La Casa Del Mojito

...Is where we went to dinner tonight.

What a great day I had today! After a quick meeting this morning, I went to get a pedicure. I then went home, had lunch, got my dog, and we went shopping. It was one of those great shopping days- the kind where I browse as much as I fancy, while refusing to look at the time since no one and nothing is waiting on me.

Imagine my surprise when at 6:00 I realized I had no plans and no desire to cook dinner! So, with little persuading, Raj agreed that we should go out to dinner. We wanted a casual, mid range dinner out, thought about our usual go-to's, and then decided to try something new.

La Casa Del Mojito (Spanish for "The House of the [alchoholic beverage]" is not a Mexican restaurant, but rather "Latin American" food.

Sangrias: 8/10. Super good, they had a hint of cinnamon!

Appetizer (Tortilla Espanola): 7/10It was a eggy, potatoey, layered thing. Reeeally good, also.

Raj's dinner (Parrilla De Luigi): 9/10. He loved it, and I tried the steak. It was moist and tender, and cooked nice and rare.

My dinner (Lechon Asado): 7/10 As tasty as it was, I think I ordered the wrong thing. I don't know why, in my mood for something light, I ordered pulled pork. Waaay more that I could eat, and I kinda wished I'd had a salad to go with it.

All in all, it is definitely a place I'd recommend, and for sure a place we'll go back to.

Total bill with tax: $54

Annika's overall rating: 8.5/10

La Casa Del Mojito

IMPORTANT TIP: There are 2 locations of this restaurant. The one we went to is on Lake City Way, and it was tiny. I mean seating for 15 people tiny. The servers repeatedly let us know that there is another, bigger location on University Way. I think they want people to go there more.

I Forgot to Mention

I was asked to make and ice cream cake for a tenth birthday for last weekend. I knew instantly what I wanted to do:
This is a baked alaska. I swear to you, this is sooo easy- truly one of those you-don't-have-to-be-a-pastry-chef-to-impress-everyone-desserts. There's not even a recipe, but here's the instructions.

How to make a baked alaska:

1. For the cake base every recipe is different. Choose whatever cake you or the person you're making the cake for loves best. For the cake I made, I chose a brownie base. Whatever you choose, bake it in a 8" cake pan.

2. Find about a 2 1/2 quart glass bowl with an 8" rim (tres important!), and line it with plastic wrap, leaving about 2 inches of the plastic wrap to hang over the bowl.

3. Choose 3 pints of your favorite ice cream. My birthday boy chose mint chocolate chip, strawberry, and french vanilla ("Not the kind with the beans," he said, "Just the vanilla flavor.") Let them soften on the counter until spreadable. Begin layering each pint in the bowl, letting each layer freeze thoroughly before putting on the next one.

4. Remove cake (or brownies) from cake pan. Carefully line the cake up on the top layer of the ice cream and wrap the plastic wrap around the cake. Freeze for at least four hours.

5. To remove ice cream from the bowl, place bowl in warm water for about ten seconds (careful not to get water in the cake). Invert bowl onto cake plate and if you need to gently shake or tap to remove the creation.

6. Make meringue using 1 cup egg whites (about 8), 1 cup sugar, and 1/4 teaspoon cream of tartar. Whip in a stand mixer for 4-5 minutes until it forms medium-stiff peaks.

7. Spread meringue over ice cream, creating waves and peaks all over.

8. THE BEST PART- I would suggest you all get a kitchen torch so you can do this: take your torch and begin to lightly move the fire around the cake (keeping the actual flame 1 1/2-2 inches away from cake), to toast the meringue. It's a beautiful finishing touch.

And there you have it!

Try This

I used to not be a fan of magazines- I never really bought or subscribed to them. It now seems that all of a sudden my magazine collection has gotten seriously out of control. I think that between Raj and I we subscribe to six, err, no seven magazines. Some of which are weekly. If we are not careful, all too soon we are going to be like one of those old couples who are watching Jeopardy! buried in our recliners underneath our stacks of 23 year old magazines. I can just see it happening.

Luckily I am conscious of our tendencies, so I am always sure that, unless the magazine is super special (like my Gourmets or Dominos) that as soon as the new addition comes, the old goes in the recycling. Before tossing, I always go through and pull out whatever I find interesting or inspiring (usually good recipes or something I want to buy). I was reminded today, as I was reflipping through an old Sunset magazine, of an awesome recipe for braised lamb.

