Make This!!

Oliver's - (my favorite restaurant) posted this recipe on their Facebook page today. I always order this for my appetizer. If you haven't eaten at Oliver's yet - DO!

Blue Cheese Soufflé

· 2 T butter
· 3 T flour
· 7 oz whole milk
· 5 oz Rogue Crater Lake Blue Cheese, lightly crumbled
· 3 eggs, separated
· 1 t Kosher salt
· 1/2 t pepper

Melt the butter then stir in the flour. Cook for five minutes over a very low heat stirring frequently. Gradually whisk in the cold milk to make a roux and cook for a further ten minutes over low heat.

While the roux is cooking, whip the egg whites to a soft peak. Carefully remove the whites to another bowl and wash the mixer bowl. Set the oven to 300° and generously butter and flour four 6 oz ramekins (or six 4 oz ramekins.)

Pour the roux into the mixing bowl and add the crumbled blue cheese. Whisk on low for around 30 seconds to lightly incorporate the cheese into the roux.

On low-medium speed, mix in one yolk at a time adding the salt and pepper after the final yolk has been incorporated. Fold the whites into the mixture in three or four batches as gently as possible using a slotted spoon.

Fill the molds to the top, keeping the mixture off the rims. Bake in a water bath for around 50 minutes for the 4oz size and 60 minutes for the 6oz size. They are done when the tops start to lightly brown.

These soufflés can be used immediately or chilled down in the fridge and used several days later, and they will soufflé a second time. To reheat, place on a sheet pan in a pre-heated 450° oven for 15 minutes until the top has risen right out of the mold.
**Note: I used the Rosenborg Danish blue cheese from Costco. While my souffles were tasty, the cheese was almost over-powering. Next time, I will look for the Rogue Crater Lake Blue Cheese.

Make This!!

Lin's Cheesy Potato Casserole
This is D.E.L.I.C.I.O.U.S.!!!!! Lin brought it as a side dish for Easter dinner. Super nummy. You can make it as a main dish too. Just add bacon, ham or Lil' Smokies. I had it for breakfast today & it was STILL delicious!

1 bag shredded hash browns
1 can cream of chicken soup
2 cups sour cream
1/2 t salt
2 cups shredded cheddar cheese
1/3 c sliced green onions
1/4 t black pepper
2 cups Corn Flakes
1/4 c butter - melted

Preheat oven to 350*. Coat a 9x13 baking dish with nonstick cooking spray. In a large bowl, whisk together soup, sour cream, salt & pepper. Stir in cheese, onion & hash brown. Spoon evenly into baking dish. In a medium bowl, mix cereal & buter. Sprinkle evenly on top of hash browns. Bake for 45 minutes or until hot & bubbly. Allow to rest for 5 minutes.  Garnish with additional sliced green onion if desired. Enjoy!
NOTE: Lin tweaked the recipe for the Easter crowd. She added 2 cans of cream of chicken soup, 3 cups of sharp cheddar and 1/2 cup of melted butter instead of 1/4 cup. :)

Prom 2011

Naseem was lucky enough to be asked to two different proms this year. For the Camas prom she went with her friend Sam.

Fun Fact: Nas & Sam have known each other since elementary school.

 Alisha, Makylee, Sam & Naseem

Unfortunately, Nas' beautiful orchid corsage fell apart before I could even get a photo of it. Sam's boutinniere didn't last that much longer. :(

CHS Prom Group

This past Saturday, Naseem attended the Union HS prom.

Union HS Prom Group

 Matt, Naseem, Ankit & Shivani

Fun fact: Both Matt & Nas are half Persian.

 Nas' corsage. I love the pearl bracelit. So unique!

 Nas, Matt, Stephanie & Nhat

 The kids chartered a Hummer limo!

Off to Portland!

Try These!

What an absolutely beautiful Good Friday we had here in Camas! Cerulean blue skies without a cloud - my absolute favorite kind of day.

