Monday, November 4, 2013

Confessions of a first-time international traveler: Greece, Part 1

So, our two dear followers, you may wonder why we haven’t updated our blog in nearly two years. We are, indeed, somewhat ashamed. But we were busy getting married, working, living life, and … okay, we forgot about our blog.

But today is a lucky day indeed, a day we rekindle the blog. And now it is no mere cooking blog (not that cooking blogs aren’t awesome). No—now we will share with you the tale of our first international vacation, and maybe you’ll get a few chuckles, maybe you’ll be inspired, or maybe you’ll think we’re idiots.

We decided to visit Greece in a most educated way—we read a stranger’s blog that informed us Greece was in a financial crisis and everything would be cheap.

…this wasn’t entirely true. But it was enough to inspire our eager adventurous spirits to plan a 10-day quest. I pored over travel websites, ordered travel books, followed Pinterest boards of Greece photos and learned way more about Greece than was necessary for our visit. Quite honestly, I wasn’t being kept busy enough at work. I’ll blame that for part of my obsession. I discovered that I, the antithesis of a planner, was addicted to planning our trip to Greece. Despite all my planning, though, there were things that went far different from our plan.

Case in point: part one, our flights. We had ordered the cheapest available option for our flights – a string of layovers going from Minneapolis to Chicago, Chicago to Rome, and Rome to Athens. We were going to arrive at noon in Athens, be a little jetlagged, find our lodging and stay awake until bedtime.

That is, until the fateful delays. We learned the art of sleeping in airports, and discovered that Rome’s airport, after our initial delight finding things written in Italian, was some twisted form of hell. This is because:

1)     Rome’s airport has no adequate sleeping quarters.
2)     Rome’s airport has no water fountains.
3)     All the Alitalia (airline) staff seemed to not-so-secretly hate us.

Nowhere to stretch out besides the cold, grimy floor, and no water available unless we wanted to shell out multiple Euros. We were irrationally excited by our new shiny Euros, but not willing to make our initial purchases on WATER. For some reason, in our sleep-deprived, grimy state, buying water was the worst possible fate. So we rebelled, clinging to our empty water bottles, lips parched. We would not buy water.

Excuse the awful quality of this photo. But there I am, sleeping on an airport floor beneath a beach towel.


On a side note, our only glimmer of excitement was the inaugural stamp we got in our passports. Turns out, that’s just a number. Imagine my disappointment, expecting at least a fancy-lettered “Italy.” Nope… just numbers. And to add to my distress, my poor husband’s paralyzing fear of flying continuously shadowed everything.

I don’t even know what to say about the airline staff, except that when we got back home and found out Alitalia is teetering at the end of its airline life, we breathed a sigh of relief.

So at the end of the delayed airplane saga, we landed safely in Athens around 1 am (their time). In our Minnesota time, this was 9 am. Our poor little brains thought we were starting a new work day. Our moods lifted when we saw, there by the baggage claim, a water fountain! We decided that so far, Athens was a magical land that understood basic human needs far better than Rome.

But we weren’t quite there yet.

As I mentioned, the original plan was to arrive around noon. Now, at 1 am, we found ourselves panicking as we wheeled our luggage through the sleepy airport. Everything was shutting down for the night. Our initial plan, the metro, was no longer running. By some stroke of luck, we stumbled upon the bus station. Fortunately a bus was still running to the stop near the apartment we were going to rent. We hopped on.

We spent the whole ride in a broken conversation with two Greek women. They were trying to tell us something about the bus tickets. It must not have been too important, because we never figured it out and the bus still brought us to where we needed to go. One of them was kind enough to lend us a cell phone to call the owner of the apartment we were staying at. We weren’t really sure what would happen if we used one of our cell phones – it might explode. Or cost $20. Who knows. We also didn’t know how to dial European phone numbers. Luckily, we never had to actually dial a phone number while we were in Greece. Playing dumb worked most excellently.

