Beer Float: When You're Too Lazy to Make a Drink AND Dessert

Okay here's the thing -- when I started this blog, I never promised I would reinvent the wheel.  And truth be told, I have actually made beer floats before.  But I'm going to count this as a new recipe because I never tried it with CREME BRULEE STOUT. Uh huh. That's right.  And I like you so much, Erick Dorris and the three other people who read this blog, that I felt it my duty to tell YOU about it.  Because I knew you'd want to know. That's just the kind of person I am.

RECIPE #7: Creme Brulee Stout Ice Cream Float

Choice of libation: Obv. I had the Southern Tier Creme Brulee Stout, brewed with Vanilla Beans. It is just as good as it sounds. You can definitely taste the caramelized sugar and vanilla custard, but it actually isn't too sweet. 

Choice of music:  Chad was watching the Winter Olympics we had taped.  Ice dancing.  So probably the song, "Sing, Sing, Sing" over and over again because everybody used that song.

This isn't to make it pretty.  This is me using any excuse to put chocolate sauce on things.

I just used vanilla bean ice cream because I wasn't sure how sweet the Creme Brulee stout would be and didn't want competing flavors. But actually, when I try this again, I wouldn't mind experimenting with a dark chocolate gelato or even something CRAZY like cherry or caramel ice cream.

This is what the bottle looks like.  Memorize it and grab it at your local craft beer distributor. Pour stout slowly over top of ice cream. 

I couldn't see the ice cream once I poured the stout over it, so I added more ice cream.  For aesthetics.  For YOU.  Because that's the kind of person I am.

This recipe is stolen from
MY DREAMS and probably some fancy gastropub in Chicago

chocolate syrup
1 pint of ice cream (I used vanilla, but whatevs)
1 pint of Southern Tier Creme Brulee Stout

Drizzle chocolate syrup onto frosted glass
Add 2 (or however many) scoops of ice cream
Slowly pour stout over top
Serve immediately

**OOH OOH!  I bet if you threw some Kahlua in there, it would be good too.  You're welcome!

Ugh. I know. ANOTHER Filipino Blogger, Writing About Lumpia.

A lot of times, when a non-Filipino friend says "I've totally had Filipino food," what they usually mean is "I totally dated this Filipino guy whose mom made me those eggrolls."  They mean Lumpia Shanghai which is something my Dad happens to be brilliant at.  I never really helped out in the kitchen because he was usually cooking 3 or 4 things at the same time and I just got in the way (i.e. spilled things or ate things before they were cooked and then got sick and then cried about it. I was a gem.).  So I only saw and tasted the end result which was AMAZING, and why would I bother duplicating that when perfection was just a trip to my Dad's house away?  Well, that house is a 4 hour flight or a 2 day train ride away, so I found myself having to clog my own arteries.  

RECIPE #6: Lumpia Shanghai

Choice of libation: Scarlett O Hara, a drink Chad's mom used to make for herself -- cranberry juice, Southern Comfort and lime (we were going for nostalgia and it tasted DELICIOUS)

Choice of music: En Vogue's Funky Divas (just as good as I remembered)

You can pretty much put anything in your filling.  I went to an Asian market and this seemed like a good idea in that it was the least expensive meat they had.  In hindsight I was lucky it turned out okay.  That decision making process could have ended badly...

For texture and because I was copying what I thought my Dad did, I diced water chestnuts, carrots, garlic, onions and green onions.  

I could have told you I added ginger in the section above, but then you wouldn't get to see my pretty new nail colour.  It's dark blue. Like my soul.  But yeah, I added a crap ton of ginger. 

Mmmm...inexpensive pork product.  No, but really, it was good.  I had to keep myself from just eating the filling on my own.  SEE?! This is why I wasn't allowed in the kitchen!

So this is the part that is a little time-consuming. But once you get in a rhythm, it's kind of fun, actually.  These wrappers were a little tough to deal with, in that they kept tearing.  It has nothing to do with the fact that I am impatient.  Anyway.  I put a couple tablespoons kind of towards the front of the wrapper so I had more to roll with later... 

