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(no subject) [Apr. 11th, 2009|02:17 pm]


Hey all! New poster, but I've been lurking for a while and I love reading all of your little moments of the sweet life. =)

Introductions aside, I come with a question. My boyfriend and I will be moving at the end of July, and I'm so ready for an overhaul of everything. I want to start building up a decent pantry -- I'm so jealous when I watch Giada and Ina reach for something they always have, when I know I'd have to go to the store for it.

My question is: what pantry items can't YOU live without? What are staple products that you think should be in every pantry? I know a lot of items depend on one's cooking habits, but I'd love some inspiration. Thanks!

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Tomato pasta sauce recipe (bulk quantities) [Apr. 11th, 2009|12:28 pm]

sorry about the xposting (sorry sorry sorry!!)
Read more...Collapse ) </div>INGREDIENTS
  • tomato paste you dont need much but i chuck the whole jar in so i can use the jar for sauce.
  • tomatoes i go for 2 810g cans of tomatoes.
  • olive oil
  • herbs i use oregano, basil, paprika, salt, pepper, and the mystery jars that have no labels, sometimes curry powders or garam masala, cinnamon or nutmeg (in small quantities, it's got a pretty strong flavour). if you want to get creative chuck in some pine nuts. they can be expensive if you go using a whole box so i only chuck in a hand-full or so. but they add texture and make it a bit ... festive.
  • garlic chuck in however much you  want. depending on how much you want to chop. i go for a whole bulb but even 4 cloves will do. it also depends on how much you want to taste it i guess
  • onions at least one but again, as many as you want. i tend to put in all my onions since its common for me to forget i have them and have to throw them out when they go all manky.
  • other vegetables i throw in anything that has to get used before it starts to grow legs. but i can suggest olives, mushrooms, zucchini, tomato chunks, celery, carrots, capers, corn. seriously. ANYTHING.
  • stock i use some vegetable stock an a meat stock, either beef or chicken, either OR neither will do depending on whether you're going for a non/meat version. with meat stock in, it means you get meat flavour without putting any meat in. meat can be pretty expensive so its a good way to get around spending more money.
  • water this is going to be one of those important ingredients that you tend to forget about. just keep a mug of water handy. you'll need it.
Read more...Collapse )after half an hour you should notice that it's starting to evaporate a bit ie: you've got less in there than you started with because the water is steaming away. never fear, this is supposed to happen. when your sauce has bubbled away to half or a third of what you started with, add more water until you're back to the original amount of liquid you started off with, stir and leave to bubble away again.

here are a few shots of the pot at different stages of cooking. notice the line at the top of the pot that shows how much i let it boil away and then refill with water to the top of that big tomato smear.

i tend to let it cook for 3 to 5 hours so this is why i recommend music and using the time to clean. as long as you have the heat low and keep coming back to stir and check on it, you'll be ok to leave the kitchen.

Read more...Collapse )
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Chicken and Shrimp Gumbo [Apr. 2nd, 2009|11:09 pm]

It's all about the roux.

To see recipe and more pictures visit FotoCuisine.com
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Almond Crusted Asparagus Rolls with Lemongrass Hollandaise [Mar. 19th, 2009|03:26 pm]

Almond Crusted Asparagus Rolls with Lemongrass Hollandaise. Bacon, blue crab, and asparagus inside-out roll crusted in toasted almonds and covered with a lemongrass hollandaise. For more pictures and recipe visit FotoCusine.com

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Cornish Game Hen with Pomegranate Glaze. [Mar. 15th, 2009|07:09 pm]

Cornish hens are roasted with a tasty pomegranate, ginger, garlic glaze. For recipe and more pics visit FotoCuisine.com

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Red Curry Shrimp. [Mar. 7th, 2009|10:34 pm]

Fresh spices from southeast Asia, with fresh Shrimp and a sauce supreme, make an outstanding fusion.

For more on recipe and many more pictures, visit FotoCuisine.com

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Chicken Marengo [Mar. 5th, 2009|05:02 pm]

Chicken Marengo -- Napoleon's favorite battlefield dish, no cannon involved.

For more pictures and recipe visit FotoCuisine.com

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laminate flooring. [Jan. 4th, 2009|08:08 pm]

We just took up the rug in the living room and the floors are looking awful. they are so dull and you can tell where the rug was. Any ideas how to restore the shine on our floors? any cleaning products? We have wood laminate flooring.
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Mmmmm... chocolate chip pancakes, and family tradition [Dec. 14th, 2008|12:35 am]


 Every Sunday, my dad used to make a yummy homemade breakfast for all of us (I have three sisters), and we’d gather in the kitchen for some nice family time. It was awesome, and man… that guy can make some breakfast! Sometimes it was waffles or french toast, but probably the most frequent (and my favorite) was chocolate chip pancakes (with lil’ smokies breakfast sausages…mmm). This isn’t his recipe, but it’s durned good.

How to make pancakes / chocolate chip pancakes
Step-by-Step Recipe here, and you can subscribe via livejournal if you want.

Have you ever had chocolate chip pancakes before? Is it "normal"? I always thought they were special. haha.
Do you have any favorite weekend traditions? My husband and I don't have kids yet, but we plan on doing something special each weekend with our future children, like making breakfast and then going for a hike or bike-ride or something...

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(no subject) [Dec. 9th, 2008|12:45 pm]
[Current Mood |gratefulgrateful]

Sunday night I made schnitzel for first time in months. I slowly pan-fried the chicken, topped with lemon wedges, baked sweet potatoes and cleaned my dishes while I worked.

I did all of this in my pajamas with my dogs at my feet.

After dinner, the husband I watched t.v. until bedtime.

These are the little moments that make me appreciate everything I have. My home, my dogs, my cooking skills and my HUSBAND.
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