Cake class

I have been taking these amazing cake decorating classes.  Last night was my last class and I have learned so many cool things.  Lori and Lani at Cake Creations Dessert Haven, you guys rock!!!  http://cakecreationshawaii.com/
I have learned to make ocean themed cakes, leis, some pretty realistic buttercream and boiled icing flowers and how to airbrush.  Last night we did japanese themed.  So this is the cake I created.

A turtle right!  How cute is that.  I think for my 4th time ever using an airbrush I did pretty darn good!  Thank you Lori and Lani!!!  In a few weeks I am making a flip flop cake for my neighbor.  I will post pics of my progress with that one!

It's summer time!

Summer time is when tomatoes are at their best.  So here a small collection of no cook ideas that highlight what I think is one of the best food combinations on earth.   Tomatoes, basil and mozzarella!



 To start with here a simple bruschetta mix.  I like this mix because it can go on so many things.  Bread, pasta, couscous, rice, chicken, fish, and so much more.  For example:  Cook up some shell pasta then toss with this bruschetta mix.  That would be great hot or cold.  On bread it is just amazing!

Tomato Bruschetta
tomatoes ( cherry, grape, or roma)
fresh mozzarella
1 bunch fresh basil
olive oil
bread
garlic clove
salt and pepper

Dice the tomatoes into small pieces.  Dice the mozzarella into small pieces.  Add salt and pepper to this mix and stir well.  Pile your basil up and roll it into a log.  Slice into fine ribbons.  Add to mix.  Add enough olive oil to lightly coat everything.  Taste for seasoning.  Set this aside while we toast bread.  Set oven to broil.  I like a french baguette but use whatever you like.  Slice bread and brush with olive oil.  Place in center of oven until golden brown about 6-8 min.  Cut the garlic clove in half and rub the bread with the cut side.  Top with the tomato mix.  Try not to get it on your shirt.  Enjoy!

Summer time means lots of get togethers and we all have our favorite go-to summer dishes.  I am always trying to find new delicious party foods that travel well and do not have to be cold.  This next one is a great little bite for an appetizer or just as a side dish at a party.  If you can find the little fresh mozzarella balls (bocconcini) they work great here.  If you can't find them any fresh mozzarella will work.  This recipe can be very easily doubled or tripled for a larger party.

Tomato Mozzarella bites
24 grape or cherry tomatoes
fresh mozzarella
1 bunch fresh basil
olive oil
balsamic vinegar
salt and pepper
24 toothpicks

Cut mozzarella into 24 bite sized pieces.  Slice basil in half if leaves are large.  You need 24 pieces.  Cut each tomato in half.  Skewer one tomato half followed by one side of basil.  Add mozzarella and wrap the other side of the basil around and skewer it.  Finish with the other half of the tomato.  Repeat with all the rest.  Arrange on platter and drizzle with olive oil and vinegar.  Sprinkle with salt and pepper.  These do not need to be refrigerated, in fact they are better at room temp.  Enjoy!

Lastly today is a classic caprese salad.  This one is so simple but so delicious.  In this salad I have made a fresh pesto instead of using the whole basil leaves.  If you don't like pesto or just don't want it, this salad is also great with olive oil and balsamic vinegar.  It is great either way.  This also makes a excellent sandwich.  The supermarkets have some pretty good pestos these days but if you have a lot of fresh basil and a food processor it is even better homemade.  This salad is another dish that is actually better room temp. 

Caprese Salad
tomatoes
fresh mozzarella
fresh pesto (recipe below)
salt and pepper

Slice tomatoes and mozzarella and place them alternating on plate.  Drizzle with pesto and sprinkle with salt and pepper.  It really is that easy.  Enjoy!

Fresh Pesto
2 cups fresh basil leaves
1/2 cup grated Parmesan or Romano cheese
1/4 cup pine nuts or walnuts
2 cloves of garlic
1/2 cup olive oil
salt and pepper

I start with the garlic and pulse in food processor until finely minced.  Next add pine nuts and basil leaves.  Pulse until finely minced.  With the food processor running slowly add in the olive oil.  Add in the cheese and pulse to combine.  Add pepper and give it a taste.  Add salt as needed.  Cheese can be salty so taste before adding any additional salt. 
If you are going to store this in the fridge place a piece of plastic wrap directly on the pesto.  This will keep it really green.  Also you can freeze pesto.  Just leave out the cheese and it freezes beautifully.   Then you can defrost, add the cheese, and you are ready to go.

Pesto is great on so many things as well.  It makes a great dressing for pasta salads, couscous or quinoa salads.  It is great on chicken and even fish. 

I hope these gave you some new ideas.  If you have any other dishes you would like to share I would love to hear from you!  Hope you are all having a great summer!  There are so many different kinds of tomatoes available these days that I hope you try something new.

