food is me

food-related things that i'm currently obsessing over whether it be places to try, recipes, or food icons.
Posts tagged “recipes”
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Cookbook Bookmarks

The Spoon Sister’s Chef Set of Page Flags are perfect for bookmarking recipes.  I currently use regular page flags from Staples but these would make referencing just that much easier.

Posted on September 24, 2009
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As my good friend Vivian reminded me this afternoon, I’ve come a long way since she caught me cooking chicken in a pan without oil/butter back in college. I’ve officially gotten the Julia Child bug and with my new copy of ”Mastering the Art of French Cooking”, I’ve made Suprêmes de Volaille aux Champignons* and Haricots Verts à la Maître d’Hôtel**.  To help simplify the meal, I made Near East’s Garlic & Herb Rice Pilaf to serve as my starch for the evening.  The suprêmes were extremely rich and I would use less cream next time however they are nicely evened out with the rice pilaf and the haricots verts. *Chicken breasts with mushrooms and cream **Buttered Green Beans II with Lemon Juice and Parsley

As my good friend Vivian reminded me this afternoon, I’ve come a long way since she caught me cooking chicken in a pan without oil/butter back in college.

I’ve officially gotten the Julia Child bug and with my new copy of ”Mastering the Art of French Cooking”, I’ve made Suprêmes de Volaille aux Champignons* and Haricots Verts à la Maître d’Hôtel**.  To help simplify the meal, I made Near East’s Garlic & Herb Rice Pilaf to serve as my starch for the evening.  The suprêmes were extremely rich and I would use less cream next time however they are nicely evened out with the rice pilaf and the haricots verts.

*Chicken breasts with mushrooms and cream

**Buttered Green Beans II with Lemon Juice and Parsley

Posted on August 31, 2009 with 1 note
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Personal Strawberry Jam Cakes

Prep: 10 minutes
Total: 60 minutes

Ingredients

Makes 6

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for tin
  • 3/4 cup granulated sugar
  • 1 teaspoon finely grated orange zest
  • 2 large eggs, separated
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk
  • 6 tablespoons strawberry jam or preserves
  • 1 1/2 cups confectioners’ sugar
  • 1/4 cup freshly squeezed orange juice

Directions

  1. Preheat oven to 350 degrees. Butter a standard 6-cup muffin tin; set aside. In a medium bowl, beat butter, granulated sugar, and zest until light and fluffy. Beat in egg yolks one at a time until creamy; set aside. Into a small bowl, sift together flour, baking powder, and salt. Add flour mixture and milk in alternating batches to butter mixture; set aside.
  2. In a clean bowl, whisk egg whites to soft peaks; fold into batter. Divide half of batter among muffin cups. Make an indentation in the middle of each; fill with 1 tablespoon jam. Top with remaining batter.
  3. Bake until a cake tester inserted in top cake layer comes out clean, about 30 minutes. Unmold cakes, and transfer them to a wire rack to cool. In a small bowl, whisk together confectioners’ sugar and juice. Place rack over parchment paper; drizzle cakes with glaze.
Posted on August 18, 2009 with 1 note
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