New Home!!

I've moved!!

You can now find me at jermitthefoodie.com!! My own domain and everything!! Exciting stuff I know. :o)))))))

I'll be moving things over slowly, cuz classes are in high gear, but once I get everything over and organized, there WILL be new content. Yes. I won't just sit around and study all the time (cough).

Huzzah!!

Oh heyyy

I know, I know...I failed. And only four days in, four days. It might've had something to do with finals week, or maybe the mass amounts of studying being done or the two movies my roommates and I watched nightly for 2 solids weeks in December. On top of failing at NaBloPoMo, I've decided a re-vamp is in order for this dreary webpage. I feel like that's what's been keeping me back from doing what I wanted to on this site. And more than just Blogger's inability to satisfy my technerd wants, but my camera's inability to produce well composed photos. It's been a learning experience, and I just want to keep you updated, knwoing that I'm still here and will be back soon, with a vengeance. So keep on with those new year's resolutions to lose weight, cuz when I get back, you'll be grateful you've dieted for so long.

This one time, when I made dinner

After starting this blog a few months ago a friend of mine asked me if I take the pictures myself, I of course said yes and added that addendum to the bottom of the page claiming my content. Not long after that he asked me too cook for him and a few friends. I made them this dish, which I have made before but not in a few years. When I previously made this I had a real grill and a larger audience to feed; this time there were only 5 people and a grill pan, not as good of a situation. Upside, I didn’t have to peel and devein all the shrimp this time.

If you find the shrimp in your grocery stores like it did – peeled, deveined, and skewered – it saves boatloads of time and a lot of hassle. Serve these shrimps over some pasta alfredo with some grilled pineapple and roasted asparagus for pure deliciosity.

Grilled Herb Shrimp – From Barefoot Contessa Parties!

2 pounds large shrimp, peeled and deveined
3 cloves garlic, minced
1 medium yellow onion, small diced
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 teaspoon dry mustard
2 teaspoons Dijon mustard
2 teaspoons kosher salt
½ teaspoon black pepper
¼ cup olive oil
1 lemon, juiced

Combine all the ingredients and allow them to marinate for up to one hour, or cover and refrigerate for up to two days.

Skewer the shrimp, 5 to 6 shrimp on a skewer. Heat the grill pan and brush it with some olive oil. Grill the shrimp 1-2 minutes per side.

Afternoon Quickie

New dishes are overrated. Sometimes you just need to take what you’ve already made and make it over, better. No wondrous insight today, just some age old Chinese inspiration that makes something that was delicious yesterday better than any microwave can ever claim.

Enjoy.

Leftover Fried Rice

About a cup of cooked rice
About a cup of cooked vegetables
1 egg, beaten
Sesame Oil
1-2 tablespoons minced garlic
1/4 to 1/3 cup Soy Sauce
Salt
Pepper
Red Pepper flakes
Wasabi Paste
Ginger Powder

Heat 2-3 tablespoons of oil in a pan with about half a teaspoon wasabi paste, a teaspoon of ginger powder and a pinch of red pepper flakes. After about 30 seconds, add the garlic, and about a minute after that, add the vegetables. Cook for 2-4 minutes, or until heated through, and add the rice. Cook until warm, and pour the sauce all over the rice, there should be a noticeable sizzle and smoke. After about a minute, form a well in the middle of the pan, and pour in the beaten egg. Wait about a minute and stir the egg into the rest of the rice/veggie mixture. Continue stirring constantly until the egg is completely cooked, about 2 minutes. Season with salt and pepper to taste, and serve.

Feel free to add cooked meat along with the vegetables, but it is not necessary.

Let's make this fast, I've got a lab to write

I know some hardcore foodies out there may claim this to be an inferior dish because it isn’t made from the freshest or best cuts of meat, however when in college you sometimes have to just bite the bullet and cook a chicken cutlet. I’ve heard these chunks of meat called names from ‘kinda dry’ to ‘really tiny’ to ‘pressed sawdust’. Let me just say that they come in 10 pound bags in the freezer section, last for quite a bit. Being stuck in class all day everyday doesn’t leave much time for heading to the store to buy things fresh, so frozen (as you shall soon see) has become somewhat of a staple in the 210.

This recipe was somewhat of an experiment I performed a little over a year ago. I’ve never really been a fan of overly herbaceous dishes where chefs leave chunks of foliage on my plate that are rarely edible. Hell, I poke fun at my Mom for putting parsley in the annual shrimp tray (post coming later :oD). But when only one herb is used and is carried throughout the majority of the meal, I find it soothing and somewhat satisfying, to know that everything is meant to go together, even if there is a small leaf connecting the parts. Sure, Basil chicken is not the most innovative thing to come to mind, especially when served with brown rice and frozen vegetables, but it makes a hearty meal, and now that it’s getting colder out, we could all use a little home lovin’.

So here it is, a simple homemade meal that might leave you wanting more, or may twinge at your heartstrings just enough to remind you of something Mom might have made on a busy weekday night. Feel free to tweak this recipe as you please, after all, change is what makes life interesting, right?