Pad Thai

This week I had cooked up an extra chicken breast.  I had a ton of ideas on how to use it up but this is one of my favorites.  I always order Pad Thai in every Thai restaurant we go to and I am mostly disappointed.  I love this recipe and it is surprisingly simple.  Asian recipes like this usually have long ingredient lists but once you break it down it is very simple.  The most important thing about these types of stir-frying is prep.  It takes time to do all the prep and no time at all to do the actual cooking. 

Pad Thai

8 oz. rice noodles
1/4 cup salted peanuts
1/2 tsp lime zest
3 tbs fish sauce
2 tbs lime juice
2 tbs brown sugar
4 1/2 tsp rice vinegar
1 tbs chilli sauce
3 tbs vegetable oil
1 lb chicken cooked or raw
1 tbs chopped garlic
1 egg beaten
1 cup bean sprouts
1 cup shredded carrot
1/2 cup green onions
2 tbs fresh cilantro

Chop peanuts and combine with lime zest.  Set aside.  Combine fish sauce, lime juice, brown sugar, rice vinegar and chilli sauce.  Stir until smooth then set aside.  Chop chicken, shred carrots, and rinse bean sprouts.  Chop cilantro and green onion and beat egg.  I cut the tops of the green onion into bigger pieces and the whites a little finer.  I think you are ready to cook!

Cook noodles according to package directions.
Heat 1 tbs oil in wok over medium high heat.  Add chicken and garlic, stir-fry until browned, then move to bowl.  Add egg and scramble in wok then add to chicken in bowl.
Heat remaining 2 tbs oil over high heat.  Add drained noodles stir-fry for 2 minutes.  Add bean sprouts, carrots, and green onions.  Stir-fry 2 minutes. 

Add sauce and chicken, cook 1-2 minutes.

Sprinkle each serving with cilantro and peanut topping. 

Pad Thai is also great with sliced beef, duck, pork and tofu.  You could leave out the meat and add more vegetables if you like.  Hope you enjoy!

Pasta B-L-T

Who doesn't love a great BLT sandwich.  So in my pasta dish the BLT is bacon, leeks and tomatoes with a few extras.  This is actually a nice lite dish that has a ton of flavor.  I used grape tomatoes because they were the best at the store but you could certainly use any small tomato.  If they are a little bigger I would cut them in half.  Try not to shake the pan to much, we want the tomatoes to get brown and caramelize.  Fresh leeks are yummy but they are pretty dirty so be sure to clean them well or the dish will be gritty.  I slice the leeks up then put them in a big bowl of cold water.  The leeks will float and the dirt will sink to the bottom.  Give them a few shakes and dry them in salad spinner or on paper towels. 
So cooking is all about timing.  Getting everything ready at close to the same time but not so close that you get frazzled.  I drop the pasta just after I add the wine.  Whole wheat pasta has a bit longer cooking time than regular.  I cook the pasta 10 minutes then drain and it is ready to add to the sauce.  I make my favorite garlic bread (fresh or frozen) and cut up a couple of pieces or pulse in a food processor.   Garlic bread usually takes about 10-15 minutes so you want to have that in before you drop the pasta.  Bread is easy to keep warm in a basket with a towel over it or even put it back in the the oven.  I serve the rest of the bread alongside the pasta.  You could certainly leave the bread off the top.  It has a nice crouton feel though.

Pasta BLT
3 strips of bacon - diced
1 cup grape tomatoes
1/2 cup sliced leeks
1/4 cup white wine
1/2 cup chicken broth
1 tsp. white or red wine vinegar
1/4 tsp red pepper flakes
1/2 lb spaghetti ( I use whole wheat)
1 cup fresh spinach leaves
1/4 tsp fresh thyme
1 cup of garlic bread cut up

Cook bacon in a large skillet over medium heat until browned and crispy.  Drain bacon pieces on paper towel lined bowl and set aside.  Pour excess bacon drippings leaving 1 tbsp.

                         

Saute tomatoes over medium heat until they begin to brown (5-7 min).  Add the leeks and saute until they are wilted ( 3-5 min).  Add the wine scraping any brown bits off the bottom of the pan.  Simmer until nearly evaporated.  Add chicken broth, vinegar, red pepper flakes and thyme.  Simmer until reduced by 1/2 ( 5-7 min).  Drain pasta and add to sauce.  Add bacon and spinach.  Toss to combine everything.  Dish up and top with garlic bread crumbles.  Enjoy!

 

Your recipes!

I'm going to california for a week and I don't know if I'll have time to post new recipes.  I would love it you would help.  If anyone is making a recipe they really love, send me the recipe and a photo of the food and I'll post it here.  I would really like to try some of your favorites! 

In the mean time here is a photo of my honey and I on a dinner cruise back in march.  We were celebrating our anniversary and we had an amazing 7 course meal.  Here is a pic of our dessert.  I would love to be able to make this! 

Chocolate wheelbarrow with summer fruits