Happy New Year!

Whether you follow by blog or by Twitter, I thank you for your interest.  In 2010 may we all #1 eat better, #2 stay healthier and #3 drink just enough to mitigate the positive effects of #1 and #2.

The problem with being known for a drink or a dish is that is often all anyone wants you to bring to a party.  Such is the case tonight where I’ve been asked for batch of my famous Black Marlin Hurricanes, my adaption of the signature drink from the Black Marlin Bayside Grill in Hilton Head, SC.  For a New Year’s Eve twist on the known, make the Hurricanes as usual (you can find the recipe at http://wp.me/pli1i-99).  Instead of serving over ice, fill a champagne flute 2/3 full of Hurricane then top with Champagne.   I prefer Bollinger NV Brut Special Cuvee.   And remember, should old acquaintance be forgot – it was probably the fault of the drink.

Happy New Year’s to everyone!

[Via http://nthonaker.wordpress.com]

Rambling, Radishes, and Farewell To 2009 ~ A Feast! It Was Only Missing...

…these.

green chilies, luxuriating in summer sun

I have an old friend I’ll call S.

She lives in NH and I live in MA and we try to get together every so often.

Whenever we meet, I pass a small Indian market en route; every time,

I mention to her “one day we should go there –

you would love the array of spices etc”.

To which she replies: “yes, and then you can come to my house

and show me how to use them”!

We’ve been talking about this for months, but you know how that goes –

reality gets in the way. Yesterday we finally managed to pull it off.

A dinner at S’s house is never for two; between her kids and friends,

it ended up a small feast — just in time for the New Year.

This was a new and welcome challenge for me, but I was nervous!

I used a couple of recipes I’d bookmarked in the past, and a couple I found through the newfound friends participating in Nupur’s delightful marathon.

I did tone down the heat — my own tolerance has been slowly but steadily acquired, and I didn’t know most of the attendees well enough to gauge how heat would be received!

In restrospect, I would add more chilies. Otherwise very few changes were made; where they were, they are so noted.

Also, the photos aren’t the greatest I’ve ever taken

Please do visit these talented ladies for the original recipes and better pics,

and please add all the chilies!

On the menu:

Mathangi’s decadent Dal Makhani ~ the only change here was fewer kidney beans.

If you’re like me and always skimp on the butter in the name of health, I say, try it this way just once. Sometimes it’s healthier to be sinful

dear Sudha’s Veg Biryani ~ I did add a fruit-and-nut garnish which was not exactly ’sprinkled’, more like tossed on! And it’s obvious there is no turmeric in my version. I have never tried to cook five Indian dishes simultaneously — for a crowd to boot. I suspect turmeric isn’t the only thing I missed last night

Otherwise, this one is completely Sudha’s, and completely delicious!

Palak Paneer from Sandeepa, the best I’ve ever tasted.

This was nothing short of perfect, even though it had no milk — yup, I forgot it.

We did not suffer!

Ashwini’s Punjabi Chole, to which I added more tomato than intended ~ hence the reddish tone. I loved the new flavor from the tea bag, Ashwini!

Here’s the whole kit and kaboodle:

clockwise from bottom left: palak paneer, chole, veg biryani, naan (in covered dish), radish-snap peas saute, potato crisps, chick pea chaat, boondi raita and dal makhani

We also had an assortment of chutneys that S’s friend brought, bottled — I would call them sauces more than chutneys and I think she brought seven kinds! And some hot mango pickle from a jar (could not get to dear ISG’s for this!).

I have seen so many spreads from other blogs over the years — this has been a secret desire of mine — to post my own. Thank you all, for sharing your wonderful recipes, and for sharing your friendship.

And last but not least, my own little recipe:

Radish and Snap Pea Saute

don’t forget the mustard seed ~ yup, I did!

2 bunches fresh red radishes, scrubbed, trimmed, and quartered

(if the greens are really fresh, you can save them for Anita’s haak

[though I like mine best with kohlrabi greens -- not to mention the fab

sambhar that makes... oh my, for another day!] or add to this dish at the end)

2 handfuls fresh snap peas, washed

1 tsp canola oil

tadka:

1 tsp mustard seed

1 tsp cumin seed

3-4 slit green chiles

a dozen curry leaves, more if really aromatic

salt to taste

As easy as it sounds:

Heat the oil and do the tadka. Add radishes and saute a few minutes, until the red starts fading to pink. Toss in the peas and saute a few minutes more, until the peas take on a brighter green color — add a sprinkle of water if necessary to avoid burning.

Cook this to your preference — I like it a bit crunchy, so about ten minutes all told.

Salt to taste and serve hot.

radish fry with sugar snap peas

I have enjoyed this marathon of blogging, especially after a long sojurn.

Thanks, Nupur

Of course life unexpectedly gets in the way at all times; the kids’ dad was in a car accident today. While there were no serious injuries, I may be out of the kitchen for a day or two, so… I hope this will be ok to serve as the rest of my marathon recipes. Thank you for all the kind comments — I will be back in short order, visiting all the other marathoners, and cooking up something special in a surprise gift ~ that made my day today!

I am wishing you all a very happy and healthy new year!

[Via http://outofthegarden.wordpress.com]

Monique's Long Macaroni

Over at the kawaii-radio forums we did a secret santa this year. My secret santa was lovely enough to send me the makings of a *very* wonderful pasta casserole from Canada! Now, the particular type of pasta used is a bucatini – a long, tube shaped pasta with a hole in the center. I haven’t been able to find it in my local supermarkets, but I have found it in an Amazon.com search; I’m sure that you can substitute with a thicker-type pasta! This has quickly become a favourite in our house and amongst our friends.

540 mL Tomato Juice

540 mL Diced Tomatoes

3 cloves of Garlic (or 3 tsp of minced garlic)

1 pound Bucatini (or other thick pasta)

3/4 pound mild shredded Cheddar

1/4 pound sharp shredded Cheddar

1 TBSP Basil

1 TBSP Oregano

1 TBSP Parsley

1 TBSP Butter

1 tsp Sugar

1 tsp Olive Oil

Salt & Pepper to taste

Preheat oven to 350*F.

