A Year in the Kitchen with Anne.

One full year of "cook like a rockstar"

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Small Dip, Big Flavor

So I decided to go with one small dish last week; Anne’s yummmy lemon and rosemary dip. The flavors combined with the beautiful ricotta cheese was phenomenal. My friends were totally surprised with how much flavor the dish had packed into it!

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Tuesday

Sorry for the delay in post again! I promise to get better with this! Tuesday I will be back in business and busy in the kitchen. Ill do my best to take more photos, give more details, and live up to Anne’s legacy more. Let me know what recipes you would like to see this coming week.

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Repeat

Last night was soo much fun! Rocking out in the kitchen, making delicious food for two of my best friends, and watching the MJ episode of Glee made for a delightful evening.  Chef Anne’s recipes and Glee! That is unbeatable combination.

I got the timing down right this week and we had an appetizer and not an after dinner snack.   We had yummy Parmigiano Crusted Cauliflower with Garlic Dipper! These little cuties are delightful and the dipping sauce is so smooth and delicious!

Now, onto the meat and potatoes. Big Brown Braised Short Ribs with Horseradish and Loosey-Goosey Garlic Mashers are one hell of a pair! Last time I made the short ribs I just made plain ole mashed potatoes and that was a mistake because these garlic mashers are to die for!!! They creamy, salty, and delicious!

I love this picture because you can see the steam coming off the short ribs :)

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Sweet Lemony Goodness

This post may be a little late but better late than never. 

I started off by making Chef Anne’s Lemon Curd Tart recipe, that way it would have plenty of time to set and cool. Then I moved onto the Braised Cabbage stuffed with Sausage and Fennel and while those were cooking I started on the Brussels Sprouts Slaw and the Zucchini & Parm Fritters with Spicy Tomato Sauce. Now the order we actually ate everything….

The braised cabbage was to die for!  I had never cooked with chicken livers before but damn do they bring in flavor!  When taking your first bite the only words that come into your mind are savory, delicious, and YUM!  I paired that dish with the Brussels sprouts slaw and it was an out of this world combination! The crunch and vinegar of the slaw was a perfect next to the tender stuffing.  The slaw is hands down THE BEST slaw I have ever had.

The idea was to have the fritters as an appetizer but my timing was a bit off so they became an after dinner snack.  The spicy dipping sauce is so incredible and the crunch of the warm zucchini and onions is rocking! I will definitely be taking this cuties to parties.

Now on to the sweet lemony goodness… O my goodness does this get your taste buds going! Honestly, in the past I was not a huge fan of lemon desserts but I thought to myself before this recipe, “It is a Chef Anne recipe so this is has to be amazing!” This lemon curd tart has changed my outlook on lemon desserts.  It is delectable!

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Letter

As I was reading more about Anne today I thought to myself, “wow Anne is such an incredible person! She is devoted to doing her very best with everything in her life, and it seems like she always has a smile on her face!” As Anne has stated on twitter, this is going to be a very busy month for her. So, I was thinking that all of her fans could post little letters or notes to her with kind, loving, or encouraging words.  Reply to this post with your letters or notes.

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The Bust

A ruined dish and an allergic reaction later, dish number two is done.  With the help of my best friend and my husband the night turned out to be very enjoyable. 

The super creamy cheeeeesy polenta was where I screwed up.  As Anne says, “taste as you go” and I did but not as much as I should have and I accidentally put an extra large pinch of salt in….to say this dish was over salted is an understatement.  I tried to save it but it was done for.  It brought about some laughter and burning in the back of our throats.  I am going to give it another shot. Besides the saltiness, the polenta tasted good.

Thank goodness for the rosemary & lemon roasted chicken with gravy! That was our saving grace.  Everything about this chicken was perfect.  The seasoning, skin, meat, vegetables, and gravy were delectable.  On a side note, the cleaning and trussling of the chicken was not as scary as I though it was going to be.  I put on some music, got down to business and it was successful! Oh yeah, I ROCKED IT OUT!

Anne’s moms anise seed cookies are out of this world.  In the text with this recipe Anne refers to these as “lovelies” and that is exactly what they are!  Making the cookies were fun and easy…. especially once I found a cookie cutter!

I’m still laughing about how salty the polenta was….man did I screw that up. hahaha well there is always next time and I’m going to nail it next time!  Also, not too sure was I was allergic too but luckily I just had hives on my arms.

Next weeks menu: Zucchini & Parm Fritters with Spicy Tomato Sauce and Braised Cabbage Stuffed with Sausage & Fennel. 

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The First

WOW! Yesterday was such an incredible experience.  Three grocery stores and a butcher shop later, I had all the ingredients I needed. The short ribs were gorgeous before and after they were cooked.  The prepping was soothing in the most interesting way.  I followed each recipe exactly as they are written and yum yum yum they were delicious!  The aromas flowing through the house were mind blowing.  I didn’t know I could produce something that smelled, tasted, and looked so damn good!

 

The notes that Chef Burrell puts with each recipe are really helpful.  Also, her number one tip of reading the recipe is soooo true.  If I wouldn’t have followed that I would have been SOL with the timing of everything.   

I feel like this is the start of something new, interesting, and amazing.  A new page in my book of life.  

Recipes for next week are going to be Rosemary & Lemon Roasted Chicken with Gravy, Super Creamy Cheeeeesy Polenta, and Mom’s Anise Seed Cookies.

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New Year

It is finally time to reveal the project that I will be doing this year.  I will be cooking my way through “Cook Like A Rock Star.”  Yes, the same idea has been done before with “Julie & Julia.” However, I thought this would be appropriate because Chef Anne Burrell is a culinary genius and as a child Chef Burrell wanted to grow up to be Julia Child and she is on her way to it!

Today is the revealing and tomorrow is the shopping! :) I will be stocking up my pantry with the same ingredients that Chef Burrell has in hers.  The menu for tomorrow is Big Brown Braised Short Ribs with Horseradish over mashed potatoes and Frizzed Brussels Sprouts with Pancetta and Walnuts.  Pictures will be posted along the way.

I am eager to share this time with you and hopefully along the way we will gain some followers.