For our family function I made lasagna. It didn’t turn out quite like I had hoped, but it was still pretty good. Tonight I wanted to see what I could do with the 900 gallons of sauce, so I decided to go for a creamy red wine sauce. Turned out WAY better than the original. The meat may have been a bit much, so you could tone it back or eliminate it all together. If you do, I’d go with whole tomatoes and crush them by hand so you get a bit more texture.

Either way, enjoy!

Tags: pasta

I’ve been making quite a few cupcakes and a request was made for a) something with cream cheese and b) a pecan pie cupcake. Well, I’ve decided to combine the two into one. I did some searching and found this: Pecan Pie Cupcakes. Then I went and found a recipe for Cream Cheese frosting that I’ll incorporate some pecan’s into. I’m probably going to modify the cupcakes a bit so they will rise, but we’ll see. For now here’s the recipes.

Pecan Pie Cupcakes
Ingredients

• 1 cup chopped pecans
• 1/2 cup all-purpose flour
• 1 cup packed brown sugar
• 2/3 cup butter, melted
• 2 eggs

Directions

• 1 Preheat oven to 350 degrees
• 2 Combine all ingredients and mix well
• 3 Spray a miniature muffin tin with non-stick cooking spray
• 4 Fill each 3/4 full
• 5 Bake in preheated oven for approx. 18 minutes

For the cupcakes I will most likely do my normal cupcakes:

• 1 package (18.25 ounces) plain white cake mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon pure vanilla extract

But add in some pecans and maybe switch out the mix for something else. I’ll have to play around with it.

For the frosting this is what I’m going with.

Cream Cheese Frosting

• 2 (3oz) pkgs cream cheese, softened
• 1 tablespoon milk
• 2 teaspoons vanilla
• dash salt
• 1 box (1lb) confectioners’ sugar — sifted
• cup chopped pecans

Hopefully everything will turn out ok. If not it was a learning experience and I’m sure people will eat them any way. I’ll post some pics after they are done.

Tags: cupcakes, pecan pie

Nope I did not stutter. This is the real deal. I will go ahead and add this to my weird food collection (which includes Maple-Bacon lollipops). Anyone up for some sandwhiches at my place?

http://www.uncrate.com/men/culture/food/baconnaise/

Tags: bacon

Yesterday Natasha and I decided to head to dinner in town. We’ve been trying out different places and I couldn’t come up with a good place so she suggested Vini Vidi Vici. I’ve heard good things about there so it was a no brainer. We met up and headed that way since traffic and parking would be a pain in the ass, riding together seemed like the only logical choice. Well, traffic in town was a bitch and we passed the place and had to circle back around, which is not as easy as it sounds in 6:00 traffic in Atlanta. So about an hour after our reservations, we made it.

Now typically I go for the crazy special item or the chef selection or what not at new places, but I was in the mood for something a bit more traditional. I decided on the Spaghetti Casalinga (Homemade Spaghetti And Veal Meatballs, Crushed Tomatoes, Garlic, Basil). I have to say, that junk was off the chain. Natasha had the Fettucine, an excellent choice. The only thing better than the entrées were the fact that they screwed up and didn’t bring out the Bruschetta. This prompted the manager to come over and offer desert for free! We went with the cheesecake. If you happen to go there, get the cheesecake, it iwas unbelieveable.

While the manager was over, I got to talking to him about what it takes to work in a kitchen such as theirs. I told him that I was looking to start culinary school next year and would it would be nice to know what all is out there. He said that they do internships all the time and gave me his card. He said to give him and call and see what all was avaialble. So I’ll give him and call tonight or tomorrow and see! How cool could that be? I would totally do that. Gotta start somewhere right?

I’ll post any word I hear from him. Last night was just fantastic all around. Great food, amazing company, and a possible career start. Yay for awesomeness!

Tags: awesomeness, restaurant

Yield

8 servings

Ingredients

• 2  tablespoons  butter
• 5  cups  (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 2  cups  (1/2-inch) cubed peeled russet potato (about 12 ounces)
• 1  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 2  cups  sliced leek (about 2 medium)
• 4  cups  fat-free, less-sodium chicken broth
• 1  cup  half-and-half
• 12  ounces  baguette, cut into 16 slices
• 3/4  cup  (3 ounces) shredded Gruyère cheese
• 3  tablespoons  chopped chives
• Freshly ground black pepper (optional)

Preparation

Preheat broiler.

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Cover and keep warm.