I don't know why I forgot about it. First of all, it was super easy. I tweaked the recipe a little, so that it was basically a throw into the oven at a low temp, go to work, and dinner was ready and perfect when I came home eight hours later. Second, we were all like, "Wow! This is amazing!" and we really enjoyed it. Third, we had leftovers all week to do great things with like make greek yogurt and lamb sandwiches. Seriously, I'm not sure why I haven't made it once a week since.

I'm giving you my own version, since I think the prep and cleanup is easier this way. If you want the original, it's here.

Coffee Braised Spoon Lamb (adapted from Sunset magazine)

• 6 garlic cloves, divided
• 1 bone-in leg of lamb (about 4 lbs.), trimmed of outside fat
• Kosher salt and freshly ground black pepper
• 1 large onion, quartered
• 4 large carrots, cut into chunks (or half a bag of baby carrots that are getting not-s0-crisp)
  
• 2 shallots, peeled
• 1 tomato, quartered
• 1/4 cup olive oil
• 1 cup dry red wine
• 2 cups freshly brewed strong coffee, divided
• 1/4 cup chopped flat-leaf parsley

1. Preheat oven to 250°. Mince 2 garlic cloves and rub onto lamb, spreading evenly. Heat a dutch oven or oven safe covered pan on stove to medium-high heat. Braise lamb on all sides in olive oil, making sure that each side is a nice, deep brown.

2. Transfer lamb to a plate. In pan over high heat, add wine, and boil until it has reduced by half. Stir in 2 cups coffee. Add all other ingredients, including the lamb. Cover pan and put in oven.

4. Cook until lamb is tender and pulling away from the bone, about 5-8 hours.

5. Transfer lamb to a platter and cover with foil. Reheat remaining 1 cup coffee and pour with liquid and vegetables from pan into a blender, working in batches if needed. Pulse until smooth. Pour sauce through a strainer set over a bowl, using the back of a spoon or ladle to push it through if needed. Season sauce with salt and pepper. Pour half of sauce over lamb and serve the rest in a bowl. Sprinkle lamb with parsley.

Some Good Little Bars

It's funny- one would think, one would hope that when a body is in healing mode that it would crave only and all of what is good for it. Personally, all I want is sugar. Now, I am an admitted sugar addict, but I am even more ridiculous right now than I normally am. It makes me afraid of getting pregnant...



Right now I am craving one of my favorite sweets to eat and bake. Unfortunately, I am certain to not be able to make them with one arm indisposed. Call them raspberry almond bars, raspberry streusel bars, mazurkas, whatever. They come from my ever favorite Macrina Bakery Cookbook from my ever favorite Macrina Bakery downtown. She calls them "Fruit and Oat Bars," which makes them sound altogether much more healthy than they actually are.



They are on my mind because I have been asked to make them for a women's luncheon for this Saturday. Don't worry, Friday night I will have the help of a dear friend to do everything I cannot.



So here you are:


Leslie Mackie's Fruit and Oat Bars from the Macrina Bakery & Cafe Cookbook

For the sweet almond dough crust:

1/4 cup whole almonds
1/2 cup granulate sugar
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
8 tablespoons unsalted butter, melted and slightly cooled

Roast almonds for about 10 minutes at 350 degrees, cool, and finely grind in a food processor. Measure out 2 tablespoons, and combine with sugar and flour in a medium bowl. In a separate bowl, mix together vanilla extract, almond extract, and melted butter. Add mixture to dry ingredients and mix until coarse and crumbly. The finished dough will stick together when squeezed.

Reduce oven to 325 degrees. Using your fingers press dough into an oiled 13x 9 1/2 inch baking pan, covering the bottom and 3/4 inch of the sides with 1/4 inch of dough. Chill for 30 minutes.

Line the chilled crust with parchment paper and fill with dried beans. Bake crust for 20-25 minutes until edges are golden. Remove paper and beans.

For the topping:

2 1/2 cups raspberry preserves
12 tablespoons unsalted butter, chilled
1 3/4 cups light brown sugar
1 1/4 cups unbleached all purpose flour
1 1/4 cups rolled oats

Using a rubber spatula, cover the crust with raspberry preserves.

