Tuesday, December 13, 2011
Wednesday, December 7, 2011
Best Wishes !
What am I famous for besides beautiful wedding cakes, and my modesty, ...... my brownies !
Happy "National Brownie Day ! " Everyone !!!!!
Happy "National Brownie Day ! " Everyone !!!!!
Monday, October 17, 2011
Friday, October 14, 2011
Tuesday, October 11, 2011
A Recipe ..... For You !
Weather you use Mozarella or Ricotta on your pizzazs it is fun
knowing that you can make your own cheeses at home. Here is
a great recipe for homemade Ricotta Cheese! Delish !!
Homemade Ricotta Cheese
2 quarts whole milk
1 cup heavy cream
1/2 teaspoon salt
3 tablespoons fresh lemon juice
Special equipment: large sieve, fine-mesh cheesecloth
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.
Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.
Saturday, October 8, 2011
Thursday, October 6, 2011
Tuesday, October 4, 2011
Sunday, October 2, 2011
Saturday, October 1, 2011
Best Wishes !
Happy October !!!!!! Now this is a toughie as it is "Worldwide Children's Day" and also "National Vegetarian Day !!!!!" Soooooooooo .....
Happy " Vegetarian Kiddos Day !" Everyone !
Thursday, September 29, 2011
A Recipe ..... For You !
Coffee Ice Cream
1 can sweetened condensed milk
1 can evaporated milk
1/2 cup sugar
1 quart heavy cream or half and half
2 shots strong coffee, or 2 heaping teaspoons of instant espresso powder dissolved in hot water
2 teaspoons vanilla
Mix all ingredients together well. Chill. Freeze in your ice cream freezer according to directions (usually takes about 20-25 minutes). Place in freezer safe bowl with lid and let harden for ice cream texture.
Tuesday, September 27, 2011
A Recipe ..... For You !
Mexican Corn
This is a great and east recipe fpr what is street food in Mexico ! It is harvest time and corn abounds so try this for a twist on plain old corn on the cob ! A Local restaurant here in Portland serves this tasty treat and I get it every time I eat there ! A great way to serve corn on the cob with a south of the border twist !
Ingredients
Coarse salt
4 ears corn
1/4 cup mayonnaise
2 cups freshly grated queso fresco
Chili powder
Lime wedges, for serving
Method
Bring a large pot of salted water to a boil over high heat. Add the corn in their husks and cook until tender, about 5 minutes. Drain. Quickly husk the hot corn, do not let them cool off completely
Place a thick wooden skewer or dowel lengthwise up through base of each ear of corn. Working with one ear at a time, spread a tablespoon mayonnaise over the warm kernels. Using a spoon, sprinkle 1/2 cup queso fresco over mayonnaise. Season with chili powder and serve with lime wedges.
Sunday, September 25, 2011
A Recipe ..... For You !
Crabmeat Newburg ! Yum !!!
Ingredients
1/3 cup butter
1 pound fresh crabmeat
1 pint sour cream, room temperature
1/4 teaspoon ground black pepper
2 tablespoons tomato paste
2 tablespoons dry sherry
2 tablespoons grated Parmesan cheese
Directions
- Melt butter in a skillet over medium heat. Add crab, stir and cook for 2 minutes. Mix in sour cream, tomato paste, dry sherry, parmesan and black pepper. Cook, stirring constantly, until heated through. Do not boil.
Tuesday, September 20, 2011
Saturday, August 27, 2011
Monday, July 18, 2011
A Recipe ..... For You !
Well, the other day was Nationial French Fry Day !!!!! Of course I hit the arches for the best french fries. The secret, commercially is to add the fries to a fryer when they are frozen. When making fries from a fresh potato Julia Child taught me to fry them twice. First to cook the inside, then a second fry to golden them up. So here is a great recipe for homemade french fries that will rival Mickie D's !!!
Ingredients 4 Lg russet potatoes
Oil for Frying
Ingredients 4 Lg russet potatoes
Oil for Frying
To make French fries, it’s best to use a high-starch potato, such as russet potatoes.
First, peel the potatoes, if desired, and store in cold water. Before cutting each potato, dry it and then cut a bit off one side to prevent it from slipping. Cut the potato into strips about 3/8"-inch by 3/8"-inch wide. The potatoes can be cut any size you like. Just make sure they’re evenly cut so they cook at the same rate. You can also use a mandoline to cut the potatoes.
Place the potatoes into the water to prevent browning and also to rinse off the excess starch and surface sugars. The potatoes can be cut and stored in the refrigerator up to one day in advance.
First, peel the potatoes, if desired, and store in cold water. Before cutting each potato, dry it and then cut a bit off one side to prevent it from slipping. Cut the potato into strips about 3/8"-inch by 3/8"-inch wide. The potatoes can be cut any size you like. Just make sure they’re evenly cut so they cook at the same rate. You can also use a mandoline to cut the potatoes.
Place the potatoes into the water to prevent browning and also to rinse off the excess starch and surface sugars. The potatoes can be cut and stored in the refrigerator up to one day in advance.