Arrange bread slices in a single layer on a baking sheet; sprinkle evenly with cheese. Broil bread slices 2 minutes or until golden. Ladle 1 cup soup into each of 8 bowls; top each serving with about 1 teaspoon chives. Serve 2 bread slices with each serving. Garnish with freshly ground black pepper, if desired.

Nutritional Information

Calories: 329 (30% from fat)

Fat: 10.9g (sat 6.2g,mono 3g,poly 0.9g)

Protein: 12.8g

Carbohydrate: 46.7g

Fiber: 4.8g

Cholesterol: 30mg

Iron: 3.2mg

Sodium: 813mg

Calcium: 217mg

 

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I made this a while back and decided I’d break it back out. It was an amazing soup that was full of a lot of earthiness. It was really filling and hearty. I would highly recommend this for a blistery winter day or a rainy fall evening. Warms you right up.

Enjoy!

Tags: cooking light, soup

Last night was pretty awesome. Gretchen invited a group of us out for drinks to celebrate her birthday (2 days prior). Before dinner, my friend, Jillian and I headed out to dinner. She wanted to head to Nava. I’ve wanted to eat there for a while and this was perfect opportunity. As with most new restaurants I like to try the special or what ever the waiter suggests. I ended up getting the chicken tortilla soup and Jillian had the wild mushroom soup. Both were pretty flippin good. For dinner I got the Jalapeño Giant Shrimp With Key Lime Essence, Black Bean Enchiladas, Pineapple Scotch Bonnet Glaze. In addition to that the waiter informed me about a special hot sauce/salsa the head chef makes. I’ve had some hot sauces before and the waiter said it was crazy hot. However it wasn’t that bad. However the flavor was amazing. Next time I go back, I’ll make sure to get that again. I really enjoyed the atmosphere, the company, and the food. Thank you Jillian for suggesting the location for dinner.

After dinner we headed over to the Cafe del Sol (next to the Highland End). We hung out with some people, had a few drinks and just had a good time. Since it was a school night we couldn’t be out too late, that and I had to drive Jillian back to her car then all the way back home. Despite having to leave early it was still good to hang out with some new people. I’ll have to hang out with this group again.

So that was that. Just a good night with good food and good people. One of those rare chill nights where things just go right.

Tags: new friends

Ok, so my Food Stuffs page is functioning now. I will be updating it with all things food…and stuffs.

After having this recipe in my posession for about 2 months I finally decided I would make it. 

Makes 8 to 10 servings (I halved it)

Ingredients:

• 6 large dried ancho chiles* (about 3 ounces), stemmed, seeded, coarsely torn
• 6 oz bacon, diced
• 1 1/4 pounds onions, chopped (about 4 cups)
• 1 5-pound flat-cut (also called first-cut) beef brisket, cut into 2 1/2- to 3-inch cubes
• Coarse kosher salt
• 6 large garlic cloves, peeled
• 2 tablespoons chili powder
• 2 teaspoons cumin seeds
• 1 teaspoon dried oregano
• 1 teaspoon ground coriander
• 1 1/2 teaspoons coarse kosher salt
• 1 1/2 10-ounce cans fire-roasted diced tomatoes with green chiles (1 3/4 cups)
• 1 12-ounce bottle Mexican beer
• 1 7-ounce can diced roasted green chiles
• 1/2 cup finely chopped fresh cilantro stems
• 4 cups 1 1/2- to 2-inch chunks seeded peeled butternut squash (from 3 1/2-pound squash)

Garnishes:

• Fresh cilantro leaves
• Chopped red onion
• Diced avocado
• Shredded Monterey Jack cheese
• Warm corn and/or flour tortillas

Preparation:

Place chiles in medium bowl. Pour enough boiling water over to cover. Soak until chiles soften, at least 30 minutes and up to 4 hours.

Preheat oven to 350°F. Sauté bacon in heavy large ovenproof pot over medium-high heat until beginning to brown. Add onions. Reduce heat to medium; cover and cook until tender, about 5 minutes. Sprinkle beef all over with coarse salt and pepper. Add to pot; stir to coat. Set aside.

Drain chiles, reserving soaking liquid. Place chiles in blender. Add 1 cup soaking liquid, garlic, chili powder, cumin seeds, oregano, coriander, and 1 1/2 teaspoons coarse salt; blend to puree, adding more soaking liquid by 1/4 cupfuls if very thick. Pour puree over brisket in pot. Add tomatoes with juices, beer, green chiles, and cilantro stems. Stir to coat evenly.

