New go to bread…

April 13th, 2010

A quick post today, as I only have a month left in school and a million things that need to be done… however, my co-counsel and I rocked our pre-trial conference tonight and I’m looking forward to the Final “Mock” Trial next week… perhaps I’ll become a trial attorney… it can be quite fun!

Recently I made this bread from Joy the Baker. It was easy and delicious. Gone so quickly that I had to make it again the next day to take some photos. Have a wonderful week!

Books that influenced me…

April 7th, 2010

Juan recently encouraged me to read Marginal Revolution, a blog written by two economists that link to and write random and interesting blog posts…I really enjoy it!  I’ve learned a lot of interesting facts and it is entertaining to read.  Recently, Tyler Cowen (who is also loves food) wrote a post about the books that have influenced his worldview the most.  This has started a huge slew of blog posts by economist and such listing their favorite books, most of which one would expect… Plato, Aristotle, Ayn Rand, Proust, Nietzsche, Keynes… just to name a few… well, it got me thinking… What books have influenced me?

These are the books that come to mind as those that have some influence on me and my world view… my current list…

1. The Unbearable Lightness of Being by Milan Kundera

2. Heart of Darkness by Joseph Conrad

3. Ficciones by Jorge Luis Borges

4. Ella Enchanted by Gail Carson Levine (not the movie!)

5. I Capture the Castle by Dodie Smith

6. Gitanjali by Rabindranath Tagore

7. Joy of Cooking

8. No Exit by Jean-Paul Sartre

9. Declaration of Independence/Constitution

10. The Virgin of the Rocks by Leonardo da Vinci (it counts- I first saw it in a book!)

What influences you?  In particular, what are your culinary influences?

These Classic Brownies are adapted by Post-Collegiate Cooking a Deux from the Joy of Cooking.  I halved the recipe and substituted 3 tablespoon of cocoa for one of the ounces of baking chocolate.  I also did not have baking power so I nixed it and I used about 5.5 tablespoons butter.  They worked and did not last long… very fudgey!

Happy Easter!

April 4th, 2010

Happy Easter! I had a lovely Easter dinner with two of my friends… We did it Italian-style with a pasta course followed by lamb. Delicious!

The first time I made lamb (and until today, the only time), I was living in Rome… after attending Easter mass at the Vatican… my friends and I trooped over to a friend’s apartment to cook all day… Earlier that week, I had purchased lamb at the butcher shop… the butcher brought out half a lamb and I was frighten… How was I going to cook that? I was so used to seeing meat already boned not bloody and still lamb-like. However, I pushed through, asked my mom for advice and with the help of my friends handing me olive oil, garlic, rosemary and wine (that last one was for me)… I dived in, coated the meat with the herbs and threw it in the oven… It turned out well…

This time I still had a number of questions for my mom but it was a little smoother preparation. I did overcook it a little bit. I think my meat thermometer needs to be replaced. But it was well received. I served it with mashed potatoes and some green beans… However, the real gem of the evening and the favorite of my guests was my Culinary Mad Libs dish… Asparagus-Prosciutto-Chervil Ravioli

If you remember, I started up Culinary Mad Libs in an effort to find some inspiration. Well it worked. For this round, my ingredients were prosciutto (Mom), asparagus (Mark) and chervil (Tammy)… so I thought of raviolis with a white-wine cream sauce.

I mixed ricotta, blanched asparagus cut in little pieces, minced chervil, diced prosciutto, sprinkle of parm, and some pepper together.  I did not use any salt because the prosciutto was plenty salty.  Then, I put about a tablespoon of the mixture in the center of a wonton wrapper, moistened the edges with water, placed another wonton wrapper over it and using my fingers closed it up.  I boiled them in water for a few minutes and removed them as soon as they rose to the top (if not they will fall apart).  Then topped them with the white-wine cream sauce.  I recommend making them as you are going to serve them because they easily stick together.  This dish was quite the hit! 

Culinary Mad Libs was a success.  Also, Laura had suggested lamb so I did that one too… stay tuned for one more culinary mad lib dish and a new request for suggestions… including a giveaway…

Also, I’ve finally succumbed to twitter so… if you are so inclined click up the button on the right side to follow @ginnygetsfloury…