tag:blogger.com,1999:blog-76351849101228529792024-02-19T02:14:40.682-08:00A Moveable FeastA place to share gastronomic indulgencesGEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7635184910122852979.post-8994449320124705732011-01-22T08:32:00.000-08:002011-01-22T08:48:27.566-08:00Veggies and more veggies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qpAblbu1Iuv_UkJ21K298pH67HHUx6yL9lijuUoBDgVR3MMEiutqHcl8vT0Ug_oPDk286tHz_VtS9hhdrKhs-U6BFbzr3IKjBhon-s_J33AeNPegXC0LFXmZiORSMePpWeHoaOK6APUI/s1600/IMG_7720.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_qpAblbu1Iuv_UkJ21K298pH67HHUx6yL9lijuUoBDgVR3MMEiutqHcl8vT0Ug_oPDk286tHz_VtS9hhdrKhs-U6BFbzr3IKjBhon-s_J33AeNPegXC0LFXmZiORSMePpWeHoaOK6APUI/s400/IMG_7720.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5565052727761789522" /></a><br /><br />Now that the holidays are over I need to try and curb the obnoxious eating that has been taking place. More vegetables are definitely in the picture.<br />This is a recipe that I made as a side dish this past Thanksgiving. It's easy and very flavorful due to the roasting of the shallots and fennel.<br />Fennel has got to be one of my all-time favorite vegetables. I love them roasted (as in this recipe) or just raw in salads of greens along with oranges, lots of pepper and a simple classic vinaigrette.<br /><br /><span style="font-weight:bold;">Haricot Verts with roasted fennel and shallots</span><br /><br />Nonstick vegetable oil spray<br />2 large fresh fennel bulbs, trimmed<br />3/4 pound shallots, peeled, halved through root end<br />5 tablespoons olive oil, divided<br /><br />1 pound haricots verts or small slender green beans, trimmed<br />print a shopping list for this recipe<br /><br /><br /><br />Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.<br /> Cut fennel bulbs lengthwise in half. Cut halves lengthwise into 1/2-inch-wide wedges, with some core still attached to each. Combine fennel and shallots in large bowl.<br /> Add 3 tablespoons oil; stir to coat. <br />Arrange fennel and shallots in single layer on prepared sheet. Sprinkle generously with salt and pepper. Roast until tender and golden, stirring every 10 minutes, about 35 minutes.<br /><br />Cook haricots verts in large saucepan of boiling salted water until crisp-tender, about 3 minutes. <br />Drain. Rinse with cold water and drain again. Pat dry. <br /><br />Heat remaining 2 tablespoons oil in large skillet over medium-high heat. Add roasted vegetables and haricots verts; toss until heated through, about 3 minutes. Season with salt and pepper. Transfer to bowl and serve.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEONpzC8H5hvqUt9C3mws1gVdggiJKuZ4K4RiLxbf4AbIHLEug7AjXrXseyqOJDHY6Z6XUUntuXwTOR3pXb8DOHZk0ldtYa53z_QVeOFJYJXYoq5SBFXB3_zRtGSN3iFP9ES7tnx0q84b/s1600/IMG_7718.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglEONpzC8H5hvqUt9C3mws1gVdggiJKuZ4K4RiLxbf4AbIHLEug7AjXrXseyqOJDHY6Z6XUUntuXwTOR3pXb8DOHZk0ldtYa53z_QVeOFJYJXYoq5SBFXB3_zRtGSN3iFP9ES7tnx0q84b/s400/IMG_7718.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5565052233924667506" /></a>GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com0tag:blogger.com,1999:blog-7635184910122852979.post-66154084607660699612010-08-29T06:41:00.000-07:002010-08-31T11:46:48.889-07:00More and More Ice CreamI may have mentioned last year that my son was not able to take his new ice cream maker back to Costa Rica with him. Thank God for baggage limits. So, the ice cream making continues.<br /><br />The first recipe was made for my girl's night deck party this past spring. The theme was herb-inspired so we concluded the meal with lemon mint ice cream. If you like lemon you will love this.<br /><br />LEMON ICE CREAM WITH MINT<br />Recipe: Bruce Weinstein<br /><br />2 large eggs<br />1 C. sugar<br />1/2 C. fresh lemon juice (5-6 large lemons)<br />2 TBLSP. butter<br />1 TSP. lemon extract<br />2 C. light cream<br />2 Tblsp. minced fresh mint leaves<br /><br />Combine eggs, sugar, lemon juice and butter in top pan of a double boiler placed over simmering water. Beat mixture constantly until thickened, about 15 minutes. Allow lemon curd to cool slight then stir in lemon extract, cream and mint leaves. Cover and refrigerate until very cold.<br /><br />Stir the custard well then freeze in ice cream machine. It will be soft but ready to eat. Or, freeze at least 2 hours for firmer ice cream.<br />We served this alongside lemon thyme bars that Kathy created. Wow, lots of lemon at that meal. It was bliss!<br /><br />This next ice cream recipe was absolutely sublime. This concluded another outdoor deck party that I hosted this summer. YUMM-O!<br /><br />GINGER ICE CREAM<br />Recipe: Bruce Weinstein<br /><br />3/4 C. sugar<br />3 large eggs<br />2 Tsp. cornstarch<br />one 4" piece fresh peeled ginger<br />1 C. milk<br />1 1/2 C. heavy cream<br />1/2 Tsp. vanilla<br />2 Tblsp. finely chopped crystallized ginger<br /><br />Beat sugar into eggs until thickened and pale yellow. Beat in cornstarch and set aside.<br />Slice ginger into 1/2" pieces and combine with milk in heavy medium saucepan. Bring to a boil then remove from heat and let steep for 15 minutes.<br />Remove the ginger with a slotted spoon and slowly beat the warm milk into the eggs and sugar. Pour the entire mixture back into the saucepan and place over low heat. Stir constatnly with a whisk or wooden spoon until custard thickens slightly. Do not let mixture boil unless you want scrambled eggs. And we don't!<br />Once thickened remove from heat and pour custard through a strainer into a large, clean bowl.<br />Allow custard to cool slighty then stir in cream and vanilla.<br />Cover and refrigerate until very cold.<br />Stir the chilled custard then freeze in your ice cream maker according to machine's instructions (mine usually takes 30-40 minutes)<br />Add the crystallized ginger when ice cream is partially frozen (about 1/2 way through the freezing process)<br />Can be eaten right away, if desired. Or freeze at least 2 hours for firmer ice cream.