Simply Sweet Basil

Basil Pasta Salad

noreply@blogger.com (Unknown) — Mon, 30 Apr 2012 21:58:00 +0000

Basil Pasta Salad

1 package of bow tie pasta
3 tbsp. red wine vinegar
1/2 cup fresh basil leaves, loosely packed
2 cloves garlic, minced
1/2 tsp. salt
1/2 teaspoon sugar
1/3 cup Parmesan cheese, grated
1/2 cup olive oil
Black pepper to taste
Cherry tomatoes for garnish

Cook and drain pasta according to package instructions, cool.
In a blender or food processor combine vinegar, basil, garlic, salt. sugar, cheese and olive oil. Blend until smooth. Toss with pasta.

Cover and refrigerate to blend flavors.
Sprinkle with pepper and garnish with cherry tomatoes before serving.

Buon Appetito!
Lisa

French Breaded Asparagus

noreply@blogger.com (Unknown) — Sat, 18 Feb 2012 22:08:00 +0000

French Breaded Asparagus

1lb. fresh asparagus, cooked
1 tbsp. cold water
1/2 cup fine dried bread crumbs
1/4 cup parmesan cheese
1 tsp. salt
1 tsp. paprika
1 egg

Beat egg and mix with cold water. Mix crumbs, salt , cheese and paprika together. Dip asparagus in bread crumb mixture, then in egg mixture again. Chill 1 hour. Fry in hot fat until golden brown.

Lisa

Image adapted from google may or may not reflect the above recipe.

Souper Cauliflower

noreply@blogger.com (Unknown) — Mon, 24 Oct 2011 17:25:00 +0000

Souper Cauliflower

Serves: 4
Ingredients

1 (16 ounce) package frozen cauliflower
1 ( 1o ounce) can cream of celery soup
1/4 cup milk
1 cup shredded cheddar cheese

Place cauliflower in 2- quart greased baking dish. In saucepan, combine soup, milk and cheese; heat and mix well. Pour over cauliflower. Bake and 350 degrees for 15 minutes. Remove from oven and let stand for 10 minutes and serve.

Lisa

Image adapted by google and doesn't represent the actual recipe but it is considered similar to.

Apple Pork Chops

noreply@blogger.com (Unknown) — Mon, 24 Oct 2011 16:41:00 +0000

Apple Pork Chops

Serves: 4
Ingredients

4 butterflied pork chops
2 apples. peeled, cored, halved
2 teaspoons butter
2 tablespoons brown sugar
Salt and Pepper ( to season)

Place pork chops in non stick sprayed shallow baking dish. Season with Salt and pepper. Cover and bake at 350 degrees for 30 minutes.
Place apple halves on top of pork chops. Add a little butter and a little brown sugar on each apple. Bake for another 10 minutes.
Remove from oven
Let stand for a few minutes and serve.
Serve with side vegetables of your choice.

Image adapted from google.

Lisa

Polenta with Fresh Basil and Garlic

noreply@blogger.com (Unknown) — Wed, 19 Oct 2011 17:56:00 +0000

Polenta with Fresh Basil and Garlic

Serves 6

Ingredients:

1/4 cup olive oil
2 cloves of fresh garlic, chopped
sea salt and black pepper to taste
2 cups finely ground oatmeal
4 tablespoons unsalted butter, room temperature
1 tablespoon fresh basil, leaves chopped
1/2 cup parmesan cheese, grated

Bring 8 1/2 cups of water to boil in a large heavy boiler. Add olive oil, garlic, salt and pepper.

Slowly add cornmeal ( polenta) and stir contiguously. After all cornmeal has been added, cook and stir over low heat until polenta pulls away from sides of boiler. This should only take a few minutes as the water is absorbed quickly. Polenta should be thick, smooth, and creamy. Stir in basil, butter and cheese.

Quick tip: Top polenta with marinara sauce or even better with meat sauce and serve!! Polenta can be served as a side dish to poultry or served as a main course.

What is Polenta?

Polenta is a dish made from cornmeal and is popular in many European cuisines, especially northern Italian foods. Making polenta is easy and it tastes great. Cooked polenta can be shaped into balls, sticks, or patties and fried in oil.

