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Dijon mustard cream sauce sautéed chicken

noreply@blogger.com (Unknown) — Tue, 30 Jun 2020 15:21:00 +0000

I'm typically not a cream lover, but this Dijon cream fits pretty good and not too rich with the sautéed chicken breast. You may pamper it by swapping Dijon with a mild English mustard or applying a sprinkling of Worcestershire sauce or a tea cubicle with chilli flakes. Make sure you bring the lemon juice off the oil, leaving the flavor in the sauce fresher.

Components

4 chicken breasts (each roughly 180 g), skin on.

Olive oil super virgin

Dijon mustard sauce milk

Dry white wine 100ml

200ml milk pouring

60 g unsalted butter frozen, diced

Dijon mustard 2 tbsp

1 large handful flat-leaf parsley leaves, finely chopped, plus extra to serve

Halved 1 lemon

Fried chicken with onion

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Secret Recipe: Tosca Cafe's House Cappuccino

noreply@blogger.com (Unknown) — Sun, 14 Dec 2014 04:25:00 +0000

The second-most-famous “cocktail” in San Francisco (which happens to predate its better-known relative, the Irish coffee), Tosca Cafe’s House Cappuccino has been the “coffee break” of choice since its debut in 1919—never mind that the original version wasn’t actually very good. When Tosca reopened in late 2013, bar manager Isaac Shumway found purpose in remaking the classic. “It was something worth making really special,” he says. Shumway commissioned a custom ganache from Dandelion Chocolate for the rich, complex, strangely espresso-free concoction. On Tosca’s new cappuccino menu, you’ll find five versions inspired by the original (think ancho chili liqueur and hot chocolate), but for your at-home pleasure, the house recipe here should satisfy any late-afternoon slump.
House Cappuccino
Serves 1
Ingredients:
3 to 5 ounces cream
2 ounces house cappuccino mix (see below)
½ ounce Buffalo Trace Bourbon
½ ounce Marie Duffeau Armagnac
Equipment needed:
Electric milk frother (Shumway recommends the Bonjour brand) or cappuccino machine with steam wand and foaming canister*
Irish coffee glass, heat-tempered glass, or large coffee mug

Heat cream in a small pot until nearly simmering, and then turn heat off.
Use milk frother to create foam. Set aside.
In a separate pot, heat the 2 ounces of cappuccino mix on low, whisking constantly so it doesn’t burn. Turn heat off just before it simmers. Use milk frother to aerate slightly.
Pour cappuccino mix into Irish coffee glass, and then add bourbon and Armagnac.
Top with hot cream and foam. Serve.

House Cappuccino Mix
Makes 2 cups
2 cups heavy cream
8 ounces Dandelion Chocolate bar (or a 70% dark bittersweet chocolate bar), cut into shavings
Pinch salt
2 ounces vanilla syrup (see below)
6 ounces water
6 ounces organic milk

Heat cream in pot on heat. Do not boil.
In a large bowl, combine chocolate and salt.
When cream is almost simmering, pour over chocolate and let sit 3 to 5 minutes.
Stir cream and chocolate until combined.
Add vanilla syrup, water, and milk, and mix well.
Store in an airtight container in refrigerator. When ready to make cappuccino, let the mix warm to room temperature for easier handling. This mix will last up to 2 to 3 weeks in the refrigerator.

Vanilla Syrup
Makes 1½ cups
1 vanilla pod
1 cup white sugar
1 cup hot water

Slice vanilla pod in half, and scrape insides into a small bowl with sugar, adding pod as well.
Add hot water and stir to dissolve.
Should last 2 to 3 weeks in the refrigerator.

for more detail...get to original source at HOME

the healthy plate - kek raya meletops kebaboms

noreply@blogger.com (Unknown) — Tue, 23 Jul 2013 17:55:00 +0000

THE HEALTHY PLATE: Recipe for corn crepes stuffed with summer fruits

One of the earliest French culinary imports to make a dent in America was the crepe. As a kid in New York during the ‘60s, I remember dining with my family at quite a few creperies. I also remember the black steel crepe pan my folks bought, a token of their desire to make crepes at home every once in a while.

This admirable ambition faced two stumbling blocks. First, if the pan wasn’t well-seasoned (which required using it a lot and treating it with special care), the crepes stuck to it. And that meant we usually destroyed the crepes when the moment came to dig them out of the pan.