Put water on to boil in a large pot. In a skillet, combine garlic, spices, sugar, and olive oil over medium heat for 5 minutes. Add entire can of diced tomatoes and 1/4 cup of the tomato juice. By this time, your water should be boiling so add your pasta and let cook until slightly firm. Let the tomatoes simmer until the pasta is done.

In a pyrex baking dish, add pasta and dot with butter. Season with salt and pepper. Add all of the mild cheddar cheese, and then add the sauce you created. Add the remaining tomato juice, and top with the sharp cheddar.

Bake for 30 – 45 minutes. Let rest for 5 minutes before serving. Serves ~12.

[Via http://breadanbutter.wordpress.com]

Hot Coko?

Hot Ginger Coko

Here’s a first for me.  Got this last night with dinner.  It’s really cold at the moment so instead of drinking hot chocolate, why not try something different like HOT COKE!  Yeah sounds strange but actually it was quiet good.   What you do is put Coke in a pot and add a lot of GINGER slices.  Then you heat it up and when it starts to boil you turn off the heat and let it stand for a minute or two.  Then you are ready to go!

You might have to get your head around the idea that you are drinking hot coke but trust me, it’s good.

[Via http://realchinese.wordpress.com]

Egg-Noggin'

I went on  limb and made my own eggnog this year. Living in Israel, this is certainly not something we can find in the dairy section.  Despite our Jewish-ness, my very American father would bring home that rare quart carton of Dean’s eggnog.  Oh my.  He loved it.  And he’d come home to find perhaps a half cup left for him… Being raised on no junk food whatsoever, having the eggnog in the fridge was a temptation that was simply impossible to resist.

Needless to say, I have a sore, sore spot for eggnog.

And how hard could it be?

Not hard.  I found a recipe by Alton Brown that I kind of played with.  Essentially, if you want to do a cooked eggnog (which, believe me, if you want to avoid a nasty stomach bug, you want to do this – especially if you don’t know exactly where your eggs come from), is almost exactly an ice cream recipe.

• Separate 4 eggs
• beat yolks hard for several minutes, then whisk in 1/3 cup sugar
• heat 2 cups milk +1 cup cream + 1 tsp nutmeg to just below boiling
• slowly add milk to egg yolk while vigorously whisking
• Return milky eggy mixture to stove until hot enough to kill the beasties (go to just below boiling)
• remove from heat, transfer to a bowl, add half a cup bourbon (or brandy or rum or a mixture)
• cool in fridge
• beat egg whites, slowly adding 1 tablespoon of sugar, until stiff peaks form
• Add whites to yolk mixture and whisk
• Serve!

Easy, right?

Right.

Tasty?  That’s debatable.

It’s no Dean’s eggnog.  This is frothy.  Not as custardy.  And the alcohol does give it a noticeable kick.  In its way, it was satisfying.  But the raw egg whites still perturbed me.  It tasted so much like egg.  Not like the nutmeg-y creamy very yellow custard I was hoping for.  Next time, I think I’m going to cook my eggs longer (let them thicken), perhaps use a higher fat cream (or replace more of the milk volume with cream), and certainly cut the egg whites.

A sure sign that what you’ve created is potentially dodgy – your family won’t try it.  In my family, that’s not exactly the case.  We try everything.  The test with us is whether we decide to take, or ask for, another serving.  No takers here…

Gotta find another recipe…

But that will have to wait for next year.

[Via http://irenesharonhodes.wordpress.com]

Year-end gluttony

Although here in the Mystic East the 25th is a normal working day, some of the natives here have acquired the curious habit of eating the atrocious KFC as a kind of Christmas celebration, but as I find their dishes singularly revolting, I cooked at home instead.  I planned on roasting a duck, but as I couldn’t find a nice fat specimen I went for beef Wellington instead.

The pastry came out tolerably well, but the meat wanted a little more roasting; although I like my beef very rare, this is a taste not shared by the mem’sahib.  To go with some of Mr. Mumm’s excellent champagne I made some assorted bruschetta, my favourite being those made with sea urhchin eggs…

Roasted spuds went on the side with the meat, and disappeared remarkably quickly.  I tried to find a good horseradish from an imported foods store here, but in vain.  I went for a nice Dijon mustard instead. 

I also should mention I went fishing for haze again…with the water being slack most of the day, it was tough fishing but at least it was not as cold as last week; of the fish I caught most were rather middling-sized bucks, but amongst the catch were a few large, gravid females.

[Via http://nekokichi.wordpress.com]

red & green

When I took this photo in early August, I remember thinking that a plate of Caprese salad looks like Christmas.

In some latitudes, it might be possible to eat this dish as holiday fare.  But here in South Carolina the only ripe tomatoes in evidence at this time of year are either sundried nuggets, a mason jar of carefully preserved sauce, or daydreams brought on by the arrival of the earliest seed catalogs.

This platter was made with scalloped Costoluto Genovese tomatoes and large-leaf basil still warm from the garden, and of course the photograph was taken before I splashed the whole thing with balsamic vinegar and extra virgin olive oil.  The final result was gobbled up in a hurry.

It feels like Christmas this year arrived in a hurry and was gone in a hurry, too.  But it was good nonetheless.

How about you?  Were your celebrations all you hoped?

[Via http://victorygardenredux.wordpress.com]

...and a partridge on a pear tree

Another Christmas has come … and it’s not a forgettable one. DH got out the tree to decorate and then both of us hunted high and low for last year’s lights and decorations. All the dust disturbed, discovered the location of other stuff, but lights and decorations never revealed themselves from their hiding! It’s packed up properly and lying unknown somewhere – after our shifting the house earlier this year.

So we buy another set of lights and some more bells and beads to put up on the tree. DH haphazardly wound the lights on the tree. And the multi-colored bulbs looked good. Except, all the wire was exposed. Well, I don’t have the patience to do it neatly, says DH on hearing my observation.

I patiently unwound all the lights while Siya looked on interestedly. Only DH’s presence prevents her from latching onto those wires and playing ‘tug’. Lights are back on and the tree looks beautiful with the lights.

