tag:blogger.com,1999:blog-364936852024-03-05T06:12:32.608-05:00my cooking adventureAnonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-36493685.post-10594502349133759882011-05-28T18:12:00.000-04:002011-05-28T18:12:23.381-04:00moving.We're moving. Not just locations but I'm moving directions too. I have loved my spontanious time where MCA over the past few years, but my life has turned into so much more than cooking. So here I go, I'm moving to <a href="http://rundreamcook.blogspot.com/">Run.Dream.Cook.</a><br />
I hope to see some of you over there, it feels like starting all over again....There will still be some delicious recipes, but I will also be adding in some running stuff, fashion, event planning and all things pretty!Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com0tag:blogger.com,1999:blog-36493685.post-14071192817704162252010-10-23T21:33:00.000-04:002010-10-23T21:33:04.382-04:00School Spirit CupcakesMy cousins are seniors on their varsity soccer team and each year the younger girls do something for the seniors as sort of a senior appreciation at their last home game. This year, the last home game actually got cancelled and they rescheduled a scrimmage in it's place. But because it wasn't a real game, the girls didn't plan anything for them! So to perk up some school spirit and help the girls stay up beat I made mini cupcakes and brought the cookies from this week's Christmas cookie project.<br />
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They are the Highland Huskies and the colors are blue and yellow. I made chocolate and vanilla mini cupcakes with chocolate and vanilla buttercream. I dyed the vanilla cupcakes blue and the vanilla buttercream yellow. They were very festive and delicious. I'm sharing the cake recipes today, stay tuned to tomorrow for the buttercream recipe!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3s5n7OV3yllr0JJxsxbbT-sxzyjjZjub9cOJVu02c3arW_BIwH18imysph3WP-1jMt0dH5U749FL7FTeMnDje0BwmYzCjIlUox6Pxyvdz_5OfWbyG5GPAxKH9Gouc6e0GxNWLGw/s1600/DSC03375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="562" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3s5n7OV3yllr0JJxsxbbT-sxzyjjZjub9cOJVu02c3arW_BIwH18imysph3WP-1jMt0dH5U749FL7FTeMnDje0BwmYzCjIlUox6Pxyvdz_5OfWbyG5GPAxKH9Gouc6e0GxNWLGw/s640/DSC03375.jpg" width="640" /></a></div><br />
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<b>Dark Chocolate Cake</b><br />
Makes 3 dozen mini cupcakes<br />
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1 cup granulated sugar<br />
3/4 cup plus 2 tablespoons flour<br />
1/2 cup cocoa powder<br />
3/4 teaspoon baking powder<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 egg<br />
1/2 cup milk<br />
1/4 cup vegetable oil<br />
2 teaspoons vanilla extract<br />
1/2 cup hot water<br />
<br />
Preheat oven to 350 degrees. Line mini cupcake pan with pan liners.<br />
In the bowl of a stand mixer mix together sugar, four, cocoa powder, baking powder, baking soda and salt. Mix on low (careful - it can poof out!) until well blended.<br />
Add in egg, milk, vegetable oil and vanilla extract then mix them into the batter. Once well combined add in the hot water.<br />
Batter is very liquidy, I put it into a liquid measuring cup to pour into cupcake pan.<br />
Bake 11-13 minutes until baked throughly<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68DKjrDKQB8Y-lAJuKmwRzu5rMXcXW2F8dKmU2Un6o2IwymWvwmZz2mB2VWWV7v2CfJHN0s9sBjiSYAqFBLay3U0sBUg0ix_rbli544397BScx39lc9gTI5VgYpSgKIaK1ao0oA/s1600/DSC03379.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68DKjrDKQB8Y-lAJuKmwRzu5rMXcXW2F8dKmU2Un6o2IwymWvwmZz2mB2VWWV7v2CfJHN0s9sBjiSYAqFBLay3U0sBUg0ix_rbli544397BScx39lc9gTI5VgYpSgKIaK1ao0oA/s640/DSC03379.jpg" width="640" /></a></div><br />
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<b><span id="goog_70967837"></span>Best Vanilla Cupcake<span id="goog_70967838"></span></b><br />
Adapted from <a href="http://smittenkitchen.com/2009/07/best-birthday-cake/">Smitten Kitten</a><br />
Makes 3 dozen mini cupcakes<br />
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<br />
<div style="margin: 0px;">1 stick butter, softened</div><div style="margin: 0px;">1 cup sugar</div><div style="margin: 0px;">1 teaspoon vanilla extract</div><div style="margin: 0px;">2 extra large eggs</div><br />
1 teaspoon baking powder<br />
3/4 teaspoon baking soda<br />
1/2 teaspoon salt<br />
2 cups all purpose flour<br />
1 cup buttermilk<br />
<br />
Preheat oven to 350 degrees<br />
Cream together the butter and sugar in a stand mixer. Mix together vanilla extract and eggs and add into butter mixture. Once very light and fluffy add in baking power, baking soda, and salt. Mix in flour, alternating with buttermilk. This is when I added in the blue coloring.<br />
Bake for 12 minutes, rotating the pan half way through.<br />
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</span></span>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com1tag:blogger.com,1999:blog-36493685.post-45982785607810187732010-10-22T12:48:00.000-04:002010-10-22T12:48:28.017-04:00Chewy Caramel Chocolate Cookies!It is week 2 of 10 in my Christmas cookie adventure. This week has been a very busy one for baking! I posted a picture of my Biscotti to my facebook page last week and my Aunt Tink left a comment on it telling me how delicious they were, and how she hoped that they were fat free because she had been eating the package of them that I gave her all day. My Aunt Barb responded to that asking where she could find some of these "fat free Biscotti!" I then remade the Biscotti on Monday and sent some out to her and the rest of my family that lives in Colorado. Hopefully they traveled well and she is enjoying the treat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBI0IQdJl5fyZQoW0s-Ri_FBenkmEeEIxf0oQ1m4MhT3tAWGbpVEcDgxmtP09YIlk07tYipOMuMqDIeVnxWC_irFqv8PbT0fTa45D35t2N5wjACWfvIjkX6Dpr-G0ncjCvDIMGdw/s1600/DSC03351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="596" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBI0IQdJl5fyZQoW0s-Ri_FBenkmEeEIxf0oQ1m4MhT3tAWGbpVEcDgxmtP09YIlk07tYipOMuMqDIeVnxWC_irFqv8PbT0fTa45D35t2N5wjACWfvIjkX6Dpr-G0ncjCvDIMGdw/s640/DSC03351.jpg" width="640" /></a></div><br />
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This week's cookie was inspired by a cookie that I saw while surfing around the Internet. The cookie called for a chocolate dough wrapped around a Rolo. They reminded me of these brownie bites that my Aunt Cindy makes. She makes her favorite brownie batter and bakes it up in mini muffin pans and then immediately out of the oven she presses in either Rolos or Reese's peanut butter cups. They are delicious and all of my cousins love them.<br />
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I ran with the concept and I made my own caramels this week (see the previous post! They were amazing!) I made a chocolate cookie dough and wrapped the caramel in it, they were really delicious!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj1v1PtaVf9JmEI7AgBCZ7XZxI4PoRLgl-oy5cQPTay_agtJwjCiFSIyQAUvqCMTBRUswwuZW4ffUGLeaI0tGoD7XqH-e_AmGZlMETos_k7K316FWljo_ZRlri-I_jlchLTVMvw/s1600/DSC03371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFj1v1PtaVf9JmEI7AgBCZ7XZxI4PoRLgl-oy5cQPTay_agtJwjCiFSIyQAUvqCMTBRUswwuZW4ffUGLeaI0tGoD7XqH-e_AmGZlMETos_k7K316FWljo_ZRlri-I_jlchLTVMvw/s640/DSC03371.jpg" width="640" /></a></div><br />
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Chocolate Cookies with Chewy Caramel Centers (That is a very alliterative cookie name!!)<br />
Adapted from: <a href="http://twopeasandtheirpod.com/rolo-cookies/">Two Peas and Their Pod - I love this blog!</a><br />
<br />
1 cup butter<br />
1 cup sugar<br />
1cup brown sugar<br />
2 eggs<br />
1 tablespoon vanilla extract<br />
3/4 cup cocoa powder<br />
1 teaspoon baking soda<br />
1/4 teaspoon salt<br />
2 1/2 cups flour<br />
Caramels (home made preferably!)<br />
<br />
Preheat oven to 350 degrees<br />
<br />
Cream together butter and both types of sugar in a stand mixer. Once it is light and fluffy add in the eggs one at a time. Then mix in the vanilla extract. Add in cocoa powder, baking soda and salt, mix until well combined. Mix in the flour and mix until smooth-ish. Some lumps are ok, they will bake out.<br />
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Take a tablespoon or so of dough and wrap it around the caramel. Place it on a cookie sheet (I lined mine with silicone mats - it helped when some of the caramel oozed out!) Bake for 11-13 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><br />
</div>**Let cool completely before eating - while they are still warm the caramel is kind of dissolved into the dough, but once cooled there is a chewy caramel consistency in the center. Delicious!!**Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com7tag:blogger.com,1999:blog-36493685.post-12947988573309554852010-10-20T14:33:00.000-04:002010-10-20T14:33:03.655-04:00Salted Chewy Caramels<div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpv5jzNj0rzHgn3qiSOkZ4Ammn4ZDxjJ7UpxhR-8-ZZx1XvldD8xx7jM9vsVrcBIafekqnAltuov1lFVM9Qn1xOXsT8fIQZECwpCC6E6RHzqz_1pPrejXhawOz1YAFXDSyVyB__A/s640/DSC03345.jpg" width="640" /></div><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In order to prepare to make this week's cookie, I made salted caramel. I actually had to make it twice because my first batch wasn't soft and chewy, it was hard as a rock. Although still very delicious, it wouldn't work for my cookie recipe, so I tried again, this time with a different recipe.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">These turned out beautifully and even more delicious than the first recipe. Yum!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz50AMRO1iK3XEfaSFUQ1ue_bnyC1FzSChtA845jkqDOmW4gycxf4WDRUW0uL6MJwDs_YGid7-H8URY10gH_pFXKyoHil31tEb3J0lDvGUi8pVAJRBJW4s4U0eapd3lJ4YmX_eBg/s1600/DSC03347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz50AMRO1iK3XEfaSFUQ1ue_bnyC1FzSChtA845jkqDOmW4gycxf4WDRUW0uL6MJwDs_YGid7-H8URY10gH_pFXKyoHil31tEb3J0lDvGUi8pVAJRBJW4s4U0eapd3lJ4YmX_eBg/s640/DSC03347.jpg" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Salted Chewy Caramels</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5 tablespoons butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup heavy cream</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 teaspoon vanilla extract</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 teaspoon kosher salt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 cups sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/4 cup light corn syrup</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpv5jzNj0rzHgn3qiSOkZ4Ammn4ZDxjJ7UpxhR-8-ZZx1XvldD8xx7jM9vsVrcBIafekqnAltuov1lFVM9Qn1xOXsT8fIQZECwpCC6E6RHzqz_1pPrejXhawOz1YAFXDSyVyB__A/s1600/DSC03345.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>1/4 cup water</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Line a 9x9 baking pan with foil and spray foil with vegetable oil spray.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a small sauce pan melt the butter, once melted add in the heavy cream, vanilla, and salt. Bring to a slow boil stirring frequently. Remove from heat.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>In a 4 quart sauce pan with high sides mix together sugar, corn syrup and water. Boil without stirring (a gentle swirl of the pan occasionally is helpful to avoid hot spots) until a light golden color, approximately 310 degrees. On my gas stove this takes about 10 minutes.<br />
