Busy As A Brie

This post should be titled “How to completely negate an 8...

Sat, 19 Feb 2011 18:15:45 -0500

This post should be titled “How to completely negate an 8 mile run in one minute.”

Before these life-changing cookies, I could take it or leave it when it came to Nutella. It’s probably the only thing I could watch Ivan eat off a spoon and be content to just watch. I am aware that there is a World Nutella Day, so there’s clearly a very devoted following, including my usually apathetic about sweets husband. I think it’s just because I am not a huge fan of hazelnuts, but anyway, let’s stop talking about why I didn’t care for it and talk more about why I am now reformed.

These. Cookies. Are. Ridiculous.

Ridiculous.

The crackly outer crust with the complex chocolate-ey smooth and chewy center smacked with gobbers of milk chocolate is pretty unbeatable. This was the best reward for a run I’ve ever had.

For the Recipe, click here:

Nutella Chip Cookies

Sneak Peak: We are headed to Utah this weekend for another round of snowboarding! I will be making a Moussaka ahead of time to pop in the oven after a powdery day on the slopes. Stay tuned…

I had a pretty perfect Valentine’s Day. I know it’s...

Tue, 15 Feb 2011 15:42:57 -0500

Will You Be My Valentine?

I had a pretty perfect Valentine’s Day. I know it’s one of those holidays that everyone has a ranting or raving opinion on, but what’s the harm in telling someone you love them?

Though I make Ivan breakfast quite often, there’s something special about a romantic table for two spread with a fresh tablecloth and Sweet Corn Cakes hot off the cast iron. A dollop of bright lemon and agave yogurt with warmed maple syrup round out this sweet and savory breakfast.

Don’t wait for Valentine’s Day to come around again to make these!

For the Recipe, click here:

Sweet Corn Cakes with Agave Lemon Yogurt

In an attempt to make Busy as a Brie as helpful and friendly as...

Mon, 14 Feb 2011 14:43:00 -0500

In an attempt to make Busy as a Brie as helpful and friendly as possible, I want to know what you want! Take the anonymous poll below to influence the recipes I will post in the future! Voting will continue until Monday, February 21st! Thanks for your help…

Umm…so what I said yesterday about limiting the sweets?...

Sun, 13 Feb 2011 18:25:20 -0500

Umm…so what I said yesterday about limiting the sweets? Yea, I probably should have waited til after Valentine’s Day to make such a proclamation. These goodies may be slightly cheesy, but I’m pretty sure if I had a kid and I sent it to school with these, I would be a super mom. Just sayin’.

In any case, I have no kids, so the more for me and my honey. Sometimes it’s nice to not have to share.

For the Recipe, click here:

Red Velvet Whoopie Pies

aaaaand, we're back...

Sat, 12 Feb 2011 20:16:00 -0500

Ok, I’ll just cut right to the point… It’s been awhile. This isn’t to say I haven’t been in the kitchen, because I definitely have been, but there are times when I just enjoy throwing things into pots and dishes and ignoring my pretty little measuring cups.

The good news is, Busy as a Brie is back. After many emails from friends and family with subtle hints to get my blog in gear, it’s nice to know someone out there is enjoying my recipes!

Here’s the thing though. I’ve got a marathon in June. I just started my training. My eating changes pretty drastically when the running season begins, so you can expect more hearty dishes and less sweets. But fear not, the sweet stuff will always come around from time to time!

Let’s get right to it with this beautiful, rich and luscious soup.

For the recipe, click here:

Wild Mushroom and Barley Soup

If there’s something you really need to make from scratch...

Mon, 22 Nov 2010 17:46:30 -0500

If there’s something you really need to make from scratch this Thanksgiving, it’s cranberry sauce. If you’re not already convinced, read on…

One: You can make it many, many days in advance since cranberry sauce is like a fruitcake…it never spoils

Two: You can monitor the amount of sugar so that the fresh, tart flavor of the cranberries is preserved.

Three: It’s ridiculously easy.

Four: It will impress your guests… For some reason, this one really strikes the non-cook as a feat of greatness. I have no idea why, since it literally takes 20 minutes and for most of that time, you are twiddling your thumbs!

I hope I convinced you to try something different, like this recipe? Even if your turkey comes out a big disaster, at least you can say the cranberry sauce is homemade.

For the Recipe, click here:

Framboise Cranberry Sauce

Give Greens a Chance

Sat, 20 Nov 2010 17:07:38 -0500

Though I look forward to it, Thanksgiving scares me a bit in terms of nutritional value. I mean… potatoes are fine, but when combined with butter and cream, they are no longer saints. Somewhere amongst the buttery delicacies, the veggies get lost. I mean, seriously, who wants green beans when you can stuff your face with stuffing?

But maybe, if the greens were more interesting than steamed and salted, you would be more apt to put them on your plate? Give greens the chance to add some health to your meal with this complex and flavorful side dish that takes no time at all to prepare.

