As endless simmer gets ready to battle in the kitchen for this year’s Tgiving festivities, we are ever reminded of what we’re thankful for…
An abundance of family time [A Mighty Appetite]
The return of Project Runway [Midseason Replacements]
Left overs [USA Weekend & Slate]
Photo: Pureboredom
Have you ever seen anything more amazing in your whole life!
It’s amazing! Simply amazing! A BACON WALLET!!! It’s a wallet with bacon strips! I don’t think I will ever get over how awesome that is!
Good ES friend Violette presented me with this FABULOUS fashion statement and I just had to share!
MMMM Makes me hungry for bacon!
Editors Note: I’ve been begging Mo Green to send me one of her creations for as many months as ES has been around. I guess she wanted to save her first entry for her very own birthday cake. Happy Birthday, Mo! And, yes, for her 27th birthday she baked herself a Kermit the Frog Cake.
I just took a standard Chocolate Cake recipe from my Fannie Farmer Cookbook and used a Butter Frosting recipe from Better Homes and Gardens Cookbook.
Kermit the Frog Birthday Cake
Chocolate Cake
2oz. unsweetened chocolate
1/4 lb. butter
1 1/2 cups sugar
2 eggs
2 tsp. vanilla
2 cups of flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup ice water
Preheat oven to 350. Butter and lightly flour cake pan (I recommend shortening instead of butter.)
Melt the chocolate in a small pot or bowl over simmering water; set aside to cool.
Cream the butter then slowly beat in the sugar and beat until light. Add the eggs and the vanilla and mix well. Add the chocolate and combine thoroughly.
Mix the flour, salt, and baking soda together and then add to the first mixture and blend. Add the water and beat until smooth.
Add to star-shaped pan (if desired) and cook for 25-30 min. or until toothpick comes out clean.
Let the cake cool in the pan before turning out onto the cooling rack.
Let the cake stand for about 1 hour before icing it.
**Continue reading for frosting directions and Q&A with Mo Green the Baker**
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Or the pseudo-chefs. Whatever. Here’ s your periodic hott links gossip roundup:
– Padma Lakshmi gives further details on her plans to take over the universe. [VF]
– Roseanne threatens to sue Nigella [Food Network Addict]
– The Amateur Gourmet finds the elusive Frank Bruni. CIA to ask if he can track down Bin Laden.
Photo: VF
So my problem with shopping at the Park Slope Food Co-op is that they have great deals on onions and tomatoes and apples, but of course I just end up splurging on the random crazy things that I’ve never seen before. Case in point: Monstera Deliciosa…this Hispanic fruit looks something like a pineapple reshaped into an ear of corn. It cost 4 and a half dollars for one and I had no idea how to eat it. Clearly I had to buy it.
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Last year was only the 2nd Thanksgiving where I was really into cooking and wanted to offer a couple dishes to my host (family friends.) I promised stuffed mushrooms for an app, roasted butternut squash as a side dish, and if I had time, either broccoli or asparagus.
Luckily, on Wednesday night, I cleaned out all the mushrooms and got them ready for stuffing. But that was the only prep I had done. Dad gansie and I still had to shop on Thursday morning and cook everything else.
So here’s the rub: How is it fair that the biggest cooking day of the year — Thanksgiving — is proceeded by the biggest party night of the year?!?! Does that make any fucking sense?!?! I guess it usually ends up by the time people are responsible enough to take on cooking the meal, they’re out of the “let’s go to our high school hang out bar, see people from our past we would never want to see normally, and take shots until 3 in the morning.”
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I LOVE MAC AND CHEEEEEESE! I seriously can’t sing it loud enough. So for my birthday, since I was cooking for guests (the best people in the world!) I decided to compromise my Liza tendency of using the microwave (yes, you can make mac and cheese with the microwave), and actually make REAL macaroni and cheese. But after looking at many different recipes, I thought you know, I’m going to take note of the ingredients from these recipes that I see as essential BUT I’m going to make my mac and cheese HEALTHY! And yes, just like cooking mac and cheese in the microwave, this too is possible and DE-LISH!!!
Cook two bags of WHOLE GRAIN macaroni
Drain pasta and return to sauce pan
Mix 4 tablespoons of VEGAN butter in the noodles
In a separate sauce pan, mix 1/2 cup of egg substitute, 6oz of evaporated milk, 2 teaspoons of kosher salt, 2 tablespoon of paprika, and dash some pepper to your preference
Pour this into the macaroni, and dump a bag of organic shredded cheddar cheese, and a bag of 2% shredded “mexican style” cheese
Mix all together put stove on low heat and you have Fabulous ooey gooey Mac and cheese goodness!
For more Mac and Cheese info, and an Ode to Mac Cheese see after the jump!
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