holy mother of sauciness and the like

that is an excessively indulgent title for a post, yet it has to be said that this is an excessively indulgent recipe. it's simple. it makes almost any pie better. it makes almost any day brighter. it makes almost any waist wider.

this is not for the faint of heart. it is not for the feverish dieter or the concerned citizen. it's for the long days. it's for when you want to say, "honey you are so dang handsome that i've decided to pour heaven all over your food." it's that type of sauce.
Fixings:

1 stick butter softened, but not melted
1 to 1 1/2 cups powdered sugar
2 Tbl Whiskey or Kahlua (whiskey is best unless the dessert you're heaping it on has chocolate as a primary ingredient)

Mixings:
Mix the butter until it's fluffy and add the sugar slowly. Then mix in the booze. Heap on top of pie or any other food of your choosing.

It can be stored in the fridge for later indulgences.

Thank you Ree Drummond!

patience and pork

well hello blogosphere. it's been a while. perhaps we should have titled this post "naughty bloger number we're not counting anymore because it's been too many times".

my kitchen is all a flury. upon arriving home from a dinner date with a dear friend i began preparing to make pork tenderloin in the slow cooker. there is a back story as is true with any recipe worth making.

pork and i have a tenuous relationship. i like to think that i abhor pork. i write off my love of bacon and sausage as mere flukes. however, there is a recipe that i found recently embedded in the pages of a used book that lives on a particularly disorganized bookshelf titled "great literature" in a particularly eccentric book shop near my house. the book perported to be about the history of early denver, but was mostly about buffalo bill and the controversy over his gravesite. oh joy.

the book's main secret was this recipe. it was written on old paper by hand and was barely legible. it called for a boiling pot, but i interpreted that to mean a slow cooker. i have set out to recreate the recipe tonight. somehow i think that when i eat it tomorrow with friends we will step into a trance like food coma portal and come to understand a world in which books about buffalo bill's gravesite are high literature. needless to say i cannot wait.




hopefully the slow cooker will melt the pork into submission. i do not have the patience or time for tough meat.

i will report back tomorrow on the success of the dish and whether it is as delightful an experience as the finding of its recipe card was.




here's wishing you a wonderful night and one that hopefully includes old books, good friends, and a slow cooker.

photocredit: {ree drummon}

winter rising

it's snowy and very cold today. icy winds have blown in and the streets are full of urban slush. tonight i'm honoring winter by thinking about my favorite winter place: taos. isn't it beautiful?



whenever i start to feel that winter is grundgy and gross i think of the magic of adobe, snow, sky, and chili.



in honor of tonight i'm having green chilis. yum.

carmelized apple quiche, dried herbs on the line, babies at the door

halloween.

dried herbs,


pumpkins,


the scariest haunted house of all time. fortunately for me one of my best friends held my hand the whole time. wowza...my nervous system is not cut out for haunted houses.


the denver botanical gardens,


ham and apple quiche,


pie,


munchkins knocking at the door,


and some practical magic, yes i love this movie. it's shameful and i don't care. i do not like scary witches or sprightly pastel colored witches, but i'm a sucker for the brand of witch that lives in a big old house by the ocean, is an off the book botanist, bakes big crusty loaves of bread, is clarvoyant, and drinks a little too much red wine. yes this is my type of witch and thus...practical magic.


hope you have a lovely halloween duckies.

garden bruschetta

Tonight i made a recipe for dinner very similar to the one posted last week. My garden is producing with shocking efficiency and I'm hard pressed to eat all these vegetables. If you are equally fortunate and find yourself with a silly amount of squash make this...it's worth eating. Feel free to vary the recipe. I'm a messy cook and encourage creativity when it comes to bruschetta. Bruschetta is not boring.

garden bruschetta
2 zucchini
1 yellow summer squash (or three yellow squash and no zucchini)
5 tomatoes (any color...the more varied the better)
3 small eggplants or 1 large eggplant
1/2 cup of Parmesan cheese grated
1 whole sweet onion
Coat the bottom of the pan in an inch of olive oil
Half a loaf of french bread (I like to use rosemary french bread)
2 garlic cloves

