///milk eggs chocolate///

nectarine blueberry galette

noreply@blogger.com (alyson.) — Mon, 15 Jun 2009 16:05:00 +0000

this is one I've been wanting to make for awhile. last summer I'd seen a blackberry nectarine galette somewhere and for the life of me, could not find the recipe when it came to making this one. so, I kind of just... went with it and made up my own recipe. it turned out better than expected. it was amazing, and sweet and tart, and buttery and oh so good. incredible to the last bite.

Nectarine Blueberry Galette

:: for crust ::
1 1/2 cups all purpose flour
1 teaspoons salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
4-5 tablespoons (or more) ice water
3/4 teaspoons apple cider vinegar

• blend flour and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 4 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface. form into ball and flatten into disk. wrap disk in plastic; refrigerate at least 30 minutes.
• after refrigerated, roll out onto a floured surface and trim edges to create about a 10" round circle.

:: for galette ::
3 medium sized nectarines
1/2 cup blueberries
1 3oz package of cream cheese at room temperature
4 tbsp of butter, room temperature
3 tbsp powdered sugar
1 tsp vanilla

• preheat oven to 400 degrees.
• slice nectarines lengthwise and remove pit. continue slicing to create circular pieces of fruit.
• blend cream cheese, butter, powdered sugar, and vanilla together with an electric mixer until well blended and creamy.
• spread cream cheese mixture over center of dough, leaving about a 1 inch border.
• layer nectarines in concentric circles in the middle of the dough.
• sprinkle blueberries over top of nectarines.
• crimp the edges of the dough lightly around the nectarines to create a rustic looking crust.
• bake for 30-40 minutes.

strawberry rhubarb pie

noreply@blogger.com (alyson.) — Sun, 03 May 2009 15:53:00 +0000

words can't really describe my love for this pie. I mean, ok... I admit I did originally say to myself, "wow, this is tart. it needs more sugar." but now that it's gone, I keep saying to myself "wow, that pie was amazing."

growing up in Florida I don't ever remember rhubarb being a big deal at the markets. I'm not sure I'd ever even seen it before I moved out to Oregon. when preparing this pie I couldn't help but think that it was going to be like having a bunch of celery mixed with berries and sugar. I guess I was a little intimidated by it. but with each taste, my love for that bright red stalk grew. as did my satisfied belly.

Strawberry Rhubarb Pie
from Bon Appetit

:: for crust ::
3 cups all purpose flour
2 tablespoons sugar
1 3/4 teaspoons salt
1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

• blend flour and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface; divide dough in half. form each half into ball and flatten into disk. wrap disks separately in plastic; refrigerate at least 45 minutes.

:: for filling ::
3 1/2 cups rhubarb, cut into 1/2 inch slices (about 1 1/2 pounds untrimmed)
1 16 oz container of strawberries, hulled and sliced
1/2 cup packed brown sugar
1/4 cup agave nectar {or 1/2 cup white sugar}
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1 egg yolk beaten with 1 tsp water for glaze

• preheat oven to 400°F.
• combine first 7 ingredients in large bowl. toss gently to blend.
• roll out 1 dough disk on floured work surface to 13-inch round. transfer to 9-inch-diameter pie dish. trim excess dough, leaving 3/4-inch overhang.
• roll out second dough disk on lightly floured surface to 13-inch round. cut into 1/2-inch-wide strips.
• spoon filling into crust, leaving behind any excess liquid.
• arrange dough strips atop filling, spacing evenly. form lattice by placing remaining dough strips in opposite direction atop filling. trim ends of dough strips even with overhang of bottom crust. fold strip ends and overhang under, pressing to seal. crimp edges decoratively.
• brush glaze over crust.
• transfer pie to baking sheet. bake 20 minutes. reduce oven temperature to 350°F. bake pie until golden and filling thickens, about 25 to 30 minutes more.
• transfer pie to rack and cool completely.

maitake mushroom ravioli

noreply@blogger.com (alyson.) — Sun, 22 Mar 2009 21:08:00 +0000

dlb said to me this morning that he felt like we've been eating gourmet this weekend. and yes indeed, I feel that way too. it's so easy to feel gourmet with just a little time and the right recipes. and the freshest food of course. the Portland Farmers Market opened for the season yesterday and I can't begin to express how much I love being able to buy food that's locally grown and produced. we came home with a bundle of food ready to be whipped in to delightful meals.
ravioli always seemed like something that was too difficult to make and waaaaay too time comsuming. and it probably could be if I had my own pasta maker and really got in to making dough... which I hope to do one day. but for now all it took was a quick trip to the pasta market in town for some sheets of fresh pasta and we were set to make our own ravioli.

Maitake Mushroom Ravioli
makes 2 large servings

:: for filling ::
2 tbsp butter
1 small shallot, diced
1 lb of fresh maitake mushrooms, chopped
1 tbsp fresh thyme
1 tbsp vegetable stock
1/4 cup grated gruyere cheese

• heat butter on a large skillet over medium heat. add shallots and saute until almost translucent.
• add mushrooms and toss to coat. cook until juices have been released, about 8 minutes.
• add thyme and vegetable stock and cook for 1 more minute.
• transfer mushroom mixture to a food processor. mix in gruyere cheese and blend until a consistency of a thick hummus. set aside.

:: for ravioli ::
2 sheets of pasta, about 12" x 8" wide.
1 egg

• coat both sheets of pasta with egg.
• spoon mushroom mixture into little balls on sheets, making 16 evenly spaced ravioli.
• brush egg along "trim lines" before applying the second sheet to the top. once the second sheet has been put onto the top of the first sheet, run your fingers along the seams to seal the two and form ravioli. if you have a ravioli cutter, use this to trim the squares. if not, simply a knife will work too. {I used a pizza cutter} if seams have split open, use your fingers to seal them shut.

• heat water to boiling in a large pot.
• ravioli only take about a minute or so to cook, so when they begin to float to the top, they are probably done. remove from water with a slotted spoon.

:: for olive oil sauce ::
3 tbsp extra virgin olive oil
1 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp fresh ground green pepper
finishing salt like fleur de sel or truffel salt.

