Yes! My favorite most delicious chocobomb dessert, so easy a retarded baby monkey could make it.
It's actually called "Pot du'Creme" which is French, so the "t" isn't really pronounced at the end of the "pot"....so, I call it "po."
SO, making po is really easy and it can be vegan or not vegan. Kinda whatever.
Equip yourself with a blender and a collection of about six tiny cups.
Purchase a bag of semi-sweet chocolate chips (honestly, any flavor you like of chips is fine. You could use white chips, you could use milk chocolate, you could even use mint chips, which would be gross, but it's your po', not mine, and I'm cool with whatever you want to do. Hell, get fancy and make a double-layered po!) and gather a cup of cream or cream/milk substitute. A shot of triple-sec or rum if you have it is awesome, otherwise, add another splash of milk. You might also like some vanilla extract in there, but it's not utterly necessary.
For my guinea pigs, I used Silk soy creamer and semi-sweet chocolate chips.
So, put the chips and booze into the blender. Microwave the milk until it's scalding hot, like, about to burn you.
Pour into blender, and using caution (like maybe put a towel on the lid in case it splashes because you have your grandma's old shitty blender and the milk is real hot and you don't want it on you) quickly blend until smooth. This should be really quick, as the milk melts the chocolate (this is why CHIPS is important...small pieces melt quicker)
Pour the molten chocolava into the tiny cups you have set aside (really, a shot will do of this stuff...I used japanese tea bowls, they were the perfect size). Set in fridge for half an hour. When it comes out it'll be the most decadent, rich, chocomousse of your life. And your friends will seriously piss their pants with awe.
04 October 2010
Roasted Sweet Pepper and Onion Crostini
ZOMG! I finally cooked something new and exciting, and completely forgot to document it's preparation and it's glorious finale. I am really kicking myself for this one...I guess it means I'll have to make it again!
Anyway, so you know, Crostini is just Italian for "little toasts," and then, of course, you put things on them. So, we started with a baguette, and sliced it up into little toasts. Lovely.
Next, for the topping, you will need:
* Sweet peppers (I used mini's because I had a bag of them in my fridge about to go all wrinkly...they were red, yellow, AND orange, and totally beautiful. I recommend all three for maximum visual enjoyment)- chop into thin strips.
* Approximately half a yellow or white onion - also sliced thin.
* About a jar of capers (don't knock it. they are delicious. they are my favourite. they are expensive, so this one's not really so ghetto, but honestly, I happened to have all this stuff just sitting around my house and I'm the kind of person who buys capers and keeps them in the fridge, so there ya go)
* A few cloves of fresh garlic, pressed (Oh my god, one of Mike's patients gave him garlic from her garden...we used it in the roasted peppers and it was the best garlic I have ever tasted. No, seriously. It was intense.)
* ANYWAY, you will also need olive oil and sea salt (I just like it better because it's chunky. And that makes it feel fancy. To me. Don't judge.)
In a casserole/baking dish (mine was about 8x9 inch porcelain dish) toss all the above ingredients into a nice, even melange. You should have approximately an inch-deep layer of onions and peppers, with a liberal drizzle of olive oil over the top, capers throughout. A light shake of salt should do it.
Put it in the oven at about 400 degrees for about 20-30 minutes, checking to make sure you haven't baked it into mush. (Honestly, I baked it on 350 for what seemed like at least 40 minutes, but I was stoned so I can't be completely certain. Anyway, I think it could be bumped up in temperature a bit and it would bring down the cook-time with little damage, so let's go with that.) It should be sizzling and just starting to brown on the edges of the pan when you pull it out of the oven.
I just put the whole pan on the table with the toasts and some forks to apply the topping....you can dress the toasts individually if you want, but I don't particularly recommend it because I think it would become soggy with the olive oil.
AAaaand, that's it! Totally vegan, totally beautiful, and totally delicious...
go forth and impress.
Anyway, so you know, Crostini is just Italian for "little toasts," and then, of course, you put things on them. So, we started with a baguette, and sliced it up into little toasts. Lovely.
Next, for the topping, you will need:
* Sweet peppers (I used mini's because I had a bag of them in my fridge about to go all wrinkly...they were red, yellow, AND orange, and totally beautiful. I recommend all three for maximum visual enjoyment)- chop into thin strips.
* Approximately half a yellow or white onion - also sliced thin.
* About a jar of capers (don't knock it. they are delicious. they are my favourite. they are expensive, so this one's not really so ghetto, but honestly, I happened to have all this stuff just sitting around my house and I'm the kind of person who buys capers and keeps them in the fridge, so there ya go)
* A few cloves of fresh garlic, pressed (Oh my god, one of Mike's patients gave him garlic from her garden...we used it in the roasted peppers and it was the best garlic I have ever tasted. No, seriously. It was intense.)
