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Small Plates... Detroit

Oh my gosh!  We went to this AMAZING restaurant in Detroit called Small Plates.  Basically, you order several dishes to share amongst your family.  This way, you can taste-test each dish.  Whoever came up with this idea of ordering food is brilliant—a genius… Anyway, Small Plates was marvelous!  We (four people) ordered:

Classic Caesar Salad [Crisp and scrumptious]           

-Crispy croutons

            -Shredded parm

                                    

Hand-Cut Fries [Oh so good]

            -Homemade ketchup

            -Malt vinegar

            -Garlic aioli

Garlic Shrimp [Fabulous!!]

            -Nuked (as in heated) w/

            -Garlic & white wine sauce

            -Spicy herbs

            -Sliced French bread

Crispy Calamari [Tender and delish]

            -Tender calamari w/

            -Paprika

            -Garlic aioli

            -Chopped lettuce and green onions

Asian Lettuce Wraps [Delectable chicken]

            -Veggie and chicken mix w/

            -Romaine leaves

            -Soy/Asian sauce

      I really have no clue WHY OH WHY I always bother using words like “scrumptious” and “delectable.” I could simply state that everything was fabulous or divinnne.  However, I don’t always do/say things the easiest way.  (People who really know me know that…)  Oh gosh, don’t these pictures make your mouth water? I mean, really!  Plus, a major plus ;) of Small Plated was the dishes’ presentation.  The plain white china really finishes off the perdy (cowboy pretty) food.  Mmm…GOOD!!

     

      Love always,

Leah

Letter #1

Dear Readers,

         Is anyone REALLY reading this?  To tell the truth, I have absolutely no idea.  I hope so, but my hopes aren’t high.  I’ve been taking a break from blogging.  It wasn’t my idea, at all.  However, I’m back to it now and that’s all that matters. 

         I have a new item that I’ve added to both my "planet" blogs.

·      More type!  I been feeling that I don’t write enough.  I supply the information but not the creative writing and personality that I have.  The point of blogging is writing… right?  I’m adding this letter to all of my “planet” blogs.  Traveling Typewriter is [to the most part] photographs. 

I’m very excited! We’re taking three trips in the next two months.  I’ll have so much to write about.  Yipee!!

     Do you like my blog?  Do you have questions? Comments?  Let me know.  I’d love to hear from you!  :)   Please send me an email.  (see side bar) 

Au revoir,

Je T’embrasse,

Leah       

Smock Tacos

Smock Tacos: (You can use how ever many tortillas you want depending on how many people you're serving.  One taco is PLENTY! The same goes with the other ingredients.)


Tortillas (Soft taco shells)
Marshmallow fluff
Peanut butter
Chocolate chips
Apples
Butter


Preheat you oven to 350 degrees.  Lay each tortilla on a large piece of aluminum foil.  Spread fluff, chocolate chips and peanut butter on the center of each tortilla.  Roll each one up and wrap with foil.  Put the tacos into the oven and bake for about 10 minutes, of until the chocolate is melted.  In the meantime, chop the apples into small chunks and melt about 1 T. of butter in a skillet.  Stew the apples.  When the tacos are melty, remove them from the foil and sprinkle with apples.  Dig in!


Bon Appetit!    

Fun Brownies with Butterscotch Drizzle and Mini Chocolate Chips

Fun Brownies with Butterscotch Drizzle and Mini Chocolate Chips

Brownies:

1 stick butter

4 squares unsweetened chocolate (4 oz. total)

2 cups white or brown sugar

2 eggs

2 teaspoons vanilla

1 cup whole wheat flour

In a large saucepan over very low heat, melt and blend the first two ingredients.  Remove from heat, add and stir the last four ingredients.  Bake in a 9x9" greased pan for aprox. 30 minutes.  

Butterscotch Drizzle:

1/4 cup butterscotch chips

1-2 tablespoons butter

Melt the chips and butter in a very small saucepan.  Watch the mixture carefully and be sure not to scorch or burn.  *It does not take long for this to melt!*

Either cut the brownies into circles with a biscuit cutter or simply cut with a knife into squares.  Arrange the brownies on a platter or dish, drizzle them with butterscotch sauce and sprinkle with mini chocolate chips and/or more butterscotch chips.

Bon Appetit

Pumpkin Puree

Homemade pumpkin puree, like canned pumpkin, is a pain to prepare.  When the task is done, it proves to be worth the while.  The puree is fresh and delicious. 
You will need:


-Sugar pumpkin(s)
-Large knife
-Large spoon
-Blender
-Stock pot with drainer/strainer


Start by putting a large pot with a strainer on the stove, full of water.  Next cutting the pumpkin in half.  Scoop out the guts and cut the skin and rind into chunks.  BE CAREFUL! The skin is thick and hard.  Once the water is boiling, start by adding, careful not to splash yourself, the pumpkin chunks.  Boil for 35-40 minutes or until the flesh is soft but not completely mushy.  Remove from the water and peel the skin off.  put the chunks into the blender and blend until pureed.  I used two sugar pumpkins and I probably had around 7-8 cups of pumpkin.  
You can use this is any recipe that calls for canned pumpkin.  Enjoy! 

No Flaw All-Purpose Chocolate Cake.

We took this All-Purpose Chocolate Sheet Cake from a Cooks Illustrated and changed it, a teeny bit.  Anyway, the person we gave it to, told us it was the best chocolate cake she had EVER eaten. That's something to brag about.  We sliced the cake in half, iced between the layers and on top and sprinkled a light coating of powdered (confectioner's) sugar.

Ingredients:

3/4 c. cocoa

1 1/4 c. all-purpose flour

a bit of salt

8 oz. semisweet chocolate, chopped

6 T. (3/4 stick) unsalted butter

4 eggs

1 1/2 c. sugar

1 t. vanilla extract

1 c. buttermilk

1/2 baking soda

Directions:

Preheat the oven to 325 degrees and grease your cake pans.  Mix cocoa, flour and salt in a bowl (figure 1).  Heat the chocolate and butter in a double boiler (figure 2). *You can make a double boiler by pouring a small amount of water into a saucepan and putting your bowl of things to melt in the pan.*  Whisk eggs, sugar and vanilla in a bowl.  Whisk chocolate into egg mixture until combined (figure 3).  Combine baking soda and buttermilk.  Whisk into chocolate mixture, then add dry ingredients until smooth.  Pour batter into your greased pan(s) and put in the oven.  Remove from the oven when, when stuck in the center of the cake, a toothpick comes out clean.  It'll be about 40 minutes.  When it's cooled, slice the cake in half.  *Stick in a toothpick on both the top and bottom of the cake.  See figures 5 & 6.  Then, slice the cake in half in between the toothpicks.  Use a sawing motion.  We use toothpicks so we can find exactly where the cake goes when you're finished icing it.*  Ice the cake with your favorite chocolate icing.  Come back soon for frosting/icing recipes!  Bon Appetit!