Image doesn't represent the actual recipe but represents the quick note about cooked polenta

shaped into sticks and fried.
Lisa

Tuscan Bean Soup

noreply@blogger.com (Unknown) — Mon, 17 Oct 2011 20:40:00 +0000

Tuscan Bean Soup

Serves 8
Ingredients

4 tablespoons extra-virgin olive oil
1 bunch green onion, chopped
3 cloves garlic, finely chopped
1 chopped carrot ( optional)
1 tablespoon fresh rosemary, stems removed, finely chopped
4 cups chicken broth
2 32 ounce cans great Northern beans with juice or cannellini beans
1/2 cup ham or 1 ham bone
sea salt and black pepper to taste

In a large -quart boiler over medium heat 1 tablespoon olive oil until fragrant, about 1 minutes. Add onion and garlic and cook for 8 minutes. Add rosemary, broth, beans and ham ( or ham bone) and or optional chopped carrots. Bring to a boil, stir, cover, and reduce heat to simmer. Simmer 25 minutes. Season with salt and pepper as desired. Serve and drizzle remaining olive oil over individual servings for extra flavor.

Image adapted from google and doesn't necessarily represent the above recipe but is similar.

Lisa

Caramelized Pears with Brown Sugar and Almonds

noreply@blogger.com (Unknown) — Sat, 15 Oct 2011 00:25:00 +0000

Caramelized Pears with Brown Sugar and Almonds

Serves 4

Ingredients:

3 pears, ripe but still firm
1 1/2 tablespoons brown sugar, plus 1 tablespoon for garnish
2 tablespoons almonds, whole or chopped
1/2 cup vanilla yogurt

1. Preheat broiler. Fan the pear slices in shallow ovenproof dish. Sprinkle 1 1/2 tablespoons brown sugar over the pears. Broil until the sugar is caramelized but not burned, about 4 to 5 minutes. Sprinkle the almonds on top and broil for 1 more minute, until golden brown.

2. To serve, divide the pears among 4 serving plates. Top each with equal parts of the yogurt and garnish with the remaining sugar.

Optional serve with a scoop of vanilla ice cream

* caramelizing sugar means to lightly brown the sugar. Pay attention when broiling, as the sugar can burn quickly.

Lisa

Image adapted from google and doesn't reflect the recipe but it is similar.

Bruschetta of Eggs, Tomatoes, and Peppers

noreply@blogger.com (Unknown) — Fri, 14 Oct 2011 23:40:00 +0000

Bruschetta of Eggs, Tomatoes, and Peppers

Traditionally, bruschetta is an Italian appetizer of toasted bread rubbed with fresh garlic and topped with extra- virgin olive oil. The traditional Italian bruschetta is topped with chopped tomatoes, extra- virgin olive oil and fresh basil. The recipe below is a version of a combination of Italian- American - style bruschetta.

Serves 4
Ingredients:

1/2 loaf Italian or French Bread
1/2 cup extra-virgin olive oil
1/4 cup pesto
2 eggs
1 red bell pepper, seeded and chopped
1/4 cup mozzarella cheese shredded
1 medium tomato, seeded and diced

1. Slice the bread into 43/4 - inch lengthwise slices. Brush 1 side of each with a bit of oil; toast on grill or grill pan. When that side is toasted, brush oil on the other side, flip, and toast that side.

2. Place the toasted bread in a baking sheet, and spread with pesto. Mix eggs with bell pepper. Heat the remaining oil in a saute' pan to medium temperature; add the egg mixture and cook omelet style. Cut the omelet and place on the bread; top with cheese and tomatoes.

Image adapted from google and doesn't reflect the above recipe but to be a similar.

Baked Tilapia with White Wine and Herbs

noreply@blogger.com (Unknown) — Tue, 24 May 2011 16:26:00 +0000

Baked Tilapia with White Wine and Herbs

Ingredients

■2 fresh Tilapia fish, approximately 8-10 oz. each, gutted and descaled. If buying fresh, ask the cutter at the seafood counter to do this free.
■1/4 pint of a white wine of your choosing
■4 tablespoons freshly chopped parsley and dills – you can change up the herbs. Almost any herbs will go well with this fish.
■1 to 2 finely chopped cloves of garlic,
■1/2 oz. butter
■6 diagonally sliced salid onions
■Salt and freshly ground black pepper – to taste
■1 teaspoon corn flour, add a little cold water and whisk
■2 tablespoons Crème fraîche, is similar to sour cream but less sour, thicker, cloud-like and has a higher fat content resulting in a creamy taste - you can find it in the grocery store.

