Soaking Wet Rum Cake

I was at a party a few days ago and one of the dishes that someone had brought in was the most delicious, moistest, wettest rum cake that I'd ever tasted.  It had some sort of brown sugar crumble splayed across the top of it and I couldn't stop pecking away at the entire dessert, it ws so good.  I guess I've never really even had rum cake before, but this one was totally drenched  in spicy rum and somehow the cake kept it's density.  Here's a great recipe that holds the secret for what  I'm thinkin' is the reason for all the moistness.  Vanilla PUDDING.  Yum~

Roasted Red Peppers~Easier to Cook Whole

A few days ago, I happened upon a recipe (thanks, Saveur) for roasted red peppers (which I love) that actually has you put the entire pepper in the oven (400 degrees)--whole.  I've never done that before...it's always been the slice, slather in oil and THEN toss in the oven.  This way was much simpler.  You just put the entire thing in the oven (sans oil) and let it cook for 20 minutes (until soft).  Then, turn the oven off and let it steam in there for about an hour.  When you take it out, the skin slides right off and it's ready to de-seed, slice and cover in oil--I also toss on a bit of red wine vinegar.  Very I'm-wishin'-I-was-in-Italy feelings come on fast and furious upon first bite.

The Farmers Market and Fresh Fish=Heaven

After eating out literally two and three times a day for the past half-year (it seems), I decided to make a simple meal at home.  Oh, the glory in that tiny little act.  After hitting up the farmers market for corn, potatoes (and about three lbs. of blueberries that were devoured immediately), I got a few pieces of tilapia (this is one of the best non-fishy fishes there is and is so simple to cook) from Whole Foods and made a little feast.  Potatoes sauteed in olive oil with lots of fresh rosemary and black pepper, crunchy corn on the cob and tilapia pan fried with browned butter and whole chunks of garlic.  That was one of the best meals of my life.  So simple, so cheap and so good.  Why do I eat out so friggin' much?  I love to cook.  I guess it's all social and easy and I'm always down for a drink or two.  But, cooking at home is where it's at~

Margaritas in a Mason Jar

Sometimes, if you have all the ingredients, you don't have to follow a recipe.  You just start slinging.  Such  is the case with margaritas.  I never know the correct measurements, so I usually toss it all in a blender and pray for success.  At Baja Joe's,  they definitely had all the ingredients in their communal kitchen steps from the water, and a blender, so I just tossed in big splashes of orange liquor, even bigger splashes of tequila, a bunch of fresh squeezed lime, ice and some orange juice (on the advice of a local).  What turned out were some kick-ass blended margaritas that I kept refilling into my trusty little mason jar.  Nothing beats this sort of paradise.

What To Do With Tofu~Make Soup, Of Course

I am on a hardcore veggie plan right now and there is no better meal to whip up than a hot, steaming bowl of Vegetable Soup.  Always on the hunt for ways to sling more protein into my system, the perfect scenario is to throw some firm tofu into the pot of vegetables and let all the juice soak through each little cube.  For anyone who has never tried tofu, this is the perfect introduction~
+You can add any type of veggie you want to the soup, but I think the secret to simple soup like this is the pre-saute.  The vegetables get all infused with butter and it just makes the flavor explode.  You don't  even have to add spices...just a hit of crushed black pepper.

I Love Good Pizza

Trader Joe's has this awesome pizza crust that comes in a wet dough ball for less than a buck per bag.  Most pizza dough that comes packaged like that is pretty heinous, but TJ's (God love 'em) has found the perfect pizza crust mix---when baked, its crisp, chewy, and moist all at the same time.  You can literally toss anything on it---I love Bianca style---with olive oil (no sauce), lots of leeks, buffalo mozzarella, fresh tomato, garlic and tons of basil--all topped off with fresh cracked pepper and fleur de sel (which puts plain 'ole salt to shame).  Sorry, this crust even beats my other non-homemade fave Bobloi.

Making Caramel Cheesecakes

So, I guess I've never made caramel before.  Well, I guess I've never made a lot of things (including cheesecake), but you would think that caramel would not be one of them...seeing as how I have that insane sweet tooth raging all the time.  So, I decided to rock out this dessert that I found in the back of Food and Wine magazine, a salted caramel cheesecake (with fleur de sel)--little individual ones.  YUM!  Seriously one of the best things I have ever tasted and that feeling was reciprocated all the way around.
Here's the recipe.

Fage, Luscious Fage

After a horrifying realization that my favorite yogurt in the entire world (Greek-made Total by Fage) had been ripped of all area grocery store shelves, I had to sadly turn elsewhere.  Krinos (which makes another brand of home style Greek yogurt) is a wonderful discovery, as are the sour cherry preserves in heavy syrup made by the Greek company, Sarantis.  Greek's usually top their yogurt and cherries with walnuts, but all I had on hand were almonds, so viola~another addictive treat was created!
Fortunately for me and all Fage lovers, Trader Joe's just found a new importer (apparently, what happened is the Chicago area importer and the FDA had a nasty little fight over some paperwork discrepancies, so the FDA banned that particular importer from doing business in the USA--much to the chagrin of us cult-like Fage addicts) and as of a few days ago, Fage is back on the shelves.  The cute little containers of sour cream like yogurt, with the side pocket of Greek honey, tastes like the feeling of being in the islands;  thick, heavenly and ripe.