She Deviled Eggs

A few weeks ago I found a gorgeous photo of a recipe that sounded really good on Saveur, so I tweaked a few things, baked some beets and made a big jar of these beautiful pickled beets. Unfortunately, it turns out that I'm not a huge fan of apple cider. Oh how I wish I had known that before I submerged a half dozen gorgeous baked beets into it. It's not bad with a slick of balsamic though, and I'm not one to waste anything, so I've been tossing it into salads, beet by beet.



But here's where I convince you to make that not so stellar recipe: it makes the most beautiful deviled eggs! They're like the every day picnic in the park variety, but with lipstick and an evening gown on. Gorgeous little she devils.



I marinated the eggs overnight and while the recipe does say that you can keep them in there up to 5 days, I would say don't overdo it. The vinegar does make the whites a bit rubbery, so you just want them to absorb the color and a touch of the vinegar flavor, then fish them out. The rest is up to you. Use your favorite deviled egg recipe or use the one I've listed below. I promise, a plate of these is sure to dress up any buffet table.



She Deviled Eggs

6 eggs, marinated overnight in pickled beet juice, store bought or homemade
1 heaping teaspoon of Dijon mustard
3 Tablespoons mayo
1/2 teaspoon garlic powder
1/4 teaspoon paprika
dash of tabasco
salt and pepper to taste

- Hard boil the eggs, allow to cool slightly and peel. Drop into the beet brine and leave in fridge for a few hours or overnight.
- Fish out the eggs and lightly pat dry with a paper towel. I didn't and I had little pink spots everywhere. Cut in half and pop the yolks into a bowl. Set the pretty pink egg white halves aside.
- Add the remaining ingredients to the bowl of yolks and mash everything together with a fork.
- Scoop the mixture into the pink egg white halves or pipe it in and serve!

Hello Kitty Macarons on Strawberry Banana Cupcakes

This post is entirely out of order. I have half a dozen other things I've been meaning to tell you about queued up, but this was just too freakin' cute. I know, there's an overabundance of pink in this, which is entirely out of character, but I had an entire batch of macarons with perfect feet on every single shell and not a single casualty! That's unheard of odds for me. Not to mention these have ears and whiskers and bows. The cuteness is overwhelming.



I saw the Hello Kitty macarons at I Heart Baking a long time ago, and I remember mentally filing the idea away for some distant future, and my mental secretary made sure to dredge up the idea when an order came in for Hello Kitty cupcakes. They're not as perfect as hers, but pretty good for a first try. I used the simplest recipe from the macaron queen: Mrs. Tartlette, filled them with the strawberry cream cheese frosting and plopped them on top of the best banana cupcake I've ever made. I sure hope the birthday girl likes them.



Banana Cupcakes with Strawberry Frosting and Macaron Toppers
I used Tartlette's recipe without any adjustments, so please go over to her site for directions on how to make your own macarons. Just remember to pipe the batter into a slight oval and to give the oval ears, then once they're cool and dry draw on the face with food color markers.
The recipe for the banana cupcakes I adapted from this one from Cake Journal.

125g (4oz) butter, room temperature
175g (6oz) sugar
2 eggs
3 large mashed ripe bananas
2 Tbsp vegetable oil
1 tsp baking soda
2 Tbsp hot milk
1 tsp baking power
225g (8oz) flour

- Preheat the oven to 325F and prepare two cupcake pans with wrappers.
- In a large bowl cream the butter and sugar till light and fluffy.
- Add eggs one at a time.
- Mix the mashed bananas with the vegetable oil and then mix into the butter mixture.
- Warm up the milk in the microwave. Make sure you watch it though or it will bubble up and run out of the cup. Stir in the baking soda, which will foam up, and then mix the foam into the banana mixture.
- Mix in sifted flour & baking powder just until combined.
- Fill cupcake cups halfway and bake for 18-20 minutes until very lightly golden on top and a toothpick comes out clean. Don't overfill the cupcake cups because the batter will rise and overflow, leaving you with a delicious mess that you'll just end up eating on your own. Not good.