For the Recipe, click here:

Lemon Ginger Collard Greens with Golden Raisins

I gotta say, it’s a lot more fun to be in the kitchen when...

Sun, 07 Nov 2010 20:30:00 -0500

I gotta say, it’s a lot more fun to be in the kitchen when you have a little shadow chef to chat with while you’re working. I am contemplating getting Mecho a mini apron and chef’s hat…

This morning, Mecho and I had a long chat about what our friend Mr. Lei would like for his birthday and to my surprise, Mecho suggested I go with one of Ina Garten’s delicious tarts. Maybe when I’m away he is watching Food Network? I wouldn’t be surprised. I think this tart could be a nice substitute for traditional pumpkin pie at your Thanksgiving table. Since it has a mousse filling, it’s light and fluffy and much more palatable after a gutbusting meal!

For the Recipe, click here:

Pumpkin Banana Mousse Tart

Giving Thanks for Brussels Sprouts

Sat, 06 Nov 2010 19:49:36 -0400

One of my co-workers surprised me with an impressive stalk of brussels sprouts the other day and since they are by far my favorite fall treat, I thought I would share this side dish with you. Are you hosting Thanksgiving? Might I suggest this as a perfect best friend to your turkey?

I’m getting pretty excited about preparing my first “bird” (as my dad likes to say) this year… I am thinking salt-brined. How are you planning on dressing up your turkey?

For the Recipe, click here:

Spiced Brussels Sprouts with Pecans and Cranberries

Yesterday at the Farmer’s Market, I found some amazingly...

Thu, 28 Oct 2010 20:08:00 -0400

Yesterday at the Farmer’s Market, I found some amazingly gooey, ripe dates which are almost too smushy to pack and eat on their own. Immediately, I thought of making some truffle sized date balls. I love this no-bake, easy snack that you could serve at your upcoming Halloween bash!

How about putting a whole almond in the middle of them to make them look like eyeballs? Or you can just leave them as is…creepy or not, these are no doubt, delicious. Ivan and I snacked on them while carving pumpkins at the park. Pretty awesome date I must say…

For the Recipe, click here:

Crunchy Date Balls with Coconut Crust

Our new arrival… Mecho Fenway Daskalov the First…...

Tue, 26 Oct 2010 13:30:02 -0400

Our new arrival… Mecho Fenway Daskalov the First… Stay tuned for some yummy and fun Halloween treats tomorrow!

I’m doing flips about these cookies. They are reason #399...

Sat, 23 Oct 2010 13:49:19 -0400

I’m doing flips about these cookies. They are reason #399 why I adore Ina Garten and the way she says “Isn’t that just grEAAt?” about everything and anything. That woman knows how to work it in the kitchen, that’s no debate.

Everyone I work with is crazy about ginger…It’s all ginger tea and ginger pills. You would assume we are a bunch of geriatrics right? Let’s be honest, ginger isn’t a toddler’s favorite food. I’m scared to say that I am getting older and have fallen in love with ginger in all forms.

But THIS has got to be my favorite form…cookies that are slightly crisp on the outside and gooey and chewy on the inside with an amazing snap from the crystallized ginger pieces. Ina was right when she called this the Ultimate Ginger Cookie. Give it a try. It will make you feel like it’s Christmas.

For the Recipe, click here:

The Ultimate Ginger Cookie

5 Ways to Eat Spaghetti Squash

Fri, 22 Oct 2010 17:43:00 -0400

Fall is here! Apple cider and gingerbread and Pumpkin Spice Lattes (probably the only time I go to Starbucks) and lots of hearty food. I am in love with the flavors of autumn… everything is warm and spicy and tastes like it came from heaven.

So here’s the easiest thing in the world. Spaghetti squash. Probably the most difficult thing about preparing this honker is slicing it in half. Thanks to the scarily sharp knives we just received from Ivan’s parents, I had no problem, but just be careful to cut only the squash and not your fingers!

This is a basic way of roasting a spaghetti squash. From there, you can use the shredded “meat” in so many ways, you will surprise yourself. Here are a few of my favorites…

1. Parmesan and Pea Squash Toss

2. Apple Sausage “Spaghetti”

3. Greek Inspired Squash Salad

4. Spaghetti Squash Carbonara

5. Lemon Shrimp with Herbed Spaghetti Squash

For the Recipes, click here:

Roasted Spaghetti Squash and 5 Ways to Eat It

I apologize for my hiatus, but life is nuts in the...

Thu, 07 Oct 2010 15:44:12 -0400

I apologize for my hiatus, but life is nuts in the Daskalov/Rossi household. One: we are leaving for Bulgaria in three days and I have been going wild with excitement, Two: I am marathon training, and it’s stealing my life and Three: Look who’s coming to town on October 25th! We are busy with preparations for the newest member of our posse. I love him so much already he should probably be scared!