• heat oil in a small sauce pan with pepper flakes, oregano and pepper over medium low heat.
• after ravioli is cooked, toss to coat, adding finishing salt to taste.
• grate a small bit of gruyere cheese on top per taste.

vanilla cardamom pear pie

noreply@blogger.com (alyson.) — Sun, 22 Mar 2009 20:38:00 +0000

would you be upset if I told you that this was the second time that I've baked this pie? and you knew that I'd been indulging in it's amazing goodness without sharing it with you? I know. I would be too. it's truly one of the most incredible pies that I've ever baked. the flavors blend so wonderfully together with the aromatic scent of cardamom and the sweetness of split vanilla bean. and the crust is so perfectly flaky and buttery, you'll want to make it over and over again. I'm sure of it. just make sure you have someone to share it with so you don't feel guilty when you end up eating the entire pie yourself because it's so darn good.

oh and did I mention it's sugar free? yea... incredible is the word you're looking for.

Vanilla Cardamom Pear Pie

:: for crust ::
3 cups all purpose flour
1 3/4 teaspoons salt
2 sticks chilled butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

• blend flour and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface; divide dough in half. form each half into ball and flatten into disk. wrap disks separately in plastic; refrigerate at least 1 hour {I only did about 40 minutes and it seemed fine}.

:: for filling ::
about 5 or 6 medium sized organic d'anjou pears, sliced thinly
1/3 cup of agave nectar*
1/4 cup all purpose flour
1/2 tsp vanilla extract
1/8 tsp cardamom
1 vanilla bean, split lengthwise

* if agave nectar isn't your thing or you don't have any in the house or simply forgot to buy it, you can use 1/4 cup of natural cane sugar.

• combine pears, agave nectar, vanilla extract, cardamom and flour in large bowl.
• scrape in seeds from vanilla bean; discard bean.
• toss to blend well. let stand until dry ingredients are moistened, about 30 minutes.

:: for pie ::
• preheat oven to 400°F.
• after dough has chilled, roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. transfer to 9-inch-diameter glass pie dish. trim overhang to 1 inch.
• line another baking sheet with parchment paper. roll out second pie crust disk on floured surface to 13 1/2-inch round. cut into 3/4-inch-wide strips.
• arrange 6 dough strips in 1 direction across top of pie, spacing apart. working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. gently press ends of strips to edge of baked bottom crust to adhere. trim overhang.
• bake pie 35 minutes. tent pie loosely with foil to prevent overbrowning. continue to bake pie until filling bubbles thickly and lattice is golden brown, about 10 minutes longer. cool pie on rack.

chocolate cream cheese cupcakes

noreply@blogger.com (alyson.) — Tue, 10 Feb 2009 18:00:00 +0000

did I mention I got muffin pans for Christmas? yea. expect to see lots of muffin/cupcake creations in the next few posts. at least until I get them all out of my system.
I've been wanting to make cupcakes for some time now. I knew the first recipe I wanted to attempt was a chocolate cupcake and I simply could not have asked for a better one. cream cheese and chocolate were meant to be together. these cupcakes are outstanding. they are moist and sweet and oh so delicious, I guarantee you'll be making more.

Chocolate Cream Cheese Cupcakes
makes 12 cupcakes

:: for cupcakes ::
3 cups all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder
1 tsp salt
2 tsp baking soda
1/4 cup butter, melted
2 cups water
2 tbsp vinegar
1 tbsp vanilla extract

• preheat oven to 350 degrees F. line muffin cups with paper liners.
• in a large bowl, mix together flour, sugar, cocoa, salt and baking soda. stir in butter, water, vinegar and vanilla until blended. pour mixture into prepared muffin cups, filling each 2/3 full.

:: for cream cheese filling ::
1 8 oz package cream cheese, softened
1/4 cup apple sauce
1/4 cup agave nectar
1/4 tsp salt
1/2 cup chocolate chips

• in a medium bowl, beat together the cream cheese, apple sauce, agave nectar and salt until light and fluffy. stir in chocolate chips. drop a heaping teaspoonful of the cream cheese mixture into each cupcake. bake in the preheated oven for 25 minutes. allow to cool completely before icing.

:: for cream cheese frosting ::
4 oz cream cheese, room temperature
3 tbsp unsalted butter, room temperature
1 tbsp vanilla extract
1 cup powdered sugar

• using electric mixer, beat cream cheese, butter and vanilla extract in large bowl until smooth. add powdered sugar, beating until smooth.

sunrise carrot muffins

noreply@blogger.com (alyson.) — Sun, 25 Jan 2009 16:52:00 +0000

well hello there. I've been a bad food blogger. I've baked and cooked and prepared many dishes that I've photographed then just not had the time to post on here. I know I know, it's like I'm hiding something for you. but these were so good I had to make time after my Sunday morning breakfast to share them with you.

for Christmas, dlb got me this amazing cookbook, Baking with Agave Nectar. ever since I read about it on 101 Cookbooks, I've been coveting it. I'm always on a mission to use less sugar and usually cut the amount of sugar in recipes, so the idea of baking with an alternative to sugar was so appealing to me. you can find agave nectar in the baking section near maple syrup and sugars in a natural foods store. I love it as an alternative to maple syrup on waffles or in place of honey in my oatmeal.

one of the main reasons I love this recipe is because of all of the nutritious things in it. fruits, nuts, veggies and spices, all packed into a wonderful vegan recipe that's just the right amount of sweet. you'll find them disappearing before the day is over.

Sunrise Carrot Muffins
adapted from Baking with Agave Nectar by Ania Catalano
makes 16 muffins

:: for muffins ::
1 cup white flour
1 cup whole wheat flour
1 tbsp baking powder
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 cup ground flaxseeds
1/2 cup dried mango, chopped into small pieces*
12 ounces firm silken tofu
1/4 cup canola oil
2/3 cup agave nectar
1 tbsp vanilla extract
1 cup grated carrots {about 3 small carrots or one giant carrot}
1 apple, peeled, cored, and chopped
1/4 cup chopped walnuts

* the original recipe called for raisins, but I have some amazing dried mangos that I brought back from a recent trip to the Philippines. so unless you can find really soft, plump dried mangos, I'd suggest using golden raisins or dried apricots.

