Friday, June 28, 2013

What I Ate: Cheesesteak Sandwich

Tomorrow I will be hopping on a plane and heading to Belize! I have a few scheduled posts planned for next week so my blog will update itself. Today, I'm being a little bit lazy and kind of phoning it in. This post isn't v. special; I'm just sharing a few photos from last weekend's lunch: super quick & easy cheesesteak.
{'chain' meat from a tenderloin/onions/cheese}
{we buy whole tenderloins from Costco and chop it up into filets ourselves}
{the 'chain' is a piece of meat along the side which is super flavorful but a little tough}
{all you have to do is cook it and chop it up and you can appreciate all of its goodness - perfect for a cheesesteak}
{piled on delicious crusty french bread}
{chow down}

Wednesday, June 26, 2013

Molly's Cupcakes

I previously posted about Molly's Cupcakes but it's one of those places I want to go to again and again. This time, I had my nice camera so I wanted to share some of those photos.
{hanging out on the swings}

Monday, June 24, 2013


A few weekends ago, I went into the city with my sister and we ate at Scott Conant's restaurant, Scarpetta. You may know Scott Conant from the Food Network television show, Chopped and/or Bravo's Top Chef. I think he's dreamy.

He's known for his Italian cuisine and pasta skills. Whenever he's a judge on Chopped and one of the contestants make a pasta dish, he's always the most critical, and rightly so, as you'll see when you scroll down this post.

Scarpetta is Scott's restaurant in Manhattan. It's located in the Meatpacking district (14th Street & Hudson, just before the streets turn from paved asphalt into cobblestone).

By the way: the little postcard came with the cheque.

Thursday, June 20, 2013

What I Ate: Dahk Kalbi

In January, I shared a recipe for dahk kalbi. I made it again a couple weeks ago and took some photos with my new camera (since the original post was pre-awesome camera).
{the ingredients}
{first row:  cabbage, baby bella mushrooms, chicken thighs}
{second row: dduk aka rice cakes, bean sprouts, par-boiled sweet potatoes}
{third row: hot peppers, nori strips, par-boiled noodles}

Tuesday, June 18, 2013

Goat Cheese & Raspberry Croissantwich

If you're not a fan of eggy, meaty, salty sandwiches, like yesterday's pancetta & egg croissantwich post, how about a goat cheese and raspberry version instead? I love sweet and savory combinations.

Ingredients [per sandwich]:
1 croissant
1 teaspoon goat cheese
3 raspberries
honey (optional)
Start by cutting the croissants open, smearing a little butter on each side, and toasting it in a pan.

Monday, June 17, 2013

Pancetta & Egg Croissantwich

I love a good breakfast sandwich. And as someone who is currently a New Jersey resident, I say this with pride, as our state is known for its delis, diners, and breakfast sandwiches.

There are all sort of breakfast sandwiches: taylor ham, sausage, bacon, canadian bacon, egg, cheese, tomato, etc. When served on a fluffy roll with SPK (salt, pepper, ketchup), it totally hits the spot, whether it's morning or lunch time or even for supper. The recipe I'm sharing today is quick and easy but hearty and delicious.

Ingredients [per sandwich]:
1 croissant
1 egg
2 slices pancetta
black pepper
Start by cooking some pancetta in a hot pan. Get it nice and crispy and then set aside on a paper towel to drain the excess oil.

Thursday, June 13, 2013

Basil Sliders with Crispy Pancetta

The last slider post I'm sharing (for this week, at least) is a recipe for basil sliders with fresh mozzarella. This is definitely one of the fancier slider recipes that I'm sharing. It's a way to impress your summer time guests.

Ingredients [makes 8 sliders]:
½ lb basic burger mix
2 tablespoons chopped basil
2 tablespoons grated parmesan
fresh mozzarella cheese
8 slider buns
Combine the burger mix with the basil and parmesan cheese. Split the mixture into 8 portions and then form the sliders by wrapping the beef mixture around a piece of the mozzarella cheese.

Wednesday, June 12, 2013

Cilantro & Jalapeno Sliders

Today, I'm sharing a second slider recipe. This time, it's a spicy cilantro and jalapeno slider.

Ingredients [makes 8 sliders]:
½ lb basic burger mix
1 tablespoon chopped cilantro
1 jalapeno, finely diced
colby pepper jack cheese
8 slider buns
Start by combining the burger mix with the cilantro and jalapeno. Split the burger mixture into 8 portions and form patties.
Cook the burgers. Flip and place cheese slices on top.

Tuesday, June 11, 2013

Tunisian Harissa Sliders

So over the Memorial Day weekend, I made sliders. I used my basic burger mix, split it into three, and made three different types of sliders.

Today, I'm sharing my tunisan harissa sliders. A little back story: my sister, while living in Ithaca, entered a contest at this cute shop in the Ithaca Commons called F. Oliver's. This shop sells awesome flavored olive oils and balsamic vinegars. The contest involved submitting a recipe using an olive oil and a balsamic vinegar from the shop and my sister used my fig & goat cheese tartlet recipe. She ended up qualifying as a finalist. The shop threw a small party with a tasting of the finalists' recipes and my sister said that they ran out of the fig & goat cheese tartlets and people really enjoyed them. The other finalist's recipe had plenty of leftovers but she must've been more popular or invited more friends because she won the vote. So, my sister got second place.

A few Sundays ago, my sister graduated so my family went up to Ithaca for the ceremony and afterwards, we went to the Commons to pick up her prize at F. Oliver's. We ended up getting a meyer lemon flavored olive oil and a Tunisan Harissa olive oil. The Tunisan Harissa was spicy and really flavorful and I thought it would be a great addition to a burger.

1 tablespoon tunisan harissa oil
1/2 cup sliced mushrooms
chipotle gouda cheese
8 slider buns

Now, I realize that not everyone will have access to Tunisian Harissa oil. However, you can substitute in any other amazing flavored oil that you enjoy or to get the same spice, use a bit of cumin, coriander, cayenne pepper, and chili powder.

Start by combining the basic burger mix and the flavored oil.

Monday, June 10, 2013

Basic Burger Mix

Burgers are one of my favorite foods. I've shared a few "specialty" burger posts (Italian-style, cilantro burgers, A1) but I haven't shared my basic burger recipe yet. So that's what I'm doing today.

Ingredients [makes 4 to 6 burgers]:
1½ lbs ground beef
½ cup diced onion
1 tablespoon minced garlic
1 egg
1 tablespoon worcestershire sauce
1 teaspoon dijon mustard
1 teaspoon salt
1 teaspoon black pepper
2 small potato rolls (torn into pieces)
Mix all of the ingredients together gently. Don't squeeze the mixture; just carefully stir with (clean) hands until the ingredients are just barely combined.

Friday, June 7, 2013

Raspberry Lemonade

May was a month full of weird and unpredictable weather. It would be 80 degrees one day and then 40 degrees the next. Now that it's finally June, I'm hoping it stays nice and warm for the rest of the summer. To celebrate the warmth, I decided to make some lemonade. I think making lemonade is one of the best ways to get into the summer spirit.

Ingredients [makes around ½ gallon]
6 lemons (or 1½ cups lemon juice)
6 to 8 cups water (to taste)
¾ cup agave nectar (or more if you prefer a sweeter lemonade)
1 cup fresh raspberries
I got this cute jug from Target for $3 a few months ago. I was really excited to finally use it.

Wednesday, June 5, 2013

What I Ate: Coconut Toffee Cookies

I've been posting lots and lots of sweets lately and I have another sweet post today. I decided to make chewy coconut chocolate chip cookies but instead of chocolate chips, I used toffee pieces.
{the ingredients}

Monday, June 3, 2013

Garden Update 1

I just wanted to share a few shots of my garden. These are actually from a couple weeks ago.
{ivory soap keeps the deer and other garden pests away}
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