August 31, 2010
August 17, 2010
My generation is probably the last one that will remember the days without internet and cell phones- hey kids, we used to go through life...disconnected. It was possible to go to the store, exercise, and have a thought or feeling without then immediately sharing it electronically with the rest of the planet! And while it's been 15 years since my first glove compartment sized cell phone I'd resisted the smart phone craze until last week. The film industry never meet a gadget it didn't like and now it's virtually impossible to meet the demands of the shows I work on without an iphone. Standing in the middle of the desert without wifi or a production trailer (it broke down on the freeway) is no excuse for not responding to emails and frankly, after 5 days on the job I'm completely hooked on my shiny new toy. My old flip phone could barely make calls and now and I'm texting, sending emails, checking traffic and making dinner reservations all at the same time. I'm hooked!
I'm not so tech-ied out to appreciate the simple things like this week's TWD, Oatmeal Breakfast Bread. Nothing more complicated than a few bowls and a spatula, this delicious morning treat works with whatever ingredients you have on hand. I love the combination almonds, dried cranberries, and orange zest and made a few muffins with the leftover batter so I could eat them right away. I guess my iphone has gotten me a little used to instant gratification these days.
And speaking of which, I can't wait to unveil my new web site. A sleeker, more modern Cinemon Girl will be coming your way very soon. Cinemon Girl 2.0!
August 3, 2010
For some people wake and bake has a certain connotation but I prefer a more literal interpretation. An early riser, I have a hard time sleeping in so even when I don't have to be at work until the afternoon I'm up and at 'em- often in the kitchen. Yesterday I baked off these Gingered Carrot Cookies but when my husband's alarm went off this morning I hopped out of bed and whipped up some cream cheese frosting to slather on top. Then I promptly boxed them up for him to take so I wouldn't eat them for breakfast.
Well not all of them anyway.
For the recipe, click here and check out the rest of the TWD'ers here.
July 27, 2010
When viewing my life as though it were an Aesop's fable, I tended to skew more towards Hare than Tortoise. I was always in such a rush- hurry up and graduate, get out into the work force, apply to grad school, then move to LA. I was on the fast track but after 10 years had passed in what felt like 10 minutes I still hadn't reached the finish line, much less had any idea where or what it was. That's when I knew I needed to slow down and reevaluate exactly where I was headed on this race- to start looking at it more like a marathon, less like a sprint. Once I took a breather, I could really focus on what was right in front of me, this culinary passion I didn't even know I had, but instead of jumping in the fast lane I'm taking it slow.
Today was my maiden voyage to Restaurant Depot (where restaurants shop!) which felt like a big step to me. Do I really need a 2 pound bag of flour right now? No, but I might someday and that in itself is pretty darn exciting. So what if I only bought 2 bowls and a thermometer? Baby steps.
This week's TWD, Chewy Chunky Blondies are so chock full of mix-ins a Restaurant Depot card just might come in handy. Made with giant chunks of bittersweet chocolate, coconut and pecans, they are great just out of the oven but even better the next day. So whether you're a tortoise or a hare, it's a win-win situation.
July 13, 2010
I'm not sure if it was the beignets, the Mighty Mississippi, or a little voodoo magic but New Orleans definitely has me in it's spell. Days after returning home I'm continue to be enchanted by that amazing place- a feeling that followed me into the kitchen for this week's TWD, Brrrr-ownies.
I was all set to make these peppermint patty filled brownies but the siren call for a Mint Julep inspired version could not be ignored.
Using the original recipe as the base, I used 1/4 tsp of vanilla and 1/4 of peppermint extract (very strong, I think 1/8 teaspoon would suffice) then added 1 tablespoon of Michter's Single Barrel Bourbon. I topped them with Bourbon Creme Anglaise and candied pecans.
Now that's Southern charm.
Bourbon Creme Anglaise
adapted from NOLA.com
1 cup 2% milk
1 cup half & half
5 egg yolks
½ cup granulated sugar
1 tablespoon bourbon
Scald the milk and cream in a saucepan.
Meanwhile, combine the egg yolks and the sugar in a mixing bowl and beat until pale and slightly thickened. Gradually pour the milk and cream into the egg mixture, whisking constantly.
Transfer back to the saucepan and stir over very low heat with a wooden spoon. Cook, stirring, without boiling until the sauce coats the back of the spoon. Stir in the bourbon.
Serve warm or chilled.