Long time, no see.. random, random

Mountains, sky, and strip in the distance

It's been weeks hasn't it?  We've survived the Mayan apocalypse and the holiday season (well there is still New Years I guess)- I can't be the only one relieved, can I? 

The holidays were really stressful for me this year and I'm not sure why.  Oh yeah-- it's because I procrastinated until 2 weeks before before xmas to start making handmade gifts!
 
Consequently I really crapped out on the dinner (thanks to my awesome sis and sis-in-law for the potluck; sorry I burnt the rolls).




Yoko!

I might not have posted anything in almost a month, but I've kept the blogger mentality. I've taken photos of most of the stuff I made and some of the noteworthy food I've cooked--  so there's no shortage of material!

But some of my presents haven't reached their recipients yet (did I mention I procrastinated this year?) so I think I will wait on the show and tell....






Instead, lets talk kolaches!!

ricotta cheese kolaches

What is a kolache?  Well if you are from the Czech republic or Texas-- who ever thought a sentence would start like that?-- then you know they are a delicious sort of danish pastry thing. 

I am neither from the Czech republic or Texas, but I am an avid reader of America's Test Kitchen, and when I saw the kolache recipe in the newest Cooks Country I knew I wanted to make them.

Mixed berry kolaches

This is just the type of thing I love to bake.  Complicated and delicate.  Precise and impressive.  Because in general, you can't rationalize the act of baking, so if you are going to bother with the time and expense it might as well be something amazing!

Ricotta cheese kolache

The recipe makes 16 pastries, and they stay fresh for about 3 days.... perfect for two people right?  Half are a lemon ricotta cheese, and half are a mixed berry filling.  They are dusted with a streusel.  The dough has a fine, firm crumb and a slightly sweet taste.

You can get the recipe here (you must sign up for a free trial).  Happy baking!





Frida!

Random Fall and Food

Fall bouquet



Bartlett pear, granny smith apple, golden delicious apple

Fall cooking is my favorite of the year.  I've eaten lots of warm, cheesy dishes.

Fennel, olive, and goat cheese tart

 

Korean rice bowl

The two recipes above are from my favorite,
America's Test Kitchen. 
If' you've never cooked any recipes from America's Test Kitchen, you are in for a treat.  They test each recipe so thoroughly, and write the directions so well that the dishes are almost fool-proof!  I cook almost exclusively with their recipes. 
It sounds like I'm on the pay-roll, but I really believe anyone can cook anything with their help!

Korean rice bowl includes: marinated steak, shiitake mushroom and spinach saute, pickled veggies, rice, and purchased kimchi.  Korean food is one of my favorite things.

Pick up the magazine here; it includes both of the above recipes.

Autumn in the desert is wonderful.  The air is so crisp.. without humidity it is the definition of crisp.  The sun is shining.  The sun always shines and there are few places of shade; but the intense heat is gone.  No rustling leaves- none have fallen.  All is bright, cool, quiet.

Hail

Earlier this week a storm blew through.  It hailed in the evening and the balls of ice melted as quickly as they fell.  The heat of my hand began to turn this one to a puddle as I held it.

I've started a new quilt!  More on that later!

Frida girl!!  Look at that goatee! ;)

Pecan Pie

 

 

 

 

I baked this pecan pie this morning as a belated bday cake for my husband.  It turned out perfectly!  Golden flaky crust and filling at just the right texture.  The trickiest part of a pecan pie is knowing when the filling is done.. it should be set but still a little jiggly when you take it out of the oven.  It you under cook it, it will ooze when you cut it.  If you overcook it, it will be thick and chewy.

 

You can get the recipe for free with a trial from my favorite America's Test Kitchen here.

 

 



Peanut Butter and Jam Cake

Peanut Butter and Jam Cake

I made this cake yesterday... delicious!  Very, very sweet though...

A white layer cake with rasperry preserves.  Peanut butter buttercream frosting (try saying that 3 times fast).   Tastes just like the name suggests. 

You can get the recipe for free here!
And the white layer cake recipe here.

Random stuff, mostly food related

Though we normally keep our distance,
we like to watch the ground squirrels and california quail together

My husband brought me some homegrown heirloom tomatoes.  They were delicious!  Juicy but firm and so flavorful!

Heirloom tomatoes; sprinkled with sea salt mmm..

I had a shock when I cut into an 'on the vine' tomato.  It wasn't rotten, in fact it was still very firm, but every seed had sprouted inside it!  There are always new experiences in the kitchen. ;)

Tomato with sprouting seeds

I fixed a sheet pizza for dinner tonight.  I am a pizza making maniac.  I have five pizza recipes I use regularly, from pan to thin crust to margherita to tart.  I love to make pizza!  This was the first time I made this recipe.  It feeds 12 people, so naturally I thought it was a good recipe for two! 
Tangy sauce, thick crust with a crispy bottom, and lots of cheese...


