Dinner for One

Sometimes, I get to take a brief break from my busy life, relax and cook just for myself. Usually this involves, taking what ever is left in fridge and trying to cull some flavor magic from it. Thankfully, I had some goods ones left from the past dish last week. So a simple pasta with sun dried, tomatoes, feta, fresh basil, cured olives, and a little red pepper for bite. You really can't go wrong.

Impromptu Sunday Supper

Kelly came over for an impromptu dinner and I had left over ingredients that needed to be used up! So here are some excellent dishes that came from necessity.

Smoked Trout Toasts

4 slices Italian Bread, sliced and toasted
1 can smoked trout in oil
1/2 cup sour cream
1 clove garlic, pressed or finely chopped
1/2 teaspoon dried dill
salt and pepper to taste
tomato slices for garnish

Combine the sour cream, garlic, dill and salt and pepper together. Spread over the toasts, top with plenty of trout and garnish with tomatoes.

Penne with Sundried Tomatoes, Feta and Artichoke Hearts

for two

1/2 package frozen artichoke hearts
2 cups penne pasta
1/3 cup sundried tomatoes packed in oil
2 cloves garlic
1/3 cup fresh basil, chopped
1/2 teaspoon red pepper flakes or more if you prefer more spice
1 cup vegetable or chicken stock
1/2 cup feta
salt and pepper

Take two tablespoons of the oil from the tomatoes and heat in a large sauce pan. Add the garlic and cook until soft. Add the tomatoes, basil, red pepper and artichokes. Season with salt and pepper to taste. Saute until the artichokes are soft. Add the stock and let simmer for about 10 minutes.

Cook the pasta al dente.

Add the pasta to the bowl and let simmer for about 5-8 minutes until it has absorbed the sauce. Crumble the feta over and mix well. Serve and garnish with more fresh basil.

Chocolate Guinness Cupcakes with Whiskey Butter cream

Being invited to a potluck is an excuse to bake which I would never squander. So for last nights festival of deliciousness complete with bacon infused vodka, I contributed dessert!

Chocolate Guinness Cupcakes with Whiskey Buttercream

makes 24 cupcakes
2 cups flour
1 cup of butter (2 sticks) room temperature
2 large eggs room temperature
2 teaspoons vanilla
1 cup white sugar
1/2 cup light brown sugar
1 1/2 teaspoons baking soda
1 12oz bottle of Guinness
1/2 cup sour cream
3/4 cup cocoa powder
1/4 teaspoon salt

Pre-heat the oven to 350.

In a bowl combine the flour, cocoa, baking soda and salt and whisk together.

In a large bowl, beat the butter until light and fluffy. Add in the sugars and whip until well combined. Add one egg and beat until fully mixed and the batter gets fluffy again. Add the second egg and the vanilla, repeat. Add the sour cream and beat well.

Add about 1/3 of the flour and beat well. Then add 1/3 of the Guinness and beat well. Repeat in thirds until the batters is free of streaks and well mixed.

Fill the cupcake liners with about 1/4 of the batter. bake for 17-20 minutes, until a tooth pick comes out clean Rotate half way through if your oven bakes unevenly or if it's like mine is on an actual incline.

for the frosting
2 sticks butter room temperature
5-7 cups of powdered sugar
6-8 tablespoons of whiskey or bourbon

Whip the butter until fluffy. Sift in the powdered sugar cup by cup, whipping thoroughly in between each addition. Add the whiskey near the end for flavor. Frost the cooled cupcakes!

This Thursday Indecisive Dinner

I couldn't decide if I wanted to cook or not tonight. I ended up cooking. Good thing too. I am sure it was better than any take out we considered!

Tonight's Menu
Pistachio Crusted Monkfish
Pan Roasted Sweet Potatoes with Rosemay
Herbed Salad

Sticky Fingers Indeed

Before

After

Every time I come down here, I insist on going to the relatively local BBQ joint, Sticky Fingers. It's great, they smoke the meat and the sauces are pretty amazing. This time we got take out and it went fast!

Dad's Classic Pancake Breakfast

My Dad makes pancakes every Sunday. EVERY Sunday. Today though he moved it because tomorrow is Easter Sunday and we are having a huge midday meal. I love my Dad's pancakes.

C is for Cookie

Once again and to the delight of the hostess, 312 Square Feet is haunted by the hungryghoast. It's helpful to have things levitate to you in the kitchen, but not helpful when you turn your back only to find all of the chairs stacked in a precarious yet artful pile.

Tonight, we got to performing the Oatmeal Rum Raisin Cookie experiment. It was relatively successful but the results are still coming in. There should be more rum and the raisins should soak in the rum over night to really plump them and get the taste.

Oatmeal Rum Raisin Cookies

1 cup (2 sticks) butter, room temperature
1 cup brown sugar
3/4 cup white sugar
2 eggs, beaten
1 tablespoon vanilla extract
1 1/2 cups flour
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
3 cups oatmeal
1 cup raisins
6 tablespoons dark rum

Mix the vanilla with the rum and the raisins, cover and soak over night, ideally. If not over night, at least two hours.

Pre-heat the oven to 350 degrees.

Beat the eggs and add to the raisin mixture. Let rest and come to room temperature.

Cream the butter and the sugars together with a beater. Sift the flour, spices, salt and baking soda together, make sure they are well combined. Add the dry ingredients to the sugar and butter and mix well.

Add the raisin and egg mixture, beat well. Lastly add the oats.

Roll into balls and place on un-greased cookie sheet. Bake for 10-12 minutes depending on the size of your cookies.