Here Comes Food

Lentil Samosas w/ Leeks and Savoy Cabbage

Tue, 12 Mar 2013 22:56:00 -0400

Glühweinsirup [mulled wine syrup]

Mon, 07 Jan 2013 13:23:41 -0500

2012 Birthday Cake

Sun, 09 Sep 2012 21:06:00 -0400

Homemade Chicken Pot Pie

Tue, 26 Jun 2012 19:36:00 -0400

Cinnamon Rolls w/ Cream Cheese Glaze

Tue, 22 May 2012 22:25:35 -0400

Lemon Cheesecake

Wed, 15 Feb 2012 13:29:00 -0500

I don’t have a lot to say about this Lemon Cheesecake. The fact that it was advertised as a low-fat Cheesecake should answer all questions about whether I would recommend this cake or not. That said, I like the picture.

Cannelloni w/ Spinach and Ricotta

Sun, 18 Dec 2011 14:22:00 -0500

Pumpkin Pecan Roulade

Tue, 22 Nov 2011 14:23:30 -0500

Vegetable Quiche

Wed, 28 Sep 2011 13:27:13 -0400

Home-Made Raspberry Jam

Wed, 28 Sep 2011 13:26:07 -0400

Strawberry Peach Crumble with Vanilla Ice Cream

Thu, 15 Sep 2011 16:36:00 -0400

Inspired by Orangette’s Plum Crumble.

Ingredients:

For the fruits:
3 tsp. sugar (brown or white)
3 tsp. flour
¼ tsp. ground cinnamon
Finely chopped ginger
Enough fruits to cover about 2cm (~1inch) of the baking dish

For the topping:
¾ cup sugar
1 cup flour
½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. salt
1 egg, beaten well

7 tsp. unsalted butter, melted

Preheat the oven at 350°F (~180°C).
In a bowl, whisk together the seasoning for the fruits: the sugar, flour, cinnamon, ginger, and crystallized ginger. Add the fruits, and stir to coat.

In another bowl, combine the dry ingredients for the topping: the sugar, flour, cinnamon, baking powder, and salt. Whisk to blend well. Add the egg. Using your hands, mix thoroughly, squeezing and tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle evenly over the plums.

Spoon the butter evenly over the topping, and bake for 30 to 35 minutes, until the top is browned and the plums yield easily when pricked with toothpick.

Serve with a scoop of vanilla ice cream.

Lemon Meringue Pie

Wed, 14 Sep 2011 13:31:00 -0400

Chihuahua - Bacon Wrapped Hot Dog w/ Avocados & Sour Cream

Thu, 10 Mar 2011 12:45:00 -0500

Before moving to the US all I knew about Hot Dogs was the plain dog you can get at the Swedish Food Market at Ikea. Not exactly inspiring. In America, Hot Dogs are omnipresent. Food trucks at every street corner sell you Dogs for $0.99 and the typical American even celebrates their independence with a juicy Dog. My favorite Hot Dog place in the city is a tiny shop in the East Village called Crif Dogs. A must for everyone ever visiting the city. Shamelessly I copied and perfected my favorite Crif Dog, the Chihuahua. Here’s the recipe.

For the dogs you need:

- Teriyaki sauce
- Honey
- Lemon soy sauce
- Garlic
- Bacon

Mix all the ingredients (minus the bacon) in a baking form, slice the dogs and soak them for 10-15 minutes. You might want to add some water to cover the dogs completely. Once they’re soaked, wrap the dogs in bacon and fry them in a non-sticky pan. You don’t need to add any butter or oil, the bacon is greasy enough.

For the toppings you need:

- Ketchup/Mayo/Mustard
- Sliced avocado
- Sour cream
- American cheese

Spread mustard on the Hot Dog bun, add a couple of slices of avocado on one side and sour cream on the other side. Place the bacon wrapped Dog in the middle and perfect with ketchup and mayo. If you like it cheesy, add a slice of american cheese between the mustard and the sour cream.

"Stop being a vegan and start enjoying what you eat."

Sun, 05 Dec 2010 14:58:12 -0500

“Stop being a vegan and start enjoying what you eat.”

- Jamie Oliver