Friday, October 25, 2013

The French Laundry

Seriously the most expensive food I've ever put in my mouth. I probably should have just bought a purse instead, but of course the memories built and time spent with my husband and great friends is priceless. I came in with very high expectations and to say the least, I left knowing that I probably won't come back. Not that I didn't have a good experience, everything was fabulous, but I do have to say I can't get over the hefty price tag and think French Laundry is overall pretty pretentious. I thought the food at L'Atelier de Joel Robuchon was completely unforgettable and we paid a fraction of the price. Of course comparing the service and the atmosphere of the two restaurants would be like comparing apples to oranges, but L'Atelier had me wanting to go back vs. FL is a one time thing.

Monday, May 14, 2012

Asparagus and Egg over Garlic Toast

Mother's day was a special day, we dedicated our triplets during church. I think its so important as parents to put our children in God's hands and pray for them daily. We don't want their lives to be left up to chance!! Its easier said than done and I can assure you I don't pray for them every single day.

In the midst of all the craziness in our house, I'm so thankful that my hubby was still able to make me breakfast on mother's day!! It was delish!!!!!! I literally woke up at 4:30am to start preparing them for their dedication so it was nice to take a break and eat an amazing breakfast!!

Adapted from Fine Cooking
4-1/2-inch-thick slices sourdough bread (from a round loaf)
1 large clove garlic, halved
1 Tbs. extra-virgin olive oil, more for brushing the toast
1 Ib. asparagus, trimmed of tough, wood stems
Kosher salt
4 large eggs
Freshly ground black pepper
1 oz. Pecorino Romano, shaved into large shards with a vegetable peeler

1. Lightly toast the bread. Rub one side of each slice with the garlic and brush lightly with olive oil. Put 1 slice on each of 4 plates.
2. Put the asparagus in a 12-inch nonstick skillet with 1/2 cup water, the olive oil, and 1/2 tsp. salt. Cover, bring to a boil over medium-high heat, and cook until tender, about 5 minutes.
3. Meanwhile, crack the eggs into a shallow bowl. When the asparagus is ready, pat dry and divide it among the pieces of toast. Wipe out the skillet with paper towels if wet; then slide the eggs into the hot skillet, sprinkle each with a pinch of salt and pepper, cover, and cook over low heat until the whites are firm but the yolks are still runny, about 2 minutes.
4. Top each toast with an egg. Garnish with the shaved Pecorino, and serve.

Friday, March 16, 2012

Cranberry Pistachio White Chocolate Bark

One of my favorite things to do over Christmas is make Peppermint Bark. I've never really been very successful at making it. The white chocolate chips was hard to melt and always clumped together right before I was able to spread it. Even though it tasted pretty good, it never looked very presentable. I finally know why, I've been using the wrong white chocolate chips. I found these Vanilla Melty's from Winco and they work great for melting!!!!

Recipe inspired by youaremyfave
1 Ib vanilla melty's
Handful of dark chocolate chips (I used Ghirardelli)
Handful of Cranberries
Handful of Pistachios

1. Cover 9x13 baking tray with parchment paper.
2. Mix together cranberries and pistachios in a bowl and set aside.
3. Microwave vanilla melty's at 30 second intervals until melted.
4. Stir vanilla melty's with spoon and spread on parchment paper.
5. Drop cranberry/pistachio mixture evenly over the white chocolate.
6. Microwave dark chocolate chips at 30 second intervals until melted.
7. Stir dark chocolate chips with spoon and sprinkle horizontally and vertically over the white chocolate bark.
8. Refrigerate until firm.

Friday, March 9, 2012

Detox Salad

Photo taken with IPhone 4GS

Recently I've been stuffing my face with bad bad foods, lots of sweets, junk food, coffee. YIKES!! Anyways. this is my way of repenting.

