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Eat, be and see. By teegee
I am just a happy Ohio girl right now! Though I have to say, I always get asked where I am from and people are surprised I am a native. “Unique” is a good word. Currently I just study A LOT and work an extremely unprofessional job (waitress). I am finishing my Masters in Biology with a Micro focus and hopefully going on to even MORE school soon. What I am excited for right now: berry picking season, my first CSA (!), summer festivals, attempting an heirloom garden, making rain barrels, trying to get into more school, applying to volunteer in South America soon and getting a REAL job. On that note if anyone has any contacts in the biology or health fields… hook a sister up!
How long have you been a Daring Baker/Daring Cook and what’s your favorite thing about being in the group(s) so far?
I have been in DB since May 2008. I originally joined because I am primarily a cook, not a baker. I needed someone or something to force me to bake! I do a mean cheesecake, crème brulee, panna cotta and cookies… but that was it. I know techniques and I am a wickedly fast learner so all I needed was the idea. I like that it inspires me to make things I would never have made before. I am not a big cake person, but when you get a cake challenge you can be so creative with it that by the time its done you love it. You want to protect it. You want to take it to the mall for a photo shoot and pass out wallets. Then you want to call all your friends, family, neighbors… and maybe the guy you see every time you go to the store… and celebrate its taste explosion/ blood sugar hike with all of them. For me: cake= blah, DB cake challenge + lots of thought = hey, I like THIS cake!
It make things exciting is what I am trying to say.
What’s your favorite kitchen gadget? How about your favorite kitchen appliance?
Am I allowed to say a fork? Because I love eating and a fork helps me a lot! Okay really though, my knife. I know I should say some chopper or slicer or mixer or something-that-braids-my-hair-whilst-simultaneously-making-sugar-flowers-so-my-hands-are-free-for-chopping… but I really love my knife. I use her a lot (she’s a girl). I am always chopping something, and I cook far more than I bake, so she sort of feels like a hand extension most of the time. Also, my wooden spoon! It cooks, it bakes, it flips, it stirs, it’s rustic and old and has a long handle. It’s wonderful.
Are you known for making a certain dish or dessert? If so, what is it?
Well, I am known for a lot of food! For savory foods I think the most well-practiced things I make are spaghetti sauce, roasts, enchiladas and curry. That sounds so homey, and I really don’t cook like that a lot but I do come back to those eventually. I usually am trying a new dish, like all the time! I make Thai, Mexican, Japanese and Indian food very often. I just see what’s on sale and but it at the store. I never use recipes (only to get ideas). Cooking isn’t math, its art. Once you get a feel for flavors and balance you will be able to make anything! That reminds me of Thanksgiving last year. I have made [the whole] Thanksgiving dinner for my family (10-12 people at dinner) since I was 21. My family once asked for a “menu” with ingredients listed so they will have reference points should they request a dish. I haven’t used a single recipe for Thanksgiving so they know if they want it again I need to remember how I made it! My dad says “Mmmm, this is good Tara… go write it down!” For my dinners at home, I usually just toss things together with a theme and then I have a yummy meal. As a result of the way I cook, things don’t get repeated too much. My roomie would say I make a mean grilled cheese sammie, because she can’t/ doesn’t like to cook and that all she ever wants!
For sweets I make the best cheesecake ever! I am not afraid to brag a little because I really think it’s the best! It is simple and delicious. There is no chocolate or caramel in it (those things aren’t bad, just stay away from my cheesecake) and the main flavor is vanilla, enhanced by good quality ingredients. I also make a great chocolate chip cookie (to the joy of the Bio department at school) and ice cream! I make popsicles and ice cream in the summer a lot. I also make everyone’s Bday cakes/ desserts. Oh yeah, I make a really good Italian Meringue Buttercream too.
