Probably no one noticed, but clearly I haven't posted a new posting for the last several months. What first was a "Busy-With-School" delay became "Very-Very-Broke" delay has now turned into "Probably-Gluten-Intolerant-and-STILL-Very-Broke" delay.
I have decided that I won't pressure myself into trying to get the whole thing done by the end of the year simply because now that I will be cooking pretty much gluten-free, that means VERY expensive. And I'm broke... if you hadn't caught on to that yet... For instance, 2 1/2 pounds of gluten-free flour is nearly $5. That's one batch of cookies--MAYBE. So, in light of my new allergy, it may be a while before I get the chance to finish this endeavor.
However, my goal is still to work through the entire book. This just means I'll have another item I'll have to replace frequently. (Or I'll have to just have someone else tell me how delicious it was. :P)
As for now, I'm too broke. >.<
Until another day.
114 recipes, 220 days. (<<Still possible, right? :-/)
Wednesday, May 25, 2011
Saturday, February 12, 2011
Penne with Mushrooms & Dolcelatte
Tonight I made Penne pasta with mushrooms and dolcelatte. I was looking forward to having the spinach and mushroom sauce covering one of my favorite types of pasta, but none of us were much fans of this sauce. It packed a strong punch of cheese that none of us really have the taste for.
As for this recipe, we'd either have to alter it, or pass it up. Perhaps if the sauce has been more subdued we would have liked it better.
322 days, 114 recipes.
As for this recipe, we'd either have to alter it, or pass it up. Perhaps if the sauce has been more subdued we would have liked it better.
322 days, 114 recipes.
Soufflé
I had always been under the impression that soufflés were incredibly difficult to make. The recipe I had seemed easy enough, but I was so nervous about it collapsing once I took it from the oven.
As you can see, the soufflé turned out really well! I had never had a soufflé before, and was eager to know what it tasted like.
I bought the ramekins just for the occasion! I was nervous but excited to start this recipe.
Soufflés originated in France in 1782. There are lots of different types including chocolate soufflés--I am really looking forward to trying to make a chocolate soufflé soon.
As you can see, the soufflé turned out really well! I had never had a soufflé before, and was eager to know what it tasted like.
I bought the ramekins just for the occasion! I was nervous but excited to start this recipe.
Soufflés originated in France in 1782. There are lots of different types including chocolate soufflés--I am really looking forward to trying to make a chocolate soufflé soon.
I'm happy to report that I didn't have any issues as I made this soufflé! (Notice the adorable ramekin I bought! hehe!) I actually made this recipe February 10th, but I was far too busy to write the blog until now. :/
The soufflé tasted delicious!! I can't wait to be able to make this for a dinner party someday!
322 days and 115 recipes to go! (One I will be making tonight!)
Tuesday, February 1, 2011
Garlic Cheese Melt
On this wintry day, all snowed in, I decided to make recipe #5: Garlic Cheese Melt. Now, the origin of Garlic Cheese Melt was a piece of information I could not find, but if I find out later, I will add it.
This recipe was not what I was expecting. This wasn't your typical "bread and garlic butter sprinkled with cheese" recipe. It involved a mixture of egg, yogurt and milk put in an oven-safe dish and baked with the bread.
Several issues:
1. With the snow storm coming in, bread was scarce at the grocery store by the time I got there. They didn't have the Texas Style bread I had hoped to get for it. Actually... they had very little bread at all.
2. Apparently "straining yogurt" takes FOREVER. Also, I had no idea what this was. I, being the intelligent person I am, asked my mother at the last second, leaving no time to do it. We improvised.
3. The recipe told me to "rub the bread with the garlic clove." I don't use fresh garlic--ever. But I was thinking, Ok, rubbing this clove on here isn't going to get the taste... but so much of this recipe isn't going as planned, I'm going to follow the recipe. And I did. And there wasn't a whole lot of garlic-y taste. We could smell it--but I think the flavor was all baked out of it.
This recipe didn't turn out bad, by any means. The entire thing was eaten shortly after it came out of the oven. But it wasn't what we had thought it would be, and it also wasn't as strongly flavored of garlic as I had expected. Definitely not a bad dish. Next time I would:
A) make sure I had the thicker bread,
B) make sure I strain the yogurt...
C) use a smaller dish/less of the egg mixture.
and
D) use a homemade garlic butter vs. olive oil/butter.
All-in-all, a good dish and a great learning experience.
116 recipes, 334 days to go!
This recipe was not what I was expecting. This wasn't your typical "bread and garlic butter sprinkled with cheese" recipe. It involved a mixture of egg, yogurt and milk put in an oven-safe dish and baked with the bread.
Several issues:
1. With the snow storm coming in, bread was scarce at the grocery store by the time I got there. They didn't have the Texas Style bread I had hoped to get for it. Actually... they had very little bread at all.
2. Apparently "straining yogurt" takes FOREVER. Also, I had no idea what this was. I, being the intelligent person I am, asked my mother at the last second, leaving no time to do it. We improvised.