Instructions:
Chop the onion into crescent moon slices
Slice the eggplant into skinny slices, sprinkle salt on them and set them aside
Slice the squash into thin quarter circles and set them aside
Heat up the olive oil in a cast iron skillet
Put the onions into the skillet and brown them at a high temperature
Turn the heat down and keep caramelizing the onions
Wipe the "sweat" off the eggplant slices
Turn the heat up and throw the eggplant slices into the skillet
Let them brown for a minute then turn the heat to a medium temperature
Add half a cup of water and cover the skillet with a lid (watch the eggplants and onions to make sure they don't burn)
While this is cooking, slice the tomatoes into small bits
Uncover the skillet and make sure the eggplant slices are cooked through. Add salt to taste and black pepper.
Add the squash to the mixture and cover it back up.
Chop up the fresh oregano and basil into small bits.
After letting the whole mess cook for about 5 minutes add the tomatoes and cook for 3-6 minutes.
Add some more salt. Add the herbs. Add the cheese. Put the stove on warm and let the veggies stew.
Take it off the oven and put it all in the fridge until it cools down.

Bread Instructions

When the veggies are chilled...
Slice the bread into thin slices
Dice the garlic and brown it in olive oil
Turn on the oven to 450 degrees
Once the garlic is browned use a cooking brush or spatula to spread the oil and garlic onto the bread.
Sprinkle some Parmesan on the bread.
Put her in the oven for 4-5 minutes until golden brown and delectable.

Put the cold veggies on the warm garlic toast and savor. Tastes great with red wine...

love you, hate you pancakes

tonight i'm having breakfast for dinner. it's one of my self comfort rituals. as i stand here in my kitchen brewing coffee, listening to bacon sizzle and thunder crash, and stirring pancake dough i am reflecting on my dysfunctional relationship with pancakes.

with me and pancakes it's a love/hate thing.

i love the way that pancake dough bubbles and sizzles as it hits the greased pan.

i hate the way that sometimes pancakes taste like the love child of stale sourdough bread and cardboard.

i love the way an amazing pancake doused in syrup can cure any bad mood.

i hate that 1 plate of pancakes = 1 new lovely lady lump on my rump

i love that pancakes seem to be like pie in their ability to unite a room of people no matter what the differences or conflicts within a group. if i ever become i diplomat i shall use pancakes...griddle and butter treaty of 2010.

i love that when i make pancakes my desire to own a small breakfast place is quenched enough so that i don't do something rash like quitting my job and attempting to open up a restaurant in my living room.

pancakes, i love you more than i hate you. what more could i ask for really?

*best pancakes in denver: here and here

Awesome Pancake Recipe:
* 3 cups Plus 2 Tablespoons Cake Flour
* ½ teaspoons Salt
* 3 Tablespoons Baking Powder
* 2 Tablespoons Sugar (brown or white, I prefer brown)
* 2 cups Milk
* 2 Eggs
* 3 teaspoons Vanilla
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1/2 cup of walnuts
* 3-5 Tablespoons Butter
* More Butter
* Syrup


Mix together dry ingredients in large bowl.

Mix together milk, eggs, and vanilla in a separate bowl.

Add wet ingredients to dry ingredients, stirring until just combined.

Melt butter and add it to the batter.

Cook on a greased skillet until golden brown.

Apply syrup. I will not judge you if you pour it on.

pancakes inspired by ree drummond's recipe...thank you lovely cook!

my great love of basil

i'm having a bit of a moment with pesto. we've been having moments like these my whole life. they are sweet, tangy, and passionate. i love pesto.

hope you all enjoy this simple scrumptuous recipe:

4 cups basil leaves, well packed
4 cloves garlic, lightly crushed and peeled
1 cup pine nuts or walnuts (or a combination of the two)
1-1/2 cups freshly grated Parmigiano Reggiano or Pecorino cheese (or a combination of the two)
1-1/2 cups extra-virgin olive oil
salt and pepper to taste

magic tips: i prefer to use walnuts and for extra special flare add a tablespoon of honey. trust me, it's incredible.

also, if you're a vegan you don't have to run like the wind from this one. just take out the cheese and add some more nuts. it's a fabulous vegan treat.

shiver me timbers

today my office is freezing. our cooler is on over drive to compensate for the heat wave. it's a pleasant break from the scorching sun. i'm drinking hot cocoa and dreaming about winter.