Christmas arrives and we invite some folks for lunch – friends and colleagues from work. The day before the menu is fixed: chicken, duck, pork and fish; mebbe a veggie dish or two. DH confirms that there is sufficient gas in the cylinder for the all-out cooking – by lifting the cylinder.

First tragedy strikes after the two types of rice, chicken stew, duck curry, cauliflower appetizer and custard for dessert are done. The gas gets over and the back-up single cylinder hasn’t been refilled. Considering that DH confirmed that there is sufficient fuel, I refuse to think up a plan B.

The gas agency is closed for Christmas so a replacement cylinder is out. DH is sent out to refill the single cylinder (small one). And we get Roopa’s Elf cylinder for the cooking – she was really sweet to lend it to us considering that she is the fiancee of our friend Jean and hadn’t met her at all!

So it’s now 1 pm and the chicken, veggie and fish is set on the fire. I delegate the fish fry to Roopa and slowly begin to lose it. Last dish on the fire and Roopa ‘n’ I start cutting the fruit for the fruit salad. Meanwhile, Sangy and Ullas are lost somewhere after following directions on the google maps printout.

Tragedy strikes again after the first whistle on the pressure pan cooking the pork. Gas gets over. Jean gets upset with his fiancee – she’d assured him that there’d be sufficient fuel too. Later, I asked Jean whether he did the weight testing too to confirm that the cylinder was full. But hey, without all four burners alight from that second cylinder, all those other stuff would be cooked!

The pork is transferred to the single burner cylinder and all is well again. Sangy and Ullas finally arrive. Siya is happy to see Sangy again – but her hackles are up and she barks angrily at Ullas; DH is not able to control her and she doesn’t seem to hear him. Siya doesn’t like the smell of Lucky on Ullas (Lucky is Ullas’ dog).

Cauli is too spicy and left alone. Somebody asks for water, I give the glass to someone else (I realize I am losing my mind). Then Sameer starts sniffling when they start digging in; damn, I hadn’t toned down the spice as much as I thought I had. They all assured me that the food was good – but I don’t feel good about it. I couldn’t even enjoy the food I’d cooked.

Later, over a ripe banana, Ullas wins over Siya. And all’s well between them. Then she proceeds to lick off all of Sangi’s moisturiser from her bare arms. I heard that Lucky was pretty miffed with the two of them when they got home.

After everyone left, I just hit the sack. The good thing – all those left over food implies no cooking the next day! YAY!

Merry Christmas y’all!!!

[Via http://jeeney.wordpress.com]

Buche de Noel

Because I’ve always wanted to make one, and because it was the day before Christmas and I still felt the need to bake, it seemed like a good idea to make this traditional Christmas Eve cake.

The recipe for the cake came from here. I made the white frosting — a type of white-chocolate-cream-cheese-whipped cream mixture. I originally attempted to make white chocolate ganache but it didn’t work out so then I improvised. For the outside of the cake, I used *gasp* chocolate frosting from a can.

We made mushrooms for the cake out of marshmallows. It’s traditional to use meringue but marshmallow seemed an easier option — and one the kids could participate in.

As I look at my kitchen sink, piled high with every bowl and pan imaginable, I can now say that I am officially done with my holiday baking.

[Via http://simplejill.wordpress.com]

Another Cake Ball Recipe

I just finished another successful batch of cake balls, and boy where they yummy!!!  They taste just like Reeses Peanut Butter Cups, but in ball form.

I baked a traditional chocolate cake.  While it was still warm I crumbled it up and mixed it with 1/2 container (maybe a little bit more than 1/2) of chocolate frosting and 1 cup of peanut butter.  I rolled the “dough” into balls and let them sit in the freezer for a couple of hours.  I melted peanut butter flavored melts in a double boiler and dipped the balls. 

Absolutely awesome….  Gotta love cakeballs!!

[Via http://creativityismessy.wordpress.com]

Lamb shanks with green olives and anchovy served on soft polenta

Wow.

This meal was delicious. When I got home from the gym the smell of it was wafting through the garage, making my mouth water. I was hoping that was our dinner, hoping more than anything else that that delicious smell was destined for my stomach.

And my stomach was ever so grateful for the food. It needed it, and my taste buds seriously enjoyed the meal as well. That meal hit the spot in my stomach and the pleasure pathways in the brain. DELICIOUS!!!! Definitely going to make that one again. And thank goodness, cause we were sure due for a winner!

Despite this amazing culinary experience, this dish does not have many vegetables, in fact, it has none, and it’s only fruit is olive, so it’s not a balanced meal. I am tempted to next time try it with a few big chunks of carrot just to see if it can carry it. You never know…

Oh, and it was easy to cook, just a one pot affair with no maintenance. Love that. But this is where good pots and pans come in handy. You really need a heavy based pot for it for the oven and polenta is best done in a heavy based pan. This helps control the sticking to the bottom thing that is so common with thinner pots and pans. I really do love my pots and pans. Go you good things. Love how easy and even more pleasurable they make cooking.

[Via http://emmmc.wordpress.com]

What's Your Easiest Recipe for Dinner?

A friend recently posed this question on her social media page. What is your easiest recipe for dinner? I tried her Italian chicken this week, and my family really liked it. You just place chicken in a slow cooker with a large can of diced tomatoes and 3/4 cup of Italian dressing poured over the top. It takes only 3 hours on high and it’s done. I added some parmesan pasta, a vegetable and some rolls, and dinner was ready. It took just minutes to put together. I thought I’d float the question to Hope Blog readers. What’s your easiest recipe? Like everybody, I have a busy week to face, but I want to make something good for dinner. Any ideas?

[Via http://ingridschlueter.wordpress.com]

Serving Up the Holidays (Part 3 of 3)

Just Dessert  

I love holiday desserts.  Whether it’s oohing over elegant chocolate covered berries at a Christmas party with friends, sampling a sweet pecan pie after the big feast with family or decorating sugar cookies with the kids, holiday desserts are more about sharing a moment than packing on the calories.  At least, that is how I justify it.  Yet, desserts are daunting, so I am going to share what I’ve learned over the years as I’ve delved into recipes and attempted to make a sweet something.   

