Eatz & Sweetz

I just came back from Italy. I’m not sure how I managed to fit in a smaller dress size after my food and wine binge, but I digress. My favorite part of my solo adventure was the cooking course I took. Where to begin! I’ll spare you the vacation recap, but I will tell you that in addition to making an amazing 4 course meal, we were given a book of recipes to take with us. I took this as a challenge and vowed to try at least 1/2 the recipes in there.

I give you pear and gorgonzola risotto.

I’ve made risotto plenty of times, it’s one of my favorite dishes. Not only because it’s easy, but there’s so many flavors to explore. And since I heart gorgonzola, I thought I’d start there. Here’s what you need:

1 1/3 cup of risotto rice
2 tbsp butter
2 scallions
1-1 1/2 cup of hot broth (beef, chicken or veggie, low sodium)
3 tbsp olive oil
2 pears (preferably Williams, but they are hard to find so bartlett is fine)
gorgonzola (I am liberal with cheese, so I won’t measure)
Parmesan or Pecorino
1 cup of sweet wine (Riesling, Pino Gris, whatever. I would advice against Moscato)
salt (I used truffle salt- nom!)

Slice the scallions and cook for 3-4 minutes in the oil and one tbsp of butter. Add the pears and cook for about 10 minutes. Add the rice and a pinch of salt and toast 2-4 minutes. Add the wine (it’s ok if you pour a glass for yourself as well). Cook until it’s almost evaporated and then add the brother a little bit at a time, allowing it to be absorbed before adding more. 15-20 minutes and your risotto will be cooked. Remove from heat and add the last tbsp of butter, parmesan or pecorino and the gorgonzola. Sit for 2 minutes and serve hot.

Eat!

Pear & Gorgonzola risotto w/truffle salt. It’s ok, you can drool.

officialbeastieboys:

as you can imagine, shit is just fkd up right now. but i wanna say thank you to all our
friends and family (which are kinda one in the same) for all the love and support.
i’m glad to know that all the love that Yauch has put out into the world is coming right back at him.
thank you.

effedupthoughts:

“I Don’t Apologize For My Blackness and YOUR Fear”

Powerful

(Source: princessofkings, via peaceanddaydreams)

I’m going to a non shower baby shower tonight. Which means we’re exchanging games involving poo for liquor. Thankfully. So I decided to bring one of my party favorites- Crab dip. It’s so easy and delicious, and it’s a fun one to experiment with. Here’s the basics:

8 oz cream cheese softened
3/4 to 1 cup of mayo
garlic
artichoke hearts
1 pack of imitation crab meat (you can use real but I’ve experimented and found this actually tastes better)
scallions
lemon zest
red pepper flakes
1/4 parmesan

Mix all the ingredients together. I didn’t have parmesan this time so I decided to experiment with garlic cheese curds (nom). You can also add red pepper for color. Bake for 25-30 min at 350, cool slightly and enjoy!

Spread on bread liberally.

I don’t know what was the best part about this dish, the fact that everything was made in one dish & it involved very little clean up, or the fact that polenta, pesto & cheese were involved. Either way, it’s a winner. Here’s what you need:

polenta (make your own or get a tube as God intended)
pesto (again, make your own or buy)
spaghetti sauce (whatever flavor you prefer, I like arribiata because its a bit spicy)
Mozzarella (I recommend buying a block to shred)
pine nuts

Preheat the oven to 375. Toast the pine nuts until you start to smell them, about 10 minutes. Then assemble your lasagna by slicing the polenta in 1/4 inch slices and layer the pan, spread a layer of pesto, then cover with sauce, cheese, pine nuts and repeat once more. A square pan will do just fine, this serves about 6. Bake for 30-40 minutes, depending on how well you like your cheese to be a bit burnt.

Pair with a nice pinot noir and crusty bread for sopping up sauce. Fingers are also acceptable for wiping your plate clean.

Bon appetit!

This involves three of my favorite things: cheese, cheese and cheese.

My friend gave me a giant tub of culinary lavender that I’ve been experimenting with for a while. I made tea cookies, they were pretty good. Then I made brownies, those were f’ing amazing. Well the other day I saw Whole Foods had meyer lemons (the best lemons out there) so I bought a bag. I give you lavender pound cake with meyer lemon drizzle. Here’s what you need:

1 1/2 cup flour
1 tsp baking powder
a pinch of salt
2 sticks of softened butter
4 eggs
1 cup plus 1/3 cup of sugar
lavender
vanilla
1/4 & 1/3 meyer lemon juice

Cream the butter & then add 1 cup of the sugar & lavender (eye ball it, I added until I could smell it). Add the eggs one at a time, then the vanilla. Mixing on low, combine the dry ingredients and then add to the mix along with the lemon juice. Bake in a loaf pan for 50-55 min on 350.

After 10 minutes take the cake out and put on a plate. Combine 1/3 cup of sugar with 1/3 cup of lemon juice until the sugar dissolves & then brush on the cake with a pastry brush. Finally the best part: eating.

Lavender pound cake. Yes please.