wanna buy me a camera?
no camera
no pictures.
lol
or
give colin a lashing for not posting the damn pics online
ARGH
i bought turkey sausage from the farmer's market today
totally excited to eat it for lunch.
then i dropped it
so i went back to find it
AND THEN
right before i back tracked the whole way i saw a woman with a bag of turkey sausage. i thought. oh. thats weird.. to go to the farmers market only to buy turkey sausage.
i'm pretty sure she took MY FKNG TURKEY SAUSAGE.
because i back tracked
and it wasnt there.
WHO TAKES FOOD FROM THE GROUND
WTF?
DONT YOU THINK SOMEONE WOULD COME BACK FOR IT!
ARRRGGGHHH
Saturday, October 17, 2009
Thursday, October 15, 2009
nothing like a giant bowl of pesto pasta and ina garten to make me feel better
i've been having a pretty bad week. just not really on top of my game.. so today i decided that i HAVE to change this!
i did NOT im today at work ahhaha i know its pathetic that i do it but. how can you resist the temptation??
anyways. after working super hard today (i hope my bosses noticed) i got off at a different stop on the subway, went to fancy pansy 'provisions' to buy basil (incase my trusty associated was closed when i got home) and bought a thing of overpriced basil and overpriced parm. lol well it was fine. i got a free piece of yummy gourmet pork sausage out of it. (nothing like freebies to justify the overpriced food)
ok pesto!
price (about 12 bucks if your retarded and you shopped at the silly expensive gourmet store)
1 cup of basil (i used my whole bundle.. cut up to about 3/4 cup)
1/2 pine nuts
1+ tablespoon parmesan cheese (i had the crumbly kind..)
ok. since i dont have a food processor, i did this by hand. When Alvin was here and we made gnocchi (which he has yet to blog about because he fails). I do actually like hand chopped pesto.. and if youre not making alot of it.. its not that bad. its mainly cos the pinenuts are really chunky if you do it by hand.. and it realy gives the pest a good texture.
so.
- chop basil. I did this gradually. because if you try and chop all of it at once, it'll be messy
- add pine nuts. again, add this gradually, or you'll have rolling pine nuts
- add cheese! (if your a cheese lover, dont get tempted to add too much! You can always add more when you eat it!)
last time, we coudlnt find our parm, so we added gruyere. it actually tasted pretty good but the problem was the gruyere would melt when it got to the pasta and it was just messy. and then the pesto woudlnt mix and would just end up in lumps! (sigh)
anyways. hand chopped pesto is yum :D
i'm also cooking the base for some vichyssoise. I had left over leek from my ham and leek quiche and decided to make the most of the potatoes and leeks in the fridge :D
for vichyssoise you need:
- two big leeks
- two big russet potatoes
-1 cup of sour cream/heavy cream/ or 1/2 cup of sour cream and 1/2 whole milk
- salt and pepper to taste
- chop, soak and drain leeks (most ppl recommend only using the white and light green part.. but i always feel bad about wasting food, plus green bits are always the healthiest! if youre like me, cut off spotty/wilting/too tough green parts and then chop. Put leeks in a large bowl and soak in lukewarm water and swish around so the dirt comes out.. why are leeks always so dirty?!)
- heat up pot, add a splash of oil and caramelize leeks
- add potatoes
- add approx 4 to 5 cups of water
- bring to boil and simmer until potatoes are soft.
- turn off heat and blend with hand blender
- add dairy and stir. the dairy all depends on how creamy you like it. My boyfriend really likes the tangy taste of sour cream. so we use sour cream and a splash of whole milk or heavy cream if we have it
- add salt and ground pepper to taste :D
WHY IS NYC SO COLD! SOMEONE SAVE ME.
i did NOT im today at work ahhaha i know its pathetic that i do it but. how can you resist the temptation??
anyways. after working super hard today (i hope my bosses noticed) i got off at a different stop on the subway, went to fancy pansy 'provisions' to buy basil (incase my trusty associated was closed when i got home) and bought a thing of overpriced basil and overpriced parm. lol well it was fine. i got a free piece of yummy gourmet pork sausage out of it. (nothing like freebies to justify the overpriced food)
ok pesto!
price (about 12 bucks if your retarded and you shopped at the silly expensive gourmet store)
1 cup of basil (i used my whole bundle.. cut up to about 3/4 cup)
1/2 pine nuts
1+ tablespoon parmesan cheese (i had the crumbly kind..)
ok. since i dont have a food processor, i did this by hand. When Alvin was here and we made gnocchi (which he has yet to blog about because he fails). I do actually like hand chopped pesto.. and if youre not making alot of it.. its not that bad. its mainly cos the pinenuts are really chunky if you do it by hand.. and it realy gives the pest a good texture.
so.
