Monday, December 31, 2012

Happy New Year!

Hope everyone is having/had a fab new year! We played our favorite food game, entitled "how much would we have to spend for this at a restaurant" and therefore saved about $60. Go us!

Also, my husband makes the best lamb chops on the planet. Ask him for the recipe sometime-I don't dare try and fuck it up myself.

We're now drinking champagne, watching a documentary (Marley), and listening to the neighborhood cats yowl at each other across the street.

It's a good night. Happy 2013 y'all.

Monday, December 17, 2012

Not much smells better than almond extract.

I did that whole baking thing again tonight. E even helped, if you count helping as him being the best bebe on the planet, patiently waiting to be fed a bite of sweet potato in between each ingredient I added to the bowl.

He's awesome, if I haven't mentioned that before.

This really is the same recipe as one I've posted before, but this time I decided to test the orange extract I bought for a to-remain-unmentioned-because-it-failed-miserably recipe, and and use the sliced almonds I had in the fridge rather than spend the time chopping walnuts. Like I said, I had a hungry baby directly affecting my multi-tasking abilities. And if he's borderline happy, I'm not about to push it.

As usual, I waited for the hubby's review. Because let's face it—if I spend the time making it, most of the time I'm going to happily eat it. Whether it's blog-worthy or not, however, requires a more critical tongue.

"Is it good?" he asked, as I handed him a healthy slice. "It's good," I assured him. Five minutes later he was cutting a second (even healthier) slice. "Uh, yeah," he said. "It's good. Too good."

And so here you go.

Banana Almond Bread
2 very ripe bananas, mashed with a fork
1 cup sugar
1/4 cup butter, melted
1.5 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp orange extract
1/2 tsp almond extract
1 egg, beaten
1/4 cup sliced almond

Heat oven to 350.
Combine all ingredients in a large bowl until just mixed. Pour into greased bread pan and cook for 50-55 minutes or until a toothpick comes out clean when inserted in the middle. If it gets brown too quickly (check after 30 minutes), throw a piece of aluminum foil lightly over it.

Let cool before removing from pan and slicing.

Sunday, December 2, 2012

Secret Ingredient: Tarragon

So I pulled a repeat out of the arsenal the other day (I say this like I make something new every day. It's cute.) I did, however, make a new side. So it counts.

I love doing 'secret ingredient' meals, especially when you are using random herbs that you only use a little bit of (you always have to buy a whole damn package)...might as well use at least a little more and not throw the whole rotted thing away a week later. And after I bought a pack of tarragon for Tarragon Chicken, I knew for damn sure I wasn't going to use it for anything else, so I got creative.

We know you can do browned butter and sage sauces (right? If not—learn, and do.) And I had asparagus, which I looove with browned butter, so I roasted them, experimented, did some tossing, served, and waited for the review.

Given as he was cleaning up the kitchen, btw. Not exaggerating when I say waited. 

"Hey, babe, that asparagus....make that again. That was some good stuff."

Wellllll ok.

 Asparagus with Browned Butter and Tarragon
One bunch asparagus
Canola or olive oil spray
sea salt
2 tbsp butter
good pinch fresh tarragon, torn into small pieces
pinch sea salt

Heat oven to 400.
Trim asparagus by snapping the bases where they break easily. Discard broken ends.
Coat baking sheet with spray oil. Place asparagus on sheet, sprinkle with salt and pepper, and cook for 12 minutes.

Heat butter, tarragon and salt over medium heat, swirling the pan every minute or so until all is melted and begins to turn brown, around 5-10 minutes. Once brown, remove from heat and carefully add cooked asparagus pieces (it may splash a bit). Toss gently.

Serve hot.