Hey guys! Things are getting crazy here! I’m almost through getting the blog on my new domain.
So from now on visit the new site: www.lifeundeveloped.com [still under construction]
Thanks for being so patient with me!!!
You guys rock!
As promised today is all about the Secret Ingredient Challenge!!
Peaches are everywhere you look this time of year, so why not show them off a little, right?
The whole purpose to this challenge is to really exercise my creative side when it comes to food.
Sure I could have done something common like a peach cobbler or crisp, but everyone does that.
So I decided to use the peaches in a savory dish rather than a more familiar sweet one.
So what did I make?
:: Drumroll ::
I liked the idea of a gazpacho with a sweet punch to it.
The peach wasn’t in your face, more of an underlying flavor, but it complimented the other ingredients quite well.
Here’s my main ingredient list:
Cucumber, tomatoes, garlic, shallot, parsley and of course, peaches.
First thing I did was prepped the ingredients, like so.
I peeled and pitted the peaches then chopped them. I peeled the cucumber and chopped it. Tomatoes were chunked and the rest of the ingredients were coarsely chopped as well.
I, contrary to previous cold soups that I’ve made, decided to not cook any of the ingredients. So everything went in the blender as they were.
I added some other flavorings at this time too.
Salt, black pepper, white balsamic vinegar, sriracha and olive oil.
That’s it. Just hit blend and let it get to the desired consistency. In my case, smooth.
I quality controlled the soup to make sure it didn’t need anything. It didn’t.
Time to bowl it up!
I garnished it with some greek yogurt, avocado, torn parsley and crushed tortilla chips.
I really wanted to put some extra diced peaches on top, but I had a brain fart and pureed them all.
I know I say this everytime I make a cold soup, but this was SO refreshing!
This has been the Summer of cold soups and agua frescas.
I’m not complaining.
That’s a spoonful of YUM right there.
1 small Garlic clove
1/2 of a Tomato [I used a Cherokee Purple]
1/4 of a Cucumber
White balsamic vinegar, just a splash
Sriracha, a tiny squirt [if you like a little heat]
Salt + Pepper, to taste
Olive oil, just a drizzle [maybe a few Tbsp.]
Parsley, a few Tbsp. chopped.
Garnish that I used [but not limited to]: Avocado, parsley and greek yogurt.
— Peel, seed and chunk peaches. Peel and chunk cucumber. Chunk tomato. Peel and chop garlic and shallot. Chop parsley.
— Stick all ingredients in a blender and puree until desired consistency. Taste and adjust as necessary.
–Stick in refrigerator until cold.
–Bowl up the soup and garnish as you wish.
Hope you guys try it out! It’s yummy!
It turns out that I’m not the only one who took on the challenge this week!
I was thrilled when I heard that Laura from Blogging Over Thyme, wanted to participate!!! Someone who was just as excited as I was about this! Laura actually inspired me with picking peaches for our first challenge so thanks!!
She made a delicious looking smoothie with her farm fresh peaches!
[Photo by Laura]
Seriously I want one of these STAT!
Check out her blog for the recipe and nutrition stats on her delicious creation!
Thanks SO much Laura for participating with me and sharing what you did! :-)
I will return soon to announce the next secret ingredient!!
Muahhh. [Evil laugh]
Hope you all enjoy your Friday evening! I’m off to find some grub here in Bristol, TN!
In case anyone was wondering I’m still procrastinating.
I’d say I’m about 80% packed for Tennessee and um, 10% packed for NY and Jersey.
I did a few productive errands today but got way sidetracked by a trip to the mall.
I did pick up two skirts from Anthropologie for $30 each! So I guess all’s not lost.
The place was jammin’ by 5:45!
It makes me happy that so many people support this event. It really is great.
I’ve always said that if I somehow or someway had the money, I’d start my own food truck. I mean the food is the easy part. It’s the money and permits that get tricky. Alas, it will stay a dream for now. [Hint, hint to any investors out there ]
There was a giant inflatable pig in the parking lot.
I like him.
I perused the trucks trying to decide what I wanted to get.
I decided on Roaming Fork first.
This truck always seems to have the longest line and wait, which I admit peeves me a bit but it is what it is.
It just means good business for them!
I got the parmesan, garlic and herb french fries.
You really can’t go wrong with fries.
They were pretty tasty.
I wasn’t really sure what I wanted to get for my main dinner.
That is until Roots pulled up and joined in the fun.
I have a thing for this food truck. I don’t think I’ve had anything bad from it.
::Knock on wood::
I chose two jerk chicken tacos for dinner.
The tacos were topped with a melon slaw and greek yogurt.