<br /><br />I thought I had crystallized ginger for this recipe but realized it was just ginger candy, uncrystallized. I ended up cutting into small pieces and adding that instead. SIt was still way yummy, just chewier bits of ginger. Either way it was delicious.GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com0tag:blogger.com,1999:blog-7635184910122852979.post-65538209231585100952010-08-19T12:09:00.000-07:002010-08-24T10:55:39.539-07:00Lemon chicken and RatatouilleThe main course for my girl's herb-inspired dinner was a refreshing lemon chicken from The Silver Palate cookbook. Easy peasy to make and better yet, it can be served hot, cold, or room temperature. How great is that!<br />Along with Kathy's polenta I served this with a yummy, colorful pepper ratatouille. Also from the Silver Palate.<br /><br />Bright and colorful this whole meal pleased the eyes as well as the palate. <br /><br />Baked Lemon Chicken<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DfA_jlG2ZKWLSn8LTVS2XUZw2y4GV6QNHefqzi5dlLi8_gCYgi7fuZwfKQ3jJPyiSw_2IE50nE-1k6Avgv__9uz2qCU2varZjh4EFKi9XWT62Zu9J9NwIavZ6V6BGydgEL4ZQbIuO5rv/s1600/Lemon_Chicken.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1DfA_jlG2ZKWLSn8LTVS2XUZw2y4GV6QNHefqzi5dlLi8_gCYgi7fuZwfKQ3jJPyiSw_2IE50nE-1k6Avgv__9uz2qCU2varZjh4EFKi9XWT62Zu9J9NwIavZ6V6BGydgEL4ZQbIuO5rv/s400/Lemon_Chicken.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5507208129413070866" /></a><br /><br />2 chickens (2 1/2 pounds each), cut into quarters<br />2 cups fresh lemon juice<br />2 cups unbleached all-purpose flour<br />2 teaspoons salt<br />2 tablespoons paprika<br />1 teaspoon freshly ground black pepper<br />1/2 cup corn oil<br />2 tablespoons grated lemon zest<br />1/4 cup brown sugar<br />1/4 cup low-sodium chicken stock<br />2 lemons sliced paper-thin<br /><br />Marinate the chicken in the lemon juice overnight in the fridge. Turn pieces occasionally.<br />Preheat the oven to 350 degrees.<br />Combine the flour and spices in a large plastic bag. Toss a few chicken pieces at a time in the flour mixture.<br />Heat the oil in a large pan or dutch oven over medium heat. Fry chicken (a few pieces at a time) until crisp and well browned. This should take about 10 minutes.<br />Arrange the fried chicken in a shallow baking dish and sprinkle with brown sugar then cover with the chicken stock and lemon zest. Lay lemon slices over chicken.<br />Bake for 40 to 50 minutes until the internal temp. reaches 165 degrees.<br />Transfer to a platter and serve immediately, room temperature or chilled. (room temperature is my preference)<br /><br />Hot Pepper Ratatouille<br />(Silver Palate Cookbook Good Times Cookbook)<br /><br />1.2 c. olive oil<br />1 large yellow onion, thinly sliced<br />6 large garlic cloves, slivered<br />1 large eggplant, unpeeled, cut into 1" cubes<br />1 sweet red pepper, cored, seeded and cut into 1/2 in. squares<br />1 green pepper, cut as above<br />4 jalapeno peppers, seeded and minced<br />2 yellow summer squash cut into 1" cubes<br />1 Tblsp. dried oregano<br />2 tsps. groung cumin<br />Salt to taste<br />24 cherry tomatoes, halved<br />3 Tbls. chopped fresh coriander.<br /><br />Heat oil in large saucepan and add onion Saute for 10 mins.<br />Stir in garlic and saute for 5 mins. Add eggplant and cook, stirring occasionally, over medium heat for 15 mins.<br />Add all of the peppers and squash Simmer covered over medium-low height, stirring occasionally for 25 mins.<br />Stir in cherry tomatoes and simmer for 10 mins.<br />Garnish with coriander and serve hot or at room temperature.<br /><br />LOVE the room temperature dishes. They can be done way ahead of time so that it frees up the time for your guests.GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com0tag:blogger.com,1999:blog-7635184910122852979.post-47275123103528102322010-07-13T13:58:00.001-07:002010-07-13T16:20:51.087-07:00Summer herb-inspired deck party with friends.My girlfriends are the best. And getting together on a summer night is one of my favorite things to do. I dreamed up this menu while weeding my herb garden. I was determined to have every dish contain at least one herb out of my garden.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_HLWC5K-4TQo3D2WbCZ2rmQMMz_PsQpGz-ySaNYlZ12JhHte1uHMnMj4-64v-x6xwv3MB0SOi9yNj9AX3Ymbc2CEawnufa9Dthnt-wkKc0dIb2w2Xa3lZ7-KLuAprbIIN2OdY5vqS-4N/s1600/IMG_6587.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_HLWC5K-4TQo3D2WbCZ2rmQMMz_PsQpGz-ySaNYlZ12JhHte1uHMnMj4-64v-x6xwv3MB0SOi9yNj9AX3Ymbc2CEawnufa9Dthnt-wkKc0dIb2w2Xa3lZ7-KLuAprbIIN2OdY5vqS-4N/s400/IMG_6587.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5493502468441065570" /></a><br /><span style="font-weight:bold;">My pretty summer table with hydrangeas from the garden</span><br /><br />As they arrived I served a very summery refreshing white wine. NEW AGE. It had a slight sweetness and light effervescence to it. So when served over ice with sliced lemons and limes it resembled a simpler version of white sangria. It was yummy.<br /><br />We began with grilled shrimp skewers with mango salsa. (Recipe provided by Barefoot Contess) Anne contributed her wonderful guacamole.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBfuOB9LqcZ3XYQ3vKbrl2p3AWxk1R1qCGFe3eiMDPwCHHTqg35EyQG32GlIT741i_Yez2DgFwmnSwugu9xCOUxPdZERDE_u_kWk7a9kjR8wtK3eSYimd85KGY6U7nYKZYRDsrTzrDZfE/s1600/IMG_6584.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBfuOB9LqcZ3XYQ3vKbrl2p3AWxk1R1qCGFe3eiMDPwCHHTqg35EyQG32GlIT741i_Yez2DgFwmnSwugu9xCOUxPdZERDE_u_kWk7a9kjR8wtK3eSYimd85KGY6U7nYKZYRDsrTzrDZfE/s400/IMG_6584.