Healthy and cheap meal.

I was watching Giada at Home tonight and for dinner she was making breakfast foods, which I don't usually like, but tonight I really fancied it. She made the most delicious looking omelette I've ever seen, so I decided that's what we were going to have for dinner tonight with a simple in a little bit of regular olive oil for about 3 minutes until they were soft, then I added about 2 teaspoons of crushed fennel seed, and a bit of salt and pepper. When the onions were I soft, I added 1/2 a pound of regular sausage meat and broke that up and cooked it until it was all brown and well cooked, abut 5-8 minutes; set the pan aside and let it cool. I then preheated the oven to 425, greased an 8x8 baking dish with butter, and whisked together 8 eggs with 1/2 a cup of whole milk or half and half (I used half and half because we don't buy whole milk) and a little bit of salt and pepper. I then chopped up one bell pepper and stirred that through, but I HATE bell peppers so I think next time I would try something else that I do like, like asparagus. Giada used gruyere cheese, but we had a lot of english cheddar so I used that instead, you want to grate 1 1/2 cups, but only stir 1 cup into the egg mixture. Add a bit of salt and pepper, maybe some tabasco if you like spice, and then stir in the cooled sausage and onion mixture. Pour that into the baking dish, sprinkle with the 1/2 cup of left over cheese, and bake in the oven until the top is golden brown and the eggs are cooked, about 20-25 minutes. We had ours with a side salad, but Giada had hers with cinnamon and pancetta waffles (not too sure about those?), but I think it would also be nice with hashbrowns, toast, fries, crusty bread...

Bad Recipe!

So last week-end was Easter and my family came over for dinner so of course we had a big dinner and for dessert I decided to make this cake because I thought it looked amazing.

http://www.bbcgoodfood.com/recipes/408615/chocolate-orange-and-almond-simnel-cake

I decided to use some cocoa powder that my sister bought me back from Bali when she went there on her honeymoon so it added a different twist then regular cocoa powder. It was a really nice cake batter, and next time I would use deeper cake tins so that when I sliced each layer in half, they were thicker. But what I really want to talk about is the AWFUL frosting recipe. First off I knew this already, but some people may not, the mascarpone needs, NEEDS, to be at room temperature and no where does it say that for people who don't know. Second there is way too much orange juice needed, orange extract would give you a very orange-y flavor and you would only need about 1-2 teaspoons, not 100 mL of orange juice. It also doesn't say that you should add the icing sugar, a cup at a time, and beat after each addition, and slowly add the orange juice. It splits even before you add the orange juice, and when you do add the orange juice it just gets worse and worse, and there really is no way to save it. So it's a very bad frosting recipe, every comment I read on this cake, afterwards, said their frosting split as well, so I decided to do an orange cream cheese frosting instead which was really nice. Give the cake part a try, but forget the frosting and make your own. Mascarpone isn't cheap and it's somewhat an expensive frosting for it just be ruined. I mean you can try it, but I can guarantee that it will split, just like everyone else's. So here is the frosting recipe I used instead.

Orange Cream Cheese Frosting:

3/4 cups (1 1/2 sticks) soft butter

3 bars (8 oz each) soft cream cheese

3 cups sifted icing sugar

1 tablespoon freshly grated orange zest

2 tablespoons freshly grated ginger

(if you prefer less ginger and more orange reverse the amounts)

and a pinch of salt

1) Cream the butter until its soft, pale, and fluffy, about 2 minutes. Add the cream cheese, and beat into the butter until it's fluffy, about another 2 minutes. Add the sugar, 1 cup at a time, beating in after each cup. Then add the zest, ginger, and salt and beat for about 5 minutes.

