December 2010

Happy New Year!

by J.S. on December 31, 2010

in Random Musings

from white and wander

This has been a crazy year with lots of new beginnings. I’m really looking forward to what 2011 has in it’s bag of tricks. I hope you all have a great time tonight. Here’s to a safe, healthy and happy 2011.

xoxo

(image via ohsobeatuifulpaper.com and whiteandwander)

{ 0 comments }

from bbc

One of my Christmas gifts was the cookbook, Miss Dahl’s Voluptuous Delights, and in it is this amazing cake. Let me make a prediction for tonight, I predict I’ll be eating this cake straight out of the fridge at about 2am. It has no flour so it’s kind of good for you, right??

* I’m serving it with ice cream instead of the crème fraîche

Recipe on BBC

Ingredients

For the cake
For the topping

Preparation method

  1. Preheat the oven to 180C/350F/Gas 4.
  2. For the cake, grease and line the base of a 23cm/9in springform tin with baking parchment.
  3. Blend the chocolate and sugar in a food processor until a fine powder forms. Add the boiling water, butter, egg yolks, coffee powder and vanilla extract and blend until well combined.
  4. In a clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then, using a metal spoon, gently fold into the chocolate mixture.
  5. Pour the mixture into the prepared cake tin and bake for 45-55 minutes, or until a skewer inserted into the middle comes out clean.
  6. Remove the cake from the oven and allow to cool in the tin, then transfer to the fridge for 2-3 hours.
  7. To serve, remove the cake from the tin and place on a serving plate or cake stand, spread the crème fraîche on top, then scatter over the berries. To decorate, grate some chocolate over the top, or dust with icing sugar.

{ 1 comment }

Friday Cocktails (A Day Early!)

by J.S. on December 30, 2010

in Friday Cocktails,Recipes

Hard to decide which to make. I guess I’ll have to try all of them. Damn.

Click on the photo or the links below to get the recipes.

Pomegranate-Grapefruit Champagne Sparklers

Liqueur Lollipops

Ginger Sparkler

photos via: Champagne Sparklers, Liqueur Lollipops, Ginger Sparkler

{ 0 comments }

I have a theme for this New Years; gluttony. Actually that may be the theme for this whole holiday. I have stuffed my face with everything I could get my hands on since November, so it seems fitting to continue the trend. My Fiesta of eating carries on today and continue until I drag my pudgy self to the gym on Monday. That will be a truly horrid experience.

Anyways, back to the matter at hand, New Years and food. I’m making a smorgasbord of seafood this year. I think a lot of people steer clear of it because seafood always sounds pricey. And it is, for normal people, but you are poor girls and you can make magic happen with a lobster and some mayo. Not a fan of fish? Well then, today isn’t your day. Stick around and well talk dessert later.

First up, Andi’s Tuna Tar-tare

Ingredients

1/2 lb Ahi Tuna

1 Cucumbers

2 Avocados

1 tsp Lime Zest

Juice from half a lime

For the sauce (note, you’ll need to do this based on taste and your preference, the measurements below are just a guide):

1/4 cup good quality  mayo

2 tsp soy sauce

1 tsp peanut or sesame oil

1/2 tsp Srirach *spicy

1/2 Wasbi paste * spicy

Directions

Chop the tuna, cucumbers and avocado in small bite size pieces. Squeeze the lime juice on the tuna. Set aside. Mix up the sauce adding a little of the spices at a time. Once you get the sauce where you want it, add a few teaspoons of the sauce to the tuna and mix. To get the stacked appearance, place the tuna in a cup, add the cucumbers, then add the avocado. Flip the cup upside down on a plate and gently pull to remove the ingredients. Serve with good quality chips or fried won-tons. Devour.

Mama G’s Clam Chowder


Ingredients

1 lb of small white or red potatoes chopped, not peeled.

6 celery ribs chopped

6 carrots, peeled and chopped

1/2 a white onion chopped

1 clove of garlic finely chopped

3 strips of bacon

1 tbs Old Bay Seasoning

1 bottle of V8 Tomato Juice

1 can of beer

3 cups of clam juice

2 cups of clams ( I use the cheap canned ones at the grocery store, but you can go to the fish market and get the real deal, be fancy if you want.)

Tabasco sauce to taste

Directions

In a large stock pot cook the bacon. Once bacon is fully cooked, remove from the pan and remove half of the dripping. Keeping the other half of the drippings in the pan, add the onion, garlic, carrots, celery and cook until soften and slightly translucent. Add the potatoes and the clam juice and bring to a boil. Boil for 5 min and then lower heat to a simmer. Add Tomato juice, cooked bacon, Old Bay, salt and Pepper and cook until potatoes are soft, about 25 min. Add clams and cook for an additional 5 min.

A word of advice, this is ALWAYS better the next day. If you make it today, like I will, you can be lazy tomorrow and everyone will think you’re a genius.

Lobster Rolls!

