tag:blogger.com,1999:blog-58413235753879075592024-03-13T10:22:30.914-07:00Amisha's KitchenAnonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-5841323575387907559.post-69644187160297521372014-02-09T00:18:00.001-08:002014-02-09T00:18:43.789-08:00Spring Risotto<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
I was in a mood to eat risotto today, and had been thinking of a spring risotto with leeks, asparagus and peas. All GREEN! I got the ingredients, and used the basic risotto recipe to make this delicious dish, fantastic pairing with some full bodied red wine. It turned out delicious, seems like I have mastered the risotto now ;) especially after the new year mushrooms and peas risotto!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dHAgsuQMpu6fAjYf-TG7cj6uDoKEkZ6duALGyQwNj2FwUZs3hjjgnB7YynB4eze7nTSmfJV0Dj0v8_8Q2ANvWNkDfwdTfhRtTjjGHLVExSGpMe50y29Z98s9E6_WHXvcvukqBnYJGgg/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-dHAgsuQMpu6fAjYf-TG7cj6uDoKEkZ6duALGyQwNj2FwUZs3hjjgnB7YynB4eze7nTSmfJV0Dj0v8_8Q2ANvWNkDfwdTfhRtTjjGHLVExSGpMe50y29Z98s9E6_WHXvcvukqBnYJGgg/s1600/photo.JPG" /></a></div>
<br />
<br />
<strong>Ingredients:</strong><br />
<strong></strong><br />
<li itemprop="ingredients">1 1/2 tablespoons good olive oil</li>
<li itemprop="ingredients">1 1/2 tablespoons unsalted butter</li>
<li itemprop="ingredients">3 cups chopped leeks, white and light green parts (2 leeks)</li>
<li itemprop="ingredients">1 cup chopped fennel</li>
<li itemprop="ingredients">1 1/2 cups Arborio rice</li>
<li itemprop="ingredients">2/3 cup dry white wine</li>
<li itemprop="ingredients">4 to 5 cups simmering vegetable stock</li>
<li itemprop="ingredients">1 pound thin asparagus</li>
<li itemprop="ingredients">1 1/2 cups frozen peas</li>
<li itemprop="ingredients">1 tablespoon freshly grated lemon zest (2 lemons)</li>
<li itemprop="ingredients"> Kosher salt and freshly ground black pepper</li>
<li itemprop="ingredients">2 tablespoons freshly squeezed lemon juice</li>
<li itemprop="ingredients">1/2 cup freshly grated Parmesan, plus extra for serving</li>
<li itemprop="ingredients">3 tablespoons minced fresh chives, plus </li>
<div itemprop="ingredients">
</div>
<div itemprop="ingredients">
</div>
<div itemprop="ingredients">
</div>
<div itemprop="ingredients">
<strong>Method:</strong></div>
<div itemprop="ingredients">
</div>
Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.<br />
<br />
Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends. Blanch in boiling salted water for 4 to 5 minutes, until <a class="crosslink" debug="652 660" href="http://www.foodterms.com/encyclopedia/al-dente/index.html">al dente</a>. Drain and cool immediately in ice water. <br />
<br />
When the risotto has been cooking for 15 minutes, drain the asparagus and add it to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper and lemon juice. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.<br />
<br />
When the risotto is done, turn off the heat and stir in the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with chives and more Parmesan cheese.</div>
Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-8416829934321677072013-12-15T00:49:00.000-08:002013-12-15T00:49:13.068-08:00Persimmon loaf with lemon glaze<div dir="ltr" style="text-align: left;" trbidi="on">
Last year I had tried persimmons for the first time, and really did not like the taste as much. I tried it again this year and have falled in love with the fruit. Its like candy, and I have atleast one or two of the flat shaped persimmons everyday. <br />
<br />
A colleague of mine, whom I talk to about recipes all the time, shared this wonderful recipe with me, and I ofcourse had to try it out immediately and add my touches to it. This loaf is made with the Hachiya persimmons which are pear shaped and turn out simply delicious. I add toasted pecans and it adds a delicious crunch to the loaf.<br />
<br />
<br />
<strong>Ingredients:</strong><br />
<strong></strong><br />
<li class="ingredient"><span>3 very ripe (very soft) Hachiya persimmons (1 1/4 lb total)</span></li>
<li class="ingredient"><span>1 1/2 teaspoons fresh lemon juice</span></li>
<li class="ingredient"><span>1 teaspoon baking soda</span></li>
<li class="ingredient"><span>1 3/4 cups all-purpose flour</span></li>
<li class="ingredient"><span>1 teaspoon salt</span></li>
<li class="ingredient"><span>1 teaspoon cinnamon</span></li>
<li class="ingredient"><span>1 teaspoon freshly grated nutmeg</span></li>
<li class="ingredient"><span>1/4 teaspoon ground cloves</span></li>
<li class="ingredient"><span>1 large egg</span></li>
<li class="ingredient"><span>1 cup granulated sugar</span></li>
<li class="ingredient"><span>1/2 cup vegetable oil</span></li>
<li class="ingredient"><span>1 cup loosely packed dried pitted dates or raisins(5 oz), finely chopped</span></li>
<li class="ingredient"><span>1 cup toasted pecans (3 1/2 oz), finely chopped</span></li>
<br />
<br /><strong>For glaze:</strong><br />
<li class="ingredient"><span>1 cup confectioners sugar</span></li>
<li class="ingredient"><span>2 tablespoons fresh lemon juice</span></li>
<li class="ingredient"><span>1/8 teaspoon finely grated fresh lemon zest</span></li>
<br /><br />Read More <a href="http://www.epicurious.com/recipes/food/views/Lemon-Glazed-Persimmon-Bars-231206#ixzz2nX1NeDyo" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Lemon-Glazed-Persimmon-Bars-231206#ixzz2nX1NeDyo</a><br />
<br /><br />Read More <a href="http://www.epicurious.com/recipes/food/views/Lemon-Glazed-Persimmon-Bars-231206#ixzz2nX1Gdhrn" style="color: #003399;">http://www.epicurious.com/recipes/food/views/Lemon-Glazed-Persimmon-Bars-231206#ixzz2nX1Gdhrn</a><br /><strong>Method:</strong><br />
<strong></strong><br />
<div class="instruction">
Put oven rack in middle position and preheat oven to 350°F. Butter and flour a 15- by 10-inch shallow baking pan (1 inch deep), knocking out excess flour. </div>
<div class="instruction">
Discard dried green or brown calyx (stem and leaves) from each persimmon, then force persimmons 1 at a time through a medium-mesh sieve into a bowl, using a rubber spatula to press hard on solids (discard solids). Transfer 1 cup purée to a small bowl (discard remainder) and stir in lemon juice and baking soda. (Mixture will become foamy, then jell slightly.) </div>
<div class="instruction">
Sift together flour, salt, and spices in another small bowl. </div>
<div class="instruction">
Whisk together egg, sugar, oil, and dates in a large bowl until just combined. Add flour mixture and persimmon mixture alternately in batches, beginning and ending with flour mixture and stirring until just combined. Stir in nuts. </div>
<div class="instruction">
Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, about 20 minutes. Cool completely in pan on a rack. </div>
<div class="instruction">
</div>
<div class="instruction">
<strong>Glaze:</strong> Stir together all glaze ingredients until smooth, then spread over top of cooled loaf and its ready to eat!</div>
</div>
Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-57098443969894249522013-05-06T12:38:00.002-07:002013-05-06T12:39:08.036-07:00Chocolate Chocolate Chip Walnut Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
These cookies are so chewy and delicious! Amazing flavor. I also used high quality cocoa powder, and that took this cookies up a notch!<br />
<br />
<b> </b><br />
<b></b><br />
<b><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqy5mREDGbemz1VHK6I1iRtoQ1LbKKPAGlDbsGJpjGmg1EIkX1_iwY95ssNBQpzUNMvf4j5J7l0FC6S63WynMfRzCpxrSGWSYCQ1xVYDZWqsNeTkwtBdj-zoivD08D224_bzxJmCxkwDU/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqy5mREDGbemz1VHK6I1iRtoQ1LbKKPAGlDbsGJpjGmg1EIkX1_iwY95ssNBQpzUNMvf4j5J7l0FC6S63WynMfRzCpxrSGWSYCQ1xVYDZWqsNeTkwtBdj-zoivD08D224_bzxJmCxkwDU/s320/photo.JPG" width="320" /></a></div>
Ingredients:<br />
</b>3/4 cup all-purpose flour<br />
3/4 cup unsweetened cocoa powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1 1/2 sticks (3/4 cup) unsalted butter, softened<br />
1 cup sugar<br />
2 large eggs<br />
1 teaspoon vanilla<br />
1/2 cup semi-sweet chocolate chips<br />
1/2 cup white chocolate chips (for less sweetness use less white chocolate and more semi-sweet chocolate)<br />
1/2 cup coarsely chopped walnuts nuts<br />
<br />
<br />
<b></b><br />
<b>Method:<br />
</b>
Preheat oven to 350°F.<br />
<br />
Whisk together flour, cocoa, baking soda, and salt in a medium bowl.<br />
<br />
