Monday, June 13, 2011
That is why I have decided to fully embrace the Summer-y-ness as much as possible. Especially the Summer-y-ness of fruits and vegetables.
I love the vast array of produce available this time of year. At ever farmer's market I see a beautiful selection of colors and flavors and I find that I am constantly inspired to create new dishes based on the visual beauty of the ingredients. Every once in a while this appearance-based creativity yields some delicious results. One of which I came upon today during lunch.
I hope you enjoy this Summer salad and put your own spin on it. It is easy enough to make for one or 6.
The Desperate Housediva's Gorgonzola & Peach Salad for one (or six if you can multiply.)
1/2 ripe peach, sliced into wedges and then those wedges halved.
1 large handful mixed greens
1 oz. gorgonzola cheese, crumbled
a few slivers of red onion
1/4 cucumber, peeled and sliced
combine all ingredients and drizzle lightly with dressing (recipe seen below.)
1 Tbsp dijon mustard
2 Tbsp balsamic vinegar
Extra Virgin Olive Oil
Wisk together mustard and vinegar until well mixed. Then add as much olive oil as your tastebuds prefer. Mine like about 4 Tbsp of oil. Add s&p to taste.
Tuesday, May 17, 2011
When I was a little girl growing up in Michigan my favorite ice cream was available only at the Melting Moments ice cream shop in downtown East Lansing on the MSU campus. They were the one place in town where I could get my teeny little hands on a yellow cone filled with the best ice cream flavor of all time (this may be somewhat subjective,) Chips Kahlua.
Tuesday, May 10, 2011
Yeah...so...(avoids gaze, sheepishly,) it's been a while...(kicks at dirt, feigning a casual air...) like, nearly 6 weeks... Oh, my poor desperatehousediva blog! How I have neglected you!
Friday, March 25, 2011
Try as I might, I cannot give up beef. I know I need to limit my intake but I still just love the stuff. Good, organic, grass-fed beef is one of my favorite foods and I eat it, on average, once a week in various ways. Sorry, vegetarian and vegan friends :( But read on, there is an excellent cabbage slaw recipe that is worth 2x its weight in gold!
Desperate Housediva's Pulled Beef Brisket
based on a recipe found on SmittenKitchen
Serves 4, says the recipe; but we served 6, with leftovers for two more lunches the
next day...and if you served it as taco filling you'd probably be able to serve even
3 pounds beef brisket (trimmed of excess fat)
Freshly ground black pepper
2 tablespoons vegetable oil
5 cloves garlic, peeled and smashed
1 Spanish onion, halved and thinly sliced
1 tablespoon chili powder
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 cup apple cider vinegar
1 1/2 cups water
1 (14 1/2-ounce) can diced tomatoes, with their juices
1 to 2 whole canned chipotle chiles en adobo [Read: 1 or 2 from a can, not one or
two cans, m'kay? Many misread this amount!] (I used two peppers; two will give it a real kick!!!)
2 bay leaves
1/4 cup molasses
If using an oven (and not a slow cooker,) preheat oven to 300.
Season the beef generously with salt and pepper, to taste. Heat a large, heavy
skillet over medium-high heat. Add the oil and heat just until beginning to smoke.
Add the meat and cook, turning once, until browned on both sides, about 10
minutes total. (If using a slow cooker, this would be the time to transfer the meat
to the slow cooker; otherwise put it in a dutch oven.) leave the skillet on the heat.
Add garlic, onion, chili powder, coriander, and cumin to drippings in the skillet and
stir until fragrant, about one minute. Add vinegar and boil until it’s almost gone,
scraping the bottom of the pan with a wooden spoon. Stir in water and pour the
mixture over the brisket. Add tomatoes with their juices, chipotles, bay leaves, and
If using the oven, cover the dutch oven and cook for 3-4 hours at 300 until brisket
pulls apart easily with a fork.
If using a slow cooker: Cover the cooker, set it on LOW, and cook the brisket until
it pulls apart easily with a fork, about 8 to 10 hours.
To serve, you’ve got a few options: Leave the meat in the slow cooker and use two
forks to pull it apart and stir it evenly into the sauce; season with salt and pepper,
to taste. Remove and discard bay leaves. This is obviously the simplest route.
You could also strain the sauce, but then you lose some of the nice rustic veggie bits...
Green Onion Slaw
1 cup green onions
1/4 cup apple cider vinegar
1 whole jalapeno (for a teensy kick)
2 tablespoons mayonnaise
Salt and pepper
1/2 cup pure olive oil
1 head purple cabbage, finely shredded
1/4 cup chopped cilantro leaves
Blend green onions, shallots, vinegar, chiles, mayonnaise, salt, pepper and oil in a blender until emulsified. Place cabbage in a bowl, and right before serving add the dressing and stir until combined. Fold in the cilantro and season with salt and pepper to taste.
Monday, February 28, 2011
Chocolate Guinness Cake
by Nigella Lawson
Total time: about 1 hour
For the cake:
Butter for pan
1 cup Guinness stout
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter
3/8 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream (I was out so I used 0% greek yogurt instead and it was great!)
2 large eggs
1 tablespoon vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
For the topping:
1 1/4 cups confectioners' sugar (I only used 1 cup-it was perfect)
8 ounces cream cheese at room temperature (I used Neufchâtel instead...better texture)
1/2 cup heavy cream.
1. For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
2. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
3. For the topping: Using a food processor, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
4. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Yield: One 9-inch cake (12 servings).