Showing posts with label a. Show all posts
Showing posts with label a. Show all posts
Monday, May 12, 2014
Handpicked Smoked Salmon and a Club Chocolat Francais Giveaway
NOT my Wartime Kitchen, but the other one, full of tempting treats and deliciousness!
The first time I tasted smoked salmon was at my Great Aunt and Uncles home in West Kingsdown in Kent. We used to go down there at Easter and go on exciting trips into London! I must have been about 7 years old and Aunty Phyllis made us smoked salmon sandwiches, she bought end pieces which were not so expensive, but I was so impressed (a very early foodie!) and loved the smoky saltiness of this delicate fish.
Smoked Salmon is not such a luxury now with more farmed salmon but it often disappoints being wet or greasy. Not so the MacGilvray Finest Smoked Salmon sent to me by The Handpicked Food
Store. Here is what MacGilvrays say about their smoked salmon:
"All of our smoked salmon is sourced by fine food purveyors MacGilvray from the cold clear waters of the Scottish West Highlands. It has been dry cured and oak-smoked in traditional brick built kilns and we believe it to be the finest available."
The salmon was firm, not too finely cut and just melted in your mouth. The smoke was subtle and didnt overpower the flavour of the fish. In fact, it was just how I remember that first taste of delicious smoked salmon in the 1960s! The Handpicked Food Store is a new venture from the people who bring you well-established The Handpicked Collection both are well worth a visit for gift shopping.
I am feeling really spoiled, first smoked salmon and now delicious french chocolates. Ive reviewed Club Chocolat Francais before and I have to say that this collection is even better than the last. There are some stunning flavours enrobed in the very best dark, milk and white chocolate.
This was my absolute favourite from this selection its the Citron Coriandre and it absolutely bursts onto your tongue with an incredible lemon and spice taste that Ive never encountered in a chocolate before. I also loved the Petales Framboise, again the intensity and freshness of the fruit flavours are really not like anything you get in a standard box of chocs.
Club Chocolat Français comes is a family business, established 20 years ago in Southwest France, in the country side. Their workshops are surrounded by orchards. These orchards provide the plums and hazelnuts used for the chocolate creations.
If you love Gourmet chocolate, have a look at the Club Chocolat Francais chocolate club, each month you get 34 luxury handmade chocolates delivered to your door - mmm heaven!
GIVEAWAY
I have three full size boxes of Club Chocolat Chocolates to giveaway to three lucky readers. Just follow the instructions on the Rafflecopter widget.
This competition is open to readers in the UK and Europe only as Club Chocolat Francais chocolates are handmade using the finest ingredients with no artificial preservatives added. The high quality of our products makes speedy delivery a necessity.
a Rafflecopter giveaway
Read More..
Store. Here is what MacGilvrays say about their smoked salmon:
"All of our smoked salmon is sourced by fine food purveyors MacGilvray from the cold clear waters of the Scottish West Highlands. It has been dry cured and oak-smoked in traditional brick built kilns and we believe it to be the finest available."
The salmon was firm, not too finely cut and just melted in your mouth. The smoke was subtle and didnt overpower the flavour of the fish. In fact, it was just how I remember that first taste of delicious smoked salmon in the 1960s! The Handpicked Food Store is a new venture from the people who bring you well-established The Handpicked Collection both are well worth a visit for gift shopping.
Club Chocolat Francais Autumn Collection and a Giveaway
Club Chocolat Français comes is a family business, established 20 years ago in Southwest France, in the country side. Their workshops are surrounded by orchards. These orchards provide the plums and hazelnuts used for the chocolate creations.
If you love Gourmet chocolate, have a look at the Club Chocolat Francais chocolate club, each month you get 34 luxury handmade chocolates delivered to your door - mmm heaven!
GIVEAWAY
I have three full size boxes of Club Chocolat Chocolates to giveaway to three lucky readers. Just follow the instructions on the Rafflecopter widget.
This competition is open to readers in the UK and Europe only as Club Chocolat Francais chocolates are handmade using the finest ingredients with no artificial preservatives added. The high quality of our products makes speedy delivery a necessity.
a Rafflecopter giveaway
Sunday, May 4, 2014
Boston Cream Pie Its One Wicked Pissah of a Cake
Im so glad I cant do a decent Boston accent, otherwise this video recipe for Boston cream pie would have probably been really annoying because I would have done the entire voiceover in it.This is my quick and easy version of Bostons Parker House Hotels famous cake. Why is it called a pie? Your guess is as good as mine, but what I do know is that a real Boston cream pie is comprised of two layers of sponge cake, not a yellow cake from a boxed mix.
