It was love at first sight when I saw these darlings on Yumsugar. I emailed my husband immediately, knowing we would have to try these soon. He took me up on the offer.
After this weekend's burger exploration, I may never again return to the grilled disk of ground beef when making homemade burgers. What happens when you taste a grilled chipotle pork patty accented by the combination of tomatillos, muenster cheese, and avocados, and a touch of cilantro? Your tongue becomes a stage for the performance of a hot and juicy choreographed flavor tango. Warning: You might feel dirty. Recipe below is a flavor affair in your mouth.
If Dr. Wicked graced the World Wide Web with this handy, yet pressure-filled, tool years ago as I kicked myself night-before after night-before, I would have walked the college campus a more rested and stress-free student. DrWicked.com's Writing Lab allows users to set a time in which he or she must fulfill a set goal of number of words for an essay or writing of choice.
Here's my top 5 for why college students everywhere must embrace: 1. Fulfilling your goal brings cheery, congratulatory, Western-we-beat-the-bad-guys music. 2. Dr. W is quite bright and on target, advising upon fulfilling your task, "...my suggestion is to leave them alone for a while, words need time to mature, like fine wines. Don't watch the aging process, you want the wine, right now it's just moldy grapes." 3. Once you begin, you can't turn back. Although you are on the computer, Facebook and chatting will be much less tempting. 4. There is a pause for restroom, food, or the ever pressing need to check Facebook break. Just one pause, therefore you, slacker, can't abuse the system. 5. Choose your own consequences to suit your "learning style"--Kamikaze mode erases your words if you don't work fast enough. Ouch!
So maybe I still would have waited until the night before assignments were due, but that night before might be a bit shorter with Dr. Wicked's help, leaving more time for, well, maybe not rest, but perhaps a longer night of live music, great friends, and celebratory beverages of course.
Perhaps I missed my calling. My Google Reader (The A List) contains at least 17 food blogs. I should have been a chef.
There's always the future. For now I will settle with the initiation into the world of professional blogging! Yes, my friends, (I can say that. You, only people who actually read this, are indeed friends of mine.) I'm expanding my writing horizons and partaking in the world of trying new recipes, taking close-ups of the culinary wonders produced, and commenting on them for all the world to see!
Check out my Fast Break Breakfast Cookies (my first post) and add Just Baking to your RSS feed for my updates. I will have two posts a month, and it's a sure way to see what's going on in CC's kitchen if I forget to update here.
My recipe card for this delightful summer dish reads "Sonoma Gazpacho courtesy of Alton Brown." Normally, the guy annoys me a bit, but according to a large number of my girlfriends whose significant others adore this chef as does my own husband, I do not stand alone.
To celebrate five wonderfully inspiring, loving, and at times challenging years of marriage, my husband and I traveled to California, taking in the quirky San Francisco and of course relaxing in the Wine Country. It was here that we fell in love for the first time...
with gazpacho!
On our actual anniversary we dined at The Depot Hotel enjoying a bottle of white wine and discovering summer's greatest contribution to the world of soup.
Back home after the trip, we realized we had rekindled our love and it was now time to rekindle that tasty tomato treat. After a bit of Internet research, I settled on Alton's recipe; after all, he's classic in his ways. The result was fantastic. It's a sweet, yet punchy, refreshing, and might I add healthy, addition to any summer. Summer of '09--Gazpacho returns! Enjoy!
Sonoma Gazpacho (adapted from Alton Brown)
Ingredients:
1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
Tomato juice
1 cup cucumber, peeled, seeded and chopped
1/2 cup chopped red bell pepper
1/2 cup chopped red onion
1 small jalapeno, seeded and minced (leave some seeds in for subtle spice)
2 medium garlic cloves, minced
1/4 cup extra-virgin olive oil
1 lime, juiced (use two limes if smaller)
3 teaspoons balsamic vinegar
2 1/2 teaspoons Worcestershire sauce
1/2 teaspoon toasted, ground cumin
1 teaspoon kosher salt (add more to taste--Did I? of course!)
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh basil leaves, chiffonade
Directions:
Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.
Make an X with a paring knife on the bottom of the tomatoes. (Alton's useful tip--helps to remove skin later.)
Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute. Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.
Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine.
This is my useful tip, albeit not a great picture, for removing seeds from cucumbers--grapefruit spoons!)
Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine. Cover and chill for 2 hours and up to overnight. Serve with chiffonade of basil.
For an elegant dressed up grilled cheese/tomato soup combo, make provolone on focaccia grilled cheese to serve for a complete summer meal and don't forget your favorite white wine. Cheers!