• preheat the over to 350 degrees. line 12 muffin cups with paper liners.
• stir together the flours, baking powder, cinnamon, nutmeg and cloves. mix in the flaxseeds and dried fruit.
• place tofu, canola oil, agave nectar and vanilla in a food processor and blend until smooth and creamy, about 1 to 2 minutes.
• add the tofu mixture to the flour mixture and combine well.
• fold in carrots, apple and walnuts.
• spoon the batter into the prepared muffin cups and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
• remove from muffin pan and cool on a rack.

butternut squash pie with spiced whipped cream

noreply@blogger.com (alyson.) — Fri, 03 Oct 2008 19:00:00 +0000

October is officially my favorite month. I love everything about it. the crisp morning air, the leaves turning colors, and most importantly, fall produce rolling into the supermarkets. I went to the grocery store on the 1st and was so happy to see piles and piles of pumpkins, gourds, colorful corn, and squash. I've told you before about my love for butternut squash, so I've been hunting for new ways to cook with it. I'd heard stories about using butternut squash in place of pumpkin in my favorite seasonal pie and decided to go with it. I dressed up the recipe a tad and friends, let me tell you.... I think it's better than the original. so give it a try at your next holiday meal or for a weekend treat.

Butternut Squash Pie

:: for pie ::
1 unbaked and chilled 9-inch pie shell
1 15oz can of butternut squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup condensed milk
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp salt
2 tbsp all-purpose flour
1 tbsp melted butter
1 tsp vanilla

• preheat oven to 350° F. I
• beat the squash with the brown sugar in a large bowl with an electric mixer.
• add eggs, condensed milk, spices, salt, flour, butter, and vanilla. beat until well blended.
• pour the filling into the chilled pie and place on the center oven rack.
• bake for 45 to 55 minutes, or until set.
• when the filling is set, transfer the pie to a rack to cool.

:: for whipped cream ::
1/2 cup whipping cream
2 tbsp sugar
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp ground cloves

• beat whipping cream, sugar, and spices in bowl until peaks form.
• spoon large dollops around edge of warm pie and serve.

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vanilla peach lattice pie

noreply@blogger.com (alyson.) — Mon, 08 Sep 2008 17:41:00 +0000

split vanilla bean? check.
3lbs of sweet sliced peaches? check.
a buttery, flaky lattice crust? check, check, check.

I couldn't have been more pleased with the outcome of my first pie crust from scratch. yes, this was the first time I've ever made a pie crust, and I admit, it's a little wonky in places. and of course, I opted to create a lattice top so it's a little less than perfect, but I wasn't entering the pie baking olympics and dlb didn't mind it's mediocre beauty. and besides, it's all the more reason to go at it again, isn't it?
the combination of split vanilla bean and sweet, ripe peaches made for the most excellent combination for this pie. warm and fresh, right out of the oven, topped with a dollop of organic vanilla ice cream..... a match made in heaven.

Vanilla Peach Lattice Pie

:: for crust ::
3 cups all purpose flour
2 tablespoons sugar
1 3/4 teaspoons salt
2 sticks chilled butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar

1 egg white

• blend flour, sugar, and salt in processor.
• add butter; using on/off turns, process until coarse meal forms.
• add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
• gather dough together. turn dough out onto work surface; divide dough in half. form each half into ball and flatten into disk. wrap disks separately in plastic; refrigerate at least 1 hour.

• after chilled, roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. transfer to 9-inch-diameter glass pie dish. trim overhang to 1 inch. fold edges under and crimp decoratively, forming high rim.
• chill crust 30 minutes.
• line crust with foil; fill with dried beans. bake crust until sides are set and pale golden, about 35 minutes. transfer to rack; remove foil and beans. brush warm crust with egg white. cool completely.

• meanwhile, line another baking sheet with parchment paper. roll out second pie crust disk on floured surface to 13 1/2-inch round. cut into 3/4-inch-wide strips. place strips on prepared baking sheet. chill while preparing filling.

:: for filling ::
3 pounds ripe peaches, peeled, halved, pitted, each half cut into 6 wedges (about 6-7 cups)
1/4 cup sugar
1/4 cup golden brown sugar
1/4 cup all purpose flour
1 vanilla bean, split lengthwise

• combine peaches, sugar, brown sugar, flour and in large bowl.
• scrape in seeds from vanilla bean; discard bean.
• toss to blend well. let stand until dry ingredients are moistened, about 30 minutes.

:: for pie ::
• preheat oven to 375°F.
• arrange 6 dough strips in 1 direction across top of pie, spacing apart. working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. gently press ends of strips to edge of baked bottom crust to adhere. trim overhang.
• bake pie 35 minutes. tent pie loosely with foil to prevent overbrowning. continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. cool pie on rack.

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peach butter

noreply@blogger.com (alyson.) — Sun, 17 Aug 2008 20:29:00 +0000

oh hello! my absence from this little space can only be explained by saying "I've been too busy to cook!" well, actually no. that's a lie. I've been cooking, just nothing exciting! if you follow me on Unruly Things, you probably know who dlb is and that he's been out of town for 6 weeks! well my friends, he comes home today. and because of his homecoming, I've been baking...a lot.
let's back up a second. living in Portland has really given me the opportunity to buy and eat lots of fresh produce. I've gone to the farmers market many times and brought home fresh carrots, beets and apples for my juicer, onions, garlic and basil for pizza, and berries to snack on. I've been to the local farms where I've picked pounds and pounds of marionberries, blueberries, blackberries, and raspberries. but until yesterday, I had never picked a peach. and I came home with 15lbs of fuzzy, fresh, juicy peaches.
after canning 7 jars, I sat at my computer debating what to make next. my recent obsession with Vanilla Pear Butter lead me on a search for a recipe for Peach Butter. after browsing a few sites, and figuring I could sort of wing it, this is what results. Enjoy!
Peach Butter
I only filled up three 8oz jars with this recipe, so it could easily be doubled to fill up more jars.

