Bacon, Gruyere, and Tomato Soup #datenight

So I'm seeing this funny, cute, tall guy from Michigan and last night he cooked for me...mmm...the best meal ever.

I mention he's form Michigan because that leads to conversations about cold weather which obviously lead to food (specifically warm tomato soup and grilled cheese - the perfect meal for a chilly night). Fortunately for me, SF happens to have a plethora of those said nights and last night my dreams came true. So like the awesome guy he is, he prepared (all homemade):

- Creamy tomato soup topped with:
   - Sourdough croutons brushed with olive oil, rosemary, garlic, salt, and pepper (I think that was it?).
- Grilled cheese sandwiches complete with cripy bacon sandwiched between two layers of Gruyere
- Salad with a dressing similar to this one

#foodporn #bestmealever

Grapefruit Salad with Homemade Dressing

Last week I went on a date with this super cute guy at Ragazza, a small Italian/pizza restaurant across the street from my apartment. While there, I had the blood orange (Blood Orange & Avocado Salad w/ goat cheese, fennel, black olives & chili oil $9). I basically lived for it and died for it at the same time. Truly, the wine and pizza were pretty amazing, too. SO - when I cooked for him last week I decided to make one that was similar:

Salad:
Mixed greens
Two grapefruit
Goat cheese
One avocado
Red Onions

Dressing:
Equal parts olive oil and lemon juice
Chopped fresh rosemary
Oregano
Salt
Pepper

Olive

Jeri's Corner! (It's been a while)

Every year, Jeri (my mom for those who are unaware) makes these olives and gives them out as little gifts to a few of her friends to enjoy with cheeses...or in a martini. It's fairly quick and easy to make and who doesn't appreciate homemade gifts (other than some spoiled little brat probably named Chloe or Connor #nooffense).They're so effing good, I cannot even begin to explain. They're great for any occasion, though - not just holidays. For example, try making them for an office party or birthday gathering. DISCLAIMER: they leave your breath less than desirable.    

So here's what you do:

1. Drain one jar of olives (keep the juice)
2. In a separate (cuter) container, layer the following:
 - 1 10-ounce jar large green pimiento-stuffed Spanish olives
 - 4 fresh oregano sprigs
 - 3 large garlic cloves, crushed
 - Juice 2 whole lemons (slice third and add to container)
 - 10 whole black peppercorns
 - 4 tablespoons fresh lemon juice
 - add as much of the original olive juice that you can fit in the jar
3. Let this marinate over night and ENJOY the next day!

Roommate Dinner

My roommates, Joan and Ernie, have been cooking for me a lot as of late...as in every night. Joan is an amazing cook who whips up some delish eats on the regular(after proof reading this, that sounds completely idiotic, but I'm leaving it because I want you to see how I write before I think things through), but I thought she would enjoy a  break and let me cook for them. After giving it about a minutes thought, I decided to make them pizza. I needed something that was quick (and really more "assembling" rather than "cooking") since I don't get home until late from work after you factor in Caltrain and bike riding. (Plus Ernie and Joan seem to not be on an eating schedule that I would typically be on. I would normally eat around 9 or 10 when they (as most people I'm assuming) eat around 7.)

Crust: Boboli Wheat
Base: Olive oil, garlic, goat cheese
Top: sweet Italian sausage, red onions, rosemary, calamata olives, and mozzarella cheese

A Very Texas Wedding...In All the Right Ways

 

 

 

 

This past weekend, Jeri, my dad, and brothers, Mark and Christian drove (yes drove) over to Austin, TX to attend my cousin, Lianne's wedding! It was BEAUTIFUL! I'm not usually a fan of Texas themed events, but this was Texas meets class meets Pinterest meets classic. It was WELL worth the 16 hours of car ride to get there and back!

Congrats to the bride and groom. We love you!

Mexican Cook Out

This past Sunday (the first day of this GORGEOUS weather, we (we being friends, Danielle, Ryan, Brennan, Krystal, and I) decided it was too nice of an evening to sit inside. There's about 7 days a year where this state has enjoyable weather, and I was not planning on wasting it. Solution: cookout by the pool! After a little deliberation, we chose a Mexican theme and got to work on the menu.

While sipping on Skinny Girl margs and beer, we sauteed a veggie medley and grilled chicken and steak for some yummy fajitas (with fresh cilantro, sour creme, salsa, and cheese). That, along with homemade guacamole and black bean salsa...I'd say we did alright.

Jeri's Corner! (Birthday Lunch)

Sunday, after the Red Dress Run, I invited a few of my closest friends to my parent's for some apps, drinks, and lunch. Despite the fact that we were all a little hung over, we all had a good time hanging out and laughing (especially with MawMaw) as we recounted the weekend's festivities.

After we ate grilled chicken and sausage, salad, and black bean salsa, we all stuck around for some cupcakes that we butchered cut into fourths for easier sharing (and champagne). A quick GREAt Jeri's corner idea: hand-written cards for sauces, dressings, and ingredients. It adds a personal touch to something that's ordinarily pretty generic. All in all, I'd say it was a pretty great afternoon. Now, as I write this back in Baton Rouge, I'm nursing one of the worst hangovers of my life (dramatic enough for you?)

