tag:blogger.com,1999:blog-87083868924583642932024-03-11T02:21:26.183-04:00Everything in the Kitchen SinkClean cooking in a messy kitchenSarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-8708386892458364293.post-86151363862115931642014-01-22T06:36:00.000-05:002014-01-22T06:37:10.122-05:00Tangerine Tarragon Panna Cotta with Raspberry SauceCitrus is my favorite. I cannot get enough of everything right now what with the blood oranges, meyer lemons, fun orange hybrids, and all of the rest. I had a packet of gelatin leftover from the <a href="http://everythingkitchensink.blogspot.com/2014/01/panda-marshmallows-for-bao-bao.html">marshmallow experiment</a>, so I decided to try my hand at a panna cotta with the beautiful tangerines I had.<br>
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Panna cotta means cooked cream. Sorry, literalists, I did not cook my cream. This being my first time with the dessert, I went to Bon Appetit for guidance and adapted a blood orange panna cotta. The gelatin is bloomed in the tangerine juice, dissolved over low heat, cooled, and then the cream and some greek yogurt is added. Oops. Still tasted amazing!<br>
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So how did tarragon get into the mix? To be honest, I was looking at the leaves attached to some of the tangerines and thought they looked like tarragon leaves. No real burst of genius, just my weird brain being weird. But can I just say, it was an amazing combination! I love putting unexpected things in dessert and this was no exception.<br>
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To add a burst of color, I made a quick raspberry sauce to top the panna cotta. More tangerine juice was combined with fresh raspberries, a little sugar, and more tarragon sprigs. I strained the sauce to keep out the seeds and match the silky texture of the panna cotta.<br>
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For as impressive the final product is, there is very little active time in this recipe. Just refrigerate for about 6 hours before serving and use a warm water bath (and a maybe a knife) to help ease the panna cotta out of the personal sized bowls. Enjoy!<br>
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<a href="http://everythingkitchensink.blogspot.com/2014/01/tangerine-tarragon-panna-cotta-with.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com14tag:blogger.com,1999:blog-8708386892458364293.post-64863723563014748702014-01-19T07:28:00.000-05:002014-01-19T07:28:21.728-05:00French Onion JamMy favorite food in the entire world is caramelized onions. They are the perfect combination of sweet and savory and when done correctly make a dish a million times better. When I was first getting into cooking in high school, I used to make this salad almost every single day with spinach leaves, cucumbers, avocado and a touch of peanut sauce and then top it with a smattering of caramelized onions. When I finally got a kitchen of my own in college, I would make egg white omelets that started with caramelized onions almost every single day. If I'm out to eat and there are caramelized onions on a dish, you know that's what I'm going to order.<br>
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It is neither socially acceptable nor the basis for a well balanced diet to only eat caramelized onions. Now, I incorporate them in tarts, pizzas, and anything else I can shove 'em in. When I'm feeling fancy I pick up a bottle of red (maybe a bottle of white?) and a baguette and make myself a big pot of french onion soup. I've even shared my <a href="http://everythingkitchensink.blogspot.com/2012/02/french-onion-soup.html">recipe with you on the blog</a>. Any time I am dreaming up a recipe or am inspired by something I see or read, there is always a little voice in the back of my head asking "Can this be made better with caramelized onions?"<br>
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Last Sunday was no different. I woke up feeling like I could take on the world and wanted to run every single errand before noon so I could cook all afternoon. I biked down to my favorite Trader Joe's (to be replaced by the U street TJ's in March!), picked up what I couldn't get there at two other places, and got home in time to force Lisa to go to breakfast with me at our favorite French Bakery. The just-baked baguettes were calling to me, begging to for some french onion… jam?<br>
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Yes, french onion jam! I did everything I would do to start a french onion soup from cooking the onions low and slow for almost two hours (patience is a virtue), deglazing with red wine, simmering with a little bit of stock to get the flavor of long-cooked soup, and reducing to make the most luscious onion jam I've ever had in my life. This whole process will take you about 1 1/2 to 2 hours, but I refuse to give you exact times. Keep the heat low, stay semi-close to the stove (I would check every 5-10 minutes), and trust your gut!<br>
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I used the jam in a sort of reconstructed french onion soup sandwich. Sections of baguette were sliced for sandwiches, slathered with the jam while still hot, covered with thinly sliced gruyere cheese, and topped with a little bit of a baby arugula lettuce mix for some bite. It could also work at a crostini for a party, like I tried below. For an extra special touch, you could throw it under the broiler like you do the soup to get the cheese nice and bubbly.<br>
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It was a fun and lazy Sunday cooking project that left an almost full bottle wine to be enjoyed with the French Onion Jam sandwiches. And I am not ashamed to admit that I ate the jam on almost everything for the rest of the week. Judge me.<br>
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<a href="http://everythingkitchensink.blogspot.com/2014/01/french-onion-jam.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com55tag:blogger.com,1999:blog-8708386892458364293.post-89661064477180975872014-01-17T07:08:00.001-05:002014-01-17T07:08:49.732-05:00Panda Marshmallows for Bao BaoAs you may have heard me gush about before, I love my city. Now I especially love DC because we have a baby panda to parade around for the world at the National Zoo! After the surprise birth and then death of a baby cub to Mei Xiang in September of 2012, she was artificially inseminated this past March. On August 23, Mei Xiang welcomed a baby girl panda and the next day a stillborn. The surviving panda was a girl and made it the 100 days to receive her name, Bao Bao. (I voted for Mulan, big surprise there)<br>
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Little Bao Bao has been doing her media rounds the past few days and she could not be more adorable. I decided to get in on the cuteness and make some panda marshmallows to celebrate! I went to the woman who literally wrote the book on marshmallows, Shauna Sever, for my first foray into the treat. I used her basic vanilla marshmallow recipe and then added my own panda flair.<br>
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Can I just say something? Everyone seems to hype up how hard the marshmallow is to make. I had been scared of it for years! You just need to set up all ingredients before doing ANY steps, have an accurate candy thermometer that you do not step away from, and resist the urge to put your fingers into anything lest you get the sticky goop all over everything! And for easy clean up, immediately get any tools into soapy hot water after using.<br>
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To make the marshmallows, there are three basic parts. First, the gelatin must bloom, dissolve, and then get a bit of a work out in the mixer. Next, the sugar, water, and corn syrup mixture must be heated to exactly 240 F then immediately yet slowly (and carefully!) poured into the gelatin and cold corn syrup in the stand mixer. Finally, the mallow has to be whipped into submission. Start on a medium speed then work your way up to the highest setting; the mixture should triple in volume of the course of 10-15 minutes.<br>
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For the pandas, I poured the finished mallow into a well greased rimmed baking sheet then sprinkled a coating of cornstarch and powdered sugar mixture (to prevent sticking) over the top. I probably should have used an offset spatula to spread it out evenly, but I kind of liked the rustic look at the end. After letting the marshmallows dry for at least 6 hours, I cut out bear shaped with a teddy bear cookie cutter, patted cut surfaces in the coating, and let dry for another hour or two.<br>
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For the panda look, I dipped the arms and legs into melted dark chocolate and let set on a sheet of waxed paper. I used a bamboo skewer (how appropriate!) to outline the ears in more dark chocolate. The result was an adorable little panda teddy bear perfect for popping into a hot chocolate while waiting in line for the panda exhibit. Of which the lines will be very long, get there early!<br>
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Welcome to the world, Bao Bao! <br>
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<a href="http://everythingkitchensink.blogspot.com/2014/01/panda-marshmallows-for-bao-bao.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com6tag:blogger.com,1999:blog-8708386892458364293.post-32104129571874093832014-01-14T11:00:00.000-05:002014-01-14T11:00:03.268-05:00Meyer Lemon Linguine with ClamsFor the longest time, my girlfriends and I have been talking about having a pierogi party. I will be hosting it in two weeks (stay tuned), so I made sure to steal the pasta roller attachment from my parent's house when I was home for Christmas. I couldn't let it sit there, all sad in the back of a cabinet, so I decided to pull it out for a cooking night with Brad.<br>