Item #1 Temperamental Chocolate  

Chocolate Covered Shortbread

I once visited Hershey Park with my family.  You can smell the melted chocolate when you get out of the car.  It’s wafting throughout the park, tempting you at every turn.  It is my idea of heaven.  So, I love to melt chocolate, but it took me a long time to really understand how to do it successfully.   

Most realistic bakers just melt a bag of chocolate chips and I see nothing wrong with that.  No reason to spend a fortune if your palette is just craving a little silken goodness.  You can do this by melting in the microwave and stirring every couple of minutes.  It works and it is fine for quick desserts as long as you are careful to check by stirring every minute after the first couple ensuring it isn’t burned.   Chocolate will hold its shape until you stir it, even if it’s completely melted.  

 I prefer to melt in my rigged double boiler because I like having it under my watchful eye. I use a small saucepan with about an inch of tepid water and put it on med low heat.  Then, I put a glass bowl that fits over the saucepan completely but does not touch the water and pour the chocolate chips or bakers chocolate bars inside.  I stir often until it’s completely melted.   

There is one huge mistake I have made numerous times. You cannot let even a small amount of steam or water get near the chocolate. It will clump up and ruin the entire batch.  

One other tip – if you are dipping cookies or fruit into your chocolate, then use a tablespoon or two of shortening and it will add glossiness to the chocolate for a more aesthetic appeal.  I have not noticed a difference in taste with this trick.  

***Quick Note:  I happen to know of a great chocolatier who does online orders.  If you want to leave the chocolates to the experts and feel good about it, then visit http://www.chocolatesforgood.com.  

Item #2  Food Coloring  

Even this year, the glaze turned clear instead of white!

We have a family recipe for a Christmas cookie that we call “Red Cookies”.  Though we come from the north, this cookie is actually very much like a Red Velvet Cake turned into a cookie.  I love them, but this recipe is so complicated that it has taken years for me to make them edible and I still can’t get the icing to come out consistently.  I have trying for 12 years.   

The “red” comes from 3oz of red food coloring.  Actually, we’ve modified the recipe to 1 oz of actual food coloring and 2 oz of refilling the food coloring bottle with tap water which then comes out red.  These cookies are beautiful, festive and delicious.   

The big issue I have with these cookies and anything else dealing with food coloring is the mess I invariably create. I don’t understand how it can so easily get everywhere! Food coloring spreads, multiplies and dilutes in the face of soap and water.  I have learned to have serious cleaning power on hand.  I prefer to use Clorox Wipes because I won’t accidently spray the ingredients and I can hit the spot with something tough and durable immediately.  I always wear an apron when dealing with food coloring.    

Item #4 Slicing out a Serving 

After you finally bake your masterpiece, you set it on the counter to cool.  Finally, it’s time to serve.  Don’t you just grab the nearest knife and hack away?  I used to.  Sometimes I used the plastic cake slicer I got from the grocery bakery when I ordered that last cake or maybe an old knife in the drawer.  

Now I know.  When cutting brownies or even a cake, the best tool out there is a simple plastic knife.  No kidding.  It works like a charm.  If it gets some crumbs on it between slices, wipe with a hot, wet towel to clean it off.  A paper towel works just fine. 

Item #5 Room Temperature 

 My recipe says I need an egg.  So, I get it out of the refrigerator and crack it into a prep bowl, right?  Wrong!  Before starting to bake, I have learned to read over the ingredient list pretty far ahead of time.  This allows me to ensure I have all the needed ingredients and to pull those chilled items out of the refrigerator so they can warm up to room temperature (about 72 degrees F).  Eggs, butter, and the like all mix together better at room temperature.  

You can soften items butter and cream cheese in the microwave if you are short on time and it works just as well, but don’t melt the butter! 

That’s the end of my Serving Up the Holidays series!  My next post will be celebrating my most famous kitchen disasters.  It will be a good laugh so stay tuned!

[Via http://thesuburbancook.com]

Product Review - Mazola Original Canola and Sunflower Cooking Spray

Our family has been using various types of cooking sprays since they entered the marketplace. Cooking sprays are so much easier to use than having to add grease to a pan. It is easy to use by following the manufacturer’s directions; you simply point the spray nozzle in the direction that you want to cover in a pan while cooking to keep foods from sticking to the pan. Easy to use and cuts down on all the mess of having to manually add grease or oil to any type of cooking surface.

//

//

I was shopping one day and do try to get what I need as well as pick up things I know I am running short on at the house. I found this can of Mazola Original Naturally Cholesterol Free Canola and Sunflower cooking spray on the grocery shelf along with a couple of other brands that we have used in the past. I noticed that this product was even cheaper than the non-brand or store-brand product, which is the reason I chose to purchase the product, perhaps it was on sale that day. However, since it was cheaper I figured that I would give it a try to see how well it works.

You may read the rest of the review here.

[Via http://whatsnewreviewsgiveaways.wordpress.com]

Public service broadcast #1 - Leek, Potato & Thyme Soup

Right, i had an infuriatingly unsuccessful search this week for a recipe on the ‘blogosphere’ so i’ve decided to, when i remember a decent one, post a recipe or two on here.

Leek, Potato & Thyme Soup

(serves 4 i reckon)

2 medium leeks – sliced

4 potatos – peeled & cubed

1 red onion – sliced

Bunch of thyme – chopped

1 litre of vegetable stock

Salt

Pepper

About a tsp Olive/vegetable oil (not too much or your soup will be oily)

Heat the oil over a medium heat in a big-ish saucepan

Add the potato, leeks and onion to the pan

After about 4 minutes, turn the heat down and sweat the vegetables for about 25 minutes – i find that cooking them long and slow like this really brings out the flavour of the leeks

Add the chopped thyme to the pan

Add the stock to the pan and bring everything to the boil for a couple of minutes

Season well with the salt and pepper

Reduce the heat and simmer everything for about 10-15 minutes

The soup is now ready to eat, you may want to season again to taste – i like to keep it unblended and chunky but you can give it a whizz with a hand blender if you want

Hope this was of use, it’s dead easy to make, pretty healthy and really cheap!