Great, I’m going to go eat an IMBC-coated popsicle dipped in curry and coated in chimichurri. Thanks guys.
Is there any recipe and/or technique that we haven’t covered yet that you’d really like to make/learn?
I would like to see some traditional ethnic recipes for the Daring Cooks. I know that’s not easy because the DBers and DCers are from all over the world and may not have access to certain ingredients, but a girl can dream. Savories: Middle Eastern tagines, Jamaican Jerks, Japanese soups (w/ homemade dashi), Mexican Moles (make some tortillas anyone?), Spanish Paellas, etc. For sweets, since I haven’t baked a lot, I have a simpler list: real English steamed puddings, soufflé, 12 layer apple cake, pavlova, baklava, etc. The list is forever long, but those are a few examples of what I just thought about!
Do you have a favorite movie? Book? Genre of music?
Haha, so funny you ask! My favorite genre is sci-fi, maybe a girly movie/book in there sometimes. I LOVE reading. That’s probably my #2 hobby besides cooking.
Here are a few of my fave books: Harry Potter, Wheel of Time, Outlanders, LOTR, A Hitchhiker's Guide to the Galaxy, Incarnations of Immortality, Sabriel, Brave New World, Enders Game and any cool micro book. Books I am looking forward to: Book 12 of Wheel of Time and Mark Sisson’s Primal Blueprint.
Movies: Love Actually, Harry Potter, Red Road, LOTRs, Star Wars, Reign Over Me, V for Vendetta, 300, Transformers, Event Horizon, Pan's Labyrinth, Death at a Funeral, Shaun of the Dead, Paris je'taime, Eternal Sunshine of the Spotless Mind, Wit, The Tao of Steve, Under the Tuscan Sun, The Pianist, Kill Bill, Vanilla Sky, The Fifth Element, Big Fish, Adaptation, Awakenings… probably forgetting some.
Music: Ill just give you my top five because I have a TON of music! Motion City Soundtrack, Tom Petty, Mika, Jewel, Wallflowers. Julia Nunes is great too. She works with a ukulele and its awesome, happy music.
You’ve just won $5000.00!!! But it comes with some stipulations… you can’t spend it on your kids or your significant other! This is all YOURS. What would you spend it on? (We’re also going to fantasize that you have no bills whatsoever! Woo!! Hehee)
Well, I don’t have a S.O. OR kiddos, so that’s a pretty easy question! The responsible side of me says to save it for my (never ending) schooling. But, if I could do one thing right now I think I would go back to Ecuador. I went to Tiputini Biodiversity Station in December 2008 and it was AMAZING. Its in the middle of the rainforest (2 boat rides and a bus ride away from cities) right on the Tiputini River in Yasuni National Park. I have been to Ireland, England, France, Italy and Mexico, but Ecuador has stolen my heart. People at the station put in a lot of effort to research and conserve the habitat, it is breathtaking. They are trying understand all the effects of oil drilling and learn as much as possible before its too late. It’s really an impossible job that’s requires a lot of dedication but the relentless nature of Rainforest destruction make it an important undertaking. Soooo, yeah… I would take that $5k and milk it for all its worth to stay as long as possible in the Rainforest and help out.
What is the ultimate comfort food to you?
Really, its simple. Anything I cook that is in season. I always want “summery” foods in the summer and “wintery” foods in winter, you know? Cooking itself is more comforting to me than eating. Its relaxing and just… zen.
Which season (Winter, Summer, Spring, Fall) is your favorite... why?
FALL! Followed closely by summer. Fall in the Midwest is beautiful, and that’s when all the festivals begin! Its cozy. Summer too… mostly because summer is very conducive to good food, due to amazing ingredients, and fun activities.
Other than cooking and/or baking... what hobbies do you enjoy?
Travel, science, reading, decorating with cheap stuff so it looks expensive, google-ing everything, hiking, road biking, kayaking, camping, absorbing all the little moments that make life grand and generally always working towards my goals.
You can visit Tara on her blog Eat, be and see. By teegee

