Citrus Cake

photo via apollinas

I can't get over how beautiful this cake is. It's a citrus cake with lemon curd filling and orange-lemon icing with mint leaves on top. Seriously, you had me at lemon. Follow the link here for the full recipe. Wouldn't this make a wonderful adult birthday cake? Or a garden party or shower? I think so.

{dinner and a movie} Star Wars + Spanish Chicken

image: Pick Yin blog

For Christmas I gave my husband the complete Star Wars saga on blu-ray. He was ecstatic, and I didn't get it. See, I have never really watched Star Wars. And what I think I may have seen might have just been a misunderstanding between what is Star Wars and Star Trek. I know, major faux pas.
We used our new cast iron skillet to make Chicken with Chorizo and Potatoes before sitting down and watching the first Star Wars aptly named Episode IV.

Here's a 28 year old girl's commentary on Star Wars having never seen it before: This was made in 1977? These special effects are amazing. Princess Leia has an attitude - I don't like her. What's so awful about the galactic empire? I'd rather be on their nice ship than that hunk-of-junk Millennium Falcon. Who's the green dude and where did he come from? Doesn't this movie seems like a metaphor for socially awkward boys' strained relationships with their fathers?

It was obvious I went into 'random question overload' when my husband started replying with a disengaged "yeah" and an eye roll. The plot is confusing and often hurried and I don't speak wookie, so half the conversations were lost on me. I can appreciate Star Wars for being revolutionary for its time, its message on doing good, but the fandemonium and conventions I just can't relate to. Maybe I just need to watch it a few more times.

As for the dinner, there were no rambling and confused questions with that. The recipe is a take on Nigella Lawson's original recipe for Spanish Chicken, Chorizo and Potatoes. The hubs did it all on the stovetop in about 40 minutes. High-five for husbands.

Nigella's Spanish Chicken, Chorizo and Potatoes

INGREDIENTS

2 x 15ml (2 x 1 Tbsp) tablespoons regular olive oil
12 chicken thighs (bone in, with skin)
750g (1 1/2 lb) chorizo sausages, whole if baby ones, or cut into 4cm chunks if regular-sized
1kg (2 lb) new potatoes, halved
2 red onions, peeled and roughly chopped
2 teaspoons dried oregano
grated zest 1 orange

METHOD Serves: 6

Preheat the oven to 220°C/gas mark 7 (450F) . Put the oil in the bottom of 2 shallow roasting tins, 1 tablespoon in each. Rub the skin of the chicken in the oil, then turn skin-side up, 6 pieces in each tin.
Divide the chorizo sausages and the new potatoes between the 2 tins. Sprinkle the onion and the oregano over, then grate the orange zest over the contents of the 2 tins.
Cook for 1 hour, but after 30 minutes, swap the top tray with the bottom tray in the oven and baste the contents with the orange-coloured juices.

Recipe: Carrot Soup

image from here

Last night I made some carrot soup with ginger and rosemary. It was really, really good. So much that my skin might be a little orange today because I ate so much. This recipe was incredibly easy and took about 30 minutes. The key was having the hand blender and the finely ground spices I got from the Spice House

1 lb bag of carrots, peeled and chopped into 1-2 inch pieces
1/2 acorn squash, peeled and chopped
1/2 large onion, peeled and chopped
1-2 cloves garlic
1/3 cup packed brown sugar
1/3 cup olive oil
1/2 cup sour cream
1 cup skim milk
1 tsp finely ground rosemary
1 tsp finely ground ginger
2 tsp kosher salt
1/2 tsp black pepper

Add chopped carrots and acorn squash to steamer and steam until tender. In a large pot, sautee garlic and onions with olive oil. Add steamed carrots, brown sugar, and squash to garlic and onions and puree with hand held blender until soft. Add sour cream, milk, and spices. Blend until pureed. Add fresh rosemary, scallions, or sour cream for garnish.

Have a Drink: Limoncello

Lately, I have been missing Italy. bad. We were there last summer, on our honeymoon, riding a Vespa down the coast, stopping at little towns and swimming in the sea. Take me back! So, I have been filling that void with italian food, a few Dean Martin songs here and there, even by watching the show "Mob Wives". Yes, the situation is dire. I need help. Some good things have come out of this, I must say. I bought a bottle of Gioia Luisa Limoncello and after a little experimenting I have found that I really like it. I must warn you that limoncello MUST be served freezing cold and is way too lemony to use more than an ounce. Believe me, I've done the legwork. Basil leaves and some lemon slices really freshen up the flavor.

