So I've been checking out a lot of food blogs recently and I am very interested in thepioneerwoman.com

I found a recipe for corn bread on there and gave it a whirl. What I made was a moist and delicious fluffy corn bread, not made from a box, that was incredibly flavorful. I modified the recipe a little bit, to suit my own needs. I don't really keep milk in the house, I use rice milk in my cereal, and I didn't have any buttermilk. I did happen to have plain yogurt. The picture above is me mixing the egg, rice milk, yogurt, baking soda and baking powder to the dry ingredients. Oh, it was sooooo good. At the end I mixed in a bit of honey just to add a slight sweetness that you would normally get with milk. I think this would also be amazing with the addition of cooked corn kernels. A real keeper recipe.

You can see on the top picture that the crumb is very delicate. I couldn't believe all the height and fluffiness from baking powder. I also made the roasted red pepper sauce with pine nuts for pasta, soooooo amazing. I didn't take any pictures because it was practically gone within minutes. But it was a great recipe. I lightened it by not using cream to finish it off. Chicken stock and a dab of yogurt completed the slightly creamy, yet loose enough to coat pasta, sauce. bon apetito!

a few of my favorite things

Here is a picture of one of my cooking specialties. I make a killer herb crusted rack of lamb with truffle oil risotto and roasted asparagus. Again, sorry that the picture is sideways. It looks like the lamb is dominating the risotto and the asparagus is trying to stop it. Anyway..... This is my absolute favorite dish to cook and prepare for special occasions. The lamb is super easy. All you have to do is sprinkle the outside with salt and pepper, sear the outside to get a nice crispy exterior. Then you press on the crust which is bread crumbs(or crushed rice cereal or almond meal for gluten intollerant people) add some grated parmeggiano, lemon juice, parsley, garlic, salt and pepper. Mix it all together with a bit of olive oil and you are good to go. Pop it into an 375 degree oven for 10-15 minutes depending on how rare you like lamb(i say go rare!) and you can slice and eat.
Super easy and very impressive. Try it, it's hard not to like.

Food lovers unite!

I do not work at that boring job anymore so I am changing the set up of this blog. From now on, I will talk about food, food, and more food. I will talk about the food I want to cook and the food that I do cook. And maybe a little bit about the food that other people cook. I cook everything that I can; from sweets to meats to breads and home made pastas. Everything that can be cook I like to cook. Well, maybe not the bugs and other stuff you find in Thailand or the rainforest. But pretty mush anything else. The pictures I'm posting are about a Shabbas dinner I made for my boyfriend who was a little home sick. We just moved to Western, NY and it's been a culture shock to say the least. So now I cook up a storm and do everything I can to make our bellies full. Here are some pictures. I made everything from scratch, including the sweet Challah bread which is my own recipe. What is Challah bread? you ask. It is only the most delicious sweet eggy bread that is braided and then torn apart in chunks. Or used the next day for french toast. Or just buttered and stuffed into my waiting mouth.

I also made braised brisket with a red wine reduction sauce, parsley and dill matzoh balls, chicken soup, roasted brussel sprouts, and indian spiced cous-cous. If anyone wants the recipes, let me know!

I also don't know why one of my pictures is sideways, but I don't know how to turn it around. f anyone knows how let me know. Maybe I'll even figure it out one of these days

Blog change