Jalapeño Cheddar Cornbread

Cornbread is one of those breads that we rarely eat mainly because I always struggle to make a light and moist bread. Is a favorite in the Yanez house but we always rely on my mom to make the bread itself until know. As every weekend I was catching on what I record on my DVR (specially crap reality TV & cooking shows) and I found a special BC episode on mexican food and one of the recipes was cornbread with the volume turned up... this means Jalapeño Cheddar Cornbread (she had me at jalapeño). I did the recipe and it's to die for! Delicious, moist and spicy.

For the second batch I put my own spin replacing the milk for sour cream, the cheddar cheese for pepper jack cheese and instead of one jalapeño I used three (I like to suffer when I'm eating). Here's the original recipe:

Jalapeño Cheddar Cornbread

Ingredients

• 3 cups all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 2 tablespoons baking powder
• 2 teaspoons kosher salt
• 2 cups milk
• 3 extra-large eggs, lightly beaten
• 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
• 8 ounces aged extra-sharp Cheddar, grated, divided
• 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
• 3 tablespoons seeded and minced fresh jalapeño peppers

Directions

1. Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar, the scallions and jalapeños, and allow the mixture to sit at room temperature for 20 minutes.
2. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.
3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

recipe via: barefoot contessa

Banana Bread

This banana bread recipe is been rocking our world lately. I have never tried such a delicious and moist banana bread in my life. Lately I been swearing on Martha Stewart recipes, not for nothing she's the Queen Bee in the cooking world. Here's the recipe:

BANANA BREAD:
The batter for this easy-to-bake banana bread is enriched with the addition of sour cream.
YIELD: makes 1 loaf

INGREDIENTS:

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
2 large eggs
1 1/2 cups unbleached flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

VARIATIONS:
To make the cream cheese frosting-filled banana bread as featured on "The Martha Stewart Show," in the bowl of an electric mixer fitted with the paddle attachment, beat together 6 ounces cream cheese, 1/4 teaspoon salt, and 1/2 teaspoon pure vanilla extract until smooth. Once bread is baked and cooled, halve horizontally. Using an offset spatula, spread cream cheese frosting evenly over bottom half. Top with remaining half; slice and serve.

DIRECTIONS:

STEP 1

Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

STEP 2

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

STEP 3

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

SOURCE : Martha Stewart Living, August 2004

Glass Canisters

Currently we are dreaming of roads and roads of glass canisters for our kitchen. The options are endless! We have a collection of coffee beans and tea buds and they would look lovely in our kitchen counter. All started with the queen of the glass canisters Ina Garten and her fabulous kitchen feature in her cooking show Barefoot Contessa.

Ina Garten Kitchen

There chic, timeless and quite affordable. You can find them here, here, and here. Also they look beautiful in the bathroom too!

images via: pinterest

Frittata

Breakfast is always a must in our home and one of our staples is a Frittata. A Frittata is an Italian way to use up leftover ingredients and to make a quick meal or snack. Unlike an American omelet, they're not usually eaten at breakfast. In fact, they are probably eaten more often as a snack or as a portable sandwich for a road trip or train ride. Here's a recipe for a fool proof frittata from Extra Virgen.

Frittata with Scallions

Ingredients:

2 tablespoons butter
1 tablespoon olive oil
1 bunch scallions, sliced
8 large eggs
1/2 cup milk
1/2 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper

Directions:

Heat a medium-size saute pan over medium-high heat and add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter foams, saute scallions until soft and season with salt and pepper. Let cool slightly.

Add eggs, milk, and Parmesan cheese to a large bowl and whisk well to combine. Add the sauteed scallions and blend.

Heat a 14-inch nonstick pan over medium heat, add the remaining 1 tablespoon butter to melt. Once hot and foaming, add the egg mixture, do not stir, and turn heat to medium-low. Cover the pan and continue to cook for 12 to 15 minutes, until firm.

recipe: cooking tv

Ramen Girl

We recently saw The Ramen Girl by the late Brittany Murphy. Its a cute little movie about a girl who goes to Japan and decides to learn how to cook ramen after heartbreak. Its a combination of The Karate Kid meets Babette's feast (both good on their own right). One of the reasons this little movie not know in the US is because is a japanese production and yes its is both in japanese and in english but if you love culinary movies you won't be dissapointed.

