Tag Archives: Bon Appétit

Pomegranates. Limes. Bran. Little Things.

14 Nov

I don’t know that I have a graceful segue from from my random musings into the recipe today.
Metaphor? Not really.

Simile? This cake is like a golf cart.

How’s about an analogy? Little things are to actors as pretty pink fruit is to a cake. Both bring stupid amounts of joy.

I will settle for that.

Because it is the little things. Case in point: I had an audition on the lot at Fox studios. Which is wicked awesome because it means I was auditioning for something a large amount of people watch.
No offense at all to all the smaller projects I generally work on AT ALL. But I wouldn’t mind whoring my acting capabilities around on network tv too.
Anyway, going on the lot is always a treat, even if auditioning actors are now made to park in a lot across across a major intersection from the studios that is a loooong twisty hike just to the studio gate from which you will blaze a decent sized trail to find the casting director’s office. I needed two maps to find my way from my car to my audition. But I made it. I auditioned. I think it went well.

I left the office and looked around the lot hoping to see a bathroom near me. Stopped a guy cruising around in one of those carts to get directions. He only knew where the men’s room was (right around the corner, naturally) and stopped a woman to ask her if she could direct us to the ladies room and it sounded like it was going to be another hike. So he said “hop in”.

Nothing to make you feel like a real actor like cruising round a studio in one of those carts.

That guy made my day.

This cake, super-sweet, quite pretty thanks to the pomegranate seeds, tasty, and thanks to my adaptations decently healthy, will hopefully bring a little happy happy joy joy to you too. Woot!

Dig it.

Pomegranate and Lime Cake adapted from Bon Appetit

1/2 cup flour
1/4 cup wheat bran
3/4 tsp. baking powder
1/4 tsp. salt
1/2 cup sugar
1/4 cup applesauce
1 egg
1/4 c. + 2 Tbsp. pomegranate juice
2 tsp. grated lime zest, divided
1/4 c. Greek yogurt
3/4 cup powdered sugar
1/2 tsp. vanilla extract
1/3 c. pomegranate seeds
Heat oven to 350. Line an 8×8 pan with nonstick foil and spray with nonstick spray.
Sift flour, baking powder and salt together. Whisk in bran.
Whisk sugar and applesauce together. Whisk in 1/4 cup juice and one tsp. lime peel. Beat in flour mix. Stir in yogurt. Spread it in the pan. Bake until done. Use your senses. Allow to cool 15 minutes.
Sift powdered sugar, then whisk in juice, vanilla and 1/2 tsp. line peel.
Poke holes in cake with a fork an inch apart. Pour on the glaze and spread. Once cool, sprinkle with pomegranate seeds and lime peel. Purty!

What comes before a part B

7 Jul

Part A
I love cheese.
This post is a wee bit old, but a while back we had a lil’ sit on the floor dinner party.
A small one with these goons:

Since I was hosting I took it a bit easy and tried only one new recipe, this Cucumber Salad from Bon Appetit.
Yeah, I left off the avocado. I had guacamole coming and I already hate avocado. I can only allow so many of these green slimy monsters in my home.
And I have a fork and know how to use it.


Our friend Francis (seated center, above) however, the lone brave male at the fete, foodie that he he is, outdid himself, bringing polenta we broiled with cheese, rolling out dough for pizzettes, making banana nutella ice cream(puree a whole bunch of frozen bananas with some nutella and you get instant ice cream)and bringing two types of ginger beer for Moscow mules-and it was all wonderful.
Damn that was a long sentence.

But I think the winner of the night was Alice’s creation. Perhaps you remember Alice?
Inventrix of the Mo-alicell?
Alice who learned how to get grindy with me?
Poor Alice who I screwed in the birthday cake department?
Alice an I have done some grinding, some screwing, an now we were being boring and chewing. Kumquats.

She concocted a mixture of watermelon, kumquat rind, mint and brown sugar that more or less blew my mind.

I’d ne’er had a kumquat.

I will try to stop using Shakespeare-esque words like ne’er after today.

Tonight is closing night for Midsummer, and I would be promotional and post a link for tickets but we sold out all weekend.

Kumquats, acting, and dinner parties. Life could be a whole hell of a lot worse.

Poturnip, potato

6 Jun

I admit I really like that old-school mayo-mustardy potato salad. Oddly enough I’m generally not the biggest mayonnaise person, but that salad I can get behind.
I wanted to use up the spate of potatoes and turnips I got from the CSA so I decided to adapt this recipe from the May Bon Appetit into a potato-turnip salad.

I also left out the chopped red onion because I can’t take tasting red onion all day.

Then, whilst mashing the hard-boiled egg yolks for the filling and looking at the whites I realized it:


This potato-turnip salad makes the best deviled eggs on earth.

And then you don’t waste the whites or have to eat them plain.

Seriously, BA, why did you not think if this? Slackers.

