Posts tagged ‘foodie’

May 20, 2013

Famous Salsa Recipe

My salsa recipe is now my famous salsa recipe.  We competed in a homebrew competition yesterday (and won!), and of course there were food pairings with each beer.  You have to enhance the beer flavors!  The famous salsa was paired with the–now award winning–IPA.  The beer was the real star of the show, but there were tons of requests for the salsa recipe.  Even the old hispanic men were asking for it!  That’s when you know you have a winner!  So here it is again, the famous salsa recipe.

You can also check out The Manhattan Project’s facebook page.  That’s the brewery.  Website and additional marketing coming soon.  We couldn’t go into this with too much arrogance, but now we have bragging rights!

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I have seen some pins claiming to be the world’s best salsa, and I feel it is my duty to set the record straight with the recipe for the real world’s best salsa.  I have been duped by Pinterest recipes before, and it was a sad day in the Sanford kitchen.

What was my first clue that these pins were a lousy imitation?  Cilantro and lime were missing.  Isn’t that a staple, like tomatoes?

This is a basic salsa recipe that will knock your salsa dancing socks off. That was cheesy.

Back to Basics Salsa

  • 28 oz can of peeled tomatoes
  • 1 medium onion, chopped
  • 4-6 garlic cloves, chopped
  • Juice of 2-3 limes
  • Handful of cilantro, chopped
  • 1/2 – 1 tsp cumin
  • 2-5 peppers, mix of serrano and jalapeno, chopped
  • S&P to taste

Throw it all in a blender.  Don’t puree though.  The pulse button is perfect for salsa.  Taste as you pulse so that you can make any necessary adjustments.  I put this salsa on everything.  Eggs, chicken, veggies, you name it.

Need to troubleshoot your salsa?

  • Too flat?  Add more lime or cilantro.
  • Too watery?  Add a little cumin or garlic.
  • Not spicy enough?  Add more pepper.  The level of heat in each pepper is unpredictable.  You might need 3 jalapenos one time and 2 the next.

Enjoy!

March 4, 2013

Happy Monday

If this doesn’t make you smile, your Monday is doomed.  Our new fridge is torturing poor Fred.  All that food is so very close, and he can’t have any of it!  I have even found him resting his chin on the door.

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December 18, 2012

Savory Bread Pudding – Christmas Menu Must Have

It just hit me today that Christmas starts this weekend.  Wow.  How did that happen?  And how is it a surprise every year?  I have to say that I am super excited.  All of my shopping is done and the menu is planned.  Now I just have to impatiently wait.

We got the opportunity to test a couple new recipes last weekend when we had a small, intimate Christmas dinner with some friends.  It was similar to Friendsgiving but with glitter and the scent of pine!  Of course I forgot to take photos of the food.  We were too excited about consuming one of the best holiday meals we have ever had.  Photos of the dinner décor will have to do.

My favorite dish was a savory bread pudding.   I wanted a twist on the traditional stuffing.  I was a little nervous the texture would be strange, but oohhh girl.  It was so good that I am blogging about it without a photo just because you need to put it on your menu immediately.   I have eaten it every day since Saturday, and I am making it again on Christmas day.  Just writing about it makes me want to go grab a bite.

I adapted a recipe I found on West Elm’s site.  Yeah, they occasionally post recipes.  Who knew?  This should be easier to follow than my usual recipe posts since they provide actual measurements!

Leek and Prosciutto Bread Pudding

  • 4 tbsp butter
  • 4 cups leeks, sliced 1/4” thick (white and light green only)
  • ¼ teaspoon salt
  • fresh pepper
  • 4 large eggs
  • 2.5 cups whole milk
  • 2.5 cups heavy cream
  • nutmeg, freshly grated
  • 2/3 cup gruyere, shredded
  • 6 slices of prosciutto, cut into thin strips
  • 2 loaves of brioche or challah, cubed
  • 2 tbsp finely chopped chives
  • .5 cup roasted shiitake mushrooms (toss with olive oil and salt and roast at 400 until crispy)

Preheat oven to 350.  Melt butter over medium heat and add leeks.  Season with salt and cover.  Stir as needed.  Cook until leeks are soft, about 15 minutes.  Now season again with S&P to taste.

