Monday, June 9, 2008

A sexy narrative.

It's 1:26 am.The messy red haired cook stands barefoot in a sundress over a sweaty stove on a hot, steamy, but rainy Chicago summer night. The onions sizzle as the brown line rumbles by. Nina Simone plays nearby (quietly as not to wake the 6'7 giant sleeping in the next room.) She makes lamb and fontina stuffed green peppers. Did we mention it's 1:30am? She eats a bright red bouquet of cherries as she roasts and purees.It's sexy livin'in this wonderful town. The messy red haired cook is very happy. And so should you all.

Mmmm peppers.

Ingredients:
1/2 cup uncooked brown rice
3/4 cup water
4 green bell pepper
1 onion, chopped
4 tablespoons olive oil
8 ounces ground lamb
2 tablespoons chopped fresh parsley
2 cups tomato sauce
4 ounces shredded fontina cheese
S&P

Directions: Follow verbatim.

Sexily combine rice and water in a small saucepan.
Saucily bring to a boil, reduce heat to low, and simmer for about 15 minutes.
Seductively preheat oven to 400 degrees.
Cut tops off peppers, seed insides, and naughtily arrange peppers in a large baking dish.
Provocatively chop usable portion of the tops.
Reeeeally heat oil in a large skillet over medium heat.
Brown ground lamb in skillet like you've never browned it before.
Stir in chopped peppers and onions in oil until soft and voluptuous.
Add parsley.
Reduce heat to low and slooooow, and continue cooking for 5 minutes.
Titillate in cooked rice and 1 1/5 cups tomato sauce.
Season to taste with salt and p-p-p-pepper.
Spoon the mixture oh so carefully into the peppers, and top each with remaining hot juicy tomato sauce.
Modestly cover, and bake about 45 minutes.
Rip off cover hard and fast, top each pepper with salty fontina cheese, and bake until cheese is oh so gooey....

What on earth has come over me?It must be the heat...

Let's blame the concussion.

Eat gooooood... and you're welcome.

Friday, June 6, 2008

Hey remember that time...

I was really into this food blogging thing and then my life spun into craziness and then I stopped blogging for a while and then things evened out and I decided to start it up again?

That was fun.

So a foodie update. I've been cooking for new folks... a lot.

I had a funky woman who had me make ridiculously simple things for her in order to lose weight before she went on safari. Yes, safari!!! Like plain chicken and roasted carrots. I still can't believe people pay me to do that.

But it's a new couple which keeps me most busy! The don't cook at all. So I do all their dinners for the week--at once! That is a lot of cooking folks. And here's the kicker--The dude likes SPIIIICY food...like crazy, normal people can't handle it spicy , but the lady can't handle any spice. So I make it very bland, split in in half and then spice the heck out of the one half.

Both of these new clients love my roasted vegetables. They are juuuust roasted vegetables. Nothing special. But people go nuts. Salt, Pepper, EVOO and a 350 oven. Easy as pie. Mmmmm pie.
Cauliflower, carrots, and eggplant are a bangin' combo. Try it on the grill.

In other recent food news...I got concussion! Yes, I was hit in the head by a ladder. I'm OK now---except, all I want to eat is fruit. All day. all the time. This could be because it's hot, but frankly I like to blame things on the concussion. Late for work? I'm concussed bosslady! Hit the biker with my car? Sorry dude I'm concussed...Can't stop eating fruit? Concussion. Mangos, Kumquats, Watermelon and of course Cherries. I live on Cherries during the summer. Even though they cost mad dough. I eat em cause I loooooves em.

Oh man. Ice Cream. Don't you love it? Well I shall continue to update you on my findings. So far I have two great little spotties to report.

Starfruit!!!

www.starfruitcafe.com

It's frozen kefir. Which is very good for you. They have lots of yummy toppings...like FRUIT!!! And other yummy toppings like red velvet cupcake chunks and fruity pebbles. Check check it out.

Bleeding Heart Bakery

www.thebleedingheartbakery.com

I recommend the Take A Hike Scone. Eaten by the lake with some pear butter, of course. BUT their ice cream. OMFG. Here are just a sample of some flavors:

Organic Strawberry Ginger Basil Ice Cream.

Organic Elvis Ice Cream - Chocolate Bacon and Banana.

Organic Avocado Peppercorn Balsamic Ice Cream.

Organic Goat Cheese Walnut Port Wine Ice Cream.

Yeah, I know right?!? I had the last one. And it was great! Not weird at all. Very tasty indeed. Stop what you are doing right now and go get some. Get on a plane if you must.

Tomorrow I'm hitting up some farmers markets and I plan to bring the ole camera. Are you so excited?

Eat good my lovelies. Eat goooooood.