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Because this was right after the polar vortex went through DC, I wanted to make a stick-to-your-ribs pasta with cream sauce. I immediately thought linguine and clams with fresh pasta and clams steamed in the cream sauce. I've never really worked with clams before, but I grew up on mussels and thought I could handle the mollusk. <br>
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When I grabbed the clams, I talked with the fish guy to make sure I didn't need to do anything other than scrub the clams and do the typical flour and water soak to get out the grit. I threw out any that are open or have cracked shells (only one, I was impressed!). Pro tip: when you're bringing home the clams (or any other live shellfish) make sure you get ice in the bag and poke a few holes so the clams can breathe!<br>
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For the pasta, I used a simple recipe from Kelsey Nixon and added a bunch of meyer lemon zest to the dough. This may have been a bit of overkill on my part for a dish with such a flavorful sauce, but I would love to try the pasta with just a simple garlic oil and some grated parmesan on top. I rolled the pasta to the 5 thickness, cut the rolled pasta into noodle sized sheets, and then cut on the wide noodle attachment.<br>
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There are a few things that you need to remember to make successful homemade pasta. When the dough is coming together, you want it to be a little tacky but never sticky. Add a little more flour if the dough verges on sticky. Always rest your dough for at least 30 minutes before rolling. When rolling, keep everything well floured to avoid having to reroll (which I seem to forget once every time I'm making pasta). And make sure to dry the pasta for about 30 minutes before cooking up al dente.<br>
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The cream sauce started with bacon, melted leeks, garlic, red chili flakes, and more lemon zest. A glug of dry white wine and equal parts chicken stock and cream were allowed to simmer for fifteen minutes. Then the clams joined the party! I got about 20 clams between the two of us, so we just nestled them into the sauce. They opened up after about 5 minutes of steaming under a lid.<br>
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Once the clams were open and pulled from the sauce, we cooked the pasta al dente. It took about 2-3 minutes with our recipe and noodle thickness. The cooked pasta then got tossed in the cream sauce with a little pasta water to thicken it up. The sauce was finished with juice from the meyer lemon, fresh grated parmesan, and flat leaf parsley.<br>
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We served up the pasta in the pan we used to cook everything, just nestled the clams back in and topped with the cooked bacon, more parsley and parmesan, and a little bit of white pepper to finish. Brad declared it was one of our best, and I have to agree! Just quality harmonious ingredients used simply, my favorite way to cook.<br>
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<a href="http://everythingkitchensink.blogspot.com/2014/01/meyer-lemon-linguine-with-clams.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com4tag:blogger.com,1999:blog-8708386892458364293.post-39298676159190679222014-01-13T11:31:00.000-05:002014-01-13T11:41:22.685-05:00Roasted Brussels Sprouts with Apples and PecansI have three weird food things. One, I cannot stomach melons other than watermelon. They have such a strong flavor that permeates everything around it so that I cannot handle any fruit salad that I don't personally make. Two, and this is the one I get the most flak for, unless they are sweet or very thin and fried I cannot handle root vegetables. That means sweet potatoes, pumpkin, butternut squash, and all things similar are off limits to me. Every time I make a dessert with pumpkin, I gag when I get the puree out of the can but want to lick the bowl by the time I'm cleaning up. I get the courage to try savory squash dishes every month or so, but still no dice. Still disappointing.<br>
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And my third thing? I have extra bitter taste buds. I'm super sensitive to citrus pith, just a little can ruin a dish for me. Deep leafy greens need to be dowsed in dressing to make it palatable for me; I'll give my mom that excuse for not eating more kale. Brussels sprouts had long been a forgotten vegetable because they are particularly bitter to me. In fact, I wrote a post about the brown sugar, orange juice, and beer simmering sauce for <a href="http://everythingkitchensink.blogspot.com/2012/07/drunk-brussels-sprouts-38-power-foods-7.html">drunk brussels sprouts</a> that can be used to almost mask the flavor! Won't lie, still kind of hated it despite the incredible sauce. (Thanks, Dad!)<br>
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However, I do believe in trying everything when I'm at a dinner party. I was at a friend's house recently and she served up a dish of roasted brussels sprouts with apples in them. I took the "polite" portion, loaded with a lot of apples and only a couple of sprouts. My first bite took me totally by surprise - I actually like brussels sprouts!<br>
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What a revelation! Honestly, I felt so stupid. I love everything roasted and have to restrain myself because if left to my own devices every post on this blog would start with the word "roasted." This dish is a bit of an homage to the first brussels sprouts that I liked, with the apples and nuts. <br>
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I cut my sprouts into quarters to give them more surface area to crisp up (and downplay the bitter), paired them with thinly sliced and slightly wilted apples, added a little lemon juice for brightness, and finished with nutmeg to pair with the greens. The combination of the lemon juice and the residual olive oil from roasting made an easy and flavorful bonus vinaigrette. Paired with the <a href="http://everythingkitchensink.blogspot.com/2014/01/garlic-crusted-pork-roast.html">roast pork</a>, it was the perfect compliment!<br>
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My word of advice to you? If you think you don't like something, keep trying. It may not work, like me with sweet potatoes, but sometimes you'll surprise yourself!<br>
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<a href="http://everythingkitchensink.blogspot.com/2014/01/roasted-brussels-sprouts-with-apples.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com5tag:blogger.com,1999:blog-8708386892458364293.post-19338529795040956142014-01-10T13:47:00.001-05:002014-01-12T06:53:40.441-05:00Garlic Crusted Pork RoastWhen is the last time you really looked in your freezer? I know you might go in there every day for a few ice cubes or a bit out of the ice cream you try to hide from yourself, but there are probably a few secrets lurking in there. <br>
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Last week, when I made my food inventory (seriously, do it.) I found a bag of really good pistachios, a pint of my favorite sorbet, and the melange of meats thrown in when they were reaching expiration. After getting through the ground chicken with the <a href="http://everythingkitchensink.blogspot.com/2014/01/green-curry-chicken-chili.html">green curry chicken chili</a>, I decided to make a lovely Sunday dinner with a sirloin pork roast.<br>
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For larger cuts of meat, I like to season the outside like crazy. My pork roast was no exception; mustard seeds with a little bit of dried thyme were crushed in a mortar and pestle and then massaged into the seasoned pork roast. In order to help the spices adhere, I dried the roast with paper towels.<br>
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I don't have a roasting rack, so I engineered one out of a bed of thick cut red onions and granny smith apples. I propped the seasoned roast on the fashioned rack and then covered it with finely minced garlic and olive oil. Before putting into a 325 F oven, I made sure to put in a temperature probe.<br>
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I cooked it low and slow for an hour plus, until the pork reached an internal temperature of 145 F. The finely minced garlic crusted the pork roast without burning, thanks to the low temperature. I was picking them off while slicing, so addictive!<br>
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To top the pork, I made a quick honey mustard finished by blending in some of the roasting rack onions and apples. I think this was Lisa's favorite part!<br>
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To accompany, I made a quick side of roasted brussels sprouts with apples while the pork rested. Hopefully, this recipe will prompt you to dig in your freezer and see what goodies are hiding in there. I'm certainly pleased!<br>
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<a href="http://everythingkitchensink.blogspot.com/2014/01/garlic-crusted-pork-roast.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com8tag:blogger.com,1999:blog-8708386892458364293.post-53625081586934706542014-01-09T10:30:00.000-05:002014-01-09T10:30:03.875-05:00Roasted Red Grapes"Your oldest friend will be your sibling."<br>
