I apologize for the neglect.

Hello my loyal and gracious readers. I know, I know I've recently been absolutely terrible at posting in this space. I am truly sorry to neglect you, but I must come clean. I am currently completely and utterly unmotivated to write, or cook new things for that matter. So...I am taking a very short break from my usual writing schedule.

Its not that I've lost my love for writing, cooking or eating, but I have lost my gusto for blogging. You see I am in the middle of buying a house and planning a wedding, so sadly; blogging has slipped pretty far down my list of  priorities. In fact, I think it might be in dead last. I do love writing on Simply Yummy Goodness, but sometime life happens and attentions must be turned to something else.

I thought it only appropriate to let you know where I've been. I hope to return to you very soon with new posts from my new kitchen. By the way, which I am super excited about. I'll finally have a gas stove! and a nice fridge! and a faucet with a sprayer! Its really the little things. See you soon.
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Vosges Haut Chocolat

I am always scouring the internet for creative food gifts. Decadent special food is my favorite thing to give on a birthday, well that and flowers. I love to give items as gifts because they are each the sort of purchase that people will usually not make for themselves. I know I rarely buy a decadent dessert on a random Wednesday or hardly treat myself to really good chocolate and nearly never buy myself flowers. In my mind those sort of treats are reserved for special occasions and birthdays.

Luckily, I have very good friends who agree. Yay, I'm a very lucky woman! Each year my dear friend buys me a sweet treat for my birthday.  Last year an adorable crate of mini cheesecakes in a tiny glass jars arrived from Decadence Cheesecakes. They were absolutely delicious. And today, just 4 days before my 30th birthday, this year's sweet treat arrived. Truly the highlight of my day and I am excited because I think I might have a new place to buy delicious gifts.

A beautiful purple boxed filled with not only chocolate, but bacon flavored chocolate accompanied by a stout beer arrived in the mail. Thank you my dear friend, you know the way to my heart: beer, bacon and chocolate. If there had been a block of cheese in that box life would really be complete. I just love everything about the gift. Its unique, the chocolate is interesting, delicious and very high quality and its partnered with beer. It even came with instructions on how to best experience chocolate and beer together. I just love it, and the company Vosges has tons and tons of creative and beautifully packaged edible gifts on their site. (No I am not on Vosges's dime, I just know a good product when I taste one).
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Meatloaf

Meatloaf is one of those things when done well is absolutely fantastic, but when just mediocre or even worse, a disaster, is really, really bad. Meatloaf got a bad rap in the 80s. As a kid my impression of meatloaf was built on an array of negative portrayals: kids in shows refused to eat it, mother's smothered it in ketchup (for some reason I find baked on ketchup to be disgusting), cafeteria's served it up dry and rubbery. Meatloaf was just bad, bad, bad.

But, as an adult, I've rediscovered meatloaf and it is pretty darn tasty. Its really a giant delicious meatball that can be eaten with mashed potatoes. I don't know about you, but that just sounds delicious. So I started experimenting with meatloaf recipes that skip the ketchup. I chose to use barbecue sauce in place of ketchup, but I don't just use any old barbecue sauce. I use Salt Lick barbecue sauce. It turns out that Salt Lick sauce loves meatloaf.

For those of you unfamiliar with the Salt Lick its a barbecue institution in the Austin area. They serve up smoked meats served along side their wonderfully tangy vinegar and mustard based sauce. It is wonderful smothered on ribs, barbecue, or with this meatloaf recipe.

Meatloaf

1 lb ground pork

1 lb ground beef (91%)

1/4 cup cream

1 tsp Worcestershire sauce

2 tbsp Salt Lick barbecue sauce

1 tsp thyme

1/2 tsp paprika

1 tsp salt

1/2 tsp pepper

1 egg, beaten

2/3 cup bread crumbs

Preheat the oven to 375.

Place the pork and beef in a large mixing bowl. In a separate bowl, combine everything but the bread crumbs.The add the liquid spice mixture and bread crumbs and using your hands combine with the meat until everything just comes together. Be very careful not to over mix. 

Then form the meat mixture into a free form loaf on a sheet pan, and bake in the oven for 30-40 minutes or until the meatloaf is cooked through and a crust has formed on top. The cooking time will depend on the thickness of your loaf. 

