tag:blogger.com,1999:blog-23679070248944111602024-03-13T08:10:37.355-04:00Live Life, Eat RightNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.comBlogger42125tag:blogger.com,1999:blog-2367907024894411160.post-45678448721352962262010-02-05T16:52:00.002-05:002010-02-05T16:53:02.224-05:00NEW BLOG ADDRESSHey Everyone!!! If you haven't heard, MY BLOG HAS MOVED!!! Check out www.LiveLifeEatRight.com<br /><br />Cheers,<br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com1tag:blogger.com,1999:blog-2367907024894411160.post-828020721719347982010-02-02T20:08:00.005-05:002010-02-02T20:31:47.666-05:00When Life Gives You Canned Salmon, Make Croquettes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_21LytCxFOxo/S2jQRQ7YXZI/AAAAAAAAADI/V9SlBFHlfBI/s1600-h/006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_21LytCxFOxo/S2jQRQ7YXZI/AAAAAAAAADI/V9SlBFHlfBI/s320/006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5433821945442885010" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_21LytCxFOxo/S2jQQxeSfnI/AAAAAAAAADA/sXsghLktn10/s1600-h/001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_21LytCxFOxo/S2jQQxeSfnI/AAAAAAAAADA/sXsghLktn10/s320/001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5433821936999366258" /></a><br />So, I'm not sure that I can consider this a "new food venture" since I have made broiled crab cakes in a very similar fashion. Due to this discrepancy, I am posting this blog entry on a Tuesday rather than my Sunday "new food" ritual. I have never actually used packaged salmon, so I was quite surprised by the bold flavor. Upon first glance it looked exactly like tuna but had a distinct salmon taste and smell! YUM I LOVE SALMON! I'm glad I was able to give this stuff a try.<br /><br /> Today was one of those days where I got back late and had little patients to cook anything elaborate, but the thought of yet another soup and sandwich combo dinner made me cringe. I was also starving, so whatever I made had to be snappy. I took out some veggies from the fridge, dove into my condiments door, cracked open the spice cabinet and.... voila! Salmon Croquettes! It took about twenty (hardly) minutes to create and was exactly what I needed. The croquettes get slightly crunchy on the outside but have a smooth interior reminiscent of baked salmon. The spices gave it a bit of heat (I like it hot so added more, but if you follow my recipe do it to your preference), and the salad of mixed greens, tomatoes, cucumbers, alfalfa sprouts and guacamole provided the perfect contrast, cooling it right down. Also, I really enjoyed the texture of the croquettes with the buttery guacamole. It was the perfect condiment for my simple dish. <br /><br />My wine pairing was a 2007 Clos Du Bois Chardonnay. Crisp, full flavored and went well with the spice. Can you tell I am extremely happy after consuming this meal?! I had a dessert of frozen berries, chocolate pudding, ice cream and whipped cream (random assortment, I'm aware), so I am doubly elated as I write this!! Who ever said that cooking for one couldn't be fun?<br /><br />Live Life, Eat Right!<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com1tag:blogger.com,1999:blog-2367907024894411160.post-4738710929344613722010-01-31T07:00:00.003-05:002010-01-31T07:00:00.233-05:00New Food Venture: Polenta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_21LytCxFOxo/S2Jow1YZUdI/AAAAAAAAACw/oieyM-78uNs/s1600-h/006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_21LytCxFOxo/S2Jow1YZUdI/AAAAAAAAACw/oieyM-78uNs/s320/006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5432019288734650834" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_21LytCxFOxo/S2Jowm6uV-I/AAAAAAAAACo/zn1mqv5b3EY/s1600-h/005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_21LytCxFOxo/S2Jowm6uV-I/AAAAAAAAACo/zn1mqv5b3EY/s320/005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5432019284852103138" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_21LytCxFOxo/S2JowfmI07I/AAAAAAAAACg/JAEee0xDFfQ/s1600-h/002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_21LytCxFOxo/S2JowfmI07I/AAAAAAAAACg/JAEee0xDFfQ/s320/002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5432019282886710194" /></a><br />I've always been curious about polenta. I actually bought a box last June, and have waited until now to even think of using it. I really liked the idea of making polenta but when it came down to it, I wasn't exactly sure what to do with it. I've only ever had it at restaurants, and typically find it a bit bland for my taste. There are only a handful of times that I can recall ordering a dish with polenta and truly being "wowed". Of these seemingly rare occurrences, the polenta was well seasoned, had cheese incorporated into it and was either seared or baked. After going through a copious amount of recipes I finally discovered an interesting "polenta tart" recipe on the Whole Food's website. It was exactly what I was looking for, not to mention I'd be killing two birds with one stone by checking both "polenta" and "tart" off of my New Food Ventures List for 2010. <br /><br />It was fantastic and so filling! Not to mention that I got quite the arm work out from stirring the polenta for almost 10 minutes! The base tasted slightly similar to corn bread, and was both dense and moist. The Parmesan cheese I incorporated in the batter was a nice touch, and brought out a sweet note in the cornmeal. To finish, I topped it with goat cheese, baby heirloom tomatoes, caramelized onions and basil. It was a refreshing combination, that felt both luxurious and healthy, what a treat! I couldn't believe that <span style="font-style:italic;">I</span> made this stunner!<br /><br />Until Next Time,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com2tag:blogger.com,1999:blog-2367907024894411160.post-29345130308851953612010-01-29T20:52:00.005-05:002010-01-30T09:41:53.025-05:00PHO-nomenal PHO-riday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_21LytCxFOxo/S2OVi_gIdCI/AAAAAAAAAC4/rwJFRBySqrU/s1600-h/PHO.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_21LytCxFOxo/S2OVi_gIdCI/AAAAAAAAAC4/rwJFRBySqrU/s320/PHO.