Second, conventional wisdom had it that each crepe in a stack of cooked crepes needed to be separated from the crepes above and below it using individual sheets of waxed paper, otherwise they’d all stick together. Well, who had the patience for that kind of fussiness?
Happily, I have solved both problems. Though I’m not generally a fan of non-stick pans — the usual choice for making crepes these days — they do work. I prefer stick-resistant skillets, which are coated with a safe enamel that works well with crepes. I’ve also discovered that you can stack crepes. They don’t stick to each other!
Still, why bother with crepes? Because if you have some crepes in the freezer and some leftovers in the fridge, you can put an elegant dinner on the table in no time. And if you make the crepes without sugar, they can be used in sweet or savory preparations. You can stuff them with everything from leftover cooked pork chops, to broccoli and cheddar cheese, to fresh berries and vanilla yogurt.
The crepes in this recipe are made not with white flour, but with stone-ground cornmeal and whole-wheat flour. This gives them not only better nutrition, but heartier taste and texture, too. As you cook them, be sure to re-stir the batter every time you reach into the bowl for more. That way the cornmeal will be evenly distributed in every crepe.
Whenever I cook crepes, I always try to make a double batch, which allows me to freeze the second half for future meals. If the crepes in a group are sticking together after they’ve been defrosted, I simply wrap them in foil and warm them in the oven for 10 minutes. Then they separate easily.
Here in the heart of summer, it’s natural to take advantage of the abundance of summer stone fruit. Any variety will shine in this recipe — peaches, plums, cherries or nectarines — and in any stage of ripeness. We are poaching them, after all, which allows us to transform even an unripe and tasteless piece of fruit into something tender and deeply flavorful.
The magic ingredient in this process is wine, which — thanks to its taste and acidity — boosts the flavor of any dish. If you can’t use wine, just swap in your favorite fruit juice, keeping in mind that you will probably have to adjust the sugar before you’re done.
Finally, I realize that the fresh vanilla bean called for here can be pricey. It’s worth the splurge. Vanilla beans perfume a dish in a way that vanilla extract can’t come close to. And here’s a bonus; when you’re done using the bean in this recipe, you can rinse it out, let it dry, then drop it into your canister of sugar, where, in its afterlife, the husk will impart a tinge of irresistible vanilla flavor to every grain.

chicken recipe for house wife

noreply@blogger.com (Unknown) — Mon, 06 Feb 2012 13:21:00 +0000

Great chicken recipes like these are perfect for pleasing picky eaters and the cooks who like a good, easy meal.
Plain chicken has been dressed up in a variety of different recipes with delicious spices and sauces; then served as chicken casseroles, fried chicken, chicken soup, chicken tenders, and more.
You'll find recipes that have been passed from one family's recipe box to another, the home cooked favorites that folks come to the table and linger a bit longer for.
The chicken recipes below are tested and approved by generations of families and friends. Enjoy them with those who gather at your table.

recipi for today

noreply@blogger.com (Unknown) — Sun, 01 May 2011 13:19:00 +0000

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Mango Tres Leches Cake

noreply@blogger.com (Unknown) — Sat, 16 Apr 2011 17:23:00 +0000

today...when i surfing, i was found one recepi...
visit original page http://www.mercurynews.com/recipes/ci_17830133?nclick_check=1

Mango Tres Leches Cake

Serves 18

5 tablespoons butter, melted, plus more to grease pan
1½ cups all-purpose flour
1 cup plus 2 to 3 tablespoons sugar, divided
2 teaspoons baking powder
¼ teaspoon plus a pinch fine sea salt, divided
6 large eggs, separated
1/3 cup plus 3 tablespoons milk, divided
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
2 cups cubed ripe mango
15-ounce can unsweetened coconut milk
14-ounce can sweetened condensed milk
¼ cup Spanish brandy or cognac
1½ cups heavy cream
¼ teaspoon cinnamon

1. Heat oven to 350 degrees. Butter a 9-inch-by-13-inch pan. Whisk together the flour, ¾ cup sugar, baking powder and ¼ teaspoon salt. In a large bowl, whisk the yolks, melted butter, 3 tablespoons milk and vanilla.

2. Using an electric mixer set on medium, beat egg whites until frothy. Add cream of tartar and beat until thick, fluffy and white, but before peaks form. Add ¼ cup sugar, a little at a time, and continue beating until the whites are glossy and firm peaks form when the beaters are lifted.
3. Whisk half the flour mixture into the yolks (it will seem like paste). Whisk a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently fold in another quarter of the whites. Sift half the remaining

flour mixture over the batter and fold in. Fold in another quarter of the whites followed by the remaining flour and finally the rest of the whites. Scrape batter into the pan. Bake until cake is golden and a toothpick inserted into the center comes out clean, 25 minutes. Let cool.
4. Meanwhile in a blender or food processor, puree the mango with 2-3 tablespoons sugar, or to taste.
5. When cake is cool, use a fork to poke holes all over the top, then cut the cake into 18 pieces, but don't take the pieces out of the pan.
6. In a small saucepan over medium heat combine the coconut milk, condensed milk, remaining 1/3 cup milk, brandy and a pinch of salt. Heat until steaming, then pour over the cake. Cover and chill the cake for at least 1 hour or overnight.
7. Just before serving, whip the cream with the cinnamon and half the pureed mango until thick and mousse-like. Taste and add more sugar if it tastes flat. Spread the mango cream on the cake, then dollop on the remaining mango puree. Use a spatula to swirl the mango puree into a marble-like pattern. Or use the puree as a sauce when you serve the cake.