    PRINT

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Greyhound Cocktail

I think spring just might be upon us. It was a sunny 79'f in Austin today. Just in time for spring break and South by Southwest. I think a celebratory cocktail is in order. In fact, I think its time for a cold and refreshing cocktail.
 
I'm thinking a greyhound. Its a refreshing and simple cocktail made with fresh ruby red grapefruit juice and Tito's (Austin's favorite Vodka), no I don't get paid to endorse Tito's, but I should. Plus, I just happen to have a grapefruit on hand from my beloved CSA. What else should I do with it? Eat it? That might just be tragic when there is vodka in the pantry.

Happy March, Happy Daylight Savings, Happy South by Southwest, Happy St. Patrick's Day, Happy Spring and oh yeah, I turn 30 this month. Welcome March!

Greyhound

4 ounces of grapefruit juice (Texas Ruby Red is best)

2 ounce of vodka

lemon slice for garnish

Combine ingredients in a tall glass filled with ice and stir. Garnish with a lemon.

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Greens & Tomatoes

This recipe is inspired by my Johnson's Backyard Garden CSA box. Every other week I receive a box of locally grown, seasonal organic produce from my CSA. I love it. I love that you never know what the box will be filled with. Sometimes its all stuff you know and love, but sometimes its strange unfamiliar things like tatsoi or kohlrabi. I also just love that the produce is grown in my own community and is being eaten during the appropriate season.

I always challenge myself to use everything that comes in the box, and pretty much every week I fail. Don't get me wrong, the CSA box is worth every penny. Its just that planning recipes around available ingredients, instead of buying ingredients around recipes can pose a serious challenge. Its pretty fun, but challenging none the less.

For me summer and winter pose the greatest culinary challenge. In summer the box is primarily filled with things that can withstand the hot Texas summer, like peppers and egg plant. In winter the box is mostly filled with plants that can endure weather with no pattern, primarily cabbage and root veggies like carrots and beets. 

We're definitely still in the winter box, which means lots and lots of greens. The greens are definitely my favorite part of the winter. They are super healthy, really easy to make and hold up well when stored in the fridge. As a kid I wouldn't touch a green with a ten foot pole, but today they are my favorite winter vegetable. Think of eating and preparing greens like eating and preparing a salad. Except for this winter salad is cooked. A great way to warm the belly, but nourish the body with a little something healthy.

Greens & Tomatoes

1 tablespoon olive oil

2 cloves garlic

1 pinch red pepper flake

1 large bunch greens (mustard, collard, spinach, kale)

1 medium size tomato, coarsely chopped

1/2 teaspoon salt

juice of 1 lemon

Preheat a large skillet over medium high heat. Meanwhile thinly slice garlic into slivers. Add the oil to the skillet, then the garlic and red pepper flake. Chop the greens into strips. Add the greens to the skillet. Continually stir the greens until the become tender. (4 minutes for spinach, 8 minutes for the other greens).

Add the tomato. Cook for only 1-2 minutes until just beginning to soften. Add salt, then lemon juice. Stir everything until combined and the lemon juice is almost evaporated. Roughly 2 minutes. Serve 

                                                                                                                                                PRINT 

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Cinnamon & Orange Scones

Babies, babies everywhere! Well, maybe not everywhere, but recently there seems to be an abundance of babies in my world. I think there might be something in the water. Maybe I should be sure to filter my water. I'm not quite ready for a little Katy yet.

But, what better way to celebrate the arrival of other people's new human life than to bake them something. Last week several friends gathered to welcome the arrival of little Liam over brunch. So of course, I had to think of a yummy breakfast baked good to make. I decided scones were in order.

I just love scones. They seem so darn proper, something to be eaten with tea instead of coffee. (I still ate my scone with coffee.)  Plus, they are deceivingly decadent. They look like a sweet little biscuit, but believe me, they have more cream and butter in them than any baked good I've ever created. That is why they are so delicious!

The perfect celebratory breakfast treat for any good Sunday brunch, on a absolutely lovely back porch, in the company of good friends and an adorable new baby.

