Spatula v. Food Processor

We are here to announce our new spin-off project: Spatula v. Food Processor!

Actually we are just here to announce that should you ever be asked to place a bet on which would win in a fight, pick the steel blade spinning at a billion RPMs over the rubber spatula. It's a winner every time.

We were attempting to continue Noodle Month with some bolognese sauce, and then this unfortunate situation happened. It was a sad ending to a good spatula.

The bolognese did turn out really, really fantastic though, so I'd say it was a small price to pay for such culinary excellence. 

--Isaac.

We Heart Carbs

March is National Noodle Month, which either means that we are all supposed to cook and consume pasta, or sit around and think deep thoughts. I went with the "cook and consume" route because that is the path that rocks.

I didn't have the energy to fill up ravioli, let alone think of a brilliant filling, so I went with the easier fettuccine-noodle variety. I figured if I wasn't going to make stuffed pasta, the least I could do was flavor the noodles. I decided on a festive tri-color using spinach, roasted red pepper, and garlic.

While the noodles were delicious to just cook and eat on their own, eating utensils optional, I made some more pesto since I had been daydreaming about making more ever since the Chicken Wing Food Fight, and also really wanted some artichoke hearts for some reason, so they went into the bowl too along with some chicken, sun dried tomatoes and olives.

As far as pasta dishes goes, this one was the best yet. Not saying that my previous dishes were not equally as awesome, it is just that in this dish's current state of existence, I can eat it and enjoy it, whereas my previous pasta dishes have long since been made extinct by my fork.  And you can't grate Parmesan cheese on memories. 

--Isaac

Waffles, Tasty Freakin' Waffles

I guess I have Belgium to thanks for ruining all waffles for me forever. Until I can find my way back, there will be nothing I, nor anyone else can possibly do to come close to replicating the Liege-style waffles sold in the myriad of food-cart type vendors around the Belgian cities. The road to replicate these waffles will be very tasty at least.

The story of Belgium goes as follows: Mary and I arrived mid-morning in Bruges. We then proceeded to purchase and consume what will forever be know as "The Very Best Thing Anyone Will Ever Put In Their Mouth Ever" (a Liege waffle with strawberries and powder sugar), found some baby ducks which we named Peeps and Fluffy, and then ate a chocolate covered and shriveled cherry that was swimming in rubbing alcohol-style vodka on the way out of town.

I first attempted the Liege waffle as part of a bacon and turkey waffle sandwich. This time it was all about the waffle:

 

I utilized some Swedish pearl sugar this time, which in theory is supposed to caramelize to create a crispy, sugary exterior. However, my $30 ToastMaster waffle iron from Macy's doesn't pack the same amount of horsepower as a $800, professional-grade, cast iron waffle iron. But that is okay. I don't have the counter space anyways.

--Isaac.

Birthday Banana Cake

I've been trying to expand my baking resume by attempting my hand at more multi-layered cakes. And by "baking more cakes," I mean to say that I am up to baking one cake per year, an increase over my previous tally of zero cakes per year.  

My annual attempt at baking Mary's birthday banana cake was much more successful than last year. My previous rookie mistakes included: not anchoring the top and bottom layers with toothpicks, not letting the cake cool enough before frosting, and doubling the amount of banana added but not the other ingredients... in the end, this was my reaction. Still tasted great though.

Needless to say, I fixed all those mistakes for the 2011 edition. I'll work on getting the to sit up straight and not slouch to one side next year:

Correct posture aside, the cake turned out really nice. The single yellow rose brings it together I think.

Plus, I couldn't just let the extra batter go to waste:

The frosting is just the leftover cream cheese frosting from the cake divided, colored purple and green, and then combined in my premium artisan piping bag cheap Ziploc sandwich bag with the corner cut out and swirled on top. Great for breakfast.

--Isaac