Wallpaper Wednesday

Most days this week I’ve been in work hating that I have sandwiches or soup for lunch and seriously wishing I could just eat chocolate cake batter. I know, I know.. I uh, get some pretty sugar-y cravings sometimes.

The funny thing is that when I get home and can actually make and eat said cake batter for say, oh I don’t know… dinner? my cravings are totally gone. Instead, I’m usually stuck with a serious cheese craving.

The point is, for me this week’s wallpaper really depicts what I’d like to be waiting for me at home today: a brie and cheese cake. (Note: not to be confused with a breesecake)

Courtesy of www.southernliving.com

Well Dressed Fun

Even though we had to watch the Oscars 20 hours after they actually happened, because no free TV channels air it live in Ireland, much fun was had by all (read: boasting hostess).

Here are some shots of the frolics and fineness, along with the recipes for the small bites, from last night:

Home made Sherbet Dib Dab and Salted Caramel Lollipops

A PERFECT PARTY recipe I tried from Ms. Marmite Lover’s tasty blog.

Little Mocha Kisses

Sweet, STAR SHAPED (cause of the screen stars at the oscars, geddit??) mocha kisses, with a recipe I had never tried before from BBC FOOD. Trust me, they’re a lot tastier then they look.

Scallion meatballs and a Sticky Soy Ginger Glaze

This was a slightly tweaked recipe from the amazing smitten kitchen (tweaks included: using beef instead of turkey, although I’ve tried it both ways and it doesn’t make much of a difference, and using one half soy sauceand one half worchester sauce instead of all soy sauce – it gives it a great kick).

The closest we have to a name for these are Guacamole bites (?)

These are delicious. You take a sandwich roll and fill it with a pre-mixed concoction of guacamole, red onion, crème fraîche, tomatoes, salt, pepper, and anything else that takes your fancy, and then cut it into bite size chunks of tastyness. A pleasing vegetarian option.

Honey and Wasabi Cocktail Sausages

These were as easy as pie: cook the sausages until cooked and crispy on the outside and then add about 4/5 tablespoons of honey and 2/3 tablespoons of wasabi (keep in my mind we like em’ hot, so feel free to adjust that) and heat in the pan for another 2-3 minutes until they’re proper sticky. To keep more people than not happy though, this time around we left the wasabi optional and on the side.

Please, don’t be in awe of my skills, you see I am but simply fabulous. Sorry, that was just my elegant attire talking.

The perfect bubbly accompaniment to the equally volatile fist shaking that took place, directed at the god awful, god slutty and godly glorious outfits on the red carpet

Thank you and Good Night.

Starstruck

It’s that time of year again. Say whuuut? It’s the Oscars, it’s the Oscars, IT’S THE OSCARS.

Ahem. So the Oscars are on tonight, have you heard? It’s terribly exciting. This year a group of friends are coming over to mine and getting all suit-ed up to watch it.

I’m making tiny mini little canapés (or at least that’s the plan) to pair with our champagne-on-the-cheap prosecco cocktails.

Photos and recipes to follow once I actually finish making everything. I PROMISE.

For the time being, here’s a picture of the guest of honour at my party.

Say what, Obama’s coming to your party?

You know it.

Wallpaper Wednesday

So lookay here papa beaarr (hey, in my mind that definitely rhymed) .

In another addition to what’s happening in 2k12, I’ve decided to delve into the deep realms that is the PHOTOS folder on desktop (food related sub folder only though) and offer weekly wallpaper images for yizzer own computer if it takes your fancy?

Wow, see, look, we could match! Really though, it is a rare moment that my desktop wallpaper diverts from something food related.

I think the idea when I see these images wherever may they came from on th’internet was that they were either bemusing/adorable/drool-worthy/tempting/delicious-looking/edging towards food pornography/or just plain food funny.

First stop:

Organise my fruit, won’t you?

From this gentleman at http://fransson.tumblr.com/

2k12

Ok, so now that we’ve gotten that awkward oh my gosh it’s been too long sorry I never wrote or called MOMENT out of the way, it’s time to discuss TWOTHOUSANDANDTWELVE, sometimes fondly shortened to just simply 2012.

Now this is far less of a guesssss where I just ate post and more of a brain dump of ideas and personal inspirational for the coming year.

THIS YEAR:

  • Should be exciting and new and hopeful and persistent
  • Should involve many more trips to new restaurants/cafés/and general feeding and drinking establishments
  • Should have much more cooking (say hello to a slightly still hopeful New Year’s resolution). I’ve started/joined a cooking club with my bessie mates. I find it’s not that I don’t cook; it’s just that I don’t cook different things.
  • Should have better photos taken of the mostly very attractive food I eat. ***wishing really hard for a free fancy camera***
  • Should mean making use of my heavily laden down two shelves of cookbooks (see point 3 for inspiration)

SO HERE’S TO 2012 (from February onwards obv) … maybe not such a great start so far….

