tag:blogger.com,1999:blog-53518318881002606212024-03-17T23:02:28.934-04:00How To Cook A WolfCooking ...baking...eating...with loveLindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.comBlogger170125tag:blogger.com,1999:blog-5351831888100260621.post-85427491812732640702012-05-09T18:30:00.000-04:002012-05-09T18:30:30.432-04:00Alton's Buttermilk Biscuits<div class="separator" style="clear: both; text-align: center;">
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We did not grow up eating buttermilk biscuits...the first time I tasted one I was hooked. So easy to make...they rise up like flaky little pillows. Perfect for a lazy Sunday breakfast...perfect anytime. I always feel that I do not make them enough. This time I made them there were only two of us. They froze nicely...we enjoyed each and every one.<br />
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I always bake my biscuits in a very old black iron skillet....one of the first things I ever bought after we<br />
moved to San Francisco. I found it at the Sausalito flea market...it was $2.00 in 1979. I have treasured it ever since. That old pan has seen a lot of love since then and carries with it all the love it received before it found me.<br />
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I have never met a biscuit I did not like...but this one has been my favorite for quite some time. I love that it does not have a ton of fat in it. I have made them with all butter, but prefer them with shortening and butter. I use Spectrum brand Organic shortening for these. If you really do not want to use shortening, you can use all butter. This is Alton Brown's Grandmother's biscuit recipe. I always make a little indentation on the top of my biscuits with my thumb...this is supposed to make them rise evenly, mine were a little lopsided this time because they rose so high. I saw Alton's Grandma do it, so I have done it ever since. <br />
<b>Southern Biscuits</b><br />
<i>recipe courtesy Alton Brown</i><br />
<span style="font-size: small;">2 cups flour<br />4 teaspoons baking powder<br />1/4 teaspoon baking soda<br />3/4 teaspoon salt<br />2 tablespoons butter<br />2 tablespoons shortening<br />1 cup chilled buttermilk<br /><br />Preheat oven to 450 degrees F.<br />In
a large mixing bowl, combine flour, baking powder, baking soda, and
salt. Using your fingertips, rub butter and shortening into dry
ingredients until mixture looks like crumbs. (The faster the better, you
don't want the fats to melt.)<br />Make a well in the center and pour in
the chilled buttermilk. Stir just until the dough comes together. The
dough will be very sticky.<br />Turn dough onto floured surface, dust top
with flour and gently fold dough over on itself 5 or 6 times. Press into
a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure
to push straight down through the dough. Place biscuits on baking sheet
so that they just touch. Reform scrap dough, working it as little as
possible and continue cutting. (Biscuits from the second pass will not
be quite as light as those from the first, but hey, that's life.)<br />Bake until biscuits are tall and light gold on top, 15 to 20 minutes.</span><br />
<span style="font-size: small;">Enjoy warm from the oven with butter and jam...yum.<br /><br /> </span><br />
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<span style="font-size: small;"><br /></span></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com213tag:blogger.com,1999:blog-5351831888100260621.post-69573499520194931662012-04-20T22:07:00.001-04:002012-04-20T22:17:32.541-04:00Been away awhile....<div class="separator" style="clear: both; text-align: center;">
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Time has just kind of flown by. I have had some health stuff and just needed an unspoken break I guess. Passover has come and gone...but I still have a few boxes of Matzah left. So I thought I would share my favorite recipe for Matzah Caramel Buttercrunch aka Matzah Crack. It is pretty hard to resist...hence the "crack" title. Maybe you can save the recipe for next Passover..or better yet use up the last of the Matzo, why not?<br />
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<span class="fbUnderline"><b>Matzoh Caramel Buttercrunch</b></span><br />
<span class="fbUnderline"><b>adapted from Marcy Goldman...Jewish Holiday Baking </b></span><br />
<span class="fbUnderline"><b></b></span>4-6 unsalted matzoh sheets<br />
1 cup unsalted butter<br />
1 cup brown sugar - packed firmly<br />
3/4 cup chocolate chips or semi-sweet chocolate - coarsely chopped( I used Callebaut Bittersweet)<br />
a nice big pinch of kosher salt<br />
1 cup of toasted sliced almonds or coarsely chopped pecans(optional)<br />
1 teaspoon Vanilla<br />
Preheat oven to 375 F.<br />
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Line
a cookie sheet completely with foil. Cover bottom of pan with baking
parchment - on top of foil. This is very important as mixture becomes
sticky during baking. Line bottom of pan evenly with matzoh boards,
cutting extra pieces of matzoh, as required, to fit any spaces on the
cookie sheet as evenly as possible.<br />
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Combine butter and
brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium
heat, stirring constantly, until mixture comes to a boil. Continue
cooking 3 more minutes, stirring constantly. Remove from heat and pour
over matzoh.<br />
<br />
Place in oven and immediately reduce heat to
350 F. Bake 12 minutes, checking every few minutes to make sure mixture
is not burning. If it seems to be browning too quickly, remove from
oven, lower heat to 325 F. and replace.<br />
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Remove from oven
and sprinkle matzoh boards immediately with chopped chocolate or chips.
Let stand 5 minutes then spread melted chocolate over matzoh. Let cool completely. Chill in refrigerator until
set. Break into odd shaped pieces. Keeps well in a tin for several days....if it lasts that long.<br />
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Variation:<br />
You can also use
white chocolate, coarsely chopped (or both white and dark) and chopped,
toasted almonds (sprinkle on top as chocolate sets).<br />
If you can not get Matzo you can use saltine crackers...in that case leave the salt out of the recipe <br />
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We also love these Macaroons....they are gluten free and they can be enjoyed all year long. These are one of my husband's favorite cookies...no matter what time of year. They are tiny little two bite babies...<br />
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<b>Coconut Macaroons</b><br />
adapted from Danny Cohen/Food and Wine Magazine <br />
One 14-ounce bag sweetened shredded coconut<br />
One 14 ounce can of sweetened condensed milk <br />
1 teaspoon pure vanilla extract<br />
2 large egg whites<br />
1/4 teaspoon Kosher salt<br />
4 ounces bittersweet chocolate, melted (I use Callebaut)<br />
Preheat the oven to 350° and line 2 baking sheets with parchment paper.
In a medium bowl, combine the coconut with the sweetened condensed milk
and vanilla. In another bowl, using an electric mixer, beat the egg
whites with the salt until firm peaks form. Fold the beaten whites into
the coconut mixture.<br />
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Scoop tablespoon-size mounds of the mixture onto the baking sheets,
about 1 inch apart. Bake in the upper and middle thirds of the oven for
about 25 minutes, until golden; shift the sheets from top to bottom and
front to back halfway through baking. Transfer the baking sheets to
racks and let the cookies cool completely.<br />
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Dip the bottoms of the macaroons into the melted chocolate, letting any
excess drip back into the bowl. Return the cookies to the lined baking
sheets. Drizzle any remaining chocolate on top and refrigerate for about
5 minutes, until set.Or leave some plain.<br />
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I am a little bit late with my public thanks to my friend Stella creator of <a href="http://lolaandfinn.blogspot.com/">Lola and Finn's Mum</a> for recognizing me with a lovely award...You must go and check out Stella's fabulous blog full of wonderful recipes, her marvelous wit, and pictures of her adorable children. Thank you Stella...I truly appreciate you thinking of me...<br />
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I would also like to thank all of you who continue to come and visit even though I have not been posting. I appreciate your presence...all of you.Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com56tag:blogger.com,1999:blog-5351831888100260621.post-19813804187118005082012-03-05T19:26:00.000-05:002012-03-05T19:37:56.864-05:00For Lola...<div class="separator" style="clear: both; text-align: center;">
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I have a little friend who lives across the sea in England. Her name is Lola. She is 5 years old. She is doing a project in school, learning about food. I know her Mom, a fellow foodie, from a food message board I belong to. Lola wrote me a letter and asked me to tell her about our food...I thought long and hard about this. Our food here in the US is not much different from the food in England. I guess we eat what we were raised eating and different food from all over the world as well as different regions of the United States.<br />
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Some recipes were handed down through our family. I tried to think of what my children who are pretty grown up now, loved when they were Lola's age...and what they still love. The Matzo Ball Soup you see above is one thing they love. Especially if they are not feeling well. It is what we call comfort food. This is a Jewish style chicken soup and it is made by me, pretty much the same way my Grandmother and my Mom made it. My Grandparents came to this country in the early 1900's from Poland and Russia. Maybe one day you might try making this soup with your Mom , Lola....here is a link to the recipe.<br />
<a href="http://linda-howtocookawolf.blogspot.com/2009/09/chicken-soup-reduxlshana-tovaa-sweet.html"><span style="font-size: large;">Jewish Matzo Ball Soup</span></a><br />
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Another thing my kids love to eat is Mexican food. This is a Carnitas Taco with <a href="http://linda-howtocookawolf.blogspot.com/2009/02/salsa-cruda-and-easy-guacamole.html"><span style="font-size: large;">Pico de Gallo</span> </a>or also known Salsa Cruda and some Guacamole. Carnitas are little pieces of pork. My husband's family came from Mexico, so we enjoy eating foods from his family background as well. We even made the tortillas together from scratch...my kids still like cooking with me when they are home.<br />
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Another thing they really love are Chocolate Chip Cookies...I must admit I love them too.<br />
This is their favorite recipe and it comes from the Ghirardelli Chocolate Company in San Francisco. My kids were born in San Francisco. Maybe one day you and your Mom might bake these cookies together.<br />
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<b>Ghirardelli Chocolate Chip Cookies</b></div>
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<i><span id="ctl00_MainContentPlaceholder_RecipeForm_lblYield">Yield: 4 dozen cookies</span></i>
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<ul class="recipeIngred">
<li>11 1/2 ounce(s) Semi-Sweet Chocolate Chips or chunks</li>
<li>1 cup(s) butter , softened</li>
<li>3/4 cup(s) sugar</li>
<li>3/4 cup(s) brown sugar, packed</li>
<li>2 large eggs</li>
<li>2 teaspoon(s) vanilla extract</li>
<li>2 1/4 cup(s) unsifted flour</li>
<li>1 teaspoon(s) baking soda</li>
<li>1/2 teaspoon(s) salt</li>
<li>1 cup(s) walnuts or pecans, chopped (optional)</li>
</ul>
<div class="clr" style="padding: 0 0 5px 0;">
<b>Directions</b></div>
<div class="recipeDir">
<span id="ctl00_MainContentPlaceholder_RecipeForm_lblPreBaking">Heat oven to 375ºF.
</span>
<br />
<span id="ctl00_MainContentPlaceholder_RecipeForm_lblBakingDirections">Stir
flour with baking soda and salt; set aside. In large mixing bowl, beat
butter with sugar and brown sugar at medium speed until creamy and
lightened in color. Add eggs and vanilla, one at a time. Mix on low
speed until incorporated. Gradually blend dry mixture into creamed
mixture. Stir in nuts and chocolate chips. Drop by tablespoon onto
ungreased cookie sheets. Bake for 9 to 11 minutes or until golden brown.
</span>
<br />
<span id="ctl00_MainContentPlaceholder_RecipeForm_lblPostBaking"></span>
<br />
<span id="ctl00_MainContentPlaceholder_RecipeForm_lblNotes">Note:
The 11 1/2 ounces of Semi-Sweet Chocolate Chips can be substituted with
any variety of chip flavor (i.e.- Milk Chocolate Chips, 60% Cacao
Bittersweet Chocolate Chips, etc.)</span><br />
<br />
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They also love these <a href="http://linda-howtocookawolf.blogspot.com/2010/07/4th-of-july-tiny-pies.html"><span style="font-size: large;">tiny berry pies </span></a>I made for them one July 4th which is our American Independence Day and a holiday when everyone has picnics and BBQ and goes to see fireworks...<br />
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Some people love to eat fried chicken on this holiday...lots of people like to eat fried chicken any time. I do not make it often but my kids love it! This is a picture of some fried chicken, cole slaw and a buttermilk biscuit.<br />
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This is something I make often and the recipe comes from someone in England...Nigella Lawson. <a href="http://linda-howtocookawolf.blogspot.com/2009/01/cupcakes-and-spring.html"><span style="font-size: large;">Fairycakes </span></a>better known here as cupcakes. My kids love these too....<br />
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Lola sent me this beautiful picture with her letter. She also asked me if I speak any other languages. I speak some German and some Yiddish which is a Jewish language, much like German. I also speak some Hebrew.<br />
Lola has beautiful handwriting, she is only 5! I think she is pretty amazing...<br />
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I think that life here is not so very different from where you live. I hope this helped you see some food from America....I send you a big hug from New Jersey!<br />
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<b><i>Friends...if you leave a comment, perhaps you can also say what foods are your favorites from wherever you live. Lola is going to see this blog post and hopefully her teacher and her whole class will as well.</i></b> <i><b>Thanks so much...</b></i>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com47tag:blogger.com,1999:blog-5351831888100260621.post-60714626333049125352012-02-12T17:54:00.002-05:002012-02-12T17:55:28.038-05:00Cream Cheese Brownies....<div class="separator" style="clear: both; text-align: center;">
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These are not for the faint of heart, they are rich and fudgy. These brownies have been in my baking arsenal since June of 1983 when I saw the recipe in the San Francisco Chronicle Wednesday food section. I knew I had to try them and was having a pot luck at work a day or so afterward. We have loved them ever since. They are rich...I find them to be a very adult brownie. They are a must to have cold, straight from the fridge or cooler. I find them better made the day before you need them. They also freeze beautifully....recipes come and go. There are those that you bake once or twice. For me ...this one has been a keeper.<br />
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I still have the very fragile and yellowed newspaper clipping...I had never seen a Cream Cheese Brownie before. The recipe called to me...<br />
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I was just really starting to seriously bake. I had been married for two years when I tried these....they were a big hit then and have been ever since. I do not bake them often...but every now and then they are a special treat.<br />
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I usually cut them into tiny squares and put them into mini muffin or cupcake liners . A little goes a long way here. This is a Maida Heatter recipe....you can not go wrong with her recipes. This may be a little bit fussier than other brownies, but they are worth the effort.This is one instance where the nuts really make a difference...I think they are needed to cut the richness of the brownie.<br />
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<span style="font-size: small;"><b>CREAM-CHEESE BROWNIES</b><br />Maida Heatter<br />from SF Chronicle Food Section-Wednesday , June 29,1983<br /><br />Chocolate Mixture<br />1 cup unsifted all-purpose flour<br />1 teaspoon baking powder<br />½ teaspoon salt<br />8 ounces semi-sweet chocolate<br />6 Tablespoons unsalted butter<br />4 large eggs<br />1 ½ cups granulated sugar<br />2 teaspoons vanilla<br />6 ounces walnuts, coarsely chopped<br /><br />Cheese Mixture<br />8 ounces cream cheese<br />4 Tablespoons butter<br />1 teaspoon vanilla<br />½ cup granulated sugar<br />2 large eggs<br /><br /><br />Adjust a rack one third up from the bottom of oven and pre-heat oven to 350*. Butter 2, 8 inch square pans.<br /><br />CHOCOLATE
MIXTURE: Sift together the flour, baking powder, and salt and set
aside. Melt the chocolate and butter in the top of a double boiler over
hot water on low heat. Stir until smooth. Remove from heat and set aside
to cool slightly.<br /><br />Beat eggs in an electric mixer until foamy.
Add the sugar and vanilla and beat at high speed for 3 to 4 minutes,
until mixture is light lemon colored and forms a ribbon when beaters are
lifted. On low speed beat in the chocolate mixture and then the dry
sifted ingredients, scraping the bowl with a rubber spatula and beating
only until the dry ingredients are incorporated.<br /><br />Remove and set
aside 1 ½ cups of the mixture. Add one cup of the nuts(reserve the rest
for the topping)to the remaining batter and stir to mix. Spread the
chocolate mixture evenly in the buttered pans; the layers will be very
thin.<br /><br />CHEESE MIXTURE: Have the cream cheese and butter at room
temperature. Beat them together in the small bowl of an electric mixer
until soft and smooth. Add the vanilla and sugar and beat well. Add the
eggs and beat again until very smooth.<br /><br />Spread half of the cheese
mixture evenly over the chocolate layers in the pans. Divide the
reserved chocolate mixture and place by heaping tablespoonsful, on the
cheese layer, letting the cheese show through between the mounds. Cut
through the chocolate mounds and the cheese layer with a small spatula
or table knife. Do not cut down into the bottom layer. Zigzag the knife
to marbleize the batters slightly: don’t overdo it. Sprinkle with the
reserved chopped nuts.<br /><br />Place in the pre-heated oven and bake for
40 minutes. Cool completely in the pan and then let stand at room
temperature for a few hours. Do not cut too soon or the cake will be too
sticky to cut neatly.<br /><br />Run a small sharp knife around the sides
of the pan to release the cakes, then cut into bars or squares. If you
find it a bit sticky, cut the cake into quarters and transfer to a
baking sheet and chill in the refrigerator or freezer until firm enough
to cut into 4 squares.<br /><br />Transfer the squares to a serving plate, cover airtight with plastic wrap and refrigerate. Or pack in a freezer box and freeze. <br />Makes 32 squares<br /><br /><br />*<i>an updated version can be found in Maida Heatter’s Cookies…1997 version.<br />She makes the recipe in one 9 inch square pan and the recipe is cut in half, baking time is then 30 minutes.</i><br /><br /><b>My Notes</b>: <i>You
can line the pan with aluminum foil and then butter or spray it…and then turn
the pan out onto a board , peel off the foil and then turn it back over
again and cut and that is most likely easier.</i></span><br />
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<i><span style="font-size: small;">I made this last batch in a 9 by 13 inch pan....I made them exactly as written otherwise.</span></i></div>
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<br /></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com29tag:blogger.com,1999:blog-5351831888100260621.post-11871219593116076732012-02-08T00:57:00.000-05:002012-02-08T00:59:33.791-05:00Mini Buffalo Chicken Balls...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwG68zBTaKvSQF2dJuE9o-xphif3q0XQXorUxj3xZWLqwH0laxy0S0qWXget1fGRsUnXJtTkgH7B6X2Alk47kPOH9oMPX3IGFnNHcNLkhXt31KhSa1ZziKtnLfhmCQ-vvQkdKT78rMYkZF/s1600/buffalo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwG68zBTaKvSQF2dJuE9o-xphif3q0XQXorUxj3xZWLqwH0laxy0S0qWXget1fGRsUnXJtTkgH7B6X2Alk47kPOH9oMPX3IGFnNHcNLkhXt31KhSa1ZziKtnLfhmCQ-vvQkdKT78rMYkZF/s400/buffalo1.jpg" width="400" /></a></div>
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I saw this recipe in Bon Appetit and on the Martha Stewart show...Meatballs are big news these days it seems. These come from the Meatball Shop in New York City and they are pretty darned good. They have all the flavor of Buffalo Wings...but none of the mess. Now I am not saying that I do not love a good messy mess of wings every now and again, but these are nice for a change. An added bonus is the Blue Cheese dressing recipe that comes along with it...pretty darned good as well. I had a nice piece of Maytag blue in the fridge and it was perfect for the dressing. The only change I made to the recipe was using 1 % milk in the dressing because that was what I had on hand. If you can not find ground chicken in your market you can ask your butcher to grind some boneless skinless chicken thighs for you. Or you can grind them yourself in the processor or a meat grinder. I used organic boneless skinless chicken thighs.<br />
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We enjoyed these little chicken meatballs very much. I have been having a good time reading through the cookbook these came from...<a href="http://www.amazon.com/Meatball-Shop-Cookbook-Daniel-Holzman/dp/0440423163/ref=sr_1_1?s=books&ie=UTF8&qid=1328679760&sr=1-1">The Meatball Shop Cookbook</a>. I will be trying another recipe very soon.This is the first digital cookbook I have owned. It is residing on my IPad. I am not too sure that I like cookbooks this way, I think I prefer to have the real book in my hands, but maybe I just need to get used to it. I can not wait for my wing loving boys to come home and give these a try and see what they think.<br />
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<span style="font-size: small;"><b>Mini Buffalo Chicken Balls</b><br />Epicurious/ December 2011</span><br />
<span style="font-size: small;">adapted from :Meatball Shop Cookbook </span><br />
<span style="font-size: small;"> Daniel Holzman and Michael Chernow<br /><br /> </span><br />
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<span style="font-size: small;"><i>ingredients</i><br />2 tablespoons vegetable oil<br />4 tablespoons (1/2 stick) unsalted butter<br />1/3 cup Frank’s Red Hot Sauce or any other favorite hot sauce<br />1 pound ground chicken, preferably thigh meat<br />1 large egg<br />1/2 celery stalk, minced<br />3/4 cup bread crumbs<br />1 teaspoon salt<br /><i>preparation</i><br />Preheat
the oven to 450°F. Drizzle the vegetable oil into a 9×13-inch baking
dish and use your hand to evenly coat the entire surface. Set aside.<br />Combine
the butter and hot sauce in a small saucepan, and cook over low heat,
whisking until the butter is melted and fully incorporated.( or Microwave together and mix) Remove from
the heat and allow the mixture to cool for 10 minutes.<br />Combine the
hot sauce mixture, ground chicken, egg, celery, bread crumbs, and salt
in a large mixing bowl and mix by hand until thoroughly incorporated.<br />Roll
the mixture into round, 3/4 -inch balls, making sure to pack the meat
firmly. Place the balls in the prepared baking dish, being careful to
line them up snugly and in even rows vertically and horizontally to form
a grid. The meatballs should be touching one another.<br />Roast for 15
to 20 minutes, or until the meatballs are firm and cooked through. A
meat thermometer inserted into the center of a meatball should read
165°F.<br />Allow the meatballs to cool for 5 minutes in the baking dish before serving.<br />Serve with blue cheese dressing*<br /> </span><br />
<span style="font-size: small;"><b>Blue Cheese Dressing</b><br />Dressing keeps 5 days in the fridge and can also be used for salad....<br /><i>ingredients</i><br /><br />3/4 cup sour cream<br />1/3 cup crumbled Blue Cheese<br />1/3 cup whole milk<br />1/3 cup mayonnaise<br />1 teaspoon salt or more to taste<br />1 tablespoon red wine vinegar<br /><i>preparation</i><br />Place
the sour cream, blue cheese, milk, mayonnaise, salt, and vinegar in a
medium bowl and whisk thoroughly until completely combined. Taste and
adjust the seasoning, if desired.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYaX8hc7wdCtanbSx9Pl_HzFr4W_mx-m6YFjgVI-dzl2csFWvaejqx8mAIKHgvJEgHD4K18FF4vmHsJ8kfOsfAMhJOdCF_w6ZWr0fPVGq9QdsiriVaJWiMPkbtBXSb57IqmNi8PPYAglJ/s1600/buffalo3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYYaX8hc7wdCtanbSx9Pl_HzFr4W_mx-m6YFjgVI-dzl2csFWvaejqx8mAIKHgvJEgHD4K18FF4vmHsJ8kfOsfAMhJOdCF_w6ZWr0fPVGq9QdsiriVaJWiMPkbtBXSb57IqmNi8PPYAglJ/s400/buffalo3.jpg" width="400" /></a></div>
<span style="font-size: small;"><br /></span></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com19tag:blogger.com,1999:blog-5351831888100260621.post-79152936140662791682012-01-26T21:04:00.000-05:002012-01-26T21:04:18.362-05:00French Fridays with Dorie... Quatre-Quarts....a little late<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yQ7TErFV1yTdVje-W4RHEMptMntyKrfmCkcNA2PwnLplNLJODEqJ8aWYq0VNGZHmmnCDlRAI10RMQQjUdA_8HHDxOyDhAWpS42UAeGo2Y113FFZHmXSA4NWHDhxaVZsDKv-LToOkdfk4/s1600/quatre+quarts2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4yQ7TErFV1yTdVje-W4RHEMptMntyKrfmCkcNA2PwnLplNLJODEqJ8aWYq0VNGZHmmnCDlRAI10RMQQjUdA_8HHDxOyDhAWpS42UAeGo2Y113FFZHmXSA4NWHDhxaVZsDKv-LToOkdfk4/s400/quatre+quarts2.jpg" width="400" /></a></div>With all the best intentions in the world I baked this cake last week...in time to post for French Fridays with Dorie. But the pictures never got to the computer until today. This happened...that happened...no excuses, it just is what it is. Nevertheless....we loved this very French version of a pound cake. It is nothing at all like a heavy American pound cake...it was lighter...very flavorful as I used one teaspoon of vanilla and two teaspoon of dark rum to flavor it. I macerated some fresh blackberries with just a touch of sugar and a little bit of dark rum. We had them with the cake and a tiny bit of vanilla ice cream on the side.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_re2oT2e44AsG2HcuKJzaZl6gG8-2Fw5_Kpx8dvWiPcA_YF-cSZyXG3XATBvaMXrgnQIhyv_1UEhCWa3sbbDqnCGvr3psFQ2yyH2xGxAIRXSJaVXLQdmpk5WUqv2LpMBX-s7lldtnTSql/s1600/quatre+quarts7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_re2oT2e44AsG2HcuKJzaZl6gG8-2Fw5_Kpx8dvWiPcA_YF-cSZyXG3XATBvaMXrgnQIhyv_1UEhCWa3sbbDqnCGvr3psFQ2yyH2xGxAIRXSJaVXLQdmpk5WUqv2LpMBX-s7lldtnTSql/s400/quatre+quarts7.jpg" width="281" /></a></div>It has been a long while since I mixed up a cake by hand, and while this is a very simple cake to bake, the batter was very thick and I got my exercise for the afternoon beating the sugar and egg yolks together. I think next time I will just use a good old wooden spoon because I had a little trouble with the batter getting caught in the tines of my whisk, it was too delicious to waste even one tiny bit...no matter. It was worth the effort. Once the melted butter was mixed in everything loosened up and I was able to fold in the beaten egg whites without a hitch...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfpYm4R1ABWernsMV_aRgjipQEl4tEddby5GEmWzmzHOmr5VLxSiLMEYFjt-u6Qm4GsgQB9MHUtJIpLZDx2S-Cpb7-3L3UJ7SdQkJ5iG_3Xo84Xi7D-jRUtMzuc1AMX54Aq-gEQru181r/s1600/quatre+quarts6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicfpYm4R1ABWernsMV_aRgjipQEl4tEddby5GEmWzmzHOmr5VLxSiLMEYFjt-u6Qm4GsgQB9MHUtJIpLZDx2S-Cpb7-3L3UJ7SdQkJ5iG_3Xo84Xi7D-jRUtMzuc1AMX54Aq-gEQru181r/s400/quatre+quarts6.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Sometimes it is the simplest things in life that are the best...this cake is one of those. It is a very European plain cake. We love things like that...the sprinkle of brown sugar over top of the cake...something novel from Dorie...gives the cake just a lovely little caramelized crunch with each bite.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1-syg4GkWrTtpX6hpmMqwDETbnIOUW_Z9LtBH5HTrSUQtZPZd4QF9sEyayeDseJdwXEdKyIuyZFdBy-ckBATWa0qZ2ZuvU9143NtwaDGuddU_J2bSoVn0xQ3sRenxlOTv7VWGk71w-Td/s1600/quatre+quarts5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1-syg4GkWrTtpX6hpmMqwDETbnIOUW_Z9LtBH5HTrSUQtZPZd4QF9sEyayeDseJdwXEdKyIuyZFdBy-ckBATWa0qZ2ZuvU9143NtwaDGuddU_J2bSoVn0xQ3sRenxlOTv7VWGk71w-Td/s400/quatre+quarts5.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">My husband enjoyed a slice or two every day until it was gone. I must say it stayed fresh until the very last piece was devoured. Such a versatile little cake it was... </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91BlQUbZEPwFpLoj8QI7gUsHB9ckx3dAT2d7bM7vbokyUhq8gOpK80ho8I8scOQUt8vNoor9tZKWpgc0CTGM-TjTPUOLIHME2_OIAQqvFwZYaARGKl0EavJc2ouNDUPE_QEKOQGv0UoIW/s1600/quatre+quarts4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91BlQUbZEPwFpLoj8QI7gUsHB9ckx3dAT2d7bM7vbokyUhq8gOpK80ho8I8scOQUt8vNoor9tZKWpgc0CTGM-TjTPUOLIHME2_OIAQqvFwZYaARGKl0EavJc2ouNDUPE_QEKOQGv0UoIW/s400/quatre+quarts4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"> I know I will be making this again and again...as with just about every other recipe I have made from Dorie Greenspan's <a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530/ref=sr_1_1?s=books&ie=UTF8&qid=1327628731&sr=1-1">Around my French Table</a>. If you do not own this book yet...you really need to. The recipe can be found on page 433...</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzk7Z2A4fmFpV5L00-z9Ei5acCtBgiW9AdH8WNQyvtgzpF2IgMziZVZrVT9DdacOz_vbF29e3rtqoDv6PXpfa08710BEMt4F4iWnctp6S2qliVK5jBXoBeyUFn86Zaj25msHGt0-tqiVM/s1600/quatre+quarts8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzk7Z2A4fmFpV5L00-z9Ei5acCtBgiW9AdH8WNQyvtgzpF2IgMziZVZrVT9DdacOz_vbF29e3rtqoDv6PXpfa08710BEMt4F4iWnctp6S2qliVK5jBXoBeyUFn86Zaj25msHGt0-tqiVM/s400/quatre+quarts8.jpg" width="266" /></a></div><div class="separator" style="clear: both; text-align: justify;">As with all the other recipes for French Fridays with Dorie we were asked not to post the recipe...I do hope you will all buy the book.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeSLyljzwEzhkWpz3AXO0S4UroU3V7Esd_1tX2YC0nZXOqIyFK6Mg-NLZUzU6hO7b4yFcs4y4kO7np0qs2QhtLpotnKjzx0bp3Am69blxGnWz5k31EqNYrwBIwWpDDYndVYpKDkQsqXiQ/s1600/quatre+quarts1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjeSLyljzwEzhkWpz3AXO0S4UroU3V7Esd_1tX2YC0nZXOqIyFK6Mg-NLZUzU6hO7b4yFcs4y4kO7np0qs2QhtLpotnKjzx0bp3Am69blxGnWz5k31EqNYrwBIwWpDDYndVYpKDkQsqXiQ/s400/quatre+quarts1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com29tag:blogger.com,1999:blog-5351831888100260621.post-77599940051173015592012-01-10T21:24:00.001-05:002012-01-19T00:14:17.635-05:00Banana Bread...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAqbrsSfqyH5srJaIkoBrzMKEm3zX8Bsgu_AzWOFmdW-lXW1DtaQbBhe7_WzIep2Xh9GDT_s6P0FMDMYMZeIS6DGe1xyEVnwkFstc4XcEP-q0SmWjH0MIkcPVW7So2rv_ITItCC9uCFnd/s1600/bananabread4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggAqbrsSfqyH5srJaIkoBrzMKEm3zX8Bsgu_AzWOFmdW-lXW1DtaQbBhe7_WzIep2Xh9GDT_s6P0FMDMYMZeIS6DGe1xyEVnwkFstc4XcEP-q0SmWjH0MIkcPVW7So2rv_ITItCC9uCFnd/s400/bananabread4.jpg" width="400" /></a></div>I always seem to find myself with some very ripe bananas...one day they are green, the next speckled and almost too ripe. I had four little very ripe bananas the other day and while the kids were home decided I just had to make them their favorite banana bread...the recipe calls for about two bananas...but I used all four that I had in the fruit bowl. It was inhaled...I used some little Panibois baking pans I had leftover from the holidays...One son is already back at school and the other is leaving on Sunday...the time flew by...In the blink of an eye it will be summer...and they will be back! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThso-HgAkcvMgaNyKn8wrlyk59KWadd8StUXtrjzESyUnK0mVYD-x8_w2p7bhqsdgV_hJ0CQxPsijM68OdUYgVU-6IH6vcpyEB8UuIPued4zd6rUSX2T_7T8XWLSJ-bzEAEQv2qbVVjf2/s1600/bananabread2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThso-HgAkcvMgaNyKn8wrlyk59KWadd8StUXtrjzESyUnK0mVYD-x8_w2p7bhqsdgV_hJ0CQxPsijM68OdUYgVU-6IH6vcpyEB8UuIPued4zd6rUSX2T_7T8XWLSJ-bzEAEQv2qbVVjf2/s400/bananabread2.jpg" width="400" /></a></div>This is our favorite banana bread...I have made many and they are all good. But this one is the blue ribbon winner. It is always moist and just perfect, and even gets better with age ...This recipe made two Panibois pans for me...just perfect. They still took almost 50 minutes to bake.<br />
