As you may have noticed (due to the increased amounts of traffic at around 8:00 a.m. and 3:00 p.m.) school has started back up again. There are lots of reasons to be excited about starting a new year of school, but let’s be real – the BEST part of any school day is LUNCH. And what’s a more iconic lunchtime symbol than the thermos? They should make a real thermos with a calendar on it, it might help your kids (or you!) get to class on time! But for now, this month’s desktop calendar will have to do.

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

This is the first post in a three part series in which Eva Gross, our contributor who also works at the Writers Guild Foundation, writes about her interview with Robert Nelson Jacobs, the screenwriter behind Chocolat. For the full post, head to the WGF’s website. For Eva’s first recipe, see below.

Nipples of Venus | Chocolat Recreations | Garlic, My Soul

Although I’ve spent time in a professional bakery, this was my first attempt at chocolate in truffle form. What I discovered is that working with chocolate in this way is therapeutic for its neediness. It asks for concentration and allows little time to check your Facebook page – which can be a life-giving gift. I thoroughly enjoyed a day tempering, shaping and eating this aptly named chocolate incarnation. And found a bit of respite myself in the indulgence of chocolate.

Nipples of Venus | Chocolat Recreations | Garlic, My Soul

Ingredients

6 3.5 ounce dark chocolate bars (70% or above)
1 3.5 ounce white chocolate bar
1 cup whole milk

Directions

1. Break your first 3 dark chocolate bars into small, manageable pieces.
2. Heat over a double boiler until it reaches approximately 115 degrees Fahrenheit or begins to melt, visibly.
3. Stir in ¾ cup milk, slowly. Mix until smooth.
4. Turn off burner and let cool until completely room temperature (up to 2 hours).
5. When cooled, using an electric mixer, beat chocolate until it forms stiff peaks.
6. Fill a pastry bag or a plastic bag with a 1 inch hole cut in the corner with your stiff-peaked chocolate confection.
7. On a tray lined with parchment paper, create chocolate kiss-shaped swirls.
8. Place in refrigerator.
9. In the same fashion as before, double boil and heat the second set of 3 dark chocolate bars.
10. Stir in remaining ¼ cup milk and mix until smooth.
11. Remove from burner and go get your kisses from the fridge.
12. With a spoon, set of tongs or just your fingers (whatever system works best for you) dip the kisses into the chocolate until full coated and replace on parchment paper.
13. Let stand until hardened. If you live in a hot climate, like, say Los Angeles, you may want to put them in the fridge again.
14. Double boiling for the last time, melt your white chocolate and stir until smooth.
15. Remove from burner and (again, in whatever method you find best) dip the very tip of the truffles into the white chocolate…to create the likeness of its namesake.

Nipples of Venus | Chocolat Recreations | Garlic, My Soul

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

Maple Baked Beans | Garlic, My Soul

As you know, we made pulled pork this weekend, and naturally we needed some baked beans to go along with our sandwiches for the perfect Saturday meal.

We wanted to make the beans from dried beans, but we weren’t too keen on the idea of needing to have them soak overnight – who can remember to start that? Not us. So we searched far and wide for a recipe that’d let us get beans on the table when our pork was done without overnight fanfare.

Maple Baked Beans | Garlic, My Soul

We used this recipe from Taste of Home, making our own barbecue sauce, of course. And by we, I mean Corelyn. Now, as you know from the Pulled Pork post, Corelyn basically whipped up some perfect concoction of ketchup, Worcestershire, mustard, apple cider vinegar, brown sugar, cumin, chili powder, and salt and pepper.

We also left the bacon out because we love our vegetarians (holla achta girl, Megan!) and you know what? I know that bacon is amazing and you think you are going to miss it, but…we didn’t, and that’s not even to make Megan feel better! These beans were amazing.

Our only suggestion to this would be to be careful with the water you add – we ended up having to add more after they simmered and after they came to a boil the second time, too – just a bit, but you want them to have enough liquid to actually boil and not get scorched.

Maple Baked Beans | Garlic, My SoulEat these on the side of your pulled pork with some salad, for good measure, and you’re on your way to the perfect weekend meal. Enjoy!