Bring chili to simmer. Cover and place in oven. Cook 2 hours. Uncover and cook until beef is almost tender, about 1 hour. Add squash; stir to coat. Roast uncovered until beef and squash are tender, adding more soaking liquid if needed to keep meat covered, about 45 minutes longer. Season chili to taste with salt and pepper. Tilt pot and spoon off any fat from surface of sauce. DO AHEAD Can be made 2 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled.

Recipe by Bruce Aidells

Tags: bon appetit, chili

The cup cakes:

• 1 package (18.25 ounces) plain white cake mix
• 1 cup sour cream (at room temperature…or close)
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon honey
• 1.5 package candy corn

Place the cake mix, sour cream, oil, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 1 1/2 minutes more, scraping down the sides again if needed. Fold in the candy corn (don’t use the mixer). Spoon or scoop 1/3 cup batter into each lined cup cake cup (make sure to spray these first), filling it three quarters of the way full. Bake the cupcakes at 350 degrees until they are lightly golden and spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of the cupcake liners, lift the cup cakes up from the bottoms of the cups using the end of the knife. Place them on a wire rack to cool for 15 minutes before frosting.

The frosting:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 3/4 cup confectioners sugar, sifted
• a pinch of salt
• 1/3 cup whipping cream (Cool whip also works)
• 1/2 tsp vanilla extract
• 10-15 candy corn flavored Hershey Kisses
• 1/2 tablespoon vegetable oil

Melt Hershey Kisses in a double boiler with the vegetable oil, allow to cool slightly. Mix together butter, confectioners sugar, and a pinch of salt until it’s creamy. Increase your mixer speed to high and beat until its light and fluffy. Add whipping cream and vanilla. Beat until its smooth. Fold melted Hershey Kisses into the frosting. Once cupcakes are cool or at room temperature, frost them, then make sure you tell everyone that you could only make about 12 so you can have the rest for yourself. This last step is very important.

Tags: cupcakes

This past weekend was rather chill. Not a whole lot went down. Friday was mainly just relaxing at the computer playing some WarCraft with Lewis. It was good to not really have to worry about things and get back to just doing nothing. Saturday I got up, did some cleaning and headed off on a mission to make a personal best 10k time. A goal which I demolished by a full 2 minutes! In running time that’s pretty danged good. I’d like to get it down to around 1hr. That’ll take some doing, but shouldn’t be impossible.

The rest of saturday was spent resting up from the run and baking cup cakes. They turned out pretty damn good. I made several different batches. The ones seen here i placed the candy corn on top then baked them. This melted the candy corn down and created somewhat of a candy ’shell’ inside the cupcakes. This also allowed for more frosting since I could cram it into the crevices. For another batch, I folded the candy corn into the frosting. This worked out pretty good and put the flavor throughout the whole thing.

For the frosting, I made a standard butter-cream frosting, melted some candy corn flavored Hershey Kisses in a double boiler, then folded that into the frosting. I have to say it was one of the better frostings I’ve had. It was creamy and had a candy corn flavor. Quite tasty actually. Check my photos page or the Food Stuffs page for a pic of the other variety. At the party they were a hit! So I’ll be making these again, however up next is either a Pecan Pie cupcake or something with pumpkin.

 

The party at Kim and Chris’ was pretty fun. Standard party for the most part. There was drinking, Rock Banding, food, people being crazy, then passing out. For some reason boxing gloves were brought and some sparing took place. As a future reminder do not spare or anything of the sort with glasses on. This will result in them breaking again. I made it out ok, though I got punched in the face, however Neal suffered a blackish eye. More of a scratch he says, but who knows. So based on this pic it would appear that I have a pretty beefy arm. Not sure what’s up with that, but I’ll take it.


After the sparing and Rock Banding people started heading home. I decided I would just hang there since I really didn’t have a NEED to be back home or anything to get up the next day for.

Sunday was spent just kinda hanging around the hosue. I did some more cleaning, paid some bills, debated on making some chili, didn’t actually make any chili, watched some tv then went to bed. All-in-all, not to shabby of a weekend. Here’s a quick rundown: cupcakes baked: 36, punches in the face: 1 (maybe 2), shots taken: X (10 or ?, you decided), achievements earned in WarCraft: countless, pumpkins carved: 0, faces seen and rocked: a million. Halloween is this week and I still have mixed feelings about that day. I hope all goes well.

Tags: cupcakes, new friends, party, punched in the face, warcraft