I was going to post these bad boys next week, but I received so many emails and comments from friends wanting the recipe for these, that I decided to post the recipe a bit early. See, I really do listen to you all! Here’s the perfect summer s’more for those hot summer nights. These s’mores are a twist from the traditional s’mores because the chocolate is on the outside and they’re frozen. Yes, they’re frozen, am I tempting you yet? The best part is that they can be made year round, as they are cooked under a broiler instead of roasted over a campfire. So for those of you that don’t have a backyard fire pit, you’re in luck. These s’mores can be made up in your kitchen and ready in under 30 minutes (they take 5 minutes to assemble, the freezing time is the longest part). How awesome is that? It’s the perfect after dinner no fuss summer (or anytime of year) dessert. You can eat them as is, (which is John’s, Zoe’s and my favorite way) or break them into smaller bite-sized pieces and top them on your favorite ice-cream (which is Eli’s favorite way). Your friends will be impressed when you pull out these bad boys for dessert, because they’re a pretty unique twist on the old fashioned s’more. I will warn you that these are super addicting and you can’t just stop at one piece, you will find yourself breaking off another piece and then another, until you just have to walk away and commit to being done. Life is about moderation folks, so it’s ok to have a sweet here and there.
Yes, you read the title right, I’m posting my first attempt at an instructional cooking video. Woo hoo! I actually wouldn’t call it an official cooking video because I make a few mistakes in the video, and my head totally gets cut off in places, but as I said, it’s my first attempt, and making videos is not really my forte. I almost didn’t post the video because it’s not a perfect and I’m kind of embarrassed by the way I look and sound on camera. I mean come on, everyone hates seeing themselves on video, right? You see yourself and think, wow, that’s really how I look to people, but then you realize that your friends and loved ones love you just the way you are, so it’s not so bad, right? There’s a point when you just have to get over yourself, put yourself out there and let it be, and that’s what I’m doing today.
I know what you’re thinking, what the heck is smørrebrød, right? Well, I had to look it up as well, but basically smørrebrød is quite simply a Danish open-faced sandwich, basically a sandwich that has bread on the bottom, but not on the top (btw, Zoe had to show me how to make those cool ø’s). We’ve all seen one of these sandwiches before, but who knew it had a special name right? I’m not sure how to pronounce it, so please don’t ask when you see me. So this was the sandwich that John saw in the recent issue of Bon Appetit and asked me to make along with the minty pea soup. It was his post-birthday week dinner, so I happily obliged, even though I’m not the biggest fan of peas. I have to say that this sandwich and the soup were a great combination and a great break from the normal grilled cheese and soup routine. They both paired together wonderfully, and it really was a nice and light spring time meal. Great job John!
If you love salmon, this is a great sandwich to try. It’s simple to prepare, full of flavor and everyone in the family raved about it. Zoe wasn’t a fan of the bread, but she loved it all topped on a bagel. The horseradish sour cream was tasty and not overpowering at all. Zoe and Eli really enjoyed it. The combination of smoked salmon, horseradish sour cream, fresh herbs and radishes was wonderful. This sandwich is perfect for an easy dinner, lunch or brunch, because it’s super easy to throw together and makes a beautiful presentation. Another bonus is that the horseradish sour cream can be made ahead of time, making it even simpler to serve up to your guests.
So most of you know that I was a cereal addict since the age of 17. I literally ate a bowl of cereal everyday, usually grape nuts topped with some other kind of fiberish cereal and granola. I’m one of those people that wakes up hungry and can’t sit around and wait a 1/2 hour for breakfast to cook, so cereal was the breakfast of choice, or should I say breakfast of convenience. Steel cut oats were reserved for those fancy hotel vacations or breakfast out with the family, as I was under the assumption that steel cut oats were a labor intensive and timely breakfast to whip up. I changed that way of thinking though when I cooked up my hot quinoa and oat cereal for the first time. I learned the trick to a quick breakfast of steel cut oats, and that was to bring them to a quick boil and then let them sit out overnight. I still eat cold cereal on occasion, but lately I have been devouring these steel cut oats, my 5 minute quinoa cereal and my quinoa and oat cereal. I would have to say that my breakfast routine has changed for the better!
So I’m posting this recipe for those fellow cereal addicts out there as well as those of you that want a quick and nutritious breakfast but were intimidated by the whole steel cut oat cooking process. This is seriously one of the easiest ways to cook up steel cut oats and I bet this will change your morning breakfast routine. So grab your tablet or laptop and join me in the kitchen as we cook up some steel cut oats.