Bite Me!

I'm a pretty darn good cook. I'm not always a frou frou cook but I'd say  I have about a 93.74% approval rating. I use recipes sometimes but most of the time I just scan the contents of my veggie bins, pantry and fridge and make something on the fly.

Tonight's selection was a combination of the classic scalloped potato and a sheppard's pie. I had some ground beef, random veggies, a block of horseradish cheddar and a pile of potatoes.



I actually made this for the first time last week and it was quite fabu so this time I thought I'd take a few shots and blog it up. It's easy, it's cheap, and it makes a ton (for us at least) of leftovers. We're going to call it

The Scalloped Sheppard

Like I said, I don't have a real recipe so just follow along with the pics and you'll be able to recreate it, promise!

1- dice up some onions (1 medium), carrots (3 sticks), celery (2 stalks) and saute on medium in a pan with a little olive oil until they get just slightly softened. Add a few minced cloves of garlic right at the end along with salt, pepper and whatever other spices you like. I used- parsley, paprika, and a heaping Tbsp of my favorite curry of all time. I know, curry is one of those things you either like it or you don't so if you don't, just skip it.  If you do, I would highly recommend you source this one out:

The best! (thank you R E-B)

2- I don't know why I didn't photograph this but, next you brown the ground beef or turkey whatever you like (about 1- 1.5 lbs.) in the pan with the vegetables, I use a 95% lean G.B. so I don't need to drain it. If you have a fattier beef do it in a separate pan, drain it, then toss it in with the veggies so the flavors meld.

There it is! The browned ground beef lurking in the background.

3- Next prepare you pan. I butter it and then coat the sides with breadcrumbs. Same theory as buttering and flouring a cake pan (side note: I never flour a cake pan I butter and then use granular sugar instead of flour it looks prettier when it comes out of the pan).
The ideal pan for this would be a springform but I lost my good springform pan when we moved (how I don't know) and I've yet to replace it so I just improvised with this large Pyrex.

4- Shred a block of cheddar (the horseradish cheddar ROCKED b.t.w.) or whatever hard cheese you'd like to use.

5- Thinly slice ( 1/8th inch thick ) a bunch of potatoes. I just peel a few, keep them in a bowl with ice water (to stop them from browning) slicing each as I go this way I don't end up with a whole bunch of extra sliced potatoes at the end. Whole peeled will store for a few days if kept in an in an airtight container in the fridge. 

6- Layer in this order- potato, a dusting of sifted flour (to thicken the cheese sauce), sprinkle some cheese and a dash of pepper. When you add the next layer of potatoes gently press down on the lower levels just to pack it gently and make them lay more evenly.

Keep layering till you get to about to this point (see above). This is where you're going to put the layer of browned beef with the vege.  

BUT BEFORE YOU DO:

7- You MUST pour milk very gently over this layer until you fill the bowl (or pan) just up to the potatoes on this top layer. This is what makes your cheese sauce giving it that classic scalloped potato goodness.

8- Now add the browned ground beef leaving just enough room for one last layer of potatoes (what's with me not taking photos of the beef?!?!). Place the last layer of potatoes and then top with your remaining cheese. I had to use grated Parmesan for the top layer since I used up all the shredded cheese on the lower levels. No biggie- we're winging it remember?

see the milk level on those bottom layers?

9- Cook in a 350 degree oven, uncovered, for about an hour at which point I want you to check it by inserting a sharp knife down in though the center. It should go in nice and smooth like you were slicing a baked potato. If there is resistance then add another 15 minutes and check again. The one I did took 1.25 hours just so you have something to go off. 

 10- Done, but not quite because here's the hardest part. You want to let it sit for a half hour so that it gets a bit "solid". If you cut it too early it'll just fall apart. You want to be able to slice it and have it sorta keep it's wedge shape.

Tick, Tock, Tick, Tock....DING!

 Not bad huh? Are you going to give it a try?

P.S. Thanks for not pointing out my oven and stovetop need a good scrubbing. I already know and besides, how rude would that be of you since I just shared my recipe?

Ladies-In-Waiting

Ladies-In-Waiting Dinner Plate

For Good Measure

These lovely measuring cups from Anthopologie make me want to get in the kitchen and whip something up.

Let Them Eat (Kitty Litter) Cake!

Being rather sickly pregnant this year didn't really have me feeling too creative with the Ghoulish Halloween Baking. So, I thought I'd share last year's ghastly creation with you.

(click picture to enlarge for detail)

Kitty Litter Cake

Last year my husband and I were the "new neighbors" and were invited to a Halloween Party next door. Being that it was going to have it's fair share of children and we were known for having a just a few kitties in residence. I decided my contribution would be to treat the revelers to a hearty scoop of Kitty Litter Cake.

Yes, I assure you it is cake and entirely edible. No, my cats didn't help to "create" this in any way other than my calling J-Kun over to model next to the finished product.

(click picture to enlarge for detail)

Since I wasn't blogging at the time I didn't take a series of pics so you could see the process but it's really quite easy should you want to make it yourself.

