Curious Little Foods

Yup, I’m still here and alive! I’m still browsing all your beautiful tumblrs all the time, but I’ll try to update more often :)

I finally re-created an Alinea dish for the first time. Here is Transparency of Manchego Cheese. See Bacon and Souffle blog for more details!

Source: Bacon and Souffle

Source: Bacon and Souffle

Back: Pork “Tenders” with Cream Gravy Sauce

Front Right: Portobello Mushroom “Wedges” with Ketchup

Front Left: Crispy Garlic Red Kale “Chips”

Source: Bacon and Souffle

Made those for a family dinner. Kahlua is infused by poking holes and adding drops of kahlua in the muffins while they were still warm. Frosting uses confectioner’s sugar and kahlua. Yum!!! Don’t they look very holiday-like?

Source: Bacon and Souffle

Made them for breakfast - wholesome and delicious!

Ingredients:

2 cups oats (the regular kind - Old Fashioned or Quick, not steel-cut and not instant)
3 cups buttermilk
3 eggs, well beaten
1/2 cup flour
1 1/2 teaspoon baking powder
Dash salt
1 Tbsp peanut oil
Butter or extra vegetable oil for the griddle

For the cherries: Add pitted cherries and 1 cup of water to a saucepan. Make sure the water covers half the height of the cherries. Bring to a boil, let it boil for 5 minutes, add 1/4 cup of sugar. Simmer for another 10-15 minutes until syrupy.

Recipe:

1 Put oats into a large bowl, add the buttermilk. Let the oats soak in the buttermilk overnight.

2 Mix in the eggs, flour, baking powder, salt, and peanut oil.

3 Then proceed as with any pancake recipe. Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tbsp of butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size, usually about 5 or 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn’t brown as evenly as the first side. Serve immediately or keep warm in the oven until ready to serve. Serve with cherry syrup!

Serves 4-6.

Visit my new blog! I will still be writing on tumblr but it will be a different type of material on my new blog, like my latest food creation below:

Enjoy!!

My seared ahi salad at Tommy Bahama, Palm Desert. God it was so good.

Ingredients: ice cream, semi-sweet chocolate chips, 1 cup canned pumpkin, 1/4 cup margarine (I used smartbalance light), 4oz fat free cream cheese, 1 and 1/4 cup white sugar, 2 eggs, 1 and 3/4 all-purpose flour, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, 1/2 chopped walnuts

Recipe

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
2. Put softened cheese, butter, and sugar in mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin.
3. In another bowl combine flour, soda, baking powder, salt, cinnamon, cloves, and walnuts. Stir until thoroughly mixed. Pour all at once over batter. Stir just enough to moisten. Turn into greased 9x5x3 inch loaf pan.
4. Bake at 350 degrees F (175 degrees C) for 60-70 minutes until inserted toothpick comes out clean. In the last 5 minutes, toss some chocolate chips on top of loaf to let it melt slightly. Cool 10 minutes in pan. Remove to rack to finish cooling. Serve with ice cream (mine is coffee flavored)
   

Yields 1 9x5x3 inch loaf

Right out of the oven -

Served -

Ingredients: 1 frozen puff pastry sheet, 1 tbsp of butter, 1/2 cup walnuts, 1/8 tsp ground cinnamon, 1 wheel of 8oz brie, 1/4 cup brown sugar, 1 egg (beaten)

Recipe

1. Preheat oven to 375F. Defrost puff pastry for 15-20 minutes.
2. Melt butter in saucepan. Saute walnuts for 5 minutes. Add cinnamon and stir until walnuts are well coated. Place walnut mixture on top of brie and sprinkle brown sugar over the mixture.
3. Lay puff pastry out on a surface. Place brie in the center and gather up edges of the pastry, pressing around the brie, and gather on top. Tie with kitchen twine. Brush beaten egg over top and sides of brie. Place brie on cookie sheet and bake for 20 minutes until pastry is golden brown.
4. For a special look, cut extra pastry sheets into heart or flower shapes and bake until golden (this I did not do).

Source: Food Network