Floof.com http://floof.com Big Little Things Sun, 26 Feb 2012 22:24:30 +0000 en hourly 1 http://wordpress.org/?v=3.3.2 A New Set of Wheels http://floof.com/featured_floof/a-new-set-of-wheels/ http://floof.com/featured_floof/a-new-set-of-wheels/#comments Sun, 26 Feb 2012 16:18:29 +0000 Heather http://floof.com/?p=11 The bright side of being forced into a technology black hole is that you can start over.  The moons must be in alignment, because I’m changing out literally everything now and it feels good.

]]> http://floof.com/featured_floof/a-new-set-of-wheels/feed/ 0 Black-Eyed Peas http://floof.com/gastropub/black-eyed-peas/ http://floof.com/gastropub/black-eyed-peas/#comments Tue, 03 Jan 2012 00:17:11 +0000 Heather http://floof.com/?p=1189
Black Eyed Peas
Print
Prep time: 30 mins
Cook time: 6 hours
Total time: 6 hours 30 mins
Ingredients
  • 1 pint/bag black-eyed peas (I used pre-washed and cooked. If using regular beans, just increase cook time).
  • 6 slices of thick sliced bacon chopped
  • 1 cup of ham chunks (or just use more bacon)
  • 2 red bell peper diced
  • 1 jalapeno pepper minced
  • 1/2 – 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons cumin
  • 2 cloves of garlic minced
  • 3 cups of chicken broth
  • Salt and pepper to taste
Instructions
  1. Fry bacon and chop into small pieces.
  2. Add all chopped ingredients and peas to a pot or slow cooker.
  3. Add broth to the mix.
  4. Bring to a boil and then simmer for several hours. (Or until desired tenderness).

 

]]> http://floof.com/gastropub/black-eyed-peas/feed/ 0 Turning Southern http://floof.com/featured_floof/turning-southern/ http://floof.com/featured_floof/turning-southern/#comments Tue, 03 Jan 2012 00:16:32 +0000 Heather http://floof.com/?p=1200 I’ve made the turn.  After my 11th year in the South, my cooking and taste preferences have taken a distinctive Southern turn to where I barely recognize a dish that doesn’t start with butter.  2012 marked a huge change where I actually took the time to tackle my first batch of Black Eyed Peas and Collard Greens instead of the two cans I normally thrust at my husband.  After a ton of research and hard decision making (basically, looking to see what I had available in the fridge) I have to admit, they both turned out great.  So good, my husband has confiscated the recipes for his own use.

For my Yankee kind that are scratching their heads thinking I’ve lost my mind, here’s some background.

Collard Greens (Recipe here)

Collard Greens are a staple in the South, made typically with smoked pork/ham/bacon, onion, vinegar and red pepper.  They are typically grown from January to April but I have yet to see a month where fresh collard greens weren’t available in the store.  Basically, this is eaten New Years Day to ensure wealth because the leaves look like folded money.  Personally I think it looks like wet money left in the washer…but what do I know, I’m a Yankee.  The liquid that is left over is called pot liquor/potlikker/pot likker and is supposed to be filled with vitamins and nutrients, just like my nightly glass of wine.

Black Eyed Peas (Recipe Here)

Black Eyed Peas are meant to bring prosperity in the New Year.  Not only a Southern tradition, but also a Jewish good luck tradition that dates back eons.  I had really only eaten these little gems in Texas Caviar (to die for) and was a little concerned when the first thing out of my Southern husband’s mouth was that he was going take them and immediately go make Hoppin’ John.  (I know, what the hell?  Hoppin’ John is black eyed peas with rice.)  However, after tasting them, he was into them au natural.  Go figure.

So may we all have prosperity and wealth this year and at the very least some tasty dishes.

]]> http://floof.com/featured_floof/turning-southern/feed/ 0 Collard Greens http://floof.com/gastropub/collard-greens/ http://floof.com/gastropub/collard-greens/#comments Tue, 03 Jan 2012 00:15:33 +0000 Heather http://floof.com/?p=1192
Collard Greens
Print
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Ingredients
  • 6-9 slices of bacon
  • 1 red onion diced
  • 2 tablespoons of minced garlic
  • 1 bag of collard greens (w/most of the stems and ribs discarded)
  • 1-2 tablespoon brown sugar
  • 2 teaspoons cider vinegar
  • 1-2 teaspoons red pepper
  • 1 cup chicken broth
Instructions
  1. Fry bacon and remove to a paper towel, reserving the bacon fat.
  2. On medium heat, stir in onions and caramelize to a yummy brown.
  3. Add garlic and cook for a couple minutes.
  4. Add bacon and stir in collard greens, tossing until wilted.
  5. Place the greens mixture into a pot and pour enough chicken broth to cover.
  6. Stir brown sugar, red pepper, salt, pepper and crushed red pepper.
  7. Bring the mixture to a boil and reduce heat to a simmer cooking for about 1 1/2 hours or until collards are tender.

