Brownie Points!

November 9th, 2009

Randomly I started getting Saveur in the mail… unasked, unsolicited… I wondered why for a little bit but with first year law school stress, I did not have time to ponder the question too deeply… I would flip through them and then put them on the bookshelf.

Well, a couple weeks ago I started reading them from cover to cover and I discovered that I loved them!  The magazine focuses not only on food but on the culture, history and tradition of the food… I take them to gym to read (which does make me hungry but also gives me motivation to keep running).  My only critique is that it focuses a lot on food in the US, Europe, Asia and the Middle East.  All very interesting and delicious but I would like to learn more about the rest of the world.

My new found love of Saveur made me start wondering how this magazine started appearing… Could it be Foodbuzz? No, they always tell me when they send free stuff. Could it have been a present? No, wouldn’t someone have told me… but then it dawned on me… Juan…

So, I asked him and I was correct… Juan got me a subscription and forgot to tell me… I remembered wondering why he randomly asked for my address one day… now the reason is clear… Thank you, my love! and you definitely get some brownie points!

I love brownies! They are quite possibly my favorite chocolate dessert. Saveur had an article on them with a few recipes including Katharine Hepburn’s Brownies and  Nick’s “Supernatural” Brownies. I made Nick’s last week.  I liked them but they are not as chocolaty as I typically like.  However, friends at school really liked them because they were not over powering with chocolate… I guess it is really just a matter of preference…

Other recipes I have made from Saveur are the Chocolate Caramel Tart and Spätzle. The Tart was amazing! Be really careful when pouring the whipped cream into the caramel. It bubbles up and almost burnt me. The Spatzle was also delicious served with Goulash.  But it was a lot of work and the leftovers did not heat up well.  My friends and I took shifts pushing the dough through a colander and got a really great arm work out…  we decided that we’ll go to their favorite German restaurant the next time the Spatzle craving hits…

It’s going to be a busy one…

October 6th, 2009


But, while I’m busy writing and studying away, I don’t want your life to be devoid of good food to drool over… I made this Pear-Swiss-Thyme Mac and Cheese on a cold raining Chicago day. It was easy and comforting… stay tuned for two more Costa Rica posts plus Ginny and Juan’s latest cooking adventure…

1 cup dry pasta, cooked and drained
1 tablespoon milk
1 teaspoon flour
1/2 cup shredded swiss (or more if you like)
1/2 onion, chopped
1 pear, chopped
1 teaspoon dried thyme
salt and pepper to taste

1. In a small frying pan, sautee the onion until softened. You can use butter to grease the pan but lately in an effort to cut calories, I have been using Pam. Then add the pear until soft- about 2-3 minutes. Sprinkle with the thyme, salt and pepper.
2. Over medium heat, in a sauce pan, mix the cooked pasta with the milk and flour. Cook until thickened (you may need to add more flour or milk depending on the thickness you want). Sprinkle with the cheese and mix in the onion/pear mixture.
3. At this point, I baked it for about 20 minutes sprinkled with bread crumbs at 350 but that was unnecessary. Stop at step 2 and eat! Enjoy!

So Excited!

July 11th, 2009


The other night, as I was waiting for two of my bestest friends to arrive from the airport, I tried to write this post and came up with nothing… I just kept singing over and over again the song from Moulin Rouge… So exciting, the audience will stomp and cheer!  So delighting, it will run for 50 years!

I was so excited that they were coming to visit for the weekend… after they arrived… we sat around at the table reminiscing… remembering a time when we watched Moulin Rouge together freshman year… it seemed fitting that I would be singing that song waiting for them…  The weekend has been so much fun…

This recipe is just a simple sauce I make for pasta.  Delicious and simple.  It lends itself to many variations.  Enjoy!

Ginny’s Brown Butter Sage Mushroom Sauce

1/2 cup of mushrooms, sliced
1 tablespoon white wine
1 tablespoon butter
3 sage leaves

Spray a pan with Pam and saute the mushrooms. Just as they are soft and almost finished, add the wine and simmer until the wine cooks off. Transfer to a bowl. In the same pan, brown the butter. Once the butter begins to brown, add the sage leaves until they are crispy. Return the mushrooms to the butter to rewarm. Pour over pasta or raviolis.