by cheri on November 29, 2009
Has anyone noticed that the eighties seem to be back. From the hair to the leggings I see my college days everywhere I look. I’m not sure that is an era I want to revisit. Every time I contemplate leggings again I just think about Flashdance and walk on by. Though I did buy jeans with holes and my little nephew couldn’t figure out why anyone would do that. But that is a story for another day.
A few weeks ago I took a look at the New York Times and there was potato skins headlining the Food Section. Now back in the day of leggings and big hair we would hang out a TGI Friday’s for happy hour. They were home to the Potato Skins and everyone was loving them in those days. [click to continue…]
by cheri on November 26, 2009
Today is Thanksgiving and is always a time to reflect on what we are most grateful for. I remember as a little girl being so excited and the anticipation leading up to going to my grandparents. Both my great grandmothers or Nana’s as I called them and my Papa Wells were around through my junior high years.
Up until I was 7 years old I was an only child and only grandchild so let’s just assume I was well doted on. I loved the big meal and sitting around the table talking. The pretty china that would have been laid out and the food so lovingly prepared.
Today I will go to my aunts and share a meal we have all contributed to. I look forward to hearing my niece and nephews as their simple thoughts of thankfulness.
I am bringing a Cranberry Caramel Tart and Pumpkin Soup. Pumpkin Soup seems like the perfect way to start the meal. It is warm and comforting to the soul.
I am so thankful for my family and friends. I am thankful for a job in a year where many have struggled to find work. I am thankful my new little dog Max and the laughter he brings me. I am thankful for each of you taking the time to visit my blog and let me share my love of food and cooking.
Happy Thanksgiving everyone! Oh, and I almost forgot Sharon won the cookbook! Thank you to everyone who participated. I wish each of you a blessed day!
[click to continue…]
by cheri on November 24, 2009
One of my favorite sides is the corn pudding dish. Usually I go right for Ina Garten’s but thought I’d try something new this year. I saw this one from Alton and was intrigued.
Don’t forget to enter the Cookbook Giveaway by entering a comment on your favorite side dish here.
I used the Parmesan cheese but think I would substitute cheddar next time. I would also add a cup of fresh corn. [click to continue…]
by cheri on November 22, 2009
I have a Thanksgiving giveaway to celebrate Thanksgiving week here at Adventures in the Kitchen. I received a copy of Diane Morgan’s new cookbook The New Thanksgiving Table by Chronicle Books.
I loved it so much I asked the kind people at Chronicle if they would share a copy with one lucky reader and they said yes. Just leave a comment sharing your favorite side dish. If you twitter you get a second entry by leaving another comment, If you subscribe you get a third.
I tried the Spinach Salad with Bosc Pears, Cranberries, Red Onion, and Toasted Hazelnuts and I am dying to try the Framboise Cranberry Sauce. The recipe I ended up making was Hazelnut and Fresh Herb Popovers. Remember, I shared my love of popovers from my childhood here. I ended up using a bit of sage and loved the combination.
Diane shared her trick of putting the muffin pan in the oven to heat up for ten minutes and then brushing the tin with melted butter just before you pour the batter in. That was the hot tip as mine fell out of the pan and that has not always happened for me in the past. Popovers get puffy and crisp by starting out with a hot oven and then part way through turning down the heat. The other trick is to not open the oven door. Resist that urge to peek! [click to continue…]
by admin on November 21, 2009
It is Thanksgiving Week and I have many recipes to share with you. I love Thanksgiving, don’t you? It is probably my favorite holiday. I love hanging with my family and this year Max, my new Yorki Poo. Later in the day we go to see a movie together as a family. When I was little we would go to Los Angeles for a musical. I remember seeing Annie at the Pantages when I was younger.
We still gather as a family and everyone brings a dish. This year I am bringing dessert. I am thinking about this. But I love to cook all the fun sides, so I decided that I would make my own at home so I could share them with you.
This is my take on Ina Garten’s Sweet Potatoes and Sauteed Apples. I decided to add a ring of crunch brown sugar pecans around the side to give a little crunch to the dish.
What is your favorite side dish? Share below! [click to continue…]
by cheri on November 15, 2009
This weekend I went to the Food Styling and Photography Class put on by Food Fanatics. Denise Vivaldo and Cindie Flannigan taught the food styling portion and Matt Armendariz of MattBites.com taught the food photography.
I had a blast. Denise, Cindy and Matt were so cool. If I didn’t have to make a living I’d be following them around. They all love what they do and it shines through.
The first day we had several demonstrations on preparing food for the camera. So many tools and secrets to making the food photograph well. I am going to write a post about the class.
