Published by mel on February 15, 2007 in entree and recipe.
Inspired by Mario Batali’s Babbo Cookbook, but not inspired enough to carry out the full recipe for Goat Cheese Truffles (it was a Monday night), I made these little goat cheese crostini. I just toasted some fresh, sliced Cibatta bread and topped them with goat cheese. Each piece had a different coating: fennel seeds, Spanish paprika or poppy seeds. Had I been feeling decadent, I would also have drizzled some good-quality olive oil on the goat cheese before adding the coatings.
They were so cute, no?
The crostini were an appetizer for Broken Lasagne, which I took from last month’s Food and Wine with some modifications. First, I cut back on the olive oil (wedding diet and all) and I added artichokes. I also substituted the walnut for almonds since Tom believes himself to be allergic.
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Published by mel on February 15, 2007 in random.
Tom’s lovin’ the 15-20 mile rides we do 2-3 times a week. He loves them so much, he’s stolen my dad’s Fish Taco jersey.
Stylin’
Published by mel on February 15, 2007 in dessert and recipe.
Last Sunday was dreary…or at least it was dreary by Miami standards. After a most unproductive day, I decided I wanted to give myself a little project. To sate my chocolately craving, I decided to make Chocolate Truffle cookies. Thank God I had just purchased some cocoa powder. And I had some truffles stashed away in the pantry from an over-sized basket a client gave my Dad for Christmas.
Also, ever since I tried salted caramels, I’ve been obsessed with salted sweets. The salt enhances the sweet, and make everything completely addicting. So, I added a mini-pinch of fleur de sel to the top of my truffle cookies…and they were oh-my-God-so-good!
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Published by mel on February 15, 2007 in recipe and sides & bites.
Recipes that call for chipotle peppers usually ask for 1 or 2 peppers. The cans of peppers, on the other hand, only come in one size: huge. How to use the remaining peppers? Fajitas were eh — too boring. I was going to roast a pork loin rubbed with chipotle pepper and onion paste…but I can never remember to defrost things. A quick search on epicurious.com turned up these hot and smoky beans.
They had everything a girl could want: dark beer, worcestershire sauce, dijon mustard and BBQ sauce. Bingo!
Honestly, these were so delicious. We ate them with a simple salad for a filling and yumtastic dinner.
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Published by mel on February 6, 2007 in recipe.
I love love love homemade pizza, and usually make it once a week, usually with whatever toppings look pretty at the supermarket. (No more grocery stores! No more bodegas! Miami has supermarkets…with super-fresh local produce to boot!)
This week’s version was topped with hot Cappicolo (Italian ham), baby portabellos and fresh mozzerella. After it came out of the oven, I topped it with some arugula dressed in olive oil, salt and pepper.
Eventually, I’d love to get a pizza stone since my oven doesn’t really heat evenly. Maybe someday…
pizza dough recipe
Published by mel on February 2, 2007 in entree and recipe.
The wedding diet is starting to wear on me. All the fish, salad, and veggies — although marvelous — have left me with a yearning for anything carbohydrate. Or more specifically, for pasta. Loads of it.
Last night I decided to curb that pasta craving with Lasagne. A many-layered thing of homemade tomato sauce, red onions, ricotta and fresh spinach. I’d originally wanted to make inidividual-sized lasagnes in their own small dishes, so that all edges would be browned and bubbly like a corner piece. Alas, I had no individual-sized baking dishes (as they are all packed tightly in boxes), so I opted for the standard size.
Since I didn’t use any meat, the lasagne was really light — almost fluffy! Next time I’ll substitute wild mushrooms for the red onion, which was part of my original plan, but Tom forgot to buy mushrooms. Individual lasagnes would also have raised the tastiness factor exponentially. I’ll try to procure some individual baking dishes next time I make this.
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