I've been collaborating with the fabulous ladies at YumSugar for the past few months, so I thought I'd share some of the fun videos we've been creating. First up, a trip to the LA location of Magnolia Bakery, famous for their sweet treats and that fluffy, picture perfect swirl of frosting on top of their cupcakes. The store looks almost set designed, it's so adorable, with jars of hand painted sprinkles, pastel cake platters and mint tile decorating the space. I hooked up with Nicki, one of the chefs, to get the lowdown on their Vanilly Cupcakes with Vanilla Buttercream. Enjoy!
Wednesday, May 18, 2011
Friday, May 13, 2011
FAVA BEAN MINT PESTO WITH FARRO PASTA
It's spring. It's sprung. It's here and is leaving just as quick, so get on it while you can.
For me, spring is all about the vegetables, much like how summer is all about the fruit and fall is all about the root veg and squash. Sugar snap peas come to mind immediately. Sweet, bright, crisp, exactly how a spring afternoon should feel. To capitalize on those fresh flavors, I chose the ultimate spring veg, the fava bean. With a buttery texture, slight bitterness and lovely, nutty flavor, the beans are perfect with the toothiness of a whole grain pasta. Plus, pasta is my default canvas for vegetables. Always delicious, it's a no brainer. If fava beans aren't you thing, replace the whole dish with fresh peas (or even frozen). Whipped up in under 15 minutes, this dish is guaranteed to leave every eater with a spring in their step (sorry...I'm so sorry, the puns, I can't say no). Enjoy!
8 oz farro pasta (or whole wheat, anything with a nice texture)
2 cup fava beans, peeled
1 small bunch fava tendrils (or any leafy green you like, such as arugula or spinach if the tendrils are hard to fine)
1/4 cup mint, chopped
2 garlic cloves
olive oil
In a pot of boiling salted water, blanch the favas for 1 minute, and dunk them in an ice bath. Peel the waxy coating around each bean. Place a 1/2 cup of the beans in a food processor with the garlic and mint, and plus until it forms a paste. Drizzle in olive oil until it forms a thick sauce. Salt and pepper to taste. In a large saucepan, heat up some olive oil over a medium flame and add the remaining fava beans. Season them with salt and pepper, then add the fava tendrils. Stir then until they are limp and cooked down a bit. Add the pesto, and then add the cooked pasta plus a few tablespoons of their water. Stir until everything's combined. Enjoy!
For me, spring is all about the vegetables, much like how summer is all about the fruit and fall is all about the root veg and squash. Sugar snap peas come to mind immediately. Sweet, bright, crisp, exactly how a spring afternoon should feel. To capitalize on those fresh flavors, I chose the ultimate spring veg, the fava bean. With a buttery texture, slight bitterness and lovely, nutty flavor, the beans are perfect with the toothiness of a whole grain pasta. Plus, pasta is my default canvas for vegetables. Always delicious, it's a no brainer. If fava beans aren't you thing, replace the whole dish with fresh peas (or even frozen). Whipped up in under 15 minutes, this dish is guaranteed to leave every eater with a spring in their step (sorry...I'm so sorry, the puns, I can't say no). Enjoy!
8 oz farro pasta (or whole wheat, anything with a nice texture)
2 cup fava beans, peeled
1 small bunch fava tendrils (or any leafy green you like, such as arugula or spinach if the tendrils are hard to fine)
1/4 cup mint, chopped
2 garlic cloves
olive oil
In a pot of boiling salted water, blanch the favas for 1 minute, and dunk them in an ice bath. Peel the waxy coating around each bean. Place a 1/2 cup of the beans in a food processor with the garlic and mint, and plus until it forms a paste. Drizzle in olive oil until it forms a thick sauce. Salt and pepper to taste. In a large saucepan, heat up some olive oil over a medium flame and add the remaining fava beans. Season them with salt and pepper, then add the fava tendrils. Stir then until they are limp and cooked down a bit. Add the pesto, and then add the cooked pasta plus a few tablespoons of their water. Stir until everything's combined. Enjoy!
Monday, May 2, 2011
GRILLED CHEESE
April came and went, and with it National Grilled Cheese Month. I tried to dig up who enacted this special designation for April, but...no one seems to be behind it. Is it a Cheese lobby push for power? A Bread and Cheddar PACT? Some shadowy and gooey association making backroom dealings with the tomato soup canvassers? Set your tinfoil hats to stun! It's a foodie conspiracy!
