The history and cuisine of Istanbul is so much different than anything else I have ever experienced. Once located at the crossroads of the spice trade between Europe, Asia, and North Africa, Istanbul’s food boasts some of the most diverse flavors and influences in the world. This, in addition to the insanely low prices (a turkish lire is about 54 cents USD!), created some incredible street food, market shopping, and other culinary experiences.
Ladurée is a 149 year old luxoury cake and pastery shop based in Paris that purportedly invented the macaroon. This amazing little bakery is one of the most famous macaroon shops in the world – they sell fifteen thousand every day! These macaroon have become even more famous since they were used in both Gossip Girl and in the movie Marie Antoinette. Tourists and locals can both be seen proudly toting the pale green shopping bags, full of hundreds of dollars worth of sweets, up and down the Champs-Elysées. Since macaroons are one of my favorite foods, I obviously had to check this place out while I was in Paris. I have to say it was well worth the 30 minute wait and the jarring 1.65 euro price tag (that would be for one two-bite treat!)
I guess this past weekend trip to Paris was just what I needed to motivate myself to post again! It has been so hard keeping up while I’ve been in Spain. This was the perfect time of year to visit Paris. It wasn’t quite unbearably cold yet and the city had just opened all of the Christmas markets and put up decorations. As a side note, missing Thanksgiving completely made me a little homesick for the USA!
I would like to preface this post by apologizing for my lack of posting. I am actually in Barcelona right now for the semester and I have been slightly preoccupied doing everything except blogging. It has been warm enough to go to the beach until this past week, so I’m thinking I can start posting more regularly again! Everything about this city is incredible, the food, the beach, the weather….. I never want to go home. My one complaint I guess would have to be that my kitchen has no oven and no window. Not something that a college student should care about, I know, but it is keeping me from posting! Hopefully I can start documenting my oven-less creations on a more regular basis.
It is incredible how quickly produce seems to go bad when you are living by yourself. I’m sure everyone has experienced this before. Somehow the strawberries that you swore you bought the other day are already moldy, the milk is sour, and all your bread is stale. I mean I guess it’s my fault for being incapable of buying food for just one person, but it’s still so frustrating. When I came home to old, mushy bananas, I just could not throw away any more food, so there I found myself, in my all black “architect” ensemble, baking. As great as black clothes are for hiding coffee stains and pen leaks, it is apparently not the ideal color to mix with flour, especially if you make as much of a mess in the kitchen as I do.
I took a much needed beach vacation this weekend. Pensacola was beautiful, but the food was really what made the trip.
Any time my Italian family gets to together, the resulting food is incredible. And I’m talking quantity and quality here. We don’t just do pasta and meat balls either. Everyone has their own style and eclectic taste – probably has something to do with the Italian heritage, growing up in New Orleans, and then moving all over the country. Whatever it is, I love it. I love how at any given moment, someone is in the kitchen making something. Even on a beautiful day at the beach. And how we have to make daily grocery store trips where we buy enough food to last most families an entire week. Somehow we never have any problems with leftovers.
These should really be called Ganache Filled Dark Chocolate Cups of Amazingness with Fresh Raspberry Buttercream Icing. But that was a bit lengthy.
I have not made cupcakes, or even a cake for that matter, from scratch in a very long time. There is just something so tempting about a boxed mix and I always seem to be in some huge hurry to whip up cupcakes for some reason or another. Always completely unnecessary of course, I mean I can’t think of a situation that could be considered an actual cupcake emergency. Maybe forgetting you own child’s birthday would qualify….
I think the other intimidating thing about baking cupcakes is the limitless possibilities that you are faced with when choosing a flavor. There are chic, trendy cupcake shops everywhere these days (How long it this fad going to last?! How can you survive a financial crisis only selling cupcakes?) full of inspiring colors and combinations. I decided to ease myself back into baking with the tasty duo of dark chocolate and raspberries. Maybe I’ll try something a bit more innovative next time.
Ok I will be the fist to admit that I am a bit of a key lime pie snob. I think I have a right to be since I grew up in Florida…right? I think that’s how that works. Like when New Yorkers come down to to the south and laugh at anyone who thinks Panera bagels are good. Ummm I’ll keep my grits, mint julep, barbecue, pecan pie, sweet tea, and bread pudding and you can go back up north. Also, Panera bagels are good.
I remember growing up my family would drive down to the Florida Keys every summer for vacation. On one particular trip we decided that we would eat key lime pie at as many restaurants as possible to try to find the best one. This was my favorite trip, for obvious reasons. Unfortunately this experiment was not well documented (understatement) and we are not sure which pie was this winner. I am pretty sure one of the best pieces was from my favorite restaurant in Key West, Blue Heaven, and looked something like this. It was the tallest pie I have ever seen. The meringue was a solid 4 times taller than the filling and it was simultaneously fluffy and crisp. If you want to see more of this pie check it out on the Key Lime Pie episode of Food Wars on the food network!….or Rachel Ray, or Man vs Food. This pie is a pretty big deal.
I have to admit, I don’t think I have ever even tried zucchini bread before making this. The idea of putting vegetables and sugar together and making some kind of sweet and savory bread seemed like a waste of both ingredients. I was VERY wrong.
Have you ever had a watermelon that had the most perfect flavor but was a little mushy and overripe? Well this is the most amazing thing you could possible do in those circumstances! I have been loving mojitos recently and thought that adding watermelon juice would make the most amazing summer cocktail! I was right. Everyone drank these until we were completely out of juice (which means we saved an entire watermelon from the garbage!) This did take a little bit of time to make – but I can assure you that it was well worth every minute. The color of this drink is just so beautiful!