BUT ONWARDS AND UPWARDS!!

And here’s a picture of a tempting and drool-worthy brunch, just to top the morning off.

Hello Hiatus

Or rather, that should be goodbye hiatus… no?

Either way, I’m back from a “short” spell that included: summer, graduation, a new job, Christmas, a newer job and FOOD FOOD FOOD. Not necessarily in that order. And probably not prioritised correctly either.

So.

Let’s pretend that it hasn’t been so long. Let’s pretend that I’m not such a bad blogger and that I haven’t posted in 6 odd months. How does that sound?

Cheers.

Let’s ease ourselves back into this shall we?

Simple stuff.

I went to dinner last week.

Fancy stuff.

Well, sort of.

My mother (do you ever find you refer to people in a far more formal way on th’internet then you ever would otherwise?) is leaving has left the country to go on a fun (debatable: wait and see), 8 week long, retreat in Spain. Did I mention that it’s a vegan friendly, wait no, vegan ONLY diet retreat.

What now?

My thoughts exactly.

Second thoughts that came to mind: what should the last meal of a woman, on her way to what is my own personal living hell, be?

STEAK NIGHT.

You heard it.

Rather, you read it.

MARCO PIERRE WHITES, Baby.

I’ve been there once before. (Gosh that sounds very dramatic doesn’t? Or may it’s just my over use of punctuation..)

This isn’t going to be a compare and contrast of my two times there.

Why?

Because I chose to get the exact same thing each time. I suppose that’s probably a good sign.

Oh gosh, lookatthat, I better stop writing and show you some photos.

Now lookey here. This is gonna be pretty straight forward. It’s a steakhouse. It’s an upscale, upmarket steakhouse, but a steakhouse none the less.

Anyway, let’s have a quick looksey at the meaty goodness (emphasis on the meat, dairy and … other omnivore friendly ingredients).

Our appetisers:

Carpaccio of Fillet Steak, mustard dressing

The meat was sliver-y and delicate. The sauce avoided being too creamy with a hint of mustardy hotness. It was a light dish but still gave you a satisfying feeling that sometimes you can just miss out on when you have a salad style appetiser. A classic carpaccio of beef.

Asparagus, sauce hollandaise

The hollandaise sauce was tart and creamy and tasted exactly right. The asparaguses were cooked to that soft but with a bit of a bite level. A similar story here as with the carpaccio, classic and done so well.

Cocktail of Fresh Langoustines, sauce Marie Rose

Details to remember: although the camera work on that last photo is POOR (that’s my thumb). I think we can all appreciate how nice it is when your squeezey lemon comes pre-muslined for you, non?

MAIN COURSE:

Caps are definitely necessary here.

8 oz Fillet of Irish Beef, Sauce Béarnaise

MY rather glorious side order of MPW’s Onion Rings

So, realistically there is a little bit of a difference between both times I ate here. It seems, at lunch your steak is accompanied with a roasted tomato, whereas at dinner, it comes with a stack of pont neuf frites. Which is basically French for creating a fort with your chips.

Both are pleasing. Actually, as good as the chips (gosh, I was really tempted to say French fries there for some reason..) were, which was crunchy-on-the-outside-fluffy-on-the-inside-so-salty-and-tasty kind of good, that tomato was wonderfully seasoned and crispy, which I really wasn’t expecting. Sometimes I find the veggies can really be overlooked in steakhouses.

As for desserts:

Eton Mess

The Eton mess was gooey and crunchy and sweet. Because the cream wasn’t kablammy full of sugar it all balanced out delightfully.  A very successful, not overly filling and heavy, end of meal, dessert.

Crème Brûlée

Sticky Toffee Pudding with clotted cream

I wasn’t allowed tried either of the other two desserts. I was just about given the 5 second gap to take a quick photo. Judging by the delicious happy eating noises though, they both seemed to have followed through with the aul “looks as good as it tastes” lark. Happy days!

Hey ho, here we go! So, nothing out of the ordinary. Nothing particulary EXCITING. But delicious? Yes.

Really though,  let’s all just say what we’re thinking. Those dessert plates..?? I know. Cute, but definitely um, a bit mumsy cute, aren’t they? I can’t decide if I find it confusingly bemusing or adorable.

All in all, it’s a great menu. A decidedly very eighties menu, and if not at times a little cutsey for my steakhouse tastes (READ: those plates??) but, if it ain’t broke.. why fix it?

And golly, I forgot the most important part. Those steaks were dynamite. Crunchy, seasoned, melt-in-your-mouth, cooked rare bites of amazement.

Definitely a great send off to Vegan Land.

Marco Pierre White Steakhouse & Grill, 51 Dawson Street, Dublin

http://www.marcopierrewhite.ie/