Beat together butter and sugar with an electric mixer until pale and fluffy, then beat in eggs and vanilla until combined. Add flour mixture and mix just until combined. Stir in chocolate chips and nuts.<br />
<br />
Drop level tablespoons of dough about 2 inches apart onto ungreased baking sheets and bake in batches in middle of oven until puffed and set, about 10 minutes. I use a mini icecream scoop, to scoop out the cookie dough. Transfer cookies to a rack to cool. Makes about 30 cookies. <br />
<span style="font-family: Calibri; font-size: small;"><span style="font-family: Calibri; font-size: small;"><span lang=""></span></span></span><br /></div>
Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-65254770127815841232012-09-10T14:25:00.002-07:002012-09-10T14:32:36.407-07:00Pasta with Fresh Tomato Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
This summer season, we have grown tomatoes, and yellow squash, and also have had a herb garden with fresh basil, thyme, oregano, thai basil, cilantro growing in our backyard. Its so much fun to cook with ingredients out of the back yard!<br />
<br />
The tomatoes and fresh herbs inspired me to make this dish and also my budding 3 year old, who loves to eatt spaghetti, and that too, she slurps it all in, just like any of us! :) Love to watch her eat her spaghetti, and so is my 14 month old, very skilled I must say at eating his spaghetti ;)<br />
<br />
I make a raw tomato sauce, with the tomatoes in my garden as well as some herbs. It comes out delicious!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2CKuVPXHLmMLr4kCiQvagpAxV7U-_9gMEHkZMDRDK6XRcE3tPVg0dmUS5476XASYfQBEBxpyJopWpNOEZ6yqU-2-d6MOOyY5WSD_gwcYT6WW0zJsTpul6sII-gwXj5lWsyt0BxecvHOY/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2CKuVPXHLmMLr4kCiQvagpAxV7U-_9gMEHkZMDRDK6XRcE3tPVg0dmUS5476XASYfQBEBxpyJopWpNOEZ6yqU-2-d6MOOyY5WSD_gwcYT6WW0zJsTpul6sII-gwXj5lWsyt0BxecvHOY/s320/photo.JPG" width="320" /></a></div>
<br />
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<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Here is the recipe:<br />
<br />
<h2>
Ingredients</h2>
<div class="item-list">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient first"> 2 1/4 pounds unrefrigerated ripe tomatoes (preferably plum)</li>
<li class="ingredient"> 1/4 cup fresh basil leaves</li>
<li class="ingredient"> 1 tablespoon thyme</li>
<li class="ingredient">2-3 garlic cloves</li>
<li class="ingredient"> 1/4 cup extra-virgin olive oil, plus more for drizzling</li>
<li class="ingredient"> Coarse salt and freshly ground pepper</li>
<li class="ingredient"> 1 pound spaghetti or spaghettini</li>
<li class="ingredient last">1 cup Grated Parmesan cheese</li>
<li class="ingredient last">1 pound of fresh mozarella balls</li>
</ul>
</div>
<div class="recipe-section instructions">
<h2>
Directions</h2>
<div class="item-list">
<ol class="content-multigroup-group-steps">
<li class="step first">Pulse tomatoes, garlic,oil, thyme and basil, along with salt and pepper in a food processor and blend to make a coarse sauce.</li>
<li class="step last">Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain pasta, and toss it in a serving bowl with the parmesan cheese. Leave some parmesan cheese to garnish. Toss in the raw sauce and the mozarella balls and toss gently to cover the pasta with the sauce. Transfer to 6 shallow bowls, and drizzle with oil. Garnish with the parmesan cheese and some torn basil leaves. Delish!</li>
</ol>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-40404943826259094802012-09-10T14:10:00.004-07:002012-09-10T14:11:12.483-07:00Breakfast Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
I got this recipe from the Martha Stewart Living Magazine. She has some really good recipes, which have always turned out to be a success! I modified this recipe quite a bit to make it completely healthy and delicious and crunchy. The modified version is as below. Also, I used only half the recipe, and inspite of that I made atleast about 2 dozen cookies!<br />
<br />
They are delicious and go really well with tea or coffee! A must try!<br />
<br />
<h2 style="text-align: left;">
Ingredients:</h2>
<div class="item-list">
<ul class="content-multigroup-group-ingredient">
<li class="ingredient first"> 2 cups whole wheat flour</li>
<li class="ingredient"> 2 cups almond flour</li>
<li class="ingredient"> 1 1/2 teaspoons baking soda</li>
<li class="ingredient"> 1/2 teaspoon coarse salt</li>
<li class="ingredient"> 2 cups (4 sticks) unsalted butter, room temperature</li>
<li class="ingredient"> 3 cups packed dark-brown sugar</li>
<li class="ingredient"> 4 large eggs</li>
<li class="ingredient"> 1 tablespoon plus 1 teaspoon pure vanilla extract</li>
<li class="ingredient"> 4 cups rolled oats</li>
<li class="ingredient"> 1 cup raw almonds, coarsely chopped</li>
<li class="ingredient"> 1/2 cup raw pumpkin seeds</li>
<li class="ingredient"> 1/2 cup raw sunflower seeds</li>
<li class="ingredient"> 1/2 cup unsweetened shredded coconut</li>
<li class="ingredient"> 1/2 cup raisins or currants</li>
<li class="ingredient"> 1/2 cup finely chopped dried mango</li>
<li class="ingredient"> 1/4 cup finely chopped dried strawberries</li>
<li class="ingredient">1 cup dark chocolate chips</li>
<li class="ingredient last"> 1 cup dried banana chips</li>
</ul>
</div>
<div class="recipe-section instructions">
<h2>
<strong></strong> </h2>
<h2>
<strong>Method:</strong></h2>
<div class="item-list">
<ol class="content-multigroup-group-steps">
<li class="step first">Preheat a convection oven to 325 degrees or a conventional oven to 350 degrees. Line two baking sheets with parchment paper; set aside.</li>
<li class="step">In a large bowl, whisk together flours, baking soda, and salt; set aside.</li>
<li class="step">In the bowl of an electric mixer fitted with the paddle attachment, beat butter until light and fluffy. Add brown sugar and mix until well combined. Add eggs, one at a time, mixing well after each addition. Add vanilla and mix just to combine.</li>
<li class="step">With the mixer on low, slowly add flour mixture and mix until well combined. </li>
<li class="step">In a separate bowl, add oats, almonds, pumpkin seeds, sunflower seeds, coconut, raisins, mango, and strawberries and chocolate chips; mix to combine.</li>
<li class="step">Add this mixture to the cookie mixture and combine gently.</li>
<li class="step last">I used an icecream scoop to make the perfect cookies. Place them on the prepared baking sheets. Top evenly with banana chips. Transfer to oven and bake until golden and firm, 20 to 25 minutes. Let cool completely on baking sheets.</li>
</ol>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-12780539840635953262012-05-03T20:38:00.001-07:002012-05-03T20:39:08.673-07:00Almond and Dark Chocolate Biscotti<div dir="ltr" style="text-align: left;" trbidi="on">
YUMMM! These biscottis are the best that I have ever had. I got the recipe from Gourmet Mag, and I modified it to add more vanilla extract, and coated it with a luscious layer of dark chocolate to make it more decadent. Dip it in tea or coffee, and it is mind blowingly delicious!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSiJxFNv1cSb5SQ_tJnvm1R0z2Q2Ba3mUthsHNocnIJgXkMMpSsf1A-hHu0TrPQeLd0ho4zNzgattlGaoKDyvx5KBYXPyEOXn74yi5OrQIyFEB2no7Kos0vfdN1BLafpWMRE0bf9PPnc/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVSiJxFNv1cSb5SQ_tJnvm1R0z2Q2Ba3mUthsHNocnIJgXkMMpSsf1A-hHu0TrPQeLd0ho4zNzgattlGaoKDyvx5KBYXPyEOXn74yi5OrQIyFEB2no7Kos0vfdN1BLafpWMRE0bf9PPnc/s320/photo.JPG" width="320" /></a></div>
<strong>Ingredients:</strong><br />
<br />
<br />
<li class="ingredient">1 1/4 cup sugar
</li>
<li class="ingredient">1 stick unsalted butter, melted
</li>
<li class="ingredient">3 tablespoons brandy
</li>
<li class="ingredient">2 teaspoons pure almond extract
</li>
<li class="ingredient">1 teaspoon pure vanilla extract
</li>
<li class="ingredient">1 cup whole almonds with skin, lightly <a href="http://www.epicurious.com/recipes/food/views/105622" peppycount="35" s_oc="null">toasted</a> , cooled, and coarsely chopped
</li>
<li class="ingredient">3 large eggs
</li>
<li class="ingredient">2 3/4 cups all-purpose flour
</li>
<li class="ingredient">1 1/2 teaspoons baking powder
</li>
<li class="ingredient">1/4 teaspoon salt </li>
<li class="ingredient"> 1 cup chocolate chips(ghiradelli 60% bittersweet)</li>
<br />
<div class="ingredient">
<br /></div>
<div class="ingredient">
<br /></div>
<div class="ingredient">
<strong>Method:</strong></div>