from Martha Stewart...by way of my friend Becky.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><b><span style="font-size: small;"><i>Banana Bread</i></span></b><br />
<span style="font-size: small;"><i>adapted from Martha Stewart </i><br />
<br />
Makes 1 large loaf or 3 or 4 mini loaves </span><br />
<span style="font-size: small;">1 stick butter, room temp <br />
1 cup sugar <br />
2 eggs, room temp <br />
1 tsp. vanilla <br />
1 1/2 cups flour <br />
1 tsp. baking soda <br />
1 tsp. salt <br />
1 cup mashed very ripe bananas (about 2) <br />
1/2 cup sour cream <br />
1/2 cup chopped walnuts or pecans (optional) <br />
<br />
Preheat oven to 350. Butter a 9X5X3-inch loaf pan or 4 mini loaf pans. <br />
<br />
With electric mixer, cream butter and sugar until light and fluffy. Add the eggs and vanilla, beating well. <br />
<br />
Sift dry ingredients and combine with butter mixture. Blend well. Add bananas and sour cream; mix well. Stir in nuts and pour into prepared pan. <br />
<br />
Bake about 50-60 minutes, or until toothpick comes out clean (careful not to overbake; start checking early). Turn out onto a rack to cool.</span><br />
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</span></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com34tag:blogger.com,1999:blog-5351831888100260621.post-87825158135959355632012-01-07T23:00:00.003-05:002012-01-13T22:24:09.323-05:00Coconut Cake...New Years Eve Birthday Cake<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7RzUtbirVml_8ru-KXf-2xegot7GyNSMKlO3eG8ZbYokd7RIZzlY8w81jZ42oP8Xxv4MLZUp1AaW5OnskbuwNc2MQcFCsg6JlCgSpyPtLFRtcty-hv2SogMEu9ohOYaauK_b8gRalZYd/s1600/cake1+and+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7RzUtbirVml_8ru-KXf-2xegot7GyNSMKlO3eG8ZbYokd7RIZzlY8w81jZ42oP8Xxv4MLZUp1AaW5OnskbuwNc2MQcFCsg6JlCgSpyPtLFRtcty-hv2SogMEu9ohOYaauK_b8gRalZYd/s400/cake1+and+1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>My friend Suzanne has a birthday on New Years Eve and wanted me to bake her a coconut birthday cake. Her wish was my command...I was given this recipe by my friend Ernie....the Queen of Cakes in my opinion . She never steers me wrong, and this was no exception. We all loved this cake. It has Cream of Coconut in the cake as well as in the cream Cheese frosting...<br />
I also added a touch of organic coconut extract to the icing...it was divine. It had me wishing it was my birthday!<br />
Happy New Year everyone....all my best wishes for a very happy and healthy one! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHRSOuIUdH4AjtQ4kENAhECAkgANCYhMlb-0be7_BWA5415EFbeME5sWvX1TPjtLzxk3PChR8l9KfOUz_ZRc9ivf-ze9fdhCG-f1KmJ9pczPSi8RuosaaGVJCDi0ywrYPeGSh2xnWMHTQ/s1600/cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHRSOuIUdH4AjtQ4kENAhECAkgANCYhMlb-0be7_BWA5415EFbeME5sWvX1TPjtLzxk3PChR8l9KfOUz_ZRc9ivf-ze9fdhCG-f1KmJ9pczPSi8RuosaaGVJCDi0ywrYPeGSh2xnWMHTQ/s400/cake2.jpg" width="400" /></a></div><span style="font-size: small;"><b>Coconut Layer Cake</b></span><br />
<i>adapted from Bon Appetit/ December 1999</i><br />
The Shubox Café, Cedar Grove, New Jersey<br />
<div id="ingDiv"></div><div id="ingDiv">2 3/4 cups all purpose flour<br />
1 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 3/4 cups sugar<br />
1 cup (2 sticks) unsalted butter, room temperature<br />
1 cup canned sweetened cream of coconut (such as Coco Lopez)*<br />
4 large eggs, separated<br />
1 teaspoon vanilla extract<br />
1 cup buttermilk<br />
<br />
Pinch of salt<br />
<br />
Cream Cheese Frosting* recipe follows...<br />
<br />
4 cups sweetened shredded coconut<br />
<br />
<i>*Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.</i></div><div id="prepDiv">Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat sugar, butter and sweetened cream of coconut in large bowl until fluffy. Beat in egg yolks and vanilla extract. On low speed, beat in dry ingredients and then buttermilk, each just until blended.<br />
Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.<br />
Divide cake batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans on rack 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.<br />
Place 1 cake layer on cake plate. Spread 1 cup Cream Cheese Frosting over cake layer. Sprinkle 1 cup sweetened shredded coconut over. Top with second cake layer. Spread remaining frosting over top and sides of cake. Sprinkle remaining coconut over cake, gently pressing into sides to adhere. (Coconut Layer Cake can be prepared up to 1 day ahead. Cover with plastic wrap and refrigerate. Let stand at room temperature 2 hours before serving.)<br />
<br />
<b>Cream Cheese Frosting </b><br />
2 (8-ounce) packages Philadelphia-brand cream cheese, room temperature<br />
1/2 cup (1 stick) butter, room temperature<br />
2 cups powdered sugar ( plus up to an additional cup)<br />
1/2 cup canned sweetened cream of coconut (such as Coco López)*<br />
1 teaspoon vanilla extract<br />
1 teaspoon natural coconut extract(optional) <br />
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Beat cream cheese in medium bowl until fluffy. Add butter and beat to blend. Add sugar, sweetened cream of coconut and vanilla extract( coconut extract if using) and beat until well blended. I added almost an extra cup of powdered sugar to the frosting. This frosting comes out quite loose, you need to let it set up in the fridge for about an hour before icing the cake. <br />
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</div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com14tag:blogger.com,1999:blog-5351831888100260621.post-22539041403713880082011-12-29T01:48:00.001-05:002012-01-27T23:03:54.592-05:00Christmas Eve Paella....<div class="separator" style="clear: both; text-align: center;">
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Paella and Tapas were the dinner of choice here on Christmas Eve ...I may have gone a bit overboard with the addition of too much seafood...but it was delicious. I know it is not traditional to mix seafood with meat, not in Spain anyway, but there is a bit of chicken and some beautiful chorizo in mine this time and lots of seafood. I treated myself to a new 15 inch Paella Pan ...we set the pan in the middle of the table and everyone just dug in. My son had brought me a bag of Bomba Rice and some beautiful saffron from Spain, he was happy that I used it. We had lovely Spanish wine to drink and made a lovely night of it. It was great fun...in fact by the time we had dinner it was 11:00PM...<br />
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This recipe is what I used and loosely adapted from for my Christmas Eve Paella...it is from La Tienda. It gives you a really nice starting point. I did add some dry diver's scallops, I used mussels and clams, I had some gorgeous Rock Lobster tails that I split in two, also shrimp and some boneless skinless chicken thighs. I had wonderful chorizo from D'artagnan...I also bought some authentic Piquillo peppers from Spain. Mine served 8 with the amount of seafood I used...<br />
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<h2>
Paella Mixta</h2>
<span class="recipe">This is by far the most popular paella recipe in Spanish restaurants in America. Mixing seafood, meat and chorizo is close to heresy in Valencia, but this 'Americano' version is very tasty and features a variety of flavors sure to please a crowd.<br />
<b>Servings:</b> 4-6<br />
<b>Prep Time:</b> 30 min<br />
<b>Cook Time:</b> 1 hr.<br />
</span><br />
<h3>
<span class="recipe">Ingredients:</span></h3>
<span class="recipe"><span class="ingredient"><span class="amount">1 tsp </span>thread <a href="http://www.tienda.com/food/products/sn-09.html%3E%3Cspan%20class=">saffron</a></span><br />
<span class="ingredient"><span class="amount">2 tsp </span><a href="http://www.tienda.com/food/products/pk-13-2.html"><span class="name">smoked paprika</span></a></span><br />
<span class="ingredient"><span class="amount">2 </span><span class="name">medium onions, chopped</span></span><br />
<span class="ingredient"><span class="amount">2 </span><span class="name">red bell peppers, chopped</span></span><br />
<span class="ingredient"><span class="amount">2 pounds </span><span class="name">tomatoes, chopped</span></span><br />
<span class="ingredient"><span class="amount">8 </span><a href="http://www.tienda.com/food/products/pq-14.html"><span class="name">piquillo peppers</span></a>, sliced</span><br />
<span class="ingredient"><span class="amount">4 </span><span class="name">garlic cloves, chopped</span></span><br />
<span class="ingredient"><span class="amount">3 </span><span class="name">chicken thighs, skinned and cut into 2 inch pieces, seasoned with salt and pepper</span></span><br />
<span class="ingredient"><span class="amount">12 </span><span class="name">large shrimp, peeled</span></span><br />
<span class="ingredient"><span class="amount">12 </span><span class="name">mussels (or clams)</span></span><br />
<span class="ingredient"><span class="amount">1 lb </span><a href="http://www.tienda.com/food/products/cz-50-2.html"><span class="name">Spanish cooking chorizo</span></a>, cut into 1 inch pieces</span><br />
<span class="ingredient"><span class="amount">8 tbsp </span><a href="http://www.tienda.com/food/products/oo-45.html"><span class="name">extra virgin olive oil</span></a></span><br />
<span class="ingredient"><a href="http://www.tienda.com/food/products/sp-33.html"><span class="name">Sea salt</span></a> and pepper</span><br />
<span class="ingredient"><span class="amount">2 cups </span><a href="http://www.tienda.com/food/products/rc-03.html"><span class="name">Bomba</span></a> or <a href="http://www.tienda.com/food/products/rc-02-2.html">Calasparra</a> rice</span><br />
<span class="ingredient"><span class="amount">6 cups </span><span class="name">chicken broth</span></span><br />
<span class="ingredient"><span class="name">Lemon wedges</span></span><br />
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<h3>
<span class="recipe">Preparation:</span></h3>
<span class="recipe">Add stock, paprika and saffron to a pot and heat, covered. In a separate 15" paella pan, add 2 tbsp olive oil and brown the chicken pieces and chorizo, about 5 minutes. Remove. Add the remaining olive oil and cook the onions over medium heat until translucent, about 5 minutes. Add the bell peppers and cook for a few minutes. Add the tomatoes and garlic and simmer for another 5 minutes, until they have a sauce-like appearance. Salt and pepper to taste.<br />
Pour in the rice and stir until the rice is covered with the tomato mixture (known as 'sofrito'). Add chicken and chorizo pieces. Slowly add all of the broth to the paella. Stir the rice mixture around until it is evenly distributed throughout the pan. Important - do not stir after this point.<br />
Simmer for about 10 minutes, then place the shrimp and shellfish into the mixture one-by-one, evenly distributing throughout. Simmer for another 15 minutes, or until all of the broth has been absorbed, adding extra liquid if necessary. Remove from heat, gently cover with foil and let sit for another 10 minutes. Garnish with piquillo pepper slices and lemon wedges. </span><br />
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This would be great fun for a New Years Eve dinner as well. Before the Paella we had Serrano Ham, assorted Spanish cheeses, Piquillo Peppers with garlic and Spanish Olive Oil, bread, olives, Marcona Almonds...and some other things as well. Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com16tag:blogger.com,1999:blog-5351831888100260621.post-64809799518817626502011-12-23T22:35:00.001-05:002011-12-23T22:36:12.854-05:00Happy Holidays....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9m1kTc09oGxrE09OBQvL9p3CmvV4caoZsuLg_rc39KSdS1cVyWNvIzAxevNS-edo1LB_hEMdUkvRVdBUZPuJcd3YcuZbkfd8kD9ELd_Gs3hNKLVpo574O8dWuaJMNRdVrKBqZ4bxxrk5/s1600/cookie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh9m1kTc09oGxrE09OBQvL9p3CmvV4caoZsuLg_rc39KSdS1cVyWNvIzAxevNS-edo1LB_hEMdUkvRVdBUZPuJcd3YcuZbkfd8kD9ELd_Gs3hNKLVpo574O8dWuaJMNRdVrKBqZ4bxxrk5/s640/cookie1.jpg" width="640" /></a></div><span style="font-size: x-large;">Wishing you all a very Merry Christmas ...Happy Chanukah....Peace and light...</span><br />
<span style="font-size: x-large;">Thanks you all for your friendship...your support and your love...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLvo-f3zsCOBRQLzIGdoFFvObWBQgnyZj11w8v93N8-uZ06rVIa7BdD_Pn8rtf2SunF-qFuxKupDnubzGtfTUk6ls4HfZQzfEHmB9Qqq6-ptKOv1qyLrPUZI-voMKxJDZPR6T1BiEx1O0/s1600/cookie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLvo-f3zsCOBRQLzIGdoFFvObWBQgnyZj11w8v93N8-uZ06rVIa7BdD_Pn8rtf2SunF-qFuxKupDnubzGtfTUk6ls4HfZQzfEHmB9Qqq6-ptKOv1qyLrPUZI-voMKxJDZPR6T1BiEx1O0/s400/cookie1.jpg" width="400" /></a></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com7tag:blogger.com,1999:blog-5351831888100260621.post-84628864881344765592011-12-20T23:17:00.001-05:002011-12-20T23:22:18.443-05:00Latkes...Chanukah Joy and Light....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyMCaQgRmFICayo4wW-IDJ4d6oMWj7Osmmz_sIPG6N_HygEkRV2pOJnB2hFmFaqJa6G5r1X5SYE23yLjvXXOnc74CEuxBCAhesVXCXBEEhJIrCkpPZC824bLbqOenJ04Rfcft-dtbIpMK/s1600/ChanukahMenorah.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbyMCaQgRmFICayo4wW-IDJ4d6oMWj7Osmmz_sIPG6N_HygEkRV2pOJnB2hFmFaqJa6G5r1X5SYE23yLjvXXOnc74CEuxBCAhesVXCXBEEhJIrCkpPZC824bLbqOenJ04Rfcft-dtbIpMK/s400/ChanukahMenorah.jpg" width="400" /></a></div><div style="text-align: center;"> <span style="font-size: x-large;">Happy Chanukah...</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dBp7rJ9en3sI_5TNM40AvtmhMO-gLlmoKkOHZj4P-Bk7R9h3Q-stSFXq3CqhGvlcCFnGmQU_5aBWa-MhORcw1k1D_sr3AisQQVxfZ9DJXV1KpFHIAO_Y8_MhzvNm7p-GiB8WQVYf3ExV/s1600/Latkes+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dBp7rJ9en3sI_5TNM40AvtmhMO-gLlmoKkOHZj4P-Bk7R9h3Q-stSFXq3CqhGvlcCFnGmQU_5aBWa-MhORcw1k1D_sr3AisQQVxfZ9DJXV1KpFHIAO_Y8_MhzvNm7p-GiB8WQVYf3ExV/s400/Latkes+2.jpg" width="400" /></a></div><div><div class="separator" style="clear: both; text-align: left;"> I have made Latkes for more years than I can count. I usually do not use a recipe, but last year I started making these. I will make them again this year. They are light and crisp...what could be better? I never met a latke I did not like, but these are especially nice.</div><div class="separator" style="clear: both; text-align: left;">On Wednesday night we will have our Chanukah dinner, the kids will be home...we will all be together...I know there will be Latkes, applesauce and sour cream...not sure what else yet. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQtHPSak5WpSGit-3Ht12viFQVoVAx2sdqUsZnAjOCHgOpGc7YOc6JY8xAQOY78u0uqQaVOpS8mrdSHclj6rWir4gJAUggrp6fqor3Mt-KpHCF6nkjUyBelHPFmPATac_Gw3dljLa_cuK/s1600/Latkes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQtHPSak5WpSGit-3Ht12viFQVoVAx2sdqUsZnAjOCHgOpGc7YOc6JY8xAQOY78u0uqQaVOpS8mrdSHclj6rWir4gJAUggrp6fqor3Mt-KpHCF6nkjUyBelHPFmPATac_Gw3dljLa_cuK/s400/Latkes1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQtHPSak5WpSGit-3Ht12viFQVoVAx2sdqUsZnAjOCHgOpGc7YOc6JY8xAQOY78u0uqQaVOpS8mrdSHclj6rWir4gJAUggrp6fqor3Mt-KpHCF6nkjUyBelHPFmPATac_Gw3dljLa_cuK/s1600/Latkes1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div></div><div><b><span class="Apple-style-span">Potato Latkes... </span></b></div><div><span class="Apple-style-span">Mimi Sheraton, <i>"From My Mother's Kitchen"</i>,</span><span class="Apple-style-span"> </span><span class="Apple-style-span">(Harper Collins, 1991)</span></div><div><div></div><div>Makes 6 servings</div><div><b>These should be prepared and fried as close to serving time as possible.</b><br />
