Short Cook, Tall Flavor

Tall Flavor

2012-01-28T18:38:00.000-08:00

Tall Flavor

Zu Know It's Good: Mamma Zu, a Review

2012-01-27T05:05:00.000-08:00

From the moment we walked into Mamma Zu's, I knew it was going to be good. I just got that tingly feeling - you know the one. The one that tells you you're in a local Richmond favorite. The one that starts your mouth watering just from reading the menu (which, by the way, is written on a chalkboard and is as little detailed as possible). Yeah, if you're a foodie, you know the feeling. Especially is you're at Mamma's.

When my friends Vicky, Dan, and Dana suggested going here for dinner a couple nights ago, I eagerly took them up on their offer. I've been hearing about this place for ages and never remembered to go when given the chance to pick a place I hadn't tried. Maybe it was the fact that the last couple of highly acclaimed restaurants I've been to here haven't been up to par. I was due for a goodie...

The restaurant is small and nondescript - an orange exterior next to some residential houses. You walk through a screen door with the ADT Security sticker on it and on the other side the smells of an Italian home await you. We went at 7:30 and the place was PACKED...which isn't hard considering how small it is. I bet they've been asked to build an addition a hundred times, but I'm glad they haven't. Like a lot of Richmond favs, it's small size gives it character. We waited a loooong time to be seated, but to be honest, I didn't mind. It was wonderful catching up with friends (because, let's face it, one shouldn't only see their friends in class - right Vicky?).

While we waited they brought out some white pizza for us to try. It was GOOD. I mean, really good - good olive oil, lots of garlic, and Asiago cheese. We ordered a bottle of wine and toasted while waiting for a seat. In the meantime we read and re-read and re-re-read the menu because it was impossible to figure out what to get. When reading failed us, we started looking at the tables because, let's face it, they were right in front of us. Steaming bowls of zuppa de pesce and broccolini tempted our tastebuds. Orechiette pasta with meatballs, lasagne, and a number other dishes pranced out of the kitchen. It was magical. So much so, in fact, that Dana had to grab me off the bench when our table was ready.

Here's a breakdown of what we ordered:

To start, the broccolini with lemon, LOADS of garlic, and pinenuts. This was not your average veggie, my friends. Side note: the bread is served with olive oil AND balsamic for dipping. They got it right - that's how we ate in Italy.

The entrees should be shared, so that's what we did. Dan ordered the squid ink noodles with shrimp and crab marinara. My favorite dish of the night. Spicy, flavorful, and the noodles were perfectly cooked. Another side note: not one pasta dish was overcooked. I was highly impressed.

Dana ordered the calamari with a wine sauce. This was an awesome, awesome entree. I mean, look at all that calamari. Not fried, but cooked in the white wine sauce. They do use wine in their cooking for sure, and it really elevates the flavors of their dishes. This had lemony undertones and the parsley made it bold and flavorful. And the broth... man that stuff should be sold by the bucket.

Vicky was excited to try her first ever osso bucco. To be honest, it was my first too and it didn't disappoint. The meat was soooo tender and flavorful - and there was a lot of it. It was served with a side of plain penne with marinara. If I were them, I'd nix that or do something else with the pasta... it didn't hold a candle to this beauty. As far as flavor goes, you could taste wine and a little tomato-y acid. The giant carrot slices made for a nice accompaniment as well.

So...me. I got the sweetbreads, per a fellow blogger's suggestions. I've never had them before and I admit I had to Google "sweetbreads" to get an idea of what I was getting myself into. I'll let you do that on your own...

They actually were really good. But I felt super guilty eating them because they were fried and I'm pretty sure not the healthiest thing on our table. Who cares, though? I tried the best sweetbreads in town. I liked them (and so did everyone else). And, to top it off, I was able to boil some pasta and turn them into dinner the next day. After breading the sweetbreads, they serve them in a mushroom wine sauce. It was good, guys. Really good. If you want to be adventurous, try these and surprise yourself by your reaction of "yummy!"

I gotta love Dan and Vicky because, unbeknowest to me, they ordered dessert: cannoli and tiramisu.

The tiramisu was soaking in espresso and alcohol. Oh my gosh if I'd eaten he whole piece, I'd have been a goner. It was good, but a little too strong for me. You could barely taste the cream and that was the best part (especially since here they don't use whipped cream, they make pastry cream).

The cannoli (or "cannolo" to be correct) was to die for. It tasted EXACTLY like the cannoli I got in Italy from the shop around the corner from the train station. I lived for that cannoli and now I live for this one. At $4 for one, this must be where they make their money...but it's worth it. The cream was fabulous and there were no stupid chocolate chip morsels on the side adding to a sickly sweet interior. The shell was fresh and I loved the addition of cinnamon to the cream. Okay, now I've done it... I've got craving. Mamma Zu's if you're reading this...PLEASE share the recipe!

The evening was one of the best I've had in Richmond. I think I've learned through visiting these restaurants that a bustling, lively ambiance can be better than a pristine, sterile one. So many people think you can only get truly good food from the latter, but that is not the case here in Richmond. A place with character is going to make you the happier diner - it brings out the best in you, your friends, and it honors the reputation of local RVA.

Thank you Mamma Zu's for recreating the true essence of Italian food and of Italy.

Rutgers University Offers Course on “Politicizing Beyoncé”

2012-01-26T09:34:00.000-08:00

Rutgers University plans to offer a course on Beyonce, exploring race, gender, and sex through the lens of one of America’s hottest entertainers.

Kevin Allred, a professor and doctoral student at Rutgers University, sees Beyonce, “as something even greater [than just a singer] with her capacity to effect social change.” Allred says, “This isn’t a course about Beyoncé’s political engagement or how many times she performed during President Obama’s inauguration weekend,” but rather about how she promotes feminism and pushes boundaries. He says, “While other artists are simply releasing music, she’s creating a grand narrative around her life, her career, and her persona.”

I WONDER WHAT IS NEXT FOR BEYONCE??????

Courses on Beyonce University course on Beyonce Rutgers university to offer course on Beyonce

idea's floating in my head

2012-01-26T09:16:00.000-08:00

lounge idea's interior designs

bathroom idea's

basin designs

This dress from ASOS i loveeee.....

2012-01-26T09:07:00.000-08:00

ASOS dresses

It's the official look this week: Kim K

2012-01-26T09:00:00.000-08:00

kim kardashian 2012

Just Another Day: Roasted Chicken with Yogurt Sauce

2012-01-23T05:35:00.000-08:00

On the menu tonight for dinner:

Roasted Chicken with Rosemary

Get yourself an Amish chicken (breasts on the bone are what I used)

Cover a tray with aluminum foil and lay the chicken on it

Spread olive oil over the chicken and sprinkle with salt, pepper, garlic powder, and crushed rosemary

Bake at 400 degrees for about 30 minutes

*This is a new thing for me: normally I bake them for about 45-60 minutes at 350. This time I increased the temperature and really liked the results: the top roasted perfectly and the inside stayed moist and succulent. Once the juices run clear (just stick a knife through and see what color the juice is), you know it's done. Turn off the oven, cover the chicken with a foil tent, and leave it in there to stay warm until you're ready to eat.

Yogurt Sauce with Cucumber and Garlic

This is basically raita, the Indian yogurt sauce everyone loves. All you do is chop a cucumber, add 1 1/2 cups of Chobani Greek Yogurt, and 3 cloves of garlic. Mix it together and season with salt, pepper, and loads of garlic powder. Let it sit in the fridge for an hour or two so the flavors have a chance to cool down a bit.

You can serve this with pasta or rice or quinoa - I actually used pasta and it was surprisingly yummy with the yogurt sauce as the binder. A few healthy meal and a filling on at that.

And check out this tasty breakfast idea:

Take about 1/2 cup of Greek Yogurt and drizzle it with honey. Then cut up a half a banana and arrange it nicely around the yogurt. Not only is this full of healthy start-your-day ingredients, it is soooo pretty! And... ignore the little stub of banana peel at the bottom of the photo - I made this really early in the morning :p

Julep's: A Review

2012-01-18T05:02:00.000-08:00

A while back, Groupon was on a roll with some amazing deals, so I bought a $20 for $40 at Julep's New Southern Cuisine. That was back in September...it's now January and only 2 weeks from the expiration date. So I invited my very good friend, Jeremy - who is not only great company, but a true Southerner - to try it with me. I knew he would give me some honest critiques and definitely great conversation and laughs.

After searching for parking...it took a while but we finally found a spot, we made our way to the restaurant. It was so dark, I didn't think it was open. Now might be a good time to recap how difficult it was to get a reservation. Apparently, weekends are high time for this establishment. I called 3 times before finally getting a hold of someone to make a reservation. Why? They only pick up between 5:30 and 9:30. Okay.... I guess I understand that considering they are a smaller locale. After speaking to the person who called me back, I was saddened to hear they were completely booked for Saturday. I can understand that, too, because I tried to make it for the same day. Sunday they are closed, so Monday was the day. I waited anxiously for it to arrive. And now, back to the review.

The vibe of Julep's is at first warm and inviting. It definitely gives the feel of an upscale location in downtown Richmond. On second look around, it is a bit pretentious, but that's probably because both waiters walked by us without stopping to help or offering a smile. The seating hostess, once she arrived, was very sweet and showed us to a lovely table on the ground floor. There is an upper level, but I didn't get to see that - there seemed to be a lot of hustle and bustle up there, though!

We were seated and given menus. After about 5 minutes, our waiter came by. I still don't know his name...he never introduced himself. We waited about 15 minutes before he returned to take our orders. Jeremy chose the duck with bacon, cranberries, and butternut squash. I ordered the shrimp and grits (with White Cheddar) in an Andouille sausage sauce. We waited almost 45 minutes before our entrees came out, but considering how small the kitchen was and how full they were for a Monday night, I don't think they could have served us any faster. While waiting, our waiter didn't tell us how things were coming along and didn't check on us, so that was a little bit of a bummer. When the food arrived, it was beautiful. I mean, it looked amazing and I was so excited to dig in.

The shrimp was perfectly cooked and it was the right entree portion size. I was wowed at first but the more I ate, the more monotonous the flavor palate became and all I could taste was salt. It needed an acid to balance out the other stuff going on. But it was tasty - not sure it was worth $26 though...

Jeremy's duck was wonderful cooked - medium rare just as he had specified. The butternut squash was absolutely superb - especially paired with tart cranberries (not dried, fresh) and the bacon (great texture addition). His cost $28, I believe, which was also a little steep.

With the meal we were served some tasty cornbread muffins which weren't dry at all. I am a sucker for anything with corn baked into it, so I enjoyed them very much. It was a little odd how the server served us the bread then took away the basket. I understand it gives an air of luxury, but I took it to be a tad...um...cheap. At a restaurant as pricey as this AND which touts southern hospitality it just seemed a little off.

Dessert time! Jeremy and I had both pre-viewed the dessert menu and decided on the cinnamon roll sticky bun bread pudding with bourbon creme anglaise. The description was more flowery than that and we were both drooling.

Up until then we were both quite pleased with our meal and were hoping for the perfect sweet treat to cap it off. When our pudding was placed in front of us, I have to say my heart sank. Sticky it was not. Moist it was not. Warm...it wasn't that either... My first bite was ice cold but after playing around I found a couple hot spots. It was definitely not a succulent pudding and I was very disappointed. Jeremy correctly pointed out it had too much egg and not enough sauce. There was no caramel or anything to give the feel of "sticky" but there was a white foam - it tasted like mocha- something which made for an odd combination. I think there was supposed to be white chocolate in it, too, but I didn't taste any. Maybe a few curls on top would have helped. It would have been a lovely brunch casserole, but as a decadent dessert, I'm sorry, I have nothing good to say.

At the end of the meal, the final tab for two entrees and two desserts was about $80. After subtracting my $40 Groupon, we each paid $20. I would say that was reasonable but the original $40/person was over-priced. Once last thing, y'all...I got pretty nauseous 3 hours after eating. Jeremy didn't so it either a) wasn't something in the food, or b) it was something in my entree that he didn't have in his.

Now, I am entirely prepared to receive comments from local Richmonders protesting my lack of enthusiasm over this restaurant. I waited a whole day before writing this post so I could sleep on it in case my first impressions changed. But at the end of the day, I just had to go with my gut.

look of the week: Jessica White

2012-01-17T11:02:00.000-08:00

i must say Irina Shayk also looks great too

Don't we love our besties?

i'm ABSOLUTELY in love with Jessica's studded boots.

***LOVE***LOVE***LOVE***

Jessica White Irina Shayk

Looks this week to fit that occasion

2012-01-17T10:35:00.000-08:00

2012 welcomes Blue Ivy Carter to the world

2012-01-17T10:23:00.000-08:00

Beyonce's baby Jay-Z baby Blue Ivy Carter Beyonce's daughter photo's

Winter Survival Guide for the BusyBody

2012-01-16T05:24:00.000-08:00

A few days ago I checked the RVA weather report and couldn't believe my eyes: we'd be having Michigan cold down here in Virginia. Now, I own a down parka, so I was not worried at all about freezing my tuchus off, but my fellow classmates, they have something to learn about layering.

I'm used to cold weather: to pushing myself to walk 20 minutes to the gym after a 3 foot snow fall, to trucking it on a brisk winter walk in the park, to functioning as though it's not freeze-your-face off cold. But down here, everything seems to stop. People just want to stay in their warm homes and think their bodies will be just fine.

Not so, my dears. Especially in the colder seasons, it's important to stick to your workout routines. The more time you spend outside (or in a heated gym), the less time you spend on the couch or at a desk with a bag of chips in your lap. So here are a few tips to keep on hand in case you find yourself freezing over along with the weather.

1) Stay hydrated - it makes a world of difference: you have more energy, less headaches, and your skin looks nice and fresh, too.

2) Wear sunblock - you might not believe this, but the sun rays can be especially powerful in the winter, especially if you live in an area with a lot of snow (white = reflection).

3) Remember to moisturize. Think about all the heat in your house - it's sucking the life right out of your skin.

4) Get your rest. Your body is especially susceptible to illness if you're stressed, malnourished, or haven't slept enough. So do yourself a favor and get some beauty sleep.

5) DO make it to the gym as often as possible. If you find it harder to get out, change your routine a little - maybe sign up for more classes to force yourself to get there every week.

6) Try home exercises. I personally hate, hate, hate workout videos. They are torturous for me, but they work for other people. If you like them, use them. If you don't, try your own floor exercises. Make it a habit to do X amount of crunches a day or reps with a set of weights. Turning these little "extras," as I call them, into a must-do will show positive results in areas you hadn't focused in before or covered with your regular routine.

7) Speaking of home, read up on the immune-booster foods which are in season: dark leafy greens and basically any super deep colored fruit/vegetable is going to be good for you. Sometimes adding food you don't normally eat to your diet can seem like a treat in itself.

8) Do weekly snack preps where you bag everything for the week ahead of time (I like a mix of pecans, walnuts, and dried cranberries). This way you can grab and go and know that what's in the bag is good for you.

9) Go out for some fresh air. Especially in Richmond, it's easy to find a park or a nice area to walk around and lose yourself in the day. Just like you open the window to let out the stale air in your room, your body needs a little ventilation.

