For the Record

I abhor chocolate and raspberries together. In fact, let's just keep all fruit and chocolate separate, shall we?

Cute Food.

Thanks to one of my favorite magazines, Bon Appetit, I found my way to the site Cutest Food. Enjoy these:

Alice in Wonderland cupcakes

eggs in a basket!

Letter Cookies

Food Revolution

I have tremendous respect for Jamie Oliver. His recipes are delicious and wholesome, with an emphasis on homegrown, seasonal produce. I hope he can actually make a difference in the eating habits of the world. (I believe he can!)
The second video is quite long so only watch it if you are really interested. The statistics are pretty enlightening.

I recommend his books as well. Yum.

Please Sir, I Want S'more

I learned this past week that one of my favorite people in the world has never (never!) had a s'mores*. Yeah, I gasped a little too. Having a pretty insane sweet tooth myself I just couldn't stand for that. In my opinion, the choco-marshallow confection is integral to a healthy childhood (did I say healthy? I'm sticking to it!). So tomorrow we're doing it up right: Homemade graham crackers, homemade vanilla bean marshmallows**, and slabs of deep dark chocolate.

Graham Cracker recipe HERE.
Marshmallow recipe:

after trying several recipes over the years I assembled this one which uses egg whites. If you're wary of whipping egg whites (I understand) you can find one without, using a little internet research.

1/4 cup plus 2 tablespoons cold water

1/4 cup light corn syrup

3/4 cup sugar

1 tablespoon powdered gelatin

2 egg whites, room temperature

1 whole vanilla bean, split open and scraped or 1 1/2 teaspoons vanilla extract

cornstarch

Line an 8X8 baking pan with plastic wrap. Spray generously with cooking spray and sprinkle lightly with some cornstarch, shake the excess off. In a heavy-bottom saucepan, combine 1/4 cup of the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over 2 Tbs cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Pour the mixture into the prepared pan and let set 24 hours at room temperature. Unmold and cut squares with a hot knife.

To assemble: Lay your chocolate on the graham cracker and the marshmallow on top of the chocolate. Now stick it all under the broiler until the marshmallow is toasty ( like mine burnt) and the chocolate is soft. Finish with another graham cracker on top.

*poptarts don't count.

**I homemake everything, it's sort of a sickness.

Drooling just thinking about it

My latest food obsession is this wonderful browned goat cheese from Scandanavia called Gjetost (pronounced YAY-toost). The best way to describe it is the love child of caramel and cheese. Sure that sounds disgusting but tastes like magical super powers.


photo by The Cheesemonger’s Wife

I've been eating it broiled on toast with apple slices.

Sweet Potato Rounds

How Sweet is Chan Marshall (Cat Power) in this cooking video for the site Oh Audrey. I love how the two are a little silly with eachother, like old friends.


Oh and if you don't know who Cat Power is, your life is incomplete. Go buy her album The Greatest or just listen for her awesome cover of David Bowie's Space Oddity on the Lincoln car commercials.