if any of you are similarly chilly and wanting something sweet and hot try the best hot cocoa recipe!

summer garden stir fry=biscuit and gravy antidote

the colorado summer heat and afternoon rainstorms have helped me a grow a healthy summer veggie garden. this weekend i decided to apologize to my stomach for biscuit friday by making a colorful concoction.

if you are looking for a festive and easy dish, this one might be for you.

ingredients:
brown rice
summer squash (green, yellow)
tomatoes (as many types as you like)
onion
garlic (to taste)
olive oil
chicken
eggplant (japanese or greek)
fresh basil
fresh oregano
fresh mint

first steps
take the eggplant and slice it into thin strips. lay the strips out and put salt on
them. this draws out the bitter tannins (let them sit with salt for 30 minutes).



chop the squash into thin discs and let sit. slice larger tomatoes down and leave cherry tomatoes intact (dish tastes especially good with yellow boy and brandywine tomatoes)



dice the garlic and onions. heat olive oil and saute the garlic and onions. keep them at a low heat from around 15-20 minutes until caramelized.

slice chicken into thin strips. brown and cook with some of the already cooked onions and garlic.



at the same time add the squash and eggplants to the onion and garlic mix (will need too frying pans for this dish). let them cook without water for about five minutes. then add a splash of water to the mix and turn down the heat to a 4 and cover the pan. stir about every three minutes and add black pepper.



add salt and pepper to the chicken and right before it finishes add fresh basil, oregano, and mint. also throw in the tomatoes. let the concoction stew in the chicken juices at a low heat for around 5 minutes.



the vegetable dish should take about 10 minutes after you add water and cover it. make sure the eggplant is thoroughly cooked.



add the chicken to the vegetables and sprinkle salt on the top. add another handful of fresh basil and mint. serve by itself or over brown rice and...wha la...dinner is served!

indulge yourself: biscuits and gravy

this is not a healthy recipe. let me repeat, run quickly away from me this morning if you're seeking fiber, antioxidants, or anything to do with the acai berry.

run. but stay if you like butter. take your boots off if you like sausage. stretch out on the couch if you like breakfast sandwiches and make yourself part of the family if you like to pour gravy all over it.

so these biscuits are simple:


take a roll of hot pork sausage. slice it into thin circular pies. add salt and pepper.


melt a little oil in a pan. throw the patties in the pan. cook until brown.


while browning meat take a roll of biscuits (grands, pillsbury) and put them in the oven. drizzle honey on the top of them before cooking. don't judge yourself too harshly for using store bought biscuits. let's face it they're damn good.

put patties away to cool a bit. use the meat residue and oil left in the pan. keep it on medium heat and add pepper, salt, and two tablespoons of flour. after about a minute the consistency should be thick. add a splash of milk and keep stirring until the gravy darkens in color.


take the biscuits, the sausage, and the gravy and do what you must with the delicious mess.




inspirationphotocredit: {reedrummond}

pocketful of pie

tomorrow i have a lot to accomplish before noon. it will also be raining again and i'll be wearing a green coat with big pockets. i wish i had little mini pies to fill my pockets with.

pie is my cocaine.

photocredit:{piesearch}

kefi

it is near impossible to top the experience of walking into a kitchen to the aroma of baking bread, browning garlic, and freshly washed basil. when cooking i experience an unadulterated joy. when cooking with friends i am at peace. any stress can be whipped into submission with the flick of a whisk. some of my favorite gifts have been recipes given to me by loved ones.

i am greek american and we use the word "kefi" to describe the spirit and joy of life. it essentially means the za za zoom in each of us. the practice of growing and making food, as much as love making, is full of kefi. in honor of my admiration for all things culinary and my dedication to living a life full of kefi i wanted to post my favorite tzatziki recipe. this spread is delicious on bread or vegetables and can be eaten solo as well.
enjoy duckies!

YiaYia's Tzatziki
2 cups Greek yogurt
1 long cucumber, peeled and grated
4 garlic cloves, peeled and crushed (or finely grated)
Juice of 1/2 lemon, or more according to taste
1 Tbsp chopped parsley
Pinch of fresh oregano
2 to 3 Tbsp extra virgin olive oil
Salt and pepper, to taste
Mix it all together and opa!

photocredit: {latartinegourmande}