The Beginning

Yesterday marked the day of a new year for me. It was mine and Michael’s 3rd Anniversary.
With my feeling of renewal I want to start a new chapter of my life. For a while now I have been in a funk of sorts, and I dont feel like I am living my life to its potential. In the past I have been perfectly fine floating around with no real ambition, but that phase is coming to an end. I need to be more active, I need to challenge myself, and I need to get on some kind of routine.

So I have decided this is the perfect time to fulfill my desire to start a food blog. I know that sounds strange.. it seems that starting a food blog would just distract me, but this is how my mind works. By making the commitment to myself to start this food blog, I need to be able to cook, and document it at least every other day. Therefore, being the planner I am, I will plan my days according to this one thing I vowed to do, along with all the other things I do in a day. This will require that I arrange my time and activities in a certain way, so that all of it gets done.

Seeing as there are few things I love more in life than pouring myself a glass of wine, and spending an hour making dinner, I know this will be a goal that I will find no trouble in achieving.

My guilty pleasure in life is searching for that perfect recipe. The recipe that satisfies my cravings both in taste and texture, as well as in aesthetics. The recipe that will bring me that much closer to what I consider to be perfection. This is where the Ambrosia comes in. Wikipedia defines Ambrosia as; “The food, sometimes the drink, of the Greek Gods often depicted as conferring immortality upon whoever consumes it.” Being the greek mythology nerd that I am, I LOVE this definition, and I feel that it fits my journey very well. I have no plan when it comes to the variety of recipes that I will post. All I know is that some recipes will be ones that are close to my heart, and the others will be wild cards.

To begin this adventure I decided to start with our Anniversary dinner.
At first I was irritated when Michael said he wanted me to cook dinner, but how could I be mad when he followed with “I am just not impressed with spending 30 dollars a plate, when your food tastes better than anything we can buy.”
Ok, fine, I cant argue with that.

For the main course of our meal my mind first drifted to seafood. Having spent a great deal of my life in the Pacific Northwest, I consider myself somewhat of a seafood aficionado. Yet oddly I have never had fresh Lobster. I know of one place in town that sells live Lobster, so I decided to give it a try. Then for our side dishes, I paid a visit to my favorite site Foodgawker and after browsing 20 recipes or so I had made my menu.

Fresh boiled Lobster
White Cheddar Risotto
Caesar Salad
Tiramisu

With that, I set out to the store.
The man behind the seafood counter picked me out the two biggest, meanest Lobsters he could rake in.

Boiling these suckers came with a bit of a challenge, because almost every site we read told us a completely different cooking time. We ended up cooking them in a GIGANTIC pot with 10 quarts of water, and 3/4 cup of salt, for 12 minutes, which was too long. Next time we will try the 7-9 minute mark. The claw meat was fantastic, but the tail was overcooked. Bummer.

All the other elements of dinner were right on point.
The risotto had the perfect amount of smooth creaminess, and the white cheddar gave the rice a nice little tang.
For me its hard to go wrong with Caesar salad, but I think I finally found my favorite out of all the dressing recipes Ive tried.
The Tiramisu was one of those tried and true recipes. I dont think I will ever divert from this recipe. Its perfect every time.

Caesar Dressing
(adapted from a sweet pea chef)

1/4 c. mayo
1/4 c. parmesan cheese, shredded
1/2 tea. anchovy paste
1 tea. worchestershire sauce
2 tea. dijon mustard
juice from half a lemon
2 cloves garlic
1/4-1/2 c. olive oil
salt/pepper to taste

Method
– blend all ingredients, except olive oil, together in a blender.
– add olive oil in a slow stream to emulsify.
– store in fridge for up to 2 weeks

White Cheddar Risotto
(adapted from Life’s Ambrosia)

1 c. arborio rice
3 c. chicken broth
1/4 c. white wine
2 TBS unsalted butter
1 c. sharp white cheddar, shredded
1/2 c. parmesan cheese, shredded
1 c. sweet white onion, diced
salt/pepper to taste

Method
– in a small saucepan heat broth.
– in a medium sauce pan melt butter, and cook onion on medium/low heat until translucent, about 5 min.
– add rice to the butter and onion, stir to coat rice in butter.
– pour in white wine, stirring occasionally until liquid is absorbed. reduce heat to low.
– one ladle at a time add broth, allowing the broth to be absorbed before adding more.
– repeat process until all 3 cups of broth are absorbed.
– take rice off the heat, and add both cheeses, and salt/pepper.
– serve right away
– reheat leftovers in a saucepan with chicken broth

side note: feel free to replace the white cheddar with any other cheese you prefer

Tiramisu
(adapted from Gastronomer’s Guide)

2 pkg. lady fingers
16 oz. mascarpone cheese
1 c. heavy whipping cream
1 c. brewed coffee
1/2 c. kahlua or other coffee liqueur
1/2 c. white sugar
cocoa powder

Method
– whip the cream until it forms stiff peaks
– in a separate bowl whisk mascarpone, and sugar until smooth.
– add whipped cream into mascrapone and sugar mixture and blend until smooth.
– refrigerate while preparing lady fingers.
– pour kahlua and coffee into a small bowl, and dip lady fingers, 3 at a time into coffee
(fyi, the lady fingers absorb the liquid VERY quickly, so beware)
– lay the fingers in a row, in a 9×13 pan until the bottom is covered.
– spread a layer of the whipped cream mixture over the lady fingers.
– repeat the lady finger process, laying the fingers in the opposite direction in the pan.
– add the rest of the whipped cream mixture, and sprinkle cocoa powder over the top of the dessert.
– refrigerate for at least 2 hours, if not overnight.
– ENJOY! and try not to eat the entire pan to yourself..

Well there you go. My first post. Over time I plan to purchase my own domain, and dust up on my photography skills, but until then, I hope you can follow along.