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432350003933246498" /></a><br />I find the extent to which food differs from culture to culture extremely fascinating. No two have the same staple flavors or ingredients in their defining dishes, yet they never fail to provide comfort and warmth. When I have the opportunity to try new foods I always jump at the chance. Not only am I excited to try something new but I also enjoy engaging in cultural experiences. <br /><br />I've been wanting to try Pho (Vietnamese noodle dish) for a while now. I have seen it featured on various food websites and in magazines(even more so in the winter months) and was curious about the elements that make this dish so prominent. Whenever I have something for the first time, I always make sure it is as close to authentic as I can get, so that I am REALLY immersing myself in the heritage it originated from. After looking through many reviews, and speaking to local residents who are Vietnamese, I found a small family owned restaurant not too far from my apartment. <br /><br />I dined with two of my closest friends and we thoroughly enjoyed the experience. It was a quaint place and the atmosphere was both comfortable and welcoming. To start, we each ordered fresh spring rolls which were comprised of thin strips of pork and shrimp, vermicelli noodles, mint leaves, wrapped in rice paper and served with a side of peanut dipping sauce. For our main course we had "Pho Ga" aka chicken pho. It is the coldest night of the year thus far, and this could not have been a better choice for dinner. It was a gigantic bowl filled with delicate rice noodles, tender pulled chicken and onions in warm broth carefully flavored with chives and cilantro. It was served with a plate of bean sprouts and lime juice to be added at one's preference. I added a mound of bean sprouts, 2 lime wedges and sriracha chili sauce to give it a bit more kick (Hey, it's cold!). The bean sprouts absorbed the broth and still maintained a crunchy texture, and the lime was a perfect accent to the cilantro in the broth. This dish was amplified by the chili sauce. I added it after analyzing all of the flavors and tasting the dish in pure form. Let me tell you, unlike most hot sauces, the sriracha did not mask any flavor, it enhanced it. Each bite was soothing my cold bones.<br /><br />I will PHO be back,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com1tag:blogger.com,1999:blog-2367907024894411160.post-73010718525084326042010-01-28T22:32:00.005-05:002010-01-28T23:01:50.815-05:00Peanut Butter and Jelly Time!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_21LytCxFOxo/S2JX_MquBoI/AAAAAAAAACY/u8wGSk1rZOY/s1600-h/LBPBJ_large_large.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 127px;" src="http://3.bp.blogspot.com/_21LytCxFOxo/S2JX_MquBoI/AAAAAAAAACY/u8wGSk1rZOY/s320/LBPBJ_large_large.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432000843806017154" /></a><br />I just wanted to take a moment to pay tribute to the good 'ole PB&J. For some reason, lately I haven't been able to get enough of it. I've been creative too. Of course I've made the standard PB&J sandwiches but have expanded my repertoire to include peanut butter, banana and strawberry paninis, I've smothered crunchy peanut butter and strawberry preserves on toasted English muffins, rice puffs and crackers, layered the combo between sliced bananas, and (sadly) enjoyed peanut butter spoonfuls topped with jelly. After all this you think I'd be sick of this dynamic duo, right? WRONG! I have even discovered a new on the go snack: Peanut Butter and Jelly Lara Bars.<br /><br />First of all, I must profess my love for Lara bars. They are up there in my top 5 snack bars, and never fail to satisfy me and provide the pick-me-up I'm looking for. Why do I love them so much? They are all natural and organic! If you look at the label you will find the following:dried fruit and nuts. That's it. I feel like I'm spoiling myself but in reality, it is SO good for me. Being the PB&J aficionado that I am, I was skeptical of this bar ACTUALLY tasting like the real deal. I absolutely love the pistachio, peanut butter cookie, cherry pie and cashew cookie Lara bars, so I thought it was worth a try. It is a fusion of ground peanuts, dried cherries and dates...hmmm I had to wonder if it cherries and dates would live up to the "jelly" aspect I was looking for. The bar was slightly crunchy and I could distinctly taste the peanut...and...THE JELLY. PHENOMENAL! I was so excited to see one of my favorite combination in all of it's glory.<br /><br />Snack-o-licious,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-28380307046863880702010-01-28T14:40:00.005-05:002010-01-28T18:13:00.498-05:00Speedy Foodie Dinner: Spicy Shrimp Stirfry with Quinoa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_21LytCxFOxo/S2IXkiJB1YI/AAAAAAAAACQ/HjaKMLfH5gs/s1600-h/004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_21LytCxFOxo/S2IXkiJB1YI/AAAAAAAAACQ/HjaKMLfH5gs/s320/004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431930016969643394" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_21LytCxFOxo/S2IXkbY72_I/AAAAAAAAACI/tmS3ztQNd_k/s1600-h/002.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_21LytCxFOxo/S2IXkbY72_I/AAAAAAAAACI/tmS3ztQNd_k/s320/002.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431930015157312498" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_21LytCxFOxo/S2IXj6zmBYI/AAAAAAAAACA/tomT36Qskww/s1600-h/010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_21LytCxFOxo/S2IXj6zmBYI/AAAAAAAAACA/tomT36Qskww/s320/010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431930006410757506" /></a><br />A few days a week I find myself running between meetings and work, with little time to prepare dinner. I am operating on a tight budget (most of which goes to food anyways...I rather buy quality items!) and do not want to unnecessarily spend money on prepared meals. I also hate having dinner well after 9pm. It is with this mentality that I took 20 minutes to fix a quick Spicy Shrimp Stirfry with Quinoa. I used proteins and vegetables I had on hand and decided to make quinoa (nature's perfect protein) instead of rice. I hadn't had quinoa in a while and love it's nutty flavor and slight crunch. It was easy to prepare and a light yet substantial dinner. All I had to do was pack it up, bring it to work, and reheat. I love feeling thrifty and I saved myself some money!<br /><br />Bye Bye Lame Dinner Blues,<br /><br />Nora<br /><br />p.s Note the picture in gladware!! My portable dinner.Norahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-42707019556200811922010-01-24T07:00:00.001-05:002010-01-24T07:00:02.709-05:00Boeuf Bourguignon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_21LytCxFOxo/S1KDOdB-fdI/AAAAAAAAABw/qFid6is9SnE/s1600-h/004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_21LytCxFOxo/S1KDOdB-fdI/AAAAAAAAABw/qFid6is9SnE/s320/004.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427544785269194194" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_21LytCxFOxo/S1KDN1aql-I/AAAAAAAAABo/x6oIpeOd9Yg/s1600-h/003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_21LytCxFOxo/S1KDN1aql-I/AAAAAAAAABo/x6oIpeOd9Yg/s320/003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427544774635329506" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_21LytCxFOxo/S1KDNaNa4QI/AAAAAAAAABg/6ipItAfio0s/s1600-h/001.