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February 22, 2011

Learn how to do latte art!

Cross another item from my 31 comes before 32 list!

#28. Learn how to do latte art!

We’ve had our espresso machine since August, my birthday month. It came while I was away at IFBC, so Casey had a whole weekend to tinker with it and practice while I was away. He is now the main drink maker in our house simply because he excels at it. He makes me cappuccinos while I work on breakfast for us; we’re a good team!  I’m still working on perfecting my espresso shots & latte art, but I’ve learned how to do it! Some days I make myself a fancy cappuccino with my breakfast and other days I opt for a strong Americano because I have no time to deal with it. I’m lucky to get coffee in me with my work schedule. There are some mornings where I feel like I need coffee to MAKE coffee, but in all honesty I don’t miss our french press that much.

Did you know that latte art is HARD? You need to pull a really good shot of espresso and your milk foam is CRUCIAL. Apparently it’s easier to achieve all of this on a big honking machine you see at a coffee shop. Not an easy feat for a home machine. I wish I had known that sooner.

You need “micro foam” in order to make pretty rosettas and swirls. It’s not super duper frothy; it looks like wet paint with teeny tiny bubbles. It’s super creamy and it makes your cappuccino EXTRA decadent. It really makes a difference, trust me.

the beverage section of my kitchen

The marriage of a good shot & good foam can be temperamental. Sometimes I pull a great shot and then the milk is bad…and then I get swoon-worthy milk with a terrible shot. It’s definitely a hard balance because there are many factors to consider- temperature, beans, tamping down hard enough, getting the wand in at the right angle for the milk steaming…and the most important part- THE GRIND of  your beans.  It also took us awhile to find the perfect espresso bean that produced the taste we were looking for. We use a lot of Barefoot Coffee Roaster’s beans (a local company) but my friend Christine got us HOOKED on Intelligentsia’s Black Cat Espresso. We get it shipped to our directly to our house!

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February 20, 2011

Orange Walnut Cake

orange walnut cake

We’ve had a slew of gray mornings in the past few weeks. A few Saturdays ago, I decided to make this cake to summon the sunshine. Even if it didn’t work, at least the taste of the cake would give the illusion of a warm sunny morning. All I had to do was whip out an orange and my zester and the sun immediately peered through the clouds and heated up my kitchen island. The last time this happened was during my cocktail hour a few weeks ago. There’s something about citrus in my kitchen; it has the power to cut through clouds the same way a good dish washing soap cuts through grease.

orange walnut cake

Walnuts, oranges & olive oil…the foundation in which dreams are built uopn. The walnuts are ground– not chunky and add a fantastic texture to this cake. The orange perfumes this treat and the olive oil adds that hint of earthy greenness in a way only olive oil can. The sweet Greek yogurt and the orange zest to the side add some fun, but honestly the powdered sugar on top of the cake is enough. This is the perfect cake for breakfast or as a snack in the afternoon with a good book and a huge mug of tea. Bring on the sun!
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February 19, 2011

365- Week 7

A food related photo every day til 2012. Here’s week 7:

49/365 Soup on a rainy Friday afternoon.

it's cold outside
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February 17, 2011

Lemon Date Energy Bars

stackage

I was sitting on the couch the other day, watching a recorded episode of Glee, Cooper was napping and I finally finished the chores on my loooong TO DO list. I started plowing through a “Lemon Bar” flavored LÄRABAR and thought, “Damn! These are GOOD!” I checked the back of the package and was shocked to find that it contained less than FIVE ingredients. In true Tracy fashion, all I could think was: MUST MAKE THESE. LIKE. RIGHT NOW. All of the ingredients were just chilling in my pantry. Glee can wait!

I looked at the ingredient list from my Coconut Date Rolls to help me cess out these bars because dates are the main binder in both! After a few tweaks & pulses in the food processor, I think I totally got it! My very own Lemon Date Energy Bars! They’re a bit dense, a little sticky, kinda chewy, super nutty, naturally sweet and totally lemony! They taste pretty darn close to the original bar that inspired them. On the next batch, I’ll leave a few of the nuts chunkier and I’ll cut the bars smaller. I can’t wait to tinker with more recipes! Watch out food processor, you’re gonna get USED!
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February 16, 2011

Brussels Sprout-Potato Hash

brussels sprout potato hash

You know a dish is a winner when you find yourself making it twice in one week. Say hello to my new addiction, Brussels Sprout-Potato Hash!  Breakfast potatoes just got a WHOLE lot better with the addition of Brussels Sprouts! They add lots of depth to the dish,  rounding out all the carbs. Yes. I can never get enough carbs, but sometimes my guilt takes over!  I don’t feel as bad binging on breakfast potatoes now when there’s a huge heaping pile of caramelized Brussels Sprouts in the mix. I must also note that the addition of lemon zest & thyme make this hash stellar. Casey immediately asked me “Ooh! what’s this spice?” Thyme, baby. Thyme. Other things to note: vegan, low fat, low calorie, gluten-free & fantastic!

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February 15, 2011

Valentine’s Day 2011

twas good!

On Valentine’s Day we sat around the kitchen table with Cooper and ate frozen pizza. Sounds totally glamorous, right? Don’t worry, we exchanged cards. There was love! When we planned our Valentine’s day meal, we decided to make it all happen on Sunday, the day before V-DAY. This way we could have time to cook and enjoy a meal together after Cooper went down for the night. No stupid traffic to contend with, no road rage or wiped-out-from-work attitudes between the two of us. Nope! Just a relaxing evening cooking in the kitchen and sharing a bottle of wine…being all adulty, but wearing pajamas while doing so. Nice pajamas. Cuz you know…it’s Valentine’s Day.

The menu:

  • Arugula salad with a fig balsamic dressing with shaved Parmesan
  • Bay Scallop Gratin (that made me a scallop lover! Thanks Ina!)
  • Risotto Bianco (was good, but would never attempt it if I was on Top Chef! Those judges are harsh!)

The best part? Being surprised by my husband with #19 from my 31 comes before 32 list. We’re taking a cooking class together! I’m so glad that I don’t have to teach him how to cook! It’s gonna be a total riot.

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February 14, 2011

Winning Hearts & Minds Chocolate Cake

<3

The other night, Casey and I had a discussion about chocolate cake. He seems to think that the best part of chocolate cake is the frosting. I disagree. I think the CAKE in chocolate cake is the best part. I’m actually one of those people who scrapes the frosting off chocolate cake and leaves it to the side of my plate. Does that make you think less of me? I hope not… It’s just too much chocolate for me to take! I always make sure to give Casey my extra frosting. This is love.

winning hearts & minds chocolate cake

This cake is the perfect compromise for both of us. A cake that needs NO frosting because it’s moist, delicate, fluffy and oh so fudge-y. Frosting on top of this cake would be absolutely insane. I do believe that a light dusting of powdered sugar spruces it up and makes it cute!  Slightly sweetened whipped cream makes is decadent but somehow even lighter! Who would have thought that was possible? See the heart on top? I made this sweet little cake for our Valentine’s Day last year and in the course of a few days that cake disappeared hunk by hunk from the kitchen counter. It’s no wonder Molly decided to serve this cake as her wedding cake. Hope you win some Hearts & Minds this Valentine’s Day! XOXO
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