Here's a link to the Best Ramen restaurants in San Diego and a recipe too!

Miso Ramen Soup:

Miso and dashi are both gluten free (though please double check the label of whatever you purchase). Instant dashi does contain MSG, so if you're concerned about that, make the dashi from scratch or leave it out entirely and add in an additional teaspoon or so of soy sauce.

For the broth, use pork-based or vegetable broth. Chicken and beef are too strong in flavor for this soup.

Ingredients:

4 eggs
10 oz (285 g) dried ramen noodles
1/2 cup (200 g) fresh or canned bamboo shoots, sliced
1/2 cup (170 g) fresh or canned corn kernels, drained
1/3 cup (80 g) defrosted frozen or fresh spinach
8 cups (2 liters) store-bought or homemade pork or vegetable broth
2 teaspoons instant dashi granules
1 tablespoon soy sauce, or to taste
4 tablespoons fresh miso paste
1 cup (100 g) fresh bean sprouts
1 stalk green onion (scallions), finely chopped
4 teaspoons chili oil (optional)

Directions:

Place the whole, un-cracked eggs in a medium pot and fill with water to cover eggs by 1 inch (2.5 cm). Turn the heat to high and when boiling, turn the heat off and let the eggs sit in the hot water for 10 minutes. Promptly use a slotted spoon to remove the eggs and peel the egg under cold running water. Slice each egg in half.

Return the same pot of water to a boil. Add the ramen noodles and cook according to package instructions (most ramen noodles only take 3 minutes to cook.) Drain and rinse with cold water to stop the cooking.

Divide the noodles, hardboiled eggs, bamboo shoots, corn and spinach among 4 large serving bowls.

In a large pot, add the stock, instant dashi and soy sauce. Bring to a boil over high heat. Remove from the heat and stir in the miso. Taste the soup and add an additional 1 to 2 tablespoons of miso if you’d like. Ladle soup into each bowl. Top each bowl with fresh bean sprouts, green onions and a drizzle of chili oil, if desired.

for more info click here!

images via: google recipe via: steamy kitchen

Winter Squash

Creamy Winter Squash Soup

Butternut Squash Lasagna

Winter Squash with Piloncillo

A couple of days ago a friend was kind enough to gave us an organic Butternut Squash. The only dilemma is that it measures over 24 inches! Imaging that!  We decided to divide the Squash in three equal parts an make three different  recipes featuring an appetizer, a main course and dessert. Here are the recipes:

Creamy Winter Squash Soup:

Ingredients 

• 2 tablespoons butter
• 1 small onion, chopped 
• 1 stalk celery, chopped 
• 1 medium carrot, chopped 
• 2 medium potatoes, cubed 
• 1 medium butternut squash - peeled, seeded, and cubed 
• 1 (32 fluid ounce) container chicken stock 
• salt and freshly ground black pepper to taste

Directions
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper. 

Butternut Squash & Sage Lasagna:

Ingredients

• 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 1 pound whole-milk ricotta cheese
• 1/2 cup heavy cream
• 2 large egg yolks
• 1/2 pound fresh mozzarella cheese, coarsely grated (2 cups)
• Freshly grated nutmeg
• 2 tablespoons unsalted butter
• 1/3 cup loosely packed fresh sage leaves, coarsely chopped
• 1 1/4 cups homemade or store-bought low-sodium chicken stock
• Lasagna Noodles, (you will need only 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
• 4 ounces finely grated Parmesan cheese (1 1/4 cups)

Directions

1. Preheat oven to 425 degrees. Toss squash, oil, and 1 teaspoon salt on a baking sheet. Season with pepper. Bake until light gold and tender, 25 to 30 minutes. Let cool.
2. Reduce oven temperature to 375 degrees. Combine ricotta, cream, yolks, mozzarella, and a pinch of nutmeg in a medium bowl. Season with salt.
3. Melt butter in a small saute pan over medium-high heat. As soon as it starts to sizzle, add sage, and cook until light gold and slightly crisp at edges, 3 to 4 minutes.
4. Place squash in a medium bowl, and mash 1/2 of it with the back of a wooden spoon, leaving the other 1/2 in whole pieces. Gently stir in sage-butter mixture and stock. Season with salt and pepper.
5. Spread 3/4 cup of ricotta mixture in a 9-cup baking dish. Top with a layer of noodles. Spread 1/2 of the butternut squash mixture over noodles. Top with a layer of noodles. Spread 1 cup of ricotta mixture over noodles. Repeat layering once more (noodles, squash, noodles, ricotta). Sprinkle Parmesan over ricotta mixture.
6. Place baking dish on a rimmed baking sheet, and bake until cheese is golden and bubbling, 30 to 35 minutes. Let stand for 15 minutes before slicing and serving.

