Meet Coccolina Chanel Sweazey-Malone
... and meet Elizabeth Taylor Sweazey-Malone
Elizabeth Taylor being vocal
Sisters cuddling on my lap
Proud Papas
Meet the Sweazey-Malone Chicks
My friends/neighbors Jason, Stuart, and Lauren recently set up a chicken coop and got baby chicks so they can have fresh eggs. It'll be a while before these little ladies will be producing eggs, but for now they're so cute!
Tiramisu
My sister-in-law Katie found this recipe for tiramisu a while ago and we finally had an occasion to make it on Saturday. I found this recipe really easy to put together (granted you have either a stand mixer or hand held electric mixer, and are willing to dirty every bowl you own), and very tasty. The whole recipe comes together in about 30-45 minutes (plus chilling time), and the dish is very light and airy, due to the egg whites being whipped separately. I would definitely make this again!
Tiramisu
1 package of lady finger cookies (24 cookies)
8 oz mascarpone cheese
3 eggs, separated
Pinch of cream of tartar
1/4 C sugar
1/2 C espresso or strong coffee
1/2 C Kahlua
1/4 C heavy cream
1/2 C grated chocolate
Brew the coffee, let cool, then mix with the Kahlua in a bowl and set aside. Whip the egg whites with the cream of tartar until stiff peaks form and set aside. Whip the egg yolks with the sugar and set aside. Put the mascarpone in a large bowl and loosen with a whip. Add the yolk/sugar mixture and mix thoroughly (no lumps!). Add the heavy cream and mix until well combined. Use a spatula to fold in the egg whites.
Set up a work station with a 9-inch spring form pan, the egg/cheese mixture, the cookies, the coffee mixture, and the chocolate at hand. Dip each cookie into the coffee, holding for 2 seconds, then let drip (careful, they'll get really soft), then layer in the bottom of the pan. Continue doing this until you have a single layer of cookies, breaking some before dipping if necessary to fill gaps. Spread half of the egg/cheese mixture on top, then sprinkle with half the chocolate. Repeat the cookie dipping process to make another layer of cookies, then spread the rest of the egg/cheese mixture. [Tip: store the rest of the grated chocolate in the fridge or a cool place so it doesn't melt together, you want to keep it as shavings] Refrigerate for at least 4 hours (I refrigerated for about 4 and a half hours, and I feel like it could have been firmer).
When ready to serve, take off the ring of the pan and sprinkle with the remaining chocolate. Cut into wedges to serve.
Tiramisu
1 package of lady finger cookies (24 cookies)
8 oz mascarpone cheese
3 eggs, separated
Pinch of cream of tartar
1/4 C sugar
1/2 C espresso or strong coffee
1/2 C Kahlua
1/4 C heavy cream
1/2 C grated chocolate
Brew the coffee, let cool, then mix with the Kahlua in a bowl and set aside. Whip the egg whites with the cream of tartar until stiff peaks form and set aside. Whip the egg yolks with the sugar and set aside. Put the mascarpone in a large bowl and loosen with a whip. Add the yolk/sugar mixture and mix thoroughly (no lumps!). Add the heavy cream and mix until well combined. Use a spatula to fold in the egg whites.
Set up a work station with a 9-inch spring form pan, the egg/cheese mixture, the cookies, the coffee mixture, and the chocolate at hand. Dip each cookie into the coffee, holding for 2 seconds, then let drip (careful, they'll get really soft), then layer in the bottom of the pan. Continue doing this until you have a single layer of cookies, breaking some before dipping if necessary to fill gaps. Spread half of the egg/cheese mixture on top, then sprinkle with half the chocolate. Repeat the cookie dipping process to make another layer of cookies, then spread the rest of the egg/cheese mixture. [Tip: store the rest of the grated chocolate in the fridge or a cool place so it doesn't melt together, you want to keep it as shavings] Refrigerate for at least 4 hours (I refrigerated for about 4 and a half hours, and I feel like it could have been firmer).
When ready to serve, take off the ring of the pan and sprinkle with the remaining chocolate. Cut into wedges to serve.
This picture is evidence that a few more hours of chilling couldn't have hurt, but it was still delicious!
March 23
Bainbridge Island Ferry - Seattle, WA
Olympic Mountains - Washington
Bainbridge Island Ferry - Seattle, WA
Mora Iced Creamery - Bainbridge Island, WA
Ricotta Cheesecake with Berry Compote
A long time ago I made a Ricotta Pie for my mom's birthday. Ricotta Pie is like cheesecake, but there's no heavy cream cheese - only light ricotta cheese. It's actually the only cheesecake I really enjoy. Unfortunately this was before the days of blogging and documenting recipes, and I can't for the life of me remember where I got that recipe (Mom? Any memories?!).
Kate and I made a similar version (adapted from here) on Tuesday night. It wasn't quite as light and fluffy as the one I remember, but still very good. A quick berry compote spooned on top adds a fresh flavor.