Strawberry Frosting

2 8oz packages cream cheese, room temperature
1/2 cup butter, room temperature
1/2 cup strawberry jam, seedless if you can
1/4 cup powdered sugar, or more if you want it sweeter
pink food coloring, optional

- Whip the cream cheese and the butter together until combined and fluffy.
- Add the jam and the powdered sugar and whip until incorporated.
- I used my own jam, which made the frosting a dull pink shade, so I added some pink food coloring to get it to Hello Kitty standards, but you can skip this part if the shade doesn't matter to you.

Homemade Farmers Cheese

Remember a few months ago when I showed you how to make your own yogurt? Well, this time I have something even easier for you: Homemade Farmers Cheese! I don't know how many of you know what this is, but it's something that I've had quite often growing up. On the weekends my mom would make sirniki, sort of dense cottage cheese like pancakes, that we would slather with sour cream and inhale for breakfast. Or we'd scoop some straight into a bowl, top with sour cream, honey and berries and scarf that up cold. While that's always been really good, this homemade version is even better. What you get from the store is always a bit dry, it really needs that sour cream topping to smooth things out, but the homemade version...I can eat that straight with a spoon.



It's yet another one of those "one ingredient recipes" since all you'll really need is a great big pot of water and a carton of lowfat buttermilk. I have a feeling that you'd get the same results if you used a plastic jug, but I think you'd have a harder time getting your product out of it, so use the cardboard cartons, they should be easy enough to find.

Step 1: Stuff an unopened carton of buttermilk into a large pot of water. It's okay if the carton floats, but make sure it's otherwise submerged. Don't be afraid to tip it on it's side; since it's not open, you'll be fine.

Step 2: Cover the pot and bring the water to boil. Turn the heat off and leave the pot on the stove undisturbed overnight. Don't touch it, don't even think about it until the next day.

Step 3: Pull out the carton and drain the curds in a colander lined with a piece of cheesecloth. Enjoy!



For now I've just been eating it with a drizzle of honey and berries, but I think I'll need to tackle my mother's sirniki recipe with the next batch, so stay tuned!

Globe Zucchini Stuffed with Sweet Potato

"50 cents each or fill up a bag for $5" the sign said at the giant cart of zucchini at my farmer's market. I was only planning to grab one or two, but then I saw the variety and I got carried away. I filled the bag up with the regular crookneck and straightneck zucchini, but also piled in a half dozen green globes and as many little pattypans as I could dig out. I'm still debating what to do with the pattypans, but I've had a recipe earmarked for the globes for a few weeks and I knew exactly what I'd be making.



I've been on a mission to get more veggies into every day meals, so when I saw the gorgeous stuffed zucchini recipe over at La Tartine Gourmande, I just knew it would be the perfect thing to try. Especially since it was a quick recipe and I'd need to make/eat it fast to make the midnight Harry Potter marathon with my friend. They came out adorable and yummy, even the leftovers were delicious the next day. The lime zest was a great addition and I might even add some of the lime juice into the mix next time. I'll be keeping my eye out for globe zucchini from now on.



Globe Zucchini Stuffed with Sweet Potato
Adapted from La Tartine Gourmande

6 small globe zucchini, green or yellow
1 sweet potato, peeled and diced
2 large shallots, finely chopped
2 garlic cloves, peeled and finely minced
1 tablespoon chopped fresh oregano
2 sprigs of thyme
Sea salt and pepper
Olive oil
Zest of 1 lime, finely grated
2/3 cup finely grated Parmesan
3 slices prosciutto, finely diced
1 egg

Preheat the oven to 375 F and have a large baking dish ready.
Slice a small piece off at the top of each zucchini; set aside. Scoop the flesh out with a spoon, making sure to keep the shells intact. Season shells with salt and pepper. Chop the zucchini flesh; set aside.

