Midnight snack?

 
Craving a midnight snack that's both healthy (eh, maybe) and makes you feel just a little bit European and decadent? For me, an apple, some European cheese slices and a glass of wine will always do the trick. It's simple, refreshing and just a little bit fancy. Don't forget that the truly fancy never bite into a whole apple, take the time to cut slices, with or without the skin. This is not only more refined but then you can eat an apple slice with a cheese chunk on top. Yum!!

You might even light some candles for a little ambiance.

But be sure to watch out for certain kittens with thumbs that will try to indulge by snatching your snack!

What is a fritter anyways?

This week I was inspired by The Last Resort, an excellent restaurant in downtown Athens whose lunch specials are to die for. Their Greek inspired Orzo is packed with flavor, and although my attempted recreation was not quite as good, it was certainly tasting and filling! Because I enjoy a nice glass of champagne to make life seem a bit more sparkly, I used champagne instead of dry white wine to deglaze the pan.

Champagne Orzo with Fried Capers

serves 6-8

8oz. dry orzo
2 Tbsp. olive oil
1 cup diced red onion
10 to 12 pitted kalamata olives, halved
2 large cloves of garlic, minced
1/2 cup dry white wine 

6 roma tomatoes, seeded and diced

4 Tbsp crumbled feta
4 Tbsp chopped pepperoncini 

4 Tbsp capers, fried

Instructions

1. To fry the capers, in a small pan, heat oil. White it heats up, spread the capers on a paper towel to drain. When it's hot, add the capers. Cook until the buds open and the capers are crispy, 30 seconds to 4 minutes. Set aside on a paper towel to drain.
2. Bring a small pot of water to a rolling boil. 
3. Once it's rapidly boiling (very important!) add the orzo and cook until al dente. Be sure not to over cook as they will become gummy.
4. Add more olive oil to the pan and saute the onion and olives. 
5. When the onion is soft and translucent, add the garlic and immediately deglaze the pan with the champagne.
6. Add the tomatoes and toss to heat through.
7. Add the drained pasta and stir. Cook for 1-2 minutes or until the pasta has absorbed any excess liquid. Remove from heat.
8. To serve, top each serving with feta, chopped pepperoncini and fried capers. 

To serve with my orzo, I made some chickpea fritters which turned out to complement the dish superbly. Mixing the fritters into the orzo tasted delicious. Even snacking on cold leftover fritters the next day was shockingly wonderful. Chickpea fritters are one of my new favorite foods. It's strange to think these chickpea fritters are somehow akin to apple fritters, but I guess I had just never considered the fact that a fritter is simply anything fried.

Chickpea Fritters with Sesame Seeds

1 16 oz. can chickpeas
1-2 large eggs
1/2 a  small  red  onion finely chopped
1 red bell pepper,  finely chopped
1  tsp. ground cumin
1/2  tsp. salt
4-5  Tbsp bread crumbs
1/2 cup raw sesame seeds
olive oil

Instructions

1. Rinse and  drain  the  chickpeas
2. Mash the chickpeas (I used a potato masher) until you  have  a coarse  pulp
3. Add 1 egg and whisk
4. Add the onion, pepper, cumin and salt
5. Mix  in the breadcrumbs, adding  more if mixture is too wet. If the mixture is too dry, add the 2nd egg.
6. Form into balls  (the size  of a small  handful)  and  press into the sesame seeds
7. Fry in about 1″ of olive oil  over  medium heat  until  sesame seeds  are a deep golden on both sides
8. Drain on paper towels, then serve.

 

A Meal for You - My experiment in websites

In between my forays in the kitchen, I occasionally go to class and attempt to get a degree/make myself marketable for these pesky job things. Besides my degrees in public relations and psychology, I am pursuing a New Media Certificate...basically a program in which you take classes that teach you how to become the magician the controls the magic of the internet instead of just one of the perplexed audience members. I can't say I'm that far yet, but I have built my own Web site and template of which I am proud.

Anyways, check it out if you like right here. It's called A Meal for You and it applies directly to this blog as it's just more pictures and recipes by me.

Make Lovely Sugar Cookies with Photoshop

An exercise in stop motion animation that made me so happy. Check it out!


Adobe Photoshop Cook from Lait Noir on Vimeo.


Check back later for a real butter cookie recipe!

Red Velvet Cake to Change Your World

I die for a moist cake.