Directions

1.Preheat the oven to 350 degrees Fahrenheit
2.Put the Tilapia side by side in a lightly oiled oven proof dish.
3.Pour the wine on top of the Tilapia, and then sprinkle the garlic. Add most of the herbs and reserve the rest for when the fish comes out of the oven. Add onion, salt, and pepper to taste. Place about half the butter on each tilapia.
4.Cover with a sheet of aluminum foil with oil over the fish, then bake in the oven for about a half hour to 35 minutes.
5.Move the Tilapia to a serving dish.
6.Pour the fish fat from the oven dish into a saucepan, stir in the mixture of corn flour and water, and simmer for 2 minutes. Stir in the Crème fraîche and pour over the fish. Sprinkle the fish with the remaining herbs.

Serve hot.

Adding a squeeze of lemon juice will lighten up the dish but it is optional.

Serves: 2

Recipe adapted by tilapiarecipes.org. Image adapted by google and may or may not reflect the above recipe.

Cream of Corn Soup with Basil Oil

noreply@blogger.com (Unknown) — Mon, 23 May 2011 02:39:00 +0000

Cream of corn soup with basil oil

3 cups firmly packed very fresh basil leaves

1-1/2 cups extra virgin olive oil

3 Tbsp unsalted butter
2 leeks, white and pale green parts only, cut into 1/4-inch rounds, swished clean in a bowl of warm water, and drained
4 cups chicken or vegetable stock (I used homemade chicken stock)
5 cups corn kernels (from 5 large ears of corn or two 16-oz bags of frozen kernel corn), divided
3 sprigs fresh thyme or 1/2 tsp dried thyme
1 tsp kosher salt
A few shakes of Tabasco
1/2 cup heavy cream
1/2 tsp granulated sugar (optional; I omitted it)

First, make the basil oil: Put the basil leaves in a blender with the olive oil and process to a smooth puree. Pour the mixture into a saucepan over medium heat. Once it comes to a simmer, let it cook for no more than 45 seconds. Pour into achinois or fine-mesh sieve over a clean bowl. Give the oil time to drain; don't try and push it through the sieve. If you'd like, strain the oil again through a paper coffee filter. [Store the basil oil in an airtight jar, away from direct sunlight.]

Make the soup: Melt the butter in a heavy 4-quart pot over medium-high heat. When hot enough to sizzle a piece of leek, add the leeks and saute until they become translucent but not brown, 6-8 minutes. Add the stock, 4 cups of the corn kernels, the thyme, 1 tsp salt, and the Tabasco. Bring to a boil, reduce the heat, cover, and simmer until the corn is tender, about 10 minutes. Remove any thyme stems and discard.

Use an immersion blender to puree the soup, or process in a stand blender in 2 batches until creamy and smooth. Add the cream and reserved 1 cup corn kernels, and bring to a gentle simmer, stirring constantly. Reduce the heat to the lowest setting. Taste and add more salt and the sugar, if necessary, to brighten the flavor of the soup. If you'd like the corn kernels to remain crunchy (I did), serve as is. Otherwise continue simmering the soup until the corn reaches the desired texture, another 5 minutes or so.

Ladle the soup into bowls and drizzle with the basil oil. Cool any remaining soup to room temperature before storing; cover, and refrigerate for up to 3 days

Recipe adapted by soupchick.com. Image adapted by google.

Citrus and Black Bean Salad

noreply@blogger.com (Unknown) — Mon, 23 May 2011 02:25:00 +0000

Citrus and Black Bean Salad

Ingredients

1 grapefruit, peeled and sectioned

2 oranges, peeled and sectioned

1 16 oz. can of black beans, drained and rinsed

1/2 cup red onion, chopped

1/2 avocado, sliced

2 tablespoons lemon juice

black pepper to taste

Directions

Combine all ingredients and serve at room temperature.

Recipe adapted by sparkspeople.com. Image adapted by google and may or may not reflect the recipe

Mint Julep Panna Cotta

noreply@blogger.com (Unknown) — Sun, 22 May 2011 02:28:00 +0000

Mint Julep Panna Cotta

A cooling breeze of fresh mint cuts through the richness of this creamy dessert, and a generous splash of bourbon gives it a decidedly grown-up kick. Boiling the bourbon burns off the harshness of the alcohol, but leaves the flavors in tact.

1/2 cup bourbon or Tennessee whiskey
3/4 cup whole milk
2 cups heavy cream
1/3 cup granulated sugar
1/2 cup fresh mint leaves, plus more for garnish
1/2 vanilla bean, split lengthwise or 1 tsp. vanilla extract
1 1/2 tsp. unflavored gelatin powder (such as Knox gelatin)
Vegetable oil

Place the bourbon in a small saucepan and set over medium heat. Boil for 30 seconds or until reduced by half. Set aside.

