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(3 Sizzles | Heat my skillet)

Adding Posts to Frim Fram Sauce [26 Mar 2009|12:20pm]
I just added some old favorites (from home_cookin), to Frim Fram Sauce. I plan to try out some new recipes this week, so hopefully there will be some new updates soon.

For those of you following the Frim Fram LJ syndication, sorry for the random updates all in one big bunch!

(Heat my skillet)

Moved over to Blogger [19 Mar 2009|10:26am]
Welcome to the 3 or 4 new Home Cookin’ friends!

You’re just in time, I’ve moved this LJ over to Blogger, and will be posting recipes to Frim Fram Sauce from here on out. Have no fear, my good friend chancelot created an LJ syndication so you can continue to follow posts via LJ, if you so choose!


(6 Sizzles | Heat my skillet)

Breakin' in Blazin' Blue Bianca [12 Mar 2009|01:27pm]
One of my favorite local establishments here in Seattle is Trophy Cupcakes in the Wallingford neighborhood. I used to be a fan of Cupcake Royale in Ballard, and to some extent I still am, but I find Cupcake Royale is more about frosting, while Trophy is more about quality cupcakes.

Anyway, Martha Stewart recently had the owner of Trophy on her show, and she demonstrated how to make Chocolate Graham Cracker Cupcakes with Marshmallow Frosting. Or, as I like to call them, S’more Cupcakes.

I used a gift certificate to procure a culinary blowtorch this week (Gift certificates should be used to get things you’d never buy for yourself with your own money…right?). I named her Blazin’ Blue Bianca, and I was itching to put her to good use. S’more Cupcakes was the perfect recipe to christen Bianca as a new member of my kitchen appliance family.

Recipe and photos after the jump!

S’more CupcakesCollapse )

(1 Sizzle | Heat my skillet)

Basil Cheese Spread [07 Oct 2008|07:21am]
A co-worker brought this stuff in last week and was kind enough to type out the recipe for us. I grabbed a copy, but I know it'll just get lost in the depths of my purse. Since this is a good placeholder for recipes, I thought I'd post it here for future reference.

This stuff should be called Crack Spread. It's sooo addictive!

Basil Cheese Spread

6 fresh basil leaves
3 medium cloves garlic
1 (8 oz) package cream cheese, softened
1 cup grated Parmesan
1 cup chopped walnuts
1/2 cup olive oil
fresh basil leaves for garnish

In food processor, process basil and garlic until finely chopped.

Add softened cream cheese, Parmesan, walnuts, and olive oil. Process until smooth.

Transfer spread mixture to a serving bowl and garnish with fresh basil leaves.


(2 Sizzles | Heat my skillet)

Oven Baked Stew [01 Oct 2008|11:47am]
This is my mom’s recipe. We ate it a lot when I was growing up, as the ingredients are fairly cheap (aside from the meat), it’s easy, and we all love it. It epitomizes Autumn for me. I’ve already made it twice in the last month, because I love it so much.

My favorite thing about this recipe is that it’s ridiculously easy. Just throw stuff in a pan, pour the ‘sauce’ over it, and let it sit in the oven for 3 ½ hours.

We always had this on Sundays, because our church service lasts 3 hours. Mom would throw it in the oven as we were leaving for church, and when we got home we’d be greeted with the smell of heavenly stew. Mom would have just enough time to throw a salad together and slice up some bread while we set the table. Mmm mmm mm!

This time around, instead of one large onion, I used a medium-sized leek and ½ of a medium onion. I needed to use up the leek, so it worked out fine. I didn’t notice a huge difference in taste.

The photos do not do it justice. I had a hard time getting good shots because the kitchen was pretty dark and the lighting isn’t that great. But believe me when I say that this is a yummy recipe!

Recipe & PhotosCollapse )

The trick is to make sure all of your ingredients are pretty much equal in size/proportion. If you use baby carrots, cut up your potatoes, meat, and onion so they're around the same size. If you use regular carrots and want to cut them into larger hunks, just cut up everything else in similar-sized hunks. And, make sure you have equal-ish portions of everything. When you look at the pre-cooked ingredients, you should see equal amounts of potato, meat, carrot, and onion.

(Heat my skillet)

Beet Greens & Fried Potatoes topped with Poached Eggs [21 Sep 2008|10:15am]
My latest bin from New Roots Organics contained two items that I’d never cooked with before: beets and leeks.

I was a bit intimidated by both vegetables. I’ve had leeks before in various dishes, but I’ve never prepared them myself. And the only beets I’ve ever tried are the icky canned variety – which I am definitely not a fan of. I’ve heard beet greens are quite yummy, and since my 3 medium-sized beets came with the greens still intact, I thought I’d find a beet green recipe to try out.

I found this recipe on the Everybody Likes Sandwiches blog. It turned out great.

Beet Greens & Fried Potatoes topped with Poached EggsCollapse )

The greens were extremely spicy, which I wasn’t expecting at all. They have a sort of bitter, peppery flavor reminiscent of arugula or other bitter greens. The saltiness of the prosciutto and the starchiness of the potatoes helped balance it out a bit, but they were still nearly mouth-burning spicy. Who knew!