about 10 ripe peaches, peeled, halved, pitted
2 tbsp lemon juice
2 tbsp water
2 tbsp cinnamon
1/2 tsp allspice
dash vanilla
1 1/2 cups sugar
1 cup agave nectar or honey

:: for peaches ::
• wash the peaches. cut out any brown spots and peel the peaches. to easily remove the skin, immerse the peaches in boiling water for 30 to 60 seconds. remove from the boiling water and immediately place them in a bowl of ice water. slip the skins off the peaches.
• place the peeled and pitted peaches, lemon juice, and water into a stockpot or very large saucepan. bring to a boil; reduce heat, and simmer for about 10 minutes, or until the peaches are softened, stirring frequently. remove from heat and let cool, then place the cooked peaches in a food processor or blender. puree until smooth.

:: for butter ::
• pour the pureed peach mixture back into the saucepan. bring to a boil while stirring constantly. reduce heat to low. Stir in the cinnamon, allspice and vanilla. simmer the mixture, uncovered*, for 2 or more hours or until it thickens to the consistency of applesauce or apple butter, stirring often.
*once the butter starts to thicken, it will splatter outside of the pot. make sure to take anything away from area, or cover counters to avoid splattering everything.

:: prepare jars for preserving ::
• when butter has 10-15 minutes remaining, prepare jars for preserving.
• submerge jars into a bath of boiling water for 5 mins. remove from heat and leave jars in hot water until ready to fill.
• spoon the peach butter into hot half pint canning jars. fill to within 1/2 inch from the top of the jars. wipe the jar rims clean and place the caps and rings on the jars.
• place the filled jars in a boiling water bath canner with the water level about one inch above the top of the jars. process half pint jars in a boiling water bath for 10 minutes. if using pint jars, process in a boiling water bath for 15 minutes.

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eggplant creme...

noreply@blogger.com (alyson.) — Thu, 17 Jul 2008 22:40:00 +0000

these are definitely going on my "things I want to cook" list.
babe, I'll wait till you get home, but I can't promise I won't bake more biscuits.
{from veganyumyum}

cherry wheat biscuits

noreply@blogger.com (alyson.) — Sun, 13 Jul 2008 17:04:00 +0000

being a big fan of breakfast, I'm always dreaming up new things that I can bake. yesterday, I bought the most amazing Vanilla Pear Butter. seriously, amazing. I couldn't keep myself out of it when I decided to pop it open for a taste. so last night I must have been dreaming about things I could plop a big dollop of it on because this morning I woke up with an idea in my head.
I've made these Whole Wheat Biscuits time and time again. I've cut them into circles and added seeds and spices on top, sliced them into squares and topped them with fresh honey butter, but until this morning I had not added anything to the dough. and now I'm already dreaming up plans of other additions, dates, ginger, white chocolate chips... the list could go on.
the hearts are for you, babe. :)
Cherry Wheat Biscuits
adapted from Ruth Ann, All Recipes

:: for biscuits ::

1 cup flour + additional flour for kneading and dusting
1 cup wheat flour
4 tsp baking powder
1/2 tbsp sugar
1/2 tsp salt
1/4 cup butter, chilled
1 cup milk
1/4 cup dried bing cherries, chopped

• mix flours, baking powder, sugar and salt together in a large bowl
• cut in butter until it resembles coarse crumbs
• stir in milk
• stir in cherries and transfer to floured surface
• knead 8-10 times, with additional flour to create a soft dough. roll out 3/4" thick and cut biscuits into desired shape. repeat with scrap dough by rolling it out and cutting again.
• bake at 450 degrees for 10 mins or until golden.
• top with desired butter or honey. I enjoyed mine with Vanilla Pear Butter.

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grown-up veggie fajitas

noreply@blogger.com (alyson.) — Tue, 01 Jul 2008 15:29:00 +0000

when I was in college, just starting off being on my own, the first thing I learned to cook was fajitas. I had a tiny shared kitchen across the hall from my dorm room with two tiny burners and a tiny bit of counter space. I invited my friends to come over for a feast of fajitas - easy fajitas - with a package of spices, sliced up chicken breasts, and veggies galore. I even taught one of my good friends how to cook fajitas and she remembers that to this day. as I grew up, my love for fajitas or Mexican food for that matter, has never stopped. and of course it progressed into quesadilla and enchilada making too, but that's for another day.
once cooking developed into a real passion of mine, I sought out to create the best tasting fajitas. since I don't eat meat, this recipe is only with veggies, but feel free to add whatever meat of your choice. you can also substitute some meaty portabello mushrooms or tofu. whatever sounds good! this is an easy, but delicious tasting meal that is perfect for gatherings or quick dinners with the family.
Grown-Up Veggie Fajitas

:: for fajita spice ::
1 tbsp chili powder
1 tbsp cumin
1/4 tsp all spice
pinch of salt

• mix all ingredients together in a small bowl.

:: for veggies ::
2 large green peppers, sliced
1 large onion, sliced
2 large cloves of garlic
1 small yellow chili
1 tbsp olive oil
fajita spices
1/8 cup water
sour cream
6 flour tortillas - warmed up
monterey jack cheese

• heat oil on a large skillet at medium heat. {if adding meat, you can cook it in the pan with oil before you add veggies. just make sure to drain the fat off before adding veggies.}
• add veggies all at once, tossing to coat in olive oil. cook until onions are almost translucent and peppers are soft.
• add fajita spice and water. coat evenly with spices. reduce heat and cover for 5-10 minutes.
• prepare tortillas with sour cream and evenly distribute veggies in a line down the middle of the tortilla. top with cheese and roll up.