First Daring Cook Ever! May challenge: Ricotta Gnocchi.

So here is the first ever Daring Cooks challenge! I cant write a lot, Ive got to get to bed, hope you enjoy!

Zuni Ricotta Gnocchi
For the gnocchi:
454 grams fresh ricotta (2 cups)

2 large cold eggs

1 T unsalted butter

Lemon zest

½ ounce Parmigiano-Reggiano, grated

¼ t salt

quinoa flour for forming the gnocchi
For the gnocchi sauce:
227 grams butter

Lemon juice

Sage leaves

Step 1: Make the ricotta.

1. Gently simmer one gallon whole milk.

2. Add 1/4 cup white vinegar. Stir. The milk will start to curdle (thats the ricotta). Stain through a cheesecloth lined sieve.

3. Let drain for a couple hours. Then, wrap up the ricotta ball on the cheesecloth and let sit in sieve in fridge overnight. This will drain even more liquid out. You want it REALLY dry.

Step 2: Making the gnocchi dough.
1. To make great gnocchi, the ricotta has to be fairly smooth. Place the drained ricotta in a large bowl and mash it as best as you can with a rubber spatula or a large spoon (it’s best to use a utensil with some flexibility here). As you mash the ricotta, if you noticed that you can still see curds, then press the ricotta through a strainer to smooth it out as much as possible.
2. Add the lightly beaten eggs to the mashed ricotta.
3. Melt the tablespoon of butter. Add it to the ricotta mixture.
4. Add in any flavouring that you’re using (I used lemon zest).
5. Add the Parmigiano-Reggiano and the salt.
6. Beat all the ingredients together very well. You should end up with a soft and fluffy batter with no streaks (everything should be mixed in very well).

Step 3: Forming the gnocchi.
1. Fill a small pot with water and bring to a boil. When it boils, salt the water generously and keep it at a simmer. You will use this water to test the first gnocchi that you make to ensure that it holds together and that your gnocchi batter isn’t too damp.
2. In a large, shallow baking dish or on a sheet pan, make a bed of quinoa flour that’s ½ an inch deep.
3. With a spatula, scrape the ricotta mixture away from the sides of the bowl and form a large mass in the centre of your bowl.
4. Using a tablespoon, scoop up about 2 to 3 teaspoons of batter and then holding the spoon at an angle, use your finger tip to gently push the ball of dough from the spoon into the bed of flour.
At this point you can either shake the dish or pan gently to ensure that the flour covers the gnocchi or use your fingers to very gently dust the gnocchi with flour. Gently pick up the gnocchi and cradle it in your hand rolling it to form it in an oval as best as you can, at no point should you squeeze it. What you’re looking for is an oval lump of sorts that’s dusted in flour and plump.
5. Gently place your gnocchi in the simmering water. It will sink and then bob to the top. From the time that it bobs to the surface, you want to cook the gnocchi until it’s just firm. This could take 3 to 5 minutes.
Step 4: Cooking the gnocchi.
1. Have a large skillet ready to go. Place the butter and water for the sauce in the skillet and set aside.
2. In the largest pan or pot that you have (make sure it’s wide), bring at least 2 quarts of water to a boil (you can use as much as 3 quarts of water if your pot permits). You need a wide pot or pan so that your gnocchi won’t bump into each other and damage each other.
3. Once the water is boiling, salt it generously.
4. Drop the gnocchi into the water one by one. Once they float to the top, cook them for 3 to 5 minutes (as in the case with the test gnocchi).
5. Place the skillet over medium heat and melt the butter. Swirl it gently a few times as it melts.
6. With a slotted spoon, remove the gnocchi from the boiling water and gently drop into the butter sauce. Let brown a little. Remove once lightly browned.

7. Make sauce. Add butter to the gnocchi frying pan. Place sage leaves in butter until slightly fried, then remove to drain. The sage leaves can be crumpled on top of the gnocchi. Add lemon juice and swirl to combine. Pour sauce over gnocchi and top off with a little Parmiggiano-Regiano.

Frying boiled gnocchi.

Lemon gnocchi in a sage lemon butter sauce with crispy sage leaves.

OMG

Im gonna eat you.

Nom nom nom.

Same recipe but with a berry sauce. I just cooked down some blackberries and blueberries.

Blackberry goodness.

Close up.

April Daring Bakers: Cheesecake.

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

That was the obligatory blog checking line. Its how the Daring Bakers know we participate. We were allowed to make some changes to the flavors... and I went for it! The original is a simple cheesecake recipe. I usually make one similar to that because fussed up cheesecakes turn me off. No caramel or chocolate or oreos here. Those are all good, just not in my cheesecake! I wanted to dress it up a little so I decided to go with a Goat cheese, lavender and honey cheesecake. Mmmmm. It turned out wonderfully!

Abbey's Infamous Cheesecake (Original Recipe):
crust:
180 g graham cracker crumbs
4 oz butter, melted
24 g sugar
1 t vanilla extract

cheesecake:
24 oz room temp cream cheese
210 g sugar
3 large eggs
8 oz heavy cream
1 T lemon juice
Innards of 1 vanilla bean

My recipe:
crust:
30 squares graham cracker crumbs
1 stick butter, melted

cheesecake:
1.5 blocks cream cheese, room temp
4 oz goat cheese, room temp
1 pint sour cream, room temp
3 eggs, room temp
2/3 c honey
2 t lemon juice
2 T dried lavender flowers, crushed to a fine powder (got mine at the health food store)
Innards of 1 vanilla bean

