Thanks for visiting my food blog, The Manifest Recipe! I have recently changed this site over to Wordpress; I invite you to continue the fun over at www.manifestrecipe.com. I will no longer be updating this page. If you were in the middle of reading previous posts, please note that all posts from here have been switched over to the new site as well :)
I hope to see you there! I'll be posting new recipes and Food & Culture posts weekly. Be sure to give me a follow once you're there to keep up with all things Manifest Recipe!
I'm a really nice person. I am super shy and probably won't approach you, but if we ever have the chance to meet I promise I'll be super nice to you because that's just who I am.
Unless you're rude to me. Then I'll be like...
...and walk away.
Because of this, I often get taken advantage of on a personal and professional level. Such is life, I know, but it takes the wind out of your sails for a hot minute every time regardless. This is fine however because what matters is how you bounce back- it's not about how you start, it's about how you finish, right? And boy howdy have I come up with an idea to bounce back with.
I will share in more detail once all the cards are in place. But, suffice to say that it is a food venture that doesn't currently exist on the market (at least locally in Austin) which puts a unique spin on a popular food item here in Texas. What could it be?
Think on it. I'll be teasing in upcoming posts until the time is right for the big reveal!
In the meantime, I am embarrassingly behind on my recipe posts so I will share a recipe that I made last night. It is one that I have been wanting to make and one that I am especially proud of: Beef Wellington.
Ok, well, mini Beef Wellingtons
Aren't they cute?
If you aren't familiar with this dish, Beef Wellington is an old English recipe with a hard-to-trace origin story often misbelieved to be named after the Duke of Wellington. Although the dish bears an uncanny resemblance to French dish, filet de bœuf en croûte, it is first officially referenced in a recipe The Los Angeles Times published in 1903; 36 years later, the dish was mentioned in an unnamed New York food guide which stated: "Tenderloin of Beef Wellington. Larded tenderloin of beef. Roast very rare. Allow to cool and roll into pie crust. Slice in portions and serve with sauce Madire".
This dish has been replicated by many, but Beef Wellington was made most relevant again in modern culture by renowned popular Chef and television personality, Gordon Ramsay.
You know, this guy:
But this is how I like to remember Chef Ramsay:
During the holiday season, this video is in the queue with all my other favorite Christmas movies. It so perfectly emulates the homely familial spirit associated with the holidays (and food in general!). Plus, it actually looks like a sophisticated dish that I can actually pull off (especially now that I've made mini versions). I might try making this version for Christmas dinner this year...
Anyways,
the Beef Wellington recipe I made last night is a handheld version of the upscale dish from popular food and cooking site delish. Sidenote: If you ever find yourself wanting some recipe inspiration, I highly recommend using this site!
This dish requires a little prep and takes some effort, but the end result is totally worth it!
Beef Wellington Bites
Ingredients
1 Tbl. vegetable oil
2 sheets frozen puff pastry (find a great homemade puff pastry recipe here from kitchn)
1/2-2 lb beef tenderloin, trimmed and cut into cubes
1 Tbl. butter
6 oz. Cremini mushrooms, minced
2 shallots, minced
1 Tbl. Rosemary, chopped (+ sprigs for garnish)
1/4 cup Dijon mustard (I used yellow)
1 egg, lightly beaten
pinch kosher salt
freshly ground black pepper
Cooking Instructions
Preheat oven to 400 degrees
Line two baking sheets with parchment paper
Heat oil in a large skillet over medium-high heat. Pat meat dry with paper towels. Season all over with salt and pepper
Add meat to skillet and sear all over until browned on all sides (~2-3 minutes). Remove from heat and clean skillet.
Melt butter in skillet over medium heat. Add mushrooms and shallots. Sauté until tender. Season with salt and pepper. Stir in rosemary and remove from heat.
On a lightly floured surface, unfold and roll out puff pastry into a large square, ~ 1/8 in. thick. Cut into 16 squares.
