Sunday, May 16, 2010
Sunday, April 25, 2010
Sunday, April 18, 2010
Friday, April 16, 2010
Thursday, April 15, 2010
Wednesday, April 14, 2010
Tuesday, April 13, 2010
Monday, April 12, 2010
Sunday, April 11, 2010
Saturday, April 10, 2010
Friday, April 9, 2010
Thursday, April 8, 2010
Wednesday, April 7, 2010
Tuesday, April 6, 2010
Monday, April 5, 2010
Sunday, April 4, 2010
- Preheat oven to 350 degrees. Grind hazelnuts (or almonds) and powdered sugar together in a food processor.
- Beat butter, vanilla, and hazelnut/sugar mixture in a bowl until fluffy. Add flour and stir until just combined. Do not overmix.
- Shape dough into half teaspoon balls and place on parchment paper lined baking sheets. Bake one at a time for 12-15 minutes until golden.
- While the cookies are baking, make the ganache. Heat the cream to just boiling, pour over chocolate.
- Let sit until thickens. When both cookies and ganache are at room temperature, put about half a teaspoon in between two cookies, sandwiching them together.
Sunday, March 21, 2010
- I hate when people hide healthy food in dessert. Like zucchini-chocolate cupcakes. It's shameful.
- I love love love coffee. I'm a two-cup-minimum kind of girl. The amount I drink is pretty much enough to kill a horse.
- There are a few books that will never fail to make me cry. Any of the Sisterhood of the Travelling Pants books, and Extremely Loud and Incredibly Close. And The Time Traveler's Wife. Like, gut-wrenching sobs. It's not a good sight.
Thursday, March 11, 2010
1 bunch Asparagus
- 4 Tablespoons (up To 5 Tablespoons) Olive Oil
- Kosher Salt To Taste
- Freshly Ground Black Pepper, To Taste
Preheat oven to 425 degrees.
After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.
Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can, as you don’t want any water to “steam” the asparagus in the oven.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.
Roast the asparagus for about ten minutes.
- 2.5 lb-eye of round roast (this fed six, many of whom took multiple slices)
- 1 stick Butter, or more to taste
- Whole peppercorns, or cracked peppercorns (you're cracking them anyways, so if there is cracked, get them)
- Seasoned salt
- Lemon Pepper Seasoning
- Olive Oil
Preheat oven to 325 degrees.
The eye of round meat should be very lean, but if there's lots of fat, cut some of it off. Sprinkle meat generously with the seasoned salt. You'll want to use a lot, because you're not getting a lot of the edges when you actually serve it. Rub it in with your fingers. Sprinkle both sides generously with lemon & pepper seasoning. (There are no measurements because it depends on your taste, but be sure to season liberally.)
Place the peppercorns in a Ziploc bag, and with a mallet or a hammer or a large, heavy can, begin smashing the peppercorns to break them up a bit. Set aside. (Or just buy them already cracked, and you're set.)
Heat some olive oil in a heavy skillet. When the oil is to the smoking point, place the beef in the very hot pan to sear it. Throw a couple of tablespoons of butter into the skillet to give it a nice little butter injection before going in the oven. A minute or two later, when one side is starting to turn nice and brown, flip and repeat.
Place the tenderloin on an oven pan with a rack. Sprinkle the pummeled peppercorns all over the meat. Press the pepper onto the surface of the meat. Put several tablespoons of butter all over the meat. Stick the long needle of the thermometer lengthwise into the meat. Place it in a 325-degree oven until the temperature reaches just under 140 degrees. This will take multiple hours, but by cooking it slowly, it stays nice and tender.
Let meat stand ten minutes or so before slicing, so the meat will have a chance to relax a bit.
I took this recipe from Betty Crocker. Thanks, Betty. This makes 4-5 dozen.