The Funky Kitchen

The hours are winding down, the year is almost over, a new one is about to start.

2011 has been quite a year; we’ve experienced some losses and met some new and fabulous people. We’ve traveled a little bit, as well as settled into our sweet little house. I graduated from University. There have been so many fabulous meals shared with friends and family. I’m a little bit sad to see 2011 go, but it’s exciting to look forward. It is impossible to know what 2012 will hold but I am so very excited to find out.

To all of you, thank you so much for being here. This project is such a source of joy for me, and you’re all a part of it. Happy New Year!

xoxoxo

Chocolate Truffles Trio Version 2.0

(basic recipe is the same as last year’s, flavor options have changed)

1/2 Cup whipping cream

1 Tbsp honey

1/4 tsp salt

3/4 tsp chai masala, or 1 1/2 tsp pomegranate molasses, or 2 sprigs of mint

10 oz chocolate

1 Cup cocoa, for rolling

• Combine cream, honey, and salt in a bain marie, stirring until dissolved.
• Add flavoring ingredient of choice and let steep for 5 minutes. For the mint truffles, strain the mint out before continuing.
• Stir in chocolate until melted and the mixture is smooth.
• Transfer mixture into a clean resealable container and refrigerate until firm (~2 hours).
• Using a melon baller or your hands, roll out the hardened truffles into small balls. Roll the balls in cocoa powder so that they will not stick together.

This year’s flavors were a big hit! Pomegranate came out as a strong favorite, which surprised me because I was worried that it would have been the weirdly received flavor if there would be one. The flavor of the chai truffles was really great, but the chai masala (chai spice mixture) made them a little bit grainy. I’m going to have to find a way to get the flavor in but somehow remove the powder. But how does one strain out a fine powder? Any advice out there? The mint is a classic pairing with chocolate. Yum! Next year we’re going to have to make more so that we can have some for ourselves left after gifting.

Mr says: making truffles as a team makes it a much easier and faster process. Pomegranate was my favorite! Happy New Year!

This time last year: Christmas Truffle Trio (Version 1.0)

February is almost over, isn’t that nuts? The year is well underway and it still seems to me like New Year’s Eve wasn’t that long ago. This month has been weird for me in terms of blogging. February has been a month of falling back on standards, making things that I make often, things that I’ve made and posted about here before. I don’t know what it is, settling into the house or it being so freezing cold without relenting for so long, but the comforting favorites are the foods that have been coming up on the menu lately. Now that there is no more renovating, not so much unpacking and lots of time to cook and blog, most of the things I’m cooking are things that have already made their appearance here, or I don’t plan on posting them up.

I’m working on it. New and exciting things are going on in my funky kitchen (including a new amazing stove, who will make an appearance soon) and they’ll make their way on to here soon.

This is an awesome salad that made its way onto the table when we had some people over for dinner. It was so simple and super tasty, but my favorite part was the vinaigrette.

Vinaigrette, you say? Haven’t you talked about vinaigrette before, Dana?

I have. But seriously, this one was good. And they’re so easy to make on your own. Here’s the handy dandy guide: Three parts oil, two parts vinegar, 1/2 a part of mustard (to help emulsify), and the add ins that fit your fancy. Put it in your jar and shake it up. Easy, right?  For my salad, which was made to serve 6 with a meal, my proportion measure was 1 1/2 Tbsp. Therefore 1 part = 1 1/2 Tbsp, 2 parts = 3 Tbsp, 1/2 a part = 3/4 Tbsp and so on.

Tangy Pomegranate Vinaigrette

3 parts olive oil

2 parts red wine vinegar

2 parts pomegranate molasses

1/2 part honey

1/2 part dijon mustard

salt and fresh cracked pepper

Directions

• Take all of your ingredients and add them to a clean jar.
• Pop the lid onto the jar and give it a shake. (Vinaigrette dance party V2.0!)
• Dress your salad just before serving.

If you have any leftover vinaigrette, store it in the fridge, in the jar with the lid on, for up to a week. The acidic brightness from the red wine vinegar and the pomegranate molasses played against the creaminess of chevre in this salad:

Salad with Cranberry and Chevre

2 heads of romaine lettuce

4 oz chevre

3/4 Cup dried cranberries

tangy pomegranate vinaigrette (recipe above)

Directions

• Wash the lettuce leaves, spin dry, and tear (don’t cut) into bite sized pieces.
• Add the lettuce leaves and dried cranberries into the intended salad bowl.
• Pinch off little bits of the chevre with clean fingers onto the salad. Once you’re about 2/3 of the way through the chevre, toss the salad so that it distributes through, and then add the rest of the cheese the same way on top. Refrain from tossing it too much more, or the little clumps of chevre will stick together.
• Drizzle with vinaigrette before serving.

I think the salad could have really done with some additional crunch, potentially from some walnuts or pecans. I used a crunchy romaine to lend that texture, because we’re a mostly nut-free house due to allergies, but if you’re going to give this salad a spin, you may want to contemplate the idea of adding nuts. Mister is a sucker for anything creamy, and so he rated the salad (vinaigrette included): 10/10!

In the past six days, having gone through a second viewing, a lost foundation inspector, a (somewhat late, but to good result) foundation inspection,  offer, counteroffer, a long weekend that ground all processes to a halt and an unexpected appraisal, Mister and I have bought a house!

We’re going to be first time home owners! In eleven days! (Excuse me while I panic and am giddy all at once)

So much has gone on, and there is so much left to be done it’s almost lunatic. Thanks to our wonderful realtor, Judy (Hi Judy!), we found our first home. The house is everything I was hoping to find in a house, and I can’t wait until I can show all of you my kitchen! But only eleven days from now until our possession date? I was expecting to have more time to make this transition.

If any of you homeowners out there have any advice about moving or being a first time home owner, I’d love to hear about it.

In the mean time, I have a drink to sip amidst the boxes, paint swatches and lists.

Pomegranate Lemonade Slush

(Warning: this slush contains alcohol! If you’re going to serve it to children, please leave it out!)

1 ounce Pama Pomegranate Liqueur

1 1/4 ounces lemon juice

1/4 ounce pomegranate molasses

1 1/2 ounces honey

1/3 Cup water

8-10 ice cubes

• In a blender, or a handy dandy Magic Bullet blender if you have one, add all of the ingredients. I added the molasses and honey last, so that they wouldn’t stick to the sides.
• Blend until smooth.
• Pour into a glass and sip your worries away.

This slush is quite tart, which normally isn’t my bag, but it’s really tasty this way. If you tend to lean toward the sweeter side of things (normally where I lean) maybe add more honey. Give it a taste! It’s really nice to have in this heat.