Archive for 2012|Yearly archive page

Charity’s crepes

In Desserts on July 8, 2012 at 5:25 pm

Serves: 10-12

1 1/2 C flour

1 T sugar

1/2 tsp baking powder

1/2 tbs salt

2 C milk

2 eggs

1/2 tsp vanilla

2 T oil

Combine dry ingredients and beat together wet ones. Mix together. Pour into skillet, brown and flip!





Chocolate chip pancakes from scratch

In Main Course on July 4, 2012 at 5:23 pm

I was gonna use insta-pancake mix, only to realize the expiration date had long passed. Ergo:

  • 1 1/2 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Sift flour, baking powder, salt and sugar. Make a well and pour in milk, egg, and melted butter. Mix until smooth.

Heat oiled frying pan over medium heat. Pour batter on, making as large a pancake as you want. Add chocolate chips after you flip. Serve to hungry college students on any Sunday 🙂

Rosemary marinade ahi tuna

In Gluten Free, Main Course on July 4, 2012 at 5:12 pm

A twist on my previous ahi tuna

~3 servings


1 lb sushi grade ahi tuna (very important that ti is sushi grade so no one gets salmonella or whatever)

1/2 cup white wine
5 cloves garlic, minced
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon extra virgin olive oil

Let sit in marinade for at least a 1/2 hour. Then pan sear for 15-30 seconds on each side, depending on how rare you want it. (I like it extra rare!)

I added some salad with date vinegar, cheese with Camembert, and some mushrooms sauteed in garlic, butter and white wine. Serve with white wine and enjoy.



Brad’s yummy chicken salad

In Main Course, Salad on July 4, 2012 at 4:39 pm

Fruit-Marinated Chicken Salad with Nuts and Berries

Mixed salad/greens 2 chicken breasts 1/4 cup craisins
Lemon garlic powder

(or 1/2 lemon + powder)

3 tbsp fruit-flavored vinegar 3 tbsp balsamic vinegar
Dash of olive oil (fruit flavored if possible) 1/4 cup chopped nuts  

Serves 2-3 for lunch or dinner.

As chicken finishes defrosting, mix vinegars in marinating dish. Slice breasts into bite-sized chunks and add to dish. Add 5 or 6 shakes of garlic powder (and squeeze in lemon if necessary) to coat most of the chicken. Ensure chunks are mostly covered by marinade. Marinate for at least 30 minutes to an hour.

After chicken has marinated, add olive oil to pan and begin heating, coating the pan. Once heated, add chicken chunks and cook on medium to high heat. After about 3-4 minutes, drain pan of fat and juices, but return chicken to heat after draining. After 1-2 more minutes, add nuts and craisins. Heat 1-2 more minutes, mixing thoroughly. Drain pan again if necessary. Add salad/greens to serving bowl, and mix in pan mixture. Serve immediately.

Asian flank steak skewers

In Gluten Free, Main Course on July 4, 2012 at 4:30 pm

Asian Flank Steak Skewers

~6 servings courtesy of

  • 1 1/2 lbs flank steak, sliced thin
  • 1 1/2 cups reduced sodium soy sauce (Use Tamari for Gluten Free)
  • 2 cloves minced garlic
  • 1 tsp fresh ginger
  • 1 tsp sesame oil
  • 1 lime, juice of

Make sure to soak the skewers so they don’t burn on the grill. Let flank steak sit in marinade for at least 45 minutes to make them extra juicy. Grill until cooked through and enjoy!



Pasta and Cream Sauce with Pine Nuts and Pancetta

In Main Course, Pasta on March 16, 2012 at 5:24 pm

Serves 3-4 for dinner.


1 box of farfalle pasta (aka butterfly or bow tie)

4oz pancetta

Dash of olive oil

1 stick of butter

1/2 pint of heavy cream

1 1/2 cup frozen peas

3/4 cup finely grated parmigiano reggiano

1/4 cup pine nuts


Sear pancetta in pan with olive oil until it smells good while cooking farfalle simultaneously. Put pancetta aside in cup or bowl.Image


Melt stick of butter in same pan as pancetta. Add heavy cream and parmesan. Stir until gooey. Add in frozen peas and pine nuts. Remove once peas are warm and add in pancetta. Mix in pasta and serve.


Spaghetti alla Carbonara

In Main Course, Pasta on January 31, 2012 at 10:52 pm

1lb dry spaghetti
2 tbs extra-virgin olive oil
4 oz pancetta, cubed
4 garlic cloves, finely chopped
2 large eggs
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
Freshly ground black pepper
parsley for decoration

So the way this works is that hot pasta cooks the eggs so prepare the sauce first.Ya don’t want to eat raw eggs…

Cook pasta “al dente,” the true italian way

al den·te

[al den-tey, -tee; It. ahl den-te] Show IPA

adjective, adverb

(especially of pasta) cooked so as not to be too soft; firm to the bite: spaghetti al dente.
1945–50; Italian:  literally, to the tooth

You can reserve 1/2 cup of the water used to boil the pasta if you want to add that to the sauce. Sometimes it can be a bit thick so this might be helpful. Meanwhile, heat olive oil in a deep skillet over medium flame. Add the pancetta and saute for about 3 minutes, until the bacon is crisp and the fat is rendered. Toss the garlic in to soften and slightly brown.

Add the hot, drained spaghetti to the pan and toss for 2 minutes to coat the strands in the bacon fat. Beat the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen.) Thin out the sauce with a bit of the reserved pasta water, until it reaches desired consistency. Season the carbonara with salt and pepper, and add parsley for garnish! Also, extra parmigiano is good to put on top.


Creme Brulee

In Desserts on January 16, 2012 at 9:19 am

2 cups of heavy cream
5 egg yolks
1/2 cup sugar
1 tbs vanilla extract
1/2 cup of light brown sugar

Preheat oven to 275 degrees

Separate egg into whites and yolks, discarding the whites.

If you want to use a vanilla bean, it makes it extra yummy. Cut along the sides and scoop out the beans.

Whisk cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix until creamy. Pour mixture into remekins. Place ramekins in a baking pan.

Fill baking pan with hot water about half way up sides of ramekins.

Place pan with ramekins in oven for 45 minutes – 1 hour. (after 45 minutes, check every 10 minutes), they are done after a knife comes out clean. Remove ramekins from baking pan and let cool for 15 minutes.
Put ramekins in refrigerator and chill over night.

After chilling:
Sprinkle THIN layer of brown sugar on top of each ramekin making sure it completely covers the custard. Torch each ramekin’s top until brown sugar is caramelized, making small circular motions with the torch so nothing gets burnt. Add mint and raspberry for garnish! This makes a lot of custard so make sure you have extra containers that have a large surface area but are short like the ramekins as backup. Makes a nice lunch snack the day or two afterwards.

Pair with a sweet Moscato D’asti from Italy, it’s very sweet and the slightest bit bubbly 🙂