Monday, February 8, 2010

A hit and a terrible, miserable miss.

Well, the mood is somber here in Indiana tonight. It's true, the Colts lost. Apparently it was kind of a big deal to some folks around these parts.

I guess it's sad.

But even more tragic was my failed attempt at Tzaziki sauce with pita. "World's Best", huh?

I don't think so.

It has 6 ingredients and requires no skill other than pushing the button on the food processor. I even bought the Greek yogurt and bled my cucumbers.

I don't think it's really called "bleeding", but that's what I'm calling it. (And now I'm grossing myself out.)

My point is, I did exactly what they told me to do, and it turned out super runny. So I added an extra cup of yogurt, so sue me. I thought it would thicken it up. Turns out all it did was make it too yogurty.

The biggest problem of all? The grainy texture.

I'm no Greek heiress, but I know tzaziki wasn't intended to be granular.

I just hate taking a snack to a Super Bowl party when I know it's a little nasty. If you're going to do Ethnic food, you'd probably better do it right. I'm taking it all as a sign that Super Bowl parties are better suited to trans-fattier foods.

At least I had my Farmers' Market Greek olives. They were really there for me when I needed them.

In other news, Oatmeal Brulee with Ginger Cream.

I stumbled on this recipe a couple of months ago whilst sitting in the waiting room at the chiropractor's office. I'm prone to kricks.

The recipe was in Taste of Home magazine. Remember that one? Oh, I used to be a big fan. Not so much, these days. It's a little casseroley for me and the kitchens were always decorated with checkerboard sheep and pigs.

Not that there's anything wrong with that.

So anyway, I found this recipe and I'm not typically drawn to breakfast foods and all, but I found myself having that dilemma where I wanted to secretly tear the page out and hide it in my pocketbook.

Luckily, a shrewd Amish woman had her eye on me, and I was once again spared from my own, sinful desires.

I Googled it when I got home.

I'll be honest - it had me at "Brulee".

This wasn't a super quick recipe, but I find more and more that I embrace the process of cooking.

These are the ingredients for the ginger cream, which I prepped on Friday night.

A word on fresh ginger: Do not be afraid of it. I remember, long ago, thinking fresh ginger was intimidating. It's really not, and it's cheap. I think you'll remember that I forked over something in the neighborhood of $0.15 for this piece. The taste of ground ginger does not even begin to compare to fresh, as is the case with garlic, but we can talk about that spicy broad another time.

To peel the ginger, just scrape a spoon down the sides.

Those knobby bits can be cantankerous, so I just slice them right off.

Then, a lop off a thin piece of the ginger and rub it on my wrists and behind my ears and for the rest of the evening, I take little, happy sniffs.

The orange zest in today's recipe is brought to you by the Microplane.

Here's the sauce, all cooked up and strained. It smelled like ginger and oranges and syrup.

What's the red bubbling up from the edges, you ask?

Well, that's the raspberries hidden beneath the oatmeal.

Have I made you a believer yet?

This definitely falls under the "dessert breakfast" category, but I figure it was a worthy splurge and healthier than a bag of Krispy Kremes, fo shizz.

Cory and I loved it.

The kids were underwhelmed, but you'll have that.

Is this too much information? Does it gross you out? I know.

I just thought it was somehow quite lovely. I'm swoony about raspberries, that way.

Happy Monday, friends.

*Note: I left the dried cherries and dried apricots out of this recipe. It honestly seemed like overkill to me and I'm not mentioning any names, but one of my kids doesn't like "chunks" in his oatmeal.


  1. LOVE tzaziki. LOVE LOVE LOVE it. It might rank as my favorite condiment - at least in my top 5! The one time that I ever attempted it, it did NOT turn out right at all - it's one of the things that I decided I might be better to leave to others:)

  2. OH MY GOSH!!!!!
    My heart is leaping from my chest!!!
    I'd make it right NOW, if I hadn't just scarfed down 2 hand--o.k. 3 handfuls of cashews.
    Oh, and did you HAVE to give away the ginger perfume trick? My husband has asked me for YEARS why I smell so the secret will be out and he'll be sniffing around other women's necks.

