new things

Fact 1: rory got a new lens on his camera (our camera) and he recently purchased final cut pro

Fact 2: i love to cook.  you, obviously, know this already

Fact 3: i'm an actress (maybe you didn't know this.)

Fact 4: I've wanted to make a cooking thing/video/project ... something

If we mix all these facts together we come up with a video of me that rory made!  it was fun to do.  being our first one, i think there's places we could improve for next time.  i'm hoping there will be a next time. also - i hope you enjoy the video and seeing me in my kitchen. :)  really, it all comes down to making food for people you love.  that love comes through and you can taste it.

Here's the original recipe I was using for the pasta.  The ingredients in GREEN i didn't use, if I used a replacement it's in bold inside of ( ) next to what was supposed to be in the dish.

Greek Spinach-Salad Pasta with Feta, Olives, Artichokes, Tomatoes and Pepperoncini

Recipe adapted from "The Fresh & Green Table" by Susie Middleton (Chronicle Books)

Makes 4 to 6 servings, ~45 minutes

ingredients
¼ cup mild extra-virginolive oil
1 tablespoon plus 1 teaspoon white balsamic vinegar
2 cloves garlic, finely chopped (about 2 teaspoons)
Finely grated zest of 1 lemon (about 2 teaspoons)

1 teaspoon black olive tapenade

1 teaspoon honey (raw honey)
Salt and freshly ground black pepper
1 small red onion, thinly sliced (about 1 cup)
1 can (14 ounces) artichoke hearts, drained and quartered lengthwise

8 ounces small grape tomatoes, halved (about 1¾ cups) (2 medium tomatoes, chopped)

½ cup pitted kalamata olives, quartered lengthwise

4 ounces feta cheese, crumbled

2 tablespoons finely chopped fresh oregano, divided (dried oregano)

½ pound dried gemelli or other curly pasta

5 loosely packed cups baby spinach (a big bunch of arugula)

⅓ cup chopped toasted walnuts
12 small whole pepperoncini, drained

 

directions
1. In a large mixing bowl, whisk the olive oil with the vinegar, garlic, lemon zest, honey, ½ teaspoon salt and several grinds of black pepper. Add the onion, artichoke hearts, tomatoes, feta and 1 tablespoon of the oregano and toss well. Let sit for 20 minutes.
2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain well in a colander but do not rinse.
3. Transfer the warm pasta to the mixing bowl and season with ¼ teaspoon salt. Add the spinach, the remaining tablespoon oregano, walnuts and pepperoncini and toss well. (The feta will loosen up and coat the pasta.) Season with additional salt and pepper, if desired. Serve immediately.

For the fish, you can see i just gave it an egg bath, dipped it in bread crumbs and pan fried it w. a little salt and pepper.

Here's my kale salad...obviously be a little more careful then I was on the slicing of the cheese...i used to massage this salad by hand and get reeeaaal messy, then my friend kirstin suggested doing it in a ziploc bag - GENIUS!

Kale Salad

ingredients
1/2 bag chopped kale
a few glugs of extra virgin olive oil
juice of one lemon
salt & pepper
a few slices of parmesan (you can use crumbled feta or goat cheese if you'd like)


directions
1. put the kale in a ziploc bag. add the olive oil, salt, pepper and juice of the lemon.
2. seal the bag - get all the air out of there.  massage the crap out of that kale - for like 10 minutes.
3. let the kale sit until you're ready to eat, once you're ready to eat slice some parmesan over the whole salad and serve.

lookie lookie

Say hello to my little friend....

a friendship blossoms...

When someone new comes into your life and you're not 100% sure whether or not the two of you will gel the right way there's always some trepidation about the first encounter.  When that first encounter goes well...man it's f*cking exciting.


All I did was take it out of the box, plop it on my kitchen table and look at it for the first 4 days.  I was out for dinner, or I didn't know which shelf to put it on, or I didn't know if I should get rid of my other one, and I even wondered if it was too big to handle...cause, guys, 13 inches is huge.


Then tonight, I got a hankering for something quick (surprisingly simple) and good...thus was born my first attempt with my new cast iron skillet - skillet macaroni and cheese.


