I just saw a terrific recipe on the side of a huge transport truck...it was a Save On Foods truck and it stated the following...
"Toss blueberries into your salad and top with blue cheese".
It was so awe inspiring as it drove slowly past me like some kind of Godly "Food Commandment"...
Thy shall tosseth blueberries in thine salad and toppeth with blue cheese and verily, you will enjoy mightily and loseth the extra roll on thy middle...."
Who am I to point out blueberries are not in season??!! I will pay the $5.99 for the pint of blueberries and verily, I will have this for dinner to avoid being smoted....
Monday, February 8, 2010
Saturday, January 23, 2010
Elbow Bypass Surgery...
I was thinking about it and I know why Barbies are so skinny. They can't bend their elbows so they can't get the Brie into their mouths. My daughter pointed out that Barbie's friends, Britteny or Alexa, could feed her with their non-bending arms but I doubt it. I think they are better friends than that. "Friends don't help friends eat brie if they can't feed it to themselves already". That's how that bumper sticker goes, isn't it? I bet there is a ribbon and everything. So perhaps instead of the gastric surgery maybe we should be looking into an "Elbow Lock" procedure...just something to ponder.
Speaking of the Brie, here is my first recipe post. I am calling it " Brie with the Salmon" and it is to be eaten with your elbows in "Barbie" position to reduce over consumption...
BRIE WITH THE SALMON
Ingredients:
2 pound fillet of salmon, at least ¾ (three quarters) to 1 inch thick
4 ounces goat cheese or herb goat cheese, such as Ile de France
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (tarragon, dill, thyme, chives and/or basil)
2 cups baby spinach leaves
1 lemon
1 tablespoon olive oil
Directions:
* Preheat a charcoal or gas grill until red hot.
* Using a sharp knife, cut into the salmon lengthwise starting at the thickest end, working your way ¾ of the way through—do not cut the fillet in half. The idea is to cut an “opening” into the fillet but not separate the fillet into two.
* In a small bowl, mix the goat cheese, salt, pepper and herbs until smooth.
* Lift the top of the salmon fillet up and spread the goat cheese on top of the bottom layer. Top with the spinach leaves, and sprinkle with salt and pepper. Place the top fillet back on and press down so the stuffing is patted down. Place the salmon onto a thick piece of aluminum foil.
* Cut the lemon in half. Cut half the lemon into paper thin slices. Squeeze the remaining lemon half on top of the salmon. Place the lemon slices on top of the fish. Drizzle the oil on top of the fish, sprinkle with a grinding of pepper, and seal tightly.
* Place the salmon on the hot grill and cook for about 15 to 20 minutes, depending on the thickness of the fish. The salmon should just begin to flake. Serves 4 to 6.
Recipe by Kathy Gunst from www.iledefrancecheese.com
You may notice the lack of actual brie in this recipe but you won't notice it in the actual dish...tee hee hee...xxxooo
Speaking of the Brie, here is my first recipe post. I am calling it " Brie with the Salmon" and it is to be eaten with your elbows in "Barbie" position to reduce over consumption...
BRIE WITH THE SALMON
Ingredients:
2 pound fillet of salmon, at least ¾ (three quarters) to 1 inch thick
4 ounces goat cheese or herb goat cheese, such as Ile de France
Salt and freshly ground black pepper
2 tablespoons chopped fresh herbs (tarragon, dill, thyme, chives and/or basil)
2 cups baby spinach leaves
1 lemon
1 tablespoon olive oil
Directions:
* Preheat a charcoal or gas grill until red hot.
* Using a sharp knife, cut into the salmon lengthwise starting at the thickest end, working your way ¾ of the way through—do not cut the fillet in half. The idea is to cut an “opening” into the fillet but not separate the fillet into two.
* In a small bowl, mix the goat cheese, salt, pepper and herbs until smooth.
* Lift the top of the salmon fillet up and spread the goat cheese on top of the bottom layer. Top with the spinach leaves, and sprinkle with salt and pepper. Place the top fillet back on and press down so the stuffing is patted down. Place the salmon onto a thick piece of aluminum foil.
