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Archive for the ‘Martha Stewart’ Category

delicious dinner

One of my Christmas gifts was Martha Stewart’s new book, Martha Stewart’s Dinner at Home. I was paging through it last week and picked out chicken in tarragon cream sauce, lentils with baby spinach, and roasted endive.

butter chives and tarragon

I combined butter, tarragon, and chives and rubbed it on the chicken breast. The chicken went into the oven while I cut the endive in half length wise. I drizzled the halves with olive oil and they went into the oven.

endive

I cooked the lentils with a little water, chopped celery and minced garlic.

The chicken came out of the oven and I poured the juices and fat from the chicken off. I added cream and chicken stock to the pan and put it back in the oven. I pulled the endive out of the oven, drizzled white balsamic vinegar, and put them back in the oven for a few more minutes.

delicious dinner

Everything came out of the oven. It was delicious and I enjoyed having vegetables that I don’t usually eat.

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I flipped through The Martha Stewart Living Cookbook: The New Classics and saw this recipe for Thai Chili Sauce.

I made pork fried rice and mixed this in at the last minute. I loved this dish except I would serve the sauce on the side when I make it again. The first few bites were delicious and then my lips started burning. I kept eating because it was good but definitely too hot for me.

Thai Chili Sauce

1/4 cup dried Thai chilis
1/2 cup fish sauce

Place the chilis and fish sauce into a food processor and blend it until a sauce forms. Serve on the side.

pork fried rice with Thai chili sauce

pork fried rice with Thai chili sauce

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Bridal Shower

My sisters/bridesmaids threw my bridal shower last Saturday (the wedding is closing in-part of the reason I need convenience food-who knew picking¬† flowers and DJ’s took so much time).¬† There were great presents-Kitchen Aid accessories and towels.

But even better, my sisters and my mom had spent the last few months experimenting with cupcakes.  They have been baking different recipes and finally settled on chocolate, lemon-my favorite cake flavor, coconut, and carrot with cream cheese.

mini carrot cupcakes with cream frosting

mini carrot cupcakes with cream frosting

They pretty closely followed the Martha Stewart recipe for carrot cupcakes excpet for making them mini. The cupcakes were delicious and looked beautiful-it’s hard to wrong with Martha Stewart.

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coconut cake

Still stress baking, I was inspired by the beautiful coconut cake made by the food librarian to make coconut cupcakes. The coconut cake, a beautiful chiffon with coconut milk, is from Sky High: Irresistible Triple-Layer Cakes and seven minute frosting from Maratha Stewart with coconut on top.

I took the food librarian suggestion use the 7 minute frosting instead of the cream cheese frosting.

This was the first time I made 7 minute frosting. It took longer than I thought for the egg whites to form soft peaks. But I thought it tasted pretty good (next time I will cut back on the sugar and looked nice.

soft peaks

soft peaks

I made some mini cupcakes.

mini cupcakes

mini cupcakes

I also made regular cupcakes.

regular cupcakes

regular cupcakes

A few of them stuck to the pan so I stacked the tops like a layer cake.

mini cake

mini cake

It was delicious.

delicious

delicious

It has a great delicate crumb. The frosting is great but a little sweet.

delicious in cupcake form too

delicious in cupcake form too

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When the word perfect comes to mind, who do you think of? I think of Martha Stewart. I love her recipes and liked her since I saw her Biography on A & E in college (before the whole jail thing). I admire anyone who has that kind of drive.

Since I am looking for perfect mashed potatoes, I of course checked out the Thanksgiving issue of Martha Stewart Living. The magazine actually has two mashed potato recipes. I decided to try Big Martha’s recipe. Second or third generation recipes are pretty good; if they weren’t people would have stopped making them.

I also liked the description for them, where Martha noted that her mother always used cream cheese (a favorite of mine) but would use cream or butter depending on what is in the fridge. I like a casual approach to recipes when possible.

I cut a couple potatoes in chunks, and boiled them gently until they were tender. I drained them, and added a few tablespoons of butter, a few tablespoons of whole milk, and 4 oz of cream cheese. I mashed the indredients together. It was fantastic. Pat and I kept eating them and saying how good they tasted.

I will be making these for Thanksgiving. I will buy buttermilk to give the Zuni mashed potatoes a better shot. The Barefoot Contessa and Ellie Kreiger, both on the Food Network, have great looking recipes but I am running out of time before Thanksgiving.

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