Disappointment at the Liberty Oak...

So Mama Dukes and I went to eat dinner at the Liberty Oak Restaurant and Bar on Wasihington St. the other night. We were so disappointed. Nothing was plated and both of our entrees were swimming in the same lemon sauce. The fried calamari we got was so chewy that my jaw hurt afterwards and the entrees were something a child could have thrown together. Maybe they were having an off night or there was new kitchen staff. I had heard such great things about that place. They really dropped the ball, then kicked it across the room... really far. The only redeeming factor was the soup in the beginning, the Saffron Chicken Soup. It was the only thing that kept me from throwing my plate against the wall.

All that aside, I've been told that I need to try lunch there so maybe they will step it up then but it may be sometime before my stomach will let me go back. Especially since for $20 more I could eat at Printworks Bistro in the Proximity Hotel and have my mind blown... and get dessert, but that's another blog for another time. I definitely didn't think it was worth the $60 some dollars. I didn't take any pictures because it wasn't worth the space on my memory card. If any of you have had a better experience or a similar experience I would love to hear about it.

Spicy Salmon Cakes... so easy!

These delicious salmon cakes have a bit of a kick thanks to a generous dash of hot sauce. They are so easy to make and cheap! I love that part. The most expensive ingredient is the can of salmon. I know some folks stick their noses up at canned fish but when a pound of salmon is like $12, the $3 can of salmon is much more enticing. If you want to go all out, by all means use fresh salmon. So i hope that this is easy to follow:

Spicy Salmon Cakes
1 can salmon
1/2 c. bread crumbs
1 handful fresh chives, chopped
1/2 tsp. dried dill
1 tsp. Lowry's seasoning or any spicy Cajun seasoning
1 T. hot sauce, adjust to your likeness
Juice of 1 lemon
Slices of lemon for garnish

1. Mash the salmon with a fork in a large bowl.
2. Add the rest of the ingredients and combine well.
3. Heat about a 1/4 cup of veg. oil in a large skillet over medium heat.
4. Shape the salmon mixture into small uniform patties, use about a golf ball sized amount.
5. Cook patties in oil for about 3 to 5 mins a side or until golden brown.
6. Set cooked patties on paper towels to drain away excess oil.
7. Serve with lemon slices, cumin scented rice, and a fresh mixed green salad. I drank organic iced peach-oolong tea by Honest Tea... it was delicious.

Enjoi!

MFA here I come!

So I got in to grad school! As my brothers say... OMG! I'm really excited to get started and to get things done. I know that this program is really going to test my abilities and hopefully open doors I didn't know existed. I was really stressed out over the wait but it was so worth it. Here I go, guys... off to greatness... or miserable failure... but mostly greatness... I hope.

MICHAEL ERIC freakin' DYSON!!!

I kind of hate this picture of me but don't care because I freakin' just met MICHAEL ERIC DYSON! He gave an amazing lecture at UNCG and I must say, he blew my mind. I feel like a whole new person. Well, at least a more aware and inspired person. I have to admit. I saw Spike Lee on Weds. at Winston Salem State and was not impressed. He's a bit stuck up and not a very good speaker, honestly disappointing. I mean I love his films and respect what he has done for the black community but Dr. Dyson simply buried him. He was eloquent, articulate, truthful, and passionate. I felt like I was listening to someone who not only knew what he was talking about but honestly cared. It was a privilege and an honor to be in the same room as him and that is why I have that ridiculous grin on my face. He may have changed my life. God knows I'm ready for it.

"To whom much is given, much is expected."

Mighty Aphrodite Strikes Again!

Happy V-Day everyone! Love is certainly in the air and now you can eat it! I must be honest and say that this recipe is not my creation but comes from a rather brilliant lady who blogs on Tigers and Strawberries -check it out.
The recipe is wonderfully easy to follow and the results are exotically delicious. Share them with family, friends and loved ones for added heartwarming effects.

These delightful little love cakes are made with rosewater which you can find at most specialty food shops. I went to Sur La Table in the Friendly Center but a friend of mine, Sallie, said she found some at the Jerusalem Market on Highpoint Rd. so try there too.

Needing an expert opinion on how I performed I had to let Emma try one. Shortly thereafter eating said cookie this happened:Unfortunately, I hadn't given one to Iggy. Emma's nose has recovered quite nicely anyhow. Lesson learned. Love hurts, guys, love hurts. These cookies are like magic. Make them today and you'll be swooning all week.