* Cut the lemon in half. Cut half the lemon into paper thin slices. Squeeze the remaining lemon half on top of the salmon. Place the lemon slices on top of the fish. Drizzle the oil on top of the fish, sprinkle with a grinding of pepper, and seal tightly.
* Place the salmon on the hot grill and cook for about 15 to 20 minutes, depending on the thickness of the fish. The salmon should just begin to flake. Serves 4 to 6.
Recipe by Kathy Gunst from www.iledefrancecheese.com
You may notice the lack of actual brie in this recipe but you won't notice it in the actual dish...tee hee hee...xxxooo
Tuesday, January 19, 2010
No derth of buttercream here...
OK, so there is currently three kinds of cake in my office fridge at the moment. There is homemade caramel cheesecake, store bought white cake birthday cake with white icing ( or " birthday crack" as I call it ) and a carrot cake the size of a small child, covered in the thickest, most dense and dreamy cream cheese icing. My Irish father would tell me to go heavy on the carrot cake because it has a vegetable in the title...." Ah sure", he would say " That's good for ya...that will make you strong... it has carrots in it and it there's milk in the icing ". In my father's book, ice cream is also a health food for obvious reasons.
So what's a girl to do? That cake is going to be there for a while..I can't possible have will power for the length of time it's going to take a bunch of skinny, shiny Realtors to eat all of it!!!I know, I know, there is no food in Haiti and believe me I would send it all there if I could but while this is no crisis I do need to find an answer as to how one lives civily with cake. I am thinking that I could have a small piece everyday but only if I go for a walk at lunch. Or I could have a small walk but only if I have a piece of cake for lunch. Probably the first one but if there are any holistic nutritionists out there that might have some advice on how one can have her cake and eat it too ( sorry, had to be said) I'd really appreciate it...like you could say that if I ate broccolli before I ate the cake, there would be no calories...that would be some really good advice from a holistic nutritionist. I'm not sayin', I'm just sayin'....
Saturday, January 16, 2010
Buttercream and Vampires...
I am Gigi Foodie and I believe in life, liberty and the pursuit of the perfect recipe for butter cream icing. The only thing I love more than potato gnocchi lounging lusciously in a smoky vodka cream sauce dressed with cherub curls of aged Parmesan would be a certain teenage vampire in gray pea coat. In fact, if I could have Edward Cullen lounging lusciously in a smoky vodka cream sauce, I'd call it a life a buy a ticket to the big all-inclusive in the sky. Food, like bloodsucking boyfriends, is heady stuff for me. It's the stuff of hope and dreams and reasons not to commit Harry Caray after a miserable Wednesday. But unfortunately one of these things is making me fat and its not the one in the pea coat, mostly because the coat is not actually made of peas.
So how does someone who reads cookbooks in bed at night lose weight? For those of you who have never actually attempted to make a candied pecan cake whose directions put the estimated preparation time at 6 hours, then I'm sure losing weight is a simple mathematical calculation of calories in and out. But to reduce the sustenance of my soul to simple fuel is wholly, well, unpalatable. I refuse to do it...and so it is my mission, on behalf of all of my fellow foodies out there to find the balance between the joy of food and the joy of that little black dress.
I will be relying heavily ( no pun intended) on the vampires and heavier still ( still no with the punning) on the advice of my dearest friend and confident who just happens to be a noted and much sought after holistic nutritionist and who has kindly agreed to comment on my schemes and dreams. So let there be love , let there be light and please oh please let there be a way to eat pasta and still lose 40 pounds!
So how does someone who reads cookbooks in bed at night lose weight? For those of you who have never actually attempted to make a candied pecan cake whose directions put the estimated preparation time at 6 hours, then I'm sure losing weight is a simple mathematical calculation of calories in and out. But to reduce the sustenance of my soul to simple fuel is wholly, well, unpalatable. I refuse to do it...and so it is my mission, on behalf of all of my fellow foodies out there to find the balance between the joy of food and the joy of that little black dress.
I will be relying heavily ( no pun intended) on the vampires and heavier still ( still no with the punning) on the advice of my dearest friend and confident who just happens to be a noted and much sought after holistic nutritionist and who has kindly agreed to comment on my schemes and dreams. So let there be love , let there be light and please oh please let there be a way to eat pasta and still lose 40 pounds!
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