So technically this is only two-thirds of a Boston cream pie, but trust me, its the most important two-thirds. In the video, I joke about the cake in this recipe simply acting as a pastry cream and chocolate ganache delivery system. I wasnt joking.A Boston cream pie is all about the cream and ganache. In fact, heres a tip in case you want to take that idea and run with it – instead of two cakes, just use one. Use a long, serrated knife to split the cake in two, and proceed with the recipe as shown.
By the way, in a testament to just how busy I am, I completely forgot to mention those hairless hands youll see stirring, whisking, and pouring, belong to my wife – the lovely and talented Michele.
Enjoy!
Ingredients:
yellow cake mix, prepared according to directions
For the pastry cream:
1/2 tbsp butter
1 cup whole milk
1 cup whipping cream
6 tablespoons sugar (upon further review weve added another tablespoon of sugar)
2 tablespoon cornstarch
3 eggs
1 or 2 teaspoons vanilla extract, or to taste
big pinch of salt
For the chocolate ganache:
4 ounces high-quality dark chocolate, preferably bittersweet
1/2 cup cream
1 teaspoon butter
View the complete recipe
Friday, May 2, 2014
Im A Genie In A Bottle of Wine and The Birth of the Waist Hip
Let me preface this post by ensuring that this is the most flattering picture I was able to get of myself in the most unflattering outfit I have likely worn to date (and thats including the maxi skirt/sweater/headband combo phase I went through freshman year of high school).
I bought the very sheer, black, harem-pant jumpsuit I highlighted in this previous HIWWI post with the intention of wearing it to the Virginia Wine Festival last weekend. It arrived only the day before and because I was already wearing this for the Savor Beer event, I didnt bother trying it on until the morning of.
You can likely imagine the molestation my eyes suffered when I looked at my reflection in said jumpsuit the next morning only to realize it had created the illusion that my hips jutted out several inches farther on either side just where my waist should have been.
{Please notice the bulging waist-hip situation just above my elbow.
Please also acknowledge that this is an unflattering angle of me.}
Looking back, it might have been naive to think that an outfit requiring THREE whole adjectives to describe it could possibly be flattering, but dammit, I was willing to take the risk.
In my defense, I was ill-prepared to pair something underneath the jumpsuit. The intent was to wear a one piece swimsuit--which I dont own--or black bikini bottoms with a tank, but upon seeing how wide the harem pants had made my waist-hips, bikini bottoms with ties on the sides was, in fact, making it worse.
{Saving my look was this sweet hairdo I was rockin. Tutorial coming soon.}
Would I wear harem pants again? Absolutely. Its fun to feel like you can grant people wishes, but next time Ill make sure they sit below my natural waist. Thatd be crucial point number 1.
Furthermore, Im far from giving up on the sheer trend. Therere just too many good garments with sheer panels to throw in the towel just yet, but maybe I wont do it in a full onesie ensemble.
{Also saving my look: this amazeballs face tattoo I got. Just kiddingggggggggg...its face paint.
I was probably the only person over 13 getting one, and I feel pretty good about that}
I was probably the only person over 13 getting one, and I feel pretty good about that}
There really are no fashion mistakes, only fashion lessons, and class? You just got SCHOOLED!!
Thursday, April 24, 2014
Is This Really a Buffalo Bean
I came across this incredibly bizarre object being used in a window display at a florist shop near my home. I snapped a couple shots, and asked the florist what in the world it was. It was obviously organic in nature, but I had never seen anything like it. He said it was a “Buffalo Bean,” but that’s all he knew about it. He even snapped one open for me and it had a firm white center. I did a quick search online, and while “Buffalo Bean” did turn up quite a few links, I couldn’t find anything looking even close to this. Does anyone out there know what the hell this is? Is it as evil as it looks? Can I cook with it? Help!Saturday, April 12, 2014
Valentine’s Day Carpaccio – A Meat Heart for Your Sweetheart!
I like carpaccio. My wife and Valentine, Michele, likes carpaccio. So for us, a heart-shaped version of this classic Italian beef salad seems nothing short of fabulous. Of course, I do understand that this isn’t for everyone. If you don’t like, or more likely, are afraid of rare meat, I don’t imagine you’ll be giving this a try.
That’s perfectly fine, and we’re all too busy to bother trying to convert you over to the red team. However, for people that do enjoy this classic dish, and realize that properly handled, high-quality beef is no more dangerous to eat raw than sushi, or a spinach salad, I think this would make for a creative, and visually arresting start to their Valentine’s Day dinner menu.