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Add in the heavy cream mixture. BE CAREFUL! It will boil up violently!!! Return to heat and stir frequently until mixture reaches 248 degrees, it took about 8 minutes on my stove. Pour into the lined baking pan and let cool.Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com13tag:blogger.com,1999:blog-36493685.post-49762217250923186322010-10-14T12:51:00.003-04:002010-10-14T12:56:18.765-04:0010 Weeks of Christmas cookies!<div style="text-align: left;">I decided to jump on a bandwagon I saw while surfing the web yesterday...Some bloggers I saw are doing 12 weeks of Christmas cookies to test out different recipes. I loved the idea so I jumped right on. Since I go to Connecticut on Fridays I'm making the cookies to post on Thursdays.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3SEkfZqDakw-FaF4OYr8-_Pjijx-ImUqaFUwNMjzOwYI8HQ94JB2IwkzbHBaS7lUBvLLGfhoNb4LsPXf8CcLUkS0mc2sthjAuggim9IX3crUrpuCZ30LHP4lGhIFsgW33KxfAZQ/s400/DSC03328.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5527946001872652610" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><div style="text-align: center;"><br /></div><div style="text-align: left;">This week I started with my favorite Christmas cookie, biscotti. Yum! This is a tried and true recipe. I use it every Christmas season and all of my family and friends adore it. I think I've been making it for 4 or 5 years at this point.</div><div><br /></div><div>Traditional Anise-Almond Biscotti</div><div>(Adapted from <a href="http://www.epicurious.com/recipes/food/views/Anise-Almond-Biscotti-102706">Epicurious</a>)</div><div>Makes approximately 30 cookies</div><div><br /></div><div><div>1 1/3 cups sugar</div><div>10 tablespoons butter, melted</div><div>3 extra large eggs</div><div>1 1/2 tablespoons vanilla extract</div><div>2 tablespoons anise extract</div></div><div>3 1/4 cups flour</div><div>1 tablespoon baking powder</div><div>1/4 teaspoon salt</div><div>1 cup slivered almonds</div><div><br /></div><div>1 extra large egg white</div><div><br /></div><div>Preheat oven to 350 degrees. Line a baking sheet with silicone mat or parchment paper.</div><div>In large mixing bowl combine the sugar, melted butter, eggs, vanilla and anise extract. Mix until a light yellow color. </div><div>Add in the flour, baking powder and salt. Mix until just combined.</div><div>Add almonds and stir until well distributed.</div><div><br /></div><div>Separate the dough into two balls. Form each ball of dough into a 13 inch long, 2 inch wide log. Place side by side on the baking sheet leaving space between them, they will spread.</div><div>Bake for 30 minutes.</div><div>Remove from oven and place baking sheet on a wire rack and allow to cool for approximately 20 minutes. The logs should be cool to the touch. Slice each log using a serrated knife. I get approximately 15 slices per log. </div><div>Arrange cookies on the baking sheet and return to oven for 12-15 minutes until lightly golden brown. Turn the cookies over and bake for 8 more minutes. Remove from oven and let cool completely.</div><div>Keep in a air<i> </i>tight container.</div></div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com7tag:blogger.com,1999:blog-36493685.post-32435787787511190912010-03-14T22:29:00.003-04:002010-03-14T23:05:24.916-04:00Buffalo Chicken Salad<div style="text-align: left;">Chicken wings are a favorite in my crowd, but they're terrible for you! Dark meat, deep fried dipped in a butter filled sauce! Oh my! Delicious, but not realistic for a regular meal. But with a few changes, you can have a similar flavor outcome, with way fewer calories.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4PUTUIXHi7tSYrGCHkwygHFCtoQO2FM6RU1cjd-0YFiNpe7gHkf_U3EUEmzysvYr0v7xwsNrshie6mLS8Y1qMQSWCWvqLRDBMQ5FEVwOvliMyXLRj8TfWbKQW8AzgQnU49t7RA/s1600-h/DSC07234.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga4PUTUIXHi7tSYrGCHkwygHFCtoQO2FM6RU1cjd-0YFiNpe7gHkf_U3EUEmzysvYr0v7xwsNrshie6mLS8Y1qMQSWCWvqLRDBMQ5FEVwOvliMyXLRj8TfWbKQW8AzgQnU49t7RA/s400/DSC07234.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5448691071097439634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 346px; " /></a></div><div><br /></div><div>Buffalo Chicken Strips with Blue Cheese Salad</div><div>(adapted from <a href="http://www.marthastewart.com/recipe/buffalo-chicken-strips-with-blue-cheese-salad?backto=true&backtourl=/photogallery/quick-chicken-recipes#slide_84">Martha Stewart</a>)</div><div><br /></div><div>Buffalo Chicken:</div><div>1 tablespoon butter</div><div>3 tablespoons ketchup</div><div>1/4 cup hot sauce (I used franks red hot wing sauce because it was in the fridge!)</div><div>1 cup flour</div><div>1 large egg</div><div>3 chicken breasts cut into 3 strips each</div><div>vegetable oil</div><div><br /></div><div>In a small frying pan mix together butter, ketchup and hot sauce, heat and mix thoroughly.</div><div><br /></div><div>Heat enough oil to coat the bottom of a large pan. Put flour in a bowl and fluff with fork. In another bowl beat the egg with 2 tablespoons of water. Coat chicken in flour, tapping off extra before coating in egg and dredging in flour again. Fry until internal temperature hits 160 degrees. Toss cooked chicken in the heated sauce and set aside.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnCI-kMzhe674IQzARfq_MR15FXJTokI_AZ1FBfAeuOwdH7yKbnGaiRqPBUabXWBas8SfIM6Hx_x5m_JnJt2WCSf_B_VSRZndZCtU1Dr1dpQ4A4DWX4H9RiVj9C3FWnp6haeRng/s400/DSC07236.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5448691081677992418" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 348px; " /></span></div><div><br /></div><div>Blue Cheese Salad:</div><div>3 tablespoons sour cream</div><div>1 tablespoon mayonnaise</div><div>1 tablespoon lemon juice</div><div>1 teaspoon water</div><div>pinch of course salt</div><div>1/4 cup blue cheese</div><div>romaine lettuce</div><div>2 carrots thinly sliced</div><div>2 celery stalks chunked</div><div><br /></div><div>Mix together sour cream, mayo, lemon juice, water, salt and blue cheese until well combined.</div><div>Place lettuce, carrots and celery in a bowl.</div><div><br /></div><div>Top salad with chicken and dressing.</div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com3tag:blogger.com,1999:blog-36493685.post-76962241508647343142010-03-04T11:15:00.000-05:002010-03-04T11:15:00.951-05:00Breakfast foods<div style="text-align: left;">I love making breakfast for people. It is by far my favorite meal to make. Unfortunately breakfast comes VERY early. So that leads me to enjoy brunch. The funny part about though is that I actually don't like very many breakfast foods. One that I do really love is yogurt and granola. I love strawberry or peach yogurt with granola mixed in. Yum!</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-4LxqqrCbrKrhCcVDlbnLej1cgwSJRX8XY1bC_8kLlwvgHtPx46AQjXyh8FaIcpRzclJRrXEpnFoO5iukvTSkoLDVEZMM0EKommOTa1-_UTrI_6Cl52BowRHPW_tuD6Aaa_1Alw/s400/DSC03614.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444628672752118818" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><br /></div><div>I did a brunch for my sister's engagement party in November. One of the foods we had was yogurt with fresh fruit and granola. So delicious.</div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com0tag:blogger.com,1999:blog-36493685.post-42687345643995245372010-03-03T22:55:00.005-05:002010-03-03T23:08:07.958-05:00Super Bowl Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Pt_7lQIJjEpuenqKZFocxxVSYgmErB4q1LBiBLEEmhiK7XyMAej1kMWs2cxKua-MGGGhqz87QOUwjY3IrtWRtss8QCPL0qZET7tdhVo1X1ef7iND9QoqE5Tw2sUJb3XgcKXj0Q/s1600-h/DSC05854.JPG"></a><div style="text-align: left;">It has been far too long since I have updated my blog. Life gets crazy around the holidays! I know it is a lousy excuse, but a true one nonetheless.</div><div><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEyKuyHfKVE6aYFgIP3yu90LOLCFjzXZnwq6aMwuOQdma-j_s9nYJ_rdnafZ3mSl3EXVoE7X-RU2z4qne4j9WokWubTjHpC2qrBo4dsxIHUTt-k8ydZrhBJnxm8yR1N3yA13z3Q/s1600-h/DSC05850.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEyKuyHfKVE6aYFgIP3yu90LOLCFjzXZnwq6aMwuOQdma-j_s9nYJ_rdnafZ3mSl3EXVoE7X-RU2z4qne4j9WokWubTjHpC2qrBo4dsxIHUTt-k8ydZrhBJnxm8yR1N3yA13z3Q/s320/DSC05850.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444625259178267874" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></span></span></div><div>So onto the cake. I made this cake for a friend of the family, he asked for it to tease a friend of his on Super Bowl Sunday. The friend was certain the Jets were going to make it this year, so when they didn't my friend wanted to rub a little bit of salt in the wound. He asked for a Jets team football. After some extensive googling, this is what I created. I am not a football fan, much less a Jets fan specifically, so I did my best recreating something I am only vaguely familiar with.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Pt_7lQIJjEpuenqKZFocxxVSYgmErB4q1LBiBLEEmhiK7XyMAej1kMWs2cxKua-MGGGhqz87QOUwjY3IrtWRtss8QCPL0qZET7tdhVo1X1ef7iND9QoqE5Tw2sUJb3XgcKXj0Q/s1600-h/DSC05854.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Pt_7lQIJjEpuenqKZFocxxVSYgmErB4q1LBiBLEEmhiK7XyMAej1kMWs2cxKua-MGGGhqz87QOUwjY3IrtWRtss8QCPL0qZET7tdhVo1X1ef7iND9QoqE5Tw2sUJb3XgcKXj0Q/s320/DSC05854.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444625274590572850" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ix7FQzr0uv9wBQ_YSAAZVJ2bQvF49IhsnkKucHUHVpw5BwvT1H1-iKRlhmwToAkiLX_phuKbg437Us4n7ZTvmvUrISkgZDiqxpbJS_yuvmrDd-aggwthTTRvc8C-eP7oglVQkw/s1600-h/DSC05853.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9ix7FQzr0uv9wBQ_YSAAZVJ2bQvF49IhsnkKucHUHVpw5BwvT1H1-iKRlhmwToAkiLX_phuKbg437Us4n7ZTvmvUrISkgZDiqxpbJS_yuvmrDd-aggwthTTRvc8C-eP7oglVQkw/s320/DSC05853.