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That is the truest piece of advice I have ever gotten from my mom, and I'm so happy that I have that in my sister Lisa. I remember hearing that a lot growing up, especially when we were at each other's throats. We didn't really become close until we were both in high school, when we had an hour in the car with each other every day commuting to school. She was too small to sit in the front seat so I looked like her chauffeur, but the forced intimacy turned into the best friendship I've ever had in my life.<br>
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Years later, we not only live together but still like each other after a year and a half of cohabitation! We watch far too many disney movies, listen to way too much terrible 90s and 00s music on grooveshark while doing the Ger dance, and average seven jinx moments a night. We're pretty embarrassing, but in the best possible way.<br>
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When we first moved into the condo, I "christened" it by making one of our favorite meals: chicken burgers. I hadn't cooked in about three weeks by that point, due to my pilot light in the old apartment going out during a crazy summer thunderstorm and everything being packed up, so I went crazy. Fresh buns from the bakery, roasted garlic to freeze up and put in some homemade mayonnaise, and roasted grapes.<br>
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This week, I had a bunch of chicken I roasted up after making stock. We were brainstorming ways to use the rest of it when I mentioned the roasted grapes in passing. Lisa stopped me immediately and said, "Wait, you can roast grapes?" I guess she forgot about them in the chaos of moving in, so of course I had to remind her!<br>
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Roasted grapes are a simple way to add a savory-sweet element to a sandwich. And it couldn't be simpler! Just a hot oven, grapes tossed in olive oil and thyme leaves, and finished off with a little red wine vinegar. Add it as a condiment, put into chicken salad, or just eat it plain like me! Best part? Lisa really liked it.<br>
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<a href="http://everythingkitchensink.blogspot.com/2014/01/roasted-red-grapes.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com4tag:blogger.com,1999:blog-8708386892458364293.post-64130840940719861542014-01-07T10:32:00.000-05:002014-01-07T10:32:40.643-05:00Roasted Cauliflower PureeI'm so lucky to have people in my life who will indulge my food obsessions. I grew up watching cooking shows on PBS with my Dad, can talk for hours with my Aunts about what to cook, and have one of the best cooking buddies in the entire world, my friend Brad. We met in college in our intro to engineering class and have been close ever since. Our junior year, we had a French cooking night where we made duck a l'orange, garlic roasted potatoes, haricot verts, and red wine poached pears. It is in my top five of meals I've ever made or eaten in my entire life and we still talk about it to this day.<br>
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When he moved to the DC area last year, we started cooking together a couple times a month. Wednesday nights were reserved for our most interesting of culinary creations. The notable meals have included chorizo spiced mussels, beef wellington, and a fall inspired pork chops with apple cider gravy. Right before Christmas, we attempted a roasted cauliflower puree that I could not get out of my head. It was rich, flavorful, and the perfect complement for a great piece of steak!</div>
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I had to bring home this dish to my family for Christmas, but I wasn't as pleased with the texture this time around. I think that our oven may have been a bit hotter than Brad's so the outsides of the florets got the beautiful caramelization provided by roasting but were still a bit "al dente" in the middle. Not great for a puree.</div>
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Being a person who can't let sleeping dishes lie (read: two batches of bacon caramel in one week), I tried one more time. This time? I steamed the florets for about 5 minutes, dried them in the oven on a baking sheet at 400 F for five minutes, and then coated them in a little olive oil to roast at 400 F for 10-15 minutes until the florets developed some gorgeous roasted color:</div>
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While still warm, I put the (fully cooked!) florets into a food processor and added a little butter, a splash of cream, a couple cloves of roasted garlic, and salt and pepper (white pepper if you've got it). Buzz it up until you have a smooth puree, adding a little more butter if you want a silkier finishing texture. The results are incredible, described by my sister as "heavenly." It's always high praise when a formerly picky eater loves your food; I will never stop delighting in any yum I elicit out of her.</div>
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Welcome, Brad, to your first of many posts on Everything in the Kitchen Sink! Insert obligatory picture of us as babies in college…</div>
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</div></div><a href="http://everythingkitchensink.blogspot.com/2014/01/roasted-cauliflower-puree.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com5tag:blogger.com,1999:blog-8708386892458364293.post-47584763140243700452014-01-05T10:52:00.000-05:002014-01-05T10:52:01.390-05:00Bacon CaramelsMy Christmas present to myself this year? A candy thermometer! Despite originally buying it for homemade marshmallows, I wanted to play with my new "toy" as soon as possible. So, I decided to make a batch of caramels as a host gift for New Years Eve. And not just any caramels, BACON caramels! I love the contrast of smoky, crunchy bacon in desserts and as "passé" as it may be I'm still obsessed over salted caramels. And even more perfect, the hosts made bacon jam as one of their wedding favors. This was just me repaying the bacon favor!<br>
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Unfortunately, I didn't love the ones I brought to the party. I think I let the sugar-water-corn syrup mixture go a little too far before adding the cream, I candied the bacon so it wasn't as much of a contrast to the chewy caramel as I wanted, and I thought I could get away with not individually wrapping them. That was a big goopy mistake! All of the caramels managed to merge back together over the course of the evening. Lessons learned, I guess, but I needed to get it right!</div>
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First thing to correct was to replace the candied bacon with super crispy pan fried bacon. I let it cool completely and then crushed it up for topping the caramel. Next, I had to start adding the cream mixture when the caramelizing sugar was a lighter color. Once the sugar started to get a little bit of color, I stood with a watchful eye ready to turn off the burner and then add the cream. This is one of those things where you probably aren't going to get it right the first time but you'll definitely learn your lesson when you taste the slightly bitter flavor of overcooking the sugar base.</div>
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And the final correction was the individual wrapping of caramels. I cut out pieces of parchment paper just big enough to wrap around the cut up chilled caramels and then twisted the ends. It is a bit of a finesse to get twisted ends without ripping the paper. The best method I found was to wrap the parchment over the caramel like you're starting to wrap a present, push the loose ends on top together, and then twist at both ends in opposite directions.</div>
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I decided to make the batches half bacon and half salted because my sister is not a bacon fan (blasphemy, I know!). About 6 slices of bacon will cover half of an 8x8 cake pan, so a whole package of would work for the entire batch with a few extra slices for the chef. The side that wasn't topped with bacon got a healthy sprinkling of sea salt on top. </div>
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Make these as a host gift and you will definitely get a second invite!<br>
</div></div><a href="http://everythingkitchensink.blogspot.com/2014/01/bacon-caramels.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com13tag:blogger.com,1999:blog-8708386892458364293.post-41761875485919094832014-01-03T14:27:00.000-05:002014-01-03T14:46:24.893-05:00Green Curry Chicken ChiliHappy New Year! Hope everyone had a lovely start to 2014, I sure did! Good friends, good food, good champagne, and lots of opportunities to say the word "boner" over the course of the evening. Seriously, try the game <a href="http://www.amazon.com/Whats-Yours-Like-Game-Tells/dp/B000NADFOU">What's Yours Like</a>. Cards Against Humanity is so 2013.<br>
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I'm sure you've all made your resolutions to be healthier and more organized in 2014. My resolution this year? Only eat out when I'm with other people. I think my slump into kitchen avoidance had a lot to do with how easy it is in my neighborhood to go and get good food. I love my city but it is too tempting to order greek food through grub hub, grab a croque monsieur at the french bakery down the street, or choose between the 3 pho places in walking distance. It's time to get back in the kitchen and take away the lazy route!<br>