While this preparation is fairly classic, I do like to keep my beef a little bit thicker than is traditionally done. Most carpaccios are pounded very, very thin, but if you’re using a really nice piece of beef tenderloin, why smash it so flat? Since it’s naturally tender and buttery, I like it to keep a little bit of its texture, instead of being mashed too thin.Another tip is to season the meat generously. The salt is very important here, almost as much as some kind of bracing salad tossed with a sharp, acidic dressing. By the way, just because I went with arugula and traditional lemon mustard dressing, doesn’t mean you can’t take this in other exotic directions.
I’ve enjoyed some great renditions over the years, including several which incorporated Asian ingredients into the mix. As usual, I’d love to hear about (and maybe see?) how you adapt this carpaccio to your own personal tastes. Enjoy!
Ingredients for 2 portions:
4-6 oz freshly trimmed, high-quality, beef tenderloin, sliced thin
1 cup baby arugula leaves
1 oz shaved Parmigiano-Reggiano
2 tsp capers
For the dressing:
1 tsp Dijon mustard
1 1/2 tbsp freshly squeezed lemon juice
2 tbsp extra virgin olive oil
salt and pepper to taste
pinch of cayenne
Monday, April 7, 2014
Black Mission Figs over a Fire under the Fog
It was one of those San Francisco evenings when the fog comes in disguised as a light mist. Easier to feel than see, I could hear its tiny sizzle as it slowly floated down onto my quickly dying coals.The flank steak had been grilled and was resting, but my work was not over. I had fresh figs to grill before the damp evening claimed my fire. Not just any figs; deep dark purple, perfectly ripe, sweet and juicy Mission figs.
A drip of olive oil moistening their soft skins, on the grill they went. As the heat from the glowing embers began to expand the soft interiors, the surface of the figs tightened and became shiny. Soon small cracks appeared, and the sound of their sweet syrup dripping into the coals told me they were done.
Back inside the steak was sliced thin and scattered atop a tangle of wild arugula. The still warm figs joined the plate, as did a drizzle of balsamic vinaigrette. A grind of black pepper and pinch of sea salt were the only garnishes needed. We ate in smiling silence as the fog disappeared into the darkness. There is no video record of this extraordinary meal. Some things are better left to the mind’s eye.
Wednesday, March 12, 2014
SANDRA’S HALIBUT TAQUITOS with a CILANTRO LIME DIPPING SAUCE
 |
| A very refreshing and easy method in which to enjoy halibut by incorporating a bit of southwestern flair... How nice, my recipe and photo was featured on: http://www.eatsalaska.com/page/13 |
Yields: (20 Taquitos)
Prep: 20 Mins.
Bake: 15 Mins.
INGREDIENTS
Filling:
4 oz. cream cheese, at room temperature
1/3 cup prepared green salsa
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1 teaspoon ground chili powder
1/2 teaspoon granulated onion
1/4 teaspoon granulated garlic
1 tablespoon chopped fresh cilantro
2 tablespoons sliced green onions
2 cups cooked halibut, roughly shredded
1 cup grated mozzarella cheese
½ teaspoon red pepper flakes
20 (6”) yellow corn tortillas
Olive oil for brushing tortillas (prevents them from cracking)
Garnish:
1/2 tablespoon freshly chopped cilantro
METHOD
Prepare the dipping sauce (below) several hours ahead of time to allow it to thicken, covered, in refrigerator.
Heat oven to 350 degrees. Line a baking sheet with foil, and place a baking rack over top and lightly coat with cooking spray, then set aside.
 |
| Halibut filling prepared... |
 |
| Ready to roll up... |
Brush the tortillas on both sides with olive oil, cover with a damp paper towel, and microwave on high for 20 seconds to soften (I do so in 2 batches of 10 tortillas). Work with a few warm tortillas at a time (while keeping others covered so they don’t dry out) by placing 2 tablespoons of halibut mixture on the lower third of a tortilla, keeping it about ½” from each edge. Gently roll up the tortilla fairly tightly and place seam side down on prepared baking rack, then repeat. Lay all taquitos on baking sheet while ensuring they are not touching each other (again, I bake in 2 batches of 10 rolled tortillas at a time).
 |
| Ready for the oven... |
Bake for 15 minutes, or until crisp and the ends start to turn a light golden brown. Garnish warm taquitos with freshly chopped cilantro, and serve with dipping sauce. ~ Enjoy!
 |
| Serve with: Sandras Cilantro Lime Dipping Sauce |
Monday, March 10, 2014
Little Lamb Meatballs in a Spicy Eggplant Tomato Sauce – Please Come Out with Your Hands and Forks Up
Theres one thing I learned a long time ago; if you add a little cinnamon to a savory recipe, you are allowed to describe it as "exotic." Thats just the way it works. And really, who doesnt need a little more "exotic" in their lives?As far as the easy part, well, that is a more relative term. There are no difficult techniques here, and after cutting up an eggplant and onion, most of your prep is done. The only step that one would describe as "not easy," would be the shaping of all those little meatballs.
