Wednesday, October 30, 2013

Y is for: Yogurt Banana Pops

Early on in my blogging adventure, I was lamenting to my friend Rob how having a blog makes you realize there are no truly original ideas anymore. He asked what I meant and I told him that no matter how creative you think your new, outside-the-box recipe idea may be... chances are someone has already thought about it AND blogged about it.

Never believing me, he did his best to come up with the most ridiculous idea he could. His idea? A banana, dipped in yogurt and cereal and frozen like a popsicle. I laughed my "I know I'm right and you're wrong" laugh and proceeded to google his "new" idea.

Sure enough. Several PAGES of search results popped up. It's not to say it was a bad idea, just not a totally original one, so I decided I would at some point make his banana pops on the blog.

Monday, October 28, 2013

X is for: XO Eggplant

For awhile now, XO sauce has been this mysterious unicorn to me. It's hailed as this magical Chinese condiment, but one I had yet to try. And as someone with an alphabet-themed food blog, anything starting with the letter "X" is automatically on my radar.

Then Grub Street dubbed it "the most baller condiment" based on its high-end ingredients and steep price tag. "Ok," I thought, "this is something I need to try." 

The last time I was on letter X, I posed a question to my Twitter followers, soliciting the best recipe for the stuff. A Chinese woman replied back, asking why I wouldn't just buy some... equating it to trying to make ketchup. Huh. Well I suppose she had a point. I would never make ketchup. I tabled the idea for the time being, instead making Xacuti and tabbing the XO for a future blog post.

Sunday, October 27, 2013

W is for: Whole Wheat {homemade} Spaghetti with Clam Sauce

I'm extremely excited about this post for a number of reasons.

Reason #1: I made whole wheat pasta! From scratch! With my new pasta maker!

Reason #2: This clam sauce is ridiculously easy and ridiculously good, and I'm pumped to share it with you guys.

Reason #3: I FINALLY get to show off my new dining room table that I purchased before the move.

I am absolutely, positively in love with this table. However, the windows in my dining room face south, which makes it difficult for photographing. But I was determined to make it work, and I'm so glad I did.

Friday, October 25, 2013

W is for: Witch Hat Cheese Ball & Broomsticks {for Halloween}

Sometimes the way things look in my head are NOT the way they turn out when I try to execute them.

But you know what they say... if at first you don't succeed, try, try again.

Case in point: this post.

My vision for these fun fall appetizers was totally different than what it turned out to be, but I think they are equally adorable and perfect for your Halloween get togethers!

I brought the "witch hat" to book club last night. We carved pumpkins, chatted (a little) about this month's book (Orange is the New Black), and drank lots of wine. (Mine is the smiley one on the right... sort of what I look like when I've had too much prosecco).

Thursday, October 24, 2013

W is for: Walking Dead {Zombie Brain} Jelly Shots

Thanks to the 80’s horror flick, Return of the Living Dead, we know that Zombies like to feast on human brains.

Well guess what? I like to feast on jelly shots.

So what better way to booze up your Halloween get-together than with some zombie snacks for your undead party goers?

These brain jelly shots are perfect for eerie entertaining. They are ghoulishly good. Demonically delicious. Creepily... well, you get the idea.

They also take the term "jelly shot" to a whole new level with a slimy surprise in the middle. Trick or Treat? How about both! To get the walking dead recipe, head over to Tablespoon.

And for even more Halloween fun, don't forget to check out the Zombie Jelly Shots from last Halloween!

Tuesday, October 22, 2013

V is for: Vegetarian Pumpkin Chili

As much as I miss the mild California weather, (with no threat of winter just around the corner), I'm really enjoying my first New England fall.

The colors are ridiculous right now. An autumn rainbow of reds, oranges, yellows in every shade you can imagine. In fact, I just returned home from a overnight trip to Maine, and the colors were gorgeous.

There's also that slight bite in the air right now. The kind that makes you want to curl up on the couch and watch movies all day (or perhaps a marathon of Million Dollar Listing. Don't judge).

Chili is the perfect food for those cool fall days. And because I'm not *quite* yet sick of the pumpkin craze, I decided to make a vegetarian pumpkin chili. (Vegan if you don't add sour cream or cheese at the end). The pumpkin is subtle and adds a perfect creamy texture to this chili. There's also a secret surprise ingredient. To find out what it is and to get the recipe, head on over to Tablespoon. Happy couch surfing!

Monday, October 14, 2013

U is for: Uttapam {with brown rice & pumpkin}

Once again I was stumped with one of the alphabet's more obscure letters, and once again I was saved by the delicious cuisine of India.

Remember my Xacuti I was so proud of during my last turn at "X?" My dear friend Sachi's mum, Shree, coached me through it and it turned out beautifully. I once again called on Shree to help me create my own version of Uttapam.

Uttapam is a thick, savory pancake served in India. It's also known as Indian Pizza. I've actually sampled it several times at one of my favorite restaurants in San Francisco, Dosa. Appropriately, the restaurant serves a wide variety of "dosa," which is a thinner version of uttapam. Both use the same rice-based batter to create a variety of delicious combinations.

I would equate dosa more to the consistency of a crepe with savory filling, while uttapam is more of a thick pancake with the filling cooked in the batter. Both are served with sambhar or coconut chutney.
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