DIRECTIONS:
1. Preheat oven to 325 F. Begin to boil a large pot of water for the water bath.
2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too - baker's choice. Set crust aside.
3. Add cream cheese, goat cheese and sour cream into a bowl and whisk (or beat on low) together. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add honey, vanilla bean scrapings and lemon juice and blend until smooth and creamy. *** Important note: over beating makes cheesecake tough and grainy, kind of like scrambled eggs. You want to minimally mix the cheesecake, and always on low. This way you will get a ridiculously silky cheesecake. remove about 1/3 of the batter, this will be the lavender flavored bit. Add the lavender flowers and a bit of purple food color (optional).
4. Pour non lavender batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Drizzle in the lavender batter on to in a zigzag fashion. Tap again. Pull a toothpick though the top of the cheesecake so it looks streaky. I just did a huge swirly design. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
5. Bake 45 minutes, until it is almost done - this can be hard to judge, but you're looking for the cheesecake to jiggle in the center... like jello sort of. It wont look done to you, trust me. Pull cheesecake out and chill to room temp. Chill in fridge for 4 hours. Eat! It helps to slice it with a knife dipped in HOT water, so you get a nice looking slice.

Ingredients: Vanilla, goat cheese and lavender.

Close up.

More.

The swirly lavendery cheesecake. YUM.

Taste and Create #4: One little Corner of the World.

I was paired with Katie of One Little Corner of the World. Katie has a very nice blog where she seems to focus on making awesome family meals for her kiddos. I have no kiddos, and I cook for myself... but luckily her blog is chock full of things I can use! Heck yes! I was debating on making wings because she has a "quest for the perfect wing" going. Actually, I am going to try her marinate and grill method this weekend! I ordered my organic chicken wings today! I have a mini-quest going on right now regarding primal cooking. I am trying to get into cheaper and more creative cuts/parts of meat. She has a tongue post that got me thinking "I should really try to make some tongue". I mean if her kids liked it, I should too right? I'm no stranger to strange foods (need I remind you about eating ants and guinea pigs?) but I think the tongue shall wait for another day.

What I decided on was the Montauk Seafood Salad she featured by Ina Garten. She made some tasty additions and changes that I followed and was very happy with! The seafood salad is simply cooked seafood (shrimp, mussels and scallops) in a sauce, zested up with some celery and parsley.

Here is the recipe, with my changes:

Montauk Seafood Salad

Ingredients

1 16-oz bag mixed seafood (from Trader Joes) featuring calamari, shrimp and scallops.
1 shallot, minced

2 T olive oil

2 T avocado oil
1/2 t thyme leaves
1 t minced garlic
2 lemons, zested and juiced
1 teaspoon Dijon mustard
1 T white wine vinegar

6 oz fresh mushrooms, quartered
Salt and pepper to taste
3/4 cup medium-diced celery

handful chopped fresh parsley

Directions

1. Heat oils over medium heat and add shallot. Saute for about 2 min. Add garlic and thyme. Saute for 1 min.

2. Add lemon zest and juice, mustard and vinegar. Stir and add salt and pepper to taste.

3. Add seafood mix and mushrooms, cover. Cook for about 3 mins. Stir and cook for about 3 more mins or until seafood is cooked through.

4. remove the seafood and mushrooms to a dish. Add celery and parsley.

5. The seafood and mushrooms will have released a bit of liquid. Turn heat up to med-high and reduce sauce for a few mins, until about half its original volume. This took about 5 mins for me b/c I used a good, heavy, wide pan.

6. Add sauce over salad, mix and eat!

The salad all finished. Yum yum. All mine.

Look at all that yummy seafood. Just look at it!
Wait... whats this? Mr. Octo-souvenir-magnet man is coming to claim vengeance for his cousins.. the squid who became the calamari. He really is just a power hungry little guy, he wasted to be king of the seafood trifecta. Made a crown out of his cousins. Hmpf. You win this time, sir.

The salad was so light and refreshing... I will definitely be making it again. I could simply add some more veggies and this would become the ultimate primal meal!

Thank you Katie!

Spring, she do officially be here. Kitchen cure time.

Some pretty Spring pictures to get us started.

Dianthus, one of my fave flowers.

My tootsies in the hammock.

Flowery tree.

My "cake" for my bday (24th). Nilla wafer/pudding/banana trifle thing. YUM.

Now onto the Kitchen Cure! This is a 6 week kitchen clean up! I dont know if I reall need it but I might pick up some good tips. Week 1 Assignment: Clean out fridge and pantry. Well... I already did this a couple weeks ago. Look how on top of things I am!

"Before" fridge. Notice all the cool stuff in there.

After

After

After in the freezer.

Pantry... believe me, this looks great.