Eating little lamb meatballs is fun, but it does take a while to portion them out. Happily, Ive included a top-secret restaurant trick for making lots of small meatballs very quickly, by using your hand as a sort of extruding device. Spoiler alert: its pretty vulgar (but highly efficient).
By the way, this lamb meatballs recipe video was done as part of a special feature my friends over at The Daily Meal are doing. Once a week they have something called "Recipe SWAT Team," where they tackle a new ingredient with one goal in mind: creating easy and delicious dishes.This week it was "Recipe SWAT Team: Meatballs," and I was asked to throw on my bullet-proof vest, grow a mustache to look more like a cop, and bust through the door both barrels blazing. You can check out the entire feature here, and see some other great meatball recipes.
I hope you give this delicious lamb and eggplant recipe a try soon. Enjoy!
Ingredients:
For the sauce:
1 eggplant, cubed
2 tablespoons olive oil
1/3 cup minced onion
red pepper flakes to taste
salt and freshly ground black pepper to taste
1 cup marinara sauce
1½ cups chicken broth
1 tablespoon fresh mint, chiffonade
For meatballs:
1 large egg
1½ tablespoons plain Greek yogurt
1/4 cup plain breadcrumbs
1½ teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon cumin
½ teaspoon cinnamon
¼ teaspoon ground coriander
4 cloves finely minced garlic
¼ cup finely minced onions
1 pound ground lamb
View the complete recipe
Sunday, March 9, 2014
A Meaty Recap of Primal Napa
Michele and I had a great time at Primal Napa on Saturday, and here is a little recap with are some of our favorite photos from the day. For a little background info about this event, you can check out the post I did last week.
There was literally meat everywhere. If someone wasnt cutting up meat, they were cooking it. If they werent cooking it, they were eating it. And so went this hot, smoky, magnificently meaty day.In addition to live butchering demos, a dozen or more charcoal fires burned behind the service tables. Blessed with a press pass, and very little common sense, I made my way carefully through the gauntlet of fire pits to snap a few shots.
One of the highlights was the VIP area, which sported long tables glistening with sliced meats and crispy bacon. I sampled four honorees in the Bacon Hall of Fame, all absolutely delicious in their own way.
Besides the impressive piles of cured beef, lamb, and pork, the end of the buffet featured grilled oysters, as close as we would get to a vegetable that day – unless you count bread, and people in meat comas do not count bread.
The events creator, Brady Lowe, circulated through the crowd, discussing the days noble themes and making sure everyone was being fed more than talking points.While what he had to say was certainly compelling enough to garner most peoples attention, Brady hedged his bets by carrying around a pan of beautifully grilled Pranther Ranch organic strip loin. Some of the tastiest, juiciest beef Ive had all year.
Of course, no one can survive on sustainably raised, humanely slaughtered, and artisanally butchered meat alone – I had a couple beers from San Franciscos Magnolia Brewery. My favorite was called "Pork Lord," which is actually brewed with Hog Island Oysters and bacon from Fatted Calf.
I wanted to hate it, since Ive really been campaigning for people to stop just randomly adding bacon to stuff, but this was excellent. Balanced, delicious, and refreshing. I just added one more reason to my list of why I love living in San Francisco.All in all, I thought it was a very enjoyable event, which seemed to be the general consensus among the other guests I spoke to. I think most everyone was cognizant of the events mission, but this was first and foremost a foodie gathering.
People seemed fairly content to simply enjoy all the food and drink, but hey, if this was also going to help improve our meat-based food systems, then even better. Primal events will be held in other locations, so if you are interested in getting more info, you can check out the official website here.
If you want to see more meaty images from the event, my wife and talented food reporter in her own right, has posted a Flickr album for your viewing pleasure. Enjoy!Thursday, March 6, 2014
Ricotta Gnocchi with Fresh Peas and Morel Mushrooms – A Tale of Two Recipes
This lovely bowl of spring is a perfect example of when recipes are, and are not, important. The ricotta gnocchi part of the plate requires a fairly precise formula. If any of the three main ingredient amounts are altered, you could be looking at quite a mess. Thats certainly not the case for this sauce.If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmers market, Im not thinking I need 2 cups, Im thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving.