If you want to make this recipe vegetarian, try subbing the prosciutto for tofu or cheese. (The author of Everybody Likes Sandwiches suggests a salty feta cheese.)

I’m excited to use up the leek for something tasty. I think I’ll be safe and prepare a dish I already know I like – Potato Leek Soup. Mmmm. Soup. Autumn is here!

(1 Sizzle | Heat my skillet)

Farfalle with bacon, pesto, & sundried tomato. [02 Sep 2008|07:23am]
I spent some time in Eastern Washington this past weekend visiting family and while I was there, I tried a new recipe. My mom’s husband found the recipe in the newspaper and clipped it in hopes that I would make it when I came home. It turned out pretty good. I left the recipe in Eastern Washington, but I’ll try to remember/recreate it here.

8 slices of bacon
10 oz pesto
1 lb farfalle pasta
¼ cup sundried tomatoes in oil, chopped
1 cup grated romano or other hard Italian cheese

Chop bacon into 1-inch pieces and fry in a skillet over medium-high heat until done. Meanwhile, cook pasta according to directions. Drain pasta. Mix in pesto and sundried tomatoes. If it looks too dry, use some oil from the tomatoes to moisten it up. Mix in bacon. Sprinkle grated cheese over the top and enjoy!


+ I made homemade pesto with organic basil from my produce deliver service. Big bunch of basil, about ¼ cup of olive oil, 2 cloves of garlic, and a handful of pine nuts mixed up real well in the food processor.

+ The bacon was good, but a bit too overpowering. I think this would be perfect with chicken in lieu of bacon. Or, leave the meat out altogether and just make it vegetarian.

(1 Sizzle | Heat my skillet)

Butterfly Pizza with Roasted Green Beans and Corn on the Cob [22 Aug 2008|07:07pm]
I recently signed up to receive produce through New Roots Organics and my first bin came last Tuesday. It was very exciting!

I ordered the smaller “personal” bin and it contained: 1 peach, 4 Santa Rosa plums, 1 cucumber, 1 bunch of basil, 1 bunch of Romaine lettuce, 1 ½ pint of cherry tomatoes, 2 ears of bi-color corn, 1 bunch of spinach, 2 yellow zucchini, a hefty bunch of green beans, and 3 heirloom potatoes.

I was so excited when it arrived that I immediately started cooking with it. I made butterfly pizza with roasted green beans and corn on the cob.

Read more...Collapse )

(3 Sizzles | Heat my skillet)

Cookies 'n' Cream Cupcakes with Buttercream Frosting [05 Aug 2008|08:46pm]
Over the weekend I made cookies ‘n’ cream cupcakes. I can’t recall the exact recipe (it’s at home in a cookbook), but it involved a white cake mix plus some oil, eggs, sour cream, and vanilla.

Crushed Oreo cookies were added to the batter, and half an Oreo wafer was placed in the bottom of each cupcake tin before the batter was spooned over ‘em.

The finished cakes were topped with a buttercream frosting (3 cups powdered sugar, 1 stick of butter, a couple tablespoons of milk, and a teaspoon of vanilla), and more crushed Oreos were sprinkled on top.

Photos below the cut!

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(6 Sizzles | Heat my skillet)

Rigatoni con Crema di Pomodoro e Pancetta Affumicata [04 Aug 2008|09:54pm]
Tonight I had a group of 6 people over for dinner. I had a bunch of pasta to cook with, so I made Rigatoni con Crema di Pomodoro e Pancetta Affumicata. Recipes and photos behind the cut!

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(11 Sizzles | Heat my skillet)

Death Cakes! [30 Jul 2008|07:32am]
My friend Aaron had a birthday yesterday, and held a little gathering at a local bar here in Seattle. I hadn’t seen him in several months, so I was looking forward to wishing him a happy birthday.

We met a couple years ago at our mutual friends’ wedding. He was the best man and I was the maid of honor and therefore, we got to know each other through wedding planning, rehearsals, and whatnot.

Now, Aaron and I are about as opposite as they come. He’s a hardcore metal musician, and I’m a church-going goody 2 shoes. But for some reason we really hit it off. Our friends call it odd and unexpected. I call it friendship. He’s a great guy and I’m glad to know him.

Anyway, I was thinking about his birthday and decided I wanted to make something to bring to his gathering. I figured there would be a good crowd and although drinks and bar food have their time and place, birthdays require homemade treats.

“What would be a good treat for Aaron?” I asked myself. “Oh I know,” I thought, “Black Metal Cupcakes!! There’s got to be something like that out there!”

Thanks to Google, I found an awesome recipe over at The Black Oven Blog. The owner of the blog, Meg, is a black metal enthusiast who also has a passion for cooking. Check out her blog. It’s pretty sweet. Erm...I mean...it’s full of wrath and eternal gloom! Or something.

These cakes are known all over the web by various names, but I just want to call them ‘Death Cakes’. I really like the way it rolls off the tongue. Try it: “Death Cakes”. See? Hey Aaron, is there a difference between Black Metal and Death Metal? Hopefully it’s okay with you that I’m leaning toward the death side on these.