Combine the milk, cream, sugar and mint leaves in a medium saucepan. Scrape the seeds from the vanilla bean and add them to the pot along with the pod (if using vanilla extract, add it later). Set over low heat and slowly heat the mixture, stirring occasionally, until it just comes to a boil (about 30 minutes).

Meanwhile, place 3 tablespoons water in a small bowl and sprinkle the gelatin over it; set it aside for 10 minutes to soften and absorb the water. Pour a little oil onto a paper towel and use it to lightly but completely coat 6 small (6-ounce) ramekins.

When the milk begins to boil, remove from the heat and add the gelatin, stirring until dissolved. Add the bourbon (and vanilla extract, if using), then pour the mixture through a fine-mesh sieve into a pitcher or 4-cup liquid measuring cup with a spout. Divide the mixture among the oiled ramekins. Allow to cool for a few minutes, then cover with plastic wrap and refrigerate until set, at least 4 hours or up to 2 days.

You can serve the panna cotta in their ramekins or unmold them. To do this, slip a thin knife around the ramekin to loosen the custard and then dip the bottom into a bowl of hot water for a few seconds. Pat the ramekin dry, then invert each ramekin onto a plate with a quick tap; serve immediately, garnished with mint.

Serves 6.

Recipe adapted by imbibemagazine.com, Image adapted by google

Fava Bean and Radish Bruschetta

noreply@blogger.com (Unknown) — Sun, 22 May 2011 01:49:00 +0000

Fava Bean and Radish Bruschetta
makes 8

1 pound fresh fava beans, shelled
2-3 medium radishes, julienned (about 1/2 cup)
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon chopped mint leaves
1 tablespoon chopped fennel fronds (optional)
Fleur del sel or other salt
Freshly ground black pepper
8 (1/2-inch-thick, 3-to-4-inch-long) baguette slices
1/4 cup olive oil
1 garlic clove, peeled

Bring a pot of salted water to a boil and cook fava beans for 2 minutes. Drain and transfer beans to a large bowl of ice water. Let cool and then drain. Slip the outer skin off each bean and discard the skin. Place the beans in a large bowl and coarsely mash with a fork leaving some beans whole or in chunks.

Combine the beans, radishes, lemon zest, lemon juice, mint leaves, and fennel fronds (optional). Season to taste with salt and pepper.

Brush olive oil over both sides of the baguette slices and grill or broil. Rub toasts with garlic and then spoon the fava bean mixture on top. Sprinkle a little extra salt on top and serve.

Variation: Spread a layer of fresh ricotta cheese on the toasts before adding the fava bean topping.

Recipe adapted by thekitchn.com. Image adapted by google and may or may not reflect actual recipe.

The Manhattan Cherry Cocktail

noreply@blogger.com (Unknown) — Sat, 21 May 2011 21:10:00 +0000

The Big Cherry

Original Recipe
Ingredients

3/4 oz. cherry bounce
2 oz. bourbon
2-3 Angostura bitters
Ice

Directions

Combine first three ingredients in a cocktail shaker. Add ice.
Give the cocktail shaker two or three vigorous shakes.
Strain into martini glass and garnish with cherry.
Makes 1 cocktail.

Recipe adapted by yumsugar.com. Image adapted by Google and may or may not reflect the actual recipe.

How to Choose a Breakfast Wine

noreply@blogger.com (Unknown) — Sat, 21 May 2011 17:03:00 +0000

How to Choose a Breakfast Wine

By Catherine Whelan

Somewhere in the world it is 5pm. Although this statement is quite correct it is no longer necessary as justification for drinking before cocktail hour.

Global events (and economics!) have recently changed the way many people think. We seem to appreciate the small things more, value our loved ones more and are starting to shy away from overly flashy social occasions when really, deep down we know flash was never necessary. A little sparkle, however, is always welcome.

When I was growing up in Melbourne, a Chicken and Champagne Breakfast was de rigueur on Melbourne Cup Day. I had no idea of the possibility that perhaps not every being on the planet started this huge day in this way. Aside from this somewhat magical occasion I do not recall another time wine was served at breakfast until I was eighteen.

Fast forward to 2011 and there are many reasons why wine with breakfast is a great idea. Here a just a few:

1) Sparkling wine offers more pep than caffeine

2) Juice was invented to be blended with wine

3) Everything seems brighter with a rosy hue on your cheeks

4) You have all day to drop below.05

5) It is a much more economical treat than a corporate dinner

6) The metabolism is performing better before 11am

7) Breakfast is the most important meal of the day

8) It is a little taboo, making it all the more fun!

So How to Choose a Breakfast Wine?