Cut butter into 1/4 inch pieces and place them in a medium bowl. Add sugar, flour, and oats. Using your fingers, mix the ingredients, working the butter into the flour until the ingredients are combined and the mixture is coarse and crumbly. Sprinkle the topping evenly over the preserves.

Bake on center rack for about 30 minutes, or until the topping is golden brown and the preserves are bubbling around the edges. Cool (if you can!) at least 30 minutes before cutting.

Costcooooo

I have no official evidence to back this up- on the internets at least- but I have heard more than once over the past few weeks that Costco's brand Kirkland Signature has some of the best quality food products that one can buy- in the US, that is.

Now, I'm sure you will roll your eyes and say sarcastically "Boy am I surprised" when I tell you that I don't usually support buying the most food money can buy for the least amount of dollars. Truly you usually end up losing in quality what you gained in quantity. With that said, I am a Costco member and I do quite a bit of shopping here.

When I go shopping at Costco it usually puts me in a bad mood because of it's bad parking, long lines, too many pushy people, etc., so I want to get in and out as quick as I can. Because of this I have gotten my Costco runs down to a science. I know exactly what I want and need and get in and out pretty quickly. This took a few looong trips of going up and down each aisle, seeing what they sell, trying a few items that didn't make me very happy (Nancy's pita chips, for example, are a great deal but they always staled before I could eat them all), and then memorizing the location of the stuff I like so I can run through the store.

I won't tell you the locations of the items I buy, but I will tell you what I buy to save you the trouble of Costco trial, because Costco error can leave you with 15 packages of macaroni and cheese that you don't really like (I don't care if Annie's in natural, it's juts not good) and nothing to do with them.

Here is my list:

Earthbound organic spring grean mix- I kid you not, it's like the neverending salad tub. You take some out and then an hour later it's filled up again.

Kirkland signature organic peanut butter- Ingredients: peanuts. I like that you get two normal sized jars instead of one ginormous one. And for $7.00 for two, I find it to be my favorite even over peanut butter that costs $7 for one jar.

Tillamook 1lb cheddar baby loaf- By the way we go through cheese in this house, you'd think that it was a sorority full of girls on PMS.

PJ's organic burritos- Raj likes to take these to work

La Brea Demi Baguettes- They come in a pack of 5 or 6, and I freeze these right away. They stay fresh enough that I can just heat one up when I want a baguette with dinner or a yummy sandwich. La Brea, by the way, is a brand also sold at whole foods, and you will pay $2 for just one of these baguettes.

15 Pound bag organic brown rice- I don't really buy this every time I go. In fact, I purchased this just one and I don't think I'll have to buy another one as long as we live. It's huge!

C&H white, brown, and powdered sugars- not for everyone, but for bakers, yes.

Kirkland signature organice butter and organic eggs- Best deals on organic both.

Charmin toilette paper- TP is one place that I just can't bring myself to go organic.

Bounty paper towels- See above

Scotch bright sponges- Again, such a great deal for how many you get. And they have coupons for this one alot.

Kirkland signature organic instant oatmeal packages- because I never get up early enough to make a good breakfast on a work day, and neither does Raj. The taste is OK, the convenience is great.

Lastly, sometimes I supplement with brown rice chips, Kashi granola bars, or Izzi sodas.

And that's Annika's approved list!

Oh, and since there is no picture today, I am giving you this token for next time you want to swing by the food court on your way out:

What to do when you can't do anything.

Good news- I can type with both hands again! That's about all I can do, but it's a big step from where I was a couple of days ago. It's amazing how hungry one gets while sitting around and doing nothing....

So I can't cook, and all I've really been able to do is read. The good news is that I am reading cookbooks and magazines, and I'm getting very excited to try new recipes and to share them with you. When I am able to. Two recipes that I have flagged are a provencal chicken and tomato roast and this Bourbon Banana Pudding with Glazed Pecans. Mmmm.

It's driving me crazy not to be able to cook, but in the mean time my mom is here and she just made pineapple upside down cake to cheer me up. I think before she goes back home she is going to make a big pan of my favorite chicken stew with biscuits from the Barefoot Contessa. If you ever don't know what to make for dinner- make that.

So that's what I've been up to. I'm sorry it's not super exciting, but I will be sharing some great things in the next few days, so check back.

