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Archive for the ‘Random Food Tidbits’ Category

Exciting news! Monday night dinners at the parents are back! Though I have been slacking and have not updated for the past couple of weeks, we have been going up to Ormond for dinners. We are fortunate enough to be served delicious organic vegetarian dishes. Also, we have started participating in Front Porch Pickings. We get a large green basket delivered each Friday and we each what we are given. This has made us branch out and try new things and each local and seasonally fresh stuff.

This is some of the first week’s delivery

Friday night dinner to celebrate was sweet potato and bok choy stir fry with cashews.

Plated with raviolis:

Apple dumplings made on a whim.

Hehe. Ashley waiting for dinner or dessert or something.

Another instance of dinner at the rents. Sweet potato biquits which I had about six of, cream spinach, and sweet potato soup.

This is actually dinner at our house with a friend but we have avocado soup and English muffin pizzas.

 

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Some of these pictures are not of the best quality but here are some food happenings lately.

Making the filling…

Blurry filling on puff pastry:

Covered and in the oven:

Homemade hot pockets!

Saw this sign when we were walking the Granada Bridge a couple of weeks ago and of course we were there.

This is just a few of the items that we had, egg noodles and cabbage, perogies, pickled beets,  and cheese pastries.

Some of the desserts that we brought home:

Basic stuff:

Cream Zucchini with pasta and cheese.

More to come as weekly dinners at the parents has returned with a cool twist.

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Though it was a couple off weeks ago now, I am posting about our trip to Epcot’s Food and Wine Festival. We spent one day there walking around and eating random food. Something that was new this year was this little notation, the green V, on the sign that an item is vegetarian (see the first photo). In the second, third, and fourth photos you can see Ashley walking back from the booth with her random dish, Ashley’s favorite, the Heirloom Tomatoes at the American booth, and a photo of the tomatoes in the jar waiting to be sliced(Ashley made me take that). After we had eaten all that we could we headed over for our free photo with the characters. Because we ate so many different things I thought I would try and gallery view of the food instead of inserting every single photo. Hopefully it works out.

We had a great time and I hope that we can find time to get back and eat more though with my new schedule, I’m not sure how that will work out.

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I’ve collected quite a few random food photos over the past couple of weeks because I’ve been slacking off about posting them. We have been staying at Ted and Judy’s house while they are away so we have been eating all of their food (I mean, we have been eating some of the food they said we could have). Here are some of the random food things that have happened in our lives.

I made homemade cauliflower soup a couple of weeks ago.

Beginning:

Middle:

End:

M&M cookies made from a mix that my mother gave us. She only gives us stuff she doesn’t want.

Before:

After:

Cooking for my Gram because this dish has two more types of tomatoes than I like:

Before:

After:

No this isn’t space food. These are foods that we found in Judy and Ted’s kitchen. We ate them and haven’t died yet.lol

Mushroom soup and homemade whole wheat cheese biscuits. This shape looks familiar.

At work on Wednesdays the volunteer always brings cookies. This was last weeks cookies. Football season is here!

Yummy desserts made with angel food cake, chocolate sauce, and pluots.

Spinach Pie that I made. Yum.

Before:

After:

A common meal at our place, stuffed zucchini, veggies, and bread.

The End.

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So, I was recently invited to try out a recipe and write about it. In keeping with full disclosure, I was given money to buy the ingredients to make this dish. The recipe came from the culinary arts college in Baltimore and featured my favorite food, mushrooms. Here is the recipe:

Portobello Mushroom Ravioli with Brown Butter and Sage

Pasta Dough

(Yield: 3 pounds)

Ingredients:
2 lbs. All purpose flour (Or as needed)
Pinch Salt
8 Eggs
2 oz. Water
2 oz. Oil

Method:

Combine the flour and the salt in a bowl and make a well in the center. Place the eggs, oil and water in the well. Working as rapidly as possible, gradually pull the flour into the liquid ingredients and stir until a loose mass forms. As the dough is mixed, adjust the consistency with flour or water. Turn the dough onto a floured work surface and knead until the texture becomes smooth and elastic. Gather and smooth the kneaded dough into a ball, cover, and let the dough relax at room temperature for at least one hour.

The Filling

(Yield: 1 1/2 quarts)

Ingredients:
10 ea. Portobello mushrooms (Cleaned and sliced with the gills off)
4 ea. Sweet Onions (Sliced)
4 ea. Garlic Cloves (Sliced)
1 C Parmesan cheese (Grated)
1 C Marsala wine
1 T Thyme (Chopped)
1 T Sage (Chopped)
2 T Butter
To taste Salt
To taste Coarse ground black pepper
To taste Nutmeg

Method:

Caramelize the onions in one pan and reserve. Saute the mushrooms in a sauté pan with olive oil, seasoning with salt and pepper. When the mushrooms have a nice dark color from caramelization, add the garlic and sweat. Once the garlic is aromatic, deglaze the pan with the wine and add the caramelized onions, thyme, and sage. Cook until all of the liquid is gone. Fold in the cheese and season to taste with the salt, pepper, and nutmeg. Cool.

At service:

Boil five ravioli until they float. In a hot sauté pan, with two tablespoons of butter and two sage leaves, sauté the ravioli until the outside is slightly golden brown.

Though it is sort of like telling the punchline of a joke before the joke itself, here is the delicious and delicious looking finished product:

I must say that the dish turned out quite well. Both Ashley and I enjoyed it very much. The flavor and the texture of the filling turned out very nice. Ashley liked that the filling wasn’t mushy like it sometimes can be. I wasn’t sure that the dish would have been much different had it been just pasta with mushrooms and cheese but then Ashley pointed out that the ravioli provided a nice texture with thicker dough around the outside. She was right of course. I did enjoy it as a ravioli instead of a pasta.

Here is my process:

One thing I must mention about making the dish is that I wouldn’t recommend this recipe to anyone that has never hand-made pasta or ravioli before.  It’s not that I wouldn’t recommend people to try a new recipe or technique, because I’m telling my friends all the time how good home-made pasta is, but that this recipe doesn’t specify the steps to take in turning your lump of dough and filling into a successful ravioli. By successful I mean that it doesn’t fall apart completely when boiling. Ashley and I frequently make our own pasta and have made ravioli many times, so we knew what to do and how to do it. We have a pasta machine that helps as well because we didn’t have to roll out the dough by hand. Also, we did not make the entire amount that was specified by the recipe as it made a LOT of food.

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“Fill a Plate” from Whole Foods. This turned out to be a good deal for even us vegetarians. If you ate meat it would be an awesome deal.

Of course, we shared a spicy vegetarian sushi roll as well. Yu,

The photos are unrelated and random this time. Ashley’s cousin is getting married next year and her Aunt is going to make these delicious little favors for the guests at the wedding. She tried them out and we got to taste. Basically, it is cake and icing mixed together and then dipped into a hard forming candy/chocolate. Double Yum.

A random plate of cookies.

Finally, here is my first attempt at a bento box typing thing arranged like little flowers. Carrot sticks, Annie’s Bunny Grahams, chocolate chips, mixed nuts and gobstoppers. (There was a sandwich underneath.)

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This week’s random food pictures include icecream that we had from Bruster’s. Bruster’s is a chain icecream joint that we found in Georgia on our trip. I also made a yummy vegetable quiche and Ashley and I together made crepes.

Chocolate cone:

Dirt sundae:

The quiche with just veggies added:

The quiche after filling but before baking:

The quiche just out of the over:

The filling for the crepes (I added cheese after this was taken and it thickened up a bit):

The crepes (home-made by Ashley):

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