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To start off my resolution on the right foot (the one with all the metal? Maybe I should start it on the left foot), I created a kitchen inventory on an excel sheet. I now know everything I have in my kitchen, how much I have, and when it expires wherever I go. Seriously, I didn't realize how helpful this would be until I made it. I know a lot of people aren't as ridiculous as me and I'm sure there is an app for this, but I can't shake my excel habit. True story: I made an excel sheet of everything in my closet in middle school. Organized by clothing type, brand, and color. Yup, coolest kid ever.<br>
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In my inventory madness, I found a lot of things that I love in the my freezer and pantry that I had completely forgot about. Namely, a frozen pound of ground chicken, frozen ginger root, a tin of green curry paste, and some coconut milk. I have never liked the consistency of unfrozen ground meat, I decided to put my own spin of chicken chili. My mother has been requesting a traditional chicken chili recipe from me for awhile, so sorry this one is a little off the beaten path, Ger.<br>
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Green curry paste was used to flavor the chili in lieu of traditional spices. I added some right before adding the ground chicken and a little extra at the end to amp up the heat. Completely optional, if you are a spicy food fan then the green curry just at the beginning will have a mild spice with a lot of flavor. Instead of stock, I simmered the chili in coconut milk and added chick peas at the end as my beans. Easy weeknight dinner, perfect with a little scoop of rice and a dollop of non fat yogurt.<br>
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So what are your New Years resolutions?<br>
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<a href="http://everythingkitchensink.blogspot.com/2014/01/green-curry-chicken-chili.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com1tag:blogger.com,1999:blog-8708386892458364293.post-10911359943131015352013-12-31T18:46:00.000-05:002013-12-31T18:46:52.231-05:00Champagne Baby Cheesecakes - Happy New Year!I could make tons of excuses about why I've been away, but the real reason is that I lost my inspiration. I hit a cooking brick wall, so to say. BUT I'm back and it feels so good to play around in my kitchen again! I thought I would ease back in the swing of the things with a Toasty classic: baby cheesecakes!<br>
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New Years is going to be a low key affair this year after two years of expensive shenanigans where we had the most fun hanging out in the room with everyone before. Champagne, appetizers, and games await me in Glover Park, so I thought I would contribute to the night with my signature dessert with a New Years twist! (And also a candied bacon caramel host gift, look out for that!)<br>
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I use my typical cheesecake base of 8 oz of cream cheese, 2 eggs, and about 1/4 - 1/2 cups of sugar and added champagne that I reduced to one quarter of its volume to concentrate the festive flavor. The cheesecakes are topped with champagne macerated strawberries and then a strawberry champagne whipped cream, using some of the macerating juice and fresh champagne for a bubbly topper!<br>
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So what's your favorite kind of cheesecake? What do you guys want to see me put in one next?<br>
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<a href="http://everythingkitchensink.blogspot.com/2013/12/champagne-baby-cheesecakes-happy-new.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com3tag:blogger.com,1999:blog-8708386892458364293.post-64131201881914672122013-06-24T00:59:00.000-04:002013-06-24T00:59:30.705-04:00Pepper Jelly Baked SalmonLook, a post not related to secret recipe club! As much as I've enjoyed having something to force me to blog over the (long, ugh) ankle recovery, I think it's time to get back to cooking what I like and what inspires me. While I've had some great recipes and really appreciated being featured twice on the site in as many months as I was apart of the group, it is time for me to move on. Last month was just the perfect storm for reflection on the whole situation and I came to realize that I am no good at blog groups like secret recipe club.<div>
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Don't get me wrong, I did love being apart of the <a href="http://morethanburnttoast.blogspot.ca/2006/12/50-women-game-changers.html">50 Women Game Changers</a> group started by Mary of <a href="http://oneperfectbite.blogspot.com/">One Perfect Bite</a> and would be pleased to do something similar again if given the chance. In terms of secret recipe club, however, I'm not the bubbly, cheery post-a-comment-on-everyone's-post kind of girl. I didn't like that one person pretty much copy and pasted my instructions and that another person chose to post a recipe of mine that they didn't like. If you don't like it, then try something else! Isn't that the whole point? I get that it is sometimes hard to cull from someone that has completely different taste than you. I ran into that obstacle myself when I was assigned blogs with oodles of casseroles and crock pot meals because I don't cook that way (not to knock, just not my style at this point). But I would try multiple different recipes and variations, really do my research, and try to find something that excited me. Seeing members that didn't give me the same courtesy disillusioned me to the whole outfit.</div>
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So I thought I would post today about a blog that inspires me, not in a forced sunny way that isn't me. Every day for the past five years, I've listened to the super hilarious <a href="http://www.iheartkaneshow.com/pages/kaneshow/">Kane Show</a> on Hot 99.5. Since my sister moved back in the area, we will talk about our favorite parts of the show almost every night. A couple of years ago, Kane posted a link to his wife Natasha's blog <a href="http://www.littlepinkmonster.com/">Little Pink Monster</a>. I devoured all of the content in an afternoon, pouring over the adorable toddler clothes, inspired meals, and beautifully honest posts about what is happening in her life, the things that most of us are afraid to say. Some of my favorite posts were <a href="http://www.littlepinkmonster.com/2012/02/20/10/">10%</a>, <a href="http://www.littlepinkmonster.com/2012/04/10/transparent-people/">Transparent People</a>, the <a href="http://www.littlepinkmonster.com/2012/03/20/how-to-dye-hair-with-chalk-pastels/">chalk hair dye</a>, and any and all disney princess tutorials! I love her writing and really respect what she has to say.</div>
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Last week, she posted a recipe method that I knew I had to try for myself: <a href="http://www.littlepinkmonster.com/2013/06/17/cheaters-salmon-or-chicken-florentine/">Cheater's Salmon Florentine</a>. Her idea was to take a filet of salmon, creating a pocket for stuffing by butterflying the filet, and using spinach dip to "cheat" in the flavor of spinach florentine. Instead of spinach dip, I used my favorite spicy and sweet pepper jelly and cream cheese dip (the one that is always out for tasting at Harry and David's). I've made <a href="http://everythingkitchensink.blogspot.com/2012/05/grilled-shrimp-and-watermelon-50-women.html">pepper jelly on here before</a>, but tonight I "cheated" too and used a prepared jelly from my quarterly trip to the Foggy Bottom Trader Joe's. To avoid the dreaded soggy breadcrumbs Natasha warned us about, I baked my stuffed and panko-topped salmon filets at 350 F for 15 minutes and then finished under the broiler for about a minute. The salmon is perfectly cooked, the dip inside adds an easy spicy-sweet kick that pairs beautifully with the fish, and as promised the panko is perfectly crisp. </div>
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Simple method, simple execution, simply delicious. I can't wait to see what else Natasha has in store! (And I hope my fan-girling won't lead to her and her husband unfollowing me on twitter...)</div>
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</div><a href="http://everythingkitchensink.blogspot.com/2013/06/pepper-jelly-baked-salmon.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com3tag:blogger.com,1999:blog-8708386892458364293.post-17775705855899582472013-06-10T00:12:00.000-04:002013-06-10T01:00:44.248-04:00Buffalo Turkey Burgers - June Secret Recipe ClubHappy <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> reveal! Just a quick ankle update before we dive in - I'm basically all better! Still get a little puffy and uncomfortable, but there is definitely less strategic planning of my life based on how much time on my feet I can take. My foot is finally fat enough to wear real shoes without any padding! My rainbow of $10 flats is obviously frowned upon by my surgeon, so I am slowly building a collection of grown up responsible shoes in various bright colors (neon pink added yesterday, thanks Mamabear!). I tried scar massage therapy to help sort out all the muscle weirdness around the metal bits and it seems to have helped out a lot. All I need now is to pick up some speed for running so I can get back on the kickball field without having to yell at people not to peg me whilst hobbling to first base. Progress!<br>