In a large bowl mix together the eggs, milk, cream, large pinch of salt, pepper, nutmeg, and  cheese.  Add the leeks to the bowl and toss to combine.

In a buttered baking dish, line the dish with the bread.  Pour the mixture over the bread.  Let soak for 15 minutes.

Bake for 30-45 minutes or until pudding is set and the top is brown and bubbly.

Scatter with the mushrooms, chives, and a bit of truffle oil before serving.

 

Christmas Table Christmas GarlandChristmas Ornaments

November 21, 2012

Happy Friendsgiving and Thanksgiving!

The husband and I spend Thanksgiving with family, which is lovely and always special, but when your families live in other cities like ours do, you miss out on spending the holiday with another very important part your life, your close friends.  We figured out a way to have both this year.  We hosted our first Friendsgiving last Saturday. It was filled with delicious food, wine, and conversation that lasted late into the night.

A few photos from the evening are below. The husband and I provided the turkey, apps, and a couple other dishes while everyone else filled in with some of their favorite recipes.  The food was outstanding.  I have to admit that one of my favorite things was the table setting.  It is amazing what you can do with $25 worth of flowers and gourds from the grocery store!

Since we just hit our one-year anniversary last month, I still consider us newlyweds.  I am loving how we are slowly transforming our house into what is truly our home.  No more his and hers.  Because of that, I am particularly excited about this holiday season.  Our own traditions and little moments that are unique to us are beginning to emerge.  It is a great feeling to be so established and content at the same time.  I probably sound like a ball of mush!  Gag!

Enjoy your Thanksgiving!

October 23, 2012

Not a Foodie

Warning: I am about to make a seriously snobby statement.

If you cook with canned vegetables or Ritz crackers, you are NOT a foodie and should not pin recipes with aforementioned ingredients with tags stating that you are a foodie.  It is embarrassing.

And Pinterest, your users continue to fail me in the food area.  Can’t there be a competency test to categorize everyone?  Something like…describe béchamel sauce…or do you cook with butter or margarine.  It is at least a start.  Think about it.

xoxo,
Misty

September 28, 2012

Comfort Food Recipe – Sweet Potato Souffle

Hello, Fall.  I have been anxiously waiting for you.  Now that you are here (sort of), I can make all my favorite comfort foods.  The first dish I made in your honor was sweet potato soufflé.  It was a smashing hit with the husband.  Now don’t let me down by bringing back temps in the 90s.

XXOO,
Misty

 

 

 

Sweet Potato Souffle

  • 3 lbs sweet potatoes
  • 6 tbsp unsalted butter, softened
  • ½ cup heavy cream
  • ½ cup shredded gruyere
  • 2 tbps light brown sugar
  • 1 teaspoon fresh thyme, chopped (I probably used more)
  • 3 large eggs
  • S&P

This serves 12, so I made a much smaller portion.

Preheat the oven to 350.  Poke the potatoes with a fork and bake for 45 minutes or until soft.  Raise the oven temp to 425.

Peel the potatoes once they are cool enough to handle.  Beat the potatoes with the butter until smooth.  Now beat in the cream, cheese, brown sugar, thyme, and S&P (to taste).  Beat in the eggs one at a time.

Transfer the puree to buttered baking dishes.  I used individual ramekins for a pretty presentation.  Bake for 15 minutes.  Reduce the oven temp to 400 and bake for another 30 minutes or until the sweet potatoes are lightly puffed and browned.  Let the soufflé rest for 10 minutes before serving.

September 26, 2012

Tomato and Fennel Gratin Recipe

Monday night dinner was delayed a day this week.   We made plans to have a bottle of wine and large bag of popcorn while watching 2016.  It was a perfect date night. Tuesday night was filled with food and the usual Monday night traditions.  The husband did his thing, and I had the kitchen to myself to try out new recipes and make something special.

What was on the menu?  Roasted chicken thighs, tomato and fennel gratin, and sweet potato soufflé.  It was so good that it was decided that the dishes are now fall staples.

I don’t think I need to tell you how to roast chicken thighs.  It is also really boring, and you have google.  So let’s just get to the good stuff, the gratin. It sort of reminded us of a heavenly pasta dish, because the fennel is such a great substitution.  Next time I will double the fennel portion of the recipe.  My mouth is watering just thinking about the leftovers in the fridge!