Sunday was the photo shoot day. We each picked a dish to photograph and had the luxury of selecting props from Matt’s amazing prop collection. It inspired me to go home, clean the garage and organize all my kitchen and linen items so they can be more accessible. Of course, I also want a new camera, a photo studio and a better knowledge of how to work my camera!
I have been struggling with how to photograph soup so I brought my Tortilla Soup to photograph. Thanks to their tips and trade secrets I have a beautiful photo of one of my favorite soups. [click to continue…]
by cheri on November 14, 2009
We had our annual fundraiser a week ago which explains my lack of posting for a few weeks. Leading up to it I had volunteers coming in every day to help on special projects. I had goodies on hand each day for them. One of the days I served these cookies from Back to the Table cookbook author, Art Smith.
These cookies are buttery and nutty from the toasted pecans. I was thinking they would be even better dipped in chocolate. [click to continue…]
by cheri on November 1, 2009
I had clipped out this recipe a year or so ago and recently rediscovered it. The recipe is by Louis Lambert, a chef in Texas. He first made these Carmelitos for Lady Bird Johnson. Since then many presidents including Clinton and both George and George W. Bush have tasted these decadent bars. They are full of chocolate hips, pecans and dulce de leche.
It made so many that I took a sampling everywhere I went it. The great thing is it looked really
sweet but wasn’t. I used canned Dulce de Leche but next time will make it from scratch. There
really is no comparison.
3 cups plus 3 tablespoons all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 sticks (1 pound) unsalted butter, softened
3 cups quick-cooking rolled oats
2 1/4 cups light brown sugar
One 16-ounce jar dulce de leche (1 1/2 cups); see Note
1 1/2 cups semisweet chocolate chips
3/4 cup chopped pecans
Preheat the oven to 350°. Butter a 9-by-13-inch metal baking pan. In a large bowl, whisk 3 cups of the flour with the baking soda and salt. Add the butter, oats and brown sugar and mix until combined. In a small bowl, mix the dulce de leche with the remaining 3 tablespoons of flour.
Pat half of the oat mixture into the baking pan. Bake for 15 minutes. Scatter half of the chocolate chips and pecans over the crust. Dollop half of the dulce de leche mixture on top. Crumble the remaining oat mixture evenly into the pan. Cover with the remaining chocolate chips, pecans and dulce de leche. Bake for about 35 minutes, or until the edges are set. Let stand uncovered at room temperature overnight. Cut the carmelitas into bars and serve.
by cheri on October 26, 2009
After making so many sweet bakery treats I was ready for something different. Inspired by this photo of Salt Roasted Pears on marthastewart.com I decided to try it out.
This was simply divine. The pears were soft but very moist and the combination of caramel with a touch of salt was perfect. My mom, who was a bit skeptical when she saw the pan filled with salt was pleasantly surprised. I think this would be make a simple but elegant end to a fall dinner party.
In the interest of full disclosure 1 tried the caramel sauce that came with this 2 times with no success and went back to an old standby of mine. To me it seemed to dry and too low heat. My old standby had more water at a higher heat. I used a loaf pan which worked perfectly.
Salt Roasted Pears with Caramel Sauce
Adapted from Marthastewart.com
Serves 6
6 Bosc pears
1 1/2 pounds coarse salt
Caramel Sauce
1 1/4 cups sugar
2/3 cups heavy cream
Preheat oven to 350 degrees. Arrange the pears upright in an 8 inch ceramic dish that is 4 inches deep. cover pears with salt, allowing stems to stick out. Bake until pears are tender when pricked with a fork, 60 to 75 minutes.
Remove pears from the salt, allowing a small amount to cling to each pear. Place each pear on a serving plate, Pour caramel sauce over top, and serve.
Caramel Sauce
Pour the sugar into the center of a saucepan. Pour 1/3 cup water around the walls of the pan. So not stir; draw your finger through the center of sugar to moisten it. Over high heat, bring to a full boil and cook without stirring, swirling the pan occasionally to even out the color, until the mixture is medium caramel in color, 5 to 10 minutes. Immediately turn off the heat and use a wooden spoon to slowly stir in the cream. It will bubble and may splatter.
by admin on October 22, 2009
After spending days cooking with apples I thought it was time to move on to another fall treat, the pumpkin. I was looking at one Pumpkin Cupcake recipe until I saw this one at the Smitten Kitchen. I was over there checking out the latest cute pictures of her son. The Maple Cream Cheese Frosting sounds like a delicious addition boost the flavor.
These cupcakes are deceptively light with the perfect spice kick to them. Thankfully I had a volunteer meeting to quickly take these to and more importantly away from my house. [click to continue…]
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