Grilled Cheese w/o the Cheese!

August 3, 2013 § 4 Comments

This was super simple and packed a punch in the taste department.  Since the roomie is not as fond of grilled cheese sandwiches like I am AND he was craving his mom’s sandwich (grilled bread, eggs, tomatoes), I put my own spin on it.

I used anchovy oil and butter to grill the bread slices; placed farm fresh eggs, slices of tomato and cucumbers inside—THAT’S IT.  I served it with a side of half of an avocado and grilled brussels sprouts (anchovy fillets, fresh garlic, crushed red pepper, salt, fresh cracked black pepper).

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coffee gallery

August 1, 2013 § Leave a comment

This is a collection of photos from one of our favorite coffee shops—Pizzaiolo (post here)—well, really, its a restaurant, but serves a delectable selection of freshly baked pastries in the morning with fantastic coffee.  They use Blue Bottle Coffee beans and my favorite is the cappuccino.  The quad americano is my roommate’s fav.

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“almost classic” brownies (with espresso, dark chocolate & walnuts…of course!)

August 12, 2011 § 4 Comments

I made brownies with our teenage niece that just visited from Korea.  She really loves brownies and loves cooking, especially baking.  She rummaged through my cooking utensils and gadgets with fascination and excitement.  She especially liked my rolling pin, which I have to say is one of my favorite things in the drawer.  I was quite surprised since in Korea, an oven is not really standard.  These days, the newer places that are being built do come with ovens, apparently, but baking things in the oven is not something that has been incorporated in every day Korean cooking.  I was even more impressed that she seemed to be well-versed in some standard baking techniques, especially since she’s never baked anything before these brownies, much less ever held a hand-mixer!

Again, I used one of Dorie’s trusted recipes from her Baking book.  Her twist on the “classic” is adding espresso powder, of which I’m a huge fan of marrying together—chocolate and coffee.  The only thing I did different was that I used only bittersweet chocolate.  The recipe called for some bittersweet and some unsweetened chocolate, which I did not have on hand (we decided to bake at 11pm!).  Fortunately, the brownies still tasted deliciously decadent, but not too sweet despite the fact that it was probably more than 95% chocolate!  My only critique of these brownies is that they seemed a tiny, tad bit dry…..

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mocha-walnut marbled bundt cake

August 12, 2011 § 2 Comments

I made this after I came back from my trip to Korea.  I was so jet-lagged and sick when I got back that I wanted to go back to my life ASAP!  So I started flipping through Dorie Greenspan’s book again.  I love reading her recipes because she “takes me back to Paris” and especially my love for French culture.

I picked this recipe because I had everything I needed on hand—not to mention that I had been eyeing this recipe since I first got the book!  As always, I added a ton more walnuts than what the recipe calls for, but it was still pretty moist.  However, my marbling didn’t work out as she showed in her book (of course!).  To my defense, I did use one of the techniques she recommended.  Unfortunately, my marbling didn’t look like a ginko leaf in the middle—ooppss!  I looked online for other ways to marble, so this bundt cake might be revisited at a later date.

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banana walnut bread

March 7, 2011 § 7 Comments

I found a gazillion different recipes for one of my favorite coffee-friendly breads.  I want to eventually try most of them to see how different it turns out—-taste, texture, softness, etc.  Some recipes call for sour cream, buttermilk or yogurt.  The one used was adapted from the food network test kitchens.

Banana Walnut Bread Recipe from the Food Network Kitchens

I doubled the amount of walnuts because I love walnuts in this bread.  I toasted the walnuts for about 9 minutes at 350 ºF.  Also, I used 2 bananas instead of 3 because that’s all I had on hand.  Some recipes say that 3 bananas make a cup and others say that 2 bananas make a cup—-so I figured what I had was enough.  Also, in Dorie Greenspan’s book, Baking From My Home to Yours, in her pound cake recipe (which I will bake soon!), she talks about using 2 baking sheets stacked to slow the cooking of the bottom, so it doesn’t come out so dark.  She also mentioned that since the top of the loaf gets dark pretty fast, to place foil over the top after it browns.  I’ve used both tips.

In hindsight, I think the bananas were over-ripe and it would have been nice if I had that 3rd banana.   Also, I forgot to add more walnuts on top of the loaf for both visual appeal and taste/texture.  Overall, though, it was pretty tasty.

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