I also think this would make an EXCELLENT hostess gift. Note how cheap and easy it would be to make. There are a lot of limoncello recipes out there, and they're all basically the same, but I would rather trust my gal, Martha. For bottling, you can use an old white wine bottle (with twist off cap) or grab some of these SLOM bottles from IKEA. Just add a little tag with storing instructions or a drink recipe and BAAM, good - to - go.

Margarita Cupcakes

I couldn't resist posting this today: Margarita Cupcakes (click for recipe) from Brown Eyed Baker. Gosh I love anything with lime in it. Headed off to Riviera Maya to enjoy a margarita (the best if you're in Milwaukee). Enjoy Cinco de Mayo!

Recipe: Giant Chewy Lemon Sugar Cookies

Last September, I was reading Design*Sponge and spotted this cookie recipe from food bloggers Big Girls, Small Kitchen. Being September and apple season at the time, cider and apple pie was all I craved. So I tucked this recipe away for springtime. Now, spring is so close I can taste it. And it tastes like big, giant, chewy lemon sugar cookies. It reminds me a lot of the "Lemonade cookies" sold at The City Market.


Giant Chewy Lemon Sugar Cookies
Makes about 20 cookies

Ingredients
2 ¼ cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (2 sticks) butter
1 cup sugar
zest of 1 lemon
1 egg
1/3 cup coarse sugar (plain, granulated sugar works if it’s all you have)
Instructions
1. Preheat the oven to 375°F. Line your baking sheets with parchment paper.
2. Sift the flour, salt and baking soda together.
3. Cream the butter, 1 cup of sugar and lemon zest until very smooth. Add the egg and continue to beat until fluffy. Pour in the dry ingredients and mix until just combined — you don’t want to overmix.
4. Spread the remaining 1/3 cup sugar onto a shallow plate. Form balls out of the cookie dough 2 inches in diameter and roll them through the sugar. Arrange on a cookie sheet 4 inches apart — these spread!
5. Bake for 8 to 10 minutes, until just the edges are golden. The tops of the cookies should remain pale. Cool completely on the cookie sheets before removing to a plate.




Happy Spring !

Outpost Natural Foods' Cranberry Sauce (with ginger!)

This recipe from Outpost Natural Foods, our local food store in Milwaukee, looks insanely easy. Therefore, there isn't any excuse to buy canned cranberry sauce (or as I call it, Cranberry Jello).

Cranberry Ginger Sauce

Ingredients:

1 twelve-ounce bag fresh cranberries

1 1/2 cups orange juice

1/2 cup honey

2 tablespoons ginger, finely minced


Directions:

Combine all ingredients in a heavy saucepan and bring to a boil over high heat, stirring until honey dissolves.
Reduce heat and simmer until sauce is thick, stirring often and partially mashing the berries with the back of the spoon as you go along.
Remove from heat and transfer to a dish.
Chill and serve.

Per serving: 61 calories, less than 1 gram fat, 0g protein, 16g carbohydrates, 1mg sodium

Rx: Need more Vitamin D, STAT!

Vitamin D2 (gotta say, not as cute as Vitamin D3)


When we turned the clocks back yesterday morning, all I could think about was the extra hour of Sunday morning sleep that was coming my way. Then, when the afternoon came so did the sunset. At 4:30 it was already getting dark. Goodbye, Sun and Goodbye, Vitamin D.

What does Vitamin D do?
Helps calcium absorbtion. Protects against Rickets. May protect against
heart disease, depression, and cancer.

How do you get Vitamin D?
A type of cholesterol in our epidermis can be converted to about 10,000IU of Vitamin D3 with adequate amounts of sunlight. However, anyone north of the Mason-Dixon will probably get less because the UV rays are usually not as strong and therefore less effective at helping our body make Vitamin D. You can also eat Vitamin D rich foods like salmon, tuna, mushrooms, eggs, and milk.

How much Vitamin D do you need?
Here are the current recommended intake guidelines based on your age, although some studies say these amounts are too low. Because foods, sunlight, and supplements all yield different amounts and types of Vitamin D, it's best to get a combo of all 3.

Need some recipes? I thought you'd never ask.


















