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Showing posts from August, 2016

Salt & Vinegar Zucchini Chips

Have you got a lot of zucchini coming in from the garden? Well here's a slightly different take on what to do with it...

Salt & Vinegar Zucchini Chips (adapted from Cooking Light)

1 medium zucchini, cut 1/8" thick slices
1 T malt vinegar
1 1/2 t olive oil
1/8 t sea salt

In a bowl mix vinegar, zucchini, and oil. Toss to coat. Let sit for 15 minutes. Place on parchment lined sheet pans. Sprinkle with salt. Bake 2 - 2 1/2 hours at 200. Flipping them halfway through. Chips should be crispy and lightly golden. Cool completely before serving.

Do not add more salt than suggested in the recipe. I did and they were a little too salty. Remember these shrink down a bit and, therefore, the flavor concentrates.  I used two slightly small zucchinis, so I got small chips.

Sunken Chocolate Pound Cake

I refuse to give up on this cake. It sinks down in the middle and I have tried so many different things to make it stop:
Reduced the baking soda (texture was not as good)
Used baking powder (texture was not as good)
Used cocoa powder (no difference)
Not using room temperature butter (no difference)

SO I decided to embrace it and just call it Sunken Chocolate Pound Cake!

Sunken Chocolate Pound Cake (Adapted from somewhere?)

4 oz bittersweet chocolate
1/2 c boiling water
1 stick butter
1 3/4 brown sugar
2 eggs
1 t vanilla
1 t chocolate extract (optional)
2 c flour
1 t baking soda
1 t salt
1/2 c sour cream (or Greek yogurt)

Pour boiling water over chocolate and set aside. Meanwhile cream butter and brown sugar together in a bowl until creamy. Add eggs one at a time. Add vanilla and chocolate extract. In a separate bowl mix flour, salt, baking soda together. Starting and ending with flour alternate between flour and sour cream add to butter/sugar mixture. Add cooled chocolate mixture. Pla…

It's Too Hot To Cook, Eat, or Do Anything

No I haven't fallen off the planet. It's just been hot. I've been grilling and making salads. No cooking has been going on in this kitchen that's for sure. I've been so uninspired I've just been making the same old things. So browse around the site and see what I've been making Tabbouleh, Quinoa Salad, Strawberry Vinaigrette,
or maybe something else.

Tis the Season

It is once again tomato season. Nothing like garden tomatoes, garden basil, homemade mozzarella, and reduced balsamic vinegar.

Denver Eats

I had never been to Denver or Colorado for that matter and was quite excited to go. It was really beautiful. I cut out of a few of the conference sessions and went to the Amphitheater at Red Rocks. It was really cool.
 They had a listing of all the bands that played there. What was I doing in 1984 that I missed the Clash??!

The restaurants were really great. Larimer Street had lots to offer.
 First I went to Rioja. I had a tough time deciding what to have. I opted for the Octopus Farfalle in an appetizer portion. I was glad that I did. It was a tad bit spicy and we all know what I baby I am when it comes to heat. Then I had the Scallops as a main course. It came with eggplant spanakopita. It was quite good. Sorry no pics, I was busy eating.  For dessert, I had the variations of chocolate, which was beautiful as well as delicious. I at least took a picture of that. We were also treated to a mini beignet. I have to say it was better than the one that I had in New Orleans (shhh - that…