#FoodForThought: The Adventures of Fanny and Olive (reach out and smell the banana peels.)

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's @fannyslater

let's face it.
i'm funny.

i'm the kind of person that loves cracking a bad joke to break the tension in a room.  the kind of person that will stick straws up her nose just to get a laugh out of someone who seems a little too serious.  but my brain isn't just full of cheetos and homemade tzatziki sauce.  nope.  there's a real thinker up there.

that being said, i'd like to give you some words of wisdom today that aren't exactly food-related.  okay, that's a lie.  everything always comes back around to food in my world.  i'm a strong believer in the idea of putting things out into the universe.  and i don't mean throwing a banana peel out of your window.  littering is bad and everyone knows that banana peels are only used in cartoons.  my parents always told me that if you want something to happen, you're responsible for making it possible.  you can't just sit around and expect things to fall in your lap.  i sure wish a turkey sandwich would fall in my lap right now.

wait, who's writing this thing anyway...

sorry about that.  like i was saying...i believe that if you want things to happen, you have to do your part to help bring them into your life.  case and point: about three months ago, i was without a job and very unhappy.  although i was spending every day sending out resumes and doing things to get myself out of the house, i still felt very useless.  i sat down and reflected on the things i was passionate about.  and i don't mean unattainable dreams like opening my very own starbucks inside my living room.  i thought about things that i enjoyed doing everyday and how i could turn them into potential job opportunities for myself.  i think i've made it clear that i'm obsessed with food.  i decided to do some research on local caterers.  i wasn't looking for big time companies with huge staffs.  i was searching for individuals like myself who have a passion for food and have turned that into an independent business.  i came upon a company named belly bliss and emailed the chef/owner.  i told her that i wasn't necessarily looking for a job, but just looking to be in a kitchen and get some great experience because i was interested in someday starting a similar company.  surprisingly, i was greeted back with a warm response and even some compliments on the pictures of my food.  this kind stranger also mentioned that although she didn't have any room on her staff at the present time, she would keep me in mind for the future.  yesterday, i received an email from her saying that she had a big event coming up in december that she would like my help with.  

i. was. floored.  

first of all, please browse through some of her fantastic catering pictures and tell me that you wouldn't want to dig into this divine food.  second, i realize that this is only one tiny opportunity and on the surface may not seem like a big deal--but i can't explain to you enough how exciting this is for me.  the foodie part of my brain has been going crazy recently, hence the insane amount of randomly delicious creations i've been whipping up.  the more i cook, and the more i write about cooking, the more i'm uncovering this passion that has always been inside of me.  not only do i feel like i've started to truly find my voice, but my love for cooking and creating things in the kitchen is expanding every single day.  this opportunity is hardly a "job."  it's likely not even going to lead to anything further.  but in fanny world, getting the hands-on experience of two hours of prep work with a real caterer feels like hitting the jackpot right now.  i believe that not just by putting concrete things (like an email) out into the world, but putting positive energy and hope out there as well...anything is possible.

"with the possible exception of the equator, everything begins somewhere." ~ c.s. lewis

and now that i've filled your hungry brains with deep thoughts and words of wisdom...
let's talk about eggs.  

playing along with the theme of "anything is possible," i'd like to discuss why it's important to never be afraid of trying a new dish.  i'd like to consider myself an egg aficionado.  an eggnado, if you will.  i'll scramble you a pair of eggs that defy gravity and make you a frittata that could change your political views.  however, that doesn't mean that i'm schooled in every form of egg-making.  baked eggs is something i've seen on very few menus, but have always been intrigued by.  the dish originated in france, and is called oeufs en cocotte.  oeufs obviously means "eggs" and...well...cocotte translates to "casserole" or "prostitute."  

hey, if you like your eggs with prostitutes--that is nobody else's business but your own.

i had never attempted making baked eggs at home, but since it was as straightforward as making a casserole (throwing everything in one pan and putting it in the oven), i figured i could give it a shot.  i dissected the idea of a baked egg in my head.  it seemed as simple as a sunny side egg with whatever toppings i desire.  i had read in various recipes that it was supposed to include cream, and while that confused me--i went with it anyway.

when you're experimenting in your own kitchen, the only person there to judge you is your cat.  and seeing how her last snack was a ladybug--she's not all that picky.  