PS - The picture of the 6 of us is somewhat a joke - picking at the fact that our lives are so "wonderful and perfect". Orchid, anyone? #besties 

Fresh Basil Hummus (Re-Post)

I decided to try to make hummus last night, and I'm glad I did because it came out BEAUTIFULLY! I should start by saying that I'm pretty much obsessed with any kind of hummus, but for my first attempt, I decided to try adding one of my other biggest food obsessions: basil. The idea was to try to make a sort of pesto-hummus, and I think I pretty much nailed it. 

Ingredients:
- one can chickpeas (drained)
- 1 cup basil (packed)
- 3 pressed garlic cloves (I know, right?!)
- olive oil
- lemon juice (2 whole lemons)
- salt/pepper
- dash of cumin
- parmesan cheese (2 Tbs)
- dash of garlic powder

Simply put everything in your food processor and blend until proper consistency. I'm telling you, you're going to love this recipe. Obviously, this is perfect when hosting a dinner party or small gathering. I assure you, you'll really impress your guests by serving a homemade appetizer as opposed to something store bought. It'll give your dinner party that little something extra...which I'm sure it doesn't need.

I'll Bring the Mint (Re-post)

I've taken out a lot of content from this post because it's not relevant as it was the first time I posted about this. Soo...let's start here:

Do you love the glasses we used for the mint juleps? Last year for Christmas, MawMaw (Jeri's mom), gave them to me and I LOVE them. They're the Mignon Faget's Creole Cottages double Old Fashioned glasses. I used them for every cocktail I make: Ramos Gin Fizzes, Mojitos,...and Mint Juleps!

Mint Julep (tweaked JUST a little):

- Crush 2 sprigs of mint in 1 oz of simple syrup in glass
- Fill glass with crushed ice
- Pour 2 oz of your finest bourbon
- Stir and sip

I think I'll be having one or so this weekend. It's a great summer drink, perfect for grilling, and pool side lounging.

Wine Bottle Cover - Repurpose

Have you need these before? They're like slip covers for your wine (often times monogrammed) and are PERFECT if you're serving cheap wine at a fancy party. It's also great to hold a bottle of red that you've started, but haven't quite finished. It's much better than looking at just the bottle sitting on your counter.

Since I actually don't really know what it means to "have left over wine", I wasn't using my slip cover as often as I should. However, I loved the shrimp on it, so I wanted to think of I way I could display it at all times...without it just holding an empty bottle of wine. Then it hit me. I just slipped my bottle of olive oil in there and now keep it on the counter at all times. It's an exact perfect fit, and I think it looks great. Perfect!

Camembert Cheese Log Crescent Rolls (Recipe)

Wanna bite?
Beau and I are working on a friend of our's wedding invites, RSVP cards, and programs, and the other night we had her over to go over paper samples (and drink wine). By no means were we expecting this, but Katie, the bride, was thoughtful enough to bring with her a DELICIOUS homemade appetizer:...wait for it...baked brie! (served on a cute platter and with a beautiful cheese knife - both a present for us) BTW - want to impress someone? That's one way to do it. Kudos, Katie!

OMG it was so good. I'm embarrassed to say that (mostly thanks to me) the majority of it was gone by the end of the meeting. So how to make it? Read below...

Camembert Cheese Log Crescent Rolls:
1. Spread butter around a 9" round pan.
2. Lay out crescent rolls (flat) and add cheese (Brie in this case) in the middle. Tip: try breaking apart the cheese.
3. Roll up the sides of the crescent rolls around the cheese
4. In a separate bowl, whisk one egg and 1 tsp of water, spread over cheese
5. Bake for 15 minutes @ 350
6. Melt one stick of butter (oh hey, Paula) and mix in a 1/2 cup brown sugar, and pecans. Spread over dish

Easy enough, right? and it's SO, SO good!
Thanks, Katie!

Pizza AGAIN?

Like you would complain! For no special occasion whatsoever, Beau and I (along with amigo, Ryan) cooked up some yummy pizzas last week. It's just so easy...and it helps that pizza is all three of our's favorite food. I'm telling you - this is the BEST thing to make when you're having company over. Sip on wine. Make a pizza. Sip on wine. Throw pizza in oven. Sip on wine. Make another pizza...so on and so forth. What was the best part?...cold pizza for breakfast!

Pizza ONE
Boboli crust
Base: olive oil, fresh pressed garlic, goat cheese
Cheese: smoked Gouda, extra shard cheddar, mozzarella, feta
Fresh Roma tomatoes
 - Bake for ~20 minutes @375/400 (depending on our oven)

Pizza TWO
Boboli crust
Base: olive oil, fresh pressed garlic, goat cheese
Sauteed Italian sausage
Cheese: mozzarella
Kalamata olives
Whole avocado (sliced)...my favorite part
4 sprigs of Rosemary
 - Bake for ~20 minutes @375/400 (depending on our oven)