Cooks Illustrated Simple Pan-Seared Salmon(above right)

Warm Quinoa, Spinach, and Shiitake Salad(above left)

Food & Wine's Double Mushroom Soup With Sauteed Shiitakes

Emeril's Tres Leche Cake

Whole Foods' Grilled Tuna Nicoise Salad(below)

Reads: Sweet Paul Fall issue

The Fall issue of Sweet Paul magazine is now out! I enjoyed the first, but wasn't blown away. Today, I am totally blown away. This magazine reads more like a well-edited autumn cookbook. And if you have any doubt if these recipes are good, this dude knows his food. Paul Lowe is a prop stylist that often works with top-shelf magazines, gourmet cookbooks, and fancy ad promos. So the pictures in Sweet Paul are second to none. I love when you can see the art and creativity in someone's work (just check out his portfolio. You could really frame some of these photos and hang them in your house.



I can't wait to start trying some of these recipes.......here's the big list of all the recipes inside!

- Butternut Squash + White Bean Stew
- Fall Berries and Rosemary Cooler
- Skillingsboller (Norwegian Cinnamon Rolls)
- Creamy Mushroom and Pancetta Soup
- Pizza with Mushroom, Honey, and Chevre
- Morel and Garlic Pasta with Spinach
- Mushroom Risotto
- Chocolate Orange Cupcakes
- Portobello Mushrooms with Bean Dip
- Chicken Liver Pate
- Roasted Potato, Leek, and Chestnut Soup
- Fall Roasted Chicken Pies
- Roasted Lamb with Rosemary, Mint, and Garlic
- Sauteed Artichoke
- Fennel and Parmesan Shortbread
- Blueberry Streusel Cake
- 1,000 Layer Cake
- Salted Caramel and Chocolate Cake
- Lemon and Coconut Cake
- Orange Cake
- Sweet Potato and Spice Cake
- Shepherd's Pie
- Red Wine Braised Short Ribs
- Kale and Bean Soup with Parmesan
- Maple Roasted Chicken with Apricot Jam
- Beef Bourguignon
- Apple Muffins
- Baked Apples with Brown Sugar, Golden Raisins, and Cinnamon
- Poached Apples with Star Anise and Cinnamon
- Apple Butter
- Rustic Apple Tart
- Goat Cheese and Dill Quiche
- Pasta Salad with Roasted Beets and Chevre Cheese
- Lamb Burger with Olive Relish and Goat Cheese
- Hot Chocolate
- Plum and Apple Jam
- Chevre and Honey Open-Faced Sandwich
- Apple and Cinnamon Filled Bread
- Bread On A Stick


all photos: sweet paul mag

Holiday Cooking: bring an appetizer

We have a lot of holiday parties to go to this year AND we'll be hosting the family Christmas this year. I have started the menu planning process which means going through my shelves of cookbooks and my bookmarked cooking websites looking for recipes and some cooking inspiration. So, as we countdown until Christmas, I will be posting those selected recipes in hopes that A.) you may get some ideas B.) my friends/family will get a sneak peek at the goods.



Gougeres: French cheese puff pastries


I found the recipe and picture on David Lebovitz's website. He's my "go-to" for french desserts and his Paris Chocolate & Gastronomy Tour is on my bucket list. I just have to say, there is some pretty stellar food photography on this website, so don't look at it if you're hungry. David uses this camera. Jealous.



Spiced Southern Pecans


This recipe comes from "The Gift of Southern Cooking" by Edna Lewis and Scott Peacock. Edna Lewis is the matron of true southern cooking. We're talking about the real stuff here, like chowchow, tomato gravy, and chicken hash, along with all of the more well-known southern recipes (ie cornbread, etc). These pecans are like the candied nuts you get at the Brewer's games or the County Fairs only with a fuller spiced flavor, not heat.

Recipe:
Boil 1 lb. pecan halves for 2 min. then drain in colander. Toss pecans in bowl of: 4 C sugar, 2 1/2 tsp. Ceylon cinnamon, 1/2 tsp. nutmeg, 1/2 tsp. salt. Fry in 340 degree oil for 1 1/2 to 2 minutes. To get an extra thick coating of goodness, lift pecans out of oil and drain well, then coat them in the sugar/spice bowl again and fry again.



Traditional Italian Anise Biscotti


I like shopping at Groppi's Food Market because I can discover a lot more flavors and inspiration there versus a supermarket. Anise one of those flavors like fennel that is strongly reminiscent of licorice. Small and extremely easy to make things like biscotti are my answer for what to bring to a party; what to give as gifts/stocking stuffers; or what to freeze and have on hand just in case we run out of real food at Christmas.
The recipes that I liked the most were the traditional ones from: Emeril Lagasse at FoodNetwork and Williams-Sonoma (pictured above).