Fold the sides in, which is much easier if you are not holding a camera phone with your other hand.

Roll it up as tightly as you can, and when you get to the edge, dampen it with water (or egg) to help close it.

Yeah.  I know.  They're not perfect.  But aren't you proud of me for not eating the filling?!  

I almost baked these, but my Dad made a discouraging sniff on the phone when I suggested it, which basically means "That's a terrible idea."  I can decipher sniffs as well as the next Filipino.  So put them in vegetable oil, 4 at a time.  I froze them the night before, so I put it on medium heat instead of high heat so they would cook through without burning the wrapper.  

You don't want to see what that paper towel looked like after these were sitting on it for a few minutes.  Although I told myself, if all that fat were deposited onto the towel, then that meant there was no more fat on the lumpia...I know.  I KNOW. 

Voila.  You can't call me lazy.  Well you can.  But if you do, I am not letting you taste these.  And you're missing out, because they're pretty dang good.  Almost amazing.

This recipe was stolen from...

partially, www.filipino-food-lovers.com but also my Dad

1/2 Lb. Ground beef

1/2 Lb. Ground pork

1 Large head of garlic, peeled & *smashed finely

1/2 Cup *finely chopped green onion

1 Medium sized Onion, *finely diced

1 Large Carrot peeled and *diced finely

*1 egg beaten, says my Dad, to bind it...

1 Teaspoon Ground black pepper

1 Teaspoon Salt

Mix all ingredients thoroughly, cover, and let cure in the fridge.

(My Dad actually recommended I pre-cook everything the day before, wrap it and freeze it, and since he makes the best lumpia ever, I didn't dare question him.)  

Cooking Instructions:

Deep fry lumpia on low heat to avoid burning the wrapper before the filling gets cooked.

(*I used vegetable oil, but the recipe recommends corn oil. Also, my Dad said the oil should only be "bubbling, not a big boil.")

Make sure the meat inside the Lumpia is thoroughly cooked before serving (5-6 minutes, or whenever it browns). I just cut into one to check that the meat is done inside.

Make sure you do this on your first batch to give you a good idea of how long you should cook it. 

Serve with sweet chili sauce

Congratulations, you’re done. Enjoy your Lumpia!

Chocolate Cake for Breakfast Because I Don't Care Anymore

I'm going to attempt to write this blog entry before I crash from all the sugar I've had today.  Between this and something I tried called a "doughscuit" (thanks, Tanya) that mainly tasted like butter, I may have given myself some sort of special diabetes today.  But I digress.  I woke up and wanted flourless chocolate cake for breakfast and gosh darn it, if being an adult means anything it's that I CAN MAKE THAT DREAM A REALITY. 

RECIPE #5: Flourless Chocolate Cake

Choice of libation: Coffee -- the Fremont Blend from Caffe Ladro, one of my favorite places in Seattle. Really great fair trade organic blend -- medium roast, hints of baked pear and almond.

Choice of music: Construction outside my place (Marianos Grocery HURRY UP ALREADY!)

So the recipe calls for neither coffee, cayenne pepper or cinnamon, but that sounded good, so I decided to go for it. Also I was out of vanilla extract, so I subbed in Captain Morgan's spiced rum.  I know, I know. You're starting to think I have an alcohol problem, but I don't.  I really WAS out of vanilla extract. 

Grease and dust the pan, for some reason? Whatever. My coffee isn't done yet.

I also didn't have a double boiler so I faked this part.  Please disregard the arugula that is under the burner.  Actually don't.  Maybe its proximity makes it healthier? LIKE A SALAD?

Mmmm...butter and chocolate.  Calcium and antioxidants!

I've never seen anything more beautiful.  As if from heaven. I may have cried.

I think I just stared at it for 10 minutes, waiting for it to cool.  

Every picture I took of it, after plating, made it look disgusting so I settled on this blurry picture that kind of makes it look like a broken brownie.  It was really good, very very rich, and because I didn't have cocoa (I maybe shouldn't have done this recipe since I didn't have all the ingredients or kitchen equipment, oh well), I subbed in twice the amount of chocolate pieces.  Which is probably why it was so fudgey.  Which I'm not mad at, but made it difficult to plate in an aesthetically pleasing way.  Because I have only eaten this, a butter dough-scuit and several cups of coffee all day, I should probably eat something more substantial.  Unless having the tremors is normal?  I guess the wisdom I give you is...If you're going to have this for breakfast, maybe also have a side of breakfast.  