-- Melissa Clark, New York Times

thanks melissa...:)

Spring recipes

noreply@blogger.com (Unknown) — Fri, 14 Jan 2011 03:44:00 +0000

Spring is a time for light, flavorful dishes that are heavy on the vegetables and fruits. We’ve gone through our archives and rounded up the most delicious spring recipes on MNN just for you.

Here are seven spring recipes, including an appetizer, a dessert and even a new twist on iced tea:

Asparagus Guacamole

Asparagus is harvested from March to June, making it perfect for every spring recipe. Here, we’ve got a healthy alternative to your regular run-of-the-mill guacamole that makes for an excellent dip on a warm spring day. Read more: Asparagus Guacamole recipe.

Spring Vegetable Pappardelle

Perhaps the most seasonal of our spring recipes, this pappardelle dish is comprised of spring vegetables, including asparagus, fava beans and peas. There’s even some mint for a finishing touch. Read more: Spring Vegetable Pappardelle recipe.

Open-Faced Beet Sandwich

Beets are in season until the tail end of spring, and their earthy sweet flavor is perfect for a spring dish. Likewise, the recipe also calls for a healthy dose of arugula, another seasonal vegetable. Read more: Open-Faced Beet Sandwich recipe.

Spring Vegetable Rice with Shrimp

A quick and tasty dish, this shrimp and veggie rice mix is perfect for lunch or a nice way to finish off any leftover shrimp from a party. Read more: Spring Vegetable Rice with Shrimp recipe.

Watercress Salad with Soy-Glazed Quail

Our spring recipes aren’t just vegetable dishes (though it is spring, so vegetables are always present)! This quail dish utilizes the seasonal watercress as a nice counterpoint to the glazed quail. Read more: Watercress Salad with Soy-Glazed Quail recipe.

Very Minty Iced Tea

While this delicious beverage will be just fine in the summer, mint begins to grow in the spring. This recipe gives you a mint syrup to mix into your iced tea that makes it something just a little special. Read more: Very Minty Iced Tea recipe.

Strawberry Rhubarb Bars

A sweet homemade treat to close our spring recipes, these bars make for a nice alternative to the strawberry bars you can find in the grocery store. And, of course, strawberry and rhubarb are both in season. Read more: Strawberry Rhubarb Bars recipe.

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for the original post pls visit

Writing Our History in Cookies

noreply@blogger.com (Unknown) — Tue, 21 Dec 2010 17:02:00 +0000

(CBS) Cookies come in so many shapes and sizes, there's no way anybody could keep track of all the possible recipes. Still, Martha Teichner knows some people who have tried:

There's a cookie from each of the 68 years Gourmet Magazine existed.

From 2007, Trios: "This was special because there's three different jams and we attached them together, so you would have three different tastes in one cookie," said executive chef Sara Moulton.

And then there are lemon glitter cookies. "These were on the cover in 2008," Moulton said.

To Check Out Our Cookie Recipes See Below

Out just in time for the holiday baking season, "The Gourmet Cookie Book" is like our history in cookies.

"You can really see how recipe writing evolved over the years," said Moulton. "You look at the first one, the Cajun macaroons."

The United States was about to enter World War II when the Cajun macaroons appeared in 1941. Recipes were written out in paragraph form then - no easy-to-follow lists of ingredients.

And then there was wartime rationing: "Sugar rationing - we have a honey cookie that's in the book in that decade because of the whole sugar rationing, the idea being that was a better alternative because you can't get sugar," said Moulton.

"So you use honey instead?" asked Teichner.

"You do. And also, you'll notice in the first decade, there aren't a lot of cookies. When we did talk about them, it was sort of like, 'Make cookies for our men overseas and here's a nice selection.'"

Conde Nast closed the magazine in the fall of 2009, but Gourmet lives on in everything from the cookie book to iPhone apps, which tap into an archive that is truly a chronicle, decade by decade, of America's changing tastes and moods.

"You get a sense of where people are traveling," Moulton explained. "First it was France, and then Italy becomes very big. And then you see a lot of the other European countries creeping into the cookies."

Chocolate cookies don't make an appearance until 1950.

"In the beginning you don't really see much chocolate," Moulton said. "But by the '80s and the '90s, wow, there is so much chocolate! And not just old fashioned chocolate - designer chocolate, you know? It's amazing how it revved up."

Did it ever! From maybe one cookie recipe a year in Gourmet, by the 1980s it was a dozen or more.

In 1993, December's magazine became the cookie issue.

By that time the recipes had become a lot more elaborate.

"I think what's happened in this country for a whole bunch of reasons, including celebrity chefs and TV, is that people know more about food," Moulton said. "They have access to more ingredients, and they want more excitement. So a good old-fashioned butter cookie, although it brings back memories of mom and grandmom, maybe some people are like, 'Nah, not enough for me. I need more.' And this would be more, because it's got all the spices in it and it's got the interesting ingredients."

These are pains d'epices, named after a holiday spiced bread from France. They're glazed with grand marnier and dusted with edible gold. And they have a telling back story about cookies and our times . . .

