Natalie's Killer Cuisine
  • Savory

  • January4th

    5 Comments

    Top Ten of Twenty Ten

    Posted in: Healthy, Savory, Sweet

    Potato Soup - 150 px square

    I’m a few days late. If you follow me on twitter then you know my internet is down. Our modem died on me around 10pm on New Years Eve, right when I was about to publish this post. As much as I would like to blame the cable company, it’s so my fault, I’ve knocked the damn thing over like a thousand times in the past three years. Anywho, I’ve enjoyed other activities, such as interacting with people face to face! But grab a glass of champage and pretend it’s New Years Eve again, and check out my top ten recipes of 2010. Read More | Comments

  • November21st

    9 Comments

    Baked Sweet Potato Soup

    Posted in: Savory

    Sweet Potato Soup 150

    It’s the time of the year for sweet potatoes! I eat them year round, but there is something about eating sweet potatoes, butternut squash, and pumpkin in the fall that feels so right.

    Last year I made Orange Scented Sweet Potatoes for Thanksgiving, which will be making an appearance on the table again this year (they are THAT good). I did my vegetable shopping for Thanksgiving a few days early and purchased a few large sweet potatoes. But that same evening as I prepped everything for a batch of Baked Potato Soup, I realized I only had three measly potatoes on hand. That’s when I saw my nice big sweet potatoes, and decided to pair them. With a few slight modifications, I made one awesome soup! Read More | Comments

  • October21st

    10 Comments

    Perfectly Roasted Chicken

    Posted in: Chicken

    Roast Chicken - 150

    Every 11 weeks my routine completely changes as that is when my school schedule changes. I have been spoiled the past few years and have been able to sleep in at least four days out of the week. But this go around I am taking mainly morning classes so I am having to catch up on my sleep on the weekends, like a normal person. And trust me, this is the last time I take morning classes. Night classes seem to be more relaxed, nor do I have to wake up to an alarm as often. But one thing that doesn’t change when the rest of my schedule does, is Sunday night dinner. I love to make a big dinner on Sundays that will make the house smell great, as well as produce left overs for the beginning of the week. Read More | Comments

  • October12th

    14 Comments

    Wine Braised Short Ribs with Cheddar Polenta and Grilled Asparagus

    Posted in: Beef, Sides

    Wine Braised Short Ribs - 150

    I absolutely love braising meats, and in return I tend to love almost all meats that have been braised. Pot roast, beef stew, coq au vin, Moroccan tangines, and beef bourguignon are all examples of meals that have been braised. And what do they all have in common? Tender meat and and bold flavors.

    • Braising, (from the French term “braiser”) is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature, then finished in a pot with a variable amount of liquid, resulting in a particular flavor. Read More | Comments

  • October2nd

    30 Comments

    Natalie’s Killer Luxury Dinner Party

    Posted in: Savory

    BeetPizza - 150 px square

    If there is one thing I feel comfortable doing, it is watching Dexter for 5 hours straight it is preparing a dinner menu. Whether it is my own party or one I am being paid to cater, there is something intimate and satisfying about serving someone a full meal, and knowing they savored each flavor and component, of each dish. When I saw the third challenge for Project Food Blog would be a dinner party challenge, I was excited and hoped that I would advance in challenge two. And I have, thanks to all you swell people who voted for me! It really means so much to me. So now let’s move on to challenge three. Read More | Comments

  • September16th

    14 Comments

    This is how you peel a tomato and make a cheesy bacon tomato tart with it

    Posted in: Appetizers

    Tomato - 150 PX SQUARE

    I used to not like tomatoes. It was something about the texture. Then I learned how to make tomato concasse (for the French term concasser, to crush or grind). Tomato Concasse are tomatoes that have been peeled, seeded and diced. I have to admit that the Texan in me has shortened this proper French term to ‘concasse’d tomatoes’. Sorry high school French teacher.

    I realized that I actually enjoy the flavor of tomatoes, it was just the skin that I didn’t like. So now I like to peel the skins when a recipe calls for tomatoes, and they really helps them stand out. I don’t always do this, especially when I just need some quick diced tomatoes for tacos or something. But when you want the dish to have a nice tomato flavor, then I recommend removing the skin. Also, have you ever made a tomato sauce and realize the skins were peeling and curling into the sauce? Making tomato concasse before hand would prevent that from happening. Read More | Comments

  • September15th

    31 Comments

    Project Food Blog

    Posted in: Savory

    Natalies Killer Cuisine - 150 px square

    If you have been following me on twitter, or you read other food blogs,  you may have noticed a little thing called Project Food Blog. Foodbuzz is sponsoring an amazing opportunity, that I am hoping to be a part of. From the Foodbuzz website: Project Food Blog is the first-ever interactive competition where thousands of Foodbuzz Featured Publishers are competing in a series of culinary blogging challenges for the chance to advance and a shot at the ultimate prize: $10,000 and a special feature on Foodbuzz.com for one year. Read More | Comments

  • September7th

    10 Comments

    Fish Tacos

    Posted in: Fish

    Fish Tacos - 150 px square

    Fish Tacos. Delicious, fresh, light and satisfying fish tacos. How I love thee. There are three parts to a good fish taco. Bright seasonal toppings, the batter for your fish, and of course the fish itself.

    However unlike most recipes you may see online for fish tacos, I believe the toppings are more important than the fish you use. Sure, I would never use tilapia so it is some what important, but for fish tacos you really want to find the best toppings you can. Perfectly ripe avocados, juicy limes, crisp cabbage and of course the most colorful and fresh pico de gallo you can make. Read More | Comments

  • July13th

    11 Comments

    Fresh Corn Quiche

    Posted in: Savory, Sides, Vegetarian

    Fresh Corn Quiche - 150 px square

    I am not fancy. I didn’t go to etiquette school, I don’t wear shoes with red soles, I would rather spend money on fancy chocolate than fancy makeup, and I don’t eat quiche. Quiche has always seemed like the dish you would find at a fancy, stuffy brunch that people named Benedict, Girtrude or Bunny go to.
    (I apologize if your name is either Benedict, Girtrude or Bunny, I’m sure you’re pleasant.)

    So the other day I had some leftover pie dough and decided to somehow use it, for a late breakfast Kyle and I were to enjoy on a lazy Sunday. I had crust. I had corn. and I had cheese. So I thought I would make some sort of egg-cream-corn filling and top with plenty of cheese, with a flaky crust on the bottom and up the sides. I snooped around a bit on the internet and realized…. I am making quiche! Read More | Comments

  • July8th

    26 Comments

    Baked Potato Soup and Garlic Ciabatta Bites

    Posted in: Savory

    Potato Soup - 150 px square

    I am sorry it has been a few days since I have posted. I have been to hell and back. That is, if your idea of hell is being at the dentist and getting a root canal then having an allergic reaction (just on your face) to the medicine, then yes, I have been there and back. It’s not too bad. I know that with most physical ailments it has to get worse before it gets better and the pain I felt before the procedure was definitely worse than now. Okay enough. Anyone have any cheese to go with my whine? Read More | Comments

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