Limited Counter Space, Revisited; Pt.1: The Best News EVER!

So, I think the most noteworthy thing to happen in recent times, also happens to be the BEST thing to happen in recent times.

Um, OBAMA!

Believe it or not, these cookies actually weren't made on election day. These pics are so fucking old, they are actually from the evening of the last debate! But, they looked so fabulous that, I said to myself, how could I NOT show you people?

So, I give you what I have labeled: The Great Debate Cookie.

Here, I paint excitedly:


This was before any of us were SURE that all our Obama dreams would come true, so, please excuse the red cookies. But, before anyone had won the good fight, I felt compelled to make sure that all parties were fairly represented.



Hooray for Obama! And hooray for the ever-versatile frosted butter cookie! And hooray, of course, to The Brooklyn Kitchen, for the awesome U.S.A. cookie cutter!

Oh, Those Scrumptious Southerners

To me, great biscuits are the epitome of southern cooking.

Simple, high calorie eats that you can mix and match to almost any meal.
They're good at breakfast stacked high with eggs, cheese, and bacon.
They're good at dinner lathered up in gravy, beans, slaw, and juicy pulled pork.

Heck, they're just freakin' good.

So, when I tried Paula Deen's Cream Biscuit recipe from "Paula's Home Cooking," I nearly croaked.

These biscuits are easy, delicious, and perfect. And, while you'll probably want to ignore the calorie count, after one bite, I'm guessing you won't give a damn.


These biscuits are da bomb!


Paula Deen's Cream Biscuits

2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 1/2 cups heavy whipping cream

Preheat oven to 500 degrees F.

In a medium bowl, stir together the flour, sugar, and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes, or until golden brown.

Sugarbush Farm: Where (Cheesy) Dreams Come True

addROC and I found ourselves on an extended Vermont vacation for a friend's wedding. So, after checking out a map of Woodstock, VT, I declared that a trip to Sugarbush Farm, where the cheese is plentiful and the maple syrup flows like wine, was an absolute necessity.



So, we walk into the Sugarbush Farm Country Store first, and, there are no other words to express the feeling other than, "Holy Shit!"

Sugarbush was frikkin' stocked with homemade jams, mustards, maple candies, and VT oddities.

Which we proceeded to sample...




Then, it was on to the incredible cheese room, where we got to try every cheese they make at Sugarbush!!!



Next, we watch in awe as the Ladies de Sugarbush prepare and package cheese by first wrapping it in thin foil and then triple-dipping it in wax! This was so exciting. I felt like, finally, I was able to witness something worthy of a Mister Rodgers field trip:

The ladies.




Foiled cheese.




Smoked cheese, before foiling.




Onion cheese, after being triple-waxed.




Next, addROC and I put on our best Moose faces and smile!



Then, we see, what's that?! A sign for a Maple Walk?! Let's go!



addROC and our friend Aaron head up to the teeny-tiny little bridge that begins the maple walk, as I bring it up the rear.



After the Maple walk, which was peaceful and oh-so-Vermontish, Aaron and I enjoy a refreshing bottle of Sugarbush Farm's own Root Beer! Sooooo fuckin' good!



Finally, we bid ol' Sugarbush Farm goodbye, after buying $50 worth of cheese and Maple Mustard!!! What a day trip!


Go to Sugarbushfarm.com RIGHT NOW and buy cheese. We've already ordered a ton for friends and family, and it ships extremely well.

Viva La Sugarbush!

'Mole! 'Mole!

No, not that kind of mole.

Actually, I'm talkin' about the Guac-a-mole!
And, lord, do I LOVE guacamole.
Nothing says summer like some ooey-gooey, green-guac-goodness.

So, I trotted out to purchase supplies:


No Mexican Summer party should be without the usual suspects:
Tomato, onion, avocado, cilantro, jalapeño, lemons, limes, chips, salsa, red beans, garlic, and most importantly, Tequila.


So, I chopped up the goods, like so:



And, stir!



So amazing. Especially after many Margaritas and even more shots of Tequila!

'Mole! 'Mole!

Eat, drink, and celebrate the arrival of this Bitch's favorite time of year! Summer!

Ramp Me, Baby.

RAMPS RAMPS RAMPS.

All the live-long day.

Everyone who's anyone in the food community, and beyond, is talking about these wild leeks. Foodie friends, all the blogs, snooty and otherwise, it's insane. I had to know, what is soooo great about these little fuckers?

Why did I have to go to the Greenmarket in Union Square BEFORE work, just to make sure what seemed like Greenmarket contraband hadn't sold out? And, furthermore, WHY did I pay $6 for just two bushells? Eh? Eh?