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444625271153596898" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzY_A323Du7PHVTv4xGJAdIhb4m9qEXFFtnSiRS5oE8xcpV_SeuTPPO92cMS9kY0TdsJmnB2s-hBj7_4D8BhJb9xWTq1tvy4oYkB_gj63Up5Uk2XUrCQwjqOtDxASvnRphCsSrw/s1600-h/DSC05852.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzY_A323Du7PHVTv4xGJAdIhb4m9qEXFFtnSiRS5oE8xcpV_SeuTPPO92cMS9kY0TdsJmnB2s-hBj7_4D8BhJb9xWTq1tvy4oYkB_gj63Up5Uk2XUrCQwjqOtDxASvnRphCsSrw/s320/DSC05852.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5444625264284073634" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 214px; " /></a></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Typically I would have covered the whole cake in fondant but they specifically wanted it to be covered in buttercream. I had to add some fondant accents to make the football have the right look. I am pretty happy with how it came out overall. It was dark chocolate cake with peanut butter mousse filling. I heard it was delicious.</div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com0tag:blogger.com,1999:blog-36493685.post-91113812300262095382009-09-03T12:16:00.006-04:002009-09-03T14:10:29.495-04:00Lime Mini Cakes<div style="text-align: center;">One of my favorite foods that I've made so far this year is a lime curd recipe that I found on <a href="http://www.saltandchocolate.com/2009/02/im-over-winter-already.html">Salt and Chocolate</a>, via tastespotting. We eat a lot of lime flavored food around here and this dessert is creamy, tart and just sweet enough to be satisfying.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5PUmxxmqIXd6zn75q0SAGK2-Wabc56ZGc5K-LTFG_9EBOz9r9V2AKaweOx_GHi_JIOS7OVUBZbFSM18qxscdUAlspO6-r7KKAAU0oIBBMIczT6kNj_i15ifib0Y59tkFgJmaWpg/s400/DSC01283-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5377304829593615106" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 284px; " /></span></div><div><br /></div><div>I've done many things with the lime curd, I've put it in phyllo shells and topped it with raspberries, I've used it as cake filling, and as a fruit dip. After a failed attempt to make this month's daring bakers challenge, I used the rest of the sponge cake batter to make this dessert. I poured it into a pan and let it bake just to see how it would come out. The result was a light, spongy cake, with a texture similar to an angel food cake. I really enjoyed the flavor and texture of the cake, so I didn't want to let it go to waste. I whipped up a batch of the lime curd and made individual lime cakes as part of a dessert bar that I was making for my cousin's birthday dinner. </div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWr0B7IcGmIV_LN-se_u1XRFi3Jd-FLjmtNo-pglGCcfppP9zGekWQqJwsiCSdT1l1UbZuoy3daSli6hVIYSgccpvMzv9PEzrIH1jEVvdDrNBfavBA0Us7TWr8bYHI0mMsHq9HmQ/s400/DSC01239-1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5377304836177055042" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 289px; " /></span></div><div><br /></div><div><b>Lime Curd</b><br />(from <a href="http://www.saltandchocolate.com/2009/02/im-over-winter-already.html">Salt and Chocolate</a>)</div><div><br /></div><div>105 g lime juice </div><div>zest of 2 limes</div><div>72 g sugar</div><div>164 g eggs*</div><div>72 g sugar</div><div>206 g butter</div><div><br /></div><div>In a medium (non stick is helpful) saucepan mix together the lime juice, zest and the first amount of sugar. Bring it to a boil.</div><div>In a seperate bowl mix together the eggs and the second amount of sugar. </div><div>Temper the eggs with about 1/3 of the lime juice mixture, and then add the egg mixture into the pan whisking constantly. Cook on a very low heat until the mixture reaches 165 degrees (hot enough to cook the egg). You'll be able to tell it is ready when it thickens and coats the back of a spoon.</div><div>Remove the mixture from the heat and put it in a mixing bowl, let cool slightly. Stir in the butter. Once the butter is nearly completely incorporated, pour into a blender and blend. (An immersion blender would also work well here!)</div><div>Put the blended mixture into a bowl and cover tightly with plastic wrap resting on the top of the lime curd, so it doesn't develop a skin. I use a 16 ounce solo cup, it fits the entire batch of lime curd, and it nearly fills the cup so the plastic wrap rests on the top easily.</div><div>Chill for at least 2 hours, but I usually chill over night.</div><div><br /></div><div>*Eggs - 164 g of eggs is a hard thing to get. I find that it is approximately 4 large eggs. A large egg is between 57 and 64 grams. Something near 164 is fine, it doesn't have to be exact.</div><div><br /></div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com86tag:blogger.com,1999:blog-36493685.post-63707182608154517382009-07-20T21:58:00.003-04:002009-07-20T22:28:11.675-04:00Summer Galette<div style="text-align: center;"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8UAkuMhPcriqcZJxBwxlwgXHLpKMoBEM2pmYbapGw7UR899U_VA21mlcTLsiw1t8L7ZJ5F8SXR1T2kp8cIz-ep47tYa5goSk7ve4iYStWUlKkTWeyPVss2SF7GZjyUYdkUlEWw/s1600-h/2009+July+20+Household+Items+057.jpg"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixjXfmIQQ2WwKdFTWUjknQAN8e70AoOgNNE7AdYyQBYzN4T8eg1zNSp6r1xp4v0j8_dSP8PU3axY0KEfA5fiX79_bgQstd3365pw1mtShwWaUtOEOp0Wt337l5YHaqkkrFi_YUw/s1600-h/2009+July+20+Household+Items+047.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhixjXfmIQQ2WwKdFTWUjknQAN8e70AoOgNNE7AdYyQBYzN4T8eg1zNSp6r1xp4v0j8_dSP8PU3axY0KEfA5fiX79_bgQstd3365pw1mtShwWaUtOEOp0Wt337l5YHaqkkrFi_YUw/s400/2009+July+20+Household+Items+047.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360734024386996562" /></a><br />There is nothing I like more than a fruity dessert after a hot summer day. The only downfall to any of these desserts are that you have to turn on the oven to make them. But in the end, it is completely worth it. Especially when the dessert is topped with a side of ice cream.<div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8UAkuMhPcriqcZJxBwxlwgXHLpKMoBEM2pmYbapGw7UR899U_VA21mlcTLsiw1t8L7ZJ5F8SXR1T2kp8cIz-ep47tYa5goSk7ve4iYStWUlKkTWeyPVss2SF7GZjyUYdkUlEWw/s400/2009+July+20+Household+Items+057.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360734027712798978" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span><div><br /></div><div>Summer Galette</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnfAzyyr3-Sr_o6rf0Yi4xJxbTqD7jIQOlDD14uTrgPMUmecuQrolY3vaj4TGWTsYyklrcU370s0ufql3Ayo10uToX27mvphbNc8sZ7kpLFy6f6BUcav6soO3Tk5usdqbyqFFOSA/s400/2009+July+20+Household+Items+064.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360734040259904386" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><br /></div><div>Ingredients:</div><div>5 ripe peaches, sliced</div><div>1 pint raspberries</div><div>1/2 cup sugar</div><div>1 teaspoon vanilla extract</div><div>1 package premade pie crust</div><div>1 egg</div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtEVVcB2JTeAYotRrnZtQtJCJrYfiDHsqM_gTMHH4Od8XALGnADGBf2gSl9rJVJ8bcdADDAUzq0MYFZ7m4sgUyAmXKOwjcG4aglhWyTHu4f8HLbQLuan92VszMzOrnKc8guIbeA/s400/2009+July+20+Household+Items+059.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5360734039310796306" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 337px; height: 400px; " /></span></div><div><br /></div><div>Directions:</div><div>Preheat oven to 425 degrees</div><div>In a large bowl mix together peaches, raspberries, sugar and vanilla. Mix lightly as to now crush all the raspberries. Let the mixture sit for a couple minutes and it will become syrupy. Roll the pie crust out slightly. Place on a cookie sheet and pile the fruit mixture onto the rolled out dough. Fold edges of dough up onto the pile of fruit. Whisk egg and brush over dough.</div><div>Bake in preheated oven for 25-30 minutes, until golden brown</div></div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com3tag:blogger.com,1999:blog-36493685.post-40876938350362278302009-06-06T09:00:00.001-04:002009-06-06T09:00:03.927-04:00Most indulgent brownies<span style="font-family: georgia;font-family:georgia;font-size:100%;" >Brownies are my second favorite dessert, second only to ice cream. I'm a little picky about my brownies. I like them <span class="blsp-spelling-error" id="SPELLING_ERROR_0">fudgey</span> and dense. Sometimes I like nuts in them, but most of the time I'm a purist, and don't want any add-ins involved.</span><span style="font-size:100%;"><span style="font-family:georgia;"> </span></span><span style="font-family: georgia;font-family:georgia;font-size:100%;" >I have made many different from scratch brownie recipes. This recipe is by far one of my favorites, it is a little involved, but nothing too outrageous. </span><span style="font-size:100%;"> <span style="font-family:georgia;"><br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MP6p4j5kyz68_ZrGtNbc028fIiKH5LF-w4pAdTORkhDwdFK1w2ywidSGBH3rjthP_Dcu8shMw_HeJTK3Y5ZDLujtOSL5O24vrn6mhYys43ujJGO5WxA1eW3DyyVkAJGr3QqN2g/s1600-h/DSC_0059.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MP6p4j5kyz68_ZrGtNbc028fIiKH5LF-w4pAdTORkhDwdFK1w2ywidSGBH3rjthP_Dcu8shMw_HeJTK3Y5ZDLujtOSL5O24vrn6mhYys43ujJGO5WxA1eW3DyyVkAJGr3QqN2g/s400/DSC_0059.jpg" alt="" id="BLOGGER_PHOTO_ID_5343498671200741250" border="0" /></a><br /><span style="font-size:100%;"><span style="font-family:georgia;">Outrageous Brownies</span> <span style="font-family:georgia;"><br />(Recipe adapted from the </span><a style="font-family: georgia;" href="http://www.foodnetwork.com/recipes/ina-garten/outrageous-brownies-recipe3/index.html">Barefoot <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Contessa</span></a><span style="font-family:georgia;">)</span> <span style="font-family:georgia;"><br />Ingredients:</span></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(61, 61, 61); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 15px; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px; font-family: georgia;font-family:georgia;font-size:100%;" ><br /><ul style="margin: 0px 0px 14px; padding: 0px; outline-style: none;"><li style="margin: 0px; padding: 0px 0px 0px 10px; outline-style: none; list-style-type: none; line-height: 169%; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-position: 2px 10px;">1 pound unsalted butter</li><li style="margin: 0px; padding: 0px 0px 0px 10px; outline-style: none; list-style-type: none; line-height: 169%; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-position: 2px 10px;">1 pound plus 12 ounces semisweet chocolate chips, divided</li><li style="margin: 0px; padding: 0px 0px 0px 10px; outline-style: none; list-style-type: none; line-height: 169%; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-position: 