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butternut squash soup with gruyere croutons

noreply@blogger.com (alyson.) — Tue, 10 Jun 2008 22:15:00 +0000

firstly, I can't take credit for this photo. it's by the amazing Deb of Smitten Kitchen - my absolute favorite food blog. I stalk her blog every time I'm making a grocery shopping list and need some new inspiration. I have raved about this recipe on more than one occasion. I could tell you how great it is ,or how I'd really eat it everyday, or how each time I've made it I proclaim, "this soup is amazing", or how it's the best soup I've ever made... but that wouldn't even begin to explain how amazingly good this soup is. the nuttiness of squash combined with the smoky flavor of cumin topped off with the ever amazing earthy, creamy flavor of Gruyère cheese... oooo la la.
it's a rainy, cold day in Portland and I'm dreaming of soup. this soup got me through Winter. so even though most of you are suffering from the heat wave that is covering most of the country, live like it's Fall or Winter and smell the cumin through the computer screen.

Butternut Squash Soup with Gruyere Croutons
adapted from Deb's recipe, originally adapted from Bon Appetite

:: for soup ::
1/4 cup (1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
4 1/2 cups chicken broth
3 lbs butternut squash, peeled and cut into 1 inch pieces
1 1/4 tsp minced fresh thyme
1 1/4 tsp minced fresh sage
2 tsp ground cumin
1 tsp ground ginger
1/8 cup whipping cream

• melt butter in large pot over medium heat. add onion and garlic and saute until tender, about 10 minutes.
• add broth, squash and herbs; bring to boil.
• reduce heat, cover and simmer until squash is very tender, about 30 minutes.
• working in batches, puree soup in blender. return soup to same pot.
• stir in cream; bring to simmer. season with salt and pepper.

can be made 1 day ahead. chill. rewarm over medium heat before serving.

:: for croutons ::
4 cups cubed bread slices
1 cup grated Gruyere cheese
1 tsp minced fresh thyme
1 tsp minced fresh sage
2 tbsp olive oil

• preheat broiler.
• arrange bread cubes on baking sheet.
• drizzle olive oil over top of cubes. toss with hands.
• sprinkle cheese, then thyme and sage over bread cubes.
• broil until golden, about 1 minute. re-arrange cubes and broil for about 1 minute more.

• ladle soup into bowls and top with croutons. grate an additional amount of cheese on top if desired.

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big, fat, chewy chocolate chip cookies

noreply@blogger.com (alyson.) — Sun, 08 Jun 2008 23:06:00 +0000

ok ok... I know I've been a bit MIA for the past week, but with all the work that's been taking over my body, I had little time to talk about food. oh I cooked it, and I baked it. and I even photographed quite a bit of it... but to actually have time to write about it just didn't happen.

so here's the thing. I'm not a chocolate person. don't get me wrong, I really enjoy a big chunk of dark chocolate or a fat, chewy caramel covered in milk chocolate just as much as the next person, but when it comes down to it, I'd prefer something else. like some other type of sugary goodness. that being said, I'm not normally a chocolate chip cookie baker. and even more, I'm not normally a chocolate chip cookie baker TWO weekends in a row. seriously, they are that good. and definitely worth taking a break from working to eat a cookie or two... or three.

Big, Fat, Chewy Chocolate Chip Cookies

recipe from AllRecipes.com via smitten kitchen

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips - {I only use 1 1/2 cups}

• preheat the oven to 325 degrees F. grease cookie sheets or line with parchment paper.
• sift together the flour, baking soda and salt; set aside. in a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.
• beat in the vanilla, egg, and egg yolk until light and creamy. mix in the sifted ingredients until just blended.
• stir in the chocolate chips by hand using a wooden spoon. drop rounded balls of cookie dough, about a spoonful at a time, onto the prepared cookie sheets. cookies should be about 3 inches apart.
• bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

• once cookies have cooled completely, smash about a 1/4 cup of vanilla ice cream in the middle of two cookies for a delightful summer treat.

hop henge

noreply@blogger.com (alyson.) — Fri, 30 May 2008 22:33:00 +0000

a few weeks back I mentioned that I went to the Deschutes in The Pearl. the place was packed and the food was great, and I especially enjoy the beer. Deschutes has some pretty spectacular seasonals, aside from their regular year round beers. the Bond Street Series is a collection of seasonal beers inspired by the original Deschutes Brewery & Public House on Bond Street in downtown Bend. the series highlights a handful of beers that began at the original pub and are brewed in small batches a few times a year. with great names like Hop Trip, Hop Henge, and Broken Top, the beers are quite good and quite original.
last night dlb and I tasted Hop Henge, a big aroma wafting imperial IPA. I was preparing dinner when dlb opened and divided the 22 ounce bottle into two glasses. I was amazed at how intensely floral it smelled, from even 3 feet away! the flavor was just as pleasant as the aroma, complete with hints of citrus, honey, pine, and sweet flowers. at 8% abv, the alcohol is well hidden. I rated this one a 4.2 out of 5 and can't wait to taste it again.

:: pairing suggestion ::
hops tend to be pretty over powering on your taste buds. they can cut through most foods, so when looking for a perfect pairing, drink an IPA or Imperial IPA with spicy Indian food or food prepared with cajun or jerk spices. if spicy isn't your thing, pair an IPA with something good and greasy, like fried seafood.

sunday morning granola

noreply@blogger.com (alyson.) — Tue, 27 May 2008 16:35:00 +0000

good morning and welcome back from a nice long weekend. I hope everyone had a chance to relax and take full advantage of having three days off from work. I still worked... but, I also baked, and baked, and baked some more.
my favorite meal of the day is breakfast. during the week I eat oatmeal every morning with a combination of things mixed in it. this morning I had peaches, vanilla, and honey. however, while I love my oatmeal, my favorite thing about the weekend is being able to prepare a nice, big breakfast. pancakes, scones, biscuits, vegetarian breakfast sausage, fruit tarts... granola.
I've been on the quest for finding the perfect granola. I'm always a big fan of bulk store bought granola, and since it's easier than whipping up a big batch, I tend to stick to that. but making a big batch of the most tasty perfect delightful granola has always been on my mind. so I searched and searched until I found something that I felt was just right, and here it is:

Sunday Morning Granola
serve granola with milk or yogurt and sliced fresh fruit.
the recipe is totally adaptable. substitute any combination of nuts or dried fruits for a completely different experience.
makes about 6 cups

:: for granola ::
2 cups old-fashioned oats
3/4 cup whole pecans, halved
1/2 cup sweetened flaked coconut
1/2 cup pumpkins seeds
1/3 cup (packed) brown sugar
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1/4 cup (1/2 stick) unsalted butter
2 tbsp honey
1 cup (packed) dried organic cherries, cut into quarters

• preheat oven to 300°F.
• mix first 7 ingredients in large bowl.
• melt butter with honey in heavy small saucepan over low heat. pour over granola mixture and toss well. spread out mixture on baking sheet.
• bake 20 minutes, stirring occasionally.
• add cherries; mix to separate any clumps. continue to bake until granola is golden brown, stirring frequently, about 15 minutes longer. cool.
• can be made 2 weeks ahead. store airtight at room temperature.

