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Posts Tagged ‘Closet Cooking’

Favorite Brunch Recipes

In Uncategorized on October 17, 2009 at 3:55 pm

So, I’m a sucker for breakfast… I am in love with all things breakfast and brunch related. Seeing as that I’m in college, breakfast is a weekend STAPLE — to help absorb all of your previous night’s bad decision making. With that in mind, I thought it’d be fun to go through my 3 favorite food blogs and find my favorite brunch/breakfast recipes.

ENJOY….

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Boozy Baked French Toast– Smitten Kitchen

1 loaf supermarket Challah bread in 1-inch slices, no need for the super-fancy stuff here
3 cups whole milk
3 eggs
3 tablespoons sugar
1/2 teaspoon salt

Your choice of flavorings: I use 3 tablespoons Bailey’s and 3 tablespoons Cointreau, but Frangelico (hazelnut), Chambord (raspberry), Creme de Cassis (black currant) Grand Marnier or just a teaspoon or two of vanilla or almond extract can do the trick. You can bump up a citrus flavor with a teaspoon of zest, add a half-cup of chopped nuts such as almond slivers or pecans between layers or on top or a similar amount of raisins or other dried fruits.

1. Generously grease a 9×13-inch baking dish with salted (my choice) or unsalted butter.
2. Arrange bread in two tightly-packed layers in the pan. I always cut one slice into smaller pieces to fill in gaps, especially when using braided Challah. If using a thinner-sliced bread, you might wish for more layers, though I find that over three, even baking can be difficult. If you are using any fillings of fruit or nuts, this is the time to get them between the layers or sprinkled atop.
3. Whisk milk, eggs, sugar, salt and booze or flavorings of your choice and pour over the bread. Sprinkle with cinnamon and sugar.
4. Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the milk custard while you sleep.
5. Bake at 425 for 30 minutes, or until puffed and golden. This will take longer if you have additional layers.
6. Cut into generous squares and serve with maple syrup, fresh fruit, powdered sugar or all of the above.

Serves 6 as main course.

Mango and Nutella Crepes 500

Mango and Nutella Crepes– Closet Cooking

(makes 4 crepes)

Ingredients:
1 batch crepes
2 cups mango (peeled, stoned and sliced)
4 tablespoons nutella
1 handful pistachios (chopped, optional)

Directions:
1. Assemble.

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Poppy Seed Pancake Recipe — 101 Cookbooks

To make the citrus syrup put the orange and lemon segments and agave nectar in a medium saucepan over medium-low heat. Heat and stir until the ingredients combine. Bring the mixture to a gentle simmer for for 5 or 6 minutes. Remove from heat and set aside.

To make the pancakes combine the flour, baking powder, baking soda, salt, poppy seeds and sunflower seeds in a large bowl. Add the buttermilk, eggs and melted butter. Stir all the ingredients until they are just combined. Don’t worry if the batter is a bit lumpy, you don’t want to over mix.

Heat your skillet, pan, or griddle to medium-hot and brush it with a bit of butter. Test for the right temperature. If a drop of water dropped onto the pan starts to dance, you are in the ballpark. Pour about 1/3 of a cup of batter into the skillet. Wait until the pancake bottom is deep golden in color, then flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter. Serve with a golden pat of butter and a nice drizzle of syrup.

Makes about 12 large pancakes, or dozens of silver-dollar pancakes – enough to feed a small crowd.

… The BEST Salad Recipe Ever

In Uncategorized on July 17, 2009 at 12:28 am

Closet Cooking Blog is my current bible. I love each and every dish he concocts– finally I told myself to try some of his dishes. I picked his Warm Mushroom and Teryaki Salad as an appetizer and then a Shrimp Feta Tomato Bake. I LOVED the salad and really disliked the Shrimp Bake– eh, you win some you lose some.