2px 10px;">6 ounces unsweetened chocolate</li><li style="margin: 0px; padding: 0px 0px 0px 10px; outline-style: none; list-style-type: none; line-height: 169%; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-position: 2px 10px;">6 extra-large eggs</li><li style="margin: 0px; padding: 0px 0px 0px 10px; outline-style: none; list-style-type: none; line-height: 169%; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-position: 2px 10px;">3 tablespoons instant coffee powder</li><li style="margin: 0px; padding: 0px 0px 0px 10px; outline-style: none; list-style-type: none; line-height: 169%; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-position: 2px 10px;">2 tablespoons real vanilla extract</li><li style="margin: 0px; padding: 0px 0px 0px 10px; outline-style: none; list-style-type: none; line-height: 169%; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-position: 2px 10px;">2 1/4 cups sugar</li><li style="margin: 0px; padding: 0px 0px 0px 10px; outline-style: none; list-style-type: none; line-height: 169%; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-position: 2px 10px;">1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)</li><li style="margin: 0px; padding: 0px 0px 0px 10px; outline-style: none; list-style-type: none; line-height: 169%; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-position: 2px 10px;">1 tablespoon baking powder</li><li style="margin: 0px; padding: 0px 0px 0px 10px; outline-style: none; list-style-type: none; line-height: 169%; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-repeat: no-repeat; background-position: 2px 10px;">1 teaspoon kosher salt</li></ul></span><span style="font-size:100%;"><span style="font-family:georgia;">Method:</span> <span style="font-family:georgia;"><br />Melt together butter, 1 pound of semisweet chocolate chips, and unsweetened chocolate and set aside.</span> <span style="font-family:georgia;"><br />Stir together eggs, coffee, vanilla and sugar. Add in the chocolate and butter mixture.</span> <span style="font-family:georgia;"><br />Mix together one cup of the flour, baking powder and salt. Mix in the chocolate mixture.</span> <span style="font-family:georgia;"><br />Stir together remaining chocolate chips with remaining flour, once they are fully coated, add into the batter, stirring gently.</span> <span style="font-family:georgia;"><br />Bake in a 9x13 pan for 30 minutes at 350 degrees. DO NOT OVER COOK. I actually liked them a tiny bit undercooked.</span><br /><br /><span style="font-family:georgia;">Once they cool, store them in the refrigerator, it makes them even better the next day!</span> </span>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com2tag:blogger.com,1999:blog-36493685.post-12438395676980709802009-06-04T07:16:00.006-04:002009-06-04T09:00:22.406-04:00DB - Better late than never.I actually did complete this month's daring baker's challenge before the end of the month, I just haven't managed to post about it until now.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTjoY9_si4D9vf_W2jFgwV3Lg77fg-evOluRQ-EBJBkbHv68tEAvXJhw3DlsR8qAfRJTXsKz6dZoD_ldPoy8MNVxvxcg0t7ykv-oK-5SLW6EltRO3bnoT478fmkjYwy9R19n4tQ/s1600-h/2009+May+28+Flowers+and+Strudel+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQTjoY9_si4D9vf_W2jFgwV3Lg77fg-evOluRQ-EBJBkbHv68tEAvXJhw3DlsR8qAfRJTXsKz6dZoD_ldPoy8MNVxvxcg0t7ykv-oK-5SLW6EltRO3bnoT478fmkjYwy9R19n4tQ/s400/2009+May+28+Flowers+and+Strudel+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5343455090742584162" border="0" /></a><br /><div><br /></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); font-style: italic; font-weight: bold; line-height: 14px;font-size:11;" >The May Daring Bakers’ challenge was hosted by Linda of make life sweeter! and Courtney of Coco Cooks. They chose Apple Strudel from the recipe book Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague by Rick Rodgers.</span><br /><div><br /></div><div>The challenge this month was an apple strudel. I grew up in apple country in New York so this definitely caught my attention. I was a little bummed that the challenge was in May, so I wasn't using fresh local produce, but I will definitely be trying it again when apple season rolls around in October. In order to make the recipe a little more "springy" I decided to make it an apple rhubarb strudel. In doing this, I had to change the recipe a little. I added a bit more sugar to combat the tartness of the rhubarb and I used a bit of nutmeg to add a bit more flavor, because I simply love apple and nutmeg together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_qjfxHKcGWjRui-soCeJNZrhylh2goNQ9efVCz7LXTHrKg_nsiG3UGFyMPKM-WCA3cV4Cly7UPdu3-H5XVZNpoYdtwbqmBJfqPF-qQRHTyvL0njwaAdTkyTCA8D7_nvKeZ6isw/s1600-h/2009+May+28+Flowers+and+Strudel+031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm_qjfxHKcGWjRui-soCeJNZrhylh2goNQ9efVCz7LXTHrKg_nsiG3UGFyMPKM-WCA3cV4Cly7UPdu3-H5XVZNpoYdtwbqmBJfqPF-qQRHTyvL0njwaAdTkyTCA8D7_nvKeZ6isw/s400/2009+May+28+Flowers+and+Strudel+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5343455096188315154" border="0" /></a><br />I found the dough to be fun to work with, I think that if I had let it rest longer, I would have been able to stretch it more, but I got impatient after the minimum 30 minutes. I had no trouble rolling it out and then stretching it with my hands. Once it got large, I did get a few <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">sporadic</span> holes, but nothing big. </div><div><br /></div><div>Overall I thought that the crust was a bit bland and could have used more flavor (more fat?). I liked the filling I made, but I would have <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">preferred</span> a more flavorful wrapper for it.<br /><br /><span class="Apple-style-span" style="border-collapse: separate; color: rgb(68, 34, 0); font-family: georgia; font-size: 11px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 14px; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><p style="margin: 1em 10px 1em 0px;"><strong>Preparation time</strong><br />Total: 2 hours 15 minutes – 3 hours 30 minutes</p><p style="margin: 1em 10px 1em 0px;">15-20 min to make dough<br />30-90 min to let dough rest/to prepare the filling<br />20-30 min to roll out and stretch dough<br />10 min to fill and roll dough<br />30 min to bake<br />30 min to cool</p><p style="margin: 1em 10px 1em 0px;"><strong>Apple strudel</strong><br />from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers</p><p style="margin: 1em 10px 1em 0px;">2 tablespoons (30 ml) golden rum<br />3 tablespoons (45 ml) raisins<br />1/4 teaspoon ground cinnamon<br />1/3 cup plus 1 tablespoon (80 g) sugar<br />1/2 cup (1 stick / 115 g) unsalted butter, melted, divided<br />1 1/2 cups (350 ml) fresh bread crumbs<br />strudel dough (recipe below)<br />1/2 cup (120 ml, about 60 g) coarsely chopped walnuts<br />2 pounds (900 g) tart cooking apples, peeled, cored and cut into ¼ inch-thick slices (use apples that hold their shape during baking)</p><p style="margin: 1em 10px 1em 0px;">1. Mix the rum and raisins in a bowl. Mix the cinnamon and sugar in another bowl.</p><p style="margin: 1em 10px 1em 0px;">2. Heat 3 tablespoons of the butter in a large skillet over medium-high. Add the breadcrumbs and cook whilst stirring until golden and toasted. This will take about 3 minutes. Let it cool completely.</p><p style="margin: 1em 10px 1em 0px;">3. Put the rack in the upper third of the oven and preheat the oven to 400°F (200°C). Line a large baking sheet with baking paper (parchment paper). Make the strudel dough as described below. Spread about 3 tablespoons of the remaining melted butter over the dough using your hands (a bristle brush could tear the dough, you could use a special feather pastry brush instead of your hands). Sprinkle the buttered dough with the bread crumbs. Spread the walnuts about 3 inches (8 cm) from the short edge of the dough in a 6-inch-(15cm)-wide strip. Mix the apples with the raisins (including the rum), and the cinnamon sugar. Spread the mixture over the walnuts.</p><p style="margin: 1em 10px 1em 0px;">4. Fold the short end of the dough onto the filling. Lift the tablecloth at the short end of the dough so that the strudel rolls onto itself. Transfer the strudel to the prepared baking sheet by lifting it. Curve it into a horseshoe to fit. Tuck the ends under the strudel. Brush the top with the remaining melted butter.</p><p style="margin: 1em 10px 1em 0px;">5. Bake the strudel for about 30 minutes or until it is deep golden brown. Cool for at least 30 minutes before slicing. Use a serrated knife and serve either warm or at room temperature. It is best on the day it is baked.</p><p style="margin: 1em 10px 1em 0px;"><strong>Strudel dough</strong><br />from “Kaffeehaus – Exquisite Desserts from the Classic Cafés of Vienna, Budapest and Prague” by Rick Rodgers</p><p style="margin: 1em 10px 1em 0px;">1 1/3 cups (200 g) unbleached flour<br />1/8 teaspoon salt<br />7 tablespoons (105 ml) water, plus more if needed<br />2 tablespoons (30 ml) vegetable oil, plus additional for coating the dough<br />1/2 teaspoon cider vinegar</p><p style="margin: 1em 10px 1em 0px;">1. Combine the flour and salt in a stand-mixer fitted with the paddle attachment. Mix the water, oil and vinegar in a measuring cup. Add the water/oil mixture to the flour with the mixer on low speed. You will get a soft dough. Make sure it is not too dry, add a little more water if necessary.<br />Take the dough out of the mixer. Change to the dough hook. Put the dough ball back in the mixer. Let the dough knead on medium until you get a soft dough ball with a somewhat rough surface.</p><p style="margin: 1em 10px 1em 0px;">2. Take the dough out of the mixer and continue kneading by hand on an unfloured work surface. Knead for about 2 minutes. Pick up the dough and throw it down hard onto your working surface occasionally.<br />Shape the dough into a ball and transfer it to a plate. Oil the top of the dough ball lightly. Cover the ball tightly with plastic wrap. Allow to stand for 30-90 minutes (longer is better).</p><p style="margin: 1em 10px 1em 0px;">3. It would be best if you have a work area that you can walk around on all sides like a 36 inch (90 cm) round table or a work surface of 23 x 38 inches (60 x 100 cm). Cover your working area with table cloth, dust it with flour and rub it into the fabric. Put your dough ball in the middle and roll it out as much as you can.<br />Pick the dough up by holding it by an edge. This way the weight of the dough and gravity can help stretching it as it hangs. Using the back of your hands to gently stretch and pull the dough. You can use your forearms to support it.