It began in February 2009 when food stylist Paul Grimes presented his ideas for what would have been that year's cookie issue.

"What I was envisioning was dotting it with candied orange peel and that would be the gem-like quality," Grimes said.

Gemlike, for a reason: with the economy in terrible shape, Gourmet wanted to offer readers a little edible opulence. The theme of the issue was to have been jewels.

The pains d'epices made it past the concept stage to the test kitchen.

Editor-in-chief Ruth Reichl and her senior staff liked them: "I'll be making those," she said.

Creative director Richard Ferretti oversaw the transformation of the cookies from the test kitchen into what for all the world looked like lavish priceless jewelry.

Like magic, they were cookies no more . . . camouflaged in razzle dazzle, sumptuous to behold.

Teichner said it was as if the cookies were playing dress up. "They are," said Ferretti. "They're being dressed up. The cookies have gone to another place. They're, like, at a party."

In tough times, delicious make-believe created - Gourmet's editors knew - out of practically nothing..

"You're dealing with butter, basically - butter, sugar, flour. It's not expensive stuff," said editor Kemp Minifie. "You can have some fun. And we all need some fun right now."

Go ahead. Because, after all, 'tis the season.

Seasonal Pear Salad

noreply@blogger.com (Unknown) — Sun, 10 Oct 2010 09:54:00 +0000

INGREDIENTS
2 pears
1 bag mixed greens
1 cup chopped walnuts
1 cup crumbled bleu cheese
1 cup apple cider
2 tbs vegetable oil
2 tbs apple cider vinegar
1 shallot (optional)
cracked black pepper
METHOD
Use a small stainless steel pot to reduce 1 cup of apple cider down to about 1/4 cup. Once the cider is going along, take a minute to finely mince the shallot and add that to the apple cider.
Once the apple cider has reduced down to 1/4 cup, take it off the heat and add it to a mixing bowl to cool down for 5-6 minutes. After it has cooled down a bit, add 2 tbs vegetable oil and 2 tbs apple cider vinegar, add a crack of black pepper and whisk it up.
Once the dressing is good to go, core and slice 1-2 ripe pears and toss that with mixed greens and the vinaigrette.
Finally, divide the salads onto individual plates and finish with crumbled bleu cheese and chopped walnuts.
TIP
You'll need to plan ahead a little bit and make the vinaigrette before assembling the salad. It also helps to toast the walnuts for more depth of flavor.

thanks!!!!

REcipe For d' future....

noreply@blogger.com (Unknown) — Wed, 29 Sep 2010 16:12:00 +0000

Chocolate chip cookies, the Toll House recipe

noreply@blogger.com (Unknown) — Fri, 03 Sep 2010 15:07:00 +0000

Story has it that the chocolate chip cookie recipe was created by American Ruth Graves Wakefield, owner of the Toll House Inn, in 1933. She later sold the recipe to Nestle. Nestle’s bags of chocolate morsels carry the Toll House recipe.
Question: Can a recipe that is promoted to work with a particular brand of chocolate morsels work just as well using another brand?
Answer: A qualified yes. I just baked a batch of chocolate cookies this morning using the Nestle Toll House recipe but with Van Houten chocolate chips. And the cookies are fantastic.

Note, however, that substitutions don’t always work with all products and with all brands. Take, for instance, dessicated coconut. I have a macaroons recipe that works with some but not all brands of dessicated coconut. Why? Quality and formula. The coconuts used by some brands may be more mature than others; the drying formula may be different too.
It’s the same thing with chocolates. So, please don’t ask if the Toll House chocolate chip recipe will work using some other brand of chocolate morsels. That’s something you will have to find out for yourself if you decide on some other substitute.
Makes 20 2-1/2 inch cookies.

Ingredients:

1 and 1/8 c. of all-purpose flour
1/2 tsp. of baking soda
1/2 tsp. of salt
1/2 of a 250 g. block of butter, very soft
1/2 and 1/8 c. of white sugar
1/2 and 1/8 c. of firmly packed dark brown sugar
1/2 tsp. of vanilla extract
1 large egg
1 12 oz. pack of chocolate morsels
Preheat the oven to 350F.
In a bowl, whisk together the flour, baking soda and salt.
In a large mixing bowl, beat the very soft butter with the sugars and vanilla extract. Add the egg and beat until smooth. Add the flour mixture and stir until blended. The dough will be soft and sticky. Fold in the chocolate morsels.

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Corned Beef Hash Recipe

noreply@blogger.com (Unknown) — Wed, 18 Aug 2010 14:47:00 +0000

A recipe for an autumn nights supper, on a budget.

This is a recipe for those of us really feeling the pinch of the recession. But don't worry if your pockets are a little light, you can make a decent meal on any budget.
Even if you take out a few of the ingredients you don’t lose that much flavour. But it is a good stodgy winter’s night’s supper for two.