What You’ll Need:

– Salad mix (I suggest Spinach but Romaine and Mesculin work fine)

– 1 cucumber sliced

– 1 Roma tomato sliced

– 1 Tbl of butter/margarine

– Teryaki sauce (I suggest Soy Vay)

– 10-15 sliced mushrooms- i.e. Crimini, Shittake

– 3 tbl of crumbled fresh goat cheese

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I first cut up some tomatoes, cucumbers, and tossed it together with spring mix salad in a large bowl. In a small frying pan I sauteed the mushrooms in a tablespoon of butter. I let the butter, salt, and pepper soak in and then added about half a cup of Soy Vay Teryaki sauce into the pan. I stirred it around occasionally and allowed the sauce to thicken.

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Finally, after about 5 minutes, I topped the warm mushrooms with the Teryaki sauce over the salad and then garnished the salad with warm goat cheese. It’s a 5 minute recipe but literally one of the most amazing salads ever. Try it for yourself!

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Blogs That Make Me Drool

In Uncategorized on July 9, 2009 at 3:03 pm

I really do spend the majority of my day researching/ drooling over food blogs… which I don’t mind whatsoever. I could think of many worse things such as stapling papers, shredding documents, and making coffee. Trust me, no one wants me to be making coffee- I mess up the most elementary cooking techniques yet I am able to pull off esoteric dishes at the drop of a hat. Weird. Anyway, after having spent the last year (before my internship even began, I spent an inordinate amount of time on food sites) I am now able to say I found a few that truly blow me away. 

1) Smitten Kitchen- http://www.smittenkitchen.com- Ok so I came upon this site over 3 months ago, so my adoration for the site just began recently. I will say, however, I rarely see as many followers for one site as I do on S.K. Every recipe posted receives around 150-200 comments. That is utter insanity. Even if the recipe is something as mundane as “Brioche rolls” there are usually 180 comments. Why you may ask? The unbelievable step by step photo photography. 

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2) 101 Cookbooks- http://www.101cookbooks.com- I have loved this website for over a year now; this vegetarian recipe site is unreal- I wish some of the dishes for main courses would include poultry, fish, steak ANYTHING but clearly, unless she changes her opinions on animal cruelty and or her disposition against eating animals, I must choose recipes that consist mainly of beans, and lentils. I think her baked goods are the main draw to the website, but that’s just my opinion.

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3) Serious Eats- http://www.seriouseats.com- Ok, so, if you’ve ever met me you know how much of a Serious Eater fan I am. I have been a daily reader of this food blog for way over 2 years now. It is nothing out of the ordinary, nor does it contain beautiful photographs or even recipes! Why you ask am I just a fan? I can’t really explain it. The site is primarily a compilation of food news, gossip, and clips from other bloggers/ food related websites. I think it’s the ability to get all of your foodie news on one site that makes me enjoy reading. I have asked them for internships/jobs/writing positions for 2 years now, unfortunately, they respond that Boston isn’t their headquarters and in order for me to sell my soul for free as their intern, I must find housing in NYC. No thanks.

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4) Tastespotting- http://www.tastespotting.com- This site is very straight forward- they are an open forum based site that allows foodies, chefs, anyone who really likes to cook and photograph it to upload their gorgeous food pics onto their website. The site literally contains thousands upon thousands of images of amazing looking food. Ok so you may be asking what’s the point of this? It’s to “inspire” they claim. My interest in the websites a bit different, seeing as that I don’t cook good enough to even properly toast waffles let alone “re-create souffles” uploaded on their site. I love the feature of the site that allows you to click on the person’s personal blog after you view their photography. It opens your world in terms of up and coming food bloggers. I find new pages daily that I love. 

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5) Closet Cooking- http://closetcooking.blogspot.com- If you were to click on the profile photo of the blog’s owner you would be so surprised. I would assume he was a librarian, perhaps a mechanical engineer that never really saw broad daylight. When you see the skill this guy has in cooking and the ability to photograph it- you will be blown away, I am certain. His recipes are so expansive and delicious I have no doubt this blog will blow up very soon.

Garlic Scape Pesto Pasta with Garlic Scape Bread 1 500