</p><p style="margin: 1em 10px 1em 0px;">4. The dough will become too large to hold. Put it on your work surface. Leave the thicker edge of the dough to hang over the edge of the table. Place your hands underneath the dough and stretch and pull the dough thinner using the backs of your hands. Stretch and pull the dough until it's about 2 feet (60 cm) wide and 3 feet (90 cm) long, it will be tissue-thin by this time. Cut away the thick dough around the edges with scissors. The dough is now ready to be filled.</p></span><br /></div></div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com1tag:blogger.com,1999:blog-36493685.post-74996245292412082072009-04-30T15:31:00.000-04:002009-04-30T15:31:00.103-04:00Flatbread Caesar SaladWarm weather always makes me eat more salads. I truly love a big bed of lettuce topped with different sides. Grilled chicken <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Caesar</span> salads are a bit hit around here. How could any salad topped with chicken and cheese be bad?<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqZTIT97YqTfV-hTN34W3GCKax8DwRQwnZSKDMZVk7_FU-sDFCwFIz750a1EkYIBSEOb1CfNqB5yHDVBtTo9t5WuPAt6_Kou1J6J0V76kcjhHtCRE8ge-Gnc-MseoR60gMoGdcQ/s1600-h/2009+March+31+Dinner+and+Jackson+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOqZTIT97YqTfV-hTN34W3GCKax8DwRQwnZSKDMZVk7_FU-sDFCwFIz750a1EkYIBSEOb1CfNqB5yHDVBtTo9t5WuPAt6_Kou1J6J0V76kcjhHtCRE8ge-Gnc-MseoR60gMoGdcQ/s400/2009+March+31+Dinner+and+Jackson+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5329862220324513698" border="0" /></a><br />Recipe:<br />Ingredients:<br />2 heads romaine lettuce<br />1/2 cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Parmesan</span> cheese, shaved<br />3 chicken breasts<br />1 loaf of bread<br />Caesar dressing<br /><br />Method:<br />Grill chicken and slice thinly. Meanwhile, make bread and let cool.<br />Wash and dry lettuce thoroughly. Lay out lettuce on a platter and toss with dressing. Top with Cheese and chicken. Serve with warm flat bread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfs891lvYyWBzckermpoEsjKsqHN65_afxa96XFIydYmLJPlF0Rzar8ZkBblbWhZT6bicI4Pm_BtdQ4sE0E0Z5TFzsrRtFNGUbGvmMaSaAnvFpTBA0Z8rWQ0b5kA91NNgKcZXxQ/s1600-h/2009+March+31+Dinner+and+Jackson+026.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfs891lvYyWBzckermpoEsjKsqHN65_afxa96XFIydYmLJPlF0Rzar8ZkBblbWhZT6bicI4Pm_BtdQ4sE0E0Z5TFzsrRtFNGUbGvmMaSaAnvFpTBA0Z8rWQ0b5kA91NNgKcZXxQ/s400/2009+March+31+Dinner+and+Jackson+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5329862225112248370" border="0" /></a><br />Flatbread Recipe:<br />4 1/2 cups bread flour<br />2 teaspoons salt<br />1/3 cup olive oil<br />2 cups ice water<br />1 teaspoon instant yeast<br />2 tablespoons olive oil<br />dried basil, oregano, chives and garlic<br /><br />Method:<br />Mix together first 5 ingredients and then knead for 8-10 minutes or until smooth. Let rise for 3 hours. Punch down and spread onto a oiled cookie sheet. Let rest for 1 hour. Punch down again, baste with remaining 2 tablespoons of olive oil and sprinkle liberally with dried basil, oregano, chives, and garlic.<br />Bake at 400 degrees for 15 minutes, or until bread looks golden brown.Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com1tag:blogger.com,1999:blog-36493685.post-77221337675685669922009-04-29T09:09:00.000-04:002009-04-29T09:09:00.881-04:00Breakfast cupsBrunch is my favorite meal for entertaining. Even though I don't generally like breakfast foods, I do love breakfast pastries and a brunch (almost) makes it acceptable to eat 3 or 4 of them in one day. I occasionally get stuck in a rut with which foods to serve. You can only make mini quiches or large bowls of scrambled eggs before the crowd gets restless looking for something with a "wow!" factor, something new and different.<br /><br />Lately on tastespotting there have been tons of posts with adorable mini breakfast cups. These are muffin tins filled with an entire bite sized breakfast. For Easter I decided to test them out. There were 6 adults and 2 kids eating. Just too many for custom egg dishes and the perfect amount to actually do taste testing with.<br /><br />Then came the hard part, deciding what in the world to put in these cups. I had seen it all, from what could basically be described as an omlette to simply a single egg on toast. I know that <a href="http://www.jimmydean.com/sitecontent/sausage/2007/09/28/fresh-sausage-maple.aspx">Jimmy Dean Maple Sausage</a> is a favorite among the men I was cookng for, and that bacon is the favorite of the younger crowd, so I did half and half.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeISfnVpVCs2dLZqxMuufrYJXXKbRAMHyM50j-jggXp-I5DLvGSPpEb3MhTJbrU3r94pAhop7EUQiI1MYhOuqfYYTU0S44pBEY0xPsopZkbQYbw17WOVrPZQc98ERz4jMKavK6cg/s1600-h/2009+April+12+Easter%21+072.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeISfnVpVCs2dLZqxMuufrYJXXKbRAMHyM50j-jggXp-I5DLvGSPpEb3MhTJbrU3r94pAhop7EUQiI1MYhOuqfYYTU0S44pBEY0xPsopZkbQYbw17WOVrPZQc98ERz4jMKavK6cg/s400/2009+April+12+Easter%21+072.jpg" alt="" id="BLOGGER_PHOTO_ID_5329826166338889314" border="0" /></a><br />Recipe (serves 6)<br />Ingredients:<br />1 package Jimmy Dean Maple Sausage<br />1 lb thick cut bacon (I used applewood smoked)<br />Shredded cheddar cheese<br />Butter<br />12 slices of bread (I used potato whole wheat)<br />12 large eggs<br /><br />Method:<br />Preheat oven to 400 degrees.<br />Cook bacon in a sautee pan. Once bacon is finished cooking, set aside and pour out extra fat and return the pan to the heat. Add in 1/4 of the package of sausage and cook (crumbling) sausage until cooked through, set aside. Form the rest of the sausage into patties and cook thoroughly.<br />Roll out bread with a rolling pin, making it thin and slightly longer. Remove the crust. Butter both sides of all 12 peices of bread thoroughly. Smoosh the bread into a muffin pan, making a cup out of the bread.<br />Crumble 4-5 peices of bacon and place a few peices into 6 of the bread cups. Fill remaining 6 cups with the cooked sausage. Top all 12 cups with cheese.<br />Crack 1 egg into each of the cups, gently shake the pan to help the egg settle and fill the cups completely. Top with salt and pepper.<br />Cook until the egg has reached the consistency of your liking. I cooked ours for approximately 11 minutes. 10 minutes will yeild very runny yolks and 15 minutes will yeild solid yolks.<br />Serve with remaining bacon and sausage as a side.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IV_T2eZt_ExwuLckxG7762K2AOth6BzD84dUhjDmfrI7ysPTHo8aWDqIGMjLW5hTvVAWb7cZPjTmEmAugrZ2L9HtAkBBSmj3AnSnbStDsb4mRkeY-qEKPOAlFj7PPvLslxp-hQ/s1600-h/2009+April+12+Easter%21+066.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 363px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_IV_T2eZt_ExwuLckxG7762K2AOth6BzD84dUhjDmfrI7ysPTHo8aWDqIGMjLW5hTvVAWb7cZPjTmEmAugrZ2L9HtAkBBSmj3AnSnbStDsb4mRkeY-qEKPOAlFj7PPvLslxp-hQ/s400/2009+April+12+Easter%21+066.jpg" alt="" id="BLOGGER_PHOTO_ID_5329826682983551074" border="0" /></a>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com1tag:blogger.com,1999:blog-36493685.post-53082310270587192912009-04-28T11:32:00.004-04:002009-04-28T12:23:50.330-04:00Grilled Ham and CheeseSpring has sprung in the northeast and our grill is getting one heck of a workout! I made home made artisan bread (in 5 minutes!) and with one of the loaves we made some gourmet grilled cheese.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BiWmrrcWrvCgVUGEzlu70LjQx_GLDE0CqE9KMYuCREL-N4g_sX8Bf4C8T-eVoNKW_jHO1EvK_5PllUiFzd_pmRXb3UOBylc3sxwW1TQIto50B43OnW1IYLSPkbhtr-f6W1wiyw/s1600-h/2009+April+23+Outside+pictures+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 335px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8BiWmrrcWrvCgVUGEzlu70LjQx_GLDE0CqE9KMYuCREL-N4g_sX8Bf4C8T-eVoNKW_jHO1EvK_5PllUiFzd_pmRXb3UOBylc3sxwW1TQIto50B43OnW1IYLSPkbhtr-f6W1wiyw/s400/2009+April+23+Outside+pictures+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5329775681153608130" border="0" /></a><br /><div>Grilled Ham and Cheese Recipe:<br />Ingredients:<br />2 slices artisan bread (home made or store bought!)<br />3 ounces gruyere cheese<br />2 ounces ham steak sliced very thin.<br />Spicy mustard to taste<br />Butter (softened)<br /><br />I started by grilling ham steaks until heated through. I then sliced them very thin and put them on sliced bread with mustard and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">gruyere</span>. I buttered the outside of the bread and put it on the grill. I grilled until the cheese was very melted and the bread was nicely toasted.<br /><br />Grilled Cheese Recipe:<br />Ingredients:<br />2 slices artisan bread (again - home made or store bought!)<br />2 ounces munster cheese<br />1 ounce sharp white cheddar cheese<br />Butter (softened)<br /><br />For me, since I don't eat ham, I did a blend of sharp white cheddar and <span class="blsp-spelling-error" id="SPELLING_ERROR_1">munster</span> cheeses, approximately a 1:1 ratio. I didn't use any condiments on my sandwich, but I did butter the outsides. The saltiness of the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">munster</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">against</span> the cheddar was a divine combination.<br /></div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com2tag:blogger.com,1999:blog-36493685.post-12733078371077032912009-04-20T11:14:00.002-04:002009-04-20T12:23:16.464-04:00Tres Leches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHLz4IGvmmAx73iKbtQkVwoApX4pfWzSwdccUq5KCIBb41XcX4qM2jr1NRA159_5Max-0nvbeQAM-lbNdywQjhFUx_cMMxDROJ-xYKyHB7KFcgA2MUcrdn_SYfkuncZDI-pZjtg/s1600-h/2009+April+19+Tres+Leches+007-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 352px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHLz4IGvmmAx73iKbtQkVwoApX4pfWzSwdccUq5KCIBb41XcX4qM2jr1NRA159_5Max-0nvbeQAM-lbNdywQjhFUx_cMMxDROJ-xYKyHB7KFcgA2MUcrdn_SYfkuncZDI-pZjtg/s400/2009+April+19+Tres+Leches+007-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5326809662505194050" border="0" /></a><br />The weather this weekend in New York was fantastic. The sun was shining, we got some rain Saturday night, but then the sun was back out in full force on Sunday. We couldn't have asked for more beautiful weekend. With the sun shining and the birds singing we had to kick off grilling season. We grilled chicken wings as an appetizer and chicken thighs as the main dish. We had a side of fresh asparagus. To cool us off after the meal we had Tres Leches cake.