Duke vs. UNC with Aunt Wilma

So this really has nothing to do with food, but it was something I'd like to share.

My great aunt Wilma is the biggest Duke Basketball fan in the world. For their big night against UNC we went up to watch the game with her.

Here is some of the action:

Sad Day

I read the news today, oh boy...

grab a box of tissues and click here.

Carne Asada Tacos

One of my biggest loves and culinary desire...the carne asada taco. Meat, onion, cilantro, avocado. Edible proof that less is more. Growing up in the Bay Area, these were a dietary staple, but this was my first attempt at doing it at home.

There are plenty recipes out their for the meat, but I think one fun part about this food (as is for many) is making it your own. So go out there, grab some steak and play around. Just don't forget the onion, cilantro, and avocado (and the lime of course).

All of the neccessities ready to go

The finished product. Or should I say 2 of the 5 finished products...

Condiment Gun

If anyone feels like being extra nice, I would be ecstatic if one of these appeared on my doorstep one afternoon...


The Condiment Gun

Chicken Parmesan with Smashed Cauliflower

Last night I kicked Katie out of the kitchen (politely). She didn't seem to be too upset, though she did offer her help more than once. I was pretty excited about some recently found recipes and wanted to give them a go. I thought Katie could use a bit of relaxation at the same time. Both recipes were a lot easier than I was expecting, and the taste was great. In personal previous attempts with Parmesans, there have been some major failures. I used a bottle marinara sauce by Barilla. It was surprisingly tasty and could easily be doctored up with some fresh garlic and extra virgin olive oil (I don't stand for cute abbreviations around here).



Chicken Parmesan
from yahoo recipes

1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 pound boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts)
4 teaspoons extra-virgin olive oil, divided
2 6-ounce bags baby spinach
1 cup marinara sauce, preferably low-sodium (see Tip)
1/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella
4 soft whole-wheat sandwich rolls, toasted

1. Position oven rack in top position; preheat broiler.
2. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
4. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
5. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls.

Makes 4 servings.

Smashed Cauliflower

from foodtv.com (I am not taking back my e.v.o.o. diss from above, but so everyone is aware, this recipe did come from Her Royal Highness, Rachel Ray. I guess credits given where credits due at completely consumptual).

1 large head cauliflower, cut into florets

3 cups chicken stock

4 tablespoons butter, cut into pieces

1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand)

1/4 cup grated Parmigiano

Coarse black pepper and salt

A generous grating nutmeg

Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg.

Cupcake Tour 2008: Annihilated

For those who read about the Cupcake Tour 2008, or for those who didn't, it was a great time. Cupcakes were abounding and pretty tasty. But there was one thing that bothered all of us on board: Were the cupcakes really worth their cost? I could have told you right then and there that the answer would be no, but at the same time, you can't really put a price on quality family time and trying new foods together.

Today Katie made Coconut Cupcakes for a small get together with some friends. These little cups of coconut dusted heaven are the answer to the store bought cupcake. Forget the trend, the fancy "green" utensils, and all of the clever marketing. This is a darn good cupcake.



Coconut Cupcakes

Batter:

3/4 pound unsalted butter, at room temperature (3 sticks butter)
2 cups sugar
5 extra large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons pure almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

Frosting:

1 pound cream cheese, at room temperature
3/4 pound unsalted butter, at room temperature (3 sticks butter)
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners sugar, sifted

Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream the
butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to the baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Fenton's Creamery

To top off a great holiday break, Katie's parents took us to Fenton's Creamery in the Piedmont area of Oakland, California. If you are ever in the Bay Area, this is a must have. I went a few years ago and got a Reuben Sandwich. The pastrami was delicious and the sauerkraut was right on. I planned on getting this sandwich again and again until I stopped by the 115 year old establishment with Katie. She suggested getting the Crab Salad Sandwich, which I did. This sandwich of all sandwiches blew me away. The most recent trip was my 3rd time getting the Crab Salad and it has yet to disappoint. Of course, no trip to Fenton's would be complete without some sort of sundae. This time we left our standard "Black and Tan" to try the "Cookie Connection." No regrets. The only thing that could be better is if Ice Cream could last in a doggy bag. Fenton's also has a small shop in the Oakland Airport, so if you ever have a layover, treat yourself.

Crab Salad Sandwhich

Cookie Connection

From Fenton's Menu:
Cookie Connection

Crazy for Cookies? Picture this - A cookie creation that
starts with a warm chocolate chip cookie under scoops
of Cookies n' Cream and Cookie Dough ice cream
topped with hot fudge, marshmallow topping, whipped
cream, crushed Oreos and a cherry.

No photoshop tricks here, just a huge sundae

James and Angela ready to dig in