Category Archives: recipes

roasted artichokes with miso jalapeño aioli by the artful desperado

September 22, 2014

guest post / recipes

roasted artichokes with miso jalapeno aioli | almost makes perfect

hey everyone! it’s gabriel from artful desperado with a foodie guest post.

so as you may know miss molly is getting hitched (yay!). that is one mammoth of a task to handle, i mean the invitations, the guests, the flowers –  i’m already dizzy. since molly and her friends and family must be running on a heavy sleep deficit and little energy to cook, i decided to share a recipe that’s A: super easy to make, and B: tastes like heavenly comfort. perfect for those OMG-i-totally-need-a-snack moments.

cue: roasted artichokes with miso jalapeño aioli. it’s spicy, it’s creamy, it’s rich and sexy. if you want you can totally light some candles and feed your date some artichoke while dipping it in the sauce – it’s like ghost the movie! minus the messy clay scene. here’s the recipe:

roasted artichokes with miso jalapeño aioli
serves 4-6

ingredients
- 4 medium/big fresh artichokes
- 1 lemon
- 1 tablespoon non-salted butter, soft
- 1 cup extra virgin olive oil
- 2 large egg yolks, at room temp
- 1 tablespoon white vine vinegar
- 1 tablespoon miso
- 1 small jalapeño, finely chopped (with seeds in for heat)
- salt and fresh cracked pepper to season

instructions
01.  preheat your oven at 375F
02. grab your artichokes and the top 1/4 (from the tip down). you should see some of the purple leaves exposed. if your choke has a stem, peel it the skin off and cut a bit of the dry end.
03. grab some pieces of tin foil (enough to wrap the choke completely). drizzle artichokes with a little bit of olive oil and place a few blobs of the soft butter in between the leaves. squeeze some lemon juice on them. sprinkle salt and pepper and wrap completely with foil.
04. place all chokes in the oven and bake for about an hour ( a bit more if they are huge). to test for doneness simply remove one of the middle leaves and if the bottom is soft and edible you’re good to go. once they’re done, remove from the oven and set aside (leave them covered).

Roasted-Artichokes-with-Miso-Jalapeno-Aioli Roasted-Artichokes-with-Miso-Jalapeno-Aioli1

now let’s make the aioli.

-  place the jalapeno, miso, and egg yolks in a bowl, then slowly drizzle a bit of the olive oil, continue to whisk hard until you see it emulsify (looks like thin mayo), once this happens start adding the rest of the olive oil slowly. once it’s nice and thick, add the vinegar and squeeze the rest of the juice left in the lemon.

- adjust seasoning with salt and pepper and that’s it!

NOTE: if you have a food processor, you can skip the bowl and whisk and do it by drizzling the oil through the feeder at the top.

if your aioli splits, simply whisk like there’s no tomorrow.

Roasted-Artichokes-with-Miso-Jalapeno-Aioli2

now let’s eat! get rid of the hard outer leave of the choke and get to the meaty ones in the centre, then dip and enjoy. when you get to the core, peel off the furry part and eat the heart. BEST PART.

congrats molly! see ya lata fellas!


A HUGE THANK YOU TO GABRIEL FOR GUEST POSTING
WHILE I’M AWAY ON MY HONEYMOON
VISIT HIS AMAZING BLOG + AND HIS GORGEOUS INSTAGRAM

ginger shandy

August 11, 2014

happy hour

ginger shandy | almost makes perfect

where have i been?! i know, right. with about a month to go before the wedding — i’ve found planning and making almost everything for a wedding is kind of too much for a person. i’m feeling good about what we’ve accomplished but there’s so so much more to do – so that’s where i’ve been. and i’m sorry. i’ll do a wedding update post to fill you in all those details – but for now, HAPPY MONDAY. mondays suck so how about you make the easiest summer drink tonight after work?!

i love a good cold shandy (which is usually just beer and lemonade) but i am a HUGE fan of orangina because i’ve been drinking it since i was a tiny little orangina drinking child. all you have to do is mix together the ingredients till you see fit and drink up.

GINGER SHANDY
2 parts pale ale IPA
1 part orangina or lemonade
1 part ginger beer

(i tested it out with ginger ale, but the ginger beer tasted a lot better)

ginger shandy | almost makes perfect

do you have your own version of an easy beer cocktail or shandy?! please share, i love things that require no real effort.

corn + tomato summer salad

July 14, 2014

recipes

corn + tomato summer salad | almost makes perfect

a couple of weeks ago gideon made this as a side dish along with some salmon. and i immediately said “oh shiiiit”. so we decided to enhance it with a couple more ingredients, and used frozen corn so that it would only take a few minutes to make. like i like.

and unfortunately for me, just like everything, i love it served along with a piece of crusty bread – and then it totally counts as a full meal.

corn + tomato salad

CORN + TOMATO SALAD
1 bag of frozen corn (or you can actually cook corn)
1 ripe avocado
1 package of cherry tomatoes
1 lime
8 basil leaves, chopped
1/2 red onion
olive oil
salt + pepper

cook your corn however you want to roll – then chop tomatoes length wise, half of the onion into thin slices and the avocado – mix all together in a large bowl. the ratio is really up to you.

chop the basil and add it to the mix.

squeeze the lime juice and add a couple of tablespoons of oil.

season and let marinade in the fridge (it tastes better cold)

corn + tomato summer salad

jumbo white chocolate chip cookies

April 29, 2014

dessert / recipes

jumbo white chocolate chip cookies | almost makes perfect

no question – my favorite cookie ever is a white chocolate macadamia nut, but while it’s my favorite, the thing i like most about it is just the white chocolate chips. so i decided to forgo the nuts and just make this super rich, super buttery, super chocolately and super sized cookie because gideon is trying to gain weight for the wedding so why not eat 60 cookies?

