Posts Tagged ‘cooking’

Late Night with Julia Child

April 9, 2010

Usually on nights I have work events I stagger..er…walk in the door STARVING and — if we’re honest — slightly tipsy.  Last night was no exception.  After an eventful evening at Cirque du Soliel Ovo (which was delightful, highly recommend) I was ready to eat a horse… or at least leftover tenderloin.  Wouldn’t you know, Keith had already eaten it and was quietly slumbering — imagine my outrage.

Once I ascertained all I had in the apartment were a couple of eggs, some butter (always) and Swiss cheese… clearly, I made an omelette.

Cliche as it is, I’m a fanatic fan of the classic French omelette a la Julia Child; once I got over the initial fear/hopeless mess of my first try, I fell in love with this simple (and delicious) meal/snack/late night binge.  This video is how I learned on a lunch break at work… you can do the same.

IMPORTANT TIP: DO NOT SKIMP ON THE REAL BUTTER.

Eat Hearty!

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Monkey Bread…a moment of weakness

April 8, 2010

Generally speaking, my coworkers suffer on those days when I know an egg white sandwich or yogurt just isn’t going to cut it for breakfast.  On THOSE days, I decide to bake… and my co-marketing department members take on the role of “partners-in-crimes-against-the-waistline”.  It is what it is.

Today’s episode of Making the office plump is brought to you by my Mom’s RIDICULOUSLY SIMPLE monkey bread recipe.  When I make this — which is more often than I care to admit — I can literally whip it up in 40 minutes before work, start to finish.

Ingredients:

  • 2 cans of Biscuits (the cheap “four pack kind” works)
  • 1 stick of butter (I warned you)
  • 1/2 cup chopped walnuts
  • 1/4 cup brown sugar
  • 1 cup cinnamon sugar mix (cinnamon to your preference)

What will you have to clean afterward:

  • one bundt pan
  • one medium size mixing bowl

Preheat the oven to the heat specified on the biscuit tube

Step One: heavily grease your bundt pan with butter be sure to get all the crevices.

Step Two: Spread the walnuts evenly across the bottom of the bundt pan and sprinkle about half the brown sugar over the nuts (you love brown sugar — as  I do — you can use all and get a little more to layer in).

Step three: Using kitchen shears, cut the biscuits into uneven pieces (you should get 3-4 pieces per biscuit), roll them in cinnamon/sugar mixture and spread them evenly in the bundt pan (on top of nuts and brown sugar).  You can also layer in brown sugar to taste with the biscuits.

Step four: Melt the stick of butter and pour evenly over the biscuits (it will seep down and make it sticky and yummy).

Step Four: Put the pan in the over for 20-22 minutes.  Remove and let cool on a rack for 10 minutes before flipping onto a plate and serving.

This is really great to share as guests -or co-workers- can simply pick pieces off with a fork  (if we’re being polite) or their fingers (if we’re being realistic).

-Eat Hearty!

Stuffed Pork Tenderloin (less than 30 min)

April 7, 2010

One year ago if you had mentioned stuffing any type of meat and roasting it, I probably would have knocked you down heading for the nearest diner or bistro (depending on the status of my bank account).

Stuffed-Pork-TenderloinHOWEVER, having now conquered my fear of stuffing meat (chicken, pork tenderloin… that’s really it for now), I’m totally obsessed.

In my opinion, a stuffed pork tenderloin is the easiest, tastiest, swankiest meal you might ever make in under 30 minutes.

Ingredients: (for two people)

  • 2-3 lbs Pork Tenderloin
  • 2 cups finely chopped spinach
  • 1/2 cup crumbled feta
  • 1/4 cup chopped sundried tomatoes
  • 4 cloves of garlic (minced)
  • 2 tablespoons of olive oil (divided)
  • Salt (to taste)
  • Pepper (to taste)
  • 1 teaspoon of rosemary
  • 1 teaspoon of thyme

What will you have to clean afterwards:

  • one oven safe pan
  • one medium size mixing bowl
  • one cutting board
  • your usual chopping knife

Preheat the oven to 375 degrees

Step One:  make your stuffing. Mix the chopped spinach, sundried tomato, feta, garlic, one tablespoon of olive oil, rosemary and thyme together in a mixing bowl.

Step Two: Prep the tenderloin.  Now we make the cavity for the filling.  This is the most seemingly daunting part…get that out of your head.  Cut the plastic wrapping off one end of the tenderloin (this makes the process much cleaner).  Hold the tenderloin vertically with the open end up and the still covered end on your prep surface.  Place your wooden spoon in the center of the open end and just start shoving it into the tenderloin — it sounds crazy, but it works.  The meat is so tender you will be able to work the spoon all the way through the length of the meat making one long whole through the entire tenderloin.

Step three: stuff the tenderloin. After your hole is made, simply stuff your filling into the tenderloin by using your wooden spoon handle as a ramrod and packing the filling all the way through the meat.  This is when the remaining plastic casing comes in handy, once the filling is all in, rub the meat with salt and pepper and a little bit of olive oil (you can also add Rosemary and Thyme to taste).

Step four: cook the tenderloin. Place your oven safe pan on the cook top on medium-high heat and add the remaining tablespoon of olive oil.  Sear the tenderloin 1-2 minutes on each side.

Move the pan into the oven and roast for 15-20 minutes.  Meat should still be juicy and thermometer should read around 140 degrees.

Step five: serve. Cut the tenderloins into medallions and serve with a spinach salad or roasted asparagus for a delightful (and fairly “guilt free”) meal.

Eat Hearty!

Who is Grandma Millie?

March 22, 2010

Just to clarify things.  I am not Grandma Millie.  My name is Kyle and I’m 26 living in NYC.

The obvious question:

“Kyle, why did you name your blog ‘Grandma Millie’ if, in fact, you are neither a Grandma nor named Millie?”

I’m glad you asked.

Millie on the Slopes

Example of Millie Coolness: Skiing at 70--

Who is Grandma Millie? My grandmother.  I grew up cooking with my Gma from the age of .5 (I have pictures playing with cookie dough as a toddler).  I would be thrilled if — at age 70something — I am as inquisitive, adventurous, and generally cool as my Grandma Millie.

Why the blog? As I said above, I grew up cooking with Grandma — some of my best memories happened in a kitchen (I’ll probably share more than one in this blog), but once I started college I became a big fan of the over-priced foodie restaurant… you can imagine what happened when I moved to NYC from Kansas.  Let’s just say the credit card got a lot of use, and the wardrobe went up a size.

Now that I’ve been in New York for a couple of years, and found a career I enjoy, I’ve taking up cooking (and more importantly BAKING) again.  I enjoy it in-and-of-itself, but more importantly I enjoy the challenge of making a tasty baked treat or home-cooked meal in my tiny apartment in Hell’s Kitchen.  Successfully baking a cake, cookies, etc. in an over that looks like a Fisher Price toy brings a feeling of triumph I can’t even begin to describe.

So I want to share the experience.  I find myself teaching my friends how to make simple, quick and [somewhat] healthy meals all the time, and so I thought “why not put the recipes online and provide some easy to understand instructions.”

So that’s what this is… me sharing my recipes and maybe a story or two in an effort to get more young professionals out of the bistros and into the kitchen… at least a couple times a week.  If your grandmas are HALF as thrilled about you cooking for yourself as mine is, it’ll be well worth it.

I’m not a chef. Nor am I a nutritionist. With those things in mind, I hope you enjoy.  Eat Hearty! 🙂