This recipe was stolen from
allrecipes.com

4 (1 ounce) squares semisweet chocolate, chopped
 1/2 cup butter
 3/4 cup white sugar
 1/2 cup cocoa powder
 3 eggs, beaten
 1 teaspoon vanilla extract
* and if you want, add cayenne pepper, cinnamon and coffee, because, yum...

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.
** I actually left it in for 45 minutes because it was SO soft.  But to each their own...

Meatless Monday on a Tuesday

This week I got a little nostalgic.  The first date Chad ever took me on was at an amazing restaurant in Seattle called Kabul.  I had never had Afghan food before (actually I had never been taken on a proper date before, but that's another entry for another day) and everything on the menu sounded exquisite. I remember trying to order the least expensive entree on the menu in case he wasn't paying for everything at the end of the night (he did, but remember, first proper date) and it happened to be this incredible dish that I attempted last night.  There is no way I could make it as well as Wally (the owner who I met that night) but it was quite good and something I'll probably make again.

RECIPE #4: BADENJAN BURANEE

(Afghan Eggplant with Mint and Yogurt Sauce)

Choice of libation: hot toddy (though we didn't have whiskey, so I added tequila and apple spice ginger liqueur to ginger tea, lemon and honey)

Choice of music: Sharon Jones' I Learned the Hard Way (soul warming, like a hot toddy)

Last night's hot toddy

not to be confused with King of Burlesque 2009, Hot Toddy

(disclaimer: I had had a particularly bad day and might have over done it on the tequila and was a little hangry, so my interpretation of the recipe may have been a bit...wrong)

If I were to do this again, I would not have cut the eggplant like this.  I would definitely have just cut it in thick round slices and they would have cooked more evenly.  I don't know what I was thinking. Oh, yeah.  Tequila.  

I have never had to peel tomatoes before.  The internet told me I could do it one of three ways: boiling it in water, skinning it with a knife or holding it over a gas stove.  That last one sounded the fastest and most fun, so I heated the tomato till it started to blister (maybe 15 seconds) and peeled it pretty easily. 

This sauce is everything.  I am making it every week forever.  

Yogurt, mint, garlic, sea salt, pepper, life changer.  

UGH. WHY DID I CUT THE EGGPLANT THIS WAY? WHY?!

Though the recipe didn't call for it, I used sweet onions because I like them in everything.

As with many of the recipes I choose, there was a little waiting period, where things have to simmer.

So I listened to more Sharon Jones and shook it out.  There are no pictures of that moment, but probably it looked a lot like this.

Pippin, of course, would be Ashley, and I would be Will. 

So it turned out rather well, considering how drunk I was and how dizzy I was from whipping my hair back and forth.  I think I actually would have cooked it a little longer than what the recipe called for, so the flavors could develop, but it was a really fantastic dish.  It's usually served with basmati rice, but I didn't do that either.  Because.  Tequila.  

This recipe was stolen from 

halalmama.blogspot.com/

2 eggplants 

1 large onion, sliced 

2 medium tomatoes, peeled and diced

Salt 

Cayenne pepper (optional) 

Trim stem off from the eggplant. Do not peel. Quarter eggplant lengthwise (half and then in half again lengthwise). Sprinkle with a little salt and leave in a colander to drain for about 15 minutes. Rinse the eggplant and then pat dry with paper towel. 

Add oil to large frying pan and fry eggplant on both sides until they begin to turn brown, about 10 to 15 minutes. Remove from frying pan and set aside. 

Using the oil that stayed in the frying pan and adding more if needed, sauté onions until they start to wilt, 3 to 5 minutes. Then add the tomatoes and cook for another 10 minutes or so. 