Place piece of meat in center of each square and dollop with mustard. Top meat with mushrooms and shallots mixture.
Fold pastry edges over the meat and pinch to seal.
Place on baking sheets and brush with egg wash
10. Bake 14-16 minutes or until golden-brown. Garnish with rosemary sprigs.
Do you ever go to a restaurant and critique your food, knowingly or unknowingly, as if you were a food critic working on an article?
Me too.
For example...
Have you been to The Chalmun's Cantina in Mos Eisley? They have the best blue milk in the galaxy. I mean, top notch.
This common refreshment has the taste and consistency of condensed milk and comes from a healthy stock of cage-free free-range Banthas which roam a large desert preserve on the outskirts of Tattooine. If you are looking for the most refreshingly sweet glass of blue milk after scavenging the brutal desert all day, Chalmun's is your place. That being said, it can be found across the galaxy; if you're near Coruscant, I recommend stopping by Dex's Diner to get your blue milk fix in more ways than one! Dex's is one of the only places in the galaxy where you can get blue milk yogurt, ice cream, or cheese. Be sure to try if you're a fan next time you're in the capital.
Or what about the Sweetroll from the land of Skyrim?
Both are decadent desserts that can be found in various places throughout the realm of Skyrim. Try looking in city taverns, like The Bannered Mare in Whiterun, or inns, such as The Sleeping Giant in Riverun; Sweetrolls and Boiled Creme Treats alike can also be found in palaces, like the Palace of Kings in Windhelm, and most marketplaces. During the Fire Festival in Solitude, these treats abound at the Bard's College where the Burning of King Olaf takes place. Be sure to take a few home to your kids who will love you forever if you bring them some of these tasty treats. This will be their exact reaction:
Also, we can't forget the practicality (and tastiness) of lembas bread, or waybread for those of you who speak the Common Tongue. No one can argue this bread's usefulness; it keeps for months and lasts forever as the smallest bite can fill the stomach of a grown man...
See?
Sadly, the recipe for lembas is unknown and is only given to members of the Elvish race; only on very rare occasions is it given to non-Elves. If you are one such person and have received this functional yet delicious food, count yourselves among the lucky ones. Lembas is best used for long journeys and in sparsely populated areas and good to have around for the long winter months when food is scarce as only very little need be consumed in a sitting.
And last but not least... my personal favorite... The White Queen's Turkish Delight. Let the powdery sugary goodness fill your soul with every sinfully soft delicious bite. With its ooey-gooey gelatin filling and softly dusted sugared coating, this dessert is a crowd-pleaser that will make any little brother turn against his family just to have some more.
If you wonderful, smart, beautiful people haven't already guessed....this was a joke post. April Fools!!!!!!!
Keep those jokes light today folks. Today is supposed to be all in good fun. Don't tell your boyfriend you're pregnant...that's not funny, that's heart-attack inducing.
I have been busy in post-graduate hell trying to find a job that I don't hate.
Surely you can relate.
Going forward, I have decided to revise my posting schedule from weekly to something more like twice a month with a Food & Culture post thrown in there once or twice a month while I tread through said post-graduate Hell. I'll keep everyone informed as to when new posts are up on The Manifest Recipe Facebook page! Be sure to also follow by clicking the right sidebar to keep up to date.
Also in the meantime, after rage-quitting trying to find a job (didn't know that was a thing until I did it...), I have been pursuing my dream of being a writer-director by finally finishing the rough draft to my first feature length film!
There's still plenty of work left to do before it's completely done and ready to be made, but I feel great about this first draft. I finally have something tangible from start to finish; that's huge for me! I'll give you guys a heads up about when I'm heading to production and then later...the Oscars!!
Sigh.
Mark my words: One day I will be there.
Anyway,
enough about me. Let's get back to the food!
Because I have been so inspired by my film idea, I have decided to extend the Film Edition (see previous Food & Culture post, "I Need Me Some Capezzolis!") to include recipe posts.
This week's recipe is dedicated to one of my favorite movies of ever...