There are two main considerations. The first is alcohol content and relevance to the day ahead. Will the people you are serving be going to work after breakfast? Or is it party-hard time? Low-alcohol wines are becoming increasingly popular as alcohol and sugar content are a direct correlation in wine- and many of us a more than happy to consume fewer calories!

The lower alcohol content is also gentler on empty stomachs or sleep-deprived guest. Common labelling terms found on bottles of wine that have deliberately been made with a lower alcohol content include:

*low joule- and any reference to less sugar or calories

*early harvest/eve- references to early picking as they grapes won't have fully developed

*light/lighter in alcohol- and other direct indicators.

Great Australian lower alcohol wines are most often 25-30% less alcoholic than their counterparts. Great wines to try in this category are Rosemount 'O', Cockatoo Ridge Brut Cuvee, and Yellowglen Jewel. Entire ranges are made by McWilliams, an Australian range called Balance and a New Zealand range called All Hallow's Eve. These two ranges are Weight Watchers approved and a glass of these wines equates to a single Weight Watchers point. Lindemans also have two low alcohol ranges, Early Harvest, which at last count there were seven wines in the range with Australian wine making influence. Their second range, Sweet Seasons, has an Italian wine making influence.

So what if alcohol content is not your primary concern? Consideration then falls to wine styles. Some wines are much better suited to some foods, more so than others. Which wines could possibly go with breakfast, I hear you ask? Well there are two key features I look out for. Bubbles- and fruity flavours.

Pretty much anything sparkling is a great breakfast wine. Champagne breakfasts are common, Cabernet breakfasts? Not so much. Sparkling wines awaken the mind, cleanse the soul and are the most palatable. We don't have to concentrate on them too much as the bubbles do all the hard work getting the aromas and flavours to us nicely. The acidity of sparkling wines also works perfectly with creamy eggs or pastries as well as cuts through fatty bacon or sausage.

Sparkling wines to try include Frizzante, Moscato, Lambrusco, and Spumante or blends of these. These four styles are usually lightly spritzed and are best served well chilled. Cava, Prosecco, Champagne and method-traditionelle are sparkling wines with full-sized bubbles, are usually drier than the earlier four styles and are definitely the most fun!

Roses and light-ish fruity reds are additional excellent breakfast accompaniments and it doesn't hurt to serve these chilled at breakfast time. Chilling a wine gently subdues some of the flavours, so make sure you choose wines with a big fruity burst of flavour to begin with. Try Chianti, Dolcetto, Sangiovese, Malbec, Nebiollo or Gamay in the fridge for 20-30 minutes.

Some honourable mentions in the breakfast wine club are wine coolers (like Sangria or other blended beverages), fruit wines made from fruit other than grapes (such as pineapple or strawberry wine) and biodynamic/organic wines which leave the head much clearer!

So there you have a five-minute guide on How to Choose a Breakfast Wine. I have no doubt that soon your friends will be elbowing their way to YOUR breakfast table! Enjoy.

Catherine Whelan is the director at Which Wine Is That Pty Ltd, a business that focuses on wine education and appreciation for beginners. Catherine says it is all about 'Everyday Drinking' and wishes to impart her knowledge on to those who wish to be able to go to the local liquor store and choose an interesting and enjoyable wine, each and every time.

For more see: http://www.whichwineisthat.com/

For Melbourne, Australia based wine tasting tours click here: http://www.whichwineisthat.com/category/tourism/guided-tours

Article Source: http://EzineArticles.com/?expert=Catherine_Whelan

http://EzineArticles.com/?How-to-Choose-a-Breakfast-Wine&id=6189107

Image adapted by Google

Chicken Pesto Panini

noreply@blogger.com (Unknown) — Sat, 21 May 2011 16:39:00 +0000

Chicken Pesto Panini

Serves 4

PANINI INGREDIENTS
1 focaccia bread, quartered
1/2 cup basil pesto (see recipe below)
1 cup cooked chicken, diced
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1 cup Monterey Jack cheese, shredded
BASIL PESTO SAUCE INGREDIENTS
2/3 cup basil leaves, packed, coarsely chopped
1/3 cup Parmesan cheese, grated
1/3 cup olive oil
2 TBSP pine nuts or sunflower kernels
1/2 tsp salt
1/8 tsp pepper
1 clove garlic, peeled

PREPARATION
1. Make the Pesto: In a food processor or blender, combine all the ingredients; cover and process until blended. Cover and freeze for up to 3 months.
2. For the Panini:
2a. Preheat a panini grill.
2b. Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer the bottom halves with equal amounts of chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.
2c. Grill the panini for 5 minutes in the preheated grill or until the focaccia bread is golden brown and the cheese is melted.