- chop basil. I did this gradually. because if you try and chop all of it at once, it'll be messy
- add pine nuts. again, add this gradually, or you'll have rolling pine nuts
- add cheese! (if your a cheese lover, dont get tempted to add too much! You can always add more when you eat it!)
last time, we coudlnt find our parm, so we added gruyere. it actually tasted pretty good but the problem was the gruyere would melt when it got to the pasta and it was just messy. and then the pesto woudlnt mix and would just end up in lumps! (sigh)
anyways. hand chopped pesto is yum :D
i'm also cooking the base for some vichyssoise. I had left over leek from my ham and leek quiche and decided to make the most of the potatoes and leeks in the fridge :D
for vichyssoise you need:
- two big leeks
- two big russet potatoes
-1 cup of sour cream/heavy cream/ or 1/2 cup of sour cream and 1/2 whole milk
- salt and pepper to taste
- chop, soak and drain leeks (most ppl recommend only using the white and light green part.. but i always feel bad about wasting food, plus green bits are always the healthiest! if youre like me, cut off spotty/wilting/too tough green parts and then chop. Put leeks in a large bowl and soak in lukewarm water and swish around so the dirt comes out.. why are leeks always so dirty?!)
- heat up pot, add a splash of oil and caramelize leeks
- add potatoes
- add approx 4 to 5 cups of water
- bring to boil and simmer until potatoes are soft.
- turn off heat and blend with hand blender
- add dairy and stir. the dairy all depends on how creamy you like it. My boyfriend really likes the tangy taste of sour cream. so we use sour cream and a splash of whole milk or heavy cream if we have it
- add salt and ground pepper to taste :D
WHY IS NYC SO COLD! SOMEONE SAVE ME.
Sunday, October 11, 2009
alvin fails at blogging. i have insane ocd
lol.
i'm not sure if i have an irrational fear of ecoli. but since theres been news reports every other week about spinach and other such salad veggies spreading ecoli.. well. who isnt afraid?
lol today Colin and I are going to Lindy's for dinner, and i rmbed she lovesss kale salad. I had this genius kale and pumpkin salad at Marlow's and sons last year and thought it would be a really delicious salad to bring!
oh yea. back to e coli. I'm also afraid of naked food. that is..food that is just.. out in the open for anyone to just touch. why is kale always naked? dont they know people eat kale raw? not thinking, i put the kale in the basket.. the whole time thinking.. ew ew.. but not thinking.. oh maybe i should put it in a bag? fast forward i get to the cashier.. and.. facing the prospect of putting my raw kale onto the belt that has meat and all kinds of gross shit put on it all the time.. well. i put my shit down and ran back to fine bags.. came back.. realised one bag wasnt big enough to put two things of kale into the bag.. ran back... got another bag.. then. well... lets just say.. when i looked up.. the cashier and the bag man.. were laughing at me. :(
oh and it doesnt get any better, because i ended up breaking off the tip of my butcher knife.. those cuisinart f***ers
googling led me to April Bloomfield's grilled pumpkin and kale salad. (you can watch her make it here: http://www.eatdrinkordie.com/videos/fa0dea0da8/pumpkin-salad-april-bloomfield-from-april-bloomfield )
Sounds pretty good too since nyc has been a bit chilly and grilled pumpkin sounds really warm and hearty :D Well, I dont have all her ingredients since a) Associated does not sell pumpkin oil b) Associated does not sell curly kale (just normal kale) and c) Associated does not sell pecorino.
So heres my take
Grilled pumpkin and kale salad
ingredients:
1 bundle of kale
1 medium size kabocha pumkin
some parmesan cheese
lemon
olive oil
balsamic vinegar
- wash pumpkin, cut in half and scoop out seeds. cut pumpkin in to medium size pieces (or as April calls it 'rustic sizes) toss in olive oil, salt and pepper and put onto foiled baking sheet. Put into oven at 375 degree. bake until soft (about 20 mins).
- separate seeds from the fleshy meat the seeds are covered in. (i always try to clean them pretty thoroughly or else the fleshy bits burn and its a pain) Toss in olive oil place onto small baking sheet, sprinkle little salt ontop, place into oven/toaster oven at 250 - 300 degrees. bake until crunchy. Make sure to take out every 10 minutes or so to stir the seeds around so they dont stick to the foil/pan.
