I had a viewing party this weekend in honor of The Wire series finale. I thought about serving dinner but since it was kind of late to eat on a Sunday, I decided to just do snacks. With a slight hangover and minimal time available, I needed something relatively easy so I baked pumpkin cupcakes with cinnamon frosting, bought some bread, cheese, olives and meat and then baked spinach artichoke dip. The latter is a general crowd pleaser and super easy. We had whiskey and wine for drinks and voila.
Hot Spinach and Artichoke Dip
1 (8 oz.) pkg Cream Cheese
1 can (14 oz.) Artichoke Hearts, drained, coarsely chopped
1/2 cup Spinach frozen chopped, or steamed (drained)
1/4 cup Mayonnaise
1/4- 1/2 cup Parmesan Cheese
1 clove garlic, finely minced
1/2 teaspoon dried Basil
* I also added a pinch of salt & pepper as well as red pepper flakes and a bit of garlic powder
Mix together and bake at 350 for about 30 minutes. Best served hot with toasted bread or crackers.
Monday, March 10, 2008
The Wire Series Finale deserves cupcakes
Friday, March 7, 2008
More Hood Updates
* Jake Walk, the new wine and cheese bar on Sackett and Smith is now open.
* Armando's on Atlantic to close after 70 years in business. Owner is retiring and said a Midwestern chain restaurant would be going into the space, although he declined to name the chain.(Brooklyn Paper)
* The long shuttered storefront on Bond and Pacific is turning into a bistro/bar to be called Building on Bond, construction under way
* Urban Outfitters on Atlantic opens Thurs, March 13th
* Tibetan restaurant is coming to Ditmas Park
* Pictures of the third Frankies outpost, raw space
* PJ Hanley's adds coal burning pizza oven
* On 5th Avenue, vegetarian restaurant, S'Nice is now open
* On 7th Avenue near Union, froyo shop YoGo Monster open on Saturday
Jolie on Altantic
I tried Jolie for brunch this past weekend for the first time and really enjoyed my experience. The food is good, not out of this world but with the great ambiance, it is well worth the visit. We got in right away (a plus in this hood lately) and were seated towards the back in their covered garden area. I had a great omelette that came with salad and fries and my friend got the french toast. Good coffee and service makes it someplace I will definitely hit again.
Tuesday, March 4, 2008
Hood Updates
* The new St.Clair is now open. I still the miss the old one, the new owners also own the Carroll Gardens diner down the block that I don't love.
* The Urban Outfitters store is making significant developments, should be open in "a few weeks."
Sunday, March 2, 2008
Cookie Monster
Now Playing: The Foals
A friend was speaking about how she made Molasses cookies a couple weeks back and after hearing about them, I knew I had to give the recipe a try. She was nice enough to pass along and I tried my hand at them this weekend. They were delicious, the only issue is the having them in the a house because you just want to keep eating them until they're gone. The recipe was so easy!
Whisk together flour, baking soda, cinnamon, ginger, allspice, cloves, and salt in a bowl until combined.
Friday, February 29, 2008
Pomme de Terre
As previously posted, Jimmy Mammary of Patois and Pacifico is opening a new place in Ditmas Park, where the confusion came in is that the people who own Farm on Adderley are also opening a new place. I thought they were two different places but as Gothamist is reporting today, they are one in the same and it is called Pomme de Terre. Doors will be open soon!
Monday, February 25, 2008
More Chain Stores :(
The NY Post reports this morning that in addition to the an already operating IHOP and Target (both reporting sales as some of the highest in the country) and the mid construction Ikea, chain restaurants, Morton's Steakhouse and Amy Ruth's will be opening in downtown Brooklyn this year. Apple is also looking to open a location in the area and Target is honing in on additional location as is IHOP.