Pink Buttercream Frosting

My neighbor's daughter is having her 3rd birthday party and I decided to make her cupcakes for her because the ones at places like wal-mart or kroger are so ugly and full of crap. Apparently she loves pink, of course, so I tried to do the girliest cupcakes I could. I even put pink sprinkles in the batter to turn it pink so when she bites into it, everything will be pink! It was really hard trying to tie the ribbon around them, and I'm not sure if I would it again...we'll have to see. The sugarpaste flowers are actually really easy to make, if you know how to work with sugarpaste, and you know how to make proper royal icing. But I'm going to give you the recipe for my buttercream, which it is soooooooooooooooooo much better than the stuff you get in tubs, or the stuff on cakes at kroger which is all made from shortening or lard, which in other words is just fat. For this one, I used, 3 sticks of soft, really soft, unsalted butter, 1 bag (1lb) of sifted icing sugar, 3 teaspoons pure vanilla extract, about 3 tablespoons milk, and some pink food coloring gel (always try and use the gel food coloring because it doesn't change the consistency of things such as frosting like the liquid does). Beat the butter until it gets really soft, and beat in the sifted icing sugar 1 cup at a time, add the vanilla and beat through with the milk, (you may need more or less milk depending on how you want your frosting; I used 3 tablespoons), add a pinch of salt to balance out the sweetness and then I added some of the pink food gel. If you dip a toothpick in and grab a little bit of to put in the frosting it works well, I usually do one at a time so the color doesn't go crazy and you can have it who you want it. Beat the buttercream until creamy and smooth. (Instead of vanilla you could use different extracts such as orange, almond, lemon, etc..)

Crêpes

My mum got me a crêpe maker the other week-end because I had been talking about how much I wanted one, and there was a one cheap in Tuesday Morning. (Originally she had said no cause I'm leaving in a couple of months and it won't work in Europe) I LOVE crêpes, they're one of my favourites food. Especially when I've made them and they're so easy and you can put anything you want in them. They're also not as heavy as American style pancakes, they're a lot lighter and less stodgy which is why I love them! This is the one she got me: http://www.jardenstore.com/productdetails.aspx?BrandId=501&pid=1302 ; only mine was a lot cheaper, like $10 and I like it because you dip the top into a pan of batter which I think sounds easier that way you get an equal amount of batter everywhere. For a basic crêpe batter which makes about 6 22 inch crêpes : -4 large eggs -1 1/2 cups milk, more as needed -1 1/2 cups all purpose flour -1/4 teaspoon of salt -2-3 tablespoons of butter for rubbing on the cooking plate. 1)combine flour and salt in a large bowl and then make a well in the middle. break the eggs into the center and in 3/4 cup of milk. whisk in a small circle in the middle to blend the eggs and milk. whisking constantly, slowly draw in the flour until you have a thick mixture and then add another 3/4 cup of milk, and whisk until smooth. 2)strain to remove any lumps and let the batter rest at room temperature for atleast 30 minutes. 3)melt the butter, and brush onto the cooking plate, or into the bottom of a frying pan before dipping into batter. (if you don't have a crêpe maker, just take a ladle of batter and pouring into a very hot frying that you've coated with a little bit of butter, and then when it start's to bubble and comes up at the sides, if you can lift it up to see if it's golden, give it a flip for about another 30 seconds.) TIPS: Using butter to brush on the cooking plate or frying adds flavor but also oil can make the crêpe stick. Don't stack crêpes because the steam that comes off of them will make them become gummy. They can be eaten hot or cooled, and even frozen for later.

Fillings: The fillings for crêpes are endless! It all depends on what you want. You can make them either savory or sweet. Try curried chicken or chicken and mushrooms, or fresh shrimp, a vegetable filling would be nice. For sweet I love fresh lemon juice and icing sugar and then in another one nutella, because the hot crêpe will melt the chocolate :P The possibilities are endless pretty much and they're so easy and cheap to make. You can also cook off some alcohol like cointreau to pour over the top which is what Crêpes Suzette is; a very popular french dessert. You can really do anything with them and they're delicious. Enjoy :)