You'll need:
- A new litter box and plastic litter scooper (wash them).
- 4 boxes cake mix (your choice)
- 5 packages instant pudding (your choice)
- 4 large package of vanilla sandwich creme cookies (Get the extra large generic store brand packages because if you get Vienna Fingers you'll need at least 6 packages).
- 1 bag Tootsie Rolls.
- green food coloring

1. Bake the 4 cakes as sheet cakes (1''- 1.5'' tall). OR as rectangular pan cakes. If you make them in rectangular pans once they have fully cooled slice them through the center with a long bread knife so they are half their original height (1'' - 1.5'' tall).
2. Crush 4 packages of cookies in a food processor or smash them by hand in a plastic bag with a mallet (rolling pin).
3. Set aside some, about 1-2 cups, of the crushed cookies and dye with green food coloring to make the "chlorophyll litter".
4. Mix the 'chlorophyll litter' back in with the rest of the regular litter.
5. Make the 5 packages of instant pudding.
6. Begin by laying one layer of the cake into the box. (personally, I lined the box with parchment paper before I laid down the cake but I suppose it's really not necessary). Hint- you'll also want to keep a bread knife handy to trim the cake to fit the box as you layer.
   
7. Lay down a layer of pudding.
8. Sprinkle with cat litter (crushed cookies). Just please make sure you save aside plenty for a generous top layer!!
9. Repeat this until you end with a layer of the cookies.
10. Unwrap and place the tootsie rolls (not all) on a plate and place in the microwave for 30 seconds (time varies). You just want to make them soft enough to handle but not melted.
11. Roll/mold the Tootsie Rolls to form the chocolate 'turds'. Spray your hands with cooking spray or wipe with some butter (something to stop them from sticking).
12. When placing the turds on the cake roll them in the crumbs a bit so the litter sticks to them (for authenticity purposes).

Serve with kitty litter scooper to frightened children and sickened adults.

A word of warning- You may have to be the one to eat the first 'scoop' because until people see that it's actually cake most of them really don't want to indulge. Can you blame them?

P.S. Don't judge my ugly (bathroom tile) back-splash replete with dark putty colored grout that the previous owner installed (who chooses a grout color that ALWAYS looks dirty??). I absolutely despise it and have it on the ever growing "to be replaced" list!

Food-Schmood, I'm In No Mood!

I'm bored and unmotivated with food. Nothing is inspiring me. So here I sit with a fully stocked fridge, freezer and pantry and have no clue what I'm going to make for dinner.

I've asked you before and I'm asking again...

...what are you having for dinner?








(source: Miles Aldridge)

Cherry Popping

What to do with a 1/2 bag of cherries that got lost in the back of the fridge and are not quite at their peak but certainly still good?

Make a cherry compote!

Cherries, washed, halved, pitted
3/4 cup-ish water
Juice/zest of 1 lemon
1/4 cup-ish sugar
1 cinnamon stick

Bring to boil, reduce and simmer until juice begins to thicken and get syrupy. Skim off foam, let cool, remove cinnamon stick and pour over pancakes, ice cream or anything else you can think of. You can even add it to a mixed drink. I've never measured the ingredients. I've always just guesstimated. I suppose less is more and add accordingly.

See how my camera lens started steaming up in that last photo? Sorry I didn't show you the final product but after it was made we were too busy poring and flipping pancakes on the center burner. When they were done all I could think of was eating.

Pictures? What pictures? Oink.

Tea?

Tea Bag Tea Spoon Cup & Saucer by Baily Doesn't Bark available at Etsy

Chocolate Espresso Cookies

for K.O...
Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 4 teaspoons instant espresso
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter, room temperature
• 2/3 cup packed light-brown sugar
• 1 large egg
• 4 ounces bittersweet or semisweet chocolate, melted and cooled
• 1 tablespoon milk
• 1/2 cup confectioners sugar, for coating

Directions

1. In a medium bowl, whisk together flour, cocoa, espresso, baking powder, and salt. With an electric mixer, beat butter and brown sugar until light and fluffy. Beat in egg until well combined; mix in cooled chocolate. With mixer on low speed, gradually add dry ingredients; beat in milk just until combined. Flatten dough into a disk; wrap in plastic. Freeze until firm, about 45 minutes.
2. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Shape dough into 1-inch balls. Place confectioners' sugar into a medium bowl; working in batches, roll balls in sugar twice.
3. Place balls on prepared baking sheets, 2 inches apart. Bake, rotating sheets halfway through, until cookies have spread and coating is cracked, 12 to 14 minutes; cookies will still be soft to the touch. Transfer to a wire rack to cool completely.

Voyeurism

casaCARA is a fantastic blog that features real estate, architechture, interior design and gardens.

They run a feature called BROWNSTONE VOYEUR (a joint project with Only the Blog Knows Brooklyn). This is right up my alley since one, I love brownstones and two, don't we all love looking to see what the Jones' are doing in and to their homes?

I wanted to share with you today's feature. It's a gorgeous French farmhouse kitchen renovation in an 1870's Boerum Hill, Brooklyn home.

Go on, go look!

Now THAT's a babka!

I was going through some photos and came across this one (I'm the cute chick on the right). Surprisingly, I remember this day. My mom is an amazing cook but she particularly loves baking. My dad went out and got her Kitchen Aid Mixer. It was a big deal because money was never in abundance and this was a big splurge item. Well, of course she had to give it a test drive (results seen at left). Can't you just smell the fresh baked bread? Mom still has this mixer (30 yrs old!) and it still makes great bread. She brought over a loaf of potato bread two weeks ago and we savored every single slice.

Love you mom!