Cilantro Pesto

1 bunch cilantro
3 cloves garlic
1/2 c. olive oil
1/2 tsp. salt
1/2 tsp. pepper
1/4 c. pine nuts (or walnuts)

Wash cilantro, dry. Mix ingredients in food processor until smooth. Chill and serve with fish or pasta as sauce or as a vegetable dip.

Allie's Whipped Cream

Ingredients:

1 pint cream
1/3 cups sugar
1/2 pinch salt
1 drop vanilla extract

Directions:

Pour the 1/2 pint of Heavy cream into a small bowl
Then add 1 drop of vanilla extract
Add in about a 1/3 cup of sugar and a tiny pinch of salt. Adding more sugar will help thicken the mixture, but don't add too much. 3/4 a cup to a cup is too much.
Using a wire whisk or beater, whip the mixture together until you get stiff peaks
Let sit in fridge to cool, then enjoy !

What Fruits and Veggies are in Season?

I commonly hear people talking about what fruits and veggies are in season. From best I can tell most people don't know what's in season when. In our local area, seasons look a lot like this...

Spring
Asparagus
Blackberries
Green Onions
Leeks
Lettuces
New Potatoes
Peas
Red Radishes
Rhubarb
Spinach
Strawberries
Watercress

Summer
Apricots
Blueberries
Cherries
Eggplant
Fresh Herbs
Green Beans
Hot Peppers
Melons
Okra
Peaches
Plums
Sweet Corn
Sweet Peppers
Tomatoes
Zucchini

Fall
Apples
Broccoli
Brussels Sprouts
Cauliflower
Collards
Grapes
Kale
Pears
Persimmons
Pumpkins
Winter Squash
Yams

Winter
Beets
Cabbage
Carrots
Citrus
Daikon Radishes
Onions
Rutabagas
Turnips
Winter Squash

I'm sure I forgot somethings on my list but this should at least be a little helpful for people who aren't sure what to be looking for at the local market or co-op.

Basic Cheese Sauce

Ingredients:

1/4 c flour

1/4 c butter

2 c milk/chicken stock

2 c cheese (I used cheddar)

salt/pepper/garlic to taste

Directions:

Melt butter in a sauce pan over medium heat. Stir in flour and brown until lightly brown and well blended. Slowly add half of the COLD milk or stock stirring, then add cheese and stir until melted. Thin out the remainder of the sauce to your desired thickness using remaining liquids.

This can be used to make awesome scalloped potatoes which will be posted tomorrow!

Making Your Own Ricotta

Ingredients:

1 gallon whole milk or skim (1 gal. whole milk = about 1lb cheese)
white vinegar or fresh lemon juice

Tools:

a large colander lined with fine cheesecloth
a large pot

Directions:

Put the milk in a large, non-reactive sauce pan and heat slowly to 200 degrees, stirring to prevent it scorching on the bottom. When the milk is hot enough, add about 1/4 cup of vinegar or lemon juice (I always use vinegar because I'm allergic to lemon).

If the milk is really at 200 degrees, it will instantly curdle, if this does not happen, keep heating. It is not necessary to continue heating once the reaction occurs, however, you will want to let it sit for a few minutes, with an occasional stir.

Place your lined colander in the sink, drain open please, and carefully pour the entire contents (DO NOT skim anything off) of the pot into it.

Assuming that all goes well, allow the ricotta to drain and cool until you can handle the cheesecloth comfortably. Gather the ends of the cloth up and tie into a bag which must be suspended over the sink until it stops dripping. (I hang it from the faucet, it usually takes an hour)

You can add a bit of salt if you like. Of, if the cheese is to be used in a desert, add a little cream and mix in well to make a richer product.

If you are not going to use the cheese immediately, pack into a container and either refrigerate or freeze.

Roasted Garlic and Shallots

Place Shallots and Garlic (peeled) on a baking sheet, cover liberally with olive oil, season with sea salt and thyme and roast 25 minutes in a 350 degree oven (covered in tin foil).

Preserving Your Fruit

Ingredients:

20 ounces of fruit, skinned, seeded and chopped into pieces (if it's larger fruit)

1 c sugar

2 T fruit pectin

1 lime or lemon

Directions:

Simmer fruit and lemon juice over medium heat until soft and at a low boil. Add pectin. Stir until well combined. Add sugar and boil 5-10 minutes. Remove from heat and skim off foam. If desired strain mixture.

Place mixture in sterilized containers and seal with parrifin wax or sealed jars using your canning method of choice. Makes 3 Quarts.

Jerk Seasoning Mix

Mix:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme

Combine all ingredients in a bowl until well-mixed. Store in an airtight container.

Quickie Alfredo Sauce

this picture is curtosy of google...thank you google

Ingredients:

1/2 cup cream cheese

1 cup heavy cream

3 tbsp freshly grated Parmesan cheese

1 clove of garlic

1 tbsp pepper

1/2 tsp salt

3 tbsp dry parsley or 1/2 cup fresh

The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.

(I have no idea where this recipe came from originally but I got it from a hand written note on the side of a newspaper column stuck in the pages of a family cookbook- it's tasty and easy)

Butter Pie Crust

INGREDIENTS
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water

DIRECTIONS
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

NOTE: This recipe is for 1 single pie crust. If your pie needs a top of any kind you would need to double this recipe!

Why Fat Girl Eats?

Now before you get too confused this post is NOT about why a fat girl eats or what a fat girl eats but is instead this is a just a blog dedicated to what this fat girl eats.

It's not offending, it's not judgmental, it's just plump and juicy like a good pin up girl or a nice cut of steak. That's how we like it around here. Sinfully tasteful.

This blog will be the home to recipes I feel like sharing and tips about cooking for gatherings. The recipes are big and filled with love just like the woman who made them. So don't get intimidated by the name save that for the flavors.