What better movie about family? Ok, I'm joking, but the concept is there! As the Godfather himself said, "A man that doesn't spend time with his family can never be a real man". Since the central theme of this blog is family and community, I think it fits...minus all the backstabbing and the killing and stuff.
The first time I watched The Godfather, my mind was boggled. I didn't know films like this existed!! To this day, it is one of the most amazing films that has ever been or that ever will be made.
Al Pacino in this (and the sequel!)...
Yumtastic
And it just goes without saying that Marlon Brando is beyond amazing in this and any other film he was involved in. Was so sad when he died on my birthday shortly after I discovered this flick. :(
Do you remember the scene where Michael goes over to the family's house and Clemenza is making dinner? If you're not a nerd like me and remember every detail of a movie, here's a refresher:
Now, the loyal Clemenza does not include the recipe for the meatballs and sausage he adds to the pan, so use your favorite recipe or look at this list of 62 different types of meatballs to find a meatball recipe that works for you! If you prefer sausage or want both (gotta be authentic right?), here is a highly rated recipe from allrecipes.com.
If you don't want to keep pausing that clip every 5 seconds, here is the recipe word for word:
*Please note there are no exact given measurements, so much of this recipe will be according to your personal taste (AKA: pretty much depending on how much you like tomatoes and meat and/or how large of a crowd you're feeding)*
Clemenza's Meatballs and Sausage
Ingredients
Oil for frying
Garlic
Tomatoes
Tomato paste
Sausage
Meatballs
Wine
Sugar
Cooking Instructions
Fry some garlic in oil (probably best in a cast iron skillet, but use your judgment)
Throw in some tomatoes (I assume it can be chopped fresh tomatoes or canned) and tomato paste (I would do a half or whole small can)
Fry everything (make sure it doesn't stick!)
Throw in sausage and meatballs
Dash of wine (Clemenza uses a red wine in the clip, so maybe a nice Chianti or other red cooking wine?)
Dash of sugar (again, this will fluctuate depending on your personal taste and how many you're feeding; he looks like he uses quite a bit in the clip- hard to tell how much exactly)
And that's my trick!
Well... it's actually Clemenza's trick, but I'm bringing it back into the realm of relativity so... I'll take half credit.
Didn't I say just a few posts ago that I didn't like chocolate?
Hmm...maybe I'm changing my tune? I did notice that my tastes changed a lot last year (Ex: I finally like mushrooms!)... it seems that chocolate is making its way up that list, too.
I mean, watch the opening credits of Willy Wonka & The Chocolate Factory and tell me you don't want chocolate every. single. time.
And then the movie starts and you're sitting there like "WHY didn't I get chocolate?!".
ME TOO!
If you couldn't guess, this week's Food & Culture post is dedicated to the history and manufacture of chocolate. Try to curb those cravings cause I'm not gonna hold back on the decadence ;)
Starting now!
Theobroma cacao (or “the magical chocolate tree” as I like to call it) has collected quite the loyal following since its discovery over 2,000 years ago by the inhabitants of Mesoamerica. The Mayans believed in a god that took the form of a cacao tree and thought the product of this tree to be holy while the Aztecs believed that cacao seeds were a divine gift from their god, Quetzalcoatl; depictions in hieroglyphic paintings suggest that Mesoamerican people considered this delicate substance worthy as the drink of the gods. Placing such high value on this plant allowed the cacao bean to further be used as currency, given as a respectable gift, and utilized in special occasions such as weddings, a tradition which is still very much alive today!
The Spaniards, learning from the Mesoamericans, brought the comforting custom of drinking chocolate back to Europe in the 1520s after their expeditions where the delicacy was not only enjoyed as a treat, but used as medicine! Spanish royalty also used cacao beans in the dowries. In 1753, Theobroma cacao was deemed “Food of the gods” by Carolus Linnaeus, the father of plant taxonomy.
