Wednesday, November 10, 2010

busy busy busy

It's that time of year again where midterms are taking over my life! thanksgiving break is about to happen and all my teachers take this opportunity to squeeze in as many papers, tests, and projects as they possibly can before the break starts. unfortunately for me this means i haven't had much time for new creations. Instead i've decided to feature some blogs that I've been gathering inspiration from, as i continue to live vicariously through their wonderful creations . 

Potato Leek Soup

3 to 4 cups or 1lb. peeled, sliced or diced potatoes
3 cups or 1 lb. thinly sliced leeks, including the tender greens
2 quarts water ( recommended using 1 quart broth + 1 quart water)
2 teaspoons slat
6 tablespoons heavy cream

simmer the potato and leek in the water, partial covered, for 40 minutes or until the vegetable are tender
mash the vegetables in the soup with a fork or pass through a food mill. season to taste ( ground pepper)
set aside uncovered until just before serving, then reheat to a simmer
off heat, before serving, stir in the cream. garnish with parsley or chives , if desired. 
Hands down one of my favorite soup recipes, it's just so easy and so tasty! i adapted this recipe from:

Roasted Brussels Sprouts with Balsamic Vinegar
1 pound Brussel sprouts, rinsed
2 tablespoons olive oil
3 tablespoons balsamic vinegar
kosher slat and freshly ground pepper, to taste
1. preheat the oven to 400 degrees F.
2. cut off the ends of the brussels sprouts. if the brussels sprouts are large cut in half. if small leave them whole
3. place sprouts in a medium bowl. toss with olive oil and balsamic vinegar. season with salt and pepper.
4. pour sprouts on a baking sheet and roast 30-35 minutes or until sprouts are tender. make sure you stire them a couple of time while they are roasting. serve warm. 
serves 4.
Some people love em some hate em, I am definitely a lover of Brussels Sprouts and i love finding new ways to cook them! this recipe is very simple and quite delicious. adapted from
- Snacks

Cheesy Grits with Leeks and Asparagus
Cheesy Grits:
2 cups water
2 cups milk
3/4 cup cream of wheat
Fresh corn : I cut the kernels from 2 ears and it was the perfect amount
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3 T butter
3/4 cup sharp cheddar
Bring liquids and salt to a boil. Slowly add grits while whisking to prevent lumps. Add fresh corn and cook for 2 1/2 minutes. Turn heat off and add butter, pepper, and cheese.
Shrimp with asparagus topping:

1 pound peeled and deveined shrimp
3 slices bacon, diced
1 1/2 cups asparagus spears
1/2 cup leeks, sliced thinly
1 T butter
1 T olive oil
salt and pepper to taste
In a large saute pan add 1 T oil and 1 T butter. Saute bacon and leeks until bacon begins to brown. Add asparagus and garlic. Add shrimp and cook until light pink on both sides, season to taste.
This recipe is sure to become an all time favorite for me, i love the combination of leeks and shrimp in any dish. over grits it gives a nice texture and adds a buttery flavor that is sure blend well with any topping. cant wait to try it, this inspiration came from check out the site lots a great ideas!

seared scallops with spring onion and tarragon cream

When i found this i couldn't resist i love making scallops, my roommates on the other hand don't quite enjoy the house smelling so fishy so i am forced to limit my scallop intake. check out the recipe at  keep in mind this can be made as an appetizer or entrĂ©e, always recommend using fresh scallops they just taste better.

1 comment:

  1. Mmmmm! Those look fantastic! I keep forgetting I love scallops! I order them mucho but have only made them at home once -- that needs to change =)

    Good luck with papers and exams!

    Jenn L @ Peas & Crayons