tag:blogger.com,1999:blog-14245436Thu, 31 May 2012 22:24:48 +0000cookingfruitduck/dove/pigeonFrench FridayssauceweddingsaladTuesdays with Doriechicken/turkeywineeggssoup/stewDaring BakersrantingTaste/CreatesummersnacksdoughbreadvideolaughingsandwichescelebsrabbitProject Food Blogricethinkingdessertsbeveragesreadingice creamreviewsseafoodfavoritescooking classesbreakfastcookiesgrains/legumesdogsboozemenusporkpasta/noodlesdrinkingblog eventsdairybeef/veal/venison/bisonproductssweetsholidaysoriginalseatingbeef/veal/venisonlambveggiesvegetarianCW photographycakes/cupcakes/muffinspastabentobloggingpie/tartFor me, cooking is a creative outlet, a cheap form of therapy, a learning experience, and a necessity for living the good life. After all, as Virginia Woolf once wrote, "One cannot think well, love well, sleep well, if one has not dined well." So, let me live, love...eat...and say it well in good sentences.http://www.barbaricgulp.com/noreply@blogger.com (KELLY)Blogger436125tag:blogger.com,1999:blog-14245436.post-5668195174721638518Thu, 31 May 2012 17:30:00 +00002012-05-31T12:30:13.055-05:00snacksdairy Last night, I made my annual trip to Forest Park for the Shakespeare Festival. This year's performance was Othello, and--as always--it was absolutely wonderful. For my over-achieving picnic, I made four new recipes...all things I've either pinned to or found on Pinterest. I'll be posting all of the recipes and pictures over the next week. My first dish for the night was homemade ricotta http://www.barbaricgulp.com/2012/05/homemade-ricotta-cheese.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-1089308974587454747Thu, 31 May 2012 17:29:00 +00002012-05-31T12:31:03.443-05:00fruitsnacksI've made roasted grapes before. In fact, it's one of my favorite things to serve along side a cheese platter. I also use them in a wine-based sauce to go with grilled or oven-roasted meats. My method is simple: wash some red seedless grapes, throw them naked onto a silicone mat-lined baking sheet, and cook in the oven at 400 degrees for 10-15 minutes, just until they soften & start to split. http://www.barbaricgulp.com/2012/05/roasted-grapes.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-6732804426077550389Tue, 29 May 2012 02:52:00 +00002012-05-31T11:48:45.922-05:00CW photographysnackspork My last day of school was May 22, so this weekend kicked off my three-month long summer break. Boo. Yah.  These past three days were a great mix of music, drinks, friends, sunshine, relaxation, & food. So Much Food...fish tacos at Broadway Oyster Bar, shrimp boil at a friend's new apartment, and a BBQ at my boyfriend's house that offered 5 different meats...local burgers/brats/hot dogs, our http://www.barbaricgulp.com/2012/05/sweet-onion-bacon-jam.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-110393363590549352Thu, 24 May 2012 18:44:00 +00002012-05-24T13:44:17.665-05:00sweetspie/tart I've been slightly obsessed with banana cream pie ever since I made my first one in January. It's just so easy...and a great way to use up those bananas that are expiring on the countertop. And this filling recipe, which I adapted slightly from the Momofuku Milk Bar cookbook, is now my "go to" recipe. This version was a spontaneous dessert that I concocted with ingredients I had in myhttp://www.barbaricgulp.com/2012/05/peanut-butter-banana-cream-pie.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-6088088069612899568Tue, 08 May 2012 00:07:00 +00002012-05-07T19:07:00.739-05:00saladveggiesvegetarianMy new favorite place to eat is Cleveland-Heath in Edwardsville, Illinois. It's a cozy, modern restaurant that features dishes which can best be described as comfort foods. Their current menu (it changes often) includes pork belly with sauteed cabbage, pozole, meatloaf sandwich, papperdelle "beef stroganoff," mac-n-cheese, homemade biscuits with cherry jam, and strawberry shortcake. I've eaten http://www.barbaricgulp.com/2012/05/garlicy-lemony-kale-salad.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-1762739996627088884Thu, 03 May 2012 21:59:00 +00002012-05-03T17:04:42.097-05:00boozeholidaysdrinkingMy Uncle David makes the best margaritas.  I always loved visiting his farm in Tennessee, where he and my aunt had cocktail hour at 6:00 every evening.  At least once during our visits, David would make a pitcher of his infamous margaritas. His recipe is like a family heirloom.  Once at a wedding shower for one of my friends, the guests were asked to bring their favorite recipe written on ahttp://www.barbaricgulp.com/2012/05/muy-sabrosas-margaritas.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)2tag:blogger.com,1999:blog-14245436.post-2492427200799685399Tue, 01 May 2012 23:05:00 +00002012-05-01T18:09:55.813-05:00cooking classes Kitchen Conservatory's summer schedule is now posted online. To register, call Kitchen Conservatory at 314-862-2665 or register online. This schedule features many brand new class themes and menus. My new "date night for couples" classes include a burger throwdown (June 17), a summer cocktail party (July 20), and a shrimp boil (September 23).  New "girls night out" classes feature cool summerhttp://www.barbaricgulp.com/2012/05/summer-cooking-class-schedule.