Like I have mentioned before in previous post February was filled with birthdays for me. This post starts with my sister’s birthday. A group of friends got together to surprise her …
We had drinks and appetizers at Humboldt – Farm – Fish – Wine. I really like this place and I really enjoy their oysters too. They have fresh shucked oysters that are from their own East coast farm. If you enjoy oysters go try them out.
Next was my dad’s birthday. Now his actual birthday was in December but he messed up his schedule so it was postponed till February…
I had some friends in town so before we headed to Copper Mountain for the birthday celebration we hit up some breweries. This is at Prost; one of my absolute favorites!
I made my dad Julia Child’s classic chocolate almond cake. Once again this cake didn’t disappoint. Julia knew what she was doing.
Last but not least it was my new roommate Eric’s birthday last Thursday. He has lived with me for a month now and does not want to move out; he might be a keeper. I made him German chocolate cake. Which is not actually from Germany but was created in the US in 1852 by a baker named Sam German. Eric knew this fact already; he is for sure a keeper…
ALSO I FINALLY HAVE MY KITCHEN AID MIXER BACK!!! NO MORE WHIPPING EGG WHITE BY HAND!!!!!
My mom turned 60 on November 29th of last year. My sister and I brought her out to Denver to stay with us for a weekend to celebrate this grand birthday. With December being busy and the New Year sneaking up on me my mom’s birthday post somehow got pushed aside. But alas it gets the glory it deserves. I of course had to make a dessert and this time I picked cream puffs. It is a recipe I’ve made before, which I try to avoid and get creative, but I knew it was a favorite of my moms. If you want to impress a crowd with a recipe that took you no time and barely any ingredients make these. Seriously look at how fancy these look.
For the filling I just whipped up some cream and then melted dark chocolate chips for the drizzle.
This was what we had for our in-home birthday celebration but for our go out meal we went to Old Major. We had the winter squash soup, the squid, the ham and biscuits, smoked pork shank carbonara, the nose to tail plate, the cheesy anson mills grits, and the pork fat fries. I can barely breath just thinking about all this food. Everything was devine. The squash soup had so much flavor your taste buds screamed for more. The biscuits were light and fluffy in the ham and in biscuits and the cream eggy flavor was so rich in the carbonara. The nose to tail plate was like a treasure hunt and almost an experiment as we sat there urging each one of us to try the different kinds of meats.
We almost didn’t order the side of grits and boy oh boy I am glad we did. With out a doubt these were the best grits I have ever tasted. I am a midwest girl so that might not say much but I did live in South Carolina and tried all kinds of grits down there and the grits from Old Major are the big league. You took a bite and tasted the butter and felt the bits of grit texture and your month waits for the familiar heavy feeling that grits haveto come but wait it never does. These grits were like eating a pillow, or a cloud. Just amazing. Oh and I almost forgot about the pretzel bread and butter; so good.
The grits weren’t the only thing on the menu that was shockingly good but also the orange spice sorbet. We were so full we didn’t want to get anything heavy so my mom just ordered the sorbet to get just get “something.” It was incredible. Sweet, tart citrus flavor with an amazing sorbet crystallized texture.
(Getting ready to put the rotisserie chicken on the grill)
The week of Thanksgiving is here and you are freaking out because you don’t know what to do with you sweet potatoes or you are sick of the traditional green bean casserole. Don’t fret I’ve got your back. I have the perfect different sweet potato recipe and a perfect simple green bean recipe that has as much flavor as the casserole. Also if you are looking for a killer traditional apple pie recipe I’ve got that here for you too!
Family Thanksgiving happened on Saturday for me this year and my sister and brother-in-law had the newest addition to their family in attendance…Henry!! A giant schnauzer puppy! I’m in love. I don’t know what was better, food or hanging with Henry. Oh and the family time was good too.
These green beans were amazing! They were the perfect green crunch you need with all the heavy potatos and gravy at Thanksgiving. They also had the same french onion flavor as a green bean casserole from the crispy shallots.
I have yet to get in the kitchen and make any fall meal; savory or sweet. I am more than embarrassed I am ashamed. I have been so busy contributing for Denver Eater, working, and moving (yes I am moving but not from Denver, just to a different part of Denver) that I let time slip by and now 12 days of fall have come and gone and pies, cakes, and squash have not come and gown with it.
Here are some fall recipes to hold you over till I post a new recipe.
I wrote my final column for The Island Eye news last week. Since I have been working with Denver Eater I decided it was time to close that chapter and move forward with this new one. It has been one year and a few weeks that I have been writing for the local newspaper and it was sad to type out my final piece. This was my first real food writing gig and I could not have enjoyed it more. I closed my column with a dark chocolate pudding recipe. Click here to read my column and get the recipe.
This past weekend was my sister’s birthday, which brought the birthday count to four for the month of February alone. February is not about Valentine’s day its about birthday’s, or at least those are the cards that Hallmark is making a profit off of from me. One perk of all the birthdays is it give me an excuse to head into the kitchen to bake. And not just bake but to bake things I wouldn’t normally think to bake. When I sat down to think of what to make for Kara, I decided to shy away to the tycical favorite dessert of her’s such as crème brûléeor a fruit tart and go for the old favorite eclair.
I’ve made cream puffs before which is the same batter mixture, so I wasn’t intimidated by these delightful pastries. From this time baking I decided to stop living in denial and believe that the altitude is affecting my results. I’ve found things to be a bit dryer, cook quicker and not rise as well. Luckily the only one I saw that effected the eclair was the rising part. Some puffed up but some not too much, but fortunately though it might have not look as fluffy and delicate as it should have, but it tasted like cloud. A chocolate, covered, cream filled heavenly cloud that is.
I have officially turned 24. The scary 24. The 24 that is oh so much older than 23. I’ve been dreading it but its just waltzed into my life. And surprise, surprise, its nots that bad. One bonus, I finally got the Mastering the Art of French Cooking, Julia Child cookbook. Another bonus my almond raspberry cake with buttercream frosting.
Sorry to have taken so long to post, but its been a really busy week. My dad called me Saturday as I was driving to work to inform me and my and sister that he would be stopping in for a visit on Sunday aka tomorrow. I was obviously excited but that also meant everything I had planned for the day had to be pushed up early to before he got there, or pushed back to the start of the week. Any who, no complaints it was great to have him, but that is my excuse for not posting.
Even though I was super busy I factored in time to bake, of course. In between transcribing on Sunday morning I dusted off my whoopie pan and tested a new recipe—gingerbread. I love pumpkin whoopie pies so they stole my thoughts towards any other kind of whoopie pie’s in the past. This year, I was testing cake recipes for Thanksgiving and making other desserts, during the month of November, that the whoopie pie got missed. So it was the perfect time for the gingerbread to swoop in and steal the show. And boy did it.
The gingerbread was decadent and rich, with I have to say the best creamy buttery filling ever. I thought I over baked the pie part a little bit so there was a little crunch the first day. But the second day, after sitting in a covered pan over night, the pie’s became moist and perfect. Make this today, tomorrow, for the holiday party , for Santa, anyone really. After you make these once you will be looking for any excuse to make them again.