Winter Squash in Cane Sugar Syrup:

Ingredients:

• 2 pounds winter squash
• 1 cup water (no more because the squash releases liquid)
• 2 cups dark brown sugar or "unrefined solid cane sugar"
• 1-2 stick cinnamon

Directions:Place water, pumpkin, sugar, and cinnamon stick into pot, bring water to a screaching boil on high heat covered, now lower heat to medium or medium low simmer for 1 hour then go back, stab pumpkin with fork or knife if tender your done, if you want to make syrup thicker (because it's usaully just a very light syrup but you may make it heavier by letting it boil uncovered until it reduces to desired consistency.

images via: google

Kitchen Musts!

Sorry for the lack of posting but lately I been hustling overtime juggling two part times, night school, helping the hubby running the cafe while neglecting my poor babies and the house but last weekend a friend (what a saint!) offer to helps us clean the kitchen in the span of 48 hrs! Its was crazy, chaotic but the kitchen now looks AMAZING! It almost looks like a brand new kitchen. A little elbow grease with a couple of new accessories made a HUGE transformation.  Here are some lovely products that I cannot live without in the kitchen ala hayanstreet. 

uno.chalkboard / dos.diffuser / tres.cart / cuatro.storage / cinco.mat / seis.aid kit

image via: hayanarts

Mexico's Independence Recipe

Mexican Independence Day with Authentic Mexican Food Recipes

In Mexico, September 16th is celebrated as the date of Mexico's Independence from Spain.

History:
Late in the eighteenth century, the middle and upper classes in Mexico began to question the structure of their society. Influenced by the revolutions in the United States and France, they too decided they wanted freedom of speech, a representative government, and a restriction of the over bearing power of the Catholic Church. They determined that the only way to reform their society would be to gain independence from the Spanish, whom they felt had oppressed them for over 300 years. (Cinco de Mayo or May 5th, is when Mexico won a battle against the French in the city of Puebla, Mexico in 1862.)

In late hours of September 15, 1810, Padre Miguel Hidalgo y Costilla, a Catholic priest in the town of Dolores, Guanajuato, led his people in rebellion against the Spanish. He rang the church bells, calling the Indians and Mestizos (those of mixed Spanish and Indian blood) to mass. He exhorted them to rebel against the Spaniards with cries of, "¡Viva México!" "¡Viva la independencia! ("Long live Mexico! Long live our independence!"), which is the now-famous "Grito de Dolores," or cry of Dolores. Hidalgo then ordered the arrest of the town's Spaniard population. With clubs, slings, axes, knives, machetes and intense hatred, the Indians took up his challenge.

The people's army marched to Mexico City, fighting all the way. When they finally reached the capital, they hesitated, and many soldiers deserted. Before the year was over, Father Hidalgo was captured and executed. His army fought on, however, and his "Grito de Dolores" became the battle cry of the war. The bloody fighting raged on until 1821, when Mexico finally succeeded in winning its independence from Spain.

Today:
Every year, on September 15th, the Zócalo, or main square in Mexico City is decorated with flags, flowers and lights of green, white, and red. People sell confetti, whistles, horns, paper-machie helmets, and toys in the colors of green, white and red. Street vendors sell all their favorite foods. At 11:00 p.m. the crowd becomes silent, as the president of Mexico steps out on the palace balcony, and rings the historic bell that Father Hidalgo rang to call the people. Then the president gives the Grito de Dolores. He shouts "¡Viva Mexico!" and "¡Viva la independencia!" and the crowd roars the words back at him. Fiestas celebrating independence take place that night and the next day-throughout Mexico. The air is filled with confetti and streamers. The 16th is a fiesta day-full of music, rodeos, parades, more fireworks and plenty of dancing, food and drink.