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salmon with red wine butter

noreply@blogger.com (alyson.) — Fri, 23 May 2008 19:27:00 +0000

it's a dreary day here in Portland. that kind of day where you just want to curl up inside on the couch with a good book and all the windows open so you can hear the rain dancing on the streets. the kind of day that begs for an outstanding meal, or at least something to satisfy your belly and linger on your tongue. the kind of day that begs for a nice, big glass of red wine.
I can not even remember the last time I purchased and cooked any seafood at home. it's always a little over my budget to pick out a few nice pieces of fish, therefore we usually save seafood for special occasions or when we're eating out. but yesterday while I was making the big list for our trip to the grocery store, I decided I really wanted to cook some fish. and salmon it was.
when I first discovered this recipe, I half intended to make it exactly as it was written. though, when I went to the grocery store, I didn't make it home with some of the vital ingredients, therefore I had to substitute with what I had on hand. I substituted cranberry juice for the orange juice and regular chunky tomato sauce for the tomato paste. and to be perfectly honest, it turned out fantastic. next time I'll allow for left overs, as I sit here, mouth watering, eating my boring PB&J.

Salmon with Red Wine Butter
adapted from Gourmet, September 2004
makes 4 servings

:: for red wine butter ::
*I halved the original recipe because I ended up with a LOT of left over butter.
1/2 cup full-bodied dry red wine. I used an extra dry Cab from Sonoma.
1/4 cup finely chopped shallots (3 to 4)
1/4 cup cranberry juice
1/8 cup balsamic vinegar
1 tsp tomato paste
1 bay leaf
1 teaspoon finely grated fresh lemon zest
1/2 stick unsalted butter, softened
pinch of salt
fresh ground pepper to taste

• combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in a 1- to 2-quart heavy saucepan and boil over moderately high heat until mixture is thick and jamlike and reduced to about 1/4 cup, about 20 minutes. discard bay leaf.
• transfer mixture to a small bowl set in a bowl of ice and cold water and stir until cold to the touch, about 5 minutes.
• remove from ice water and stir in zest, butter, salt, and pepper with a rubber spatula until incorporated.

:: for salmon ::
1 teaspoon salt
1/4 teaspoon fresh ground pepper
4 (1-inch-thick) salmon fillets (each about 1/2 lb)
2 tablespoons olive oil

• preheat broiler. line rack of a broiler pan with foil.
• pat fish dry, then brush both sides with oil (2 tablespoons total) and sprinkle with salt and pepper.
• broil fish about 5 inches from heat, turning over once, until just cooked through, 8 to 10 minutes total.

• Top each fillet with 1 to 2 tablespoons red-wine butter.

• serve with the same wine you cooked it with.
• if wine isn't your thing, or you're like me and you'd rather wash down your meals with a beer, I paired this last night with Sierra Nevada Harvest Fresh Hop Ale. and it was pretty darn tasty.

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my fridge

noreply@blogger.com (alyson.) — Fri, 23 May 2008 18:09:00 +0000

Rachel of Black Eiffel originally asked me to participate in her Cribs Fridge post on her blog, and between getting the pics to her and her over flow of emails, somehow my pics were missed! so, I thought I'd share with you a little bit about my fridge and my absolute essential food items.
both my boyfriend and I are Pescatarians, meaning we are Vegetarian but occasionally we eat fish. I really enjoy cooking, so I like to keep a stocked fridge with a lot of options for dinner. every two weeks, my boyfriend and I make a big trip to the market and come back with loads of food for two weeks worth of meals. I usually pick fruits and veggies to make pastas, salads, and soup.
now that the farmer's markets are open for the season, I enjoy making trips up there on Saturday. I usually come home with some fruit - apples and pears are big right now, and some fresh herbs - basil, rosemary, and thyme.
whenever I am picking out menus before our big grocery run, I make sure to pick things that will make easy left overs. left overs = easy lunch. I love soup, and I make it at least once a week, if not more. it's great, because I'll make a big batch that will last a few days. so that being said, I always have a few things of broth in my pantry.
some things that are always in our fridge are mushrooms, a variety of cheeses, and a few good beers. mushrooms are like meat for a vegetarian. and I believe mushrooms to be one of the most versatile vegetables. I find more often than not, I can always whip something up, spur of the moment, with a handful of cremini mushrooms or two large portabello caps. I'm a huge huge huge fan of cheese. it's an easy appetizer and I love adding cheese to my meals. pizza is one thing that I also make quite often, at least once or twice a week and I enjoy putting different cheese on it, to mix it up a little. and of course, beer. I'd consider myself to be a bit of a beer snob, and have tried close to 300 different beers. 300 may sound like a lot, but when there are 1000s of beers out there, I'm only just beginning.

strawberry walnut salad

noreply@blogger.com (alyson.) — Wed, 21 May 2008 17:41:00 +0000

do you ever eat something that leaves you completely full but totally wanting more just so that you can keep that taste in your mouth? this salad did that for me.
I'm a huge salad critic. as I mentioned in my first post here, I knew more about Caesar salads when I was a kid than most people. I knew which places had the best, which spots made the dressing table side, and which served them with olives or other weird things that didn't belong. my love for salad has transfered to my home cooking quite often. I love to make a big salad in a big bowl, mix up some homemade dressing at the bottom, throw in some veggies, nuts, or fruit, and toss lightly with spinach, fresh herbs, and greens. just as I like to experiment with pizza, I like to play with salad too.

