Sunday, July 18, 2010

Brunch Club July: Movie a Week

This summer has been one of the best for movie-going.

I have seen a really great movie just about every week this summer. I am on a roll, and I do not want it to end!

WEEK 1: Sex ad the City

WEEK 2: City Island

WEEK 3: Cyrus

WEEK 4: The Kids Are All Right

WEEK 5: Inception

Of course, I saw some mediocre documentaries like 8: The Mormon Proposition and Babies, but the overall movie experience has been fantastic this summer.

Sube's salty sweet banana tart with a buttery oatmeal crust.

Lindzachary's simple popovers...didn't know what a popover was until they came out of the oven.

On top of a great movie-a-week in the theater, I have been catching a great short movie-a-week this summer on youtube. Brian (of Sube) has been making one short movie every week and will continue for the rest of the summer. This week's movie was based on brunch club July which was hosted by me and Zach.

So there you have it folks, a sneak peak into the goings on of our monthly gatherings. It is also worth noting that we have officially made it a year! The first brunch was hosted by us August of last year. I feel good about the potential of this ritual to continue for years to come.

Brunch has bee a really great culinary experience for me because it keeps me sharp when it comes to breakfast foods and appetizers. I decided to make something a little different this month, drunken tomatoes.

Drunk Before Noon Tomatoes:

(recipe adapted from Woman's Health Magazine)

2 pints of tomatoes (you can use different varieties like yellow, orange, plum, cherry, grape or anything)
1/2 C vodka
1 tsp kosher salt
handful of finely chopped fresh basil (original recipe calls for fresh dill, but I couldn't find any)

Using a fork, poke plenty of holes into each individual tomato.
Place tomatoes into a large ziploc bag.
Pour the vodka over the tomatoes, and shake it around a bit.
Let tomatoes soak in the refrigerator overnight (flip at least once).
Right before serving, take out tomatoes and drain off extra vodka.
In a large bowl, add salt and basil (or dill) to tomatoes and mix just enough to coat evenly.
Serve can set them out in a bowl with some toothpicks nearby.

Thursday, July 15, 2010

A Makeover and a Cakeover

I am going to be on the TV box.

Living in LA, the percentage chance you will find yourself on television at some point is very high. Now, your being on television might be something like you are walking in the background of paparazzi's video of the cast of Twilight high-fiving fans and darting mysteriously sexy looks in the direction of screaming fans....


Your television experience might come about in the form of getting your bedroom made over by a reality show called Character Fantasy.

Yes, bloganeers. My bedroom was made over for a reality show. It is one of those shows that comes on during commercial breaks of movies (a la "Dinner and a Movie" on TBS). The crew came o shoot at my apartment this week and completed the entire makeover in one day. There was an amazing designer, Ariel Fox, who pulled it all together. I know you are dying to see the transformation so here it is.

The pictures come to you via Ariel's facebook page (as I did not take a single before or after picture!)



Keep in mind that the picture was taken from the same angle in the room. The way the furniture was moved around really makes all the difference (along with the painted walls, curtains, bed spread, and lamps)! The room feels like a completely different space now, and I could not be happier with it. This was all don in just a matter of hours which is the most amazing part. When I go to work on a room it can take months to finish since I never have gone in with such a clear, specific vision. It sure helps to have someone who knows what she is doing. Ariel made the transformation seem easy (even though all the people working on the room itself were working really hard all day). It is this seemingly effortless makeover that is the inspiration for this post.

It seems like I have no time to cook anymore. I think ever since the move to the new place back in March, it has been rough for me to get into a groove with cooking and trying new recipes. I almost always take the easy route now a days by ordering food or buying premade things and then just cooking the sides or something small as to not deprive you readers of regular posts.

I cheat by making things that are unbelievably easy, but look pretty elaborate. There are just times when all I want for dessert on a hot and sunny summer day are some fresh juicy summer berries with some light whipped cream and a light-as-air kind of cake. Something so simple can be made to look fabulous with a little cake makeover....a cakeover, if you will.



Bring this cake to a summer picnic for a great lighter option.

Do not skimp on the berries and cream. I like to think of this as berries and cream with a little bit of cake instead of the other way around. The berries should be the starts of the dish so they MUST be ripened to perfection. I used strawberries and blackberries since those looked like the best fruits in the store on the day I bought them, but you can use whatever fruit is in season: strawberries, blueberries, raspberries, blackberries, peaches, mango or even banana.

Verry Berry Cakeover

1 pre-made angel food cake (can be found in the bakery section of any grocery store – mine was sour cream angel food cake)
1 pints fresh, ripened sweet strawberries
1 small container of blackberries
1 16 oz container of cool whip (I would stay away from the lighter versions since they will be too thin to hold the cake together)

Slice up one pint of the strawberries (leave the other pint whole)
Using a long bread knife, cut across the cake to make three equal layers (set the top 2 layers aside)
Spread a generous amount of whipped topping onto the surface of the bottom layer
Place the strawberries into the whipped topping, as many as you can fit
Cover the strawberries with a little more whipped topping.
Place the middle later on top of the bottom layer, and repeat te same process on to of that.
Place the top layer on top of the middle layer.
Spread out a generous amount of whipped topping on the top of the cake, and decorate with the sliced strawberries and blackberries.
Decorate the rest of the plate with whole strawberries and black berries; fill the hole in the middle of the cake with whole strawberries and black berries as well. This will also help to stabilize the layers.
Cover the cake, and place in the refrigerator or even the freezer for an hour or so.
Serve cold.