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But please forgive me for trying to catch up on regular-legged life and neglecting my kitchenly duties. My sister and I have consisted on chicken burgers, buffalo chicken dip, and salsa the past couple of weeks, oops. Which brings me to today's topic, the epic combination of our favorite go to dinners inspired by Jenny of <a href="http://jennys-cookbook.blogspot.com/">Jenny's Cookbook</a>: Buffalo Turkey Burgers! This girl is awesome - mom of two with tons of inspiring recipes, drool-worthy desserts, and creative crafts to do with her girls. I know I will be coming back to try these <a href="http://jennys-cookbook.blogspot.ca/2013/02/yazdi-cupcakes-with-honey-rosewater.html">Yazdi Cupcakes</a>, the inside of the cake looks incredible!</div>
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When I saw her recipe for <a href="http://jennys-cookbook.blogspot.com/2012/01/buffalo-chicken-meatloaf.html">Buffalo Chicken Meatloaf</a> and the story of the meat balls being turned into meatloaf, I was instantly inspired to make her meatloaf into a burger! My store ran out of chicken, so I chose lean ground turkey. I added my usual grated onion and garlic to the burger base, took out the typical meatloaf ingredients, and went to town with the buffalo sauce! Instead of adding melted butter to the meat, I cooked the burgers in a little butter and then recreated the melted butter - buffalo sauce combo to toast up the buns in the pan. An easy sauce of bleu cheese, lemon juice, and sour cream with thinly sliced celery and red onion topped the burgers.</div>
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The result? A spicy bleu cheesy mess of a burger that evokes all of the best parts of buffalo wings and Jenny's meatloaf. Thanks for the inspiration!</div>
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And for some more inspiration....</div>
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</div></script><a href="http://everythingkitchensink.blogspot.com/2013/06/buffalo-turkey-burgers-june-secret.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com10tag:blogger.com,1999:blog-8708386892458364293.post-63486837666534703982013-05-13T00:06:00.003-04:002013-05-13T00:09:35.646-04:00Sourdough Vanilla Cashew Scones - May Secret Recipe ClubYesterday, I went to charity 5K on the mall. As I'm crossing the field to get to my group, I go down. Left (good? not bionic at least) ankle and left knee rolled, awesome. So by the end of the day (after still doing the walk because I'm a glutton for punishment) I end up walking like a penguin. So, I'm back in my kitchen cooking on crutches.<br>
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Luckily, I planned ahead this week for <a href="http://secretrecipeclub.com/">secret recipe club</a>. I was assigned Shelley from <a href="http://cmomcook.blogspot.com/">C Mom Cook</a>, who actually had me last month! I was inspired by her baking audacity, with her daring challenges and <a href="http://sourdoughsurprises.blogspot.com/">sourdough surprises</a>. From <a href="http://cmomcook.blogspot.com/2013/04/april-sourdough-surprises-pasta.html">pasta</a> to <a href="http://cmomcook.blogspot.com/2011/12/sourdough-pancakes.html">pancakes</a> to <a href="http://cmomcook.blogspot.com/2013/01/sourdough-surprises-10-sourdough-babka.html">babka</a>, Shelley has so many interesting ways to incorporate her sourdough starter. </div>
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My starter is a little baby starter, only a few days old, so I supplemented the first feeding with yeast to ensure I would have a good starter by the time I had to bake. I used whole wheat flour at Shelley's <a href="http://cmomcook.blogspot.com/2011/12/december-daring-bakers-challenge.html">suggestion</a> and kept it on my counter for the first week, covered with a dish towel. I originally wanted to take one of her morning bun recipes and make it with the sourdough starter but the double ankle injuries meant I needed something fast and easy. So, I settled on her <a href="http://cmomcook.blogspot.com/2012/11/sourdough-surprises-8-scones.html">sourdough scones</a>.</div>
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And boy was in quick and easy! A little bit of flour, very cold butter, and a lot of vanilla mixed in with the sourdough starter came together in the ten minutes it took to preheat my oven. I used roasted unsalted cashews instead of dried cranberries and made a quick biscoff glaze to drizzle over the still warm scones. I can't wait to work through the rest of her sourdough recipes because this was definitely a winner!</div>
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</div></script><a href="http://everythingkitchensink.blogspot.com/2013/05/sourdough-vanilla-cashew-scones-may.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com10tag:blogger.com,1999:blog-8708386892458364293.post-70440065991366630022013-05-03T14:20:00.001-04:002013-05-04T17:58:15.566-04:00Funfetti Cheesecake Bites - (Secretly) Two Years Old!Two years ago, I was at the end of the first year of grad school while also ending a long term relationship. I had so much nervous energy without an outlet and knew I needed to throw myself into projects. I joined a kickball league and a bocce team. I started spending every weekend night on my girlfriends' couch to stay busy and not sit at home overanalyzing everything. And most pertinent to this particular post, I started to write this blog.<br>
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For the first few months, I wrote in secret. I was confident in my passion for food and could talk about it for hours, but I hadn't written anything other than design reports and immunology exams since high school. I didn't feel proficient enough to add to the conversation, neither as an amateur cook nor a photographer. I wanted to find myself and my style of cooking before I shared anything. <br>
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It was just me and my dinky point and shoot camera, terrible rental half-galley kitchen with no dishwasher, and low popcorn ceilings that let in absolutely no natural light. I would write everything down in this little green notebook while I let every utensil, bowl, plate, and pan I owned soak in the sink. The pictures were horrible and I had no idea what I was doing, but god I loved it! Eventually, I saved up enough money to buy a "big girl camera" and decided to take myself public. I am so happy that I did. It was so fun to pour myself into this project, to really research food and try new things. I love having a creative outlet and sharing my food and couldn't imagine a better way to de-stress at the end of the day! <br>
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So in celebration, yet another Toasty cheesecake! I decided to go full-on birthday and rock the funfetti. I couldn't use the box mix (on principle) so I turned to Christina Tosi of Momofuku Milk Bar for tips on how to recreate the flavor. The secret to box cake fake out is cake flour, imitation vanilla extract (still not happy about it, but it does the trick!), and a whole bunch of rainbow sprinkles. I used Tosi's recipe for funfetti cake crumbs, buzzed them up in the food processor, and approximated a funfetti version of the graham cracker crust! I will definitely be using this trick for future cheesecake adaptations, it was so easy and a great way to impart more flavor! A little bit of sour cream, a heaping half cup of sprinkles, and a healthy dose of imitation vanilla brought the birthday flavor to the cheesecake base. When cooled, I topped the baby cheesecakes with a few more cake crumbs for a fun and festive finish!<br>
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One move, three broken bones, and two years later I think I'm finally getting the hang of this! Thanks to my friends, family, and readers for supporting me in this ridiculous endeavor. (And of course for eating my leftovers so I don't get fat... Most appreciated!) <br>
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</div><a href="http://everythingkitchensink.blogspot.com/2013/05/funfetti-cheesecake-bites-secretly-two.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com1tag:blogger.com,1999:blog-8708386892458364293.post-18113340230851319262013-04-15T00:00:00.000-04:002013-04-15T00:00:03.081-04:00Brown Sugar Baked Salmon - April Secret Recipe ClubHoly crap, there was a post in between <a href="http://secretrecipeclub.com/">secret recipe club</a> posts last month! I'm calling that progress, as little as it may seem. A little bit of cooking here and there, nothing big enough to post. I think that's why I really liked my assignment this month. Chaya of <a href="http://bizzybakesb.blogspot.com/">Bizzy Bakes</a> knows how to take the every day and put a unique spin on it!<br>
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One of her favorites is salmon. While delving deep into her archives, I was struck by the <a href="http://bizzybakesb.blogspot.com/2011/04/brown-sugar-baked-salmon-passover-all.html">Brown Sugar Baked Salmon</a> she made for passover. I really don't know the first thing about cooking for passover, but I do know this is a winner! </div>
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Although I'm not really one to bake my fish, this recipe may have me converted. Brown sugar, meyer lemon, soy sauce, and sesame oil make a paste-like marinade for the salmon. Even though it seems like the sugar would be over powering (as I did as I was scooping it into the bowl), it really all comes together in the oven.</div>
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I paired it with a quick saute of broccolini and a celery root mash, but really just about anything will go with this quick fish dish. I can't wait for lunch leftovers!</div>
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And to get even more inspiration, here's the rest of group b's submissions for April!