Original Recipe from ohsheglows
2 heads broccoli (1 bunch), stems removed
1 head cauliflower, stems removed
2.5 cups shredded carrots
1/2 cup sunflower seeds
1 cup currants (omitted)
1/2 cup finely chopped fresh parsley
1/2 cup raisins
4-6 tbsp fresh lemon juice, to taste (I used juice from 1 lemon)
kosher salt, pepper to taste (1/4-1/2 tsp salt and lots of pepper)
Kelp granules or Herbamare (optional), to taste
Pure maple syrup, to drizzle on before serving (I used honey)

1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
4. Drizzle with maple syrup to taste.

Tuesday, February 28, 2012

Classic Tart Lemon Bars

If you like tart, you will like these!! It was a tad bit too tart for me, but that could be because I reduced the sugar by 1/4 cup from what it originally called for, probably shouldn't have done that. Nonetheless, it was still tasty and I thought the powdered sugar sprinkled afterwards made up for it. 

Recipe adapted from lemonsandanchovies
For the crust:
- 1/2 cup confectioners' sugar
- 1 1/2 cups all-purpose flour
- 3/4 cup unsalted butter, at room temperature 
- 1/2 cup pine nuts (optional)

For the filling: 
- 1/2 cup all-purpose flour
- 2 1/4 cups sugar (I reduced the sugar by 1/4 cup. Next time, I would actually use 3 cups of sugar to make it less tart)
- 1 cup plus 2 tbsp lemon juice
- lemon zest, grated from 1 small lemon
- 6 large whole eggs
- 1 large egg yolk
- salt pinch
- confectioners' sugar for topping

1. Preheat the oven to 350 degrees F and butter a 9x13 inch baking pan.
2. To make the crust: sift the confectioners' sugar into the bowl. Stir in the flour. Add the butter and pine nuts (if using) and beat on low speed mixer just until a smooth dough forms. 
3. Press the dough evenly into the pan and allow to come up about 1/2 inch up the side of the pan. Line the crust with parchment paper and fill with pie weights. 
4. Bake the crust until it is a deep golden brown, about 25-35 minutes. 
5. To make the filling: While the crust is baking sift the flour into mixing bowl and whisk in the sugar until blended. Add the lemon juice and zest and stir to dissolve the sugar. In a separate mixing bowl, whisk the whole eggs and egg yolk with the salt. Add the eggs to the lemon juice mixture and whisk until well mixed. 
6. Once the crust is ready pour the filling directly into the pan (leave the pan in the oven while you do this to make it easier). Reduce oven temperature to 300 degrees F. and bake just until the center of the custard is set, about 30-40 minutes. 
7. Let cool completely on a wire rack, then over and chill well before cutting. Cut into squares and dust the top with confectioners' sugar, if desired. They will keep in an airtight container or well covered in the baking dish in the refrigerator for up to 4 days. 

Tuesday, February 14, 2012

Guacamole Grilled Cheese Sandwich

This year I made brunch for Valentine's day. Normally its the other way around, but since I'm up at 5:15am everyday anyways, I figured I would do the honors.

Blueberry muffins, eggs made over easy and Guacamole Grilled Cheese Sandwich. Totally loved the sandwich!! Delicious!!

Adapted from 2 Peas and their Pod
To make the guacamole"
2 ripe avocados
1/2 small onion, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh line juice
1/2 teaspoon course salt
A dash of freshly grated black pepper
1 Roma tomato chopped

4 slices crusty white bread
4 slices cheddar cheese
Butter, for buttering bread

1. To make the guacamole-cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a large bowl. Using a fork, mash the avocado. Add the onion, garlic, jalapeño, cilantro, lime juice, salt and pepper. Stir until well combined. Add the chopped tomato and stir.

2. Heat a pan or griddle to medium-high heat. Spread desired amount of guacamole on both slices of bread then top with cheese. Butter outer slices of bread and grill on one side for about 2 minutes or until golden and crispy. Flip the sandwich and grill until golden brown. Make the other sandwich the same way and serve warm.

Happy Valentine's Day

"Celebrate Love. It is the breath of your existence and the best of all reasons for living" 

Happy Valentine's Day!!!

P.S. I love my card, so pretty :) 

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