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_21LytCxFOxo/S1KDNaNa4QI/AAAAAAAAABg/6ipItAfio0s/s320/001.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427544767332016386" /></a><br />Taking some inspiration from <span style="font-style:italic;">Julie and Julia</span> and the direction of Ina Garten, I made Boeuf Bourguignon aka beef stew with red wine. It is a culinary endeavor that I had been DYING to try ever since I saw the movie, and my trusty Ina Garten happened to have a recipe for it in <span style="font-style:italic;">Barefoot in Paris</span> (still hording from my mom). It was a tedious step by step process that then required an hour and a half in the oven, but it was well worth the wait. I found that cooking the vegetables in fat rendered from the beef and bacon made the dish rich and flavorful. This dish gets a lot of it's flavor from the sweetness of the carrots and onions. I hardly had to season it, because it was already so rich in flavor from the meet, vegetables and, of course, the wine. A hearty meal for a cold winter Sunday.<br /><br />Until Next Time,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com1tag:blogger.com,1999:blog-2367907024894411160.post-46526514144850539802010-01-22T13:46:00.003-05:002010-01-22T14:12:33.590-05:00Bored Foodie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_21LytCxFOxo/S1n35YwJowI/AAAAAAAAAB4/Nej0mzXT6Tk/s1600-h/010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_21LytCxFOxo/S1n35YwJowI/AAAAAAAAAB4/Nej0mzXT6Tk/s320/010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5429643391040856834" /></a><br />Cooking has always been my hobby. I always find it relaxing to go into my kitchen at the end of a busy work day and artfully craft something delectable; creating a great meal is a gift you give yourself. I'm the type of person that could never pop a cellophane covered frozen entree in the microwave on high for five minutes...I just cant. Even at the end of my busiest day, I like to take the time (or I at least go to the prepared food section of my grocery store) to have a real meal. Although I do find joy in cooking for one, there is NOTHING like cooking for and dining with others. I am only truly satisfied knowing that all my time spent in the kitchen brought some small joy to those around me. Regardless, when I am subjected to the silence of my apartment, with nothing to do, I cook. My boredom this week brought me to a new dish I call "Chicken Malbec". I used ingredients that I had around and needed to use to make a work of art. I had half a bottle of Malbec in the fridge from the previous week and some mushrooms and thought I would use the same method for Chicken Marsala with Malbec. Malbec is a smokey, hearty wine so I pared it with earthy bella mushrooms and wilted spinach, sweet roasted beets (left over from quesadilla night), tangy goat cheese and toasted walnuts. It seemed like the type of meal I would order at a bistro. GO ME! The only sad part of the meal was when it was over, and I was still alone. Good thing I had some ice cream and mini candies in the freezer, and Grey's Anatomy was new. How typical female of me.. LAME!<br /><br />Pitty My Loneliness,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-40275747143354485442010-01-17T07:00:00.000-05:002010-01-17T07:00:00.547-05:00Roasted Beets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_21LytCxFOxo/S1Jxwr2V2pI/AAAAAAAAABY/_j-BcCKTMMA/s1600-h/003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_21LytCxFOxo/S1Jxwr2V2pI/AAAAAAAAABY/_j-BcCKTMMA/s320/003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427525582153177746" /></a><br />I have to admit that my motives were not pure when deciding on this new venture. I recently was inspired to be creative with quesadillas after ordering a goat cheese, mushroom and spinach quesadilla at a modern Mexican restaurant. I loved the creaminess that goat cheese lends when it is heated; rather than the typical mealty/gooey cheeses (Although, I do love that too.). I've made quesadillas before so that alone wouldn't qualify this as a "new food venture", but I figured if I attempted an element of the dish that I had never tried before, I could sneak it by. The element of choice: roasted beets. I think they are stunning but have never had them outside of restaurant fare, as they seem somewhat tedious to make. In fact, roasted beets are simple: wash and scrub beets, lightly cover in olive oil, wrap in tin foil and place on a tray in a 375 oven for about 45 minutes. After they have cooled, you peel the skin away and you have a succulent, flavorful roasted beet. <br /><br />I love the combination of avocado and beets; the density of the beet paired with the creamy avocado has a tremendous mouth-feel, and the tartness and sweetness of both are prominent when combined. I thought this combination would pair nicely with a creamy, tangy goat cheese to complete the dish. Because all of these elements have fairly tart flavors and tender textures, I decided to create a fruit salsa with grapefruit and pomegranate seeds. I marinated the fruit with jalapeno, Cayenne, cilantro and lime to offset the citrus, and to give it some Mexican flare. <br /><br />It was a messy process but the end result looked beautiful, and tasted great! It was the first time I have truly been innovative with cooking, and I can check another food venture off my list for 2010. I have a few more things lined up for the next few weeks, but have been searching for new things to try. I want to go outside my comfort zone. I want to study recipes and learn how they work. Suggestions are always welcome!!<br /><br />Be Creative!<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com1tag:blogger.com,1999:blog-2367907024894411160.post-13238945867999640482010-01-10T07:00:00.003-05:002010-01-10T07:00:04.561-05:00Roquefort Souffle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_21LytCxFOxo/S0P4AhQ19CI/AAAAAAAAABQ/A6P_IQimt0s/s1600-h/012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="http://1.bp.blogspot.com/_21LytCxFOxo/S0P4AhQ19CI/AAAAAAAAABQ/A6P_IQimt0s/s320/012.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5423451064096912418" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_21LytCxFOxo/S0P4AIDBABI/AAAAAAAAABI/6EnZ4IXRfUY/s1600-h/010.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_21LytCxFOxo/S0P4AIDBABI/AAAAAAAAABI/6EnZ4IXRfUY/s320/010.