Tag Archives: Macarons

How to Get Fat Fast

Hi All,

This post is in no way at all about healthy eating, in fact, it is entirely about the exact opposite. I spent all of yesterday cooking in my little NYC kitchen. In the morning, I prepared an Apple/Pear/Fresh Cranberry crisp with an oatmeal/walnut brown sugar crumble for the topping and my favorite holiday cocktail: Apple Cider Sangria. Sorry, I don’t have pictures of the Apple/Pear/Cran Crisp, but there is a photo of the sangria below.Apple Cider SangriaAfter prepping those two items for dinner with Bling and B, my friend, MacAttack arrived at my apartment for our Holiday Macaron Extravaganza Part I (Part II to occur next weekend.) We concocted some fabulous flavors and made about 60 macarons in total (which took us about five hours). The clear winner in terms of best flavor was our “Gingerbread” macaron. French macaron shells are typically flavorless, so all the flavor you get hit with when you bite into these crunchy chewy little delights is coming from the filling. With our “Gingerbread” macs, we added nutmeg and cinnamon to the shells and then created a butter cream filling out of fresh ginger, butter, eggs and sugar – the end result was holiday fireworks exploding in your mouth – they were absolutely amazing! The gingerbread macs can be seen in the pictures below – they are the beige colored cookies with the little lone gingerbread men in the middle We also made a peppermint buttercream filled macaron (can be seen below – green shells with little green Christmas trees) and a Bailey’s Irish Cream white chocolate ganache filled mac as well as Bailey’s Irish Butter Cream blended with a bit of mint – the Bailey’s macs are the red ones with the white snow flakes.

macs in tray

macswith ballsHoliday MacaronsAfter finishing up our holiday macaron fiesta, I got started on the menu for dinner. I chopped up a ton of mushrooms using my Rosle Veggie Chopper – everyone should own one of these – it just makes things so much faster. After chopping up some baby bella mushrooms I sauteed them in butter with onions and garlic mixed up with grated pecorino romano cheese and a swig of rosemary for some added aroma. After making my mixture, I carefully stuffed mushroom caps with little mounds of mushroom hash and set them aside to stick them in the oven about 30 minutes prior to B and Bling’s arrival.

Stuffed Mushrooms

In addition to my stuffed mushroom cap apps, I prepared a fresh heirloom tomato salad tossed with a little mozzarella, basil topped off with an olive oil drizzle and a bit of sea salt. Heirloom Tomato Salad

Then I got to my roasted butternut squash and my pasta. I chopped up some butternut squash, tossed it in olive oil, sage, brown sugar and salt and roasted it in the oven for 45 minutes. Here is the real fatty part: my mushroom cream sauce fresh angel hair pasta tangled with maitake mushrooms (aka hen of the woods mushrooms) and Italian sausage. This is my husband’s favorite dish I make – it is probably 1000 calories for a mouthful, but that is what makes it oh so good. Pictures of both below.Butternut Squash and PastaAfter preparing the pasta and the squash, I arranged my cheese plate for the appetizers, which consisted of an assortment of cow’s, sheep’s and goat’s milk cheeses from Vermont, Italy and Spain. Cheese plate pic below:

cheese & grapesOnce everyone arrived and began filling up on the Sangria, cheese and mushroom caps, TH and I began preparing the filet mignon. We used our Le Creuset skillet which was really awesome for making a great steak without a grille. We preheated the oven to 500 degrees and then stuck the skillet in there for about 5 minutes letting it really heat up. Then we pulled the skillet out and seared each side of the filet for about 1 minute and stuck the skillet full of petite filets back in our oven for about 7 minutes with a dollop of truffle butter and a rosemary sprig just for good measure. The steak was cooked perfectly and tasted amazing.Filet Mignon

After getting everything over to the dining area in our apartment, we all sat down for a great holiday dinner full of calories, laughter and hearty conversion (not to mention amazing bread from a new local bakery in Chelsea – courtesy of B and Bling).
TableBread BasketI hope you enjoy these pictures as much as we enjoyed eating what’s in them. Now it’s time to get back on track – yogurt, carrots, leafy greens, lots of sushi and gym time until Christmas!