10) Get in the spirit of winter! It's all about having the right frame of mind. Some people just hate the cold and I get that, but when I was in Michigan, there wasn't time for sulking: winter is about 5 months long! So brew warm mulled cider, visit an All Year Christmas store, turn on the fireplace ... do anything that will make you feel warm and comforted. You can't do that stuff in the summer, so take the time to enjoy it now.

Mexican in Richmond: Margaritas Cantina

2012-01-10T16:40:00.000-08:00

So I am only going to write this once because it's really hard for me to re-live: I have officially lost my camera. I am basically devastated but am trying to remember things are just things and so I shouldn't get hung up on this. So, while I save up the money to get a new one, please excuse the iPhone photos if they turn out a little grainy. Anyone have a good recommendation for a camera with good close-up imaging? I had a Cannon and really liked it but I found this feature wasn't the best, but maybe it was my model.

Now, on to the exciting news - I got to try this little spot last weekend when one of my girlfriends invited me out for a little dinner to catch up after break and basically enjoy the fact that we didn't have class till 1pm the next afternoon (a very rare thing, indeed).

She was craving Mexican and after she told me so, I also began to crave it. So we got all prettied up and seated ourselves at a cute table by the window. Margarita were a happy hour special so we couldn't pass them up. I got the traditional lime flavor with a salted rim and it was super yummy. Gotta say, I love me a margarita.

I ordered their chimichonga - which I've never had before and was hesitant about ordering because I can't handle things that are deep fried. Why order one, then? Truth is, I was missing Weston a lot and I know he would have loved this. When it came out, I was pleasantly surprised: I think it had been baked! The outside was super crunchy and tasted like those homemade tortilla chips from Whole Foods. Soooo good! The inside was FULL of pork and refried beans and just a touch of cheese. For $12, it really was a great deal since I got two of them and could barely finish one. They served these with sour cream, but when I got home I used Greek yogurt. There's a great substitution I never feel bad about. I also liked how they put a little jalapeno in their rice - it had my mouth and eyes watering, but it was just so gooooood, I couldn't stop eating it. FYI for reheating anything crispy when it's served in the restaurant: preheat your oven to 350 degrees and bake it for about 15 minutes - then increase the temp to 400 degrees to crisp it all up.

Reba ordered the chicken fajitas and in terms of fajitas, these were probably the best I've ever had. First off, they served them with corn tortillas which were super yummy. Second, the spices on the chicken were FANTASTIC - a little spicy and a little sweet. They had a nice char or the chicken as well - and Reba got a nice little side plate with refried beans and rice and cheese, I think.

The service here should be mentioned as well: our waitress was very attentive and sweet. She really took pride in the food she served and she clearly loved speaking to the customers.

Although the bill was a little more than I expected (probably because of my massive margarita, which on its own was a great deal), I'd be down for another visit. Hooray! Another place to add to my list of "Local RVA" eateries!

Chicago Recounted

2012-01-06T14:31:00.000-08:00

http://media.brainz.org/uploads/2010/12/new-years-bucks-county.jpg

Well, friends, bad news: I can't find my camera so I don't have pictures of the yummy things we ate in Chicago, but I can tell you a little about our trip:

We did make it to Ghirardelli...twice (both times for "lunch"). The sundaes have gone up in price but they were divine. We had a wonderful time enjoying the holiday atmosphere - despite the crying children next to us - it wouldn't have been so bad had their parents not been laughing at them while they cried.

Wow Bao was tasty as usual - we got Baos to tide us over until dinner and then shared a Thai Chicken Rice Bowl on the way home. I never get enough of this place with I'm in Chicago and then I silently scold myself for not stocking up while I have the chance.

Mercat a la Planxa was not the best...again. Last year we went and the food was innovative, bold, and delicious - but the service and atmosphere left something to be desired. This time the atmosphere was wonderful, but the menu options small (which I won't overlook since they are a tapas restaurant) and the food much more expensive. Small plates were $3-5 MORE than last year. Sorry, Mercat, we tried you twice, but we won't try you again.

The Grand Lux Cafe was probably our favorite place of all - they never disappoint in service or food. We spent the New Year there and they gave us all hats and whistles to wear while we counted down the moments until 2012. I consider myself quite lucky to have been able to spend that moment with my very special man.

Before we knew it, it was time to leave - after some last minute shopping which I look forward to every year! I got the most gorgeous dress and can't wait to show it off...I'm sure an occasion will present itself!

p.s. - No, we did not make it to the fireworks - our tired legs just couldn't handle any more walking after our visit to the Natural History Museum and the world's quickest tour of Zoolights in Lincoln Park.

Tiger Woods’ ex-wife bulldozes $12 million home

2012-01-06T05:28:00.000-08:00

When you get $100 million in a divorce, you can trump just about anything and that's what happened with Tiger Woods' ex-wife when she bought a $12 million home and bulldozed the whole thing.

Elin Nordegren bought a $12 million home in North Palm Beach, Fla., but didn't like it, and has plowed the whole thing. The house, which had six bedrooms and eight bathrooms, is now just rubble, with no word yet on what is going to replace the beautiful building you see above.

Sad thing that we never appreciate money that we didn't work hard for, money makes people go crazy!.

Elin Nordegren Tiger Woods ex wife

"High Heels High Hopes" Lala's t-shirt said.

2012-01-06T05:00:00.000-08:00

"Sequin" that Bod

2012-01-05T10:58:00.000-08:00

Dominique Reighard

A model in an ASOS skirt

Dominique Reighard Sequin clothing ideas

Look of the New Year: Rihanna

2012-01-05T10:15:00.000-08:00

Alexander Wang shorts

Chloe 5'5 Heels

Rihanna style Rihanna life

Best dress that ended the year: Khortney

2012-01-05T10:12:00.000-08:00

She ravished in this Diane Von Furstenberg Dress

Solange wore hers for a Magazine shoot.

Khortney Kardashian second pregnancy

How to make a vision board

2012-01-04T01:07:00.000-08:00

What is a Vision Board?

A vision board (also called a Treasure Map or a Visual Explorer or Creativity Collage) is typically a poster board on which you paste or collage images that you’ve torn out from various magazines. It’s simple.

The idea behind this is that when you surround yourself with images of who you want to become, what you want to have, where you want to live, or where you want to vacation, your life changes to match those images and those desires.

Supplies you’ll need for creating a Vision Board:

- Poster board.
- A big stack of different magazines.
- Glue. Not Elmers.

The Five Steps of Creating a Vision Board:

Step 1: Go through your magazines and tear the images from them. No gluing yet! Just let yourself have lots of fun looking through magazines and pulling out pictures or words or headlines that strike your fancy. Have fun with it. Make a big pile of images and phrases and words.

Step 2: Go through the images and begin to lay your favorites on the board. Eliminate any images that no longer feel right. This step is where your intuition comes in. As you lay the pictures on the board, you’ll get a sense how the board should be laid out. For instance, you might assign a theme to each corner of the board. Health, Job, Spirituality, Relationships, for instance. Or it may just be that the images want to go all over the place. Or you might want to fold the board into a book that tells a story.

Step 3: Glue everything onto the board. Add writing if you want. You can paint on it, or write words with markers.

Step 4: (optional, but powerful) Leave space in the very center of the vision board for a fantastic photo of yourself where you look radiant and happy. Paste yourself in the center of your board.

Step 5: Hang your vision board in a place where you will see it often.

Three Types of Vision Boards:

1 - The “I Know Exactly What I Want” Vision Board

Do this vision board if:

- You’re very clear about your desires.
- You want to change your environment or surroundings.
- There is a specific thing you want to manifest in your life. (i.e. a new home, or starting a business.)

How to create this vision board:

With your clear desire in mind, set out looking for the exact pictures which portray your vision. If you want a house by the water, then get out the Dwell magazine and start there. If you want to start your own business, find images that capture that idea for you. If you want to learn guitar, then find that picture.

2 – The “Opening and Allowing” Vision Board

Do this vision board if:

- You’re not sure what exactly you want
- You’ve been in a period of depression or grief
- You have a vision of what you want, but are uncertain about it in some way.
- You know you want change but don’t know how it’s possible.

How to create this vision board:

Go through each magazine. Tear out images that delight you. Don’t ask why. Just keep going through the magazines. If it’s a picture of a teddy bear that makes you smile, then pull it out. If it’s a cottage in a misty countryside, then rip it out. Just have fun and be open to whatever calls to you. Then, as you go through Step 2 above, hold that same openness, but ask yourself what this picture might mean. What is it telling you about you? Does it mean you need to take more naps? Does it mean you want to get a dog, or stop hanging out with a particular person who drains you? Most likely you’ll know the answer. If you don’t, but you still love the image, then put it on your vision board anyway. It will have an answer for you soon enough. The Opening and Allowing Vision Board can be a powerful guide for you. This goes deeper than just getting what you want. It can speak to you and teach you a little bit about yourself and your passion.

3 – The “Theme” Vision Board

Do this vision board if:

- It’s your birthday or New Years Eve or some significant event that starts a new cycle.
- If you are working with one particular area of your life. For instance, Work & Career.

How to create this vision board:

The only difference between this vision board and the others is that this one has clear parameters and intent. Before you begin the vision board, take a moment to hold the intent and the theme in mind. When you choose pictures, they will be in alignment with the theme. You can do the Theme Vision Board on smaller pages, like a page in your journal.

Some things to remember about vision boards:

- You can use a combination of all three types of vision boards as you create. Sometimes you might start out doing one kind, and then your intuition takes over and shifts into a whole different mode. That’s called creativity. Just roll with it.

- Your vision board might change as you are making it. You might find that you have little epiphanies from making a vision board.

GOOD LUCK PEARLS AND LIL SIS!.

vision boards

Adrienne Bailon's Auxilly Dress

2012-01-03T23:54:00.000-08:00

looks great on a slimmer body, she laced it up well pearls.

Adrienne Bailon

Scroungin' Around

2012-01-03T17:43:00.000-08:00

Finals time around here meant no blogging for me, but I did take a few pictures of some good ideas on what to do when you know you won't have time to cook. I know, I know...where are the Chicago updates - there a-comin' - just have to get settled in first :)

Idea 1: Make soup, a lasagna, or a casserole a weekend or two before and freeze it in individual servings. Set them in the fridge a couple days before you want to eat them so they thaw and then reheat day-of.

Idea 2: Kroger sushi is filling, yummy, and definitely a treat when you don't have time to visit a restaurant but want the feeling of having treated yourself. This is the Shaggy Dog - I personally have never gotten one because of the $10 price tag, but I've tried a little and thought it was really tasty.

Idea 3: Divide the labor. Thanks for Sharon's grandma, we had some frozen pork chops so all we had to do was thaw them, fry them, make rice, and cut up some yummy seaweed. Combine with Bulldog Sauce (this is my own name for it, since it's Korean and I can't remember it at the time). Her grandma also makes dumplings which she just has to drop into a pot of boiling water for about 10 minutes. Thank you, Sharon's grandma!

HAPPY NEW YEARS PEARLS

2012-01-03T06:39:00.000-08:00

FYI

2011-12-29T16:14:00.000-08:00

Dear everyone:

Tomorrow Weston and I set off to the glorious city of Chicago, Illinois for an awesome and highly anticipated New Year's Eve. On the list of places to check out:

Mercat a la Planxa (Iron Chef Jose Garcas owns and runs this establishment)

Wow Bao (a tiny little kiosk in the mall, but don't be deceived - there are only 3 locations in the city)

Ghirardelli (oh yes...Hot Fudge Brownie Sundae here I come)

Eleven City Diner (apparently, this deli's got it going on)

Toast (a cute breakfast place highly recommended by a friend who used to live in Chi Town)

We'll see how many we actually make it to but this little vacation will be the perfect ending to my much-neeeded holiday vacation. So excited to ring in the New Year in one of my favorite cities! Maybe we'll make it to Navy Pier for the fireworks this year :)

Three Monkeys

2011-12-28T09:00:00.000-08:00

Still in Ann Arbor and blissfully happy being able to spend time with the special people in my life. When I come back to AA, I typically re-visit old haunts and eat with family - so recipes and pics have usually been posted already.

So here's a little recap of a place in RVA which I tried before leaving for break.

Three Monkeys is actually owned in part by the same people who own Kuba Kuba, so you know it's gotta be good. The vibe is exciting and also very local - you know the people coming through the door have been here before...well, except us...

I got the California Burger with blue cheese. It was good although not the best burger I've ever eaten. I did love their french fries, though - pictures are pretty fuzzy because the bar is really dark!

Weston got their pulled pork with an au jus. I really liked his because the flavors weren't so bold that you couldn't taste the meat, the meat was really tender, and the sandwich was clean (i.e. no lettuce, tomatoes, ketchup, etc). He got onion rings and those, too, were delish :)

Another aspect which I want to cover are the cocktails. Man are they good - but expensive. My drink cost us $10, as much as my burger. I think I got the "Hear no Evil" with cranberry juice, vodka, and pineapple juice, rimmed with sweet and sour sugar. In terms of beer options, Weston found they only featured one local beer which was a bit of a downer.

Definitely give this place a try if you haven't already - it seems like a wonderful way to get to know the people who make RVA special.

Merry Christmas Pearls!...

2011-12-24T00:51:00.000-08:00

Hey pearls!

I am wishing you all my faithful readers a Merry Christmas and a Happy New Year.

It has truly been a great year as i have grown personally and i am now more aware of what is important in life.

You meet so many people in life, and make new friends, both temporary and permanent. I am glad i learnt my lessons in 2011, and i don't ever want to be taken for granted again due to the good i have done for some people. The best thing about life is that what goes around, surely comes around and the last time i had girl drama was in high school, ~~sigh! .~~

Girls talk man, it ain't no joke, and they all smiles when they see you, hahaha... good thing i focus on the most important things in my life and that is my husband, mom and sisters.

That is why this festive season is all about family to me, 2012 will be my year of success and big dreams. Until then i will eat, pray and love abundantly.

Been fun blogging this year and i will try to post whatever i can in these few remaining days.

Pearl writings

Much Love Pearls!....

Picture of the month

2011-12-24T00:28:00.000-08:00

As the message says, Use personal protective equipment". ever wondered what that meant? i'd assume it means cover up to avoid.......... or something.

Oh dear, sexism!.

weekend look: Mariah Carey

2011-12-23T23:44:00.000-08:00

I love the cape!.

Mariah Carey post-baby body Mariah Carey diet

Sass & Bide Spring 2012

2011-12-23T05:49:00.000-08:00

My three personal favorites from the collection.

Love the neon creativity on the shirt.

Love love love it ALL ~~and the shoes~~

Pika boo

Sass & Bide Spring 2012 Sass & Bide clothing

Preggers in animal print leggings: Beyonce

2011-12-23T05:25:00.000-08:00

Beyonce pregnancy style I love leggings Beyonce 2011 Beyonce's baby

Waiting for Perfect...Sushi

2011-12-22T05:46:00.000-08:00

When one finds a good sushi joint, one must not let it go. I've learned this the hard way...being away from Sadako in Ann Arbor has made me miss it so much more. I still haven't been out for sushi in Richmond. I ask everyone I know where to go and yet I still haven't actually gone out. Part of it is price - why does good sushi have to be $10 a roll? At Sadako rolls run about $5 a piece and their sushi is so fresh it's insane. This place will always be my favorite for a number of reasons. I hope I do push myself to try a few in Richmond since I'll be here for another 4 years (at least), but in the meantime, I'm loading up at Sadako.

