Monday, January 31, 2011

Perfect Bacon Slices

Print this post

Perfect bacon slices
Originally uploaded by Lara604
My favorite way of doing bacon is in the oven!

Put slices on a non-stick pan or foil lined pan for easy clean up in the oven about 400 degrees, 6-ish minutes one side, turn, flip them, 6 minutes other side. Perfectly flat and crispy!

My oven runs a bit hot so I put my oven temp lower on the dial even though it's hotter, and depending on the thickness of the bacon the cooking time might vary so keep your eye on it!

Make sure to blot the extra grease off of them too, so they remain nice and crispy.

Thursday, January 27, 2011

Great Food Magazine!

Print this post
One day I was getting some Thai food to go at May in Wallingford, leafing through their magazines while waiting for my order, and came across a really cool food magazine called Plate. I haven't really been moved to actually BUY a subscription to a magazine since obviously you can find anything online these days. However, I was so impressed by the gorgeous photos, interesting stories and simple clean look of the pages that I knew I would really enjoy reading tangible copies of this at home. It's a bi-monthly subscription, so they come every few months, but I find it really allows me to leaf through the whole thing by the time a new copy comes around.  And as an avid food photographer myself, I am instantly drawn to the inspiring photos and the way everything is laid out.  I am positive you will enjoy it too!

Check them out when you get a chance!

Plate Online

Tuesday, January 25, 2011

Wash fruit as you go!

Print this post

Originally uploaded by Lara604
Here's a tip today for all you fruit lovers like myself who will buy pints of blueberries and blackberries for personal consumption: Wash them as you go, or just before you eat them. The reason for this, is if you bring home that pint of blueberries and wash them all at once, you are washing away the preserving chemicals that are keeping them from getting moldy. Your blueberries will last a lot longer in the fridge this way. Of course the best way to eat them is fresh picked, but as it's in the middle of winter right now and most berries are not in season, this is the way to do it.

Wednesday, January 19, 2011

Awesome Gluten & Wheat Free Cookie!

Print this post
Found these delectable treats at PCC natural food market last week. Warning: You might want to eat the whole dang box. I made myself two cups of tea just so I could have an excuse to eat more of them. Seven to be exact.

macro ginger molasses cookie


You can even buy them on Amazon!
5 out of 5 stars, NOW YOU KNOW THEY'RE THE BEST!

And WOW, they are local! Made in Kent, Washington. Too cool...

I bake vegan and gluten free goods myself sometimes, and there is a misconception that you have to sacrifice texture and flavor in order to make them. But it's just not true and more and more people are starting to realize that not only do these goods taste better than the "regular" kind, but time after time in baking contests the vegan/gluten free treats are beating the competition hands down. I'm not saying to stop cooking with butter or eggs, because of course those are most always delicious! Just know that there are awesome products out there for those watching their health or who have major allergies.

Damn, I wish I brought them to work...

Tuesday, January 18, 2011

Late Night Eats: Anthony Bourdain's 10 Second Meals

Print this post
Some important news from my favorite sassy pants food writer and traveler! :)

Saturday, January 15, 2011

Honey-Chile Chicken Wings Recipe by Tim Wood

Print this post

This beautiful photo caught my eye in a recent issue of Food & Wine Magazine and now that I have made this recipe twice, I thought I should share it!  It will probably be a staple in my monthly diet it's so good! I just love the simplicity of putting the wings under the broiler first to get the skin super crispy while the meat remains juicy, and THEN adding your sauce. I haven't cooked chicken for a long time but I'm used to the method of marinating, then baking, then basting, etc. But the way this is cooked is pure genius! I want to make wings like this all the time now, in the broiler and then add a vinegary-sweet salty sauce. Accompany it with basmati rice, greens, salad, or just whip up a batch to eat by themselves. It's very versatile and I think the flavors would appeal to anyone who tried it.  Bon Appetit!  

  • 4 pounds chicken wings
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/4 cup unseasoned rice vinegar
  • 1 teaspoon crushed red pepper
  • 1/2 cup honey
  • 2 tablespoons soy sauce
  • 2 scallions, thinly sliced
  • Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the olive oil and season with salt and pepper. Arrange the wings on a wire rack set over a large, sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp.
  • Meanwhile, in a small saucepan, combine the vinegar and crushed red pepper and simmer for 1 minute. Let cool, then whisk in the honey and soy sauce.
  • In a large bowl, carefully toss the chicken wings with the honey-soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve.

      Thursday, January 13, 2011

      I'll have a twist of whale please!

      Print this post

      Originally uploaded by Peter Kaminski
      Whatever happened to just an orange twist or lemon wedge in a drink? Found this article on a new micro-trend seeping into the bartender scene. Click HERE to read the engaging details.

      And never fear, the whale doesn't have to be killed to get this stuff, rather it is washed ashore.

      Sunday, January 9, 2011

      Flaky Cranberry Orange Scones

      Print this post
      Flaky Cranberry Orange Scones

      A recipe adapted from this blueberry one of Tyler Florence's, these babies never let me down with their buttery flaky consistency and best eaten while they're cooling on the rack.  I can never wait to eat them!  I don't even need a glaze on them, they're perfect just the way they are and the cranberries add a really special tart tangy burst in every bite.

      Cranberry Orange Scones:

      • 2 cups all-purpose flour
      • 1 tablespoon baking powder
      • 1/2 teaspoon salt
      • 2 tablespoons sugar
      • 5 tablespoons unsalted butter, cold, cut in chunks
      • 1 cup heavy cream, plus more for brushing the scones
      • 1 cup fresh cranberries
      • zest from one orange


      Preheat the oven to 400 degrees F.
      Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy cream, and sprinkle the orange zest into the mixture. Fold everything together just to incorporate (I usually fold it with a big spoon 6-8 times); do not overwork the dough. Fold the cranberries into the batter. Take care not to mash or bruise the cranberries because their strong color will bleed into the dough.

      Pour the crumbly mixture onto a lightly floured surface in a pile. It will look messy at this point but do not fret! Now press the dough with 2 hands into a rectangle about 12" long, by 3" wide, by 1 1/4" inches high. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an UN-greased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown.

      Thursday, January 6, 2011

      Happy New Year! Have some old soup!

      Print this post
      Hope everyone had a safe and peaceful holiday.  I'm pretty glad they're over actually, and more than happy to get 2011 rolling.

      Here's a funny story about a culinary find I would not want to take a whiff of:

      2,400 year old soup anyone?

      So speaking of 2011, I really hope to write in this blog a little more.  This year is all about finding my creative art outlet outside of work (I'm a Photoshop Games Artist for Big Fish Games), learning new cooking techniques, and honing my photography skills. Recently a wonderful opportunity came up to build my own small art studio space which will hopefully be the inspiring and useful space for creation that I have been yearning for, for many years.  Lots of self growth this year!  It must happen, it must!

      Cheers everyone and best wishes for a fruitful new year!

      Flag Counter