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New York

9/29/2016

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The big apple! I had arrived, meeting my sister halfway across the large amount of space that separates us. I call this a trifecta year for me, as there are many times I go without seeing my only sister for spans of two to four years. Well my friends, this year, I was so blessed to have three wonderful visits with her. 

This trip was especially special as my lovely sister was nominated for Best New Voice in the Saveur Blog Awards. Many of you graciously spent your time to vote for her (Much Appreciated By the WAY). 

We left our husbands and children behind and decided to take on this town. Food being our main focus, it was almost too overwhelming. Two girls from Utah, two very different life paths, one common interest: Good Food! 

Our first morning, we both woke with excitement as we were eager to walk the streets of Manhattan. The first stop on our agenda was finding that truly amazing cup of coffee. As we meandered the streets, attempting to find our bearings against the tall metal landscape, we anticipated finding a coffee shop we saw on yelp. A divine intervention occurred and a lovely local stopped us as it was apparent that we were "lost".  I said we were looking for coffee at said location, he shook his head and said, "No". Stunned I wasn't quite sure how this was going to go, he then proceeded to say, "You want the best coffee? You are already here" and pointed behind us. There before our eyes was in fact an amazing shop Little Collins, and yes the coffee was amazing.
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No trip would be complete without savoring a giant plate of house-cured pastrami. So a trip to Carnegie Deli had to occur. Here my mother ordered the fluffiest and biggest matzo balls I had ever see! It was like giant pillows that you wanted to rest your head on. Surprisingly, I was able to order my sandwich on gluten free bread. Also on the menu, Gluten Free New York Cheesecake! It was like destiny had pulled me in to indulge in the New York experience despite my inability to have gluten.
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We continued on enjoying the sites, architecture, and having fun as a family. My mother and father also had flown out to enjoy the experience. I stumbled across another amazing find, which was PizzaArte and the gluten free pizza is a must do! You will be transported back to a time when you could remember what "real" pizza tasted like.  We hit central park, the Natural History Museum, Times Square, and much more. A lot in two days! 
Finally the good news. The conclusion to the whole purpose of the trip. NorthWildKitchen did in fact take home a prize for Editors Choice for Best New Voice. But in a surprising twist and well deserved finale, she also took home Saveur Magazine's Food Blog of the Year! So congrats my dear one, thank you for the memories, and once again, job well done. 
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Spiced Chocolate Chip Cookies

9/16/2016

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Fall. Crisp, clean air. Leaves gingerly leaving the strong branches to which they had clung to since spring. And now baking. There is something exciting about the prospect of the changing seasons. Fall has always been my favorite. I enjoy the beautiful array of colors that blanket the Wasatch front mountain range in my backyard, and anticipate the white blanket of snow to follow. It also brings a sense of coziness. Grabbing a blanket to snuggle in, and saying goodbye to the drenching heat of the summer sun. 

While I enjoy a good cookie, my go-to choice is not usually chocolate chip. However, these cookies add a special kick. Also an interesting technique of rolling the cookie dough in powdered sugar before baking creates a thin glaze on the finished product. I obtained this recipe from the Sandlake Country Inn in Oregon years ago. One of my fondest vacations with my husband. The Oregon coast was just beautiful, serene, and calming. (Well except for the bear episode on one of our morning runs, but that is a story for another day). We were able to unplug from the hustle and bustle of our daily lives, and simply just enjoy the moment. Which I hope you can also do with this special treat.

These cookies are the quintessential opener to the fall season, and I highly recommend making a batch to share with friends or family. Of course, you can always keep them for yourself. (I promise not to tell)

Ingredients:

1 1/2 C Brown Sugar
2 Sticks of Butter (unsalted)
2 Eggs
2 C Flour (I use Cup4Cup GF) 
1 tsp Baking Soda
1 T Cinnamon
1 tsp Ground Ginger
1/2 tsp salt 
1 tsp Vanilla Extract
1 C Chopped Pecans
1 1/2 C Chocolate Chips
Powdered Sugar

Cream the butter and sugar until light and fluffy. Then add the eggs and vanilla. In a separate bowl combine the dry ingredients, and add slowly to the butter mixture. Fold in the nuts and the chocolate chips. Refrigerate the covered cookie dough overnight. 

Preheat the oven to 350 degrees. Form dough into 1 inch balls and roll in powdered sugar until well coated. Place on ungreased cookie sheet for 8-10 minutes. 

