Splendid Sustenance

Archive for April, 2008

Please try this, please!

April 30, 2008 at 8:45 pm · Filed under Easy Peasy, Success

I swear this is one of my new favorite dishes, I must be careful not to burn out on it.

This is the Caramelized Shallot recipe I linked a couple posts back, here it is again. I have made it twice now, the first time I made it was better, I let them cook longer and the outsides got all dark brown and crispy. This time was good too, but you want to strive for a darker caramel color then I show here. Both times I have paired the shallots with cheese tortellini and the combination is just the right texture, sweet, and salt. If you have an affinity for shallots or onions, this recipe is an absolute must. Go. Now.

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All the yumminess minus the connective tissue!

April 28, 2008 at 7:31 pm · Filed under Easy Peasy, Sweets

I know, totally gross, sorry about that. But come on! Gelatin? Just wrong. I can remember learning what Jell-o was when I was in high school, from that day on I tried my damnedest to avoid any and all gelatin related products. I suppose gelatin was the catalyst that brought me to vegetarianism, but who knows. Well anyway, something about eating hooves and connective tissue just doesn’t do it for me, how is that shit even digested? So I set out to make my long lost love, Rice Krispy treats.

Ignore the onions and sweet potatoes, those definitely are NOT in this recipe.

Grease an 8X8 pan
10oz of fake marshmallow (I use the Ricemellow because that is what my local store carries, there are a few other brands out there however)
About 4tbls margarine or butter if you aren’t picky
3-4 cups of some sort of cripy rice cereal (the less you use the chewier)
1 tsp vanilla extract
1/4 tsp cinnamon (optional)

Heat the margarine in a large saucepan on low heat. Stir in the marshmallow and keep the heat low.

When the marshmallow has melted take the heat off, add the vanilla and cinnamon then stir in the rice crisp cereal. Press into your pan then stick it into the refrigerator, eat when completely cooled.

I realize this is sort of a cop-out recipe to post here, forgive me. I had to get something up here besides those flowers. More yumminess coming this week, that’s a promise!

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Artsy Fartsy

April 17, 2008 at 8:14 pm · Filed under art

I thought I would share a drawing I did over the last 2 days. Seems like every time I sit down to make something lately, flowers fill my head. That’s fine because it means I am likely out of my animal phase which I was quite tired of. Lucky for you this has no testicle-ness like my embroidered flower attempt (not even going to link to that entry).

The color is a bit off, imagine it much more crisp and vibrant. Here are a couple close-ups…

I use Micron pens and Berol Prismacolor pencils. If anyone knows of a better colored pencil I would gladly try it. I have been using Primacolors for as long as I can remember, I love their softness and vividness, but you just never know if there is something better out there. Tell me please, do you make things? What do you make? Did you make things once upon a time?

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It’s alright, just hacking up a couple of lungs here

April 15, 2008 at 7:30 am · Filed under Easy Peasy

I have had this chest shit for well over week now, I’d like to reclaim my breathing rights…STAT! I did manage to make something last night worth sharing with you, so here I am instead of curled up in a ball in the corner.

This amount of vegies served my husband and I perfectly, there were no leftovers. You will need a medium sized shallot, one bunch asparagus, 3-4 cloves garlic, mushrooms, parmesan, butter, and pasta of your choice (I chose vermicelli). I very rarely use real butter, but mushrooms sauted in real butter is just decadent to me. You can easily veganize this and I am sure it would be just as yum, use margarine and skip the parmesan…like I had to tell you that.

Slice your shallots very thinly.

Do you know the shallot? Do you REALLY know the shallot? If onions are too strong for you then shallots are your friend, and while I am talking about shallots how about a detour to a completely decadent shallot recipe I can’t WAIT to eat from Smitten Kitchen.

While your water is heating up for the pasta prep all your ingredients, chop your garlic, trim and clean asparagus and chop into 2 inch pieces, slice your mushrooms, the amount of ingredients you use is up to you.

Heat about 4 tablespoons of butter in a skillet (preferably cast iron) over medium heat, when the butter begins to bubble a bit toss your shallots in and stir them around to coat them. Stir them occasionally, when they get soft and start to caramelize toss the garlic in and cook for another minute.

Now smell your house and smile, you should also throw your pasta in the boiling water. Toss in your mushrooms next. You want to turn the heat up a bit here, the mushrooms will absorb everything and the dish will look dry, don’t panic it will moisten up again when the mushrooms start to soften and release their juices. When the mushrooms soften toss the asparagus in, the idea is for your asparagus to remain bright green and slightly crunchy. If your pasta is done, which I hope it is, drain and set aside until the rest is done. Time to assemble, if your pasta has been sitting for a bit just rinse it with hot water real quick and it will unstick from itself.

Voila!

Don’t forget to throw some fresh parmesan on top. This dish is very light, I couldn’t finish all of mine but I did not feel too full after eating it, what I am trying to say is don’t be afraid of the butter.

Alright then I better go look for my lung.

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In all the kitchens I have cooked in…

April 6, 2008 at 5:20 pm · Filed under kitchen remodel-IKEA Fagerland

I have NEVER had this much space to spread out

It was luxurious!

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I feel so fancy!

April 2, 2008 at 5:03 pm · Filed under kitchen remodel-IKEA Fagerland

We have a new kitchen! I HAVE A NEW KITCHEN! It is so very organized and I even have space I don’t know what to do with….breathing room.

I haven’t fully moved in and decorated yet but I did manage to get The Ass up on the wall, if he isn’t overseeing the kitchen then I might cut my finger off or worse my hand. It could happen. They raised the exhaust hood about 7 inches and it makes such a difference, I feel less crowded at the stove.

Here is the other side of the peninsula…

Sweet sweet workspace. I can’t wait to knead some pizza dough on that bad boy!