Sunday, February 24, 2008
Clementine and Olive Oil Cake
Now Playing: Feel It All- Feist
I have been reading a lot of recipes for olive oil cake so I decided to try it. I found a recipe on Cafe Fernando for a clementine and olive oil cake and decided to try my hand at it. The recipe itself was super easy and I found some good variations on it as well like a Lemon/Thyme Olive Oil Cake. I learned from the latter that using extra-virgin results in a fruitier, more pronounced olive-oil flavor, while regular olive oil yields a lighter taste. I wanted to stay true to the recipe for my first try so I used EVOO. The other thing to note about this recipe as it takes quite a few clementines to come up with 1 cup of juice, far more then the 2 or 3 they suggest, for me, it was more like a dozen. Also, I cooked it for 50 minutes but next time, I would probably cook it for about ten minutes less.
Ingredients
- 2 cups all purpose flour
- 1+1/2 tsp baking powder
- Pinch of salt
- 1 cup granulated sugar
- 2/3 cup extra-virgin olive oil
- 2 tbsp clementine zest*
- 3 large eggs
- 1 cup clementine juice*
* Depending on size, 2-3 clementines would be enough for the zest and juice.
Method
- Preheat oven to 375 degrees F (180 degrees C). Grease and flour one 12 x 4 inch loaf pan.
- Sift together the flour, baking powder and salt into a large bowl.
- In a mixing bowl, combine sugar and clementine zest and rub together to extract the fragrant oil from the zest.
- Add olive oil and mix on high speed until completely combined (preferably with the whisk attachment).
- Beat in the eggs, one at a time, beating well after each addition.
- Add 1/3 of the flour mixture and mix on slow speed.
- Add half of the clementine juice and continue mixing.
- Add another 1/3 of the flour mixture, followed by the rest of the clementine juice and the remaining flour mixture and beat until combined between each addition.
- Pour batter into the prepared pan.
- Bake for 50 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven, wait 10 minutes for it to cool down and then remove from the pan.
I served this as dessert to a meal of sweet potato and fig ravioli with browned butter and the simple green salad I have posted about before with the homemade vinaigrette.
Bar Tabac
Bar Tabac is a staple in the hood and I revisited it this weekend. Five of us were able to get right in at about 3pm on a Sunday although it was a full house otherwise. We quickly ordered one of my favorite drinks on the menu, a Monaco which is Stella beer, sprite and grenadine. Four people got the burger which is always really great and the fries are just as delicious. I got the Croque Madame which was also really good but quite rich, almost too much so to completely finish. This is one of the best places in the summer where outside tables line the outside walls. Worth repeat visits!
Saturday, February 23, 2008
Update
A little birdie has filled us in a bit more on our previous post, the wine bar that the owners of Stinkys/Smith & Vine are starting is called JakeWalk. Plus there is another cocktail bar hitting the neighborhood next to Cafe LuLu called CloverClub. And on a sadder note, Magnetic Fields on Atlantic is closing after 5 years.
Monday, February 18, 2008
Odds and Ends
I haven't been doing as much cooking or baking lately so I figure I would post about some of the recent developments in the area, some new things I tried and one I want to try...
- The bar, Quench on the corner of Sackett and Smith has shuttered and in it's place the owners of Smith & Vine and Stinky's are putting in a wine bar. Construction seems to be moving quickly so it looks like it might be open sooner then later. I also heard rumors while having breakfast at Naidre's (my new favorite weekend hang) of a wine bar going in where the oddly abandoned Vermont Pharmacy on Henry is but I haven't seen any movement on that corner.
- One of my recent favorite visits is Black Mountain Wine Bar. It sounds like the owners are looking to expand and create an Oyster Bar in the same area but are running into disputes with local residents on Hoyt (Gowanus Lounge)
- This weekend, I finally tried Salvatore Bklyn Ricotta Cheese. Edible Brooklyn recently had an article on the pair and the process they have perfected to make the cheese. Significantly, creamier and smoother then regular ricotta, this version uses whole cow's milk and lemon juice instead of whey and citric acid.
