Thursday, December 24, 2009

Happy Holidays!

Hey there!  Just a quick one to say hi!

Nothing too special going on here at the KitchenWords kitchen- some meatloaf and mashed potatoes tonight for a Christmas Eve meal (late, late dinner) and some spicy lamb bolognese and garlic bread for Christmas Day Feasties.  I was going to do beef tenderloin but a mix up led to me deciding not to.

I have recieved many, many awesome food gifts (riesling herb jam and homemade cheese, butterscotch rice crispy treats, cookies) for presents which I cannot wait to tuck into as well in the next few days.

I wish you all happy times and happy eating!

Wednesday, December 16, 2009

Cookie Swappage

So we all showed up with cookies in hand last night.  It was good good good good good.  Except for now.  I have have piles of cookies.  How did I not think of this?

Just kidding.  I knew this would happen.  Elastic pants are my friend.  Until January something something when my Boot Camp class starts after work.  Then I will miraculously work off all the sugar I have eaten and will eat.  And then I can wear regular pants again.  But that will be a story for another time.

Anyway - so...The bounty:



The Official Cookielist:

Raspberry Chambord Lemon Thumbprints
Christmas Sugar Cookies
Pride Cookies
Chocolate Coconut Cookies
Gingerbread Cookies
Raspberry Linzer Cookies
Orange Chocolate Cookies
Shortbread and Chocolate Dipped Shortbread
Cake Batter Cookies (3 kinds!!!)

Frick!  We know how to party!





We all wanted to lick the linzers.  The raspberry jam just looked too good.


Elizalick.                                                        

Nicalick.


The cookie hotnesses:



We took many versions of this.  Of course I delete every one that I DON'T look like a complete lunatic in.  So we are left with the one where I look clearly insane.



And last but not least - the sight I will be looking at pretty much every night.  Maybe with a few different dones subbed in...


Monday, December 14, 2009

I just ate...

a panini with the following ingredients:
Cheddar Cheese
American Cheese
Taleggio Cheese
Monterey Jack Cheese
Anchovies
Grilled Eggplant

on Pan Sobao bread.

And it was really good.



There's not much left...

I think I really, really, really like anchovies.

When did this happen?

Wednesday, December 9, 2009

Roasted Root Veggie Puree with Figgy Goat Cheese by accident!

Ok - so I tried to make this:

Puréed Roasted Parsnips Recipe
2 lbs parsnips, peeled, stringy cores removed, chopped (about 1 1/2 pounds after removing cores)
3 Tbsp butter, melted
1 1/2 cup water
1/8 teaspoon nutmeg
Salt and pepper to taste

1. Preheat oven to 400°F. Peel parsnips, make a cut off the top of the fat end of each parsnip. This will show you extent of the inner core. Often this core is stringy and woody, especially at the larger end of the parsnip. When you are prepping the parsnips, cut around this core.

2. Place chopped parsnips in a medium sized bowl, add the melted butter and stir to coat. Lay out the parsnips on a roasting pan in a single layer. Roast in the oven for 20 to 25 minutes, at 400°F, until lightly golden, turning the parsnips once half-way through the cooking.

3. Put cooked parsnips into a blender or food processor. Add 1 1/2 cups water, and pulse until puréed to the desired consistency. Add more water if necessary. Add nutmeg and salt and pepper to taste.

from here:  http://simplyrecipes.com/recipes/pureed_roasted_parsnips/

but I realized that in no way, shape or form did I have 2 lbs of parsnips laying around.  I had one bag.  But I also had a sweet potato and a turnip.  So I chopped 'em up, tossed them in olive oil, salt and pepper and roasted at 400 for about an hour.  Then I threw it all in the food processor.

Seemed chunky and dry.  I looked in the fridge.  A little bit of heavy cream left.  Tossed that in.  Pulsed.

Dry.

Threw some water in.  Pulsed.

Dry.  Threw some whole milk in.  Pulsed.  Better.  Tasted.  Good but missing something.

Found some goat cheese with fig from the co op in the cheese drawer (didn't mean to buy the fig kind but it wasn't bad).  Threw it in.  Pulsed.

Hmmmmm.

Put it in crocks.  Baked.




Yesssss.  Came out great. 

I highly suggest just throwing stuff in as you go sometimes.  Sometimes the results are definitely repeatable.

By the way - we had it with this:  http://bigflavors.blogspot.com/2009/07/balsamic-marinated-pork-tenderloin.html (Thanks Ashley!  And an addendum - I did pork roast, not loin and marinated it for a long time.)  Full meal here...




All in all - a great evening meal for a snow day.