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Cooking with Eloise

Cooking with Eloise

Delicious, in a glass

I've had a lot of time on my hands. A lot of time to think, a lot of time to make lists, and a lot of time to watch the Food Network. See: the spice in my life lately…

Okay so she is delicious in my arms, which brings me to delicious in a glass.

I have always loved the Barefoot Contessa but her new show, "Cook Like a Pro" is awesome. There is none of this cutesy story stuff like her friend whosits or whatsits, or how she is making blah blah blah that will be fabulous or Jeffrey's whereabouts during every freaking episode. The new show is just about the cooking and her #protips. Bring it.

Last week while Aunt M was here, I requested the Eggs Benedict from the show because it's full of things off limits during pregnancy (prosciutto, runny egg yolks, and hollandaise). Ina has some great shortcuts to make this favorite breakfast dish.

But today I just watched the CHOCOLATE episode and this FROZEN HOT CHOCOLATE takes the cake. Little Miss and I made a quick afternoon outing to pick up the ingredients we did not have (sometimes momma just needs to get out of the house, even if it's just to drive down the road to Trader Joe's and be home within 20 minutes).

THIS is happiness in a glass. A reward for making it to the end of the day.


To be fair, OJ has his meltdown moments but he is genuinely excited about his little baby sister, for the time being. When she and I made a quick trip to Target (down the road the other way), he got upset and said, "Noo! You can't take our baby!" And when we returned he said, "You brought our baby back!" with sheer happiness and joy.

I did not put in Kahlua (breastfeeding) or espresso (do not need help not sleeping). After blending, I decided to add some vanilla ice cream. LOTS of whipped cream on top. Sip and repeat.

Enjoy!

barefootcontessa.com/recipes/frozen-hot-chocolate

4 ounces bittersweet chocolate, such as Lindt
1½ tablespoons unsweetened cocoa powder, such as Pernigotti
1½ tablespoons sugar
½ cup half-and-half
1½ cups whole milk
4 tablespoons coffee liqueur, such as Kahlúa, or brewed espresso
1 teaspoon pure vanilla extract
4 cups ice
Sweetened Whipped Cream, for serving (see recipe)
Grated bittersweet chocolate, for garnish
Straws, for serving

Break the bittersweet chocolate into pieces and place it in a medium bowl set over a pot of simmering water, stirring occasionally, until just melted. Off the heat, whisk in the cocoa powder, sugar, and half-and-half and set aside

Place ¾ cup of the milk, 2 tablespoons of the coffee liqueur, ½ teaspoon of the vanilla, and half of the chocolate mixture in a blender. Add 2 cups of the ice and blend for several minutes, until the mixture is thick but not icy, like a frozen daiquiri. (You can add a little more milk or ice if it’s too thick or too thin.)

Pour into two (10-ounce) ice cream soda glasses and top each with a generous dollop of whipped cream and some grated chocolate. Repeat for the second two glasses. Serve ice cold with straws and long-handled spoons.

Cooking with Eloise

What does Batman do on a Saturday night

What does Batman do on a Saturday night to entertain his pregnant wife?

Put on a cooking show and put the kid to work. Baby girl, DO NOT DELAY your arrival to our wee family, where the men do the kitchen work.

T and I have been watching my “FAVOURITE” show, Masterchef Australia season nine. The episodes we’ve been watching most recently had a guest judge, Yotam Ottolenghi, so the theme was Middle Eastern. Watching, we have been salivating and missing Lebanese Taverna.

It is AWESOME they post all recipes online. There are SO MANY recipes in a show (much less in a week or a season) and because these are also “home cooks” it’s more like our level of cooking. Working in metric–is makes so much more sense for accuracy but it’s a real challenge to get the conversions correct. I got burned trying to make a coffee panna cotta from last season either by the metric conversion or by the ingredient conversion (sheets of gelatin to envelopes of powder gelatin). It was terrible. But I digress. And today I was not cooking, cutting or getting burned (literally).

RECIPES: Mezze Feast and Baklava Toffee Apple with Pistachio, Walnut and Pickled Apple

T took it upon himself to take OJ to Central Market this afternoon to do the shopping and then come home and get to work on the mezze feast…

ACTION: Little sous podding broad beans

And then, THEN!, after we put OJ to bed (and after a true trial of two-year-old testing his parents), the apple.

Final verdict: the mezze was delicous and maybe we should have made garlic sauce (a Lebanese Taverna favorite) to accompany the feast. On the dessert, we were both surprised by the super sugar rush from just a few bites. T deemed the apple a waste of time but I say, the whole endeavour was a good way to spend a Saturday.

I’ll also say here–T really is Batman at our house lately. The doctor told me to take it easy after I hit it out of the park with my blood pressure readings last week. It’s easier said than done with a two-year-old but I’ve become a whole kind of useless around the house. As a result, T is doing all his regular household stuff plus stepping up to the plate and doing more. I am married to BATMAN–a Batman who likes to COOK for shits and giggles every once in a while.

Cooking with Eloise

Forever and ever, Amen

Do you remember the time when I met Sam Kaas outside the kitchen garden on the White House South Lawn? I sure do.

EASTER MONDAY AT THE WHITE HOUSE

cropped-kaas

But we have both moved on now, both married and no longer living in Washington, DC.

Soon enough, for better or for worse, the Obama’s will also be moving on with their life (but not leaving Washington, DC). The First Lady just announced that she is cementing her legacy, providing financial support for the upkeep of the garden:

Michelle Obama sets her garden in stone

Maybe I will OJ on a trip to the Clinton Library in Little Rock (hopefully while the Clinton’s have moved into the White House).

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