Tag Archives: Fun!

Toaster

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Who doesn’t love toast?

Luckily, I have a toaster in my apartment.

Looks normal right?  Well I spent the better part of 10 minutes figuring out how it works.  I pushed down, pulled, turned nobs.  Finally I figured out how easy it is.  Slip the toast in, turn the dial and when it’s done, pull it out.

I could have sworn I bought some jam, but apparently I didn’t.  So instead I had cheese on my toast with a side of yogurt and green tea. I don’t know if I was just hungry, but this cheese tasted amazing!

Strangely enough we don’t have a coffee maker.  As much as I love coffee, this just means I have to go to a bar/caffe to get coffee.  I’ll survive.

After a getting ready and going to the Cornell in Rome campus to print some internship stuff, I decided to wander.

I walked around aimlessly, and it was great.

After a while, I picked up some lunch:

and sat in a piazza to enjoy.

Great view, right?

The did some more wandering.

 

Finally, when a borderline creepy Italian man hit on me, I decided I was tired and headed home.

Now, I’m going to do more internship prep to see how soon I can start!

 

Fall Cake

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It feels like fall.  That’s probably because it is.

Lately, we’ve had daytime highs of 43F.  To most Californians that would sound like winter.

Most mornings it’s below 30F.  Most Californians (including my former self) don’t even know what that feels like.

Regardless of what fall looks and feels like, I generally have a vague idea of how fall tastes.

At work, there is a cake called the Fall Collection.  I’ve never tasted it in it’s full glory, but I’ve tried pretty much all the component parts: Gingerbread Cake, Pumpkin Ginger Cheesecake, Caramel Pecans and Vanilla Buttercream.

Sounds like fall.

I was inspired to recreate it.

I won’t lie.  This was sort of a process.  It pretty much requires two days since the cheesecake has to cool completely and set.

BUT totally worth it.

Start with the cheesecake.  I used good ol’ Paula Deen’s recipe for Pumpkin Cheesecake.  I’m not 100% pleased with the recipe, I think it could use a little more spice.  But definitely not bad for my first try at cheesecake.

I didn’t have a springform pan, so I greased and floured two round 9″ baking pan and lined the bottom with wax paper to keep it from sticking.  After baking and letting it set overnight in the fridge, I used a knife along the edge of the pan and turned the pan over.  The cheesecake slipped out pretty easily.

The next step was the gingerbread cake.  Using this Food Network recipe, but adding extra crystallized ginger.  Great flavor, but would like it to be a little less dry (or maybe I just overbaked it a bit).

While your gingerbread cake is cooling, start making the caramel.  I’ve never had my caramel turn out right.  This time it did!  It was great!  Thanks to Yummy Supper!

Toast the pecans and mix it with the caramel.

Then the layering can start.

Start with the gingerbread cake.  Put it on a plate, remove some of the cake to make a little well for the caramel pecans.  This will keep it from overflowing.

Next, place the pumpkin cheesecake layer.  My cheesecake had a little bit of a well in it naturally (mistake maybe?), the well allowed me to pour more caramel pecans in there and keep them from flowing out.

However, if you, unlike me, make perfect cheesecake that is flat on top, you can create a barrier with buttercream that will keep your caramel from flowing all over the place.  Which leads to the next step, frosting.

Make traditional vanilla buttercream with butter, powdered sugar, milk and vanilla extract.  Frost the cake all around.

Lay it on there thick, because we could all use a little more buttercream in our lives.

Mexico

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Sometimes we all do things we regret.  This week I did a few, or maybe  just one.

I didn’t tell my parents I was going to Mexico.

Big mistake.

They freaked out after not hearing from me for days.  My mom called the Cornell Police Department to report me missing.  It was a fiasco.

But I don’t regret going to Mexico.  It was pretty much amazing.

I seem to have anxiety attacks prior to flying, but luckily I had delicious Ghiradelli Chocolate from Foodbuzz Tastemakers to calm me down.  Definitely don’t regret eating those.

I also don’t regret spending my fall break doing research.