3. The recipe told me to "rub the bread with the garlic clove." I don't use fresh garlic--ever. But I was thinking, Ok, rubbing this clove on here isn't going to get the taste... but so much of this recipe isn't going as planned, I'm going to follow the recipe. And I did. And there wasn't a whole lot of garlic-y taste. We could smell it--but I think the flavor was all baked out of it.
This recipe didn't turn out bad, by any means. The entire thing was eaten shortly after it came out of the oven. But it wasn't what we had thought it would be, and it also wasn't as strongly flavored of garlic as I had expected. Definitely not a bad dish. Next time I would:
A) make sure I had the thicker bread,
B) make sure I strain the yogurt...
C) use a smaller dish/less of the egg mixture.
and
D) use a homemade garlic butter vs. olive oil/butter.
All-in-all, a good dish and a great learning experience.
116 recipes, 334 days to go!
Tuesday, January 25, 2011
Quiche Lorraine
Although quiche is a classic French cuisine, the word "quiche" originates from the German word "kuchen" meaning cake. Similar dishes were made in England as well as early as the fourteenth century. This mixture of egg, cheese, meat and/or vegetables has become a versatile dish found in many countries.
This was such a fun experience. I made the crust as well, and it all turned out so well. I personally would have preferred adding spinach and tomato, but wanted to stick to the recipe as much as possible.
Plus I got to use my new quiche dish my mom got me! =]
117 recipes to go, 340 days!
Tuesday, January 18, 2011
Crépes
Every cook needs to know her kitchen. This became so true tonight. In the recipe, it said I needed to heat the stove top to "medium." I did. This apparently was not hot enough. My crépes didn't brown! (Eventually, I got them to... but at this point, they were past delicious.)
Now I know. Our "medium" heat, is not as "medium" as the book calls for. Logged away. Lesson learned.
Although (again) the origin of crépes is unknown, we do know they came from the western part of France, specifically Brittany.
Even though these crépes didn't turn out just absolutely delicious, it was a good learning experience. I'll know what to do differently next time. Hopefully they'll turn out perfect and paper thin.
As for now, I'll gorge myself on the delicious strawberry purée I made for the occasion!
338 days and 118 recipes to go!
Now I know. Our "medium" heat, is not as "medium" as the book calls for. Logged away. Lesson learned.
Although (again) the origin of crépes is unknown, we do know they came from the western part of France, specifically Brittany.
Even though these crépes didn't turn out just absolutely delicious, it was a good learning experience. I'll know what to do differently next time. Hopefully they'll turn out perfect and paper thin.
As for now, I'll gorge myself on the delicious strawberry purée I made for the occasion!
338 days and 118 recipes to go!
Monday, January 17, 2011
Eggs Florentine
Finding where Eggs Florentine had come from was rather difficult. Most places assume it is simply "Eggs Benedict with spinach instead of ham." Some say it is from Ireland. However, the story of Catherine de Medici of Florence seems to be the most plausible and logical.
As the story goes, Catherine de Medici married Henry II of France back in the 1500s and brought along her Italian cooks. When they prepared eggs with unfamiliar spinach, they were referred to as a la Florentine. (a.k.a. Eggs Florentine)
When making today's recipe, I had to replace the called for pine nuts with sunflower seeds because of tree nut allergies. I also had difficulty finding "English mustard." Instead of buying that, I figured out what was in it, and bought those ingredients. (ground mustard seed, turmeric, and flour.)
As the story goes, Catherine de Medici married Henry II of France back in the 1500s and brought along her Italian cooks. When they prepared eggs with unfamiliar spinach, they were referred to as a la Florentine. (a.k.a. Eggs Florentine)
When making today's recipe, I had to replace the called for pine nuts with sunflower seeds because of tree nut allergies. I also had difficulty finding "English mustard." Instead of buying that, I figured out what was in it, and bought those ingredients. (ground mustard seed, turmeric, and flour.)
Although not as well-received as Eggs Benedict, this was definitely enjoyed by all who tried it.
339 days and 119 recipes to go.
Saturday, January 15, 2011
A Look Ahead
Monday, after I get home from class, I plan to make Eggs Florentine. However, I am making an alteration in the recipe because I am allergic to tree nuts and don't want to risk it with the pine nuts the recipe calls for. My mom, fiancé's mom and I seem to think using sunflower seeds as a substitute will work well for this specific recipe. We'll see how that goes.
(If anyone reading has a better idea, please share!)
Tuesday, after class and the date Ben is taking me on, I'll be making crépes. (I've been kindly informed I've been pronouncing it incorrectly all my life. Most Americans pronounce it "cray-ps" but I've been told it is actually pronounced "Cree-ps." Thanks, Kels haha) I think I'm going to get strawberries to mash and have with them. I'm looking forward to both of these additions!
With school and work hovering over me, my responsible side is forcing me to make sure I get all my homework done, too. So this first half of the year may seem slow. I plan to pick up the pace in the summer when I'll have fewer classes. (I always take classes during at least one summer session.) Hopefully I won't be terribly far behind though!
