Macaron Madness

Macarons seem to be quite the trend these days - especially as gifts like the spectacular ones from Laduree - much less messy than a Cronut, and probably less expensive! I set out to see if I could tackle the Macaron, with a very open mind. Being admittedly type A, these "challenges" are what I live for, but they do kind of look little colorful circles of delicious painstaking (painful) work. I decided to start with Martha Stewart's Macaron recipe - after all - who better on a detail oriented task than Martha? Two days and about 60 Macarons later, I think I have some tips to Macaron success for those of us who aspire to Laduree heights! You can really make these any flavor or color, or just start with a plain batch to learn the steps. I did Lemon with Lemon buttercream, Orange with orange buttercream, and Almond (using almond extract). Get le scoop after le jump

The Ultimate T.A.B.L.E. Sandwich

 

Ok. You can have your BLT, I will take a TABLE. That's right - Tomato, Avocado, Bacon, Lettuce, Egg. This is a two meal sandwich - you should probably skip breakfast. Like with my Gour-Maybe Grilled Cheese, the key is amazing ingredients: Heirloom Tomatoes, Haas Avocados, thick slab Bacon, Boston Lettuce, and a freshly fried Egg (over easy). I put mine on grilled Sourdough (from a bakery), and don't skimp on the mayo, or on the salt and pepper. If  you start with quality ingredients, you'll end with an unforgettable sandwich! This is more a methodology than a recipe, as everyone pretty much knows how to make a sandwich... RIGHT? Get the recipe, after the jump!

Summery Potato Salad With Chives and Scallions

This might be the easiest and most delicious potato salad you could ever make, which is perfect if you are planning on making something to take to a 4th of July party (or if you just want an amazing cold side for lunch or dinner anytime). If you aren't a fan of chives, scallions and mustard (your loss), then I have another great potato salad recipe here! I adapted this recipe from the recent Bon Appetit, featuring Eric Ripert, so you know it's got good bones. It essentially starts with homemade mayo (the tang is key - so don't substitute and don't be afraid) then just mixes in potatoes and chives and scallions and a little mustard! Voila! I think the key to the flavor is letting the potatoes sit in the dressing. I'd make this ahead, and let it chill overnight or at least 4-6 hours before serving. It's truly amazing! Get the recipe, after the jump!

Southwest Seared Tuna with Roasted Corn & Poblano "Hash"

It's no secret that tuna  (Big Eye/Ahi/Yellow Tail, etc.) is my favorite fish in the whole world. Ahi is even what I used for my MasterChef audition,  I love it rare (definitely no more than medium rare) with a great crust and a great side, and  it's got so much flavor, and texture - I'd put it next to a real steak any day! Because it is more expensive than other fish options, I don't cook with it all the time, but for a nice weekend meal, you can't do better than this. I am going to Santa Fe next weekend, so I am on a Southwestern kick this week getting my taste buds ready for the amazing, spicy flavors there. It's definitely one of my favorite flavor profiles. Here, I tried to do something hearty for a warm side (aka MAN friendly "hash"/not a "salad") that would work with the thick tuna steak, and some avocado (which I would probably put on cereal) to cool it off (This basically means my fiance would have preferred regular steak, but we are trying to work some fish into our diets so this is as close to steak as you can get). Don't let the idea of working with Ahi/Big Eye intimidate you - a good, hot pan and a close eye will ensure awesome results. Sometimes, I cut a small piece off the side and test it before I go for the whole large pieces, to gauge the heat and oil temps. The rub is super cheap and easy - you might even have all the spices at home! Get searing after the jump!

Homemade Peach Berry Cobbler

After a long hiatus of dealing with my real work life (the one that pays the bills), responsibilities (the bills), wedding planning and about a month of weekends out of town, I knew I'd have to make up for my shameful absence with a good, old-fashioned Memorial Day classic dessert blow out. I felt like I've covered quite a few all-American dishes like Strawberry Shortcake and Apple Crostata (Pie) on this blog, but it dawned upon me that I was missing the most major of holiday classics - Cobbler. Cobbler is one of my favorite desserts because it is easy and versatile. I feel like it's a Southern thing: I remember my grandmother making it, but most regions have some version of cobbler. It also gives you an excuse to eat ice cream, and since it's fruit-based, it's basically fat-free. At first I was set on peach. I wasn't too impressed with the peaches I saw so I added blueberries. Then I had a pint of blackberries and I added those. The result to me has more flavor than just sticking with one fruit, but you could use just peaches, just blackberries etc.  I like a dough version of cobbler, and I use oatmeal in mine to give it a heartier texture.It soaks up all that berry deliciousness and gives it a nice crunch. Get cobbling after the jump!

Easy Migas for Cinco De Mayo or Any Day

Being from Texas, Tex-Mex food is near and dear to my heart on any day of the year, and when Cinco de Mayo rolls around (which we Texans take very seriously), I don't wait for an afternoon Margarita, I start my celebration with breakfast, and my favorite Tex-Mex breakfast dish is definitely Migas. Migas are one of those egg dishes that have almost endless variations, which is nice, because you might already have a lot of the ingredients in your fridge. Migas usually are eggs, onions/tomatoes/veggies, some kind of meat and tortilla strips, as well as cheese - melty delicious cheese! This is a basic recipe that is perfect for breakfast, brunch or even dinner. I use a thin tortilla chip instead of regular or fried corn tortillas, because I like the thin nature of the chips, and the way they hold up in the eggs - not to crisp, not too soggy. This recipe also has no meat, but you can totally add chorizo, sausage, bacon, etc. Just cook separately and stir in when the eggs are cooking. Eat them plain, or wrap them in a flour tortilla for ultimate carbo-heaven! Serve always with hot sauce like my favorite, Cholula
This takes under 30 minutes. Get the migas madness after the jump!

Gour-Maybe Classic: Strawberry Thyme Shortcake with Honey Whipped Cream

Because I've been a bit of a posting slacker - wedding planning has been on my brain - I am reposting one of my favorite spring treat post from this time last year. Sorry:) New recipes coming this week I promise. If you don't like Strawberry Shortcake... well... then use another fruit, because this little stack of deliciousness is worth it in every way. This is a delicious adaptation of the classic, and it starts with a biscuit recipe from Blackberrry Farm (this month, named the #1 Food Hotel according to Bon Appetit Magazine).  First, let me say, I am not an Atkins kind of girl, when people say that carbs are addicting, and you should avoid them, these are the biscuits that prove them right. But you can't avoid them, because they're addicting - gotcha! If you make them and then sneak off to a closet with the baking sheet, I would not be surprised. As you readers know, I like a balance of flavors. Salty and sweet; savory and sweet; herbal and sweet. Ok - maybe I just like sweets of all kinds. One of my favorite flavor combos is strawberry and thyme. Thyme is a great herbal counterpoint to the sweet strawberries. Because it's a berry recipe, what better biscuits to make than The Blackberry Farm Cookbook's (please tell me you went out and bought it after the first post) biscuits with a twist. I add chopped thyme and topped half of the biscuits with sugar so they have a little additional sweetness for the shortcake. Full instructions after the jump.