Here's a link to the recipe and the story behind its creation- Aphrodite Cakes and I'll include the recipe here as well in case the link is funky or if you need love ASAP but don't have time for clicking links:

Aphrodite Cakes

Cookie Ingredients:

1 cup butter, softened
1 1⁄2 cups powdered sugar
1 lg. egg
1 tsp. vanilla extract
2 1⁄2 cups flour, sifted
2 tsp. baking powder
1⁄4 tsp. salt

Icing Ingredients:

1⁄2 stick butter
4 ounces light cream cheese
1 pound powdered sugar
3 tbsp. heavy cream
2 tsp. rosewater (or to taste)
food coloring as needed to tint icing pale pink (I use Wilton paste coloring in burgundy, with only the amount you get by dipping a toothpick into the jar then dragging said toothpick through the butter or cream cheese.)

Method:

Preheat oven to 350 degrees.

Cream together butter and sugar, add egg and vanilla and beat well.

Sift together flour and remaining ingredients and gradually add to sugar mixture, beating until well combined.

Roll into 1” balls and flatten slightly unto an ungreased cookie sheet.

Bake ten minutes; do not brown. (If you have a convection oven as I do, you only need to bake for eight minutes.)

Allow to cool a minute on the baking sheet, then carefully transfer to wire rack to finish cooling completely.

To make the icing, blend together butter and cream cheese, then blend in the powdered sugar. Add rosewater and enough cream to bring it to a spreadable consistency.

Add food coloring to tint it pale pink, and pipe rosettes onto the cooled cookies.


Happy V- Day, everyone! Spread the love and the cookies!

<3

Beautiful Soup... so rich and green

So I've been feeling kind of ill these past few days and have been eating a LOT of soup. Mostly chicken noodle, as prescribed by mothers and grandmothers everywhere. One can only eat so much chicken noodle. I had to make something new. So one night when Mama Dukes came to check on me (she's so sweet) we went down to the Teeter (Harris Teeter for those who don't know) and bought some basics for an awesome kale and tortellini soup. Its really delicious and simple to make. Its also very cheap. We bought some Portuguese rolls to dunk in the broth. Portuguese rolls are similar to sourdough rolls but are slightly sweet. Mama Dukes and I used to get them from a bakery in Connecticut where we lived for a while. We would eat them for breakfast, toasted and with a little butter and a side of hot tea. I was a very happy little girl. I basically did the same thing here, including the tea because I felt like crap. Anyhoo, if you can't find them at the Teeter or your local bakery, complain loudly and make a huge scene, perhaps you will get your way. Just get some rolls, you worry-wort.



Here's the recipe as I made it but feel free to experiment and throw in what you have. If you can't get kale, use mustard greens or baby spinach. Out of potatoes but have onions, throw one in. Don't like tortellini, get your head checked. The possibilities are endless, people. That's the beauty of soup.


Beautiful Soup (Kale and Tortellini)

2 T. extra virgin olive oil
3 cloves garlic, minced
4 sm red potatoes, cut into 1/2 inch cubes
1/4 c. fresh parsley or 1 t. dried
10 c. chicken broth
4 c. curly kale or mustard greens, rinsed, stemmed and chopped
2 bay leaves
Salt to taste
Dash of thyme
Dash of crushed red pepper
Dash of ground black pepper
1 pkg of fresh tortellini of your choice
(I used a Teeter brand that was prosciutto and Parmesan cheese... delicious)

1. In a big ol' pot, heat the olive oil (about med high) and then sauté the garlic until it becomes just aromatic. Throw in the potatoes and cook for about 3 to 5 mins. Add the parsley.

2. Add the chicken broth and bring to a boil. Then add the kale, bay leaves, salt, thyme, red pepper, and black pepper. Simmer for 20 to 25 mins until potatoes are tender.

3. Add the tortellini and cook for another 5 or 6 mins. Serve with your favorite rolls and smile cuz you got beautiful soup!

Enjoi!

Word on the Smith St.

If you have not discovered the joy that is Smith Street Diner, I feel for you. The rapture that is the signature Smith St Diner biscuit can only be compared to other masterpieces like the Mona Lisa or perhaps her smile; that mysterious smirk that greets you from the corner of your plate. So fluffy, so buttery, so CHEAP! But I digress.