i used my favorite cookie recipe, which has a crispy edge but really gooey inside (i mean… perfect cookie right?) and it’s also an EASY one.

jumbo white chocolate chip cookies

jumbo white chocolate chip cookies
(adapted from all recipes)

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups white chocolate chips

preheat oven to 350 degrees F.

cream together the butter, white sugar, and brown sugar until smooth. beat in the eggs one at a time, then stir in the vanilla. dissolve baking soda in hot water. add to batter along with salt. stir in flour, chocolate chips, and nuts. drop by extra large spoonfuls onto ungreased pans.

bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

jumbo white chocolate chip cookies  |  almost makes perfect jumbo white chocolate chip cookies

how to dress up a frozen burrito

March 4, 2014

recipes

how to dress up a frozen burrito

so right now you might be thinking – um wtf is this post? well… i know right?

gideon and i eat a lot of burritos, we live near our all time favorite burrito from tacos arizas (it’s custom and on the DL. i’ll share someday), and about a dozen other taco places. but we’re also not rich so we eat frozen food.

i’ve always had a soft spot frozen burritos, maybe it’s because i smoked a lot of pot in high school, maybe it’s because they’re actually pretty decent tasting. we buy them in their full boxes at the grocery store. tina’s beef & bean/green chili is my favorite (can you believe tina’s didn’t even sponsor this post?!)

now, i am ok with a frozen burrito on it’s own, but with the right accoutrement – frozen burritos rule. so here’s how we fancy our frozen burritos up!

how to dress up a frozen burrito | almost makes perfect

ingredients
frozen burrito of your choice
crema (or sour cream)
tapatio
salsa verde
lime
avocado
cilantro
pickled onions (here’s a recipe that we’ve used)
tortilla chips

how to dress up a frozen burrito | almost makes perfect

directions

step one : after your burrito comes out of the microwave, liberally squeeze lime all over it.

step two : spoon on your crema, drizzle on the tapatio.

step three : add your garnishes. salsa verde, a few slices of avocado, chopped cilantro, and a pile of pickled onions. i also always squeeze MORE lime on top and add in some tortilla chips to add crunch.

how to dress up a frozen burrito how to dress up a frozen burrito | almost makes perfect

now go eat one and report back!

 

smoked salmon bites

December 19, 2013

appetizer / holiday / recipes

smoked salmon bites with creme fraiche // almost makes perfect

we made these simple and delicious little hors d’oeuvres for our christmas party last year and while my boyfriend was persistent in using blinis like they usually would be served, i fought for them on my favorite toast crackers. i’m really into crunch. and the crackers give these the best crunch! CRUNCH.

also – i went with the crazy red smoked salmon because christmas. this is such an easy appetizer for your holiday — so hopefully anyone looking for a last minute idea can make these.

smoked salmon bites

ingredients
petite toasts
smoked salmon
crème fraîche
fresh dill
fresh ground pepper
a lemon

directions
it’s as easy as you think.

top each cracker with a dollop of crème fraîche, add a piece of lox, a couple tiny sprigs of dill, grind some fresh pepper on top.

before serving, squeeze a bit of lemon juice on top.

smoked salmon bites // holiday appetizer smoked salmon bites // almost makes perfect

salted caramel pie

November 26, 2013

dessert / holiday / recipes

salted caramel pie

still looking for that perfect dessert to make for thanksgiving? good. you’re in luck. this pie is not only INSANELY easy but i can guarantee your guests will say “holy shit” or some other form of exclamation.

my good friend made this for our annual version of friendsgiving (we actually call ours regretsgiving), and the second i tried it i said gimme that recipe now. i doubled the crust amount because my boyfriend likes the crunchy. also, about the filling : it is caramel (hence the name of the pie), which is not the easiest thing to slice, but the taste trumps any difficulty with the gooey texture.

caramel pie

salted caramel pie
(from food and wine)

ingredients
2 1/2 cup graham cracker crumbs
8 tablespoon unsalted butter, melted
1/2 cup light brown sugar
two 14 ounce cans sweetened condensed milk
fleur de sel
2 cups heavy cream
2 tablespoons confectioners sugar
* again, i doubled the crust recipe

directions
preheat the oven to 350°. in a food processor, pulse the graham cracker crumbs with the melted butter and light brown sugar until the crumbs are moistened. press the crumbs evenly into a 9-inch glass or metal pie plate. bake for about 10 minutes, just until lightly browned. let cool. increase the oven temperature to 425°.

scrape the condensed milk into a 9-by-13-inch glass baking dish and sprinkle with a scant 1/2 teaspoon of fleur de sel. cover the dish with foil and place it in a roasting pan. add enough hot water to the pan to reach one-third of the way up the side of the baking dish. bake, lifting the foil to stir 2 or 3 times, until the condensed milk is golden and thickened, about 2 hours; add more water to the roasting pan as necessary. the consistency of the caramel should be like dulce de leche. don’t worry if it is lumpy; it smooths out as it chills.

scrape the caramel filling into the pie crust, smoothing the top. spray a sheet of plastic wrap with vegetable oil spray and cover the pie. refrigerate until the filling is chilled and set, at least 4 hours.

in a mixer, beat the cream with the confectioners’ sugar until firm. remove the plastic. mound the whipped cream on top of the pie and sprinkle with fleur de sel. cut into wedges and serve.

make ahead : the recipe can be prepared through step 2 up to 5 days ahead. refrigerate the crust and filling separately.

salted caramel pie salted caramel pie