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5493503263900576482" /></a><br /><span style="font-weight:bold;">Anne and Beth</span><br /><br />The main course was another old favorite recipe of mine- Baked lemon chicken, This is great served hot, cold or room temperature. On a hot summer night I baked this about an hour before guests arrived and served it at room temp.<br />To accompany the main course I made very colorful and spicy pepper ratatouille.<br />Kathy wowed us with her homemade polenta with rosemary and parmesan.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCIJ8hmxsZ93vT0hnPyUTOj41gCnh28Cxrp45ZgrFXYyOp7o23vqhc0cw87Ft9ea9h8wMKR8M1Hn1mm0Vjr7stDCoEjhfUUE2FwrBVo55bXCbD6749MmGIm0QVp7-0UvWJDbeJoc1GdlG/s1600/IMG_6589.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyCIJ8hmxsZ93vT0hnPyUTOj41gCnh28Cxrp45ZgrFXYyOp7o23vqhc0cw87Ft9ea9h8wMKR8M1Hn1mm0Vjr7stDCoEjhfUUE2FwrBVo55bXCbD6749MmGIm0QVp7-0UvWJDbeJoc1GdlG/s400/IMG_6589.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5493502805476371874" /></a><br /><span style="font-weight:bold;">KATHY</span><br /><br />Paul D. Gruner Veltliner was the wine served with the meal. Another crisp but dry white wine from Austria. Great for summer.<br /><br />Dessert was my homemade lemon and mint ice cream. Lemon and Thyme bars and Alice B. Toklas brownies.<br />Yes, someone took the "herb" theme more than literally.<br />Here I will share the first of the recipes. More to follow.<br /><br /><span style="font-weight:bold;"><br />Grilled shrimp with Mango Salsa</span><br /><em>Ina Garten</em><br /><br />3 cloves garlic, minced<br />1 medium yellow onion, finely chopped<br />1/4 cup minced fresh flat-leaf parsley<br />1/4 cup minced fresh basil<br />1 teaspoon dry mustard<br />2 teaspoons Dijon mustard<br />2 teaspoons coarse salt<br />1/4 teaspoon freshly ground pepper<br />1/4 cup olive oil<br />Juice of 1 lemon<br />2 pounds jumbo shrimp (16 to 20 per pound), peeled and deveined, tails intact<br />Vegetable oil, for grilling<br />In a medium bowl, combine garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp, and marinate for 1 hour at room temperature, or cover and refrigerate for up to 2 days.<br />Heat a grill or a grill pan over medium-high heat. Brush the rack or pan with vegetable oil to prevent the shrimp from sticking. Skewer 5 to 6 shrimp on a 12-inch skewer for a dinner serving. Grill the shrimp on each side, until opaque and lightly charred, about 1 1/2 minutes. Serve with Mango Salsa.<br /><br /><span style="font-weight:bold;">Mango Salsa</span><br /><em>Ina Garten</em><br /><br />2 tablespoons olive oil<br />1 1/2 cups diced yellow onion (2 onions)<br />2 teaspoons peeled and minced ginger<br />1 teaspoon minced garlic<br />2 ripe mangos, peeled, pitted, and cut into 1/4-inch pieces<br />1/3 cup freshly squeezed orange juice<br />2 teaspoons packed light-brown sugar<br />1 teaspoon coarse salt<br />1/4 teaspoon freshly ground pepper<br />1 to 2 teaspoons minced fresh jalapeño pepper (1 pepper)<br />2 teaspoons finely chopped fresh mint leaves<br />Heat olive oil in a large saute pan over medium-low heat. Add onions and ginger, and saute until onions are translucent, about 10 minutes. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes. Add orange juice, brown sugar, salt, pepper, and jalapeno. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.<br />Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.\<br /><br />In these recipes the flat leaf parsley, basil and mint were courtesy of my humble garden.GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com0tag:blogger.com,1999:blog-7635184910122852979.post-60623293890520132912010-02-11T14:56:00.000-08:002010-07-13T16:24:33.418-07:00Chocolate Banana TartMore snow week recipe. This time a very quick,yummy dessert.<br /><br />1/2 cups graham cracker crumbs <br />5 tablespoons unsalted butter, cut into pieces <br />1/3 cup plus 1 1/2 tablespoons sugar <br />1/8 teaspoon salt <br />1/2 cup semisweet chocolate chips <br />1 cup heavy cream <br />1 1/2 tablespoons dark rum <br />6 firm-ripe bananas <br />1/4 cup apricot preserves <br /><br /> <br />Preheat oven to 350°F. <br /><br />Blend crumbs, butter, 1/3 cup sugar, and salt in a food processor until mixture begins to hold together and pat onto bottom and up side of a 9-inch tart pan with a removable bottom. Bake in middle of oven until side of crust is firm to the touch, 14 to 18 minutes. <br /><br />Sprinkle chocolate chips into hot crust and let stand 5 minutes to soften. Spread evenly over bottom of crust. Beat cream with remaining 1 1/2 tablespoons sugar and rum until it holds soft peaks. Cut bananas into 1/4-inch-thick slices. Whisk preserves and add bananas, tossing to coat. Spoon banana mixture into crust and top with whipped cream. <br /><br /><br />The only problem with the crust is that it shrunk up quite a bit during baking and was not as tall as the sides of the tart pan. Fortunately, it is not really needed to hold the filling in.<br />Also, I used semi-sweet baking chocolate since I was out of chocolate chips. I just melted them ahead of time in the microwave. They did harden much harder than chocolate chips would have. The result being that it was a bit harder to cut. But it did give the crust a cookie-like consistency.GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com0tag:blogger.com,1999:blog-7635184910122852979.post-44250697675013879412010-02-11T14:40:00.000-08:002010-08-31T11:47:38.494-07:00Shrimp and Grits with Roasted Red Pepper<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci1G9JqCqYUB9IDpkbAmIb4g1VvXe9y1F58SxUrxTx_WzMy5JQARTvMvNh6kI26Sof_3lzTrDlpuaYz8YT08STmk4C1WBypfamQzmDNh2CmlH9rpT0FmM3j_Bp_tEBkKcaaEtlmlEk8xy/s1600-h/ShrimpandGrits.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 304px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgci1G9JqCqYUB9IDpkbAmIb4g1VvXe9y1F58SxUrxTx_WzMy5JQARTvMvNh6kI26Sof_3lzTrDlpuaYz8YT08STmk4C1WBypfamQzmDNh2CmlH9rpT0FmM3j_Bp_tEBkKcaaEtlmlEk8xy/s400/ShrimpandGrits.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5437121296571120098" /></a><br />We've had about 4 1/2 feet of snow here this past week. This is the perfect weather to spend time in the kitchen and create lots of comfort food.<br /><br />I tried this dish this week to share with all of our snowbound neighbors. I've never made grits before but this has got to be the easiest and most delicious recipe. This was first published in Bon Appetit magazine.<br /><br /><br />Grits with Shrimp and Roasted Red Bell <br /><br />Yield: Makes 6 main-course servings<br /><br /> <br />2 large red bell peppers *<br /><br />2 tablespoons (1/4 stick) butter<br />3 garlic cloves, chopped<br />2 green onions, chopped **<br />1 1/2 teaspoons chopped fresh thyme<br />1 cup quick-cooking grits ***<br />3 1/2 cups low-salt chicken broth<br />3 tablespoons whipping cream<br />1 teaspoon salt<br />1 teaspoon hot pepper sauce<br />1/4 teaspoon ground black pepper<br /><br />30 uncooked large shrimp, peeled, deveined<br />1 cup crumbled feta cheese ****<br />Fresh thyme sprigs<br /><br /> <br />Butter 11x7-inch glass baking dish. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers.<br /><br />Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes. Add grits and stir 1 minute. Whisk in broth and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, hot pepper sauce, and black pepper. Fold in roasted bell peppers. Spread grits in prepared dish. (Can be made 2 hours ahead. Let stand at room temperature.)<br /><br />Preheat oven to 400°F. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese. Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes. Garnish with thyme sprigs.<br /><br /> *I am sure jarred roasted red peppers would work equally as well. But, I did roast my own.<br />** I used regular yellow onions<br />*** I used long-cooking grits and used the cooking time recommended on the package. About 20 minutes.<br />**** I used a mixture of shredded cheddar and parmesan cheese. My husband cannot STAND Feta cheese. I think any combination of cheeses would work equally as well.GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com0tag:blogger.com,1999:blog-7635184910122852979.post-75608129990965051872010-01-26T09:53:00.000-08:002010-07-13T16:22:47.623-07:00Dilled Blanquette de Veau<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIFemjwKfga0zumRtI-5KI-HXksEe4uwCUEST089cMTA8xgNr5qz-o9rkMP-LA7jX3uZUoEhdrM_OXlzzLjdTPXKh_gnlyGk7pVlJRlQWFHEA_6QNY-CbGPgteIoqx6YWQ8QFS_tN_KCu/s1600-h/DSCN0030.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIFemjwKfga0zumRtI-5KI-HXksEe4uwCUEST089cMTA8xgNr5qz-o9rkMP-LA7jX3uZUoEhdrM_OXlzzLjdTPXKh_gnlyGk7pVlJRlQWFHEA_6QNY-CbGPgteIoqx6YWQ8QFS_tN_KCu/s320/DSCN0030.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431116069534341874" /></a><br />The Silver Palate Cookbooks have been my favorites for more than 20 years. The first recipe that I tried was this heavenly veal stew. Still a favorite of my family and friends. Grocery stores may have the veal ready to go. But I recommend that you call ahead as it is not always stocked.<br /><br />• 12 tablespoons (1½ sticks) unsalted butter<br />• 3 pounds boneless veal shoulder or shank, cut into 1-inch cubes (or chicken breast)<br />• ½ cup unbleached all-purpose flour<br />• 1 scant teaspoon freshly grated nutmeg, to taste<br />• 1½ teaspoon salt, to taste<br />• 1½ teaspoon freshly ground black pepper, to taste<br />• 3 cups peeled small carrots<br />• 3 cups coarsely chopped yellow onions<br />• ½ cup finely chopped fresh dill<br />• 3½ cups Chicken Stock<br />• ¾ cup heavy cream<br /> <br /> <br /><br />1. Preheat the oven to 350°F. Melt 8 tablespoons butter in a heavy oven proof casserole over medium-low heat. Add the veal (or chicken) and cook turning frequently without browning.<br />2. Stir 3 tablespoons flour, the nutmeg, salt, and pepper together in a small bowl, and sprinkle over the veal. Continue to cook over low heat stirring for 15 minutes. The flour and veal should not brown.<br />3. Add the carrots, onions, 3 tablespoons of the dill, and enough stock just to cover the meat and vegetables. Raise the heat to medium, bring to a boil, cover, and bake in the oven for 1½ hours.<br />4. Remove the stew from the oven and pour it through a strainer placed over a bowl. Reserve the solids and liquid separately. Return the casserole to medium heat and melt the remaining 4 tablespoons butter in it. Sprinkle the remaining 5 tablespoons flour and cook over low heat, whisking constantly for 5 minutes.<br />5. Whisk the reserved cooking liquid slowly into the butter and flour mixture and bring to a simmer. Cook slowly, stirring constantly for 5 minutes. Whisk in the cream and the remaining dill and season with salt, pepper and nutmeg. Return the veal and vegetables to the casserole and simmer together to heat through, about 10 minutes. Perfect with parsleyed new potatoes.<br /><br /><br />--------------------------------------------------------------------------------GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com0tag:blogger.com,1999:blog-7635184910122852979.post-42144470937492973122009-04-21T08:49:00.001-07:002009-04-21T08:55:55.243-07:00ICE CREAM, ICE CREAM...we all scream for ice cream.I have finally been gifted an ice cream maker. I've wanted one for years now and was finally able to acquire one that was given to my son for Christmas. Fortunately for me he was unable to pack it for his move to Costa Rica.<br /><br />My first attempt was at a low-calorie vanilla ice cream. Using Splenda instead of "real" sugar did not produce the best tasting result. <br /><br />My second attempt was this past Easter Holiday. Along with the previous two desserts I made a quart of The Barefoot Contessa's Espresso ice cream. <br />Absolutely FABULOUS!!!!!!<br />Check out the recipe below and make a batch for yourself. It'll cool you off and keep you awake at the same time.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6sO882NuEXkO6ExqHUAXUzLz8coUJ7vi2X3ALWKfnrcPqGX8OUSQ2FMb8NwKJz4dU9vqRutrIxqQF8rJ0gSvG9utsIeOj_yYTazHuKE6GVGSNFYyuAKjlkSdhW4AE5gR8mFKzKRv4pSn/s1600-h/ig0705_ice_cream_med.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 160px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-6sO882NuEXkO6ExqHUAXUzLz8coUJ7vi2X3ALWKfnrcPqGX8OUSQ2FMb8NwKJz4dU9vqRutrIxqQF8rJ0gSvG9utsIeOj_yYTazHuKE6GVGSNFYyuAKjlkSdhW4AE5gR8mFKzKRv4pSn/s400/ig0705_ice_cream_med.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5327172536970560018" /></a><br />Ingredients<br /><br />3 cups half-and-half <br />6 extra-large egg yolks <br />2/3 cup sugar <br />Pinch salt <br />2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular <br />1 tablespoon coffee liqueur (recommended: Kahlua) <br />1 teaspoon pure vanilla extract <br />4 ounces (1/2 cup) chocolate-covered espresso beans, chopped <br />Directions<br />Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon. <br /><br />Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled. <br /><br />Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com2tag:blogger.com,1999:blog-7635184910122852979.post-43796598027049163662009-04-20T07:53:00.000-07:002010-07-13T16:24:10.789-07:00SPRING FLING DESSERTSSpring is about scrumptious and light desserts. The following recipes are two that I made for this year's family Easter dinner.<br /><br />The first is a spectacular white cake with mascarpone cream filling all topped with sherry macerated berries. Gorgeous AND Easy (and no, I'm not talking about myself)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQFWXtsRqiU92K-2g3OiRePzFFazO_OwonSNBkZB0tW3QFv41k4lVncSTzHKxukNjF_8Y8cqA981f9zEV7AW1yeUWmdIWc7_6IOweP8QxjJVuPKpY5P2ny2qROtLRqRtnu3ZDLO5eHZll/s1600-h/099.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMQFWXtsRqiU92K-2g3OiRePzFFazO_OwonSNBkZB0tW3QFv41k4lVncSTzHKxukNjF_8Y8cqA981f9zEV7AW1yeUWmdIWc7_6IOweP8QxjJVuPKpY5P2ny2qROtLRqRtnu3ZDLO5eHZll/s400/099.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326787139424815554" /></a><br />For cake: <br />2 cups sifted cake flour (not self-rising; sift before measuring) <br />1 teaspoon baking powder <br />1 teaspoon baking soda <br />1/2 teaspoon salt <br />1 stick unsalted butter, softened <br />1 cup sugar <br />1 teaspoon pure vanilla extract <br />2 large eggs <br />1 cup well-shaken buttermilk <br /><br />For berries: <br />1/2 cup Fino (dry) Sherry <br />1/2 cup sugar <br />4 cups mixed berries, cut if large <br /><br />For cream: <br />8 ounces mascarpone (1 cup) <br />1 cup chilled heavy cream <br />1/4 cup sugar <br /><br />Garnish: <br />confectioners sugar <br /><br />Preparation<br />Make cake:<br />Preheat oven to 350°F with rack in middle. Butter a 9-inch round cake pan (2 inches deep). Line bottom with a round of parchment paper, then butter parchment. <br /><br />Sift together flour, baking powder, baking soda, and salt. <br /><br />Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed, beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined. <br /><br />Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles. <br /><br />Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely. <br /><br />Macerate berries: <br />Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes. <br /><br />Make cream and assemble cake: <br />Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks. <br /><br />Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries<br /><br /><br />The second dessert was a luscious Banana rum cream pie. I LOVED the addition of curry to the crust. What an unusual and yummy combination.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWsuPPF97n9VQ847MknrsFsm-vhYsgEg_Z6f8x9UBbRbVNEsFGzMTkncgcIxsOUWQjU-yzhsYAwtfPdH0HE_zZJyBaWXiftr_CO0YvsypAILxXkJiyhtLUFqKK7YHCYq5jVk7vTGX1v40/s1600-h/102.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCWsuPPF97n9VQ847MknrsFsm-vhYsgEg_Z6f8x9UBbRbVNEsFGzMTkncgcIxsOUWQjU-yzhsYAwtfPdH0HE_zZJyBaWXiftr_CO0YvsypAILxXkJiyhtLUFqKK7YHCYq5jVk7vTGX1v40/s400/102.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5326787547358500258" /></a><br />1 1/4 cups graham cracker crumbs from 9 (4 3/4 - by 2 1/4-inch) crackers <br />5 tablespoons unsalted butter, melted <br />1 teaspoon curry powder (preferably Madras) <br />1/4 teaspoon cinnamon <br />1/2 cup packed dark brown sugar <br />8 ounces cream cheese, softened <br />1 teaspoon finely grated fresh lemon zest <br />1 cup chilled heavy cream <br />4 teaspoons dark rum <br />4 firm-ripe bananas <br /><br /><br />Special equipment: a 9-inch pie plate <br /><br />PreparationPut oven rack in middle position and preheat oven to 350°F. <br /><br />Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes. <br /><br />Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute. <br /><br />Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly. <br /><br />Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes. <br /><br />All recipes courtesy of Epicurious.comGEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com0tag:blogger.com,1999:blog-7635184910122852979.post-68378126521418695842008-02-18T14:26:00.000-08:002008-02-18T14:32:04.980-08:00BAKED PASTA WITH TOMATOES, SHIITAKE MUSHROOMS AND PROSCIUTTOThe following recipe is the reason that I started a food blog. I made this many, many years ago then promptly lost the recipe.<br />It took me about 15 years to find it again. I first found this in a 1991 issue of Gourmet magazine.<br /><br />I post it now so as never to lose it again.<br /><br />This is one of my all-time favorite party recipes. It can be made the day before and popped into the oven to bake just before guests arrive. A perfect midwinter dish served up with Italian bread, a salad and red wine. <br /><br />I know it looks long and complicated but it really is so easy, and just a little time consuming.<br /><br /><br /> <br />2 cups finely chopped onion<br />2 large garlic cloves, minced<br />1/4 teaspoon dried hot red pepper flakes, or to taste<br />1 teaspoon dried basil, crumbled<br />1 teaspoon dried orégano, crumbled<br />2 tablespoons olive oil<br />1 pound fresh shiitake mushrooms, stems discarded and the caps<br /> sliced<br />1/2 stick (1/4 cup) unsalted butter<br />3 tablespoons all-purpose flour<br />2 cups milk<br />two 28-ounce cans Italian tomatoes, drained well and chopped<br />1/4 pound thinly sliced prosciutto, cut into strips<br />1/4 pound Italian Fontina, grated (about 1 cup)<br />1/4 pound Gorgonzola, crumbled (about 1 cup)<br />1 1/2 cups freshly grated Parmesan<br />2/3 cup minced fresh parsley leaves<br />1 pound farfalle (large bow-tie-shaped pasta) or penne (quill-shaped<br /> macaroni) <br /> <br />In a large skillet cook the onion, the garlic, the red pepper flakes, the basil, and the orégano in the oil over moderately low heat, stirring, until the onion is softened. <br />Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley. <br />In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well.<br /><br />Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.<br /><br /> Add the mushrooms, cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until the mushrooms are tender, and transfer the mushroom mixture to a large bowl. In the skillet melt 3 tablespoons of the butter over moderately low heat, whisk in the flour, and cook the roux, stirring, for 3 minutes. Add the milk in a stream, whisking, and simmer the mixture, whisking, for 2 minutes, or until it is thickened. Pour the sauce over the mushroom mixture and add the tomatoes, the prosciutto, the Fontina, the Gorgonzola, 1 1/4 cups of the Parmesan, and the parsley. <br />In a kettle of boiling salted water cook the pasta for 5 minutes (the pasta will not be tender) and drain it well.<br /><br />Add the pasta and salt and pepper to taste to the mushroom mixture, toss the mixture until it is combined well, and transfer it to a buttered 3- to 4-quart baking dish. The pasta may be prepared up to this point and kept covered and chilled overnight. Bring the pasta to room temperature before continuing with the recipe. Sprinkle the pasta with the remaining 1/4 cup Parmesan, dot it with the remaining 1 tablespoon butter, cut into bits, and bake it in the middle of a preheated 450°F. oven for 25 to 30 minutes, or until the top is golden and the pasta is tender.<br /><br /> Serves 6 to 8.GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com0tag:blogger.com,1999:blog-7635184910122852979.post-46980698992816772552008-02-08T13:25:00.001-08:002008-02-08T13:27:21.995-08:00ALRIGHT, ALREADY!!!!!!!!!!!!!!!!!!!!!!!!!!Cooking a piece of meat at 425 degrees is not a good idea.<br /><br />Waterbaby- help me.<br /><br />I have been badgered endlessly about the temperature in the pork roast recipe. here's my concession. Enough already. <br />I thought the pork came out fabulously at that temp. but others seem not to agree.GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com1tag:blogger.com,1999:blog-7635184910122852979.post-20147550788627775152008-02-08T12:42:00.000-08:002008-02-08T13:05:05.746-08:00Casserole, By Water BabyHi all! This is one of the very few dishes that I can successfully make, so it must be easy, right? It's an asparagus casserole that my mom taught me to make, she learned it from the lovely Grandmother Bulletholes.<br /><br />Prep time: 15-20 minutes, 5 minutes in the oven <br /><br />You will need:<br />1 casserole dish, any size<br />1 bowl<br />1 box wheat crackers, Wheatables or other<br />1-2 cans of uncooked Campbell's Cream of Mushroom Soup<br />1-2 cans of asparagus *don't use fresh, it won't work*<br />Grated Cheddar Cheese<br />Hard Boiled Eggs<br /><br />Prep:<br />1. Pre-heat the oven to 400.<br />2. Crush up crackers with a rolling pin, your hands, be creative! Put a layer about 1/2-1 inch thick on the bottom of the casserole dish.<br />3. Drain the juice from the cans of asparagus into the bowl. Lay the asparagus side by side on top of the crackers, just one layer, depending on how big your dish is.<br />4. Spoon a layer of the soup about an inch thick on the asparagus.<br />5. Sprinkle the cheese on top, a layer of 1-2 inches.<br />6. Slice the hard boiled eggs and put the slices on top of the cheese, however many you think it needs.<br />7. Slowly pour the asparagus juice over it all, you don't been all of it, so be careful, if it is too runny it won't turn out right. Use a toothpick or a fork to poke a few holes to the bottom so the juice gets to the crackers. <br />8. Put it in the oven for 5-10 minutes until the cheese is all melted. Let cool for a few minutes before serving.<br /><br />This is easy, fast and great for something to take to a party.Water Babyhttp://www.blogger.com/profile/13585690903807682386noreply@blogger.com3tag:blogger.com,1999:blog-7635184910122852979.post-3889966156312323612008-01-27T16:09:00.000-08:002008-01-27T16:25:54.987-08:00Costa RicaI am spending a few weeks in Costa Rica. One of my absolute favorite dishes is Ceviche. The fresh, light dish of fish cooked in only lemon and lime juice. <br /><br />This is my favorite lunch of all time.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dedf27pzgnpEAUHy8cpsPc_ESgNjMzQ6QHZjjdkw8T_qbXxraj1fq94JlJgwF8XU4e5-iOe1JxoSHq73_zde0qQ2DDYp5RcUysqq-5ArXScaeI1DN0V-RCS5YLyXYrru1-HNwMCwjD3Y/s1600-h/545146977_5f7db2fa8a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3dedf27pzgnpEAUHy8cpsPc_ESgNjMzQ6QHZjjdkw8T_qbXxraj1fq94JlJgwF8XU4e5-iOe1JxoSHq73_zde0qQ2DDYp5RcUysqq-5ArXScaeI1DN0V-RCS5YLyXYrru1-HNwMCwjD3Y/s400/545146977_5f7db2fa8a.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5160316963867418530" /></a><br /><strong>FISH CEVICHE</strong><br /><br />Preparation time: 15 minutes to prepare, 6 hours to let sit.<br /><br />2 lbs of firm, fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned<br />1/2 cup of fresh squeezed lime juice<br />1/2 cup of fresh squeezed lemon juice<br />1/2 purple onion, finely diced<br />1 cup of fresh peeled, seeded, and chopped tomatoes<br />1 serrano chili, seeded and finely diced<br />2 teaspoons of salt<br />dash of ground oregano<br />dash of Tabasco or a few grains of cayenne pepper<br /><br />Cilantro<br />Avocado<br />Tortillas or tortilla chips<br /><br />1 In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several hours, giving time for the flavors to blend.<br /><br />2 Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.<br /><br />Most of my ceviche experience in this country has been with the locally caught mahi-mahi. SUPERB!<br /><br />I especially love it on just a bed of fresh lettuce greens bathed in the wonderful citrus marinade.<br /><br />Another favorite of mine is:<br /><strong><br />BLACK BEAN, CORN AND TOMATO SALAD</strong><br /> 3 tablespoons fresh lemon juice<br />2 tablespoons olive oil<br />a 15-ounce can black beans, rinsed and drained<br />1 cup cooked fresh corn kernels (from about 2 ears)<br />1 plum tomato, seeded and chopped<br />1 scallion, minced<br />2 tablespoons minced fresh parsley leaves<br />a pinch cayenne<br />4 large Boston lettuce leaves, rinsed and spun dry<br /><br />Preparation<br />In a bowl whisk together lemon juice, oil, and salt to taste. Stir in remaining ingredients, except lettuce leaves, with salt and black pepper to taste and let salad stand, stirring once or twice, 15 minutes for flavors to develop. Line 2 plates with lettuce and divide salad between them.<br /><br />I actually prefer to make this with lime juice and cilantro- as opposed to the lemon and parsley.<br />It's quick, light and just as delicious to make with frozen corn.<br /><br />All are perfect hot weather dishes.<br /><br />Adios!GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com6tag:blogger.com,1999:blog-7635184910122852979.post-62173111830236166862008-01-20T20:23:00.000-08:002008-01-21T05:32:41.881-08:00COMFORTING DESSERTSWhat would comfort food be without a few rich, decadent desserts?<br /><br />Here are a couple that I've made this winter.<br />The first is the best bread pudding I have ever made. Using the Italian sweet bread, panettone, keeps it light.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kuwq9NlR_CVnBx6-xWWWWVIUkLCv2bhzHK-8K56vX3Da3isS9Df7bIlEzq2wBdCjQfba-h5qT91g33jPSIPo7lVfZb2D6BX0k5j1vKU2SncxFfe61RrFYV64Tla-wFZiJt2CKlrlZ0z4/s1600-h/947_750_large.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kuwq9NlR_CVnBx6-xWWWWVIUkLCv2bhzHK-8K56vX3Da3isS9Df7bIlEzq2wBdCjQfba-h5qT91g33jPSIPo7lVfZb2D6BX0k5j1vKU2SncxFfe61RrFYV64Tla-wFZiJt2CKlrlZ0z4/s320/947_750_large.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5157783396095826226" /></a><br />This recipe is a Giada DeLaurentis creation.<br /><br />PANETTONE BREAD PUDDING WITH AMARETTO SAUCE<br /> <br />Sauce: <br />1/2 cup whipping cream <br />1/2 cup whole milk <br />3 tablespoons sugar <br />1/4 cup amaretto liqueur <br />2 teaspoons cornstarch <br />Bread Pudding: <br />1 (1-pound) loaf panettone bread, crusts trimmed, bread cut into 1-inch cubes <br />8 large eggs <br />1 1/2 cups whipping cream <br />2 1/2 cups whole milk <br />1 1/4 cups sugar<br /><br /><br />To make the sauce: Bring the cream, milk, and sugar to a boil in a heavy small saucepan over medium heat, stirring frequently. In a small bowl, mix the amaretto and cornstarch to blend and then whisk into the cream mixture. Simmer over medium-low heat until the sauce thickens, stirring constantly, about 2 minutes. Set aside and keep warm. (The amaretto sauce can be made 3 days ahead. Cover and refrigerate. Rewarm before serving.) <br />To make the bread pudding: Lightly butter a 13 by 9 by 2-inch baking dish. Arrange the bread cubes in the prepared dish. In a large bowl, whisk the eggs, cream, milk, and sugar to blend. Pour the custard over the bread cubes, and press the bread cubes gently to submerge. Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture. (Recipe can be prepared up to this point 2 hours ahead. Cover and refrigerate.) <br /><br />Preheat the oven to 350 degrees F. <br /><br />Bake until the pudding puffs and is set in the center, about 45 minutes. Cool slightly. Spoon the bread pudding into bowls, drizzle with the warm amaretto sauce, and serve. <br /><br />I actually used a full 2 pound loaf of panettone. No need to increase the sauce though. It was more than sufficient to soak the bread. <br />You can also add chocolate chips to this recipe.<br /><br />The following is a Bobby Flay recipe. <br />I have tried many, many trifles over the past 30 years. I LOVE the addition of the lemon curd. It adds a wonderful tartness that is perfect with the blackberries.<br />You can never go wrong with lemon curd.<br /><br /> GINGERBREAD TRIFLE WITH LEMON CURD AND BLACKBERRY SAUCE<br />Gingerbread Cake: <br />Nonstick vegetable oil spray <br />3 cups all-purpose flour <br />2 tablespoons ground ginger <br />2 teaspoons baking soda <br />1 1/4 teaspoons ground cinnamon <br />3/4 teaspoon ground cloves <br />1/2 teaspoon ground nutmeg <br />1/4 teaspoon salt <br />3 tablespoons minced crystallized ginger <br />10 tablespoons (1 1/4 sticks) unsalted butter, room temperature <br />1 cup (packed) golden brown sugar <br />3 large eggs <br />1 cup molasses <br />1 cup boiling water <br />2 1/2 teaspoons grated lemon peel <br />Lemon Curd Filling, recipe follows <br />Blackberry Sauce, recipe follows <br /><br /><br />Position rack in center of oven and preheat to 350 degrees F. <br />Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes. <br />To assemble: <br />Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving. <br /><br /><br />Lemon Curd Filling: <br />2 (11-ounce) jars prepared lemon curd <br />2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks <br />Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicCrU66rF0AjjXAyeAcqbPmE63jpVixow9sWhDdrgf0Hlv-6nll2gVZEQkwEekoCZ1rlpkdxoKCCvFtq321jMeMCDtAuOw_T6tkuNRmM7HBhfd95fXJKrQGE2r3tL9G6ygT7S060t64FN/s1600-h/e1806.