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</div></script></div><a href="http://everythingkitchensink.blogspot.com/2013/04/brown-sugar-baked-salmon-april-secret.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com16tag:blogger.com,1999:blog-8708386892458364293.post-4459757336547885112013-03-26T12:00:00.000-04:002013-03-26T12:03:59.474-04:00Mocha Baby CheesecakesFor the first time in a long time, I feel excited to be in the kitchen. It was something I regarded with dread because I knew I would need an aspirin and 2 bags of peas by the time I was done. But you know what, screw it. Instead of focusing on what I can't do, I need to just do. I need to create things. I need to have projects. I need to make messes!<br>
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I decided to step back into the kitchen full force by creating one of my signature baby cheesecakes. This was an idea born from my coworkers during a fat kid discussion, probably one of my favorite things to talk about. I brought in some pumpkin baby cheesecake leftover from Little Toasty's birthday that went over pretty well and was getting requests to bring in more. So, I thought I would play to my audience and ask what they wanted in a baby cheesecake. What we brainstormed was an indulgent coffee and chocolate fantasy that needed to become reality!</div>
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I feel pretty confident with what works and doesn't work in a cheesecake at this point, so I thought I would just wing it. Instead of normal graham crackers, I used some chocolate teddy grahams and toned down the sugar in my normal crust to accommodate for the slightly sweeter product. I overloaded my french press with fresh ground coffee beans to create a super concentrated coffee base to add to the cheesecake batter. Brown sugar instead of regular sugar echoed the richness of the coffee and unsweetened cocoa powder. I used only one egg to create a denser final product. I made a whipped cream with a dash of the concentrated coffee and then finished with a shaving of chocolate.</div>
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Rich and decadent, these little cheesecakes are sure to please any coffee lover. Hope I did my fellow fat kids proud! (And yes, I wrote this with my ankle sandwiched between two bags of frozen peas!)</div>
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</div><a href="http://everythingkitchensink.blogspot.com/2013/03/mocha-baby-cheesecakes.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com1tag:blogger.com,1999:blog-8708386892458364293.post-68482456996428979322013-03-11T12:00:00.000-04:002013-03-11T12:00:07.376-04:00Pretzel and Salted Caramel Brownies - March Secret Recipe ClubMarch Secret Recipe Club Post! I'm so excited to share these salty sweet brownie with you, but first a quick update. I'm mostly independent with a bit of cast thrown in here and there when I've really over done it. I am SO HAPPY to be back on my bike, but the rain slash snow has thrown in a bit of complication. Lost a fight with a curb last week when unlocking the bike, but I think I need one more boot day and I'm back to fighting shape. Most importantly, I have been able to wear my rainbow of flats again! Now back to the food...<br>
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Just last week, I was sitting at my desk and proclaimed aloud: "I really want something with chocolate and caramel... and pretzel!" Which naturally led into a conversation about how yogurt covered pretzels are terribly inferior to chocolate covered pretzels. I mean who would pick chobani over chocolate? I'm not really a chocolate girl (I know, gah I'm the worst) and I always pick out the pretzels in chex mix but the combo is heavenly for me. Add salted caramel in the mix? Perfection.<br>
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So when I was digging through the many many recipes over on Colleen's blog <a href="http://www.secretsfromthecookieprincess.com/">Secrets from The Cookie Princess</a>, her <a href="http://www.secretsfromthecookieprincess.com/2012/03/pretzel-brownies.html">pretzel brownies</a> and her <a href="http://www.secretsfromthecookieprincess.com/2012/11/salted-caramel-bark.html">salted caramel pretzel bark</a> sounded so great that I thought I would combine them! Colleen was the first person to ever get me for <a href="http://secretrecipeclub.com/">Secret Recipe Club</a>, which premiered while I was waiting for surgery on my ankle. It was a <a href="http://www.secretsfromthecookieprincess.com/2012/09/cookie-butter-cream-bars.html">lovely post</a> where she put cookie butter into one of my all time faves Nutella Buttermilk Bars. Not only was it an ingenious swap, but her kind words about my blog and my food put a smile on my face during one of the hardest days of my life. And to the ladies who were able to shuffle my post around the few days before for the September SRC, thank you again for accommodating this cripple.<br>
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Back to the brownies! I used my new favorite toy, the <a href="http://www.williams-sonoma.com/products/williams-sonoma-goldtouch-nonstick-brownie-bite-pan/?pkey=ccake-pans">brownie bite pan</a>. Those pretzels that look like a checker board fit perfectly into the molds so that you get a salty crunch in every bite. I really loved Colleen's technique of using semi-sweet chocolate chips instead of cocoa powder or bakers chocolate, will definitely be keeping this in brownie rotation! A quick caramel with himalayan pink sea salt (Trader Joe's, 3 bucks, just do it!) was adapted from the recent Smitten Kitchen <a href="http://smittenkitchen.com/blog/2013/02/salted-caramel-brownies/">salted caramel brownie</a>. I sprayed the pan with baking pam, added enough batter to fill the molds halfway, topped with a generous chunk of caramel, and finished with a pretzel on top to keep it crispy. I'm a texture girl, I needed the crunch!<br>
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The resulting brownies are fudgy, chewy from the caramel, and salty-sweet with the crunch of pretzel. All in all, one of my favorite desserts I have ever made. Sorry, Nigella, your bacon brownies have been beat! Thanks, Colleen, for the inspiration!<br>
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And for a little more inspiration, here are the rest of the B group recipes! Happy SRC Monday!<br>
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</script><a href="http://everythingkitchensink.blogspot.com/2013/03/pretzel-and-salted-caramel-brownies.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com15tag:blogger.com,1999:blog-8708386892458364293.post-45274888807699995342013-02-11T12:00:00.000-05:002013-02-11T12:00:02.779-05:00Caramelized Onion Bread - February Secret Recipe Club I'm a bruised up mess, guys. I tweaked something in therapy and now whenever I use the foot I get black and blue marks all over the inside of my ankle. Nothing is torn and the x-rays look a-okay but it is so frustrating because just a month ago I really was on my way. So much so that I thought I could break out the bike again and start getting back my biker muscles (oh how I miss you, defined legs). Boot and crutches are back in my routine and I'm working hard to slow down a bit and let myself heal. <br>
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So here is my monthly <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> culinary lifeline - an easy bread recipe that incorporates my favorite ingredient ever, caramelized onions. I probably could eat caramelized onions plain for the rest of my life, but I would break more bones since there is not enough vitamin D in that meal. Oh well, I'll stick to burgers and sandwiches and everything else I can squeeze it into. Like this bread. Oh my god, this bread.<br>
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This month's recipe comes from Amy at <a href="http://www.amyscookingadventures.com/">Amy's Cooking Adventures</a>. She is a stay at home mother who started learning how to cook when her kids started eating with her. In addition to her ridiculous skills with sweets she has impressive array of breads inspired by her grandmother, the baker of her family. As I have no yeast bread recipes on here and want to start exploring different types of flour, I decided to tried out her <a href="http://www.amyscookingadventures.com/2011/03/caramelized-onion-bread.html">Caramelized Onion Bread</a>.<br>