Corned Beef Hash Recipe

You will need all of the following:

One tin of good quality corned beef.
Five or six decent potatoes.
One onion
Half a pack of decent sized closed cap mushrooms. Or about eight.
Two peppers, any colour (I use red and green for contrast)
One ball of Mozarella, any supermarket brand will do.
One small jar of hot salsa sauce (alternatively you can make your own)
Worcestershire sauce
Paprika
Ground black pepper
You need one boiling pan and one large frying pan or wok, and two earthenware baking dishes of medium size.

Directions:

Firstly chop your potatoes into quarters and boil in a pan of water until soft. Don’t peel them, the skin is the best bit and it is full of vitamins Chop your onions, peppers and mushrooms finely or coarsely, as you prefer and fry in a pan until the onions are brown and everything is soft.
Open the corned beef (taking caution not to cut yourself) and add to the wok. Using a spatula hack it down to small chunks. Stir it into the vegetables.
Set your oven at 180 c and allow it five minutes or longer to heat up.
By now the potatoes should be just soft enough so drain the water through a colander and add the potatoes to the wok. Again use the spatula to hack them down to small pieces and stir or ‘fold’ the mixture.
Add two heaped tablespoons of salsa sauce and one of worcestershire sauce. Continue to stir and taste occasionally. Add black pepper if you feel it needs it. Reduce heat of the cooking ring.
Then use a serving spoon to transfer the mix to two thick single-serve oven dishes.
Open the Mozarella, drain the water from the packet and slice as thinly as possible. Place the slices (about three each) over the mix and sprinkle with a little paprika.
As an alternative to the Mozarella you can use a poached egg as a topping, a la Momma Cherri
Place in the oven and cook for 7-10 minutes.
Remove from the oven and allow to cool slightly. It will keep for up to three days, beef is a fairly safe foodstuff.

enjoy!!!

mmmmm...."Yummy Green Smoothie" Recipe

noreply@blogger.com (Unknown) — Fri, 26 Mar 2010 18:07:00 +0000

I am so not a veggie lover. I could never eat all the veggies in a day that I’m suppose to so instead I’ve figured out a way to get around that. I drink them!
The idea of green smoothies first came to me after reading many blogs on the subject. I had already been making myself a fruit smoothie everyday to get my required fruits in, so it really appealed to me that I could add some veggies at the same time and be done with it. So that’s what I do.
Every day for lunch I make myself a big tall glass of yummy green smoothie otherwise known as hulk juice to my kids. They are absolutely delicious and believe it or not I actually crave them now if I don’t have one. You can’t really taste the spinach at all and the fruit adds a nice touch of sweetness. This is how I make mine but there are many different varieties and combinations you could try.
Org Junkie’s Daily Green Smoothie
One blender full of baby spinach (or a combination of any type of greens)
Approx 1 1/2 cups of cold water

Pulse and puree first two ingredients for a couple of minutes until well blended
(Note: because I don’t have a fancy blender, blending the spinach and water FIRST is the one step that made the biggest difference for me towards creating a green smoothie that was nice and creamy instead of thick and pasty)
Add to blender two to three cups of frozen fruit (any kind you like, I usually use the mixed fruit from M&M’s)

One banana
Blend until mixed and creamy
Add a couple of tablespoons of ground flax
Blend again

Drink up and enjoy!
(equals two servings)
Now if you are a bit reluctant to go all in at first you might want to start with a higher ratio of fruit to greens until you get use to it. There really are no rules. It’s just such a great way to get in a whole bunch of fruits and veggies in a really easy and delicious way.

If you have trouble eating your veggies, drinking them is a great alternative!

give credit to laura

Mediterranean chicken casserole recipe

noreply@blogger.com (Unknown) — Sat, 02 Jan 2010 19:08:00 +0000

Mediterranean chicken casserole recipe

Mediterranean chicken casserole Recipe
This was a great tasting chicken dish. I used chicken tenders cut inti chunks and it was very easy.

Ingredients of Mediterranean chicken casserole Recipe
2 tsp olive oil
8 chicken lovely legs
1 large brown onion, halved, thinly sliced
3 celery sticks, trimmed, cut into 2cm-thick slices
2 garlic cloves, crushed
200g button mushrooms, thickly sliced
2 x 400g cans diced Italian tomatoes
1 chicken stock cube (Massel brand)
150g (1 cup) frozen broad beans, thawed, peeled
1 tbs fresh thyme leaves
Freshly ground black pepper
200g dried spiral pasta, optional, to serve

Description of Mediterranean chicken casserole Recipe
Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.

Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.

Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.

Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.

Mediterranean chicken casserole Recipe
Preparation Time 30 minutes/Cooking Time 60 minutes/serves 4

Source - Taste.com.au

Easy South Beach Recipes: Asparagus with Basil Pesto

noreply@blogger.com (Unknown) — Mon, 09 Nov 2009 16:05:00 +0000

People keep asking for more Easy South Beach Recipes, so I'm always looking for South Beach Diet friendly recipes with five ingredients or less that taste wonderful. This one is a combination I stumbled on by accident. I planned to use Elise's recipe for The Perfect Way to Cook Asparagus, but when I got ready to make it, I didn't have any lemons. Then I noticed a jar of pesto in the fridge and it turned out to be fantastic with the lightly cooked asparagus. I wondered what else would be good with asparagus and pesto, and when I entered it into the Food Blog Search I found out I wasn't the first food blogger to think this sounded like a good combination. See those recipes at the end if you're up for something with a few more ingredients.

