Food In Many Forms

Didn't I just say I would cut back on the alcohol in my last post? Well, I guess I'll keep trying. These delicious clams and mussels were just too perfect with a few glasses of white wine.  Maybe wine doesn't count... Anyways, I really lucked out with these little sea creatures because out of the 48 total clams and mussels I bought, only 1 was bad and didn't open up. It was probably because I bought them and cooked them on the same day and the lovely seafood lady at Whole Foods sent me with two heaping bags of ice to keep them cool. Although the mussel experts say you can store mussels in the fridge for several days, covered with a damp cloth. Giada, from the Food Network, is one of my favorite chefs. Every recipe I have made from her has been outstanding. This one was great because the crushed red peppers spice up the entire broth and give all of the seafood that little bit of kick. The recipe is supposed to serve 6, but the two of us ate all of the mussels...

... it's delicious. And difficult to do well. Here's what I've learned: 1) Add butter to the melted chocolate to improve the consistency for dipping.  2) Toppings are delicious and add variety (ever seen  Shari's Berries ? Good source of inspiration). Also use different types of chocolate, like dark and white chocolate.  3) Keep your chocolate-dipped creations in the fridge , especially when you are OCD, like me. Just try to keep the moisture level down in the fridge, and wipe off any condensation that appears.  4) Buy twice as many wrappers as you think you need, some will get messed up.  5) White chocolate does not like to cooperate . My white chocolate would not stay melted for more than 15 seconds, and then I had to stir it again vigorously. From all the forums I read, there is a small consensus that Trader Joe's makes the most meltable white chocolate. Also see rule #1.  6) Keep the double boiler dry and free of excess water - any...

" Waking up too early Maybe we can sleep in I'll make you banana pancakes Pretend like it's the weekend now And we could pretend it all the time "  - Jack Johnson This recipe makes me think of Jack Johnson playing in the background on a quiet Sunday morning, the early morning light poring into the still dark kitchen, as I meditatively combine ingredients and wait for my macadamia sauce to thicken. It is a nice thought, but very far from the reality.  In reality, it was 12:45 in the afternoon, and the football game was going to start soon We were starving hungry and popping turkey sausage links, waiting anxiously for the macadamia nut sauce to thicken. Pretty soon, he was splitting his time between watching the pancakes and watching the game for the most part, but once the sauce started to thicken up and fill the air with delicious smells, neither of us could stay away from the stove, and we stood arms around each other, proud of our success. ...

I'm a fan of just about every thing Giada makes, and I had my eye on this recipe for quite some time. A perfect healthy date night meal. Ingredients 4 skinless chicken breast halves, with ribs 2 skinless chicken thighs, with bones 1/2 teaspoon salt, plus 1 teaspoon 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon 1/4 cup olive oil 1 red bell pepper, sliced 1 yellow bell pepper, sliced 3 ounces prosciutto, chopped 2 cloves garlic, chopped 1 (15-ounce) can diced tomatoes 1/2 cup white wine 1 tablespoon fresh thyme leaves 1 teaspoon fresh oregano leaves 1/2 cup chicken stock 2 tablespoons capers 1/4 cup chopped fresh flat-leaf parsley leaves Directions Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside. Keeping the same pan over medium heat, add the peppers and pros...

For my first single Valentine's Day in a couple years, I felt I owed it to myself to keep up the tradition, and cook myself a nice meal. My roommate was also home last Tuesday, so we teamed up and made a meal that we could be proud of. This salmon recipe from Giada De Laurentiis was perfect for our purposes. By the time we got home from work, we didn't have much patience to wait around for a nice meal. Really, this is a perfect every day meal, but we felt like we were eating gourmet food just the same. I made it even easier for myself, and instead of mixing all of those vegetables, I just steamed up some snow peas, and covered them with glaze too. Couscous was an easy addition as well. After dinner, we made cupcakes :) Giada's Balsamic-Glazed Salmon Ingredients Glaze: 3/4 cup balsamic vinegar 2 tablespoons maple syrup 1 clove garlic, peeled and smashed or chopped 1 tablespoon Dijon mustard (optional) Salmon: Four 6-ounce center-cut salmon fillets, skinn...

If you recall, Valentine's Day 2010 consisted of crostini appetizers, stuffed peppers and rack of lamb . See February 17th . But until now, there has been no photographic evidence. This makes me want to make those stuffed peppers again... they were sooo delicious!