Heres the recipe. Take some mushrooms, preferable wild morel, and saute in olive oil until they smell meaty and delicious. Add some garlic and cook for a minute. Add some vegetable broth, about a 1/2 cup per person, and bring to a boil. Add some peas and cook until tender. Season, add a little cheese and fresh herb, and use as a sauce for the gnocchi.
Besides a general guess at how much broth you need, theres no reason to measure anything else. You could halve or double what I used and argue either way that your sauce is better than mine. Of course, wed both be right.Theres a common belief that chefs never use recipes, which in the case of the sauce is totally true. But, when a specific texture, density, or viscosity is required in a dish, like for these delicate dumplings, chefs have no problem whatsoever following a formula.
Whats my reason for pointing all this out? I dont really have one. You should make this. It tastes good. Enjoy!
For the ricotta gnocchi:
1 pound really good ricotta cheese
3 large eggs
1 cup flour
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
pinch of fresh nutmeg
Makes enough for about 6 servings
For the sauce:
Splash of olive oil
handful of mushrooms
some fresh peas
few cloves of garlic
salt and fresh ground black pepper to taste
about 3 cups of vegetable broth
grated Parmigiano-Reggiano
chopped parsley, mint, and/or basil
Sunday, February 23, 2014
Just A Reminder
To all those who expressed interest in testing recipes for a possible cookbook.
Im still looking for recipe reviews! The hope is that there will be a more-or-less completed manuscript by September, which is getting to be not that far away. Time to get those reviews in, if you are still interested.
Read More..
Im still looking for recipe reviews! The hope is that there will be a more-or-less completed manuscript by September, which is getting to be not that far away. Time to get those reviews in, if you are still interested.
Saturday, February 22, 2014
CAROLINES CHICKEN ENCHILADAS with a GREEN SAUCE
 |
| I so thank Caroline for providing this delightful recipe; its impeccably delicious... |
Prep: 20 min. |
Cook: 30 min.
Posted by Caroline in Yakutat, Alaska via Sandra
INGREDIENTS
***Green Sauce:
·1 (10.75 oz. can) cream of mushroom soup
·1 (4 oz. can) green chilies, drained
·1 large onion, diced
·1 teaspoon garlic, crushed
·1-1/2 (14.5 oz. cans) chicken broth
·½ teaspoon salt
·1/3 cup all-purpose flour
Puree all sauce ingredients in blender. Pour into saucepan and bring to boil, reduce heat and simmer 15 minutes, stirring often.
***Filling:
·2 chicken breasts, cooked and cut into cubes
·1/2 cup white onion, chopped and sautéed
·1/2 cups nacho cheese chips, crushed in blender till roughly minced.
·2 cups cottage cheese
·2 cups cheddar cheese, shredded
·1 (4 oz. can) black olives, chopped
·2 tablespoons jarred jalapenos, diced
·1 - 2 (4 oz. cans) green chilies, drained
Saute onions; blend chips, and add all ingredients to a large bowl and mix well.
·12 (8") flour tortillas
Dip tortillas in sauce, add filling, and then roll (or fold into pillows) on wax paper; repeat with remaining tortillas, pour a bit of sauce in bottom of 9x13 baking dish that has been sprayed with oil; place all prepared tortillas in bottom of baking dish (seam side down) and cover top with sauce.
Bake at 300 just until hot, about 30 minutes.
Serve with sour cream, and your preference of toppings.
Saturday, February 8, 2014
Sloppy Toms – This Sandwich Has a Great Personality
I was so excited I’d been able to make such a fine Sloppy Joe with ground turkey instead of the usual beef, that I didn’t even consider its unsightly appearance as I ate. It wasn’t until later, as I edited the footage and photos that I realized this was not an attractive dish.Even the best looking Sloppy Joe is a homely plate of food, but this was made even more so by the pale turkey meat. As I mentioned in the video, I believe a more thorough browning of the onions would have helped the color, and I will test that theory the next time I make this.
In fairness, it did look a little better in person, and the taste and texture were exactly as I had hoped. It tasted enough like a traditional beef Sloppy Joe to provide that satisfying comfort food fix, yet seemed much lighter.
Superficial beauty aside, this made for a very enjoyable lunch, and kept warm in a slow cooker, could also work very nicely for a Super Bowl party. I hope you give it a try soon. By the way, thanks to Me.Eat.Food for inspiring today post title! Enjoy!