Place fried eggplant on top of the cooking onions and tomatoes, add 1 cup of hot water, salt and cayenne pepper (optional) to taste. Let cook for another 10 to 15 minutes until water has dried out and eggplant is falling apart. 

Transfer eggplant to serving plate. Top with plain yogurt or garlic yogurt sauce with mint.

Weird, but Surprisingly Pleasant (That's what they called me in high school...?)

This week I decided to really go for something different.  Because Polar Vortex 2: The Rage approaches, it was time for another big pot of soup.  I also wanted to do something that my vegetarian friends might be able to try.  I stumbled on a recipe that involved a few of my favorite things: sweet potatoes, ginger, peanut butter (um...) , honey (whaa...?). It was either going to be terrible or wonderful but at least it was something different.  

Recipe #3: NUTTY SWEET POTATO SOUP

Choice of libation: Trader Joe's Block Red Shiraz.  Slightly complex and a little spicy (though I had been tasting the soup throughout the night, and I might have had cayenne pepper on my tongue the whole time).

Choice of music: Bob Schneider's A Perfect Day (very mellow with a touch of funk (which is what I wish they called me in high school))

I took this picture from far away, not just to get all those awesome ingredients in one shot but also so you can't tell how horrible my knife skills are.

As you can tell, I got a little to enthusiastic using the micro-plane grater on the ginger.   Note the horrible gash on my middle finger.  ALL THAT BLOOD.  

Oh, that's much better.  Now I don't have to worry about bleeding all over the garlic, like that one chick did on that episode of Chopped and then she got eliminated on the first round because the judges were understandably too grossed out to eat her food.  But anyway. Isn't that band-aid adorable?  I did a show that used colorful band-aids and they let me keep the extra ones after the show.  Who says theater actors don't get any swag?  Also, I am obviously not left handed and am trying to show off how adorable my new band-aid is.

No, but seriously, HOW CUTE IS THAT BAND-AID?

Okay, okay, so after sauteing the vegetables, you pour in the diced tomatoes and broth.  This is where I get slightly non-vegetarian because they only had 1 thing of vegetable broth, so I used MOSTLY vegetable broth and 2 cups of chicken broth.  I'M SORRY. I TRIED, OKAY? SHEESH.

Oh crap, my glass is empty and I'm not nearly done cooking! 

Mmm, box wine.  (See how I ALMOST get another shot of my adorable band-aid in this one?)

After getting all that stuff to boil, I had to let it simmer for roughly 20 minutes on low heat. I wonder what Pippin is up to...?

She is hanging with her hedgehog. They are BFF's.  

She really loves the hedgehog. 

Oh.  I think they want to be alone.  Hm.  Back to the soup.

Here is a hint about using an immersion blender.  Do not push the "on" button until it is firmly in the liquid.  Unless you want all your walls to be the same color as your soup.  Also, please pardon my chipping manicure.  I really didn't think about that while taking all these pictures of my hand.

The recipe called for 2/3 cup peanut butter but all the reviews said that the soup didn't need all that, so I used about a spoonful.  A very large spoonful. 

Like I said, honey goes in this too.  I didn't really measure it but I think it was ABOUT 2 teaspoons. That bear's face is kind of creeping me out though.  

Chad really liked the way it turned out. It is actually spicier than I had anticipated, partially because I might have grated  twice the amount of ginger needed and I also am not accustomed to a lot of cayenne pepper.  I think I would make this again and reduce the cayenne, and maybe add some smoked paprika so it's still flavorful but not as hot, because I am a spice wimp.  Also I forgot to buy scallions, which I'm kicking myself for because I love scallions and it would have made it so much prettier.  But at least I have this adorable band-aid.  And box wine.  Bon appetit, everyone! 

This recipe was stolen from www.foodnetwork.com

1 tablespoon canola oil

1 large onion, diced (about 2 cups)

1 medium red bell pepper, seeded and diced (about 1 cup)

2 medium carrots, diced (about 1 cup)

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1 clove garlic, minced (about 1 teaspoon)

1 teaspoon peeled and grated fresh ginger

1 large sweet potato, peeled and cubed (2 cups)

6 cups low-sodium chicken broth or vegetable broth

1 (14.5-ounce) can no salt added diced tomatoes, with their juices

2/3 cup creamy natural peanut butter

2 teaspoons honey

1/2 cup chopped scallion greens (about 3 scallions)

Heat the oil in a large soup pot over a medium-high heat. Add the onions, bell pepper and carrots and cook, stirring until the vegetables soften, about 5 minutes. Add the cayenne, black pepper, garlic and ginger and cook for 1 minute more. Stir in the sweet potato, broth, and tomatoes and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.