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-968911313741304880Tue, 01 May 2012 02:11:00 +00002012-04-30T21:29:00.391-05:00thinkingI have something to brag about. It doesn't involve food. But, I'm going to write about it anyway. Because it's my blog...and I can. So there. ;-) A few weeks ago, I learned that I was nominated for a teacher of the year award. Each year, the top 8% of seniors from 20 area high schools are given a Silver Medallion Award for their academic achievements. These students also name a teacher from http://www.barbaricgulp.com/2012/04/teacher-of-year.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-8914417210966538942Mon, 23 Apr 2012 00:18:00 +00002012-04-22T19:21:51.686-05:00sweetsCW photographybreakfastI bought a donut pan a while ago, like a year ago, with the intention of waking up many a Sunday morning and baking fresh donuts for breakfast...even though there's a little local bakery just up the block from my house. Yeah, well, that picture-perfect, Martha Stewart Sunday morning never happened...until recently. I finally made donuts for Easter brunch. They were much easier than I expected..http://www.barbaricgulp.com/2012/04/baked-cake-donuts-with-chocolate-glaze.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-5987509400971196214Thu, 12 Apr 2012 21:02:00 +00002012-04-12T16:02:19.575-05:00CW photographyseafoodholidays Lately, I've had a serious craving for raw or smoked salmon. And, NO, I'm not pregnant. For weeks, though, I've wanted a toasted bagel with a thick schmear of cream cheese and thin slices of fresh salmon dotted with salty capers. I finally satisfied my craving over spring break last week by curing some salmon for a simple Easter brunch. I've tried curing a couple things in the past (like wild http://www.barbaricgulp.com/2012/04/citrus-cured-salmon.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)3tag:blogger.com,1999:blog-14245436.post-5436425521916049571Sat, 07 Apr 2012 00:04:00 +00002012-04-06T19:04:24.492-05:00holidaysNot wanting to sit at home by myself on a holiday (even though it is only Easter), I'm planning a casual little brunch for two this Sunday. On the menu is home-cured citrus salmon with bagels/cream cheese/capers, Sriracha deviled eggs, and mini-baked donuts with Nutella frosting (recipes forthcoming). As I browsed through my archives looking for ideas, I started compiling a list of dishes that http://www.barbaricgulp.com/2012/04/favorite-spring-recipes.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-1084696758727692366Mon, 12 Mar 2012 20:45:00 +00002012-03-12T15:45:29.052-05:00soup/stewbeef/veal/venisonIt's not March 20 yet, but spring has...well...sprung in St. Louis already. High temperatures are expected near 80 this week. In fact, we've had an unseasonably warm winter. There was no real snow to speak of. Flowers and trees started blooming in February. I've been so looking forward to the warm weather and longer days. I'm realized this year, more than ever, how much I am affected by winter'shttp://www.barbaricgulp.com/2012/03/veal-stew-with-spring-greens.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-508243572172010583Thu, 02 Feb 2012 16:56:00 +00002012-02-02T10:56:56.383-06:00cooking classesKitchen Conservatory's spring schedule is now posted online. To register, call Kitchen Conservatory at 314-862-2665 or register online. I've created several new classes for this schedule, including TWO new Harry Potter-inspired kids' classes and a burger-centric couples' class. Hope to see you there! "KELLY GREEN" - March 3 @ 10:30-1:00 (hands-on) Celebrate the greens of spring! Learn to http://www.barbaricgulp.com/2012/02/spring-cooking-class-schedule.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-348264152776431775Thu, 26 Jan 2012 22:58:00 +00002012-05-07T21:27:20.978-05:00seafoodpastaYou may have noticed that I have this thing for comfort foods, particularly nostalgic comfort foods. Sometimes, I crave the foods from my childhood...and not necessarily always Grandma Green's homemade noodles or Grandma Martin's cabbage rolls. Sometimes, I crave the foods that I haven't eaten in 25 years and probably wouldn't even like today...like the Chef Boyardee pizzas made from that http://www.barbaricgulp.com/2012/01/spaghetti-with-creamy-clam-sauce.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-5700129390548175744Sat, 21 Jan 2012 03:17:00 +00002012-01-20T21:18:43.370-06:00fruitsweetsCW photographypie/tartdessertsHere is another recipe from the Momfuku Milk Bar cookbook: a luscious, intense banana custard in a bittersweet chocolate crumb crust. It's the first banana cream pie I've ever made. The easy part is that this pie doesn't need to be baked. The slightly difficult part is that it takes several steps to complete: making the crumb for the crust, mixing the actual crust, mixing & cooking the banana http://www.barbaricgulp.com/2012/01/banana-cream-pie-with-chocolate-crumb.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-5228619425033920828Wed, 18 Jan 2012 03:45:00 +00002012-01-17T21:45:45.778-06:00CW photographysoup/stewWhat can I say about this recipe? I mean, do you need a whole back story or quirky anecdote this time?  