Good gosh will this winter ever end?! Nothing says channeling warm weather like something blended in the coupe. So drink up my lovelies! And don’t just hoard this strawberry syrup for cocktails. Stop paying for flavored seltzer and make your own. Or strawberry whip cream or vinaigrette. Or drink it by the spoonful. Just sayin’… It’s good.
The dog ate my cake (and survived both the chocolate and me). So here’s a picture of the mayo. And the dog.
I didn’t intend to make mayo, but ignored a golden rule for making hard boiled eggs (fresh eggs, what was I thinking?! See link below) and wrecked the whites late Friday night during the peeling process. So I succumbed to egg salad. Then I realized we had no requisite condiment. I did however have more eggs, oil, and a stale but still useful lemon. Ok then.
I mostly followed the recipe below. Except I used one whole egg and a hand blender. Take your time, these ingredients certainly do in order to emulsify. (Also below a link to the chocolate cake – my only slice was delicious! Separate eggs when they’re cold.)
Mr. Batali saved me a trip to the grocery. And he can save you too if you have a head of cauliflower, pasta and a handful of pantry/fridge staples. I'll tell you flat out I reduced the pasta by 25% and could have done with even less. I also added 3 pinches of pepper flakes (much less) and had a free hand with the cheese (atrophied piave in my case but perfect for grating.).
Btw the recipe uses the whole head of cauliflower, stems included. Leave an hour for slow cooking. It's worth it. Vegetarian! Can be gluten free. Click here for the recipe.
It wasn't breakfast in bed as promised, but I did deliver the biscuits with bacon and eggs to the birthday child. This recipe is virtually idiot proof. Opt for lightly rolling out the biscuits and not too thin! You may get fewer but they'll rise higher.
I used a pastry cutter to blend the butter. Do not wait until later to eat them. They're better warm from the oven. This may be a Thanksgiving addition!
Baby boy asked for pound cake (and I don't mean the dog). And because I'm cocooning, or stress cooking, I made it.
I've had this Gourmet recipe calling for browned butter in the file folder a few years. I'm not gifted in the pound cake department. Plus I have a vivid memory of my sister (now expert food writer) attempting a dismal version in a big hair decade. But I am determined to master it. This version is worth the struggle. (Click here for the recipe)
One cooking caveat – after browning the butter, 15 minutes in the freezer is supposed to solidify it for the mixer. Mine took at least half an hour, but it was worth the wait. And your freezer might be superior to mine.
Sticking with a theme that packaged food is better than mom's food, my son asked that the ribs I was making to welcome 2014 be smothered with bottled sauce. And I almost did it! But with my hand poised on 2 (!) overpriced condiments, I figured out a last minute compromise.
A good friend gave me Ina Garten's “Barefoot Contessa Foolproof”. The barbecue sauce recipe (click here for recipe) uses a combination of pantry staples and fave bottled condiments. It is now a family favorite. As suggested by Ina, I used St. Louis ribs – I think they're meatier anyway. I also had no desire to start a midwinter grill, so I cooked them covered, and smothered in sauce, at 350 for 1 3/4 hours. Then mopped and broiled for a nice crunch.
Eat – B
(The recipe makes plenty of sauce for dipping and making BBQ chicken at a later date!)