Saturday, April 30, 2011
Wednesday, April 27, 2011
...and goodness knows, my house could use it!
You may have noticed a few changes around here lately...part of the problem of starting your blog in 2006, is that in 2011....it looks like you have a blog from 2006. :p
Now, I'm no designer, and I certainly am not about to hire one, so you'll just have to deal with my little tweaks as I bring this blog up to date....so here's what's goin' on:
1) I changed the colour scheme (a couple of weeks ago). No more burgundy. I'm sure your burning eyeballs are thanking me.
2) I've added some easy options for you to subscribe. In addition to Google Friend Connect, I've also added RSS and email subscriptions via feedburner. (second widget from the top right). Now you don't have to remember to go through your bookmarks and physically come to the site - you can get new post notifications right in your email inbox.
3) I've started adding printable versions of my recipes. It's not fancy, like you'll see over at some other blogs, or on the pro-cooking sites, but if you want a photo-free, quick black and white print, it should do the trick.
4) New email address - leslie at definitelynotmartha dot com (sorry, gotta make the spammers work if they're going to invade my inbox). Hate mail, love letters, recipe ideas, whatever - I'm happy to hear it and I do my best to respond (I usually do!). If I don't respond, it's not because I'm a stuck-up diva...it's mostly because trying to balance full-time work, part-time work, parenthood, wifedom and blogging sometimes leave me in a bit of a tizzy. No hard feelings?
5) As the new email address indicates, I've got my own domain now! You can change your bookmarks to http://definitelynotmartha.com . Eventually this change will be reflected in the address bar, but I'm just not enough of a tech genius to make it happen quickly.
6) I briefly pondered adding a 'jump' to my post, but a short-lived poll overwhelmingly showed that readers do not like this. I don't like it either. So I won't be doing it. BUT, in order for the homepage to be a little less pic-heavy, I'm shortening it to five posts instead of 10. *I* don't need the jump, because one thing that won't be changing is that I still don't run ads on my blog. Unless I miraculously become so super famous that it would be ridiculous not to have ads, I'm just not willing to do it for a teeny amount of income that would just mess up my taxes. I hate forms and I hate taxes and I also hate ads. So none of that here.
7) Comment moderation - not on new posts, but I've had to add this to older posts (older than a month, right now) because I kept getting aphrodisiac-hawking douchebags filling the comments with spammy linky garbage. I won't censor anything but spam, and I do try to moderate one or twice a day, so there isn't a long wait to be part of a discussion. I do get emails of comments on my old posts, so if you have a question, don't hesitate to ask!
8) Layout....this will slowly evolve soon. I'm going to have to enlist hubs' help because my crowning design achievement was figuring out how to make my main column 500 pixels wide to accommodate my photos. I want to add a third column, but this has thus far eluded me. Stay tuned.
Anyway, feel free to check out the new feed features, print new recipes (eventually I would like to add printable versions of the older recipes, but oy...that's a big laborious job....).
So there you have it. Oh, also I ordered pizza for dinner tonight. Cooking fail. :p
Monday, April 25, 2011
To me, sweet, savoury, rich and healthy are the essential building blocks of a delicious brunch. I really love making brunch, because it gives you the chance to something a sweet and indulgent (like cinnamon buns, pastries, scones, croissants) and balance it with savoury flavours, either healthful (slimmed-down broccoli cheddar quiche) or not so much... (quiche lorraine). I like to finish brunch with a nice fruit salad.
2 teaspoons olive oil
1/2 cup vertically sliced onion
1 garlic clove, minced
5 cups broccoli florets
1 1/4 cups 1% low-fat milk
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons chopped fresh parsley
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 large eggs lightly beaten
1 tablespoon grated fresh Parmesan cheese
1. Preheat oven to 350°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 1 1/2 minutes. Add broccoli; sauté 1 minute. Spread broccoli mixture into a 9-inch pie plate coated with cooking spray. Combine milk and next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan.
Active Time: 10 min
Total Time: 30 min (not including cooling)
1 1/2 tablespoons fine dry plain bread crumbs
1 cup chopped onions
1 cup diced cooked ham (1/4 pound)
1 tablespoon unsalted butter
1 (8-ounce) package shredded Swiss cheese (2 cups)
5 large eggs (original recipe calls for four...use five!!!!)
1 cup heavy cream
1 cup whole milk
1. Preheat oven to 350°F with rack in middle.
2. Butter 9-10 inch pie plate/quiche dish, then sprinkle all over with bread crumbs.
3. Cook onions with ham in butter in a skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.
4. Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese.
Sunday, April 24, 2011
For Easter, we were entertaining hubs' parents, as well as hubs' sister and her hubs (and newborn! yep, the same newborn who was the subject of much merriment back in Feb). It wasn't really a full house, but I still wanted to have some fun with the menu and put on a good spread.
Yield: Makes 10 to 12 servings
Active Time: 1 1/2 hr
Total Time: 4 1/4 hr
2 lb onions, finely chopped (6 cups)
2 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) unsalted butter
2 tablespoons chopped fresh sage
1 tablespoon chopped fresh marjoram (dried is fine)
1 teaspoon black pepper
1 1/2 tablespoons cider vinegar
1/2 cup dry white wine
1 (1-lb) piece fresh Pullman loaf, pain de mie, or country loaf, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor (I used a multi-grain wheat country loaf)
3/4 lb sausage (something garlicky)
1 cup finely chopped celery
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh marjoram or thyme (dried = fine)
2 teaspoons salt
1/2 teaspoon black pepper
1 (9- to 10-lb) crown roast of pork, rib ends frenched (so my butcher, whom I love dearly, did not to the best job on this part....it ended up looking fine in the end!)
1 1/2 cups water
1/2 cup dry white wine
1 1/2 cups reduced-sodium chicken broth
2 teaspoons cornstarch, dissolved in 2 tablespoons water
2 tablespoons cold unsalted butter
Special equipment: an instant-read thermometer
1. Cook onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Add celery and continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.
2. Melt the remaining 3/4 stick of butter and pour over bread crumbs. Remove sausage from casings, break apart, and cook in a skillet over medium heat until nicely browned.
3. Reserve 1 cup onion mixture, covered and chilled, for sauce. Transfer remaining mixture to a large bowl and combine with crumbs.
1. Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F.
3. Roast pork in lower third of oven, covering stuffing and tips of ribs with a sheet of foil after about 30 minutes and adding more water if pan becomes dry, until thermometer inserted 2 inches into center of meat (do not touch bones) registers 155°F, 2 1/4 to 2 3/4 hours total. (If your guests are skittish about pink pork, as mine were, you'll want to cook your roast to a point where a thermometer inserted in the thinner side of the roast reads closer to 170F. The thicker side of the roast will still be juicy and delicious, but this way, you have some classically 'well-done' (*cough* overdone *cough*) pork for the squeamish. That said, pink pork is fine to eat.
Make sauce while pork stands:
1. Transfer pan juices from roasting pan to a gravy separator or a glass measure and skim off fat.