just what every cook needs...

the fissler diamond encrusted pot.

this is what happens...

when you give me a new cookbook.

every one of those post it notes represents a recipe i want to try. and that's just ONE cookbook.

Stuffed Squash Blossoms

after my allergy shots tonight i went by the cambrian farmers market. i got a nice box of squash blossoms that was supposed to be $3.00 for 10 but ended up being $3.00 for 13. i guess someone at the farm can't count. anyway, i have been wanting to try this since i read about it in one of my italian food magazines. i had some mozzarella medallions in the fridge.

after gently washing the blossoms i stuffed them with mozzarella, then i made up a batter from flour, pellagrino, an egg, garlic salt, and fresh ground mixed peppercorns and dipped each one in it.


i fried them one at a time in a small pan of vegetable oil and drained them on a paper towel.

once the excess oil was drained i plated them and sprinkled them with a little gray sea salt.

the taste testers of team barbie have pronounced them yummy and requested more. :)

i just might need to buy these...

hockey candy molds

who's got napastyle?

the city of Los Gatos does now...

Mrs. L says over here that the adorable michael chiarello was going to be in Los Gatos at the opening of his new store Napa Style. Mrs. L was not able to go because it was her mother's birthday so i went instead. :)

michael was charismatic and charming. and oh so cute!

rocky road snack cake

Rocky Road Snack cake
3/4 cup all-purpose flour
1/4 cup soy flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1 cup cubed reduced-fat firm tofu (about 6 ounces)
1/2 cup vanilla-flavored low-fat soy milk
1/4 cup butter, softened
1 cup miniature marshmallows, divided
1/3 cup chopped walnuts, divided
Cooking spray

Preheat oven to 375°.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, cocoa, baking powder, and salt in a large bowl.

Combine sugar, tofu, soy milk, and butter in a food processor or blender, and process until smooth. Add to flour mixture, stirring just until moist. Stir in 2/3 cup marshmallows and 1/4 cup walnuts.

Spread the batter into a 9-inch square baking pan coated with cooking spray. Sprinkle with the remaining marshmallows and walnuts. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares.