Recipe Revolution

But really, when are my recipes NOT revolutions? Or....at least MY version of them. I'm just going to jump right into this one.

Today, I made the last of the "Everyday Tomato Sauces" with "Tuna and Tomato Sauce." Fear not, I refused to eat tuna this time around. Third time is not the charm in this case, because I am not willing to try it a third time. In its place, I used tilapia, ergo, I introduce to you, "Tilapia and Tomato Sauce." It still has that nice alliteration :)

There's really no use in going through how the recipe should go, because I just kind of winged this one. I started by searing the tilapia with some capers and lemon juice until it was cooked all the way through and could be flaked (what a horrible term to describe a food item. Honestly? Flaked?) I then turned down the heat and added my marinara sauce (that had been frozen from the last time I made it) and heated it through.

All the while, I cooked some spaghetti. How easy is this recipe? Final step, I drained the pasta, put it on a plate, and topped it with the sauce. Voila.

I'm not sure how I feel about this one. Obviously, it was much better than if I had used tuna (I'm having flashbacks of choking it down in the past), but the tilapia didn't really stand out. However, tilapia sort of tastes like whatever you cook it in or with, so I guess it did its job? The marinara was great as usual, and probably even better than when I initially made it from being frozen.

Not gonna lie, I probably won't make this again. Oh well. Can't win every time.

That's all the updating I intend to do this week, check back again next week though!

Dear Followers,

I have been terrible at updating my blog, I'm well aware. And for this, I am very sorry. Unfortunately, I will only be able to update this about once a week seeing as my spring season for field hockey starts this week. Also, college has suddenly become very, very time-consuming (go figure, right?).

So, again, I'm sorry for not updating at all this week but believe me, it's killing me that I'm not cooking more! Stay tuned for one update this week, I promise!!

Tomatoes and Tiramisu

...but not together. That's just gross. I apologize for not updating sooner, but I've been absolutely SWAMPED with things to do around here. I have been able to cook amidst the chaos, however, I haven't had much time to sit down and type this up.

That being said, let's get started! I did another "Tricolore" recipe from the "Everyday Antipasti" chapter which was rather familiar. Who hasn't had some version of a Caprese Salad before?

You may notice the picture of the gross looking cheese accompanying my beautiful salad above. Allow me to explain. While I was home, I bought some boccinni (I know I butchered the spelling) to use along with grape tomatoes for this recipe. I thought it would be cool to have the ingredients all the same size. Well, I really should have used my ingredients sooner. Upon retrieving my cheese from the refrigerator, I think it's pretty obvious that it had become inedible.

A minor setback if you ask me. Instead, I opted for two sticks of light string cheese. Sure, it's not the same as fresh mozzarella, but desperate times call for such actions.

To make the salad, I sliced up the tomatoes and cheese and tossed them in a bowl. I then whisked together some EVOO (actual, not spray of course), lemon juice, salt and pepper. I then tossed the dressing with the salad and BAM, there you have Caprese Salad. It's so simple, but so flavorful. I never thought to incorporate the lemon juice in the dressing before, but it really made a difference especially in comparison to say a balsamic vinaigrette.

And now, my second recipe that I need to write about: Tiramisu. As I mentioned in my previous post, I needed to go out of order in this cycle so that I could use my Chocolate Zabaglione before it went bad. I broke my rule, but I really don't mind considering it was delicious.

I started by stirring some mascarpone cheese until it was smooth. I then whisked together some Cool Whip Free and sugar. The recipe, as always, called for me to make my own whipped cream using full-fat cream, but considering how fattening Tiramisu is to begin with, I decided to give it a little makeover.

I folded the cheese into the cream, then folded in my Chocolate Zabaglione and refrigerated the resulting cream. Next, I made some instant espresso thanks to the ever-so-strong Starbucks Via. This was used to coat the lady fingers (for those not in the know, these are light, pretty much flavor-less cookies. A softer type of biscotti). I lined the bottom of my pan with a layer of dipped lady fingers, then topped that with some of the cream. I repeated this step, then ended with a layer of semi-dipped lady finger because...I ran out of coffee. These cookies soak up liquid like its going out of style leaving me with little to work with by the end.

