Beautiful, Dirty, Rich.

It's been a while since I've had time to blog, work and AP classes and Training take up 90% of my time. >.> I mean I cook everyday, but I just don't get to blog about it. So sad. However today I found some time on my hands to discuss an important matter. Pasta

It's come to my attention that people don't know how to make pasta right. They tend to over kill and over cook the pasta till its mush because they've been tricked by boxed mac-n-cheese into thinking that's good pasta. It's not. The box is a lie. I'm bringing this up because these three girls made mac n cheese for the whole class...It was a drab mush. It was over cooked and the only flavor it had was the cheddar cheese. No onions. No garlic. Nothing. They probably only melted the cheese in instead of making a proper sauce by creating a roux then adding in onions and garlic and then scalding milk with seasonings then melting in the cheese to stir into an ALDENTE pasta. Not over killed mush. AH I'm just really critical when it comes to pasta because I love it so freggin much. Most pasta should only be cooked 10 to 13 mins. Not 15 or 20. blahblahblah I digress. Just please, cook your pasta properly, that's all i ask.

So of course I wanted to make pasta when i got home so I could make it properly, I just wasn't really in the mood for mac-n-cheese sooo i made a tomato sauce to put over some aldente Farfalle.The sauce was nice because I have this handy dandy little garden with basil, thyme, rosemary, and golden sage.

mmm I love fresh herbs! So much more aromatic and flavorful. If you use fresh herbs you'll notice a huge difference in excellency. Also adding a pinch or two of nutmeg really brings out this amazing flavor with the tomato. Try it, you will love it.

While i was boiling my pasta in salty water with olive oil, I noticed some potatoes laying around my counter. I figured these spuds needed to go to use. I crafted a nice little dish of Potatoes Anna, sort of like scalloped potatoes. Tender potato thins, with a creamy cheesy sauce in between the layers and a nice crusty of bubbly melted golden brown cheese on top.

Potatoes Anna:
-2 large russet potatoes,washed and peeled
-1/2 c. milk
-1/2 tsp pepper
-1/2 tsp paprika
-3/4c. shredded cheese [colby jack, cheddar, mozzarella, etc. etc.]

Preheat the hotbox to 400F

Once the potatoes are peeled grab a mandolin, or a four sided cheese grater [use the side with the half circle smiley face looking slicers.] Slice as many slices from the potatoes. set aside.

Combine milk, pepper, and paprika. Set Aside.

Grease an oval ceramic pan. Create a layer of the potatoes, then pour 1-2 tablespoon of the milk on top, cover with cheese. Keep making layers the same way until the pan is full. Pop in the oven for an hour, or until the potatoes are tender and the top crust of cheese is a melted golden brown

Spoon some onto your plate with your pasta or with steak, because you cant go wrong with meat and potatoes.

Enjoy, Goodnight! <3

Oh Snap!

It has been a long week. I've been sick and tired and working and dealing with school. I crashed and burned. Yesterday I had to miss an AP History timed essay, passed out at my Dad's apartment, and then went to work for 5 hours, two of which I had to be outside in a full body--including huge skull mask--jester costume. when i came back in my braids were completely soaked with sweat. Having said that I worked the hell out of that corner. I didnt go to school today, meaning i missed Tech Center. Oh well, I still cooked delicious food tonight anyway.

Random, non food related Shenanigans: My older cousin Sydney came over for my mama to take her senior portrait, and were ended up playing Tatsunoko vs Capcom, which is an epic fighting game with characters from both Tatsunoko and Capcom games [DUH!] Its like the game Tekken, except on drugs. After that Mama, Syddy, and I met up with my Aunt Jo, Uncle Stachy, and younger cousin Alyssa at a mexican restraunt. Syd took it upon herself to make a napkin mustache and beard for herself.

One of the many reason I love my family. That's my little side anecdote for the day.

Okay back to food, where was I? Mars perhaps? Ah yes now i recall, I prepared a cheesy orzo.