I met interesting people.

Tried interesting things… like Pozol… Corn and Cocoa beans milled together, then made into a dough that is then dissolved in water to make a thick drink.

I definitely thought I would regret drinking that after I saw where the water came from.

Also saw some crazy things

Saw thought provoking things

and some really beautiful things

and in the end, I’m glad I went.

Let’s hope our report isn’t a complete failure.  I’m thoroughly concerned for a whole slew of reasons I really don’t want to get into.

Let’s just say, sometimes I think I care a little too much.

Green Cake for Your Half Birthday

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Okay, it’s been a while since I last posted, but let me tell you… I’ve been a busy bee.

I haven’t really mentioned this before but aside from taking classes and writing my exit project, I also thought it would be a good idea to get a part time job.  Being the foodie that I am, I applied to work at a patisserie.

Sounds fancy, I know.  It is.  Sorta…

3 days a week, I’m surrounded by butter pastries.  It’s amazing.  Not only that but it’s fun all around, and I get to watch the chef make incredible goodies.

So basically, I’ve forgotten to take pictures of things but largely I haven’t had time to make anything aside from the most boring meals ever known to mankind (and in my world that basically means large salads with every vegetable and grain I can possibly add to it).

But today, at work, as the chef was making a chocolate cake with marzipan filling and green buttercream for a little boy’s birthday, I was reminded of something I made a few days ago.

A bright GREEN half birthday cake for my (Irish) former (but still near and dear) roommate, Christina (aka Boo).

The cake was a delicious Almond Raspberry Layer cake with green cream cheese frosting.

It tasted delicious.  It looked ridiculous.

But then again I think that’s a pretty good way to describe our friendship.  Amazing, but also pretty ridiculous.

Happy Half Birthday, boo.

Polenta Eggplant “Lasagna”

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Saturday was a serious cooking day.

Every year my department puts on a pancake breakfast for incoming Master’s students (second years are invited as well).  Naturally when the Biscotti Queen asked me to help, I couldn’t say no.  As a result, we calculated that I made about 300 pancakes (maybe more?).  Starting to think I should quit planning and work in food service.  Ha!

Then later in the day there were vegetables that needed to be used.  So I tried to pack as many vegetables into one dish as possible.  The result:

Polenta Eggplant “Lasagna”

1 medium eggplant
1/4 cup salt
1 tbsp olive oil
3 small onions, chopped
1 bell pepper, diced
2 cloves of garlic, minced
2 large tomatoes
1/2 jar of your favorite pasta sauce
1 3/4 cup corn meal (polenta)
7 cups water
1 tbsp onion powder
1/2 tbsp garlic powder
1 tsp salt (or to taste)
10 oz ricotta cheese (I used fat free)
4 tbsp grated parmesan cheese

Cut eggplant into 1/2 inch cubes.  Place in a large bowl, coat with 1/4 cup salt, let stand 15-20 minutes. Don’t worry your eggplant won’t be salty.

In the meantime, chop onions, bell peppers and one tomato.  Heat oil in a large pot and add onions.  While those cook for a few minutes, thoroughly rinse the eggplant and lightly pat dry.  Once onions are translucent, add the eggplant, bell peppers and garlic.  Cook for 5 minutes on medium heat.  Add one roughly chopped tomato and cook for an additional 2 minutes.  Add pasta sauce and simmer on low heat for 25-30 minutes.

Once your sauce is ready, turn off the heat and start making the polenta.  Combine cornmeal, water, onion powder, garlic powder and salt in a pot.  Bring to a boil, stirring occasionally.  Once it starts to boil keep stirring for 5-10 minutes until your polenta thickens and starts to come off the pot.

Then preheat the oven to 375F and assemble your lasagna.  First spread 1/3 of the polenta into a deep baking dish (I didn’t have a really deep baking dish so I used a 9×13 baking dish and a souffle dish), next layer on half the sauce, then spread with half the ricotta cheese and repeat.  Lastly, top with the last third of polenta.   Top with a fresh sliced tomato and sprinkle with a few tablespoons of Parmesan cheese.  Bake for 30 minutes and place under the broiler for a few minutes to get a crispy top.  Let sit for 20 minutes before serving.