Eggy Potato Turnip Salad adapted from the May 2012 BonAppetit
1/2 pound boiled red potatoes, halved
2 c. Chopped boiled turnips
2 hard-boiled egg yolks, mashed
2 Tbsp. juice from a jar if sweet pickles
Freshly ground black pepper
1/4 c. Reduced fat mayo
Heaping 1/2 tsp. kosher salt
2 1/4 tsp. Dijon mustard
Sweet pickle chips to garnish
paprika to garnish
Mash the potatoes, yolks and turnips coarsely, part it should have large chunks amidst the sea of mash. Mix salt, pepper, juice, mayo, and mustard. Stir into the mash. Divide amongst you, yourself and whoever and garnish with the sweet pickle chip and paprika. Yah.

OR be brilliant and fill the discarded whites with the salad. Pshaw.

Potatoes for Hamlet

7 Dec

Forgive me, gourmands. For I have sinned. I used dried parsley and chives. I’m sorry. I’ve been acting my bum off but I am on a budget and I’m not gonna buy a bunch of stuff to only use 2 teaspoons of it. Sorry.
Danish potato salad. What makes it Danish? I don’t know. In fact I know very little about Danish, except that in St. Louis, The St. Louis Bread Company(known in other parts of the country as Panera) made a gooey butter danish that rocked.
Hmmm. Danish. Denmark. I think of blonde people. Am I stereotyping? I think of Hamlet. I don’t think he ate potato salad, but if I had dinner with him, this is what I’d make.
I need to play Ophelia someday soon.
Leave me a comment and educate me on anything you know about Denmark, the Danes, or Danish:) Or just tell me the first thing you think of when you hear the word Danish.
UPDATE: According to the comment I got from a real Dane, this salad is not so traditional, but since health is an increasing concern for Denmark, it is not necessarily wrong. So I am renaming this salad Danish Modern:)Check out the comments below for a link to a picture of a more traditional Danish potato salad!
Danish Modern Potato Salad(adapted from Bon Appetit July 2004, yes I do save all my issues)
1 lb. Yukon gold potatoes
2 tsp. dried chives
2 tsp. dried parsley
2 tsp. drained capers
1 T. white wine vinegar
1 tsp. caper liquid
1 tsp. course grained Dijon mustard
freshly ground pepper
Cook potatoes in boiling salted water until tender. Drain and let cool for 30 minutes. Slice about 1/3 of an inch thick. Add chives, parsley and capers. Whisk the remaining ingredients plus 1 tsp. of water and toss with potatoes. Wish you had a gooey butter danish for dessert.
Eat Reese’s peanut butter cups instead.

More questions: How do you like your potatoes? Bonus points for telling me what your favorite Danish is.

Love it. Do.

1 Dec

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I love eggs. In all forms. Then I saw this recipe that involved eggs, peppers, crumbs, and my favorite herb(thyme) and it went to the top of my to-make list. Then Thanksgiving came along and it got side-lined.
Hosting 9 people, even if you are not making a turkey, is time intensive.
Those champagne cocktails took blood, sweat and tears, man. Not to mention the fact that I feared my dessert would be piedenfroid.
So that is why it took me until December to cook from the November issue of Bon Appetit. That I received in October.
I’m a working woman, peeps. Lay off.
And my apologies for saying peeps.

I must make this again. I LOVED it. I am craving this as we speak. The real magic in this dish happened when my fork broke the yolk. The gooey-in-a-good-way yolk seeped into the peppers and crumbs so each bite had this creamy, crunchy….je ne sais quoi. Wow, autocorrect does not like it when I try to type French.

How do you like your eggs?

I left out the meat one this, and did not fry in quite the depth of oil of the original recipe. I also reduced the portions to serve just myself-I halved the amount of peppers since I like lots of veggies, and made one egg instead of four. Silly me. I ate the one and realized I wanted at least three.
Here’s my take:
Crumbed Egg on Peppers(adapted from the November 2011 Bon Appetit)
1 egg
1 tbsp. vinegar
Bring a couple of inches of water to a boil. Reduce to a simmer. Add vinegar. Crack egg into a small dish, half-immerge in water then slide your eggy-wegg in and allow to cook til the white looks pretty solid. Use a slotted spoon or spatula to scoop egg out and put it into a bath of iced water. Allow to cool. You can make this part in advance. I’d never poached an egg before this way, having always been a lazy microwave poacher, but I think it was worth the extra effort. And now to the veggies:
1 tsp. chopped garlic(I use jarred)
olive oil spray
1/4 cup jarred roasted red peppers cut into 1/2 inch wide strips
1/4 cup dry sherry
1/2 tsp. dried marjaram
freshly ground pepper
baby spinach
Spray skillet and heat over medium. Saute garlic a little bit then add peppers, sherry and marjaroam. Simmer til almost all liquid evaporates. Add some salt and pepper then place on a bed of baby spinach. Back to eggs!
1/4 cup panko
1/8 tsp. dried thyme
1/4 tsp. salt
1 egg white
Mix the panko, thyme and salt.
Whisk egg white in another bowl.
Take your egg out of it’s bath and pat dry on a kitchen towel. Coat in egg white then bread crumbs.
Spray skillet with olive oil and heat to medium high. Saute your egg until the crumbs are getting goldenish then place on peppers. now the magic: take your folk and cut into the yolk. Dish the hell in. You deserve it. Love it. Do.