For you Ann Arborites - my favorite rolls are the Spicy California and the Eel Roll. I know eel is a taste enjoyed by only some people, but Weston introduced me to both sushi and eel on our first official date and I loved them both. He took me to Sadako, actually, which might be another reason I love it so much. Note, I was out with girlfriends when I took this picture, and they each ordered only 2 rolls. I eat slow as it is, so I had to narrow down my usual 4 roll list to two but when I got with Weston, we usually pick 5 or 6 rolls to try.

I love the ginger salad they serve before the meal - that dressing is to die for. I'm not a huge fan of miso soup but if I'm starving, I'll sip a few spoonfuls. I recommend ordering a light roll (cucumber avocado, California, etc) and a heavier one (eel rolls, a crunch roll, etc) and then one good straight up, clean fish roll (tuna, salmon, etc). I will say, I don't like anything deep fried when I'm in a sushi restaurant. I understand how the texture is a nice juxtaposition to the rice and veggies, but I have to be in the mood because I can really taste the frying oil most of the time.

So grab a friend and go chow down!

RVA Visitor

2011-12-18T12:17:00.000-08:00

I'm baaa-aaak :)

Exams are over, whew!, and so is my first semester as a dental student. That isn't such a milestone, I suppose, considering there are about 9 more to go - but I'm happy about it anyways.

Anywho - before going home to Michigan, I was lucky enough to have a visit from my friend, Kristen. I knew her back at MCB, the dorm I lived in at the University of Michigan, and she's just recently moved to Virginia as well. She lives about 2 hours away and was finally able to make it down to Richmond so I could show her a good time.

Her coming here made me realize there are a few places I haven't been to in RVA in a while and so I thought I'd recap the few I took her to for fun:

1) Kuba Kuba: always a goodie and always on my list to take people too. I love the vibe and the food is killer. I think this place exemplifies Richmond eateries: small, intimate locales not bogged down in chain mumbo-jumbo. Walking into Kuba Kuba, you know someone's hard work and sweat goes into making it the best it can be day in and day out. That kind of place is one you want to root for. The picture above was taken while we walked around Kuba Kuba to whet our appetite. My camera was on the the fritz so I couldn't actually get a picture of the food we ordered.

2) Bev's Ice Cream: homemade flavors, creamy, and super cute. I also love that's it's in Carytown so I can stop by Jeane Jacque bakery and For the Love of Chocolate. This chocolate store has every type of chocolate from every place in the world. I love it and I love taking people here and seeing their eyes light up...heck, my eyes light up every time, too. Kristen found Kinder bars and I don't think I've ever seen her so excited :)

3) Anokha - good Indian food in Richmond? For the longest time I couldn't get the name of a good Indian restaurant, but last year when a friend brought me here for their lunch special, I was pleasantly surprised. Their lunch special really is awesome - $9 for soup, entree, and dessert. I always order their okra dish - sometimes it's not on the menu, so you have to ask for it, but it is truly tasty. Kristen had never had okra before and she said she really like it.

4) Perly's: My favorite place in town for breakfast. Hands down. They never disappoint in the quality of their product, their biscuits were voted Best in Richmond (if I remember correctly), and the food comes out quick and hot. Plus I really enjoy the quirky decor and colorful servers.

So there you have it, the food I fall back on when I want to showcase Richmond at it's finest. Tastebuds didn't make the list because it's more a couple-y or romantic evening spot. Same with Sensi, which I still feel has the best risotto in town. Next time, next time.

10 Tips For Maintaining A Weave

2011-12-14T02:34:00.000-08:00

A hair weave requires careful maintenance otherwise; you may spoil it much before its time. You need to be careful right from combing to washing it. Some of the ten common tips you should keep in mind while dealing with weaved hair are as follows:
1. Most often you start to comb from base to the end but to comb weaved hair you should start from the end and then gradually move upwards to the base.

2. Brush before you wash or shampoo your hair and rinse between the tracks to remove the residues.

3. You have to abstain from washing the hair for two weeks to set the weave. Always use mild water while washing the hair, as too hot or too cold water may lock the hair at the base.

4. Avoid using harsh products be it for washing, styling or conditioning.

5. Use of alcohol based product mars sheen of the hair and you should not use them.

6. Ensure professional weaver care and make sure you do not skip regular tightening touch-ups.

7. Use of cotton pillowcases and sheets may adversely affect the shine of your hair so better use a silk or satin scarf to wrap up your hair.

8. During blow-drying, you have to apply higher temperature to straighten and dry the hair. Use variable temperatures for the natural and commercial hairs.

9. If you are on a seaside and wish to swim, either use a swim cap or saturate and rinse the hair by applying a cream rinse before plunging in.

10. While you may undermine the intricacies involved in undoing of the weave, it is better to go for a professional?s hand.
Sometimes, it may happen that you get too busy managing the weave and unconsciously neglect the scalp. An unhealthy scalp may lead to skin irritation and might culminate in various other diseases. Occasionally, an adhesive may not suit your skin so it is good to undergo a test if you are using it for the first time. Dirt, sweat, styling products and natural oils are some of the ingredients that interfere with clean hair condition. You should regularly shampoo and condition the hair to keep it clean. Excessive use of styling products have shown to shorten the longevity of hair extensions as well. Thus, proper care is needed to keep at bay the different types of hair problems associated with hair extensions.

Amber Rose graces her head....

2011-12-13T09:48:00.000-08:00

She is famously known for her blonde short hair by the camera's but she seems to be ending the year in a straight brunnete wig.

Ummhhhhh.....

i love her trademark hair more though, i hope its a temporary experiment.

Amber Rose hair Amber rose long hair

Breakfast Bites

2011-12-11T07:00:00.000-08:00

Fair warning, y'all, my blogging schedule is off because it's exam time. I'll be back to regular weekly posting next term - promise!

Here's a tasty treat my roommate made the other night - based off the yummy breakfast biscuit sandwiches at Perly's.

Just take Grands Rolls and split them in half. Shape each into the cups of a muffin tin.

In a bowl, mix about 6 eggs, 3/4 cups cheddar cheese (shredded), and 1/2 pound cooked sausage. Drain the sausage before adding it, please, and save yourself the arterial plaque. Season with salt and pepper.

Mix everything together.

Bake in a 350 degree oven for about 10 minutes, then increase the heat to about 375 and bake another 5 minutes - or until the bread and eggs are cooked through.

My time to stretch exams are finally over

2011-12-08T05:15:00.000-08:00

I am totally loving the stockings, like totally ummhhhh a christmas gift to myself someday. I had a period of madness as i was prepping up for exams with my usual excuse, " too much to read with little time".

And today im glad its over, no more exams for me from University however my project paper will give me much more stress. Fall semester was a great semester for me as a friendship grew, i made more friends with lesser enemies. yeeiiiiii for me.

I had a roommate who i will never forget and those memories will forever be with me. Im sitting at the airport now and i can't believe how fast time has flown, though its good anyways i am looking forward to ending 2011 and im looking forward to a blessed 2012 filled with success and positive energy.

Over and out Pearls until..... tomorrow maybe.

KISSS

Looking forward to fridays dinner

2011-12-08T05:01:00.000-08:00

Black grecian shift dress

Black diamante detailed heels

the little black dress black diamante heels

Look of the week: Leighton Meester

2011-12-05T04:18:00.000-08:00

I'm loving it all, the shoes are a PLUS!!!!!

Leighton Meester style Gossip girl clothes

Sneaky Mac and Cheese

2011-12-04T06:39:00.000-08:00

I've posted on Mac and Cheese many a time, I'll admit - but that's probably because I am just so dang proud that a couple years ago I learned how to make a rue. It changed my life, y'all, and it'll change yours. The other day while making a yummy spicy version of this comfort food, I thought it needed some extra punch, so I threw in a little secret ingredient. Not only did it make the flavor better, it also added a nice rosy glow. And that's when I thought - this would be GREAT for moms who want to sneak in some veggies and make their homemade version look more like the box kind (although that orange powder kinda creepy me out). Can you guess what it was?

If you don't want to read the whole post, the kicker is to just throw in a 1/2 cup of a non-chunky tomato sauce (or chunky if it's for non-picky eaters) into your end product. There you go. Surprise!

If you want the full recipe, here it is - and it is different then my others so definitely worth a look-see:

In a large saucepan melt 2 Tbs of butter. Add 1/4 cup flour and cook until the two come together.

Add 1 cup of milk and 1 cup of sour cream (this is the secret to a great tangy mac and cheese)

Let this thicken up - keep whisking and it'll happen pretty quickly. Season with salt, pepper, and a squirt of Dion mustard.

Add about 8 oz or so of a hot Jack cheese - I like to get the spiciest I can find because it is mellowed out by the cream sauce. Stir this in over medium-low heat and then add 1/2 cup of tomato sauce.

I store the cheese sauce separate from the noodles and just use it as-needed. This way I have a perfect, creamy bowl of macaroni and cheese whenever I want. I find a ratio of 1/4 cup cream sauce to 1 cup dry pasta is really nice.

Steak Scampi

2011-11-30T05:15:00.000-08:00

Yes, I said it: STEAK scampi.

The recipe had been brewing in my head ever since a friend came over and I made shrimp scampi for her. I had leftover pasta, parsley, and lemons, but no shrimp, so I sauteed off my leftover London Broil and decided to add it in instead. The result was excellent and, I have to say, a nice change of pace from my usual bean-as-protein meals.

I boiled off some spaghetti and tossed it in about 4 cloves of diced garlic, 2 Tbs fresh parsley, a squirt of lemon, and 2 Tbs of olive oil. A sprinkling of salt and pepper to taste and a few a pieces of seasoned beef and you're done. It takes all of about 5 minutes once your pasta is boiled. Definitely a good week-night meal.

Pumpkin Swirl Cheesecake Bars

2011-11-23T18:08:00.000-08:00

Happy early Thanksgiving!!!!!!

This year I was lucky enough to attend a Thanksgiving Potluck right before classes ended for the break. I had it in my head to make some yummy pumpkin cheesecake bars and set off to the Interwebs to find a recipe. But, to my amazement, there were NONE for cheesecake bars. None that looked good, anyway. So I decided to just make my own. This recipe is extremely loosely based on this one by Williams Sonoma. Their recipe is for an actually circular cheesecake, and I made mine into bars which cut the cooking time in more than half!

Graham Cracker Crust

2 packages graham cracker, finely crushed

1 stick butter

2 tsp cinnamon

Mix all this together and pack into a 9 x 13 inch pan that you've greased nicely. Push it into the corners and the bottom (but not up the sides because those bits will burn). You can use the bottom of a cup to help with this. Bake at 350 degrees for about 10 minutes, until it is golden brown.

For the Filling

2 packages cream cheese, at room temperature!!!!

3/4 cup sour cream

4 eggs

1/2 tsp salt

1 cup pumpkin

3/4 cup sugar + 4Tbs sugar

1 tsp cinnamon

1/2 tsp nutmeg

Cream together the cream cheese and the 3/4 sugar. Add the sour cream and eggs. Throw in a pinch of salt.

Take a little over 2/3 of the mixture and put it in a second bowl. To this, add the pumpkin, cinnamon, nutmeg, and 4 Tbs sugar. Taste the first and second mix for sugar and adjust according to your tastes.

After the crust is completely cooled, pour the pumpkin mixture into the bottom. Then spoon over the white mixture (drizzle it around or make a pretty arrangement). You can take a knife and drag it through the pumpkin so the white forms a pumpkin trail behind them. You can kind of see this in the picture below - but basically you want to make a swirl between the two.

Bake at 350 degrees for about 30 minutes. Start checking it and wait until it just springs back to the touch. It make be a little wiggly in the middle, but that's fine. I didn't have that issue, but it's better to underbake it a little than overbake and burn the cheese.

Make this a day ahead of time because it does need to sit for a while - or start early in the morning. Also, as I said before - get that cream cheese to room temp early! Sprinkle with cinnamon before serving.

The bars were a huge hit at the party...and at my group meeting the next day. I got the compliment of my life when a friend from class asked me to post the recipe ASAP so she could make it for her family. I hope she does and tells me all about it :)

Jam Thumbprints - The Elegant Cookie

2011-11-21T16:07:00.000-08:00

The other day I had a practical on amalgam carving and...well, let's just say it started off slightly traumatic. I lost my practical tooth and you don't get a second one, so I was freaking out when this super nice faculty member found it for me. I wanted to thank him, and a few other faculty members, so I decided to make some jam thumbprints on my study break from Hell Week #2 (one week, 2 practicals, 3 exams). It also happened to be Rini's birthday and since I knew she loved coconut, these cookies would be perfect.

I used my tried and true Ina Garten recipe, which I've included below. I must say, these take a lot longer when you make them by yourself - and you have to really watch the coconut so it doesn't burn on the bottom. I forgot I had that problem last time and it repeated itself...luckily it wasn't too bad and I learned for the second cookie tray.

Making these again, I would only dip the top half of the dough ball in coconut - so no burning risk on the bottom. Also, these cookies are great for people who are lactose intolerant (as one of my profs is) - I was doing research and found that butter is usually ok, but check first since I am sure each case is different. My last tip is to use good jam and I don't mean that in a pretentious sort of way. I really think these cookies are super classy and since you're using so little jam, why not make it a nice flavorful one? I usually find awesome jams at great prices at Home Goods or Marshalls in their little foodie aisle.

Jam Thumbprint Cookies

What you need:

3 sticks butter

1 cup sugar

1 tsp vanilla

pinch of salt

3 1/2 cups flour

To roll you need: 1 bag of sweetened shredded coconut (use sweetened because the batter is actually not too sweet), and 1 egg mixed with 1 Tbs water for an egg wash

What you do:

3 hours/1 day ahead of time, set out your butter. I never did this before and honestly, nuking it in the microwave isn't a huge problem, but if you know you're making cookies, set out the butter before heading off to work. That way it's the perfect temp for mixing when you are ready for it.

Cream together the butter and sugar until it's fluffy. Add the vanilla.

Add the flour about a cup at a time and mix until the batter just comes together - there is a lot of butter in here so if it looks like little crumbles, don't worry - it'll turn into a nice ball as soon as you pack it between your fingers.

Turn the dough onto a floured surface and make one giant ball. Cut this in half and form 2 discs. Wrap these in plastic wrap and refrigerate for about 30 minutes.

Make your egg wash and set out the coconut and jam.

Take the dough out and form it into little balls.

Roll each in the egg wash and then in the coconut (here is where I would just roll and dip half to avoid burning).

Place on a cookie sheet and make a little indentation in the dough, forming a nice little cup for the jam. Spoon about a 1/2 teaspoon of jam into the cookies. You can put these fairly close together on the tray since there is nothing in the dough to help them rise.

Bake at 350 degrees for about 20 minutes. Let cool completely before serving (hot jam HURTS).

I made about 36 cookies with this recipe, but I made them kind of small so they'd cook faster. It was getting close to midnight and I was getting sleepy ;) These make a super gift and I think everyone enjoyed them - I think I'll be making another batch come holiday season when my aunt and I get together to do our Annual Cookie Bake Day.

Craving Something Cheesy-Gooey?