Thursday, July 8, 2010

Corn Happy

I don't mean to be corny, but I cannot resist.

Corn is one of those things I forget about for stretched of time. I eventually remember it in all its glory around the time I find myself shopping for a cookout. Just before any summer holiday, the grocery stores out it out on display (husks on) with a huge bin next to it (for removing the husks). There must be something scientific about this, but I cannot walk by the corn display without being drawn in. I am compelled to step up, rip off some husks, toss those plump yellow babies into my basket and haul them off to be buttered, salted and grilled to sweet perfection.

Corn has such naturally delicious flavors that pair well with so many things. It is a great summery addition to any BBQ and takes very little time to prepare. Basically it follows the simple equation:

Very Little Work = Hugely Satisfying and Undeserving Payoffs

It is the vegetable version of a ponzi scheme, only you are always cashing out before the Feds catch up to your guy. I almost feel guilty about how good this corn will taste if you just give it a shot. But, don't take my word for it! Here are some quotes from some fellow BBQers:

"Don't put words in my mouth....but please put more of this corn in my mouth!"

"It's cobtastic!"

" a giant celebration in my mouth. Each kernel is like a firework exploding with such spectacular colors."

"This is A-MAIZE-ING" -Brian of Sube (or at least this is what I am sure he would have said if he could have made it to the BBQ)

We enjoyed this recipe under the shade of the ripening peach tree in the back yard. I look for ward to sharing some amazing peach recipes in the next month or so. We may have to designate the month of August, "The Month of Millions of Peaches":

Grilled Corn for a Summer Cookout:

Whole ears of corn (however many you need to make) - husks removed
1 stick salted butter
Kosher alt
Black pepper
Aluminum foil

Raw Corn:

Start up your grill (med-high for a gas grill) so it heats up as you prep the corn.

Tear out squares of aluminum foil, one for each ear of corn. (just big enough to wrap around the corn wit the ends sealed)

Tear off the wrapper on one side of the butter stick, and rub the butter generously onto one side of the aluminum foil. The butter should cover an area on the foil that will ensure the whole ear of corn will be touching butter when wrapped.
*I like to rub a little extra butter on the corn itself :]

Sprinkle the buttered foil with a pinch of Kosher salt and a little black pepper to taste (for an extra kick, you can also add a pinch of chili powder here).

Wrap the corn in the foil, and seal off the ends by twisting them gently.

Using long grill tongs, place the wrapped corn on the grill, and cook for about 10-15 minutes (turning once in the middle).

Depending on the heat of the grill, the time may vary, but you will be able to tell the corn is done if you peek into one of the wrappers and it is plump, bright yellow and irresistibly delicious looking.

Tuesday, July 6, 2010

Colorado Pasta Salad - a Guest Blog by Jeano

I know I have already introduced my lucky readers to my Uncle John (aka Jeano).

But I think you could all stand to get to know him a little better. And what better way to explain my good humored, lovable uncle then by letting you in on his email to me about wanting to be a guest blogger:

From: John
To: Lindsey
Date: Tue, Jul 6, 2010 at 4:48 PM

Subject: I want to be a guest contributor

Details 4:48 PM (18 hours ago)

I want to be a guest contributor to your Bite Me food blog. Since I am still starting up you do not have to compensate me financially for my contribution. So here's my new creation, let me know if it made the cut.

Uncle John loves Colorado. He spent some time there last year, and he was always emailing the family pictures of amazing views. Everything looked like it belonged in a car commercial. Basically, snow makes everything more beautiful.

I told my uncle that my only regret in posting this recipe is that I wish he had sent it to me sooner so that it could have been a part of my 4th of July BBQ (post to come).

Colorado Garden Pasta Salad

This is a healthy pasta salad that can be enjoyed anytime, it is quick to make, simple and tastes better as a leftover. So go ahead and make lots of it and feel free to modify it to your taste.

1 box 14oz of whole wheat pasta, I like Rotini since I can pick it up in fork easily. Hey when I am hungry I want to eat and not play with the food
1 red bell pepper
1 can of sweet corn or equivalent frozen sweet corn
1 can sweet peas and carrots or equivalent frozen sweet peas and carrots
1 can of black beans.
1 whole rotisserie chicken
1 large bundle of broccoli
handful of shredded cheese
salt and pep to taste

Cut red pepper into small cubes.
Rinse black beans and add to red peppers

Debone the rotisserie chicken and add to pepper and black beans

Boil broccoli until done and add along with corn, peas and carrots to the salad mix.
Mix well and add salad dressing of choice along with some salt and pepper to taste.
I prefer balsamic vinegar and olive oil but you can use what ever you like.

Chill and serve.