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5423451057328029714" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_21LytCxFOxo/S0P3_3X18eI/AAAAAAAAABA/RjmODHHpNp4/s1600-h/008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_21LytCxFOxo/S0P3_3X18eI/AAAAAAAAABA/RjmODHHpNp4/s320/008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5423451052851982818" /></a><br />Souffle=Scary... Or so I thought. After hearing many stories of souffle failures, I became too nervous to even try such a feat. Keeping true to my New Year's resolution, "be fearless", I found it suiting to make a souffle as one of my first new food ventures. I recently purchased <span style="font-style:italic;">Barefoot in Paris</span>, an Ina Garten cookbook (Christmas gift for my mother, that I tend to monopolize), and found a wonderful recipe for a Roquefort souffle. I decided that this would be my first attempt. I studied and calculated each step, so when it came time I would be prepared. I found a comparable recipe in <span style="font-style:italic;">Food and Wine</span>, and made some edits to form a finalized outline of the recipe that I would try.<br /><br />Before starting I made sure I had all of my equipment out and ingredients prepared and measured: Mise en place. All I had to do was make sure everything was combined properly. I was extremely nervous that my souffle was going to fall, and as anxious as I was, I made sure not to open the oven until the complete 20 minutes had passed (cardinal rule of making souffles: DO NOT OPEN THE OVEN!). <br /><br />It was light...it was fluffy...it was... SENSATIONAL! I couldn't believe my eyes when I opened the oven and the perfectly golden and fluffy tops held strong. They were begging for someone with a fork to pierce them and devour the deliciousness inside. The nutmeg and cayenne pepper proved to be excellent accents for the full-flavored, earthy Roquefort blue cheese. I chose to serve it with a light mixed green salad and roasted pork tenderloin for a substantial dinner. (This would also be perfect with a fruit tart for brunch). My drink of choice was a 2007 Hermann J. Wiemer Dry Riesling; a nice balance for the bold flavors in this dish.<br /><br />My first attempt at a culinary success! I will maintain my fearlessness and try a souffle again, perhaps with a different cheese, spinach and/or ham! <br /><br />GO FOR IT!<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-58736787467637615792010-01-09T12:54:00.002-05:002010-01-09T13:34:34.863-05:00I <3 AvocadosAvocados are one of nature's hidden treasures. Upon first impression, they appear to be ugly and unappetizing. As the dark bumpy skin is removed a brilliant, glossy, light green flesh appears surrounding a smooth and perfectly round core. The symmetry of an avocado is quite impressive. The taste is creamy, smooth and refreshing; there is nothing quite like it. Eating an avocado feels like you are indulging with something decadent, but they are extremely healthy for you. A serving of an avocado provides 20 essential nutrients and heart healthy unsaturated fats; necessary for growth and development. (Good to know that something I could eat morning, noon and night is also good for me.)<br /><br />I recently used half of an avocado in a quesadilla and, still craving more the next morning, decided to use the other half in an omelet. The thing I really love about avocados is that they provide a great texture to any dish and are meaty and filling. I called it the "Refreshing California"..how original. I wilted about 1 cup of baby spinach (best spinach flavor in my opinion) and chopped and sauteed about 5 baby bella mushrooms as the main filling for my omelet. In a separate pan I added my egg mixture (three eggs whisked) and let is set up. Once it was set, I added the spinach and mushrooms, Swiss cheese, fresh slices of Roma tomato and thin strips of avocado. I folded the omelet allowing the cheese to melt and the tomato and avocado to warm slightly. I topped the omelet with more avocado and tomato and finished it with fresh ground black pepper and a few dashes of hot sauce. The flavors all melded nicely and the warm avocado was simply luscious. What a great way to start my day.<br /><br />Add avocados to everything,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-84549534098187261312010-01-03T07:00:00.002-05:002010-01-03T07:00:02.350-05:00New Food Venture 1: Poached PearsIn my down time I tend to be a foodnetwork junkie. From Thanksgiving to Christmas I have seen poached pears made over and over AND over again. They look so elegant and light...what a nice way to end a meal. I always have to have something sweet after dinner and the holiday season has left me all cookied and cheese-caked out, so I decided for my first new food venture I would attempt poached pears. Typically pears are poached in a sweet wine and spice mixture. After studying a few different recipes, I decided to put my own spin on it and threw a bunch of things I thought would work into a pot, hoping for the best. I chose a Madeira wine and added sugar, honey, whole all-spice berries, a cinnamon stick, bay leaf, orange peal and vanilla to it. I decided to use Bosc pears; I really like their shape and they are sturdier than other pears. <br /><br />The boiling wine and spice mixture made the whole house smell like winter--it was fantastic. Madeira was a good choice for a base; it is sweet enough that it really doesn't need much else to make a great sauce, and the color is wonderful. I considered using a Riesling but I don't think it would have made as much of a statement. I served the pears with the warm poaching liquid (after reducing) and vanilla ice cream, which combined into creamy-syrup sauce that was delicious. Unfortunately, I don't think I poached my pears properly, as they were still a bit hard and caused eating to be both challenging and messy. I know the pears were ripe because I purchased them about 3 days in advance, so that couldn't have been the issue. The poached pear is supposed to be very tender just break with a spoon...I needed a knife to cut mine.<br /><br />Next time I am going to poach the pears for a longer time or use Anjou pears which are a bit smaller and naturally more tender. I guess this was lesson number one for the New Year. I will definitely attempt these again. They are so simple to make, can be done in advance and would surely impress company. This dessert is the perfect dinner party dessert for the fall/winter. Lesson learned, and still waiting to master this method.<br /><br />Staying committed,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-23112620728641751632009-12-29T09:17:00.000-05:002009-12-29T09:18:02.555-05:00New Year: New Blog2010 is rapidly approaching, and although I am not a complete believer in New Year's resolutions (seriously do people ever keep them past the second week in January?), I think it is important to set goals. Aside from getting a job after college, I am going to take some inspiration from the movie Julie and Julia(a recent Christmas gift from my parents who know me too well), and write a more focused blog. No, I'm not going to copy the premise of that movie and no, I'm not going to stop writing about my bread, cheese and wine revelations. This year, I am going to be brave and attempt to master new culinary skills. I want to make souffle, fillet a fish, de-bone a duck, make sushi and attempt to create my own sauces. Honestly you never know until you try, and you learn from your mistakes so why not take risks? I'm still a student, so it is hard to focus my life around food, but I am going to explore at least one new dish each week until graduation in May, and grow from there. For consistency's sake I will publish my attempts on Sundays, and if I have any additional thoughts or foodie experiences I'll provide those sparingly in separate blogs through out the week. I think this is a realistic goal. I'm committing.