2011-11-18T06:53:00.000-08:00

You'll thank me for this spin off of my previous "Sausage Biscuit Things" - it's super easy to make and totally hits the spot when you need some comfort food - fast. This is also a great entertaining Game Day meal, come to think of it. Can't wait to make this for my honey over Winter Break.

So watcha need is a can of Pillsbury Grands Rolls - I was debating buying the Reduced Fat, but they only had 10 less calories, so I opted for the real deal. I am glad I did, too, because I found them to be more flaky than the Reduced Fat ones typically are.

I formed the rolls into cups and smooshed them into a muffin tin, then filled them with a couple chunks of mozzarella cheese - fresh moz is best if you want that gooey pull. I topped each with about 1 Tbs of tomato sauce - whatever you have on hand, and baked them in a 375 degree oven until the rolls were cooked through - about 15 minutes.

Serve hot and watch the smiles as people pop them into their mouths.

The Three "Ps:" Pizza, Party, Perio

2011-11-15T06:38:00.000-08:00

I wanted to give y'all a little update on homemade pizza-making:

The other night some friends and I got together to go over some information for an upcoming Periodontics exam...and hey! the girls gotta eat so we got some Whole Foods dough, a giant 12oz chunk of fresh mozzarella, and a jar of pasta sauce (because I find marinara to be a little too bland at times and didn't have enough time to doctor it up). Nishal brought some olives and mushrooms for toppings and in about 40 minutes we had a delish dinner.

Here's what you do:

Preheat the oven to 400 degrees

Dust your rolling area with flour

Cut the dough in half and roll each into a rectangle using more flour so the dough doesn't stick

Lay each half onto a baking sheet and poke holes with a fork

Blind bake (as in, throw the dough into the oven with no sauce yet) until they have almost cooked through - about 15 minutes. The crust will clearly be cooked on the outside - it'll be hard, like crust should be) and a light brown color - you'll also be able to slide it around when you shake the pan. Just don't go too crazy with this step or you're dinner will end up on the floor.

Take the crusts out and spoon over the sauce, layer on the fresh cheese, and sprinkle the toppings.

Bake until the cheese is melted - about 10 more minutes. When you take it out, throw on some chopped fresh herbs - we used oregano - but basil would also be nice. This adds a great freshness and POP.

Let rest for a while, then cut into squares and serve!

Hearty Beef and Barley Stew

2011-11-11T11:30:00.000-08:00

Time to make a recipe which has been sitting in the back of my mind for over a month. I saw it in my Martha Stewart Magazine in the "Healthy Living" section back in October but didn't get a chance to make it because I had neither beef nor barley. But after my last trip to Whole Foods I stocked up on some goodies and spent the week anxious for the weekend when I could make this beauty. My good friend Jeremy, came over for a night of "comfort" (plus a little awkward/hilarious/slightly sketchy trip to Blockbuster).

Beef and Barley Stew - modified from Martha Stewart Living Magazine

2 Tbs olive oil plus 2 Tbs butter

1 pound London Broil, 3/4 inch pieces

salt and pepper

1 large onion, chopped

4 medium carrots, chopped

8 oz sliced button mushrooms

2 Tablespoons minced garlic (4-5 cloves)

2 Tbs tomato paste

1/2 cup sherry

4 cups chicken stock

3 cups water

1 cup pearl barley

pinch of nutmeg

1-2 cups fresh spinach leaves

Heat 1 Tbs plus 1 tsp oil in a large pot over medium-high heat

Season beef with salt and pepper and brown on all sides

Transfer to a plate

Reduce heat to medium and add remaining oil and the butter

Cook the onion, carrot, and mushrooms until golden - stir occasionally so they stick to the bottom of the pan (15 minutes)

Add garlic and tomato paste and cook until caramelized, about 2 minutes

Remove from heat and add sherry

Return to heat, bring to a boil and scrape up the brown goodies from the bottom o the pan

Continue to cook down until the liquid has reduced by about half - 5 minutes-ish

Add the beef and 2 cups of water. Bring to a boil, lower the heat to low and simmer, covered, for 1 hour. Stir occasionally. Add more water if it gets too dry.

Add barley and cook covered for 10 minutes, then uncover the pit and cook until the barley and beef are tender. This takes about 20-30 minutes. Stir in the spinach.

Serve in a big bowl curled up in bed with a good book, a cute movie...or your bacteriology notes.

Jeremy brought pumpkin muffins, by the by...which he baked in handmade parchment cups (just take a square of parchment and tuck it into the baking cup).

I had some homemade cream cheese frosting in the fridge which we spread over top. Best combo EVER.

Carter Mountain

2011-11-07T05:42:00.000-08:00

Every year I try and make it to Spicer's Orchard close to my home in Michigan. I love this orchard. Ever since I was a tiny tot my mama would bring me there. I really think those experiences shaped my love of food - actually seeing it grow, then picking it to bring home, then using it in special recipes...these are the things I loved. For me, picking my own fruit is an extremely calming experience, which might make me weird, but what else is new? I'm a summer baby, so the tradition in my family is to pick blueberries in August- but what I really get excited about is fall, when the apples are hanging from the trees, gorgeous as ever, sweet and fresh.

In Michigan I think we only grow a few varieties - Macintosh being the most famous - but here in Virginia there are many more and I was kinda excited about that, too. I love love love walking through the orchard, plucking an apple off a tree, and sinking my teeth in. Maybe you're not supposed to do that until the end, but I can help it. It's a feeling I look forward too every year.

That... and donuts. Spicer's has the BEST donuts - we get there in the morning so they are hot and fresh. I was anxious to see if Carter Mountain were as good.

Yesterday, after meeting with my friend Emilija at Chicken Fiesta (if you don't remember, we suffered through the CERT program together and she got into the medical school here), she mentioned offhand going to Carter Mountain. I was in. So in. So off we went.

It was a gorgeous trip to Cville where we drove up a windy mountain to the orchard - and vineyards. It was really cool to see the trees surrounding us and overlooking the town below. After browsing through the Country Store we got a half dozen of their famous Apple Cider Donuts and a couple pumpkin ones as well. I couldn't pick my favorite because they were both very good. The pumpkin donuts were more dense and I liked the spices they added.

We then looked over the bins of apples - they must have had 6 varieties - and I got one of each to sample. I had never seen these little guys, but they were Thomas Jefferson's favorite. When in Rome...

The Pink Lady and Fuji apples were "pickable" this weekend, so we went down the hill to the Pink Ladies and picked us a few of those. I was pretty excited to use the weird bag-on-a-pole picker thing.

Also, I was a little annoyed that people had allowed these babies to fall off the tree and didn't even pick them up - so wasteful... I hope they use these as compost or something.

Before leaving we visited Wayside Deli for some of their famous Fried Chicken. It was pretty amazing, considering I've never really had fried chicken (please, close those dropped jaws...I'm from Michigan). The side of Mac and Cheese was also yummy.

It was a great feeling leaving RVA for a day and getting lost in the mountains. I don't think I spend enough time out of the city and it's days like today that remind me how beautiful this state is - especially in the fall. Now...what to do with all these apples?

Potluck-y

2011-11-04T17:20:00.000-07:00

A couple weekends ago a group of friends and I got together for a potluck - everyone was assigned a dish (entree or dessert... or wine) and some wonderful recipes were born. I was able to collect a few of them and thought I should share. Since everyone's cultural and geographic background was different, it showed in the cuisine which made for some "Good Eats", as Alton Brown would say.

The Spread

Zohra made Thai Curry - nice and spicy served alongside perfectly cooked short-grained rice.

A picture of the gang (minus a few latecomers)

Reem needed to buy this little guy at the store AND she made a Syrian rice dish which was THE BOMB!!! Rice and peas with nutmeg and seasoning salt on top. Then she sprinkled over some toasted nuts (almonds) and served it with a mix of Greek yogurt, mint, and cucumber. Once she teaches me to make it, it's going to be a staple.

Rachel represented Georgian style with 2 cobblers - one apple, one peach - it was such a treat to taste something with a little Southern love. All I know is a lot of butter was used in the crumb topping. But it's all good...we ate it with frozen yogurt instead of ice cream.

Rini and I made these dishes: Spinach Egg Feta Bake and Asian Noodles

For the Spinach Egg Feta Bake, we used Stephanie's recipe off her blog, but left out the pesto and increased the egg count to 10, the spinach to about 4 packages, and the feta to 1 cup. We also sprinkled over some cheddar before baking in a 350 degree oven for about 30 minutes. Just until the eggs set so they stay nice and tender.

Then I made my Asian Noodles - which turned out to be a hit, so I knew I had to post the recipe

In a bowl, chop about 6 cloves of garlic and slice a whole red bell pepper really thin (see above)

Take 5 or 6 carrots and peel the outer layer. Then, using the same tool (the peeler, that is)continue to peel them, making ribbons of carrot.

Chop 1 bunch of scallions into 1/2 inch pieces on the diagonal

Boil 1 pound of spaghetti noodles

In a separate bowl, mix 1/4 cup oyster sauce, 1/4 cup soy sauce, 1 tsp black pepper, 1 tsp red chili flakes, 1/2 tsp garlic powder, 1/2 cup peanut butter, 4 Tbs sesame oil, 1 Tbs apple cider vinegar, and 1/4 cup water. This is your yummy sauce. Taste to see what it needs and season accordingly.

Drain your noodles once they are al dente, and pour over the sauce. Ideally, let this sit for about a half hour so the flavors meld. Serve with a final drizzle of sesame or olive oil and toasted sesame seeds if you have them.

Finally, Konstantine made a Greek salad - nice and fresh and crunchy. I think he added lettuce, cucumber, tomatoes, feta, and a special ingredient...dried oregano picked on a hike he went on in some foreign land I can't remember at the moment. He dressed it simply with olive oil and balsamic vinegar, which I loved. He also brought along a nice big chunk of Asiago cheese.

It was a blast to cook and be cooked for by such awesome chefs. I hope we get to do something similar soon because I kind of want to introduce everyone to Persian food.

I left the party full and happy. And with leftovers.

Wedding Weekend in Virginia

2011-10-31T06:58:00.000-07:00

Last weekend Sharon, Anna, and I went to a wedding of mutual friends Dan and Vicky (Vicky, you know from her Bachelorette Party a while back). It was gorgeous, simply said. The personal touches did not go unnoticed and, as it should be, their love took center stage. The ceremony was held outside in front of the water and on a beautiful plush green lawn at The Tides Resort. It was seriously like the movies: with white chairs were laid out and the scenery was so breath-taking any other arrangement would just seem overkill and artificial.

So, since this is a food blog, and the food was exceptionally good, I just had to recap the evening yummies. We started with a cranberry and goat cheese salad with warm rolls. I love warm rolls - and these ones were chewy on the inside and crusty on the outside. The salad, as you can see, was lightly dressed, just the way I like it, and the leaves were fresh and gorgeous. These little things seem small, but when a kitchen is serving 60+ guests, I think it's worth mentioning that the quality was not compromised at all.

On to dinner:

I chose the roast beef entree with red potatoes and carrots. The carrots were buttery and perfectly cooked. The crab cakes were pretty tasty, too- and aren't they beautifully arranged? I was really impressed with the portion size :)

One of the most exciting things was the Sweets Table - which is a new thing at weddings, at least for me...and I love it! Dan's mom made a bunch of homemade cupcakes of different flavors: pumpkin being one of them. And she made fondant leaves to put on top - since it was an October wedding.

The wedding cake was made by Dan's mom as well - it was stupendous. I think it was a white sponge cake, or white cake of some kind, with lemon curd (I could taste the lemon zest), and cream. I high-tailed over to her the moment after having a bite and asked for the recipe...which I need to get from Vicky (note to self).

Vicky's mother made 4 Russian cakes which were equally intricate and yummy. Twelve layers of puff pastry sandwiched between cream. They were flaky and flavorful and must have taken her hours to make. I love it when families help each other with wedding details - it makes the event that much more personal.

And here is the lovely couple - precious, right? All in all, at was a wonderful night and we were super excited to be able to share the memories with Dan and Vicky. Congrats, you two!!!

Chobani = Love

2011-10-27T06:55:00.000-07:00

The people at Chobani know how to please - I contacted them over the summer because we had gotten a whole bunch of them and they'd been improperly packaged or...something...and they were weirdly frothy on top. I sent the company a little email asking if they'd changed their recipe or something because the flavor was also a little weird.

Imagine my surprise when the company emailed me back, apologize profusely for the quality, and sent me over a dozen coupons refunding each individual Chobani that was mis-packaged. I was extremely impressed and now I am even more in love with Chobani. They obviously care a lot about their product.

I went to Kroger and was really excited to see a bunch of new flavors I hadn't tried before: mango and black cherry being two of them.

So now my fridge is stocked with Chobani - and probably will be for the rest of the month.

I will say, the consistency of the yogurt was totally different than when I wrote the email, so I know I got a weird batch. The mango flavor I indulged in the other morning was creamy and delicious and perfect. Thank you Chobani for believing in your product and backing it's quality.

Whole Foods Favs

2011-10-23T06:41:00.000-07:00

As I've said before, it's important for me to diversify my shopping to accommodate my budget, but when I want to treat myself, I'm going to Whole Foods. Yes, I've read The Omnivore's Dilemma and am very familiar with the arguments that WFM is just an "organic" supermarket chain - "organic" because the standards of organic in every meaning of the word have been twisted depending on who's marketing a product. I am not much into politics and making a stand against The Organic Man, so I totally buy into the vibe of Whole Foods. My last trip was especially fruitful and I thought it'd be nice to post on a few items I really love.

The first are the apples - they always have great flavor. Gala are in season now but there's always some variety on sale. I head straight to the apple pyramids as soon as I walk through cinnamon-scented doors. By the way, isn't it great to walk in and see fresh produce? The Short Pump Whole Foods is small, but they work what they have...I especially love the tropical fruit stand.

After fruits, I like to head over to the granola bulk bins. Vanilla Almond is one of my favorites and I like to stock up when I can. My mom used to buy this all the time and fill up a GIANT container - I like to nibble on the bigger chucks and put the smaller ones into my bowl of granola in the morning. Spice this up with dried cranberries and some pecans and you have a very healthy breakfast.

Next, to the dairy aisle! I love how the organic Whole Foods brand of milk is only about $3 for a half gallon. I also indulge in one of my favorites...Dutch Processed Chocolate Milk. It is so freaking cute!!! The milk looks absolutely luscious sitting there in its glass bottle. It reminds me of the Dorris Day films, or Breakfast at Tiffany's when Holly brings in the milk while talking to Fred. I save the bottles and use them to hold flowers - super cute and rustic. AND, the brand of chocolate milk changes according to your locations - in Michigan they stock local Michigan dairy farmers and here they use Virginian ones. I really, really like that.

Okie, my absolute favorite part of Whole Foods is the cheese section. I would go broke on cheese if I had a car...seriously. I just love the stuff. And I love 'em sharp and bold. Seaside Cheddar is pretty amazing - Weston makes killer grilled cheeses for me with this (and a lot of butter). At Vicky's bachelorette party I encountered a new favorite, well, an additional one, because you can never fall out of love with cheese. It's called Bellavitano Black Pepper but if you forget, it's the only cheese with a black pepper crust. It's a harder cheese, super tangy and perfect with pretzels or in pasta or...plain...eaten off the block. Don't lie, you know you've done it too.