It tasted pretty good, I mean cheese can make any kind of pasta even better. It was quite simple too, all i did was cook the orzo till it was aldente, reserved two tablespoons of the hot pasta wtaer, melted in 1 1/2 tablespoons of butter and about a cup, more or less, of a mixture of shredded asiago, cheddar, and colby jack cheeses. I also added in a tsp of paprika, salt, pepper, and then finely chopped some fresh rosemary . I served it with cherry tomatoes and some parsley for herbal freshness.

Blahblahblah, what I really want to talk about is the plum tart i made. utterly fabulous. The tender crust had a light hint of vanilla that just flirted just enough on my tongue to cause it to swoon. The caramelized golden-orangeish flesh of the plums melted in my mouth like a pool of a sweet yet tart, warmly spiced, heavenly-ness.

Plum Tart
Dough-
-1 1/3 c. flour
-1 tsp. salt
-1 1/2 tsp baking powder
-1/4 c. brown sugar
-4 tbs. butter
-1 tsp vanilla
-5-8 tbs water

Topping-
-4-5 plums, sliced into about 1/2" slices
-1/2 c. brown sugar
-3 tsp. cornstarch, more if the plums are juicier
-1-2 tsp. cinnamon
-1/2 tsp. nutmeg
-1/2 tsp. salt

Preheat oven to 375F

In a medium bowl, combine flour, baking powder, salt, and sugar. Using 2 knives, cut in the butter in a criss-cross direction. Do this until the butter is absorbed into the flour in pea size balls. Stir in the vanilla, then stir in the water, 1 tablespoon at a time until the dough just combines. Use your hands to form a ball of dough. Keep in the fridge for at least 30 mins.

Meanwhile, toss the plum spices in a bowl with the remaining ingredients; make sure the slices are evenly coated.

In a greased spring form pan, press the dough into the shape of the pan, don't make high edges.
Use a fork to press some holes in the dough, brush with an egg-wash or melted butter. Bake with nothing on it for 10 mins.

Take the crust out of the oven and arrange the plum slices in a circle by laying them on one another.Bake for a final 20-30 mins, or until the flesh of the plums becomes a radiant orange, and the crust in golden and tender.

Take out and enjoy the fruit of you labor. [pun intended.]

Goodnight.

"The Fennnel Is Beyond Every Other Vegetable"

After a wonderful work shift at Party City, i went back to my dads crashed on the futon and turned on the tube to The Food Network, The Next Iron Chef re-runs were on. As my father and I watched something caught my interest, ratatouille that had fennel in it. Just then my Papa mentioned something about cooking lasagna for my sister. It hit me like a broadside of a barn. Lasagna with fennel. I told my dad we had to go to the store, i wanted to cook this so badly.

There is something about fennel that i enjoy quite a lot. It's most likely because of its licorice smell and flavor, It entices and invites my palate into a delicious wonderland. Fennel is also extremely versatile and can be crafted into deserts such as fennel ice cream, or added to savory dishes as I did this evening.

Dum dum duh dum

Supreme Lasagna:

-1 lb. lasagna noodles, not oven ready

-1 tbs. olive oil

-3 cloves garlic, minced

-1 medium fennel bulb, around 2 cups thinly sliced.

-1 large red onion, julienned

-58 oz. tomato sauce

-1 tbs. dried crushed basil

-1 tbs ground crushed oregano

-1 lb. ground beef

-1 lb. ground pork

-1 lb. ground hot pork Italian sausage

-2 tsp. honey, preferable of the golden variety

-2 tsp paprika

-1 tsp cinnamon

-1 tsp. salt

-1 tsp. pepper

-15 oz. ricotta cheese

-1 1/2 c. shredded mozzarella

-1 c. shredded Parmesan

-8 oz. fresh mozzarella

Preheat hot box to 350 F

Fill a large tall pot with lots of water, around 5 or 6 quarts, salt and add in 1 or 2 tablespoons of olive oil.Bring to a boil. Add in pasta and cook until aldente, around 8 to 10 mins.Drain. Set aside.

In a dutch oven heat the oil. Toss in the garlic, fennel, and onion, sweat for 5 mins. Pour in the tomato sauce, basil, and oregano; bring to a simmer. Reduce for 30 to 40 mins.

Meanwhile begin to brown the ground meats. While it is still slighlty pink, season with the honey, paprika, cinnamon, salt and pepper. Cook until no more pink is visible. Drain and add to the sauce.