Try not to eat all in one sitting. (BTW, I made these cookies with the GF flour and it didn't slow anyone down from eating them)

Enjoy! 
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Pickled Radishes 

9/11/2016

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Fall is absolutely beautiful in the Wasatch Mountains. We decided to go up for an overnight camping trip with our wonderful friends and neighbors. The menu's main attraction would be shredded beef and chicken tacos for dinner, and I knew that these radishes would be a wonderful accompaniment. The flavors of tangy and tart, with a crisp bite compliment both flavors of the meat. Plus you can really diversify the taste to fit your own preference. Add a little more black peppercorns or garlic. 

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I was able to make these pickled radishes before we left. They are so easy and taste great in just about everything from salads to burgers. 
​Ingredients

1 bunch radishes 
1/2 C white vinegar 
1/4 C apple cider vinegar
3/4 C water 
2 T Raw Honey
2 tsp Salt
1 tsp mustard seed
black peppercorns
garlic cloves

Slice radishes thinly and place in two small mason jars. In small saucepan, boil both types of vinegar, water, honey, and salt. You can then add mustard seeds to both jars. If you would like you can add a few black peppercorns or whole cloves of garlic to the pickles (I would recommend 1-2 cloves per jar). Place on lid and put in the refrigerator. Recommend eating within one to two weeks. 
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Vegetable Bolognese

9/5/2016

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I think one of the most difficult challenges I have is getting my little one to eat her vegetables. I totally get it, eating yogurt, fruit, anything other than vegetables is much more fun. Also I fully understand that there are parents and caretakers that have done a much better job than I in introducing many types of veggies into the child's diet. While I will not dispute that I should be more persistent, sometimes the little one is just not going to budge. (I'm not quite sure who to blame on that trait; her father or myself)

So today I bring you a wonderful recipe, modified from Giada De Laurentiis- Food Network. It taste great, has a unique blend of flavors, and also is vegetarian. This also pairs well with any starches, so you can mix be creative to what works best for you or your family. As we are headed into fall, a sweet potato or celery root puree would be delectable. 

This is a great recipe to make on the weekend, so that you can have it for those busy work nights. The marscapone cheese gives it a subtle sweetness. Also you can be flexible in how chunky or smooth that you would like this sauce. 

Ingredients


  • .5 oz dried oyster mushrooms
  • 1 1/2 cups hot water
  • 3 ​carrots, peeled and chopped
  • 1 red onion, peeled and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp ground oregano
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 8 oz baby portebello mushrooms
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 1/2 cup mascarpone cheese
  • 1 pound pasta (penne or similar would work best)
  • 1/4 cup Parmesan

Place the dried mushrooms in a small bowl and cover with 1 1/2 cups very hot water. Set aside and let the mushrooms soften.

Place the carrots, onion, bell pepper, and garlic in a food processor. Pulse the vegetables until finely chopped but still chunky. Place the olive oil in a large, heavy skillet over medium-high heat. Add the chopped vegetables, dried herbs, salt, and pepper and cook until tender, about 6 minutes. Place mushrooms in food processor and pulse until chopped. Strain the oyster mushrooms, reserving the oyster mushroom liquid. Add the oyster mushrooms, fresh mushrooms, and tomato paste and continue cooking, stirring to dissolve the tomato paste, until the mushrooms are softened, about 5 minutes.

Add the dried mushroom liquid and red wine. Bring the liquid to a boil, reduce the heat to low, and let the mixture simmer until the liquid is reduced by half, about 10 minutes. Add mascarpone cheese and stir just until the cheese is incorporated.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, and place over the pasta.  
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Sarah's  Vinaigrette

9/3/2016

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My absolute favorite salad contains summer fresh tomato, cucumber, and feta with my go-to vinaigrette. It is so easy, so tasty, and so easy! I usually find myself whipping this up to take to work at least a few times a week. An heirloom tomato really allows for a special treat. The only downside is I can't have it year round. 

This vinaigrette pairs well with chicken and fish as well. 

I hope you enjoy.

Ingredients:
  • 1/2 tsp Ground Oregano
  • 1/2 tsp Dried Basil
  • 1/2 tsp Granulated Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt
  • 1/8 C Red Wine Vinegar
  • 1/4 C Extra Virgin Olive Oil

Combine spices and vinegar together. Slowly whisk in the extra virgin olive oil so that it emulsifies. Top your favorite vegetables or salads. Easily can be doubled. 

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    Busy balancing life's daily obligations, while making sure to  stop and enjoy the simple moments.

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