It's just soup, after all. Well, it's really good soup, good enough to share soup. Thick, rich, flavorful, spicy soup. Comforting soup. Pretty soup. You know how when you say a word over and over and it starts to sound kinda weird? Yeah, that. Soup. Well, actually, this is chowder. Chow derhttp://www.barbaricgulp.com/2012/01/andouille-corn-chowder.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)2tag:blogger.com,1999:blog-14245436.post-8834298365313348087Wed, 11 Jan 2012 23:49:00 +00002012-01-11T18:08:26.735-06:00ice creamOn New Year's Day, my friend Kyle showed up to my pizza party with bottles of wine and bags of Bit-O-Honey. "I got a whole case of these for Christmas," he explained. "You should make something with them." While we briefly considered putting a few on a dessert pizza, I knew I could rise to the BOH challenge. My initial idea was ice cream, but I had to figure out how to incorporate the candy. http://www.barbaricgulp.com/2012/01/bit-o-honey-ice-cream.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-3136733882751973409Mon, 02 Jan 2012 23:00:00 +00002012-01-02T17:03:45.209-06:00beveragessweetsbooze <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style http://www.barbaricgulp.com/2012/01/smore-shooters.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-7338099635770754420Sat, 31 Dec 2011 13:00:00 +00002011-12-31T07:00:00.134-06:00bloggingI neglected my poor little food blog big time this year. I only posted 28 times all year...quite different from the 192 posts I published in 2008. But, I hereby vow to do better in 2012. This past year was a rough one for me. My (new) marriage started falling apart last spring & by the fall, I was broken-hearted and divorced (again). Instead of cooking, I spent most of my time drowning in work, http://www.barbaricgulp.com/2011/12/best-of-2011.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-6365606317437111606Thu, 29 Dec 2011 16:01:00 +00002011-12-29T11:07:48.513-06:00CW photographyseafoodholidaysI made a small, simple dinner for Christmas Eve. Behold:  To begin, I boiled some tiny red potatoes in water seasoned with a Zatarain's Crawfish, Shrimp & Crab Boil packet. Beware: it's strong. It made me cough. A lot. After the water came to a boil, I added chopped andouille sausage & corn on the cob.   After a few minutes, when the potatoes were tender & the corn was cooked, I added skin-on http://www.barbaricgulp.com/2011/12/stovetop-shrimp-boil.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-6751891221109941586Tue, 27 Dec 2011 17:02:00 +00002011-12-27T11:02:44.691-06:00dessertsI recently bought myself the Momofuku Milk Bar cookbook and just had to make something right away. I chose this recipe to serve at my new stove christening dinner party, after making osso buco and polenta with my friend Stephanie. The milk tastes just like the cereal you steep it with. I chose two of my favorite childhood cereals, Golden Grahams & Cap'n Crunch. In the cookbook, pastry chef http://www.barbaricgulp.com/2011/12/cereal-milk-panna-cotta.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-7394269811421074253Sun, 20 Nov 2011 15:33:00 +00002011-11-20T09:33:21.193-06:00sweets <!-- /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"http://www.barbaricgulp.com/2011/11/salted-caramel-sauce.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-2979709384428018653Tue, 15 Nov 2011 02:40:00 +00002011-11-14T20:40:59.682-06:00beef/veal/venison/bisonMy oven has been fritzy for a while now; it either won't hold the heat or won't ignite at all. It's SO frustrating, especially when I planned to make things that need to be baked...like a savory butternut squash & sausage bread pudding or AN ENTIRE THANKSGIVING MEAL. So, I decided this past Friday morning, sort of spur-of-the-moment, to just buy a new stove already, dammit. It will be delivered http://www.barbaricgulp.com/2011/11/spicy-ground-bison-with-green-beans.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)1tag:blogger.com,1999:blog-14245436.post-6865241094173409410Sat, 12 Nov 2011 01:24:00 +00002011-11-11T19:24:43.575-06:00cooking classesKitchen Conservatory's winter schedule is now posted online. To register, call Kitchen Conservatory at 314-862-2665 or register online. Here are the newest classes that I am teaching: GIRLS NIGHT OUT: HE'S JUST NOT THAT INTO YOU - Friday, January 20 @ 6:30-9:00 pm (demonstration)This is my "anti-Valentine's Day" class. Whether you are in or out of a relationship, enjoy a laugh poking fun at http://www.barbaricgulp.com/2011/11/winter-2011-2012-cooking-classes.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)0tag:blogger.com,1999:blog-14245436.post-401310477436226324Mon, 24 Oct 2011 23:21:00 +00002011-10-24T18:22:57.662-05:00beef/veal/venisonHi there. Yep, I'm still around. Just been a little quiet lately...and fairly busy. Once again, my life has undergone a dramatic change. After only a year and a half of marriage, I am divorced...again. For the past 6 months, I've been trying to...well...I guess I've been trying to find happiness. For me, happiness wasn't in marriage, so I made the difficult & painful decision to end that marriagehttp://www.barbaricgulp.com/2011/10/braised-korean-short-ribs.htmlnoreply@blogger.com (Kelly @ Barbaric Gulp!)8