* ANYWAY, you will also need olive oil and sea salt (I just like it better because it's chunky. And that makes it feel fancy. To me. Don't judge.)
In a casserole/baking dish (mine was about 8x9 inch porcelain dish) toss all the above ingredients into a nice, even melange. You should have approximately an inch-deep layer of onions and peppers, with a liberal drizzle of olive oil over the top, capers throughout. A light shake of salt should do it.
Put it in the oven at about 400 degrees for about 20-30 minutes, checking to make sure you haven't baked it into mush. (Honestly, I baked it on 350 for what seemed like at least 40 minutes, but I was stoned so I can't be completely certain. Anyway, I think it could be bumped up in temperature a bit and it would bring down the cook-time with little damage, so let's go with that.) It should be sizzling and just starting to brown on the edges of the pan when you pull it out of the oven.
I just put the whole pan on the table with the toasts and some forks to apply the topping....you can dress the toasts individually if you want, but I don't particularly recommend it because I think it would become soggy with the olive oil.
AAaaand, that's it! Totally vegan, totally beautiful, and totally delicious...
go forth and impress.
06 August 2010
KEENoa salad
...ugh, I'm sorry about that title.
ANYWAY. Last night for dinner we made a delicious cold quinoa salad. Much like a pasta salad, you can pretty much put whatever is kinda bite-sized and tastes good cold in it.
So, got home from work and it was HOT so I threw a pot of red quinoa on the stove to cook and ignored it, then when it was done cooking, i took it off the heat and just left it on the stove to cool off. Quinoa keeps really well, and by the way, it is also a full protein so this is actually a full meal.
We put some pickled beets, since I am obsessed with them, and shredded 'em in the food processor (o Cuisinart, my Cuisinart)
Frozen peas & spinach, and before you say ew, just don't. We thawed that shit out, and mixed all the little bits in and it wasn't at all like a big slimy blob of spinach but like lovely little green confetti all throughout.
ANYWAY.
Also, I put some dried cherries in there, because - delicious! And, I had them in the cupboard.
I dressed it all with a light olive oil/balsamic vinegar combo and some rock salt, and viola! Dinner for all. Also, it came out a delightful bright red with green throughout - very holiday-licious if you ask me. If you're into themed/coloured foods but maybe not into red #40 (CANCER!!!)...
And breakfast for me.
ANYWAY. Last night for dinner we made a delicious cold quinoa salad. Much like a pasta salad, you can pretty much put whatever is kinda bite-sized and tastes good cold in it.
So, got home from work and it was HOT so I threw a pot of red quinoa on the stove to cook and ignored it, then when it was done cooking, i took it off the heat and just left it on the stove to cool off. Quinoa keeps really well, and by the way, it is also a full protein so this is actually a full meal.
We put some pickled beets, since I am obsessed with them, and shredded 'em in the food processor (o Cuisinart, my Cuisinart)
Frozen peas & spinach, and before you say ew, just don't. We thawed that shit out, and mixed all the little bits in and it wasn't at all like a big slimy blob of spinach but like lovely little green confetti all throughout.
ANYWAY.
Also, I put some dried cherries in there, because - delicious! And, I had them in the cupboard.
I dressed it all with a light olive oil/balsamic vinegar combo and some rock salt, and viola! Dinner for all. Also, it came out a delightful bright red with green throughout - very holiday-licious if you ask me. If you're into themed/coloured foods but maybe not into red #40 (CANCER!!!)...
And breakfast for me.
20 July 2010
Health Elixir
Sometimes, the airing of one's dirty laundry over various internet outlets really grates me. Especially when you know how one-sided it is. But then, what's a LiveJournal for, eh? I suppose I should simply "unfollow," though it seems it might not be as simple as all that if Goose is to be belived. And I think he is.
Anyway, in the spirit of curmudgeonliness (yes it is a word, I just made it up. I am like unto Shakespeare and Sarah Palin) I shall share another simple drink recipe. This one's good for the sickly, in honor of Miz O'holic as she attempts to ward off her boyfriend's nasty germs. (Yes, that's right! Alcohol for the ill! What's in a name, anyway?)
Basically, you put EmergenC in some Vodka. Ok, well, I also add a splash of cranberry juice, and I like to use the raspberry flavored E.C. because it's my favorite, and the cranberry covers the weird taste a bit. Also, it is fizzy!
That's it.
Much like the Blue Drink, this delight both creates and cures a hangover!