Recipe adapted by sweetbasilgourmet.com. Image adapted by google and may or may not reflect the actual recipe

Basil Mimosas

noreply@blogger.com (Unknown) — Sat, 21 May 2011 14:48:00 +0000

Basil Mimosas

1 Twelve Ounce Can Orange Juice
1 Cup Basil Leaves (Spicy Globe is Best)
3 Cups Water
1/2 Cup Lemon Juice
1/2 Cup Sugar
Champagne (or Ginger Ale if Preferred)

Combine orange juice, water and basil. Let steep 2 hours. Strain out basil. Add lemon juice and sugar. Stir to dissolve sugar. Refrigerate over night. To prepare mimosa, fill a goblet 1/2 to 3/4 full with the flavored orange juice. Add a spike of basil flowers, if available, then fill the remainder of the glass with champagne (or ginger ale). For a different flavor, try using tangerine juice or fruit punch. Recipe makes 6 to 10 servings.

Recipe courtesy io.com. Image courtesy google. Image may or may not reflect actual recipe.

Cinnamon Basil Sorbet

noreply@blogger.com (Unknown) — Sat, 21 May 2011 14:33:00 +0000

Cinnamon Basil Sorbet

3 Cups Apple Juice
2 Cups Sugar
4 Large Sprigs Cinnamon Basil
Juice of 1 Lemon
Grated Rind of 1 Lemon

Combine apple juice and sugar in a sauce pan and heat until sugar is just dissolved. Add cinnamon basil and cover. Let steep 30 minutes. Strain out basil. Add lemon juice and rind. Chill thoroughly. Prepare in ice cream maker according to manufacturers instructions or pour in a shallow dish and place in freezer, stirring about every 30 minutes, until frozen. Recipe makes 4-6 servings.

Recipe courtesy io.com and image courtesy: google. Image may or may not reflect actual recipe.

Lemon Basil Muffins

noreply@blogger.com (Unknown) — Sat, 21 May 2011 14:30:00 +0000

Lemon Basil Muffins

1 Cup Unbleached Flour
1 Cup Whole Wheat Flour
3 Teaspoons Baking Powder
1/4 Cup Sugar
1 Cup Milk
1 Egg
1 Tablespoon Canola Oil
3 Tablespoons Plum Flavored Baby Food
1/4 Cup Chopped Lemon Basil Leaves

Preheat oven to 400 degrees. Grease the bottoms of 12 muffin pans or line with cupcake papers. Make a dry mixture by combining fours, baking power and sugar. Make a wet mixture by combining remaining ingredients. Pour the wet mixture into the dry mixture and stir only until all flour is moistened. Bake for 20 minutes or until a toothpick comes out clean when inserted into a muffin. Recipe makes 12 muffins.

Recipe courtesy io.com and image courtesy: Google

Now, That's Gouda - A Classic Pun: New Ideas for Classic Dishes

noreply@blogger.com (Unknown) — Sat, 21 May 2011 14:26:00 +0000

Now, That's Gouda - A Classic Pun: New Ideas for Classic Dishes

By Charles Bloom

Sometimes it can be scary trying out new recipes and experimenting with flavors. But people can forget this is what can also be the fun in cooking. For the past few years, my family has been trying to experiment with new cheese flavors in classic, and sometimes not so classic, dishes. We've also been trying a lot more cheese dishes that we had never had before in the past.

Some traditional cheese meals which were new to us were both fondue and Raclette. Both are excellent ideas when hosting a small dinner party as they involve member participation. Fondue is a pot of melted cheese, in which people can dip breads, vegetable, meats such as chicken, sausage, and ham, and even apple slices. Raclette is a type of cheese grill in which you grill cheese over vegetable and eat up. Both are fun ways to lounge around and eat while conversing around the dinner table.

But what about new twists to classic dishes? I enjoy trying to find new flavors to use when making grilled cheese sandwiches, pizzas, salads, and the like. Some turn out very tasty, while others can come up shy. Let's first talk about the grilled cheese sandwich though. I enjoy using firm cheeses when preparing this dish for the simple fact that they melt the best, and end up with a great consistency. So far my favorite has been a smoky, garlic seasoned, goat's milk cheddar. I used small slices of a fresh French bread to create a multitude of small sandwiches. I ate these on the side of venison summer sausage.

