This past summer, I discovered the scrumptious lemon curd that Sidehill Farms makes.
It only has a few ingredients, and it is, as the Trident ad just said that played while I typed this post, "bursting with flavor." I like to make quick and kid-friendly treats, and so I paired this curd with Kinnikinnick's GF vanilla wafers and some whipped cream.
Take a cookie.
Put some curd on the cookie with a spreader.
Top it with whipped cream.
Ta-dah! Lemon parfait bites.
THE FANCIER VERSION.
***I'm so fancy, you already know...***
I was cleaning the cabinets one day and realized I had some on-the-verge-of-expiring Jell-O Simply Good Vanilla Pudding mix (Just like parfait, who doesn't like pudding?).
I had had some marginal luck with a version of cherry cannoli dip mix a few years back, so I decided to try this. I've come up with two versions, and while it tastes good on the Kinnikinnick cookies, it tastes EXCELLENT on Nairn's gluten-free Biscuit Breaks. They are a solid base for the more complex flavor of the mix.
1 8-oz package of cream cheese
1 8-oz tub of mascarpone cheese (Trader Joe's and BelGioioso brands are both easy enough to find) - optional
8 oz of ricotta cheese
1 package of Jell-O Simply Good Vanilla Pudding mix
whole milk to thicken (amount may vary - roughly 1/4-1/3 cup)
grated zest of 1 lemon
In your trusty KitchenAid mixer, add the cream cheese and mix to soften. Add in mascarpone if you choose to use it and the ricotta cheese. Add in the pudding mix and then slowly add milk to allow pudding to fully blend in without clumps. Mix in lemon zest. Place into fridge to solidify. This mix tastes best when allowed to sit overnight in the fridge, but it can be used right away.
You can either put the mix by itself in ramekins, or you can make a parfait bite with the Biscuit Breaks, lemon curd, and the dairy mix. This is so rich that the whipped cream is not necessary.
Enjoy watching the Olympics! May this event bring us all one step closer to mutual understanding and peace.
I’ve written posts in my head so many times. Life happens. New Year, New Posts. Helloooo, creative outlet.
Tonight I crafted a quick meal that was wicked easy, filling, low-carb, and tasty. To come up with recipes, I usually Google the main ingredients I have or have in mind (tonight was “chicken broccoli”), read through a few recipes, draw out the common ingredients, and then do what I feel like anyways. Here’s what I came up with this evening. It has a similar flavor profile to the spinach and artichoke dip that Bugaboo Creek used to do oh-so-right.
Cast-Iron Chicken Broccoli Cheese Broil
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1.5 lbs/whatever size pack of chicken breasts you can find. I bought some pastured chicken on sale at Whole Foods and it was the best chicken I’ve ever had. Pastured chicken is usually $$$. I like sales.
2 T. olive oil
1 packet Good Seasons Mild Italian dressing mix
***If you haven’t had this mix yet, it is essential. It’s so versatile. You can use it for an alfredo hack, for a quick dip in sour cream, on ground beef, in meatballs…
2 big stalks of broccoli (about 1 lb.)
¼ cup sour cream
2 T. mayonnaise
1 bag shredded Italian-blend cheese (e.g., Sargento 6-cheese Italian)
Salt and pepper to taste
7. Daydream about Toscanini’s ice cream.
I love cooking. LOVE it. Stress baking is a reality for many a graduate student -- or even an undergraduate student if your housing had a kitchen. I can remember making cookies in my dorm.
I am also an MB (Market Basket, in longhand) devotee, and it has brought me two of my favorite food joys: Pawleys Island Palmetto Cheese and Tabasco Chipotle Pepper Sauce.
Pimento Cheese is essentially shreddar (shredded cheddar), mayonnaise, cream cheese, and pimentos (they also make jalapeño and bacon flavors). It is remarkable. Other brands exist, but there is no reason to buy them if you have access to Pawleys Island Palmetto Cheese ;-). They also have a cool thing on their website: if you take a picture of yourself and a grocery store manager together with a jar of Pawleys, and then post it to the company's Facebook page, they will send you a free cookbook! If you're not up for public posts, you can order one for $5. A steal!
I have recently discovered a delicious hack for elevating my m&c game (a staple in a toddler household). Here it is:
-make a double batch of Annie's gluten-free rice mac and cheese according to the directions on the box
-add peas, if you feel like reminiscing about your childhood/being healthy
-take out an appropriate amount for the littles
-add 1-2 tablespoons of Pawleys and stir
-enjoy the heck out of it while making yummy noises
Pimento Cheese is also delicious on raw broccoli!
RIP Phil Hartman (seen at end).
If you're in the Boston area and on Local Tasty Food Patrol, Moody's Delicatessen in Waltham makes their own pimento cheese. It is a lot hotter than Pawleys and adds some different seasonings, including Worcestershire sauce. Moody's also doesn't hype it up for some reason, but they serve all-day breakfast that is delicious and decidedly cheaper than many of the items in their Backroom restaurant.
Another culinary joy is Tabasco Chipotle Pepper Sauce (shown in a reasonable-sized gallon jar).
This sauce has more of a ketchuplike consistency, whereas regular Tabasco is thinner.
Ground beef is more affordable than many cuts, and it is even usually reasonably priced at farmers' markets (hurray for local and grass-fed!). Add some of this delectable delight to hamburgers or a ground beef stir-fry for a last-minute, oh-no-meal-plans-really-do-help-but-now-it's-6:00-and-everyone-is-starving meal.
Crockpot chili: Google some recipes! Make a mash-up of what looks best (usually, meat, beans, onions, garlic, corn) and then add Chipotle sauce and smoked paprika (which always makes me think of the commercial where a girl about 8-10 years old is told a new baby is going to be called "Paprika" and the girl says, "Perpika? What kind of a name is Perpika?"), let it sit, and then eat it with an unreasonable amount of Mexican cheese, sour cream, and tortilla chips.
Happy eating!! Enjoy the second half of baseball season. RSN misses you, Don.
Welcome to my site, foodandfieldwork.com. I’m a foodie and an ethnomusicologist, and this site blends these two passions in both title and substance.
On this site I’ll be featuring several different topics:
I welcome feedback, suggestions, and reflections. Thank you!