Anyway, in the spirit of curmudgeonliness (yes it is a word, I just made it up. I am like unto Shakespeare and Sarah Palin) I shall share another simple drink recipe. This one's good for the sickly, in honor of Miz O'holic as she attempts to ward off her boyfriend's nasty germs. (Yes, that's right! Alcohol for the ill! What's in a name, anyway?)
Basically, you put EmergenC in some Vodka. Ok, well, I also add a splash of cranberry juice, and I like to use the raspberry flavored E.C. because it's my favorite, and the cranberry covers the weird taste a bit. Also, it is fizzy!
That's it.
Much like the Blue Drink, this delight both creates and cures a hangover!
01 July 2010
Blue Drink
Blue Drink + Pizza = Party Fuel
My new, ghetto-fabulous obsession is my Pride Weekend cocktail masterpiece, creatively dubbed "Blue Drink." The best part is, it is fabulously easy to make and if you buy the little kids' style blue fruit-flavored beverage, well then you get vitamins too! It's pretty much a hangover maker and cure in one fucking glass. And it's blue.
SO blue.
Anyway, all it consists of is Vodka (about a jigger, I'd wager), blue, and a splash of lemonade. The lemonade is what really brings it all together, not to mention giving the blue drink a nice cloudy appearance that makes it look a bit less like Kool-Aid and more like you are an adult and you are enjoying a glass of alcoholic Kool-Aid.
Yeah dudes. Blue drink. You know what I mean. Find that shit at RiteAid and buy a huge bottle for a dollar and go ahead and let your friends laugh and be disgusted that you bought a big bottle of blue-dyed sugar water, for when they taste the blue drink....the last laugh will most certainly be yours.
Please enjoy these photos of my lovely models, exhibiting their blue drink fashions. Beautiful people drink blue drink.
Caution: drinking blue drink has been known to cause melty backgrounds and blurred vision.
17 May 2010
Whore's Pasta!
I didn't take any pictures of this culinary adventure, because, well, it just looks like pasta and red sauce. Also, it's so easy you don't need pictures. You can do it, I believe in you.
Pasta Puttanesca, or Whore's Pasta, is really just...red sauce with whatever you have lying around the house, plus some capers.
What I happened to have lying around was a jar of Trader Joe's tomato-basil marinara. Usually, I hate canned spaghetti sauce. It's just gross. I don't know why, but I bought this stuff anyway, hoping I could put my trust in TJ's good taste. Thankfully, I was mostly right...it was okay, but I decided I had better use it anyway, so I added shit to it.
Here is the shit I added to it:
Capers! Lots and lots of capers.
A few glugs of Charles Shaw's finest Cab Sav (thanks again, TJ's) - I am classy like that.
Carrots cut into little wheels (the only veggies I had in the kitch! Some green shit would work nice, too - be creative)
Vegan Sausages
Hella fresh herbs - yes, I am fancy. Oregano, Rosemary, and Fresh garlic.
Soooo, I just put all that crap in a sauce pan on medium and let it sorta cook down until it wasn't so wine-y and the frozen sausages had cooked and so had the carrots - probably about 20-25 minutes.
Meanwhile I was boiling pasta so that shit could all be ready at the same time.
Put sauce on pasta, impress friends.
OH yeah! I also made some super easy (vegan) garlic bread. Just took one of those take-and-bake $.99 baguettes from the gro, slice in half, and slather margarine on both sides.
Mince up some more garlic, but make sure you make it REALLY SMALL! And spread it on one side of the bread. Chop up some herbies if you like, I put more rosemary and oregano. Then, put the two halves of bread back together, wrap the loaf in tin foil, put it in the oven at around 400 for about 15 minutes, and viola! Home made garlic bread. You are fancy.
Pasta Puttanesca, or Whore's Pasta, is really just...red sauce with whatever you have lying around the house, plus some capers.
What I happened to have lying around was a jar of Trader Joe's tomato-basil marinara. Usually, I hate canned spaghetti sauce. It's just gross. I don't know why, but I bought this stuff anyway, hoping I could put my trust in TJ's good taste. Thankfully, I was mostly right...it was okay, but I decided I had better use it anyway, so I added shit to it.
Here is the shit I added to it:
Capers! Lots and lots of capers.
A few glugs of Charles Shaw's finest Cab Sav (thanks again, TJ's) - I am classy like that.
Carrots cut into little wheels (the only veggies I had in the kitch! Some green shit would work nice, too - be creative)
Vegan Sausages
Hella fresh herbs - yes, I am fancy. Oregano, Rosemary, and Fresh garlic.
Soooo, I just put all that crap in a sauce pan on medium and let it sorta cook down until it wasn't so wine-y and the frozen sausages had cooked and so had the carrots - probably about 20-25 minutes.
Meanwhile I was boiling pasta so that shit could all be ready at the same time.