<br /><br />I hadn't ever had Tres Leches before, and I didn't even really know what to expect. All I knew about it was that it is a vanilla cake soaked in 3 different milks. In general when I don't know much about a type of food, I rely on Alton Brown's expertise to teach me. This situation was no different, I looked at a couple of different recipes but stuck with his recipe in the end.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziy86wRtePIqS4MlGkD15JmAK6fIlFdDDEjcdfZ9eRfbxKH05oj7YV5PRzrUXuXcMTo4tlf51BxA5p3K8H-EPE1Na476aIrWS0Y-SE5B-pprut8Tn1Y9EfNsy5zLRSIDXP-N1nQ/s1600-h/2009+April+19+Tres+Leches+010-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhziy86wRtePIqS4MlGkD15JmAK6fIlFdDDEjcdfZ9eRfbxKH05oj7YV5PRzrUXuXcMTo4tlf51BxA5p3K8H-EPE1Na476aIrWS0Y-SE5B-pprut8Tn1Y9EfNsy5zLRSIDXP-N1nQ/s400/2009+April+19+Tres+Leches+010-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5326809669654838946" border="0" /></a><br />Tres Leches Cake:<br /><span style="font-size:85%;">Adapted from <a href="http://www.foodnetwork.com/recipes/alton-brown/tres-leche-cake-recipe/index.html">Alton Brown</a>:</span><br /><br />Ingredients:<br />Cake:<br />6 3/4 ounces all purpose flour<br />1 teaspoon baking powder<br />1/2 teaspoon salt<br />4 ounces butter<br />8 ounces sugar<br />5 whole eggs<br />1 1/2 teaspoons vanilla extract<br /><br />Glaze:<br />1 (14 ounce) can sweetened condensed milk<br />1 (5 ounce) can evaporated milk<br />15 ounces half and half<br /><br />Topping:<br />2 cups whipping cream<br />1/2 cup powdered sugar<br />1 teaspoon vanilla extract<br /><br />Method:<br />Cake:<br />Mix together dry ingredients and set aside. In a bowl beat butter until light and fluffy. Add in sugar and beat until well combined. Add in eggs and vanilla, and beat until lighter in color. Slowly add in dry ingredients, stirring with wooden spoon until just combined. Spread into greased 9x13 pan, it seems like not enough batter, but it poofs nicely. Bake at 350 degrees for 25 minutes, until cooked through. Let cool for 30 minutes. Poke holes all over the cake using skewers or a fork.<br /><br />Glaze:<br />Mix together the milks and pour over cooled cake. Refrigerate the cake over night.<br /><br />Topping:<br />Whip the whipping cream until soft peaks, and add sugar and vanilla and whip until stiff peaks. Spread evenly on the top of the cake and serve immediately.Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com1tag:blogger.com,1999:blog-36493685.post-34408455687991568882009-03-29T21:37:00.006-04:002009-03-29T22:51:52.780-04:00Spinach lasagne!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FuxId0DVHsjoUvb0N4-Lv3ma3JrwmM_If07LywR-F3TYYIb_DnmaIfr0QlsVdNxdztZNnUULL9rS1xCuG-2SHaxhG0TEvQOhpcXgpyEvQDlFoBfD9xzKcTlFd_9jzECH-us74w/s1600-h/2009+March+17+DB+and+Park+010.jpg"></a><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">It's that time again! The March daring bakers challenge is here!</span></span><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></span></div><div><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Enza</span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> of Io </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Da</span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Grande</span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">. They have chosen </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Lasagne</span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> of Emilia-</span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Romagna</span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> from The Splendid Table by Lynne </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Rossetto</span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> Kasper as the challenge.</span></span></span></span><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">It was definitely some of the best home made pasta I have ever made. In the past few months, I've made a few different pasta noodles, from different recipes. However, this is the first time that I've made already flavored pasta. I really liked the texture that the spinach added, and the color was fantastic!</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></span></div><div><span class="Apple-style-span" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7nfO6JH1BfJBzGnCBAGuNhvF1wo8GiA1ONfDrFP-O6cVCYN_8q_ElB6e3xDNm7GlmvsHQsGXu4Ux3HFjOYXBdCpU61-rMfr8U2Grpcc3PUBFS01gh2Cr6hjtQy4K-2dj7eE53Cw/s400/2009+March+17+DB+and+Park+007.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5318798296096290322" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">This this the flour with the spinach and the egg, I just dumped it on the table and made a well to put add in the "wet" ingredients.</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></span></div><div><span class="Apple-style-span" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8sDG35EzUjPeZYsdwtX6hWHQUfau1GrN7HSaSAzsQdl1pNRvr7mKgHqshoX9GqD8vyS9k2rchZY56uEWJo2MZK9Sk71dx0N3RFlulwLv4Eocjmfba9mz_gBEDIELoYaCqQZnyw/s400/2009+March+17+DB+and+Park+009.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5318798303490047458" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 298px; " /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Once the ingredients were all loosely combined, it came into a rough ball of dough, you can see the lumps in it from the flour.</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></span></div><div><span class="Apple-style-span" style=""><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2FuxId0DVHsjoUvb0N4-Lv3ma3JrwmM_If07LywR-F3TYYIb_DnmaIfr0QlsVdNxdztZNnUULL9rS1xCuG-2SHaxhG0TEvQOhpcXgpyEvQDlFoBfD9xzKcTlFd_9jzECH-us74w/s400/2009+March+17+DB+and+Park+010.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5318798317048890866" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 268px; " /></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">This is the end result of kneading for about 15 minutes, a smooth, very elastic dough. At this point, I wrapped it tightly in plastic wrap and set it aside to rest for an hour. After the hour was up, I broke it into 3 balls of dough and rolled them out as thin as I could do it by hand. I cut it into 1 1/2 inch strips, and hung it over chair backs that had been draped with dish towels. </span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">I used the basic bechamel sauce given</span></span><span class="Apple-style-span" style="line-height: 14px; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> </span></span><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">to us this month, but I added a plain red sauce instead of a meat </span></span><span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">ragu</span></span></span><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"> as I don't eat any of the meats suggested in the sauce.</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Unfortunately, I didn't get any decent pictures of it once it was cooked. It was not very pretty, but I assure you what it lacked in looks it made up in flavor!</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br /></span></span></div><div><span class="Apple-style-span" style="color: rgb(68, 34, 0); line-height: 14px; font-family:Tahoma;font-size:11px;"><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />(Serves 8 to 10 as a first course, 6 to 8 as a main dish)</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Preparation Time: 15 minutes to assemble and 40 minutes cooking time</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">10 quarts (9 litres) salted water<br />1 recipe Spinach Pasta cut for lasagna (recipe follows)</span></span></span><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">#1</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />1 recipe Bechamel Sauce (recipe follows)</span></span></span><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">#2</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />1 recipe Country Style Ragu (recipe follows)</span></span></span><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">#3</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Method</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />Working Ahead:<br />The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Assembling the Ingredients:</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Cooking the Pasta:</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Assembling the Lasagne: </span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Baking and Serving the Lasagne:</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">#1 Spinach Egg Pasta (Pasta Verde)</span></span></span></b></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Preparation: 45 minutes</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">2 jumbo eggs (2 ounces/60g or more)<br />10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry<br />3&1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Working by Hand:</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Equipment</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">A pastry scraper and a small wooden spoon for blending the dough.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.<br />Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">A sharp chef’s knife for cutting pasta sheets.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Mixing the dough:</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Kneading:</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Stretching and Thinning:</span></span></span></b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);"><br />If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Dry the pasta at room temperature and store in a sealed container or bag.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">#2 Bechamel</span></span></span></b></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Preparation Time: 15 minutes</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">4 tablespoons (2 ounces/60g) unsalted butter<br />4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred<br />2&2/3 cups (approx 570ml) milk<br />Salt and freshly ground pepper to taste<br />Freshly grated nutmeg to taste</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><b><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">#3 Country Style Ragu’ (Ragu alla Contadina)</span></span></span></b></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">3 tablespoons extra virgin olive oil (45 mL)<br />2 ounces/60g pancetta, finely chopped<br />1 medium onion, minced<br />1 medium stalk celery with leaves, minced<br />1 small carrot, minced<br />4 ounces/125g boneless veal shoulder or round<br />4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)<br />8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)<br />1 ounce/30g thinly sliced Prosciutto di Parma<br />2/3 cup (5 ounces/160ml) dry red wine<br />1 &1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)<br />2 cups (16 ounces/500ml) milk<br />3 canned plum tomatoes, drained<br />Salt and freshly ground black pepper to taste</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Working Ahead:<br />The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Browning the Ragu Base:<br />Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.