high. Coat the grill with cooking spray and add the corn.
Cook until grill marks begin to appear, about 10 minutes (closer to 8 minutes for a normal grill). Turn the corn frequently to allow it to evenly cook.
While the corn is cooking, place the butter in a microwave-safe bowl. Microwave for 30 seconds or until the butter has melted. Add the chile powder, zest, pepper and salt.
ok. It’s not much to look at, but it tastes good!
Remove the corn from the grill and brush the butter mixture over the corn.
I loved the subtle smokiness of the chipotle chile powder with the corn. We had some leftover limes from the kebobs and took full advantage of the lime juice on the corn, which really worked well with the butter mixture. I honestly had trouble taking photos of this, because as soon as it was done, we couldn’t control ourselves and scarfed it down! Definitely a keeper.
There was a restaurant near my college that served Sauteed Salmon with a Blackberry Butter Sauce and Red Bliss Potatoes. I loved this dish so much, I’m pretty sure I went once a week to eat it while they offered this dinner.
I had a bunch of raspberries and blackberries left over from the Berry Sangria and Berries with Lemon Mint Syrup, so I thought I’d attempt to recreate the recipe, adapting it into this Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes.
Ingredients for Salmon
2 eight ounce salmon fillets, with the skin still on