Now the layering proccess begins. the proper order is:

1. sauce

2. noodles
3. cheese

repeat. repeat. repeat until your at the top of your pan.

The only specifics are use the fresh mozzerella on the top layer only and cover the top with sauce as well.

Cover tightly with aluminum foil. Bake for 40 mins. Remove foil and continue to bake until the cheese is bubbly, 5 to 10 mins.

Take out, cut a slice. Serve with bread and butter. DEVOUR.

kbai.

[Thomas Jefferson Quote For Title]

Good Till The Last Bite

I'm dead right now. I had a very difficult triathlon today, the bike course was described as "gently rolling hills". More like the Peaks of Hell! My quads are fried but i got 1st in my age group because i was the only girl my age with enough balls to take on the race. Anyways i need to talk ab out something delicious i discovered yesterday at the Iron Bridge Wine Company in Warrenton, Virginia.

This restaurant is pretty frigging good. They had a delicious cheese plate of blue cheese, a hard white Cheddar, and some sort of medium hard cheese; partnered with slice green apples crispy nutty crackers and delicious crusty bread.

However the cheese plate is not why I have taken such a liking to this place, it was the Chicken and Red Grape Pizza. I saw it on the menu and knew i needed to eat it.

This personal gourmet pizza was exquisite. The chicken was tender and juicy, the juicy hot grapes bursted in my mouth with their caramelized sugars flirting with my taste-buds. Underneath these tantalizing toppings was a sheet of perfectly melted Gruyere cheese on top of a thin tender pizza crust. I enjoyed it to the last bite which in my opinion is the goal of a chef. Anyone can get someone to love the first bite but it takes talent to get someone to enjoy a dish just as much till the last bite.

I've formulated what i figure is the closest recipe ill get to this glorious dish.

Chicken and Red Grape Pizza:

Crust:

[You can use a thin 6" frozen pizza crust if preferred]

-1 tbs. sugar

-1/2 tsp. salt, kosher

-1/2 tbs. pure olive oil

-1/3 c. warm water

-1 c. bread flour

-1 tsp instant yeast

-an extra tsp. olive oil

Toppings:

-1 chicken breast

-12 seedless red grapes

-2 or 3 oz. crumpled Gruyere cheese

-1 tsp. snipped chives

-1/4 tsp. pepper

In a large bowl place the sugar, salt, olive oil, water, flour, and yeast. [you can use an electric mixer on low for this.] Combine until the dough just forms into a ball. Dump onto a floured surface and knead for 15-25 mins. Form a smooth ball and place in a glass bowl. Pour in the extra tsp. of olive oil and toss the dough to coat. Cover in plastic wrap and let rise in a warm place for 1-2 hours, or until double in size.

Meanwhile, cut the chicken breast into very small, bite size cubes. Heat enough oil to cover the bottom of the saute pan. Gently saute with a pinch of salt, half a pinch of pepper, and 1 tsp lemon juice.

Preheat the hotbox [with the pizza stone on the lower rack] to 425 F

Mold the dough into a 6" pizza crust; form a rim to keep the toppings in; brush with olive oil. Crumple the Gruyere evenly on the crust. Sprinkle on the pepper. Distribute the grapes and chicken bites, evenly covering the pizza.

Place pizza on the hot pizza stone. Bake for 15-20 mins, until golden brown crust and the cheese is melty and bubbly.

Cut into fourths; sprinkle with chives and dig in.

Enjoy.

Puff Daddy? Oh My Bad, Puff Pizza.

I went shopping with my sister earlier to blow of some steam, nothing like retail therapy! I bought a devil horn hat. It's adorable. On a side note, I spent a lot of time dicing carrots and julienning them for practice. It is impossible to make perfect even squares out of carrots.

Impossible.

Anyway, when i got home and she drove back to her apartment, i got to thinking about what i wanted to do with this puff pastry i had in the freezer. I ping ponged ideas in my head. Should I make a dessert? Pot Pie? Napoleons? Then it hit me, Pizza. Genius. Delicious. Easy.