Put sauce on pasta, impress friends.
OH yeah! I also made some super easy (vegan) garlic bread. Just took one of those take-and-bake $.99 baguettes from the gro, slice in half, and slather margarine on both sides.
Mince up some more garlic, but make sure you make it REALLY SMALL! And spread it on one side of the bread. Chop up some herbies if you like, I put more rosemary and oregano. Then, put the two halves of bread back together, wrap the loaf in tin foil, put it in the oven at around 400 for about 15 minutes, and viola! Home made garlic bread. You are fancy.
19 March 2010
Tuber Stew!!!
WOW! I completely suck balls at blogging, obviously. So, I haven't been that sad in the last couple of months, it's just that work has been so busy that I haven't been blogging, but OH! Have I been cooking.
All winter we obsessed about making a big old root stew, and finally, we harnessed our soup-making powers and found two frozen beets in the back of the fridge (yes, the fridge - I have THAT kind of icebox, the kind that is warm in front and everything in back is frozen, so it's awesome) created a beautiful bring pink stew!!
So, currently obsessed with root vegetables, and what better time to enjoy them than NOW while they're actually in season!?!?!
Okay, this is retarded easy to make.
To begin, assemble your roots and chop those bitches. We used a golden and a red beet, a couple of sweet potatoes, and delightfully, a turnip! All coarsely chopped into nice, big soup chunks.
Then, take your big soup tureen and dump a can of diced/chopped/stewed/what ever is in the house TOMATOES, and dump them into your pot. Add an additional couple of cans of water, to have as much broth as you like - remember that the veggies are going to soak some of it up.
So, put your big pot of tomato water on the burner, and let it heat up to a good steamy medium-high. At this point, toss your beets and turnip in. After about five to ten minutes, toss the potatoes. I know it seems wrong but darn if the sweet pots don't cook a whole lot faster than the beets.
Beets are fucking hard as rocks.
Anyway.
After dumping in your tubers(!) you can start adding spices and shit to build your broth. I tossed in a liberal amounts of garlic powder, onion powder (I'm Klassy! And cheap!) basil, rosemary, salt, pepper, and lovely paprika and chili powder. (We like it spicy. You can be a pussy if you want though). This way we don't use bullion and our lovely vegan friends can enjoy dinner with us.
OH yeah. Then I also put in a can of garbanzo beans, because I found them in the cupboard, and was feeling a bit hummus'd out, if you know what I mean. Also, PROTEIN!
And after a nice long, hot, steamy bath of about half an hour (or as soon as your beets are cooked enough - they won't get as soft as the potatoes, they should have a bit of resistance to them). And viola!! Delicious, delicious, bright and beautiful root stew.
Eat it with toast! Delicious!
All winter we obsessed about making a big old root stew, and finally, we harnessed our soup-making powers and found two frozen beets in the back of the fridge (yes, the fridge - I have THAT kind of icebox, the kind that is warm in front and everything in back is frozen, so it's awesome) created a beautiful bring pink stew!!
So, currently obsessed with root vegetables, and what better time to enjoy them than NOW while they're actually in season!?!?!
Okay, this is retarded easy to make.
To begin, assemble your roots and chop those bitches. We used a golden and a red beet, a couple of sweet potatoes, and delightfully, a turnip! All coarsely chopped into nice, big soup chunks.
Then, take your big soup tureen and dump a can of diced/chopped/stewed/what ever is in the house TOMATOES, and dump them into your pot. Add an additional couple of cans of water, to have as much broth as you like - remember that the veggies are going to soak some of it up.
So, put your big pot of tomato water on the burner, and let it heat up to a good steamy medium-high. At this point, toss your beets and turnip in. After about five to ten minutes, toss the potatoes. I know it seems wrong but darn if the sweet pots don't cook a whole lot faster than the beets.
Beets are fucking hard as rocks.
Anyway.
After dumping in your tubers(!) you can start adding spices and shit to build your broth. I tossed in a liberal amounts of garlic powder, onion powder (I'm Klassy! And cheap!) basil, rosemary, salt, pepper, and lovely paprika and chili powder. (We like it spicy. You can be a pussy if you want though). This way we don't use bullion and our lovely vegan friends can enjoy dinner with us.
OH yeah. Then I also put in a can of garbanzo beans, because I found them in the cupboard, and was feeling a bit hummus'd out, if you know what I mean. Also, PROTEIN!
And after a nice long, hot, steamy bath of about half an hour (or as soon as your beets are cooked enough - they won't get as soft as the potatoes, they should have a bit of resistance to them). And viola!! Delicious, delicious, bright and beautiful root stew.
Eat it with toast! Delicious!
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