</span></span></span></p><p style="margin-top: 1em; margin-bottom: 1em; margin-left: 0px; margin-right: 10px; "><span class="Apple-style-span" style="font-family: georgia;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="color: rgb(0, 102, 0);">Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.</span></span></span></p></span></div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com2tag:blogger.com,1999:blog-36493685.post-17454036497973999642009-03-12T22:10:00.002-04:002009-03-12T22:39:58.239-04:00A favorite mealOne of my favorite meals to cook is lemon chicken with pesto pasta. Luckily it is also one of my family's favorite meals to eat! Our grocery store has started selling gourmet specialty pastas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhhN5ldGU8xXaLohSo1EZSiJwIAP5vyeZNFH0CvtFZq8dknCyldqLq3nSLhT5ofrzEZtUkg1ZZyQGFY2I6uUOje-z_pemBCq0ed1vLfD8ZTx36T16nkiPSrZXeqXzJtkhCky8jQ/s1600-h/2009+March+9+Food+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 343px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhhN5ldGU8xXaLohSo1EZSiJwIAP5vyeZNFH0CvtFZq8dknCyldqLq3nSLhT5ofrzEZtUkg1ZZyQGFY2I6uUOje-z_pemBCq0ed1vLfD8ZTx36T16nkiPSrZXeqXzJtkhCky8jQ/s400/2009+March+9+Food+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5312496375036536450" border="0" /></a><br />These pasta nests are one of my favorite things lately. I try not to eat pasta frequently, but these tagliatelle nests are irresistible!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEBMFSzH8CabAtfPcMI7Wk4QwtH6lYcXgm50WB4sgISTxnfo3-sHWQkUOJMmSlgolD7t8hCXsr-hTVF2rzhbD54cEL694beTIOIFN2-d7Kvw9QmdTyK-CnWCuH31eAEcYholOTQ/s1600-h/2009+March+8+Chicken+Dinner+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEBMFSzH8CabAtfPcMI7Wk4QwtH6lYcXgm50WB4sgISTxnfo3-sHWQkUOJMmSlgolD7t8hCXsr-hTVF2rzhbD54cEL694beTIOIFN2-d7Kvw9QmdTyK-CnWCuH31eAEcYholOTQ/s400/2009+March+8+Chicken+Dinner+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5312496369743292882" border="0" /></a><br />Lemon Chicken<br />Ingredients:<br />4 chicken breasts<br />1/2 cup flour<br />1 tablespoon garlic powder<br />1 teaspoon salt<br />2 tablespoons olive oil<br />3 lemons, zested<br />3 cups chicken broth<br /><br />Method:<br />Fillet the chicken breasts and set aside. Mix together the flour, garlic powder and salt. Dredge chicken in flour mixture. Saute the chicken in olive oil. Once chicken is cooked through, remove from pan and set aside. Add lemon zest to the pan. Add in chicken broth and boil for 5-7 minutes until slightly reduced. Add in lemon juice and chicken, boil until heated through.<br /><br />Pesto Pasta<br />Ingredients<br />1 bunch basil<br />3 garlic cloves<br />1/4 cup pine nuts<br />2 tablespoons butter<br />1/2 cup olive oil<br />1/4 cup Pecorino Romano cheese<br />1 pound tagliatelle, cooked<br /><br />Method:<br />In a blender mix together first 6 ingredients and blend until chopped and mixed thoroughly. Pour onto hot pasta and toss until coated.<br /><br />Serve chicken atop pesto pasta.Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com3tag:blogger.com,1999:blog-36493685.post-34396445084755871812009-03-05T21:38:00.001-05:002009-03-06T00:28:12.259-05:00My favorite kitchen tool...<div>I grew up in apple country. The town I lived in had more apple trees than people. I have many memories from when I was a little girl that include both picking apples and cooking with them. I used to make applesauce every year with my grandmother, it is one of my fondest memories with her. After years of asking different family members if they had her old food mill, one of my aunts got the hint, and bought me one for Christmas.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFGY47A1duAu-cO5gBQUd9A6pu9GcN0aecz53GpOQdjl2wrHBwqbRy_hsbKIOkMMmMBx44zj8gTuliBusG1KwWOEBIb165Y4ATxeS-SIurBUWP95-RVkUj3b4WMBQsTjPrtXJIQ/s1600-h/2009+March+4+Food+mill+013.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwFGY47A1duAu-cO5gBQUd9A6pu9GcN0aecz53GpOQdjl2wrHBwqbRy_hsbKIOkMMmMBx44zj8gTuliBusG1KwWOEBIb165Y4ATxeS-SIurBUWP95-RVkUj3b4WMBQsTjPrtXJIQ/s400/2009+March+4+Food+mill+013.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5309717915070172930" /></a><br />I used it for applesauce and apple butter, and the occasional smooth mashed potato. It wasn't until I started making <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">baby food</span> that I used it on a weekly basis. This tool has become the most coveted in the kitchen. I can make the 8 month old any food he wants to eat. I've put every fruit and vegetable imaginable through it.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHxgsoyX5Huw6QnJhyphenhyphenIrJN42Ydm0V60sV6OzHdruZLMiAE7pfXPW1JC1eS21rn_9Y2u1P9hFrEvFMbx8CXiOJLt4yZSzS5Yo9x5u1_ab2gqAL0MnI4Od9r15zFb3z0kZ2w9xLoA/s1600-h/2009+March+4+Food+mill+011.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHxgsoyX5Huw6QnJhyphenhyphenIrJN42Ydm0V60sV6OzHdruZLMiAE7pfXPW1JC1eS21rn_9Y2u1P9hFrEvFMbx8CXiOJLt4yZSzS5Yo9x5u1_ab2gqAL0MnI4Od9r15zFb3z0kZ2w9xLoA/s400/2009+March+4+Food+mill+011.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5309717907500813890" /></a><div><div><br /></div><div>It is amazing to me how easy the food mill is to take apart and put together, with only 3 pieces it isn't complicated at all. There are no small parts, just the tension rod on top holding it together, making it very intuitive to use. My favorite thing about it is how easy it is to clean. It is stainless steel, and dishwasher safe, which is a huge perk. But without even putting it into the dishwasher, it rinses clean very easily, which makes rinsing it between foods a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">cinch</span>.</div></div></div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com4tag:blogger.com,1999:blog-36493685.post-68623112600934309892009-03-05T09:51:00.002-05:002009-03-06T00:28:32.611-05:00Greek Risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5frpvkGddpF017u-DANJGOvHrXAHSwpjetq8y6RetyUxIIluAsum8Q-4ivMyFj0fU0R60iDS_uJ3tZh1vMgFHy3y4Llm88RAag8cSGbUH8Ys8mpJxltubATH5juFZXxRD6cEokg/s1600-h/2009+March+3+New+hat+0231.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5frpvkGddpF017u-DANJGOvHrXAHSwpjetq8y6RetyUxIIluAsum8Q-4ivMyFj0fU0R60iDS_uJ3tZh1vMgFHy3y4Llm88RAag8cSGbUH8Ys8mpJxltubATH5juFZXxRD6cEokg/s400/2009+March+3+New+hat+0231.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5309346253122880178" /></a><br />A hearty side dish, risotto is a tasty accompaniment to a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">myriad</span> of different meals. With a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Greek</span> twist, this risotto paired beautifully with roasted lemon oregano chicken.<div><br /></div><div>Greek Risotto:</div><div>Ingredients:</div><div>1 tablespoon olive oil</div><div>1 small onion, diced</div><div>1 bell pepper, diced</div><div>8 ounces <span class="blsp-spelling-error" id="SPELLING_ERROR_2">arborio</span> rice</div><div>23 ounces chicken broth, warmed</div><div>4 ounces feta cheese, crumbled</div><div><br /></div><div>Method:</div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Saute</span> together the onion and bell pepper until both are tender. Add in rice and cook until slightly transparent. Add in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">chicken</span> broth 1/2 cup at a time, waiting until all of the liquid is absorbed until adding more. Stir occasionally. Once all liquid is added and rice is <span class="blsp-spelling-error" id="SPELLING_ERROR_5">al</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">dente</span>, add in feta and stir until well combined.</div><div>Serve immediately.</div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com0tag:blogger.com,1999:blog-36493685.post-46599180315334038552009-03-04T11:26:00.005-05:002009-03-06T00:28:47.507-05:00Lemon Oregano Chicken<div>I frequently crave Greek inspired food, but not everyone I cook for in enjoys it as much as me. I made roasted chicken legs with a lemon oregano sauce to satisfy my craving and to make it enjoyable for everyone else who was eating.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckmvnHPzTB4o9WsSROuGMi19wqulAYkUQc0sCOX_6hKVMFyazL0wKi8eNzWZIMRwM7thnejca8vUVkA8SCW9hltYba3QEPDN-2eM7RUo8pDR5iv6THMrtd2MtHd3GufU5K-E0tg/s1600-h/2009+March+3+New+hat+024.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 332px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckmvnHPzTB4o9WsSROuGMi19wqulAYkUQc0sCOX_6hKVMFyazL0wKi8eNzWZIMRwM7thnejca8vUVkA8SCW9hltYba3QEPDN-2eM7RUo8pDR5iv6THMrtd2MtHd3GufU5K-E0tg/s400/2009+March+3+New+hat+024.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5309374283999069522" /></a><div><br /><div>Lemon Oregano Chicken<br /></div><div>Ingredients:</div><div>2 pounds chicken legs and thighs, skin on</div><div>1 lemon</div><div>2 tablespoons oregano</div><div>2 tablespoons red wine vinegar</div><div>3 garlic cloves<br /></div><div>1/2 cup olive oil</div><div><br /></div><div>Method:</div><div>Lay chicken legs and thighs in baking pan. Combine juice of lemon, lemon zest, oregano, red wine vinegar and garlic in a blender, mix until well combined and garlic is chopped. Slowly stream in olive oil while blender is running to create and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">emulsion</span>. Once sauce is combined and thickened slightly, pour most of the sauce, approximately 3/4 of it, over the chicken and bake at 400 degrees for 30 minutes, until chicken is cook through and tender. Remove the chicken from the oven. At this point, pour the rest of the sauce over the chicken, and let it rest for 5 minutes.</div><div><br /></div></div>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com3tag:blogger.com,1999:blog-36493685.post-57134144943957842912009-02-28T10:03:00.005-05:002009-03-06T00:29:56.322-05:00February Daring Bakers!<span style=";font-family:georgia;font-size:100%;">This month's daring bakers challenge was to make a chocolate Valentino cake and Ice cream. What a perfect month for a sweet and simple chocolate dessert.