New Orleans how I love thee
tastymisfit.com

Milwaukee’s Legendary Burger - the Barrie Burger from AJ Bombers.

Hot Doug's & Duck Fat Fries
I've relaunched my food blog here =)

Relaunching My Blog

On September 7th I will be relaunching my food blog.  I’m very excited to be giving it the attention it deserves! 

I will announce here when the site is live. Look forward to seeing you all then. =) 

This past weekend I went with a few friends for some Indian food and they introduced me to the Dossa.  Have you ever had a Dossa? 

This past weekend I went with a few friends for some Indian food and they introduced me to the Dossa. 

Have you ever had a Dossa? 

Peanut Butter Jelly Donut @ Donut Plant  If you are ever in NYC you need to go to the Donut Plant plain and simple they have the best donuts on the planet.  They are open everyday of the week and make their donuts fresh every morning.  So get there in the morning when they are fresh and gooey.  And for goodness sake get a bag of at least 3 different ones and sample a few different flavors. Some of my favorites are the Coconut Cream, Tres Leches, Pistachio, Pumpkin Pie & Peanut Butter & Jelly.   The Peanut Butter & Jelly is a square donut filled with grape jelly and it is frosted with a chunky homemade peanut butter.  Delicious!

Peanut Butter Jelly Donut @ Donut Plant 

If you are ever in NYC you need to go to the Donut Plant plain and simple they have the best donuts on the planet.  They are open everyday of the week and make their donuts fresh every morning.  So get there in the morning when they are fresh and gooey.  And for goodness sake get a bag of at least 3 different ones and sample a few different flavors. Some of my favorites are the Coconut Cream, Tres Leches, Pistachio, Pumpkin Pie & Peanut Butter & Jelly.  

The Peanut Butter & Jelly is a square donut filled with grape jelly and it is frosted with a chunky homemade peanut butter.  Delicious!

LOVE YOUR BLOG.
emmakaydee

Thank you so much! =) 

During the Christmas holidays I was in Vermont. We hung around in small town Montpellier, drank and ate good food.  The house we stayed at, I found on airbnb, was owned by a guy who is a chef so the kitchen was stocked with pretty much anything I needed.  I cooked every night and experimented with a ton of different things.  Because of how much I travel (this year 75%) I don’t always have access to a great kitchen to cook in so when I do encounter a great kitchen I take full advantage.    One of the meals I decided to make was a sort of Chicken Cordon Blue and Mushroom Risotto, neither of which I had made before.  I roasted a whole chicken in the oven on 325 for about 2 hours and stuffed it with lemons.  I brushed the top of the chicken with olive oil and garlic.  I seasoned the proscuttio with black pepper and stuck in under the broiler for about 3 minutes, just to make it a little crispy.  For the cheese part I melted down swiss and added a little white wine and cream to make a sort of stringy cheese sauce.  The consistency on the sauce wasn’t right, but it tasted great. 

During the Christmas holidays I was in Vermont. We hung around in small town Montpellier, drank and ate good food.  The house we stayed at, I found on airbnb, was owned by a guy who is a chef so the kitchen was stocked with pretty much anything I needed.  I cooked every night and experimented with a ton of different things.  Because of how much I travel (this year 75%) I don’t always have access to a great kitchen to cook in so when I do encounter a great kitchen I take full advantage.   

One of the meals I decided to make was a sort of Chicken Cordon Blue and Mushroom Risotto, neither of which I had made before.  I roasted a whole chicken in the oven on 325 for about 2 hours and stuffed it with lemons.  I brushed the top of the chicken with olive oil and garlic.  I seasoned the proscuttio with black pepper and stuck in under the broiler for about 3 minutes, just to make it a little crispy.  For the cheese part I melted down swiss and added a little white wine and cream to make a sort of stringy cheese sauce.  The consistency on the sauce wasn’t right, but it tasted great. 

In Venice looking for some authentic desserts.  Couldn’t find tiramisu, most were frozen versions, which I found very strange.  I did find a sicilian style cannoli that was absolutely delicious, it had some fruit pieces in it as well as chocolate.  My favorite part of the cannoli was the cream, it was very similar to regular cannoli cream but fluffy.  

Wandering in a Market in Athens.  

