Sunday, May 9, 2010
Whore's Spagehtti
Yes, I said whore. I made Pasta Puttenesca for my mom today for mother's day. It turned out great. It's a great salty dish consistign of anchovies, olives, garlic, tomatoes and sun dried tomatoes. Of course, I didn't exactly do my homework until afterwards. I wikipediaed pasta puttanesca and realized that it's commonly known as whore's pasta. Oi. Well, I guess no one has to know about that lil part. Anyway, happy mother's day to all the mothers out there~!
Sunday, May 2, 2010
Carb-o-rific Weekend
Oh the carb overload this weekend~! I wonder how many bike rides or skipped lunches it takes to make up for my carbfest this weekend.
Let's start with how I came about the guilty pleasure that is baked brie. A few weeks back, me and Kathy went to a hole in the wall wine bar for some girl time. We had heard that they served one mean baked brie in bread bowl. We heard right. So about 10 minutes before leaving work on Friday, I'd decided that I'm going to recreate that baked brie. Did I ever mention that I love Fresh & Easy? Since I don't exactly live near a farmers market nor am I snotty enough for places like Gelsons, Fresh & Easy has been my go to store for all spur of the moment food obsessions. And it does help that there's one right around the corner from my house.
So, I found some brie, sourdough bread bowl and some Granny Smith green apples. And this is where the excess indulgence begins. I cut off the top of the bread bowl and hollowed out the inside. I cut up the brie into half inch cubes to allow for faster melting and placed them in the bread bowl. I actually stuck the bread bowl into the microwave for about a minute to help the melting along. Set the oven at 400° F and then popped it in for about 15-20 minutes.
All I can say is MmmmMmmMmmmmMmMmmmm. The bread came out nice and crunchy on the outside but warm and chewy on the inside. The cheese was all gooey and melty and made a perfect dip for the sliced green apples. The saltiness of the brie works great with the tangy sweetness of the apples. And of course, I devoured the apple slices with the brie like I
had the body of Heidi Klum. Oh but it didn't stop there. The best part was the actual bread bowl. The oil from the melted cheese had seeped into the bread bowl and a layer of the brie had adhered itself to the bread as if to say "eat me". Who am I to say no to that? Yup, I ate the whole bread bowl.
What I've learned this weekend - yeasty, chewy, crunchy bread makes me happy. =D And the guilt that comes with scarfing down a giant wedge of brie and a whole sourdough bread bowl? Considering how I made another baked brie in sourdough bread bowl (3 more to be exact) for a lunch party my brother threw at the house - I think it's safe to say that the yummy goodness of the baked brie totally eclipse the number of hours of biking that I'll have to do to get rid of all those calories. =P
Let's start with how I came about the guilty pleasure that is baked brie. A few weeks back, me and Kathy went to a hole in the wall wine bar for some girl time. We had heard that they served one mean baked brie in bread bowl. We heard right. So about 10 minutes before leaving work on Friday, I'd decided that I'm going to recreate that baked brie. Did I ever mention that I love Fresh & Easy? Since I don't exactly live near a farmers market nor am I snotty enough for places like Gelsons, Fresh & Easy has been my go to store for all spur of the moment food obsessions. And it does help that there's one right around the corner from my house.
So, I found some brie, sourdough bread bowl and some Granny Smith green apples. And this is where the excess indulgence begins. I cut off the top of the bread bowl and hollowed out the inside. I cut up the brie into half inch cubes to allow for faster melting and placed them in the bread bowl. I actually stuck the bread bowl into the microwave for about a minute to help the melting along. Set the oven at 400° F and then popped it in for about 15-20 minutes.
All I can say is MmmmMmmMmmmmMmMmmmm. The bread came out nice and crunchy on the outside but warm and chewy on the inside. The cheese was all gooey and melty and made a perfect dip for the sliced green apples. The saltiness of the brie works great with the tangy sweetness of the apples. And of course, I devoured the apple slices with the brie like I
had the body of Heidi Klum. Oh but it didn't stop there. The best part was the actual bread bowl. The oil from the melted cheese had seeped into the bread bowl and a layer of the brie had adhered itself to the bread as if to say "eat me". Who am I to say no to that? Yup, I ate the whole bread bowl.
What I've learned this weekend - yeasty, chewy, crunchy bread makes me happy. =D And the guilt that comes with scarfing down a giant wedge of brie and a whole sourdough bread bowl? Considering how I made another baked brie in sourdough bread bowl (3 more to be exact) for a lunch party my brother threw at the house - I think it's safe to say that the yummy goodness of the baked brie totally eclipse the number of hours of biking that I'll have to do to get rid of all those calories. =P
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