Enjoyed with

new apartment mate (one of two), Anna.

And a glass of wine

Normally, I’m not a fan of white wine, but this was pretty great.  Maybe not the best pairing with this dish, but fantastic on its own!  Definitely recommended!

Off to catch up on Mad Men! Have a great night!

Empire Farm Days

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Today was the beginning of Empire Farm Days, basically a big New York State (Empire State) farm fair!

I didn’t talk too much about my internship because of the semi-sensitive nature of my work.  But now that it’s over, I’ll share a little bit about it without disclosing too much.  My internship was with the Cornell Farmworker Program and we had a table in the Cornell Cooperative Extension barn/shed/tent.

My partner in crime, Xochitl, and I drove to Seneca Falls bright and early this morning to set up our table.

We provide information for migrant farmworkers in the state, as well as information on farmworker economic and community contributions.  Interesting stuff.

We got there a little early so we walked around to see what Empire Farm Days had to offer.

I thought this was really interesting because while a know a fair amount about food security and food systems, I know very little about actual farming.

There was a ton of information about new technology, sustainability, techniques.   Pretty interesting for a self proclaimed “city girl” like myself.  I like getting to learn different lifestyles and experience new things.  Honestly, that’s one of the reasons I chose Cornell for grad school.  I could have stayed in LA or gone to NYC, but I wouldn’t have learned fun new things about agriculture and rural life!  When else would I get to spend 2 years living in the middle of nowhere!?

Obviously, the most exciting part for me were the animals.

Goats

Horses

and Cows!

The cows were in the Beef Producer’s tent.  You know what that means…

Overall it was interesting, especially as someone who doesn’t eat meat.  I think I’ve said it before but I don’t think eating meat is wrong.  My concern is with animal treatment, environmental issues and overall health and overconsumption issues.  I know this sounds weird but I was pretty glad there was a live cow next to this Beef: It’s What’s For Dinner poster.  It’s important to know where your food comes from.  At the risk of offending card carrying PETA members, I will say petting a few cows didn’t stop me from thinking the BBQ stand not far away smell amazing!

Aside from livestock, there were tractors everywhere…

I got to see what tractor ROPS (Roll Over Protection Structures) look like in real life!  I’d only heard about them through my internship when we talked about on the job safety.  Safety first!

Concentration is essential.

Xochitl knows all about tractor safety.

After a few hours, we headed home.  I was pooped!  After a nap, I made a simple, meat-free dinner.

Sun-dried tomato waffle topped with some kale sauteed in pesto.  The waffle was as delicious as the first time I made it.  If you still haven’t tried it, I suggest you do so soon!

Also, if you’re in the Upstate/Western NY area I suggest you take a little trip to Seneca Falls to check out Empire Farm Days.  Even just from a foodie perspective, there were a ton of interesting things (a lot of which I didn’t photograph)!

Off to watch Modern Family and pack for my trip to Florida on Thursday!  Have a lovely night!

Sunday Dinner

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I love big families.

My family is big and loving and fun.  When we get together, everyone is greeted with a hug and kiss.  There’s always a ton of food and generally some salsa music playing in the background (Laura, that Celia Cruz CD has a permanent spot on my ipod and in my heart).

Last week, I was lucky enough to meet and share a meal with a family that rivaled my own in enthusiasm and affection.

The Biscotti Queen talks about Sunday dinner with her family all the time, usually recounting the amazing things her grandmother makes.  She wasn’t kidding when she said Sunday dinner with her family is an event.

This lady made it all happen.  That’s the Biscotti Queen’s grandmother.  She made an outstanding meal all on her own!

Penne in Vodka Sauce with crusty ciabatta

Green Beans, Lamb, Corn, Potatoes, zucchini pancakes.  I was so excited I forgot to take pictures of it all.

and three desserts:

Chocolate Hazelnut Mousse in Dark Chocolate Cups

Chocolate Pavlova made by the Biscotti Queen’s beautiful mama.  Oooooh myyyy goodness. I think this one was my favorite!  I’d never had pavlova before but it was aaaamaaazing!

and a sponge cake with peaches and cream.