Later, with the exception of Nestlé, many prominent chocolate producers (like Cadbury and Hershey) got their start in the 19th-20th century. During WWII, chocolate bars were sent to soldiers as an effort to boost morale.
Today, the majority of the world’s cacao production stems from West Africa and Brazil and many researchers purport that chocolate promotes several health benefits such as lower blood pressure and antioxidant benefits.
Historically, it seems like anyone who tried this decadent treat didn’t believe it was of this world because of its many uses. We have the Mesoamericans and the chocolatiers of the 19th and 20th centuries to thank for the cacao beans’ popularity and massive spike in availability.
So next time someone tells you to put that chocolate down: first off, look at them incredulously; then, you tell them it would be an insult to the divine and keep eating while educating them on the fascinating history behind one of the world’s most beloved delicacies.
Part 2
How It’s Made: Chocolate Edition
Chocolate is an undeniable universal love that comes in many different forms. But do you know how it actually came to be the tasty dessert that you enjoy? Well, sit down with a cup of hot chocolate and I’ll tell you a story…
A long time ago in a galaxy far far away-
Wait sorry...wrong story.
A long time ago (~ 2,000 years to be exact), the Olmec people of Mexico are believed to be the first people to cultivate the cacao crop and prepare chocolate. Archaeological evidence makes it clear that these people used cacao in many different food and drinks, flavoring chocolate delights with other fruits of their labor such as vanilla, chile peppers, and honey.
Cacao grows in hot humid environments and flourishes in Mexico, South America, and Africa. In the 1900s, Latin America was the leading chocolate producer; today, West Africa garners a majority (71%) of the world’s cacao production. When Europeans discovered chocolate on their expeditions to Mesoamerica, they scrambled to establish plantations in these parts of the world as it would not grow in their homelands.
Although each cacao tree produces approximately 2,500 beans, it takes 2-3 years to produce any buds, and even then only 3 out of 1000 flowers will produce ripe buds. It is an extremely fragile plant; so fragile in fact that farmers lose ~ 30% of their crops each year on average!
Because of its fragility, cacao is still picked by hand as machines don’t handle the plant gently enough. Once picked, the pods are taken to a processing area where the pulp and seeds are removed; this process prevents unwanted germination, but most importantly creates the chocolate-y aroma that we’ve all come to recognize and love. The pods are then fermented under a blanket of banana leaves. The process in its entirety takes about 2-7 days depending on the size of the crop.
After the pods are fermented, they are laid out in the sun to dry out; sometimes wood or oil is used to speed up this process, but sun drying produces the best flavor.
When the pods arrive at Willy Wonka’s, they are cleaned and roasted in large ovens which rotate- this allows the flavor of the beans to come out most prominently. The seeds are then cracked and can be made into either cocoa powder or actual chocolate. For the latter, sugar, cocoa butter, and lecithin (a product derived from vegetable fat) are added; evaporated or powdered milk is added to milk chocolate products. All the ingredients are then mixed until they are a dough-like consistency and put into an oven (called a Concher) where more cocoa butter and extra flavoring are added to improve texture and taste. The chocolate is then tempered and cooled in large kettles and ultimately ready to be used in a multitude of delicious fashions.
And voilà! Chocolate!
Now you know!
Well, I hope you stuck with me and didn't run to a chocolate shop! Your homework this week, should you choose to accept it, is to eat some delicious chocolate!
Hello all! So sorry to be posting this recipe late! I have been sick lately and it has taken a bit of a toll on me.
Because of this I didn't get to actually make the featured dish this week, but trust me when I say that I have been eating this delicious southern inspired dish since high school and making it since I moved out into the big wide world on my own.
These carnitas are such an easy crockpot meal. You can just throw it in the crockpot, let it cook throughout the day, allowing the smell to waft through your house until you can't stand it anymore. It's a great dinner for those busy weekdays cause you can prep the night before and just throw it in the crockpot before leaving for work in the morning and come home to the heavenly smell of carnitas!!
Boom. Done. Dinner is served.