7 or 8 medium old potatoes (about 2 ½ pounds)<br />
1 large onion peeled<br />
2 eggs, separated<br />
2 tablespoons potato flour or matzoh meal<br />
1 scant tablespoon salt<br />
1 teaspoon white pepper<br />
Corn oil, for frying<br />
Applesauce, as accompaniment<br />
1. Peel the potatoes and cover with cold water until you are ready to make the pancakes. Grate the potatoes and onion into a strainer that is suspended over a bowl to catch the juices. If this is hard for you to manage, grate the potatoes into a bowl, then turn into a strainer suspended over another bowl. Grate the potatoes and onion alternately, as the onion juice will help prevent the potatoes from darkening. Using a wooden spoon, or picking up handfuls of the grated potato mixture, squeeze or press out as much liquid as possible. Reserve all liquid and let it settle in the bowl for 2 or 3 minutes.<br />
2. Put the pressed potato and onion mixture in a clean bowl. Carefully pour off the watery part of the reserved liquid but do not discard the thick, starchy paste at the bottom of the bowl. Scrape that into the potato mixture. Add the egg yolks, potato flour or matzoh meal, salt, and pepper and mix thoroughly. Beat the egg whites to stiff and shiny peaks and fold them into the potato mixture.<br />
3. Heat a ½-inch-depth of oil in a heavy skillet, preferably of black cast iron. Drop the potato mixture into the hot oil, about 2 tablespoons per pancake, and fry, turning once so the pancakes are a deep golden brown on both sides. Drain on paper towels. Total frying time for each batch of pancakes should be about 10 minutes. Keep fried pancakes warm while the rest are being fried. To do that, put the fried, drained pancakes on a rack in an open baking pan and place in a low oven (about 250 degrees). Do not hold for more than 15 minutes before serving or they will become soggy. Serve with applesauce and/ or sour cream.<br />
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</div></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com15tag:blogger.com,1999:blog-5351831888100260621.post-18810668795233147582011-12-16T19:03:00.000-05:002011-12-16T19:03:30.957-05:00Pecan Pie....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsYvNdOMgmVbdJWmUPqwfpuznMQj0j7vRyq_6bTbpC4l8q9S0NRvg6rVIRWxW9DC9iWQsL6nKb5ijyOnOfPQ7IrOk-ZD37idhE2nt4d1uBGEwHRrc2Wj_9t0jOMT9eC2DbWpG7AUC4DsnB/s1600/Happy+Birthday+Thanksgiving++Pecan+Pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsYvNdOMgmVbdJWmUPqwfpuznMQj0j7vRyq_6bTbpC4l8q9S0NRvg6rVIRWxW9DC9iWQsL6nKb5ijyOnOfPQ7IrOk-ZD37idhE2nt4d1uBGEwHRrc2Wj_9t0jOMT9eC2DbWpG7AUC4DsnB/s400/Happy+Birthday+Thanksgiving++Pecan+Pie.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: justify;">There is pecan pie and there is pecan pie....I have made many recipes...none bad...but this one is our absolute favorite...I may just make another one for Christmas...</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jcd7rMEfIWRztnoPetb1MbQUqT-_Y0JOQaa3XlL8ZEtbc7e0bvyGSfcjD_0JhbmZbixNdMEiwVjg_e3WIEuFKxi7w3yLmZ9CYvkXm3nVSl4dzE2IOtxmnBpyQ-R4XSMsNtIqSjhLs4H1/s1600/Pecan+Pie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jcd7rMEfIWRztnoPetb1MbQUqT-_Y0JOQaa3XlL8ZEtbc7e0bvyGSfcjD_0JhbmZbixNdMEiwVjg_e3WIEuFKxi7w3yLmZ9CYvkXm3nVSl4dzE2IOtxmnBpyQ-R4XSMsNtIqSjhLs4H1/s400/Pecan+Pie2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"> </div><div class="separator" style="clear: both; text-align: justify;"> Many years ago I cut this recipe out of the San Francisco Chronicle and still have that now yellowed clipping...this is from none other than Dear Abby...it is not too sweet which can be an issue with some pecan pie recipes, and there are not too many nuts according to my kids...a very easy recipe. Use your favorite pie crust recipe. I use Martha Stewart's Pate Brisee....you can freeze the other half of the recipe well wrapped in plastic and put in a zip lok bag for a month or so.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: small;"><b>"Dear Abby's Pecan Pie"</b><br />
<br />
1 unbaked 9" pie crust<br />
<br />
1 cup light corn syrup<br />
<br />
1 cup firmly packed dark brown sugar<br />
<br />
3 eggs, slightly beaten<br />
<br />
1/3 cup butter, melted<br />
<br />
1/2 teaspoon salt<br />
<br />
1 teaspoon vanilla<br />
<br />
1 cup pecan halves ( you may need a few more depending on the size of the pecan halves)<br />
<br />
Heat oven to 350ºF.<br />
<br />
In a large bowl, combine corn syrup, sugar, eggs, butter, salt and vanilla; mix well. Pour filling into unbaked pie crust; sprinkle with pecan halves.<br />
<br />
Bake for 45 to 50 minutes or until center is set. (Toothpick inserted in center will come out clean when pie is done.)<br />
<br />
If crust or pie appears to be getting brown, cover with foil for the remaining baking time. Remove from oven and cool.<br />
<br />
<i>We serve with a scoop of homemade vanilla ice cream.<br />
Sometimes I arrange the pecan halves in a decorative spoke pattern<br />
on top of the filling...you can do as you please....if you do that you may need a few more or less than a cup.</i></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkS7Y7Z7HlarfiAlbCJNG2ogUwOwiWlTRNgxDOQ7ugWU1M9amdp8db9_2p0zM1z-qIYiKufpq4VzMJmetmADahIez2FGiZxwHI97mYsYtM6UMlFf-SL1d80h6kszH-rKD3ExlDy7u-yUS/s1600/Pecan+Pie+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkS7Y7Z7HlarfiAlbCJNG2ogUwOwiWlTRNgxDOQ7ugWU1M9amdp8db9_2p0zM1z-qIYiKufpq4VzMJmetmADahIez2FGiZxwHI97mYsYtM6UMlFf-SL1d80h6kszH-rKD3ExlDy7u-yUS/s640/Pecan+Pie+3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="background-color: white; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"><span style="font-size: small;"> <span><b>Pate Brisee</b><br />
adapted from Martha Stewart<br />
<br />
The pie dough may be made one day ahead and refrigerated, well wrapped in plastic, or frozen up to one month.<br />
<br />
Ingredients<br />
<br />
* 2 1/2 Cups all-purpose flour<br />
* 1 Teaspoon coarse salt<br />
* 1 Teaspoon sugar<br />
* 1 Cup (2 sticks) chilled unsalted butter cut into pieces( or 1/4 cup cold shortening to replace 1/4 cup of the butter)<br />
* 1/4 to 1/2 Cup ice water<br />
<br />
<br />
Directions<br />
<br />
1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter pieces to the flour mixture, and process until the mixture resembles coarse meal, about 10 seconds. Add the ice water in a slow, steady stream, pouring it through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds.<br />
2. Turn the dough out onto a work surface. Divide into 2 equal pieces, and place on 2 separate sheets of plastic wrap. Flatten, and form 2 disks. Wrap, and refrigerate at least 1 hour before using.</span><br />
</span><span style="font-size: 85%;"><span style="font-size: xx-small;"><span style="font-size: x-small;"><br />
</span></span></span></div><span id="goog_368359148"></span><span id="goog_368359149"></span>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com10tag:blogger.com,1999:blog-5351831888100260621.post-76302478960596932602011-12-13T23:12:00.002-05:002011-12-13T23:17:13.885-05:00Ernie's Cranberry Pistachio Biscotti ...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_jQSO46jWxyM3iJYuCkO4rL8AHmqNbRgL9leqLbWe3W3rPbVGswm-uFcP-lecUC5ovyFXmzHJKg1S1gmvkJ73Ulikh8At5bSgGn1Cua-pv67L2pIfQPRwVjmtMcVzL_nDb5M5VqVbZFD/s1600/biscotti2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr_jQSO46jWxyM3iJYuCkO4rL8AHmqNbRgL9leqLbWe3W3rPbVGswm-uFcP-lecUC5ovyFXmzHJKg1S1gmvkJ73Ulikh8At5bSgGn1Cua-pv67L2pIfQPRwVjmtMcVzL_nDb5M5VqVbZFD/s400/biscotti2.jpg" width="400" /></a></div>These just "feel" like the holidays to me...I have posted them before, but they are worth posting again. This recipe is from my friend Ernie...one of the best bakers I know. I have not even uploaded my Thanksgiving pics yet and here it is almost Chanukah and Christmas. Life flies by...but that is ok with me.<br />
<span style="font-size: small;"> </span><br />
<b><span style="font-size: small;">Cranberry/Pistachio Biscotti</span></b><br />
<span style="font-size: small;">3 cups all purpose flour<br />
2 1/2 teaspoons baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 stick unsalted butter, room temp.<br />
1 cup sugar<br />
3 large eggs<br />
grated zest of 1 orange<br />
1/2 teaspoon orange oil (I sometimes use King Arthur's <a href="http://www.kingarthurflour.com/shop/items/fiori-di-sicilia-1-oz">Fiori de Sicilia</a>, which is a blend of citrus and vanilla, or just vanilla extract instead of the orange oil)<br />
1 cup shelled pistachios<br />
1 cup dried cranberries <br />
<br />
1. Preheat oven to 325 degrees(F.) Line 2 cookie sheets with parchment.<br />
2. In a medium bowl, whisk the dry ingredients.<br />
3. In the bowl of an electric mixer, beat the butter and sugar at medium speed until light and fluffy. Beat in the eggs, one at a time, then beat in the orange zest and orange oil.<br />
4. With mixer on low speed, gradually stir in the flour mixture until smooth, then stir in the pistachios and cranberries.<br />
5. Divide the dough into thirds. Shape each piece into a 12 inch log. Place two logs on one sheet(apart) and the other in the middle of the other cookie sheet. <br />
Bake for 30 minutes, until the logs turn a light golden color and are somewhat firm to the touch. Remove from the oven to a cooling rack and reduce oven to 300 degrees.<br />
Let cool about 15 minutes, then using a serrated knife, slice diagonally into 1/2 inch slices. Place upright on cookie sheets and bake for about 20 minutes, until dry and lightly golden. Let cool on rack, enjoy!<br />
Makes about 3-4 dozen biscotti </span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;"> </span><br />
<span style="font-size: small;">Though it is not necessary at all....I sometimes gild the lily and drizzle some melted white chocolate over these babies. The recipe makes a lot and they disappear very quickly...</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_cR_FPFlXy_W7dGccbVL0DgUnrlFcd4LeteclAB8pEfkzj0t4w0kLR1OIrfBNbLEe37P6hrZ1XB34v3H9Ufo0Gjy5omVv5MHHwFzTiHA8wLTOo7vLrWLQ1wJp1XRXXZOI_9YIhaN0P1_/s1600/biscotti1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie_cR_FPFlXy_W7dGccbVL0DgUnrlFcd4LeteclAB8pEfkzj0t4w0kLR1OIrfBNbLEe37P6hrZ1XB34v3H9Ufo0Gjy5omVv5MHHwFzTiHA8wLTOo7vLrWLQ1wJp1XRXXZOI_9YIhaN0P1_/s400/biscotti1.jpg" width="400" /></a></div><span style="font-size: small;">I want to wish each and every one of you a most magical holiday season....</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3o5B4aayT18GAT3lnQPj1FgX_-Mv6i3yBCA_bqkoUwU8BLgC0e2yHlkiaTgwu0tIpUtnR47SvFzVmbQ_lffj_QKtaaRVz41m3e3hdqYAWFnNwGPZUFrfUZd21l6jqFJ8owAnCZ90AHtAn/s1600/pine1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3o5B4aayT18GAT3lnQPj1FgX_-Mv6i3yBCA_bqkoUwU8BLgC0e2yHlkiaTgwu0tIpUtnR47SvFzVmbQ_lffj_QKtaaRVz41m3e3hdqYAWFnNwGPZUFrfUZd21l6jqFJ8owAnCZ90AHtAn/s320/pine1.jpg" width="303" /></a></div><span style="font-size: small;"><span style="font-size: xx-small;">Thanks to the <a href="http://www.graphicsfairy.blogspot.com/">Graphics Fairy</a> for the pretty greens....</span><br />
</span><br />
