My Cookbooks love their new home!

I apologize for the lack of posts going on around here. I’m trapped in boxes and packaging tape over here. If I see a roll of tape I’m going to throw it out of the window! And boxes – I’m so tired of them! They are going to haunt me for quite some time.

The hardest part so far is trying to find room for everything. Our new apartment is smaller than our last apartment. It’s like trying to fit 10 lbs of sugar in a 5 lb container.  So I’m going to have to put my organization skills to the test and see what I can do! But in due time everything will be unpacked and have a place to go!

But our new place has a killer view. You have to see the beautiful view from my living room. It’s absolutely gorgeous.

I wanted to show you the beautiful home for my cookbooks. It’s the Lack Wall shelf from Ikea. And it’s a steal at $49.99!!  It’s like the perfect space for them. Although as you can see, I don’t really have much room to grow. If push comes to shove I can always find a new home for my Staub Vertical Roaster (that I absolutely adore!).

I mean seriously – wasn’t that Wall shelf MADE for that kitchen?

It’s funny because I bought that wall shelf when we lived in our old apartment. And Mr. Curly Fry kept going on and on about how I didn’t need that, it wasn’t necessary, blah blah blah. Well when we moved into our new place and I put it there, he said it looks great and we may need to get another one. What?! I made him repeat himself. That was music to my ears.

So that’s what I’m up to. Unpacking. And it’s really no fun. But what I am looking forward to is getting back into the kitchen! I can’t wait to cook and bake.

Something new for my kitchen is coming via UPS today, and I’m SO excited!!! Stay tuned to see what it is!

 

 

 

My Walk on the Wild Side

As we all know, I’m a huge Pastry Arts connoisseur. I could quite possibly live off of cupcakes and raspberry pie for the rest of my life if I needed to. I’ve taken the Intro and Intermediate Pastry Arts classes at the local Restaurant School, as well as a few other classes. And they were all dessert/pastry related. What can I say? I have a sweet tooth. I’d take a cupcake over potato chips any day.

But let me get to my point here. I signed up for the Intro to Culinary Arts class at the Restaurant School. I know how to cook. I love cooking. But I want to learn more. I want to be an expert. I want to be more confident in the kitchen with a knife. I also want to try some new foods that I otherwise would shy away from.

It’s a 6 week Curriculum, and here’s how it looks…

Week 1: Knife Skills and Safety
Week 2: Classic & Contemporary Sauces
Week 3: Grains, Potatoes and Vegetables
Week 4: Homemade Pastas and Sauces
Week 5: Dry Methods of Cooking
Week 6: Moist Methods of Cooking

Some of the recipes include: Braised Chicken Legs with Tart Green Apples, Mussels Steamed in Beer, Zucchini Bread, Chicken Cordon Bleu, Pan-fried Eggplant with Tomato Concasse, Pesto Sauce, Fresh Egg Pasta, Cheese Filled Peppers with Pesto Sauce, and Wild Rice Pilaf.

As I did with the Pastry Arts course, I’ll share with all of you what I learn in class and the dishes that we make.

Tonight is Week 1. Knife skills and safety. I’ll get to use that lovely new chef knife I got for Christmas. And here’s hoping that you don’t hear any ambulance sirens between 7pm and 9:30pm.  My goal is to keep all of my fingers!

Pomegranates

What’s your favorite thing to do with a Pomegranate?

Last night I made a lovely glaze out of some fresh pomegranate juice (pomegranates came from Panache Food), fresh orange juice, lemon juice, lemon zest,  Garces Trading Company pomegranate vinegar and a little brown sugar.  Then I drizzled it over top of some chicken – yum!