At a little after 2 am, we were dumped off at the Syntagma Square station. A few stray dogs and late-night groups still out on the town were wandering around. We managed to locate our street, by asking a few teenage girls in clubbing attire. Ermou Street was lined with high-end clothing shops, all closed down for the night. The cobblestones and our heavy wheeling suitcase made for a deafening announcement of our presence. All the slightly-drunk wanderers and stray animals stared at us noisy lost Americans as we clunked by.

After several blocks of racket and embarrassment, there was our turn—into a dark, ominous alleyway. Exchanging glances, we ventured into the dark behind a row of shops. Standing by an old, weathered door, eagerly gesturing to us, was a large Greek man. I really hoped that was our guy.

Thankfully, it was Fotis, our host. He greeted us in a thick accent and opened the battered door. A little concerned, I saw that the interior was equally grungy. He instructed us to take the elevator to the second floor, and started shuffling up the stairs. That seemed weird.

Disclaimer: I think both of us have been elevator-sheltered all our lives. Upon returning home, everyone else seemed to know about this type of elevator. But to us, it was foreign and horrifying.

This is the elevator, and how I felt about it.


The elevator, first of all, wouldn't open. It looked like a tiny folding closet door. We stared at it, waiting for it to slide open. Fotis, having shuffled halfway up the stairs, turned and saw us looking stupid. Patiently, he plodded back down the stairs and manually pushed the door open for us. We eagerly crammed ourselves into what must have been a 2x2 foot square space, punched "2" and waited. Nothing. Fotis tried not to smirk and pushed the tiny door closed for us. After a pause, we finally went up. It stopped and we waited for the door to slide open. Apparently we're slow learners. A few moments later, Fotis manually pulled the door open for us and ushered us down the hallway. 

I'm happy to report that the apartment was lovely inside, and Fotis was a wonderfully patient host. Slightly delusional and surprisingly not feeling jetlagged at all, we finally got to sleep in Athens around 3 in the morning. Day one: check.

Tuesday, January 10, 2012

The Brotherhood of Good-Dip Santas



I'm sure you're wondering: what is good dip? What is the Santa brotherhood? Why are there so freaking many of them? What's up with the creepy blue pinwheel-eyed one? Why does this warrant a post?
One question at a time.

What is good dip?
It's the most magical of fruit dips. If you haven't tried it you honestly have not lived. I don't use that phrase lightly. I'll give you the secret recipe.
1 part entire package of cream cheese, 1 part entire jar of marshmallow creme.
Use a mixer to combine until smooth. Witness the changing of your life. See rainbows and butterflies and unicorns and MAGICCCCC 

Moving on.

What is the Santa brotherhood?
I don't know. Adam started screaming about it when I drove around curves too fast and he was the keeper of the tray of Santas.

Why are there so freaking many of them?
Why NOT? My family ate every last one.




What's up with the creepy blue pinwheel-eyed one?
They're not pinwheels. They're flowers. Easter flowers. Adam's mom was so excited to make a blue eyed Santa with Easter flower eyes that we allowed her to make one. It creeped us out too. Strangely enough, it was the first one eaten. 


Why does this warrant a post?
They are the most adorable things ever. Right up there with big-eyed floppy-eared puppies. (with the exception of the Santa I accidentally put four eyes on... that wasn't really adorable at all)


I hate to admit that I didn't invent this recipe... I saw a version of it on Pinterest (a wonderful time-waster if you ever would like to check it out). I made some modifications, though--mainly a toothpick to hold everything together, chocolate chip eyes, and the good dip instead of whipped cream. All improvements, as far as we could tell. Warn people about the toothpicks, though. They hold everything together but can be a bit of a sharp surprise.