<br /><br /><br />Game On,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-76060917577777192232009-12-28T10:04:00.003-05:002009-12-28T17:02:57.760-05:00No Fuss AppetizersHOLIDAY PARTIES!!! WOOH! Good food, good company and lots of fancy holiday cocktail cheer! It should be a relaxing and enjoyable time to get together with those you love, but often the unsung host gets lost in translation, catering to everyone's needs and doing last minute prep work in the kitchen. It's a sad thing when you spend lots of time and effort and can't enjoy the fruits of your labor. From my little bit of experience this season I have picked up a few tips for hosting parties so you can make your cake AND eat it too.<br /><br />1. PLAN AHEAD: Sit down at least a few weeks in advance and make a game plan. What you are planning to make, what you are planning to do with the venue, when you are going grocery shopping, what you need to pick up, when to start preparations and a 'day of' schedule. Make things in advance! This will save you time and stress.<br /><br />2. GO EASY: On the appetizers, plan things that are simple. It is always nice to have something to nibble at with cocktails and drinks, but there is no need to go above and beyond. The real star of the party should be the main course, so allocate your time and resources to that. <br /><br />3. DON'T GO IT ALONE: Ask for help! Yes it is your party, and you want to be the all-star-host, but you don't have to do it all alone. Have guests bring side dishes or mini desserts. Also, don't neglect store bought quick-fixes. Add your own special touches and no one will know that it wasn't from scratch.<br /><br />My appetizer picks:<br />--<span style="font-weight:bold;">Spiced Nuts:</span> So easy to make and impressive. I like cinnamon sugar roasted almonds: beat an egg white, toss almonds to coat, add cinnamon sugar and mix, spread out on a baking sheet and place in the oven at 250 for 45 minutes (stirring half way through the baking process).<br />--<span style="font-weight:bold;">Crudites and Dip:</span> Mixed [eppers, broccoli, carrots and celery provide a colorful and light appetizer. I like to serve them on a platter around a bowl of hummus. It is a light and crunchy bite that is no-fuss and no mess.<br />--<span style="font-weight:bold;">Cheese:</span> Have three or four cheese and cracker combinations. Make sure to take the cheese out of the fridge an hour or so before to come to room temperature. A cheese board never fails to satisfy and having a variety looks like you spent time on it. Add some dried fruits and grapes as garnish.<br />--<span style="font-weight:bold;">Dips</span>: There are so many pre-made dips that are perfect for parties. Have two or three bowls with a variety of dips (put small spoons in the dish so people don't create a mess ) and surround with blue, red and yellow corn chips. It looks fantastic! <br />--<span style="font-weight:bold;">Crab Cakes</span>: It is always nice to have some sort of fish on an appetizer spread. Shrimp is easy, but dull and overdone. If you are going to go above and beyond on one appetizer make crab cakes. You can make them in advance and they only take about 10 minutes on broil in the oven to finish. They can sit out for a long time and are little bites of flavor.<br /><br />Party On,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com2tag:blogger.com,1999:blog-2367907024894411160.post-59931113546361179342009-12-28T09:10:00.006-05:002009-12-28T17:02:35.562-05:00My Holiday Plea: No More Cookies!!...please?Okay, okay. December 28, 2009 marks the day that the holiday hustle and bustle has finally ceased. I returned home 8 days ago, and after a day of much needed sleep-deprivation recuperation, I was glued to my kitchen. Baking is my therapy and the holidays provide a perfect canvas for me to be...well, therapeutic. <br /><br />There are a million holiday cookies out this time of year which can be overwhelming. I like to experiment with cookies that I have never attempted before, but still want to make something pleasing and palatable for my family. Where to start...where to start? My action plan this year was to steal my mom's 2009 holiday cookie magazine, and pick three or four interesting and delectable recipes. Well...three or four ended up being seven and I made dog treats to make it an even eight. It was a three day process that left my hands destroyed from dish washing and my body tired, full and overly sugared...but it was worth it. My repertoire now includes peanut butter chocolate toffee bars, pumpkin pecan spice cookies, holiday biscotti, chocolate cherry ginger cookies, triple chocolate ganache cookies, peppermint meringues, apricot amaretto cookies and of course peanut butter dog biscuits. <br /><br />Naturally I had to sample them all (minus the dog treats but the smell of peanut butter did force me to eat a few spoonfuls from the jar)and after much internal debate I think the biscotti were by far my favorite. They were flavored with both rum and vanilla extract with a faint taste of citrus from a piece of finely shredded orange peel incorporated into the batter. I added buttery pistachios, tart dried cranberries and cherries and sweet dried apricots. The flavor combination was sensational. The baking process for biscotti tends to be long and tedious but leaves you with a crunchy but not break-your-tooth hard cookie. A perfect light and satisfying breakfast or after dinner treat that will leave you with a smile on your face and a (festive)song in your heart.<br /><br />Now that my cookie baking rampage/therapy has ended, time for bigger and better things. My New Year's resolution: be fearless. This year I want to venture out and make dishes I have never attempted. The only way to learn how to make a recipe perfect is to try, try and try again. I hope by the end of the year to bone a duck (I just watched the movie Julie and Julia...inspirational for a "servantless American cook.").