Feeling a Bit Useless, and The Remedy

So, I fractured my shoulder skiing...yup. That's it. There is nothing I can do now but wait to heal. No prescription to make it go away, nothing to
make me feel better....or is there????

Yesterday- the day after the "incident"- my wonderful husband/nurse took off of work to take me to the doctor, and to just take care of me in general. While we were out and in between appointments, we went to the Coastal Kitchen for some sustenance. Now , the Coastal Kitchen in Seattle is best know for it's continually changing menus. Every season or couple of weeks or so, they focus on a certain coastal region (Peru, Casablanca, Crete, currently Tunisia, etc...) and build a small menu around the local fares and flavors of that region. This is super fun, tasty, and exciting, but to be quite honest at $17-$25 per entree I find it a bit overpriced (even for seafood) and it's not what draws me in.


What I do love about the Coastal Kitchen is that the offer what I think is "perfect meal". For about $9 you can get a bowl of seafood chowder, a salad, and a nice hunk of delicious bread. What makes it even more great is that like the regional cuisine, these recipes are always changing. Sometimes the chowder is New England, sometimes it's Manhattan, sometimes the bread is sour dough, sometimes it's a baguette...you get the picture. I find this meal to always be delicious, healthy, satisfying, just enough in quantity, and a great value. That gives it "perfect meal" status in my book (or my blog, I guess).

However, when one breaks an arm let us not forget that only one prescription can make it all better- a hot fudge sundae.



Sorry about the phone picture- but that's me in the background with my arm in a sling.

Anyways, if you go to the Coastal Kitchen for no other reason, go for the hot fudge sundae. They make the hot fudge in house, use real whipped cream, and cover it with just the right amount of nuts. It is soooooooo good! And what's great is that the small is not sickeningly huge, and only costs about $4. Which means you don't pay $10 for a dessert that you only eat half or less of.

Well, it didn't heal my shoulder, but it definitely made my countenance feel better for the present.

Thoughts of the Day (from Pastry School)

I know I have let a few days pass without dropping you a note, and I apologize.  Sometimes, it seems, that time just runs away from you doesn't it?  That can be a good thing is some cases such as when the winter is dragging it's feet and seems like it's never going to end! It's times like these that I want to jump for joy when the high even hits 50 degrees, and then I put on my bright yellow flip flops in my futile attempts to will spring to come early. Here in Seattle, it never does.  

Does it sound like I'm in a funk? I am.

I really wanted to have a nice recipe to share with you, or a clever article about a wonderful ingredient for you to try.  But honestly, today I am simply uninspired.  My mind is, sadly, on many non-food things.  Fortunately, this does make me realize something interesting.  Hopefully interesting enough to fill up a blog....

My education at pastry school was very specified in the art of baking and pastry.  Since I have not had time to enjoy either, I have been dwelling on some funny little thoughts in my mind about what I learned in pastry school that applies to every day life.  Things like:

How to eyeball 1/4 of an inch

So many things in baking need to be cut, filled or frosted a quarter inch thick.  I have gotten pretty good a recognizing exactly this width.  I proves helpful in many ways around the house.

The many uses of an electronic scale

I used to think scales were for kitchen use only, but I am so glad my school required me to buy one of these.  I end up weighing all sorts of things like packages for mailing or my dog (he weighs 5 pounds 8 ounces now!)

How to speak French

So many culinary words come straight from the French language.  When I went to Paris for the first time a year and a half ago I surprised myself at how it helped me be able to get around- and more than just around the menus!

How to work in teams

This is a little more broad, but when stuff needs to get done it needs to get done.  If that means tag teaming, assisting, switching tasks, or letting someone take over.  There is no room for egos at that time.

How to write a little nicer

I can still write nicer on a cake than I can with a pen, but my hands have gotten more artistic and my cursive has improved greatly.  This really goes beyond script to all abilities in the visual arts category, of which I am not naturally inclined.

How to get dirty

Messes happen and they can always be cleaned up.  I once spilled about 20 cracked eggs in a church kitchen.  Everyone gasped, but I was able to laugh, clean up, and move on.  Whether it's flour, sugar, or cocoa powder, getting dirty is fun!

Well, that made me feel better!

Soooo Worth It!

I feel like I've been advertising a lot lately.  I've had many links to Gourmet Magazine, pastry school, and lots of fun little (and big) kitchen items to buy.  Please know that no matter what I write about that I mean it. 

Now, those of you who know me well also know that, next to God and my personal relationships, my three main loves in this world are as follows:

1. Toby (my dog)

2. Food

3. Shopping

Hence the links and posts of many a great thing that I have bought or wish to buy.  Believe it or not I am discerning about the things I purchase.  I only buy what I love and/or what makes me very happy to own.  So, I will tell you, what makes me very happy to own is this:

Bob Kramer for Shun 8" Chef's knife from Sur La Table. 

I received this for Christmas this past year, and I have to say it is one of the awesomest Christmas presents I have ever received.  If you are curious who Bob Kramer is, he is pretty famous among chefs for being the last of his kind.  He hand makes knives to personally fit each and every buyer for a very costly price.  Bob Kramer had a 3-5 year waiting list, until he cut off orders completely.  In order to keep up with demand, however, he teamed up with the Japanese knife company Shun (and apparently Sur La Table, also), taught about 100 Japanese dudes everything he knows, and put them all to work hand making the knife you see above- my beloved knife- and others.  

So you still may be thinking, "A $350 knife!? What the heck is the big deal?"  If you've ever had a nice knife, you know the big deal.  It's like the difference between a Fisher Price stethoscope and the ones the doctors actually use (I know you know what I'm talking about).  It made all my other knives feel like toys.  So, what's a girl to do?  Save up all my pennies until today came, when I finally had enough to go out and buy my knife's 'mini me.'  

Shun by Bob Kramer 3 1/4" Paring Knife

With this duo, I am unstoppable.  I feel like the super hero "Knife Girl."  I really don't think I need anything else in my kitchen.  Except maybe the bread knife from the set... and the honing steel....

I know, I know not everyone can, or cares to, go spend this kind of money on cutlery.  Please, though, take my advice and buy the best you can, and care to, afford.  There's no one who doesn't love a good knife...once you know what a good knife is!

Domino Magazine Closing!

BOO! Next to Gourmet, this was my favorite magazine!

I suppose that I should feel blessed that my favorite magazine folding is the worst I have experienced in this recession thus far. But it's still very sad! Domino is the only magazine of it's kind. There is a HUGE market for young, urban decorators with a mid-income level, and Domino is (was) the only one magazine for us!



Every Domino issue always had a great section about entertaining. What I loved about it was that it always focused on eating food with friends, and enjoying the time with people around you. Not to mention the recipes were really good (like the blueberry tart pictured above). I was just about to cut up my stack of 30+ Dominos for my book of inspiration. I think now I'll keep them whole!



Go to the website and print your favorite recipes for as long as you can!

:(

Remembering the Worth of Baking School

Notice how I said, "baking school" and not "pastry school?" The program was actually called, "Baking and Pastry" and yes, there is a difference. Honestly, I am much more for the baking (breads, doughs, cookies, scones, pies, tarts, etc...) than the pastry (decorations, tiny fancy restaurant desserts, arty show pieces, etc...). So much, in fact, that once someone called me a "non nonsense baker." And I know just what she meant. I am in no way willing to sacrifice taste for looks. That show Ace of Cakes
on the food network, although tres inspirational, often bugs me because half of the cake is not actually edible.

Now on to that mouth watering photo of that beautiful roll. This, and other rolls, is (are?) on the cover of February's Gourmet Magazine. I was so excited when I got mine in the mail, and this is an issue I would encourage you to go get. You really don't have to go to pastry school, baking school, or any school to be able to make bread. What I did learn in my baking school was how to give bread some TLC. And I do love it. Baking bread is my absolute favorite thing to do. I love the smell of the yeast, and watching my Kitchen Aid mixer hook kneading a floury mess of ingredients into a tight little elastic ball (no, we bakers don't knead by hand. Too much work). I truly feel a rush of joy when I come back to my dough 2 hours or so later and it's become a puffy, happy little loaf from the partying that the yeast has been doing. And nothing, I tell you, beats the small of fresh bread when it's done.

Being busy a lot make baking your own bread take a back seat, but when I saw the cover of the magazine all these feelings and memories rushed back to the front of my mind, and I just had to bake! I am not going to give you the recipe for the rolls pictured above, that's how much I want you to go buy this issue. But I will tell you that they were as good and better than the picture may lead you to believe. When it comes down to it, you don't really need any more time than mixing a batch of cookies. The lengthy part the dough does all by itself. And be grateful to the dough, because it works very hard for you. Love your dough!