<span id="goog_1857539067"></span><span id="goog_1857539068"></span>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com11tag:blogger.com,1999:blog-5351831888100260621.post-75180256546374209082011-11-17T18:42:00.000-05:002011-11-17T18:42:13.922-05:00Old Fashioned Apple Pie and other news....<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNieCWU3PiptiyYFKHu3oCrTIf-G1GhWV-2bLSmxZokPKM8Ro34rWL5giMxnHwYHNT_U0cZbwlIs29LEU_JayDo9-bV17BBKDOSM6lcILn3JeWrbOvmlxxcGd-sJx7nNE3IrdxjAnj1uqX/s1600/IMG_3772.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNieCWU3PiptiyYFKHu3oCrTIf-G1GhWV-2bLSmxZokPKM8Ro34rWL5giMxnHwYHNT_U0cZbwlIs29LEU_JayDo9-bV17BBKDOSM6lcILn3JeWrbOvmlxxcGd-sJx7nNE3IrdxjAnj1uqX/s400/IMG_3772.JPG" width="400" /></a></div><span style="font-size: small;"> I really have not been here much lately at all. It seems that one thing after another happens, keeping my computer time to a minimum...our little pre- Halloween snow storm turned into a powerful Nor'Easter, 5 days without power, and a landscape that looked like a war zone. So many trees down all over...during the storm you could hear the branches cracking. It was very unnerving. The leaves still on the trees just could not take the weight of the heavy wet snow...I still had my annuals out on the deck.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4h5py9ThMQUhOgXPbV_-5KVTqdPozmy6-CLSRXhhT8AQNQEvOM9byKBhuHXybbBkiApOP9OgEGBeHVFc0GJuk61RFSqvJnMG6Dn8nRIKjiW33Cq9zDNZJHEL4LidwmfauWFkbZQG8ekl/s1600/IMG_3744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA4h5py9ThMQUhOgXPbV_-5KVTqdPozmy6-CLSRXhhT8AQNQEvOM9byKBhuHXybbBkiApOP9OgEGBeHVFc0GJuk61RFSqvJnMG6Dn8nRIKjiW33Cq9zDNZJHEL4LidwmfauWFkbZQG8ekl/s400/IMG_3744.JPG" width="400" /></a></div><span style="font-size: small;"> I lost the entire contents of my fridge and freezer except for a few things. It really was not fun...I can not complain all that much though, some people had no power for much longer than us and had trees fall onto their homes and cars. You can still see many branches hanging off the high branches, just waiting for the next storm to fall. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgJjQ8rp2L643hkuyK0mnqWUrimg15ajbjilaNR065FXuCi2bC98vg0H0GQSROjoGbDvjoEQ0P7-AoV1PkCkm3nd4INKbB26F0K1gwH5WoblWkZsevGLkHbUTzKOdJJ9lAVVtYo9G-3i-/s1600/Fall2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGgJjQ8rp2L643hkuyK0mnqWUrimg15ajbjilaNR065FXuCi2bC98vg0H0GQSROjoGbDvjoEQ0P7-AoV1PkCkm3nd4INKbB26F0K1gwH5WoblWkZsevGLkHbUTzKOdJJ9lAVVtYo9G-3i-/s400/Fall2.jpg" width="266" /></a></div><span style="font-size: small;"> We really have been hit hard by Mother Nature so far this year...an earthquake, the hurricane and now the freak snowstorm. Whats next? Locusts? I hope not! The beautiful candle, a gift from a lovely blogging friend, provided magical light for us while we ate our dinners in the dark....thank you again Shel...xo</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bOZi0xVqWpDlO_RD5ck6cujdLRluUeEqb-nbdvoq76ywQpRc6uIGU9__N6aT1H7z3rdIRo6pLGugpg0gaCVbsSwStSihBogtfLdKD5n_p-d-GVq_NecGlAe3mtFm9wK33Ri0DY68uE6_/s1600/Applepie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7bOZi0xVqWpDlO_RD5ck6cujdLRluUeEqb-nbdvoq76ywQpRc6uIGU9__N6aT1H7z3rdIRo6pLGugpg0gaCVbsSwStSihBogtfLdKD5n_p-d-GVq_NecGlAe3mtFm9wK33Ri0DY68uE6_/s400/Applepie1.jpg" width="400" /></a></div><span style="font-size: small;">I baked this pie on the quick last Sunday afternoon after we received a last minute dinner invitation and I had to be fast on my feet thinking about what to bring. I had wanted to try this recipe and I still had some beautiful Farmer's Market apples in my fridge that needed to be used. I really liked that the crust is made with milk rather than ice water....the dough rolled out with great ease, almost like a piece of fabric. I think this might be a great crust for the pie crust challenged. I did adapt the recipe a little bit...I used 2 1/4 cups of flour for the crust and I added two more tablespoons of sugar to my apples because they needed the extra sweetness.You have to taste as you go, even when baking. I also baked the pie in a regular 9 inch glass pyrex pie plate rather than a 10 inch dish. The apples were piled high and it worked just fine.The amount of flour in the filling is perfect, the apples held together nicely and did not run all over the place when it was cut. It was still warm when cut as well. The pie tasted just as good the following day as it did on the first.</span><br />
<span style="font-size: small;">My only issue with this recipe was that it bakes entirely at 350*. I pre-heated my oven long enough and chilled my pie in the freezer for about 15 minutes before baking. My beautifully crimped edge kind of drooped and I think it was either my oven acting up or the oven was not at a high enough temperature to set the crust quickly . I think next time I will start the pie out in a hotter, 400* oven for about 15-20 minutes and then reduce the temp to 350*. The droopy crust did not effect the taste however. My husband proclaimed this the best apple pie I have ever made and he is not a huge apple pie fan. I seem to be turning into a walking advertisement for "Mad Hungry"...but I must say that every recipe from Lucinda I have made has been a winner. My men and boys all agree!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0jS2QEJD8YItttPTrH3eq8Er608nSlsIcdfLyoOGOTjPp0c04k3_uByU7pa8WlIVegbovzbaht2XGLePJg4P21HBMKs4pSQ_Oxc-QC0nXFX7ADvye2kYUQuXgmNxiE3Nc8XpcmenuZls/s1600/Applepie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="323" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm0jS2QEJD8YItttPTrH3eq8Er608nSlsIcdfLyoOGOTjPp0c04k3_uByU7pa8WlIVegbovzbaht2XGLePJg4P21HBMKs4pSQ_Oxc-QC0nXFX7ADvye2kYUQuXgmNxiE3Nc8XpcmenuZls/s400/Applepie3.jpg" width="400" /></a></div><br />
<span style="font-size: small;"><b>Old Fashioned Apple Pie</b></span><br />
<span style="font-size: small;">To qualify as a great apple pie, the mixture of apples should create a combined sweet-tart flavor balance. Serve slightly warm with vanilla ice cream or with a wedge of cheddar cheese. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).<br />
<br />
<br />
Yield Makes 1 double-crusted 10-inch pie<br />
<br />
Ingredients<br />
<br />
2 tablespoons lemon juice<br />
8 apples (4 tart, 4 sweet)<br />
1 Basic Pie Dough *<br />
1/4 cup sugar, plus 2 teaspoons for sprinkling<br />
1/3 cup all-purpose flour, plus more for rolling out the dough<br />
1/2 teaspoon ground cinnamon<br />
Pinch ground cloves ( I used a pinch of Allspice instead of the <br />
cloves)<br />
1/2 teaspoon coarse salt<br />
1 tablespoon cold, unsalted butter, cut into small pieces<br />
1 large egg yolk<br />
1 tablespoon milk<br />
<br />
Directions<br />
<br />
Preheat the oven to 350 degrees. Position the racks in the center of the oven and in the lower third.<br />
Squeeze the lemon juice into a large bowl. Peel, quarter, core, and thinly slice one apple at a time. Toss the slices in the lemon juice to prevent browning. Repeat with each apple.<br />
On a well-floured surface, roll out one piece of dough to about 12 inches in diameter and lay it in the bottom of a standard 10-inch pie plate. Trim the edges of the dough flush with the edge of the pie plate's rim.<br />
Add the 1/4 cup sugar, the flour, cinnamon, cloves, and salt to the apples and toss to coat. Pile the apples into the dough-lined pie plate. Dot with butter.<br />
Roll out the top crust to a diameter of 12 inches. Lay it over the apples. Trim the edge of the top crust so it hangs over the bottom crust by at least 3/4 inch. Tuck the top crust under the bottom and roll it under all around. Pinch it together to close. Crimp the edges with fingers or press with a fork. Chill the pie for a few minutes.<br />
In a small bowl, whisk together the egg yolk and milk. Cut a few slits in the crust top to allow steam to escape during baking. Brush the egg mixture evenly over the whole crust, being careful not to block the slits. Sprinkle with the remaining 2 teaspoons of sugar.<br />
Place a cookie sheet on the lower rack to catch any overflowing juices from the pie. Place the pie on the center rack and bake for 1 hour and 15 minutes, or until the crust is golden brown and there is a sign of bubbling juices. Cool on a wire cooling rack for at least 1 hour. Slice and serve.</span><br />
<span style="font-size: small;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OT687hQ2qC2jSl5-i11INuiM2QaQqsDI1ey0oVkHkFKvhHO1y8-ilPjNpHx1lOaBP7xQpI1OiDTebA3amG28Y-AEEZTM71S3HnIqxTHDXFsllN0agLwIJ_hbevdTBaTHJ2gFxqIV3ceF/s1600/Applepie2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OT687hQ2qC2jSl5-i11INuiM2QaQqsDI1ey0oVkHkFKvhHO1y8-ilPjNpHx1lOaBP7xQpI1OiDTebA3amG28Y-AEEZTM71S3HnIqxTHDXFsllN0agLwIJ_hbevdTBaTHJ2gFxqIV3ceF/s400/Applepie2.jpg" width="400" /></a></div><span style="font-size: small;"><br />
One week from today is Thanksgiving....my favorite holiday! My boys will be home and we will all be together...I can not wait! Wishing all of you who celebrate....a warm and wonderful holiday...I am very thankful for you all.</span><br />
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</span></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com23tag:blogger.com,1999:blog-5351831888100260621.post-90100108738933116052011-10-28T21:12:00.001-04:002011-10-28T22:12:19.470-04:00Mad Hungry Lentil Vegetable Soup<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEybeksM-V6DS2gj32cR9SiKTndTMMsLVPecnIC3vBH7c7vXakS3C33hJYwEo6mp6BfgmDyn2dwhZq1CAZ48nI7BR0CTT6paTPUgX6Sq21H2v1yEVzsTXYjt1t-efnvrnJj8FKkUqSe-U/s1600/Lentil+soup3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEybeksM-V6DS2gj32cR9SiKTndTMMsLVPecnIC3vBH7c7vXakS3C33hJYwEo6mp6BfgmDyn2dwhZq1CAZ48nI7BR0CTT6paTPUgX6Sq21H2v1yEVzsTXYjt1t-efnvrnJj8FKkUqSe-U/s400/Lentil+soup3.jpg" width="400" /></a></div>The weather here has suddenly turned chilly...in fact there is talk of some snow for us tomorrow. Snow before Halloween is rare...but it has happened. This is great soup weather. I made a pot of this last night and I have to say it is even better the next day.<br />
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I make many different Lentil soups but this one is my current favorite and I love that it is easily "tweaked" . It is from Lucinda Scala Quinn's book "<a href="http://www.amazon.com/Mad-Hungry-Feeding-Men-Boys/dp/1579653561/ref=sr_1_1?s=books&ie=UTF8&qid=1319849254&sr=1-1">Mad Hungry</a>". I have used this cookbook more than just about any of the books I have purchased of late. I like the way she feeds her family. It is very similar to the way I feed mine, and it is nice to have a slightly different take on things...just to keep life interesting.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0r73gdzz3SYjiDntRM5JT2ATQwO_K9Xt6OCgCLMrFfchjE-wfM-qS5f3ofKDpipSFhebqUW3k88KM5o1ZhYUw9FZgZbXVqS_YRWWiddpf1O8HpU2vewSwUsQqJTvXyHkJRH4L0p9ZSRU/s1600/Lentil+soup4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0r73gdzz3SYjiDntRM5JT2ATQwO_K9Xt6OCgCLMrFfchjE-wfM-qS5f3ofKDpipSFhebqUW3k88KM5o1ZhYUw9FZgZbXVqS_YRWWiddpf1O8HpU2vewSwUsQqJTvXyHkJRH4L0p9ZSRU/s400/Lentil+soup4.jpg" width="400" /></a></div>This soup lends itself to being tweaked. The first time I made it as written, vegetarian. The second time I sauteed the veggies with some finely diced slab bacon I had in the freezer...and then for lunch one day we cut up a Kosher Hot Dog and heated it up in the soup. It was delicious! I also throw in about a 1/4 cup of orzo when the soup is about 10 to 15 minutes from being done. I like my soup on the thinner, brothy side and my husband likes it thicker. You see it here both ways. If the soup is too thick, I just add a little more chicken broth or water.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjreUm0XXGDlbeagEMbZUQ3bkbG5fem8pdpfZIqIsg64atcDCdHkG5f1sI2Q_vK_aJ3VKD6yhsa2ioGmAXZiQxpCuB9unP8g5D3OJYAFBn7kZR0pjmC51iLaHUtto834MHmchjzeKGW4b0/s1600/Lentil+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjreUm0XXGDlbeagEMbZUQ3bkbG5fem8pdpfZIqIsg64atcDCdHkG5f1sI2Q_vK_aJ3VKD6yhsa2ioGmAXZiQxpCuB9unP8g5D3OJYAFBn7kZR0pjmC51iLaHUtto834MHmchjzeKGW4b0/s400/Lentil+soup.jpg" width="400" /></a></div><br />
This last time I made it. I sauteed the veggies with two small diced links of andouille sausage which gave the soup some nice spice, just a little bit of meat goes a long way here... I also made the croutons to go with as I had a little piece of baguette that needed to be used. I like that this can be on the table in about an hour...even though I usually let it cook on a very low flame for about two hours. It freezes well and makes for a great lunch.<br />
There has not been one recipe that I have tried in the book that we have not liked...especially my man and boys.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg659ama-Nj3gFqTlGjddlGUPj-s36ByYeZmeN6l8ZMTvlG25B7xQRpbTxgeJo89HakvPU4j4cPAtgFJpbliV7rdyi7C5DOlsdiWN4TMOe0jmqyi02Net_ZvzfYQ2t-0AAy8bwyeA4qWXU/s1600/Lentil+soup2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg659ama-Nj3gFqTlGjddlGUPj-s36ByYeZmeN6l8ZMTvlG25B7xQRpbTxgeJo89HakvPU4j4cPAtgFJpbliV7rdyi7C5DOlsdiWN4TMOe0jmqyi02Net_ZvzfYQ2t-0AAy8bwyeA4qWXU/s320/Lentil+soup2.jpg" width="320" /></a></div><span style="font-size: small;"><i>Lentil Vegetable Soup</i> (Serves 6 to 8)<br />
<i>adapted from Mad Hungry</i>/Lucinda Scala Quinn<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;">2 1/2 T. extra-virgin olive oil<br />
1 onion, chopped (3/4 cup)<br />
2 carrots, peeled and chopped (3/4 cup)<br />
2 celery stalks, peeled and chopped (2/3 cup)<br />
3 garlic cloves, minced (1 T.)<br />
1 T. coarse salt<br />
1 small tomato, chopped (1/3 cup)<br />
1 T. tomato paste<br />
2 cups brown or green lentils<br />
1/2 tsp. dried thyme<br />
1 small bay leaf<br />
1/4 tsp. freshly ground black pepper<br />
6 cups chicken broth or vegetable broth<br />
4 cups water, plus more if needed<br />
2 tsp. red wine vinegar<br />
Optional - Garlic Croutons (see below)<br />
<br />
~Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 tsp. of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes. <br />
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~Add the lentils, thyme, bay leaf, pepper, and the remaining 2 tsp. salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with the fresh croutons, if using. <br />
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<i>Garlic Croutons</i><br />
<br />
1/2 loaf day-old bread<br />
3 T. extra-virgin olive oil<br />
2 garlic cloves, crushed<br />
1/4 tsp. coarse salt<br />
<br />
~To make the croutons, cut the bread into 3/4-inch cubes. Heat a large skillet over high heat and add the olive oil, swirling to coat the bottom of the pan. Add the garlic and cook until it sizzles, about 50 seconds. Add the bread and cook, stirring, until golden brown, about 2 minutes. Discard the garlic. Sprinkle the croutons with the salt and serve over the lentil vegetable soup. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Mc-qWcuPWI2za3E4RAJeprVuONvLabH1k6m_2dUzE76t0AxzcFWUkvCJwMdc8e1ZhKCy5fmNlyzJBDn3syi8i-fm14k3Wt1-b6Q9WvUJ_hNinE9le39WcCVEvtor6N0pWeFvQuXachM/s1600/Lentil+soup5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Mc-qWcuPWI2za3E4RAJeprVuONvLabH1k6m_2dUzE76t0AxzcFWUkvCJwMdc8e1ZhKCy5fmNlyzJBDn3syi8i-fm14k3Wt1-b6Q9WvUJ_hNinE9le39WcCVEvtor6N0pWeFvQuXachM/s400/Lentil+soup5.jpg" width="400" /></a></div><span style="font-size: small;"><br />
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<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com11tag:blogger.com,1999:blog-5351831888100260621.post-42244866624639619812011-10-22T00:27:00.001-04:002011-10-28T22:14:03.474-04:00Pumpkin Bread....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zMSGc_1b3edKu7S9N5Z4rEY0zji3KPQDAyO-Y2gdZ4vt3Dt7YJhqdLpcnIvjcB1w_xMJsSFkyzVT98cLfJp6BSnqb9f_t6vAlfJ5SnYveL5vJ0M4DZxs4lt7J4RxvYzNkjhZO6S3pOM/s1600/Pumpkin+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3zMSGc_1b3edKu7S9N5Z4rEY0zji3KPQDAyO-Y2gdZ4vt3Dt7YJhqdLpcnIvjcB1w_xMJsSFkyzVT98cLfJp6BSnqb9f_t6vAlfJ5SnYveL5vJ0M4DZxs4lt7J4RxvYzNkjhZO6S3pOM/s400/Pumpkin+Bread.jpg" width="400" /></a></div>Wow it has been a long time since I have posted here...the Hurricane is finally behind us and we are just in the process of going through things that we do not want to put back in our basement...things from our kids, toys and Legos and things that they have had a hard time letting go of and we have kept, almost as a shrine to their childhood. But they are almost 19 and almost 21...it is time to let go of these things and have an adult or semi adult space to share together. We now have an empty nest, both of my sons are happily away at college, and we are actually enjoying just being us again. Of course we miss them like crazy...but it is a good thing. The way life is supposed to go on...we give them wings so they can fly...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPQXaAq4YpfF2xTQ8eBgOP1lnrdRYEK4xmD1QvIM_4K5SG-6osbysnCqjgWuiFP_YkbKScWSOzv9wn8auI0sZO_Yv1Hjy3iz4UcSwvDrT-CD9X3RcWO8vj0CEVy1_0-IHvfUbmTTN4YA/s1600/Pumpkins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPQXaAq4YpfF2xTQ8eBgOP1lnrdRYEK4xmD1QvIM_4K5SG-6osbysnCqjgWuiFP_YkbKScWSOzv9wn8auI0sZO_Yv1Hjy3iz4UcSwvDrT-CD9X3RcWO8vj0CEVy1_0-IHvfUbmTTN4YA/s400/Pumpkins.jpg" width="400" /></a></div>Son #1 was home two weeks ago for fall break and he was under the weather. I fed him, took care of him, made an emergency pot of chicken soup...we enjoyed him and then sent him back to school rested and much better. Junior year in engineering takes its toll, long nights working with very little sleep. Son #2 was home last weekend for his fall break and it was a very short one....he told me what he wanted to eat for the two dinners he spent with us and in a flash he was gone. A friend of mine was going to visit her son in DC today and was kind enough to bring some food down to mine, he told me he is always hungry, he does not like the food...so I baked him Pumpkin Bread that he loves...he loves this one because it does not contains nuts,or berries , or anything but pumpkin and spice. It has a lovely moist texture...<br />