- remove stems, wash, cut and dry kale.
-When pumpkin is ready, remove from oven and squeeze half a lemon (approx 1 tablespoon) over pumpkin and toss.
-Af
Plating
since i'm bringing this to someone else's house, instead of plating immediately, i'm going to let the pumpkin cool down first (and nibble at the pumpkin bits a little) so the kale doesnt completely wilt by the time it gets there
- layer the kale and the pumpkin. Put a layer of kale, add a splash of lemon, and put down a layer of pumpkin. Repeat until necessary. Save some extra pumpkin on the side to add to the top for color. drizzle with olive oil (or if you have pumpkin oil use that). Add balsamic vinegar if necessary.
I havent put the salad together yet. I'm waiting to add add it together at the last minute.. i dont really want the kale to wilt too much. plus the pumpkin's still hot. (but really delicious on its own) ahhahah :D
i'll take pics later :D
i'm not sure if i have an irrational fear of ecoli. but since theres been news reports every other week about spinach and other such salad veggies spreading ecoli.. well. who isnt afraid?
lol today Colin and I are going to Lindy's for dinner, and i rmbed she lovesss kale salad. I had this genius kale and pumpkin salad at Marlow's and sons last year and thought it would be a really delicious salad to bring!
oh yea. back to e coli. I'm also afraid of naked food. that is..food that is just.. out in the open for anyone to just touch. why is kale always naked? dont they know people eat kale raw? not thinking, i put the kale in the basket.. the whole time thinking.. ew ew.. but not thinking.. oh maybe i should put it in a bag? fast forward i get to the cashier.. and.. facing the prospect of putting my raw kale onto the belt that has meat and all kinds of gross shit put on it all the time.. well. i put my shit down and ran back to fine bags.. came back.. realised one bag wasnt big enough to put two things of kale into the bag.. ran back... got another bag.. then. well... lets just say.. when i looked up.. the cashier and the bag man.. were laughing at me. :(
oh and it doesnt get any better, because i ended up breaking off the tip of my butcher knife.. those cuisinart f***ers
googling led me to April Bloomfield's grilled pumpkin and kale salad. (you can watch her make it here: http://www.eatdrinkordie.com/videos/fa0dea0da8/pumpkin-salad-april-bloomfield-from-april-bloomfield )
Sounds pretty good too since nyc has been a bit chilly and grilled pumpkin sounds really warm and hearty :D Well, I dont have all her ingredients since a) Associated does not sell pumpkin oil b) Associated does not sell curly kale (just normal kale) and c) Associated does not sell pecorino.
So heres my take
Grilled pumpkin and kale salad
ingredients:
1 bundle of kale
1 medium size kabocha pumkin
some parmesan cheese
lemon
olive oil
balsamic vinegar
- wash pumpkin, cut in half and scoop out seeds. cut pumpkin in to medium size pieces (or as April calls it 'rustic sizes) toss in olive oil, salt and pepper and put onto foiled baking sheet. Put into oven at 375 degree. bake until soft (about 20 mins).
- separate seeds from the fleshy meat the seeds are covered in. (i always try to clean them pretty thoroughly or else the fleshy bits burn and its a pain) Toss in olive oil place onto small baking sheet, sprinkle little salt ontop, place into oven/toaster oven at 250 - 300 degrees. bake until crunchy. Make sure to take out every 10 minutes or so to stir the seeds around so they dont stick to the foil/pan.
- remove stems, wash, cut and dry kale.
-When pumpkin is ready, remove from oven and squeeze half a lemon (approx 1 tablespoon) over pumpkin and toss.
-Af
Plating
since i'm bringing this to someone else's house, instead of plating immediately, i'm going to let the pumpkin cool down first (and nibble at the pumpkin bits a little) so the kale doesnt completely wilt by the time it gets there
- layer the kale and the pumpkin. Put a layer of kale, add a splash of lemon, and put down a layer of pumpkin. Repeat until necessary. Save some extra pumpkin on the side to add to the top for color. drizzle with olive oil (or if you have pumpkin oil use that). Add balsamic vinegar if necessary.
I havent put the salad together yet. I'm waiting to add add it together at the last minute.. i dont really want the kale to wilt too much. plus the pumpkin's still hot. (but really delicious on its own) ahhahah :D
i'll take pics later :D
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