Strawberry Walnut Salad
makes one large salad
enough for 2 dinner sized salads or 4 side salads.

:: for dressing ::
1/4 cup olive oil
1/8 cup red wine vinegar
splash of cranberry juice {I use 100% cranberry juice with no sugar added because it's tarter}
1/4 tsp fresh ground pepper

• whisk all ingredients in bottom of bowl until combined.

:: for croutons ::
2 slices of bread, cut into 1" slices
1 tbsp olive oil
1 tsp oregano
1 tbsp Parmesan cheese

• arrange croutons on a baking sheet.
• drizzle olive oil on croutons and using your hands, toss them on the sheet to cover completely with oil.
• sprinkle oregano and Parmesan on top.
• broil for 5 mins or until golden brown.

:: for salad ::
5 large strawberries, sliced thinly
1 link smoked sausage, sliced and cooked*
1/2 cup walnuts, chopped
about 4 cups of fresh salad greens, I use the fresh herb mix that has dill, parsley, and other herbs mixed in it.
Parmesan cheese
fresh ground pepper

*I use Field Roast smoked apple sage vegetarian sausage, and I slice it then cook it on medium heat with a little bit of olive oil until the edges are browned, about 5 minutes.

• in the same bowl that you prepared the dressing in, mix together the strawberries, sausage, walnuts, croutons, and greens and toss lightly to cover with dressing. divide onto bowls and top with Parmesan cheese and fresh pepper, then serve.

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better than Deschutes

noreply@blogger.com (alyson.) — Mon, 12 May 2008 23:20:00 +0000

so when I told you before that I loved to make pizza, I was far from lying. and I'll tell you right now, since pizza is such a big thing in my house, you may see a few of my experiments pop up right here. this one was an excellent experience at a new brewery in town - turned excellent pizza making experience at home. I call it the "better than Deschutes" pear, goat cheese, and hazelnut pizza.
friday night, dlb and I walked to the newest brewery in The Pearl, Deschutes. if you've never heard of Deschutes, they are an established brewery out of Bend, OR with some pretty outstanding beers. {if you got a chance to experience what all the hype was about over The Abyss, you know what I mean.} we got lucky finding a seat at the overly packed bar, and ordered a few beers and the Pear Pizza.
after one bite, I immediatly took note that I would need to recreate this at home. dlb was so impressed with the pizza, he questioned whether or not I could do it. {side note: all of the food at Deschutes is local and seasonal, and from the looks of the menu, pretty darn good.} so with a trip to the Farmer's Market to get some fresh pears and a trip to Whole Foods yesterday to get some other ingredients, I set about to re-create that oh so good Pear Pizza.

Better Than Deschutes Pear Pizza
makes one 14" round pizza

pre-heat oven to 425˚

:: for dough ::
3/4 cup and 1/2 cup separated unbleached white flour
1 package rapid rise yeast
1/2 tsp fine grain sea salt
1/2 cup very hot water
extra white flour for dusting
1/8 cup semolina flour for bottom of crust

• whisk together 3/4 cup white flour, yeast, and sea salt in a large bowl.
• mix water with flour/yeast mix until smooth. pour left over white flour into mixture and mix until just blended.
• place dough onto a floured surface and knead until blended and soft, about 15-20 times.
• form dough into a ball and cover with bowl. allow dough to rise at least 30 minutes.

:: for pears ::
non stick cooking spray
1 medium sized pear
fresh ground black pepper to taste

• spray baking sheet lightly with non-stick spray.
• slice pear to make round slices. remove any seeds or tough spots in the middle of the rounds.
• grind pepper on top of each pear round, and spray again lightly with cooking spray.
• cook pears for 10 minutes or until the edges are slightly crispy.

*if you are using a pizza stone - after the pears have cooked, raise the temperature of your oven to 510˚, if not, leave oven temp at 425˚.

:: for pizza ::
1 tbsp extra virgin olive oil
1/8 cup
1/2 cup Monterey jack cheese
2 tbsp goat cheese
1/8 cup chopped hazelnuts

• after dough has had enough time to rise, gently pick it up to make sure that none of the dough has stuck to your surface. spread out semolina onto your surface, then place the dough back in the center. carefully roll out the dough until it's about 1/4" thick.
• spread olive oil evenly in center of dough, leaving about a 1" border on the outside.
• sprinkle Monterey jack cheese over pizza, making sure to cover the dough.
• place pear rounds around pizza, concentrating on covering.
• smear dollops of goat cheese on top of pizza, leaving them chunky.
• sprinkle hazelnuts evenly on pizza.

• if using a pizza stone, place pizza directly onto the stone and bake at 510˚ for about 5 minutes or until crust is golden and cheese has melted.
• if using a baking sheet, line with a sheet of parchment paper and and bake at 425˚ for 15 minutes or until crust is golden.

{*note: I raised the temp of the oven and it created a more crisp crust on the bottom, while allowing the top to stay soft. they say, the trick to creating a fantastic pizza is all in the timing of when the crust cooks and when the cheese melts. I thought I'd try a little something different}

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uncapped

noreply@blogger.com (alyson.) — Fri, 09 May 2008 22:06:00 +0000

since I'm an avid beer lover, I thought that I'd share my tastings and knowledge with you. every friday I'll highlight a new beer I've tasted, a particular brewery that catches my eye, the how to's of beer tasting and rating, beer and food pairings, proper glasswear, etc.
today, I want to tell you about a style of beer that I've had quite a few times lately that I really really love. coffee stout.
quite literally, it's a stout brewed with coffee or espresso. brewers will take pounds and pounds of coffee and pour it right into the beer while it's brewing. the final result is quite perfect. the aroma is roasted. the flavor is malty. and it's filled with mocha goodness. there's just something about the combination of roasted flavors in a stout and the rich taste of coffee that makes these beers so darn good. if you're like me, and you love a good cup of coffee or a nice rich stout, you'll really appreciate a good coffee stout.

