April 27th, 2009
I have two weeks to go and I will be completely finished with my first year of law school. I can’t believe it is almost over and I’m also quite thankfully that it is. I am so tired and stressed out. The summer will be a wonderful break. As I sat here tonight, studying and talking to my friend, K, she had a very wonderful suggestion, “I think you need to bake to destress.” So at 11pm, I was putting muffins into the oven…
A couple weeks ago, J had a great idea for a blog post. He suggested making a baker’s dozen of something and posting it on our 13th month anniversary… I know, he is kind of the perfect boyfriend… especially for a food blogger. We were thinking of making Chive-Corn Muffins. Life, unfortunately, is so hectic for both of us that we never got around to making them together.
I decided to try it tonight. I followed the recipe, adding only 3/4 cup of corn and reducing the amount of chives (but this is only because my fridge kills everything so I could only salvage about 1/8 cup). I also made them in cupcake holders because I have always love eating the part off the wrapper— slightly burnt and delicious. Keep an eye on the cooking time. I left them in for 5 extra minutes by accident and they are a bit burnt. Check out the recipe here. Ok, back to work… that book is what I have to look forward to… yes, I know you are jealous…
P.S. last reminder… Cry Me an Onion Contest will be open until Thursday…if you haven’t entered yet, please do!
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April 21st, 2009
Marija of Palachinka started a fun event called FBI Gloves. Every month, a blog is chosen for our investigation. We pick a recipe, make it and report back. Closet Cooking was the blog under inspection this month.
Kevin’s Closet Cooking is one of the first blogs that I started following. His blog covers a diverse spectrum of cuisines, cooking types, and flavors. He is very adventurous, making dishes that I would never have the guts to make at home. I often save his blog posts for something to make later. However, sadly, I never have made anything from his blog. This event changed that. I made Curried Honey Dijon Roasted Chicken. I wish the photos had turned out better but it was raining all day. The chicken was great. The next time I would add a little more Cayenne and marinate it over night. Check out the round-up here.
P.S. reminder… Cry Me an Onion Contest will be open until next Thursday…so get going… send me your onion recipes!
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April 19th, 2009
For some reason, I love to clean out the fridge… Gross, I know. But I find something satisfying about going through and clearing out things that have gone bad. Not that I enjoy throwing out food. I do try my best to make sure I am not doing that but… there is just something about it that makes me feel productive. Plus, it is a great way to take inventory of what you have and find some inspiration. I’m sure many of you have a similar odd cleaning quirk. My mother, for example, has to have clean floors, so she sweeps daily. What is yours?
Tonight, I cleaned out the fridge. I was hoping to find something fun to make for dinner but, instead, I was just faced with the fact that… I really need to go to the store. So, I ordered in take-out (it has been raining all day) and sifted through my photo archives for something to post. Lame, I know. Exams are in two weeks so bare with me a little longer.
This recipe is from the Chicago Flower Show cooking demo put on by Jim Muldrow, chef/owner of Va Pensiero. I made some alterations to the recipe. He food processes half of the corn mixture to make it creamier and used bacon instead of ham. I used what I had at home and it was delicious. I think a visit to his restaurant may be in order this summer…
Creamed Corn-Ham Pasta
(adapted from Jim Muldrow, chef of Va Pensiero)
1 tablespoon butter
1 onion, chopped
1 cup corn
1/2 cup heavy cream
1/2 cup milk
3 tablespoons of ham, sliced
salt and pepper to taste
1. Melt butter in a medium saute pan over medium heat. Add onion and saute until tender. Add sweet corn and ham, saute for 5-7 minutes.
2. Add milk and heavy cream. Cook for 8 min or until slightly thickened (I threw in about a teaspoon of corn starch to help it thicken a bit).
3. Cook pasta, drain well and toss with the warm sauce.
P.S. Have you entered Cry Me an Onion Contest? You have until Thursday, so please enter!
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