THE INTERNAL CC DIALOG: You know, you really should post on your addmoresalt blog. *Yes, I know, but honestly, who's reading it anyway. Come on, you know you have a secret ambition inside for this to really take off, for bloggers out there like Bakerella, A Good American Wife, Blue-eyed Bride, and even the great folks over at The Kitchn to love your work and await your updates. *Really, who has the time for this? I'm not a professional; I have another job; and I'm not good at this. You are not one to flake out on your own endeavors, you know. *Do you know me at all? I'm a dreamer. I will put it on a list of "Things To Do in Life" and believe the heck out of it. That doesn't mean I take it on. (Or that I "flake out" I might add; it's still there, just dormant.) Enough of this dancing around. Get over yourself, your fears, your "I don't have time for this," and put your best self out there on what your best blog attempt. Write something already. Ok, ok, so this is how I feel this morning after checking out several new blogs around this world wide web we've created. Unfortunately (with perhaps some fine fortune to shine though in the future), I came across The Mighty Girl whose book No One Cares What You Had for Lunch: 100 Ideas for Your Blog ate my breakfast. Thus my internal conversation above. I can't hep but feel like an idiot with nothing really to say that anyone except my very best friends who will support me beyond my imagination will actually give a moment's care about.
Yet, I can't imagine that I'm the only one to ever feel this way either. Perhaps this is how Mason envisioned her first book. Perhaps she was simply tired of reading crap.
Here's my solution. Settling is for the Pilgrims. I am going to check out your work Ms. Mason and take any advice I like and leave the rest. Postings to follow.
I can sit around, stare at the screen, jump from url to url and compare myself to people I don't even know in real life and feel inadequate, or I can take this same path and not envy the talents around me, but learn from them and add their achievements to the workings of my own voice.
Moral of the story: writing must be embraced with determination to battle the dilemma seeking to overshadow that which is designed to be delightful.
Every summer I find myself seeking new adventures in the kitchen, a great read (or several), a patio chair by the pool, some house project to undertake, and I'll admit, a few nights with a few too many margaritas. There is nothing like a summer soundtrack to serenade you gently through the days and revive you each night. Some years I've sought the classics, finding comfort in the Elton John; Crosby, Stills, Nash, and Young; Jimmy Buffet; The Temptations; Otis Redding; and any sound I heard pumped through the halls of my childhood growing up as the soul (not a typo) daughter of the Cardinal of Song. Other years I've loved the hip hop and dancing beats of Nelly, Jayzee, Destiny's Child, and yes, even Fergie Ferg (gonna luv ya long time). Local radio pumped whatever I needed.
This summer I find myself searching for the sounds of now. No, not Ryan Seacrest's, Randy Jackson's, or Clear Channel's guide to what's relevant. Blue-eyed Bride's discussion on modern music's lack of contribution to the world of song, a lack I am almost willing to fully admit, prompted me to look around, or better yet, listen around to see what I might find. We will not change the fact that our children will listen to the likes of Lady GaGa and shout lyrics such as "Shawty fire burning on the dance floor" with moves to match, and yes, we must fill our own houses with the spirits of McCartney, Buffet, Joel, and their legendary compadres.
Consider how our grandparents must have felt when Elvis with his hips, Creedence Clearwater Revival with their cacophonous rock, and Bob Dylan and the plea to not feel so all alone, graced the airways, replacing the jazzy rhythms, dreamy ballads, and sock-hop frenzy of their own times. In fact, just listen to our grandparents' music. You'll recognize the sounds, and if that makes them legends, ok, I will give it to you; the sounds surely define a generation. Yet, our parents aren't exactly raving about the Dick Haymes and Harry James to which their parents jammed. The 1960s-70s in all its spiritual glory simply gave us something revolutionary.
The issue is not that our generation isn't delivering its fair share of lyrics to touch the souls of lovers, poets, dreamers, believers, doers and pass on to our posterity. The issue is not that our generation is numb to feeling and incapable of expression.
The issue is exposure and those in control of it. Big wigs dealing sex and Hollywood dictate popularity. The same sources that fill our minds with unhealthy images of our bodies and spirits are filling our ears with the overplayed garbage radio shares so freely. Consequently, the true musicians in the shadows perhaps hope not to be grouped into the class of musicians achieving such popularity.
Legendary music from who I hope will prove to be legendary musicians exists, and it's our job to identify and share it. We love our parents' music not only for its inherent qualities but also for our parents' passion for it. They simply had the luxury of the radio to do it, but we surely have the advantage--paging itunes and youtube, my friends.
My summer soundtrack includes gems from the following artists, songs which I will hum as melodious lullabies for my restless babies, play as sing-alongs for my energetic toddles, embarrass in car rides with angst-ridden middle-schoolers, and if all ends well, sing with and cry alongside as I drop off my college freshmen. My future daughters may even choose from one to dance with their father on their wedding day. Whatever the situation, with fervor I will dazzle their ears and pass on our generation's best, a best that can contend with that of our parents. There may be fewer, but their talent bodes well.