  3. Once I read 'bleeding cucumbers' the rest of the post sounded like the adult voice on Peanuts....wah wah no no...just yankin' yer chain. Lovely post as usual dear....your photos are fab. Sorry about the Colts and the Tzaziki. The oatmeal looks divine! I feel the SAME way about Taste of Home....and the Amish go to Chiropractors?

  4. This breakfast looks SO good. With yet another 6" of snow rapidly approaching Indy, this sounds worthy of a trip to the store to make in the morning! Thanks for sharing. Glad to have found your blog...

  5. It all looks so good. Thanks for the tips on fresh ginger!! I'll go for it next time. :)
    Now....need that microplane

  6. Okay, You have got to be the funniest girl in blog land. I love reading and rereading your posts. They are so much fun. There is always something inspirational and funny. You know what I love about you, you just say it how it is. I have not run across another blog that is as funny as you are. You take the best pictures. There is so much to love about Flower Patch Farmgirl! There isn't anyone out there like you! I always look forward to your next post!
    Thank you for making me laugh!
    Take Care,

    p.s. I can't wait to see what your garden looks like this summer.

  7. Me likey dessert for breakfast. Sorry about the Colts and the Tzaziki.

  8. I made Ina's tzaziki once, and my vague recollection is that it was pretty good. I can't remember what in the world I made with it, but done right it's some good stuff. And I could drink the ginger cream as a beverage. Yum.

  9. Mmm... that Oatmeal Brulee sure looks good. And I'm not particularly a fan of breakfast foods. I'll have to try it sometime. Thanks for sharing!

  10. That recipe looked heavenly.

    Yes, and I have to admit there were groans of sadness all the way up in Minnesota over the Colts loss. They are one of my honey's favorites. Oh well there is always next year right?:)

  11. "Then lop off a thin piece of ginger and rub it on my wrists and behind my ears and for the rest of the evening, I take a little, happy sniffs."

    Smacks of Berg, my dear. Smacks of Berg. :)

  12. Oh my gosh!! I made that same oatmeal brulee a couple of weeks ago! It was so good. Would you believe I left the raspberries out? I didn't have any, but couldn't wait to try it. I put blueberries in the bottom instead. I agree about the fruit overkill. I left out the apricots and such too.
    You just can't beat oatmeal. Today I had mine topped with slivered almonds, dried cranberries, butter, and maple syrup!

  13. oh dear. you are transmitting sinful desires via my internet cable, all of them involving raspberries. that's like a 450 hail-marys brulee.

  14. You and Jayme both used the word whilst in your posts today. Kinda strange. You think I could try that with blueberries? I'm not usually one for oatmeal type things. Something about the texture but I'm absolutely mesmerized by the pics. And starving. Okay I just read that someone in the comments did blueberries so I'm all over that because I don't like raspberries. Each time I admit something like this I'm afraid you are going to break up with me.

  15. You HAD me at brulee too! I MUST try this recipe..but I might have to first wait for the snow to subside. We live in southern Indiana and have received quite a blanket of snow. assured...I HAVE to try this.

    THANK YOU for feeding my brulee addiction.


  16. I heart ginger! And it's good for you. And did you know that you can freeze it? Skin it, freeze it in a plastic bag then shred it like parmesean. :)

  17. Shannan, I know what your rasp is really longing to grate: whole nutmeg. Once you start freshly grating your own, you'll never go back. I didn't even like nutmeg until I discovered it whole. It's a whopping $6 to $7 a bottle, but it lasts a looooong time. Now I look for recipes so that I can grate in a few shavings: white pasta sauces, chocolate, cookies, French toast batter...Yum! The taste is infinitely better. C'mon. Your freshly grated ginger and orange zest deserve the best of company.

  18. My Greek sauce is always runny too (but I keep making it because it's just for my peeps and me and I figure if they don't like it, more for mama).

    I recently read that what you can do to cut down on the liquid is take some cheesecloth (or a thin linenish dishtowel) and put it over a bowl. Put the yogurt over the cheesecloth and let it drain. All the liquid will go in the bowl and you'll be left with non-liquidy yogurt. I'm not sure how long it will take (probably not too long) but might help should you want to make it again. We use it on lamb burgers. Brings a tear to my eye to think of their deliciousness.