And just in case you wanted some assembly tips...
Slice the strawberries about 1/3 of the way down from the tip for the "hat".
Fill a zip-top bag with the good dip mix and snip the corner to make for easy filling. It's like a frosting dispenser! Or a piping bag.
Use mini chocolate chips for the eyes. Not blue creepy sprinkles... unless you're into that sort of thing.


Enjoy! Merry Christmas to all! (a little late)

Meat and Potatoes, Rustic-Style


It all began with an elaborate dream of short rib paradise. Adam had long dreamed of it (at least, that was all I could assume from the way he rambled about it for hours). We were preparing a grand feast for the parental units. (This post's parenthetical asides brought to by no one in particular... we'll just co-write this one).

It turns out beef short ribs are not easy to find in Minnesota. Strange... considering the large number of cows around (and we only assume they have ribs).

Preparation. We peppered the raw meat to death, along some salt and olive oil. Then we seared them in a large cast iron pot we had preheated on the grill (apparently it's important that the pot is really hot. No rhyme intended. You really just want a quick sear on them then take them off).


In the meantime, we prepared a plethora of vegetables to accompany the beef. Onions, carrots, celery, rosemary and garlic were thrown in to cook with the rendered (melted) beef drippings.    




Oh... and we also made a side dish of potatoes. They weren't too involved. We mixed wedges with olive oil, garlic salt and pepper in a cake pan and baked them.


Once the onion started to turn translucent, we added the seared short ribs back into the pot. Then we let it cook on low heat (300 degrees) for 6 hours. No kidding. Allow a day for this. Or until the meat is falling of the bone (which for us, took 6 hours).

It was worth the wait, though. The beef turned out tender and juicy, and vegetable pan sauce (below) made a great side dish to the meat! It was most excellent.



By the end of the evening, Adam had sufficiently redeemed himself in the eyes of my parents from the notorious eggless raspberry skillet cornbread incident of last summer. But that's another story. All you need to know is... add eggs to cornbread. They're essential.

Sunday, December 4, 2011

Truffles!


Truffles (a la Betty):
Okay cool, so I have the helm this time and Angie will be jutting in the the parentheses (He's misspelling everything). I am not! (Yes you are). Fine, moving on. The truffle was originally based on an old Betty Crocker classic recipe, which we tweaked a little. We splurged a little and spent fifty cents more on the "fancy" chocolate chips. Mainly because Angie wouldn't allow me to take the display coupon off the other ones... (it was embarrassing... and voided) Whatever... nobody reads those things! (although it was mounted to a piece of cardstock... highly unusual for a standard coupon-carrier). Once again, moving on.

For starters, melt the chocolate chips in a double boiler. I improvised one out of a Pyrex casserole dish and a pot. Some people like to do this with a standard pan on the stove... NOT a good idea. Having direct heat on the chocolate is possible but easy to burn.

The filling:
1 bag Giradelli's dark chocolate chips
1/2 cup heavy whipping cream
4 Tbsp butter






Great, now it's melted. We also made tea.


(Note Adam's special Kermit mug and my Santa one...)


Then add the cream and butter and mix it all up! 


Stick it in the fridge until it's slightly thicker than the consistency of frosting... you know, the crummy kind you buy in stores in the tubs.


Placing ice under the chocolate mixture keeps it cold and allows for a longer scooping time (Adam's phrasing, not mine). Then, scoop out tiny balls of the filling in whatever way seems fitting onto a covered cookie sheet (we had some trouble making spherical shapes, but they taste the same). They're... rustic! Put them in the freezer to chill for a half hour or so.


For the outer shell:
Another bag of chocolate chips of equal size
2 Tbsp shortening

Melt them together!





Ready to dip!


If your truffles (like ours) aren't perfectly spherical, it's okay. Bring them out of the freezer and with cold hands (we recommend chilling them with Mr. Dee's shredded hashbrowns) roll the balls into more spherical shapes like you would with play-doh or clay. (word of warning: this does get sticky)


To dip (not pictured, as we were dipping and covered in chocolate... and haven't amassed enough funds to hire a third party photographer) ... or a tripod... we used toothpicks to pick up the frozen truffle guts and dip them in the shell mix. To add a decorative touch (or hide your misshapen truffle skills) sprinkle a little cocoa powder over the tops. With a sieve. (or cheese grater, as we do not own a sieve. Turns out cheese graters do the trick just fine.)