Food:
Besides your well know traditional mexican dishes such as tamales, pozole, menudo, birria and more. The dish that represents Mexico's independence is Chiles en Nogada. The chile en nogada is a traditional Mexican dish made with poblano chiles stuffed with a mixture of meat and dried fruits, covered in walnut sauce, and garnished with pomegranate seeds and parsley. It is said that this dish was invented in the 1800s by nuns in Puebla. Here is the recipe:

A wonderful dish consisting of a green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite.

Chiles en Nogada (Chilies in Walnut Sauce):

Ingredients:

Filling:

• 2 tablespoons vegetable oil 
• 1 onion, diced 
• 2 cloves garlic, minced 
• 1/2 pound ground pork 
• 1/2 pound ground sirloin beef 
• 1 bay leaf 
• 1 cinnamon stick 
• Salt and freshly ground black pepper 
• 1/3 cup dried apples, chopped 
• 1/3 cup dried apricots, chopped 
• 3/4 cup acitron, or sweetened dried pineapple, chopped 
• 1 teaspoon ground cinnamon

Sauce:

• 4 cups walnuts, peeled* see Cook's Note
• 2 1/2 cups Mexican crema 
• 4 ounces goat cheese, at room temperature 
• Salt

Chiles:

• 10 poblano chiles, charred, peeled, left whole for stuffing 
• Whole flat-leaf parsley leaves 
• 1/2 cup pomegranate seeds

Directions

1. In a medium heavy skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and garlic and cook until fragrant, about 3 minutes. 
2. Add the pork, ground sirloin, bay leaf, cinnamon stick, salt and pepper and cook at medium heat until meat loses its pink color and is cooked through, about 7 minutes. 
3. Add the dried apples, apricots, and sweetened pineapple and remove from the heat. 
4. Add the ground cinnamon and season with salt and freshly ground black pepper, to taste. Set aside.
5. Remove the cinnamon stick and bay leaf and discard.

 Sauce: Put the walnuts, Mexican crema and goat cheese in a blender or food processor and blend until smooth and silky, about 2 minutes. Sauce should coat the back of a spoon. (If the sauce is too thin, add more walnuts and puree. If too thick, add more cream.) Season with salt, to taste.

1. Cut a lengthwise slit into each chile and carefully cut out seeds with kitchen shears, leaving the stem intact. (For less spice, carefully remove the veins.)
2. Spoon the filling into the chiles, then close, slightly overlapping the sides of the openings. Transfer the stuffed chiles, seam sides up, to plates and pour about 1/3 cup the walnut sauce over each chile, leaving some of the chile visible. Sprinkle with parsley leaves and pomegranate seeds. Serve warm or at room temperature.

*Cook's Note: To peel the walnuts: Cook in boiling water for 1 minute and drain. When cool enough to handle, use a paring knife to remove the skins. Peeling the walnuts before adding them to the sauce will make a smoother, whiter sauce. Unpeeled walnuts can be used, but the texture will be a little grainy and slightly bitter.

If this is to much information for you. We recommend you to check out "The Mija Chronicles" for a step by step guide in making Chiles en Nogada.

recipe via: mexican made easy & image via: mija chronicles

Tomato Carpaccio

When I'm feeling lazy or it's just to hot to cook  I always go with my mom's "simple tomato carpaccio" its so easy and simple and the flavors truly shine. Here's the recipe:

Mom's Tomato Carpaccio

Ingredients:

• 1 beefy/large heirloom tomato
• pinch of crushed dried oregano
• a drizzle of lemon extra virgin olive oil
• salt & pepper to taste

Direction:

1. Thinly sliced your heirloom tomato with a tomato knife or serrated knife.
2. Arrange the sliced tomatoes in concentric circles, slightly overlapping the slices.
3. Sprinkle with crushed dried oregano. 
4. Drizzled with lemon extra virgin olive oil. Season with salt and pepper. 
5. Serve at room temperature.   

images via: cafeole

Mexican Minestrone

Last Friday we created a brand NEW soup called "Mexican Minestrone" at Cafe Ole and thanks to our customers it was a hit. I noticed that many of you requested  the recipe, so we decided to do a post about it so you can also enjoy the soup. Here is the recipe:

Mexican Minestrone Soup
serves 4
prep time: 15 Minute(s)
cook time: 20 Minute(s)

Ingredientes:

• 1 Tbsp. lemon olive oil
• 1/2 package of soyrizo
• 3/4 cup chopped roasted red bell pepper
• 1/4 cup chopped red onion
• 1 jalapeno pepper, seeded and finely chopped
• 1 clove garlic, finely chopped
• 1/2 tsp. ground coriander
• 4 cups veggie stock
• 1 package small orzo pasta
• 2 cups of diced red potatoes
• 2 tsp. lime juice
• Salt and Pepper to taste
• Dried Oregano to garnish

Preparation:

• In 4-quart saucepot, heat olive oil over medium-high heat and cook soyrizo once cooked add the red pepper, onion and jalapeno pepper, stirring occasionally, 4 minutes or until vegetables are tender. 
• Add garlic and coriander and cook, stirring frequently, 30 seconds. 
• Stir in veggie stock and orzo pasta.
• Bring to a boil over high heat. 
• Reduce heat to low and simmer, stirring occasionally, 10 minutes.
• Stir in lime juice. 
• Garnish, if desired, with chopped dried oregano, scallions and cilantro. 

recipe via: cafe ole

Strawberry Margarita PopTails!

 Living in sunny San Diego one of the things I crave the most on summer are Ice Pop but not only just your super market pops the one with fresh ingredients like the ones from my homeland (Mexico) with herbs and fruits but this ones took them to another level with Tequila! If you are lazy you can always go here. Here is the recipe:


Ingredients
Yields 18-20 cocktail Popsicles (2-1/4 ounce Popsicle)

1-1/2 oranges (about 2 medium-size oranges)
12 ounces strawberries (about 12 medium strawberries)
5 ounces tequila
3 ounces triple sec

Instructions

1. Cut and skin oranges into small pieces. Halve strawberries.
2. Place all ingredients in a food processor or blender.
3. Pulse until pureed, about 30 to 40 seconds. Mixture will be slightly pulpy. Do not strain. The fruit pieces will help the alcohol to freeze.
4. Pour mixture into preferred Popsicle mold.
5. Place foil on top of form and score edges with finger. Using the tip of a knife, gently pierce the foil in the middle of each well to create a hole for the Popsicle stick.
6. Insert Popsicle stick and transfer mold to freezer to set.
7. Remove frozen margarita Popsicles from freezer and run hot water on the outside of mold for two to three seconds to release Popsicles.

images & recipe via: she knows & bakers royale

Paella!

Anita's Paella

Over the Easter weekend my parents invited Yan and I for a traditional Paella dinner and when I said traditional is all the way. For starters jamon serrano with cheese and bread, red wine, olives and basil. After that my mom made the paella in the backyard with the traditional paella cast pan in a open fire grill "alas brazas" with coal. It was so good, delicious and beyond. For us the secret for a good paella is the extra virgin olive oil, the white white and the saffron. Never skip on that! Good Quality all the way.

Coffee Percolator

One of our favorites ways to make and drink coffee is with a percolator. You must choose one of good quality. We always choose the standard Italian percolator is a little bit pricey but worth every penny. There's also a good one from Ikea but personally I choose Bialetti. Here is how to make that perfect cup of Joe!

Instructions

1. Fill the percolator with water to the desired level using the markings on the side wall of the coffee pot.
2. Put the coffee pot basket onto the pump stem, and insert into the percolator.
3. Add one tablespoon coarsely ground coffee per cup into the basket.
4. Place the basket cover on top of the basket, then put the percolator top on making sure that it closes securely.
5. Set the percolator onto the stove and cook over medium heat. The coffee is brewed when you see the desired coffee color in the clear glass knob on the top of the percolator cover.
6. Remove the percolator from the stove and serve the coffee.

image via: flickr

Lust List: Cooking Books!

Here are some of my favorite books to cook and also to give for the Holiday Season. You can also find other favorite books here.