Basil Chicken with Winter Vegetables and Rice

**All measurements here are approximate because I’m too lazy to actually measure things while cooking**

CHICKEN

4 chicken breasts, thawed if necessary – about ¼ pound each
A pinch of Red Pepper Flakes
1 tablespoon of dried basil leaves
1 tablespoon of lemon juice
1 tablespoon of onion powder
1-2 tablespoons of garlic powder
Olive Oil
Salt
Pepper

Combine everything in a large zip-top bag and rub the spices into the meat. Let marinate for at least 30 minutes. Place on a cookie sheet and bake for 20 – 30 minutes. Remove from the oven and let rest about 5 minutes. Serve with rice and vegetables.

RICE AND VEGETABLES.

Brown rice, cooked according to package instructions

A bag of frozen mixed vegetables, reheated in a saucepan

For the rice and vegetables, add about a tablespoon of basil leaves to both and generously salt and pepper both. Stir to combine and enjoy! (Seriously, this is simple)

Let the NaBloPoMo Begin

It’s a wonderfully welcome feeling; the crisp air outside, the warm aromas inside – Autumn. It’s my favorite season, especially around this time of year when it begins to transition to winter. Not only are you left with the feelings from Thanksgiving and all that comes with it, but expectant of what’s to come in the next month. All leading up to that one day – Christmas – when everything culminates making it necessary to have a 6 day cool down period to the next hoorah, or year as some might call it.

It’s with these ideas in mind, that I bring this first recipe to my NaBloPoMo challenge arena – Pumpkin Bread. It seems simple enough, and it is, really. Just throw a few things into a bowl, including hearty *canned* pumpkin, and bake for an hour. I mass produced this recipe easily and made a loaf for every group in my family for Thanksgiving. I didn’t want them to have to hold out until Christmas to get some sort of baked goods. :o)

Pumpkin Bread – Makes 2 loaves
(Adapted from epicurious.com)

3 cups sugar
1 cup vegetable oil
3 large eggs
1 15oz can solid pack pumpkin (not pie filling)
3 cups all purpose flour
1 teaspoon ground cloves
1 teaspoon ground allspice
1 ½ teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder

Preheat oven to 350F. Butter and flour two 9x5x3 inch loaf pans. (I used PAM for baking; it works just as well and is a LOT easier and less messy)

Mix sugar and oil in a large bowl with a wire whisk until combined. Add the eggs and pumpkin and whisk until smooth and no lumps are present. Combine the rest of the ingredients in another large bowl. Add this dry mixture in 3-4 additions whisking each time to avoid lumps forming. Split batter equally between the two pans and bake for 60-70 minutes. Let cool in the pans at least 30 minutes before removing. You can freeze the extra loaf or give it as a gift!

NaBloPoMo

Oh, Hello. It's been awhile, no? I have to admit, I'm haven't been the best at keeping up with this the past few months. That's difficult to type -- months. Let's catch you up, shall we??

- I've been super busy with rehearsals, and performances more than ever
- My family has been down to visit a lot this semester
- My brother recently got engaged to his WONDERFUL girlfriend, I'm so happy!!
- Oh and I'm still taking 17 hours worth of class

To add to this, my roommates and I decided this semester we would no longer be sharing food, as it becomes difficult to distiguish who ate what when and how to charge appropriately, so the money situation has been tight as well.

No worries though -- to bolster your food blogging experience here, I've decided over the month of December I'm going to participate in what's called NaBloPoMo, or National Blog Posting Month. Pretty much, all that's required is a post a day everyday for that month. There's a whole site dedicated to this movement where you can see other blog(ger)s -- foodie or otherwise -- and get support for when you just can't find it in you to describe that fateful bite, or breathtaking view any longer::NaBloPoMo.com. I've been testing recipes this past month so I can bring the best to you all during that month, and hopefully you can use some for your holiday gatherings!!

I'm looking forward to it, and I hope you are too. I didn't forget about this site, or any of your readers, I swear!!

See you soon, and happy Monday! (Ugh.)

Peanut Butter Chocolate Cake

It’s beginning. The first of my close friends turns 21 today spurring a domino effect of parties, cakes, and memories that can swing between forgettable, amazing, some-that-shouldn’t-be-remembered, and those that bring you closer together. It’s a fun time, despite the drunken escapades that ensue from the obligatory “let’s get the birthday girl drunk” party, and eventually lead to, “hey is it cool if I crash on your couch”es around 3AM. But that’s another story for another time.