Ingredients for 6 Portions:
2 tbsp butter
1 onion
salt and pepper to taste
1 1/4 pounds ground turkey plus 1/2 cup cold water
3/4 cup ketchup
1 1/2 tbsp brown sugar, or to taste
cayenne to taste
1/2 tsp Worcestershire sauce
1/2 tsp unsweetened cocoa
1 1/2 cup water, or as needed
1 1/2 cup water, or as needed
1/3 cup chopped green onions
1/2 cup shredded white cheddar cheese
View the complete recipe
View the complete recipe
Thursday, February 6, 2014
Creamy Macaroni and cheese recipe and a bit of history
Although many people believe that Thomas Jefferson created Macaroni and cheese because of a rumor that arose when Barbara Bell Matuszewski wrote that Jefferson in 1802, the Court in the White House, he in fact served is not known who created the recipe or whether it even for the first time created. Karen Hess, food known historian, indicating that Jefferson returned from a trip to France with macaroni mold, but make not the recipe itself.
It is a recipe for Mac and cheese in the cookbook, "The Virginia Housewife", however, published in 1824, written by Mary Randolph Jeffersons cousin war.vielleicht is Mac and cheese, the Jefferson in Paris in the form of purchased!
Miss Martins Mac N smack cheese Myrtle
Lip delicious good!
Ingredients:
3 Cups elbow or shell-shaped pasta or 3 cups LARGE pasta 3 cups shredded mild or sharp cheddar cheese 2 cups shredded Monterey Jack cheese 1 8 oz pkg shredded Colby cheese 1 8 oz shredded pkg mozzarella cheese (for that great stringy texture... can substitute other if desired) 1 8 ounce container of sour cream 1 8 oz. carton heavy whipping cream 1 large or extra large (or two small) egg salt and pepper beaten to taste pepper to sprinkle on top for 1 cup breadcrumbs garnish (preferably homemade follow instructions) 1 tablespoon (T) butter or margarine (buy cheese in blocks and destroy or cube to melt in noodles instead of pre-shredded may money to save) instructions:
Fill a large spaghetti type pot æ fully with hot water and bring a quick cooking water. A few drops of olive oil add water with 1 teaspoon of salt, salt water to cook to prevent overs.Add the pasta (in a spaghetti insert if you have an and put it) in the water and leave for 15-20 minutes to your preference, then drain al dente Cook pasta storing 1 tablespoon of water.Heat oven to 375 degrees who cooked in a 4 litres baking were sprayed with cooking spray noodles f. pour, and stir in the pasta water (helps the sauce pasta stick) add sour cream, heavy whipping cream cream, cheddar cheese, shredded Monterey Jack, salt, pepper and egg.Mix thoroughly, then add the remaining cheese with the exception of Parmesan cheese and stir. In the oven for 10 minutes, places take from the oven and again rühren.Streuen mozzarella at Spitze.Kombinieren bread crumbs with melted butter and toss bestreuen.Bestreuen with â¼ Cup Parmesan cheese and mozzarella cheese pepper, if desired.Put to the Court back in the oven at 425, for 20-25 minutes or until the top layer of cheese melted and starting to Brown ist.Entfernen you out of the oven, cool for 5 mins and serve. This recipe serves 8-10 persons.
Homemade of bread crumbs:
Keep always a gallon to delete size ZIPPER bag in freezer, Left-Over piece bread.
Cut stale bread in 1 "cube."Spray with butter flavor (or which season you have to hand) cooking spray, dried parsley, sprinkle oregano and Parmesan cheese.
Place enough under broiler until dry...Watch to crumble it carefully! bending cubes and do the same on the other hand.By put in food processor or ziploc bag or dish towel and crumble rollers rolling pin.
Crumbs are now ready for recipe. for croutons add garlic with parsley, oregano and cheese, a little more than cubes and leave Brown., on salads and soups!
Note:
Can sometimes instead of just parts, less critical (for the recipe) fat-s more served, cut down some and keep those really zählen.Dieser comfort food can be arranged on the lips while not harmful for the hips be tasty! comfort food-different comfort foods, even those from different regions and countries are explored alternative ways to get you erforschen.Auch and methods to healthier cooking recipe-s page.
Linda Talbott Brewer is the Nashville comfort food examiner for examiner.com, Nashville.Mit of years of experience as a mother and Koch and years in the health and fitness industry is not only the right person for the job, but also those who can take this calorie comfort food and make a healthier choice, while still keeping the comforting flavours.
Many more recipes for ezine as well as for Auditors Nashville write are Linda check back often for food adventure, food oddities, comfort food, comfort food makeovers and healthy food stories.
Lindas examiner page on http://www.examiner.com/x-26032-Nashville-Comfort-Food-Examiner to visit.