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

After years of searching Los Angeles in vain for a decent barbecue pork sandwich, we finally decided the only solution was to make one ourselves. Like most people born in the Southeast, I am very opinionated about my barbecue. I like Carolina style BBQ, and that means a lot of vinegar and a hint of sweetness.

Pulled Pork | Garlic, My SoulMy Uncle Fred was kind enough to lay out the basics of this recipe for me on a family vacation earlier this summer. I took copious notes and could not wait to come home and try it out myself! The genius of Fred’s method is using a spray bottle to keep the meat drenched in vinegar throughout the cooking process, and it resulted in meat that was tender and flavorful while retaining its integrity.

For extra flavor, we started with a dry rub of our favorite spices and pan-seared this before slow-roasting it. I also whipped up a barbecue sauce to top off our sandwiches, but true to form, I completely forgot to pay attention to how I made it. I promise to share my barbecue sauce recipe just as soon as we sit down and actually pay attention to how it’s made, but I can tell you it includes the following: apple cider vinegar, ketchup, mustard, brown sugar, cumin, chili powder, worcestershire sauce, salt and pepper.

Pulled Pork | Garlic, My Soul

Ingredients:
1 6-lb boneless pork shoulder
1 cup brown sugar
4 cups apple cider vinegar
3 tbsp olive oil

For the dry rub:
¼ cup brown sugar
2 tbsp paprika
2 tbsp chili powder
1 tbsp cumin
1 tbsp black pepper
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp thyme
¼ cup kosher salt

Directions:
1. Preheat oven to 325 degree.
2. Trim excess fat and cut pork shoulder into 3 or 4 pieces for easier handling.
3. Combine all ingredients for dry rub in a bowl, and rub the pork with your spice mixture, being sure to coat all surfaces and crevices. Let pork sit for 30 minutes.
4. Combine apple cider vinegar and brown sugar and transfer to spray bottle.
5. Heat the olive oil in a dutch oven or large cast iron skillet. Brown the pork on all sides, about 3 minutes per side.
6. Transfer the pork shoulder to a roasting pan, or keep it in your large dutch oven and place in oven.
7. Roast uncovered for 3 hours at 325 degrees, spraying liberally with vinegar mixture at every 30 minute interval.
8. Raise oven temperature to 425 degrees and cover pork with foil. Roast for one more hour, spraying with vinegar mixture every 30 minutes.
9. Remove when pork is fork tender and juices run clear. When the meat has cooled somewhat, use two forks or your fingers to shred.

Pulled Pork | Garlic, My Soul

We were so pleased with how this turned out, and it received rave reviews from several friends who might be as picky about barbecue as I am. We’ll probably continue to tweak and perfect this over time, but I can promise you that we will be making it again!

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr

The Doctor's Banana Daiquiri | Garlic, My Soul

It’s that time of year again. The Doctor is returning to his regularly scheduled, unpredictable shenanigans. Who knows what trysts he’s larked on and hearts he’s seduced in the interim (although history would suggest it may involve some intimate endeavors with a royal family member).

Love him or leave him you can’t deny the resounding impact he’s had on our culture. Just think how much longer society would have had to wait for a halfway decent banana daiquiri.

The Doctor's Banana Daiquiri | Garlic, My Soul

And because we tend toward the side of having some serious love for the Doctor, we’ve devised a way to welcome him back in style, featuring that Doctor approved dietary staple: the banana.

In a twist on the traditional banana daiquiri (because who, if not the Doctor, is all for invention), we’ve created a tropical drink perfectly suited to salute all things both timey wimey and wibbly wobbly. It even has a wisp of time stream mixed in, giving it just the slightest tinge toward tardis blue. For the full recipe, head over to Fanboy Comics!

We hope it helps you welcome the Doctor back into action this Saturday. If all else fails at your Who gatherings this weekend, just remember: always bring a banana to a party. Because bananas are good.

The Doctor's Banana Daiquiri | Garlic, My Soul

  • Pinterest
  • Facebook
  • Twitter
  • Add to favorites
  • Google Bookmarks
  • email
  • Print
  • Tumblr