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My friend Becky/chefbeck gave me this recipe quite a few years ago. It comes from Bon Appetit. There is an addition of a Pumpkin whipped cream that can be served with this bread. That is lovely as well, but more often than not I make it straight...I always think of her when I make this. I do that with just about every recipe that I receive from a friend that becomes a tried and true addition to my life....I think of it as a gift that I always treasure. I hope you will enjoy this as much as we do. I am glad to be posting again...I have missed you all.<br />
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<span style="font-size: small;"><b><i>Pumpkin Bread With Pumpkin Whipped Cream</i></b> </span><br />
<span style="font-size: small;">adapted from Bon Appetit</span><br />
<span style="font-size: small;">Makes 2 loaves <br />
<br />
3 cups sugar<br />
1 cup vegetable oil<br />
4 eggs<br />
1 can (15 oz.) solid-pack pumpkin<br />
3 1/2 cups flour<br />
2 tsp. baking soda<br />
1 tsp. baking powder<br />
1 tsp. salt<br />
1 tsp. allspice<br />
1 tsp. ground cinnamon<br />
1 tsp. nutmeg<br />
2/3 cup warm water<br />
<br />
1 cup chilled whipping cream<br />
3 T. sugar<br />
1/2 cup canned solid-pack pumpkin<br />
<br />
Preheat oven to 350.<br />
<br />
Lightly butter two 9x5x2 1/2-inch loaf pans.<br />
<br />
Beat 3 cups sugar, oil, eggs and 15-oz. can pumpkin in large bowl to blend. Sift four, baking soda, baking powder, salt, allspice, cinnamon and nutmeg into another large bowl. Stir into pumpkin mixture. Slowly mix in 2/3 cup warm water.<br />
<br />
Divide batter equally between prepared pans. Bake until tops are golden brown and toothpick comes out clean (about 1 hour). Transfer loaves to rack and cool 10 minutes. Run knife around edges to loosen. Turn onto rack and cool completely. (Can be prepared up to 1 month ahead. Wrap in foil and freeze. If desired, rewarm thawed, wrapped loaves in 350 oven for 10 minutes.)<br />
<br />
Beat cream and 3 T. sugar to stiff peaks in bowl. Fold in the 1/2 cup pumpkin. Slice bread and arrange on platter. Serve, passing pumpkin whipped cream alongside. </span><br />
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<i><span style="font-size: small;">My Notes: I got 5 of these little French paper baking pans out of this recipe...they took about 45 minutes to cook. If you use smaller baking pans I would start to check them at 25 minutes. </span></i><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulR_1mqniRN56JTKb995tUOZfEHY27QQVgk17sxhHirktcQoU3b8pIHcIu8TuDlRPB-L1GXjeqX7CQFPsTlCiCqXwR20hT6EQXwrpKs3AlWaw3yPyUxlfDzGBsXpiNrVNUweXfY3AZY8/s1600/Pumpkin+Bread4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhulR_1mqniRN56JTKb995tUOZfEHY27QQVgk17sxhHirktcQoU3b8pIHcIu8TuDlRPB-L1GXjeqX7CQFPsTlCiCqXwR20hT6EQXwrpKs3AlWaw3yPyUxlfDzGBsXpiNrVNUweXfY3AZY8/s400/Pumpkin+Bread4.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com16tag:blogger.com,1999:blog-5351831888100260621.post-20110994620512520842011-09-14T18:54:00.000-04:002011-09-14T18:54:20.669-04:00Jewish Pennicillin....and other stories<img alt="" border="0" id="BLOGGER_PHOTO_ID_5382798542046708946" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivptVjBJm-B3nDLRKav-PMPvc9nepwDItsdQDpbjXUudCQFmz30KFwS48TigAhXqOI_NPbUgYBG8FpCqp31Bpyem953ESgwdBmoNc9A6rkIMzCyQqZjI07OU_2eT-K8sBnwBz89NbVZbQ/s400/IMG_2012.JPG" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /> <span style="font-size: small;"><br />
</span>The <span style="font-size: small;">Jewish holidays are coming up very quickly, they are just around the corner...I have not been posting here because we had some damage from the hurricane and our basement flooded. We are trying to get everything back to normal</span> at the moment but I do not have access to my computer which is a desk top and no access to my pics. I am also not able to upload any pics at the moment either....So I thought I would give you link to my chicken soup since the picture is already here. I am on a borrowed lap top at the moment. I am hoping that my dining room which now contains most of the contents of out basement will be cleared out before the holidays. If not...we will have to make other plans. <br />
I am hoping to be back posting here again soon...but in the meantime the soup...<span style="font-size: small;">I could use a bowl right now myself!</span><br />
<br />
<span style="font-size: large;"><a href="http://linda-howtocookawolf.blogspot.com/2009/09/chicken-soup-reduxlshana-tovaa-sweet.html">Jewish Chicken Soup </a></span>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com23tag:blogger.com,1999:blog-5351831888100260621.post-78110359590074999542011-08-18T13:24:00.002-04:002011-08-18T13:28:34.503-04:00Little Tomato Tartlets and a Pie...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzM5HqAR5UD5dCY5JT1WHiX_2ub2tditMFNqfGHXyrCU6k4PafmZJcgmmRIpaUoiwoDCvQKXWlAl4M19F01sics2ez7UkPrexJVmEs1GOABk7xu0TaCDz_pWiNA0EdLjqwZ89p4EvAZw/s1600/tomatotart1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixzM5HqAR5UD5dCY5JT1WHiX_2ub2tditMFNqfGHXyrCU6k4PafmZJcgmmRIpaUoiwoDCvQKXWlAl4M19F01sics2ez7UkPrexJVmEs1GOABk7xu0TaCDz_pWiNA0EdLjqwZ89p4EvAZw/s400/tomatotart1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;"> I can always count on Everyday Food magazine for great ideas and great recipes. This one is so simple and it a keeper, especially since I have tons of gorgeous juicy Jersey tomatoes from the garden. These tomatoes were so big that some were spilling over the edges of the tarts. No matter though...the taste was amazing. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhava2OIEcHZ7RrmTCVI8-Gszq5d9J269V0oYMzPhpjth0bSr9EMBEZdFhaB332vPEtJecD4CpyiVu9C3yg-ctOv3-SPYFFQ7JaT1Ucyt97Nhq6bC89Ni292YMbq-W0BSD6L95hRSgL95Q/s1600/Dufour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhava2OIEcHZ7RrmTCVI8-Gszq5d9J269V0oYMzPhpjth0bSr9EMBEZdFhaB332vPEtJecD4CpyiVu9C3yg-ctOv3-SPYFFQ7JaT1Ucyt97Nhq6bC89Ni292YMbq-W0BSD6L95hRSgL95Q/s400/Dufour.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: justify;">These are really nice to serve as a light dinner with a salad or as a nice nibble with a glass of wine or Prosecco or heck even a martini....sitting under the stars on a hot summer evening...we really enjoyed these little babies.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJf1cb_ZRs-pGGfZOop1Ufh5BBGufSWDCMEyqhuXcO-Np1TUZC2g2Naw1MakCbHNLyHptshTVed-UGUKd7xrlDg3vFBlcYzK6mPq3mQcOdQmxm7SOvWA6ONzhY2rPztdgzShTxW2btwg/s1600/tomatotartlet2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJf1cb_ZRs-pGGfZOop1Ufh5BBGufSWDCMEyqhuXcO-Np1TUZC2g2Naw1MakCbHNLyHptshTVed-UGUKd7xrlDg3vFBlcYzK6mPq3mQcOdQmxm7SOvWA6ONzhY2rPztdgzShTxW2btwg/s400/tomatotartlet2.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: justify;"><b>Tomato Tartlets</b></div><div class="separator" style="clear: both; text-align: justify;"><i>adapted from Everyday Food, 2011</i></div><div class="item-list"><ul class="content-multigroup-group-ingredient"><li class="ingredient"> 1 sheet frozen puff pastry, thawed (<i>if you can get all butter puff pastry all the better, I love Dufour</i> <i>or Trader Joe's</i>)</li>
<li class="ingredient"> 2 1/2 ounces grated Gruyere (2/3 cup packed) (<i>the recipe originally called for Sharp White Cheddar)</i></li>
<li class="ingredient"> 3 medium tomatoes, cut into ten 1/4-inch-thick slices</li>
<li class="ingredient"> 4 teaspoons extra-virgin olive oil</li>
<li class="ingredient"> Ground pepper</li>
<li class="ingredient last"> 1/3 cup small basil leaves, for serving</li>
</ul></div><h2><br />
</h2><ol class="content-multigroup-group-steps"><li class="step first"> Preheat oven to 375 degrees, with racks in upper and middle thirds. Lightly flour a rolling pin and work surface and roll out puff pastry to a 14-by-16-inch rectangle. With a 4-inch cookie cutter, cut out 10 rounds and transfer to two parchment-lined rimmed baking sheets; with a fork, prick each round all over. Sprinkle 1 tablespoon cheese on each, leaving a 1/4-inch border, and top with 1 tomato slice. Brush with oil and season with pepper.<br />
</li>
<li class="step last"> Bake until pastry is deep golden at edges, 25 to 30 minutes, rotating sheets halfway through. Let tartlets cool completely on a wire rack. To serve, top with basil.(<i>I had a little extra cheese so I just put a tiny bit atop the tomatoes before baking)</i></li>
</ol><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamCClivUvJ-oNqTMcqFmyHsyzPBhfxuXkQokW10PFnlAA1kJP_iJ-JnwoTlA1hX7HnCn_Lwr8bCyPBbu1T0nfFazz8c4GX7peAVe-qTth-qouFdXy3kCEKvp-layB_vkeDD9mgrTGI-I/s1600/tomatotart3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamCClivUvJ-oNqTMcqFmyHsyzPBhfxuXkQokW10PFnlAA1kJP_iJ-JnwoTlA1hX7HnCn_Lwr8bCyPBbu1T0nfFazz8c4GX7peAVe-qTth-qouFdXy3kCEKvp-layB_vkeDD9mgrTGI-I/s400/tomatotart3.jpg" width="400" /> </a> </div><div class="separator" style="clear: both; text-align: justify;">On another note my baby is leaving for college tomorrow... we are all excited and busy packing and wondering if everything is going to fit into the car. I am so excited for him...and so proud of him. In the middle of everything else yesterday afternoon I just had to bake him a pie....what else is a Mommy to do?</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzw-bzwFIVaN6CsGe-sVBv51nlSSHd_GjOVsVF3gkFM0YjVfSXObZZl_WUCwg3Yf9xLG8OEzqmbkJmPxQ_HVnz_0gok6Uj1c85j2XoT-uRiDmqpl7XUFM-qLACnsMcFaaL33nWIIz9dJM/s1600/pie1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzw-bzwFIVaN6CsGe-sVBv51nlSSHd_GjOVsVF3gkFM0YjVfSXObZZl_WUCwg3Yf9xLG8OEzqmbkJmPxQ_HVnz_0gok6Uj1c85j2XoT-uRiDmqpl7XUFM-qLACnsMcFaaL33nWIIz9dJM/s400/pie1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: justify;">It was Blueberry/Blackberry, the same recipe as <a href="http://linda-howtocookawolf.blogspot.com/2010/07/4th-of-july-tiny-pies.html">this one </a>. I had my Pate Brisee waiting in the freezer, defrosted it in the fridge the night before, rolled out my crust just simply this time, threw this pie together and in 10 minutes it was in the oven. The only change I made was to add a scant 1/2 teaspoon of Vietnamese cinnamon to the berries...it added a very nice nuance. The crust was shatteringly flaky...the boy was very happy to smell a baking pie as he walked in the door. He told me he would remember that scent when he is away....I got a big hug from my six foot three manchild. It was a good thing.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com30tag:blogger.com,1999:blog-5351831888100260621.post-13913770109658344872011-07-24T15:54:00.002-04:002011-07-31T12:02:40.212-04:00Chicken Souvlaki from Monique....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QOsVYVQ-TE_QraBxSNkp-ihLGtDAg9q-J0UTFJkq91bRF-DveSjnyGgIP8tHoAHEWlorXVqIPJPZgACaJ3mM5itU1wSShyF9SfmpbiPgTRUyZUo9-j94xpinOu67GPqG-eCQOdLfGD0/s1600/souvlaki2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4QOsVYVQ-TE_QraBxSNkp-ihLGtDAg9q-J0UTFJkq91bRF-DveSjnyGgIP8tHoAHEWlorXVqIPJPZgACaJ3mM5itU1wSShyF9SfmpbiPgTRUyZUo9-j94xpinOu67GPqG-eCQOdLfGD0/s400/souvlaki2.jpg" width="400" /></a></div>Thank you Monique for your inspiration and this wonderful recipe! If you have never visited my friend at La Table de Nana you should not delay. Monique is such a talented cook and photographer...a true artiste! More than anything else she is a warm, kind, and just lovely human being. Here is a <a href="http://latabledenana.blogspot.com/2011/07/dinner-was-delicious.html">link</a> to her post and the recipe...<br />
I prepare Greek Food often...but this one is just a little different than the one I usually make. The guys declared it a keeper and so do I. I served this with Tzatziki and a big Greek salad and Greek pocketless pita that I heated right on the grill...never got time to take a pic of my Tzatziki...oh well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTsHXKZIyTc-QnLRDP4EVX6Bhh2RZqAB-4FbFoAUKBZe7UBiZKgUIB7Eutm574LPixIHUfzrpdpcBxVltCuI-JAGQnBx4RHtAsDLahfH9b_jKm5WvbH2SH4NkhC5DJ7P5yNgPGRL635M/s1600/souvlaki5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVTsHXKZIyTc-QnLRDP4EVX6Bhh2RZqAB-4FbFoAUKBZe7UBiZKgUIB7Eutm574LPixIHUfzrpdpcBxVltCuI-JAGQnBx4RHtAsDLahfH9b_jKm5WvbH2SH4NkhC5DJ7P5yNgPGRL635M/s400/souvlaki5.jpg" width="400" /></a></div><br />
Wonderful summer meal....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdBAMgAmKAX4s7H-7O4uU9QzUUazunjGfjhiEa0HgfcVQtICFI3lmu7eFteBVIfApsPYeI5Wtauu_R7JqF9l1rwc8alQMZlhctHJwF1mXZW5mgoYFaVie9ZP4MH2pHe-faHd5BKvxHOl0/s1600/souvlaki1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdBAMgAmKAX4s7H-7O4uU9QzUUazunjGfjhiEa0HgfcVQtICFI3lmu7eFteBVIfApsPYeI5Wtauu_R7JqF9l1rwc8alQMZlhctHJwF1mXZW5mgoYFaVie9ZP4MH2pHe-faHd5BKvxHOl0/s400/souvlaki1.jpg" width="400" /></a></div>I have not been around for a while and more than likely will not be here too much for the rest of the summer.<br />
I am getting my youngest son ready to go away to college. We have been spending a lot of time together and it has been lovely...bittersweet ...but lovely. In a matter of weeks he will be gone. My nest will be empty for the first time in almost 21 years.<br />
This weekend everyone is home and we are all together as a family for the last time until October when both my college boys come home for Fall Break. Today is my birthday and we are having a lovely family day. I made this dinner last night...we all enjoyed it. In fact this is the second time I made it since she posted the recipe. I have made this with both chicken breast and boneless chicken thighs. Comes out great either way. <br />