Sunday, February 2, 2014
Technical Difficulties Back in a few days
Hi Everybody, Thank you for all your lovely comments which I will be replying to. Unfortunately my computer is having problems so it is getting fixed this week. I have some recipes to update including cauliflower quiche the winner of my poll.
I look forward to getting it fixed, so I can start blogging again. :)
I miss you all very much, back online soon........
Love Jeena x
Read More..
I look forward to getting it fixed, so I can start blogging again. :)
I miss you all very much, back online soon........
Love Jeena x
Friday, January 31, 2014
Ginger Pear Cranberry Sauce – Making Your Holidays More Difficult One Condiment at a Time
After posting the tease picture for this lovely ginger, pear, cranberry sauce, I received a bunch of comments and emails with the same basic message, “please don’t, you’re confusing us.”
Evidently, some people like our past cranberry sauce recipes so much, that they don’t know if they should stick with them, or try a new version. It’s causing quite the dilemma. Do you go with the one you know you love, and that garnered so many compliments, or do you try something new and risk it all?
Sorry, I really can’t help you decide, but at least let me make an already tough call, even tougher. This gingery, pear-studded cranberry sauce was simply amazing. I’ve been wanting to try pear in a cranberry sauce forever, and this was so fantastic that I’m a little upset I waited this long.
Anyway, I hope your Thanksgiving menu is shaping up nicely, and that tomorrow will bring a table full of fabulous food. Whether you use this cranberry sauce, or an older version, or heaven help us, one from another blog, I hope you and your family have a great holiday. Enjoy!
Ingredients for about 2 cups:
12 oz fresh whole cranberries
12 oz fresh whole cranberries
1 large bosc pear, peeled, diced
2 oz candied ginger, minced
zest of 1 large orange
1 cup fresh orange juice
1/4 cup water
1 cup sugar
1 whole star anise
1 cinnamon stick
1/2 tsp garam masala (an Indian-style curry spice blend)
1/4 tsp salt
View the complete recipe
View the complete recipe
Monday, January 27, 2014
Bumblebee Soup A Hearty Bacon Black Bean and Corn Chowder
No actual bees were harmed in the making of this delicious soup. Whenever I do a recipe thats going to have a long name, like Bacon, Black Bean and Corn Chowder, I try to come up with some short name that will fit in the videos subtitle frame. This time the yellow and black highlights inspired the bumblebee moniker.One great thing about this chowder is the thick, rich texture isnt dependent on any blender action. I always cringe when I read a recipe that has the reader pour the soup into a blender and "blend until
smooth." All I see is scalding hot liquid flying out the top of the blender at 500 RPM (been there, felt that).As youll see, this soup is thickened with a safe, simple, and gentle mashing in the pot, with a potato masher. The other great thing with this bumblebee soup is that it tastes like it was cooked for hours, but is actually relatively quick - perfect if youre busy as a, well, you know. So, make this for your honey, and enjoy!
4 strips bacon
1 onion, diced
2 cloves garlic, minced
1 quart chicken stock
1/2 tsp chipotle pepper
1/2 tsp oregano
2 (15-oz) cans black beans
2 cups frozen corn, thawed
salt and fresh ground black pepper to taste
Sunday, January 26, 2014
Grilled Spanish Mustard Beef Doesnt Have a Ring to It
When people ask me if Im ever afraid of running out of recipes to film, I usually joke that new recipes arent the problem, its running out of things to call them thats the real fear. Take this horribly named Spanish mustard beef for example. Least poetic name, ever.Despite the awkward name, this fast and user-friendly wet rub did a fine job flavoring some carne asada I grilled recently (yes, that was redundant). Im calling it Spanish mustard since I spiked the Dijon with a couple of my favorite ingredients of all time – smoked paprika and sherry vinegar.
Be sure to go find the real stuff (that it comes from Spain is one clue). If your marinade is only going to have a couple ingredients, you better make sure youre using top shelf stuff. The other two keys to this recipe are as follows: only let the meat marinate for about an hour, otherwise it may start to "cook" in the acid; and be sure to build a very hot fire.Since this is a wet rub, we need the meat to sear and caramelize, not to steam in its own juices. After successfully grilling and slicing thin, against the grain, this can be eaten in hundreds of ways; all delicious. Youll see my tortilla delivery system, but everything from paper-thin rice paper wrappers to thick slices of grilled bread would be perfect.
This is also a fantastic marinade for thin-cut pork shoulder chops, or any of your favorite chicken parts. By the way, while youre grilling, sipping on a cold beer, or sangria, try and think of a better name. Enjoy!
