Thursday, August 7, 2008
Blue Star Cafeteria
Thursday, July 31, 2008
Perfect Pumpkin Chip Cookies
Cheaper by the cheesecake?
That's right. Cheesecake Factory Cheesecake. One Dolla Fiftee.
Baked Butternut Penne
For squash filling
3 scallions, chopped
3 tablespoons unsalted butter
3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
3 cloves minced garlic
salt and freshly ground pepper to season
salt-free Italian seasoning
pine nuts
For sauce
3 cloves teaspoon minced garlic
3 tablespoons unsalted butter
5 tablespoons all-purpose flour
5 cups milk
salt-free Italian seasoning
salt and freshly ground black pepper to season
For assembling casserole:
1 cup finely grated Parmigiano-Reggiano (5 oz)
15 oz wheat penne, cooked al dente
diced tomatoes
fresh spinach
Preparation
Make filling:
Cook scallion in butter in a deep pan or wok over moderate heat, stirring occasionally. Add squash, garlic, salt, and pepper and cook, stirring occasionally, until squash is just tender, about 15 minutes. Remove from heat and stir in Italian seasoning and nuts. Cool filling.
Make sauce while squash cooks:
Cook garlic in butter in a large, heavy saucepan over moderately low heat, stirring, 1 minute. Whisk in flour into melted butter, whisking, 3 minutes. Add milk in a stream, whisking. Bring to a boil, whisking constantly, then reduce heat and simmer, whisking occasionally, 10 minutes. Whisk in salt and black pepper and remove from heat. (Cover surface of sauce with wax paper if not using immediately.)
Assemble casserole:
Preheat oven to 425°F.
In a large mixing bowl mix penne, ¾ of the parmigiano, squash filling, diced tomatoes, and fresh spinach. Spread 1/2 cup sauce in a 13- by 9- by 2-inch glass baking dish and cover with all of penne mix. Pour over remaining sauce and sprinkle with remaining parmigiano. Sprinkle Italian seasoning. Bake for 15 minutes.
Monday, July 28, 2008
Summer Fresh Strawberry Lemonade
Sometimes it's not just about the food. Sealing the deal on a home-cooked meal is topping off your deliciously prepared food with a pitcher of a complementing beverage. It is always nice to give the drink a personal touch even if it's not completely home-made by adding something special like fresh fruit. My indian family drinks the same thing with every meal: a glass of chilled water with a slice of lemon to kill the germs and no ice to save your throat...possibly even to prevent unsightly chewing or sucking of ice cubes.
Monday, July 21, 2008
Quiche Queen Goes Florentine
Thursday, July 17, 2008
Kyoto Japanese Restaurant
Tuesday, July 15, 2008
Dessert-aster: Vanilla Cupcakes & Chocolate Trifle
Instead, I used the recipe as a guide so that I could do things my own way. My chocolate trifle consisted of brownies, chocolate pudding, and white chocolate mousse. I wouldn't be caught dead serving anything with Cool Whip so I replaced it with white chocolate mousse. The trifle was just one layer after another instead of mixing in a fluffy whipped cream to the pudding layer to make it light, which is really the point of a trifle. Yes, I know I messed this one up!
3 repeated layers of brownie squares, chocolate pudding, and white chocolate mousse & topped with chocolate shavings
Monday, July 14, 2008
Romeo's
Monday, July 7, 2008
Chez-Zee
Wednesday, July 2, 2008
Galaxy Cafe
Sunday, June 29, 2008
The Happy Club
After very little deliberation, I decided to create dining club with some fellow food-loving friends in Austin. A single girl's got to find a way to keep her expensive, dining habit in check so The Happy Club is dedicated to such: Weekly, and when I say weekly I mean almost 4 or 5 days a week, we visit various hot spots (and a few undiscovered gems) in Austin's growing restaurant scene to take advantage of their happy hour specials or everyday great dining prices.