I’m so sorry I haven’t blogged the past few months! 2012 has been crazy busy–with my beautiful twin sister Stephanie getting married in April and all my associated Maid of Honor obligations, getting my Ph.D., job-hunting, entertaining, etc. I hosted two bridal showers, planned two bachelorette parties including a destination party to L.A. for eight ladies, and hosted a wine tasting party to help Jeff and I decide what wine to buy for the wedding (the booze was our wedding present to the happy couple). I did all this while helping Steph plan the big day and finishing my 148 page dissertation. I also went on three trips in four weeks. Anyway, though there have clearly been many opportunities to blog about the lovely treats I made, it just wasn’t a priority. Go figure. The bad news is that I’m behind on blogging. The good news is that I will catch up soon AND I’m now officially Dr. Campbell! You can call me Doc now. I won’t stop you.
To make my blogging goals more difficult, my picture editing tool is no longer around (Picnik) so now I have to research other tools to use. If you have any suggestions on free online photo editing tools, I’m all ears.
I promise I will be back soon. With tasty recipes to share.
Vegetable oil cooking spray
1 onion, finely chopped
2 cloves garlic, minced
2 stalks celery, finely chopped
2-3 medium sized carrots, minced
½ cup white button mushrooms, minced
1 lb. extra lean (96/4) ground beef
4 tbsp tomato paste
4 tbsp cider vinegar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp cumin
1 tsp red pepper flakes
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
1/8 tsp cloves
1/4 tsp cinnamon
3 tbsp brown sugar
salt to taste
black pepper to taste
buns of choice; I like Hawaiin sweet rolls as sliders
1. On medium low heat, saute garlic and onions for 5 minutes, or until fragrant and translucent.
2. Add the carrots and dash of salt and pepper and saute for 5 more minutes, until carrots soften a little.
3. Add mushrooms and celery and stir; Saute for a few more minutes until softened.
4. Add ground beef and cook on medium high until the meat is no longer pink. Add the remaining ingredients and stir until everything is integrated well. Season to taste.
5. Lower heat to low and cook for at least 15 more minutes. Let liquids reduce down and flavors intensify. The longer you cook it, the more deep the flavors will be. Scrape spatula against the bottom of the pan periodically so the mixture doesn’t stick. Feel free to add a splash of water if the mixture gets too thick.
6. Served on toasted buns or slider rolls and hold together with toothpicks. Enjoy!
So this is not a post about food, but a post asking you to please help me in my dissertation research. I’ve been working on this thing for a couple years now, and the idea has been in my head for even longer. It has taken me a very long time to get to this point, with multiple revisions, presentations, and approvals from various committees. One of the final steps to help me graduate and get my butt out of grad school is to actually do my study (thinking of the idea and defending why my study is important was half the battle). This means I need people to take my survey. A lot of people. If you know anything about survey research and statistics, you know that there is a minimum sample size a researcher needs in order to draw conclusions and make inferences about a larger population. With that said, please take my survey and get all your friends to take it too!
This research is important. My study is on salary negotiations and the persistent gender wage gap.
So, if you have a minute, take the survey here: http://myhome.spu.edu/gravicca
And for all you foodies out there, here is a picture of food😛
P.S. I’ll be posting in the Metric system from now on, now that I have my handy, dandy new electronic kitchen scale.
Ingredients: (Serves 4 in 4’’ ramekins)
75 g butter, at room temp
75 g white sugar
75 g almond meal
1 tsp amaretto liquor
1 tsp vanilla extract
t tsp almond extract
15 g white flour
handful of raspberries (frozen or fresh; I usually place about ten in each ramekin, just enough to cover the bottom in a single layer)
large mixing bowl
stand mixer or electric mixer
Preheat oven to 350 degrees F.
1. Cream the butter and sugar until pale, light ,and fluffy (at least 5 minutes).
2. Add the eggs, almond extract, and vanilla extract.
3. Add the almond meal and beat until mixed.
4. Add the white flour and beat until mixed. Set batter aside.
5. Spray your ramekins with olive oil spray, butter spray, or butter.
5. Line the bottoms of each ramekin with a single layer of fresh or frozen raspberries. Pour the batter over the tops of the raspberries, dividing the batter equally across the four ramekins.
6. Place the ramekins on top of a cookie sheet (this allows for easy entry and removal from oven) and bake for 20-25 minutes, or until the batter has set (it will be springy to the touch).
Dutch Baby (serves 8)
- 1.5 cup all-purpose flour
- 1.5 cup skim milk
- 1 pinch salt
- 6 eggs, beaten
- 4 tablespoons cold butter, cut into small bits
- Preheat oven to 375 degrees F (190 degrees C) and place 9×13 baking dish (or another similarly sized dish) into the oven, while preheating.
- In a large bowl, mix together the milk and eggs. If you feel so inclined, add in a splash of almond extract (this extra almond kick makes it smell divine). Stir until smooth and slowly whisk in flour and salt until well-blended.
- Open the oven and, with oven mitts, carefully pull out the rack with the baking dish on it. Dump the pieces of butter into the hot dish and swirl the baking dish around so as to coat the entire dish. Pour the pancake batter into the dish, push rack in, and close the oven door. Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees cooking for additional 10-15 minutes or until knife comes out clean. Top with a sprinkling of powdered sugar and serve immediately.
Laura and I go way back. Friends since freshman year of college when we were randomly assigned to a triple room, it has been such a blessing having her in my life.
Laura woke up to the smell of dutch baby baking, turkey bacon cooking on the stove in a cast-iron skillet, and a saucepan simmering on low with bananas flambe. What’s not to love about this meal?
Bananas Flambe (serves 6-8)
Like the Dutch Baby, the bananas flambe was super easy to make. In a large saucepan set on medium heat, simply melt the butter and sugar together. Then add in the bananas and cinnamon and simmer on low heat. Before serving, add in the rum and voila! A yummy, banana-y topping for your dutch baby (or pancakes, waffles, ice cream, etc.).
- ½ stick butter
- ½ cup brown sugar
- Pinch ground cinnamon
- 4 bananas, sliced in rounds and tossed with the juice of 1/2 a lemon
- 1/4 cup to ½ cup rum (I used Bicardi)
If you have 1.5 or 2 cups of leftover bananas flambe and don’t want to waste it, simply make a loaf of healthy banana bread! I tossed together dry ingredients including: 2 cups whole wheat flour, dash of cinnamon, pinch of salt, and 1 tsp baking soda. Into a bowl, I poured the leftover flambe and kind of mashed it up to break up the banana slices. I tossed in one egg white and a splash of vanilla and blended together. Simply blend in the flour mixture and pour into a 9’’ loaf pan sprayed with olive oil spray. Bake into a preheated oven at 350 degrees for about 30 minutes or until knife comes out clean. This particular loaf of bread was less moist than others, but topped with a sprinkling of chocolate chips, it was just perfect. Yum.