Mix and Match

Over the weekend I found myself in not one but three cooking equipment stores/departments.
I have a lot of cooking “toys” and still covet more to take home and use.

I’m particularity fond of gadgets, raise your hand if you have at least 6 spatula’s.
According to my daughter no-one really does and I don’t need the orange with polka dots because I have the Breast Cancer Awareness one and that’s plenty color there.

I love, adore Fiesta Ware and I have a valid reason to add to the collection as it is our dinner ware and serving pieces.
At Macy’s this weekend this display had me captivated for close to 45 minutes, I have it this bad for the stuff.

Saturday I came home with 2 plates, a bowl and baking mixing bowls in a lovely Marigold. A color I do not have yet.
My friend asked me how many mixing bowls I had and I told her it depended on what material they were made out of.
I can justify all of them.

  • the glass ones for anything that needs it,
  • the 3 plastic ones for regular every day mixing, one I’ve had since 1980.
  • the (many) stoneware mixing bowls, just cause they were from France
  • the 2 or 3 metal bowls, just because
  • Clearly all wanted and needed, as are the two Fiesta bowls Himself is getting me for Christmas.

    I’m trying to come up with a spot to leave the Fiesta bowls out in the kitchen but haven’t found a spot for them yet that won’t take too much counter space.

    I was going somewhere with this post and it’s to introduce an equipment segment.
    If you have any questions about using certain utensils, cooking gadgets please feel free to comment here and I’ll answer it on Wednesdays.

    R. asked, I have thought about getting a stick blender, do I need to buy top of the line and what can I use it for?

    I’m on my 1st stick blender in 5+ years,it was a grand total of $10 at Walgreens and I love it.
    I use mine for blending soups, whipping up cream or sauces.
    I think spending around $10-$30 is plenty for this tool.
    My blender has taken some hits lately and I’m thinking of replacing it with this
    blender

    G. asked, Do I need a special pan to make quiche?

    It’s nice if you have a quiche dish but you can make quiche in any low pan if you don’t.
    If you have a muffin tin either line the tin with paper muffin cups or grease with butter.
    Any oven proof dish can be used as well.

    I would suggest you buy a quiche pan, it can be used for a lot of foods. I have 4 (but use them all, honestly) and I use them for fries, serving foods or pie.
    This one makes me happy.
    quiche

    Enjoy!

    Please visit the poll on December 8

    I appreciate the votes I got so far but I know that there must be something you’d like me to food blog about.
    It’s simple, just tick the boxes of things you crave!

    Monday a new blog post will be here.

    Leading up to Christmas I’ll have extra special dishes, Coq Au Vin comes to mind.

    Enjoy!

    Input wanted on the blog direction.

    I’ve been blogging and cooking for over a year now and it’s been fun.
    The question “what’s for dinner” has come up for the blog, I need some inspiration from you the reader to take the blog into it’s second year.

    What do you want to see blogged/cooked?

    It’s a simple as clicking on the choices and it will give me a good idea of what you the reader wants.
    Don’t be shy!
    Choose one or more options and if you have comments feel free to use the “other” box below the poll.

    Thank you!

    Happy Wednesday!

    Fast and easy French Onion soup.

    Himself for Thanksgiving bought too many onions and it’s been almost 2 weeks and I’m running out of things to add them to.
    Not too long ago I saw a recipe for French Onion soup that can be put together in 5 minutes and uses precooked onions.
    You saute onions until they are caramelized and they keep well in the freezer until needed.

    French Onion soup.

    1/2 onion per person, cooked
    3 cups of chicken broth
    1 cup mozzarella cheese
    1 slice whole grain bread or 4 slices of french bread
    salt and pepper to taste

    Warm onions and broth in a pan, salt and pepper to taste
    Pour in individual oven proof dishes
    top with a quarter slice of bread covered with cheese
    broil under broiler in oven until cheese is melted.

    That’s it!

    Enjoy!

    Swedish Chef Sunday

    Enjoy!

    Sweet roasted bell peppers.

    In my life I’ve had a lot of friends who truly knew how to cook.
    One of those people is Sofia.
    She is originally from the South of France but her mom was Marrocan.
    This side dish does take a little more time but it’s so worth it.
    You can use the grill or put the bell peppers under the broiler.
    As you can see in the picture the peppers need to be charred.
    No worries, you’ll peel all that off.

    20110830-080026.jpg

    Roasted bell peppers.
    2-4 bell peppers. I like to mix colors
    salt and pepper to taste
    2 cloves of garlic minced
    dash of olive oil
    paper bag

    On a hot grill place bell peppers on middle shelf and char, turning then 4 times.
    Place bell peppers in paper bag (or a covered dish if you don’t have a bag.
    The peppers will cook a little more this way.
    Let the peppers cool and peel the black skin off. If you want you can rinse them a little.
    Cut them in strips and add salt, pepper, garlic and dash of olive oil to taste.

    Really good with cous-cous and chicken.

    Enjoy!
    20110830-075913.jpg

    Friday’s Fish.

    I love curries and luckily so does my family.
    This dish is fast and pretty easy to make.

    1 (8 ounce) can coconut cream
    1 (12 ounce) can green curry sauce
    1 teaspoon dried dill weed
    salt and pepper to taste
    1 tablespoon olive oil
    1 medium green bell pepper, thinly sliced
    1 medium red onion, thinly sliced
    1/2 leek, thinly sliced
    3 cloves garlic, diced
    1 pound cod

    Preheat oven to 375 degrees F (190 degrees C).
    In a saucepan over medium-low heat, mix the coconut cream, curry sauce, dill, salt, and pepper. Cook until heated through.
    Heat the olive oil in a skillet over medium-high heat, and cook the pepper, onion, leek, and garlic about 5 minutes.
    Place the cod in a baking dish. Cover with the vegetables, and top with the coconut cream mixture.
    Bake 30 minutes in the preheated oven, stirring sauce and vegetables occasionally, until fish is easily flaked with a fork.
    We love brown rice with this.
    Enjoy!

    When Himself is away..

    Himself went on a trip, second one in two weeks.With only The Boy home my cooking becomes really really simple.

    We had pizza yesterday and tonight I just didn’t know what to make. I’m not in the mood for anything and apparently The Boy all of a sudden wasn’t hungry. My 14 year old, not hungry? Call the newspapers!

    So an old standby is being served today.

    In the Netherlands this dish is eaten for dinner or lunch, the pancakes are thin and while most people add sweet toppings we like bacon or cheese on them. Bacon that is pre-cooked is good for this.

    Pannekoeken (Dutch Pancakes)

    1-2 eggs
    1 cup milk
    1tsp salt
    1 cup flour
    butter
    beat eggs, add milk and salt
    mix in flour until you get a good mixture, it should be thinner than American pancake batter
    in skillet put a dollop of butter and our a thin layer of batter.
    cook both sides until golden
    If you decide to add bacon you need to add 2 pieces of bacon on top of the batter and then you flip the pancake over.
    Cheese can be added when the pancake has cooked on both sides.

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