Or not, but whatever. I like the idea of watching In the Loop but changing the subject from an unnamed war to grilled cheese. "Climbing the mountain of conflict" while eating a grilled cheese and washing it down with a "difficult difficult lemon difficult" drink sounds pretty delicious.
So to celebrate the month that's just behind us, I came up with two of my favorite grilled cheeses (well, other than this Honey Truffle one): Scamorza, a smoked mozzarella, with sweet marinated peppers, and goat gouda with whole grain mustard and apple salad. One's smokey and sweet, the other bright and tasty, mixing caramel gouda notes with a high acid apple. Yum! Time to get grilling.
Goat Gouda with Mustard Apple Salad
2 slices sourdough bread
1 apple (pink ladies are my fav), thinly sliced
1 tablespoon whole grain mustard
1 teaspoon finely chopped shallot
1 teaspoon finely chopped parsley
4 slices goat gouda (such as Midnight Moon by Cypress Grove Chevre, or any gouda you like)
Butter
Toss the apple slices, mustard, shallot, and parsely together. Place two pieces on cheese on one slice of bread and top with some of the apple mixture, sprinkle with a little salt and pepper. Add the other two slices of cheese, and press the other slice of bread onto it. With a knife, butter the bread. Heat a skillet over a medium flame, and press the sandwich on, buttered side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side of the sandwich (which is facing up) and flip. Cook until golden brown and the cheese is gooey (this should all take about 3-4 minutes). Slice and enjoy!
Scamorza and Sweet Pepper Grilled Cheese
2 slices sourdough bread
A couple of marinated sweet peppers (whatever your personal taste is)
4 slices scamorza (a smoked mozzarella)
Butter
Place two pieces on cheese on one slice of bread and top with the sweet peppers, sprinkle with a little salt and pepper. Add the other two slices of cheese, and press the other slice of bread onto it. With a knife, butter the bread. Heat a skillet over a medium flame, and press the sandwich on, buttered side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side of the sandwich (which is facing up) and flip. Cook until golden brown and the cheese is gooey (this should all take about 3-4 minutes). Slice and enjoy!
Or not, but whatever. I like the idea of watching In the Loop but changing the subject from an unnamed war to grilled cheese. "Climbing the mountain of conflict" while eating a grilled cheese and washing it down with a "difficult difficult lemon difficult" drink sounds pretty delicious.
So to celebrate the month that's just behind us, I came up with two of my favorite grilled cheeses (well, other than this Honey Truffle one): Scamorza, a smoked mozzarella, with sweet marinated peppers, and goat gouda with whole grain mustard and apple salad. One's smokey and sweet, the other bright and tasty, mixing caramel gouda notes with a high acid apple. Yum! Time to get grilling.
Goat Gouda with Mustard Apple Salad
2 slices sourdough bread
1 apple (pink ladies are my fav), thinly sliced
1 tablespoon whole grain mustard
1 teaspoon finely chopped shallot
1 teaspoon finely chopped parsley
4 slices goat gouda (such as Midnight Moon by Cypress Grove Chevre, or any gouda you like)
Butter
Toss the apple slices, mustard, shallot, and parsely together. Place two pieces on cheese on one slice of bread and top with some of the apple mixture, sprinkle with a little salt and pepper. Add the other two slices of cheese, and press the other slice of bread onto it. With a knife, butter the bread. Heat a skillet over a medium flame, and press the sandwich on, buttered side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side of the sandwich (which is facing up) and flip. Cook until golden brown and the cheese is gooey (this should all take about 3-4 minutes). Slice and enjoy!
Scamorza and Sweet Pepper Grilled Cheese
2 slices sourdough bread
A couple of marinated sweet peppers (whatever your personal taste is)
4 slices scamorza (a smoked mozzarella)
Butter
Place two pieces on cheese on one slice of bread and top with the sweet peppers, sprinkle with a little salt and pepper. Add the other two slices of cheese, and press the other slice of bread onto it. With a knife, butter the bread. Heat a skillet over a medium flame, and press the sandwich on, buttered side down. Press until the bread is golden brown and the cheese has started to melt. Butter the other side of the sandwich (which is facing up) and flip. Cook until golden brown and the cheese is gooey (this should all take about 3-4 minutes). Slice and enjoy!
Subscribe to:
Posts (Atom)
Posts