Asparagus with Basil Pesto
(Makes 2-4 servings, but I could eat all of this myself.)

1 lb. fresh asparagus
1-2 T purchased basil pesto

Be sure asparagus is clean, then break off the end of one piece to see where the woody stalk starts. Trim the other asparagus pieces to that size, then cut asparagus on the diagonal into pieces about 2 inches long. Fill medium sized pot with water and bring to a boil. Add asparagus and cook 2-3 minutes, depending on the thickness of the asparagus. Don't overcook, use a timer! When asparagus is lightly cooked but still fairly crisp, drain well. Toss hot asparagus immediately with pesto and serve immediately.

Peanut Butter Pie Recipe

noreply@blogger.com (Unknown) — Sun, 08 Nov 2009 15:50:00 +0000

I have a new favorite pie that I will be sharing with my family at Thanksgiving—it’s peanut butter pie. But before I tell you how to make it, first a little background.

Two years ago, I received a cookbook in the mail. It was spiral-bound with a lavender cover that had a black and white photo of a woman pulling a tray of rolls from an oven. The title of the book was “Gennie’s Bishop Grill. The Best Buns in Town!!!”

Inside the front flap was an inscription: “Lisa, We hope you enjoy a little bit of Texas home cooking! Thanks, Rosemarie.” I scratched my head. I had not ordered this cookbook, nor was I familiar with either Rosemarie or Gennie’s Bishop Grill. It was strange.

A couple of days later, my dad called. “Lisa, did you send me a cookbook from Gennie’s Bishop Grill?” I told him I had not. Now I was really confused! Who was Rosemarie and why was she sending my dad and me cookbooks?

But before I had a chance to say this, my dad continued. “I love Gennie’s Bishop Grill! I used to eat there all the time!” He went on to tell me that Gennie’s Bishop Grill was a restaurant in the Bishop’s Art District that served up excellent home cooking. It was known for its chicken-fried steak, yeast rolls and its pies—namely its peanut butter pie.

The owners of the restaurant, Rosemarie (daughter of Gennie) and her husband Gus, retired in 2005 and closed the restaurant. But they had a bunch of cookbooks and the Dallas Morning News had written an article about the restaurant, with an address to place orders for this trove of Texan home cooking.

I had wanted to make a custard-based peanut butter pie for quite a while, but most of the recipes I saw were the kind where you mix the peanut butter with cream cheese and whipped cream and spoon this into a chocolate-cookie crust. Not a bad dessert, but not quite what I was looking for.

I asked my grandma if she had one, and she recommended taking her chocolate pie recipe and substituting peanut butter for the chocolate. I followed her advice and fell in love. This was the peanut butter pie I had been seeking!

A few days later when I was talking to my grandma, she said, “Are you still looking for peanut butter pie recipes? I bet there’s a good one in that cookbook I sent you.”

Now, my grandma often sends me recipes clipped from the newspaper or photocopied from an old family recipe cards, but I didn’t recall her ever sending me an actual cookbook.

“What cookbook?” I asked.

“Oh, you know—the one from that Oak Cliff cafe that closed. I read about it in the paper and bought one for you and one for your dad.”

But of course! The mystery was solved. And yes, Grandma was correct—there was indeed a recipe for peanut butter pie in the cookbook. And while it was a little bit different from the one I had already made, I could tell by reading it that the food at Gennie’s Bishop Grill was pretty spectacular and I’m sorry I was never able to eat at their restaurant. But thankfully, their good food lives on in their cookbook, which I’m very happy to own.

Peanut Butter Pie

Filling ingredients:
2 egg yolks, beaten slightly
1 1/2 cups of milk
3/4 cups of sugar
5 tablespoons of flour
1/4 teaspoon of salt
1/2 teaspoon of vanilla
¾ cup of peanut butter
1/8 teaspoon cinnamon
1/8 teaspoon cayenne

Meringue ingredients:
2 egg whites
1/8 teaspoon of salt
4 tablespoons of sugar

Your favorite pie crust. (I use my grandma's pie crust.)

Method:
In a pot, whisk together the eggs, milk, sugar, flour and salt. While stirring, cook on medium heat until it bubbles and thickens, about five to 10 minutes.

Remove from heat and stir in the vanilla, cinnamon, cayenne and peanut butter.

Meanwhile, poke holes in your pie crust with a fork and bake it at 350 until it’s brown, about 20 minutes.

Beat your egg whites with salt and when they start to get fluffy add the sugar.

Pour the peanut butter custard into the baked pie shell and top with the beaten egg whites.

Bake pie until peaks on the meringue are lightly browned, about 10 minutes.