i knew that more than anything, i wanted my eggs en prostitute to be full of flavor.  so i REACHED out into the universe (see how i brought you back to our original theme there?) and pulled out some onions, mushrooms, and tomatoes.  by the way, in that last sentence: universe = fridge.  i roasted tomato slices in the oven with olive oil, salt, pepper, and balsamic for some sweetness.  *foodie note: not a tomato person?  try roasting them at a high temperature in the oven.  their flavor becomes sweet, and if you can't still stand the texture--stir them into a pasta sauce or mix with cream cheese for a yummy sandwich spread so you at least take advantage of their flavor.*  i sauteed shitake mushrooms with butter, thyme, and a little white wine.  while all of this was going on, in another pan i slowly caramelized red onions in butter and a squeeze of agave (a nectar that is sweet like honey, but less sticky).  when all of my elements were complete, i buttered my ramekin and layered the dish.  after some sprinkles of muenster cheese, parmesan, and dill--it was time for the eggs.  *foodie note: always crack your eggs in a separate bowl.  you never know if one will be bad, cracked, or have a baby chicken inside.*  i added a touch of milk, wished my breakfast good luck, and slid it underneath the broiler for 5-6 minutes.  everything else in your dish is already cooked, so you just need to keep an eye on the status of your melting cheese and the consistency of your eggs.  cook to your preferred doneness, serve alongside toasted rye bread, and enjoy.

and there you have it. my first attempt at baked eggs.  all because i reached out and tried something new.  i put myself out there, and look at what i got in return.  so go.  follow your dreams.  aim for the stars.  make breakfast with a prostitute.

you know, whatever.

#nerdsunite

click here to check out more from Fanny! (heheheeheh her name is Fanny)

and follow her on twitter over yonder!

#FoodForThought: The Adventures of Fanny and Olive (powdered sugar)

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's Fanny Slater

as i smoothed down olive's salt and pepper colored coat, hundreds of threads of excess fur floated around my apartment.  "damnit olive! why can't you be made of something that i wouldn't mind being scattered all over the place....like.....powdered sugar."  and then i got to thinking...

last week we talked about unexpected flavors  (insert shameless plug here for last week's post).  i wanted to continue along with a similar theme that is centered around the idea of doing something unpredictable. i'm not talking about break dancing in the middle of a busy street or quitting your job to become a full-time beekeeper. today i want to tickle your brains with the idea of rearranging. i don't mean the kind of rearranging my best friend does to her closet every two weeks. i'm talking about a kind of rearranging that is done entirely for the sake of a yummy meal.

with turkey day right around the corner, the typical conversation between los angeles implants has been invaded by one very specific question: "are you going home for thanksgiving?" seeing as 9 out of 10 people you meet in this city aren't actually from here, when the holidays come around--everybody is wondering who's traveling back to their mainland, and who's sticking it out on the west coast.  this november marks the second holiday season that i've lived away from home.  with my older sister sarah living even further west on the beautiful island of oahu, that leaves the thanksgiving responsibilities entirely up to my parents back in north carolina. it's not just that my dad doesn't have me there to be the twice baked potato scooper, or my sister there to clean (eat) the fallen pieces of stuffing on the cutting board. it's the fact that without sarah and fanny, our kitchen table will only be set with two place-mats. and my mom loves our place-mats, so it really wouldn't be fair for her to not get to use all four...

being the kind of family who is semi-food-obsessed, thanksgiving is like our version of a marathon.  each dinner during the year might as well lead up to this extravagant feast.  everyone enjoys thanksgiving and looks forward to it, but we might as well have a team name and headbands.  the idea of the four of us celebrating this wonderful holiday on all different coasts seemed absurd, so we decided to rearrange some things.  instead of thanksgiving falling on the fourth thursday of november, we decided to move it and have our very own thanksgiving in decemeber when the four of us are all in one place.  the tradition for us doesn't lie necessarily in the food--seeing as every year we try a few new twists--but in the fact that we are all there together as a family to enjoy it.

 ....all of us.

although i have a handful of my dad's thanksgiving recipes up my sleeve--from stuffing with prosecco marinated apricots to cranberry sauce with vanilla and fresh orange zest--the one i want to share with you today also falls into our "rearranging theme."  after mentioning chicken marsala in a blog post a few weeks ago, i couldn't seem to get the damn thing off of my mind.  so i went to the grocery store and bought all the essentials: chicken, mushrooms, shallots, marsala....  just as i was entering the self-checkout i realized i had forgotten something essential.  diet root beer.  what?  ew no, not for the marsala.  i just really like root beer.  

anyway.

on my way to the soda isle, i zig-zagged through the produce and something green caught my eye. it then occurred to me that i didn't have any sort of vegetable side-car for my chicken marsala.  i headed straight for the asparagus, but then stopped mid-grab when i saw the price.  if i was already making an extremely flavorful dish like chicken marsala, i just needed a simple side that could act as a supporting character. i didn't need the julia roberts of the produce section.  it was at that moment when a B-list vegetable entered my cart and changed the very way i looked at side dishes. i've never been a big green bean fan. there's been a few instances where they've been buttered perfectly to my liking, but for the most part--they're a vegetable that i tend to overlook. as i let my chicken marsala simmer away, i decided i wanted to give these green beans a chance. i'm not a southern cook--so i had no idea how to take them to the salty delicious level that my best friend's mom is a master of. i knew that the future and the flavor of these green beans was lying entirely in my hands.