You’ve probably noticed I love dessert.  I was in heaven… and luckily surrounded by wonderful people

and cute dishes!

Dinner was never this exciting (or long!  the whole meal took about 4 hours!) at my house!

I’m so thankful Sara’s wonderful family let me join them for their weekly family tradition!  This was most definitely one of my most memorable meals!

Brooklyn Birthday

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I had a pretty amazing weekend.  Sure, it was my birthday, but really that wasn’t even the good part.

Let me tell you about it.

It started on Friday, when I drove down to the NYC area.  I picked up the Biscotti Queen at her parents house and we headed to Brooklyn to visit our friend who was subletting a place with the most AMAZING rooftop.

The view was outstanding.

Even better was the food

and obviously drink

Grilled french bread with dijon mustard, brie, avocado and sundried tomato.

Oh goodness.  Make it now!

This was only the beginning of the weekend of eating.   Stay tuned for more!

Wafflezone-o-wich?

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Nope.  Those aren’t burnt waffles.

It’s a waffle, pizza, calzone, and a panini all in one!

Okay so I have no idea if I read about this or dreamt about it.  Let’s be realistic, I probably read about it because I doubt I could be this creative.

Actually nevermind, let’s pretend I’m great and I thought it up all on my own.

I made a quick whole wheat pizza dough by mixing together:

1/2 cup whole wheat pastry flour (or just 1 cup WW flour and omit all purpose)
1/2 cup all purpose flour
1 1/8 tsp yeast
1/2 tsp salt
1/4 tsp sugar
3/4 cup warm water
1/2 tbsp olive oil

After kneading it for about 2 minutes.  I let the dough rest for about 10 minutes.  Then I divided it into two equal sized pieces and on a well floured surface, rolled each piece VERY thinly.  I topped one side with some pasta sauce, kale (obviously), smart dog and 1 string cheese.  I put the other thinly rolled piece of dough on top and sealed the edges by folding over and pinching together.  After I put it in a heated waffle iron for 5 minutes.  The dough shouldn’t reach the edges, you’re going to squish it down so it’ll get there but leave about an inch of room all around.

It got a little messy in the spots where the sauce oozed out.  But it was completely worth it.

Perfect for days like today when turning on the oven could easily qualify as murder.  Not to mention it takes about 20 minutes total to make and if you use store bought pizza dough, the process takes less than 10 minutes.

Also fun because I’m obsessed with this waffle maker!  While these were delicious, there’s always room for improvement.

A few suggestions:

  • Roll the dough very thinly,  maybe don’t use all the dough.
  • If something is in chunks (i.e. kale and smart dog in this situation), chop them very finely.  Big chunks are okay but I bet it would be less messy if the chunks were smaller.
  • Reduce the sauce or just use tomatoes.  Ragu is a little more runny than other sauces.  I’d reduce it a bit (or maybe I was just over zealous with the sauciness, as I often tend to do).

I should also note that this waffle maker is huge!  So one waffle is enough for two people.

If you have a waffle maker, try it!  Super easy and relatively healthy!

Glamorous

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Little known fact about me: I love spy movies.  A lot.

Last night, I saw

I was entertained.  Probably a little over the top (okay REALLY over the top) but better than a lot of other movies I’ve seen recently.

For some reason, movies always portray spy life as pretty glamorous.  It’s probably not, but it’s still my secret dream job.  In the meantime, I’ll fake the glamorous lifestyle.

For example: Last week, the Biscotti Queen and I made a glamorous cocktail.

I scoop of your sorbet of choice (we used grapefruit)

Top it off with champagne.

Let it fizzle.

Enjoy.

Okay so life’s not going to be that glamorous the next few weeks.  I’m moving twice in the next 2 weeks!  Not fun! But before that there’s the weekend!  Have a good one!