1.Spain...a culinary road trip 2.Uncommon Grounds 3.Fresh Mexico 4.My Life in France 5.The Edible Front Yard 6.A Beautiful Bowl of Soup 7.Kitchen Confidential 8.Food Lovers Companion 9. MS:Cooking School

images via: amazon

Holiday Menu

 Fruit Cous Cous Salad

Smoked Salmon Tea Sandwiches

We recently cater a Holiday party for one of our customers. The plan was something easy to served and eat, effortless and fresh. The menu was two salads and two options of tea sandwiches. For salads we served a cold pesto pasta with cherry tomatoes, chunks of grilles chicken and shaved parmessano regiano as well as a cous-cous salad with toasted walnuts, dried cranberries and fresh gorgonzola cheese. For the tea sandwiches we made smoked salmon with an herb butter in whole grain bread plus an apple and brie cheese sandwich in a rosemary bun. We are happy to say that the food was a success and guests even asked for the recipe (good sign!). So here are two of the recipes:


FRUITY COUS-COUS SALAD: 
(serves 8)
Ingredients

• 1 1/3 cups dry couscous
• 2/3 cup slivered almonds
• 1/2 cup packed dried apricots, chopped
• 2/3 cup Craisins (sweetened, dried cranberries) or raisins, microwaved in
• 1 cup water for 1 minute
• 1 teaspoon cumin
• 3 scallions, thinly sliced with greens
• 1 pinch Salt and freshly ground black pepper, to taste

Directions

Prepare couscous according to package directions. Combine all ingredients; toss. Serve at room temperature or chilled.

SMOKED SALMON TEA SANDWICHES:
(serves 32 sandwiches) 
Ingredients

Herb butter:

• 1/2 pound unsalted butter, room temperature
• 1/4 teaspoon minced garlic
• 1 tablespoon minced scallions (white and green parts)
• 1 tablespoon minced fresh dill
• 1 tablespoon minced fresh flat-leaf parsley
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 
  

Sandwiches:

• 1 loaf dense 7-grain or health bread, unsliced
• 8 slices smoked salmon

Directions

For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.

For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)

Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled. 

All the recipes went well with the white sangria that they were serving.Cheers!

 

a VoltaggiosThankgiving

Ever since we saw them in Top Chef (best season EVER) we been huge fans of the (Bryan & Michael) Voltaggio brothers. There so good and talented each on a unique way that is hard to choose who is the best! Recently they team up with William Sonoma and the Cooking Channel to tape a Thanksgiving special. What I love about the episode is that each brother has a unique and different approach to the Thanksgiving meal, the recipes are delicious and I cannot have enough of the Brussels sprouts recipe ( I been cooking it every week).

images via: cooking channel tv

Creative List

image via: a piece of toast

EASY Ice Cream Sandwich

In honor of  National Ice cream Sandwich Day I found a super easy Ice Cream Sandwiches from Twig & Thistle!!  So beautiful & retro...and people would think that you spend ours in the kitchen. Here is the recipe:

What you’ll need:
Carton of ice cream
Butter waffle cookies from Trader Joe’s
Round cookie cutter bent into an oval
Large knife
Cookie sheet
Parchment paper
Wax string

Directions:
Take your ice cream (the boxed kind works best) and cut off a 3/4″ thick slab, it doesn’t have to be exact just thinner than your cookie cutter. Next, use your cookie cutter and cut out ovals from the ice cream, set the ovals on a cookie sheet with parchment paper and put the sheet in the freezer to firm up.

While you wait, cut out 9.5″x2.5″ strips of parchment paper to use as holders for the finished product.
Once the ice cream has chilled for a bit, transfer to the cookies with a spatula. For a little extra sweetness, add decorative chocolate sprinkles; simply roll the edges through the sprinkles for an even coating.

For the final touch, wrap in parchment paper and secure with waxed thread or baker’s twine then freeze until ready to serve. Enjoy!

images via: twig & thistle

Cookin with Lou

Can't get enough of Lou Peter's illustrations...they are beyond wonderful, full of charm, boldness and color. Ward Jenkin's has an amazing collection of them on his blog and flickr account. Sadly there's not a lot of info besides his Good Housekeeping Cookbooks years. We will keep you posted! Here are some more pics of the New England Cookbook.

image via: the ward-o-matic

Life in Old Bread

Freshly baked bread doesn't last very long. Here are some ideas to revive your old loaf but if your bread is rock hard, there’s not much you can do. Just Ditch it!

• Panzanella Salad, tuscan bread salad.
  
• French Toast Sandwiches, classy and over the top jelly sandwich.
  
• Egg in Nest, classic childhood dish with a twist.
  
• Bread Pudding, either way either form always delicious.
• Croutons, why buy them when you can make your own.

image & recipe via: chow.com