[Via http://ashmannblogs.wordpress.com]

Random thoughts

I nearly got to work today but just couldn’t make it and then felt silly. On top of that I then spent an hour in tears about it all. This is going to be a very slow process. I then spent the rest of the day with a headache and wondering… Or as I put to the work chatroom, feeling befuddled. Befuddled – such a great word. I’m befuddled with lots of things at the moment but work is definitely top of the list. Still, my husband actually listened to me today which is a step in the right direction. He also worked out that I would only need £6K to take a year off work so I could rest and explore new ideas. Where I’m going to find £6K from though – maybe I’ll win the Premium Bonds!

One other random thought of the day – over the past few evenings I have watched so many Christmas cooking programs. From Jamie Oliver, Delia Smith to Hugh Fearnley-Whittingstall. What is amazing is that we aren’t even hosting any Christmas meals or parties. Maybe one day we will and maybe one day we will get back to having Christmas parties like in the old days before friends had kids. However, I have seen some tasty recipes so one day when I’m off work over Christmas I will give one or two a try. Yum!

[Via http://mjbest.wordpress.com]

Droolworthy chocolate truffles

It’s that time of year again – I’m making Christmas presents. Chocolate truffles tonight.

I started out with the Edmonds cookbook chocolate truffle recipe, but since when do I follow a recipe? With a bit of adjusting, I’ve ended up with a range of variations using the same basic formula. Here are a few of my recipes.

Total Nutcase

50g butter

100g dark chocolate

1 tablespoon cocoa

1/2 cup chopped macadamia and hazelnuts

1/2 cup ground almonds (and a bit more)

1/2 – 1 cup icing sugar

Melt butter and chocolate (I’m sure you are supposed to use a bain Marie, but I just use a heavy pot on the stove). Stir in cocoa, chopped nuts, ground almonds and some of the icing sugar. Keep stirring in icing sugar until the mixture is quite stiff. Shape into balls (not too big, as these are quite rich) and then roll them in ground almonds. Keep refrigerated.

Makes about 30-35, and should keep for a few weeks. But really, what are the chances of them lasting that long?

Jamaican Sun

25g butter

50g white chocolate

1-2 teaspoons finely grated fresh ginger (I use fresh ginger that has been frozen, but ground ginger will give a different taste)

1-2 tablespoons dark rum

1 cup icing sugar (or might be 1 1/2)

coconut

Melt butter and chocolate. Stir in grated ginger and rum, then add the icing sugar gradually until the mixture is quite stiff. Shape into balls and then roll them in coconut. Keep refrigerated.

Makes about 18.

Arabian Nights

2 tablespoons Turkish coffee (with cardamom)

4 tablespoons boiling water

50g butter

100g dark chocolate

1 tablespoon cocoa (and about 1/4 cup more for later)

1 – 2 cups icing sugar

Add Turkish coffee and boiling water to a plunger, plunge and leave to stand (if you want to, you can make proper Turkish coffee in a pot, but I don’t bother for this recipe). Melt butter and chocolate. Add cocoa and 2 tablespoons of the coffee. Add about a cup of icing sugar. Taste test and add more coffee if you want it stronger. Add more icing sugar until the mixture is stiff. Roll into balls and then roll in pure cocoa. Refrigerate. After an hour or so, remove from fridge and re-roll in cocoa. Keep refrigerated.

Makes 30-35.

A note on ingredients

Good ingredients make good truffles. I assume the opposite applies too: bad ingredients = bad truffles. Don’t substitute butter for margarine in these recipes; it won’t melt and set properly. Use a good strong dark chocolate, although don’t use top quality eating chocolate, because it’s simply a waste to mask the flavour with butter, sugar and flavourings. For white chocolate, use something that actually contains cocoa butter. A lot of the stuff that masquerades as white chocolate doesn’t contain anything at all that came from a cacao tree. Check the label. Nuts are better fresh. I shell the hazelnuts myself, but I draw the line at shelling the macadamia nuts, instead buying them already shelled from my local farmer’s market. If you don’t have Turkish coffee with cardamom, you could probably make really strong, fine-ground coffee and add cardamom, but I’ve never tried that.

A further note about taste testing

Taste testing is essential. One thing that I have found is that flavours usually intensify once the truffle has cooled and sat in the fridge for a day or two.

Last note, I promise

Recipes can be doubled or halved quite successfully. I tend to do a smaller batches when I’m trying something a bit more risky, like rum and fresh ginger (I really wasn’t sure that would work, but I’m very pleased with it).

[Via http://belladonnabess.wordpress.com]

Breakfast in Bed (Except Not in Bed and Not Breakfast)

But that was the name of the class we attended at ICE: The Institute of Culinary Education way back in October.

Actually, the full name was “Couples: Gourmet Breakfast in Bed” and we had been meaning to go for almost two years. It was a Christmas gift, you see, and a good one at that. My wife gave it to me for Christmas 2007, back when we were in Philadelphia. Two location changes later and we were running out of time, so here we were.

James Briscione

Our instructors were the husband-and-wife team of James Briscione (a professional chef who some may recognize from his appearances on Chopped) and  Brooke Parkhurst (an author). Overall, the class was loose, fun and informative.

Our group consisted of the instructors and five other couples, whose experience ran the gamut from novice to fairly good. We split into three groups to tackle the six dishes on the menu.

The wife and I (and our partners) were responsible for two of the more basic dishes: blueberry pancakes and breakfast burritos. After James taught us some knife skills (including a killer move for chopping sweet peppers), we were basically left alone to go at it. Some interesting things I learned along the way:

• Breakfast burritos are a favorite meal of many chefs. James was not the first who’s told me that it’s his go-to comfort food.
• You don’t have to cover rice to cook it. You can make it “pasta style” by adding the rice to salted water and draining the results.
• If you want the blueberries to stay in the middle of a pancake, do not mix them into the batter. Instead, add a handful into each pancake right before you flip it.