These were so YUM!
I loved the melon slaw on top. So genius.
After we all had our meals, we decided to have a cupcake party from Cupcake Delirium!
Both looked delish!
Taylor got the amazing, delicious Elvis cupcake [which I clearly forgot to photograph].
I must admit the Elvis was tempting, but I was determined to try something new.
So I asked the creator which one she thought was better, the root beer float cupcake or the vanilla caramel pretzel cupcake.
She convinced me into the root beer float cupcake by saying it was pretty rare that she makes them.
This was so good.
The root beer was subtle enough where it wasn’t overpowering.
The frosting was AH-MAZ-ING.
So glad I got this.
I kind of want another one.
Then we noticed that Fox news was there and I decided to be crazy and stalk the paparazzi.
You can just call me the “stalk”arazzi.
We even saw few familiar faces at the rally!
We talked some more about eating more than boys and My Drunk Kitchen videos and then we parted ways.
Not before we snapped a picture of all of us!
[Thanks for the photo Taylor!]
Now I’m attempting to finish packing.
Should be starting my drive sometime between 9-10 am tomorrow.
Wish me luck!
That means I’m leaving for my first work trip in less than two days.
This is why I haven’t blogged in two days, STRESSED!
Laundry. Packing. Cleaning everything. More laundry.
That’s been my life. So I apologize for my horrible blogger manners.
Another thing I’ve been doing has been cleaning out the fridge.
Today I wanted to use up the zucchini and corn that I had.
At first I was thinking of making a cake, but then I changed my mind and made this delicious relish!
A delicious, spicy zucchini and corn relish, to be more specific.
First I diced up the zucchini and threw it into a bowl.
Fun fact: I secretly love making things when they need to be cut smaller. It’s like therapy.
Sometimes when I’m stressed and just plain pissed off in the kitchen I’ll grab some mushrooms or a cucumber and slice it really fast.
I’m telling you, it works wonders.
Plus I get to practice knife skills, which sometimes go by the wayside.
Anyways, back to the relish.
Next I cut the corn kernels off a cob and added the kernels to the zucchini.
I’m really going to miss Summer corn.
I diced up some white onion and threw it into the mix.
Then I got crazy and chopped up some [homemade] pickled jalepenos.
In the bowl they went.
Seeds and all!
Hence the spicy portion of the relish.
I heated up some olive oil in a saute pan and added the zucchini and corn mixture to it.
At this time I spontaneously added a few chopped frozen peppers to the pan too.
I stirred it all around and really let it get all caramelized.
I seasoned it with salt and pepper and squeezed some lime juice into it. Oh and I added a little honey for sweetness too.
Once done, I sprinkled in some chopped parsley and removed it from the heat.
Now this relish would be fine on its own with a bag of tortilla chips.
However I wanted to use it as a condiment of sorts.
Although I’m sure some of it will get eating with chips anyway.
:: Ding ::
^^Lightbulb went off
A grilled hot dog is a perfect vehicle for the spicy relish!
Now usually I’m pretty picky about what goes on a hot dog.
I almost always say sauerkraut and spicy brown mustard is the way to go.
Definitely NOT that horrible French’s yellow mustard. Blegh.
This corn relish was pretty tasty on top of the hot dog though.
It was sweet and spicy all at the same time.
Can’t wait to use this on more things in the next couple days.
Alright, I’m off to
drink a glass of wine do some more cleaning.
Food truck rally tomorrow with some Charlotte Food Bloggers!! I can’t wait to eat a cupcake and see some awesome people too of course
Oh one more thing. I announced this on Twitter but in case you missed it. The deadline for the Peaches secret ingredient challenge ends Friday! So if you participated feel free to tell me what you did or send pictures! I’ll be showing you guys what I did with my peaches on Friday too!
I got a late start today.
My body begged me to stay in bed. I didn’t put up a fight.
Finally, I got up, had my coffee, took a shower and got dressed for the day.
I decided to be at least a little productive today. So I put a load of laundry in.
Then I decided to take inventory of the food in my fridge to see what I needed to use up.
It was obvious I had my work cut out for me. I had tons of leftovers in tupperware containers inhabiting my shelves.
So I started to think of my fridge as a mystery basket from “Chopped”.
Butternut squash. Potato. Ricotta cheese. Egg. Parmesan cheese.
What I came up with was pretty darn tasty.
“Cleaning out the Fridge Gnocchi”
It should be noted I did not measure a thing for this dinner. I just added things until it felt right.
That probably makes no sense to anyone but me.
Anyways, I started by putting the ricotta cheese [promise a post next week about this] into a bowl.