Xoxo,

Fat Girl

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No Peaks & Fragile Shells

So I came home from work today thinking about the mango and jasmine macarons I made yesterday…we worked all day long on Sunday to make our sweet little meringue morsels as perfect as could be, but we ended up with peaked shells, which is an undesirable trait in a macaron.

So today I picked myself up and tried again to quote the late hip hop artist, Aaliyah.  I arrived at my apartment, rolled up my sleeves, pulled out my baking gear and got to it.  After sifting my almond flour and powdered sugar (110 grams and 200 grams, respectively), I beat my egg whites (90 grams) and my granulated sugar (35 grams) into a beautiful cloudy foam.  I then churned and rechurned the meringue into my almond-sugar mixture and added in some pink powdered food coloring.  I stuffed an Ateco disposable piping back full of my sweet lumpy mixture and piped these babies out onto some non-stick parchment paper and threw them into my convection oven at 280 degrees for 15 minutes.

Upon taking my tiny pink polka dots out of the oven, I sighed again as these were nearly perfect but the shells were sooo delicate I could barely hold them to pipe on my rose buttercream (which I have now perfected!)

These look pretty good, but I am going to keep trying until I get the strong, perfectly smooth, glossy shells that those damn Frenchies have perfected over the past 400 years.

I am going to bring these babies into work tomorrow for my co-workers to snack on, as I cannot stuff my face with buttercream pre-Thanksgiving.  While, I did not make it to the gym tonight, I managed to eat a healthy dinner and have an overall really healthy day.  Here’s hoping to continue the trend.

Xoxo,

Fat Girl

Jasmine, Mango & Hangovers

Yesterday, TH and I made our way through three vineyards in the Hamptons and way too much wine.  I was in rare form to say the least and had a rough night hanging out in the bathroom…All in all, the day was great and we had a lot of fun, but I do not want to go near wine again for a long, long time.

At 9:00 am this morning, I was pretty much awake, although I felt like I was recovering from near death…At 9:30 am, our building intercom rang and at 9:35 am, the Fresh Direct delivery man was outside my door with two boxes full of this week’s grocerys in his hands.  At 10:00 am, my good friend (we will call her the MacAttack since she has been teaching me the fine art of producing macarons) was at my door ready for a productive day of delicately crafty these little French bites of heaven.

We spent the day experimenting with new colors and flavors and I spent the day sucking down Gatorade to try and rehydrate my wine-exhausted body.  This weekend, we tried Jasmine and Mango macarons.  The Jasmine bites were super tasty.  We have finally perfected the art of buttercream, but we are still working on getting to those perfectly glossy flat shells.

My number one favorite thing about these cookies is that they are soooo tasty and lend themselves to many textures in each bit – so if you are a bit ADD, like me, these cookies will capture your attention for quite a while.  The number two thing that I love about these cookies is that they are naturally low calorie and gluten free!  A perfect treat for all my Fat Girl friends and for me!

I hope everyone enjoys the last few hours left in the weekend.

Xoxo,

Fat Girl

Three Things I Love

1.  The Beach    2.  Wine    3.  My Husband

Tomorrow morning, my husband’s college friend (the Architect) and his wife (TAW – the Architect’s Wife), my husband and myself will be anxiously waiting on the corner of 47th and Lex  for our Hamptons Luxury Liner Wine Tour.

I can’t wait for a great day driving along some of the United State’s most beautiful beaches and sipping wine with my husband and two super amazing people.  TH certainly needs a day to de-stress and re-group and consume a lot of good tasting wine while letting loose with people who love him.  Things have been stressful at work with some rockiness in the stock markets and he has barely slept this week.  Along with a lack of sleep, he has continued to stick to a hardcore diet and workout regime.  What a rock.  He is one person I truly respect and admire.

Will update you on the Wine Tour tomorrow evening or Sunday morning.  Speaking of Sunday morning, let me add one more thing to my “Love List”:  MACARONS!!!!  I will be whipping up a fresh batch of vibrantly colored little circular clouds that tease your senses with my good friend who was supposed to work at Bear Stearns with me in 2008.  Can’t wait!

Xoxo,

Fat Girl