<div class="ingredient">
<br /></div>
<div class="instruction">
Stir together sugar, butter, brandy, and extracts in a
large bowl, then stir in almonds and eggs. Stir in flour, baking powder, and
salt until just combined. </div>
<div class="ingredient">
</div>
<div class="instruction">
Chill dough, covered, 30 minutes. </div>
<div class="ingredient">
</div>
<div class="instruction">
Preheat oven to 350°F with rack in middle. </div>
<div class="ingredient">
</div>
<div class="instruction">
Using moistened hands, halve dough and form 2 (16-by
2-inch) loaves on an ungreased large baking sheet. </div>
<div class="ingredient">
</div>
<div class="instruction">
Bake until pale golden, about 30 minutes. Carefully
transfer loaves to a rack and cool 15 minutes. </div>
<div class="ingredient">
</div>
<div class="instruction">
Cut loaves into 3/4-inch slices with a serrated knife. </div>
<div class="ingredient">
</div>
<div class="instruction">
Arrange biscotti, with a cut side down, on a clean baking
sheet and bake until golden, 20 to 25 minutes. Transfer to rack to cool
completely.</div>
<div class="ingredient">
<br />
Melt chocolate chips in a double broiler, and when warm and completely melted, in about 10 minutes, dip the straight end of the biscotti, straight into the bowl of melted chocolate and let it rest on a cookie sheet, covered with parchment paper. It takes a few hours to set. Once set, and hardened, you can store it in an air tight container!<br />
<br /></div>
</div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-20361550266179960232012-03-21T22:16:00.003-07:002012-03-21T22:17:45.394-07:00Apple and Strawberry Crisp<div dir="ltr" style="text-align: left;" trbidi="on">
I had a close friend come over for dinner, and I wanted to whip up a quick dessert, that would be easy, yet delicious. First thought that came to my mind, was a crisp, and I had apples and strawberries at home, so I made the crisp accordingly! I made it in little ramekins, cause firstly its a good portion to eat, and secondly they are just so cute with a dollop of icecream on the top of each ramekin! :) So pretty looking!<br />
<br />
Well, it turned out DELICIOUS :)<br />
<br />
<strong>Ingredients(This recipe makes 12 ramekins) : </strong><br />
<div class="ingredient">
2 pounds strawberries</div>
<div class="ingredient">
2 pounds firm Apples</div>
<div class="ingredient">
1 teaspoon grated <a class="crosslink" debug="102 112" href="http://www.foodterms.com/encyclopedia/zest/index.html" s_oc="null">orange zest</a> </div>
<div class="ingredient">
1 teaspoon grated lemon zest </div>
<div class="ingredient">
2 tablespoons freshly squeezed <a class="crosslink" debug="184 195" href="http://www.foodterms.com/encyclopedia/orange/index.html" s_oc="null">orange juice</a> </div>
<div class="ingredient">
2 tablespoons freshly squeezed <a class="crosslink" debug="233 243" href="http://www.foodterms.com/encyclopedia/lemon/index.html" s_oc="null">lemon juice</a> </div>
<div class="ingredient">
1/2 cup brown sugar<br />
1/4 cup <a class="crosslink" debug="288 304" href="http://www.foodterms.com/encyclopedia/flour/index.html" s_oc="null">all-purpose flour</a> </div>
<div class="ingredient">
1 teaspoon ground cinnamon </div>
<div class="ingredient">
1/2 teaspoon ground nutmeg <br />
a pinch of salt</div>
<h3>
For the topping: </h3>
<div class="ingredient">
1 1/2 cups all-purpose flour </div>
<div class="ingredient">
3/4 cup granulated sugar </div>
<div class="ingredient">
3/4 cup light brown sugar, lightly packed </div>
<div class="ingredient">
1/2 teaspoon kosher salt </div>
<div class="ingredient">
1 cup old-fashioned oatmeal </div>
<div class="ingredient">
1/2 pound (2 sticks) cold <a class="crosslink" debug="603 617" href="http://www.foodterms.com/encyclopedia/butter/index.html" s_oc="null">unsalted butter</a>, diced</div>
<h2>
Directions</h2>
<div class="instructions">
<div class="instruction">
Preheat the oven to 350 degrees F. </div>
<br />
Peel, core, and cut the apples and strawberries into large chunks. Place the fruit in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into the ramekins.</div>
<div class="instructions">
<div class="instruction">
For the topping: </div>
Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely. <br />
<br />
Place the ramekins on a sheet pan and bake for about 40 minutes, until the top is brown and the fruit is bubbly. Serve warm with a dollop of vanilla bean icecream. DELISH!</div>
</div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-48437540425928270722012-03-07T23:11:00.005-08:002012-03-07T23:12:20.268-08:00Piadine with gorgonzola spread, kale and roasted vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
I saw Giada's latest episode with grilled flatbread, kale and mushrooms, and decided that I had to make this recipe, the very same weekend! It was too delicious to resist, not making it!:) I made a variation of it, with piadine dough, and used a different concoction of the vegetables. I used all winter vegetables, with butternut squash, carrots and zucchini, roasted the vegetables with olive oil and maple syrup, and cooked it in with the kale. DELICIOUS!<br />
<br />
Recipe is as follows:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlG3SDR3I5LdH96YeLj7nUGUdkJo1RIjWb7JZsNbxpi3CTgNRCaVXCIrBptCO48m5-U5iqrXj8WU5wrtw1Yv92QzNwIHwro8MUueE7eLL2UOSu9CpFA-MSYrq540P_Ac7ATOIksH5bT4/s1600/423507_10150731405699954_729464953_11667653_613504462_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrlG3SDR3I5LdH96YeLj7nUGUdkJo1RIjWb7JZsNbxpi3CTgNRCaVXCIrBptCO48m5-U5iqrXj8WU5wrtw1Yv92QzNwIHwro8MUueE7eLL2UOSu9CpFA-MSYrq540P_Ac7ATOIksH5bT4/s320/423507_10150731405699954_729464953_11667653_613504462_n.jpg" width="320" /></a></div>
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<strong>Ingredients:</strong></div>
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<br /></div>
<strong>Piadine dough:</strong><br />
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1 envelope active dry yeast<br />
1/2 cup lukewarm water<br />
About 4 cups all-purpose flour, plus more for dusting work surface<br />
1 cup cool water<br />
2 tablespoons extra virgin olive oil<br />
2 teaspoons gray salt</div>
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<br /></div>
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<strong>Gorgonzola Spread:</strong></div>
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1/2 cup gorgonzola cheese</div>
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1/3 cup sour cream</div>
4 ounces cream cheese<br />
1/2 lemon juice<br />
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salt and pepper to taste</div>
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<br /></div>
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<strong>Salad on top:</strong></div>
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1/2 bunch of kale, well washed</div>
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1 cup butternut squash cut into small pieces</div>
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1 cup carrots cut into small pieces</div>
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1 cup zucchini cut into small pieces</div>
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2 shallots cut into small pieces</div>
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2 tablespoon of olive oil</div>
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1 tablespoon of maple syrup</div>
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salt and pepper to taste</div>
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<br /></div>
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<br /></div>
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<strong>Method:</strong></div>
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<br /></div>
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For the Piadine dough: </div>
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Whisk together the yeast, lukewarm water, and 1/2 cup of the flour in the bowl of a stand mixer. Dust the top lightly with flour, cover the bowl with a tea towel, and leave the sponge to rise until the flour dusting "cracks," showing the yeast is alive and well, about 20 minutes. </div>
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Add 3 cups of the flour, the 1 cup cool water, the olive oil, and the salt. Start kneading at low speed, then increase the speed to medium as the flour is incorporated. Add the remaining 1/2 cup flour as needed to produce a slightly moist and soft dough. Knead with the dough hook attachment until smooth and silky and the dough adheres to the hook. </div>
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Dust the dough lightly with flour and, using a pastry scraper, scrape it out of the bowl onto a lightly floured surface. Knead lightly, folding the dough over on itself. Shape into a ball, flatten slightly, dust lightly with flour, cover with a towel, and leave to rise on a floured surface (or in a bowl) until doubled in bulk, about 1 hour. </div>
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Punch the dough down, wrap, and freeze for up to 1 month if not using immediately. Defrost and let rise in a large bowl in the refrigerator. </div>
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<br /></div>
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For the Gorgonzola spread:</div>
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Put all ingredients into a food processor and run it, until well blended, about 2-3 minutes.</div>
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<br /></div>
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For the vegetables:</div>
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Put the butternut squash, zucchini and carrots into a square pan, coat it nicely with 1 tablespoon olive oil and maple syrup, salt and pepper and roast it in a pre-heated oven at 400 degrees.</div>
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<br /></div>
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In the meanwhile, in a saute pan, put the remaining 1 tbsp olive oil, and add the shallots, once oil is heated at medium heat. Add in the Kale, and saute with pepper, and little salt. Add a dash of balsamic vinegar. Kale is done in about 5 minutes. Now add the roasted vegetables to the kale, and your salald topping is ready!</div>
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To assemble:</div>
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Take about 1/4 of the dough, and roll it out onto a cookie sheet, into a very thin layered dough. Use your hands if you cannot roll it out with the rolling pin. Brush the top with olive oil, or garlic infused olive oil, and pur it in a pre-heated oven at 400 degrees, for 15 minutes.</div>
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<br /></div>
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Once piadine is done, top it with a generous layer of the gorgonzola spread, and then the salad topping. Piadine is ready to eat!:)</div>
</div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-53963944137663959892012-02-05T21:57:00.000-08:002012-02-05T21:58:21.828-08:00Coconut Thumbprint Cookies with Fleur De Sel Caramel<div dir="ltr" style="text-align: left;" trbidi="on">
I love thumbprint cookies! They are bite size, and so cute to look at ! I have made chocolate thumbprint cookies, which were a hit the last time I made them. This time I made coconut thumbprint cookies with fleur de sel caramel(since I had the fresh caramel candies made already!). Nothing like homemade caramel, to make the cookies taste divine!<br />
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsvqJ73VYSldnZDL5guAoiyMArb8tNxkRK_BLcSbYo-K8cYh1PvMJFHm64KPLHT-5xmKSibtDgLmHMUqbAXT-_XyBC9tfHrCEyZGyY-pnFdXqoNzNFvMEnrGrAzxCCeG_qg5ljIFe9Q0/s1600/426808_10150661576684954_729464953_11447702_1852951948_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFsvqJ73VYSldnZDL5guAoiyMArb8tNxkRK_BLcSbYo-K8cYh1PvMJFHm64KPLHT-5xmKSibtDgLmHMUqbAXT-_XyBC9tfHrCEyZGyY-pnFdXqoNzNFvMEnrGrAzxCCeG_qg5ljIFe9Q0/s320/426808_10150661576684954_729464953_11447702_1852951948_n.jpg" width="239" /></a></div>
<br />
<strong>Ingredients:</strong><br />
3 sticks unsalted butter, at room temp<br />
1 cup sugar<br />
3 1/2 cups all-purpose flour<br />
1 teaspoon salt<br />
1 egg lightly beaten<br />
8 ounces flaky sweetened coconut(grind it to form a powder)<br />
About 30 fleur de sel caramel candy<br />
1/2 cup heavy cream<br />
Fleur de sel to sprinkle over the cookie<br />
<br />
<br />
<strong>Method:</strong><br />
<br />
Preheat oven to 350 degrees C. Beat together the butter and sugar in a mixer on medium speed until pale and fluffy. Add in the vanilla and beat it. With mixer on low, gradually mix in the flour and salt to form a dough. Press dough together in plastic wrap and combine to form a big ball. Now make 1 1/4 inch balls. Dip each ball into the beaten egg, and then roll it into coconut. Place the balls on a parchment lined baking sheet, and press an indentation into each cookie with your thumb. Bake for 10 minutes, then remove sheets from oven and re-press the indentation. Bake cookies, until golden brown in color for 10 minutes. Let cool on wire racks. Repeat until dough is over.<br />
<br />
Place the caramels, and cream in a saucepan and on medium low heat, whisk until well blended for 5 minutes. Spoon caramel into the indentations, and sprinkle with fleur de sel. Le it set for the caramel to harden slightly. Store in airtight container for 2 days.</div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-39096122326583579072012-02-05T21:43:00.000-08:002012-02-05T21:43:29.717-08:00Fleur de Sel Caramels<div dir="ltr" style="text-align: left;" trbidi="on">
My hubby and I love going to this place in San Francisco called Miette, in the Ferry Building MarketPlace. They have the most beautiful pastries, cookies, candies, macaroons that I have ever seen, and so beautifully presented. I came across the book in a store, and bought it, so that I can try the delicious goodies, myself. <br />
<br />
Hubby LOVES caramel! He could swim in caramel if he could! Hence I decided to try fleur de sel caramels as my first recipe. I did reduce the sugar content, and it turned out just fine. I even used half and half instead of the heavy cream, as mentioned in the recipe, and it turned out fantastic! One thing to remember and a tip, the key to fantastic caramel is constant whisking!<br />
<br />
<strong>Ingredients:</strong><br />
1 1/2 cups heavy cream<br />
1 1/4 cups whole milk<br />
1 1/2 cups granulated sugar<br />
1 cup light brown sugar<br />
1 teaspoon kosher salt<br />
2 tablespoons unsalted butter<br />
1/2 cup light corn syrup<br />
3 tablespoons water<br />
1/2 cup fleur de sel for sprinkling<br />
<br />
<br />
<strong>Method:</strong><br />
<br />
Butter the bottom of an 8 inch square baking dish. Line with the bottom with parchment paper, long enough to extend over both sides by about 3 inches to use later as handles, if needed.<br />
<br />
In a medium saucepan, combine the cream, milk, sugar, brown sugar, butter, salt, corn syrup and water. Clip a candy thermometer to the side of the pan. Place over medium low heat and cook, whisking constantly, until the mixture reaches 246 degrees F, 30 - 40 minutes.<br />
<br />
When the caramel reaches the correct temperature, remove it from the heat and pour it into the buttered pan, scraping out any caramel on the sides of the saucepan. Caramel is very hot, so be careful. Let the caramel cool for 15 minutes and sprinkle the fleur de sel evenly over the caramel. Cool completely to room temp. Wrap the baking dish with plastic wrap and refrigerate for atleast 30 minutes upto 1.5 hours for it to set, and cutting caramels, easier.<br />
<br />
Run the tip of a knife by the edges to remove the entire caramel by the parchment paper. Measure 1 inch intervals and cut the caramel into 1 inch squares. Peel the caramel squares from the parchment paper. Wrap each caramel into a square of waxed paper or candy cellophance and twist both ends. Store in airtight container for 10 days.<br />
<br /></div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-12073289214186847902012-01-22T22:21:00.000-08:002012-01-22T22:21:50.766-08:00Spinach, zucchini and corn lasagna<div dir="ltr" style="text-align: left;" trbidi="on">
I made this vegetable lasagna for a xmas dinner when my brother and sister in law were visiting from India. I was supposed to have a dinner with friends over, but unfortunately Anishka fell ill, and had high fever so we decided to cancel the party. We had an intimate dinner amongst ourselves, where I had made tiramisu the previous day, made lasagna, bread with garlic compound butter and mixed green salad with balsamic vinaigrette. DELISH! :) Was a xmas eve dinner to remember :)<br />
<br />
<strong>Ingredients:</strong><br />
<br />
Two 15-ounce containers part-skim ricotta <br />
<div class="ingredient">
<em>2</em> large eggs </div>
<div class="ingredient">
<span class="amount"><em>1</em> teaspoon</span><span class="name"> kosher salt, plus more for seasoning</span> </div>
<div class="ingredient">
<span class="amount"><em>1/2</em> teaspoon</span><span class="name"> cracked black pepper, plus more for seasoning</span> </div>
<div class="ingredient">
1 teaspoon red pepper flakes</div>
<div class="ingredient">
1/2 teaspoon dried oregano</div>
<div class="ingredient">
<span class="amount"><em>2</em> cups</span><span class="name"> shredded mozzarella cheese</span> </div>
<div class="ingredient">
<span class="amount"><em>1 1/2</em> cups</span><span class="name"> shredded Parmesan</span> </div>
<div class="ingredient">
<span class="amount"><em>1</em> cup</span><span class="name"> fresh basil leaves, torn</span> </div>
<div class="ingredient">
<span class="amount"><em>1</em> tablespoon</span><span class="name"> extra-virgin olive oil</span> </div>
<div class="ingredient">
<em>1</em> yellow onion, diced </div>
<div class="ingredient">
<em>1</em> zucchini, diced </div>
<div class="ingredient">
<span class="amount"><em>6</em> cups</span><span class="name"> store-bought or homemade marinara sauce</span> </div>
<div class="ingredient">
<em>12</em> no-boil lasagna noodles (8 ounces) </div>
1 bag of chopped spinach<br />
3-4 fresh corn off the cob boiled<br />
1/2 large onion thinly sliced<br />
3-4 garlic cloves minced<br />
<br />
<br />
<strong>Method:</strong><br />
<br />
<div class="instructions">
Preheat the oven to 400 degrees F.<br />
<br />
In a medium bowl, whisk together the ricotta, eggs, salt and pepper. In a separate bowl, combine the mozzarella, Parmesan and basil.<br />
<br />
Heat a large skillet over medium-high heat and add the oil. Add the garlic and onions and cook, stirring, 1 minute. Add the spinach, corn and zucchini, and cook until the vegetables are tender, 3 to 5 minutes. Season with salt, pepper and red pepper flakes. Remove from the heat and drain off any excess liquid.<br />
<br />
Spread a third of the marinara sauce over the bottom of a 9 by 13-inch baking dish. Arrange a layer of lasagna noodles on top. Spread a third of the ricotta mixture over the noodles, followed by a third of the cooked vegetables. Sprinkle with a third of the shredded cheese mixture. Repeat to make two more layers, ending with the shredded cheese mixture on top. Cover the top of the dish with aluminum foil and bake 30 minutes. Remove the foil and continue to bake until the top is golden brown, about 15 minutes more. Let cool at least 10 minutes before serving.</div>
</div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-20805488484563978382012-01-22T21:56:00.000-08:002012-01-22T21:56:29.048-08:00Honey Vanilla Pound Cake with Nutella<div dir="ltr" style="text-align: left;" trbidi="on">
This is Ina Garten's recipe and I had been wanting to try it for the longest time. Pound cake is called pound cake cause it used to be one pound of butter/sugar/flour/eggs(main ingredients). I made a few variations like not adding lemon zest as the recipe calls for, and adding nutella(YUM!!!). It turned out great! Loved the smooth soft texture, and goes so well with coffee or tea!<br />
<br />
<strong>Ingredients:</strong><br />
<br />
1/2 pound (2 sticks) <a class="crosslink" debug="21 35" href="http://www.foodterms.com/encyclopedia/butter/index.html" s_oc="null">unsalted butter</a>, at cool room temperature <br />
<div class="ingredient">
1 1/4 cups sugar </div>
<div class="ingredient">
4 extra-large eggs, at room temperature </div>
<div class="ingredient">
2 tablespoons <a class="crosslink" debug="149 153" href="http://www.foodterms.com/encyclopedia/honey/index.html" s_oc="null">honey</a> </div>
<div class="ingredient">
2 teaspoons pure <a class="crosslink" debug="177 191" href="http://www.foodterms.com/encyclopedia/extracts/index.html" s_oc="null">vanilla extract</a> </div>
<div class="ingredient">
1/2 cup nutella</div>
<div class="ingredient">
2 cups sifted <a class="crosslink" debug="246 249" href="http://www.foodterms.com/encyclopedia/cake/index.html" s_oc="null">cake</a> flour </div>
<div class="ingredient">
1 teaspoon kosher salt </div>
<div class="ingredient">
1/2 teaspoon baking powder</div>
<br />
<br />
<strong>Method:</strong><br />
<br />
<div class="instructions">
<div class="instruction">
Preheat the oven to 350 degrees. <a class="crosslink" debug="33 38" href="http://www.foodterms.com/encyclopedia/grease/index.html" s_oc="null">Grease</a> the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch <a class="crosslink" debug="84 91" href="http://www.foodterms.com/encyclopedia/loaf-pan/index.html" s_oc="null">loaf pan</a>. Line the bottom with parchment paper, then grease and flour the pan. </div>
<div class="instruction">
<br /></div>
<br />
In the bowl of an electric mixer fitted with the paddle attachment, <a class="crosslink" debug="242 246" href="http://www.foodterms.com/encyclopedia/cream/index.html" s_oc="null">cream</a> the butter and <a class="crosslink" debug="263 267" href="http://www.foodterms.com/encyclopedia/sugar/index.html" s_oc="null">sugar</a> on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, and vanilla in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg. <br />
<br />
<a class="crosslink" debug="602 605" href="http://www.foodterms.com/encyclopedia/sift/index.html" s_oc="null">Sift</a> together the flour, salt, and baking powder. With the <a class="crosslink" debug="661 665" href="http://www.foodterms.com/encyclopedia/mixer/index.html" s_oc="null">mixer</a> on low speed, add it slowly to the <a class="crosslink" debug="702 707" href="http://www.foodterms.com/encyclopedia/batter/index.html" s_oc="null">batter</a> until just combined. Finish mixing the batter with a rubber <a class="crosslink" debug="769 775" href="http://www.foodterms.com/encyclopedia/spatula/index.html" s_oc="null">spatula</a> and pour it into the prepared pan. Add the nutella and swirl it around gently with a thin spatula to create ripples. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely. </div>
</div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-76285462825211511272012-01-14T23:21:00.000-08:002012-01-14T23:21:33.535-08:00Vegetable Enchiladas<div dir="ltr" style="text-align: left;" trbidi="on">
I made these vegetable enchiladas last week, something that I wanted to try out for the longest time. I was inspired by the enchiladas, that I had at this small mexican eatery in Palo Alto called Sanchos. Delicious mexican food, and just the perfect seasoning and perfect condiments. Could not ask for anything more or less! Even my 2 yr old loved the enchiladas at this place! I was determined to replicate them at home, and so I did :)<br />
<br />
next on my to do list is the perfect the black beans and salsa!<br />
<br />
Ingredients:<br />
<br />
4 corn tortillas<br />
1 small zuchinni thinly sliced<br />
1 small red bell pepper thinly sliced<br />
1 small onion thinly sliced<br />
2 garlic cloves minced finely<br />
1-2 tablespoon olive oil<br />
About 2 cups red enchilada sauce(recipe to follow)<br />
2 cups grated cheddar cheese + monterey jack cheese<br />
1/4 cup chopped green onions for garnish<br />
1/2 teaspoon paprika powder<br />
1/2 teaspoon cumin powder<br />
salt and pepper to taste<br />
<br />
Method:<br />
<br />
In a saute pan, pour in the olive oil, and add in all the vegetables, along with paprika, cumin and salt and pepper to taste. Saute the veggies on high heat to char them a bit to get the grilled flavor. Put the veggies aside.<br />
<br />
In a plate, pour one cup of the red enchilada sauce, and keep it aside. In the same saute pan, grill a corn tortilla for a couple of minutes. Then add it to the plate with the red sauce, and coat both sides with the sauce. Add 1/4 of the veggie mixture in the center, with about 1/4 cup of the cheese mixture, and roll it up and add it to a ceramic baking pan. Do the same for the remaining 3 tortillas, until the baking pan is filled with the enchiladas.<br />
<br />
Now cover the entire baking pan with the remaining enchilada sauce, add in the remaining 1 cup cheese on top, and bake it in the oven for 10 minutes at 350 degrees until cheese melted. Garnish with the green onions! its ready to eat with some guacamole, black beans and salsa! yummm! dont forget the hot sauce ;)</div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-14273501035564074912012-01-14T22:46:00.000-08:002012-01-14T22:48:16.391-08:00Hot Chocolate!<div dir="ltr" style="text-align: left;" trbidi="on">
A perfect end to a cold night :) HOT CHOCOLATE! :)<br />
<br />
Ingredients : <br />
2 cups whole milk<br />
2 cups half and half<br />
8 ounces bittersweet chocolate<br />
8 ounces semi-sweet chocolate<br />
1 tablespoon sugar<br />
1 teaspoon vanilla essence<br />
1 teaspoon instant espresso powder<br />
<br />
Method:<br />
<br />
In a saucepan, on medium heat, add the whole milk and half and half, and add in the chocolate pieces as well. Stir until combined. Add in the remaining ingredients and stir until well combined and boiled once.<br />
<br />
Pour in your favorite mug, add a dollop of whipped cream and get cozy and comfortable :)</div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-31307670819041251462012-01-05T14:17:00.001-08:002012-01-14T22:47:24.277-08:00Vegetable Burrata Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
<span lang="">My hubby and I, have been into eating good sandwiches lately. I created this recipe from experimentation, and it turned out delicious!! I used pugliese bread(DELISH!) and burrata cheese, and veggies and micro greens. It is so filling! a VERY satisfying meal!<br />Burrata cheese is essentially mozarella cheese, but very soft and creamy in texture and yes Delicious!!:)<br /><br /><strong>Ingredients:</strong><br />- Loaf of Pugliese bread<br />- small container of burrata cheese(from Trader Joes)<br />- red and yellow bell peppers(grilled)<br />- Tomato slices(about 3 per sandwich)<br />- Sundried tomatoes in olive oil (about 1 tablespoon per sandwich)<br />- micro greens <br />- about 4 cloves of garlic<br />- olive oil<br />- salt and pepper to taste<br /><br /><br /><strong>Method:</strong><br />Cut slices of the bread, brush it with olive oil and toast it lightly for a few min, about 5 min in the oven at 350 degrees. Once it is out of the oven, immediately rub it with the garlic clove, so that it gets a nice garlicky taste.<br />Layer 3 tomato slices on the bread, some grilled bell pepper slices, a tablespoon of the sundried tomatoes. Spoon a tablespoonful of sundried tomato olive oil on top of all the veggies. Layer the burrata cheese on top to form a layer over the veggies. Sprinkle salt and pepper on top. Add micro greens and cover it with another slice of bread.<br />Your sandwich is ready to eat! :) With some kettle potato chips it is delicious!! :) ENJOY!</span></div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-54795839308609592622011-09-05T21:16:00.000-07:002012-01-14T22:47:43.659-08:00Grilled Vegetable and herbed goat cheese sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
I found this recipe on the SF gate website, and it was with a ricotta basil spread. I modified it with herbed goat cheese since I am not too fond of ricotta. We took this sandwich as our picnic lunch over the weekend with some chips and soda, and some homemade brownies and the sandwich turned out great! :) It kept well too for a few hours. We plan to do many more picnics with modifications of this recipe :)</div>
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<strong>Ingedients:</strong></div>
<div style="background-color: transparent; border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;">
<ul>
<li>1 medium eggplant, about 10 ounces, cut lengthwise into 1/2-inch thick slices </li>
<li>2 green, red or orange bell peppers, stemmed, seeded and quartered</li>
<li>3 medium zucchini, about 1 pound, sliced lengthwise into 1/2-inch thick strips</li>
<li>1/4 cup + 2 tablespoons extra virgin olive oil </li>
<li>3 tablespoons balsamic vinegar</li>
<li>1 tablespoon fresh thyme, finely minced</li>
<li>-- Kosher salt</li>
<li>-- Freshly ground black pepper</li>
<li>1/2 cup goat cheese</li>
<li>1/4 cup firmly packed basil, finely minced</li>
<li>1 teaspoon fresh thyme, finely minced</li>
<li>2 medium-sized tomatoes cut into 1/2-inch rounds</li>
<li>3 cups fresh arugala </li>
<li>-- Ciabatta bread or baguette, sliced horizontally and toasted or grilled</li>
<li>-- Leftover pesto if desired</li>
</ul>
</div>
<strong>Method:</strong><br />
Prepare and heat a grill to high, or preheat a grill pan. Meanwhile, combine the eggplant, peppers and zucchini with the 1/4 cup olive oil, the vinegar, thyme, a few pinches of salt and a few grinds of pepper, and let marinate as the grill is heating. Combine the goat cheese with the basil and thyme, the remaining 2 tablespoons of olive oil, salt and pepper, and set aside.<br />
When the grill is hot, grill the vegetables on both sides until cooked through and with clear grill marks - 2-3 minutes per side. <br />
To assemble, spread the herdbed goat cheese on one side of the bread, then layer the grilled vegetables and tomato on top. Spread the arugala on the sandwich. Spread the other slice of bread with leftover pesto, if using, and top off sandwich. Cut into portions and serve.<br />
<br /></div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com2tag:blogger.com,1999:blog-5841323575387907559.post-46687580624170700272011-08-31T23:36:00.000-07:002011-09-05T21:17:00.953-07:00Grilled Squash Quesadillas with Charred Tomato Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
I saw this recipe on Cooking Channel TV blogsite and loved the sound of it. It looked so enticing that I had to try it out. As usual I made my own variations and it turned out fantastic!! We had the quesadillas with the tomato salsa, sliced avocado and light sour cream on the sides. This combination was so good, that we wanted to eat the same dinenr 2 nights in a row which does not happen ever in our home! yum yum yum :) <br />
<br />
<strong>Ingredients:</strong><br />
<br />
Makes 8 quesadillas<br />
<div closure_uid_focmdp="82">
1 zucchini or summer squash, sliced lengthwise 1/4-inch thick</div>
<div closure_uid_focmdp="82">
1 red bell pepper thinly sliced</div>
<div closure_uid_focmdp="82">
1/2 onion thinly sliced</div>
About 3 tablespoons olive oil or melted butter or a combination<br />
Kosher salt and freshly ground black pepper<br />
8 white corn tortillas<br />
1/4 to 1/2 cup Ancho Chile Paste, recipe follows, or store-bought<br />
8 ounces thinly sliced or shredded Manchego cheese<br />
2 scallions, white and green parts, very thinly sliced<br />
<div closure_uid_focmdp="83">
Charred Tomato Salsa, recipe follows, or your favorite green or red salsa</div>
<div closure_uid_focmdp="83">
<br /></div>
<div closure_uid_focmdp="83">
1 avocado cubed or sliced</div>
<div closure_uid_focmdp="83">
1/2 cup light sour cream</div>
<div closure_uid_focmdp="83">
<br /></div>
<strong>Ancho Chile Paste:</strong><br />
6 dried ancho or pasilla chiles or a mixture<br />
1 teaspoon Kosher salt<br />
<div closure_uid_focmdp="84">
2 tablespoons extra-virgin olive oil</div>
<div closure_uid_focmdp="84">
<br /></div>
<strong>Charred Tomato Salsa:</strong><br />
4 ripe medium tomatoes (about 1 pound)<br />
1 jalapeno<br />
2 tablespoons extra-virgin olive oil<br />
1 clove garlic, minced<br />
1 scallion, white and green parts chopped<br />
1/2 cup fresh cilantro leaves<br />
Kosher salt<br />
<br />
<br />
<strong>Method:</strong><br />
<br />
<div closure_uid_focmdp="87">
Heat a grill or grill pan over medium-high heat. Add in the olive oil. Put in the zucchini, bell pepper and onions onto the grill pan. Add salt and pepper and saute it till charred well enough. Heat a skillet over medium heat and add about 1 tablespoon of the oil or butter. Lay a tortilla in the skillet and paint a light covering (more or less depending on your taste) of the Ancho Chile Paste over the tortilla. Scatter or lay a slice of cheese just big enough to cover half the tortilla (about 1/2 ounce). Then the sauted veggies and some scallion slices and cover with another layer of cheese. Cook until the tortilla softens, about 1 minute. Fold the tortilla over into a half moon. Flip and cook on each side until golden brown and crisp and the cheese melts, adding more oil or butter if the pan gets dry, 2 to 3 minutes per side. Repeat with the remaining ingredients.</div>
<div closure_uid_focmdp="85">
Cut the quesadillas into wedges and serve with the Charred Tomato Salsa, avocado and sour cream! yum yum yum!</div>
<div closure_uid_focmdp="85">
<br /></div>
<strong>Ancho Chile Paste:</strong><br />
Stem, seed and pull the chiles in half. Toast the pieces in a dry skillet over medium heat, turning until fragrant and blistered but not charred, about 1 minute. Transfer to a bowl of boiling water and set aside to soften, 30 to 40 minutes.<br />
Put the chiles in a blender with the salt (not a food processor, it won’t be fine enough) and puree until very smooth. Add some of the soaking water, about 1/2 cup, if needed to engage the blender. Strain if desired.<br />
<div closure_uid_focmdp="86">
Heat the olive oil in a medium skillet over medium heat. Add the paste and fry, stirring with a wooden spoon, until the mixture is thick, 3 to 5 minutes. Cool and store in the refrigerator for up to 1 month. Makes 1 1/2 cups.</div>
<div closure_uid_focmdp="86">
<br /></div>
<strong closure_uid_focmdp="88">Charred Tomato Salsa:</strong><br />
Position rack in the upper part of the oven and preheat the broiler. Line a small broiler pan with foil.<br />
Place the tomatoes and jalapeno in the pan and broil, turning them as needed, until the skins blacken and split, 15 to 20 minutes. Wrap completely in aluminum foil and cool.<br />
Core the tomatoes and stem the jalapeno (remove the seeds if you want to temper the heat). Puree the tomatoes, skins and all, with the jalapeno, oil, garlic and scallions and in a blender to make a smooth sauce. Pulse in the cilantro. Transfer the sauce to a bowl and stir in 1/2 teaspoon salt. (The salsa thickens a bit if prepared ahead and chilled; stir to loosen it up before serving.) Makes about 1 1/2 to 2 cups.</div>
Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-85708378797591792632011-08-02T10:06:00.000-07:002011-08-02T10:07:59.399-07:00Asparagus Soup with toasted Ciabatta bread<div dir="ltr" style="text-align: left;" trbidi="on">
I made Asparagus soup yesterday for the first time. Asparagus is so healthy for you, and soups make a great way to have your veggies, no chewing and you can have it with some delicious toasted cheesy garlicy ciabatta bread.<br />
<br />
<strong>Ingredients:</strong><br />
<br />
<div closure_uid_jat8r9="78">
1 bunch asparagus, roughly chopped</div>
1 finely chopped onion<br />
3 garlic cloves finely chopped<br />
1 cup of chopped basil leaves<br />
2 tablespoons sour cream<br />
1 teaspoon oregano<br />
3-4 cups of water<br />
<div closure_uid_jat8r9="76">
salt and pepper to taste</div>
<div closure_uid_jat8r9="76">
1 tablespoons of olive oil</div>
<div closure_uid_jat8r9="76">
1 tablespoon of butter</div>
<div closure_uid_jat8r9="76">
<br /></div>
<br />
Toasted Ciabatta bread:<br />
Ciabatta bread<br />
clove of garlic<br />
1 teaspoon olive oil<br />
Shredded mozarella cheese<br />
salt and pepper to taste<br />
<br />
<strong>Method:</strong><br />
<br />
<div closure_uid_jat8r9="77">
In a stock pot on medium heat, add the olive oil and butter and after a minute, add in the onions and garlic. Saute it for about 5 minutes till onions are translucent. Then add in the asparagus, and the salt/pepper/oregano. Saute it for a couple of minutes and then add in the basil leaves. Add in the water and cover and let it cook for about 10 minutes till asparagus is soft.</div>
<div closure_uid_jat8r9="77">
<br /></div>
<div closure_uid_jat8r9="77">
Blend the mixture in a blender and then add it back to the stock pot. Add in the sour cream and let it cook for about 10 minutes. And the soup is ready!</div>
<div closure_uid_jat8r9="77">
<br /></div>
<div closure_uid_jat8r9="77">
For the Ciabatta toast, pre-heat the oven at 350 degrees. Slice the Ciabatta bread into half, drizzle olive oil over it. Put the bread on a baking tray and put it in the oven for about 5 minutes. Remove it and rub the garlic clove over the bread so that it gets a nice garlicy taste. You will be able to smell the garlic over the warm bread. Now add the shredded cheese on top, add salt and pepper and broil the toast for a couple of minutes till the cheese melts and is golden brown in color! Toast is ready to eat with the soup. Dip the toast in the soup, it is delicious!! :)</div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-31533581986964882312011-04-23T21:50:00.000-07:002011-04-23T21:50:19.497-07:00Fresh Tomato Soup<div dir="ltr" style="text-align: left;" trbidi="on">We have tomato soup and grilled cheese atleast once a week. The Fresh Tomato Soup is made of fresh tomatoes, carrots, and i add whole milk instead of cream so that its not heavy. It turns out delicious! Great for taking it to work for lunch the next day as well! :) <br />
<br />
<strong>Ingredients:</strong><br />
<br />
<span id="btAsinTitle">3 tablespoons good olive oil </span><br />
<br />
1 1/2 cups chopped red onions (2 small onions) <br />
2 carrots, unpeeled and chopped <br />
1 tablespoon minced garlic (3 cloves) <br />
4 pounds vine-ripened tomatoes, coarsely chopped (5 large) <br />
1 1/2 teaspoons sugar <br />
1 tablespoon tomato paste <br />
1/4 cup cilantro finely chopped<br />
3 cups water Or vegetable stock<br />
1 tablespoon kosher salt <br />
2 teaspoons freshly ground black pepper <br />
3/4 cup whole milk<br />
Croutons, for garnish <br />
<br />
<br />
<strong>Method:</strong><br />
<br />
Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, water or vegetable stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender. <br />
<br />
<br />
Add the milk to the soup and blend it in the blender until processed completely. Strain it through a sieve. Add the cilantro and reheat the soup over low heat just until hot and serve with croutons. Enjoy with grilled cheese! :)<br />
<br />
<br />
<br />
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</div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-84980071503143603152011-01-23T21:31:00.000-08:002011-01-23T21:31:34.536-08:00Carrot Walnut Coconut Bread<div dir="ltr" style="text-align: left;" trbidi="on">I baked today, after so many months! Ever since Anishka started crawling, i have had no time to bake or make something different. With her growing older(17 months now), and more understanding, its become a bit easier to do some cooking! So I decided to bake today! Made this carrot walnut coconut bread that even she could eat. She devoured it :)<br />
<br />
Its made out of wheat and all purpose flour making it healthier. You could even substitute the white sugar for brown sugar, giving it more flavor and depth.<br />
<br />
<strong>Ingredients:</strong><br />
Vegetable oil cooking spray <br />
<br />
3 medium carrots (7 ounces), thickly sliced <br />
1/2 cup walnut halves <br />
1 cup wheat flour<br />
1/2 cup all-purpose flour <br />
1/2 cup dessicated coconut<br />
1 teaspoon baking soda <br />
1 teaspoon freshly grated nutmeg <br />
1 teaspoon cinnamon <br />
1/2 teaspoon salt <br />
2 large eggs <br />
1 cup sugar <br />
1/4 cup vegetable oil <br />
1/4 cup low-fat buttermilk <br />
<br />
<strong>Method:</strong><br />
<br />
Preheat the oven to 350°. Spray a 9-by-5-inch loaf pan with cooking spray. Bring a medium saucepan of water to a boil. Add the carrots and boil over moderately high heat until tender, about 15 minutes. Drain and mash the carrots with a potato masher. Let cool. <br />
<br />
<br />
Meanwhile, in a pie plate, toast the walnuts for about 7 minutes, or until lightly browned. Let cool, then coarsely chop. <br />
<br />
Sift both the flours with the baking soda, nutmeg, cinnamon and salt. In a large bowl, whisk the eggs with the sugar until pale yellow. Whisk in the oil and buttermilk. Stir in the carrots, coconut and walnuts, then stir in the flour mixture until blended. <br />
<br />
Pour the batter into the prepared pan and bake for 50 minutes, or until risen and a cake tester inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then turn it out onto a rack to cool completely. <br />
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<br />
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</div>Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com2tag:blogger.com,1999:blog-5841323575387907559.post-57028820075557062462010-06-25T15:02:00.000-07:002010-06-25T15:02:22.695-07:00Grilled Vegetable Salad with Goat cheeseWe bought a grill recently, and decided to grill something on a Sunday evening. We did not have any chicken or paneer to marinate, and grill. I came up with the idea of grilling vegetables, mixing them with balsamic vinaigrette and adding goat cheese and pine nuts to it! DELISHH!! Its one of the healthiest and best salads I have ever had! <br />
<br />
Here is the recipe:<br />
<br />
<strong>Ingredients:</strong><br />
<br />
10-12 lettuce leaves<br />
3-4 green onion sprigs<br />
1 zuchinni cut into 1/2 inch slices(slanted)<br />