When it comes to pizzas, my family experiments a lot. We work off different recipes for dough, different sauces, and different topping combinations. It seems my father has really become fond of crumbling cheeses for these recipes. His typical choice for this dish is pesto, spinach, artichokes, and goat cheese. The goat cheese is soft and creamy, but doesn't melt and coat everything. This makes the cheese more of an individual topping which enhances the other flavors, allowing for the consumer to taste the different flavors individually rather than the cheese coating and combining with all the other different tastes.

But there is a new technique I just learned about, using one of my favorite of all cheeses, Parmesan. What you do is grate up Parmesan, mix it with a little bit of all purpose flour, put it into small piles (about two inch diameters) on a non-stick cookie sheet, and then put it in the oven or broiler just long enough to have the piles start melting. Once this happens, pull the sheet out and let the cheese begin to cool. Now you have flat Parmesan circles that you can eat as is; or, what I like to do is grab a muffin pan and start putting the cheese into the holes and form it into little bowls. Then let the cheese cool all the way. At this point you can begin to put different items such as fruit or vegetables inside. I suggest diced tomatoes, croutons, a little olive oil, basil and garlic. And now, you have a whole new take on the classic bruschetta.

It can be a lot of fun experimenting with new themes for classic meals using artisan cheese. Don't be afraid of failure; it is a part of the learning experience. And, with the risk you might discover a whole new way of eating your favorite meal, which could start becoming your own tradition.

Charles bloom

Article Source: http://EzineArticles.com/?expert=Charles_Bloom

http://EzineArticles.com/?Now,-Thats-Gouda---A-Classic-Pun:-New-Ideas-for-Classic-Dishes&id=6273306

Image courtesy google

Basic Dining Etiquette

noreply@blogger.com (Unknown) — Sat, 21 May 2011 14:15:00 +0000

Basic Dining Etiquette

By Catherine Gray

When it comes to business or social functions over dinner, no one wants to appear to have poor dining etiquette and risk losing a potential client or offending those around you. Unfortunately, many people's everyday table etiquette is not enough to make a good impression at formal dinners.

These are some basic dining etiquette rules that many of us know, but fewer of us employ. These tricks can help you make a better impression the next time you are asked to a formal dinner.

Take small bites - Often when attending a formal dinner, you will be asked to converse with those around you, especially during business functions. Smaller bites allow you to chew through your food faster, allowing you to respond quicker.

Chew with your mouth closed - This goes in conjunction with taking smaller bites. Many individuals take bites of food that are too big, and result in their making chewing and smacking noises. This is a rather unpleasant sound to be heard, so make sure you chew with your mouth closed. In addition, the visage of seeing someone chew with their mouth open is rather unpleasant as well, and should be avoided at all cost.

Don't eat with your hands - For some reason people still pick at items on their plate with their hands, even though mothers across the world have told their children while growing up not to eat with their hands. While I admit there are certain foods that require the use of hands while eating, generally speaking they are unlikely to be served at a formal dinner or a nice business meeting. Even Japanese food should be eaten with chop sticks, and dipped into soy sauce fish side first, not rice side first.

Don't put your elbows on the table - Another dining etiquette rule touted by mothers across the world, the act of resting your elbows on the table is generally a sign that you are tired and/or bored. This is generally not the impression you want to give others while you are attending a formal dinner.

Watch your drink - Unless at a celebratory function like a wedding, drinking in excess is generally not the best social form, especially when conducting business over a meal. At most you should have two drinks during a business function as you still have to be accountable for your words and actions.

Remember dining etiquette consists of rules that are made to ensure that everyone, including you, has a good time. Therefore, remember to relax and have a good time while you're out.

Catherine E.P. Gray is the President & Founder of Inside-Out Beauty, LLC a full service image consulting company based in New York City that enables clients to achieve their personal and/or professional image goals by addressing all the interrelated aspects of one's image.

For more information on Inside-Out Beauty and how they can help you achieve your goals, please visit http://www.insideout-beauty.com/

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Summer Penne

noreply@blogger.com (Unknown) — Wed, 26 Aug 2009 18:59:00 +0000

Summer Penne

Preparation: 30- 40 minutes

Serves: 4-6

Ingredients:

1lb. of Pasta (Penne)

2 cloves of garlic

1 small onion

4 tbsp. of olive oil

2 medium ripe tomatoes

2 small zucchini

5/6 basil leaves

Salt

Pepper

-Heat up a large skillet and add olive oil, lower heat( med/ low) then add 2 cloves of thinly chopped garlic and chopped onions then saute' till onions are tender. Meanwhile dice tomatoes and zucchini into small cubes, when onions are tender add the tomatoes and zucchini into the skillet. Then add salt and pepper. Saute' for about 10 minutes on medium-low heat, till zucchini are fork tender.

