tag:blogger.com,1999:blog-14245436Wed, 23 Jul 2008 20:02:34 +0000http://www.barbaricgulp.com/noreply@blogger.com (KELLY)Blogger354125tag:blogger.com,1999:blog-14245436.post-6934423055657039045Wed, 23 Jul 2008 13:30:00 +00002008-07-23T08:30:00.913-05:00grains/legumessaladveggiesAs a food blog browser, it's easy to notice foodie trends...because everyone is writing about them! Take quinoa for instance. I'd never heard of it before. It's only been in the past few months that I've noticed quinoa recipes popping up all over the world of food blogs. Of course, since I'd never cooked or eaten quinoa, I immediately put in on my list of "things to try."First, there is the http://www.barbaricgulp.com/2008/07/quinoa-how-to-pronounce-it-cook-it-eat.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-1293586222978921217Tue, 22 Jul 2008 15:44:00 +00002008-07-22T10:59:49.077-05:00fruitice creamsweetsI bought a quart of gorgeous, huge blackberries at the farmers' market on Saturday. Even at $7.50, I couldn't resist them. But then came the decision of what to do with those gorgeous, huge blackberries. I considered cobbler (this week's Tuesdays with Dorie recipe), a white chocolate pie, & cheesecake. But, the weather the past few days has been too hot to bake. It's that infamous http://www.barbaricgulp.com/2008/07/blackberry-sorbet-on-hot-summer-day.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-5142799886050056718Tue, 22 Jul 2008 14:02:00 +00002008-07-22T09:11:56.035-05:00blog eventsWeekend Herb Blogging has been suspended for this week as a tribute to Sher of What Did You Eat?, who passed away on Sunday (see here for more information). Kalyn suggests that people who wish to honor Sher's memory do so by posting one of her recipes or a post sharing memories of her on Sunday, July 27 (in lieu of this week's round-up). Please send me your links to WHB posts between now and http://www.barbaricgulp.com/2008/07/weekend-herb-blogging-update.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-4844689094871040232Tue, 15 Jul 2008 14:45:00 +00002008-07-19T12:46:28.036-05:00blog eventsveggiespastaThis is kind of a funky looking dish...white and red pillows with flecks of black seeds and green leaves. But, my oh my, is it delicious! And so easy! I whipped up a batch between classes for dinner yesterday, and I am planning to make more for dinner tonight! I used four small, garden-fresh beets & basil that I got from the farmers market. I bought a bunch of basil a week ago Saturday, and http://www.barbaricgulp.com/2008/07/beet-ravioli-with-poppy-seed-butter.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-3729130644790587571Mon, 14 Jul 2008 21:48:00 +00002008-07-14T16:49:45.330-05:00sweetscakes/cupcakes/muffinsLast week, I challenged the Writing Camp students I teach to see which of my two groups could write the most words on one project. It was really just an excuse to bake over the weekend. You see, I promised the winning group I'd bring them "treats" today. Their bribe...err, I mean prize was... Chocolate Zucchini Muffins from 101 Cookbooks 1 1/2 cups light brown sugar 1/4 cup (1/2 stick) http://www.barbaricgulp.com/2008/07/chocolate-zucchini-bribe-muffins.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-3927832223747518068Thu, 10 Jul 2008 17:59:00 +00002008-07-13T20:39:27.775-05:00Friday FavoritesI love Etsy. Are you familar with it? It's a place to buy handmade things. Here are some of the things I'm crushing on lately: Etsy Buy Handmade See more of my favorites HERE new EtsyNameSpace.Mini(5602516, 'favorites','gallery',4,2).renderIframe();http://www.barbaricgulp.com/2008/07/friday-favorites-vii.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-4509788985521546740Thu, 10 Jul 2008 14:30:00 +00002008-07-13T20:38:55.322-05:00saladoriginalsseafoodSo, I've never made panzanella...until Tuesday, that is. And, I even have a framed panzanella recipe hanging in my kitchen! Yeah, that's me with Tyler Florence (I was apparently in a soccer mom look-a-like phase, yikes). Panzanella is a Tuscan bread salad that typically consists of day-old bread cubes, tomatoes, cucumbers, red onions, and a vinaigrette. I've been eating lots of raw veggies http://www.barbaricgulp.com/2008/07/tuna-melt-panzanella.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-5376797556943413101Wed, 09 Jul 2008 19:35:00 +00002008-07-13T20:38:55.330-05:00productsporkSo, I have a new obsession...artisan salumi and salsiccia. You see, I already have a weakness for cured meats (mmm...bacon). Then, in May I read an article in The St. Louis Post Dispatch about Mark Sanfilippo, philosophy major turned screenwriter (I totally want to read the Varsity Demon Cheerleader script!), turned pizza-maker (at one of Mario Batali's restaurants), turned charcuterie expert. http://www.barbaricgulp.com/2008/07/salume-beddu.