Ingredients

2 lb Lobster – cooked and chopped

1 tbs good quality mayo

2 celery stalks finely chopped

1/2 tsp celery seeds

1 tsp lemon juice

New England Style Hot Dogs rolls (or the normal kind if you can’t get the good stuff)

Directions

Mix all the ingredients together and spoon into toasted hot dog buns. (note, if you hate mayo, you can substitute melted butter. It will be just as bad for you.)

photos: Tuna from google, here. Chowder here, Lobster rolls, here.

{ 0 comments }

Subscribe to The Poor Girl

by J.S. on December 29, 2010

in Random Musings

Hi pretties,

If you subscribed to the old blog (the WordPress site) you will need to subscribe again on the nifty “Subscribe” tab up at the top. Sorry for the trouble!

{ 0 comments }

New Years Resolution #1

by J.S. on December 27, 2010

in Handmade,Inspiration

Learn to knit.

I’ve been thinking about learning how to knit lately. In my head I see myself as someone with skills, patience and time. In reality I’m not coordinated, wildly inpatient and overworked. All that considered, I still want to learn to knit and if that fails, I’ll just make these out of the husbands old sweaters. Hmmm, that may be an even better idea…Resolution #2 recycle our old clothes into new things.

photo via here.

{ 0 comments }

Daily Inspiration: 12.27.20

by J.S. on December 27, 2010

in Daily Inspiration

New Years resolution, cross the line.

Picture via here.

{ 0 comments }

Friday Cocktails: Eggnog

by J.S. on December 24, 2010

in Friday Cocktails

from Food Network

Homemade Eggnog! If I’m being honest, this intimidates the hell out of me. Eggs make me nervous. If you’re brave and make it, let me know!

Recipe here

Ingredients

  • 3 cups milk
  • 1 large strip orange zest
  • 2 large strips lemon zest
  • 1 vanilla bean, split and vanilla seeds scraped loose
  • 4 large egg yolks
  • 1/2 cup sugar, plus 2 tablespoons
  • 2 egg whites
  • 2/3 cup white rum
  • 2 to 3 tablespoons bourbon, optional
  • Freshly grated nutmeg
  • Finely grated orange and/or lemon zest

Directions

Put 2 cups of the milk, both citrus zests, and the vanilla bean and tar in a medium saucepan. Bring to a simmer over medium heat. Meanwhile, whisk the egg yolks and the 1/2 cup sugar in a medium bowl until lightened in color.

Gradually pour the hot milk into the eggs while whisking constantly. Return the egg mixture to the pan and set over medium heat. Stir constantly with a wooden spoon in a figure 8 motion until the custard thickens slightly and coats the back of the spoon, about 2 to 3 minutes. Remove from heat and immediately stir in the remaining cup milk to stop the cooking. Transfer custard to a large bowl; cool to room temperature. (To speed this up, set bowl in another bowl of ice.)

Put about 1 inch of water in a saucepan and bring to a simmer over medium heat. Put the egg whites and remaining 2 tablespoons sugar in a heatproof bowl large enough to rest in the saucepan without touching the water. Set the bowl over the simmering water and beat until the sugar dissolves and the egg whites feel warm to the touch, about 1 minute. Remove from the heat and beat the whites with an electric mixer until they hold a soft peak, about 3 minutes. Fold the egg whites into custard mixture. Add the rum and bourbon, cover, and refrigerate until ready to serve.

Transfer eggnog to a punch bowl or pitcher. Pour into small cups and garnish with freshly grated nutmeg and citrus zest. Drink.

{ 0 comments }

Weekend Project: Christmas Eve Dinner

by J.S. on December 24, 2010

in Food Porn,Recipes

from Food Network

Bacon, Potato and Brussels Sprout Hash from Tyler Florence. Sooooo good.

from The Pioneer Woman

Something about a hunk of meat. The cutting part of the recipe seems intimidating but according to the Pioneer Woman you can ask a butcher to do it for you. People doing things for me=good.

from Bakerella

Made it. Love it. Want it all the time. Although I haven’t tried Bakerella’s recipe. Normally I do a variation on Magnolia Bakery’s vanilla cupcake.

I’ll be making dinner tonight for the fam. Hopefully it will be good and they’ll be impressed. I’m really excited about the holidays this year. I’m still wrapping presents, haven’t finished shopping yet and have loads of things left on the list to do, but I’m psyched!

{ 0 comments }

Good, Clean Fun

by J.S. on December 22, 2010

in Food Porn,Handmade,Parties

Looking to add some wholesome fun to your next dinner party? Whip out the frosting!

A few friends stopped by a few days ago for a last minute dinner party. I threw together beef tenderloin, some hash thing I saw on TV and a berry trifle. I think the dinner cost about $30. I was happy with that and figured to add excitement we’d just drink a bunch of cheap wine (as usual). To my shock and  total surprise a couple of the guys brought over a huge plate of cookies and three different frostings in pipping bags! (Ladies, one of the guys is single…) The cookie spectacular added another $10 to the bill. A really fun night for under $50, perfect for Christmas.

{ 1 comment }