Sunday, July 25, 2010

Herbed Potato Salad

We went to the Hollywood Bowl last night and brought a picnic. I have been craving some good potato salad for a long time but I always thought it was too hard to make and too much for me to eat alone. I decided this was the perfect opportunity. I decided against the mayo kind of potato salad and instead searched the web for a vinaigrette variety. I found this one from Kayotic Kitchen. I really didn't follow the recipe exactly but close enough that I can't claim it as my own, plus, she took pictures while I did not.

Herbed Potato Salad

1/2 bunch mixed herbs (I used basil, parsley & dill)
2 lbs baby potatoes of any color
1 small lemon
1 bunch green onions
3 T olive oil
2 T white vinegar (I used 1 rice and 1 distilled white, wine might have been better, I didn't have any)
2 T chicken broth (or veg)
1/2 T dijon mustard

1. Halve tiny potatoes (no need to peel) and boil 8-10 minutes in lightly salted water until fork tender
2. Meanwhile, whisk together oil, vinegar, broth, mustard & juice of one lemon. Add salt to taste.
3. Mince the fresh herbs and green onions.
4. Drain potatoes and toss with vinaigrette.
5. Tip: If you are serving this potato salad later, set aside your herbs and onions until less than an hour before serving--this way they will look green and crisp and not like bits of overcooked spinach.
6. Toss potatoes with herbs and onions & vinaigrette again. Add salt to taste and serve immediately.

Tuesday, July 20, 2010

Cake, no pictures

A few months ago I bookmarked this recipe and set a calendar reminder that read "Consider making complicated cake for Allison's birthday." That same reminder popped up Thursday afternoon. Having completely forgotten the recipe I looked it up. Wowzer, what a doozy! This recipe was three kinds of sweet.

So I baked it, using all the box mixes expecting the worst. Since it was round I couldn't taste it ahead of time. I brought it to work, I waited patiently until 3pm, and sung the awkward office rendition of Happy Birthday and watched as the cake advertised as my baked good was sliced and served. And it was a hit! You only need a tiny piece, but this cake...or perhaps you'd call it a Pacakie is over the top perfection for a birthday celebration.

What is this ooey gooey goodness you ask? The Pacakie is pie crust, filled with a layer of chocolate chip cookie, a layer of cake, and then frosted. It doesn't matter the quality of the ingredients, it is a quick creation that yields utmost deliciousness. I followed this recipe. I used frozen pie crust, Krusteaz Chocolate Chip Cookie Mix, Pillsbury Funfetti Cake Mix and canned Whipped frosting (and a few sprinkles for decoration). Seriously, try this.

There's a lot of extra cake mix left and I also had some cookie dough left. So, I made cupcakes with chocolate chip cookie bottoms. You couldn't even tell from looking there were cookie bottoms, but there was a little crunch, those too were delicious. So even if you fear the Pacakie, try your hand at the cookie cupcake, your friends will love it!

Saturday, July 17, 2010

Food Styling

Fresh produce from the Farmer's market...maybe I'll make something amazing with these peaches, pluots, nectarines and tomatoes...but maybe I'll just eat them plain, this is my favorite kind of candy.

Thursday, July 8, 2010

Spinach Dip

Spinach Dip
Easy Spinach DipMix to your delight taste wise

Prep Time: 5 minutes
Cooking Time: 0 minutes
Serves: 2
Yield 1 cup

1 container Greek Yogurt (plain)
1/3 cup Frozen Spinach
1 oz Shredded Carrots
3/8 cup Artichoke Hearts Quartered
1 tsp Red Pepper Flakes
2 tbsp Parmesan Grated Cheese

Mix together. I like to let flavors sit overnight. Can add other seasonings to taste as well I usually throw it all in a tupperware, mix up with a spatula, seal it up and it's ready to go for work the next day. Dip whatever you like into it, fresh veggies are probably healthiest option. I like to use Reduced Fat Triscuits as well. Enjoy!

Cuisine Type:
Main Ingredient:

Thursday, July 1, 2010

Grilled S'mores

It turns out that grilled s'mores are just as good--possibly even better than the traditional campfire ones. And they take about half the time because you don't have to let your marshmallow dangle over the open flame for several minutes to make it just perfect with the risk of burning. I recommend this quick summer dessert that Martha Stewart recommended to me.

Easiest Directions Ever to boot!

Graham Crackers
Chocolate bars

1. Preheat gas grill to medium (around 400) or set charcoal grill to indirect grilling over medium heat.
2. Prepare s'mores in sandwich form
3. Place on preheated grill on the cool side (I have this little top rack that I used, but you could always put them over the burner that isn't on).
4. Grill for 3-5 minutes (3 for me) until marshmallows are soft and chocolate is melty. Carefully remove from grill (two people would be helpful here).
5. Eat immediately!