AJ and I were on our way to the train station when we saw a random side street with a ton of people.  We walked toward the crowd and realized we were walking into a market chalk full of meat - cows, pigs, chickens just waiting to be bought. It was a pretty unique market. Towards the end of the market we found a lady selling all different types of olives.  I bought some scrunchy black olives, I have no idea their real name.  They tasted a bit like soft kalamata olives, not my favorite, but AJ enjoyed them.  

Market in Athens

Melissa - Market in Athens

Typical Dinner in Kenya - Chipati, Sukuma, Potatoes and Beef 

Typical Dinner in Kenya - Chipati, Sukuma, Potatoes and Beef 

Meatball Panino @thePastaBar One of the best meatball sandwiches I have ever had is the meatball panino at the Pasta Bar in Azusa, California.  I visited there last October and tired a few different items on the menu, but this is by far my favorite! What I like most about this meatball panino is the balance between the meatball, sauce and cheese and of the addition of eggplant.  Chef Mirko definitely knows what he’s doing in the kitchen.  

Meatball Panino @thePastaBar

One of the best meatball sandwiches I have ever had is the meatball panino at the Pasta Bar in Azusa, California.  I visited there last October and tired a few different items on the menu, but this is by far my favorite!

What I like most about this meatball panino is the balance between the meatball, sauce and cheese and of the addition of eggplant.  Chef Mirko definitely knows what he’s doing in the kitchen.  

Sweet Potato Casserole  Another Thanksgiving recipe I make every year is a sweet potato casserole I think this recipe came from my Aunt Bobbie.  The thing I really like about these is the tart taste that comes from a little oj in the mashed sweet potatoes.  Mash the sweet potatoes, mix in a little orange juice and season with salt and pepper.  Sprinkle the top with equal parts brown sugar, butter, flour and chopped walnuts.  Place in the oven at 450 degrees for about 15 minutes to melt the mixture.  Then top with marshmallows and place with the broiler for about 5 minutes, basically until the marshmallows are light brown. That’s it, enjoy! 

Sweet Potato Casserole 

Another Thanksgiving recipe I make every year is a sweet potato casserole I think this recipe came from my Aunt Bobbie.  The thing I really like about these is the tart taste that comes from a little oj in the mashed sweet potatoes. 

Mash the sweet potatoes, mix in a little orange juice and season with salt and pepper.  Sprinkle the top with equal parts brown sugar, butter, flour and chopped walnuts.  Place in the oven at 450 degrees for about 15 minutes to melt the mixture.  Then top with marshmallows and place with the broiler for about 5 minutes, basically until the marshmallows are light brown. That’s it, enjoy! 

Tomatoes Provencal  During Thanksgiving I like to try and cook something new and completely different. Last year I made pan fried, mashed potatoes that didn’t really pan fry at all. I also made a cranberry cheesecake, which was delicious!  This year I decided to try to make Tomatoes Provencal and they turned out really, really well.  The filling was crispy and the cheese on top was perfect.   I don’t have the exact recipe but this is what I did, more or less.  Cut the tomatoes tops off (about 1/4) and remove the seeds.  Chop the following: scallions, parsley, basil, thyme and garlic.  Add white bread crumbs, salt and pepper to the chopped herbs and garlic.  Season the tomatoes with salt and pepper, cook the empty tomatoes in the oven at 350 for 15 minutes.  Then spoon herb and break crumb mixture into the tomatoes and place back in the oven for 10 minutes.  Next remove the tomatoes and top with Gruyere cheese return to the oven for 5 minutes.  Enjoy! Here is a recipe I found that will give you the correct proportions of the herbs. 

Tomatoes Provencal 

During Thanksgiving I like to try and cook something new and completely different. Last year I made pan fried, mashed potatoes that didn’t really pan fry at all. I also made a cranberry cheesecake, which was delicious!  This year I decided to try to make Tomatoes Provencal and they turned out really, really well.  The filling was crispy and the cheese on top was perfect.  

I don’t have the exact recipe but this is what I did, more or less. 

Cut the tomatoes tops off (about 1/4) and remove the seeds.  Chop the following: scallions, parsley, basil, thyme and garlic.  Add white bread crumbs, salt and pepper to the chopped herbs and garlic.  Season the tomatoes with salt and pepper, cook the empty tomatoes in the oven at 350 for 15 minutes.  Then spoon herb and break crumb mixture into the tomatoes and place back in the oven for 10 minutes.  Next remove the tomatoes and top with Gruyere cheese return to the oven for 5 minutes.  Enjoy!

Here is a recipe I found that will give you the correct proportions of the herbs.