- This is the next recipe I want to try from the NYT Dining Section: Broiled Feta with Roasted Peppers and Olive Salad
Time: 15 minutes
10 ounces fresh feta cheese
1 yellow bell pepper, roasted, peeled, seeded and sliced
1 red bell pepper, roasted, peeled, seeded and sliced
1/4 cup thinly sliced sweet onion, such as Vidalia or red
1 tablespoon capers, drained
12 caperberries (optional)
12 Kalamata or other black, brined olives, pitted and halved
12 Tsakistes or other green, brined olives, pitted and halved
8 white or other good-quality anchovies, soaked in milk for 30 minutes and drained (optional)
12 cloves garlic confit (optional; see recipe)
1/2 cup freshly chopped herbs, such as parsley, dill, mint or chives, or a combination
1/4 to 1/3 cup extra-virgin olive oil, more to taste
Juice of 1 or 2 lemons
Salt and black pepper
Toasted or grilled pita bread, cut into wedges, for serving.
1. Preheat broiler. Crumble cheese into an ovenproof baking dish; cheese should be about 1/2 inch deep. Slide dish under broiler and cook until molten and bubbly, about 2 minutes.
2. In a large bowl, combine bell peppers, onion, capers, caperberries if using, olives, anchovies if using, garlic confit if using and herbs. Drizzle with olive oil, tossing with hands until evenly coated. Squeeze in lemon juice and season with salt and pepper. Toss and taste, adjusting seasonings.
3. Lightly place salad on top of hot cheese. Drizzle olive oil around and over salad. Serve immediately with pita bread.
Yield: 4 to 6 servings.
Thursday, February 14, 2008
Sunday, February 10, 2008
Quick Meal on the Fly
Now Playing (watching): The Grammys
I have been a bit under the weather recently so not up for much cooking but I started to feel a bit better by Sunday so a friend came to visit. I wasn't quite sure what to make and I wasn't up for going all out so I grabbed some cheese and olives and after reading a rave review of Amy's cornmeal crust pizza, doctored one of those up and put together a salad. The pizza was great (I know, a bit of a cop out but easy was key) but the salad was even better. I took some grape tomatoes I had and quickly roasted them and threw them in with some romaine and parmesan. I then made up a quick and easy dressing that was balsamic, EVOO, one garlic glove minced, salt and pepper, oregano and some grey poupon mustard. Sometimes we do the best with what we have and it actually all turns out pretty good!
Paczkis
Not until moving to NY, did I realize that Fat Tuesday and the food associated with them, paczkis are a regional thing. A paczki is a fried piece of dough shaped into a flattened sphere and filled with plums or other sweet filling, much like a jelly filled dough nut. Traditionally, the reason for making paczkis has been to use up all the lard, sugar eggs and fruit in the house, which are forbidden during Lent. I have vivid memories of my parent bringing home paczkis and my brother and I splitting them in half to examine the flavor and digging in.
Recipe: Authentic Polish Paczki
Friday, February 8, 2008
Ditmas Park- I Owe You a Visit
Mr. Jim Mamary, proprietor of many great places amongst the Brooklyn landscape; Carroll Gardens (Uncle Pho, the Red Rail, the Gowanus Yacht Club and Beer Garden, Pacifico), Williamsburg (Sweetwater), and Prospect-Lefferts Gardens (Enduro), is opening a new french bistro in Ditmas Park. Scheduled to open in mid Feb, the NY Times has a full scoop on the storied details. Another restaurant in Ditmas Park that is I have longed to try but have yet to motivate is the much talked about Farm on Adderley and their soon to be open off shoot French Farm on Adderley (don't know if that is the official name). Look for the latter towards the end of March.
Thursday, February 7, 2008
From Grub Street: Schnack
Per Grub Street, Schnack, the hamburger/hot dog place on Union is set to close shortly. Never a huge fan myself due to the just okay food and awful service although I know a lot of others who will miss this spot.