Dang.  It was so easy.  So good, it will be better this is why I'm not sharing yet, but I had to share the experience.  I was even eager to clean it immediately and re-season. Who does those things?  Oh, clearly I do!


Anyway, be prepared for more skillet meals 'cause this guy and I are going to be amazing friends and I got a feeling the relationship is going to last a long time.


What'd you make for dinner tonight? 

the return - of sorts

I made this the other night.

It was so good. AND so simple.  Boil salted water, throw in your pasta (I almost got bucatini but opted for these guys).  After you've put the pasta in the water, start the sauce.  Melt some butter in a pan, throw in a few spoonfuls of capers, add chili flakes, saute for a bit.  Then squeeze half a lemon into this, add some parmesan cheese, stir, stir, stir.  Get yourself a cupful of that pasta water, be careful not to burn yourself!  Add it bit by bit to the sauce - not all of it yet.  When your pasta is al dente, drain, then put the pasta directly into the pan with the sauce to coat.  Add the reserve pasta water as you see fit, more parm as you see fit then when you feel (cooking it all about feeling and taste!) the pasta is coated and ready to go you are set to eat.  Dress with more parm if you want and some fresh parsley.

It was the best dinner I've had in a while.  I have a feeling that my fall is going to get really busy.  However, I am committed to this outlet so I will make the most of my return.
  
See you in a second.
xo

what a weekend!

i've had a fabulous 4 day weekend. rory was in town all week which was super. i went to a bunch of comedy shows, hung out with the boyfriend and friends and had some really great quality time w. the man i love. 

the weekend started on Thursday night when kyle, rory and i went to blue ribbon bakery. um. INCREDIBLE. kyle and i both had the special skirt steak in a red wine sauce w. fingerling potatoes and roasted carrots...buttery deliciousness. that place is pricey but its great. my favorite part about the restaurant is the downstairs. its all brick and thick dark wooden beams. there's another dining room, the kitchen is open for us to see and there's even a wine cellar room equipped with a table for 8. the bathroom has a trough style sink made of granite (i think) and its awesome. i would like my bathroom sink to be like that. 

friday i had the day off so, we went to the east village in search of brunch and thrift stores. we ate at 7 & a, they serve breakfast all day which is great. we wanted to go to westville but they weren't serving brunch and we both were in the mood for breakfast foods. then to the thrift stores! if you live in nyc and like shopping in thrift stores, there's a great one on 1st ave between 12th and 13th st on the east side. its super and priced well.
 
rory left early saturday. we went to a breakfast joint on 22d and 3rd ave. then he was off to do his tour and make a documentary. saturday night i stayed in and made pasta! again!  this time, i took note of the kneading for at least 15 minutes. note to self: don't go to the gym and work your arms in the weight room if you plan on making pasta, bread, anything that has dough of any sorts that you have to knead...i was SO sore. still, the pasta was good.  although, i dont know how they did it back in the day (even now)...i cannot for the life of me roll the dough out to be thin enough so i wind up with think and chewy pasta. its still good, its just too dense. i threw in a bunch of arugula, some cherry tomatoes from the green market and feta and a lemon. mixed it all together, finito! 

pasta dough

its a one to one ratio, so 1 egg to 1 cup of flour per person. put all of your four in a bowl, make a well, crack the eggs into that well, beat eggs. slowly start to incorporate the egg into the flour with your fingers (you're going to get dirty). and mix and mix and mix. i had to add about a quarter cup of warm water to help make the dough. then knead, you have to knead for at least 15 min so that you release the gluten. then when its done you'll be sore as heck, so, ball the dough, wrap it in plastic wrap and let it sit in the fridge for 20 min.  in this time maybe you can get your honey to give your arms and shoulders a rub down.  then take it out, let it get back to room temp. flour your rolling surface and roll the dough out. i cut it in two parts. if you have a pasta maker a) lucky! b) seriously, i am jealous c) follow the instructions it came with. you should roll the dough out until its thin thin thin. almost like paper. maybe a little thicker than that. when its rolled out this is when you can cut. i always just cut any which way. makes my pasta feel more homemade.