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-6927142131198836956Tue, 08 Jul 2008 13:00:00 +00002008-07-13T20:38:55.332-05:00fruitsweetsTuesdays with DorieI had another "I made!" moment on Sunday. They occur whenever I make something I thought would be particularly difficult or something that I have finally mastered after a few failures. So far, there have been the I made bread! moment, the I made marshmallows! moment, and the I made ice cream! moment. Yesterday was the I made pie! moment. I've tried to make pie before, with a few mishaps...http://www.barbaricgulp.com/2008/07/i-made-cherry-pie.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-5512170090680678977Mon, 07 Jul 2008 15:15:00 +00002008-07-13T20:38:55.334-05:00fruitseafoodI have...well, had...sour cherries coming out the ying-yang since I bought some at the farmers market and Jerad's dad gave me several pounds from their tree. I've made cherry braid, cherry pie (posting on Tuesday!), and for dinner last night... Tilapia with Cherry Salsa recipe from Everyday Food The recipe calls for bing cherries, but I used sour cherries and added about a teaspoon of sugar.http://www.barbaricgulp.com/2008/07/tilapia-with-cherry-salsa.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-940489893556745683Sun, 06 Jul 2008 16:42:00 +00002008-07-13T20:38:55.335-05:00cookiessweetsproductsCharles Perry, of the Los Angeles Times, writes: It had a beautiful aroma. There was something roasted, like coffee or chocolate, then a stronger smell suggesting some fruit (perhaps dried cherries -- or was that coconut?) together with a note of spice: cinnamon, maybe nutmeg. He is talking about mesquite flour. I saw a small bag of mesquite flour in the back office at work last Monday, and I http://www.barbaricgulp.com/2008/07/using-mesquite-flour.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-7521072223348240310Fri, 04 Jul 2008 17:28:00 +00002008-07-13T20:38:55.336-05:00snacksveggiesholidaysI'm just not a flag cake kind of gal. That's way too...Betty Crocker for me. Instead, I made "firecrackers"--spicy pickled carrots--for the Fourth. Ingredients 1 pound baby carrots 1 cup water 1 cup sugar 1 1/2 cup apple cider vinegar 1 teaspoon onion powder 1/2 teaspoon mustard seeds 1 1/2 teaspoons kosher salt 1 teaspoon red pepper flakes 2 large dried Mexican chile Directions Place the http://www.barbaricgulp.com/2008/07/firecrackers-you-can-eat.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-3081664563368974974Thu, 03 Jul 2008 01:00:00 +00002008-07-13T20:38:55.337-05:00chicken/turkeyBelieve it or not, I've never fried chicken. Sure, I've eaten fried chicken. My Grandma Green used to make it...in an electric skillet with tons of melted Crisco. But, I've never made it myself. Neither had Jerad. Jerad, the country boy. How is that possible? Isn't fried chicken some kind of rural requirement? Guess not. I had always thought fried chicken was difficult and time-consuming to makehttp://www.barbaricgulp.com/2008/07/rosemary-fried-chicken.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-62447374854443611Tue, 01 Jul 2008 21:26:00 +00002008-07-13T20:38:55.339-05:00fruitdoughTuesdays with Dorie Kudos to Karina of The Floured Apron for choosing a savory recipe for this week's Tuesdays with Dorie post. As seems to be the norm lately, I'm baking and posting at the last minute. It's 3:53 in the afternoon, and the scones are in the oven. I've just had a tough, emotional week, and since I had to make the Daring Bakers recipe over the weekend (I waited to the last minute for that, too!) http://www.barbaricgulp.com/2008/07/tuesdays-with-dorie-apple-cheddar.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-4151679746872828127Mon, 30 Jun 2008 02:42:00 +00002008-07-13T20:38:55.341-05:00fruitDaring BakerssweetsKelly of Sass & Veracity and Ben of What's cooking? chose this month's Daring Bakers recipe.I just love how things worked out for me this month. I learned to make croissants last weekend, and this dough is also a laminated dough (one which is layered with butter, then folded and rolled out several times). So, I felt confident to try this at home.I made a whole batch of dough, but used half to http://www.barbaricgulp.com/2008/06/daring-bakers-danish-braid-finally.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-4396513989205915351Sun, 29 Jun 2008 17:53:00 +00002008-06-29T12:55:34.394-05:00seafoodricecooking classesreadingI taught my first cooking class at Kitchen Conservatory last Sunday. Anne had called me on the Thursday before to ask if I'd teach her novel cuisine class so that she could attend a funeral. I wanted to scream "yes" instantly, but I was nervous because not only had I not read the book...I also had never made or eaten or even seen the main dishes she chose: Goan Style Shrimp (recipe below) and http://www.barbaricgulp.com/2008/06/teaching-my-first-cooking-class.