Anyway, less talky, more cakey! Here’s Meg’s recipe, along with some of my own additional notes and a few photos.

O beware, all ye who enter here!Collapse )

(Heat my skillet)

Spicy Turkey Burgers [28 Jul 2008|07:27am]
I have a new summer favorite. This recipe was quick, ridiculously easy, and soooo incredibly yummy! I am definitely going to make this again before the summer is over. Mmmm-mm!

Recipe & PhotosCollapse )

(1 Sizzle | Heat my skillet)

Free Recipes from Gourmet [24 Jul 2008|08:55am]
Free download of Gourmet magazine recipes.

(Heat my skillet)

Rosemary-Brie Mac 'n' Cheese [21 Jul 2008|07:40am]
We made mac ‘n’ cheese over the weekend. It didn’t turn out as great as I’d hoped. It had kind of a bitter taste to it, and I couldn’t figure out if it was due to too much rosemary in the mix, or perhaps the fact that the breadcrumbs got slightly burned. It was fun to try this recipe, though, and now I want to do more cooking with figs, just because!

Read more...Collapse )

(3 Sizzles | Heat my skillet)

Cherry-Almond Bread with "Amaretto" Glaze [17 Jul 2008|08:35pm]
My boss is having a birthday next week, and the office celebrated today at our staff meeting. Yesterday afternoon I found myself wondering what I could make to contribute to the party. The meeting was to take place in the morning, so standard chips, dips, cheese & cracker snacks were out.

Thinking about my pantry, I remembered I had a large bag of dried cherries needing to be put to good use. I wondered if I could make some sort of fruity sweet bread using the dried cherries in lieu of raisins, blueberries, or other fruit. Then I thought about how well cherry and almonds go together, and voila! Cherry-Almond Bread was born.

I searched the internet and cobbled together a recipe based on a few separate sites. I liked the idea of using an Amaretto glaze, but since I don’t drink alcohol and really didn’t want to go buy a bottle for just one recipe, I chose to improvise.

Results are below!

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(1 Sizzle | Heat my skillet)

Orecchiette with Broccoli, Mushrooms and Roasted Garlic in a Light Lemon Butter Sauce [14 Jul 2008|09:59pm]
A couple months ago, Andy and I went out for dinner at a local Italian restaurant, just up the street from my house. I ordered Orecchiette (pronounced oh-RAY-KEE-et-ay), and was delighted to read on the menu that orecchiette means “little ears” in Italian. How fitting! They totally look like tiny little ears! I decided I would have to find a fun recipe and try my hand at cooking up a dish that contained orecchiette.

Well, I forgot all about it until last week when I found a recipe in the For the Love of Cooking blog. It looked so tasty that I was determined to try it myself!

Sadly, my photos did not turn out as lovely and as beautiful as the photos in the blog mentioned above. Poor lighting, frozen broccoli instead of fresh, and utter laziness on my part resulted in not the most gorgeous shots. Oh well – the food was delicious anyway!

Recipe and PhotosCollapse )

(6 Sizzles | Heat my skillet)

Baked Eggs & Mushrooms in Ham Crisps [09 Jul 2008|06:11am]
I found this recipe online. It was originally published in Gourmet Magazine, February 2002. I couldn’t wait to try it out, though I was a bit nervous what the final product would be like. Fortunately, it turned out really good. Mmm-mm!

Click here for recipe and more photos!Collapse )

(4 Sizzles | Heat my skillet)

Orzo with Chickpeas, Goat Cheese and Oregano [30 Jun 2008|08:10pm]
Tonight I looked to a recent issue of Bon Appetit for dinner inspiration. This recipe is from the June 2008 issue. It turned out quite yummy!

Click here for recipe and photos!Collapse )

(1 Sizzle | Heat my skillet)

Caramelized Onion, Spinach, & Ham Quiche [27 Jun 2008|07:20am]
So, we had some leftover caramelized onion and deli ham from the quesadillas we made on Wednesday. And, we had a ton of eggs. Like, three cartons worth. Why? Because I’m a space cadet and keep thinking I need to get a full dozen for every recipe that calls for eggs, forgetting that we already have some sitting in the fridge.

Any-hoo-diddly, we used up some of those leftovers in quiche!

Andy has recently discovered the magic that is quiche. A basic recipe is really simple, and you can make variations to your heart’s content, so it never gets old!

Here’s how he made last night’s yummies:

Recipe and Photos!Collapse )

(3 Sizzles | Heat my skillet)

I suggest a new strategy, R2. Let the Wookiee win. [17 Jun 2008|06:55am]
Last night I made Wookiee Cookies.

Let me preface this post by saying I am not really a Star Wars fan. Growing up, my only exposure to Star Wars was a small collection of action figures that belonged to my friend Jared. Jared was about 6 or 7 years my senior, was the son of my mom’s friend, and I thought he was too cool for school. He had a thick mop of blonde hair, bright blue eyes, and he listened to Bon Jovi. I was completely enamored.

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And believe it or not, I still have not seen Revenge of the Sith. So sue me!

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