In addition to the above two dishes, each person was given the chance to make a perfect lump crabmeat omelet. If you do it right (like James), it takes only a few minutes to cook. He taught us the French folding technique, which makes these omelets look more like crepes than what you see in a typical diner. Mine turned out pretty well, although it was slightly overcooked on the bottom. (Though compared to some of my fellow classmates’ attempts, my omelet was a masterpiece.)

After assembling the burritos and making a ton of pancakes, we were ready to assemble all of the dishes for a breakfast feast. Of course, it was a Friday night, which is kind of weird time to have a breakfast feast.

Here’s a final rundown of the dishes. See if you can identify them all in the images.

1. Sherry Shrimp and Grits

2. Blueberry Pancakes

3. Buttermilk Raspberry Muffins

4. Baked Apples with Creme Fraiche

5. Savory Sweet Potato Tart with Garlic Custard

6. Lump Crabmeat Omelet

7. Breakfast Burritos

For the most part, everything turned out nicely. Some of the muffins were a bit undercooked, but the tart was amazing! Not only was the experience worth the time and money, but we got to take home the recipes. Writing this may be the inspiration I need to finally whip up some burritos.

To the kitchen, mi amigos!

[Via http://maneatfood.com]

Christmas Shopping

Me? I am not the most organised of people. My homework is always left until the night before it is due, Learning music for a concert and organising anything is always left until the very last minute.

So naturally, I have only just begun my Christmas shopping. I bought something for my younger sister and something for my Mum, I am buying a combined present for my Dad but I am really struggling with what to get for my 12 year old brother…

Also, I am searching (well… I havent exactly started searching yet..) for a nice recipe with orange in it. Every year, our extended family has a Bake Off at Christmas with a theme. It has to be a dessert or snack style food and I’m sure I will find something once i start looking, but I know I will probably just ask Google at the last minute…

Do any of you have any Christmas traditions like that?

Also… I am looking for some new music at the moment… I am into pretty much anything except extreme techno and heavy metal! Any suggestions?

Thanks for the comments on my Snow entry! Please leave a comment… It will make my day!

missluzlopez xox

[Via http://missluzlopez.wordpress.com]

Busy, busy

I am back from a month in Kenya. I arrived in the UK worn out, dusty, dirty, smelly (after a 9 hour trip on an old bus then straight onto a plane) and hungry.

At home, a shower, a meal, a cup of tea (strong, little milk and sugar, rather than Kenyan-style), and I could sit back and figure out what has been achieved on this trip.

Our biggest achievement was to build an anaerobic digester. We didn’t follow any of my designs as funds were limited and a “proper” system would have cleared out my wallet long before I was due to come back. So we compromised. We scoured the markets of Kisii for plumbing connections and fittings, eventually finding enough bits and pieces that actually fitted together to make the first build.

After a bit of negotiation (bartering) we acquired a 45 gallon oil drum, fitted all the bits and pieces and filled it with cow slurry and waited. A digester usually takes about a week to start producing gas.

But we were impatient, so a couple of days later, we opened the tap. The smell that came out of the tap was awful – as you can well imagine – and it didn’t burn. We purged all the gas out and hoped that any gas that wasn’t methane had been expelled.

Another two days passed and we tried again. This  time, we attached the Calor burner from home to the pipe and lo!, we had a flame, not very strong, not very hot, but it was a flame.

This was cause for celebration as we were to travel to Bungoma the following day to meet people from an organisation looking for ways to use the nuisance weed, water hyacinth. Would it make methane? Yes, it will.

Following our initial success, we bought a Calor table-top stove, modified the air intakes and connected it up to the digester. After a little purging, we got a pretty blue flame.  We had to take off the diffusers, but we had a proper flame, nice and blue and hot. We boiled water on it, then we ran out of gas.

The fundamental flaw with our “modified” design is that the feed stock and gas are stored in the same container. So, as gas is produced, it builds up pressure, compressing the feed stock until it cannot release more gas. So, we need a second container for storage. I knew this and there is provision to add one at a later date, when funds permit.

In the meantime, we opened the digester and stirred the feed stock. It was like porridge. So we added a couple of litres of water. We got a better, longer flow of gas, but we were still hampered by the fact that there was very little space in the top of the barrel to store gas.

However, the exercise was to produce a flammable gas for cooking and we have achieved that. The addition of a storage tank and a header tank to keep the gas under pressure will be a vast improvement and will allow us to store 45 gallons of gas under pressure, which should be enough to cook a meal for several people, but proof will have to wait until my next trip and the funds to buy a second drum and a few other bits.

[Via http://babamzungu.wordpress.com]

Improved Cooking Technology - Is It Done Yet?

You're my bread, biscuits or cakes baked and ready to get out of the oven yet?

The ability to tell when products are baked seems to cause more confusion than almost any other phase of baking. And, of course, is important. Over baked cookies are dry and hard, under-the bread is soaked. But you can do things properly. In this section, we give you tips and techniques for baking your goods to perfection.

Yeast Bread

The trend is less baking yeastBread. The temperature inside the baking of bread must be at least 210 degrees and 185 degrees. The only reliable way to understand what is happening in this bread with a thermometer probe. Remove bread from pan and place the thermometer in the lower half of the bread crust.

(If you plan to make bread, and you have a thermometer, you are strongly advised to make a purchase. They are required to check the water temperature, pastaand the bread over. You can buy one on our website.)

If the bread is done, the color ranges of the crust golden brown to dark brown to terracotta craft. Bread with a higher content of sugar or in a hot oven will tend to caramelize faster than cane sugar. If the bread is Browning too quickly tent with aluminum foil and cover top of bread.

In light of the pots, the lowest in the crust to brown. Without bread, the landPan in a bright color.

My mother was a baker of bread. They felt baking bread with your fingers tapping – a bread made hollow sound when under control. I do not know that they are never wrong. Although she has taught me to do the same thing, I'm not as good as it was. Out of habit I still slap the bread, but I'm almost always with a probe and the thermometer indicates that sometimes follow me.

Cookies

If the tendency to bake bread, the tendencytoo. Them out just before they think they are finished, there will often be wrong.