Well, after much skepticism, I found out what the big frikkin' deal was with ramps.

They are delicious.

If I have to get up early to get the little buggers again, so help me God, I will.
It was a meal to remember, partly due to the mystery that was somehow solved, and partly due to addROC's superb execution. Which, will unfold below:

addROC Sautés Ramps and Prosciutto .



Then, adds pasta and a healthy amount of delicious Romano Cheese.



Plate and savor.



RAMPS. RAMPS. RAMPS.

I annoy addROC with my obnoxious ramp songs.

But, take my word for it, they're worth singing about.


Get up early, and shake your putootie over to the Greenmarket for New York's Culinary Contraband!!!

RAMPS!!!

2 Cakes To Rule Them All

addROC and I are now both officially ONE birthday away from landmark ages.

I turned 24 in early April, and addROC, or as I like to call him, Gramps, turned 29 just last night.

While I will, on occasion, search for crow's feet, I'm still far, far more concerned with birthday snacks.

There's nothing like celebrating with a big ol' birthday cake.
So this year, with both addROC and I clinging to our dear youths, as the ever-approaching, fat ol' round numbers edge closer, we decided that there is no time like the present to, as Marie Antoinette so fervently declared, "Let Them Eat Cake!!!"



addROC is the best. So, when I came home from work on my birthday I had this bad boy waiting for me!!! And, yes, it was a Funfetti Cake. It was awesome and mammoth. We ate it for days and days. It was glorious.

For addROC's birthday, I knew I had to make his favorite: Boston Creme Pie.

It was my maiden voyage with this cake, addROC's Mom provided me with the recipe that she used to make him every year, for every birthday.

I was intimidated. In the past, I have purchased said Boston Creme Pies at fine baking establishments. But, I did it, and it was reeeal good. Maybe not as good as his Mom's, but, I still get an A for effort. Right Gramps?

The Boston Creme Pie:

1. Make Cake.


2. Make Custard.


3. Combine Cake and Custard.


4. Drown Cake and Custard with Chocolate Glaze.


5. Feed the Birthday Boy!!! Happy Birthday addROC!!!


Frikkin' Yummy.

One Funfetti Cake. One Boston Creme Pie.
Two Cakes to Rule Them All.

Happy Birthday!!!

The New Man in My Life

First things first.
My apologies for being a terrible/horrible/horrendous blogger.
I have been busy as hell, and when I do find a free moment, I'm a total slacker.
So, for those of you who have checked this blog faithfully, I want to say thanks, and, sorry. I hope to be a little bit better about posting.

In other news, I want to talk about my new man.
Mr. Clean.

Sure, you've used his liquid cleaners. But, ask yourself:
Have I tried the Mr. Clean Magic Eraser yet?

If your answer was "No," you need to get real. Because you are working too hard to clean your shit.

My bathroom was in really bad shape.
And when I say really bad shape, I mean, there was shit growing in there that I was afraid would spore out and make new colonies in my hair, skin, and mouth.

Bathing loses that refreshing feeling when you step out of the shower feeling dirtier than when you stepped in.
So, when we invited friends, and their baby, over for dinner, it was time to get down to the nitty-gritty. After all, I didn't want to be responsible for infecting our friend's child with a wild-mold-spore disease.

I got the Mr. Clean Magic Eraser and did practically nothing except wave it over the nasty film of my tub, sink, and shower walls. And, as if Jesus were there waving his hands over my bathroom, blessing its near-damned soul, it was clean.

Go buy the Magic Eraser.
Like the holy gift of the ATM, you will wonder how you functioned in society before this product existed.

St. Paddy's Day Celebrations

Hi-Ho Nesters!!!
I know it's been awhile, but, I'm back with a special, beef lover's, St. Patrick's Day Special!!!

Fun times started over the weekend.

My Irish blood was boiling, so we decided to make it a culinary celebration!

Saturday it was a traditional boiled Irish supper.

We got to boiling some Chuck Steak in the slow cooker with: Guinness, Peppercorns, and a few Bay Leaves...


Later we added Potatoes, Cabbage, and Carrots. Mmmm....

But, the best was saved for the actual night of St. Patrick's Day.
addROC made a ridiculous Guinness marinated steak.
Which was cooked to perfection.



Then, we moved on to a traditional Irish treat that is so delectable and delightful, that its consumption with a beverage like Guinness or Jameson is ABSOLUTELY necessary, and really, just plain common sense.

The One...The Only....


IRISH SODA BREAD!!!!