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I switched out the canola oil for bacon fat because I can't leave well enough alone. A little thyme added to the onions made it a little reminiscent of the flavors I love in french onion soup. To echo the richness of that soup, I replaced some of the water with half and half. Because standing for a long time isn't the best thing for me, I used my stand mixer to knead for me for about 8 minutes on medium low, finishing the job on the counter. <br>
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This is the perfect twist on the whole wheat sandwich bread, a little sweet from the onions that would complement a strong cheese like brie or cheddar. Amy originally paired the bread with tomato soup, so I think I need to make a grilled cheese for dinner...<br>
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Here are the rest of the reveals for group B:<br>
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</script><a href="http://everythingkitchensink.blogspot.com/2013/02/caramelized-onion-bread-february-secret.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com9tag:blogger.com,1999:blog-8708386892458364293.post-63365275692584440682013-01-14T12:00:00.000-05:002013-01-14T12:23:15.439-05:00Pumpkin Toffee Cake Bites - January Secret Recipe Club<a href="http://secretrecipeclub.com/">Secret Recipe Club</a> time! I'm really glad I signed up for this because right now obligation is what is getting me in the kitchen. Still busy, still almost walking. BUT I do have almost full rotation back, can walk without a limp (with shoes on when I'm concentrating, eep), and had my first impact workout at therapy last week. I'm working hard, people!<br>
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Today's recipe comes from Ashley at <a href="http://cheesecurdinparadise.blogspot.com/">Cheese Curd in Paradise</a>. A new mom with a flair for the recipe redo, I was drawn to her improv cooking challenges. In particular, I tried out the <a href="http://cheesecurdinparadise.blogspot.com/2011/11/improv-cooking-challenge-heath-pumpkin.html">Heath Pumpkin Cream Cheese Cake</a> because the combination sounded heavenly! Instead of a large cake with the swirls of cream cheese, I made another one of my tiny desserts with my new brownie bite pan. Which shows you are never too old for toys at Christmas, they just grow up with you...<br>
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This was also one of the first times finally getting to break out my beautiful aqua blue stand mixer, which has improved my baking a million fold. I am an impatient person, so the option to leave butter and sugar to cream for five minutes while I take care of everything else I need to do for the recipe is my favorite. Creaming with the butter this time was a combo of regular and brown sugar that gives the cake a moist, light base while cinnamon, ginger, and nutmeg spice the batter. For the canned pumpkin, I have to give a full endorsement to the 365 brand Pumpkin from Whole Foods. As a person who doesn't love pumpkin, I have never been disappointed by the brand. Go for the good stuff here, please.<br>
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Once the tiny cakes were baked up and cooled, I whipped cream cheese and lightly sweetened it to act as a quick frosting. I sliced the cakes in half and layered cake, cream cheese, and then toffee bits. They were cute little bites filled with flavor! Thanks, Ashley, for the inspiration!<br>
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</script><a href="http://everythingkitchensink.blogspot.com/2013/01/pumpkin-toffee-cake-bites-january.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com12tag:blogger.com,1999:blog-8708386892458364293.post-29677566490364012942012-12-06T00:11:00.001-05:002012-12-06T00:11:46.343-05:00Almost Back to Two Legs...Just wanted to give you guys a quick update on my progress. I'm going back and forth from my boot and sneakers with crutches based on how I'm feeling. I had a bit of a set back over Thanksgiving involving cooking pasta and the dishwasher door, total accident. The ankle got tweaked a little bit and I assumed I could still function as I had been up to that point. Mistake. I spent Thanksgiving day at the island with a cutting board and ignored orders to sit back down whenever I tried to help.<div>
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I got to therapy the next week and had so much bruising that I couldn't finish out. They told me I needed to take it easy and of course I ignored it in favor of my experiments and finishing my proposal for my thesis project. Another mistake. It got to the point where even walking in the boot was painful and I knew I needed to step back and take a break.</div>
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So in that vein, I'm going to set a limit for myself to start blogging again regularly only when I feel like I can handle everything. School is crazy right now due to my candidacy exam and I really need to save what limited energy I have for my work. I love cooking and I miss it so much, but right now I don't want to jeopardize any progress that I'm making. Thanks for the support during what has been the hardest three months of my life. I'm lucky to have great people in my life, especially my family who has had to put up with an increasingly frustrated lady as I've lost the humor about the situation. </div>
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I'm still talking about food and my adventures in #broken on twitter <a href="https://twitter.com/sarah_toasty">@sarah_toasty</a> and I'll be back as soon as I can! I've got a lot of great ideas to revamp in the new year, so I hope you'll stick around to see what I come up with!</div>
Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com5tag:blogger.com,1999:blog-8708386892458364293.post-7375733696965656062012-11-12T12:00:00.000-05:002012-11-12T12:00:01.458-05:00Curry Chicken Burger - November Secret Recipe ClubToday is <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> day! I had Jane from <a href="http://janesadventuresindinner.com/">Jane's Adventures in Dinner</a>. She is an accomplished baker and loves a good burger re-do. Her philosophy on the "twisted" burgers? Take everything she loves about a certain dish and put it between two slices of bread. For example, her <a href="http://janesadventuresindinner.com/2011/10/food-waste-and-another-twisted-burger.html">Beef Curry Burgers</a> are based on take-away curry that she loved while living in England. Curry paste, chutney, ginger, cilantro, and grated carrots all got mixed into ground beef to recreate one of her favorite dishes.<br>
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I am a big fan of the re-do, so I thought I would run with her curry burger and translate it into some of my favorite Thai flavors. To approximate a red curry, ground chicken is combined with red curry paste (or sriracha) lime zest, onion, garlic, ginger, and cilantro. I made a quick peanut sauce to accompany the burgers and topped them with crunchy red bell pepper and carrots.<br>
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It's been really difficult to get me in the kitchen during the transition from boot to walking, but this completely motivated me. At the end of the day, I'm exhausted and stressed and all I can think about is two bags of frozen peas sandwiching the ankle and a bowl of salsa and chips. I constantly feel frustrated by how much I can't do yet. People stare at me when I'm out and all I want to do is blend in to the city like normal. The people who pitch for charities downtown all come up to me now because, and i QUOTE, "You can't run away from us!" Yes, people that happened.<br>
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So thank you, Jane, for giving me a great way to be creative. Be sure to check out all of the other group B submissions!<br>
