Monthly Archives: October 2012

My Favorite Meal of The Week – Tomato Soup and Grilled Cheese

Posted in Dinner, Fall, Lunch, Vegetarian by

I was introduced to a farm out in Maryland a few years back where you can pick your own fruit and vegetables, and ever since then I have been making the trip up there regularly. In the spring and summer, it’s to pick boxes and boxes of my own berries and peaches. In the fall, it’s to stock up on apples, pumpkins, gourds, and other amazing fall vegetables.

We made our annual October trip up there recently and spent way too much money on apples. Now that I have all of these apples, I have been trying to get creative with how to use them.  On a recent perfect fall Saturday, I decided to use them in one of my all time favorite, all-American meals—tomato soup with grilled cheese.  It was perfect on a day when it was just a bit chilly outside, but not so cold that you had to be stuck inside.  I used the creamy tomato soup from Trader Joe’s and then for the grilled cheese, I did white cheddar with sliced fuji apple on whole wheat bread.  Oh my god.  So simple, so easy, and yet so delicious. Dave opted for bacon instead of apple, which also made for a delicious sandwich.


Croissants for Beginners

Posted in Breakfast, Brunch by

So I would guess that most people like croissants. But here’s the thing, I like croissants a little more than your average person. No really, I even wrote my law school admissions essay on croissants.

Anyways, I’ve always enjoyed croissants, but when I was staying in Paris for a few weeks back in early 2011 I really truly fell for them. While there, I took a baking class that involved learning the basics for pastry dough and I’ve been making them ever since I came back to DC.

So I’ll be upfront with you, pastry dough and croissants are not the easiest thing out there to make (don’t get intimidated by the long instructions below). BUT if you are patient, they are totally worth it. The hardest part is you have to have your craving for them about 48 hours in advance. Most of us are used to instant gratification, so this may seem hard, but I’m telling you, it’s WORTH IT.

The reason you need your craving 48 hours in advance is that the dough must be prepped three different times. And after the first two times, it is best if it then is left in the fridge overnight. For example, when I want to serve them for brunch on Sunday, I get started Friday night. I know this sounds tedious, but when you smell that amazing flaking buttery dough coming out of the oven on Sunday morning, you’ll forget about all of the work.
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A Little Introduction

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While I have always felt passionate about food, I have not always had an interest in baking or cooking. I grew up in northern California in a household filled with amazing food, mostly healthy and organic food. But my mom’s amazing kitchen skills did not initially translate into a cooking or baking interest of my own. I felt content knowing that I could eat boring food on my own, and then go home and be spoiled with delicious creative dishes you’d generally find in a restaurant.

It wasn’t until I moved to DC and started living with my best friend from college, Kelsey, that I realized I found pure joy in standing in the kitchen for hours with a spatula in my hand and quite often, flour all over the place.

There were a couple big moments that helped spark and encourage my interest in baking.

  1. The first was receiving a bright red and cheerful KitchenAid mixer for Christmas back in 2009. Once you have this glorious tool, you sort of wonder how you ever did anything without it. No seriously. It makes food so much better. I tried making cookies from scratch at a friend’s (who did not have a mixer) and they were just not the same as what I could have made at home!
  1. The second was my trip to Europe a year and half ago. After spending 15 months at your average “first year out of school” administrative job, I felt the need to go do something interesting. I’d never had the chance to study abroad in college (I spent a semester in DC instead) and I’d kept waiting, thinking I’d find a friend to travel with eventually. But finally I gave in and just decided to do it by myself. I spent two months abroad in several different cities, but my time in Paris had the biggest impact. While there, I took a baking class to learn how to make pastry dough (aka croissants, which will be covered in post 2) and breads. Realizing that the average baker could create the deliciousness that is a buttery croissant sealed the deal for me. Ever since I came back about 18 months ago, I have spent a lot more time baking.
  1. This last big moment might sound silly, but it really did help. Having roommates and a boyfriend who will consistently eat the baked goods you leave out (or co-workers who will demolish them the second the email goes out letting them know it’s in the kitchen) makes a big difference. For me, part of baking is being able to share it with the people around you. I almost never bake just for myself. The best part is waiting for it to be done and then watching other people enjoy it (of course while I enjoy it myself). Living with close friends, and now my boyfriend, has provided me a constant stream of tasters and helpers.

To those of you reading this, I thank you. To get started I am going to try to post one baking recipe a week. I’ll also try to post “My Favorite Meal of the Week” every week. This will generally be things I have made at home and I’ll include the recipe. Although sometimes I may throw in a fun food adventure outside of my kitchen too. Feel free to follow me on Twitter (@ameliahbarry) and Instagram (ameliahbarry) and email me any questions or suggestions (thepetitecroissant@gmail.com).