I must admit, the prepared foods counter always beckons to me, but I ignore it because it's just way to expensive. Instead, I go to the pizza counter and ask for a ball of dough. Isupplement my pizza with ingredients from Trader Joe's or Kroger and make a yummy dinner at home which will last me a couple meals. The Whole Foods prepared pizzas are a great party idea by the way - $11 for a giant one is not a bad deal at all.

Rotisserie chicken is a wonderful thing to have in the fridge - you can make quick sandwiches or throw it into a stir-fry or serve alongside sweet potato fries. Whatever - if you could use one, get it because it'll save you time and add protein to your diet.

My last purchase(s) are usually a sweet treat (or treats) if one catches my eye. The creme brulee is my personal favorite, but I haven't seen this in VA, only in MI because there's a bakery that makes them locally. Boo-hiss. But the other dessert options are yummy. Chocolate Mousse Cake for Two is a go-to when I have a crazy chocolate craving.

And there you have it: Whole Foods Shopping 101

In other news, I am seriously contemplating a Cheese-a-Month special blogging series where I post on the different cheeses I find - could me a fun side-activity, right?

Sensi - An RVA Treasure

2011-10-21T12:00:00.000-07:00

A while ago I received an offer from Groupon to purchase a $40 Sensi deal for $20. I jumped on it. I've been hearing about how wonderful this place is for ages - especially their risotto (thank you The Marinara).

We thought the night before Weston left would be the perfect time to use the coupon and so we slipped into our fancy clothes and got ready for a night on the town.

First off, Sensi is located in a really gorgeous area - it's right in line with the River Lofts, an apartment complex Sharon and I wanted to live in but the price tag and the railroad in close proximity deterred us. Sensi is decorated impeccably - rich red and gold colors, slate floor, cool hanging chain around the bar to isolate the area, and an expansive dining area complete with a private area in the back. We met a really cool couple while waiting for our table and they raved about the food.

Weston and I wanted to try a few plates since we heard the pasta is made in-house: we'd also previewed the menu beforehand at home. To start, we ordered the daily risotto (goat cheese with lamb), the gnocci with sausage and tomato sauce, the ribeye steak with roasted potatoes and haricots verre, and for dessert, the cream puffs.

So here's a breakdown - as objective as possible:

The bread here was good - especially the focaccia. They serve it with a basil tomato olive oil dipping sauce. That sauce is gooooood! Don't feel bad if you finish it all: we didn't.

The risotto was @s$& awesome. Yes, that good. Super creamy, the right consistency - definitely homemade and delicious. I'd eat a plate of that - in fact, I will next time. They served it with marinated lamb. The lamb was cut really thin and the flavor on the sauce was great. The two complemented each other perfectly. My only critique is it was a little salty, but that's a personal preference.

Our next course, the gnocchi was also yummy - the restaurant was really accommodating in that we were able to order the primi piatti portion instead of the full entree portion. Some pieces were cooked more thoroughly than others but it was fine because Weston and I were sharing and so we each got a mix of both. They were served in a light marinara sauce and with fennel sausage. Very good, homemade, but not as amazing as the risotto. Just a side-note here: I preferred the gnocchi dish at Acacia myself.

Our final savory course was the ribeye steak. We ordered it medium rare but it wasn't exactly there - slightly overcooked, but there was a 15 table private party so I think the kitchen was a little short-staffed. The flavor of the steak was good, but hard to appreciate since it was dryish. It also came out pretty cold - and for all you readers wondering why we didn't sent it back - we just weren't going to do that on a busy night. It wasn't awful and we were happy enough to keep it. The potatoes were a weird consistency - hard but in a crunchy way. I think they'd been cooked and then roasted but they dried out too much. The green beans were yummy - I'd do well with a side of those alone. We pushed aside the mixed butter but it was a nice touch.

Dessert time! Unfortunately, this course was the one I didn't like the most. Italian style cream puffs - clearly this had been plated beforehand and placed in an icebox. The puffs weren't crispy, but gummy. There wasn't much cream inside and the chocolate sauce was gritty. The strawberry dots on the plate tasted a little like that stuff that comes out of the can.

While discussing the meal on our way home, Weston and I both agreed that the meal was good. Very good. But based on the risotto alone - it held the meal. The steak wasn't earth-shattering. The gnocchi was good but not as memorable as we thought it would be while eating it. We'll probably go to Sensi again, on a night when they aren't trying to feed 60 people short-staffed and by no means am I saying I did not enjoy myself. The waitstaff was impeccable and the food was delicious. Were there a few points we'd like a do-over on? Yes? But when it comes to Sensi, a do-over is not a bad thing. I'll take an excuse to visit again.

Getting Back on Track: How to Bounce Back from a Blow to Your Workout Schedule

2011-10-20T06:09:00.000-07:00

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I am trying to return to my normal posting-twice-a week-routine. At the moment I am attempting to balance school, school, and .... school, so thank you for bearing with me.

I wanted to take a minute to write about something I haven't yet - and I should have, but it didn't quite occur to me because it was also part of my routine: exercise.

How does one fit in a good hour and a half of exercise when they work (or go to school) from 8-6. I mean techinically, plus waking up early, I am busy from about 7 am to 7 pm and I don't think I'm alone in that respect.

When I only had class time until 2 - 3 then sure, I could have a nice long workout - but as my class schedule increased, I found myself tired by the time I got out (plus, my body naturally starts to peter out once the sun goes down). I know this about myself and so I've experimented with different rhythms to try and find a new pattern. I like patterns - they make me feel centered.

The first week of my 8-5 schedule, I hardly made it to the gym. I was tired and needed that evening time to study and eat dinner - and oh yeah, I had 2 exams.

The second week, I ignored my body's begging me to go home and lugged myself over to the gym. I HATE night workouts. I can no longer deny this fact. Every moment on the ellipitcal felt like a day. And I was super tired when I got home, so I was extremely unproductive the rest of the night.

I walk 20 minutes to class and that's where the gym is, so this past weekend the thought of waking 20 minutes, working out for 2 hours, and walking home was enough to keep me at home and counting calories instead. I didn't like this...believe it or not, I need to be at the gym. It is a part of me now. Can't believe I am saying that.

So today I tried a new idea: lunch workouts. Now, my schedule is really tight - we get 1 hourexactly for lunch because class starts again right after. So I ran out of my noon class and over to the gym (I had prepped by wearing a clean workout shirt under my scrubs so changing was super quick), and hopped on the machine. Ahhhh...much better.

I only got in 30 minutes of cardio, but that plus the run to and from class, plus the walk to class and home after, should be enough to keep my body happy and stable. I am noticing I eat less (or munch less, rather) since I only bring a set amount of food to school. I make my lunch the night before so I have time to think about each item: granola bars for energy after my workout, a piece of fruit as a midday snack, yogurt for breakfast, and hummus and pretzels at 11 before my workout so I don't keel over.

It's only been a day, but I feel really good. I've decided to really monitor what I eat because I am losing that 30 minutes or so of working out, but a little less is better than none at all. I'm also trying to fit in about 15 minutes of yoga/floor exercises before bedtime, just as a way of calming down before drifting off to dream land.

My body is thanking me - and so is my brain, because a happy Sheila is a functioning Sheila. Updates to follow.

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A Week of Treats and Eats - Perly's and The Cheesecake Factory

2011-10-14T11:33:00.000-07:00

An explanation is needed for why I haven't posted in - a week. I know, I know, I'm a bad blogger. I just haven't - a) made anything I haven't posted on and b) been eating leftovers from when Weston came to visit me this weekend :) Yes, my wonderful boyfriend woke up last Friday at 4am, drove 13 hours, and took me to the Dental Ball. We had one of the best weekend ever - full of yummy food and great experiences.

We went to Perly's with Sharon, my roommate and had an amazing brunch - Perly's never disappointments. I trust them with my life...or at least, my omelettes. Weston had a sandwich and onion rings which I mention because the onion rings had 2 layer of onion so they weren't completely batter. Kind of ingenious, right?

We also revisited Bev's for some pumpkin ice cream (I was having a very specific craving that day because we had just visited a pumpkin patch with friends).

A trip to Short Pump was also on the "menu." Now, Cheesecake Factory isn't a Richmond locale, but I haven't been there in 3 years and I was craving a certain item - you'll see it pictured below in all its glory. I have to say, the food was yummy. I'd hold off the on the appetizers, though, because they do give you a lot of food AND most of the apps are high in fat. We didn't get cheesecake, but I think we'll be back for that on a later date.

Maybe I'll get critiqued for giving a review of what we ate here, but I think it's a good idea. I mean, not everybody visiting Richmond is looking for RVA local restaurants...especially if you're at Short Pump and dining options are limited.

First off, skip the bread. It's not to-die-for and your main meal comes out pretty quickly.

The appetizer we got was the crab and artichoke dip. It was good, but I just felt way to guilty eating it. I couldn't really distinguish the crab from the artichoke even though the combination tasted good. We were starving and that's why we ordered it, but if my stomach wasn't doing to ordering, I think I'd have skipped this and gone straight to the entrees. Then we wouldn't have been too full for cheesecake - which we were so we opted out of getting some.

I'd also say the Skinny menu shouldn't be tossed aside because you think you'll look like a fool ordering out of it. There were some yummy options there - including butter lettuce wraps which you could get done 3 ways. I didn't order them, but they looked good. Pastas I try to avoid at restaurants, unless they are made in house and I know the portions are a little smaller. Cheesecake Factory portions are enormous and I'd rather spend $13 on an entree I know I won't get at home...like this GIANT burrito!!!

The flavor was actually really good but if I order it again, I'll ask for it without the cilantro cream sauce...that's just unnecessary fat. Lucky for me, Weston used it as a dipping sauce for his pizza crust. The black beans were GREAT - really flavorful. I asked the waiter if I could order it as a soup and he said, "Sure..." like I was a crazy person. I'd do it, though, because the beans were thin enough to be eaten as a soup. FYI: this fed me for 3 meals.

Weston got a pepperoni and sausage pizza with olives which sounds pretty tame, but I was surprised with the care the restaurant put into this pizza: the pepperoni was super flavorful, the sausage with spicy, and the olives were kalamata so they had great flavor.

I had a great time here, but maybe I'm biased because I was with a very special diner - and we went to Nordstrom right after and he treated me to a very pretty gift :)

Hash Dinner - a newby and a goody

2011-10-06T14:02:00.000-07:00

This hash recipe is going to change your life. It changed mine - and Sharon's. The inspiration came from Weston, who is coming into town tomorrow. I know how much he likes hash browns - he makes them for me when I visit Michigan - so I thought he'd appreciate some leftovers after the long drive. They turned out very, very well. I think Sharon will be requesting this next time I make dinner for us.

I used a non-stick skillet for this because it cut down on cook time, and didn't make a huge mess that I had to scrape off. But if you have a cast-iron griddle, that'd be even better.

What you need:

5 Yukon Gold potatoes, chopped into pretty small cubes (1/4 inch)

1 1/2 cups chopped ham - about as big as the potatoes

1 jar of Trader Joe's roasted red peppers, drained and chopped

1 onion, chopped

What You Do:

In a skillet, fry the onion until it is translucent. Add the ham and red pepper, salt and pepper to taste, and a lot of garlic powder (maybe 1 tsp+). Continue frying until the mixture is pretty dry (adding the red pepper can also add a lot of moisture) and the ham starts to brown. Set aside.

Add more olive oil to the pan and fry the potatoes. Continue to cook/fry until they are browned from the ham mixture you just fried in the same skillet. Add salt and pepper to taste.

Once the potatoes are a little tender, add the ham mixture back to the skillet and continue frying for about 30 minutes, until the flavors meld and the potatoes are crispy-ish.

This recipe does take a while to make, but it's worth it for the flavor. Add fresh parsley to the finished product if you want, and experiment with other additions, too!

Bachelorette Extravaganza!!!

2011-10-02T17:58:00.000-07:00

This past weekend I celebrated my friend, Vicky's, last night as a single lady (well, technically, the wedding is in a couple weeks, so not exactly LAST) It was my very first bachelorette party and Vicky's Maid of Honor did a great job planning fun activities and arranging an enormous limo to drive us around.

I offered to make the food for the party - and I think everything was very tasty - judging by the fact that we brought the brownies with us on the road.

I made a non-mayo based potato salad (as per Vicky's preference over one swimming in mayonnaise) with boiled Yukons, red onion, tarragon, and a vinaigrette of lemon juice, olive oil, salt & pepper, and dijon mustard.

Chicken salad was my take on Waldorf - I added chopped walnuts and green grapes. Instead of a creamy dressing, I just made a quick sauce of olive oil and lemon juice. I think I threw in a little Parmesan dressing that I found in Vicky and Dan's fridge. Normally I use a mix of mayo and sour cream, but improvising yielded a new recipe.

An antipasto platter was on the menu:

and Vicky's fiance, Dan, picked up some wonderful cheese selections from Whole Foods to add to the spread. I threw out the wrappers without documenting their names :( But one had a black peppercorn crust and it was DIVINE. I am going to look for it next time I visit the store.

For dessert, some decadent brownie bites - undercooked a little so they stayed gooey - topped with homemade whipped cream and a raspberry. Raspberries are so fun and cheerful. They are packed with vitamins (most berries are) and they always make me think of a fancy celebrations.

The evening was a huge success and quite memorable...ish :) So glad I could be there, Vicky - you were a beautiful bachelorette!

Crumbly Apple Pie

2011-09-29T07:00:00.000-07:00

So when my roommate tasted this pie and announced it had, "Changed her life," I figured I'd better post the recipe.

It's a simple one, but in case anybody wants a literally no-brain-required pie recipe, this is the one for you:

What you need for the pie:

6 apples - any kind - Golden Delicious is what we used

1 1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1 Tbs lemon juice

1 Tbs flour

1/3 cup packed brown sugar

What you need for the topping:

1 cup flour

1/2 cup brown sugar and 3 Tbs regular sugar

2 Tbs cinnamon

1/2 tsp nutmeg

5 Tbs butter

What you do:

Mix the filling ingredients and set aside to let the juices meld together.

In a bowl, mix the topping ingredients until they are well incorporated and pull together to form a well-defined crumb topping.

Pour the apples in the crust and top with the crumble.

Bake at 375 for 40 minutes.

Crystallized Ginger and Apricot Granola Bars

2011-09-26T16:00:00.000-07:00

It's not so much the method here that's different - it's the ingredients: I used my standard granola bar recipe - modified here, and added an amazing combination of ingredients which literally was inspired when I saw the crystallized ginger at Trader Joe's the last time I was there: ginger and apricots.

I mean, it sounds so right now that you think about, right? These are probably my all-time favorite bars - they hold together perfectly and the ginger punch mellows out when coupled with the apricot.

What You Need:

1 cup flour

2 cups old-fashioned rolled oats

pinch salt

1 egg

1/2 cup vegetable or grapeseed oil

1/2 cup honey

2 tsp vanilla extract

1/3 cup packed brown sugar

1 tsp ground cinnamon

1/3 cup finley chopped crystallized ginger

1 package apricots, chopped (about 6 oz)

What You Do:

Mix it all together - mixture should be a little sticky, and spread into a greased 9x13 Pyrex

Bake at 375 degrees for 25 minutes. Let cool about 5 minutes and then cut into squares - lift them out of the Pyrex and let continue cooling on a wire rack.