My father is a consummate cookie baker. If you do, what is his secret, I ask, you say: "I do not remember cooking." The difference between a right and an oven in a cookie is dramatic.

Cookies make it to be of uniform size. They are not only beautiful, but different sizes of cookies at different times for cooking.

Most recipe writers tell you to leave your cookies on the sheetfor one or two minutes. Witnesses continue to cook on a hot grill. Sometimes it is necessary for a simple version, but removed most of the recipes, there will be as soon as possible.

If the cookies look a little 'wet in the middle, then leave them on the sheet for a few minutes, and their willingness to apply.

Most cookies should be golden, not brown. Affect both the amount of sugar and soda in the recipe, how quickly a cookie brownie.

Chocolate chip cookies is another challenge:can not say I'm golden. If you cook a new recipe, bake a few cookies and check for doneness before baking the entire batch. Chocolate chip cookies tend to lose their appearance of "wet" when finished.

Many bar cookies have a shiny crust dry when finished.

Cakes

For most baked goods – cakes, but most of all – it is better to set the timer for a few minutes at least made the recipe for the oven or different positions in the same individual in different ways Bake Oven. Adark skillet cook faster casserole light. If you have your cake is not yet completely and continue to cook, set the timer for three or four minutes and check again.

A toothpick inserted in center of cake to come clean when finished. "Clean" a few crumbs. If the dough is moist must comply with the toothpick, it is not.

If you do not want a whole in the center of the cake, please check for doneness with a finger stuck. There should be some flexibility in touchand the cake should return. When done, the cake will tend to have a golden color on top, if different recipes will brown more or less rapidly. When you have finished your cakes tend to move away form the edges.

Quick Bread

Quick breads, cakes are usually rectangular. The same tests that you used for cakes and bread fast. Glue the toothpick or skewer right in the slot open in the middle of the bread. The area under the crack seems to be the lastRegion where the bread is done.

Incidentally, a rapid release of bread from the pan easier if you left a couple of minutes to cool. Because of the larger mass, a bread without further cooking is not just cookies.

Cakes

Cheesecakes, including pumpkin pie is a particular problem. It takes time for the protein of the eggs to set and tie the cake. Often, the crust gets too brown before the eggs. If so, cover the crust with strips ofAluminum foil to retard further browning.

If a cream cake is done, a knife in the center of the cake is said to come clean. If you do not want a sign of cut in the middle segment, the use of evidence varied. Choose shake cake with two hot pads or gloves, and the cake back and forth. If this is done, all but the center should be firm, will be a bit 'stir in half. The center is to cook and consolidate, after releasing the cake from the oven.

HopeThese guidelines will help. With practice and observation, is soon to be very competent to judge if your bread and pastries are baked to perfection. Your baked goods will be irresistible.

[Via http://knifeblocksets.wordpress.com]

Cooking with Creation

The holiday season seems to revolve around cooking.  Even those of us who can’t bake to save our lives run out and buy those little cookies in a roll that you just slice and bake—just so we can have some nice smells in our house.

 So, let’s mix us some Goddess Energy in our kitchens.  This week we’ll focus on the magic cauldron of Cerridwen.  This Welsh Goddess is the Mother of all Mothers–her potion overflows with the energy of creation and inspiration.  Cerridwen’s Cauldron is all about the magic of transformation—transformation and magic that comes from our lifetime of experiences. She is pictured as the “white sow,” and as the Crone—the dark of the moon.  We go into her Cauldron for rebirth and regeneration.  Perfect thoughts for the end of the year, and the time when we have some of the darkest days of winter ahead.  Take a dip in Cerridwen’s Cauldron for your chance to reshape your life.       

This week’s exercise.

We can reconnect with Goddess Energy anytime we’re cooking.  We don’t just have to do it while doing a spiritual exercise, mediation, or ritual.  This week while you’re in the kitchen cooking for yourself or for your family, put some Goddess Attitude into your food.  While adding vegetables to your stir-fry, think about this food nurturing those whom it feeds.  While stirring soup, visualize what you want this food to do for you and your family.  Before putting that pie (or those cookies) in the oven, place your hands over the food and bless it.  We all have the capacity to bless and add our magical energy to our cooking—so experiment.  You’ll see the smiles on those you feed.

 “Progress in civilization has been accompanied by progress in cooking.”—Fanny Farmer

 “A good cook is like a sorceress who dispenses happiness.”—Elsa Schiaparelli

 Music to get you in the mood: 

 Patti Austin: “I can cook, too”   http://www.amazon.com/Can-Cook-Too-Remastered-Version/dp/B00123FSTW/ref=sr_1_2?ie=UTF8&qid=1260478209&sr=1-2

 The Pointer Sisters: “Find Out What They Like and How They Like It” from Ain’t Misbehavin’http://www.amazon.com/Find-What-They-Like-Misbehavin/dp/B0013AU8QM/ref=sr_1_3?ie=UTF8&qid=1260478277&sr=1-3

 Ferron: “Testimony” http://www.amazon.com/Testimony/dp/B002CPKJ2A/ref=dm_cd_album_lnk_alt

 Holly Near: “Ella’s Song”  http://www.amazon.com/Ellas-Song/dp/B001QSXP2A/ref=sr_1_15?ie=UTF8&qid=1260478548&sr=1-15

 Patti Larkin: “Junk Food” http://www.youtube.com/watch?v=ugun-RHXjRc

[Via http://goddesslydia.wordpress.com]

Crusted Pork Chops

You know, while it may seem like we eat an awful lot of red meat, we don’t really.  And besides, if pork is the “other white meat” and all, does it really count as red meat anyway?

So today, I’m going to show you a breaded pork chop that’s got a couple of things going for it:

• it’s boneless pork loin, which is both cheap and lean,
• it’s easy to make ahead and freeze,
• it’s cheesy and herby, and
• and lemon zesty!

(I’m assuming the lemon zest part is a plus for you too.)

We start with some boneless pork loin chops – let’s  call it 2 or 3.  Since we’d frozen them previously, they were already in their zip-top bag – just add a Tablespoon or so each of mayonnaise (light) and mustard (Dijon) and smoosh them all together, then set the bag aside.  (If you’re doing this for the freezer, you can freeze the chops just like that.)