This afternoon, Omid and I went wine shopping for our Easter party on Sunday. We decided to serve our favorite reds. Update: We only opened one bottle on Easter and that was the Columbia Crest Two Vines. Guests opted for cocktails instead. The other reds will have to wait for the next party.
If you are looking to stock up on some delicous wine, here are six different reds to satisfy your needs. Warning: If you are used to Yellow Tail (which is not a bad fall back wine - it's been mine for years) - it will taste 'off' after drinking these wines. Best to serve Yellow Tail another day!
Here are our current favorites:

D.E.L.I.C.I.O.U.S.

I tried this at Roots a few weeks ago. I was late meeting Omid for happy hour & asked him to order me a bold red. He thought this would be on the happy hour menu. It was not. It's a pricey wine (at Roots!) for $14 glass. You can get it on sale at QFC or Fred Meyer for around $22. It's worth every penny.

 This Columbia Crest is my new 'fall back' wine. It's inexpensive $7.99 & is frequently on sale. My sister Brenda told me about this wine. It's better than Yellow Tail and has a bold taste & a thrifty price.

 Wow! Oh wow! Oh wow! Nelm's Road is another Roots find. If you can find the Merlot or Cabernet, buy a bottle. I always grab one at the sale price of around $19 at Freddys. Fun fact: Roots has a GREAT wine list. Whatever is recommended, I try. They have always been 'right on' in the wine department and Nelm's Road is one of my absolute favorites.  Go Roots!

Sharecropper's is a gem! I just heard the winery was sold. I hope nothing changes. This is a great wine!

CMS stands for Cabernet, Merlot, Syrah. But being from Camas, Omid and I call this wine "Camas" wine. You can find it at Costco for $9.99 and it goes with EVERYTHING. That includes banana bread.

FFC's claret is superb with grilled lamb chops. Omid and I also like the FFC merlot. Trader Joe's sells this for $14.99.

If you try these wines, I sincerely hope you like them. If you have a favorite red - I'd love to hear about it!

Get Crafty!!

I found these adorable mini wooden clothespins at Walmart yesterday for $1.88. I thought they were so cute. I bought two packages and came straight home to make an Easter garland for over the fireplace mantel.

 I didn't have an Easter egg cookie cutter, so I made a template out of cardboard & traced shapes on scrapbook paper.

The other package of clothespins I got for Nas' room. I think it would be cute to make a garland with random photographs & some postcards. For a $1.88 - this was a deal I could not pass up.

Easter Crafts

**These sweet Easter images are from Vintage Holiday Crafts & are free!!

Easter seemed to sneak up on me this year. I wish Easter were a set holiday like Christmas. Am I the only one who finds it frustrating that it switches between March & April each year? That being said, I found some absolutely adorable Easter egg crafts this morning. I wish I had found these two links a few weeks ago. I would have loved to make them. Great ideas I will file away for (hopefully) next year! Both ideas are from Not Martha. If you haven't checked out her blog before, do. She always has interesting posts.

http://www.notmartha.org/archives/2010/04/01/easter-surprise-eggs-the-easy-version/

http://www.notmartha.org/tomake/papiermacheeastereggs/

I hope you all have a wonderful Easter! He is risen!!

Try This!!

Mangosteen! Omid loves the fresh variety, but I was only able to find the canned fruit here. They were tasty. Try some!

Mercy Corps & Voodoo Doughnuts

Today the kids & I ventured in to downtown Portland to deliver the Bake Sale for Japan donations. $1460 was pledged, but only $1435 was collected. One person keeps promising me her donation, but I think it's probably not coming. I hope she enjoyed her treats & will decide to donate after-all. Mercy Corps headquarters

After the bake sale money was delivered, we walked to nearby Voodoo Doughnuts. Killing time in line.... CUTE!

Almost our turn.....

Finally! Bacon maple goodness times two & a oreo-maple ('dirty old bastard').

Make This!!

Gougeres! I found this recipe in The Seattle Times back in January. They sounded so good, I had to give them a try. These are very easy to make - don't be intimidated by the long article. If you've ever made cream puffs, that is essentially what these are (with the addition of pepper & cheese). Make them! You won't be disappointed!

Piped & ready for the freezer.

Fresh out of the oven. Hot, crispy, savory & delicious!