Ingredients:
2 pounds thin sliced beef (any thin flap meat, skirt steak, flank steak, round steak, etc.
2 tablespoons Dijon
2 tablespoons smoked paprika
4 cloves minced, crushed garlic, optional
1/4 cup sherry vinegar
1/4 cup light olive oil
salt and freshly ground black pepper to tastes
Friday, January 24, 2014
Fig and Nut Boursin Croutes and a Giveaway
However, there is a new Boursin cheese which I have been asked to review: Boursin Fig and 3 Nuts or Figue et 3 Noix. This cheese is a combination of full tat soft cheese, fig nuggets, raisins, pecan nuts, walnuts and cashew nuts. Its not quite what I expected and took a little time and a few different tastings to work out whether I liked it or not. Its quite a sweet flavour, due to the figs and raisins, and I found it worked best on a sweetish wheaten cracker. It would also go well with a slice of apple.
As you may have gathered, if you are a regular reader of my blog, I tend to like to make something with items Im sent to review and Ive been pondering the best way to present this sweet cheese. In the end I went for quite a retro 70s style canape, the sort of thing my Mum would have served at a party, along with the cheese and pineapple on sticks! The crunchy bread croute was a great foil for the sweet cheese and I could just see them going down well with a glass of chilled fino sherry or a dry Sauvignon blanc.
Boursin Croutes
The instructions for this recipe are not precise, much depends on the size you make your croutes and how much filling you want to add. Would also be nice to top with a slice of fresh fig, or sliced, red skinned apple dipped in lemon juice. The croutes will keep for a few days in an airtight tin or box.For the Croutes
Slices of white bread
Butter
1. Heat the oven to 180C
2. Cut the crusts off the bread, roll each slice flat with a rolling pin and, using cookie cutters, cut out circles of bread.
3. Melt the butter and brush both sides of each circle generously with the butter
4. Push down into tart tin. If the bread seems to be popping back out of the tin, roll up a piece of tin foil into a ball and push it on top of the bread.
5. Bake in the oven for about 15 minutes until golden brown (timing will vary depending on the thickness of your bread). Leave to cool.
For the filling
For every two croutes you will need:
1 tbsp Boursin Fig and 3 Nuts Cheese
1 tbsp low fat cream cheese
1/2 tsp lemon juice
2 pecan nuts
1. Beat the cream cheese and lemon juice until soft, add the Boursin Fig and 3 Nuts and mix through.
2. Using a Wilton 1M (large star) nozzle, fill a piping bag and pipe into the croutes.
3. Top each croute with a whole pecan nut.
Giveaway
If you would like to try Boursin Fig and 3 Nuts along with some of the other varieties of Boursin Cheese, the nice people at Boursin have a cool bag full of Boursin Cheeses to giveaway. Just follow the instructions below to enter:
a Rafflecopter giveaway
Win A Matter of Life and Death
Yesterday someone tweeted that they were fed up with looking at Christmas food already, so Im taking the opportunity to give you a little break from feasing your eyes and giving you the opportunity to win a little something to put in your own Christmas stocking. A good read to be enjoyed in those quiet moments after you have eaten all that food.
You may have heard about this book already as it was recently mentioned on Simon Mayos
The Book Club Review of the Year 2012 on BBC Radio 2
Read More..
You may have heard about this book already as it was recently mentioned on Simon Mayos
The Book Club Review of the Year 2012 on BBC Radio 2
WIN A SIGNED COPY!
BUYING THE PERFECT CHRISTMAS PRESENT DOESN’T HAVE TO BE…
A MATTER OF LIFE AND DEATH
If, by Christmas Day, you’ve had enough ‘festive cheer’ for one year, then fill your stockings with presents with a darker edge.
If woolly jumpers, over-indulgent hampers and a box of old-lady soaps are not your thing, then how does ‘A Matter of Life and Death’ sound?
This must-have debut novel by Paul Carroll is a satirical reflection of contemporary Britain. A witty, black comedy with a thought-provoking core.
Paul draws upon the age-old saying: “Everybody should be famous for fifteen minutes. After they die” and questions if society has gone too far.
Both entertaining and shocking, this book is a perfect present for those looking to add a bit of depth to this year’s Christmas stocking.
For a chance to win a signed copy of A Matter Of Life and Death, simply leave a comment telling me the name of the debut author and a contact email address:
a) Paul Carroll
b) Caroll Paul
c) Lewis Carol
For more information visit www.amolad.co.uk
Competition is open to UK residents and ends on 14th December, 2012 at 8pm
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