the beach! i went to the beach on sunday with some friends and decided to bring along snacks to feed an army. i made hummus and pico de gallo. brought peanutbutter & jelly (STRAWBERRY) sandwiches, water, wine, plums, carrots and celery. everything except the pb & j's were from the farmers market. it was awesome. we had an incredible day at the beach and then we went to a local watering hole and met a very charismatic regular named Jon. He was cra-cra guys but at least we all had a good laugh. 


monday. last day of my weekend. i decided to make curry. just googled and found a simple enough recipe. although...i'm not going to post b.c it wasn't what i wanted it to be. i wanted something creamier and more saucy. i'm setting out to find the best curry go-to recipe...this coming from a girl who loves to cook for other people whos boyfriend doesnt eat curry...WHAT am i thinking?


hope you enjoyed! xo

everyone i love loves italian food. this makes me happy.

this includes me. (right? cause i gotta show myself some love.) i'm not joking...when i have a choice of what i want to eat out, i choose italian. when i have to plan a meal, i always seem to lean towards italian. when my boyfriend and i want to spend a special evening out by ourselves, we go italian. i read books that focus on italian food. (ps. do yourself a favor and read HEAT by bill buford. ... its great) when i watch a cooking show, i love watching people make italian food. whats something i want to perfect making at home? pasta. and a ragu. man.

...friday night we (rory, his sisters, bro-in-law and a friend) went here: luzzo's. its a great little brick oven pizza place in the east village. its so good. then saturday i threw an amazing surprise party for rory...it was AWESOME. he had no idea and Mike Meyers was at the bar...i love dive bars in NYC. then on Sun, we went to the Meatball Shop in the LES. Also wonderful. I had spicy pork meatballs on risotto - yums. and then, tonight, i have a date with the love of my life and we're going to Barolo for restaurant week...sigh. i could die in italian food.

home-made pasta, garlic scapes and the green market

today was a good day. (i have so much to do, but first i have to blog)

woke up later than i expected - no big deal. got ready and headed to manhattan for brunch with my roommate at friend of a farmer. brunch was fabulous. i had a spanish omelet and lexi had the boomer special. this special, ya'll, (scrambled eggs, your choice of french toast, buttermilk or pumpkin pancakes & your choice of bacon, ham or sausage) we thought that this was going to include pancakes AND french toast. needless to say we were sad, i think we both really wanted french toast pretty bad. next time.....

then, we went to the green market. it was wonderful. there were so many people at the market, so many stands and so much fresh food. if i could i would show you the most beautiful peonies we got. they were $10 for a bunch, and $18 for two. the florist/farmer who helped lexi and i gave us three for the price of two because he felt bad that they weren't as nice as they should be. they're white and light pink and a deep magenta and there's a few that are speckled pink, white and darker pink. most of them are still tight and in their balls that peonies create before they fully bloom. there's a handful of mini-bulbs that will hopefully bloom over the next few days. they are so fragrant. i think peonies would be great in a brides bouquet but they have to be perfect for that and it has to be at the peak of their season. they are spring. the smell. the color. the texture even. tip for you if ever you buy peonies.....they love really cold water and a fresh cut stems. 

we bought: peonies, garlic scapes (we bought 5 pounds, so that lexi could take some to her chef at work. FIVE POUNDS of garlic scapes. CRAZY), spinach, purslane, thyme, huge radishes, beautifully orange carrots, some sheeps milk cheese, romaine, raspberries, blueberries and fresh strawberries. i LOVE the green market. i said, more than once this afternoon, i would love to work at a stand there. it was so great. we also began talking to strangers. or rather, shouting out whether we liked a dress or a shirt or a barrette in a girls hair. i dont think anyone actually paid attention to us nor did they want to. it was merely for our giggling pleasure.