Sunday, February 3, 2008
Cubano Cafe
I can't believe I haven't written about Cubano Cafe on Smith Street before but I was reminded of this neighborhood gem when I visited there last night. I use to live right next to it but it was only in the last year or so that it has become more a staple for me. The prices are very reasonable (cash only tho) and everything from their dinner to their brunch is really good. Some of my favorite things on the menu are the sweet plantains, the chicken quesadilla with black beans, the chickpea salad and the corn with aioli and cheese. I think my only complaint about this place is the size of the tables barely have enough room for two dishes and the actual size of the restaurant is so tiny that to maneuver around takes a bit of effort. Yet its size is also part of its charm and while always busy, the wait is never too bad. Definitely one to keep going back to...
No Chips and Dip for Me on Superbowl Sunday
Now Playing: Panda Bear album
With today being Sunday, Super Bowl Sunday nonetheless, I should be eating all the yummy junk food this day gives you an excuse to consume but with me not being much of a football fan, I just decided to make an Eggplant Ricotta Bake for the week. I have made this at least a couple times before and got the recipe originally from a friend when we both attempted the South Beach diet (who am I kidding to think I could do without carbs for any length of time). The recipe is basically eggplant lasagna without the noodles but it's still way tasty and quite filling. The skin of eggplant can be a bit bitter, the first time I made this I left the skin on and it was a bit tough. The second time I made it I tried to soak the bitterness out by putting salt on the sliced eggplant beforehand but without thinking I forgot to wipe the salty sweat from the eggplant and it was awful and made the whole dish taste metallic like. So this time, I cut most of the skin off but for a few strips and that seemed to do the trick. This dish is good warm and sometimes even better, cold a day later!
Eggplant Ricotta Bake
Ingredients
- 2 large eggplants (1 to 1 1/4 pounds each), sliced lengthwise 3/4 inch thick
- 3 tablespoons olive oil, plus more for baking dish
- Coarse salt and ground pepper
- 1 container (15 ounces) part-skim ricotta cheese (1 2/3 cups)
- 3 large eggs
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh oregano (or 2 teaspoons dried)
- 1 jar (16 ounces) store-bought marinara sauce (2 cups)
- Preheat oven to 450 degrees. Arrange eggplant slices in a single layer on two rimmed baking sheets. Brush lightly on both sides with oil; season with salt and pepper. Roast until eggplant is tender and golden, turning halfway through, 25 to 30 minutes.
- Meanwhile, in a medium bowl, whisk together ricotta, eggs, 1/2 cup Parmesan, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Brush an 8-inch square baking dish with oil.
- Lay a fourth of eggplant slices in bottom of prepared dish; spread with half of marinara sauce. Top with another fourth of eggplant; spread with half of ricotta; sprinkle with remaining 1/2 cup Parmesan. Bake until bubbling and golden, 20 to 25 minutes. Cool 10 minutes before serving.
Thursday, January 24, 2008
What's New?
I had the pleasure of going to Black Mountain Wine Bar for myself last night and really loved it. It has such a charming, low key atmosphere and was a perfect hideaway from the cold. The waitress was extremely knowledgeable about the wines and each glass was delicious. You could really taste and smell the favors in every glass. Sometimes there is nothing better then a glass of red wine on a chilly night.
The place for me to try this year is Blue Hill at Stone Barns
It's not new but would be new to me and I have heard nothing but raves about their tasting menu.
Construction is underway for a new Chocolate Bar location in Cobble Hill (there is already one in the Slope), right next to our favorite cinema. Now we can stock up on gourmet sweets before a matinee!
A couple other updates courtesy of Brownstoner:
Coming Soon: Morton's Steakhouse
333-335 Adams Street, between Tillary and Willoughby Streets, Downtown Brooklyn
Open: The Wine Bar
50 Henry Street at Cranberry Street in Brooklyn Heights
"...The space has had a complete makeover and a full bar has been installed along with a matching liquor license, impressive wine list and a chef formerly of Mario Batali’s Babbo behind the stove." [The Brooklyn Paper]
Monday, January 21, 2008
More Soup (and a meatloaf)
I know it seems like all I make is soup these days and frankly, I can't argue with that. This time of year when it is so cold that nobody wants to leave the house, a warm bowl of soup is the perfect remedy. So I made more since it is 14 degrees out! I keep making the roasted tomato soup I posted about so I decided to try a variation, Tomato Balsamic Soup. It is very similar to the process of the other soup but has a broth mixture that you add to the roasting process. You are supposed to add a bit of half and half at the end to make it creamy but I left that part out. I think the next time I would use fresh tomatoes instead of canned ones and maybe add a bit more garlic.
