Thursday, September 1, 2011

Testing out BlogPress!

Waddup! Finally I can post comfortably from my phone. Thank you, Regan! Check out her awesome new blog. I also made lemon pound cake with a lemon glaze. It was delicious, and, as most delicious things do, contained two sticks of butter. God, I hope this post doesn't turn out too ugly. Here we go!


Ksenia
- Posted using BlogPress from my iPhone

Update! Yeah, it was ugly... I reformatted what's above like 20 times.

Tuesday, June 28, 2011

Delicious Links

Although it may seem as if I have fallen off the edge of the Earth, I'm still here - just a bit lazier than usual (and you thought that wasn't possible!). I got a ton of stuff to post, I just need to get around to posting it. Egghh, it's tough when you've got HBO a cold.

I was looking over my Favorite Sites page, and realized that, more often than not, the things I cook now (undocumented, that is) come from some of the many food blogs I subscribe to. While I'd love to sit and look at FFOODD ATTACK all day, I actually wanna taste some of that. So here are a few of my recent favorites (NOT in that order!).

The Kitchn
This one is one of my daily reads. There are always tons of useful posts - "how to"s, readers' questions answered, useful tips, delicious recipes, collections. Lots of great stuff. Check out their Delicious Links post on the left and a post about online specialty foods store on the right.

Friday, May 20, 2011

Restaurant Review: Namskar - Cuisine of India

I would like to apologize up-front for the terrible quality of the photos. One day, when I get rich from blogging, I will carry around a DSLR and a light source, so I can take beautiful photos of delicious food even in dimly lit restaurants.

Finally, I get around to writing about our absolute favorite (and only) Indian restaurant Namskar. Alright, I'll admit, they are in desperate need of a new website, but look past the annoying intro, random lady reading items from the menu, and startling Indian music that starts playing on every page. This place is awesome. We started going there about a year ago I suppose, and it's been consistently delicious ever since. It's a relatively small place, but very clean, pretty, and quiet, with some Indian-style music playing in the background. The menu is quite large, they have a vegetarian selection, and even an Indo-Chinese menu. So the way it works is, you select a meat dish (we usually get one each) - it does not come with sides, it's just the meat. Then you select your rice (enough for 2 people), bread (2 large pieces per serving) and chutney, if you'd like. The meat dishes pretty much consist of sauce (however spicy you'd like it) and your choice of meat (lamb, chicken, beef, goat, or prawns). You really can't go wrong.

Thursday, May 19, 2011

Coconut Cream Pie

Who doesn't love pie? Everyone loves pie. And coconut. Also, cream. Just read the damn recipe!

Coconut Cream Pie
I used a deep 9 inch pie pan

3 cups half-and-half (I used cream, you know, it's better that way)
2 eggs
3/4 cup white sugar
1/3 cup corn starch
1/4 teaspoon salt
1 cup flaked coconut, toasted (equal parts sweetened and unsweetened)
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup whipped cream

Wednesday, May 4, 2011

Self control? What's that?

I find it so hard to say no to myself when it comes to food. How sad is that? Real sad. I regularly raid my fridge for yummy leftover stuff. Pepperoni sticks. Cheese. God forbid there's some cake or pie left over! Oh, I'll just have one tiny slice. Oh god, this is so good, just another nibble. By the time I'm done with that, I've eaten 2 whole pieces' worth.

I never really binge though. I used to when I was younger. I'd sneak downstairs around midnight and eat a bunch of chocolate. Just like that. Oh, those were the days... I also went through a phase where I practically lived on tuna, salad, and water, and had an aversion to anything fried. Lost like 4 pounds! Was pretty proud. But that all passed. And, ironically, those were also the days...

I'm actually surprised that I've been able to more or less maintain my weight within the past year. And now that I've started a 4 week fitness camp, I'm really gonna try this portion control deal. Another big issue. I load up the plate, and eat it so fast that by the time I'm done, I'm ready to lay down if I make it to the couch. Eat slow, they say, but how can I if the food is so delish and I'm oh so hungry??

This has gotta be an addiction of some kind. How. Sad.

Saturday, April 16, 2011

Potato Leek Soup with Bacon

After such a successful cream of asparagus soup, I thought hey, what the hell. Potato time. To be honest, I was looking for more of a... white potato soup. This one again turned out green. Thanks, leeks. OH, also, I way over-peppered this one. Greeaat. But that's my own fault. Use pepper sparingly - learn from my mistake.

The recipe was, once again, adapted from the Potato Leek Soup recipe in Joy of Cooking by I.S. Rombauerm, M. Rombauer Becker, and E. Becker. What a handy little book. 1132 pages little.

Potato Leek Soup with Bacon
About 8 cups

Thursday, April 14, 2011

Cream of Asparagus Soup

I haven't blogged in forever. Now I feel kind of bad. I'm gonna try to blog at least once a week - I got a bunch of photos of food piling up! Coconut cream pie, potato leek soup and a review of one of our absolute favorite places to eat delicious Indian food Namskar are in there somewhere. I gotta get back on track! I will. I promise. It's been a weird few months.

I LOVE my immersion blender. What a wonderful Valentine's Day present from my favorite boyfriend! ...Okay, let's be honest: I picked it myself. And damn, can I pick them! :D Excellent purchase.

Puree soups, obviously, are the result of this. Turns out it's pretty easy - cook some veggies in some stock, puree, add cream, season, and TADA! I like to make my own stock and coincidentally I had a carcass of a roasted chicken with some meat on it left over from a previous (lazy store-bought) dinner, so I threw together a quick stock. The roasted chicken really added flavor to the stock, so if you have that available, do use it.

Home Made Chicken Stock