 

]]> http://floof.com/gastropub/collard-greens/feed/ 0 New Year – Bring it! http://floof.com/featured-floof/new-year-bring-it/ http://floof.com/featured-floof/new-year-bring-it/#comments Sun, 01 Jan 2012 14:05:42 +0000 Heather http://floof.com/?p=1177 As I leave 2011 all I can say is what does not kill you, only makes you stronger.  I am extraordinarily hopeful, happy, healthy and ready for 2012.  Late in the year I was inspired to go back to my year life list  (I am a listaholic)  and was able to knock off; remembering my anniversary, making my own vanilla, cooking a 5 course meal, connecting the majority of my social accounts.

So here goes….Dear 2012,

This year let’s try to:

1. Work the treadmill to death so we can get a new one.
2. Make my own vinegar.  (Which also means I periodically need to have some wine left over).
3. Keep regularly updating all of my blogs.  (Major commitment)
4. Volunteer for something.  (It is a Presidential election year.)
5. Make it through at least 5 recipes in my Silver Spoon Cookbook.
6. Get out of church nursery duty.  (Oh stop judging!   I know, how completely selfish of me!  But I’m not any good at it and the kids look at me with this look of disbelief.  Just ’cause I procreated doesn’t mean I’m any good with other people’s spawn.  They need to put me on communion wine duty or potluck planning.)
7. Practice what I preach.  Socialize daily, respond regularly.
8.  Write more lists.
9. Unmercifully attack my closet and drawers, without sentiment and with Gordon Ramsey harshness.
10.  Host a 5 course Italian dinner.  (See Above)
11.  Hello again Pilates, it’s been awhile.
12.  1st-8th port de bra, every. single. day.
13.  Attend a concert.  (And not one where I’m outnumbered by little people.)
14. Come up with an original recipe.  Not 3 that have been mashed together.
15. Get back to where I can understand/speak French somewhat fluently.
16.  Visit France…or Quebec…well, France is easier.
17. Take a cruise.   (In the making!)
18. Switch to the Cloud.
19.  Wash my windows.  (Okay, I only put this here so I could mark one off the list!)

Whew…I’m so out of list practice.  More to come…

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Shrimp Beurre Blanc
Print
Recipe type: Appetiser
Author: Bon Appetit
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 8
Ingredients
  • Sauce
  • 2 cups Champagne
  • 1/3 cup finely chopped shallots (Beware, they are strong!)
  • 2 tablespoons Champagne vinegar
  • 1/4 teaspoon whole black peppercorns
  • Shrimp
  • 1 cup Champagne
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons minced shallots
  • 1/2 teaspoon freshly ground black pepper
  • 24 Jumbo or larger sized uncooked shrimp (about 2 pounds), peeled and deveined. We took the tails off, but you could leave them on for appearance.
  • 1 tablespoon minced fresh chives
  • 1 tablespoon minced fresh parsley
  • Nonstick vegetable oil spray
  • 1 stick (1/2 cup) chilled unsalted butter, cut into 16 pieces
Instructions
  1. Mince shallots and combine with Champagne, vinegar and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. I made this ahead of time. You can leave it 4 hours ahead and let it stand at room temperature. (Note, you add the butter later.)
  2. Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. I then put in chopped chives and parsley. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at least 30 minutes and up to 1 hour, turning bag occasionally. (Note the original recipe called to leave the shrimp out at room temperature and like a wimp, I put it in the fridge!)
  3. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on a sprayed layer of aluminum foil in on the grill in a single layer. Grill shrimp until just opaque in center.
  4. Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil). Season beurre blanc to taste with salt and pepper.
  5. Spoon warm sauce on a plate and arrange shrimp either standing or in a pretty pattern. Sprinkle with chives.

 

]]> http://floof.com/featured_floof/shrimp-beurre-blanc/feed/ 0 The Digital Nativity http://floof.com/featured-floof/the-digital-nativity/ http://floof.com/featured-floof/the-digital-nativity/#comments Thu, 15 Dec 2011 14:32:31 +0000 Heather http://floof.com/?p=1149 A fabulous, creative find on Youtube.  Merry Christmas!