Notes: I used smooth, unsweetened peanut butter; feel free to use chunky. If you use sweetened peanut butter, however, you may want to cut down on the sugar. And I like to top my meringue with roasted peanuts. A sprinkle of cocoa powder is also delicious. And I understand some of you don't even like meringue! The Bishop Grill recipe is topped with whipped cream, which I bet is also pretty darn good.

thank you

*sharing is caring*

Almost instant mini raisin scones

noreply@blogger.com (Unknown) — Thu, 29 Oct 2009 17:12:00 +0000

If I know that someone is coming over, I try to throw a batch of scones in the oven. Tea and warm scones: is there anything better?

The only way to be able to do this is to take a recipe -- any recipe -- and make it again and again until it becomes second nature. The dough should roll off your fingers. This is the simple recipe I'm working on now.

Mini raisin scones
Makes 36

2 1/2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons butter
2 tablespoons solid vegetable shortening
3 tablespoons sugar
1/2 cup whole milk, or more if necessary
3/4 cup dark raisins
Extra flour (for rolling)
Extra sugar (for sprinkling)

1. Set the oven at 400 degrees. Line a baking sheet with parchment paper.
2. In a bowl, mix together the flour, baking powder, and salt. Add the butter and shortening. With your fingers or a pastry blender, work the mixture until it resembles sand.
3. Add the sugar, 1/2 cup of the milk, and the raisins. With the fork, work the milk into the flour mixture to form a moist dough. Add more milk, 1 tablespoon at a time, if necessary, until the dough comes together.
4. Transfer the dough to a lightly floured counter and knead it lightly, adding a little more flour to make it manageable but not dry.
5. Press the dough into an oblong or rectangle that is 3/4-inch thick. The size or shape of the dough does not matter. But don't press it thinner than 3/4 inch. Cut the dough into 1 1/2 inch bands. Cut each band into triangles. Transfer them to the baking sheet. Sprinkle with sugar.
6. Bake the scones for 20 minutes or until they are golden brown.

hail to

Orange brownies recipe

noreply@blogger.com (Unknown) — Wed, 19 Aug 2009 17:08:00 +0000

It’s so hard to describe this recipe…it has the chewy kind of texture of a brownie, yet has the density of a cake. This is probably one of the strangest recipes that I’ve ever made but it’s quite enjoyable. The orange flavoring is so refreshing on a smoldering summer day. This recipe is courtesy of Paula Deen from the Food Network.

INGREDIENTS:

For the cake:

1 ½ cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup (2 sticks) butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
1 recipe Orange Cream Cheese Frosting, recipe follows
1 each orange, cut in half, sliced into half moons (optional)

For the orange cream cheese frosting:

1 (8-ounce) package cream cheese, softened
4 Tablespoons softened butter
1 (1-pound) box confectioner’s sugar
2 Tablespoons orange zest
2 Tablespoons orange juice

PROCEDURE:

For the cake:

1. Pre-heat oven to 350 degrees Fahrenheit. Grease a 13 by 9 by 2-inch pan.

2. Stir together flour, granulated sugar, and salt in a bowl.

3. Add butter, eggs, orange extract, and orange zest. Using an electric mixer beat until well blended.

4. Pour the batter into the prepared pan and bake for 30 minutes, or until light golden brown and set. Meanwhile make the frosting.

For the frosting:

1. In a large mixing bowl, whip the butter and cream cheese together using an electric mixer.

2. Gradually beat in the confectioner’s sugar until it is all combined and smooth.

3. Beat in the orange zest and juice. Set aside.

To finish the brownies:

1. Remove the brownies from the oven. Allow to cool and pierce the entire cake with a fork.

2. Spread the orange cream cheese frosting over completely cooled brownies. Top with orange slices if desired. Cut into squares.

source:http://www.examiner.com

Featured Recipe: Pasta With Shredded Vegetables and Lavender

noreply@blogger.com (Unknown) — Tue, 18 Aug 2009 17:31:00 +0000

Like rosemary, lavender is a powerful and not tremendously versatile herb, and, like rosemary, it takes very readily to grilled lamb. But it really comes into its own when it is combined with vegetables, the herb performing more like thyme than rosemary. This dish is distinctive, different and altogether lovely.

Pasta with Shredded Vegetables and Lavender

Yield 4 to 6 servings

Time 30 minutes

Mark Bittman

Ingredients

Salt and freshly ground black pepper
1 medium-to-large zucchini, trimmed
1 medium carrot, peeled and trimmed
1 red bell pepper, cored
1/4 cup extra virgin olive oil
2 or 3 cloves crushed garlic
Several lavender leaves or flowers, or both (or use rosemary)
1 pound cut pasta, like penne or farfalle