A Terrible, Wonderful Habit

I am a very busy person lately, as many of you are. This is the last thing I needed to add in my life, I tell you, but it happened on accident!



First I'll tell you the problem I've developed: I can't drink regular orange juice anymore- only fresh squeezed. DO YOU KNOW HOW DIFFERENT THIS TASTES?!? I had no idea, that is, until I started drinking the fresh squeezed OJ from Jamba Juice. At $3.50, it was becoming a very expensive treat to have every day (or at least every other). That's $108.50 a month. On orange juice. Clearly, something had to be done.

So I bought a juicer. This one. It's not a super high end one- it only cost me $19.99. It works ok- it does the job, anyway, with minimal effort.


My problem now is, this saves money, but not a ton. Maybe if I lived back in California, in the house I had growing up, with quite a sizable orange tree in my back yard. It was wonderful. And I was a silly little child, taking it for granted and not having any idea how amazing it was to have that kind of fruit growing right outside of my kitchen, alongside of an apricot and a pomegranate tree. Sigh.

I don't need to remind anyone of where I now dwell- in the land of leafy greens and root vegetables, and a few late summer berries if we're lucky. Well, except blackberries- did you know that the city of Seattle officially named blackberry bushes a "weed of concern"? What does that even mean?

Anyway, a full glass of juice takes about 3 navel oranges. At $3-$5 a pound, there's no way I can make organic juice. Even non-organic can cost $2-$3 a pound. Now I live my life completely at the mercy of grocery stores and costco, endlessly looking for specials on navel oranges and stocking up with pounds of them.

Like I said, I don't have time for this....but it's so delicious I can't stop!

Orla Kiely For Target!

Right now home design and fashion blogs across the internet are peeing their pants in celebration, and I'm about to join them! (In the celebration- not the pants peeing). Orla Keily, a unique and fairly popular designer (well, I guess VERY popular now) has collaborated with Target to make one of those designer-label-for-cheap lines that gets people very excited. Except this is all for home and kitchen!

Orla Keily is most known for her was adorable prints- like the print on the wallpaper in my living room.

They are sort of things that Anthropologie sells, and I've seen her purses at Nordstrom and other department stores. In my very humble opinion, some of her stuff, although oh so cute, is pretty overpriced, which is what makes this so darned fun!

They go on sale in February (a good break of color and happiness for this depressing time of year, I think). I guarantee this is going to fly off the shelves into the hands of crazy, design obsessed recessionistas all over the country. Go get it, but no biting!

Leftover Ham

I am still stuck on Edna Lewis. This morning I used one of her recipes to make breakfast, and I think it's one of the best ideas ever. She used a simple biscuit recipe, but in a very southern manner added a half cup of cooked minced ham to the recipe just before adding the buttermilk.

This morning we had it with eggs and fresh squeezed citrus juices. What a lovely breakfast it was! Again, you don't really have to use this specific biscuit recipe, but it did come from Edna, herself.

Biscuits (with ham, see above) by Edna Lewis

1. 1 1/2 cups all-purpose flour
2. 2 teaspoons baking powder
   
3. 1/4 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/3 cup cold lard or vegetable shortening (or butter), cut into pieces
6. 1/2 cup buttermilk
7. 1 tablespoon unsalted butter, melted

1. Preheat the oven to 450°. In a bowl, sift the flour with the baking powder, baking soda and salt. Using your fingers, work in the lard just until the mixture resembles coarse meal. Stir in the buttermilk just until moistened.
2. Turn the dough out onto a lightly floured work surface and knead 2 or 3 times. Roll out or pat the dough 1/2 inch thick. Using a 2-inch round cutter, stamp out biscuits as close together as possible. Transfer the biscuits to a baking sheet. Pat the dough scraps together, reroll and cut out the remaining biscuits; do not overwork the dough.
3. Pierce the top of each biscuit 3 times with a fork and brush with the butter. Bake the biscuits for 12 to 14 minutes, or until risen and golden. Serve at once.