To begin, attach a thermometer to a large, heavy-bottomed pot. Make sure the prong doesn’t touch the bottom of the pot so you obtain an accurate reading.
Pour enough oil to reach about 2"-inches high. Heat the oil over medium to medium-high heat until it reaches between 300º to 325º degrees Fahrenheit or 150° to 170° degrees Celsius.
Pour enough oil to reach about 2"-inches high. Heat the oil over medium to medium-high heat until it reaches between 300º to 325º degrees Fahrenheit or 150° to 170° degrees Celsius.
To blanch the potatoes, first set up a baking tray with paper towels or a clean kitchen cloth. Then gather a spider and make sure the oil is at the correct temperature.
Dry a handful of potatoes with another clean kitchen cloth. The potatoes must be dry so they don’t splatter once they hit the oil. Working in small batches, place the potatoes onto the spider and gently lower them into the oil. Blanch for about 1½ to 2 minutes or just until softened slightly. You might also want to use a timer so you can time each batch. This will ensure that all of the potatoes cook evenly.
When blanching the potatoes, they should not turn golden at all. When they are ready, remove them from the oil and place onto the baking tray. The potatoes should be just cooked through but still have some resistance when you squish them. Continue to blanch the potatoes in batches, making sure the oil has returned to the proper blanching temperature each time before adding more. If the oil is too cold, the potatoes will absorb more oil and be greasy.
Once all of the potatoes have been blanched, arrange them on the tray so they don’t stick together. Then chill in the refrigerator for at least an hour to ensure they are nice and cold. However, they can be stored for up to one day before cooking. Chilling the potatoes allows them to dry and, therefore, brown better once they are returned to the oil for the final cooking.
Season with Dolly's Seasoned Salt ! to taste !!!
Dry a handful of potatoes with another clean kitchen cloth. The potatoes must be dry so they don’t splatter once they hit the oil. Working in small batches, place the potatoes onto the spider and gently lower them into the oil. Blanch for about 1½ to 2 minutes or just until softened slightly. You might also want to use a timer so you can time each batch. This will ensure that all of the potatoes cook evenly.
When blanching the potatoes, they should not turn golden at all. When they are ready, remove them from the oil and place onto the baking tray. The potatoes should be just cooked through but still have some resistance when you squish them. Continue to blanch the potatoes in batches, making sure the oil has returned to the proper blanching temperature each time before adding more. If the oil is too cold, the potatoes will absorb more oil and be greasy.
Once all of the potatoes have been blanched, arrange them on the tray so they don’t stick together. Then chill in the refrigerator for at least an hour to ensure they are nice and cold. However, they can be stored for up to one day before cooking. Chilling the potatoes allows them to dry and, therefore, brown better once they are returned to the oil for the final cooking.
Once the potatoes have completely chilled, heat the oil to 400º degrees Fahrenheit or 200° degrees Celsius. Gather a large, stainless-steel bowl.
When the oil is ready, fry the potatoes for the second time. Place a handful of the potatoes onto the spider and lower into the oil. It can take anywhere from 1 1/2 to 5 minutes, depending on how crunchy you like your fries and how thick they were to begin with. Once crisp and golden, remove them from the oil and place them directly into the bowl. It’s important to season the potatoes while they’re nice and hot to ensure the seasoning sticks. Then give them a toss and serve immediately while you cook the next batch.
Of course, these delicious fries would not be complete without some ketchup or garlic aioli.
When the oil is ready, fry the potatoes for the second time. Place a handful of the potatoes onto the spider and lower into the oil. It can take anywhere from 1 1/2 to 5 minutes, depending on how crunchy you like your fries and how thick they were to begin with. Once crisp and golden, remove them from the oil and place them directly into the bowl. It’s important to season the potatoes while they’re nice and hot to ensure the seasoning sticks. Then give them a toss and serve immediately while you cook the next batch.
Of course, these delicious fries would not be complete without some ketchup or garlic aioli.
Season with Dolly's Seasoned Salt ! to taste !!!
Friday, July 1, 2011
Best Wishes !
OMG !!!!! It is Naitonal Iced Cream Month ....... Sooooooo,
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Happy "National Iced Cream Month !!!!! Everyone !!!"
Wow !
Wow ! I have been on a blog vacation !!!!! Oh well, life goes on !
As strange as it seems my last post was on FLAG DAY !!!!! This weekend is Independance day !!!!! So many flag themed things, so little time !!!!!
Happy Independence Day !!!!!
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As strange as it seems my last post was on FLAG DAY !!!!! This weekend is Independance day !!!!! So many flag themed things, so little time !!!!!
Happy Independence Day !!!!!
and Enjoy the "Salad Days of Summer !!!!! "
Tuesday, June 14, 2011
Sunday, June 12, 2011
Thursday, June 9, 2011
Tuesday, May 24, 2011
Monday, May 23, 2011
Friday, May 13, 2011
A Festival ..... For You !
Yum !!!!!
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