From Cooking Light: Creamy Tomato Balsamic Soup
Cooking the vegetables at the high temperature of 500° caramelizes their natural sugars and deepens their flavor; the liquid poured over them ensures they won't burn. Prepare the soup up to two days ahead; reheat over medium heat before serving.
1 cup less-sodium beef broth, divided
1 tablespoon brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves
2 (28-ounce) cans whole tomatoes, drained
Cooking spray
3/4 cup half-and-half
Cracked black pepper (optional)
Preheat oven to 500°.
Combine 1/2 cup of broth, sugar, vinegar, and soy sauce in a small bowl. Place onion, garlic, and tomatoes in a 13 x 9-inch baking pan coated with cooking spray. Pour broth mixture over tomato mixture. Bake at 500° for 50 minutes or until vegetables are lightly browned.
Place tomato mixture in a blender. Add remaining 1/2 cup broth and half-and-half, and process until smooth. Strain mixture through a sieve into a bowl; discard solids. Garnish with cracked black pepper, if desired.
I also decided to make a meatloaf, my mom makes a great meatloaf and it was a weeknight staple on our mid western dinner table. I tried a variation on the one she makes as hers is a bit more caloric then what I was looking for. I got this recipe from Self magazine. Mix 1/4 pound ground turkey and 1/4 pound lean ground beef with 1/2 cup of oat bran. Add 1/4 cup pureed cannellini beans, 1 egg and 1/8 cup of tomato paste. Toss with 1/2 finely chopped medium onion and 1 chopped garlic clove. Season with salt and pepper. Transfer to a loaf pan and bake at 350 for 50 minutes.
Sunday, January 13, 2008
Lentils with a Twist
Now Playing :: Catpower - Metal Heart (cover version)
We are expecting a winter storm tonight so I decided to settle in and make some soups for the week. I made the standard favorite I have posted about before, Roasted Tomato and Garlic and I decided to try a recipe I saw in the Dining section of the NYT, Red Lentil with Lemon. I omitted the cumin and the cilantro from the recipe which I think would have made it a pretty different tasting version of lentil soup but I am not a big fan of either of those ingredients so I decided to fore go. I also used fat free chicken broth and doubled the recipe, freezing half of it. The soup turned out really delicious, the cayenne and lemon addition to a typical lentil soup made a for a more layered flavor.
Recipe: Red Lentil Soup With Lemon
3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart chicken or vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.
3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
Sunday, January 6, 2008
Neighborhood Visits
Now Playing :: Beach House- Devotion
I made two Brooklyn restaurant visits this weekend. Neither are new but both are locals favorites: Joya and Robin Des Bois. Joya is constantly packed on the weekend thanks to their combination of great food, fair prices and fun (although somewhat loud) atmosphere. I ordered the special, spicy noodles with skirt steak and Tom Gha Kai soup to start. The portion was huge and the soup was pretty filling but it was absolutely delicious. I also hit Robin Des Bois which also has a great atmosphere, way more cozy and charming. After a good glass of wine, I ordered the couscous with chicken, it came with a great spicy sauce and I definitely want to try to recreate it at home. Both really viable local standards.
SOUP!
Now Playing :: Born Ruffians- Hummingbird
As part of my 08 health kick off, I have been trying to regularly make soups that I can eat throughout the week. Today I decided to make a butternut squash soup. I used a basic recipe and then added some roasted apples to the blender when I pureed it. Also instead of full fat chicken stock, I used the low sodium, fat free version. It is a hearty and easy soup. I would definitely make it again and using pre cut squash makes it that much easier.
