In the Refrigerator............................

So, I guess if I am going to write a food blog I should try to spell bon appetit correctly!!  Anyway, some serious consideration may be required when contemplating what essentials need to be in your refrigerator.  I know, this subject may be slightly boring but in my demented food world this is a hot topic. So if there is anyone out there who has the same strange fascination about what refrigerator staples say about a person, please continue reading.......  So, for me, having an Italian background I have to have a good block of Parmesan cheese available, and not that pre-grated s#@!.   I swear, in the pasta world Parmesan is as essential as good butter, it's just that important!!!  I feel myself slightly panicking so I will move on...  I also like to usually have either marscapone or creme fraiche as well.  Both of these wonderfully buttery spreadable substances (I am salivating right now, just if you wanted to know) are great for sauces, pastas, desserts, or a simple breakfast.  And if you haven't already guessed I also always keep some good salted butter in the fridge as well, because EVERYTHING, is better with butter!!  Now I won't go all "foodie" on you and say that I always have something nasty like anchovies (for those who love them my apologies) or something elitist like black truffle butter (which is quite delicious) but I do like to have some good olives and feta in the fridge from time to time.  Which actually Walmart caries a delicious brand of feta, Belifore, so if you love feta as much as I do check it out.  Then there is the two last things I ALWAYS have, sweet chili sauce and Sriracha, which I can say both serve as my version of ketchup.  Unfortunately, we also have a steady supply of ranch because, well, my husband loves it, but don't hold it against me.  Oh, and lastly I always have a large amount of cucumbers because I have a three year old child that literally could only eat cucumbers and be eternally happy, but that is not a very "foodie" revelation is it.  So anyway, in the spirit of refrigerator essentials here is my first recipe post, just a little breakfast using my one of my favorites, mascarpone (now I will warn you that this particular spreadable delicacy will be mentioned frequently since if I could spread it on my own a## I would probably eat it as well, hmmm might be the next big diet fad!).

Mascarpone and Strawberries on Brioche

1 loaf brioche sliced about 1 inch thick
1 container good marscapone (I think about 8oz) at room temperature
2-3 tablespoons sugar (you can adjust this based on how sweet you like it)
1/2 pint strawberries sliced and hulled
honey for drizzling

First, toast the brioche slices using either a broiler or toaster.  Mix the marscapone with the sugar until the sugar is dissolved. Spread the marscapone onto the warm brioche, top with sliced strawberries, and drizzle with honey.  There, instant heaven!!!


And for an encore using one of my other fridge favs......

Peaches with Creme Fraiche and Cinnamon Basil

5-6 peaches
1 container creme fraiche (8oz) at room temperature
1/4 cup sugar (again you can increase or decrease this depending on taste)
1 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
2-3 tablespoons of cinnamon basil cut in chiffonade
Honey for drizzling

Simply cut the peaches in half and remove the stones.  Combine the creme fraiche with the sugar, vanilla and cinnamon.  Spoon a generous amount of the creme fraiche mixture over the peaches and top with a few strips of the cinnamon basil, and a drizzle of honey. You can sprinkle an additional amount of cinnamon onto the peaches if you are a cinnamon enthusiast (which I am).  You can also grill the peaches, but this worked well for a quick summer breakfast.

You can use this spread with any kind of fruit or pastry, it's just that good!

Hello World!!

SOOOOOO, here I am, another working mom starting another annoying food blog!  I have to say that I have no professional working experience with food, I didn't attend Le Cordon Bleu nor have I worked in a five star restaurant, but a few people have told me I am a decent cook and I wanted to transform my passion into useless nonsense on a silly website.  So anyone out there who may have a few minutes to kill give me a read and hopefully I can inspire more to love good food as much as I do.  The blog is a work in progress so bear with me as I emerge into the cyberworld!  Bon apetite!!