I promise you many Bulgarian specialties when I get back. I’m planning on bringing my notebook and supercharged memory to record what goes on in my mother-in-law’s kitchen!

Til the 19th!

Brie

We are leaving for Bulgaria in less than two weeks and I gotta say, I am pretty much only interested...

Tue, 28 Sep 2010 15:19:16 -0400

We are leaving for Bulgaria in less than two weeks and I gotta say, I am pretty much only interested in daydreaming and anticipating. In turn, my kitchen time has been downsized to make room for these valuable and time consuming activities.

But let’s be honest, my appetite certainly has not decreased, so I am really digging recipes that take minimal effort but still taste delicious. If you have kids, I can imagine trying to convince them that these are the new chic form of chicken fingers. Just serve them with some familiar condiments and they won’t even notice they’re baked, not fried!

For the Recipe, click here:

Baked Pistachio Crusted Buttermilk Chicken

Another episode in the slow cooker diaries! I know that a couple...

Tue, 21 Sep 2010 16:47:50 -0400

Another episode in the slow cooker diaries! I know that a couple of you actually purchased a slow cooker when I posted my recipe for Slow Cooked Pork so I’m trying to make the appliance useful and not a dusty fixture in your kitchen cabinets.

Here’s the thing… I had an allergy test a few weeks ago and to my utter shock, I found out that I am allergic to soy! For someone that adores tofu and drinks organic soy milk like it’s life’s sustaining power, this was a very sad revelation. By no means am I cutting it from my diet (good news is that I don’t turn into a swollen pumpkin when I eat it) but I suppose I should limit my intake a tad to avoid the small irritations it does cause.

So, there might be a wee more meat in my diet to fill my reduced tofu gap. But as a disclaimer, I try very hard to buy meat that is farmed responsibly, partly because I can’t bear to think of a caged, unhappy animal and partly just because it tastes better! Enjoy this easy, work free recipe!

For the Recipe, click here:

Hoisin and Apricot Slow Cooked Beef with Lemon Basmati Rice

Fall? Hello?

Thu, 16 Sep 2010 04:16:14 -0400

Is it too early to break out the pumpkin? Nope, didn’t think so. While here in Vegas, the days are still scorchers, I can imagine that elsewhere (as in, not the desert) people are experiencing fall-like temperatures. Am I right? Am I jealous? Yep.

So I will be cranking up the air conditioning so as to simulate crisp, chilly September breezes just so I have an excuse to feel cozy in my favorite made-by-grandma wool sweater. Is that crazy? Yep. But I’m ok with it. Especially since I can just blame my weirdness on the rum in these muffins. Alcohol for breakfast in the form of a baked good? Anyone? Thought so.

For the Recipe, click here:

Rum Pumpkin Muffins

This is my 100th post! I’m serious. It seems like just a...

Fri, 10 Sep 2010 14:14:31 -0400

This is my 100th post! I’m serious. It seems like just a blink ago that I decided to write this blog and miraculously, I am still really enjoying the process of cooking and sharing! Thank you for your emails and facebook messages etc and for trying out a recipe or two. I hope the food on Busy as a Brie continues to make your tummy growl.

And for another milestone, after a year and nine months of being married, I finally am going to meet my in-laws! Ivan and I just bought tickets to visit his parents in Bulgaria and I have already posted a countdown on the refrigerator. I am itchy with anticipation.

Here’s a little end of summer meal to tickle your tastebuds.

For the Recipe, click here:

Mustard Roasted Beets with Grains and Collard Greens

Most of the time when I’m making cookies, it just comes...

Tue, 07 Sep 2010 13:30:00 -0400

Uni, the sous chef

Most of the time when I’m making cookies, it just comes down to what I have in my kitchen. I’ve gotta have an extreme craving to make me actually go to the store for specific cookie ingredients. I prefer to improvise with what I’ve got in my pantry. This time, I had a couple bananas that were past their prime, a bit of butterscotch and a bit of chocolate. So these came about!

The best cookies come from a little improvisation. That’s what I’ve learned. So I’m teaching my little sous chef Uni the tricks of the trade. He is a master chef in training as you can see.

For the Recipe, click here:

Banana Butterscotch Chocolate Chip Cookies

This has to be one of the easiest ways to prepare fish. You would have to be armless, legless and...

Sun, 05 Sep 2010 19:47:42 -0400

This has to be one of the easiest ways to prepare fish. You would have to be armless, legless and eyeless to have trouble preparing this. In other words, if you are a human, this shouldn’t be trouble.

I think fish, if it’s fresh, requires very little doctoring, especially when it’s meaty, flaky sea bass. The bright, clean flavors in this easy preparation make a great summer to fall transition lunch or beefed up with some jasmine rice, dinner. I served it with some French bread right out of the tinfoil for a light lunch. And I just had it again with some steamed carrots, so really, endless possibilities.

For the Recipe, click here:

Ginger and Garlic Soy Sea Bass with Wilted Greens