The Tiramisu was supposed to be to be refrigerated, then flipped upside-down to be served after sifting some cocoa over the top. This is far too complicated for a dish that's just going to be devoured by college students. I didn't have a chance to take a picture of the Tiramisu because by the time I thought to do so, there was little of it left and being the child I can be at times, I kind of destroyed it by mindlessly poking at it with a fork.

It wasn't the prettiest Tirsmisu anyway, so I'll save a picture of it for when I have it perfected.

That's all I have for tonight. I plan on taking a couple of cooking days off in order to make a bigger dent in my declining balance and to give myself some time to get ahead on my work. Don't you hate when priorities get in they way of fun?

Whisk It Good

This "Puddings and Creams" section of the "Everyday Dolci" chapter is my weakness. Two recipes in, and I'm in love. Chocolate Zabaglione was the final straw.

May I first point out that a pudding or cream with such a complex name seems like a daunting task. But fear not, we have Giada on our side. And her recipes are "everyday" meaning they are simple and that anyone can do them. Myself included.

I started by simmering some fat-free evaporated milk (in place of whipping cream as usual) and learned, again, that fat-free foods do not function the same as whole fat ones. Though not as big a failure as attempting to brown light butter, the evaporated milk separated a little bit and I had to whisk it to get it back together.

After removing the milk from the heat, I stirred in some chocolate chips until the mixture was completely smooth. Next, I filled a pot with about two inches of water and brought it to a simmer. As it heated, I put four egg yolks, sugar, cooking wine, and a pinch of salt into a glass bowl that I placed over the water. Next, I whisked.

I whisked for approximately four minutes. Or at least I think it was about that amount of time. When I started whisking, I realized that the clock on the microwave had not been set, and my cell phone was in my bedroom, so there was no other way to keep track of time. I could have stopped once the mixture came to 160 degrees, but yes, I do not have a thermometer. So i counted to 240-Mississippi. Like I true college kid, I always find a way to make due.

The mixture became thicker which was promising. This was the step that could really make or break it all. I removed this from the heat then folded in the chocolate mixture. It became what you see drizzled over my frozen strawberries above.

The final product was probably not as thick as it typically would be considering I used fat-free milk in place of full-fat cream, but it was still to die for. The salt in the cream gave it a sweet and salty contrast (which I LOVE!) and the tart strawberries added another dimension of taste.

Gina Neeley says that "cute girls don't lick the bowl." Well then call me a brute, because I certainly did without any hesitation. I was in the comfort of my own room though, so I didn't look like a total animal.

And there you have it, cycle EIGHT through the book! I now have an announcement to make. I will be cooking again tomorrow night starting from the first chapter, but then instead of moving on to another sauce, on Friday, I will be making the next dessert. It requires Chocolate Zabaglione so I made enough today for that recipe and don't think I should keep it refrigerated until I come around to the last chapter again. I know, I'm going against my own self-imposed rules, but I still feel weird going out of the order that I set out to accomplish this project.

Anyhow, I will see you again tomorrow night when I start cycle nine!!

Give Peas a Chance

Again, sucker for wordplay.

Tonight we venture once again into the world of "Everyday Contorni" with our first recipe in the "Quick and Simple" section which happens to be Peas and Prosciutto.

I don't hate peas, but they're certainly not my first choice in vegetables. I also don't hate prosciutto, it's just something I like to eat in small doses (it's probably healthier to keep it that way as well). Needless to say, the excitement level for this one was not on the higher end of the spectrum.

I started by sauteing some garlic and a shallot for about a minute. This was my first time working with shallots and they're a really interesting food. They're pretty much mini onions with a more mild taste. I really liked them, and I think I may need to try them roasted or caramelized in the future. I then added some defrosted frozen peas and sauteed those for about five minutes.

The recipe says to stir in the prosciutto along with some parsley, salt, and pepper once the rest of the dish has been cooked and removed from the heat, but I prefer my prosciutto a bit crispier. It take away the ham-like quality of it. I do despise ham. I added the prosciutto in for the last two minutes of so of cooking.

As suggested, I removed all of this from the heat after it was thoroughly cooked, and stirred in the seasoning. And that was it! The dish truly was quick and simple. Kudos, Giada, for sticking to your word (not that I ever doubted you).

As for the dish itself, the peas were a little overcooked and kind of dry on the inside. Luckily the seasoning and the prosciutto made up for it. I was glad I had crisped up the prosciutto because it became the star of the dish and I feel it wasn't quite as salty as it normally would be.

This would generally be served as a side dish, but I find it difficult to cook 1/6 of the recipe just for myself to taste, so I just made a meal out of it. It would be a nice compliment to a meal though. Maybe if I could work on the cooking of my peas. But then again, I don't usually opt for them, so why should I?

That's all I have for today. I will be cooking again this Wednesday when I try out another dessert. Another CHOCOLATE dessert at that :) See you then!

Moon Over Chicken Parm-a

I'm a sucker for terrible puns and wordplay. I apologize. If you can't tell by the title, I made Chicken Parmesan tonight. This was the first recipe from the "Everyday Cutlets" section of the "Everyday Entrees" chapter. It's another one of those recipes that I always expected to be so complex and time-consuming, but it really can't get much easier.

The most time-consuming part of the recipe had to due with my lack of marinara sauce. I had to whip up some before attempting the recipe and, luckily, I had double-checked this earlier today. Had I started the recipe not knowing I would need sauce, I would still be cooking and very hungry.

The marinara sauce takes between and hour and an hour and a half, but after that it was smooth sailing. I tossed the chicken cutlet in some EVOO spray and Italian seasoning (no fresh herbs here, but come next year when Katie and I have our herb garden, my dishes will be singing a different tune). I then cooked the chicken for one minute on each side in a smoking hot pan just to brown the outsides.

The toaster oven was preheated at about 450 degrees (the recipe said 500, but anything higher than 450 on the toaster oven is broil, and I knew that wasn't how this should be cooked). I put the chicken on the cooking tray, covered it all around with some sauce, then topped it lightly with mozzarella cheese. Giada says in her introduction of this recipe that she lightens it up by not smothering the chicken in cheese (hey look! Someone else thinks healthy like me!) and, in case you haven't noticed at this point, by not breading it.

I finished it off with some Parmesan cheese on top (obviously) then let it cook till the cheese was melted and browned, about 5 or 6 minutes.

That's it! That is Chicken Parmesan ala Giada. I have to say, it was just as good without all those bread crumbs clouding the chicken flavor. I liked that the recipe called for more actual Parmesan cheese than mozzarella, and the dish did taste lighter overall. I'm used to being in a food coma after a serving of chicken parm and spaghetti, but this cutlet alone was just enough! I must also say, that I can now make marinara sauce in my sleep, and it's a damn good marinara sauce (sorry Mom and Dad, but yes, I did just use the word damn).

I'll be taking tomorrow off for the national holiday. It's my birthday in case you haven't heard. I'll be turning the big 2-1 so hopefully I can find some dinner off-campus so I can enjoy a glass of wine on the side! Until next time!

The Smashing of the Pumpkins

What you see pictured above is certainly not the prettiest thing I've ever made. It was without a doubt the most interesting though. It's another recipe from the "Everyday Stuffed Pastas" section of the "Everyday Pasta, Polenta, and Risotto" chapter. Introducing, Pumpkin Ravioli with Sage and Toasted Hazelnuts.

Where might one find pumpkin ravioli? I have no idea. Perhaps some sort of Italian specialty store or something. I knew I would not be able to find it anywhere and to save my self the frustration, I decided to make my own pumpkin ravioli. You're probably picturing me slaving away making homemade pasta, then running it through a pasta machine and what not. No, no. Turns out my constant watching of Food Network has paid off and I used wonton wrappers instead.

What's even better, I looked ahead to the next stuffed pasta recipe in the book, and Giada actually has you use this method for the next one! Ergo, I followed those instructions.

First off, I toasted the hazelnuts in the toaster oven for about seven minutes at 350 degrees. To my surprise, they did not get as fragrant as I had hoped, but they were still delicious.

Next, I set off making my ravioli. I started with some canned pumpkin and added just a touch of pumpkin pie spice to it. Then I made an egg wash to make the ravioli stick together with one egg white and touch of water. I spooned a teaspoon or so of the pumpkin onto one wonton wrapper that I had brushed with the egg wash, then pressed another wrapper on top of that.

I put far too much filling in each ravioli and it seeped out the sides which made me worried about the wrapper sticking together. I was supposed to use a ravioli cutter to trim the edges, but I don't happen to have one of those just lying around, so I tried to make semi-fancy edges with a butter knife. No such luck.