To the cheese I added one egg.
I mashed up the leftover butternut squash and potato that I had and then added that to the bowl.
Then I grated some parmesan cheese into the mix too.
I mixed all of that together until it was incorporated pretty well.
Then I added some flour into the bowl.
I wasn’t sure how much flour I was going to need, so I started with 1/2 cup and worked my way up until it felt right.
From what I understand from the few times I’ve made gnocchi, is that you know the dough is ready when it’s “tacky”. Meaning you want it to be sticky, but not too sticky where it’s getting stuck in between your fingers.
I chilled the gnocchi dough for about 20 minutes and then I floured a board and dumped some of the dough out on it.
I gently rolled out the dough into a rope, sprinkling more flour if needed.
Then I cut them into little square/rectangles.
You could leave them just like that, as little nuggets if you wanted to.
But I wanted more.
There’s a few methods to forming gnocchi. You can “thumb” them or “fork” them.
I wanted to fork them.
All that means is that you roll the gnocchi nuggets along the tines of the fork to create ridges.
As I “forked” them, I placed them on a parchment lined baking sheet, lightly dusted with flour.
Don’t they look so cute?
Once I was finished “forking”, I placed the whole tray in the freezer until I was ready for dinner.
[[…Cue Jeopardy theme song…]]
Once it was time for dinner, I put a pot of salted water on the stove until it came up to a boil.
Then I added the frozen gnocchi to the pot.
You know the gnocchi is done when the float to the top.
It literally takes a minute or so, if that.
Side note: While the gnocchi was cooking I melted some butter in a saute pan and browned it.
Once they floated I transferred them [via spider] to the pan with the brown butter.
I tossed the gnocchi in the pan with the butter and added some frozen peas and walnuts to it as well.
I just tossed it all together until the peas thawed and walnut toasted a little.
Then I dumped it into a bowl and topped it with some fresh herbs and more parmesan cheese.
You know for being what it was, these guys were actually pretty good.
Were they my best gnocchi?
No, but they were tasty for sure.
I was wishing that I had sage leaves though. Fried sage leaves, butternut squash, brown butter = Trifecta.
A small bowl of these go a long way, as they are super rich with the ricotta and butter.
So I put the other half of the gnocchi is a plastic bag and kept them in the freezer for a later date.
Maybe when I have sage leaves.
All in all I’m pretty satisfied with how my spontaneous, mystery basket of a dinner turned out.
I’m sure the “Chopped” judges would have given me an “A” for creativity
Have a good night!!
Today I was at work at 6 am.
I didn’t have high hopes for doing much of anything after I got off work.
I thought my afternoon and evening would be full of laundry, napping and movies.
Hell yeah. Girl’s night out!
We saw Harry Potter and it was surprisingly kind of crowded in the theater. Meaning all of the prime seats were taken.
It also should be known that this was the first Harry Potter movie I went to go see in the movie theater. I was never a huge fanatic, but enjoy watching the movies when they are on tv.
After the movie, we decided to walk over to the restaurant for dinner.
Cafe Monte, a french style bistro!
None of us had been here before so it was a new experience!
The decor was so cute and charming.
Complete with display cases of pastries and desserts.
Just as it should be.
Our reservations weren’t until 7:00 and we arrived around 6:30, so we sat at the bar and had drink while we browsed the menu.
A glass of Pinot Noir for me.
We finally got seated and decided on sharing a four cheese fondue for an appetizer.
Gruyere, Swiss, Mozzarella and Pecorino all bubbly and melted together in a cute little crock.
Sliced french rounds bread for dipping.
I can’t think of a better vehicle for cheese.
For my entree, I chose the Trout Amandine.
The trout was tasty and the skin was crispy.
It was served with french green beans, fingerling potatoes and caper butter.
Mmh caper butter.
Of course being the nosey person that I am, I took pictures of the other entrees at the table.
Jamie got the Lobster and Crab risotto with tomato confit.
It looked delicious.
Mary got the Chicken and Wild Mushroom Crepes in a Madeira Wine Creme.
Not gona lie, these crepes looked pretty darn good.
Too bad I’m not a fan of mushrooms.
We weren’t sure whether or not we were going to get dessert.
After perusing the dessert menu, we decided to share a huge slice of carrot cake.
Mmh carrot cake.
It was even more delicious washed down with some french roast coffee.
Twas’ a fabulous girl’s night out.
Thank you kind bartender for going out of your way and taking our picture.
Great dinner with great company.
Nashville here we come!!
In October of course…
In other news I’m off tomorrow, woo! Not sure what trouble I’ll get myself into.