Excuse me while I scarf this stuff. That toast is about to be BUTTAH'D.
Saturday, March 14, 2009
Breakfast as usual
This my friends is what I make myself when I am hungover.
Excuse me while I scarf this stuff. That toast is about to be BUTTAH'D.
Excuse me while I scarf this stuff. That toast is about to be BUTTAH'D.
Tuesday, March 10, 2009
Eatin' fancy, Feelin' pretty
Yesterday, I made the most fancy of diners I have concocted thus far.
Bacon wrapped scallops
Lemon curd
Goat's milk brie
Green salad with raspberry vinaigrette
Peach Mango cobbler
Here is a picture of the scallops to add to your ever growing food porn collection
Opulence
16 toothpicks (or as many as you'd like)
32 bay scallops
11 slices of bacon, cut into thirds
Salt and black pepper
olive oil
Soak ~16 toothpicks in water for 20 minutes, so they don't burn in the over. Set your oven to broil. Season scallops lightly in black pepper and salt. Take 2 scallops and wrap them tightly in a piece of bacon. Use a soaked tooth pick to hold them together. When all scallops are prepared, move them to a foil covered oven sheet. Drizzle eat wrap with olive oil. Put in oven for 6-10 minutes, depending on size of scallops. Be warned that though they may not burn, the oil and bacon will create a lot of smoke, so be wary of this when you remove them.
The lemon curd was delicious, but definitely not a curd at the time of serving (and therefore not pictured) This is the recipe. Its delicious and apparently keeps for a week.
The goats milk brie was to DIE for. As someone who is lactose intolerant, finding a happy medium with my cheese and milk-less meals is pretty hard. But after a few years you get used to it. Things get easier. I don't like taking the pills and its gotten easier to say not to cheese over the years, which is why I've never really ventured into stores, hunting for goat cheese. It was kind of a whim to walk into Trader Joe's yesterday, but on a whim I picked up this:
HO. LY. SHIT. I would have eaten the whole thing if I didn't know what was good for me. But I do. Still..... /salivate
The peach-mango cobbler. Oh, peach-mango cobbler.
The recipe I used (this one) was honestly not tasty to me. And the smell is nauseatingly sweet. I can smell it now because its still on my stove. However my dinner guest did enjoy it, so I guess that's good?
Its spring break now and I'm spending a lot of my time down at the Boston Archaeology Lab in the North End. Tomorrow Leslie, the other intern, Ellen, the City Archaeologist and I have been promised a food adventure to a place that serves nothing but raw food. It's called Grezzo and it's in the North End. If they let me take pictures I will try to blog about it. NO PROMISES.
ALSO It's raw vegan? WTF? Hopefully they actually don't use dairy. That would suuuuuuuck for me.
Bacon wrapped scallops
Lemon curd
Goat's milk brie
Green salad with raspberry vinaigrette
Peach Mango cobbler
Here is a picture of the scallops to add to your ever growing food porn collection
Opulence16 toothpicks (or as many as you'd like)
32 bay scallops
11 slices of bacon, cut into thirds
Salt and black pepper
olive oil
Soak ~16 toothpicks in water for 20 minutes, so they don't burn in the over. Set your oven to broil. Season scallops lightly in black pepper and salt. Take 2 scallops and wrap them tightly in a piece of bacon. Use a soaked tooth pick to hold them together. When all scallops are prepared, move them to a foil covered oven sheet. Drizzle eat wrap with olive oil. Put in oven for 6-10 minutes, depending on size of scallops. Be warned that though they may not burn, the oil and bacon will create a lot of smoke, so be wary of this when you remove them.
The lemon curd was delicious, but definitely not a curd at the time of serving (and therefore not pictured) This is the recipe. Its delicious and apparently keeps for a week.
The goats milk brie was to DIE for. As someone who is lactose intolerant, finding a happy medium with my cheese and milk-less meals is pretty hard. But after a few years you get used to it. Things get easier. I don't like taking the pills and its gotten easier to say not to cheese over the years, which is why I've never really ventured into stores, hunting for goat cheese. It was kind of a whim to walk into Trader Joe's yesterday, but on a whim I picked up this:
HO. LY. SHIT. I would have eaten the whole thing if I didn't know what was good for me. But I do. Still..... /salivateThe peach-mango cobbler. Oh, peach-mango cobbler.
The recipe I used (this one) was honestly not tasty to me. And the smell is nauseatingly sweet. I can smell it now because its still on my stove. However my dinner guest did enjoy it, so I guess that's good?
Its spring break now and I'm spending a lot of my time down at the Boston Archaeology Lab in the North End. Tomorrow Leslie, the other intern, Ellen, the City Archaeologist and I have been promised a food adventure to a place that serves nothing but raw food. It's called Grezzo and it's in the North End. If they let me take pictures I will try to blog about it. NO PROMISES.
ALSO It's raw vegan? WTF? Hopefully they actually don't use dairy. That would suuuuuuuck for me.
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