Cinnamon & Orange Scones

*adapted from Ina Garten's basic scone recipe

(printable recipe)

4 cups all-purpose flour, plus a little for dusting

2 tablespoons sugar

2 tablespoons baking powder

2 teaspoons salt

2 teaspoons cinnamon

1 tablespoon orange zest

3/4 pound cold unsalted butter, diced

4 large eggs

1 cup heavy cream

1 egg beaten, for egg wash

For Glaze

2 tablespoons orange juice

1 cup confectioners sugar

Preheat the oven to 400'F.

In the bowl of an electric mixer fitted with the paddle attachment or in a large mixing bowl, combine 4 cups of flour, sugar, baking powder, salt, cinnamon and orange zest. The add the cold butter at the lowest speed and mix until the butter and flour combine in peas sized clumps. Whisk together the eggs and heavy cream and add them to the flour and butter mixture. Combine until just blended. 

Dump the dough out on a well floured surface. Flour your hands and a rolling pin and roll the dough out until it is around 3/4 inch thick. You should see little pieces of butter. Cut into triangles or use a large biscuit cutter. Place on a baking sheet lined with parchment. 

Brush the tops with egg wash and sprinkle with coarse sugar. Back for 20-25 minutes, until the outside is golden and crisp and the inside is cooked through. Let them cool on a baking rack for 15 minutes.

For the glaze, whisk the confectioners sugar into the orange juice. You want a thin consistency, but not too thin. It should stiffen like a proper glaze. You may need to adjust the amount of sugar or liquid depending on the weather. 

Drizzle the glaze over the cool scones and serve.

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Strawberry Tart

Valentine's Day may have been over a week ago, but that doesn't mean the time for eating berries has passed. In fact, I think it might be even more important to eat a berry tart right now. Its good to enjoy life's simple treats whenever you can. I'm hoping that if I eat like its spring then spring will come much more quickly.

This tart is great if you are in need of a quick dessert. It requires simple, common ingredients and doesn't take tons of time to create. The most challenging part is making the pastry cream, but its a fun and rewarding challenge. The kind that makes life interesting but not cumbersome.

Now, I must admit. I did cheat a little. I used pre-made pie crust. The kind that you buy in the refrigerated section. Not the frozen pie shell variety, but the kind you can roll out and place in your own pie or tart pan. I would normally make my own pastry dough or tart shell, but I had the pre-made kind on hand and didn't have the time to really make my own. Its been a busy few weeks. If you would prefer a homemade crust, by all means please do. Oh and send a piece my way.

Strawberry Tart

(printable recipe)

Pastry Dough (pre-made pie crust or your favorite pastry dough)

2 1/4 cups whole milk

6 large egg yolks

2/3 cup sugar

1/3 cup cornstarch

1 vanilla bean

1 pint of strawberries, rinsed and dry

Preheat the oven to 400'F. Roll out the pastry dough until it is one inch larger in diameter than the tart pan. Line the tart pan with the dough, cutting away any access from the edge. Dock the dough by pricking the bottom with a fork. (This prevents the dough from puffing up). Bake for 8-10, or until the dough is golden. Set on a rack to cool in the tart pan.

Meanwhile, split a vanilla bean and scrape the pod removing the seeds. Add the vanilla seeds and pod, 1 3/4 cups of milk and 1/3 of sugar to a medium sized sauce pan. Heat the milk mixture over medium heat until the sugar is melted and the milk is warm. Do not stir.  

In a large mixing bowl, whisk together 1/2 cup or milk, 1/3 cup of sugar, egg yolks and cornstarch until pale and well combined. Once the heated milk mixture is ready, take it off the heat. Slowly whisk the warm milk mixture into the egg mixture. Once combined add the mixture back to the sauce pan and begin to whisk over medium high heat. Whisk until thick and smooth around 1 minute.

Remove the pastry cream from the heat. Place in a bowl and cover with plastic wrap. Chill in the fridge.

Slice the strawberries. Once the pastry shell and pastry cream are both cool, fill the shell with the pastry cream, and top with the strawberries. Remove the tart from the tart pan and serve. 

*If you want to be really fancy, you can take 1/2 cup of apricot jam and thin it with 1 tablespoon of water. Brush the jam over the tart. This retains moisture and gives the tart a pretty shine.

*pastry cream recipe is adapted from Epicurious.com
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