Cooking & Eating

Twelve Tasty Things

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The world’s trickiest cookie?

Grilled cheese from an expert.

Cheeeeeeeeese.

Don’t forget the drinks.

It’s almost time for this.

I’ve got to make these again sometime.

My family loves this soup.

I’ve got to try this curry.

Eclair heaven.

Even the biggest meat eaters need to go veggie sometimes.

Big Cheeeeeeeeese.

In case your favorite vanilla treats have disappeared from the shelves: an explanation.

Cooking & Eating

Heart-Shaped Everything

love-of-food-greenIn case you’ve forgotten, tomorrow is Valentine’s Day (or, if you prefer, Anna Howard Shaw Day). Which means, if you’ve got a Valentine (or children), you’ve got to do something romantic/lovey/heart-shaped. Unless you don’t celebrate, which is cool. But you could always make a valentine for yourself. And what expresses love for anyone, self included, better than food?

Heart-shaped pancakes are a classic, whether you pipe the batter onto the pan or just cut round cakes with a heart-shaped cutter. You an also take the cutter to toast, sandwiches, quesadillas, sliced fruit and vegetables–you can even use it to fry a heart-shaped egg. This year, I decided to use mine to do something different. You see, every week I make a batch of homemade English muffins for the boy, who consumes one every morning without fail, and I usually shape them by using a biscuit cutter. So this time I made some heart-shaped. I also decided to play with the idea of a heart-shaped donut, but instead of using regular dough, I thought I’d make a cruller, which is fried pâte à choux. I was able to pipe a heart onto a square of parchment paper, then throw the whole thing (parchment and all) into the oil, so it would retain its shape when fried. They turned out pretty well. See?

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Of course, when Valentine’s morning comes, I doubt I’ll be dragging my butt out of bed early enough to make anything so labor intensive (you really want them fresh), so I’ll probably go with the heart-shaped egg and toast thing. Though my husband is never hungry when he first gets up in the morning and usually eats his breakfast at work. Good thing I still have some heart-shaped English muffins. I’ll send one along in his lunch box, I guess. And then maybe for dinner I’ll make a heart-shaped pizza.

Cooking & Eating

Pepper, Olive, and Swiss Bagels

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I’ve been trying to come up with some savory and festive recipes–I love to bake but there’s only so much sugar one can take, you know?–and I thought I’d make some bagels that looked like wreaths. Easy, right? I mean, they’ve already got the shape. The rest is a matter of flavor and decoration.

So… what’s green? Sage, I thought. Herbs. Make an herbed bagel. We had those at the bagel shop where I worked as a teenager and they were delicious. But they weren’t exactly green. Then I thought–green olives. As a topping. And to compliment the flavor, some paprika and chili powder in the dough. Red and green.

Sort of. Continue reading “Pepper, Olive, and Swiss Bagels”