1 butternut squash, peeled
Nutmeg
2 tablespoons unsalted butter
Salt and pepper
1 onion, chopped
6 cups chicken stock
Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper.
Wednesday, January 2, 2008
Fruits of the Holiday Season
Now Playing: Anyone Else But You- Michael Cera and Ellen Page
Last holiday post I promise but I got some great cookbooks for Christmas, found an interesting magazine and want to share one of my current favorite food sites, how can one not share!
My friends and family know how much I appreciate foodie gifts and while this year, I tried to curtail it a bit, I still happily got some great stuff. I got 4 books: the out of print Joy of Baking by Barbara Grunes (of Joy of Cooking fame), it has great old fashioned photos and lots of delicious desserts; 500 Cupcakes by Fergal Connelly and 500 Cookies by Philippa Vanstone, tons of good recipes in here, 1000 to be exact; and possibly my favorite, The Food Snob's Dictionary by David Kamp.
One food site I can't help but visit everyday is TasteSpotting. The layout is simple but site almost acts like an aggregator for other food sites and their recipes. Definitely one to check out on a regular basis as it is updated daily.
Finally, my fellow blogger and my favorite ex pat, FromParisWithLove turned me on to an interesting magazine out of New York that is solely focused on the culture/art of meat, Meat Paper. Although my favorite food culture magazine is still Edible Brooklyn, put together so well and the photography really lovely.
Post Holiday Catch Up
Happy New Year! I have been a bad, bad blogger as of late so in an effort to remedy that I will do my best to play a little catch up and offer a New Year's resolution to be much more consistent in posting! I have been doing a lot of eating before and during the holidays. Baking, cooking and stuffing myself on pigs in a blanket at various parties so I will get on with it...
With the holidays came holiday cookies and lots of them. I made a dining room table of sugar cookies and chocolate chips cookies. I am going to try to branch out in my variety next year but this year I decided to stay traditional. I used the Martha Stewart sugar cookie recipe, hoping that that this would be one woman who would have perfected the sugar cookie but actually it was just okay, pretty standard and slightly too dry and bland for my tastes. Chocolate Chip cookies are best made by the Tollhouse recipe on the back of the package so that's what I did. Never challenge the Tollhouse elf.
I have always wanted to bake a red velvet cake (actually, ever since seeing the groom's armadillo cake in Steel Magnolia). It is one of my favorite cakes but I had an impression that it would be a complicated process but in fact, it was quite easy, really moist and a Christmas hit. It was different from other cakes I have made in that it used almost just as much sugar as flour and had a splash of vinegar in it.
Red Velvet Cake
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting (I used cream cheese frosting).
Sweets weren't the only thing I made this season, I also helped my aunt make an amazing beef tenderloin with a mushroom zip sauce. After putting a homemade rub on the meat (a mixture of salt, pepper, garlic powder, rosemary etc), we seared the tenderloin before putting it in the oven for 30-40 minutes. While that was cooking, I took a variety of sliced mushrooms, butter, salt and pepper and some sherry and sauteed it until the mushrooms were thoroughly cooked. It was such an easy recipe but with a good cut of meat, it has a very sophisticated and rich taste.
There was lots more eating but I will spare you the gory details as we turned the page on 2007 and I am trying to cook more healthy dishes. In this effort, I have been on a soup kick. I attempted to make a Greek lemon rice soup that would mirror my favorite back home in Detroit at the Greek diner but mine turned out far too tart and the rice took over the dish. I think I would try another recipe all together that called for less fresh lemon juice and less long grain rice. My current favorite soup is by far also the easiest. You take 10-15 tomatoes (any type) and one large onion, cut them into chucks. Roast with about 15 cloves of garlic (increase or decrease amount according to love of garlic, I like lots of garlic, although in the second batch, I think I might have overdone it) for approx. 40 minutes at 350 with a little bit of olive oil and salt and pepper. Once roasted, puree in a blender and serve. It is so fresh, really healthy and super tasty. You can add a little milk or cream if you want to create a bisque or put a wee bit of parmesan on top.