Happy Birthday To Me!

I get to brag because it is my birthday.... and because it will help ease the pain of knowing that I am one year closer to possibly needing botox and having to take "running on a treadmill" a little bit more seriously (right now it is an absolute joke to me.)

I have mentioned a few times that there are only a few things that I will outspokenly cook with in my kitchen. There are a few unmentionables that we keep in a pantry in the laundry room in case of emergencies..... but those are not to be spoken of or cooked with so long as I have any self respect (non-stick pans should be discarded immediately by any human being with an ounce of self worth.)

So let's brag.....

That handsome boy that I once had a crush on and now share a kitchen with has officially passed with flying colors in the gift giving department.

Le Creuset, of course.

And a little All Clad. This boy has taste.

Bread. A LOT of bread.

The last 3 days in class I have made bread. A LOT of bread.
My kitchen counter looks like a bakery.

French baguettes. 

Rye.

Brioche.

Sourdough. 

I am thinking of writing off my tuition as "therapy sessions." I have never been so happy... or SO skinny.... fat. Skinny fat. Ugh.

Chocolate Chip Cookies.

Can I please note that as I type this my boyfriend is at spin class and I am sitting in front of my computer eating cookies.

I am going to be in big trouble when I turn 25 and get a harsh dose of metabolic reality.

Yes, my birthday is in 2 weeks and I LOVE presents. Thank you.

These have negative calories. I promise. 

Ingredients:

5 oz butter

4 oz granulated sugar

4 oz brown sugar

1/4 oz salt

3 oz eggs (technically you should measure eggs because they are all different sizes. I used 2 eggs.)

1/4 oz vanilla extract

10 oz pastry flour (You can use all purpose flour. Pastry flour is just fluffier.)

1/4 oz baking soda

10 oz semi sweet chocolate chips

Method:

Cream butter and sugar. Whisk together eggs and vanilla and combine with butter and sugar mixture. Sift the dry ingredients and slowly fold into the wet ingredients. Add chocolate chips, roll into 1 oz balls and place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 8 minutes or until golden brown. 

Tip: Well, two tips, actually. 

1. DO NOT OVERMIX your cookie dough. Over mixing is what causes cookies to be flat and chewy. 

2. Chilled cookie dough is best. Once your cookies are on a cookie sheet and ready to go into the oven it is best to put them in the freezer or fridge for a few minutes. 

Perfect Peanut Butter Cookies

Today my baking teacher threw around the word "PERFECTION."
I baked perfect, melt in your mouth, chewy, yet crumbly peanut butter cookies.
I mean..... to die for peanut butter cookies.

"I just made your day didn't I? You are just like me."
My baking teacher then seriously called me out on my proud case of OCD.
I love her.

Note: My other baking instructor is a man with an accent so thick he sounds like you should be watching him make baguettes on a street corner in France.

This class may be my version of heaven.

I love this class. 

Perfect Peanut Butter Cookies

Ingredients:

6 oz butter

4 oz brown sugar

4 oz granulated sugar

1/2 teaspoon salt

6 oz peanut butter

2 oz of eggs (1 egg)

1 teaspoon vanilla 

8 oz pastry flour

1/2 teaspoon baking soda

Method:

I never use my kitchen aid mixer at home because I think it is a huge pain in the ass to clean and I kind of enjoy doing everything by hand. I literally bought the stupid thing to put on the counter, look pretty, and remind everyone that I can probably bake way better cookies than them. 

However, we did use mixers in class today, so if you have one you can use it.... I guess. 

Cream together butter, peanut butter, sugar, brown sugar, and salt. 

Combine eggs and vanilla. Fold into butter mixture. Make sure that you do not over mix or your cookies will end up super flat. 

Sift together dry ingredients and slowly add them to the butter mixture until evenly combined and smooth. 

Form 1 oz balls of dough and place evenly on a parchment paper lined cookie sheet. I SWEAR by parchment paper. It doesn't make your cookies greasy on the bottom and it keeps them from sticking. Foil works well also.

Using a fork, create a cross pattern on top of each cookie. I dipped my fork in sugar before doing this to give them a little glisten. 

Bake at 375 degrees for about 10 minutes or until golden around the edges. 

Grandma Baboo's Gingersnap Cookies

Yes, rumors are true and I did move into a handsome boys house last week. Now- I should be unpacking, however, when the BF divulges Grandma's gingersnap recipe you take that as a sign that digging through boxes (wanting to pull your hair out and possibly start crying) can absolutely wait. Plus, I am pretty sure that I have made a tradition with my last 4 moves (yes.... 4 moves in 12 months) that my new kitchen MUST be baked in within 24 hours.

Baboo's gingersnap cookies

3/4 cup butter

1 cup sugar

1/2 cup of Grandma's Dark Molasses

** Make sure that you use dark (or robust) molasses or else your boyfriend will look at you with disappointment in his eyes as if you have failed his grandmother. You will then have to make a second batch....

2 teaspoons baking soda

2 cups of flour

1/2 teaspoon ground cloves

1 teaspoon ginger

1 teaspoon cinnamon

1/2 teaspoon salt

1 egg

Melt the butter in a large cast iron skillet. Does it have to be cast iron? No, but I love cast iron. Remove from heat once melted and let cool. Mix together sugar, molasses and egg. Combine molasses mixture with cooled butter and stir well by hand (keep this in the pan.) In a separate bowl sift together all of the dry ingredients. Add the dry ingredients to the wet ones and mix. Place dough in refrigerator for a few hours to cool completely. 

Heat oven to 350 degrees. Roll dough into small balls and dredge in crystal sugar (or raw sugar)

Place balls on greased cookie sheet and gently flatten with fingers. 