<br /><br />Happy Holidays and Bon Appetit,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com1tag:blogger.com,1999:blog-2367907024894411160.post-44394794719998132662009-12-10T15:58:00.002-05:002009-12-28T17:00:54.942-05:00I'm Cheating on Finger Lakes Wines!With all of the herbaceous, highly seasoned, salty foods that I have been eating this winter, I have formed a soft spot in my heart for the 2008 Simi Valley Chardonnay. It is extremely buttery and provides a sweetness reminiscent of apples, pears and citrus. A lot of herb roasted turkeys (think Thanksgiving!), chickens, pork, even root vegetables are paired with dressings of orange zest, sauteed apples etc to contrast the savory flavors without overwhelming them. It comes as no surprise that this wine would accompany the food of the season. It is aged for 6 months in 25% new oak, and the flavor difference from the unoaked Finger Lakes Chardonnays that I am accustomed to, is enormous. I enjoy unokaed Chardonnay with grilled foods and fish in the summer, however; the slow cooked, braised, brined, baked, broiled, roasted foods of the winter need something a bit less crisp, and more luscious like the Simi Valley Chardonnay. So the next time you...lets say...herb roast a chicken, butternut squash and brussel sprouts, think Simi.<br /><br /><br />Cheers,<br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-19973548985311317162009-12-10T15:22:00.002-05:002009-12-28T17:02:35.562-05:00When the Weather Outside Is Frightful...Eat Food that is DelightfulI can't believe that it has been over two months since my last post...THANKS COLLEGE FOR GETTING IN MY BLOGGING WAY! I just finished my last class of the semester so I thought it was an appropriate time to take a study break and rekindle my love for this blog. This is not enough space to write about my food experiences over the past few months, not to mention the most important holiday of the year, Thanksgiving, so I think I'm just going to start from scratch (after all the best tasting things are the ones made from scratch!!). <br /><br />Upstate New York is finally seeing some traditional December weather, filled with high winds and snow, and I have to say it is beginning to look a lot like Christmas. The scenery along with the constant bombardment of holiday songs on every radio station/Starbucks/store that I enter is making me start to think of the most important part of the season...holiday cookies. Every culture and family has their traditional and favorite cookie. Of course gingerbread cookies are the face of the season but there are also butter cookies, linzer cookies, Mexican wedding cookies, fruit cookies, nut cookies, cut outs OH MY! The list goes on and on. Which got me thinking, what is my favorite cookie? It is a question that I had to ponder long and hard about. I have a sweet tooth so every cookie is amazing to me (good thing I get to sample a large variety this time of year!!!). <br /><br />I'm not sure if it is my all time favorite cookie, but my memories of the holidays, cookie exchanges and cozying up on cold days with warm tea, surround my mom's raspberry thumb print cookies. The dough itself is made from scratch and has a nice crisp texture of a butter cookie, without being too hard. After the dough is formed she would make little balls and roll them in egg white and cover it with finely crushed walnut pieces. If that doesn't sound heavenly enough, she would leave a thumb print in the middle and when it was almost done baking fill the centers with a good quality raspberry preserves and put it back in the oven to finish crisping. They are perfect with any warm beverage and completely satisfying. My holiday season wouldn't be complete without them.<br /><br />Get in the kitchen with your loved ones and cook up a batch of memories!<br /><br />Happy Holidays,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-20765297046029752522009-10-12T14:58:00.005-04:002009-12-28T17:05:27.059-05:00Foodie Memories: Chili RecipeEveryone has a particular food that triggers memories of a certain time or place in their life. Growing up every Halloween my mom would make a slow cooker chili. The house smelled fantastic! A culmination of chili powder, cumin, onions, peppers, tomatoes, beef and beans...OH MY! It was always cold and dark on those nights and an overflowing bowl of chili topped with melted cheddar cheese and a glass of apple cider was the perfect start to prepare my brother and me for the bitter air. This dish sums up October for me. It gives warmth, love and memories that can never be replaced. Now that I am living on my own, I requested this recipe from my mom. I finally made it one of the first days that it fell below 40 degrees this season. The aromas were the same and made me feel safe and secure. In hopes that it might provide some comfort to you this fall, I want to share the recipe with you:<br /><br />Mary's Chili Recipe<br /><br />1-1 1/2 lbs. ground beef ( I use 95% Lean)<br />1-2 onions (Diced)<br />1 green pepper (Chopped)<br />1 TBS cumin<br />2 TBS chili power<br />1/2 tsp. cayenne powder (season to taste)<br />1 TBS hot sauce (Frank's or Tabasco)<br />1 32 oz. can chopped tomatoes with liquid<br />1 jar of salsa<br />1 15 oz. can black beans<br />1 15 oz. can of great northern (white cannelloni) beans<br />1 15 oz. can of butter beans (lima beans)<br />1 large can of light red kidney beans (32oz?)<br />1 large can of dark red kidney beans<br />1 cup of beer or wine<br />Olive oil<br />Crock pot<br />Shredded Monterrey Jack or Cheddar Cheese or Taco Seasoned Cheese<br /> <br />Add small amount of oil oil to grease a frying pan add beef, cumin, cayenne and chili power. Brown beef. Add onions and pepper. Cook for a few minutes until soft. Drain any grease from pan. Place in the bottom of a crock pot.<br /> <br />Drain beans in a colander to remove liquid. Run water over beans. Drain. Add to crock pot.<br /> <br />Add tomatoes with liquid to crock pot. Add beer or wine. Add hot sauce. Season to taste. <br /> <br />Cook on low 6-8 hours or on medium 2-4 hours.<br /> <br />Before serving check seasonings, you could add more hot sauce or beer/wine if more liquid is needed. Chili is a recipe that can be altered to the cook's preferences for mild or hot seasonings, Cumin is key. You could increase the amount for a more savory flavoring.<br /> <br />Ladle into bowls, top with shredded cheese. Serve with green and red hot sauce.<br />Enjoy!~<br /><br /><br />--Straight from my mom's email!