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Z51uJq9g5GFpzgZ4CNS6sr9P9UQtB67v3dhdG1x8mpA1bQWR8j2SDfz6F1BrNoKrmOXepG-Bcf4OlkWVJEUivWRlVlW-5zUxrQ-OshyphenhyphenZgnoXsBxP-Hapj_uU2FGtc2CMEX5Kmg/s1600-h/silueta2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 365px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Z51uJq9g5GFpzgZ4CNS6sr9P9UQtB67v3dhdG1x8mpA1bQWR8j2SDfz6F1BrNoKrmOXepG-Bcf4OlkWVJEUivWRlVlW-5zUxrQ-OshyphenhyphenZgnoXsBxP-Hapj_uU2FGtc2CMEX5Kmg/s400/silueta2.jpg" alt="" id="BLOGGER_PHOTO_ID_5306567377027695650" border="0" /></a><br />The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT5EB9Pn9aw-fhk43hZjpnBQeGaNsZnIf1fGm9y6t4W2vIEZ49Mbk8_Uh9bNOsqAF7W07vumb7UqJwpltg5CZvCDZtFvaAgwqNoXz2qzP62K4D-iN4meKPaK2bj79oGUmTIi4hw/s1600-h/2009+February+15+DB,+Pins+0371.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDT5EB9Pn9aw-fhk43hZjpnBQeGaNsZnIf1fGm9y6t4W2vIEZ49Mbk8_Uh9bNOsqAF7W07vumb7UqJwpltg5CZvCDZtFvaAgwqNoXz2qzP62K4D-iN4meKPaK2bj79oGUmTIi4hw/s400/2009+February+15+DB,+Pins+0371.jpg" alt="" id="BLOGGER_PHOTO_ID_5306567787716969890" border="0" /></a><br />The cake was beyond delicious, and even more simple. I served it with chocolate covered strawberries and whipped cream.<br /><br />So here's the recipe!<br /><br /></span><span class="Apple-style-span" style="border-collapse: separate; color: rgb(51, 51, 51); font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: 18px; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;font-family:Verdana;font-size:100%;"><strong>Chocolate Valentino<br />Preparation Time: 20 minutes</strong><br />16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped<br />½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter<br />5 large eggs separated<br /><br />1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.<br />2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.<br />3. Separate the egg yolks from the egg whites and put into two medium/large bowls.<br />4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).<span class="Apple-converted-space"> </span><br />5. With the same beater beat the egg yolks together.<br />6. Add the egg yolks to the cooled chocolate.<br />7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}<br />8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C<br />9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.<span class="Apple-converted-space"> </span><br />Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.<br />10. Cool cake on a rack for 10 minutes then unmold.</span><span style=";font-family:georgia;font-size:100%;"><br /></span>Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com3tag:blogger.com,1999:blog-36493685.post-50794264166708167502009-02-26T10:46:00.001-05:002009-03-06T00:29:12.949-05:00Cranberry Pomegranate SauceI love cranberries. I also love pomegranates. Put them together and it is heavenly.<br />I was making a roasted turkey and the best way to serve roasted turkey is with a cranberry sauce. I didn't want to make the typical, cranberry orange sauce with warm winter spices. This time I left out the orange, nutmeg, cloves, cinnamon, and ginger. The result was a tart yet sweet meld of flavors that complimented each other beautifully.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeziDC1Y6_R5MsC7eZXKkMtE2x6BTPJfU0Szzk8bf-blUXYRhwdFhcrVCIk8MbYB2UD3GtRcOYUzf6bkKKU33ZhPXQdCEVuE-KLHxxK5CiEA8v0h5YKHEHXjG6wKXtGknAwrFp8w/s1600-h/2009+February+24+Poached+eggs+and+english+muffins+2291.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeziDC1Y6_R5MsC7eZXKkMtE2x6BTPJfU0Szzk8bf-blUXYRhwdFhcrVCIk8MbYB2UD3GtRcOYUzf6bkKKU33ZhPXQdCEVuE-KLHxxK5CiEA8v0h5YKHEHXjG6wKXtGknAwrFp8w/s400/2009+February+24+Poached+eggs+and+english+muffins+2291.jpg" alt="" id="BLOGGER_PHOTO_ID_5306578908569929634" border="0" /></a><br />Cranberry Pomegranate Sauce:<br />Ingredients:<br />1 bag cranberries (Mine were frozen from the fall)<br />1/4 cup pomegranate juice<br />1 tablespoon strawberry jam<br />2 tablespoons sugar<br /><br />Method:<br />Put cranberries into a shallow nonstick sauce pan. Cook on medium high until most of the cranberries have popped and there is a reasonable amount of sauce forming in the bottom of the pan. Add in the jam and stir until well incorporated. Stir in pomegranate juice and boil until slightly thickened. Add in sugar and move to bowl to chill. Chill one hour.Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com6tag:blogger.com,1999:blog-36493685.post-25717713335741667252009-02-25T10:15:00.002-05:002009-03-06T00:30:15.316-05:00Mardis Gras!There are few things in life better than cake. Tonight, after wanting to do it for a long time, I finally made cake balls. I originally got the idea from the wonderful <a href="http://bakerella.blogspot.com/">Bakerella</a>. I've wanted to make them since right before I went onto The Martha Stewart Show to talk about her cake balls.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRiWZfQ5pc-xV2YmCR1Ulk1s6QbobXDyNbL8jnQxlixdxXqwtm5QCrBL0EGLft_lLb4GsT1Sp23WhCYetpZJYPPj_izB2x7egRlwSJjwkzYF9W_zlqFFTO3Ny2kO4gotBNBSszQ/s1600-h/2009+February+24+Poached+eggs+and+english+muffins+283.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifRiWZfQ5pc-xV2YmCR1Ulk1s6QbobXDyNbL8jnQxlixdxXqwtm5QCrBL0EGLft_lLb4GsT1Sp23WhCYetpZJYPPj_izB2x7egRlwSJjwkzYF9W_zlqFFTO3Ny2kO4gotBNBSszQ/s400/2009+February+24+Poached+eggs+and+english+muffins+283.jpg" alt="" id="BLOGGER_PHOTO_ID_5306570713821912002" border="0" /></a><br />The idea is simple, you take the cake and basically mush it into crumbs. Once its a big pile of crumbs, you mix in frosting. I used my favorite cake recipe, and I used store bought cream cheese frosting. Although this is my favorite cake in the world, the cake came out dry and crumbly, I couldn't even get it out of the pan without it breaking. This lent itself wonderfully to cake balls. Once I realized there would be no cake in it's future, I decided to go ahead and give it a try! I took the mushy frosting cake mixture and formed it into balls and dipped them in chocolate. I decorated them with green, purple and gold sprinkles in honor of Mardis Gras.<br /><br />They were really one of the best cake experiences I've ever had. I suggest you make them the next time you have spare cake parts.Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com0tag:blogger.com,1999:blog-36493685.post-73117718680967040552009-02-24T10:58:00.005-05:002009-03-06T00:30:43.968-05:00Nothing beats fresh baked goods...I'm endlessly inspired by other <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bloggers</span>. I love browsing and getting recipes from fellow cooks in the blog world. I find Chuck from <a href="http://www.thekneadforbread.com/">The Knead For Bread</a>, to be an absolute genius. I think he has some of the most appealing pictures and recipes out of any of the blogs that I follow.<br /><br />Inspired by his post on <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">English</span> muffins, I decided to give his recipe a try, and actually go all out and top it with tomatoes, spinach, and poached eggs as he did. I started getting them ready at around 10pm last night, which was a little late for such an <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">endeavor</span>, but I was excited to try them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_LpOEg-cczpXtH1f2GsVnpf9loU__M3JgQzqczA3Tr_R_dK4XU01UcPZDKE7XdeT3QCtmmB3ACmEj39YwSC5Auk3ig5WTUweMdq1hM4IGEVTJOLyrZFq-TNbxrgaSNfLD-F5bQ/s1600-h/2009+February+24+Poached+eggs+and+english+muffins+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_LpOEg-cczpXtH1f2GsVnpf9loU__M3JgQzqczA3Tr_R_dK4XU01UcPZDKE7XdeT3QCtmmB3ACmEj39YwSC5Auk3ig5WTUweMdq1hM4IGEVTJOLyrZFq-TNbxrgaSNfLD-F5bQ/s400/2009+February+24+Poached+eggs+and+english+muffins+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5306403890922218066" border="0" /></a><br />English Muffins<br />Adapted from <a href="http://www.thekneadforbread.com/2009/02/13/english-muffin-recipe/">The Knead For Bread</a><br /><br />Ingredients:<br />1 1/4 cups lukewarm water (approximately 110 degrees F)<br />3 1/2 cups bread flour<br />1 packet instant yeast<br />1/2 teaspoon baking soda<br />1 teaspoon salt<br />1 large egg white<br />cornmeal<br /><br />Method:<br />Mix together Water, 1 cup flour, yeast, and baking soda in a large bowl. In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">separate</span> clean bowl, whisk egg white to stiff peaks, don't over beat or egg white will become dry and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">separate</span>. Mix 1/3 of the egg white into the batter, and mix until combined, continue with the rest of egg whites. Once fully incorporated, start adding the remaining 2 1/2 cups of flour, 1/2 cup at a time. With about 1 cup remaining, move dough to counter and knead in remaining flour. Knead for 7 minutes, until dough is very smooth. Transfer to a greased bowl and cover with plastic wrap. Let rise for approximately 1 hour, until doubled in size.<br />Once dough has doubled in bulk, turn it out onto a floured surface, press with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">knuckles</span> to release some air, then roll out to 1/2 inch. Cut out 3 inch circles, you can mash up the remaining dough and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">roll</span> the scraps and cut again, repeat until you don't have any more dough. Place circles on a cookie sheet coated with cornmeal, and top with more cornmeal. Cover with plastic wrap and let rest for 1 hour.<br />10 Minutes before you're ready to cook them, turn on your griddle to medium high heat. Spray griddle with nonstick spray. Place each muffin on the griddle, I was able to cook 8/batch. Flip every 4 minutes, cooking for a total of 16 minutes. Repeat with second batch.<br /><br />I topped mine with vine <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">ripened</span> tomato, fresh spinach, and a poached egg. I also added thick sliced local bacon, for those who eat pork products.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJKAjUJLEls_-0SjjlvpmVK5KBGVgQzEWDImHgBzPku4afaf7aDG1UzpPhEX8ciclIGSIZbxkNCwhLYHDxqs4ZgwWLbX_60WF3-sm5dfsk6vQjWg2fw8brnpHhMmjFTxJbjUS-w/s1600-h/2009+February+24+Poached+eggs+and+english+muffins+026.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJKAjUJLEls_-0SjjlvpmVK5KBGVgQzEWDImHgBzPku4afaf7aDG1UzpPhEX8ciclIGSIZbxkNCwhLYHDxqs4ZgwWLbX_60WF3-sm5dfsk6vQjWg2fw8brnpHhMmjFTxJbjUS-w/s400/2009+February+24+Poached+eggs+and+english+muffins+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5306402394811195426" border="0" /></a><br />They were also delicious with a bit of butter and strawberry jam.Anonymoushttp://www.blogger.com/profile/11708846176161632159noreply@blogger.com6