by cheri on January 30, 2010
Is January really almost over? I can’t believe I haven’t had the chance to share the Tagine of Chicken I made for a dinner party last month. The recipe is by Colin Cowie, a party planner and author of several entertaining books.
The Tagine is a one pot dish and has this great blend of saffron and aromatics and preserved lemons. I liked it because I could do the browning, place in the pot and cook while we were enjoying appetizers and wine.
You cook it in a heavy bottom pan. This dish was traditionally cooked in a glazed tagine but many have the likelihood of lead content so unless you know for sure that yours is lead free, only use the tagine to serve the dish in.
I served this with Couscous with Apricots, Golden Raisins and Almonds. I also used breasts of chicken instead of the whole chicken called out in the recipe. [click to continue…]
by cheri on January 27, 2010
Looking for new cookie recipes I discovered these Espresso Chocolate Shortbread cookies over at Smitten Kitchen. How can you go wrong with espresso and chocolate and shortbread. I was sold at the recipe but then I took a bite.They melt in your mouth.
These are from Dorie Greenspan’s “Baking From My Home to Yours”. It is a great cookbook full of amazing treats. These cookies are buttery with a hint of coffee and sweet, but not too sweet, and chocolate. Deb was right when she said they get better with age. I had these in a tin for over a week. My friend was going to freeze some of hers for later.
The recipe calls for putting the dough in a ziplock bag to roll. It was so easy. No sticky rolling pin and board. A trick I will continue to use. I did not sprinkle with sugar, they were perfect as is. [click to continue…]
by cheri on January 24, 2010
I am part of the 10in2010 group with the goal of eating healthier and getting more exercise.
Looking through Cooking Light online I found these amazing Roasted Banana Bars with
Brown Butter Pecan Frosting. People looked at my skeptically when I said it was from
Cooking Light.
It was all I could do to not just eat the roasted bananas and caramel sauce out of the pan. The
sauce was sizzling around the roasted bananas. Roasting the bananas gives the cake a subtle carmel flavor and adds to the richness of this dessert.
On another note my cousin Cassie has started blogging. Her latest entry features Deviled Eggs. While I am not a fan of these, my entire family is. My mom usually brings them to family dinners, but it looks like Cassie is going to give her some competition. Go over and say hi. [click to continue…]
by cheri on January 20, 2010
We had a tornado in Southern California yesterday. I have lived here all my life and don’t think I ever heard of one. We are getting pounded by rain. I walked out of my office to a river running down the street. I try not to complain knowing we are seriously spoiled with beautiful weather but try getting to your car when a river stands between.
These cold rainy nights makes me crave something warm and sweet. Inspired by a recipe I saw over at Food Loves Writing, one of the fun new food blogs I discovered last year, I made these Caramel Roasted Pears.
This recipe is so incredibly easy. You dump it all in a pan and bake it while you are eating dinner. What comes out is this creamy caramel sauce and soft, sweet pears. The first time I served this my dinner guests were craving more.
Roasted Pears In Caramel Sauce
4 pears, sliced in half, core scooped out
5 tablespoons butter
1 cup dark brown sugar packed
Half a lemon
1 teaspoon cinnamon
Vanilla ice cream
Heat oven to 400 degrees. Place butter in a 13 x 9 baking pan: set in the heating oven until it melts.
Mix sugar and cinnamon together and sprinkle over melted butter, then place pears, cut side down. Squeeze juice from half a lemon all over and put lemon, cut side down, in the pan with the fruit. Bake until tender, 30 minutes.
Remove pan from oven, turn pears over and use a pastry brush or spoon to baste the fruit with pan juices. Return to oven; bake until golden and glossy, about 10 minutes longer.
Let cool slightly before serving.
Top with a scoop of ice cream and drizzle the caramel sauce over the top
by cheri on January 2, 2010
Happy New Year everyone. 2010 is here and I have lots planned for Adventures In The Kitchen this year.
It is the time of year where we set goals for the year. One of mine is to eat healthy more consistently and exercise 3 x’s a week. I am also planning to bring healthy lunches so that I don’t end up starving and buying something I really don’t want or need for lunch.
I joined the Ten in 10: Ten Weeks to Healthy in 2010 group of food bloggers who have set goals for the first 10 weeks in 2010. The Ten in 10 challenge is from Lori of Recipe Girl. You can read more about it here. Each person is setting there own goals for the challenge. Each week I will post one recipe that ties into low fat or healthy eating. We can encourage each other.
In the spirit of healthy cooking I am sharing a salad I have made several times lately. It is loosely based on one of my favorite Los Angeles chefs, Suzanne Goin. She has several restaurants in LA and her first one was Lucques. Much of her food is influenced by the mediterranean. If you are ever here you should visit. It is on the more pricey side but on Sunday’s she has a pre-fixed that is more reasonable.