<br /><br /><br />Love The Power of Food,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com1tag:blogger.com,1999:blog-2367907024894411160.post-83588423271837928142009-10-12T12:07:00.004-04:002009-12-28T17:06:54.957-05:00Love Me Some ConcordConcord grapes are in season and popping up everywhere from seasonal items incorporated into grocery store products to center pieces on fall harvest menus. It is a fantastic pair for all the flavors of Autumn. Concord grapes have an intense grape flavor, both sweet and tart. They tend to be the best grape source for juices and jams. Recently, I have enjoyed these grapes in a few unusual fashions: pureed into a pie filling, as an ice cream and a sauce over fish and roasted butternut squash. <br /><br />When it comes to ice cream, I tend to stay away from the "premium" fruity flavored ones. To me, there is not a better base than the indulgent flavors of vanilla or chocolate. I've seen everything from orange ice cream to blueberry ice cream, and they all fail to live up to the traditional vanilla and chocolate. I made an exception for a hand crafted Concord grape ice cream. It was so unusual that I just HAD to try it. The flavor combination reminded me of grape soda topped with a creamy vanilla ice cream (not that I've ever had a grape soda float...gross.). The Concord grape gave the cream a potent flavor and was well bound in the smooth texture and consistency of the iced cream. It was full bodied and had a luxurious mouth feel.<br /><br />Grape pie is not a particularly unusual product, but I had never tried it before. I was in love. The strong flavor and jelly-like consistency of the grape puree was a well suited filling for buttery flaky pie crust. If you think about it, grape jelly is a magnificent pair for buttery biscuits and croissants so it was no surprise that it would be a perfect match for a pie. It was a dessert worthy of any fall menu.<br /><br />The most surprising flavor combination of the three items I tried was the Concord grape sauce, served over seared halibut and puree of roasted butternut squash. The fish was phenomenally cooked; light, moist and flaky. The butternut squash was roasted and pureed giving it a nice consistency, texture and sweetness. The Concord grape sauce really pulled the dish together. It gave an added flavor to the fish and the tartness of the grape was exhibited through the sweetness of the butternut squash. It was such a fantastic combination that I wanted to savor...the last bite came all too quickly.<br /><br />If you haven't tried this grape, you are in for a treat.<br /><br />Grape-o-licious,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-78141293915449358642009-10-01T12:50:00.002-04:002009-10-01T13:28:37.614-04:00Fall FavoritesNow that it is October and officially Autumn, the time has come for me to trade in my crisp fresh produce and grilled meats of summer for warm, hearty oven/stove-top crafted meals. There is nothing better than coming home from a long, chilly day to a house filled with the warmth and aromas of a strategically planned meal that you know will satisfy your mind, body and soul. Dinner to me is always the most special meal of the day. It is thoughtful, rich and seemingly time intensive. In a busy world it is hard to put the same effort into preparing elaborate breakfasts and lunches. Cereal, milk and fruit for breakfast, and a sandwich for lunch...repeat. BORING!<br /><br />I am a bit of a breakfast freak. It is the most important meal of the day and why not start your day off right? I always set my alarm to allow myself enough time to get ready and have a real breakfast (breakfast bars...no thank you). In the summer months I tend to alter between cereal with sliced bananas and blueberries and yogurt with fresh fruit and vanilla almond granola. Refreshing, crisp options for warm mornings. In the fall I want something more soul soothing and weather appropriate. Oatmeal is my go to breakfast food. I love buying the Wessex Oatmeal and adding all of my own goodies to it. I will never be plain brown-sugar or pre-packaged oatmeal girl. My favorite add-ins are sliced bananas (heated with the cereal)and walnuts, dried cranberries, almonds, big juicy raisins, dried cherries and pecans. YUM. Can you think of anything better than hot, creamy cereal sweetened by dried fruit and has a hearty crunch of nuts? Me either. Every once and a while I crave something that is still hearty and rich but not a heated meal. My solution: Greek yogurt and fruit/nut granola with bananas/frozen fruit. Greek yogurt is thicker than traditional yogurt and packed with protein. In the summer I enjoy the crispness of Bear Naked Vanilla Almond granola with fresh fruit and plain yogurt, but in the fall I want something heartier and baked. Bear Naked Fruit and Nut granola does the trick. It has pecans, almonds, walnuts, cranberries, raisins and dried cherries. (all of my favorites no wonder I like it). <br /><br />Having a variety of breakfast mix-in on hand will keep you interested and satisfied through the bitter mornings of the fall.<br /><br />Stock Up,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-39810320943025514032009-09-16T22:31:00.003-04:002009-12-28T17:04:00.473-05:00Feta Obsessed? Which is best?Lets face it, feta is quickly becoming the new cheddar. During the summer months it is especially apparent that we are becoming a feta obsessed nation, from the mounds of featured recipes that incorporate feta in everything from salad to dessert. But like cheddar (and all cheeses for that manner) there are many varieties of styles/brands of feta and picking the right one can be hard. There is the French feta, Greek feta, Israeli feta, crumbles, blocks....OH MY! Don't feel overwhelmed, after much trial and error I am confident that I have officially found the perfect one and am here to share it with you.<br /><br />The best feta: barrel aged. I am a cheese fanatic, so when I find a good one it sends me through a series of emotions. When I first tried Mr. Vikos barrel aged feta, I nearly cried. It is extremely flavorful and has a firm but not tough texture. It is also the perfect feta for baking or making a warm dish because of the way it is aged. I had been searching for a good feta for so long and up until this day was consistently let down. The week prior to my feta enlightenment, my roommate and I made a "Greek Style" meal of lemon parsley pasta with a light olive oil dressing, shrimp, kalamata olives, tomatoes, red peppers, onions, artichokes and spinach and were planing on finishing it off with feta cheese to melt in the steaming dish. We chose a French feta, and what a mistake that was. It was creamy and lacked flavor. As my roommate put it, "it tastes like fresh milk". I wanted a pungent hearty cheese to complete the dish and was left completely dissatisfied because of that one missing element.<br /><br />Barrel aged feta tends to be a bit pricier than the average feta you find in the grocery stores (why I continue to spend my minimal college income on food...I will never know) but it is completely worth it. Go big or go home!