Leftover Zucchini

I can't find it, but I am absolutely sure that somewhere along the line I shared with you my recipe for vegetable pancakes. Whenever I get out my Cuisinart food processor to do any task (in this case grate veggies), I like to make sure it is worth my time washing and cleaning all those darn pieces afterward. In this case, I always (whether purposefully or accidentally) grate a bunch of extra zucchini. This way, I can make zucchini bread and the hardest (or most annoying, anyway) step is already done!

You don't really have to use this specific recipe for your zucchini bread. The only thing I require in my humble opinion is that it has HAS to have pineapple in it to make it worth eating. This one does.

Zucchini Bread with Pineapple

Ingredients

3 eggs
1 cup olive oil
2 cups sugar
2 teaspoons vanilla
2 cups coarsely grated zucchini
1 can (8oz) crushed pineapple, drained
3 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
3/4 teaspoon nutmeg
1 cup chopped walnuts
1 cup raisins

Method

1 Preheat oven to 350°F. In a mixer, beat eggs. Add oil, sugar, and vanilla; continue beating mixture until thick and foamy. With a spoon, stir in the zucchini and pineapple.

2 In a separate bowl, combine flour, baking soda, salt, baking powder, cinnamon, and nutmeg. A third at a time, add dry ingredients into wet and gently stir (by hand) after each addition. Add the walnuts and raisins, blend gently.

3 Divide the batter equally between 2 greased and flour-dusted 5 by 9 inch loaf pans. Bake for 1 hour or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.

Leftover Spaghetti

This week will be simple and straightforward. The theme is fun things to do with leftovers. I was inspired when I made one of my favorite dishes (the recipe for today). Though I love it, I always thought it silly and unrefined. That is, until Raj took it to work the next day for lunch, and called me because a few women in his office saw it and wanted the recipe.

And so, with this recipe and others for the week I honor the recessionista by wasting not, and still doing it fabulously!

Note: There's something about this recipe that is so tasty. The spaghetti gets all crunch on the outside, and the eggs make me feel like I am eating more than just carbs for dinner. Especially if my leftover spaghetti had ground sausage or something like that in it.

Pizza di Spaghetti (by Giada De Laurentis of Everyday Italian)

• 2 large eggs
• 1/4 cup whole milk
  
• 1/2cup grated Parmesan, plus extra for garnishing
• Sea salt and freshly ground black pepper
• 2 cups leftover spaghetti with olives and tomato sauce, recipe follows
• 1/4 cup extra-virgin olive oil

In a large bowl, beat eggs, milk and Parmesan. Season with salt and pepper. Add leftover spaghetti and combine well.

In a large 10-inch non-stick skillet, heat extra-virgin olive oil over medium heat. Add spaghetti and egg mixture, spreading evenly and pressing down in pan. Cook until golden brown, about 8 minutes. Carefully invert onto plate, add a little more oil to the pan, and slide mixure back into skillet and cook the other side for 6 minutes. Turn out onto serving platter and cut into wedges and serve warm.

A Quick Note

Hello! I am just stopping by to tell you what I've been up to....You see, since the holidays I have been in quite a food slump. Ya know those times when you walk into the grocery store and know that you need food, but still have no idea what to buy because you are totally uninspired? Well, that's how I've been, anyway.

I have a little confession to make. Last month I wrote a quick note about Ms. Edna Lewis, the late and renown southern chef/ cookbook author. Well, although I have heard the name of Edna Lewis many, many times, I had never actually read any of her books. Until now.

The other day I order through amazon, The Taste of Country Cooking, and now I can officially say this is a MUST HAVE for any household. Even if you don't cook. Seriously, I have been taking it to bed with me for my night time reading. It is one of the most beautifully written books I have ever read- let alone cookbooks. Ms. Lewis supplements all of her amazing recipes with stories about the way things were. It gives me that kind of cozy feeling like I had when reading Little House on the Prairie as a child. It makes me want to be living on the farm, harvesting greens and eating them with the ham and biscuits and home canned peaches that she writes about. I want to be the little girl in Freetown, Virginia, making apple pie with mama and serving it with coffee to the guests that come by the house.

But don't take my word for it....read the book yourself!

Organic Junk Food

I enjoy good food, ooooh yes I do.  And I detest low quality food.  Today I am here to break stereotypes.  No, I'm not going to tell you that something low quality is actually good, but rather that there are higher quality versions of these common foods that you, yourself can buy! Some of these things I love.  They are not fancy or gourmet by any means, but they can still be healthy (ok, sometimes), organic, grass fed, all natural, and made with care.  If what I'm saying is confusing you, let me give you my list of simple foods that I just happen to love.