1 red bell pepper cut in half(for grilling)<br />
1 red onion chopped into big rough pieces<br />
8 asparagus sprigs with the ends cut<br />
olive oil to coat the veggies<br />
salt and pepper to taste<br />
3 tablespoons balsamic vinaigrette(recipe on blog)<br />
4 tablespoons goat cheese<br />
1/3 cup toasted pine nuts<br />
<br />
<br />
<strong>Method:</strong><br />
<br />
Coat all the vegetables lightly with olive oil. Grill the vegetables and keep turning them until you see them charred. At this point remove the vegetables. Let it cool down. Lettuce leaves, red bell pepper should be cut into thin strips. Asparagus should be cut into 11/2 inch pieces, same with the spring onions. Put all the grilled veggies in a bowl. Add the vinaigrette and pine nuts and toss it to coat well.<br />
<br />
Add salt and pepper if required. Plate the salads into 2 plates(that is the qty). Sprinkle with crumbled goat cheese.<br />
<br />
EAT your heart away! ;)Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-53879881927295933572010-06-25T14:39:00.000-07:002010-06-25T14:41:54.682-07:00Strawberry Scones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaYXUHZboZr2ak0N7JfUAJ3wNRckWg3yIgZht4PTgheXbD7nDQcf1Opg0QSMHmL7QtaRsTbaatUBT7zykWfLixhaG7l5H_r-_6QAIGp4nwgW7Hf_3fYHpUQE8MUcitjHc2NjzMxAJcdg/s1600/ig0804_scones1_med.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaYXUHZboZr2ak0N7JfUAJ3wNRckWg3yIgZht4PTgheXbD7nDQcf1Opg0QSMHmL7QtaRsTbaatUBT7zykWfLixhaG7l5H_r-_6QAIGp4nwgW7Hf_3fYHpUQE8MUcitjHc2NjzMxAJcdg/s1600/ig0804_scones1_med.jpg" /></a></div>Scones are delicious for breakfast with tea or coffee! And I wanted something homemade one Saturday morning, so I decided to make strawberry scones. I had dried strawberries at home, so used those to make these wonderful scones! Recipe is perfect, another Ina recipe! :)<br />
<br />
<br />
<strong>Ingredients:</strong><br />
<br />
4 cups plus 1 tablespoon all-purpose flour <br />
<br />
2 tablespoons sugar, plus additional for sprinkling <br />
2 tablespoons baking powder <br />
2 teaspoons salt <br />
3/4 pound cold unsalted butter, diced <br />
4 extra-large eggs, lightly beaten <br />
1 cup cold heavy cream <br />
3/4 cup small-diced dried strawberries <br />
1 egg beaten with 2 tablespoons water or milk, for egg wash <br />
<br />
<br />
<strong>Method:</strong><br />
<br />
Preheat the oven to 400 degrees F.<br />
<br />
<br />
In the bowl of an electric mixer fitted with a paddle attachment, combine 4 cups of flour, 2 tablespoons sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until just blended. Toss the strawberries with 1 tablespoon of flour, add them to the dough, and mix quickly. The dough may be a bit sticky.<br />
<br />
Dump the dough out onto a well-floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into squares with a 4-inch plain or fluted cutter, and then cut them in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.<br />
<br />
Brush the tops with egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-18572150863343325022010-06-04T22:24:00.000-07:002010-06-04T22:24:06.865-07:00Homemade Strawberry JamSummer is here, and its strawberry season! I got a big box of strawberries from the farmers market, and I had to try and make homemade Strawberry Jam! It turned out realllyy good:) I have it every morning with toast and am loving it! :)<br />
<br />
<strong>Ingredients:</strong><br />
2 cups sugar <br />
<br />
1 large lemon, zested and juiced <br />
1 1/2 pints fresh strawberries, hulled and halved <br />
<br />
<br />
<strong>Method:</strong><br />
<br />
Combine the sugar, lemon zest, and lemon juice in a small saucepan and cook over very low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook over very low heat for 20 minutes, until the strawberries release some of their juices and the mixture boils slowly. Cook until a small amount of the juice gels on a very cold plate. (I keep one in the freezer.) Pour carefully into 2 pint canning jars and either seal or keep refrigerated.<br />
<br />
Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods.<br />
<br />
<br />
<br />
<br />
Sterilizing Tips:<br />
Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed.<br />
<br />
To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Leave in a preheated 175 degree F oven for 25 minutes. Or, boil the jars and lids in a large saucepan, covered with water, for 15 minutes.<br />
<br />
Use tongs when handling the hot sterilized jars, to move them from either boiling water or the oven. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes.<br />
<br />
As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands.<br />
<br />
After the jars are sterilized, you can preserve the food.Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-82636691352825308862010-06-04T22:16:00.000-07:002010-06-04T22:16:30.503-07:00Tomato Feta Pasta SaladSummer is here! Time for pasta salads, orzo salads, and more salads :) I made this yesterday since it was a hot summer night, and it turned out really good! It tasted even better the next day after the pasta marinates over night. <br />
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Here is the recipe:<br />
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<strong>Ingredients:</strong><br />
1/2 pound fusilli (spirals) pasta <br />
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Kosher salt <br />
Good olive oil <br />
1 pound ripe tomatoes, medium-diced <br />
3/4 cup good black olives, such as kalamata, pitted and diced <br />
1 pound good feta cheese, medium-diced <br />
6 sun-dried tomatoes in oil, drained and chopped <br />
1/2 red onion finely chopped<br />
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For the dressing: <br />
5 sun-dried tomatoes in oil, drained <br />
2 tablespoons red wine vinegar <br />
6 tablespoons good olive oil <br />
1 garlic clove, diced <br />
1 teaspoon capers, drained <br />
1 teaspoon kosher salt <br />
3/4 teaspoon freshly ground black pepper <br />
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1 cup freshly grated Parmesan <br />
1 cup packed basil, chopped <br />
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<strong>Method:</strong><br />
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Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes. <br />
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For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth. <br />
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Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0tag:blogger.com,1999:blog-5841323575387907559.post-17884466413121542012010-05-18T12:52:00.000-07:002010-05-18T12:52:00.350-07:00Cream of Tomato SoupThis is an Ina Garten recipe! Hubby does not love soups, but he really liked this one. I made some of my own modifications, by adding milk instead of cream to make it creamy but yet light. I also added some parmesan cheese to add some depth in flavor.<br />
<br />
I made the soup with classic grilled cheese sandwich! It was sooo good! :) Comfort at its best ;)<br />
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<strong>Ingredients:</strong><br />
<br />
1 tablespoons good olive oil <br />
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1/2 cup chopped red onions <br />
1 carrot, unpeeled and chopped <br />
1 tablespoon minced garlic (2 cloves) <br />
8-10 small tomatoes, coarsely chopped <br />
1 1/2 teaspoons sugar <br />
1/2 tablespoon tomato paste <br />
1/4 cup packed chopped fresh basil leaves, plus julienned basil leaves, for garnish <br />
1 1/2 cups vegetable stock, <br />
Salt and pepper to taste<br />
1/3 cup milk<br />
Croutons, for garnish <br />
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<strong>Method:</strong><br />
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Heat the olive oil in a large, heavy-bottomed pot over medium-low heat. Add the onions and carrots and saute for about 10 minutes, until very tender. Add the garlic and cook for 1 minute. Add the tomatoes, sugar, tomato paste, basil, vegetable stock, salt, and pepper and stir well. Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.<br />
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Add the milk to the soup and process it through a food mill into a bowl, discarding only the dry pulp that's left. Reheat the soup over low heat just until hot and serve with julienned basil leaves and/or croutons.Anonymoushttp://www.blogger.com/profile/05548017903752995357noreply@blogger.com0