Ricotta Pie
1 1/4 C graham cracker crumbs
1/4 C sugar
5 tbsp butter, melted
1 1/2 lbs ricotta cheese
5 eggs, separated
1/2 C sugar
Juice of 1/2 lemon
Zest of 1/2 lemon
Preheat oven to 350. In a small bowl, mix together the graham cracker crumbs, sugar, and butter. Press into the bottom and about an inch up the sides of a 9-inch spring form pan (if you don't have one, a pie plate will do). Mix together the ricotta cheese, egg yolks, and sugar until well incorporated and slightly yellowish. Add the lemon juice and zest and stir to combine. In a stand mixer (or bowl with a hand mixer... or just by hand if you have a lot of time) whip the egg whites until they form stiff peaks. Fold the egg whites into the cheese mixture until just incorporated. Pour this into the spring form pan. Bake for about 45-50 minutes, until well set.
Berry Compote
1 pint of raspberries
1/2 pint of blueberries
1/4 C sugar
Combine all ingredients in a small sauce pan over low to medium low heat. Cook until all of the berries have reduced to a sauce form and have started to thicken.
Kate and I made a similar version (adapted from here) on Tuesday night. It wasn't quite as light and fluffy as the one I remember, but still very good. A quick berry compote spooned on top adds a fresh flavor.
Ricotta Pie
1 1/4 C graham cracker crumbs
1/4 C sugar
5 tbsp butter, melted
1 1/2 lbs ricotta cheese
5 eggs, separated
1/2 C sugar
Juice of 1/2 lemon
Zest of 1/2 lemon
Preheat oven to 350. In a small bowl, mix together the graham cracker crumbs, sugar, and butter. Press into the bottom and about an inch up the sides of a 9-inch spring form pan (if you don't have one, a pie plate will do). Mix together the ricotta cheese, egg yolks, and sugar until well incorporated and slightly yellowish. Add the lemon juice and zest and stir to combine. In a stand mixer (or bowl with a hand mixer... or just by hand if you have a lot of time) whip the egg whites until they form stiff peaks. Fold the egg whites into the cheese mixture until just incorporated. Pour this into the spring form pan. Bake for about 45-50 minutes, until well set.
Berry Compote
1 pint of raspberries
1/2 pint of blueberries
1/4 C sugar
Combine all ingredients in a small sauce pan over low to medium low heat. Cook until all of the berries have reduced to a sauce form and have started to thicken.
March 22
Olympic Sculpture Garden - Seattle, WA
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| {Photo taken by Kate} |
Pike's Public Market - Seattle, WA
Seattle Public Library - Seattle, WA
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| {Photo taken by Kate} |
View from Columbia Tower - Seattle, WA
New Look!
Welcome to the new look of Aprons and Apertures! Thanks so much to the creative and talented Kate Christopher for designing it for me!
March 21
Walking around Fremont with Kate:
The Fremont Troll - Seattle, WA
Spring!
Fremont Coffee - Seattle, WA
(BTW - I LOVE this photo of Kate... isn't she beautiful?!)
Cheesy Mushroom and Ham Frittata
I'd never really really made a frittata (or Italian omelette) before, but they seemed easy enough so Kate and I decided to do a little fridge cleaning Sunday morning in the form of breakfast. We might have gone a little overboard with the cheese... but can anything ever be too cheesy?! Yum!
Cheesy Mushroom and Ham Frittata
2 tbsp olive oil
1/2 of a medium yellow onion, diced
1 lb crimini mushrooms, sliced
Salt and Pepper
1/4 cooked ham, diced
3 tbsp chives, diced
5 eggs, beaten
1/2 C cheddar, grated
1/2 C muenster, grated
Preheat the oven to 350. Heat an oven proof skillet with oil over medium heat. Saute the onions until they start to turn translucent, then add the mushrooms. Cook until the mushrooms have turned soft. Salt and pepper to taste. Add the ham and chives and stir to distribute evenly.
Pour the eggs on top and cook until the frittata is almost set. Sprinkle the cheese on top and bake in the oven until the cheese is melted and the whole frittata is set, about 5-7 minutes. Let cool for about 5 minutes, and serve!
Obviously this can be adapted with any ingredients. So easy, and such a fun quick brunch!
Cheesy Mushroom and Ham Frittata
2 tbsp olive oil
1/2 of a medium yellow onion, diced
1 lb crimini mushrooms, sliced
Salt and Pepper
1/4 cooked ham, diced
3 tbsp chives, diced
5 eggs, beaten
1/2 C cheddar, grated
1/2 C muenster, grated
Preheat the oven to 350. Heat an oven proof skillet with oil over medium heat. Saute the onions until they start to turn translucent, then add the mushrooms. Cook until the mushrooms have turned soft. Salt and pepper to taste. Add the ham and chives and stir to distribute evenly.
Pour the eggs on top and cook until the frittata is almost set. Sprinkle the cheese on top and bake in the oven until the cheese is melted and the whole frittata is set, about 5-7 minutes. Let cool for about 5 minutes, and serve!
Obviously this can be adapted with any ingredients. So easy, and such a fun quick brunch!
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