=]
(If anyone reading has a better idea, please share!)
Tuesday, after class and the date Ben is taking me on, I'll be making crépes. (I've been kindly informed I've been pronouncing it incorrectly all my life. Most Americans pronounce it "cray-ps" but I've been told it is actually pronounced "Cree-ps." Thanks, Kels haha) I think I'm going to get strawberries to mash and have with them. I'm looking forward to both of these additions!
With school and work hovering over me, my responsible side is forcing me to make sure I get all my homework done, too. So this first half of the year may seem slow. I plan to pick up the pace in the summer when I'll have fewer classes. (I always take classes during at least one summer session.) Hopefully I won't be terribly far behind though!
=]
Tuesday, January 11, 2011
I have a confession...
Up until a couple hours ago, I hadn't watched Julie & Julia because of my strong distaste for the one and only Meryl Streep. Too many people told me my blog journey was very much like the movie. And even though I'd had an idea to do this far before the movie was out, I decided the similarities were too much. I had to buckle down and watch it.
Before I knew it, I was laughing out loud and thoroughly enjoying every moment of it. It's incredibly inspiring. I'm going to have to say, it will be my next movie purchase. Through this year, when I feel bogged down by this, I will watch this movie.
If she can do over 500 recipes, I can do 121.
353 days. 120 recipes to go.
Before I knew it, I was laughing out loud and thoroughly enjoying every moment of it. It's incredibly inspiring. I'm going to have to say, it will be my next movie purchase. Through this year, when I feel bogged down by this, I will watch this movie.
If she can do over 500 recipes, I can do 121.
353 days. 120 recipes to go.
Monday, January 10, 2011
Eggs Benedict With Quick Hollandaise Sauce
First Recipe: Check!
What a success! Oh my gosh. I've never had anything like this before. It wasn't a difficult recipe to follow at all. The sauce was a little too oily for me (it was mostly butter), but it was definitely still delicious.
Poaching an egg... This was much easier than I'd expected. I broke the eggs into cups in order to make it easier on myself. I broke the first yolk (but this was OK since Ben doesn't like soggy yolk anyway). The second one, however, was perfect.
Upon a bit of research, the origin of eggs benedict is uncertain. Whether it as an old family recipe from France by Commodore E.C. Benedict or a quick cure for a hangover by a retired Wall Street Stockbroker named Lemuel Benedict, it is a delicious alteration to the normal scrambled eggs I typically make.
120 recipes to go.
Poaching an egg... This was much easier than I'd expected. I broke the eggs into cups in order to make it easier on myself. I broke the first yolk (but this was OK since Ben doesn't like soggy yolk anyway). The second one, however, was perfect.
Upon a bit of research, the origin of eggs benedict is uncertain. Whether it as an old family recipe from France by Commodore E.C. Benedict or a quick cure for a hangover by a retired Wall Street Stockbroker named Lemuel Benedict, it is a delicious alteration to the normal scrambled eggs I typically make.
120 recipes to go.
New Year's Resolution
Here we go. My plan is to work through my brand new cookbook, start to finish, no skipping, by the end of this year. For anyone who cares to see my progress, and for my own personal way of tracking, I will be blogging through out the process.
The book? The Cook's Bible by Lorraine Turner.
Published by Parragon Publishing Company.
ISBN: 9781407524276
The plan? Become a well-rounded kitchen diva.
The deadline? December 31, 2011.
With this inexpensive cookbook, I am going to revolutionize the way I cook, the foods I know, and the foods I've tasted. Growing up, we didn't have a lot of money. Even though I made many dinners on my own, they were the same foods over and over. At nearly 21 years of age, I adore cooking, but have minimal knowledge.
This year will change that.
Rules:
1. Absolutely no skipping around.
2. I cannot alter recipes unless it is for allergy reasons. (I am allergic to tree nuts.)
3. I must write a blog for each and every recipe. (I counted; there are 121.)
4. I will upload pictures as much as possible.
I hope to get my first recipe finished sometime in the next few days. I can't wait!
The book? The Cook's Bible by Lorraine Turner.
Published by Parragon Publishing Company.
ISBN: 9781407524276
The plan? Become a well-rounded kitchen diva.
The deadline? December 31, 2011.
With this inexpensive cookbook, I am going to revolutionize the way I cook, the foods I know, and the foods I've tasted. Growing up, we didn't have a lot of money. Even though I made many dinners on my own, they were the same foods over and over. At nearly 21 years of age, I adore cooking, but have minimal knowledge.
This year will change that.
Rules:
1. Absolutely no skipping around.
2. I cannot alter recipes unless it is for allergy reasons. (I am allergic to tree nuts.)
3. I must write a blog for each and every recipe. (I counted; there are 121.)
4. I will upload pictures as much as possible.
I hope to get my first recipe finished sometime in the next few days. I can't wait!
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