I've eaten at many diners but this place is a legend. Especially amongst college students here in the 'Boro. On my last excursion to Smith St, this happened:

It was a Saturday, around 11am; the place was packed. Mama Dukes and I found a table rather quickly and were immediately greeted by a smiling waitress. Loved her! She promptly brought us freshly squeezed o.j. (yes, I said FRESHLY squeezed orange juice; like a little glass of liquid sunshine) and coffee (the best diner coffee this side of the Mason-Dixon line). I ordered the three egg omelet with cheese, peppers, onions and turkey sausage, a side of grits and ... oh yes, a biscuit. Not just any biscuit but THE biscuit. Mama Dukes also ordered an omelet but opted to get the home fries (which I snitched at) in stead of grits. (I left her biscuit alone, I'm such a good daughter.)














OMG, as my brothers would say, it was amazingly delicious. The service was impeccable and I'm going back on Saturday! Come join me! Oh and yes, that's hot sauce on my omelet... don't knock it til you try it people.

Smith St. Diner (open 8 days a week, seriously, check the sign)
438 Smith St. (corner of Battleground and Smith St.- duh)
(336) 379-8666
They serve breakfast Mon.- Fri. 6:30am to 11am/ Sat. & Sun. all day 7am to 2:30pm
They serve lunch stuff too but who cares.
They also offer office catering for the office that rocks.

See you at Smith St, save a biscuit for me!

Awww, cookie!

These Oatmeal Chocolate Chip Cookies are my favorite when its cold or just plain miserable outside. Sometimes I like to add dried fruit like sour cherries, cranberries, candied pineapple, or even candied ginger-- if you haven't tried adding fruit to your chocolate, you just ain't livin'. I'm not a great picture taker so these may not be the best ever but I hope you get the idea.

Oh, me and Mama Dukes bought these great Kitchen Aide cookie sheets from (of all places) Costco. They are awesome. And were so affordable. I think we paid $18 - $20 for four pans; two big and two little. They are really heavy duty and non-stick. Check 'em out!

Here is the recipe for the Oatmeal Chocolate Chip Cookies, go forth and stuff yo' selves:

• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 c (2 sticks) butter, softened
• 3/4 c granulated sugar
• 3/4 c packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 3 c quick oats
  
• 2 c (12-oz. pkg.) choco chips
• 1 c chopped nuts
• 1 c yummy candied or dried fruit, chopped
  

Preheat oven 375 degrees

1. In a small bowl, sift together flour, salt, and baking soda.
2. In a large bowl, cream together butter, sugar and brown sugar.
3. Add vanilla, and eggs (one at a time, being sure to mix thoroughly between each).
4. Combine the wet and dry ingredients slowly; being sure not to over mix.
5. Add the oats and fold gently.
6. Add chips, nuts and fruit.
7. Taste test, at own risk (raw eggs can be unsafe, be sure eggs are fresh and free of cracks before using).
8. Using two tablespoons or a scoop, drop about a tablespoon of dough onto a cookies sheet (either lined or unlined depending on how much you trust your sheet.)
9. Bake for 9 to 11 mins. Allow to cool and enjoy with tea, hot chocolate, milk or your favorite chilly day beverage.

Peace!

Emma's first snow

So it snowed this past Saturday. Well, I guess you'd call it snow- its probably considered more of a dusting. Nonetheless, it was enough to make Emma freak out. When I first let her out in the morning I wasn't even thinking about the fact that she had never seen snow before. She sort of stopped at the edge of the back porch and sniffed at it a bit. Once she realized it was nothing more than a field of slushy ice she went bezerek. She tends to lick everything alot in the first place but she started licking the snow off the back porch in this spiral design and then licked the stairs and the grass, and the leaves, and the trees. She had a good time and by the time I finally tricked her into coming inside she was covered in tiny icicles.

Watching her get excited about snow made me excited about snow. I hope it snows again soon. I'm not holding my breath. Winter lasts about a week in NC. Oh well, its better than nothing. I should hold my tongue. Last time I said something like we got a horrible ice storm that left a half inch blanket of ice all over everything.

Where has all the baklava gone?

Since I started this blog after the last supper club meeting this is what's left of the baklava that I made. Granted, the original dish was much larger and a bit more glamorous looking, I really wanted to get a picture. I had planned on making it way in advanced because that's what you're suppose to do with baklava, (It's the kind of dish that is best the next day) but I actually started preparing it about 4 hours before I had to be at Miriam's house. I was nervous that it would be really runny and difficult to cut but ultimately when you put buttery, crispy fillo dough with honey-coated walnuts and almonds, you can pretty much just put the pyrex in the middle of the table, hand everyone a fork and say "Have at it." It was still pretty warm when I served it which enhanced the aroma of the clove and cinnamon-- very hot. I think that makes baklava officially a sexy dessert.

