Marshmallow Art

I don't even like marshmallows but this is seriously awesome. Check out some more marshmallow art (like a replica of a Monet painting) at the decorated cookie.

Ferry Building Market Place

I've lived in Santa Cruz for 2 years. I've been to San Francisco several times and this weekend I went to the Ferry Building for the first time. What was I thinking?! This is food lover's heaven. HEAVEN.

My BFF was in town. We had a fabulous week playing and eating lots of good food.

Any suggestion for more San Francisco foodie heavens?

Chocolate Chip Orange Scones WITH Chocolate Cream Cheese Spread

Woah...what a long title and this will probably be a longish post. I found this recipe at The Apronista and since we have so many sweet oranges I decided to make our Sunday afternoon snack an orange theme. I'm loving summer and all the sweet produce we've been getting. Even after eating the scones I was still putting down some oranges.

(I figured I should update you with a pic of my very pregnant belly)

On to the recipe...

(original recipe found HERE)

• 2 cups flour
• 1/3 cup granulated sugar
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup unsalted butter, chilled
• 2 large eggs
• 1/4 cup orange juice
• 1 tsp. vanilla extract
• 1 tsp. grated orange peel
• 3/4 cup chocolate chips

1. Preheat oven to 425 f degrees. Butter a 9 inch diameter circle in the center of a baking sheet. If using a mini scone pan, spray with Pam with Flour.

2. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into small cubes and distribute them over the flour mixture. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, orange juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the chocolate chips until they are evenly distributed.

3. With lightly floured hands, pat the dough into an 8 inch diameter circle in the center of the prepared baking sheet. If using a mini scone pan, using a silpat mat, spread the dough out with your hands into a 9x9 inch square. Cut into equal quarters. Then, cut those 4 squares diagonally across. Cut again, in opposite direction.

4. You should have 16 adorable little triangles now! If desired, brush the glaze mixture (see above) over the top and sides of the dough. If using mini scone pan, only brush the tops of your scones with the glaze. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. If using a mini scone pan, bake for approx. 17 minutes, checking at 15 minutes to see if done.

5. Remove the baking sheet to a wire rack and cool for 10 minutes. Serve warm, or cool completely and store in an airtight container. These scones freeze well.

Chocolate Cream Cheese Spread
Makes approx 1 cup

3 Tbsp. unsalted butter
1 ounce bittersweet chocolate (I used Valrhone Bittersweet)
3 ounces cream cheese, softened
1/4 cup confectioners' sugar
1/4 tsp. vanilla extract
2 Tbsp. sour cream

1. Melt the butter and chocolate in the microwave (about 30 seconds). Stir until thoroughly combined. Cool for 5 minutes. In a small bowl, with a fork, beat the cream cheese until smooth. Beat in the sugar and vanilla. Gradually beat in the chocolate mixture until blended. Stir in the sour cream.

2. Cover and refrigerate until slightly firm. To serve, let stand for 5 minutes at room temperature to soften.

Salmon with Mayo-Salsa

Enzo took a 3 hour nap today. It was a pleasant surprise. It gave me enough time to make a nice summer dinner and it only took me an hour (I cook really slow). We had brown rice, lentils with zuccini, salad, fresh squeezed orange juice, and salmon. The salmon only took 5 minutes prep time and 20 minutes baking time and only 3 ingredients.

Salmon with Mayo-Salsa

• 1 pound salmon fillet (fresh NOT frozen)
• 1/4 cup chunky salsa
• 1/4 cup mayonnaise

1. Preheat oven to 350*
   
2. Rinse out the salmon under cold water.
3. Remove any skin and/or bones
4. Cut the salmon into 4 smaller fillets
5. Place the fillets on top of an ungreased cookie sheet.
6. Drain the salsa. Try to get as much of the water out as possible.
7. Mix the drained salsa with the mayonnaise and spoon over the salmon fillets.
8. Bake for 20 minutes.
9. Remove carefully with a spatula and serve warm with fresh lime juice.
   

Roast Chicken

My friend commented that I must eat a lot of sugar because all I post is desserts. The truth is that I'm a savory kind of person and my husband is always reminding me that salt is the silent killer. I love salty, sour, and fatty things. last week I made one of those meals that make me very happy. Whole roast chicken, mashed potatoes with LOTS of butter and yogurt cheese,(with gravy), and a nice salad dressed in salt, lime, and olive oil.

Whole chickens are fabulous. It feeds the whole family for 2 or 3 days and it's relatively easy to make. I recently found a new recipe that I wanted to try out of the Today's Kitchen Cookbook. It's my new favorite Roast Chicken recipe because it keeps the meat so juicy and the skin on the outside so crispy. The flavors worked really well and the drippings were perfect for gravy. The recipe below is my version of the original recipe.

Roast Chicken

• 1 6-pound roasting chicken
• 1 lemon
• 1 large onion peeled
• 1 large orange
• coarse salt and freshly ground pepper to taste
• 1/2 cup water
• 1 tablespoon red wine vinegar
• 1 tablespoon cornstarch dissolved in 1 tablespoon cold water, optional
• 1 cup chicken broth, optional

1. preheat oven to 450*
2. Rinse the chicken under cool running water and remove the giblets (organs inside of chicken)
3. Place the chicken on top of a cooling rack and place the rack on top of a cooking sheet. If you have a roasting pan then use that instead.
4. Cut the lemon in half and squeeze the juice directly unto the chicken skin, rubbing it as you squeeze. Make sure that the whole skin is covered n lemon juice
5. Place the onion and orange into the cavity.
6. Generously season the outside of the chicken with salt and pepper
7. Pour the water and vinegar into the cookie sheet and place the cookie sheet with cooling rack and chicken into the preheated oven. Roast for 30 minutes.
8. Lower the heat to 375* and continue to roast for an additional hour. (DON'T take it out sooner. I've undercooked whole chickens too many times)
9. Remove the chicken from the oven and let it stand for 5 minutes.
10. If gravy is desired, drain the excess fat from the cookie sheet after the chicken and rack have been removed. Place the pan on the top of the stove over medium heat. Stir the cornstarch dissolved in water and the chicken broth into the pan juices. Bring to a boil and cook, stirring constantly, for about 5 minutes. Serve hot.