If you are like me, the flavor of the cake could not matter less - it's ALL about moistness. In Athens, my favorite place for cake is The Grit. This amazing vegan restaurant serves up beautiful moist cakes that stun and surprise (try the Big Mama Blue!). P.S. I'd gladly accept The Grit Cookbook as a donation in kind for being such a great blogger :D



The following cake recipe is from legendary Brooklyn cake master Cake Man Raven, who is now the main reason I want to visit New York City. I have to also credit my new favorite blog Luvin Spoonful whose absolutely gorgeous pictures of this cake blew me away. This blog is also where I got my recipes for Tangy Cabbage and Lentils with Fennel and Raisins.

Southern Red Velvet Cake ala Cake Man Raven

Ingredients

• 2-1/2 cups of cake flour
• 1 1/2 cups of granulated sugar
• 1 tsp of baking soda
• 1 tsp of fine salt
• 1 tsp of cocoa powder
• 1 cup of buttermilk
• 2 eggs
• 1 tsp of white distilled vinegar
  
• 1-1/2 cups of vegetable oil
• 1 oz. of red food coloring
  
• 1 tsp. of vanilla extract.

• Frosting: 4 cups of Confectioners Sugar, 1 lb. of cream cheese (room temperature), 1 lb. of butter (softened) and 2 tsp. of vanilla. extract.

Instructions

1. Sift together all dry ingredients.
2. Add liquid in an electric mixing bowl and beat on medium speed until well incorporated.
3. Slowly add dry ingredients to bowl, until all ingredients are combined.
4. Bake @ 350 degrees for 20-30 minutes.
5. Frosting: Mix together the cream cheese and the softened butter. Gradually add confectioners sugar until it reaches desired sweetness and smoothness.
6. Add 2 teaspoons of vanilla extract and frost the cake. Serves 10-12

I dub this cake the best I've ever made or eaten. I think the key is buttermilk and now I'll never go back.

With my best cooking buddies, this cake was the best Valentine's Day treat ever!

A Passage to India

Inspired by everything Indian, I achieved one of my most successful menus to date. Somehow I found a main dish, vegetable and drink that complemented each other perfectly. Old Mr. Forster must have been whispering secrets in my ear.


Ginger Curry Chicken with Lentils and Leeks

Ingredients

• 3 lb. boneless skinless chicken breast, cut into chunks
• 2 Tbsp. curry powder
• 1/2 Tsp. salt
• 2 Tbsp. vegetable oil
• 1 Tbsp. grated fresh ginger
• 2 large leeks, halved lengthwise, rinsed, and sliced
• 1 small orange, cut in wedges
• 1 cup French lentils, rinsed and drained
• 1 14-oz. can reduced-sodium chicken broth
• 1 to 2 heads baby bok choy, separated into individual leaves (chopped smaller if desired)
  

Directions

1. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in a 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan.
   
2. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender.
3. Stir in lentils and broth.
   
4. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink.
5. Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve. Makes 4 to 6 servings.

Tangy Cabbage with Fennel and Cumin
Ingredients

half a head of cabbage, cut into strips
1 medium onion, cut into half moons
3 garlic cloves
1 large handful of fresh parsley
1 bay leaf
1/2 Tsp red chile flakes
1 Tsp cumin seeds
3/4 Tsp fennel seeds
3 Tbsp olive oil
2 Tbsp butter
splash of water
2 tablespoons red wine vinegar
salt/pepper

Directions

1. Lay the cabbage flat on the table with the rounded side pointing up. Slice it crosswise into thin ribbons.
2. Peel and halve the onion then slice it crosswise as well into half moons.
3. Pound the garlic cloves with the back of your knife, peel them and leave them as they are.
4. Place the onions, garlic, olive oil, a healthy dose of salt, and all the spices in a medium pan and sautee over medium heat until the onions are almost soft.
5. Add the cabbage, parsley, butter, a splash of water (to moisten the pan) and saute for about another 5 minutes until it is crunchy/tender. (Remember it will cook a little bit more when you turn off the heat.)
6. Add vinegar and toss. Add more salt/pepper as needed.

Mango Lassi
Makes 2 (8 oz.) servings

2 cups coconut milk
1 ripe mango, cut into large chunks
1/2 cup of plain yogurt

1. Combine all ingredients in the blender.
2. Process until smooth.
3. Chill before enjoying.