Buffalo Sponge Candy Cake

Today we're celebrating Wilde in the Kitchen's second birthday!  It's hard to believe that just over two years ago I was talking with my friends, trying to decide on a name for my blog.  I had fallen for the food blogging world and wanted to join in on the fun.  I had no idea where this little place on the internet would take me.

Over the past two years I have gone through more pounds of sugar than I had in the previous twenty-eight years...

I have learned that nothing is out of reach in your home kitchen...

       

This past year seemed to be the year of the salad...

       

So much has changed in my life in the past two years as well.  The blog originated in Boulder, Colorado, in my mountainview apartment.  The kitchen was a mere two weeks away from getting packed up and shipped to New Haven, Connecticut.  The cooking tools available to me were simple and low tech, a whisk or two, a small kitchen scale and a demonic hand mixer.

When the boxes labeled "kitchen" were piled in my brand new, New Haven apartment, their contents overflowed the studios kitchen space.  With only 350 square feet to my name, the cooking and baking supplies took over every free space they could find.  The Sundays that I spent cooking there were some of the busiest times in my apartment, preparing all of my meals and treats for the week.

Around this time last year I made my most recent and most important move.  I got my first real-world job and moved to New Jersey to live with boyfriend.  With my new, much larger kitchen, normalized work hours and second human being to feed, WITK started to become more well rounded and offer more dinners and savory options, but still maintaining the occasional sweet post.

My life and this site have changed so much over the past two years, who knows where it will be in two years more!  I'm mostly grateful for everyone out there who stops by to say hi, comment on a post or try out one of my recipes.  The food-blogging community that I'm a part of is a huge reason behind why I keep going.  Of course I love writing, baking and cooking, but I seriously love the interaction with my like-minded foodies out there in the interwebs.

Thank you all for making this such a fun place for me come every week.  To celebrate WITK's two year, I made us all a cake!  Three layers of cloud-soft sponge cake, filled with sweet caramel frosting and coated in a rich chocolate glaze.  It's like a giant piece of Buffalo sponge candy.  Perfectly appropriate for WITK's birthday.  Have a great weekend everyone and thanks for the fun!  Here's to a fulfilling, savory, exciting and sweet next year!

Why Bother? 2012 - Gnocchi

From potato to dinner plate in less than thirty minutes.  That is the first thing I will tell you about these little potato pillows.  In less time than it would take you to get in your car, drive to the grocery store and return home, you can make your own gnocchi from scratch.  Also, they will taste amazing.

I've made my own pasta a few times before (remember the acorn squash ravioli and ricotta tortellini?) and remembered what a time commitment it was.  Between making the dough, rolling it out, forming the pasta and letting it dry, the only time I was saving was for the fact that homemade pasta takes almost no time to cook.  When I arrived home (on a late train, of course), I wasn't really keen on eating at ten o'clock at night.  I really wanted to eat post haste!

This is where the microwave came into play.  Did you know you can microwave a potato, assuming you have poked enough holes in it, and it will cook in only twelve minutes?  If you neglect to poke holes in the potatoes, you'll have the joy of watching a potato explode violently in your microwave.  Take your pick, both are excellent ways to use a potato.

Once the potatoes were cooked through (and not exploded, thank you very much) I just had to let them sit for a moment.  It was at this point that I put together the sauce for my eventual gnocchi dinner.  It was simple, get this...  Melt butter and thyme together.  Keep warm.  Fin.

The assembly of the gnocchi was the part that took the longest and mostly because no one wanted to help me roll out the dough.  Someone was busy making a Hot dog film.  Don't ask.  After combining all of the ingredients and giving them a quick knead with my two hands, the dough was ready.

Working in three batches, I rolled the dough out into a long rope.  The rope was then chopped into 1-inch segments and each piece was rolled over the tines of a fork.  If you have a helper in the kitchen, you could probably get this done in half the time. 

But there we are, the little potato pillows were ready to go into the boiling water.  How long do they take to cook?  About three minutes.  More precisely?  Once these little guys float to the top, they are ready for consuming.  I slowly added the gnocchi to the water, one at a time and they slowly floated up to the surface one at a time.  The finished ones were scooped out with a slotted spoon and set to drain for a minute in my colander. 

