Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
Sunday, September 5, 2010
Strawberries Dressed for the Occasion
That would be Kelly and Nancy. Chocolate? I'm not a fan.
But that two of them are.
We had planned to have Kelly over for dinner tonight to celebrate the holiday. A simple, small gathering.
But I wanted to do something extra special -- chocolate-covered strawberries.
I have attempted this one other time in life. I pulled it off poorly, primarily because I overcooked the chocolate, and too fast. It had begun to turn into candy, but determined me plunged the tender strawberries in the chocolate anyway. What a sight.
This time, I planned ample time to work through the process with gentle grace.
I very slowly melted the butter, then added the chocolate two to four blocks at a time.
It took about 10 minutes to completely melt the chocolate. I then turned off the heat and gently dipped each strawberry, twirling them slightly before placing them -- softly -- onto wax paper.
They were quite lovely. I could have added a bit more chocolate to each before placing them in the fridge to allow the chocolate to solidify. But, alas -- I didn't get any complaints about them at the dinner table.
In fact -- I had an audience all the while I was preparing them. Yep -- Alex. She so wanted a taste.
A little, bitty, tiny taste? Please?
No, sorry Alex. No chocolate for dogs.
Goodness, it is sometimes hard to resist that precious little face.
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
Oooh, a culinary mashup! Haddock and bean sprouts seem to have nothing in common. That was my thought. But do keep reading. What woul...
I cannot say that I was excited about using uncooked flour tortillas. I had never purchased uncooked flour tortilla before. I figured tha...
There is this amazingly rich dish that is quite popular here -- Mariscos Chihuahua 's camarones culichi. In the many, many years I hav...
Quiche -- it can be vegan or vegetarian, hearty or mild, sweet or savory (through traditionally savory), hot or cold. What a wondrous, versa...
French toast. Blue agave syrup. An egg. Those three simple ingredients were met with so many Oohs and Ahhs. And why not? The slightly ch...
Oh, goat cheese, how I love your smooth, pungent flavor. This was my first time purchasing the Private Selection Crumbled Goat Cheese -...
This office challenge item was long overdue. One of the student workers in my office requested this months ago. "Be sure to cook...
I have many fond childhood memories of Christmas and Easter time when my mother would purchase a HoneyBaked Ham for the family dinner. Wh...