well, i don't know how you spell flavor, but i do it like this: g-a-r-l-i-c.


spicy roasted garlic green beans with lemon zest:
1. cut off ends of green beans
2. roast at 375 with olive oil, salt, and pepper until lightly browned and caramelized
3. roast garlic cloves in olive oil and salt until tender--mash roasted garlic on cutting board and then mix in a bowl with butter and roasted red pepper flakes
4. in a sautee pan, toss green beans with spicy roasted garlic butter
5. top with lemon zest
6. call me and thank me

as for the chicken marsala, it was a very basic recipe: dredge chicken breasts (i like bone-in for more flavor) in flour with salt and pepper.  sear chicken in a pan with olive oil/butter 2-3 minutes per side.  remove chicken.  add more butter and olive oil, sautee shallots and mushrooms (i used cremini and oyster mushrooms) *foodie note: cremini mushrooms are simply baby portobellos*.  add thyme, de-glaze the pan with equal parts chicken stock and dry marsala wine.  add chicken, simmer covered for 10-15 minutes (depending on the thickness of your chicken).  remove chicken, stir in a pad of butter to your sauce and pour over chicken.  call me again and thank me.

now remember, the whole point behind today's story was about rearranging.  if i had never decided to rearrange my asparagus with a less expensive ingredient--i never would have stumbled upon green beans that can only be described as "the side dish that clearly fell from heaven."  similarly, had my family never decided to rearrange thanksgiving, i wouldn't get to enjoy this beautiful plate of food every year.

don't be afraid of changing things up.  you never know what you might be missing.  okay olive, now let's make you that powdered sugar coat.  

...olive?

........olive?

#nerdsunite

click here to check out more from Fanny! (heheheeheh her name is Fanny)

#FoodForThought: The Adventures of Fanny and Olive

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's Fanny Slater

olive garden.

let's be serious here.  i'm no mario batali.  i'm a jewish girl from the south who was born in the north and cooks like my dad.  what exactly is my cooking style, you ask?  to tell you the truth, i guess i don't really have one.  i love the kind of cooking that i grew up with.  just because i'm from the south doesn't mean i'm a "southern girl."  i'm proud as hell to be from north carolina, but seeing as my parents don't have country roots--i didn't grow up on delicious southern favorites like shrimp and grits or chicken fried steak.  the food that i grew up with can best be described by one word: made-from-scratch.  or is that three words?  not the point.  my parents always taught me that everything was better when you started from the very beginning.  the sauce for chicken marsala doesn't appear out of thin air.  well i guess it does if you buy it in a jar or order it at olive garden, but that's not how the foodie gods intended it to be.  it's made with onions, and mushrooms, and fresh thyme, and marsala wine.  don't make me say "love"--we all know that's the most important ingredient of cooking without me dropping that cliché bomb on you.

speaking of italian cooking, our story today is centered around the most italian ingredient of them all: PASTA!  i decided to mix it up a little bit last night and cook with some shrimp. i found them already peeled and de-veined at the grocery store, which saved me time and the delightful job of touching shrimp poop.  *foodie note: if you can only find shrimp de-veined, but not peeled, it takes about four seconds to pop their shells off.  don't be lazy people.* since the portion was just for me, a handful only ran me three dollars!  i marinated the shrimp in lemon juice, a splash of orange juice, cholula hot sauce, shallots, garlic, parsley, basil, salt, pepper, and lemon zest.  a quick ride in the oven and they were done.  and i mean QUICK.  you know when you're in a tanning bed and you see that you're starting to get too much color?  when your shrimp start to turn that beautiful white and pink, get them the hell out of the tanning bed.  i mean oven.  there is nothing worse than an overcooked shrimp.  *foodie tip that will blow your mind: shrimp are done when they curl into a C shape.  shrimp are overcooked when they curl so much that they form an O shape.  O = overcooked.  thank you shrimp, for making my life so easy.  i'm sorry i ate you.  wait.  no, i'm not.*

pasta + shrimp + sauce = boring.  therefore, i wanted to make sure that my pasta had lots to it.
...i never liked the kind of math where you had to use numbers. for my filler ingredients to poof up the consistency of the pasta, i sautéed leeks, mushrooms, yellow bell peppers, and sun-dried tomatoes. 

let's just take a quick second to talk about leeks.  i love leeks.  i would wear them as earrings if people wouldn't judge me.  every time i use them i realize that i don't use them as often as i'd like.  did that make sense?  they've got such a mild onion flavor without being as assertive as onions or shallots.  *foodie note: only use the white/light green part of the leeks for sautéing.  the green stalky parts can be bitter, so only use those in something like a homemade stock.*  next time you want to add a little extra flavor to anything--scrambled eggs, a tuna melt, a quesadilla--sauté some leeks in butter with salt and pepper.  i think they're fantastic. i'm surprised i didn't name olive "leeks".