You can get the recipe here with a 14 day free trial.

I recommend checking out America's Test Kitchen's site, where you can get a 14 day free trial of all their recipes. I cook almost exclusively with Test Kitchen recipes, as they are always spot on.

Sheet pan pizza

Frida girl!

Granny sampler afghan stitch along, week 4 and pizza

I finished up my blocks for this weeks afghan stitch along days ago, and forgot to post a pic of them!  I still have to weave in the ends..

Granny afghan sampler, week 4

Had my favorite pizza for dinner tonight: America's Test Kitchen's pizza margherita.  It is so good, and easy to make too!  The dough has a thin crispy outer layer, and a chewy inside..

Like most pizzas, the higher the quality of ingredients, the better the end result.  I try to use a good mozzarella and a good pepperoni (like boar's head).  I normally add chopped basil, but didn't have any on hand. 

Pizza Margherita

After it comes out of the oven, drizzle it liberally with olive oil and sprinkle with sea salt flakes-  it is seriously good! 

I recommend checking out America's Test Kitchen's site, where you can get a 14 day free trial of all their recipes.  I cook almost exclusively with Test Kitchen recipes, as they are always spot on.

Blueberry Scones

I made some British style blueberry scones for breakfast today. 

American scones sometimes have the bad habit of cooking up like dense bricks.  Apparently British scones are more like lightly sweetened biscuits. 

These have fresh blueberries and a bit of lemon zest.  Delicious!



Yum!

I got the recipe from my favorite America's Test Kitchen.  You can get this recipe, and many more free with a 14 day trial, just click the link above!

Dinner tonight, Steak Teriyaki



This is one of my favorite 30 minutes meals.  Steak, homemade teriyaki sauce, rice, scallions- yum!!

Pan fried new york strip steak mmm

You can get the recipe here with a free trial.  You can read about my love of America's Test Kitchen here.

Chocolate Fluff Cookies

I mix between a mallomar and a moonpie-- are you kidding me!

I made a dozen of these cookies yesterday and they are almost gone!  They are a cross between a moon pie and a mallomar and (yay!) require no baking.

The recipe is another gem from my very favorite America's Test Kitchen, and you can get the recipe with a free trial here. 
Read more about my love of America's Test Kitchen in this post.






Carr's crackers, marshmallow fluff, and dark chocolate!




Apple Strudel

Apples, golden raisins, walnuts, a squeeze of lemon, and a touch of cinnamon.. Fantastic!

I fixed this apple strudel tonight in the spare moments I had while cooking dinner. 
Apple desserts are my favorite, and I love a good strudel (though this was my first attempt at making one). 
Instead of the time consuming and laborious method of mixing and stretching the dough thin enough to see through, this recipe uses phyllo dough. 
Sure, it's not completely authentic, but I didn't get many complaints!


You can get the recipe here. (though you must sign up for a free trial, I highly recommend America's test kitchen as their recipes are the best out there!) 

**You can read more about my love of America's Test Kitchen in this post.

Amazing lentil soup

This soup is so good!  I serve it with a crusty garlic bread good for scooping.

This is one of my favorite recipes- I cook it all the time.  Not only does it have a subtle flavor that has to be tasted to be appreciated, the ingredients are mostly pantry staples that I always have on hand.  Also, with only me and my husband, there are always leftovers for the next day! 

The source of the recipe:
The recipe was created by America's Test Kitchen.  This group of cooks and food scientists put out several magazine publications: Cooks Illustrated, Cooks Country, Entertaining... Each recipe has an accompanying article describing the finer points about technique and preparation, as well as explanations for ingredients used. 
The magazines are also completely advertisement free!

Where you can get the recipe:
You can find these monthly or quarterly magazines at some grocery stores, and certainly at a bookstore like Barnes and Nobles. 

Perhaps a better option for you is a monthly membership online, where you have access to all the recipes published over twelve years, plus handy tools, search options, etc.  You can visit their website or follow this link to go directly to the soup recipe. 
They offer a free 14 day trial!!

Why use America's Test Kitchen recipes?
I cook almost exclusively with test kitchen recipes.  Why?  The recipes have been, as the name suggests, tested so thoroughly, that they are almost foolproof.  Having cooked for almost 5 years with these recipes, I have only prepared two dishes I did not like.  I cannot recommend them enough!

From foreground back: dried lentils, bacon, diced tomato, thyme, bay leaf, parsley,

garlic, carrot, onion, balsamic vinegar,chicken broth, white wine

1: Crisp the bacon, render the fat

2: Add onions and carrots

4: Add lentils with salt, cover and
let them sweat

3: Add tomatoes and garlic

Add broth and water, let simmer

An important step- to get the right texture, process
some of the stew in a blender.




I encourage you to try this recipe;
I do not think you will be disappointed!