Tasty Tuesday {Coffee Break}

I love an amazing meal as much as the next person. But sometimes there's nothing more satisfying than a really good cup of coffee. {I am from Seattle, afterall!}

 

For those few brief moments I can be transported from my desk to a Parisian balcony or the winding streets of Venice.  Sheer bliss in a cup.

coffee image and design by tokketok and image 2 via {this is glamorous}

Smitten Kitchen

Is a ladder in your kitchen practical?


via that kind of woman

Unlikely. Do I desperately want one anyway? Absolutely.

Le sigh.

Hey Good Lookin'

Look what you've got cookkin': Sandwiches!

Not what you expected? I think sandwiches, though probably still one of the most common lunch foods, tend to get short shrift.


images by scanwiches via you are my favorite

But apparently there is a plethora of, at least what look like, great sandwiches. But don't take my word for it - just check out Scanwiches - a blog chronicling the deli delights all around New York City.

I think I'm going on a sandwich hunt for lunch today!

Una Bella Cucina

This time of year nothing is more satisfying for me than a classic Italian meal.




images via  1, 2, photography by house of brinson, image 3, 4, photography by house of brinson, 5 kitchen design and photography by house of brinson

A warm bowl of steaming pasta sticks to my ribs and soothes my soul (I love carbs, remember?!).

It's especially spectacular when it looks as yummy as the dishes made by the crazy talented husband and wife duo behind the House of Brinson.

Double the fun if you get to make said Italian dinner in a rustic kitchen. Do exposed beams, stone counter tops and pendant lights actually make the food taste better. I'd like to think so. I hope to serve as chef's assistant in House of Brinson's gorgeous NYC loft kitchen. It's foodie heaven up in there!

Susan, I'm inviting myself over for dinner the next time I'm in New York. I hope you don't mind! In the meantime, I'll try to make my pumpkin gnocchi turn out as beautifully as yours!

Bon Apetito luvies,
*Mrs. E

Pumpkin Gnocchi with Brown Butter Sage Sauce

Ingredients

1 1/2 pounds Idaho potatoes, about 3 large, scrubbed and boiled in skins until tender
1/2 cup pumpkin puree
1/4 cup finely grated Parmesan cheese
1 egg
1/4 teaspoon cinnamon
Pinch allspice
1 teaspoon salt
Freshly ground black pepper, to taste
1 1/2 to 2 cups flour
Salted water, for cooking gnocchi
1/2 pound unsalted butter
2 tablespoons fresh sage leaves, minced
1/2 cup shaved Parmesan cheese

Directions here.

A Sweet Thought

A bluebird day in Seattle has me day-dreaming of sun drenched spaces, lazy afternoons and having a cocktail with lunch. Just a few of life's sweet pleasures!

As it is the first of February (eek!) I also wanted to say cheers to Juanuary's Apartment 34 sponsors and thank them for their support.

If you still haven't taken a moment to check out Keri L. Design, Promesse, Comfort & Samuel, Gorjana, Ralph's Grocery, Dressing on the Side, Wendy Mink, Dace and Stella & Dot, here's your chance!

And cheers to you too luvies,
*Mrs. E

bramble photographed by tony cenicola via here and kitchen via here

Melt in Your Mouth

I love chocolate. It's an unabashed affair. One taste of the {high quality} stuff is like a good kiss - all seems right with the world when you have even just a little - and yet it's a fleeting feeling that leaves you wanting more.


images via aubrey road and that kind of woman

This kitchen, on the other hand gives you everything you need all at once. Creamy chocolate brown floors, dark chocolaty smooth counter tops and a peak into the treasures it hides behind it's milky white chocloate doors. My mouth is watering just looking at it.

You may not be able to have this kitchen. But you can have chocolate - you can even make your own little bite of heaven. I feel a Saturday morning cooking project coming on!

Fig & Ginger Chocolate Truffles {via the Food Network}
2 cups dried black mission figs, or other dried figs (about 8 ounces)
1/4 cup crystallized ginger (about 2 ounces)
1/2 teaspoon ground cinnamon
1 tablespoon honey
2 1/2 ounces dark chocolate (60 to 70 percent cocoa solids), chopped

Directions
Remove the stems from the figs and discard. Put the figs, ginger, cinnamon and honey in a food processor and process for about 45 seconds, until the ingredients are finely chopped and begin to stick together.


Roll the fig mixture with your hands into heaping teaspoon-sized balls and set them on a baking sheet or plate lined with waxed paper.

Place a small bowl over a saucepan, containing barely simmering water, over low heat Make sure the water is at least 2 inches from the bottom of the bowl. Place half the chocolate in the bowl and stir until it is melted. Remove the saucepan from the heat and add the remaining chocolate. Stir until all the chocolate is melted. Remove the bowl containing the chocolate from the pan.

Roll the fig balls into the melted chocolate 1 or 2 at a time, until they are all covered. Place them back on the waxed paper and chill in the refrigerator until set, about 15 minutes. Serve at room temperature.

Tasty Tuesday {Island Hopping}

While I started Tasty Tuesdays to compile mouth-watering recipes, I've also used it as an excuse to stock my file of drool-worthy kitchens {for our pending home remodel!}, preferably one with my own private island.

I think I've found three contenders!




via i want that kitchen

I wouldn't mind being stranded in any one of these. It'd like having my own culinary oasis!