Bake 8-10 minutes until cracked and browning. 

Now, while I feel really special for getting an all access pass to a Keith family recipe......I am pretty sure that Great Grandma Baboo may have modified this from the back of a molasses jar :)

Thrilling.

First day of finals....

Four classes into culinary school and I am still taking tests on knife cuts.... I guess because they are SUPER relevant in the culinary industry now a days.

That is what an "A" looks like my friends.

I hate summer part 2.

Seriously. I really do.
Rich just pulled out his "Chillow." (He thinks the heat is making me loopy.)
Apparently this is a device that chills your pillow all night long and he loves me so much that he just told me that he will give it to me! Such a gem.

Strawberry and mint sorbet

Ingredients:

Fresh strawberries

Mint from the garden!

Water

Sugar

Method:

I got to use my immersion blender twice in one day! Now, I am sure this is not the proper way to make sorbet.... but in my current state of heat exhaustion I was not one for following directions. This took 5 minutes to make and that makes me very happy. 

Chop strawberries and mint. Sprinkle a little sugar on top and add some water. I don't know how much. I really don't. A few cups? Blend together keeping some chunks of strawberries.

Pour into an ice-cream maker and follow manufactures instructions from there. 

So, if you are broken hearted because you do not own an ice cream maker..... all you have to do it go to Sur la Table and buy one! (duh) They are on sale right now for $49.95 (regularly $90.00) 

I am a walking advertisement. 

When it's 94 degrees outside.....

..... make a huge pot of scorching hot tomato basil soup?

Not only was I sweating half to death as I drove to the market to buy ingredients, but I pretty much melted while I cooked and now resemble The Wicked Witch of the West after a good dousing of water.

Damn you southern California and your overly desirable summer weather. It is so hot. So so hot.

Fresh tomato basil soup

Ingredients:

5 Large, very ripe on the vine tomatoes

3 Onions

5-6 Cloves of whole garlic

Fresh basil

1 Jar of Whole Foods brand tomato basil sauce

3/4 Carton of low sodium chicken broth

Salt and pepper

Method:

In a large dutch over heat a small amount of canola oil and caramelize onions. They can be chopped any way as you will puree everything later. When onions are golden brown (the longer they cook, the better flavor they release) add garlic and saute until fragrant. Add chopped tomatoes..... fresh, not canned..... and cook 2-3 minutes. Pour in tomato sauce and chicken stock and let cook 10-15 minutes. I added a handful of fresh basil leaves (from my garden!) and then broke out the immersion blender that I have used once since I absolutely had to have it.

Note: It is super exciting when you get to actually use the things in your kitchen that you "had to buy to be happy"....... but only use once every other leap year. 

Puree soup until smooth. Adjust seasoning. Add salt and pepper. Eat, sweat, and enjoy. 

I am about to make some Strawberry Mint sorbet. 

Nice rack.

I don't like lamb.... and not at all because Mary had a little one.
Trust me, I have lost anything resembling a bleeding heart for animals that taste delicious.

I just think lamb is kind of gross.

Buttttt......

Mustard crusted rack of lamb

Ingredients:

Rack of lamb

Dijon mustard

Panko bread crumbs

Chopped parsley

Garlic

Salt and pepper

Method:

Prep lamb by exposing rib bones. Sprinkle with salt and pepper on the fat side and then sear all sides in a hot pan to get a nice color. Set aside and let cool. 

Combine bread crumbs, finely chopped parsley, garlic, salt, pepper, and a little butter.

Brush fat side of lamb rack with dijon mustard. You do not need to over do it.... this is just to act as a glue to hold the bread crumb mixture to the meat. 

Pack bread crumbs onto the mustard side if the lamb and place in a 350 degree oven for about 15/20 minutes until medium rare.... 

Served with brussels sprouts and pommes anna.

Oh, how I LOVE brussels sprouts. I made them with candied walnuts this time, but sauteing them with bacon makes me weak in the knees. 

Taco Tuesday

It's almost Cinco de Mayo.....
I will obviously be cooking a feast covered in cheese and sour cream.
I hate tequila, but will be absolutely making up for my lack of drinking by stuffing my face.

Fish tacos with mayo-less mexican slaw

Ingredients:
Sea bass steaks (or any other mild white fish)
Canola oil
Chives
Cilantro
Lime juice
Garlic
Cumin
Salt and pepper
Corn tortillas

Small head of cabbage- thinly sliced
2 carrots- shredded
1/3 red onion- finely chopped
1/2 red bell pepper- finely chopped
Dijon mustard
1 lime (and zest)
Lemon juice
Sour cream
1 jalapeno- seeded and minced
Cumin
Oregano
Salt and pepper
Olive oil
Cilantro- chopped

Method:
In a blender (or magic bullet- my fave.) Combine chives, cilantro, oil, cumin, garlic, and lime juice. Puree until blended smooth. Drizzle over fish and bake at 350F until opaque. You could also pan fry or deep fry the fish.

In a large bowl combine cabbage, bell pepper, onion, cilantro, and carrots.
In a separate bowl combine jalapeno, dijon mustard, lime juice and zest, and a squeeze of lemon juice. Slowly whisk in olive oil. Add a spoonful of sour cream, cumin, oregano, salt, and pepper to taste. If you like it a little spicier add some hot sauce.
Toss dressing and cabbage together and pile onto a corn tortilla. Place fish steaks on cabbage. Top with fresh cilantro.
Serve with sour cream, guacamole, pico, and black beans. Well... that's what I served it with because I have lost all motivation to be skinny for Vegas.