In a pot, heat 2 tablespoons olive oil over medium heat. When warm, add the shallots, lime zest and thyme. Sweat for 4 minutes, stirring occasionally. Add the garlic and continue to cook for 2 minutes.

Add the sweet potato and cook for 5 to 7 minutes. Add the zucchini flesh and cook for 5 more minutes. Transfer to a bowl and stir in the prosciutto, oregano, cheese and egg. Season with salt and pepper, and discard the thyme.

Stuff the zucchini shells with this mixture. Place the top on each zucchini and place them in the oven dish. Drizzle generously with olive oil and add 1/4 cup cold water at the bottom of the dish. Bake the vegetables for 45 to 50 minutes, or until the shells are tender when pierced with a small knife.

I served these on top of a pile of spicy quinoa, but you can also serve with rice, or whatever else you like.

Garlic Scape Lemon Pasta

I had only heard of garlic scapes before I saw them a few weeks ago at my farmers market. There were just two lonely basketfulls left and they were cheap, so I ran up, despite already buying way more then I had intended to, and scooped them up. I had no clue what the heck to do with them, I'd only remembered seeing recipes for pickled scapes before. My recent pickling experiment resulted in beautiful jars of entirely inedible beets, so I was weary of trying anything with vinegar anytime soon, so I searched the web until I found a recipe I felt safe with.



But then what part do you use? Garlic scapes are essentially wild baby garlic. The bulb is just beginning to form and the green stem has a lovely floral and mild garlicky flavor. The bulbs on mine were quite a bit fuller then the ones I saw in pictures, and most recipes said to just use the stem, but when I peeled open the bulbs I saw these beautiful baby garlic bundles, so I peeled off the top skin and chopped up the bulbs too.





The recipe I had settled on was for a very simple pasta dish from from Food Republik that would allow the scapes to shine, backed by tender spaghetti and brightened by a touch of lemon. I topped it with a light shower of Parmesan and ground black pepper and called it dinner.



On a slightly different topic, I have a request for you guys. It turns out that I'm seriously behind on my pop culture. There are a ton of movies that people talk about on a daily basis that I'm absolutely clueless about. In this stifling heat, I rarely feel like venturing out of my air conditioned home, so I signed up for Netflix (before their incredibly greedy price hike announcement, which is a rant for another day) and I'm slowly trying to catch up, but aside from a few things I know I wanted to see, I'm at a loss of where to start. So if you found your way here, please drop me a line and let me know what are your favorite movies, and books for that matter as I'm always looking for great recommendations. Thanks!



Garlic Scape Lemon Pasta
adapted from Food Republik

About 1 ½ cups garlic scapes, stems chopped into 2-inch pieces and bulbs minced
2 cloves of garlic, minced
1/2 pound pasta
1 tbsp butter
2 tbsp olive oil
juice of 1 lemon
1/4 cup shaved Parmesan cheese
salt and pepper

Cook the pasta as you normally would until it's al dente. Drain and reserve a cup of the pasta water.

Heat the olive oil in a skillet over medium-high heat. Add the chopped garlic scape stems and stir fry about 3-4 minutes until they're almost tender. Add minced garlic and minced scape bulbs and the butter and stir fry another 2 minutes until the minced parts are lightly golden. Stir right into the drained pasta, add lemon juice, some salt and a hearty shower of freshly ground pepper. Add a bit of the reserved pasta water if pasta is dry. Taste for seasoning and adjust if desired. Top with shaved Parmesan and serve immediately. It also reheats beautifully making for some very tasty leftovers.


UPDATE: It was pointed out to me that I may have misspoken about what exactly a scape is, so I went to wiki and I pulled out this wonderful quote: "The [garlic] plant often forms strange curling stalks, or 'scapes', with odd nodules called umbels. These rococo growths contain their own minicloves called bulbils, a term that sounds like a playground insult." So I guess garlic is really the root and scapes are what grows out of the ground...and generates something that looks almost exactly like the root yet again. What a complicated creature!