Tasty Tuesday {Carb-On-It!}

So, with the holidays officially upon us, I'm declaring the whole month of December carbohydrate month. Carbs will be the official food group and for this month and this month only they magically will have no calories nor adverse affects on your health nor the fit of your favorite dress {I can't really control that second declaration, but hey, it's cold out so a little extra padding can't be that  bad!}

While I consider myself a reasonably-abled baker who can turn out a pretty cookie or two, I've yet to try my hand at homemade bread. This year, that's all gonna change.




bread images by john blais,, kitchen via french by design

Last year, the husband thoughtfully gifted me (a signed!) copy of Leslie Mackie's Macrina Bakery Cafe Cookbook - the amazing printed sneak-peak into the inner sanctum of my absolute favorite bakery in Seattle.

This year I'm going to step up to the plate and try to produce their classic, and my favorite, bread. Feel free to join me - or simply wish me luck! I'll be sure to share the results, as long as they're not embarrassingly terrible!

Tasty Tuesday {Comfort Food Time}

I don't know about where you are, but the weather outside has started to turn a bit frightful, which always leaves me craving comfort food and cozy kitchens.



kitchen via simply grove, chocolate treats via what katie ate

And by comfort food I mean chocolate, chocolate and more chocolate. It really does soothe the soul. This time of year a jar of Nutella in my house is a goner.

Interested in more sweet treats? Check out my list of 10 things I can't live without over at dear Paloma's blog, La Dolce Vita!

Tasty {Fig-alicious} Tuesday

Just because we're smack in the middle of fall now doesn't mean we must resign ourselves to an autumnal color palette. There are still a few fun ways to bring in pops of color.



images via  the househome, tartlette and stephmodo

Like that sweet and saucy kitchen that mixes deep wood tones with bright punches of pink and blue ~ figs can do the same thing for your fall table.

Sumptuously dark on the outside figs provide a shot of bright sweetness to your menu. I' have a slight fig obsession. I buy them by the bag-full until they disappear from my grocery, but I'd like to learn how to do more with them than simply popping them in my mouth like candy!

Goat Cheese Custards With Figs & Balsamic Syrup (custard recipe adapted from Sweet Seasons by Richard Leach).
Makes 8

These are best prepared a couple of hours in advance and can be kept in the fridge for up to 3 days.

For the custards:
3/4 cup mascarpone cheese
3/4 cup ricotta cheese
3/4 cup fresh goat cheese
1/3 cup honey
zest of one lemon
2 large eggs
1 large egg white
3/4 cup heavy cream
pate brisee or gluten free tart dough.
2 cups fresh figs (depending on the size you might have to quarter them)

Preheat the oven to 300F.
In a large mixing bowl, whisk together the cheeses, honey and lemon zest until smooth. Add the eggs, egg white and heavy cream and whisk until smooth. This is best done by hand so you don't incorporate too much air in the batter which would make your custard rise, fall and crack.

Roll the pastry dough to about 1/8 - inch thick and cut eight 3.5-inch disks from it. Place the 8 disks on a parchment paper lined baking sheet. Gently indedt a 3-inch metal ring into each disk but without cutting through.

This will form a seal between the baking sheet and the custard and provide a bit of a crunch when you eat the custards. If this step is too time consuming, simply bake the custards in ramekins. Bake the disks with the rings for about 20 minutes and allow to cool before filling.

Lower the oven temperature to 250F. Fill the rings to about 3/4 full with the cheese custard and bake for about 30 minutes or until the filling seems set (should not wiggle anymore). Let cool and run a knife inside the rings to release the custards. Refrigerate until ready to serve.

For the balsamic syrup:
1 cup balsamic vinegar
1/3 cup honey
Put the vinegar and honey in a medium, heavy bottomed saucepan and bring to a strong simmer over high heat. Turn the heat down to medium and let the vinegar reduce by half or until thick enough to coat the back of a spoon. Keep warm.

To serve, place cut figs (either halved or quartered depending on the size) and drizzle with balsamic syrup.

Tasty Tuesday {Dressed Up for Halloween}

With Halloween just around the corner, it's no wonder sweets remain on the brain, but I think this year I'd like to add a sophisticated twist to the traditionally kid-centric holiday.



kitchen via delight by design, place setting from kelley l. moore

Why not lift the golden tones from fall foliage and slip them into your kitchen, onto your table and into your Halloween party menu? You can go dressed as the hostess-with-the-mostest and the trick or treaters will love it!

Poires Belle Helene - Spiced Poached Pears with Chocolate Sauce and Vanilla Ice Cream by Tartelette

For the poached pears:
6 Forelle pears (or other small-ish pears)
2 tablespoon mulling cider spice mix
juice of one lemon

For the chocolate sauce:
4 oz semisweet best quality chocolate
1 cup heavy cream
1 teaspoon honey

For the ice cream:
2 cups (500ml) heavy cream
1 cup (250ml) whole milk
1 cup (200gr) granulated sugar
1 vanilla bean

Prepare the pears:
Place the pears, spice mix, lemon juice and water in tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmer for 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.

Prepare the sauce:
Place the chocolate in a non reactive bowl and set aside.
In a heavy saucepan set over medium high heat, bring the cream and honey to a strong simmer. Remove from the heat and pour over the chocolate. Let sit for 5 minutes then slowly stir until the mixture comes together.

Prepare the ice cream:
In a large saucepan, stir together the cream, milk, and sugar. Cut the vanilla bean in half and scrape the inside with the tip of a knife. Add that pulp (the seeds) to the pot. Bring the mixture to a simmer over medium low heat, stirring occasionally to dissolve the sugar. Remove from the heat and let steep as it cools to room temperature. Refrigerate, preferably overnight. Strain if desired.

Process the mixture into your ice cream maker according to the manufacturer's intructions.