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Very busy weekend… need sleeps soon… but here are the photos of yesterday’s yumminess.

Possible words (and recipes!) to follow once I’ve recuperated a bit!

Update 3/02/09:  Yeah, it was a long time coming… sorry about that.

Here’s the recipe for the salmon/scallop roulade, courtesy of Alton Brown (Good Eats).

For the cheesecake brownies, I made a half-batch of Alton Brown’s Cocoa Brownies, then I made a half-batch of the cheesecake filling from this recipe, and spread it on top of the brownies. I also mashed up some fresh raspberries in sugar and water in a saucepan to make the raspberry topping. It took a while due to the double cooking time plus the refrigeration time afterwards. In the future, I may try making up the batters at the same time and refrigerating/freezing them for a short while to make them less runny, then put them in the pan at the same time (and hope the layers stay separated!)

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Evidently everyone on Friendster turned into a pimp overnight.

Pimpalicious...

I think this little affair is the final nail in the coffin for Friendster.  Turns out being one of the first to market didn’t really help.

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One word: YUM.

Ohhhh, yeah. Good enough to photograph from several different angles!

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So, it’s late. I’m tired. Walt is tired. And there’s no dinner made yet.

What to do? Well, I start flipping through one of the awesome cookbooks that I got for Christmas (thank you behbeh!) and the word tapenade jumped out at me from the pages. And I thought, “Mmmmm… olives. And a chance to put my new food processor to work! But what to have with it?”

Well, earlier that week, when we were trying to find some hard rolls for our beer brats (see previous entry), we also bought some nice crusty bread in case the other rolls didn’t work out. Perfect bread for tapenade, but also for…. oh yeah… fonduta. If you’ve ever had this at Olive Garden restaurant, you know how yummy it is. I didn’t have quite all the ingredients listed (or all the ingredients for the tapenade), but has that ever stopped me? Of course not!

Well, the first thing I noticed was that the recipe (linked above) serves eight. As there were only two of us, I decided to cut all the ingredients by half. Then I figured that even though I didn’t have smoked mozzarella (or any sort of provolone), I did have a package of shredded “Italian blend” cheese, plus several odd-sized chunks of various varieties of cheese on hand. (We have a serious cheese addiction in our house.)

And so I figured, hey, the recipe (cut by half) calls for 3 cups + 3 tablespoons of cheese. I’ll grate up what I have until I have the correct amount. What’s the worst that could happen, really?

Well, as it turns out… nothing. I completed the cheese recipe with the various bits of what I had (which I’m not even sure what it was… some sort of smoky gouda perhaps, a bit of gruyere maybe?) plus the pre-shredded stuff to complete the necessary amount. And it was awesome!

As for the tapenade… every basic, olive-based recipe I found online mentioned odd things like capers and anchovies, which I don’t really tend to keep around the house. So I fudged it a little and just threw some kalamata olives, fresh tomatoes, olive oil, basalmic vinegar, salt, pepper, garlic, basil, and oregano into my food processor and let ‘er spin. It, too, was quite tasty.

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Time for a few quick updates (that are actually about a week overdue — I’m fudging the date here!):

The first thing I wanted to post was a replay of our Super Bowl Supper! We’ve recently become sort of addicted to the Food Network (it’s like porn for people who like to eat!) Some of the awesomeness that aired recently included recipes for Beer-basted “Brats” and homemade soft pretzels. We decided on both.

The pretzels were very, very tasty. I was so relieved, since it was my first time working with active yeast in a dough! Definitely something we will be making many more times in the future!

The beer brats were… not bad. Personally, I think that the caramelized peppers and onions on top were the best part. We actually tried two different brands of meat-analogue “brats” to compare: Tofurky brand “Beer Brats” and Yves brand Zesty Italian Brats. We both agreed that the Tofurky brand was a bit better. I think next time we try them, we might have to just pan-sear them — they got a bit soggy in the beer!

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