GOUGERES Total time: 1 hour, plus optional freezing time Servings: Makes about 4 dozen gougeres Note: Adapted from "The French Laundry Cookbook" 1 cup water 7 tablespoons (3 ½ ounces) butter 1 tablespoon kosher salt Pinch sugar 1 ¼ cups (5 ounces) flour 4 to 5 eggs 1 ¼ cups grated Gruyere (5 ounces), divided Freshly ground white pepper 1. Heat the oven to 450 degrees. Line 2 baking sheets with silicone baking sheets or parchment paper. 2. In a medium saucepan, combine the water, butter, salt and sugar and bring to a boil over high heat. Add all the flour at once, reduce the heat to medium and stir with a wooden spoon for 2 minutes, or until the dough forms a ball and the excess moisture has evaporated (if the ball forms more quickly, continue to cook and stir for a full 2 minutes). 3. Transfer the mixture to the bowl of a stand mixer fitted with the paddle and beat for about 30seconds at medium speed to cool slightly. Add 4 eggs and continue to mix until completely combined and the batter has a smooth, silky texture. Stop the machine and lift up the beater to check the consistency of the batter. It should form a peak with a tip that falls over. If it is too stiff, beat in the white of the remaining egg. Check again and, if necessary, add the yolk. Finally, mix in three-fourths cup of Gruyere and adjust the seasoning with salt and white pepper. 4. Fill a pastry bag fitted with a three-eighths-inch plain pastry tip with the gougeres batter. Pipe the batter into 1-tablespoon mounds on the baking sheets, leaving about 2 inches between the gougeres, as the mixture will spread during baking. Sprinkle the top of each gougere with about one-half teaspoon of the remaining grated cheese. (At this point, the gougeres can be frozen on the baking sheets until solid, then stored in the freezer in a tightly sealed container.) 5. When almost ready to serve, transfer the frozen gougeres back onto the lined baking sheet and bake at 450 degrees until they puff and hold their shape, 7 to 8 minutes. Reduce the heat to 350 degrees and bake until they are a light golden brown color, an additional 20 to 25 minutes. When you think the gougeres are done, break one open; it should be hollow and the inside should be cooked but still slightly moist. 6. Remove the pans from the oven and serve the gougeres while hot.

Happy Anniversary!!!

Happy 22nd anniversary Omidjoon!! I love you!!!

To read about our elopement, click here!

Bake Sale for Japan: Final Total!!

This quote from Audrey Hepburn sums up my bake sale. I was hoping to raise $50. My friends & family blew me out of the water!!!!

Our final bake sale total: $1,435.00!!! Thank you so much to everyone who participated!! I appreciate you all so very much!!

Two stories from the bake sale that stand out & both involve the same person: Christina Bonazelli. Christina has been battling an aggressive form of breast cancer since August.

Christina at her last chemo appointment.

I didn't know Christina very well - just as an acquaintance at school events. When I heard that I could help with dinners through Lotsahelpinghands.com, I signed up before Christmas. I have gotten to know Christina little by little. She is an amazing lady! As of her last MRI visit on March 24th, her tumor is GONE! YAY! Power of Prayer!!!

The first day of the bake sale, I was scheduled to deliver dinner to Christina & her family. Christina was so, so kind and gave me $40 for the dinner I delivered!!! I was supposed to be helping her and instead, she helped me!!!

Second story involving Christina: Christina posted a message on her Facebook status announcing my bake sale. An hour after she posted her status, her friend Lisa in CA contacted me. Lisa said she would donate & wanted the baked goods delivered to Christina. I said, "Thanks so much & no problem!" I baked & delivered caramel fudge brownies to Christina. She wasn't home, but I tied her brownies with a gift tag signed from Lisa. Christina was a little confused to say the least. The next thing I know, Christina's FB was updated with this message:

Ok, try to follow this... Lisa L. donated money to Erin's bake sale for Mercy Corps to help the people of Japan, then had Erin deliver the most amazing chocolate carmel brownies to me! That's Stockton to Camas to Portland to Japan. :) Are my friends awesome, or what? ♥ No, Christina - YOU are awesome! Thank you so much for supporting my bake sale. You show me how to be a better person everyday!! PS- Did I mention Christina did a 5K on Saturday? Oh yeah!!

Make This!!

Five Minute Chocolate Cake! This is a fun dessert. I have given them as gifts before too. Just add the dry ingredients to a baggie, stick it in a cute (microwave safe) mug, wrap it up, attach the directions & voila! Instant & fun gift.

Five Minute Chocolate Cake

4 Tbs flour 4 Tbs sugar 2 Tbs cocoa 1 egg 3 Tbs milk 3 Tbs oil 3 Tbs chocolate chips (optional) splash vanilla 1 large coffee mug (microwave safe!!) In a small bowl, mix dry ingredients. Add the egg & mix thoroughly. Pour in the milk & oil & mix well. Add the chocolate chips & vanilla. Pour into microwave safe mug. Microwave on high for 2:30 to 3:00. The cake will rise over the top of the mug (don't be alarmed - this is normal!). Allow to cool & tip out onto a plate. Enjoy! *Mine was a little 'chewy' at 3:00. Next time I will take it out at 2:30.

Bake Sale for Japan

These were the most requested items for the bake sale.

Again, thank you so much to the following people who supported my bake sale!! I think you are all WONDERFUL!!!

Christina B., Cheryl W., Anna S., Lisa B., Laurel A., Michelle S., Pooja G., Katie B., Gina T., Dan B., Mansour & Farah Z. Kumiko N., Audrey & Steve B., Arezou Z ., Evan T., Wendy W., Lin K., Kathy Mc., Elizabeth E., Jodie M., Mary L., Jane E., Norann M., Tara O., Renee K., Tammy S., & Chrissy G.

Make This!!

Cinnamon pull-a-part bread!!

The next time you get a hankering for homemade cinnamon rolls, make this bread  from Joy the Baker instead. This was the most requested recipe for my bake sale. It's time consuming but so worth the effort. This bread looked different each time I baked it. It was so neat to see how the second rise affected the shapes. First rise Ready for the second rise.

Fun twists.

The recipe below is from Joy the Baker. Everything I have ever baked from her site has been 100% delicious!

Cinnamon Sugar Pull-Apart Bread Recipe found on http://www.joythebaker.com/

Makes: one 9x5x3-inch loaf Recipe adapted from HungryGirlPorVida

For the Dough: 2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling: 1 cup granulated sugar

2 teaspoons ground cinnamon

1/2 teaspoon fresh ground nutmeg

2 ounces unsalted butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt. Set aside. Whisk together eggs and set aside. In a small saucepan, melt together milk and butter until butter has just melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir the mixture until the eggs are incorporated into the batter. The eggs will feel soupy and it'll seem like the dough and the eggs are never going to come together. Keep stirring. Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes. The mixture will be sticky. That's just right. Place the dough is a large, greased bowl. Cover with plastic wrap and a clean kitchen towel. Place in a warm space and allow to rest until doubled in size, about 1 hour. *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning. If you're using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling. Set aside. Melt 2 ounces of butter until browned. Set aside. Grease and flour a 9x5x3-inch loaf pan. Set that aside too. Deflate the risen dough and knead about 2 tablespoons of flour into the dough. Cover with a clean kitchen towel and let rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out. The dough should be 12-inches tall and about 20-inches long. If you can't get the dough to 20-inches long... that's okay. Just roll it as large as the dough will go. Use a pastry brush to spread melted butter across all of the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You'll have six stacks of six squares. Layer the dough squares in the loaf pan like a flip-book. Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size. Place a rack in the center of the oven and preheat to 350 degrees F. Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown. The top may be lightly browned, but the center may still be raw. A nice, dark, golden brown will ensure that the center is cooked as well. Remove from the oven and allow to rest for 20 to 30 minutes. Run a butter knife around the edges of the pan to loosen the bread and invert onto a clean board. Place a cake stand or cake plate on top of the upside down loaf, and carefully invert so it's right side up. Serve warm with coffee or tea. I think this bread is best served the day it's made, but it can also we wrapped and kept at room temperature for up to 2 days.