I served it with some really potent Turkish-style coffee which I made in a regular sauce pan because I don't own an ibrik. I also didn't have cardamom so I used ground coriander and clove as a substitute. It worked out pretty well and kept me amped until about 3am.

The complete menu prepared by the Supper Club Ladies (we're still working on an official name for our group) included:

• a Vietnamese dish, pho, with beef, bean sprouts, spicy Thai basil, fresh cilantro, ginger and onion (perfect on a chilly night)-- Thanx, Miriam
  
• spicy fried rice with chicken, raisins, and peanuts ( so ver good)-- Thanx, Carla
  
• a retro noodle salad with sweet green peas and crunchy water chestnuts (perfect for cooling down the palette after the spicy fried rice)-- Thanx, Katie
  
• a spinach and peanut curry (to blow your mind)-- Thanx, Woodie
  
• some Chinese-takeout-style fried egg rolls with shrimp (amazing dipped in spicy sweet'n' sour sauce)-- Thanx, Margaret
  
• and warmed baklava with Turkish coffee

We had a blast and I can't wait for our next get together in Durham. Oh and here's the recipe for the Baklava, I hope you find it easy to make:

Oven temp: 325°F
Cooking time: 1 hr

20 sheets fillo pastry
¾ c. melted butter
2 c. chopped walnuts
1 c. chopped almonds
¼ c. caster sugar
2 tsp. ground cinnamon
¼ tsp. ground cloves

Syrup:
1 ½ c. sugar
1 ½ c. water
¼ c. honey
thinly peeled strip of lemon rind
small piece cinnamon bark
3 cloves
2 tsp. lemon juice

1. Butter base of 13x9x2 inch oven dish and place nine sheets of fillo separately into dish, brushing each w/ melted butter.
2. Mix nuts, sugar and spices and spread half of this mixture over fillo. Top w/ another two sheets, brushing each with butter.
3. Spread remaining nuts on top and finish w/ remaining fillo, brushing each sheet as before.
4. Trim edges and brush top with butter. Cut baklava w/ a sharp knife into diamond shapes. Sprinkle lightly w/ water so the layers don’t curl.
5. Bake on centre shelf for 30mins. Move up one shelf and cook for further 30mins. Cover w/ foil if top colors too quickly. Pastry must cook thoroughly.
6. When the baklava goes into the oven, make the syrup. Place sugar, water and honey in a heavy saucepan and stir over medium heat until the sugar dissolves. Add remaining syrup ingredients, bring to a boil and boil for 15mins. Strain and cool.
7. Spoon syrup evenly over hot baklava. Leave for several hours before cutting again into serving portions.

Tip: When you're not working with the fillo dough, drape a damp towel over the dough to prevent it from cracking on you. Don't make it too wet or the dough will stick to the towel and ruin your day.

Conclusion,
baklava + warm= sexy
warm baklava + forks = very happy ladies
supper club + me = very happy me

Enjoy, everyone!

Til next time.

Hello from the 'Boro

Hello, my name is Selena and this is my puppy, Emma. She loves peanut butter, abandoned socks, men with beards, and me (possibly in that order). We live in the bright city of Greensboro in the great state of North Cakalaky.

I've never blogged before so I hope that I don't disappoint. I love to cook and both my mom and I consider ourselves "foodies." We've always loved to cook together and were pleasantly surprised to find that we had "people" so I'm really excited about reading other foodie blogs and reporting my adventures in cooking and puppy life. Especially since Emma always gets to taste my experiments first. I like to think I can tell if she likes something from the curl of her tail. She just had a birthday on Christmas day. We were at my mom's house so for her birthday cake I fixed up a piece of French toast with whipped cream and a candle. Needless to say, her tail was completely relaxed and she was really focused on eating. I like to think it meant she loved it. (By the way she, just sneezed all over my Mac... my new Mac. I rarely type alone these days.)

I also have two cats, Iggy and Apple, who will be a source of great hilarity I'm sure. They are notorious for climbing and knocking stuff over.

Oh and I just joined a supper club so I will hopefully have great stories and recipes from our parties. The next one will be the end of February so I'll have a whole month to plan the perfect brunch dish. I get to drive to Durham at 8am on a Saturday and nothing says "wide awake" like a 3 hour drive on your day off. These ladies are lucky I love food and their company so much. Also, If anyone reads this and has some suggestions for a bitchin' brunch, please holla at a girl.

This was fun, yall. Talk to you soon. Emma, Apple and Iggy send their love (and yes, they love you already!)