here's a few I've tried and loved:
Hopworks Survival Seven Grain Stout - if you're local to Portland and haven't been to this gem of a brewery, go. now. all of their beers are quite incredible with their Survival Stout easily toping the charts. brewed with seven different grains, this coffee stout is finished with 15 lbs of Stumptown Coffee's Hairbender espresso. beer + Stumptown = bliss.
Bells Java Stout - from a brewery that produces five stouts a year, you'd expect nothing less than a fantastic coffee stout. it's creamy and chocolaty while being spicy and roasted at the same time. the flavor is perfect, lacking nothing. if you have a chance to get your hands on this Java Stout, it's superb. if not, pick up anything from Bells. it's sure to be a treat.

see you here next week for some good eats!

monterey jack asparagus pizza

noreply@blogger.com (alyson.) — Tue, 06 May 2008 21:29:00 +0000

what better way to start off Milk + Eggs + Chocolate than with one of my favorite things ever... pizza. I often tell my boyfriend, dlb, that if I were to do one more thing with my life, that I'd open a pizza shop/bakery. I love being experimental with pizza and throwing all sorts of unexpected things on top of it. I enjoy using all different types of cheese, rather than limiting myself to simply mozzarella. I also prefer to make my own dough and let it rise, though many pizza places will let you buy a round ball of dough. you can also find many perfectly good organic pre-made pizza crusts or doughs at the supermarket.
for this pizza, most of my inspiration was during my trip to the Farmer's Market last weekend. to be quite honest, pizza has become sort of a "fall back" dinner in our house. if nothing else, we usually have cheese, flour, yeast, and some sort of topping. so while browsing the food and flowers at the Farmer's Market, I asked dlb what he wanted for dinner. immediately, he replied pizza. so as soon as we bumped in to a massive pile of asparagus at one of the vendors, I instantly began thinking of a white pizza with long bright green stems of asparagus neatly arranged on top. that night, the Monterey Jack Asparagus Pizza was born.
and it was so good, I baked it the next night too.

Monterey Jack Asparagus Pizza
makes one 14" round pizza

pre-heat oven to 425˚

:: for dough ::
3/4 cup unbleached white flour
1 package rapid rise yeast
1/2 tsp fine grain sea salt
1/2 cup very hot water
1 tbsp honey
1/2 cup whole wheat flour
extra white flour for dusting
1/8 cup semolina flour for bottom of crust

• whisk together white flour, yeast, and sea salt in a large bowl.
• mix honey and hot water together in a heat proof cup and pour into flour mixture. mix water with flour until smooth. pour wheat flour into mixture and mix until just blended.
• place dough onto a floured surface and knead until blended and soft, about 15-20 times. I tend to knead my dough until it "feels right", so after a few times creating this pizza dough, you'll know what I mean.
• form dough into a ball and cover with bowl. allow dough to rise at least 30 minutes.

:: for topping ::
1 tbsp extra virgin olive oil
1 medium sized shallot, about a 1/4 cup chopped
about 15 stems of asparagus
1 cup spinach
1/4 cup ricotta cheese
1/2 cup Monterey jack cheese

• heat olive oil on medium heat in a heavy skillet. add shallots to skillet and cook for 3 minutes.
• snap the hard ends off of the asparagus by holding one side in your hand and gently pushing down on the other side until the stem naturally snaps. add to skillet and mix with shallots. cook for about 10 minutes, or until shallots are browned. separate asparagus and shallots in skillet so that adding them to the pizza is easiest.

• meanwhile, after dough has had enough time to rise, gently pick it up to make sure that none of the dough has stuck to your surface. spread out semolina onto your surface, then place the dough back in the center. carefully roll out the dough until it's about 1/4" thick.
• spread ricotta cheese evenly in center of dough, leaving about a 1" border on the outside.
• arrange spinach on top of ricotta.
• place asparagus stems artfully around pizza, concentrating on covering. sprinkle shallots on top.
• lastly, generously top pizza with Monterey jack cheese, making sure to cover all open spots.

Al's note: I find that when I bake pizzas that have heavier or larger toppings they are often difficult to transfer from the prep surface to the stone. for this pizza I used a baking sheet and prepared my pizza on the baking sheet for easy transfer.

• if using a pizza stone, place pizza directly onto the stone and bake for 10 minutes.
• if using a baking sheet, line with a sheet of parchment paper and cook for 15 minutes or until crust is golden.

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milk eggs chocolate

noreply@blogger.com (alyson.) — Tue, 06 May 2008 19:01:00 +0000

it's finally here. a place where I can share my passion for cooking with you!
welcome to milk, eggs, chocolate!

so, let me tell you a bit about myself. when I was a little girl, one might say I was a bit of a finicky eater. hamburgers consisted of only a meat patty, no bun and a bit of ketchup, I knew more about the chicken Caesar salads offered at any restaurant than most kids my age, and I turned up my nose at green peas, cheesecake, and anything with pie crust. ask me why I didn't eat seafood until I turned 23 or why my Thanksgiving dinner plate was so bare with only turkey and potatoes, and I'll tell you that my taste buds just weren't adventurous yet. ask me why I hated mushrooms or what grossed me so much about brussel sprouts and green beans, and I'll just say, thank goodness I got over that!!!
I'm a busy girl, working a day job and a freelance job from home, while also trying to enjoy a bit of my own time. so, cooking isn't something I want to spend all night on. I'm sure most of you already know a bit about me if you're followers of unruly things, but one of the things that I don't quite get around to talking about too often is food. one of my favorite things about cooking is the look on someone's face when they taste something so delicious that I prepared and cooked for them. I love trying new things, especially new recipes.

so with all the smog of recipes out there, I'm going to give you a little insight on what I'm cooking and what works for me. I'm a Pescetarian, which means I do not eat chicken, pork, or red meat, though I do eat fish occasionally. so these recipes shared with you will be mostly Vegetarian with a bit of seafood. I'm also a bit of a beer snob, so when I try something new, I might let you know about that too.

so sit back, enjoy, and bring your appetite!