Clams

I suppose I need to get back in the habit of doing this blog!! This past week-end I went to the Urban Harvest Farmers Market on Richmond which was a really nice day out with my parents and granny who is in town! It was such a lovely day, and the market wasn't too big for us to walk around. There was everything from fresh vegetables,eggs which we got a lot of because they were so fresh and way better than store bought (the ones we bought were fed twice as much flax seed which made the yolks so yellow) strawberries, lots of fresh lettuces, herbs, homemade breads, soaps, cheeses, I managed to get some fresh culinary lavender, lavender sugar, and a lavender rub, and there were stands selling homemade foods to eat while you were there. You really should check out local farmers markets and support your local growers. It will always be organic, affordable, and so fresh! So Sunday was then Mother's Day in England, so of course I had to do something because we're english and my granny was here. I made a lovely breakfast of Mimosa sunrises ( 1/2 oz grenadine, 1 oz orange juice, and then topped off with champagne and an orange slice), eggs benedict with my speciality of hollandaise sauce which I will never give the recipe out for, I made my mum's and granny's with smoked salmon, and ham for my dad and I because we don't eat seafood, and a fresh fruit salad which we ate outside by the pool. For dinner, I did clams for mum and granny my mum ended up having all of them which made her very happy because my granny was being weird? health wise and was sleeping during that part. For my dad and I, I made tricolore which is tomato, avocado, and mozzarella drizzled with olive oil, salt and pepper and some fresh basil from my garden. Then roast pheasant, roast potatoes, roast parsnips and brocollini. For dessert I made chocolate mousse with cointreau. The recipe I'm going to give you is for the clams. First off buy your clams either the day before or the day that you're going to use them, they shouldn't be older than that. Also to keep them overnight if you do buy them the day before NEVER put them on ice, in water, or in an airtight container because they will die!! Keep them in container with the lid open a little bit, covered with a damp cloth (I used just kitchen towel). So where I bought them they only came by the dozen, not by ounces or pounds, so I got 24 clams. If you get them in a good grocery store, they should be cleaned up already, and make sure they smell like the ocean, if they smell funky to you, don't risk it. So then in a large stock pot I softened 2 shallots in about 2 tablespoons of oil (sunflower or just olive will be fine). Then when they were soft I tossed in some chopped thyme, about 1 tablespoon, a splash of dry white wine and the clams. Immediately put the lid on top of the pan, give them a quick shake in the pan, and let them steam for 4-5 minutes. Also I should mention, if you find any clams that are open slightly, give them a little tap and if they close they're still alive, if they do not close they're dead and you should throw them away. Now after about 4 minutes lift the lid slightly to see if they've opened cause that's when they're done and if you cook them too long they'll go horrible. Scoop the clams out with a slotted spoon (one with holes) and put in a bowl. In the sauce a handful of chopped flat leaf parsley, a little bit of salt and pepper, and about a tablespoon ob aioli. I made my aioli by taking about 3 large spoons of mayo, 5 chopped garlic cloves (very finely chopped), some orange zest, a tablespoon of olive oil, and a tablespoon of milk or half and half, and some salt and pepper. Stir some of that into the sauce and pour over the clams. Serve with the rest of the aioli and some nice crusty bread. This is a very healthy and light meal ,but in the summer it will be hard because shellfish should really only be bought in months that have an R in them, but you can ask your fishmonger.

Herbs

First off I'll start by letting you know where the farmer's markets are in Houston, and I really hope you get a chance to check them out. It's much better supporting your local farmers livelihood and produce, it's going to be fresh mostly, if not all, organic, and homemade. There is one called the Urban Harvest Farmers Market and it's located on 3000 Richmond Avenue, but apparently you cannot see it from Richmond. It is in a parking lot, between Kirby and Buffalo Speedway; the cross street is Eastside; for more information visit http://www.urbanharvest.org/programs/market/index.html. Next up is the Houston Farmers Market located at 2100 University BLVD in Rice Village; for more information visit http://farmersmarket.rice.edu/. One more is the Midtown Farmers Market located at 3701 Travis St, in and outside of T'afia Restaurant, http://www.localharvest.org/farmers-markets/M14420. Most of the farmers markets are only open either Saturday or Sunday, rain or shine, for about 4 hours in the morning. The one in the rice village has a late evening market on Tuesdays as well. But check them out!! You're always sure to find much better stuff than in somewhere like Kroger at much better price as well.

Now on to herbs! We were going to build me a big herb garden in the backyard that I would be able to use for my cooking instead of buying the expensive stuff at HEB. ( I don't think there's anything nicer than cooking with herbs you picked straight from the garden ) However, I'm leaving Houston in June, and that's just about when everything will be ready for picking so I won't be here...so all in all there is not point building a HUGE herb garden that I'm not going to be around to use. So instead we got a small rosemary plant, some chives, thyme, and spicy basil, and planted them in pots. Herb gardens can be tricky because each herb might be different. For instance some like full sun all day, while others might need shade part of the day, some may need lots of water, while others don't. I believe that the best way is to know what herbs you cook the most with, and then go based on the climate of where you live. I'll talk about some of the most popular herbs.