What are you food and health related goals for the year? Share them in the comments below so we can all root each other on this year. [click to continue…]
by cheri on December 30, 2009
The end of year always brings the endless stream of “best of lists”. Well, I had to create one of my own. I compiled my top 10 favorite posts of this last year. It wasn’t easy, as they are all close to my heart.
This year I had the opportunity to meet many other bloggers and had a blast learning more about food photography. I created new recipes and even have one being published in an upcoming publication. Lot’s of things that made me smile. I am planning and looking ahead to new recipes to share with you.
Thank you my faithful readers for your encouragement and patience when my work gobbles me up. I love forward to new Adventures In The Kitchen with you in 2010.
This Tortilla Soup was my first FoodGawker photo and from a great Food Styling Workshop with Food Fanatics and Matt of Matt Bites.
Thess Salt Roasted Pears were simply divine and looked pretty on the plate too!
This Roasted Corn with Chilies and Creme Fraiche was spicy and creamy. I love corn don’t you?
Italian is my favorite food and this was the perfect pasta dish – Bucatini All Amitriciana.
Sweet Molly’s Cookies were from a local bakery I went to in my college years. The fun part is the owner of the shop contacted me after reading the blog!
My Sloppy Joe Casserole was a huge hit with my niece and nephews.
Mixed Greens with Parmesan Balsamic Vinaigrette a great simple salad.
Because this was the year of roasted fruits for me…Roasted Peaches with Creme Fraiche.
I drank this Watermelon Limeade throughout the summer it was so refreshing!
This Grilled Chicken with Spicy Peach Glaze has just the right amount of heat.
This Raspberry Yogurt Tart is low fat but delicious.
This Apple Cider Panna Cotta with Spicy Ginger Cookies was my first panna cotta and seemed to say “fall” to me.
And this Filet of Beef with Gorgonzola Sauce continues to be my most popular post here at Adventures in the Kitchen and the most requested meal by friends and family. Not a great photo though! You just have to trust me on how delicious this is.
by admin on December 29, 2009
Last week I hosted a dinner for my dear friend Deanna and her husband. Twice a year, if we are lucky, we get to see them out here in California. I was reminded of how food brings people together. We share great conversations, our hopes and dreams around the table with people we love.
My hope is to do entertain more often in 2010. To learn to do it simpler and be less worried about all the details. To invite family and friends, cook up a meal and sit around. Because the meal is really the backdrop for the time spent with friends.
Here is a new little appetizer that you will love. I mixed part of recipe I saw in Farm Girls with a family cream cheese tart dough. It is one of many new cookbooks I was gifted with this season. I can’t wait to try and share new recipes with you in 2010.
If you are looking for more appetizers for your New Years Eve party try the Chicken and Beef skewers or the Tomato Goat Cheese Tartlets. The Bacon Wrapped Dates have been gobbled up at every party I brought them to.
This Herb Coated Goat Cheese is flavorful with tangy lemon zest and fresh herbs. [click to continue…]
by admin on December 26, 2009
My 2010 has already been zooming by. What about yours? While trying to focus on 10 in 2010 I have not been in the kitchen as much. Rest assured, that is changing and I have many new recipes to share in the coming days.
Here is one I made during the holidays but it is perfect year round – White Chocolate Lemon Biscotti. Biscotti is the perfect side to a cup of coffee. These also make a pretty gift to bring to a friend.
Lemon Almond Biscotti
adapted from a recipe by Giada de Laurentis
2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips
Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.
by cheri on December 26, 2009
I hope all of you had wonderful holidays. We had a big Prime Rib dinner with all the trimmings. It was a great evening with family. In the morning my mom and I joined my brother and his family to watch the kids open presents. It was fun to watch their anticipation. We played Lego Rock Band and laughed a great deal.
There are so many recipes I tried out but never posted before the craziness of the holidays kicked in. I loved this granola. I eat it alone as a snack or with greek yogurt and fresh berries. It would make a great hostess gift.
I am enjoying a quiet in the aftermath of Christmas. This time of year always makes me reflective. How about you? What is on the top of your list for next year? [click to continue…]
by cheri on December 19, 2009
A little over a year ago, a great new Italian restaurant, Canaletto’s opened in Fashion Island. Fashion Island is that great outdoor shopping center in Newport Beach. The restaurant is modern, noisy and bustling.
It is part of the Il Fornaio organization. They have a great wait staff and every dish I have tried has been great. We had a birthday celebration in their private room off the back but I like sitting in the main area.
One of my favorite things to order is a risotto that has tomato, arugula and mozzarella in it. It is juicy from the tomatoes and has a creaminess from the cheese.
Last week I decided to make my own using some leftover Burrata Cheese. I added roasted tomatoes and a bit of garlic. I wish I could serve you a bite right now and let you taste it. The flavors burst in your mouth. [click to continue…]
