Fooodie Friday!!

Meet Clara.

Clara is a 94 year old woman who (unlike most of us) lived to talk about the depression. Who knew that probably one of the hardest times in her life would make her a Youtube sensation years later. Clara has garnished over Three million views as she teaches her depression-era cooking techniques. Her cook-books and dvds are also available online. Happy Friday loves, and let us be thankful for what we have today! :)

My Obsession.

I have a pretty short list of "go-to" recipes. Weird I know. You would probably think it was lengthy but it really isn't. In all honesty, why should it be? I recommend being exceptional at a few great dishes than being mediocre at 100. I digress. . . .Anyhows, this recipe is phenomenal. This is the best frosting you will ever have in your entire life.

I say that with the up-most confidence. Being that today has been just FANTASTIC I am going to share with you the fluffiest, greatest confection of all time! I give you Fluffy White Frosting.

This frosting can be dyed any color, holds for up to 3 days just as fluffy as the day you made it (in the fridge), can be torched for a marshmallow-like effect, and tastes like heaven.
Ingredients
1 cup white sugar
1/3 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla extract
Directions
1.In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly.
2.In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.

**** Little note: I let the sugar mixture cool just a little bit before adding to the eggwhites. I find it helps hold the eggwhites better.

Get Smart :)

Do you know where the word Restaurant comes from?

In 1765 a man by the name of Boulanger opened the worlds first "Restaurant". His tavern provided lodging and served alcohol but He served only one dish. It was a a stew of sheep's feet in a white sauce. (Yum.) he called his dish a "restorative" and claimed it brought health and vitality to ones being. In french The word "restaurant" is derived from the French word "restaurer" which means to restore. Later more dishes were added and thus the concept of the restaurant was born. There now don't you feel smarter? I thank Monsieur Boulanger for Restaurants and for menus! I intend to order a few of these vintage menus for my kitchen and put them in like or mismatched frames.

What a great idea for a different focal point in any room.

Have a lovely day! :)

A Girl Can Dream. . . .

Like most women I like to shop. Okay let's get real I love to shop! These past two years my spending sprees have been put on a perma-hold but that's okay! Until then I create my own little Culinary wish-lists. I share with you this weeks below!

1. Custom kitchen-aid paint job. Un Amore Custom Designs paints beautiful designs on your kitchen-aid mixer. How Fabulous is this?! You can view plenty more on their website.

2. Food Pod. I love the design of this! This silicon tool contains all your food items in one pouch for steaming or boiling. Place your food inside and then insert the whole pod into boiling water. Makes for easy clean up too!

3. Double walled Oil/Vinager Carafe. Being A girl I do like pretty things. If my paprika oil could be suspended in its own little bubble I am SURE it would taste better!

Dresses and Phyloo go so well together!

I am all about versitality. I was asked to be in a wedding a few months ago and the bride and myself got to talking about bridesmaids dresses. She told me she found one she likes that is not only one dress but can be made into 8 other dresses just by how you wrap it. THAT is my kinda dress!

Just like the dress, I love when food can be just as versitile. Phyloo cups are a staple in my life. Savory or sweet they can turn any little app. or dessert into something special. Making them is easy as pie as well! Simply cut sheets into 4"x4" squares. Layer butter in between and place 5-7 squares layered into cupcake tins. bake at 375 till' golden brown.

Below are some ideas for them!

Chocolate Mousse Cups

Crab Salad

Sauteed Mushrooms and Goat Cheese

Shrimp Cups

Get creative today! Happy Monday loves! :)

Foodie Friday!!!

It's that time of the week! This week's featured chef is Carly Groben of Proof in De Moines Iowa.

Why is she fantastic? Well she is located in the mid-west and is somehow managing to bring North African and Mediterranean flavors to her city in a big way.

I also looove the cool modern decor of the restaurant itself!

This blurb is from her site:
Food and Wine Magazine has named Carly Groben as one of ten nominees in the Midwest for the “People’s Best New Chef.” For two weeks, YOU, the people, get to vote for your favorite chef from the list of nominees. If you like our food, if you like North African flavors, and if you like women chefs, please take a few seconds to cast your vote HERE ——–>




Happy Friday loves!

It's The Little Things In Life. . .

Sooooo as you are aware yesterday was our three year anniversary. Yay for us! Being that we are celebrating this weekend, last night's dinner was more comfort food than anything else. Being in my Budget-Diva mode I opened the freezer, pantry, and spice cabinet and used only what was readily available. I love soups. Really I do. One of Husbandface's favorites is potato soup so he did not hesitate to ask for it. I had Russet Potatoes, frozen chicken stock, herbs, and milk. Here is my recipe. It can be modified to your hearts desire, but this is how we like it. Enjoy!


Begin with one glass of champagne. (This is MY recipe remember?!)

Peel 5 medium Russet Potatoes.

Boil said potatoes until soft.

Strain potatoes. One of my favorite tips regarding potatoes is to always let them sit a while after straining. Often the potatoes still have a lot of moisture in them and it can effect the constistancy of what you are cooking. Letting the steam rise will help prevent that. Once potatoes are strained place in a Cuisinart mixer with 1 cup of warm milk. You can use a blender but I find the soup needs straining afterwards and I am all about function. :) Puree until smooth. Place mixture back into pot and add about 8 cups of stock.

Add slowly while whisking. You may need more or less. This is where your chef intuition kicks in.. Season with lemon juice, salt and pepper. Finish with any of the following: Cheese, bacon pieces, green onion, sour cream, or all of them! Pair with a game of dominoes and you have yourself a fantastic night. Enjoy!