Tomato and Fennel Gratin

  • 5 small roma tomatoes, sliced in ¼” thick slices
  • 1 large fennel bulb, stalk removed and thinly sliced
  • 2 oz (56 grams) crème fraiche (we make our own)
  • 2 tbsp black olive tapenade (see notes below, I deviated)
  • ½ cup finely grated parmesan cheese (I probably used more)
  • Handful of fresh thyme leaves
  • S&P to taste

Notes prior to cooking:
If your tomatoes are super juicy, you can place them in a colander and sprinkle them with a little salt.  Let them hangout for about 20 minutes and this will remove the excess water.  Also note that the better the tomatoes, the better the gratin will taste.

I did not have all the traditional tapenade ingredients on hand, so I made my own version.  Finely chopped black olives and garlic with a little olive oil and lemon juice.  It was wonderful and might be making appearances in other recipes.  I also don’t love capers, so this was a good solution.

Preheat oven to 375

Steam the fennel for 8-10 minutes or until it is tender.  In a bowl, toss the fennel, crème fraiche, olive tapenade, half of the thyme and parmesan, and season with S&P.

Butter the bottom of a small baking dish.  Place the fennel mixture at the bottom of the dish.  Arrange the tomato slices over the fennel in overlapping rows.  Season with S&P and sprinkle with the remaining parmesan and thyme leaves.

Bake at 375 for 20 minutes or until the cheese starts to brown and the gratin is bubbly.  Let is rest for 5 minutes before serving and then enjoy!

The sweet potato soufflé recipe will be posted tomorrow.

August 14, 2012

Monday Night Dinner

Last night was our usual Monday night dinner when I cook for the husband.  I got fancy this week and brought out the decanter and candles!  I’ll post recipes soon.  The photos will have to do for now.

August 9, 2012

Don’t Get Duped by Pinterest Recipes

I have seen some pins claiming to be the world’s best salsa, and I feel it is my duty to set the record straight with the recipe for the real world’s best salsa.  I have been duped by Pinterest recipes before, and it was a sad day in the Sanford kitchen.

What was my first clue that these pins were a sad imitation?  Cilantro and lime were missing.  Isn’t that a staple, like tomatoes?

This is a basic salsa recipe that will knock your salsa dancing socks off. That was cheesy.

Back to Basics Salsa

  • 28 oz can of peeled tomatoes
  • 1 medium onion, chopped
  • 4-6 garlic cloves, chopped
  • Juice of 2 limes
  • Handful of cilantro, chopped
  • 1/2 – 1 tsp cumin
  • 2-5 peppers, mix of serrano and jalapeno, chopped
  • S&P to taste

Throw it all in a blender.  Don’t puree though.  The pulse button is perfect for salsa.  Taste as you pulse so that you can make any necessary adjustments.  I put this salsa on everything.  Eggs, chicken, veggies, you name it.

Need to troubleshoot your salsa?

  • Too flat?  Add more lime or cilantro.
  • Too watery?  Add a little cumin or garlic.
  • Not spicy enough?  Add more pepper.  The level of heat in each pepper is unpredictable.  You might need 3 jalapenos one time and 2 the next.

Enjoy!

July 23, 2012

Monday Night Dinners

I was briefly feeling fancy and smug last week.  I thought I found the secret to happy Mondays, and I was going to be the one to share it with the world.  What’s the secret?  Cooking, vino, and Otis.  Otis Redding that is.

While I was giving myself a congratulatory toast with another sip of wine, I had a moment of pure genius in the kitchen.  I turned on the wrong burner and proceeded to warm a pyrex dish on high.  I was far too caught up in posting a pic of my beautiful artichokes to notice the glowing red.

Do you know what happens to pyrex when you leave it on a burner?  It explodes!  How in the world is it even safe for an oven?  Oh and it doesn’t just explode into pieces that are easy to clean up.  It explodes into teeny, tiny shards that go everywhere.

Thankfully most of the food was covered and could be saved.  What kind of wife would I be if the husband came home to takeout when I always go on about loving to make a special Monday night dinner for just the two of us.

After the incident, I did what any woman would, I had another sip of wine and continued cooking and instagraming without any mention of my oversight.

I haven’t decided what I am cooking tonight, but I know what I am not doing.  Not putting a pyrex on a hot burner.  What are you cooking tonight?

 

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