We ate, drank, and were oh-so-very-merry.
Just as St. Paddy would have wanted it himself.

Cheers to the Irish!
Erin Go Bragh!!!

Tart Smarts

It's plainly obvious that I adore Christopher Kimball and everything and anything that has to do with America's Test Kitchen.

So, when I found myself in the dessert-y mood, I went straight to the Best of America's Test Kitchen 2008.

And there they were...calling my name. Rustic Free-Form Apple Tartlets.

So, I hopped-to and whipped up a new kind of pastry dough (one that requires no shortening, but uses cream cheese). Let it chill and rolled out my tiny tarts.

The apple filling was simple, leaving the fruit to speak for itself, which is always more satisfying then adding ooodles and ooodles of sugar and other crap.

It really couldn't have been easier.

Just make the dough, wrap it around some fruit, bake, and you're done.


The result?

The closest thing to buying awesomely awesome tarts from a swanky bakery.

These were phenomenal. And so frikkin' easy.

So, I was able to escape my pie obsession for a few days, only to become obsessed with Rustic Free-Form Tartlets. I am definitely going to make these again and experiment with other fruits.

OMG like Strawberry....

Chris Kimball...yet again you have proven that you are a God among us mere mortals.

Let's Get Crafty: DIY Crochet Hearts

Tomorrow is the most loved and loathed holiday of the year: Valentine's Day.

Whether you're a lover or a hater...it's coming.
So, why not have a little fun?
Even if you're single...impress your crush with the latest in my adventures in craftdom: Crochet hearts!
And, if you're not single, annoy your loved ones by having tiny crochet hearts ALL OVER your apartment.

While searching zee internets for random Valentine's Day crafts I came across this video:


And, not a second later, I was off to B.E. Yarn (784 Manhattan Ave near Calyer St.) in Greenpoint.

I got me some purdy new yarn, and hunkered down on the couch.
It was actually pretty easy. So, now, I'm all about the crochet tutorials. And, I have a shitload of pink, crocheted hearts laying all over my living room.


Seriously though, how precious are these?!

Even though they serve no purpose whatsoever, save for putting me in the Valentine's spirit, they're mad cute.

I'm think I'm going to use them as little doilies for chocolate.
Is that weird?

So, go forth, crochet hearts.
They're festive in that lovey-dovey way and oh-so-granny-ish.

And if you're going to be all:
"I hate Valentine's day. Psshah."

Then, get black yarn...and shut up.

Happy National Pie Day!!!

YES! It has finally arrived! The highly anticipated National Pie Day! And, this lady couldn't be more pleased.

I have two kinds of VERY SPECIAL PIE to share with you today.

As you can see above, last night we were celebrating the eve of this great day by eating some Chicken, Ham, and Fennel Pot Pies.

Freaking ridiculous. So good effin' good that it made me remember why I got so gung-ho about today in the first place.

Above, is the beautiful four-some that emerged from our oven.

Here's a before shot of our gastronomic gems with a little egg-wash:



And what kind of blog would we be if we didn't show you how soft and flaky our crust was?

So that was amazing. But, did you think that was all I was gonna pull out for National Pie Day?

Hells no. I wouldn't jip you like that. Check out the fantastic dessert from start to finish!

Strawberry Butterfly Pie

First, the gorgeous berries are washed:


Next, I rolled out an All-American double crust (notice I drink beer while I work, an absolute necessity):


Then I mixed our strawberries with tapioca, sugar, and cut some butter all around, because, what would pie be without LOTS of butter?:


Finally, it was time to assemble the pie, after cutting a lovely butterfly steam vent, of course:

Into the oven she went, and out she came, looking buxom and bubbly:


And, at last, slices were cut and many-a-tummy was made happy:


Amen! So good it's Godly!

Pie is a passion. And today we can go ALL-OUT!

Make pie, bake pie, and eat pie!

HAPPY NATIONAL PIE DAY!!!

Check out pictures sent to me from fellow bloggers and readers!!!

This beauty was sent to me by Mrs. Hess, one of my most favorite food bloggers! Isn't her Chicken Pot Pie fabulous?! Go check out her blog, Last Night's Dinner, this second! Her culinary adventures will get your mouth watering!



And, look at this bad boy!!! Nabeela, hostess of the wonderful blog Trial and Error, sent me a picture of her luscious Wild Blueberry Crumble Pie, ummm, SCRUMPTIOUS!



And here's a submission from Harry, of The Brooklyn Kitchen. He made a Pumpkin Pie with a Graham Cracker Crust....YUMMY!