*Puree the soup in the pot using an immersion blender or in a regular blender in 2 batches and return the soup to the pot. Add the peanut butter and honey and stir, over low heat, until the peanut butter melts. Serve warm, garnished with the scallions.

*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Pizza or Casserole? ...WHY CHOOSE?!

Remember how I said I was going to not do recipes that were variations on macaroni and cheese?  That was clearly a lie.  If you've met me, you had already figured that out and if you haven't met me and you thought this was a tumblr for Patrick Swayze gifs, I'm so sorry but if you find that tumblr, please message me separately because I, too, am searching for that very page.  

Ahem.  

Anyway.  

I had a hankering for pizza but also really wanted pasta. So did my dear friend, Brooke Hills. 

So this is what happened.

Recipe #2:  PIZZA CASSEROLE

Choice of libation: Rosenblum Cellars Vintners' Cuvee Zinfandel (smooth, inoffensive, tastes like...a red wine)

Choice of music:  Shirley Bassey, Greatest Hits (Dame Bassey is, as always, glorious (except for the weird club mixes))

I highly recommend a sous chef that looks like a Disney princess.  She will chop and mince and dice while you spill marinara sauce and red wine everywhere.  Note the piece of bread on the corner of the cutting board, which Brooke used to hold in her mouth to keep from weeping while chopping onions. I always just cry into my food so this was a new technique for me.

You really could put anything in this casserole that you'd want on a pizza. So we started by sauteing red onions, garlic, mushrooms and garlic chicken sausage, seasoning to taste.

We add to the pot some pepperoni, marinara sauce and red peppers = protein and suggested daily serving of vegetables. Nobody needs to know who suggested it.

We started with a layer of pasta, followed by sauce, followed by cheese and then repeated that until there wasn't any more room for things.

Ooh, look at all that whole wheat rotini and mozzarella goodness.  I mean...Fiber and calcium, what could be better for you?  

And more pepperoni...I can't nutritionally justify more pepperoni, but it does make it more pizza-y.

Dang it. I thought this picture peering through the oven window would turn out better.  All it does is remind me I need to clean the oven window. 

We threw it in the oven for about 35 minutes, which made it good and gooey but if you like it a bit crisp and burned on the top, you could probably leave it in for 40 or 45 so. After making sure the wine was okay to serve to Brooke and Chad (taste testing is key for being a good hostess and wife), here's the final result.  Olives are green.  So.  It is basically a salad.  Ta da!  

This recipe was stolen from...

http://www.closetcooking.com

12 ounces pasta

1/2 pound Italian turkey sausage, casings removed

3 cups (24 ounces) pizza sauce or marinara sauce

1/2 cup sliced black olives

4 ounces pepperoni

8 ounces ricotta

2 cups mozzarella, shredded

1/2 cup parmigiano reggiano (parmesan), grated

1/2 teaspoon oregano (optional)

Cook the pasta as directed on package but stop 3 minutes early, drain and set aside.

Meanwhile, cook the sausage in a large saucepan over medium heat, about 10 minutes.

Mix in the sauce with the sausage and 3/4's of the olives and pepperoni and set aside.

Mix the ricotta, mozzarella and parmesan and set aside.

Place half of the pasta in the bottom of a large baking dish, top with half of the sauce, followed by half of the cheese mixture and repeat with another layer of each, finally topping with the remaining olives, pepperoni and oregano.

Bake in a preheated 350F oven covered in foil until bubbling at the sides, about 20-30 minutes, remove the foil and bake until the cheese has melted and started to turn golden brown, about 10 minutes.

Option: Use your favourite pizza toppings!

SUCCESS!!!