<br /><br />Do Your Own Taste Test,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com1tag:blogger.com,1999:blog-2367907024894411160.post-33305388908501216372009-09-15T08:30:00.004-04:002009-09-15T09:05:13.738-04:00Quick, Easy and Delicious? Sounds Good to Me.As my work load and commitments increase, I find myself struggling to find time to make my favorite "home-cooked-meals". My roommate and I have been cooking as much as possible because the thought of another salad or sandwich for dinner leads to a melancholy air in our quaint apartment. Luckily, we share the same love and attitude about food, recognizing the importance of a good meal. In our desperate search, we found a recipe for a "Black Bean Butternut Squash Chili", PERFECT for the fall. We discovered it in her Bon Appetite cook book (unabridged dictionary sized), and were excited to find a simple recipe that seemed like a fresh take on the traditional chili. We served the chili in over sized mugs with toasted sourdough baguette pieces for dunking. It was hearty, and soul soothing: a meal that could make all of your daily stresses disappear. Needless to say after clean up we found ourselves full and comfortable, wrapped up in blankets on our couch. What a perfect end to a long day.<br /><br />The recipe is found on epicurious.com:<br />http://www.epicurious.com/recipes/food/views/Black-Bean-Chili-with-Butternut-Squash-and-Swiss-Chard-234146<br /><br />Wine Pairing: This spicy yet semi-sweet (form the butternut squash) meal is perfect with a dry Gewurztraminer. It calms the heat and provides a nice balance.<br /><br />Try it out! I promise it will not let you down.<br /><br />Savor The Fall,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-75286474374806549302009-09-04T22:34:00.002-04:002009-09-04T22:56:40.811-04:00Crock Pot Season Is Among Us!!The start of my senior year of college has been filled with flurries of articles, and reunions with friends that I have not seen in months. It has kept me away from my blog for a few days, but things are starting to become more normal and I have many foodie thoughts to share(beware!)! The first thought I am going to share: I LOVE THE FALL! The air is crisp, the leaves are brilliant shades of red, orange and yellow and the food...comforting and warm. I am a sucker for warm hearty meals on cold days. My favorite warm meals are crock pot dinners. Whoever decided to create a machine that you can put a variety of ingredients in for 7 hours and magically transforms them into the most scrumptious meal you've ever eaten, should be given an award. I love the flavors that culminate when you place a variety of sweet vegetables and meat in one pot for an extended amount of time. Carrots, tomatoes and onions bring out the best in beef and a simple potato can make the meal so hearty and rich. It is the perfect no-hassle (and healthy) dinner to warm you on those dark, cool fall nights.<br /><br />I have been looking through some food for fall 2009 magazines and they are all featuring warming comfort foods. It is only September but it is starting to get dark earlier and the chill has already started to sink in. I'm looking forward to making some soul warming meals and pairing them with good bread and wine. This weekend the bakery is featuring their new fall bread "Apple Cider Golden Raisin Bread"...oh the endless possibilities.<br /><br />Bring on the squash, apples and root vegetables!!!!<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-74514785083382483872009-08-24T21:17:00.003-04:002009-12-28T17:06:54.957-05:00Swiss Chard: A Must TryHow I have managed to go 21 years without trying Swiss Chard... the world may never know. As I mentioned before this green intrigued me and was on the top of my "must try" list. The leaves are broad and look stunning on their colorful stalks. The striking yellow, orange, pink and red of Rainbow Chard look too beautiful to eat. I found a bunch of Swiss Chard with a red (almost a purple wine color)stem at my local grocery store and decided to give it a try. It was extremely easy to prepare, looked gorgeous on my plate, tasted great and to top it all off, it is good for you! How could you go wrong? It is high in vitamin K (1 cup= 306% of your daily value!) which promotes bone health, vitamin A, vitamin C, potassium and iron. <br /><br />How I Prepared:<br />Wash; Strip leaves away from stems and slice into strips; Heat a tablespoon of olive oil in a skillet on a Medium high heat; When pan starts becoming hot, add about a teaspoon of garlic to the oil to infuse; add the Swiss Chard and Saute until wilted (about two minutes).<br /><br />I used tongs to move the chard around the pan, and as the chard wilted, the garlic took on the bold purple color from the veins of the leaves. The contrast of the dark green with the purple was very eye pleasing. The taste of chard is slightly bitter and salty; a perfect canvas for garlic or crushed red pepper. Sauteing the chard gave it a subtle tenderness but it still maintained it's sturdy composition. It was a substantial side dish and a delight to eat. (I served it with fresh coho salmon, pan-seared and finished with a lemon dill butter and flavored basting oil...I know I felt like a chef when I plated it all...I should have taken a picture it looked very professional.)<br /><br />Wine Pairing: Riesling. The the bitter/salt complex along with the spicy notes in garlic (or red pepper..whatever you choose to prepare it with) need something fruity and clean to refresh your palate.<br /><br />Explore Your Produce,<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0tag:blogger.com,1999:blog-2367907024894411160.post-63461484235374694842009-08-24T16:59:00.007-04:002009-08-24T17:39:34.479-04:00Get Inspired!Lately I have been grocery shopping with an open mind. Instead of having strategically planned meals in mind, I pick one star item and focus everything else around it. My star items, of course, are things I don't normally cook with and HAVE to try. I have made quinoa with sauteed vegetables and roasted salmon, and crusted tilapia with purple potatoes, using my newly gained pan-searing skills to cook the fish. The class that I took on pan-searing caused me to think outside the box when preparing proteins. I usually just throw some salt, pepper and olive oil (sometimes other herbs and lemon) on them and use grilling or roasting methods for a given amount of time. I never thought to gauge the "done-ness" of an item on temperature rather than time or use things such as finishing butters to deglaze the pan and make a extraordinary flavorful sauce. I think it is important to explore new items and methods of cooking. Not only does it expand your cooking repertoire but it helps avoid dinner time doldrums. <br /><br />My next venture: Swiss Chard. <br /><br />Have fun with cooking!<br /><br />NoraNorahttp://www.blogger.com/profile/17969744400530480643noreply@blogger.com0