Store in a cool place, wrapped tightly in aluminum foil. Take along with your lunch or as a healthy breakfast on the go!

Short Cook, Tall Flavor

2011-09-24T12:10:00.001-07:00

Short Cook, Tall Flavor

The Real Lasagna...with Bechemel

2011-09-20T06:30:00.000-07:00

Every year I tweak my lasagna recipe. A few things that never change: if using meat, I make sure it's turkey because it's lighter and absorbs flavor better than beef. I also like adding a veggie - vegetable lasagna is great, but even in my meat lasagna I add spinach. Cheeses: pecorino is great to finish off the cooking process, fresh grated mozzarella is better than pre-shredded moz (this gets really dry between shipping from the factory to the grocery store). Ricotta cheese is not a staple - I think you can definitely get away with just fresh mozzarella and maybe a bechemel sauce.

This recipe combines some of my favorite methods and ingredients.

1) Spice up a regular ole jar (actually a jar and a half to 2 jars) with garlic powder and pepper.

2) In a frying pan, sautee 1 onion that you've cut up really small along with 4 cloves of chopped garlic (use olive oil for this, it adds a great flavor). Add one pound of ground turkey and continue cooking until the onions are dark golden and the turkey is almost cooked through. Add this to the sauce and cook down for about 20 minutes.

3) Mix 1 medium sized container of ricotta cheese with 3 cups of cooked down, sauteed spinach. Season this mixture as well with salt and pepper.

4) Make the bechemel by melting 2-3 Tbs of butter in a saucepan. Add 3 Tbs flour and whisk together until they come together. Add 2 cups of milk and continue cooking until the mixture has thickened (medium high heat for about 10 minutes should do it). Add salt and pepper to taste - throw in a few red pepper flakes for good measure, too :)

5) To assemble, spray a 13x9 inch Pyrex with Pan or butter lightly, then add 2 ladles of the sauce, enough to coat the bottom. Put one layer of any non-cook lasagna layers over this, then another couple ladles of the meat sauce. You need to put the meat mixture above and below the first layer of lasagna so it has enough moisture to cook thoroughly. Over the meat mixture, add about 3/4 cup of the bechemel and another layer of pasta. Cover this with the ricotta cheese mixture, more pasta, meat sauce, a final layer of pasta, and the rest of the meat sauce. Over the top, pour the rest of the bechemel sauce and enough mozzarella cheese to cover the top. Cover the top with aluminum foil and cook for 35 minutes at 375 degrees. Take the aluminum off, raise the temperature to 400 degrees and let the cheese brown - another 10 minutes.

The key here is to season as you go - by assuring each layer tastes right, you eliminate the need to alter proportions at the end.

The Trick to Continuous Compliments in the Kitchen

2011-09-16T13:00:00.000-07:00

One of my favorite things about being a foodie is explaining my passion to a curious friend. I love answering questions like, "What pairs well with this?" and "How can I improve this to intensify the flavor?" Scrolling through my text messages, I saw one from a friend asking me to give my thoughts on how to make a super garlicky garlic pasta (LOTS of fresh garlic, a hint of salt, and garlic infused olive oil).

I was inspired to create a delish pasta creation for my own supper and I came up with this. It's my standard recipe: al dente recipe with whatever I have on hand. But this time I cracked open something extra, extra special. My jar of sun dried tomatoes from Crete, Greece. Yes, I've been saving these suckers for almost 3 years and no, they hadn't gone bad. They'd been vacuum sealed in olive oil. Oh my gosh were they amazing. I added some pecorino, chicken, and a few torn leaves of basil and had me a sinfully decadent dinner. While preparing my dinner, my roommate commented on how incredibly delicious my dinners looked and I thought about how just one ingredient can add so much complexity and elicit such buzz amongst others in the kitchen.

And that made me really excited because it means - with a well stocked pantry, you can be the talk of the town. By understanding how to fully highlight an ingredient, you become a wealth of knowledge for friends who've been cooking for years, and ones who are just learning. And that, my friends, is a wonderful thing.

Toasted Quinoa Mediterranean Salad

2011-09-12T11:27:00.000-07:00

The key word here is "toasted." This is a pretty wonderful recipe without the extra step, but it's over the top with the addition of toasted quinoa.

This dish was born completely by accident because I was having a less than good day and left it on the stove too long. I had to scrape the bottom of the saucepan to get the crunchy bits off because, let's face it, quinoa is expensive and I am on a (very) limited income (possibly because I am debating buying these shoes).

So, I've modified the recipe so the toasting process is more even:

What You Need:

1 block feta, cut into 1/4 inch cubes

1 bunch parsley, Italian or curly-leafed, roughly chopped

1 English cucumber with the seeds taken out, chopped into 1/4 inch dices

1 cup dry quinoa

To cook the quinoa, add it to 2 cups of water or stock and bring to a boil in a saucepan. Lower the heat so it simmers, put a lid over it, and cook for another 10-15 minutes until it's nice and fluffy.

In a frying pan, add 2 Tbs olive oil and half the quinoa (or all if you want everything toasted). For extra flavor, you can also add a tablespoon of butter. Toast the quinoa gently over medium/ medium high heat until it's nice and crunchy.

Add to this another 1 Tbs of really good olive oil, season with salt and pepper. You can also add 2 cloves of chopped garlic, too.

In a separate bowl mix the cukes, feta, and parsley.

I store the quinoa separately from the mix-ins because I think it helps keep the flavors fresh. Right before serving, mix them together and squeeze over a little lemon.

Potato and Pesto Pizza

2011-09-09T08:19:00.000-07:00

I have to get used to this. This whole new geographic location thing. After being here for over a year, I am still amazed that there are STATES close by! And CITIES. Big cities: like DC and Baltimore. Oh! and beaches and malls and theaters. I am not knocking Michigan, because we're close to some pretty wonderful places as well. I mean, Chicago - hello! But let's face it, Michiganians, you don't hear people in DC saying, "I'm off to Lansing this weekend."

For the Memorial Day holiday a friend asked if I'd like to go to DC. A completely impromptu trip to DC for an evening of shopping and nibbling. I was in. I mean, how could I turn down the chance to snag another cupcake from Baked and Wired?

Three hours later (traffic was a beast), we were in Georgetown. I love this place, I have to say. Being from Michigan means I'm allowed to love all places in the Mid Atlantic - I know there are rivalries between the cities, but I'm not sure who's involved or the details. I just enjoy myself. I love Georgetown's quaint cobblestone streets, the youthfulness of hopping along and trying not to get stuck behind a mob of high schoolers. I love the shops, all tucked away and housed in antique buildings. M street has a good mix of nice dining options, retailers, and places to rejuvenate and grab a quick snack.

For dinner we revisited a favorite of mine - Pizzeria Paradiso. I was first introduced to this place when I visited a friend who was working in the Smithsonian a couple years ago. The place is always busy and you're lucky if you don't have to wait a half hour for a seat. Tip from me: sit on the top level - the basement is kind of...well, they didn't take as much care in creating the same homey atmosphere down there. There is a huge pizza firing area and you can even eat and watch if you'd like. The menu is pretty short, but you can choose from a few pre-designed pizza options, or invent your own. There is a certain boldness factor when a restaurant has a short menu - it puts on the pressure to stand by their food and make it perfect every time.

I wasn't in the mood for a gooey, cheesy pizza. It was a little humid outside and I'd just had a Caramel Frappechino (hehe). So when I saw the Pizza Genovese, I knew I had to have it. They cover the crust with pesto, thinly sliced potatoes, and sprinkle on some really powerful Parmesan right at the end. The crust is amazing - nice and fluffy on the inside, super crispy on the outside. Perfect for dunking in a good olive oil (which they keep on the table as well). I'll admit, I've always had an aversion to potatoes on pizza because of the double dose of carbs, but the crust was so thin, I didn't feel bad about eating this. I think I'd like to try and make it at home because it was so simple and I might add some fresh basil to the top (I did this with my leftovers and really liked the punch of flavor).

Next time I go to DC, I'd like to find another place to eat - maybe a Thai restaurant. Because as much as I love the variety in RVA, I can't seem to find a Thai place I like. I'm open to suggestions, of course!

Ham and Corn Chowda'

2011-09-06T08:01:00.000-07:00

It's been about a year since I've made corn chowder, so I decided to whip out my old recipe and try my hand at re-inventing a classic. I had some leftover ham in the freezer, and I thought this would be the perfect way to use it: the ham gives a more hearty feel to the soup, as do the potatoes.

What You Need:

4 Yukon Gold potatoes, cut into small cubes

about 1/2 pound diced ham (larger sized dices)

2 onions, diced small

3 corns of corn - cut the corn off and save the cob

4 cups chicken stock (I like the low sodium kind)

salt, pepper

1/4 cup cooking sherry

What you do:

Sautee the onion in about 1 1/2 tablespoons of butter and 1/2 tablespoon of oil. Let it cook until it is translucent and pretty wilted down - then add the corn and continue to cook down. Finally, add the potatoes and the chicken stock, sherry, salt and pepper (just add about a 1/2 teaspoon of each to start, and work from there later). Put the corn cobs in with the chowder and let all this boil down for about 20 minutes, then take the cobs out, add the ham, and continue to cook the chowder for another 15-20 minutes.

This is technically not a "chowder" but I like to call it that because it is so chunky and because adding the corn husks allows for the corn milk to seep into the stew and make it creamy without having to add cream or half and half. You can alter the cook times according to how cooked you like your potatoes and on how quickly it thickens up. If you add too much stock and the chowder gets really runny, keep boiling it down, or take a little of the juice out and mix it with about 1 tsp cornstarch to make a slurry. Add this back into the pot and it should thicken the chowder nicely.

When Even Five Ingredients Are Too Many

2011-09-03T06:40:00.000-07:00

Being in dental school means traveling around with the same group of about 90 people for 4 years. Same classes, same clinic times, same lunch hour. So the other day as we all opened our lunches, one of my classmates commented on the hummus I had made. And another friend at the table brought up how her mom made a Lebanese feast the other night. And another talked about his babaganoush made with eggplant from the local Farmers' Market. I was in heaven - I mean, how wonderful that my classmates love food like me!

We are in the process of finding a date to hit up a few Farmers' Markets, because, can you believe it, I have never been to one in RVA? I know, it's pretty shameful - but I don't have a car, so I think that's a pretty good reason since I'm not in walking distance to any of them. I need to do my research to see which ones are closest because I've heard there are a few scattered around the area.

In lieu of attending the Farmers' Market, I was able to use some fresh lime basil the other night, and hence, this post was born. One of my classmates brought me a couple snippings of sweet basil and lime basil which he grows. I mean, come on, how much more perfect can you get? Fresh herbs picked that day? He even packaged them in a little cooler in moist towels so they'd stay fresh throughout the day.

I rushed home and opened the Tupperware and spent a couple minutes just tasting the herbs. I wasn't sure what I wanted to do with them - I'd originally thought a quinoa salad with tomatoes and feta and cucumbers. But they were too good for that - as much as I love feta, it can crowd out other flavors.

What I decided to do was let the herbs shine on their own - I boiled some curly pasta until it was al dente. Then I drizzled in a few tablespoons of my very favorite and sacred olive oil. This is the best, guys, and I do mean it. I bought about 9 bottles in Las Vegas the last time I was there because there are only 4 places in the country that sell it. Of course, when I got home, I realized they have an online store. Fail.

I sprinkled in a little salt - because I think it helps bring out the flavor of any herb, and some fresh pepper. Then I tore in the herbs and finished it off with some lemon.

That's it. It really is so simple and as someone who grew up watching my mom cook, sometimes I feel like I'm cheating when I make something that tastes so good but takes no time at all and only uses about 3 ingredients. But if there is something I've learned since cooking on my own and refining my own style - it's that there is a time and a place for complicated. And it's not when you have fresh herbs from the garden.

Easy-Peasy Fried Rice

2011-08-31T06:55:00.000-07:00

So, I never thought I could like fried rice, but my roommate, Sharon made some for dinner the other night and I was completely enamored.

I guess you need a little back story here... See, I have a phobia of fried rice dishes because I get horrible flashbacks to the Chinese buffet my family used to go to. It was a bad, bad restaurant and I think it eventually had to close for sanitary (or lack of) reasons. I know it was bad and so I really should give this dish another chance, but I can't for the life of me convince myself to try it in a restaurant again. Key words here: in a restaurant.

When Sharon announced she could make fried rice with the leftover sausage I had in the fridge, I was surprised that the idea of revisiting one of my most feared dishes sounded so appealing. I suggested adding the cabbage I had in the fridge and so, with the addition of a couple eggs, a yummy meal was born.

Here's the recipe - you can add any type of meat and veggies you have on hand.

Make 3 cups of short grain rice and keep it warm.

In a wok, fry about 3 eggs over medium heat. Add 1 1/2 cups of chopped meat (we used sausage) and fry until the eggs are cooked and you look like scrambled eggs. Add 1 cup of red cabbage, chopped, and continue cooking until it is slightly wilted.

Add all the rice (this makes a lot - enough to feed 4-5 people). Mix everything together and raise the heat to medium high - this will start making the rice nice and crunchy.

Crack an additional 2 eggs into the mix and stir around until they are cooked. By doing this, you get little bits of egg stuck to your rice. Add maybe 3 Tbs of soy sauce, a dash of sesame oil, and 1 teaspoon of red pepper flakes. Taste for seasoning - you might need to add a tad more soy sauce and sesame oil. Keep frying until the rice is a nice brown color and kind of crunchy in some spots.

Serve hot!

Homemade fried rice was a definite hit for me - I can't wait to experiment with this recipe. You can even make it more healthy by using brown rice - or using hot chili oil.

Quick Energy on the GO!!!!

2011-08-27T10:00:00.000-07:00

Classes have started and I'm already tired. But a good tired. Well, maybe a little bit of an anxious tired, too. Regardless, these four years are going to be tough, but in the end I'll be doing the only thing that can make me happy day in and day out. So that's a good motivating factors on the days I just want to flop on the bed and just reject studying anymore.

I wanted to share a recipe which has really helped me when I need to grab something on the go: date bars. I've loved dates since the beginning of time - especially with feta cheese - yum yum. My tastebuds are tickled just thinking about it. Dates have a lot of fiber, but also sugar so they are a really good pick-me-up in a pinch. I only use Majool dates because I think the flavor is better. They are also really fresh tasting and plump - I hate those small dry, crusty dates - not sure what they are called, but Persians can't stand them.

I make my date bars with oats so they are also filling. These bars are perfect to pack in your lunchbox or just stick in your backpack for a time when you're ravenous but still want a sweet treat. The worst feeling is grabbing lunch with friends and eyeing the candy bars, knowing you'll pay for it later.

I got the recipe from the Food Network website. My alterations are included.

What You Need for the Filling:

3 cups chopped dates

1/4 cup sugar

1 1/2 cups water

What You Need for the Bars:

3/4 cups brown sugar

1 3/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups oats

1 1/2 sticks butter cut into small pieces

What You Do:

Cook down the filling ingredients in a saucepan over medium heat, stirring constantly until the mixture is nice and thick. Let it cool completely - I put it in the fridge for faster results.

Mix the other ingredients and cut in the butter until the mixture is crumbly. Press about 2/3 of this into a Pyrex dish, layer the date mix on top, then the rest of the butter/oatmeal mixture and pack down slightly.

