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Archive for October, 2009

Our anniversary meal

For our anniversary, I wanted to go all out with our meal. I decided to combine some of our favorite things: pasta, seafood and booze. The shrimp were DIVINE and had so much flavor. I paired it with Pioneer Woman’s Homemade pasta for a decadent meal to celebrate a very special occasion.

Dirty Shrimp in Butter-Beer Sauce
Source: RecipeZaar

  • 2 lbs shrimp, shelled and deveined
  • 6 tablespoons butter
  • 2 teaspoons garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon black pepper, to taste
  • 3/4 cup beer

Lightly dust shrimp with flour. This will help to thicken the sauce later. Saute garlic and herbs in butter until garlic is slightly browned. Add shrimp, stirring constantly, until shrimp are pink and done. Pour in beer, simmer 1 minute more, and serve!

Homemade Pasta
Source: Pioneer Woman

Rule of thumb: Two eggs per one cup of flour for enough pasta for two people.

Make a well in the center of your pile of flour and crack in your eggs. Slowly mix together with your hands. Turn it out onto a floured surface and knead (roll, punch, push, etc.) by hand until dough becomes smooth and pliable, adding flour to the board as necessary.

Let the dough rest for a little while before rolling it out. When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel, or a long pizza/bread cutter.

To cook the noodles, just boil them in salted water (very important!) for probably two minutes. They cook lightning fast, so don’t let ‘em go too long.

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Wedding Cake

For our anniversary, I decided to re-create our wedding cake. You see, I did not save the top layer like most people are supposed to do. To be honest, our wedding cake was FUG. It was NOTHING like I told her. I was in no way a Bridezilla by any means but seeing our cake when I walked it just horrified me. It was AWFUL. So needless to say I told my mom she could throw the top away or give it to the dogs for all I care and to keepthatuglypieceofcrapawayfrommebeforeIdrivetothebakeryandkillsomeone. Despite it’s ugly exterior, the flavor was DELISH. It was a white cake with pineapple and pecan filling with whipped frosting and topped with white chocolate shells.So, I decided to take the flavors and recreate it without the ugly exterior.

For starter’s, I used Recipe Girl’s recipe for White Wedding Cake. I also used her recipe for Wedding Cupcake Buttercream and doubled the recipe so I would have enough to frost my whole cake.

I set aside 1 cup of the frosting to make the filling with. To this, I added one small can of crushed pineapple (drained VERY well) and about 1/2 cup of chopped pecans. I used this between the layers and frosted the cake as usual. I topped the cake off with a little shaved white chocolate.

When all was said and done, I had a incredibly delicious cake that tasted AND looked better than our wedding cake. 🙂

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Year One

On October 18th Jordan and I celebrated our first anniversary. We kept it really low key and did a nice dinner at home on Saturday (recipes to come). Sunday we spent our actual anniversary cheering on our beloved Dynamo boys as they played the LA Galaxy. I wish I had something poetic to say about the first year of marriage and the lessons we learned. Was it easy? No. But we had one hell of a first year. 🙂

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