Buttercream Quickie

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I did not leave my cake out in the rain.

Last night I baked a dark chocolate-espresso layer cake for a co-worker’s 80th (!) birthday party today.  She’s a completely amazing – she still rides her bike around New York City, and is constantly flying around the world speaking at fancy-pants conferences – so she gets a completely amazing cake.   We tried to surreptitiously find out what her favorite flavors are, but she immediately saw through our pathetic ruse (did I mention she’s a genius?) and cornered me in the office kitchenette to announce that her favorite flavors are coffee, chocolate and lemon, and that she would be bringing something lemon-flavored herself.  I like her non-nonsense demeanor and the fact that she looks adorable in a bike helmet, so I made her a dark chocolate-espresso cake with vanilla buttercream and raspberry preserves.

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Channeling Rachael Ray: Savory Bread Pudding with Faux-mesco

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None of these ingredients is in the Faux-Romesco sauce. Did I just blow your fucking mind?!?

I’ve always been attracted to mixes of sweet and savory, both combinations of the two or flipping recipes around – making sweet versions of things that are usually savory, and vice-versa. Not everything lends itself to this treatment – there have been some attempts whose names shall not be mentioned – but it can be a great way to get yourself out of a cooking rut. One of my all-time favorite flips is savory bread pudding.

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Restaurant Re-creations: The Ugly American

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We built this sandwich on rock and roll.

Downtown Jersey City used to have a little restaurant called Melt whose specialty was grilled cheese sandwiches;  it may not surprise you that grilled cheese is one of my favorite things.  Unfortunately, it was only around for about a year before it fell victim to urban neighborhood mid-gentrification roulette:  which cutesy niche shop will close next, and which will make it? Stay tuned!

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It's Pudding Time, Children

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Saturday night’s all right for pudding.

Keeping this site going has really been a culinary boon for me – I’m cooking more than ever, am constantly inspired by the amazing creations of fellow bloggers, and can more easily justify astronomical grocery bills. One downside, though, is that I rarely make anything sweet anymore. After all, there are only two of us and we’ve been pretty full of filet mignon stuffed with cheese or lard-fried chicken. (We eat vegetables too. Sometimes.) (No, really, we do. After we deep-fry them.) (And wrap them in bacon.)

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It’s Pudding Time, Children

chocolate-21608.jpg
Saturday night’s all right for pudding.

Keeping this site going has really been a culinary boon for me – I’m cooking more than ever, am constantly inspired by the amazing creations of fellow bloggers, and can more easily justify astronomical grocery bills. One downside, though, is that I rarely make anything sweet anymore. After all, there are only two of us and we’ve been pretty full of filet mignon stuffed with cheese or lard-fried chicken. (We eat vegetables too. Sometimes.) (No, really, we do. After we deep-fry them.) (And wrap them in bacon.)

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That's just how I (blog) roll.

Part of what motivated me to finally start a blog, along with sheer love of food and the need to find an outlet for my writing, was the desire to be part of the online foodie community.*  It’s been great to be a part of Leftover Queen’s Foodie Blogroll, and just today I found and joined the Great Cooks blogroll over at Simple Daily Recipes: it’s smaller, but it’s spunky. I’m not sure that I qualify as a “great cook”, but I love scrolling through the lists and finding blogs from all over the world that I might never have seen otherwise; the more the merrier I say!

*Okay, I was also secretly hoping that it would turn me into Clothilde.

That’s just how I (blog) roll.

Part of what motivated me to finally start a blog, along with sheer love of food and the need to find an outlet for my writing, was the desire to be part of the online foodie community.*  It’s been great to be a part of Leftover Queen’s Foodie Blogroll, and just today I found and joined the Great Cooks blogroll over at Simple Daily Recipes: it’s smaller, but it’s spunky. I’m not sure that I qualify as a “great cook”, but I love scrolling through the lists and finding blogs from all over the world that I might never have seen otherwise; the more the merrier I say!

*Okay, I was also secretly hoping that it would turn me into Clothilde.