guest star tamales September 30, 2007

Filed under: blueberries,chiles,chocolate,corn,food,kale,nectarine,tamales — insomnisnack @ 10:40 pm

These were twice inspired (and you’re both in PA). The first one is “curly’s kale, corn and queso tamales” (not the sum of ingredients, but I wanted to capitalize on the alliteration). I wanted to make an extra special kale tidbit (even better that it lives in a cozy wrapper!) to honor dear, sweet Larisa who is the sole reason I’m blogging at all, and the curliest kale I know. ❤ The second is “shauna-shortcake mixed fruit tamales.” Shauna, I will not disclose the meaning of your nickname, but if I may tell a side story…I visited Shauna (& Skimmy) in LA many years ago, and during that trip we went to a food stand. ‘Member? It could have been free standing in a neighborhood, or at the farmers market. Anyway, we had dessert tamales with fruit and white chocolate inside. (!) I think of that experience often. So when I was thinking fruit, creme and dough I thought, “shortcake” and therefore, Shauna. Now that I’m finished with the back story, here’s the savory one in prep. The filling consists of kale, green onion, jack cheese, corn, shredded squash, and green chiles.

kale corn queso tamales

And the finished plate (The Tomatoes shown on vacation):

kale corn queso tamales with chiles, green onions and Tomatoes

The dessert tamales have cinnamon sugar in the dough, and blueberries, nectarine, and extra dark organic chocolate inside. shortcakes mixed fruit tamales

and here is the finished version with crème fraîche and dutch cocoa dusting.

shortcakes mixed fruit tamales with Crème fraîche and cocoa


meaty loaf and frites September 27, 2007

Filed under: food,fries,golden produce,heirloom tomatoes,meatloaf,potatoes,savory — insomnisnack @ 11:35 pm

I’ve always loved meatloaf. Even when it contained meat! This is one of my favorite dishes to make. Very easy, you just take some veggie ground beef (I like Yves “Meatless Ground – original”), a 1/2 cup of Parmesan cheese, 1 diced bell pepper, a 1/2 cup of breadcrumbs, chopped shallot or mild onion, and about 1, maybe 2 eggs. Mix ingredients, and bake for about 4o minutes at 375 degrees. My secret is to crumble Semifreddi’s “Super Garlic Croutons” in the blender/food processor and make my own breadcrumbs. I made a tomato sauce for the top out of thinned tomato paste, oregano, salt and pepper, and placed golden heirloom tomato slices as a finish. Thanks, GP!

meatyloaf - heirloom tomato slices and sauce

As for the frites…basic russet potatoes, sliced into quarter inch width pieces. I read that in order to have crispy fries you need to soak them in cold water to remove excess starch, dry thoroughly, then fry them twice. The first fry was 325 degrees for about 4-5 minutes. The second fry was 375 for about 3-4 minutes or until golden. This method worked very well, I recommend it. Extra crispy and light!

frites out of oil

frites in a cone

And the very best part of all is that I get to have it for lunch tomorrow!! Yum.

leftover meatyloaf


gimme til thursday… September 26, 2007

Filed under: food — insomnisnack @ 10:55 pm

I miss cooking! I will be back tomorrow with a new post. I’m thinking tamales o frites & veggie burgers. Meanwhile enjoy these miscellaneous photos involving foodstuff. Animal foodies downloaded from cuteoverload, pear philosophy spied on the side of a vegetable purveyor’s truck parked near my work.



pear philosophy


grilled trout, lemon tempura, & olive toasts September 22, 2007

Filed under: fish,food,lemon,tempura,trout — insomnisnack @ 8:58 pm

Here is my first non-vegetarian, or pescatarian meal. On rare occasions I eat seafood (I miss you already, veggies!). This being one, I grilled a small trout, stuffed with lemon, onion, cilantro, garlic, and oregano. I also made tempura (see batter), remembering in a previous post comment that Niece recommended I try using lemon slices. This worked very well! The rind is bitter, but I like bitter, and mellowed by cooking. Perfect company with fish. Mmm. I also prepared broccoli, carrot, onion, yellow potato, and zucchini tempura. To drink I had a refreshing pomegranate spritzer! Give this one a try!

grilled trout

trout and tempura

pomegranate spritzer


shameless blog promotion

Filed under: food — insomnisnack @ 1:30 pm

I’ve really been stepping out of my comfort zone with this blog. Not related to the content, but the public nature of it. My strategies to deal with all levels of discomfort are 1) avoidance and 2) saturation. With this foodblog, i’ve gone the latter route. Anyway, long story short I nominated myself for a foodblogger award! Funny, no? At least now I don’t have to bribe Andy to do it. Vote if you want to, but definitely keep reading.

brag badge for blogger’s choice awardbest photography blog


pear season September 18, 2007

Filed under: fall,food,pears,vegan — insomnisnack @ 10:51 pm

This tiny, sweet pear is one of the last of the crop from my boss’ tree. tiny pear


honey challah September 17, 2007

Filed under: baked goods,challah,food,holiday,homemade bread,honey — insomnisnack @ 10:00 pm

This bread tested me. I had so much doubt while making it! The dough needed to rise twice, in 3 hr increments, doubling, then tripling in size. The process spanned two days, and I often wondered if I’d have to let go and try again, thinking to myself, if this is a sign of the New Year, what exactly was this challah saying? I’ve just torn off the first piece. It is warm, it is sweet, rich, aromatic, and I feel better.

honey challah with cinnamon sugar