Once my water was at a boil, I carefully dropped the raviolis in and waited for the to float. Let me tell you, this step was terrifying. The whole time I was expecting them to completely fall apart and end up with a pot of orange goodness, but for some odd reason I must have done something right and they weren't too bad. I should've listened to Giada when she said to add some vegetable oil to the water to prevent the ravioli from sticking to each other though.

I tried to get the ravioli out of the water without them falling apart, but one or two kind of burst a bit. And they stuck together. This didn't really bother me considering I don't need to have them separated to eat them.

Next, I went to work on the brown butter sauce. Being the naive health nut that I am, I bought light butter considering this recipe called for a good amount of actual butter. Note to self: light butter does NOT brown. This wasn't too big of a deal, because it still tasted good, I was just expecting something totally different. After about four minutes, I added some torn up sage leaves to the butter, then removed it from heat and stirred in a little more pumpkin pie spice.

I topped the whole dish off with the toasted (and chopped) hazelnuts as well as some Parmesan cheese. Like I said before, it wasn't pretty. But I never claimed to be a food stylist. Despite its appearance, the dish was quite good! It had a distinct autumn flavor to it and was kind of like comfort food. If I had gone for the full fat version, it may have turned out more as expected, but I still like the taste of light butter so it was fine by me.

And did I mention that I made my own ravioli? :)

I will be cooking AGAIN tomorrow night (crazy!) so please come read again then!

Turkey For You, And Turkey For Me...

Turkey is one of those meats that I wish we ate more often than Thanksgiving. I'm a huge fan of Thanksgiving, and I'm glad that Jenny-O has started selling those turkey tenderloins that are pre-marinated so we can eat turkey more often. I never thought, however, to use turkey in a meatball. It almost seems blasphemous. But sometimes, blasphemy can be a good thing.

Tonight I made another "Everyday Tomato Sauce" from the "Everyday Sauces" chapter. The recipe was Turkey Meatballs in Tomato Sauce. At first, I felt a little gypped out of a new sauce recipe. After all, the tomato sauce is just marinara sauce so the only new part of the recipe was the meatballs which are not a sauce. But really, does it matter? I got to make something new and that's what really counts.

Luckily, I had the exact amount of marinara sauce needed frozen in the freezer for this recipe. I didn't have to take time to make it last night which, though I enjoy doing it, was a nice break. I had made my Mimi's recipe for meatballs this past summer so I had some idea of what I was doing, but of course those were traditional meatballs made with regular ground beef and boatloads of cheese (they're delicious, but I'm still working on perfecting them).

I started with some bread crumbs, parsley, an egg white, skim milk, Romano cheese, salt and pepper. Yes, the recipe did call for whole eggs and whole milk, but why spoil a perfectly healthy dish with unnecessary fat? I whisked this together with a fork until it was as evenly combined as possible. Next, I added the ground turkey and basically mushed it all together with my hands. That is the most fun part about making meatballs, it is literally hands on, and you get to play with food :)

As all this was going on, I had the toaster oven preheating at 400. I then formed the meat mixture into bite-sized meatballs and placed them on my tray sprayed with EVOO. They cooked for about 18 minutes. The recipe wanted me to fry them of course, but when have I ever fried anything? As they cooked, I warmed up the marinara sauce and added a little tomato paste to thicken it up.

Once the meatballs were done, it was time for the moment of truth. One of the pitfalls of baking is that you don't know if you were successful until the food is done cooking. The tension caused by this is heightened when the food that is cooking is poultry and simply cannot be rare. I broke open one of the bigger meatballs, and they were thankfully cooked all the way through. I tossed them in the marinara sauce and sprinkled some more Romano on top.

I was a little scared that the meatballs would be totally dry and just fall apart since I eliminated a lot of the fat. I even bought 93/7 ground turkey rather than using the dark meat suggested by Giada (not only do I not like dark meat, I also didn't see any at the grocery store). To my surprise, the meatballs had the perfect amount of moisture! The flavor wasn't quite as bold as a ground beef meatball, but I think the cheese and parsley complimented the subtle turkey taste.

Overall, definitely a good dish for when you're craving meatballs, but not craving the guilt of eating too many of the traditional kind. I was able to have seven of these babies :)

That's it for tonight, tomorrow will be something COMPLETELY new to me, so come visit then!