Thanks again Monique!Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com21tag:blogger.com,1999:blog-5351831888100260621.post-80681299023705422912011-06-20T17:41:00.006-04:002011-07-31T12:03:22.491-04:00Feta Stuffed BLT Burger with New Potato and Green Bean Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Njbxe-R25Xwqrb2GSehJtTnFocVRMICS8O2xe4w6vLfPALyQ8caPpz-Er9m2wYBcstukaf3QPGUznAGOrS9flpjpigHnrbH9sAcbrRuymnVXdRJowRw7w5f5pTK4NR7jq9l8cictffE/s1600/Fetaburger1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Njbxe-R25Xwqrb2GSehJtTnFocVRMICS8O2xe4w6vLfPALyQ8caPpz-Er9m2wYBcstukaf3QPGUznAGOrS9flpjpigHnrbH9sAcbrRuymnVXdRJowRw7w5f5pTK4NR7jq9l8cictffE/s400/Fetaburger1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>It is not often that my darling husband makes a request for something to eat...yes... he will say make some pasta, or something else, but he is usually vague and lets me decide how I am going to make something. He surprised me by requesting this burger for his Father's Day dinner. I had left the June copy of Everyday Food on the kitchen table and he happened to see this...he asked me to make it and I am so glad I did.<br />
<br />
Really delicious! I often stuff burgers with some kind of cheese. A favorite is pepper Jack or Maytag Blue. I have never used Feta. And bacon? What could ever be wrong with that?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Hv_XWD3J15bAWVisBnRWzO_IDW8niQGQfHE5ULDLxAAFFsi1emAHKJqxvjiI63vj5txK4_JarbZSELSaPpvB4zvmOLC8mrygPinOSzPSz_YoGCzM9bSCX1NeUeBNAoVfYEXzMMuvJM4/s1600/burger1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Hv_XWD3J15bAWVisBnRWzO_IDW8niQGQfHE5ULDLxAAFFsi1emAHKJqxvjiI63vj5txK4_JarbZSELSaPpvB4zvmOLC8mrygPinOSzPSz_YoGCzM9bSCX1NeUeBNAoVfYEXzMMuvJM4/s400/burger1.jpg" width="400" /></a></div><b>Feta Stuffed BLT Burger</b><br />
<span style="font-size: small;">June 2011 Everyday Food Magazine<br />
Ingredients<br />
<br />
8 slices bacon<br />
1 1/2 pounds ground beef chuck<br />
4 ounces feta, crumbled (1 cup)<br />
Coarse salt and ground pepper<br />
4 whole-wheat hamburger buns, split and lightly toasted<br />
4 leaves Bibb or Boston lettuce<br />
1 large tomato, sliced crosswise<br />
<br />
Directions<br />
<br />
In a large nonstick skillet, cook bacon over medium-high until fat is rendered and bacon is browned, about 5 minutes, flipping halfway through. Transfer to paper towels to drain. Form beef into 8 thin 5-inch patties. Top 4 patties with 1/4 cup cheese each, leaving a 1/4-inch border, then top with remaining patties. Pinch edges to seal; season burgers with salt and pepper.<br />
Pour off fat from skillet, wipe clean, and heat over medium. Add 2 burgers and cook until dark brown and firm to the touch, about 10 minutes, flipping halfway through. Repeat with remaining burgers. Serve burgers on buns with bacon, lettuce, and tomato.<br />
<br />
<b>my notes:</b><br />
I weighed out six ounce burgers, then I halved them and stuffed with the Feta as per the recipe. I grilled them outside rather than making them in a pan. I used Niman Ranch Applewood Smoked Bacon and I partially cooked that and drained on a paper towel, then finished the bacon on the grill over indirect heat. I only used one slice of bacon cut in half per burger as the bacon sliced were rather large. I used Greek Feta from Trader Joe's that comes in a tub with brine...very good feta, not terribly salty and neither was this bacon. We had them on Martin's Potato rolls...the burger bun of choice here, if I am not using homemade.<br />
<br />
This was a delicious combination....I served it with a wonderful recipe that I have been making for years now...A Potato and Green Bean Salad...and some wonderful corn on the cob.(not pictured!)</span><br />
<span style="font-size: small;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwT9PoLahRPyFON658zVRlpdCKfDhdAZaWZDK6LOKjhyLIa2LyM3p10PPEkrU1nijcYPH-4y82AEXSKVMu_BwsdWYNDXV6KFY2gebli7wphKEygFQn7OVTUVV1JOho8dS_zdQebG82dw/s1600/fetaburger2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXwT9PoLahRPyFON658zVRlpdCKfDhdAZaWZDK6LOKjhyLIa2LyM3p10PPEkrU1nijcYPH-4y82AEXSKVMu_BwsdWYNDXV6KFY2gebli7wphKEygFQn7OVTUVV1JOho8dS_zdQebG82dw/s400/fetaburger2.jpg" width="400" /></a></div><span style="font-size: small;">I have gotten recipes from so many friends I have met on the internet over the years. Some stand out and my friend chefbeck/Becky is one of those people. I have gotten countless tried and true recipes from her and if she says something is good I never have to worry about whether or not it will be...When I receive a winner from someone I always feel indebted to them somehow and that recipe always makes me think of them.It becomes their recipe by default, I know that sounds funny, but I always give credit where credit is due. This is one of those...I always call it Becky's Potato Green Bean Salad around here...and smile!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItKzgAVuJYonKug4EkfCVG41MFM6Qopo7cNSL0WuAbtmPlsNCKBy1zdPoIJOZKMoFWxNS9irlKpJNDWpFNn-BNMF-yVtQh2t-OfHzMI4pBpxGFNB-K71GBvqwGxMDraRIm9SxxgRytQ4/s1600/potatobean3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhItKzgAVuJYonKug4EkfCVG41MFM6Qopo7cNSL0WuAbtmPlsNCKBy1zdPoIJOZKMoFWxNS9irlKpJNDWpFNn-BNMF-yVtQh2t-OfHzMI4pBpxGFNB-K71GBvqwGxMDraRIm9SxxgRytQ4/s400/potatobean3.jpg" width="400" /></a></div><span style="font-size: small;"><b>New Potato and Green Bean Salad</b><br />
<i>adapted from Bon Appetit 1994/source chefbeck/CK</i><br />
Serves 6<br />
<br />
Dressing:<br />
1/4 cup balsamic vinegar<br />
2 T. Dijon mustard<br />
2 T. fresh lemon juice<br />
1 garlic clove, minced<br />
Dash of Worcestershire sauce<br />
1/3 to 1/2 cup olive oil<br />
Salt and pepper to taste<br />
<br />
Salad:<br />
1 1/2 pounds small red-skinnned potatoes<br />
3/4 pound haricot vert (see Note below), stems trimmed<br />
1 small red onion, chopped<br />
1/4 cup chopped fresh basil<br />
Salt and pepper to taste<br />
<br />
For Dressing:<br />
Whisk first 5 ingredients in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1-2 days ahead. Cover and chill. Bring to room temp and rewhisk before using.)<br />
<br />
For Salad:<br />
Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine beans, potatoes, onion and basil in large bowl. Add dressing and toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temp.) Garnish bowl with a small bunch of fresh basil before serving.</span><br />
<span style="font-size: small;">Note: If you can't find haricot vert, buy the slenderest green beans available. </span><br />
<span style="font-size: small;"> <b><i>My Notes: I soak the chopped red onion in ice water for a few minutes and then rinse in a strainer and dry with paper toweling.That keeps the onion from being too sharp. I also do not add all the dressing at one time...I put in 3/4 of it and that was plenty, sometimes it is and sometimes not, you have to see what works for you. I used baby Dutch Yellow potatoes for this particular salad.</i></b></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-GIv_pKDCjOEEwjvrcwjxFiqSuq3epZricSDMZsK9xIa_iCPE2WOGjQZhHQH61Pfr93m_fQ7m1NLhowy_DqtE8M-vAfNZtY2X451wae81s4zARpoZbMb3XQW8iI2mdgL_IJYZr8jPtg/s1600/potatobean1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs-GIv_pKDCjOEEwjvrcwjxFiqSuq3epZricSDMZsK9xIa_iCPE2WOGjQZhHQH61Pfr93m_fQ7m1NLhowy_DqtE8M-vAfNZtY2X451wae81s4zARpoZbMb3XQW8iI2mdgL_IJYZr8jPtg/s400/potatobean1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com27tag:blogger.com,1999:blog-5351831888100260621.post-61091734507528476882011-06-09T02:14:00.007-04:002011-07-31T12:12:22.274-04:00Sour Cream Shortcakes with Fresh BerriesIt is going to be about 100*F here today...a hot one indeed. Not a good day to turn on the oven unless it is done early in the morning. I have been "computerless" for about the past three weeks. It was interesting to see how much I rely on it...in a way it was good to be without it. My days were spent much differently. I missed all of you though....We are in the end of school mode here. My days as a high school parent are quickly coming to an end. My baby will graduate and head off to Washington DC ,to college in August...my nest will be empty. It is going to be an interesting adventure for me...I have been a full time Mommy for so long. Who knows what will be but I am looking forward to the next stage of my life.<br />
<br />
I baked these shortcakes a while ago to take to a friends home for dessert...we had a lovely BBQ and then had these. I baked off the shortcakes, whipped up some cream, and washed and prepared the berries and took them with me. I plated everything at my friends home so I have no pics of the finished product...you will have to trust me on that. This is a really nice recipe for the shortcakes...easy and tasty. You could use any summer fruit you like. I have used peaches and blueberries, plums and raspberries, any combination your heart desires.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFREWcegLpT33sDESoPsZ9SmgRhqdV159LQ0L5sugdnncJLAOIo_kvu6JyZpFOaXXsPRSUEN7IKbDSIFxh5xj6V2sUgK68auyCLservplSEXOUDCORp1wgFc67-LkdmoFcy097Sbq1wg/s1600/shortcake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlFREWcegLpT33sDESoPsZ9SmgRhqdV159LQ0L5sugdnncJLAOIo_kvu6JyZpFOaXXsPRSUEN7IKbDSIFxh5xj6V2sUgK68auyCLservplSEXOUDCORp1wgFc67-LkdmoFcy097Sbq1wg/s400/shortcake2.jpg" width="400" /><span style="font-size: x-small;"></span></a></div><br />
<b><span style="font-size: small;">Sour Cream Shortcakes with Fresh Berries</span></b><br />
<span style="font-size: small;"><i>From Tori Ritchie "Cabin Cooking"</i></span><br />
<span style="font-size: small;">For the shortcakes: <br />
2 cups (10 ounces) all-purpose flour <br />
1/2 cup (4 ounces) sugar <br />
1 teaspoon baking powder <br />
1/2 teaspoon baking soda <br />
1/2 teaspoon of salt <br />
6 tablespoons chilled butter, cut into small pieces <br />
1 cup (8 ounces) sour cream <br />
1 egg<br />
<br />
For the berries: <br />
1 quart (1 pound) mixed berries such as blackberries, blueberries, strawberries and/or raspberries <br />
1 to 2 tablespoons sugar, or to taste <br />
<br />
1/2 cup heavy cream <br />
1/2 teaspoon vanilla extract <br />
<br />
<br />
Preheat an oven to 425 degrees. Lightly grease a baking sheet. Set aside. <br />
<br />
To make the shortcakes, in a bowl, stir together the flour, sugar, baking powder, baking soda and salt. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse meal. Stir in the sour cream and egg until moistened. Turn the dough out onto a lightly floured work surface and pat into a rough circle (the dough will be sticky). Working with about one-sixth of the dough at a time, shape into rough balls and place about 1 inch apart on the prepared baking sheet. Bake until golden brown, about 18 minutes. Sprinkle with sugar just after removing from oven.<br />
<br />
Meanwhile, prepare the berries: if using strawberries, slice them. In a bowl, combine the fruit with sugar to taste. Stir, then let stand until ready to use. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oZWxiFzYO-IxyunvDCdq9j6Z4b7Ix0uFoZvSScsb5dSdcrJu8qRaerzGeM3jH_4E6li-cNHfE0ij4j-0OnWvzoABdkvGe9Mj8SP4jQxwtBDySFVCkLyblAv03nXrJm657yr34IOzVng/s1600/shortcake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oZWxiFzYO-IxyunvDCdq9j6Z4b7Ix0uFoZvSScsb5dSdcrJu8qRaerzGeM3jH_4E6li-cNHfE0ij4j-0OnWvzoABdkvGe9Mj8SP4jQxwtBDySFVCkLyblAv03nXrJm657yr34IOzVng/s400/shortcake3.jpg" width="400" /></a></div><span style="font-size: small;">Remove the shortcakes from the oven and let cool on the baking sheet on a rack. In a bowl, whip the cream with the vanilla until it holds soft peaks. To serve, split each biscuit in half horizontally with your fingers and place a bottom half on each of 6 individual plates. Top generously with the sugared berries and whipped cream. Replace the top half and serve.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvSTdvVTCGZUtJHpZXYhUwwWd9PMuXgh-32VmsR6rLC7EhQInQc7FpNJZCYm9d2ZOKKWITpfhDdqk1YCNix-lP5V-Dm3VqpLkNhQgrvANds_B8NklSMSjn22k37Pd-rmpnihJKHHPG8A/s1600/shortcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJvSTdvVTCGZUtJHpZXYhUwwWd9PMuXgh-32VmsR6rLC7EhQInQc7FpNJZCYm9d2ZOKKWITpfhDdqk1YCNix-lP5V-Dm3VqpLkNhQgrvANds_B8NklSMSjn22k37Pd-rmpnihJKHHPG8A/s400/shortcake1.jpg" width="400" /></a></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com18tag:blogger.com,1999:blog-5351831888100260621.post-51890812613256464122011-05-16T21:00:00.002-04:002011-07-31T12:12:52.728-04:00Roast Chicken with Potatoes, Lemon, and Asparagus<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKd2EjhJbQXOq1PxRUHlXXIczWTGXEbo0sv5Hfgwt9vra3JKxFb0NsNEQgOjfPwrffCB1XCmPiC6kxGomzQybVF5yLi8OTE4ILAOnN8OXKCxGrckAnvnJIr_5_JxqzGH-EEIhkwloRtLc/s1600/EFChicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKd2EjhJbQXOq1PxRUHlXXIczWTGXEbo0sv5Hfgwt9vra3JKxFb0NsNEQgOjfPwrffCB1XCmPiC6kxGomzQybVF5yLi8OTE4ILAOnN8OXKCxGrckAnvnJIr_5_JxqzGH-EEIhkwloRtLc/s400/EFChicken.jpg" width="400" /></a></div><span style="font-size: small;"> I have really been absent from my blog. I have been checking in on all of my friends but life has just gotten very hectic and something had to give. One boy is home from college for a bit and leaves again in a few days for a summer job. The other one, my baby, is going to graduate from high school and will be leaving the nest very soon. Everything is good...and I feel like I need to be in the moment right now enjoying my family while they are here and we are all together.</span><br />
<br />
<span style="font-size: small;">As you can see by some of the other posts I have made, that I am a big fan of the easy, delicious, chicken dinner. This one comes from Everyday Food...I had it in my files marked to try, and then a friend from a message board I belong to tried it and loved it and that gave me a little push. I made this for Sunday dinner last night and all of my hungry guys gave this a huge thumbs up!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEiRD-IT2OhuNlE6NZKZKfiYTY65x-aSmb-y0Fva-LZG9WYHYA1jaDcg30y8F1UgyBaj4n4tIZov6Z7yTzineL3aNizWBMXQlAO_D6HTHA15_qSAAQ46B0M_YxwuAb5niTPuJYd_YPXY/s1600/EFChicken2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEiRD-IT2OhuNlE6NZKZKfiYTY65x-aSmb-y0Fva-LZG9WYHYA1jaDcg30y8F1UgyBaj4n4tIZov6Z7yTzineL3aNizWBMXQlAO_D6HTHA15_qSAAQ46B0M_YxwuAb5niTPuJYd_YPXY/s400/EFChicken2.jpg" width="400" /></a></div><span style="font-size: small;">We have gorgeous local New Jersey asparagus here now and it was perfect for this dish. What I loved about it was one pan to wash...that was it. Very little prep and the guys adored this. The original recipe calls for a whole chicken cut up...but we love the juicy thighs. I used two pounds of new tiny creamer potatoes and there was not a one left. There are lovely, lemony, juices after this is roasted...I will make this one many times again I am sure. The light was horrible in my kitchen last night...so please excuse the pics.</span><br />
<span style="font-size: small;"> <b> </b></span><br />
<span style="font-size: small;"><b>Roast Chicken with Potatoes, Lemon, and Asparagus</b></span><br />
<span style="font-size: small;">adapted from Everyday Food</span><br />
<span style="font-size: small;">Ingredients<br />