Bake in a 400 degree oven for about 30 minutes.

*I found the bars to be too sweet for me, and too crumbly. I think what I'll do next time is use my tried and true granola bar recipe and just add dates to it. I don't really like adding all the extra sugar and butter - honey and grapeseed oil is much healthier and gives a better texture.

Plantains Done Right

2011-08-18T08:29:00.000-07:00

This weekend I was able to make fried plantains with Weston's mom. She showed me the Cuban way to do it - I found the method really simple and fun, so I hope I can try it myself sometime soon.

First, you need really green plantains - take off the skin and cut them in about 1/2 inch thick pieces. Keep them in water until ready to fry (but be sure to dry them off before frying so the oil won't spit in your face).

Heat about a 1/2 inch of vegetable oil in a frying pan until it's hot. Take the pieces of plantains and put them in the oil. Fry until they get a good brown color on either side, then take them out and place onto a brown paper bag.

Using another paper bag on top, flatten the pieces until they are pretty thin.

Place immediately back into the oil and continue frying until they are crisp. Take them out and put on a paper towel to drain. Sprinkle with salt before serving and while they are still hot (the salt sticks to the oil).

Mrs. Bruner made these treats as part of a yummy Cuban lunch in honor of Weston's sister, who was celebrating a birthday. The meal included black beans with rice and Cuban pork tenderloin. I NEED those recipes, so I plan on asking her for them ASAP :)

Personal Invention: Raspberry Cheesecake

2011-08-14T07:04:00.000-07:00

I never thought it could happen. I am good at following recipes. I am great at improvising and making them my own. But I never actually thought I could invent one! The process getting to this point was a smooth one - it started with a Rhubarb Pound Cake where I added my own filling to make it unique. That was the beginning. But this recipe marks a new transition because I can honestly say it is my own. It is very loosely based off one I found in Williams Sonoma - but seeing as I changed the amounts of basically everything and most of the ingredients, I like to think it's a Sheila original :)

What you need:

Group 1

2 packages 1/3 fat cream cheese

1/2 cup sour cream

1/2 cup Greek yogurt

1 tsp cornstarch plus an 1/8 of a teaspoon

1 egg

1 tsp vanilla

1 1/4 cups sugar

Group 2

a little under 3/4 cup raspberry jam, strained to remove seeds

1 Tbs raspberry framboise liqueur

Group 3

1/3 cup frozen raspberries

2 Tbs water

1-2 Tbs sugar

squirt lemon juice

Group 4

1 1/2 cups graham cracker crumbs

1/3 cup butter, melted

Mix together the ingredients in Group 4 to make the crust. You might have to add a bit more butter if it seems like it's not holding together. Pour into a greased springform dish and pack into the bottom using a measuring cup to get into the little edges. Bake the crust at 4oo degrees for 10 minutes until it's golden and slightly set.

Mix together Group 2.

Over medium high heat, cook together all the ingredients from Group 3. Let this cool, then add it to Group 2.

Mix together the ingredients in Group 1 - make sure the cream cheese is room temp (or nuke it for about 30 second in the microwave). This ensures there are no lumps in the batter. Then add everything else and beat really well. Sprinkle in the cornstarch, don't dump it in - otherwise it'll clump.

Take one cup of the batter, put it in a separate bowl and add to this Groups 2 and 3 - making your raspberry layer. Pour this into the bottom of the crust. Pour the rest of the white batter over this and, if you can, use a knife to swirl the two together. If you can't don't worry about it -you'll still see a nice pink layer at the bottom.

Turn the heat to 300 degrees and bake the cheesecake for about 60 minutes - maybe a little less/more. The center will jiggle slightly and that's fine. The nice thing about the filling is that it doesn't burn as easily as just cream cheese, so you have some wiggle room in terms of over-baking.

Let it set for overnight in the fridge. Unfortunately, this is the best way to maximize flavor. The cake just gets nice and dense and flavorful. Mmm. Mmm

Arugula and Spinach Pesto

2011-08-10T18:30:00.000-07:00

Dear fellow Richmonders - I'm back from Michigan! I am a bit off-schedule in terms of my posting due to the craziness of moving into my apartment, meeting and greeting my new roommate (yay!), and attending dental school orientation (wo0-hoo!). I have met some wonderful people these past few days and they are sure to make my dental school experience exciting and rewarding.

I moved in last Friday and had absolutely nothing in the fridge (save for some sandwich scraps), so when a fellow dental student invited me over to make dinner, I quickly suggested this yummy recipe. I've been craving pesto and something spicy (I wasn't sure what) for a while and this is the perfect marriage of the two.

The recipe is one of Giada's and you can find the original here - I've included it here with my modifications.

1 cup walnuts, slightly chopped

4 cloves garlic

1 small jalapeno (about 2 inches long)

2 cups grated Asiago cheese

1 tsp salt

1/2 tsp black pepper

1 cup arugula (maybe a little less)

1 cup spinach (I like baby spinach)

1/2 cup olive oil

1 pound fusilli pasta, or any pasta with a lot of grooves

more Asiago to use when serving

In a food processor or grinder combine the nuts into a nice powder, along with the spices. Then add the cheese, leaves, olive oil, and jalapeno. We took out the ribs and seeds of the jalapeno (this is where a lot of the heat lives) and it wasn't actually that spicy. Note that when using jalapeno, wash your hands thoroughly before touching anything - especially your eyes! Or use gloves.

Cook the pasta in boiling, salted water until al dente. Drain and add the pesto - as much as you like. Mix in 1/2 cup more of Asiago and let that melt in. Serve and garnish with a little more cheese :) Store any extra pesto in the fridge covered with a light layer of olive oil.

We made this in a blender and I really wouldn't recommend that. If you must, though, you'd have to add a little water in the bottom and make sure to do it in batches so the blender can keep grinding and such.

The Ravens Club, The New Kid in Town

2011-08-05T07:50:00.000-07:00

My last weeks in Michigan are coming to an end but before leaving I wanted to try one restaurant new to the Ann Arbor Restaurant Scene - The Ravens Club. This restaurant was touted by my cousins as being flavor forward and local ingredient friendly.

I went with a couple friends (we were kicking off a weekend of shopping, movies, dancing, and yummy food - I honestly felt like they were my sisters by the end of it). The Ravens Club has two menus, actually - their normal dinner and their small plates menu. The dinner menu is swapped out for their small plates menu at 10pm. This second menu, in theory, is a really good idea - it serves interesting bar food at affordable prices. We ordered lamb meatballs with green olives, pommes frites with rosemary and sea salt, and pork belly crostini. The menu literally had me drooling - but none of the dishes lived up their descriptions. And for the price - almost $15 a person (what you see pictured above is all the food we got), none of us were very happy. The $15 was including a mug of beer/organic hard cider which, I will say, was quite tasty.

I've been told the entrees are very yummy here but unless I hear multiple raving reviews on a particular dish, I am not sure I'll be back for the food. All in all - I was very excited, but left disappointed...and a little hungry.

Zingerman's Deli - a Legend

2011-08-02T08:05:00.000-07:00

For a while I've avoided posting about Zingerman's Deli. Why? Because although it is delicious, it is not a place I frequent normally because it's a little out the way and the prices make it so I can only afford to go once or twice a year. I've tried to provide you with an objective view here:

The Deli:

Zingerman's was founded by some unique individuals - I have met one of them, Ari, before and he was a great, down-to-earth person with a zen, yet bubble personality. I think he has a background in history or something like that. All the founders are intensely passionate about their company and they do care that the products are top notch and original.

The Mission:

From my view, as a non-member of the Z team, it's clear that they aim to find the freshest ingredients for their foods - no matter where on the globe they might be! I respect that zealous attitude and I appreciate the care they take in everything they do. Oh! And customer service - they are amazing with that, too...but more to come!

The Products:

Like I said, Zingerman's travels the world looking for the most delicious cheeses, meats, peanut butters, olive oils and vinegars, chocolate...you name it, they're lookin' for it. But they also have a Creamery, a Bakery, a Coffeehouse, Deli, Catering Division, a Roadhouse, and their own line of cookbooks. Each division is in charge of upholding itself in order to, ultimately, uphold the Zingerman's name. They also can be hired to give seminars on building a business. They are also known for the hilarious sayings and art sketches that accompany their products - I must admit, they are pretty funny :)

My thoughts:

There is one other Zingerman's "trademark" in which I haven't yet mentioned - the price. It's super high. In my opinion, too high. I understand that for the quality of the things that they carry, the prices might be justified. But to charge so much for subtle differences in cheeses, is a little much for a student to pay. I had a very bad experience with their catering service, too - they forgot our order, then found it, unlabeled - it had been sitting for at least a day and the sandwiches had dried up. Now, this was in 2006 and my mom never complained to them so they didn't know. But a few years later, at one of their conferences, I mentioned this to the team and they called me the next day apologizing. I guarantee they would have refunded us had we told them what happened.

What prompted my writing this post was the fact that upon a recent trip to Zingerman's, I had a bad sandwich - as in, some components weren't on par. I wrote an email asking them if they'd changed the recipe and received a personal call from the Sandwich Chef inviting me back to the store to enjoy a sandwich on them. After getting off the phone I was so happy with their service I had to share my experience with you!

If you ever have a chance to make it to Ann Arbor, Zingerman's is a legend you shouldn't miss. Foodies will be in heaven and, at the end of the day if you strip off the the great artwork, the cool names, and even the price tag, you're getting wonderful food. As a friend of mine put it: you'll definitely - find delicious.

Roasted Chicken with Corn and Bean Salad

2011-07-30T12:28:00.000-07:00

One of my favorite "games" to play in the kitchen is raiding the cupboards and finding all the things that need to be used up before a big cleaning day or a move. Weston will be moving out of his current apartment in a few weeks and so he asked me to see what I could make with the stuff in the cabinets. Since I didn't have access to a car, this challenge was especially difficult because I couldn't go to the store for supplementary ingredients. I am proud to say this did not deter me from making an amazing dinner (and lunch for the next couple of days).

1 can pinto beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1 can corn, rinsed and drained - or 3 ears fresh corn (grilled corn for extra flavor)

1 can chopped tomatoes, drained

1 1/2 cups chopped red cabbage

1 tsp cumin

salt and pepper

3 Tbs Dijon mustard

2 Tbs rice wine vinegar

1/3 cup olive oil

1/2 cup fresh onion, chopped

(if I'd been able to go to the store, I'd add 1 cup torn basil leaves)

I know this is primarily a canned salad and the thought of that is kind of... not too exciting to some people. But it's a good way to get rid of things you might have on hand - and the flavors are surprisingly perky. Also, note that I did incorporate some very fresh ingredients like onion, vinegar, and cabbage. If you add basil, that's another POP flavor, too.

Make a vinaigrette with the oil, vinegar, spices, and mustard. Mix together the beans, corn, tomatoes, and cabbage. Then toss with the vinaigrette and finally add the torn basil leaves.

Serve chilled.

Accompany this dish with roasted chicken. We buy Amish chicken on sale and freeze it for a rainy day. Pick of the Chick is a butchered, whole chicken and I like it because you get a nice variety of dark and white meat. The white meat I cube and throw into the salad, while the dark, I serve alongside. Just defrost the chicken, trim off the fat, and spoon over some olive oil, salt and pepper, and my secret ingredient: sage. Bake at 350 until the juices run clear - about 35 minutes. By slow roasting, the chicken stays moist and the outside gets nice and crispy :)

Bake Date Revival: Peanut Butter Fudge Oatmeal Bars

2011-07-27T06:30:00.000-07:00

I can't pick a favorite close up

Last summer a few friends and I met every month for a baking day. We planned the menu beforehand and divided the ingredient lists amongst the 4 of us. But after moving to Richmond, and the other girls to their own areas, coordinating a baking day became a little challenging. Happily, one of the crew, Patti, was staying in Ann Arbor so we were able to revive the tradition this past week.

Patti and I are (in)famous for our desire to "pick" at things. Cutting a piece of cake does not satisfy us - we like to eat the little nibblets that fall off the piece of cake. Or the gooey gob of cheese that comes off when you pull your piece of pizza away from the pie. Get it?

So we picked a recipe that would allow us to fulfill this pleasure: Peanut Butter Fudge Oatmeal Bars! Not only are there lots of bits that fall off - each ingredient is a pickers paradise as well! I had first seen pictures of these from Patti a while back, but the original recipe comes from Pink Parsley's site (and I think it even has a history from there, too).

What you need:

For the oatmeal cookie layer:

1/2 cup unsalted butter, softened

1 cup packed brown sugar

1 egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda1/2 tsp kosher salt

1 1/2 cups old-fashioned rolled oats

For the fudge layer:

2 Tbs unsalted butter, softened

1 14-oz can sweetened condensed milk (I used fat free and I recommend you do, too because the bars are really sweet)

12 oz semisweet chocolate chips (you can probably use a little less if you want)

2/3 cup creamy peanut butter

1 tsp vanilla extract

Reese's pieces, for the topping

What you do:

Preheat the oven to 350 degrees. Line a 9-inch square baking pan with foil, leaving an overhang on 2 sides.

Cream 1/2 cup of the butter with the sugar until well-combined. Add the egg and vanilla. Mix well, then add the dry ingredients and mix until just combined. You can do this by hand if you don't have a mixer, just make sure you soften the butter in the microwave.

Press two-thirds of the oatmeal mixture into the bottom of the pan, and set aside the rest for the topping.

In a medium saucepan, combine the remaining 2 tablespoons of butter, condensed milk, chocolate chips, and peanut butter. Cook over medium or medium-low heat until the chocolate and butter are melted, stirring often otherwise the chocolate can burn. Remove from heat and stir in the vanilla. We poured all the sauce over the oatmeal layer, but you can save some as a fudgy sauce for ice cream if you don't want a thick layer of chocolate. Spread it over the oatmeal cookie layer with a spatula.

Crumble the remaining oatmeal mixture over the fudge, then sprinkle with the candy.

Bake 15-20 minutes, until the topping is starting to brown. The top will be cooked, but it's hard to tell about the bottom because you have to cut through the fudge layer, which is basically still sauce because it hasn't set up yet. Ideally, you should let them cool to room temperature, then refrigerate for at least 12 hours to set completely. Cut into squares and serve, or store at room temperature (or in the fridge on a hot day).

These are SWEEEET so trust me and just cut off a little square, unless you want to risk a full-blown sugar shock :) Patti and I couldn't wait for them to cool so we ate them warm - yeah, even for us it was a little much. So Patti threw them in the freezer and they set up nicely. Point is: if you're in a hurry, freeze them for about 40 minutes, cut them, then freeze as individual bars. If you have time, then follow the recipe and keep them in the fridge. If you have no time at all, just spoon it out over ice cream. See how versatile this recipe is?

Fusilli with Shrimp and Orange Segments

2011-07-24T17:08:00.000-07:00

It's the time of year when the whole country gets too hot to handle. I'm in Ann Arbor seeing friends this week, but I was in the mood for a fresh and light dinner salad. And when I think fresh and summery - bright colors come to mind. This salad is perfect: the orange slices give it a pop of flavor and the shrimp adds protein and a gorgeous pink color. With ripe, red tomatoes peeking through the pasta, this meal is wonderful for any time of day.