Whenever I make this dish I always think of my Momma (and she gets a capital "M"). She made this deliciousness frequently in our house and it still never gets old in mine 10+ years later.
My mother certainly fostered my love for cooking through my teenage years by letting me help with dinner at times and teaching me whatever she knew; much of my cooking knowledge and love for cooking comes from her.
Allow me to pass on this recipe that celebrates the simple goodness that food can be!
Momma's Carnitas
Ingredients
1 2-3 lb boneless pork shoulder (a loin roast would work well, too), cut into cubes
1/2 cup lime juice
1 tsp salt
1/2 tsp pepper
1/2 tsp crushed red pepper flakes
2 cups (8 oz) shredded Cheddar or Monterey Jack cheese
2 avocados, peeled and diced
2 tomatoes, diced
large/extra large flour tortillas, warmed
shredded lettuce, cilantro, and salsa for toppings
Cooking Instructions
In a slow cooker, combine pork, lime juice, salt, pepper, and pepper flakes
Cover and cook on high for 1 hour, stir
Reduce heat to low and cook 7-9 hours, or until tender
Shred pork with a fork (it's ok if it's still a little pink)
Warm tortillas and prepare fillings if you haven't done so
Spoon pork and fillings as desired into tortilla
Fold in bottom and sides like a burrito
Dig in!
I promise that I will make this soon and post accompanying pictures!
New Food & Culture post coming at you Thursday, so stay tuned!
Until then...from my family to yours, bon appétit!
Welcome to this week's Food & Culture: Film Edition, in honor of the Oscars this Sunday!
Have you ever watched a movie that had a scene with food that made you immediately go to the kitchen after?
A few of those come to mind for me...
One scene in particular is from one of my top 5 favorite movies, Milos Forman's 1984 masterpiece: Amadeus.
If you have not seen this movie, make it this week's movie night pick- you owe it to yourself to view its amazingness. I cannot recommend it enough! Amadeus is the first film I watched that I immediately re-watched again because I was so blown away by it; to this day, you can put it on anytime and I'll watch it in its entirety (I only needed to see the scene I'll be talking about for this week's post, but ended up watching the whole thing...again). The Director's Cut is currently on Netflix. Lucky you!
It's this (spoiler free!) scene (if you don't want to watch the whole clip, the specific part is at 1:38):
Herr Salieri (F. Murray Abraham) speaks of the decadent dessert Capezzoli di Venere, or "Nipples of Venus"; a shockingly named truffle reigning from Italy composed of chocolate and chestnuts which are coated with brandied sugar and white, dark, or milk chocolate.
Yum.
Every time I watch that scene I want these SO bad (sidenote: there are tantalizing spreads and homages to food all throughout this film- don't watch it hungry!!).
So, why not figure out how to make them?!
Upon a quick google, I realized that I'm not alone because another fellow food blogger (among others), Project Pastry Love posted a recipe that seems to be pretty close to how Salieri describes what he shares with Constanze Mozart (Elizabeth Berridge) in the scene above. I have yet to try and make it, but it seems simple enough.
Perhaps I will share as a Sunday recipe post? Or a special blog post? Stay tuned. They will be getting made soon!
Welcome to The Manifest Recipe's first weekly recipe post! I am especially excited to bring this one to you this week as it is a family favorite that makes me a believer in chocolate. This post will serve as a template of sorts as to what recipe posts will look like (as well as an opportunity to share love by chocolate). Eventually, when I win the lottery and can afford the Canon EOS 7D Mark II DSLR I want, The Manifest Recipe will have a YouTube channel where I will video myself making these and other recipes from the Food & Culture posts (check out the first one here!).
Like I said in my first post, I am looking for all kinds of recipes; I am only starting off with dessert cause I am a firm believer in the comfort that dessert can bring (especially pie!!) and this is the best dessert recipe I know of. Why not? Life is short; eat pie first, I say!
Let's get started, shall we?
I have to start this post off by making a confession that might upset some of you...