While the chops are sitting in their baggie, make the breading (make double and freeze half for next time).

Combine, either in a bowl (for now) or a second zip-top bag (to freeze):

• 1 cup panko bread crumbs
• 2 Tbsp. grated parmesan
• 1 tsp. dried sage
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• zest of ½ lemon

And that’s the breading – simply mix together, and either freeze for later (we did) or continue as follows.  Or – and here’s a wild idea – do both!

Take the chops out of the mustardy mayo (discard any of the mayonnaise mixture left), then either dredge (in the bowl) or shake (in a bag) in the cheesy-crumb mixture.

See how flexible I am?

Set the breaded chops aside while you preheat a greased large skillet over a medium heat.  (Either use a Tablespoon or so of vegetable oil or spray thoroughly – it’s up to you.)

Once the pan is good and hot, place the chops in the pan, being careful not to crowd the pan of course,  and brown well.  Don’t turn them, don’t fuss with them, just let them get good and browned before you turn them – about 5-6 minutes, depending on how thick your chops are.

Then, um, turn them.  And continue cooking until the chops are done (if you’re inclined to check, the internal temp should be 165°) – be careful not to overcook, because overdone pork chops are not much better than overdone chicken breast, which is not good at all.

And that’s it.  We served out chops with some fresh asparagus that I couldn’t resist at the market (love asparagus!) and some sweet potato oven fries (sweet potatoes are good for you!).  All in all, a wonderful dish, full of bright, bold flavors thanks to the lemon, parmesan cheese and herbs.   (And, of course, the sweet potatoes and asparagus.)

[Via http://darksideofthefridge.wordpress.com]

Get a hobby

In a follow-up to yesterday’s rant about my current e-mail obsession, I want to offer those who share my fixation with the ‘refresh’ button a beacon of light. While my Inbox is omnipresent throughout the day, I have picked up a few hobbies that have not only taken up my time, but have allowed myself to journey into uncharted territories, utilizing parts of the brain that have been long ignored. In no particular order, (drum roll please) my newest hobbies:

Smell the creativity

1. Cooking.

The first reason to start cooking is simple; it’s cheaper than going out. This will resonate largely with those on the line with me. “But Dan,” you might say, “I spend just as much buying the ingredients than I would ordering take-out.” “True”, I’ll respond, “but check the refrigerator come lunch-time the next day and you’ll see the savings start to pile up.”

Not only is cooking cheap, but it will make for some of the best memories you will ever have. Cook for your significant other, your kids, your dog. If it doesn’t go well? Lose the ego; you will laugh about the miscue for months to come.

Lastly, invigorate your creativity. It is easy to let yourself go during a time of unemployment, as noted in this blog entry, but engaging yourself in activities that stimulate your creative senses maintain your mental sharpness. Try new recipes, learn about new spices. Each dish resembles a certain mood, a feeling, and certainly a sensation.

2. Enter yourself into a marathon.

Trust me; it’s easier than you think – just start slow. Research walk/runs that benefit a local charity; a 5K to raise money for a high school, just something you can commit to, and something you can mark on your calendar. The event date will spark your motivation, excitement and energy as you begin training.

Speaking of training; preparing for a marathon (or an event of any kind) calls for a regimented lifestyle. Running (or walking) at certain points in the day is a requirement, and something that must be branded into your weekly schedule in order to succeed. For those who are unemployed, this structure will not only provide a morale boost, but will give your day a greater sense of purpose.

I didn’t forget the health benefits of this activity, because they’re plentiful, but one other reason supersedes a strong heart, and that’s a free t-shirt. Enough said.

3. Write

Not because you want recognition. Not because you think you can pen the next Twilight series. Write just to let it out. Being unemployed manifests a rollercoaster of emotions, and it’s good to get them off your chest. Whether it is a personal journal or public blog post, writing provides a release that is often hard to find, and more importantly, a much needed escape from the daily grind.

I didn’t mean to rhyme that last line (damn, I did it again), but the point is to find a hobby that suits you. It may be eating healthier, it may be a new training routine; whatever it is – make sure your hobby is one that gives you a much-needed confidence boost. You will certainly notice the change, and maybe your next employer will as well.

[Via http://danielromanow.wordpress.com]

happiness is... movies

So the other night I watched Julie & Julia. It’s a very cool movie, very girly, but so inspiring. It’s the first major motion picture based on a blog!

A brief description if you haven’t heard about it:

“Julie & Julia is a comedy-drama film written and directed by Nora Ephron. The film depicts events in the life of chef Julia Child in the early years in her culinary career, contrasting her life with Julie Powell, who aspires to cook all 524 recipes from Child’s cookbook during a single year.”

It’s about blogging and cooking and being inspired and trying something new, with bits of beautiful Frenchness in between. If you like any of that, you’ll enjoy this.

Watch the trailer!

[Via http://happinessishere.wordpress.com]

The Best Fudge Recipe ...

It has taken me a long time to perfect the fudge recipe below, I have adapted several others to get it and after a request to share it here it is …

Ingredients

200ml Whole Milk

250g Unsalted butter

1 kilogram granulated sugar

5 tablespoons Golden Syrup

400g Condensed milk (one carnation tin)

Equipment

One large strong pan

Sugar (Candy in US) Thermometer

Large wooden spoon (ideally a preserving one)

Heat resistant bowl

Mixer

Instructions

Put all the ingredients in a large pan and boil on high heat.

All the ingredients in the pan

Stir constantly until the mix reaches 115 Centigrade (Soft Ball)

An action shot:

Mixture reaches 115 degrees

Pour into a mixing bowl and leave for about 3-5 mins

Cooling mixture in bowl

Whisk until the sugar crystallizes, turning the mixture into fudge.

Whisk the fudge - it is easier with an electric whisk but you can do it by hand.

When it is ready it will be thick and matt rather than glossy

Pour it into greased tins and leave to cool, score the piece before totally set.

Enjoy!

[Via http://melonthelibrarian.wordpress.com]