Chatter and Mash
Chatter and Mash is a foodie blog where Lisa and Christina share what they believe are "good eats" and discuss food pop culture. We'll post pictures of what looks good, what we've eaten, and chat about food related tv shows.
-
Swiss Measuring Spoons (via GAMAGO)
-
Roast My Weenie Hot Dog Cooker (via Incredible Things)
-
Ingredients
- 3 tablespoons unsalted butter, melted
- 8 slices white or whole-wheat sandwich bread
- 6 slices bacon
- 6 large eggs
- Coarse salt and ground pepper
Directions
- Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.
- In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
-
Kasey’s Citrus-cured Salmon Lavash Crisps
Makes 16-20 bite-sized servingsFOR THE SALMON
3/4 pound salmon
4 heaping tablespoons kosher salt
1/2 tablespoon sugar
1 1/2 teaspoons pink grapefruit zestFOR THE CRISPS
1-2 large pieces soft lavash (found at specialty and Middle Eastern stores)
extra virgin olive oil
1 lemon, sliced into paper thin rounds1. Combine salt and sugar in a small bowl. Place salmon in a ceramic or glass baking dish. Generously rub salmon with salt and sugar mix on both sides. Sprinkle evenly with grapefruit zest.
2. Tightly wrap dish with plastic wrap and let salmon cure in the refrigerator for 3 days.
3. Preheat oven to 375°F. Place one (or two, side-by-side, depending on how large the pieces are) piece of lavash on a baking sheet and use a silicone brush to cover with olive oil evenly.
4. Place baking sheet in oven and bake lavash until it becomes lightly golden and crisp (about 8 minutes). Watch closely. Remove from oven and let cool before dividing into bite-sized pieces.
5. Place salmon on cutting board and use a sharp knife to slice it into very thin strips. Cut strips into 2-inch long pieces and remove any bones.
6. Next, cut each paper thin lemon round into quarters.
7. To serve, fold a salmon strip in half and place it on a piece of lavash. Top with the quartered slices of lemon. Continue with the remaining pieces of fish and lavash. Arrange pieces on a rustic serving platter.(via ModCloth Blog)
-
This brings the expression I’m so hungry I could eat a horse ($15.90 via Reykjavik Corner Store)
-
Homemade Samoas
Recipe adapted from Ramshackleglam. Serves about 30+ cookies, depending on size.COOKIES
1 cup butter, softened
1/2 cup sugar
2 cups all-purpose flour
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extractTOPPING
3 cups shredded coconut
12 ounces chewy caramels
1/4 teaspoon salt
3 tablespoons milk
8 ounces dark or semisweet chocolate (chips are OK)1. Preheat oven to 350°F.
2. In a large bowl, cream butter and sugar.
3. Stir in flour, baking powder, and salt. Mix well, then add vanilla and mix well again. I found it easiest to ditch the utensils and use my hands — the dough should come together in a soft-but-not-too-sticky ball.
4. Set the dough ball in between two sheets of wax paper. Roll it to a sheet about 1/4″ thick. Make sure not to roll it too thin — a thicker cookie will be easier to handle once baked!
5. With a circular cookie cutter, or a small glass with a diameter of about 1 1/2″, cut your cookie shapes and set them on a parchment-lined baking sheet.
6. Using the opening of a glass or plastic drinking bottle, or the tip of a knife, “cut” center holes out of the cookies. You can either bake these to make donut hole-sized cookies, or recycle them into the next rolling of dough!
7. Bake cookies for 10-12 minutes and let cool.
TOPPING
1. Spread the coconut in a single layer on a parchment-lined baking sheet. Toast in the oven for about 20 minutes or until golden-brown, stirring occasionally.2. Place caramels in a microwave-safe baking dish with the salt and milk and microwave in 30-second increments, stirring in between, until smooth. If your mix appears to be too stiff, add more milk!
3. Fold the toasted coconut in to the heated caramel. If the mix becomes unmanageably difficult to stir, add more milk, and set in the microwave to soften.
4. Using a butter knife, or offset spatula, spread the coconut caramel mixture onto each cookie. With the right consistency, the mix should be gooey enough to easily drip and spread on the cookies without any pressure. Dripping into the center is fine, and just makes the cookies even more delicious.
5. Set dipped cookies aside in the refrigerator to speed the settling and cooling of the coconut caramel topping.
6. Melt the chocolate in a microwave-safe bowl, stirring in 30-second increments until smooth. Once cooled, dip the bottom of each cookie into the chocolate letting the excess drip off, and set the dipped cookies on parchment paper. (Warning: your hands and fingers will become covered in chocolate!)
7. Put the remainder of the melted chocolate in a sandwich-sized bag, and cut a small hole in the corner. Drizzle the chocolate over the tops of the cookies. Place them in the refrigerator so the chocolate can set before serving.
8. Bring homemade Girl Scout cookie joy to all whom you serve!
(via ModCloth Blog)
-
This Wonder Woman Kitchen Aid Mixer Is The Real Deal (Kitchen Aid via Comics Alliance)
-
The Shredder Cheese Grater ($10 via GAMA-GO Shredder Cheese Grater)