Method

1. Bring a large pot of water to a boil and salt it. Shred vegetables, using a food processor, grater or knife. Put olive oil in a large skillet over medium heat and add garlic. When it starts to brown, stir and add vegetables. Sprinkle them with salt and pepper, add a bit of lavender and cook, stirring occasionally, until they barely soften, just 5 minutes or so.
2. Meanwhile, cook pasta until it is just barely tender, a little less cooked than it would be to serve it. Drain, reserving some cooking water. Add pasta to vegetables and continue to cook, adding water as necessary to keep mixture moist.
3. Taste, and add more lavender to taste; it should be distinctive but not too strong. When pasta and vegetables are tender but not mushy, adjust seasoning for salt and pepper, garnish with a couple of lavender flowers if you have them, and serve.

source:NY

Recipe: Dark Chocolate Toblerone Cookies

noreply@blogger.com (Unknown) — Mon, 17 Aug 2009 16:43:00 +0000

Your Recipe.

noreply@blogger.com (Unknown) — Sun, 16 Aug 2009 16:45:00 +0000

The new season finally gets under way today as Arsenal travel to Goodison Park to play Everton in an evening kick off at 5.30 and it's live on ESPN. With that late kick off we will have to wait a little longer than most other teams to see our players doing what they're paid a small fortune to do. This summer seemed to drag on for an awful long time but we have reached the end of that long wait finally. Suddenly we will be seeing Arsenal play 5 games in 15 days with Celtic, Portsmouth, Celtic again and Manure all following in quick succession before the next international break.

With us playing Celtic on Tuesday night it means our Premier league game against Bolton had to be postponed until a later date and we will be playing catch up along with Bolton and 4 other clubs. Don't forget to keep that in mind for your Fantasy Football by the way as the second round of games comes 2 days after the first round ends. The new dates for the 3 postponed matches have not been arranged yet and I'll let you know when they are arranged. The away game against Celtic has been picked up by Sky and it will be shown on Sky Sports 2 next Tuesday night with the home tie on ITV1 eight days later.

I'll be heading to the Arsenal supporters club in The Strand in Bray to watch the Everton match today and I'll probably be there for the 2 Celtic games as well. I hope we get a good turn out as I'm looking forward to having a drink or 2 with my fellow Gooners. I put together a bit of a blog for our website and if it works out I'll probably be doing it on a weekly basis. We have a lot of activities planned for the new season and I'm really looking forward to our trips and 5 a side tournaments.

Last season I kept my season preview back until the transfer window had closed in the hope that we signed a couple of top class players and I'm going to do the same thing this season. I will however make a prediction for today's game and despite the fact that we are short of 7 players and Wilshere is not in the squad I still predict a 2-1 win with Arshavin & Eduardo scoring for us. It will be interesting to see what team the boss puts out. Personally I would play the following team in a 4-3-3 formation. Almunia/Sagna, Clichy, Gallas, Vermaelen/Song, Cesc, Arshavin/Eduardo, Bendtner, RVP but I have a feeling that Denilson will start and Eduardo will be on the bench. I think Eduardo is our best goalscorer and if he can play for his country he can start for us. I can remember him taking Everton apart up there a couple of seasons ago after Bendtner was sent off. Our bench might be looking a little sparse and that's a little worrying for the first game of the season.

The manager had an awful lot to say yesterday as usual on the Friday before a match. He is so accomidating to the media before matches unlike another red nosed manager I can think of. He explained why Wilshere wasn't in the squad and what he said was that he's only 17 and he will get chances this season but not today. I think we could have done with him in the squad at least and he seems as ready as other players who got their chance at that age. He also said what we all knew already that Cesc is going nowhere and that all the speculation was created by the press as they have to print something. He went on to joke that he was quoted a price of £125 million for Messi but the press didn't run with the story.

The boss also spoke about this being the most open Premier league season in a long time with at least 8 teams having a chance. He went on to say that this is the make or break season for the current Arsenal team and his target for the season is to win the league but that at the very worst we must finish in the top 4. When asked about transfers he said there are only 10 players in the world we can't afford and he also seemed to say that he knows who his targets are but he hasn't decided if we should sign anyone yet. That seems a little strange to me and maybe he is waiting to see how we start off our season and how our injury position progresses. What he did say was "If we buy someone we will tell you". The boss also admitted that at times he did see some of those things that he said he didn't on the pitch but he only said so to protect his players after he knew what had happened first. He now thinks that he won't be believed in future when he says he doesn't see something.

I haven't seen the whole squad for tomorrow's game but if we start with the team I want that will leave a bench of Mannone, Gibbs, Silvestre, Denilson, Merida, Eboue & Ramsey as I presume that Vela is unavailable. That means that all our strikers are on the pitch from the start so it probably means that Eduardo will be sacrificed and Denilson will play alongside Cesc with Arshavin playing in the front 3. It means our equivilant of Xavi & Iniesta is Cesc & Denilson rather than Cesc & Arshavin. One of those pairings sounds right to me and the other one will struggle to open Everton up.

That's the lot for today. If you haven't signed up for Fantasy Premier League yet you have until 11.30 this morning GMT to get your team in. You can still join my leagues at any time and the most important thing is to have your team in by 11.30. If you join the leagues after that deadline all your points will still count so I'll give you the codes to the 2 leagues that are still open to new players.