QUARANTINE COOK BOOK CLUB: HALF BAKED HARVEST

It wasn’t supposed to be like this; we aren’t supposed to still be locked up; but here we are. I remember our first cook book club where we got together IRL over an Aperol Spritz and carbs, but now our second book turned into our third. BUT, at least it is a fantastic one at that! Half Baked Harvest Cookbook by Tieghan Gerard has your new favorite recipe; I guarantee it. I’ll share a few we’ve been working on bellow.

Spinach & Artichoke Mac & Cheese Bake

Difficulty: Easy

Taste: Delicious

We made this for a family night (before the quarantine) and the in-laws. I loved that it was essentially one pot and we had all the ingredients. Sneaking in veggies maybe tricky for your picky eaters out there, but this was fool proof! I would also recommending adding chicken and or broccoli.

Chewy Brown Butter Chocolate Chip Cookies

Difficulty: Medium

Taste: Game Changer

I am always testing out chocolate chip cookie recipes. It is not like there are bad ones, I am just in search for the best. Although this isn’t HOLY enough, its pretty darn close to heaven. Two words: Brown Butter. I just discovered it, but it is a simple act of almost heating your butter tp brown perfect before you use it in a recipe. This simple change amplifies the taste of the creamy sugar and egg combo that is not too sweet. Plus add a little fresh sea seal on top, yum! Mine didn’t look the same, but sure did taste good.

Broccoli Cheddar Soup & Seasoned Pretzels

Difficulty: Hard

Taste: Okay

I am a soup fanatic. I make my own copy cat Panera Bread Broccoli Cheddar soup. But after seeing Ms. Gerard has one in the book, I had to try. I prefer my soup a little more chunky vs pureed. Also it was missing that extra something. Even with the pretzels, which were delicious, just a lot of work for little flavor. I want to play around with the seasoned pretzel recipe a bit more, but still sticking with my soup.

Black Pepper Buffalo Cauliflower Bites

Difficulty: Hard

Taste: Okay

I was most excited for this one andI think that is why. graded it so hard. I try all the time to find “healthy” “vegetarian” options for my favorite snacks. This one looked good on paper, but the execution was sub par. The spicy bread crumb mix did not stick to the cauliflower and ended up just falling off in the baking process. The cauliflower steamed in stead of roasted and sogged its way into the dip. The dip was great and inspired me to make various creations including a taziki that I hope to share on the blog one day. Overall, would not recommend or remake these.

Potato & Burrata Pizza

Difficulty: Easy

Taste: Perfecto

Pizza dough from scratch- don’t be afraid- it is made with beer! That is right a can of beer and a packet of yeast gets you the perfect pizza dough. We followed her recipe for the Potato & Burrata Pizza, minus the Burrata because where can you find it at a time like this? We also made out own sausage pizza with the remaining dough and it was delicious. We will be using this pizza dough recipe for future Make Your Own Pizza Night at home #PostCorona.

Gingered Thai Steak & Peppered Salad

Difficulty: Medium

Taste: Beefy

This dish was a perfect dinner steak. Hearty with the beef and balanced with the light greens and dressing. There is so much delicious spicy ginger flavor in this dish without even trying you feel like an iron chef. One thing you do have to love is rare steak. I had a harder time searing the meat because personally I like a medium to well done steak and there is no way you can do this (and it tastes good) with this meal. Overall wouldn’t make again, but would recommend.

Chocolate Peanut Butter Blondie Brownie Bars

Difficulty: Hard

Taste: Phenomenal

I have always wanted to make blondies! I was a bit surprised to find the recipe called for a box of brownie mix, but I went along with it. First, let me re-state baking is difficult.It is a science and you always have to account for other elements. Second, with that being said I think this is why I had some difficulty with this dish: Consistency. My batter wasn’t drizzling in the pan, my peanut butter after much attention didn’t melt and the pan size called for was not in my kitchen. But did they taste great? Yes. Would I make them again? Absolutely! Chocolate and peanut butter- you can’t go wrong.

As quarantine continues, and while we still have flour, we will be continues to cook up delicious treats and crafting our own. Let me know what you have been cooking up and if you have any recommendations for our next cookbook when we get out of this!

XoXo
Britt.

FINALLY! FOOD TASTING!

I recently rediscovered a show on TLC called “Four Weddings” where 4 brides attend each other’s weddings and rate the food, dress, and overall experience. Rewatching it really made me think about the food served at a wedding as a bigger deal than I was picturing. Surprising, I know coming from such a foodie! But after planning this for almost a year we just recently locked in the BEST menu you will ever taste at a wedding.

Our food style was easy to pick! We wanted pasta! We both love Italian food; spaghetti can be easy on the budget and everyone loves carbs! At first our catering suggestions were the basics and after tasting a few I was not impressed. The sauce was too watery, the prices were too outrageous for the product and the menu was not what we envisioned. After almost resorting to an Italian chain restaurant for catering, I asked my Maid of Honor for another duty, help me find a caterer! It took her 2 seconds to suggest a person. Chris is a family member of a close friend. (He is practically family because he has spent some time with us at OTL, lol.) He works in the valley alongside some award winning chefs at top restaurants. We have run into him at music festivals and he has suggested some amazing places to brunch. But when I reached out for catering suggestions from him, what I was not expecting was offering his own services.

We invited Chris over to talk details and run through the space with him. He has experience catering events himself, but this will be his first wedding. After discussing budget and menu we set up a tasting.

First:

Fregola Salad – Fresh Fregola pasta mixed with zucchini, tomatoes, basil, and roasted pine nuts topped with parm. My mouth is watering just talking about this dish again. From the warm pine nuts against the cold salad and the sweetness of the tomatoes contrasting the sharpness of the parmesan cheese- I could eat just this and be content.

Second:

Spaghetti and Pancetta Meatballs. Perfectly cooked al dente pasta with a fresh tomatoes sauce is the base, but what really makes this dish pop are the meatballs. Combo pork and beef the pancetta in the meatballs takes it to another level.

Third:

Butternut Squash Ravioli with Mushroom Butter Sauce and Fried Sage- Yes, fried sage! That touch was our favorite because it really does correlate with our theme. First the sweetness of the butternut squash hits your tastebuds and melted butter with fresh mushrooms is the meat of this dish, but wait- the crunch of the sage it a perfect touch. Oh my yum!

We decided on a buffet style dinner, no formal serving and seconds are encouraged! That is how our family does it so why would we change? We skipped the fine china and ordered plastic plates. Sorry not sorry for the tasteless touch but we want easy clean up, budget friendly and more importantly, no glass around the pool.

 This is the breakdown of the dinner provided by Chef Chris Andrade.

 Looking forward to the large charcuterie board, mustache pretzels and mezcal tastings!

Who’s excited?

XoXo Britt