1 1/2 pounds new potatoes, halved <br />
3 tablespoons butter, cut into small pieces <br />
Coarse salt and ground pepper <br />
Bone in, Skin on chicken thighs , about 3 pounds<br />
1 bunch asparagus (1 pound), trimmed and cut into 2-inch pieces <br />
1 lemon, cut into 8 wedges </span><br />
<span style="font-size: small;">3 cloves of garlic, sliced<br />
6 sprigs fresh thyme <br />
<br />
Directions<br />
Preheat oven to 475 degrees. Place potatoes and half the butter in a roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20 to 25 minutes.<br />
<br />
Place chicken, skin side up, on top of potatoes; season with salt and pepper. Roast until chicken begins to brown, about 20 minutes.<br />
<br />
Scatter asparagus,garlic, lemon, remaining butter, and thyme around chicken. Roast until asparagus is tender and chicken is opaque throughout, 5 to 15 minutes. Serve chicken, vegetables, and lemon drizzled with pan juices.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNGzlnt3mniiOREzbcY2qUXs5P8gPut9CKFx64T85J-iKA-VWf9nS0XKnbBoi7Xyf60E0vgbdF2ATWeWVGhA5kNhg5a0XN81qT9SrCghAs4lQvVyJ1QJfQtC0HqyP3WKhd9FzYPtLer8/s1600/EFChicken3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNGzlnt3mniiOREzbcY2qUXs5P8gPut9CKFx64T85J-iKA-VWf9nS0XKnbBoi7Xyf60E0vgbdF2ATWeWVGhA5kNhg5a0XN81qT9SrCghAs4lQvVyJ1QJfQtC0HqyP3WKhd9FzYPtLer8/s400/EFChicken3.jpg" width="400" /></a></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com28tag:blogger.com,1999:blog-5351831888100260621.post-409306204308109692011-03-30T17:41:00.001-04:002011-07-31T12:13:28.316-04:00Cream Scones....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtJ8jSObWmQ8CLnTQ1Xkw2oq0QcKumD3_mUnb_7TKH2-WEkU-d2UtYpHdqpIYDEE2tG6eb-kE1kVFMhSXxCzfrF1OpvjGRZmrAAUGrflbAP-hA2ngPpUt5Ill9lzOWkcr1DVnSM2tPyI/s1600/creamscone1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDtJ8jSObWmQ8CLnTQ1Xkw2oq0QcKumD3_mUnb_7TKH2-WEkU-d2UtYpHdqpIYDEE2tG6eb-kE1kVFMhSXxCzfrF1OpvjGRZmrAAUGrflbAP-hA2ngPpUt5Ill9lzOWkcr1DVnSM2tPyI/s400/creamscone1.jpg" width="400" /></a></div>There are lots of recipes for scones out there....lots of really good ones. This one is my favorite of all. They are always tender, flaky, and moist and so easy to put together. No rolling out....no waste...they come together, by hand in a matter of seconds...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPUHIgA_RDWjmw1GkazQiZCqrdV_xPfyIO1SfUOLwu0y3v2jknGfHcukLx2S9K2rNuKrpXqmY13qoNyRfIzVg9TyiKqfNcSvxo7dIyIvx7mBkw8sh91FMUORzbp6JRCMMqTD1eB6merw/s1600/creamscone2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMPUHIgA_RDWjmw1GkazQiZCqrdV_xPfyIO1SfUOLwu0y3v2jknGfHcukLx2S9K2rNuKrpXqmY13qoNyRfIzVg9TyiKqfNcSvxo7dIyIvx7mBkw8sh91FMUORzbp6JRCMMqTD1eB6merw/s400/creamscone2.jpg" width="400" /></a></div>I always make this recipe by hand and I use a pastry blender and /or my fingers...for me it is really not worth getting the food processor dirty for this.If you feel that you have an easier time using the processor, by all means do. I have posted this recipe before using blueberries, those are my son's favorite. This time I used the more traditional currants. I always brush some heavy cream over top and sprinkle with some sanding sugar or some Demerera sugar....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtdLi2YO9TXX4ddp_xl3_QZek_ZuMg5RVtgeaTRN9p6O7mi07icnGAIt4d0TXtCRsovc1wSFjuvJP_ykT9mrh_yvPfZOncWoYNk1vpqEAXbQcawnYKOLvHKOTREWEb_39uQ1cZeBaNOw/s1600/creamscone4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtdLi2YO9TXX4ddp_xl3_QZek_ZuMg5RVtgeaTRN9p6O7mi07icnGAIt4d0TXtCRsovc1wSFjuvJP_ykT9mrh_yvPfZOncWoYNk1vpqEAXbQcawnYKOLvHKOTREWEb_39uQ1cZeBaNOw/s400/creamscone4.jpg" width="400" /></a></div><span style="font-size: 100%; font-style: italic;"><span style="font-weight: bold;">Cream Scones</span><br />
from America's Test Kitchen<br />
Makes 8<br />
The easiest and most reliable approach to mixing the butter into the dry ingredients is to use a food processor fitted with a steel blade. Resist the urge to eat the scones hot out of the oven. Letting them cool for at least 10 minutes firms them up and improves their texture.<br />
2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury ( I use Heckers)<br />
1 tablespoon baking powder<br />
3 tablespoons sugar<br />
1/2 teaspoon salt<br />
5 tablespoons chilled unsalted butter, cut into 1/4-inch cubes<br />
1/2 cup currants<br />
1 cup heavy cream<br />
1. Adjust oven rack to middle position and heat oven to 425 degrees.<br />
2. Place flour, baking powder, sugar, and salt in large bowl or workbowl of food processor fitted with steel blade. Whisk together or pulse six times.<br />
3. <b>If making by hand</b>, use two knives, a pastry blender, or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.<br />
4. Stir in heavy cream with rubber spatula or fork until dough begins to form, about 30 seconds.<br />
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Cut scones into 8 wedges. Place wedges on ungreased baking sheet. (Baking sheet can be wrapped in plastic and refrigerated for up to 2 hours.)<br />
6. Bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.</span><span style="font-size: 100%; font-weight: bold;">Variations</span><span style="font-size: 100%; font-style: italic;"><br />
<span style="font-weight: bold;">Glazed Scones</span><br />
A light cream and sugar glaze gives scones an attractive sheen and sweeter flavor. If baking scones immediately after making the dough, brush the dough just before cutting it into wedges.<br />
Follow recipe for Cream Scones, brushing tops of scones with 1 tablespoon heavy cream and then sprinkling with 1 tablespoon sugar just before baking them.<br />
<span style="font-weight: bold;">Cakey Scones</span><br />
An egg changes the texture and color of the scones and helps them stay fresher longer, up to 2 days in an airtight container.<br />
Follow recipe for Cream Scones, reducing butter to 4 tablespoons and cream to 3/4 cup. Add 1 large egg, lightly beaten, to dough along with cream.<br />
<span style="font-weight: bold;">Oatmeal-Raisin scones</span><br />
Mix this dough in the food processor; the metal blade breaks down the coarse oats and incorporates them into the dough.<br />
Follow recipe for Cream Scones, making dough in food processor and substituting 1 cup rolled oats for 1/2 cup all-purpose flour. Increase sugar to 4 tablespoons and butter to 6 tablespoons. Replace currants with 3/4 cup raisins.<br />
<span style="font-weight: bold;">Ginger Scones</span><br />
Follow recipe for Cream Scones, substituting 1/2 cup chopped crystallized ginger for currants.<br />
<b>My notes: I also use fresh or frozen blueberries, raspberries or blackberries for this recipe. Toss the berries around in the flour before adding the cream. I do the same with the currants. You can also pat the dough out and cut the scones out with a biscuit cutter...re-roll the scraps and cut again. I usually do not do this though, I like the tender scones that just one quick pat on my marble board gives with out handling the dough too much.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG71xe3gNnf7Gmwz74YxlpCRJiMUBJ7K_LYpS10CCElfrnCxPE86nyyogXx6CNOc2A77eEEqGRheah24I_loPaRuDumAyU3fjkVVBB_bc-Hbk0X_d6eq5dFtI9q9JlRNdXPTw2nTxrNaE/s1600/creamscone3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG71xe3gNnf7Gmwz74YxlpCRJiMUBJ7K_LYpS10CCElfrnCxPE86nyyogXx6CNOc2A77eEEqGRheah24I_loPaRuDumAyU3fjkVVBB_bc-Hbk0X_d6eq5dFtI9q9JlRNdXPTw2nTxrNaE/s400/creamscone3.jpg" width="400" /></a></div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com30tag:blogger.com,1999:blog-5351831888100260621.post-19247191578608183732011-03-22T22:06:00.001-04:002011-07-31T12:13:52.530-04:00Pollo alla Calabrese... Chicken with Potatoes, Onions, and Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZT24Vurdi2Tu6e0iuIAABrOxjifvT_ho25dZqPCtuWIR1-Z7Q4V_TCqpqisz-LIVadAWJJ_RGb_6KqrB9GpsoP2thR96zsGBZtB1Bygynd_HtpbUFm5AHxHFRXpouIlqcPsvh07ZeZAQ/s1600/chickencalabrese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZT24Vurdi2Tu6e0iuIAABrOxjifvT_ho25dZqPCtuWIR1-Z7Q4V_TCqpqisz-LIVadAWJJ_RGb_6KqrB9GpsoP2thR96zsGBZtB1Bygynd_HtpbUFm5AHxHFRXpouIlqcPsvh07ZeZAQ/s400/chickencalabrese.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"> I have been getting a newsletter email from Tori Ritchie every week for quite a while now and get a new recipe with each one. There have been some very good ones. My friend Laura , who is a personal chef told me about this and I signed right up. Recently I got one for this chicken dish and I knew as soon as I saw this recipe, that I was going to make it. It is so very simple...not rocket science...but on a busy night when you need to get dinner on the table with a minimum of fuss, you throw this in the oven....make a salad and or a nice green veggie and you are in business. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5qv6BuE7aS5fJzDJZZD1SqAyiCTvJvVM0RXLCf7aE6TjppjXALxHwBjB-DTlamdWKJCHBAGDxJIUAmCnwkrSR7NhdqyFzHd9ewoP7Boirnhxtz0dSoq1czZNQMUdXQv95rztvuRb3Yo/s1600/calabrese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih5qv6BuE7aS5fJzDJZZD1SqAyiCTvJvVM0RXLCf7aE6TjppjXALxHwBjB-DTlamdWKJCHBAGDxJIUAmCnwkrSR7NhdqyFzHd9ewoP7Boirnhxtz0dSoq1czZNQMUdXQv95rztvuRb3Yo/s400/calabrese.jpg" width="400" /></a> </div><div class="separator" style="clear: both; text-align: left;">You can find the recipe here on <a href="http://www.tuesdayrecipe.com/tuesday-recipe-archives/poultry/chicken-roasted-tomatoes-onions-potatoes/"></a>Tori's blog called <span style="font-size: large;"><a href="http://www.tuesdayrecipe.com/tuesday-recipe-archives/poultry/chicken-roasted-tomatoes-onions-potatoes/">Tuesday Recipe</a></span>. I suggest you subscribe to her her Tuesday Recipe, I love getting an email with a new recipe almost every week...here is the link to subscribe.</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><a href="http://www.tuesdayrecipe.com/subscribe/">Tuesday Recipe</a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZAxbe2gu-vpkeer5oQGrP0hLAOMZ2UffuRkEurLNlxv28-laoBFzPBDMo8sSX0DJqj7aw3n8FPWulsDtclSjp68PPEGBiHyPxSs3i7x9fo2WtyjFe1TsxexZAGumC-oKB_ezJtxKRpQ/s1600/calabrese3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZAxbe2gu-vpkeer5oQGrP0hLAOMZ2UffuRkEurLNlxv28-laoBFzPBDMo8sSX0DJqj7aw3n8FPWulsDtclSjp68PPEGBiHyPxSs3i7x9fo2WtyjFe1TsxexZAGumC-oKB_ezJtxKRpQ/s400/calabrese3.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">Everyone loved this...the leftovers were wonderful...it was a good thing! The kid declared it a keeper...what more could I want.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Z_b00EYMdGejd67_9LB69D0Ib1pB5HJVSxQf-TTNEbQ2CMWD6-f7gnesMuYPUOTzDBq6VIOKs6e-nzSx6jQjEBNFqDoLsDlNZ2UhI62JHf41giQeIqxJAXKEsIMpmNZxqkwSbwzpXtg/s1600/calabrese2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Z_b00EYMdGejd67_9LB69D0Ib1pB5HJVSxQf-TTNEbQ2CMWD6-f7gnesMuYPUOTzDBq6VIOKs6e-nzSx6jQjEBNFqDoLsDlNZ2UhI62JHf41giQeIqxJAXKEsIMpmNZxqkwSbwzpXtg/s400/calabrese2.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com25tag:blogger.com,1999:blog-5351831888100260621.post-15390041175600647442011-03-15T00:48:00.001-04:002011-07-31T12:14:41.407-04:00Hamantaschen....again...It is March and almost time for Purim, it actually falls this week on the 19th. Along with the recipes that I posted for the Corned Beef and Cabbage and the Irish Soda Bread this has been one of the most visited posts on my blog during the last month or so. So I thought I would give you a little redux...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pQCk0YZP1HLo-K1JDGIkkxQYvsp2KEI9O9_JkMiB43XWn2ZVpCRgMyDverLNFCSNz94dWvWNKLi83vFJll79PDQVx-kPC6iS7HYEVWlPO-G-jVkzsWEfLRfabGmJcCSAWxRZIYnMXDg/s1600/Hamantaschen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pQCk0YZP1HLo-K1JDGIkkxQYvsp2KEI9O9_JkMiB43XWn2ZVpCRgMyDverLNFCSNz94dWvWNKLi83vFJll79PDQVx-kPC6iS7HYEVWlPO-G-jVkzsWEfLRfabGmJcCSAWxRZIYnMXDg/s400/Hamantaschen.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3pQCk0YZP1HLo-K1JDGIkkxQYvsp2KEI9O9_JkMiB43XWn2ZVpCRgMyDverLNFCSNz94dWvWNKLi83vFJll79PDQVx-kPC6iS7HYEVWlPO-G-jVkzsWEfLRfabGmJcCSAWxRZIYnMXDg/s1600/Hamantaschen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Here is a link to my previous post. The story of Purim and the recipe are there. I have been making Hamantaschen with and for my kids since they were in nursery school. I have tried many different recipes, but I have been making this particular recipe since 2006 or 2007 and they are always delicious. They are our favorites. These are adapted from Marcy Goldman's "<span style="font-size: x-small;"><span style="font-size: small;">A Treasury of Jewish Holiday Baking ". I gave my copy of this book to a dear friend from Germany who admired it while visiting me and sat in my home one afternoon reading through it for hours. I just had to give it to her, thinking I would just order another for myself. I went to order another copy and then found it was out of print at the time. Much to my horror I only found one used for over $100.00. I kept on looking and was able to eventually get another used copy. This is a must have book if you are interested in Jewish baking. Luckily for everyone there is a newer edition...a 10th anniversary edition is available now. </span></span><br />
<a href="http://www.blogger.com/goog_829081830"><span style="font-size: x-small;"><span style="font-size: small;"><span style="font-size: large;"><b>A Treasury of Jewish Holiday Baking</b></span></span></span></a><br />
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<span style="font-size: x-small;"><span style="font-size: small;"> </span></span>I may be working on another recipe this year, stay tuned...but for now...here you go, it has never let me down.<br />
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<b><span style="font-size: large;"><a href="http://linda-howtocookawolf.blogspot.com/2009/03/hamantaschen.html">HAMANTASCHEN</a></span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBsRVCWKzuJdBY4KVmq3Ikew34icVaXZS6OZiD13Lo_4suwl9yEK7-uHYCzIIdHNaLI_11itcx7rWwmNHGvKc9r97RsmWew0iHIPOcSzd00Z7g3sZAIKHZ_OnVliBB9tdLy7BeWB3ehw/s1600/Hamantaschen2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTBsRVCWKzuJdBY4KVmq3Ikew34icVaXZS6OZiD13Lo_4suwl9yEK7-uHYCzIIdHNaLI_11itcx7rWwmNHGvKc9r97RsmWew0iHIPOcSzd00Z7g3sZAIKHZ_OnVliBB9tdLy7BeWB3ehw/s400/Hamantaschen2.jpg" width="400" /></a></div><br />
<i><span style="font-size: large;"><span style="font-size: small;">I would also like to take a moment to thank all of you who visit my blog...I know not everyone comments, but I know you have been here. I would also like to thank those of you who email me with questions, comments, and compliments...I hope I am answering you as quickly as possible and know I love hearing from you. I am always happy to share recipes that have been favorites of my family...I hope they become favorites of yours as well.</span></span></i>Lindahttp://www.blogger.com/profile/08731127892542929874noreply@blogger.com11