When the final gnocchi was rescued from the boiling water, they all went into the pan with the thyme butter and were ready to go.  From potato to plate in thirty minutes flat.

How do these little guys compare to those vacuum-sealed store-bought packages of gnocchi?  No question, the homemade version trumps the premade ones.  You've got flavor for miles with your own handmade ones.  The texture of a freshly prepared gnocchi is out of this world.  The variety of potato pasta is endless, just think of all of the things you can add to the pasta dough! 

Hold yourself back from buying gnocchi in the store and make it a fun event with your little ones.  They'll really enjoy rolling out the dough and making the gnocchi shapes!  I know I did and I'm thirty years old!

Pesto-Yogurt Chicken

It's been almost a year.  An entire year at my new job.  A full loop around the sun living with boyfriend.  And it's nearly my anniversary of doing a double-river commute through Manhattan.  Whenever I tell anyone where I live and where I work (my commute being from New Jersey to Long Island) they gasp, wince or give me a look of pain.  Everyone feels sorry for me and my long commute, but I have learned so much in this past year.  I have also read A LOT of books (and cooking magazines!).

What have I learned?  Having the right attitude about being a commuter is half the battle.  Being positive and relaxed about my commute helps to make the days go by easier.  It can also be a lot of fun if you look at it as a casual observer. 

Commuting has the inevitablity of being very predictable.  Here are a few things you can always count on...

~ Someone is always late.  Inevitably, at almost any time of day, there will be someone running through Penn Station to catch a train.

~ That guy next to me is in a hurry.  How can I tell?  As soon as the track number for his train is called, he takes off running.  Usually swearing out loud if it isn't on the track he's standing near. 

~ When I need to be at a 9:00 meeting, the trains will conspire to make me late.  Always.

~ Trains can be late for a wide range of reasons.  Each more ridiculous than the last.  The LIRR is often prone to "rain conditions," "heat conditions," "police activity," "wind conditions," "signal problems," and my favorite "DELAY."

~ The Starbucks near the ACE subway has a shorter line than the one in the center of the station.  Don't tell everyone my secret!

~ People riding peak trains are quieter than those riding off-peak trains.

~ The person who sits down next to me thinks their headphones contain the extremely loud "music" to their earbuds.  The "music" is terrible.

~ If there is only one train line that is delayed, re-routed or cancelled, it will be my line.

Are you a long time commuter or are just starting out your weekly treks to work? What have you learned in your time on public transportation?  Do you find yourself a magnet for talkative types?  Does your train always have a few empty beer cans rolling around?  Does your bus driver think he knows your name?

If you're not a commuter, enjoy the quiet solitude of your car.  And don't pity us commuters, we read a lot of books.  Or take a lot of naps, try doing that in your car!  Wait, don't nap while driving.  It'll be better for everyone.

One Year Ago: Baked Pasta Casserole

Pesto-yogurt sauce

Inspired by Easy Everyday

I always have a container of Greek yogurt sitting in my fridge.  It's useful in so many different recipes and I reccommend getting yourself a container of plain yogurt as well!  This pesto yogurt sauce can be used to marinate chicken or you can toss cooked new potatoes in it for a tangy side dish.
1/4 cup Greek yogurt
2 tbsp basil pesto
1 clove garlic, minced
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper

Combine ingredients and use!

Pesto-yogurt chicken

Inspired by Easy Everyday

This dinner was very fast to put together.  I left boyfriend a note to put chicken in a bag with the sauce an stick it back in the fridge.  That way the chicken was marinated and ready to go in the oven when I got home.  The sides you see on the plate are simple glazed carrots and sauteed spinach.  While I went with chicken legs this time, I would definitely use chicken breasts next time around!

6 Chicken legs
1 batch pesto-yogurt sauce

Toss chicken legs in pesto-yogurt sauce and cover with plastic wrap.  Place in the fridge for 1 hour to marinate. 

Preheat oven to 425 F.  Line a baking sheet with foil, then parchment paper.  Place chicken legs on top, being sure that they aren't touching.  Bake for 30 minutes, turning over halfway through cook time.  You want the meat to reach 165 F.