I’ve become a bit obsessed recently with things I can bake and leave around to snack on throughout the week. These things also tend to be super-crunchy and covered with spices and salt. That’s why I made these guys last week.
I’m also fairly certain that Tipsy loves this new obsession of mine because I’ve caught her twice now licking the salt off my baked goods!
These crackers though… I’m telling you that I’m in love with them.
You can put all kinds of fun spices and seeds on them and then bake them in one large sheet and break them up into shards. Man they are good and a snap to make. (Get it? Snap!)
There’s been a recent blanketing of ads in DC for the MyPyramid.gov website which was supposed to replace the old Food Pyramid that I grew up knowing. It’s not really new because the website was released in 2005, I think, so it’s actually pretty dated in terms of the Internet.
Regardless, I thought I would write a few words on the thing because the government is apparently trying to draw attention to the service again. I think they are also planning on releasing an updated version in 2010.
I wanted to voice a few concerns because I played around on the site a bit and found some troubling things. Also, I think the whole ad campaign is kind of ridiculous.
There were a lot of recipes I wanted to try from the July issue of Bon Appétit. It was so good that I ended up making two things from this issue which is something I usually try to avoid. The salmon I posted last week was also from this issue.
One of my favorite things to make is a really good double baked potato. The idea is simple enough: Bake a potato, take out the inside, mix it with awesomeness, put it back in the potato, bake it again! The real fun though is when you start experimenting with fillings. Not only do these double baked potatoes have a great filling, but they go a step further by being topped with a really delicious spiced yogurt sauce.
Unassuming, but there's a lot going on in there.
Before we can get to any of that business though, you will need to bake some potatoes. I’ve seen a lot of fancy business when it comes to baking potatoes: wrapping them in foil, poking holes in them, microwaving them (NO!). At the end of the day though, the easiest way (and best way) to make a good baked potato is just to set it on a sheet tray, sprinkle it liberally with olive oil, and bake them at 350 degrees for 60-75 minutes.
Every weekend, I review a cookbook in an attempt to lend some guidance in a field that has become overrun. These days everyone is writing cookbooks and it is incredibly upsetting to buy a dud and have it sit on your shelf for years – staring at you, mocking your poor judgment.
I reviewed Bobby Flay’s new book a few weeks ago that was just a little bit about milkshakes, but “Thoroughly Modern Milkshakes” is all about milkshakes. It’s about 200 pages of nothing but ice cream, milk, sorbets, and a ton of interesting and different takes on an old fashioned treat.
When I got this book, I had one question and one question only: Do I really need a book only on milkshakes? By my count Adam Reid presents close to 100 different milkshakes in this book and that doesn’t even include all the slight variations that he offers. That’s a lot of recipes and more than many cookbooks offer these days.
This weekend I’m off for a quick trip to New York City to visit some friends from college. I usually try to make it up there at least once a year, but it’s definitely been over a year since my last trip.
The sad part about this trip is that I’m really excited about the actual bus ride. Total geek alert: I’m taking the new Bolt bus that has free WiFi. Yea that’s right, I’ll be blogging and busing at the same time baby.
I wish I could express to you how excited I am to have WiFi on a bus, but I don’t think it’s possible with words. I promise you that when I boot up my computer and see those green bars, there will be a WIFI FIST PUMP.
I liked how the poll worked last week. It was fun to see what people wanted and resulted in an awesome soup dish that I wouldn’t have normally made. I like to keep the options pretty broad. Also, if you have a suggestion for a dish to include in a future poll, just leave a comment or shoot me an email. The spicy option is from a comment from last week’s edition.
Now for a few links!
Table of Condiments – I think I’ve seen this before somewhere, but it’s worth relinking. Basically, it’s a table that lists most common condiments and how long they will keep in your fridge. If someone could make a fridge magnet version of this, I would buy it or at least except one as a gift (hint). (@ Lifehawker)
Patriotic Jello – So 4th of July is just around the corner and I know you are looking for something interesting to make. This looks pretty cool and would be a hit with the kids. For the adult variety, I recommend vodka. (@ Recipe Girl)
Beef Wellington – An awesome walk through on this interesting and delicious dish. I’m not sure who first thought to take a beef tenderloin, coat it in mushrooms and then roll it in puff pastry. Whoever it is though, I love them. (@ Simply Recipes)
Have a good weekend everybody! Don’t forget FATHER’S DAY!
Last week I asked everyone what I should make over the weekend, and “A Summer Soup” was the resounding winner of the poll. I had a lot of ideas for soups that I could’ve made: A chilled asparagus thing, gazpacho, or maybe something with melon. But as I walked through the Farmer’s Market on Sunday, it was a bunch of very good lookin’ beets that caught my attention. And that meant only one thing: Borscht!
Let’s get three things out of the way. First, I don’t really even like beets. I normally avoid them and hate them in salads. But I loved this soup. Second, borscht is known to be a Winter soup, but I did two things to this variation to make it a bit more summery: I chilled it and I used veggie stock instead of beef stock to lighten it a bit.
Third, I think this soup, while delicious, has about the least appetizing name a soup could have. Borschtttch:
Beet red and delicious!
The beets in this soup are actually kind of sweet and everything blends together perfectly. It’s actually a great soup for a hot summer day!
I browsed through the new Bon Appétit a week or so ago and I must say I was really impressed. I think it was maybe the best issue I’ve seen so far this year. Lots of really interesting recipes in it and cool summer time party ideas. If you don’t subscribe already, this issue might be worth a look the next time you are browsing the magazine section or something.
This was a dinner that I made using a salad and salmon dish out of the magazine. Absolutely delicious and darn healthy!
This salmon is packed with flavor because it is actually cooked wrapped in fresh bay leaves and lemons. The wrapping keeps it super moist and the flavor of the bay leaves is really incorporated into the salmon but not in an overpowering way. As always, I don’t recommend buying the farm raised stuff. It isn’t worth the few bucks in savings in my opinion.