Amy is one of my closest friends, and she recently returned from studying abroad a year in Barcelona, Spain. Not only did she return, but she filled our empty bedroom downstairs becoming our fourth roommate. Let’s just say catching each other up on a year worth of happenings is not as difficult as I first perceived. She has been there in the past for me, for both the good times, and the bad, but most importantly (at least here) she has been my dessert guinea pig. Throughout high school I dabbled in my Mom’s old cookbooks looking for something to bring to a get together (we had potlucks a lot (okay, not a lot, but enough for 16 year olds)) and she was always the one I’d make a test batch for to see how well my creations would be received. Her going away present was a couple of boxes of fudge, and a mix CD – both things were enjoyed. :oD

As I began perusing recipe weblogs earlier this summer, I came across this cake, and immediately my brain screamed, “AMY!!”. I instantly bookmarked it, and kept it in the files until she returned to campus, and was ready to put on her party hat. There is nothing (dessert-wise) I think Amy loves more than peanut butter and chocolate, separate or combined. Plus, if you can make a cake for 12 people that tastes like a Reese’s cup, they’re bound to keep you around.

NOTE: This cake is INTENSE. It should feed at least 16 people. Cut small, and have vats of milk on hand, for you shall need them.


Chocolate Peanut Butter Cake (From SmittenKitchen.com)
Makes 3, 9-inch layers

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

Preheat oven to 350F, grease and line (with parchment) three 9-inch round cake pans.

Combine the flour, sugar, cocoa powder, baking soda and salt. Whisk to combine. Add the oil and sour cream, and whisk, making sure to get out all the lumps. Slowly whisk in the water (It will be a runny batter, don’t worry, you didn’t do anything wrong). Whisk in the vinegar and the vanilla. In a separate bowl, whisk the eggs, and slowly whisk them into the mixture. Pour the mixture evenly into the three pans. Bake for 30-35 minutes, or until a toothpick inserted into the middle of each round comes out clean. Remove from the oven and let cool in the pans about 30 minutes. Remove from the pans, and let cool on a rack completely. Wrap each round in plastic wrap, and freeze for 45-60 minutes (This will make them easier to work with as this is a VERY soft cake). Place one round on your cake plate, and spread about 2/3 – 1 cup of the Peanut Butter Frosting (below) all the way to the edges. Assemble the cake, and apply a thin layer of frosting on the outer layer (crumb coat - this helps make the final product look better). Refrigerate for about 30 minutes. Finish frosting and let refrigerate for at least one hour. While refrigerating, prepare the Chocolate Peanut Butter Glaze (below). Pour the glaze in the center of the cake, and let run down the sides. Refrigerate for at least another hour. Serve with ice cream and LOTS of milk.

Peanut Butter Frosting

10 ounces cream cheese, at room temperature
1 stick unsalted butter, at room temperature
5 cups powdered sugar
2/3 cup smooth peanut butter (preferably not “natural” so the oils don’t separate)

With an electric mixer, cream the butter and cream cheese. Slowly add in the powdered sugar and whip until smooth. Add in the peanut butter, and mix until no longer streaky.

Chocolate Peanut Butter Glaze

8oz semisweet chocolate
2 Tablespoons Light corn syrup
3-4 Tablespoons Peanut Butter
½ - ¾ half and half

In a double boiler, add the chocolate, corn syrup and peanut butter. Heat and whisk until everything is melted and combined. Remove from heat, and slowly whisk in the half and half until your desired consistency is reached. (Runnier – add more, and vice versa)

Oh, and splurge on some nice candles. After all, they are your friends.

Neglecting Time Management

It's been nearly a month. A month. That's just plain crazy.

I will admit I haven't been the best about time management, but I've been adjusting to new schedules. Band camp was 13 hours a day for a week, then classes started, and I'm finally figuring out when I have some down time to dedicate to this and other various projects I've started in my abundant free time over the summer. This blog will not die, but it will have to take the scenic route for a bit.

Just for some incentive, there's a three layer cake baking in the oven as I type this; I'm still cooking, it's just taking a bit longer for me to get the logistics of sharing with you all what exactly is happening in my tiny kitchen.

Thanks for sticking with me through this hiatus. :oD

Empty Nesters, meet Free Time

Again, the slacking has set in. I finished my summer classes last Saturday and came home to help my parents around the house. Once Dad left for Minnesota, my Mom and I started tearing down wallpaper and redoing the downstairs bathroom. It got me thinking about how the kitchen (at least from my perspective) went from 1988 to 2009 in one fell swoop, and I figured I’d share what they did with you all.

The old yellow linoleum floor, off-white everything (table, counters, appliances), and broken shelves/drawers are all a thing of the past now, and their kitchen is now a haven for everything good in the cooking world. The walls are covered in cherry wood cabinetry, with all the quiet-close gadgets (which I absolutely LOVE) so nothing slams; along with the dark quartz countertops and shimmering stainless steel appliances, this kitchen is a dream. Mom’s favorite part of the kitchen is a neck-in-neck race between the oven-which has dimmer lights in it-and the dinkiest fan you will ever see-it’s 24” total, with 8” blades, and it can muster up a windstorm. Dad is a fan of the dishwasher drawers that give them flexibility when it’s just the two of them, or the family of 12.

The best part of the remodel, was when the contractor repaired all of the squeaks in the floor, so it doesn’t sound like a mouse massacre when you go for a glass of milk.

All in all, my parents made smart choices that make this kitchen wonderful to work in, and a welcome comfort to come home to (especially when you have a 9 foot by 3 foot kitchen most of the year.