I don't like chocolate.
I know, I know. Blasphemy!
But chocolate is not usually my go-to dessert. I'm more of a pie woman...in fact, I dub that my new superhero name: Pie Woman.
Yeah... Pie Woman.
I can join Pieman and Cupcake Boy!
Anyway, there is one human on this earth who can make me forget that fact by making this particular chocolate dessert. That person's name is Maw Maw, my lovely Grandmother. The Hutson family Matriarch is a force to be reckoned with in the kitchen (and in life)- she has been since I was young. Pretty sure my love of cooking started with her.
"This pie is present in many great memories of my life"
This pie is so good that it was featured in a cookbook that circulated in my Maw Maw's community in Conroe, Texas.
See?!
Each bite is the most decadent piece of heavenly goodness- from the homemade nut-based crust to the velvety rich chocolate filling to the whipped topping- that you will make again and again after you've had it once. This chocolate pie has become a family staple at holiday dinners or just because we're together- my family is notorious, myself included, for baking things "just because" (often at night).
This pie is present in many great memories in my life; it gives me warm fuzzies to even think about, let alone eat.
Now I want to pass its magic onto you and yours. I hope you enjoy!
Maw Maw's Chocolate Pie
Ingredients
1 cup sugar
3 Tbl. Flour
3 Tbl. cocoa powder
2 cups milk(1 12oz can evaporated milk plus regular milk [or almond milk] to make two cups)
Please note that a 12oz can= 1.5 cups, so you will need 1/2 cup of milk or almond milk.
2 egg yolks
1 tsp. vanilla
1 Tbl. butter
Cooking Instructions
In a saucepan, mix sugar, flour, cocoa together.
Add milk and egg yolks.
Cook until thickened, stirring constantly.
Filling will burn easily if you do not do this!
Add butter and vanilla.
Take off burner and pour into pie crust (see below for crust options).
If you have a large stainless steel bowl, fill it with ice water; you can set filling pan in ice water and whip some of the heat out to top it sooner (see below for topping instructions).
Let pie cool for ~ 15 mins on cooling rack.
Top with whipped cream.
Honestly, my family are suckers for Cool Whip, so that's what we use for the topping; however, if you prefer making it yourself, here is a recipe for homemade whipped cream from a fellow food blogger, Dishes and Dust Bunnies! If you find that the top looks too plain, try adding some chocolate sprinkles, shavings, or chocolate drizzle, or fresh raspberries on top! I always thought topping it with marshmallow spread would be delicious too!
Chill in the refrigerator for at least a couple hours (the longer the better!) for pie to set.
Dig in!
Voila!!
For the crust:
You can buy a pre-made pie crust if you want, but here is Maw Maw's recipe for one if you want to go 100% homemade.
Ingredients
1 cup flour
1/2 cup soft butter
1/4 cup finely chopped pecans
Or any nut you prefer; I used almonds and it was delicious!
1/4 cup confectioners sugar
Instructions
Preheat oven to 400 degrees.
With your hands, or mixer set on low to emulate hand mixing, mix all ingredients until a soft dough forms.
Press firmly and evenly against bottom and sides of pan (note: do not press on rim).
Bake 10-15 minutes, until golden brown.
Cool (if making this with the pie, start making filling while crust cools).
Please note that if the crust on the sides is too thin, it will brown a little quicker than the rest of the pie (like mine did).
If you want meringue topping rather than whipped cream:
Ingredients
2 egg whites
1/4 cup sugar
Instructions
Whip together until thick and peaks form.
Wait for pie to cool before topping.
If you have any questions about this recipe, please contact me either by leaving a comment directly on this post or emailing me at fluffycheffy88@gmail.com.
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I want, The Manifest Recipe will have a YouTube channel where I will video myself making these and other recipes from the Food & Culture posts (check out the first one 
, fill it with ice water; you can set filling pan in ice water and whip some of the heat out to top it sooner (see below for topping instructions).