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<a href="http://everythingkitchensink.blogspot.com/2012/11/curry-chicken-burger-november-secret.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com7tag:blogger.com,1999:blog-8708386892458364293.post-83641284047304766562012-10-23T09:48:00.000-04:002012-10-23T09:48:47.183-04:00Herbed Zucchini BreadThere is something to be said about open-style galley kitchens. My beautiful kitchen is complete with cherry cabinets, black granite counters, gas stove, and accents of chrome with full view of the entire great room. It is my favorite spot in the condo, which should surprise absolutely no one. But it has become something else for me, the place where I'm trying my damnedest to get back on both of my feet. I got cleared to start weight bearing a few days ago and it has gotten to the point where I can start almost putting all of my weight on the ankle. I will pace back and forth in the kitchen with my arms out, using the counter tops to catch me when I inevitably fall over. But I'm getting so close!<br>
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This weekend, I got to take my first crutch-walk in my neighborhood. I went to my favorite cafe for coffee and croissants followed by a visit to my farmers market on the way home. What used to be a usual Saturday has become such a luxury and I'm so thankful to be getting back to normal. To be independent. And mostly, to smell garlic cooking in my kitchen again.<br>
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That fragrant perfume is currently wafting through my living room, a reward from my trip to the farmers market. I got huge local garlic, just picked leeks, the last of the zucchini, and a lot of new vendor friends because my large metal accessories attract a lot of conversation. Using these three items as inspiration, I combined my family's <a href="http://everythingkitchensink.blogspot.com/2011/07/zucchini-bread.html">zucchini quick bread recipe</a> with the idea from Ruth Reichl to <a href="http://everythingkitchensink.blogspot.com/2012/06/flat-zucchini-omelette-50-women-game.html">pair zucchini and marjoram</a>.<br>
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I basically took my sweet version, removed most of the sugar, and replaced it with melted leeks, garlic, and dried herbs. I slowly sauteed the leeks in an obscene amount of butter to soften the texture, added finely minced and intensely scented garlic, and revived dried marjoram and thyme in the last few minutes of cooking. I let the leeks cool (while resting, I could do things in about 15 minute intervals) and then combined it with shredded baby zucchini (seeds and skin included due to baby-ness), eggs, olive oil, and buttermilk. After gently folding in the dried ingredients, I baked it low and slow to ensure the bread stayed moist and the zucchini was completely cooked.<br>
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As the bread was baking, the smell was intoxicating enough to draw my sister out of her room (okay, some of it was Gossip Girl). She was certainly skeptical of a savory version of a Toasty classic but I definitely think that I won her over! Because zucchini bread is not complete without cream cheese, I quickly mixed in some finely minced sundried tomatoes and schmeared it over a still warm slice.<br>
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I'm really proud of this bread and can't wait to have a slice with lunch!<br>
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<a href="http://everythingkitchensink.blogspot.com/2012/10/herbed-zucchini-bread.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com7tag:blogger.com,1999:blog-8708386892458364293.post-25276944905743664942012-10-15T12:00:00.000-04:002012-10-15T19:08:57.909-04:00Watermelon Cilantro Granita - October Secret Recipe ClubInaugural <a href="http://secretrecipeclub.com/">Secret Recipe Club</a> post! This was supposed to happen last month, but unfortunately I broke my ankle and had surgery the day of my first reveal. Oops, sorry SRC! But no fear, my post was covered and I'm ready and raring to go for October! Well, more puttering than raring but you get it.<br>
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The blog I was assigned is an adorable four-sister venture called <a href="http://www.crumbsandchaos.net/">Crumbs and Chaos</a>. It is run by Becca, Emily, Kate, and Megan and there are so many recipes I want to try! The ladies have lovely baked goods, a focus on seasonal food, and highlight their fellow bloggers every week with their 5 on Fridays posts. Bonus - the incredibly creative children's parties like the <a href="http://www.crumbsandchaos.net/2012/09/birthday-parties-the-minnie-mouse/">Minnie Mouse Party</a> and the <a href="http://www.crumbsandchaos.net/2012/08/birthdays-we-love-spiderman/">Spiderman Party</a>. I loved the <a href="http://www.crumbsandchaos.net/2012/09/caramel-apple-cinna-minis/">Caramel Apple Cinna-minis</a> for their tiny package of big fall flavors, the innovative <a href="http://www.crumbsandchaos.net/2012/09/applepiesalsa/">Apple Pie Salsa</a> that would perfectly pair with some baked pie crust pieces, and the supremely simple but flavorful <a href="http://www.crumbsandchaos.net/2012/08/mongolian-beef-lettuce-wraps/">Mongolian Beef Lettuce Wraps</a>. However, I don't have a crock pot or two legs to stand on so I chose something that was simple and fast so that I wouldn't hate my kitchen by the time I was finished. Enter <a href="http://www.crumbsandchaos.net/2012/07/watermelon-granita/">Watermelon Granita</a>!<br>
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I love granita for its ease of preparation, its versatility, and (in my versions) a balance of tangy and sweet flavors. The basic idea is to combine juice from any fruit(s), sweeten with a touch of sugar or simple syrup, freeze, and scrape (read: fluff) with a fork to create a light and airy frozen treat. The key is to find the balance in the "base" of the granita before freezing by slowly adding the lime juice and simple syrup and tasting in between. I chose cilantro and lime to complement my watermelon base, simple and unadorned flavors.<br>
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And you may be asking me, "Sarah, why are you doing a frozen dessert when my google reader and facebook is filled with apple and pumpkin recipes?" Well, first of all, I made this last week when it was still 70-80 degrees out in DC so I could still comfortably wear shorts outside. I hadn't taken my boots out of their boot shapers since April. But most of all because it was barely fall yet. This week, I feel like it is finally time to flood me with all things pumpkin and spice yet here I am with a granita. Oh well, win some lose some. Thanks, Crumbs and Chaos, for the inspiration!<br>
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<a href="http://everythingkitchensink.blogspot.com/2012/10/watermelon-cilantro-granita-october.html#more">Recipe After Jump »</a>Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com9tag:blogger.com,1999:blog-8708386892458364293.post-23288651873951700542012-09-23T17:39:00.000-04:002012-09-23T17:39:50.249-04:00Life on One LegJust wanted to check in after receiving lovely well wishes from the comments and my facebook page. Surgery went well, everything is back in place! I'm officially bionic, with a plate on my fibula and a screw holding the rest together (yes, I finally got the nerve to look at the before and after X-rays). Long scars to be expected, but luckily it will be boot season when I get out of the (boot) cast!<br />
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In terms of getting back to real life, it's a process. Getting around is not great, but I'm getting a baller ab and arm workout whenever I'm crutching. Birthday party had to be cancelled, but I had a really fun night with my kickball team for the last game of the season on my actual 25th. Let me tell you, crutches are definitely a conversation starter at a bar. Working with surgeons means you can't skip recovering from surgery, so I'm doing half days as much as I possibly can without getting scolded. I'm writing and studying at home while the experiments I had running have watchers and are going well.<br />
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I've started a little notebook with all of the food ideas in my head for when I get back. The day I broke everything, I had just brought home a beautiful new stand mixer (life goal accomplished) and it is dying to make its debut. For now sandwiches and raviolis are about all I can manage, but believe me the second I feel comfortable enough I'll be back!<br />
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Thanks again go to my family for putting up with gimpy me. Appropriate to start a countdown for when I can walk again? I'm thinking yes.Sarah Toastyhttp://www.blogger.com/profile/07591934465981256394noreply@blogger.com3