]]> http://floof.com/featured-floof/the-digital-nativity/feed/ 0 Smarty Party http://floof.com/gastropub/smarty-party/ http://floof.com/gastropub/smarty-party/#comments Sat, 10 Dec 2011 02:26:15 +0000 Heather http://floof.com/?p=1106 So, I’m going a little (awww hell, BIG TIME) Martha this year on the holiday gathering.  We’ll be putting together a full 5 course meal for 15ish.  On top of the homemade vanilla packages, I’m really going over-the-top to make up for the past 5 (okay, 10) years where I’ve been a slacker.  Truth be told, holidays (prior to the family) used to be hard core presentations of grandeur and party planning greatness that I gave up for domestic tranquility and because after moving down South, no one expected anything from me.

Well, look out!  The holiday bi*tch is back!  And this menu rocks.

First Course
Marinated Champagne  Shrimp with Beurre Blanc

Second Course
Wedge Salad with cheese of choice (parmesan, blue cheese or goat)

Third Course
Wild Mushroom Leek Soup with Brie encrusted croutons

Intermezzo
Strawberry Zinfandel/Blackberry Cabernet  Sorbet

Fourth Course
Pancetta wrapped beef tenderloin and cheese grit souffle

Fifth Course
Eggnog/Chocolate Tiramisu
Bread Pudding with Butter Pecan Bourban sauce
Various truffles

*After dinner beverages and bourbon tasting will follow ’cause, it’s the holidays!

I just spent an hour cleaning and shining silverware.  Yeah, I’m kind of going back to my obsessive, perfectionist ways.  But anyone that can put on a stupid ballet, and after party followed by caroling and the best damn looking presents you have ever seen can surely handle a meal between friends…right?!

]]> http://floof.com/gastropub/smarty-party/feed/ 0 Jill's Chili http://floof.com/gastropub/jills-chili/ http://floof.com/gastropub/jills-chili/#comments Fri, 11 Nov 2011 23:58:23 +0000 Heather http://floof.com/?p=1074
Jill’s Chili
Print
Cook time: 2 hours
Total time: 2 hours
shhhh – It’s healthy, don’t tell anyone!
Ingredients
  • 3 cups carrots, shredded
  • 1 cup onion, chopped
  • 2 med. Green peppers, chopped (or orange, red, yellow)
  • 1 lb. 10% fat ground beef
  • lb. ground turkey
  • 2 tsp. garlic, minced
  • 7 cups canned crushed tomatoes (2 large cans, 28oz.)
  • 7 cups diced tomatoes (3 small cans 14.5oz.)
  • 2 cups crushed pineapple in its own juice (2 small or one large 17-20oz.)
  • 1 ½ cups red beans (1 small can)
  • 1 ½ cups pinto beans (1 small can)
  • 1 tsp salt
  • tsp black pepper
  • 4 tbl chili powder – or to taste
Instructions
  1. Shred carrots to add later.
  2. Chop onion, peppers and sauté them slightly in large pot.
  3. Add ground beef and turkey to pot and sauté until brown.
  4. Add garlic.
  5. Add crushed tomatoes, diced tomatoes, crushed pineapple, carrots, red beans, and pinto beans.
  6. Season with salt and pepper and chili powder.
  7. Simmer on stovetop for approximately 1 hour or in crockpot on high for 6 hours or low for 12 hours.

 

]]> http://floof.com/gastropub/jills-chili/feed/ 0 Cheese Ring http://floof.com/gastropub/cheese-ring/ http://floof.com/gastropub/cheese-ring/#comments Fri, 11 Nov 2011 23:49:33 +0000 Heather http://floof.com/?p=1068
Cheese Ring
Print
Recipe type: Appetizer
Cook time: 30 mins
Total time: 30 mins
One of the best appetizers you will ever have!
Ingredients
  • 1 lb Sharp Cheddar Cheese
  • 1 Medium Onion finely chopped or grated
  • 1 Cup of chopped pecans
  • 1 Clove of Garlic minced or pressed
  • 3/4 Cup Mayonnaise
  • 1/2 tsp Tabasco Sauce
  • 1 Jar of Strawberry or Raspberry preserves (I like Rothschild’s Hot Raspberry Preserves)
Instructions
  1. Mix cheese, onions, and pecans together.
  2. Mix garlic, mayo and Tabasco sauce together and add to the cheese mixture.
  3. Chill for 2-3 hours.
  4. Mold and add preserves around or in the center of the ring. Serve with Wheat Thins or other crackers.

 

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