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Rabu, 12 Maret 2014

WARNING This is Not Paleo Lemon Cake Pops

I dont want what Im about to say to come between us, but I mean it when I say that most "cheat" food isnt worth it. Like, Im a really good cook. Seriously, have you seen this? Or what about this? And I cant forget this. I mean, the things I can do with paleo ingredients is just...beyond. Consequently, it takes something non-paleo thats really REALLY good to make deviating from the dietary lifestyle Ive chosen worth it. These lemon cake pops are worth it.

So if that first thing I said didnt come between us, this next thing probably will: I used a boxed cake mix to make these. Go ahead--SHUN MEEEEEEEE!!!!! I have it coming!! Despite my firm belief that homemade is ALWAYS better than boxed cake mix, which Ive vehemently verbalized, I just couldnt bring myself to make it from scratch because I was knee-deep in a variety of other goodies for book club.

In my defense, which believe me, I know I have none, I did make the icing from scratch. You see, to make cake pops, all you do is bake a cake, crumble it up with a fork, and then combine it with icing until it just barely starts to come together. Homemade frosting flavors > boxed cake mix and thus, it all turned out okay.

Because I wanted to be able to eat like, 7 of these myself (and believe me, youll want to), I wanted a flavor that wouldnt be too rich by the 6th pop, hence my decision to make them lemon.

So, to repeat, thats lemon cake, lemon cream cheese frosting, formed into balls, and then dunked into white chocolate and sprinkled with yellow sanding sugar.

Could you just die? I mean, could.you.just.die???

In case youre living somewhere Starbucks doesnt exist (and by God, I hope thats none of you), and youve never had a cake pop, they basically taste like the moistest cake youve ever had in your life coated in chocolate.

Its like I said...very few things are "worth" it. These are. Even if you do have to make two trips to the grocery store to get the right white chocolate when the first bag you get seizes up.

For more cake pop ideas, check out Bakerella!

Who else has made cake pops? Do you find them a pain in the ass to make? Do you also like to eat half a dozen in one setting??

Selasa, 11 Februari 2014

Barbecue Shrimp – So Good and So Not Barbecued

No one’s really sure why this magnificent dish is called barbecue shrimp, but since it was invented in New Orleans, let’s just assume they had a great reason, and move on to more important issues, like making and eating a huge plate of these.

There are countless ways to make this dish, almost all containing copious amounts of butter, along with garlic, black pepper, and Worcestershire sauce. This is not something you’d serve to your friend with the bland palate. By the way, can’t believe you’re still friends with that bland palate dude.

Anyway, feel free to adjust and adapt to your heart’s content. My version is fairly light, which is kind of funny to say, since I call for half a stick of butter, but I’ve seen versions that were basically deep-fried in the stuff. So, you know, compared to that, this is like spa food.

As far as seasoning goes, be careful with the salt. The Worcestershire is pretty salty, so you may not want to add it all to the shrimp stock like I did. I used about 3 generous tablespoons, since I like mine pretty salty, but it’s probably safer to just add 1 or 2 tablespoons, and then taste/adjust later on.

Other than that, and finding some colossal shrimp (the bigger the better), this recipe is a breeze. It may not have anything to do with barbecue, but like its namesake, it’s incredibly delicious and another great culinary gift from the south. I hope you try some soon. Enjoy!

Ingredients for 4 servings:

1 1/2 to 2 pounds colossal shrimp

1 1/2 tbsp vegetable oil

1 tablespoon freshly ground black pepper, or to taste

1/4 tsp smoked paprika

1/8 tsp cayenne pepper

1/8 tsp Old Bay seasoning, optional

4 tbsp cold butter, cut in cubes

6 cloves garlic, minced

1 tbsp minced fresh rosemary

1 1/2 cups shrimp stock (using reserved shells, sauteed in 1 tsp butter, and simmered with 2 cups stock or water for 20-30 min)
juice of 1 lemon
hot sauce to taste

2-3 tbsp Worcestershire sauce, or to taste

lots of white rice

View the complete recipe

Sabtu, 08 Februari 2014

Almanac Beer – Wont Help You Forecast the Weather But Will Help You Not Care

Id like to congratulate my friend, and resident Food Wishes beer consultant, Jesse Friedman, who has recently taken the plunge into the wild and wacky world of self-employment. You may know Jesse as the publisher of Beer & Nosh, but very soon, youll also know him as the wildly successful co-creator of Almanac Beer. By the way, if youre going to quit your day job, and say goodbye to all the safety and security it affords, then having lots of craft beer around is probably not a bad idea.

After years of hard work and experimentation, Jesse and his partner Damian will be officially releasing their "farm to barrel" brew on Thursday, June 30. I had the pleasure of tasting some this spring, and was quite impressed. Ive just returned from LA after three grueling weeks, and way too tired to come up with the appropriate adjectives to describe the beer, so instead Ill simply invite you to watch the video below, and then give the Almanac Beer blog a visit for more information.

FYI: Im back in the kitchen tomorrow and should have a long overdue video recipe up by the end of the day. Stay tuned!