lexi went to work with her four pounds of garlic scapes, half of the purslane and the thyme for chef and her restaurant. and i did laundry. and i got hungry. and i started thinking about what i could make from our freshly purchased fresh produce. i have been thinking about home-made pasta for over a week. so...i made pasta. i made pasta tonight. my other roommate, chris, was home so i embarked on a pasta making adventure. here's how it went...3 cups of flour, and a few twists of salt (approx. 1/4 of a teaspoon) put it on the counter or in a bowl. i opted in the beginning for a bowl. in another bowl i mixed 3 eggs with a tablespoon of cream and a teaspoon of olive oil. i made a hole in the middle of the flour, a well really, and dumped the egg mixture into this well. i began mixing, with my hands. (i'm starting to use my hands in my mixing A LOT these days...i like it. its a very intimate experience with my food. with the process of cooking. and i feel like it puts me into my making...) it was clumpy. i was concerned. i poured some water in, it started forming a ball. i put some flour on the counter top and began kneading. i kneaded probably less than what i should have, all the recipes called for 3-4 minutes, i probably kneaded for 2.5/3 minutes. then i put it in a bag (supposed to wrap it tight in plastic wrap) and put it in the fridge for a little under 30 minutes. someone on allrecipes.com said that the key was to making good home-made pasta was to let it rest. LET IT REST. so i let it rest. while it rested...i cut some scapes and sun-dried tomatoes and sauteed them. i also cut up a radish, 2 carrots and ripped some romaine. also, while the pasta rested, mixed 3 eggs, Parmesan cheese, pepper and red pepper flakes. i let that rest. 

this is where the fun part came in. i kneaded the pasta once or twice. i put the pasta ball on the counter. and began rolling. i rolled and rolled. i couldn't make a dent in the rolling out of the pasta. i couldnt make it get thinner. so, chris took over. he rolled. and rolled. and rolled. the pasta ball got thinner and thinner. finally, we had a big, thin, flat chunk of pasta. and i began cutting. i had no idea what i was doing. i cut this way and that way. i cut thicker pieces and thinner pieces. some pieces i cut in half and others i left long. it took ages. but it was great. then i threw all of it into a pot of salted boiling water. i let it sit. i let the pasta sit in the water for, maybe, 6/7 minutes...this may have been too long, but it was still good. 

i drained the pasta, put it back in the pot, mixed in the scapes and the sun dried tomatoes, then i poured the egg mixture over this hot, home-made pasta mix and stirred. i stirred and stirred and stirred.

it was great. salad and home-made pasta with a carbonara-type sauce with fresh garlic scapes and sun dried tomatoes. both chris and i were very pleased with dinner. i was very pleased with dinner. i'm glad i tried to make pasta. i think i will do it more and more. i think, and i could be wrong but i think, you're supposed to have 1 cup of flour to 1 egg per person when eating/making. i will knead more. i will do some research and i will figure out how to make pasta amazing. 

i will. guys. i will make awesome home-made pasta some day. and, if you come over for dinner...maybe i will have just gotten home from the green market with unbelievably fresh produce (seasonal) and make you home-made pasta. and a salad, mixed with my hands and maybe some berries for dessert. 

night. 

xo 

green market & kale

i decided after watching FOOD INC. that i was going to try to be a locavore (eat within a 100 mile radius of where you live)...its so hard to do. i imagine its also hard to start in the dead of winter. it also feels limiting and since i love food so much, i didnt want to limit what i could eat, i'm just going to know what i am eating, as much as i can. in order to do this, i have decided to control my produce, meat and dairy as much as possible. i started this week by going to the green market during lunch on monday. what did i see? kale, leeks, carrots, parsnips, and potatoes....LOTS of potatoes. an apple stand here and there and thats about it. not TERRIBLE but also, if i dont want to just consume starch, it seemed daunting. i bought some kale, some apples, onions and eggs. its a start. 

i wasnt going to eat pasta or bread this week (i'm going on vacation and want to look my best). ... well, i'm in the dumps and when you're in the dumps you want comfort food. and pasta, well, its a comfort food for me however it is served. and, with all this kale, i figured i'd put it in pasta! lets talk about this kale. it was beautiful. and i'll show it to you...

i've never had kale that was this crinkly. or schrounched. or gnarled. i'm not sure the right word to describe it. but it was that. whatever that is. and it was tough to cut and the leaves were small, but, it was so so good. now, for the pasta. talk about delish. there's something about a lemon sauce with pasta, its fresh. and it always feels right, especially on a day like today in new york. the weather was wonderful and its as if spring is upon us. i'm sure we'll be hit with something nasty between now and then, but for today, it was nice. 

so please, enjoy!