Let sauce rest and cool down. ( This sauce can be served warm , though I recommend it to be room temperature, which is ideal for summer)

- Bring a large pot of water to boil, add salt to water prior to water boiling. Add 1lb of pasta (penne) and cook for about 8-10 minutes till pasta is "AL Dente".

Drain Pasta ( set aside about 1/2 cup of pasta water....you will need it to add to the summer sauce you've previously prepared).

Place pasta in a large serving bowl, meanwhile add the 1/2 cup of pasta water to the summer sauce and then stir. Top the pasta with summer sauce and chopped basil leaves. Mix all together.Garnish with s few basil leaves. Serve at room temperature.

You can make this recipe hours in advance though I don't recommend to place the pasta in refrigerator, room temperature is just fine. If you wish to make this recipe a day in advance...go ahead.... just remember,once it cools down at room temp. to put it in the refrigerator. If you are planning on serving it the next day, remember to remove from refrigerator a few hours before serving.I

hope you all enjoy my refreshing and Delicious summer penne recipe.

Buon Appetit!

Images courtesy Google

Orzo and Peas Side Dish

noreply@blogger.com (Unknown) — Thu, 16 Oct 2008 16:20:00 +0000

This is a recipe I whipped up last night for dinner as a side dish to pork roast. Its simple, easy and delicious.

Preparation: 30 minutes
Serves: 4-5

Ingredients:

8 oz. of orzo pasta ( little bow ties will do just fine)

1 small box of frozen garden peas ( 8 oz.)

2 tablespoons of olive oil

1/2 sliced and diced onion

parmesan cheese

salt and pepper

Bring a small pot of water to boil for the pasta ( add salt the pasta water before water boils). While you are waiting for the water to boil, heat up a medium size skillet. Add 2 tablespoons of Olive oil and diced onion, then add frozen peas, salt and pepper. Add 1/2 cup of water , cover the pot and let cook for about 15 minutes in low- medium heat. Add the orzo to the boiling water and let orzo cook for about 10- 12 minutes. Once orzo is cooked, drain the pasta and stir into to the cooked peas in the skillet. Remove the skillet from the heat, add lots of Parmesan cheese, then stir and serve.

Buon Appetit!

Skillet Sausage and Garden Peas

noreply@blogger.com (Unknown) — Wed, 08 Oct 2008 16:24:00 +0000

Skillet Sausage and Garden Peas

(easy)

Preparation 30 minutes
Serves 4

Ingredients:

1 pack of italian sausage ( 6 links)
1 bag of frozen garden peas (1lb)
1 onion
1 small can of diced tomatoes
3 tablespoons of olive oil
salt and pepper

Place sausages in a pot , fill the pot with water, bring all to a boil. Let sausages boil for about 1-2 minutes then remove from the pot and place them on a cutting board. Let sausages cool down for a few minutes.

Meanwhile place 3 tablespoons of Olive oil in a large skillet, slice and dice the onions and place in the skillet.

Place skillet on medium heat, while onions are sauteing, slice the sausages into rounds about 1 - 1 1/2 inch apart and place them into the skillet with the onions, add 1 can of diced tomatoes, season with salt and pepper stir in the frozen peas and continue cooking on low heat for about 15 minutes or till sausages are cooked and peas are slightly tender.

Place sausages and peas on a platter and serve along with your favorite bread.

~ Makes a great pasta topping as well ~

Buon Appetito!

Eggplant Side Dish

noreply@blogger.com (Unknown) — Tue, 12 Aug 2008 15:40:00 +0000

Eggplant Side Dish
(easy)

Preperation 30 minutes

Serves 4

This recipe is so simple and makes a wonderful side dish.

Ingredients:

2 round eggplants
2 cloves of garlic
oilve oil
1 small can of diced tomatoes
3 leaves of basil
1 dash of dried origano
salt and pepper

Heat up skillet o medium heat with olive oil and add thinly sliced garlic, whilethe skillet is heating up slice eggplants into small cubes and add to the skillet. Add salt and pepper then add one can of diced tomatoes.Slice the basil leaves then add them to the eggplant and also a dash of origano. Cover the skilett and cook on low heat till eggplants are soft ( about 15 minutes).

Serve on a platter.

This can be served hot or cold.

Makes wonderful Bruschetta Topping as well.

Kick it up a bit by adding sliced ham to the eggplant.

Ideal to serve on top of grilled chicken

Bon Appetite!