1) Cilantro, very popular in Mexican and Indian cooking, is best grown in cool climates (not so good for Houston summer weather!) It doesn't like to go over 75 degrees. It needs sun either in the early morning or late afternoon, but should be shaded at the hottest part of the day.

2) Chives are members of the onion family and you can eat the whole thing, they also don't take up that much space. They're great because they can be grown in any type of soil, like direct sunlight, or partial shade, and although they can withstand water for awhile, it's best not to plant them in a dry place.

3) Thyme is a very popular herb to pair with chicken and full of fresh flavor. Thyme can be grown in sunny environments, and can also stand up to harsh winters. It's very important that you don't over water thyme. It should do very well in Houston climates, but during the summer, I wouldn't keep it in direct sunlight during the hottest parts of the day.

5) Rosemary is extremely popular in cooking used with beef, lamb, soups, stews, potatoes, vegetables, and even some desserts. Rosemary doesn't do so great in cool climates, but more like ours, more of a mediterranean one, with plenty of drainage.

6) Basil is also another very popular one, and probably everyones favorite. Basils great because it can grow in direct sunlight with partial shade. They can grow in dry soil conditions, and they really only need to be watered once a week, when it's been dry.

7) Bay is not a herb you eat, but one you infuse with, such as pasta sauces, soups, stews, inside of chickens, but always removed before eating. Bay bushes absolutely hate the cold and like rosemary originated in mediterranean climates so it does like sun and heat.

These are just a few of the thousands of herbs out there, but these are really the most popular ones in cooking, and the ones that will do best in Houston, maybe not so much cilantro but if your garden gets a lot of shade give it go. If you don't want to run the risk of building a herb garden and having everything die, or your not sure because each herb acquires different soil, or amount of water, or amount of shade or sunlight, start off in pots, one for each herb, and see how that goes. Gooooood luck! :)

Over the week-end I thought it would be a good start to sell my cupcakes at local farmer's market - I never realised Houston has as many as it does...still not as many as most cities, but it's pretty good. I got my health and hygiene certificate while I was in England, which is 1 of about 5 different things you need to have so I thought I would tell you about it, whether you're selling food from home already and don't have the proper paperwork, or you've been thinking about starting about a food business from home, or selling your products to restaurants or cafes, or stores or at farmer's markets. It's not as easy and just making the product and selling it off thinking 'what a great job'. If someone where to get sick and they traced it back to your food and you did not have the proper paperwork, you would be in hell!! So first off a good thing to have is a health and hygiene certificate, they're not at all hard to get and can be finished in a few days on the internet. Basically all it is is the program will review safety procedures and hygiene codes, such as which way you should arrange your fridge, or how bacteria grows and things like that, and then after each section you have a quiz; pretty simple and self-explanatory but you must remember that one certificate doesn't last the rest of your life, you do have to update them so remember to keep up with that. The next thing is based on where you live because each city, town, state, or country is going to be different in their regulations. Contact your city department that deals with giving licenses to business and ask to speak for the home-based licenses. Before you get a license someone will come and inspect your kitchen to make sure that it is up to code and safe enough to produce goods for the general public. I can tell you right now that you must have 2 sinks, close to each other because you are not allowed to wash your hands in the same sink that you do washing up or wash foods in. I can also say that if you have an open kitchen that you can't close off with a door and you've got animals running around - their bowls are on countertops, or they spend a lot of the time in the kitchen, you more than likely will not pass because it's not hygienic. If you pass, you'll get a stamp of approval and you can then apply for your license, but be warned, they do show up to check your kitchen just like they do in restaurants, and they also go to farmer's markets to check as well. It may be that you have to go and take a course on food handling to receive a permit. The easiest way to do it is to call your cities offices and find out exactly, don't bother googling because it can lead to so much confusion and as I said it's different everywhere you go.