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjicCrU66rF0AjjXAyeAcqbPmE63jpVixow9sWhDdrgf0Hlv-6nll2gVZEQkwEekoCZ1rlpkdxoKCCvFtq321jMeMCDtAuOw_T6tkuNRmM7HBhfd95fXJKrQGE2r3tL9G6ygT7S060t64FN/s320/e1806.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5157783065383344418" /></a><br />Blackberry Sauce: <br />2 pints fresh blackberries, or 1 bag frozen blackberries, thawed <br />1/4 cup sugar <br />Pinch salt <br />2 tablespoons framboise (raspberry liqueur) <br />1 tablespoon fresh squeezed lemon juice <br />Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use. <br /> <br />I did have to cook the gingerbread quite a bit longer than noted. It could be that my oven isn't as hot as it should be.<br />I saved a few fresh blackberries to toss on the top of the whipped cream. I'm a sucker for pretty garnishes.GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com3tag:blogger.com,1999:blog-7635184910122852979.post-38212201965197967912008-01-17T15:16:00.000-08:002008-01-17T15:49:04.352-08:00COMFORT FOODA snowy blustery winter day calls for comfort food.<br /><br />Here are a few recipes that I've indulged in recently that are sure to get you through those cold winter dinner parties.<br /><br /><strong>ROAST LOIN OF PORK WITH FENNEL</strong><br />COURTESY OF THE BAREFOOT CONTESSA<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9skXr29DdB_Eznl0fhQKwV5TjxU3hfCPSZIVPtQRYUdKlNVpzxUYwu1ALWUnDJQyp9yVYWLxFTKENPFIq1k63vfM43Fk9NL3XKyzX6AJGObLh7tpO85TN-y4sc2EftNrsX4_9-45n7MI/s1600-h/101885618_08ffb3d727.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv9skXr29DdB_Eznl0fhQKwV5TjxU3hfCPSZIVPtQRYUdKlNVpzxUYwu1ALWUnDJQyp9yVYWLxFTKENPFIq1k63vfM43Fk9NL3XKyzX6AJGObLh7tpO85TN-y4sc2EftNrsX4_9-45n7MI/s400/101885618_08ffb3d727.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5156596413164099810" /></a><br />2 cloves garlic, minced <br />Salt and freshly ground black pepper, plus 1 tablespoon kosher salt <br />1 tablespoon fresh thyme leaves <br />1/4 cup Dijon mustard <br />1 (3-pound) boneless pork loin, trimmed and tied <br />3 small fennel bulbs, tops removed <br />8 carrots, peeled, and thickly sliced diagonally <br />10 small potatoes (red or white-skinned), cut in quarters <br />2 yellow onions, thickly sliced <br />4 tablespoons good olive oil <br />4 tablespoons unsalted butter, melted<br /><br />Preheat the oven to 425 degrees F. <br />With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes. <br /><br />Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.<br /><br /><strong>I would recommend letting the pork come to a higher temp. 138 was much too rare. 170 is what is recommended. I think a little below 170 would make for a juicier roast.<br /><br />All in all this was a fabulous combination. Being a fennel lover, maybe I'm biased.</strong><br /><br /><br />I began the meal with this butternut soup recipe, also from Ina Garten. Ive never actually had butternut squash soup before, but since making this I've been to 3 events where this was the starter. <br /><br /><strong>Butternut Squash and Apple Soup</strong><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWFWTbJnq08GXMGfNByuGI_bWsG-RGDRaCmWpZH6lb9O1tZA3MKi2MzXLDbxbOIwQuGK1wcBU1YXsdtKonWa0JGBXW-T537AM5yd9hPrcxwuu40WZIm4Le00FH0mljznjS0avK03UI_T1/s1600-h/butternut-squash-soup-~-bxp49883.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWFWTbJnq08GXMGfNByuGI_bWsG-RGDRaCmWpZH6lb9O1tZA3MKi2MzXLDbxbOIwQuGK1wcBU1YXsdtKonWa0JGBXW-T537AM5yd9hPrcxwuu40WZIm4Le00FH0mljznjS0avK03UI_T1/s400/butternut-squash-soup-~-bxp49883.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5156595902062991570" /></a><br />2 tablespoons unsalted butter <br />2 tablespoons good olive oil <br />4 cups chopped yellow onions (3 large) <br />2 tablespoons mild curry powder <br />5 pounds butternut squash (2 large) <br />1 1/2 pounds sweet apples, such as McIntosh (4 apples) <br />2 teaspoons kosher salt <br />1/2 teaspoon freshly ground black pepper <br />2 cups water <br />2 cups good apple cider or juice<br /><br />Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. Stir occasionally, scraping the bottom of the pot. <br />Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. Peel, quarter, and core the apples. Cut into chunks. <br /><br />Add the squash, apples, salt, pepper, and 2 cups of water to the pot. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. Process the soup through a food mill fitted with a large blade, or puree it coarsely in the bowl of a food processor fitted with a steel blade. <br /><br />Pour the soup back into the pot. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. Check the salt and pepper and serve hot.<br /><br /><strong>This needed more seasoning that it seemed to call for. Butternut squash and apples are such mild flavors that more salt and pepper were necessary to bring those flavors out. That being said, the curry was sufficient.</strong>GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com8tag:blogger.com,1999:blog-7635184910122852979.post-49559447651660233612008-01-11T11:49:00.000-08:002008-01-11T11:53:20.641-08:00WELCOME TO MY GASTRONOMIC WORLDA new blog for sharing recipes, articles, ideas and other food and WINE related banter.<br />Feel free to join in with your own thoughts and recipes.<br />Feel free to email me to join in the fun and add your own posts.<br /><br />ALL FOOD CRITICS WELCOME!!<br /><br />MANGIA-MANGIA!GEWELShttp://www.blogger.com/profile/15667187693235282985noreply@blogger.com0