What You Need

2 oranges, segmented + the juice

salt, pepper

3 cloves chopped garlic

1 lemon, zest and juice

15-20 olives, sliced lengthwise

1 pint sweet cherry tomatoes, whole or cut in half

1, 4 oz block of Parmesan or Pecorino cheese

1 pound shrimp, frozen or fresh, tails off

1 pound fusilli

What You Do

Cook the pasta in salted, boiling water.

Make a vinaigrette using 1/2 cup olive oil, 2 Tbs Dijon mustard, and the orange juice. Set aside.

Pour the vinaigrette over the pasta and let cool.

Defrost the shrimp if using frozen and fry it in olive oil until it is just pink

Season with salt and pepper and set aside

Use your knife to chip off bits of Parmesan cheese and set these aside.

Mix the shrimp, tomatoes, and olives into the pasta and season again with salt and red pepper flakes.

Finally, top with the Parmesan cheese (you don't want it to melt so you need the pasta to have cooled off).

Serve immediately or put the whole thing in the fridge and serve chilled.

Bonkers for Banana Bread!

2011-07-21T06:04:00.000-07:00

This recipe has been in our house for ages - it really stands apart from any other one I've found, seeing as it is so moist and light. The combination of vinegar and baking soda is so perfect - remember those middle school explosions when we'd mix the two together? Well, the same things happens here, making the texture super moist. I think this is probably classified as more of a "cake," but it's a wonderful substitute for the traditional "bread" so many people make.

Seriously, throw aside the banana baked-goods recipe you have and give this one a try. I guarantee it'll be the new staple in your home.

Quick and Easy Banana Snacking Cake

from: Laura Wood (I don't know who she is, but she's a genius!!!!)

1 1/4 cup flour

1/4 cup cornstarch

1/4 tsp salt

2/3 cup sugar

1 tsp baking soda

2 super ripe banana, mashed

1 ripe banana, chopped

1 egg

1 tsp vanilla

1 Tbs vinegar

1/3 cup oil

Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl, with the banana being last. Mix just to combine, don't beat. Pour into an 8x8 inch Pyrex (greased and floured). Bake at 350 degrees for 30-35 minutes.

*if you want to make this extra special, add a 1/2 cup mini chocolate morsels into the batter

Sava's, an Ann Arbor tradition in the making

2011-07-18T15:32:00.000-07:00

Sava's started out as a cute little diner on State Street specializing in sandwiches and breakfast goodies...oh! and crepes. Over time, the traffic from students and locals was so good, Sava purchased the newly vacated restaurant space across the street - I think it's almost triple the size of her old location. Sava's specializes in fresh, flavorful soups, salads, burgers, and sandwiches. They also do a mean grilled cheese croissant and have some wonderful specials. Some of the most special things about their menu is that it is very affordable and the flavor combinations are extremely creative.

I was lucky enough to meet up with my two co-workers from last summer this afternoon and here's what we had:

Ed had the Yellowfin tuna salad with quinoa, capers, and a lovely vinaigrette served over a bed of spinach

Maryann and I had burgers - mine was topped with Gouda and shaved prosciutto. It was a very yummy combination!

It was wonderful catching up with friends and I look forward to sharing more stories next time we see each other!

Cake Challenge: White Chocolate Raspberry Fantasy Cake

2011-07-17T07:52:00.000-07:00

What you see pictured here is a White Chocolate Raspberry Fantasy Cake. It's delicious. I mean, there's no denying that. But the cake itself takes 2 days to make and has about 25 steps associated with it. The cost is also extreme since you need white chocolate. And I don't mean chips - I mean tempered, white chocolate blocks from a specialty store. Not even Whole Foods chocolate blocks can cut it, only a legit baking shop like Schakolad. I lovingly call it the cake from H-E-... because it is SO high maintenance.

We made this for my sister's high school graduation party and followed the recipe exactly, and I've posted it here. My mom has the recipe (originally posted in Better Homes and Gardens) pasted onto an old index card, but I found it online here. At the bottom are my tips :)

Ingredients

4 large eggs, divided

1 3/4 cups all-purpose flour

1 tablespoon lemon zest, finely shredded

2 teaspoons baking powder

1/4 teaspoon salt

3 ounces good quality white chocolate, chopped (such as Lindt)

3/4 cup half-and-half

1/3 cup margarine or 1/3 cup unsalted butter

1 cup granulated sugar

1 teaspoon vanilla

1 cup fresh raspberries or 1 cup sliced strawberries

3 tablespoons raspberry liqueur or 3 tablespoons raspberry extract

1/3 cup seedless raspberry jam or 1/3 cup strawberry jam, at room temperature

1/4 cup powdered sugar, to dust

1/2 cup fresh raspberries, for garnishing

Frosting

4 ounces good quality white chocolate, chopped ( such as Lindt)

1 1/2 cups heavy cream

1 tablespoon cold water

1/2 teaspoon plain gelatin powder ( such as Knox)

3 tablespoons granulated sugar

White Chocolate Curls

4 -6 ounces white chocolate, at room temperature

Directions

1. CAKE: Separate eggs and place egg whites into a large mixing bowl and set aside; place yolks into a small bowl and set aside.

2. Combine flour, lemon zest, baking powder, and salt; set aside.

3. Melt the 3 ounces chopped white chocolate with 1/4 cup of the half n half in a small pan over very low heat, stirring constantly, until the chocolate begins to melt- immediately remove from heat and stir until smooth.

4. Stir remaining half-and-half into the chocolate and let cool.

5. Cream margarine or butter with granulated sugar on high speed until soft and fluffy.

6. Beat in vanilla.

7. Add egg yolks, one at a time, beating well after adding each.

8. Alternately add the flour mixture and the chocolate mixture, beating on medium-low speed after each addition, just enough to combine (don't over beat).

9. Beat egg whites using clean beaters on high speed until stiff peaks form (this may take some time).

10. Gently fold the egg whites into the batter, then spread into 2 greased and floured 8" round baking pans.

11. Bake in a preheated 350°F oven for 25-30 minutes or until a toothpick inserted in the center tests clean.

12. Let cake cool in pans on a wire rack for 10 minutes, then remove from pans and let cool completely.

13. In a small bowl, combine 1 cup of the berries and raspberry liqueur or extract, place covered in fridge until needed.

14. CURLS: Using a veggie peeler, carefully drag the peeler across the broad surface of the bar of white chocolate over sheets of wax paper- curls of peeled chocolate will fall.

15. Carefully arrange in a single layer in an airtight plastic container and chill (amount you make is up to you- you will want enough to completely cover the top of the cake at least).

16. FROSTING:

17. Have ready a chilled mixing bowl and chilled beaters.

18. Combine 1/4 cup cream and the white chocolate in a small pan and heat over very low heat, stirring constantly, until starts to melt; remove from heat and keep stirring until smooth.

19. Let cool completely.

20. Have a small pan heating to a boil (just a few inches of water).

21. Combine cold water and gelatin powder in a 1-cup glass measure and let stand 2 minutes.

22. Place measuring cup into the boiling water (wear kitchen mitts) and heat and stir until gelatin is dissolved (or place in microwave for a few seconds until dissolved).

23. Using the chilled bowl and beaters, whip the remaining 1 1/4 cups cream and sugar on medium speed, while gradually drizzling in the gelatin mixture.

24. Beat until soft peaks form.

25. Continue beating, while adding the cooled chocolate mixture, this time beating until stiff peaks form- do not over beat.

26. Use immediately to frost cake.

27. TO ASSEMBLE: Place 3 large squares of wax paper onto the cake plate, overlapping edges and letting sides hang over the plate (these will be pulled out later).

28. Place one cake layer onto the wax paper.

29. Set berry mixture into a strainer over a small bowl and let juices drain.

30. Using a pastry brush, brush the liquid over the cake layer.

31. Stir jam to soften and spread over the cake layer.

32. Top with 1/3 of the frosting and spoon 1 cup of the berries on top.

33. Place remaining cake layer on top and frost top and sides of cake with remaining frosting.

34. Garnish with curls and gently pull out the wax paper sheets.

35. Cover loosely with plastic wrap and chill up to 24 hours, if needed.

36. Just before serving, sprinkle with remaining 1/2 cup plain berries and dust with powdered sugar.

Words of Wisdom:

The lemon zest adds a lot of flavor, so you can increase it by a little.

We use good quality raspberry jam with seeds and then strain it ourselves so it gets nice and thick.

The trickiest part is the White Chocolate Frosting. The key is to use really good chocolate because otherwise the whole thing can curdle and you have sweet butter and a whole lot of cream for your coffee. Also, we recommend adding all the cream at once - even the part that has the white chocolate in it, because otherwise the cream will fall due to the temp difference and the fact that you are adding something really heavy to it. The gelatin can go in whenever.

You can use white chocolate chips in the cake, but you must use great quality white chocolate for the frosting and the curls.

Best Cupcakes in Ann Arbor

2011-07-13T06:40:00.000-07:00

If you're looking for cupcakes in Ann Arbor, Michigan, there are two options besides going to the grocery store and purchasing one of those, umm, is "nasty" too strong of a word...things in the "Bakery" section.

The first is a legit bakery specializing in specialty cakes called Cake Nouveau. I have had their cupcakes, way back when, maybe 2 years ago and I didn't like them very much. The cake wasn't fluffy, but dense, dry, and had that taste of having been frozen and then thawed out. Their frosting wasn't great either - it was fluffy, which I love, but the flavor didn't taste real. But maybe they've changed their strategy since then. I looked them up online and saw that they only do cupcakes Friday and Saturday, so it's clear they focus on their cakes. I sampled a slice of their cake, too, and, while beautiful, I didn't think it's flavor was very good, either. My opinion; I know others who'd disagree. I just hate feeling like I am eating a puffball - cake should be dense and flavorful. FYI: The owner, Courtney Clark, has won quite a few awards for her decorated cakes and has been on Food Network Challenge a few times. After watching the episodes, I was really turned off by some of the things she said and the way she acted. That, coupled with the under-delivery of the cupcakes led to my decision to stop going to the shop.

The pictures above and below are from my latest trip to The Cupcake Station. It is a Michigan only chain - they have about 4 locations. This place I love! It is a true cupcake shop - they have about 14+ kinds of cupcakes daily, all sitting in a glass case. The decorations are cute and detailed and they keep making fresh cupcakes throughout the day so you always get the flavor you want. Seriously, they need to expand because I have never, ever found a cupcake to match their quality and satisfying, lip-smacking buttercream. Even at the Magnolia Bakery in New York, I found the cream a bit too sweet. My fav flavor is Bumpy Cake, a Michigan treat which I'll save for another post. They stuff a lot of their cupcakes with frosting, too, so you always have a nice ratio of cake-to-cream. And the decor is sooo pretty: they have giant pictures of cupcakes lining the walls. I contacted the store manager to get the name of who did them, but haven't gotten around to purchasing one for my own room. The Cupcake Station does yummy bars and cookies, too. They also offer Vegan cupcakes and puddings. And every day of the week there is a special. At $2.50 a cupcake, this place is affordable and extremely satisfying. I can never buy just one...

Peanut Butter and Bumpy Cake

Dr. Who and Pizza Night

2011-07-10T05:34:00.000-07:00

I have a few friends who are into SciFi shows - I myself can take 'em or leave 'em. But time with friends is always a must for me, so when they invited me to their Dr. Who Mini Marathon events last week, I agreed and surprised myself by getting into the show too!

We were going to order pizza, but I suggested making a couple instead since I had a bunch of cool ingredients in the fridge. As usual, we bought the dough from Whole Foods (which has upped the price to about $3 from their original $2.50). I cut the dough in half and rolled each out then let them rest for about 30 minutes. I poked the top for air ventilation and blind baked them for about 13 minutes in a 375 degree oven.

We covered one with pesto and layered over fresh mozzarella. The other got a spicy marinara cover and was topped with pepperoni, and marinate olives from the olive bar at Whole Foods. We baked the pizzas a second time just until the cheese was melted and the toppings had a nice crisp on them.

Upon tasting the finished products, the pesto pizza was absolutely divine: nice and buttery from the olive oil in the pesto and the gooey-ness of the fresh mozzarella. I will be making this again soon!

Raspberry Rhubarb Pound Cake

2011-07-07T18:50:00.000-07:00

My absolute favorite cookbooks are the ones put out by Williams Sonoma - each recipe has a gorgeous picture to accompany it and never once has an item failed me. So this Fourth of July, when the kiddies I was sitting for asked what we were making for dessert, I headed to the Internet to look up a cake recipe.

I found their recipe for a simple pound cake and decided to make it a little Red, White and Blue themed (minus the blue because I am not a super lover of cooked blueberries, but you could add blackberries if you have them). Here is the recipe adapted from the original.

For the Cake:

2 sticks butter, softened

3 cups flour

1 1/2 cups sugar

1 1/2 tsp vanilla

1/4 tsp baking soda

1/4 tsp salt

1 cup yogurt or sour cream

5 eggs

For the Filling:

4 stalks rhubarb, cut into small chunks

1/2 bag frozen raspberries

1 Tbs lemons juice

1/4 cup sugar

(adding blackberries here will turn the filling a purple color, so hold off if you want red and white)

Combine the filling ingredients in a saucepan and cook down until the rhubarb is soft. Let cool.

Combine the wet cake ingredients and then add the dry. Use a mixer to be sure there aren't any lumps. You can add some almond extract if you want, too - about 1 tsp.

Spray a Bundt pan. Pour in about 1/3 of the cake batter. Add all the fruit compote. Finally, the remaining 2/3 batter. This is my secret tip so the cake doesn't stick to the pan AND you get a gorgeous layer of fruit.

Bake the cake at 350 degrees for a little over an hour. Check the cake portion, not the filling part so you get a correct measurement. Let cool before serving and serve up nice, thick slices with a glass of milk.

The cake went so fast I didn't get a chance to take a picture of the sliced product, but you can see the fruit layer in the picture.

Filipino Feast: Lumpia and Pancit

2011-07-01T05:51:00.000-07:00

It's been a while since I could post because for the next week/week and a half, I am babysitting my cousins. I have limited Internet access and am getting a good idea of what you parent bloggers go through :)

Here are a few Filipino dishes my good friend Alyssa's dad made for her - which she passed along to me because she knows how I love them. Her dad knows, too, since I request his cooking whenever I come into town. Thank you!!!!

First was Lumpia, an eggroll-like package - I got to try it both fried and fresh. Alyssa said her dad puts tofu, chicken, cabbage, and carrots in the fried ones. The fresh rolls get an extra mixture of suge/crushed peanuts and a fresh lettuce leaf. I wasn't sure how the flavors would go together when I heard he added sugar, but after tasting, I understood perfectly. The roll has the perfect combo of sweet, crunchy, savory, and YUMMY. I don't like deep fried things, but Alyssa's dad's eggrolls are the only ones that don't make me ill afterwards.

Fried

Fresh

The second thing Alyssa's dad made (which I first fell in love with 3 years ago) is Pancit. It's a Filipino noodle dish with chicken pieces, cabbage, salt, scallions, carrot slivers, and soy sauce (I think). I am going to ask Alyssa for the recipes because I'd love to recreate this. It's so fresh and simple. And great for summer because it's best if you eat it cold or at room temperature. If you know anyone with a recipe for these tasty treats, please pass them along!