great, i think she just got a middle game.

you can use any kind of pasta that you like, but i'm partial to angel hair with shrimp.  once my pasta was cooked, i tossed the shrimp and veggies with the tomato sauce.  i'm a big fan of making your own homemade marinara and and keeping it in the freezer, but i certainly don't hate on a good store-bought brand (especially when your pasta already has a lot of other flavors going on).  okay, here it goes.  are you ready for my secret?  by all means, you can use it in your own kitchen.  but if your cat asks you where you learned this--at least give me a shout out.  i don't want my street credit in the feline world going downhill.  how do i make my pasta sauces deliciously creamy yet light and not full of calories, you ask?  save some of that leftover light garden veggie cream cheese from breakfast, and start throwing a scoop in your sauces.  trust me.  there is no better consistency for a yummy pasta dish, then light and creamy.  to finish the dish off--i topped it with goat cheese, more fresh parsley and basil, and lemon zest.

okay, so i didn't make the pasta from scratch.  and the sauce came out of a jar this time.  but that's not the idea.  it's not pulling every single ingredient out of the earth.  it's about having the right blend of flavors, and textures, and fresh ingredients in your dishes.  well look at that.  an inexpensive, homemade, beautiful italian meal that i got to prepare and enjoy in my pajamas.  i may not have gotten unlimited salad and breadsticks--but i also didn't have to tip the waiter.

boy i'm stuffed.  olive, put on the espresso.

#nerdsunite

click here to check out more from Fanny! (heheheeheh her name is Fanny)

#FoodForThought: The Adventures of Fanny and Olive

<editorsnote> Nerds, meet my buddy Fanny. No really - that is her actual name. She is a massive massive massive foodie, and would like to share with you all the adventures on all of the things she puts in her mouth. Wait, no - not like that ... I mean ... well, you know what I mean. Aw shucks, just hit it already Fanny ... </editorsnote>

#TalkNerdyToMeLover's Fanny Slater

Oh, I'm sorry.  I didn't see you there.  I was thinking about what I was going to eat for dinner.  Let's be honest.  The television in my living room has only one channel--Food Network.  I can name every chef, their style of cooking, and each show that they host.  I don't use an alarm clock.  If I wake up and hear Bobby Flay's voice, I know that I've slept in past ten.  I'm a huge foodie.  Food is my middle name. Actually Elizabeth is my middle name, and thank goodness because having a first name like Fanny was already enough of a way to get my ass kicked in elementary school. I live, sleep, eat, and breathe food. I'm not a professionally trained chef, but I learned to cook when I was four years old standing on a chair in the kitchen with my dad. My mom started an extremely successful wholesale brownie business in the 1980's. I believe that cooking is in my blood.  While other kids were sitting with their arms crossed waiting for their parents to heat up frozen chicken fingers, I was standing on my tiptoes watching my dad spread fresh garlic and rosemary on lamb chops.

I come from a family whose everyday vocabulary includes words like "lemon zest" and "balsamic drizzle."  I thrive on new experiences, as well as cooking and eating extraordinary foods. I created a blog as an outlet for exactly that, and I'm very proud of my writing and food photography.  If you ever end up at a restaurant with me, I apologize in advance for taking eleven pictures of my meal while you sit and wonder if you're allowed to start eating.  Don't get me wrong, I'm not a food snob.  I'll be the first person in a room full of boys to put down a Big Mac, but I'll probably be the only one savoring every single bite.  To me, eating a meal is not something you do because you have to.  It is an event that should be looked forward to and enjoyed.  I love food because is one of the most universal things between people of all different shapes, sizes, and colors.  We all have to eat.  Some of us just happen to enjoy it more than others.  I live by myself in a tiny one bedroom apartment, but that doesn't stop me from preparing gourmet meals for myself almost every night.  Just because no one is there to witness the fresh basil and parsley I dust my pasta with, doesn't mean that the plate didn't need some green.  What's my favorite thing to cook with?  I would have to say Olive.  Not the kalamatas--I'm talking about my cat.  My quirky four-legged friend generally enjoys my home-cooked masterpieces even more than I do, and for that reason--she's the perfect audience for the cooking show I put on every night.  I may be a single girl in her twenties, but that doesn't mean I survive off of takeout.  Why go out to eat when you can create the same experience, tweaked to your very own perfection, right there in the comfort of your own pajamas?  So come join me as I travel through the food world one bite at a time.  Pull up a chair.  Better yet, pull up a fork.

#nerdsunite

click here to check out more from Fanny! (heheheeheh her name is Fanny)