Bad-ass mofo food for my Cards!

26 Oct

Last chance for my red birds, so I made some red beets. Go Cards! I believe in you.

Love me some beets. And some eggs. Earlier this year I made eggs pickled with beets so when I saw this recipe for Devilled Eggs with Pickled Beets I could not resist.
Plus making complicated food like this makes me feel like a bad-ass mofo.
Even though it is pink.
Although embracing and reclaiming pink from Barbie also makes me feel like a bad-ass mofo.
In short, that’s what I am.
A bad-ass mofo.
With eggs.
I reduced the number of eggs and kept the same amount of beets. I don’t think I could take down a dozen devilled eggs before they started to turn. I think they are pretty sexy. Actually I think beets are incredibly sexy food. Such a deep, lustful red. Voluptuous both in shape and color. I digress. My rendition:
Devilled Eggs with Pickled Beets(adapted from Bon Appetit)
3 small beets, trimmed
1/2 cup red wine vinegar
1 1/2 Tbsp. each of sugar and splenda
1 Tbsp. coriander seed
1 Tbsp. mustard seed
2 cloves
1 bay leaf
1/4 tsp. sea salt, plus more
4 eggs, hard-boiled
1 Tbsp and 1 tsp. vegan mayonaise
3/4 tsp. prepared jarred horseradish
Wrap beets in foil and roast in a 400 degree oven til done, about 45 minutes. Cool enough to handle then peel and cube. Put in wide shallow container.
Bring vinegar, sugar, 1/4 tsp. sea salt, coriander seed, mustard seed, cloves, and bay lead to simmer in small saucepan. Simmer 10 minutes then pour over beets. Cool to room temp then refrigerate overnight, turning occasionally.
Halve eggs and put yolks in a bowl. Mash, mix with mayo then put through stainer. Mix with horseradish, a pinch of salt and 1 tsp. of strained beet pickling juice then divide between egg whites.

What makes you feel like a bamf?

Carrot Cake Cookie Monster!

2 May

Life gave me carrots, and a Cookie Monster reshoot. Actually, my CSA delivery gave me carrots. My director from the short film I had a lead in, “Cookie Monster”(playing a girl named Cookie!), announced that we had to do some reshoots and voiceover work this week. I took all this as life’s way of telling me it was time to tackle the Carrot Cake Cookies with Cream Cheese Frosting recipe that I’d long ago written on my “To do” list after perusing the May 2010 Bon Appetit. And now it’s May 1st, 2011. Took me a while but I got to it!
Dooooooo it. Make these cookies. Even my bastardizations of the recipe, which included fat free cream cheese, Smart Balance instead of butter, and stevia instead of some, but not all, of the sugar couldn’t keep these cookies down. I do wish I’d had raisins to add. I do not like eating them by themselves but love them in a good carrot cake. One tip: if you are gonna try to save fat and care about texture, use a lowfat cream cheese. I am finding the fat free type doesn’t get entirely smooth.

Time and Thyme again

11 Feb

I managed to cook from this February’s Bon Appetit, while on the phone and multi-tasking AND remembered to add the thyme called for in the recipe. BOO-YAH! and the Sunnyside Up Eggs with Mustard Creamed Spinach and Crispy Crumbs were fantabulous.
I used olive oil spray instead of straight up oil(cause I hate even a remote sensation of grease on my lips), dried thyme instead of fresh, and baby spinach instead of regular. And halved the recipe since my significant other was not around for me to prepare this as a romantic dish for two, the way Bon Appetit suggests. He was missing out though, this was way yummy. And cute.

Tipsy Potatoes

3 Nov

So, since this is my first solo post on Scrumptious Gruel, I’d like to take a moment to explain that I am NOT the sort of person who goes out drinking, cooks potatoes tipsy, and then eats them in a stupor while watching Rocky Horror.  Not at all.  And, yet, that’s exactly what I did tonight.

Granted, I probably didn’t do the recipe justice, but tonight, inspired by Ellen’s potato dish from last night, I cooked Skillet Turnips with Potatoes and Bacon from Bon Appetit.

The recipe was easy enough, and all the fresh ingredients could be found at the farmers’ market this time of year – bacon, potatoes, turnips.  I didn’t measure the ingredients, but I hardly ever do, even when I am 100% sober.  And the result?   Although the food didn’t so much “crisp” as stick to the pan, and although it didn’t look appetizing at all (sorry…I can’t bear to post a photo), it was very tasty.  Pure comfort food.  I recommend that you try it for yourself!