Sunday, February 13, 2011

food coma

these past few weekends i've devoted my time to trying out new recipes. last weekend's favorite was roasted chicken with dijon sauce with parmesan couscous and garlicky al dente green beans. after learning that cake boss buddy valastro now has a cooking show, i immediately tried his wings recipe for the superbowl - and they were a hit*! this weekend i tried making beer bread**, which is by far the easiest, most idiot-proof baked good on the planet. since enjoying it with cajun spinach & crawfish dip during my jersey shore viewing party, i've had it plain (breaking off crumbs every time i walk into the kitchen) and toasted with apple butter (!!!) from the edible schoolyard. finally, in honor of my dear friend maggie's birthday this weekend, i embarked on an arduous journey to bake red velvet cupcakes from scratch (clearly i was still on a high from my successful bread-making experience). they were... alright. edible. good enough. considering the time, effort and expense that went into this (albeit pretty) mediocrity, i do believe i will be sticking to boxed mixes and cupcakes & co. for now.

update: i forgot to mention we also had homemade sliders on saturday night! i used ina garten's recipe since it was my first time making burgers of any kind, and thankfully ina knew that when burgers are mini, they better be flavorful. these were perfect! i, of course, doubled the fresh herb and dijon mustard content (we non-tasters tend to do that) and topped them with caramelized onions and cabot extra-sharp cheddar. YUM.
*my chicken wings edit: 2tbsp honey (instead of 1/4 c.), omit sherry, add 2tbsp Frank's Red Hot and 2tbsp spicy pepper jelly (also from edible schoolyard), 2tbsp rosemary (instead of 1tbsp), omit red chili. i also added whole sprigs of rosemary to the plastic bag the chicken marinaded in.

**beer bread edit: omit 2 bulbs of garlic, add 1tsp garlic powder, 2 tbsp rosemary (instead of 1tbsp)

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