Let them sit in the fridge for a few minutes for the shell to harden. Then they're ready to eat! (These lasted all of ten minutes at my parents' house... they're that good!)

If you're feeling adventurous, or slightly wealthier than us, try adding flavored extracts (Raspberry is my favorite) to some of the filling. (Or SPRINKLES!) Cayenne pepper or habanero seeds add a bit of a kick  so feel free to give that a try as well (or don't... I vote don't). 

Have fun!




Tuesday, November 22, 2011

Butternut Squash Ravioli and Friends (or... and leftovers)

Aren't they beautiful? Wouldn't it be awesome if we invented these all by ourselves?


Well, we didn't. But it kind of was our take on a few existing recipes. 
*This post's parenthetical asides brought to you by Adam


The initial inspiration was the Farro and Butternut Squash dish from Minneapolis' Zelo (we went there on our 6 month anniversary!) that we fell madly in love with. Upon further internet-researching, we based our recipe on the lovely video-blog post from FoodWishes.com.

We began with intense mashed-potato style mashing of baked (microwaved) squash and cream cheese (it was supposed to be mascarpone cheese... but we're poor). And some some shredded parmesan cheese (we actually didn't scrimp on that).


Pretty! (Eh)

We also purchased copious amounts of both pot sticker and wonton wrappers... because honestly we didn't know the difference (turns out they're the same). The pot sticker ones are round and the wonton ones are square. Haphazardly we chose ROUND ravioli!

The process was basic: use water on your finger to moisten the edge of the wrapper (soften the dough so it sticks to itself), add a little bit of the filling (one teaspoon... no more), and seal it up securely! My earlier versions had a sad tendency to be overfilled and explosive... don't do that.

We also started a mix of bacon, garlic, onion (french cut) and olive oil. This is for the topping.



The above photo depicts our little bowl of ravioli (pre-boiled). Adam thought you would like to see it.


Into a boiling pot they go!!

They also go into a buttery frying pan (a skillet containing browned butter). For unknown reasons, this step is unavailable in photos. (Angie never took any pictures while I was doing all the work). I WAS PREPARING THE RAVIOLI! (or talking wedding plans with her soon to be sister in law)

Anyway. Then add the bacon mixture over the top. Sprinkle on some more cheese and some strange oil mixture (cinnamon and nutmeg infused canola oil) and serve!


-------------------------
The Epilogue

We still had ridiculous amounts of wonton wrappers, due to my inability to choose between square and round options.

The solution: CREAM CHEESE WONTONS

They are surprisingly simple: heat up some oil, enclose some peppered cream cheese (or any other delightful mixture that I was denied) in a wonton wrapper. They're sealed the same way as our aforementioned ravioli. Dump them in the oil for a few seconds (place them in the oil, lest you obtain third degree burns), flip them, and eat! 

We found them to be most delicious accompanied by sparkling white grape juice.


Happy cooking!

Sunday, November 13, 2011

The Super Small S'more (AKA "the dwarf smore")


Our inaugural post!
Do you ever get the sudden urge to recreate something awesome, but miniature? Well here is a prime example: the s'more. So what, we asked ourselves, goes into a miniature s'more?



Mini marshmallows, Golden Grahams, and chocolate chips, of course! The first step is melting the chocolate chips.


Then we experimented with different marshmallow-toasting methods. Direct torching with a lighter proved to be ineffective. We settled on stovetop-toasting.






Careful with this step... the marshmallows tend to burst into flame, we discovered. With a little expertise, though, they end up golden and puffy. Assemble and eat!