The Storytellers, Lyricists, and Lovers: Edwin McCain, Counting Crows, Train and Pat Monahan, Shawn Mullins, Matchbox 20 and Rob Thomas, Jason Mraz, Better Than Ezra, Gavin Degraw, Jack Johnson, John Mayer, Tyrone Wells
The Musicians (Category is exclusive in my opinion--hands down this talent is unmatched): Dave Matthews Band
The Rockers: Pearl Jam, Red Hot Chili Peppers, Foo Fighters
The Cowboys and Beach Boys: George Strait, Cross Canadian Ragweed, Zac Brown Band, Gary Allen, Jack Ingram, Pat Green, and Sugarland
The Revolutionaries: No Doubt, Justin Timberlake (come on, he's highly influential)
Last but not Least, The Ladies: Sarah Mclachlan, Jewel, Sheryl Crow, Sarah Bareilles, Norah Jones
(And I have not mentioned The Killers, The Fray, Coldplay. I'm not a fan but guarantee you will find another blog awarding their legendary status.)
Fulfill your musical obligation for future generations; find the legendary, blare your belief in it wholeheartedly. I'll begin--what might you add to my collection?
Apparently, some people, including a new friend I met the other night, make fun of those who post step by step (and yes, picture by picture) instructions for recipe experiments and other such culinary adventures. Apparently, some of us beyond caring will continue propagating the World Wide Web's food porn endeavor and post just the same.
Today is Day 2 of summer vacation, a teaching hiatus that will be short lived as I return to work this summer in a week, and in typical Cajun Cowgirl style, I managed to remain off the couch and thus actually relaxing and instead chose to test my creative juices, taking on a project this novice was not equipped neither with the mental patience nor the kitchen equipment to accomplish.
Despite possible ridicule and the defeat suffered today, I will send your way the recipe and tips learned the hard way, food porn included.
John Wooden observed, "Sports do not build character...They reveal it," and if sous cheffing (yes, I just verbed a noun) in my kitchen today, Wooden would surely change his quotable quip to "Ladybug Cake Pops do not build character...They reveal it."
Bakerella is my cake pop hero; be sure to check out her not only delicious nuggets of tummy happiness, but also observe the aesthetic appeal of her treats. The cake pop itself is cake flavor of choice, mixed with icing flavor of choice, and covered with melted chocolate flavor of choice--a winning combination alone. It's in the creative design and subsequent execution where greatness happens.
What follows is a peek into my character building couple of days.
I have to admit that I'm becoming quite the expert in the creation of the cake pop, and I want to produce my own decorating magic instead of relying on Bakerella to first provide the ideas, hence the ladybugs. I checked out pictures of full cakes and cupcakes for ideas and decided that I was ready.
Ingredients:
1. Dark fudge cake mix
2. White chocolate bark
3. Cream cheese icing
4. Black Twizzlers for antenna
5. Food coloring
6. Chocolate chips for dots and eyes
I figured you can't go wrong with Oreos, so what better cake pop combo than the fudge cake and cream cheese icing. (I also had a container of the icing already in the cabinet--shhh...our secret.)
With the cake baked and cooled, it was time for the genius part of this mission to kick in. I'm still waiting. Nevertheless, let's proceed.
With your hands combine the icing and broken up cake in a large bowl. Be sure that the mixture is fully blended. Apologies for no picture here; perhaps next time I will set up the correct angle and self-timer to fully capture each step for those bothered by such photography.
Place this mixture into the icebox or even freezer to cool further as this will make shaping easier.
When cold, yet not frozen, shape your pops. Again, I'm not sure what happened to my picture-snapping at this point, but I made larger balls for the body of the ladybug and smaller ones for the heads. I planned to use melted chocolate to stick them together once both were covered and cooled. Perhaps next round I may just shape them into one pop and find a way to cover in chocolate colors accordingly. Perhaps something more like these.
After freezing both sets of rolled cake, I was ready to dunk these in the chocolate and commence decorating.
ROADBLOCK--apparently one cannot use regular food coloring (or any with water as an ingredient) as it will harden the chocolate. After a small amount of grumbling as it was already after dinner and I wanted to work on this project yet NOT hit the store, I recovered my character and attacked in the morning.
My trip to Michael's was quite productive. A bag of (too expensive) black M&Ms, white gel for the eyes, and appropriate candy melting food coloring later, I returned home feeling fully prepared and excited that I could use the black M&Ms instead of brown, upside-down chocolate chips. Confidence hit its pinnacle. My Ladies began taking shape, well, partially. Here our tale takes a turn. Aren't the heads cute with the Twizzlers cut and inserted? Do they look a bit green?
I agree. Heads were cute until I realized when I went to attach them that I placed the antenna in the wrong spot. Check the final product closely for the holes created once I removed these. (And I was so proud of that idea! Next time, my execution will be pristine.)
Further, following Internet advice to add blue coloring to melted brown chocolate to create the black needed for the heads did not fully work out for me, although in looking back at the pictures, the color isn't too bad. For Round 1, ok; my next attempt may undertake a break into the world of fondant.
Regardless, may I introduce my Summer Ladies (some pops, some crawlers, some semi-decent, some not, all bringing out the best in my creativity and passion to perform better next time):
Lessons Learned:
1. Mini M&Ms perhaps (although I am not sure of the availability of mini black ones)
2. Fondant for for black circles, head, and eyes. The gel icing does not dry and actually (as final picture shows) starts to drip leaving quite the wide-eyed bug.
3. My craft/project personality is of the about an hour or two variety.