I let my pastry thaw, but while i was doing that, i whipped up a quick sauce. Almost the same one i used in the "A Bird In The Hand Is Worth Two In The Bush" post. [http://theplumjam.blogspot.com/2010/08/tonight-i-was-graced-with-honor-of.html]

However I had to settle for canned diced tomatoes instead of fresh cherry tomatoes. None the less it was still exquisite on the pizza.

I normal make my own pizza dough and i was worried that maybe a puff pastry wouldn't be a good enough thickness or texture. If you like a really doughy thick dense-ish crust, then i wouldn't recommend puff pastry, however if you don't mind a thinner crust go for it.

Pastry Pizza Is Yum:
-1 sheet of frozen puff pastry, thawed for 30 to 40 mins
-"That's Amore Tomato Sauce"[from the bird in the hand post] or your favorite pizza sauce
- 1 cup shredded Asiago cheese, or fresh mozzarella cheese in 1/4" thick slices.

Preheat the hotbox to 425 F

Set the pastry on a greased cookie sheet. Fold over the edges so it resembles a small pizza crust, [enough to hold in the goods.] Then take a fork and prick the dough so it wont let the sauce explode off. Next spoon over the sauce and spread evenly across the dough. Now sprinkle the cheese on top. Add whatever toppings you want, bacon, peppers, peperoni, sausage, etc. Cook in the oven for 15 mins, until the cheese is melted & bubbling and the pastry is a golden brown.

Take out; Slice; Devour; Enjoy
I'm off to do the Trig homework i put off till just now.
Oh Procrastination, how I've missed you.

Later Broskis !

"Hello, Is Mercedes Here?"

Today was a busy, busy day, i spent a many hours with my best friend Mary at an amusement park riding roller coasters. Unfortunately we got lost on the way there...but we got there none the less. Who cares if we went 53 miles out of our way, we still had a great time. Well aside from how now we have no money because amusement parks are expensive.

When i got home the first thing i did was crash on the futon while listening to my Papa play Pink Floyd and Beatles tunes. however after a while i remembered that i wanted to make a strawberry goat cheese tart. So i made some pastry dough, hulled and quartered some strawberries, cut up a bit of goat cheese, formed my tart, and popped it in the hotbox. During the baking process some one knocked on my dads door, after i opened the door he gave me a sheepishly puzzled look and said, "Hello, is Mercedes here?" Obviously he had the wrong address, it was adorable, he appeared anxious to see her. After he left it was time to take my tart out! The cheese was ozing and lightly golden a top the perfectly seasoned starwberries all craddled in a tender crust.


I Goat Some Strawberries Tart:
-1 1/4 c. and 2 tbs. A.P flour
-5 tbs. butter or 1/3 c. vegetable shortening
-5 tbs. cold water.
-1 tsp. honey
-1/4 c. and 2 tbs. sugar
-1 c. strawberries, hulled and sliced into fourths
-1/4 tsp ground clove
-1/2 tsp crushed thyme
-a pinch of salt
-1-2 oz. goat cheese, crumbly chunks

Preheat hotbox to 375

Sift 1 1/4 cup flour into a medium bowl a. Drop the butter or shortening, honey, and 2 tbs. of sugar into the flour, then cut it with two table knives. To use knives, hold one in each hand; cut crosswise [that's in opposite directions] through mixture until the flour coated particles are the size of peas.Sprinkle 1 tbs of water over a small portion of the flour mixture, lightly pressing moistened particles together with a fork. Toss this dough aside in the bowl. Repeat until all flour is moistened, being careful to add water each time to undampened spot. Use only enough of the water to make the dough stick together when gently pressed. now lightly form one pastry ball, wrap in waked paper and chill for 30 mins.

Meanwhile, coat the strawberries in remaining sugar, flour, clove, thyme, and salt.

roll out the dough on a floured surfaced, form a circle till the dough is about 1/4 inch thick. Place on a buttered sheet pan and put the strawberries in the center and fold the sides over to keep the filling in place. Brush on some more honey on the dough. Cook for 30 mins. In the last 15 mins of cooking put the cheese on top of the tart, or if you want the cheese extra golden and caramalized put it on at the very begining of cooking.

Take out of the oven; transfer to a plate; slice; eat; enjoy.



I loves it!