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-4447946988212272180Thu, 26 Jun 2008 14:55:00 +00002008-07-13T20:38:55.342-05:00fruitice creamsweetsIn his book The Perfect Scoop, David Lebovitz explains the difference between French-style and Philadelphia-style ice creams. French-style ice creams are custard-based, made by mixing heated milk, sugar, and cream with egg yolks. They are richer and smoother than Philadelphia-style ice creams, which are made by simply mixing milk or cream with sugar and other ingredients (typically fruit). Thehttp://www.barbaricgulp.com/2008/06/rhubarb-ice-cream.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-292370485216098555Wed, 25 Jun 2008 15:45:00 +00002008-07-13T20:38:55.343-05:00cookiessweetsFor the past seven years, I've been teaching the summer writing camp at the university where I work. It's a 2-week creative writing workshop for kids in grades 3-12. I usually teach the middle school and high school groups. It's a fairly easy gig overall (I sit in a computer lab all day while the groups are busy writing), and the kids--most of whom come to camp summer after summer--are usuallyhttp://www.barbaricgulp.com/2008/06/chocolate-banana-chip-cookies.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-8564568109609038232Tue, 24 Jun 2008 01:20:00 +00002008-07-13T20:38:55.344-05:00doughsweetsbreakfastWhen Anne, our fearless leader at Kitchen Conservatory, offered to teach the staff how to make croissants, I jumped at the chance. I mean, when else would I be able to learn first hand how to make those flaky, buttery morsels? Here's the recipe, with my notes and pics added: Croissants 1 cup milk1 cup water7 tablespoons sugar1 tablespoon + 2 teaspoons instant yeast (we used bread machine yeasthttp://www.barbaricgulp.com/2008/06/learning-to-make-croissants-with-video.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-5499134656756618542Mon, 23 Jun 2008 16:00:00 +00002008-07-13T20:38:55.345-05:00eatingdrinking I was surprised at how crowded it was Saturday night for the grand opening of The Stable. It was literally PACKED, even with the patio open. The beers were flowing; in fact, three kegs tapped out while I was there. Disclaimer: Forgive the not-so-good pics. It was dark and I was trying to take quick pics without being conspicuous. I ate the charcuterie & cheese plates, bacon-wrapped dates,http://www.barbaricgulp.com/2008/06/grand-opening-at-stable.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-9139156251034653331Thu, 19 Jun 2008 21:31:00 +00002008-06-22T09:17:08.577-05:00eatingdrinking*UPDATE: They are actually open to the public tonight and tomorrow night. Bar opens at 4, kitchen starts at 6. The grand opening is set for Saturday. I've written before about The Stable, a new microbrewery/distillery/eatzzeria that's opening in south St. Louis. My friends Sara & Jesse are the owners. This bar is getting LOTS of press around here. In fact, there was a blurb about them in The http://www.barbaricgulp.com/2008/06/correction-stable-is-open.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-169973976767874844Tue, 17 Jun 2008 05:00:00 +00002008-07-13T20:38:55.346-05:00sweetscakes/cupcakes/muffinsTuesdays with DorieOk, so, for this week's Tuesdays with Dorie post I was supposed to make the Peppermint Cream Puff Ring as chosen by Caroline of A Consuming Passion. But, I didn't want to make a peppermint cream puff ring. It's not that I don't like peppermint or cream or puff...it's just that most of the desserts I make sit around for a while before I can eat all of it. Or else I take pieces to my friends. And, http://www.barbaricgulp.com/2008/06/almost-fudge-gteau-tuesdays-with-dorie.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-2768958339669535986Sun, 15 Jun 2008 19:09:00 +00002008-06-15T14:10:36.223-05:00bloggingA Tastespotting clone has emerged...check out Food Gawker.http://www.barbaricgulp.com/2008/06/food-gawking.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-4056521170905797049Sun, 15 Jun 2008 18:40:00 +00002008-06-15T13:42:19.640-05:00bloggingI'm playing around with my layout. Please leave a comment and tell me what you think of my new look. P.S. Any advice on how to upload a banner with a pic, please let me know. I've tried to use Blogger's uploading feature, but the pictures end up WAY too big.http://www.barbaricgulp.com/2008/06/cha-cha-changes.htmlnoreply@blogger.com (KELLY)tag:blogger.com,1999:blog-14245436.post-4683340703056733126Sun, 15 Jun 2008 17:37:00 +00002008-07-13T20:38:55.348-05:00saladoriginalsveggies For dinner last night, I tried a raw beet salad, taking a cue from Clotilde Dusoulier and Mark Bittman, Raw beets are crunchy and only slightly sweet. If you don't like pickled, boiled, or roasted beets, I suggest you try this. The raw flavor is different--fresher and not as sweet--than that of cooked beets...and raw beets really are beautiful. Raw Beet Salad 5-6 small or medium beets 2http://www.barbaricgulp.com/2008/06/raw-beet-salad.htmlnoreply@blogger.com (KELLY)