-Microwave popcorn

-Hot dogs

-Toaster waffles

-String cheese

-Ground beef tacos

-Cereal

-Pizza

-Sea salt and vinegar Kettle Chips

-Pre packaged oatmeal

Raj and I jokingly call this stuff "organic junk food."  Except in my opinion, most of those foods listed are a perfectly fine as long as fruits, veggies, and greens are added on to it.  Some you can even eat as much as you want to!  Except the sea salt and vinegar potato chips, which still have as much fat and calories as regular ones.  But I can't eat too many anyways, because the vinegar makes my lips lose feeling.  

So don't feel guilty if you eat a hot dog.  Just buy an organic one, or at least all natural, and eat it on a whole grain bun.  Add organic ketchup (which has 5 times more nutrients than conventional ketchup and no high fructose corn syrup), and eat with broccoli and pineapple.  Now that's a complete meal! Wow!

String cheese is commonly low in fat and high in protein. It's a great snack, and I like to eat it a bit of ham around it.  My my!

I know that giving myself an extra 45 minutes in the morning to boil steel cut oats is better for me, but I also know that it's never gonna happen.  That's why I'm glad I can get "just add boiling water" packets of unflavored oatmeal and add a bit of maple syrup and banana.  Oh joy!

My Rainy Day Off

For the first time in a loooong time, I have had the chance to take a day and do only what I wanted to do all day.  I wish that Raj had the day off also, so we could spend the day together, but sometimes it's nice to even do the things that he doesn't enjoy as much as I do.  For example, using a Christmas gift certificate on a facial, and spending close to two hours piddling around the aisles of Target.  After I finish this blog I plan on going through my home decor magazines and cutting and pasting pictures in my book of inspiration.  Also, I am going to sit down and read my new Gourmet magazine.

But this is food related, I promise!  Since this is a day for me, I wanted to eat something delicious.  I also didn't want to spend much time or thought on it or leave the house.  It just so happens to be one of those "what the heck is there to eat?" kinda times in my fridge where there happens to be a lot of random ingredients, but no real meals.  When I was standing and staring at my fridge, I was inspired by a leftover baked chicken breast, and  I came up with the perfect mathematical formula for a great chicken salad sandwich!  Just for you!

Annika's "what the heck is there to eat?" Chicken Salad Formula

-1 leftover chicken breast shredded or chopped- baked, roasted, boiled, whatever

plus

-1/4 cup fruit sensible for chicken salad diced very small- apples, pears, grapes, or you could use dried fruits also.  Get creative!

plus

-A scant handful of any chopped nuts if you want them

plus

-1 teaspoon whatever herb is sitting around from the package you bought when you only needed a tiny bit and now you don't know what to do with the rest (this happens to me ALL the time)

plus

-About 3 tablespoons of mayo, 1/2 teaspoon salt, a good grinding of pepper, and a scant teaspoon of whatever mustard you may have

Mix it all together and put it on whatever bread you have, with whatever greens you may have, and you have a healthy, yummy sandwich!

My Pastry Career Thus Far

The new year always makes me think of where I have been. Almost exactly 3 years ago today I was starting pastry school in California, and beginning my pasty career. It feels like yesterday and it feels like 20 years ago, all at the same time. Despite how I feel, though, in relation to an entire career in baking and pastry three years is nothin'. I remind myself of this when I am feeling sad or disappointed that I am not yet a world famous head pastry chef or mega successful bakery owner.

Three years, though, is definitely enough time to be able to look back on where I've been.....

Honestly, I've been a bit of a floater as far as actual jobs go. In a nutshell, I started at Whole Foods, and then moved my way to Cupcake Royale. After that, future financial goals determined that I ought to find a non-baking, higher-paying job, and begin working on projects on my own. I have learned a ton at all these places.

I decided long ago that the restaurant scene was not the place for my personality type. My good and firm goal is to one day run my own business. Two of my favorite ideas are a bed and breakfast and a gourmet donut shop (in California...the market in Seattle is too saturated). For now I continue to bake, research, dream, and wait for the right time.

In conclusion, I am very pleased with my pastry career so far. I have no regrets, and I am still so glad that I went to pastry school.