Kale w. Spaghetti, Lemon and Cheese.

adapted from poppytalk

serves ~3

Ingredients

• 250 g of spaghetti (or whatever you have)
• 1 Tblsp olive oil
• 4 cloves garlic, minced (i say use however much garlic you can handle)
• 2 shallots, minced (i had a med. yellow onion, so i used half of that)
• 1/4 tsp red pepper flakes (again, however much you want)
• 1 bunch of Kale (or swiss chard) tough stems removed and leave chopped into ribbons
• juice and zest from one lemon
• 1/4 C Parmesan cheese

Preparation

1. boil salted water and cook the pasta as per directions. (dont watch the water boil, that wont help it...) in a large skillet, heat the olive oil over med-high heat and saute garlic, onion and red pepper flakes until fragrant. add in the kale and cook until wilted, stirring a bit, not constantly. if it gets dry, add some of the pasta water to keep it a little wet...sweaty, if you will.

2. drain pasta reserving some of the cooking water. about 1/2 cup of it. this will help create the sauce. add the kale to the pasta pot, dump the pasta back in and add some of the liquid.  toss with tongs and add in the zest and lemon juice. when the pasta is well coated, sprinkle with the cheese and give it one (or 8) more tosses. i dont think i added enough cheese, so i sprinkle some onto my pasta when it was plated. 

yum! 

xo

pesto

there's nothing simpler than pesto. its easy, tasty and quick. last night after rehearsal i didnt want to cook a huge, time consuming meal, i just wanted to eat. so i went and bought spinach, pine nuts, garlic, lemon and Parmesan cheese. spinach? thats right, i substituted spinach for basil; a) basil is not in season and b) spinach sounds like its healthier, right? sure. and, there's really no difference in taste, which is good, 'cause when you want pesto you want the flavor.

i dont measure when it comes to pesto, i just throw it all together. i dont have a food processor, and i recommend using one rather than a blender, but use what you have.

ingredients

makes a lot, i always make too much, use what i want then freeze the rest. i read somewhere a long time ago that you could freeze pesto in an ice cube tray, then you have a small amount of what you need, when you want it.

• a big handful (and more) baby spinach
• garlic, 3 colves (ish), minced
• a handful of pine nuts (or walnuts, chopped)
• half a lemon
• salt and pepper
• olive oil

preparation
1. throw your spinach and pine nuts into your blender (food processor), pulse until combined

2. add garlic, pulse

3. squeeze in as much lemon as you'd like

4. slowly drizzle in the olive oil while blender is on mix/whatever speed you're using, mix for a bit. keep pouring in the olive oil but take a few breaks to make sure you're not over adding; you dont want your pesto to be too oily.

5. when satisfied with the consistency, add approximately 1/2 cup grated Parmesan cheese and salt and pepper to taste, mix a bit more.

6. add to your pasta - that you already began cooking before you even started making the pesto, so it was all ready at the same time.

additions: i added grape tomatoes to my pasta and pesto, you can also throw in some chicken, other veggies or even a few toasted pine nuts. get creative - thats the fun part of cooking. i even toyed with the idea of adding some hot pepper (surprise, surprise).

xo

NYE Dinner ... long over due

so, for new years, we wanted to do something nice and simple but not boring, so we had a few friends over for dinner and then went our separate ways (read: those kickin' parties we were all invited to...ha).

dinner was delightful and was full of laughs and great music. the after dinner bar adventure was, well, it was fun. however, i think as i get older i am learning that i do not like loud bars. i don't really even like drunk people. i know its hypocritical b.c. on numerous occasions i AM one of those drunk people...but when you're not plastered like the rest of the crowd, it, well, not fun. (am i boring?!?!)

anyway, food...matter at hand. we were going to have a lavish meal of risotto and many (veggie) sides but opted for veggie lasagna and salad and bread and wine, lots and lots of wine. my boss gave me this amazing cookbook by mark bittman, how to cook everything vegetarian for christmas. its lovely, you should get it too. i used that book and a recipe i borrowed from the pioneer woman for my sauce. i added a red pepper at the top, while the pan is getting hot, i sprinkle in some red pepper flakes until they get fragrant, then i follow the rest of the instructions. I also added 3 or 4 shakes of cayenne pepper. also, i'm finding that as i get older i am developing more of a desire to put more hottness into EVERYthing i am eating. maybe my taste buds are failing, maybe i'm copying my father or maybe i have a terrible sinus problem just like he does that eliminates flavors for you so you have to spice everything so that you can taste it. this would be a tragedy if accurate (sorry dad).

(recipes for all to follow.)

for dessert. oh dessert,you guys. it was sweet and syrupy - gooey, flakey and AWESOME with vanilla ice cream. apple dumplings ya'll. apple dumplings. this was again from the pioneer woman, gotta say, i love that ree drumond. she's crazy good in the kitchen, she's funny, she's quirky, she's crazy, she's interesting...i think if i actually knew her, we'd be friends. i mean, i hope we'd be friends. :) the only sort of loonie thing was the fact that dessert calls for a whole can of mountain dew. ew, right? wrong. amazing. i think the mountain dew gives it that gooey effect.

i'd suggest trying all of the food made for our new years...they are simple crowd pleasers.
SAUCE
Pastor Ryan’s Bolognese Sauce (sans the Bolognese part)
this recipe is adapted from here

Ingredients

• ½ cups Olive Oil
• 1-½ cup Grated Carrots
• 1 whole Large Red Onion, Diced
• 2 Tablespoons Dried Oregano
• 2 Tablespoons Dried Basil Flakes
• 1 can (6 Ounce) Tomato Paste
• 5 cloves Garlic, Minced
• 1 cup (to 2 Cups) Red Wine (i felt like 2 cups was too much, made it too wine-y)
• 2 Tablespoons Worcestershire
• 2 cans (28 Ounce) Whole Tomatoes
• 1 cup Milk
• Salt And Pepper, to taste
• Fresh Parmesan Cheese
• red pepper flakes (for the bold)
• cayenne pepper (for the daring)

Preparation Instructions
1. Heat the red pepper flakes in a large Dutch oven or skillet over medium heat until pepper is fragrant, add oil, let heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then throw in oregano and basil. Use fresh if you have it; if you don’t, it’s fine. Cook for a few minutes, gradually stirring it into the carrot mixture.
2. Make another well. Add tomato paste and let it heat. Add garlic and stir to combine.
3. Make a well in the center of the mixture and add red wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally, pour in milk, stir, and let simmer for 30 minutes to 2 hours—however long you need.

VEGETABLE LASAGNA
from How to Cook Everything Vegetarian by Mark Bittman
makes 6 to 8 servings

Ingredients

• Salt
• 12 dried lasagna noodles
• 2 Tablespoons softened butter or extra virgin olive oil
• Tomato Sauce (recipe above)
• 3 cups cooked spinach, squeezed dry and chopped
• 1 1/2 cups ricotta, plus more as needed
• 1 1/2 cups mozzarella, plus more as needed
• 2 cups freshly grated Parmesan, plus more as needed
• Freshly ground black pepper

Preparation
1. Bring a large pot of water to a boil and salt it. Cook the noodles, 6 at a time, until they are tender but still undercooked (they will finish cooking as the lasagna bakes). Drain and then lay the noodles flat on a towel so they don't stick.
2. Preheat the oven to 400F. Grease a rectangular baking dish with the butter or olive oil, add a large dollop of tomato sauce, and spread it around. Put a layer of noodles (use 4) in the dish, trimming any overhanging edges; top with a layer of tomato sauce, one-third of the spinach, and one-fourth of the ricotta and Parmesan. Sprinkle some salt and pepper between the layers of tomato sauce and spinach if needed.
3. Repeat the layers twice and top with the remaining noodles, tomato sauce, ricotta, mozzarella, and Parmesan; the top should be covered with cheese; add more ricotta and Parmesan as needed.
4. Bake until the lasagna is bubbling and the cheese is melted and lightly browned on the top, about 30 minutes. Remove from the oven and let rest for a few minutes before serving; cool completely, cover well, and refrigerate for up to 3 days; or freeze.

APPLE DUMPLINGS
(sadly I have no pictures of these puppies)
this recipie was STOLEN from here

Ingredients

• 2 whole Granny Smith Apples
• 2 cans (8 Oz. Cans) Crescent Rolls
• 2 sticks Butter
• 1-½ cup Sugar
• 1 teaspoon Vanilla
• Cinnamon, To Taste
• 1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions
1. Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.
2. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.