I haven't had a lot of time to blog this week, I was dog sitting for my friend at the start of the week and have been too tired the rest of the week. But thought I'd better show face here with some kind of offering.
I made this pork dish with pork loin steaks, onions, tinned tomatoes and olives (stuffed with garlic), served with couscous cooked in chicken stock and seasonal savoy cabbage.
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Title: Chefin with DrLove Pork Chops & Spanish Rice 2
Title: Spanish Pork & Rice (Paella style)
http://wp.me/pH5px-1L Today Elora and Ciara were cooking a simple but delicious meal: Spanish Pork & Rice in a Paella style. Simple ingredients and easy to follow... it might take a bit of time (around 50 minutes) as you need to follow the different steps in sequence, but easy... very easy :-)
The Magick touch... a little bit of chorizo to bring that authentic spanish flavor ;-)
Last night supper was definitely a mish mash of left overs. We had some turkey and ham pie left over from New Year's Eve, some onion bahjis from lunch on NYE. I also had some mashed potoato and mashed turnip (swede) left over from the haggis meal we had on New Year's Day so I decided to make it into Bubble & Squeak with the half cabbage I had lurking in the fridge. It is usually made with left over cabbage, but I made this fresh and then mixed it into the potato/turnip mix. Some butter in the pan on a medium heat and then just bung it all in and press it down. The tricky bit is turning it using a plate, I think it would be wise to lightly oil the plate before inverting the b&s onto it as it does tend to stick. However even if you have to lever it back into the pan like I did, you just squish it down again, it can take quite a lot of abuse!
If you have one of those pans that go in the oven you could do it that way too. I'm getting to the end of the left overs now and have a Carbonnade of Beef in the oven. I can smell the beer as it cooks slowly - mmmmm!
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Title: Dolphin play bubble rings
This video is dedicated to the best employee at Sea World, Orlando.
The music is the instrumental version of "No One is Alone" from "Into the Woods" by John Williams; The Boston Pops Orchestra. From the Album Music of the Night: Pops on Broadway 1990 CD. The original music and lyrics of "Into the Woods" is by Stephen Sondheim.
Title: Dry Ice Bubble
dry ice experiment Halloween fun with bubbles
See www.stevespanglerscience.com for more great science experiments and supplies!
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A combination of techniques here...airbrushed background color with an extra-large image of Beauty & The Beast (and friends,) surrounded by a special wide frame with swirl detail, which is continued around the sides of the cake. Finished off with an extra-delicate floral presentation and the name written on mini-cupcakes. . Yes, we can enhance any design for you...just talk to our friendly sales staff! . On another note, the word about our gluten-free/vegan options is getting out there. We found talk of our cakes on the Gluten Freeway blog...check it!
I made this Foccacia with Olives on Sunday. It comes from a lovely bread book by Eric Treuille and Ursula Ferrigno, that I've had for a while.
As it is a Dorling Kindersley book, it has fabulous photographs. The recipe is really a fairly simple white bread recipe with olive oil instead of butter, I made mine on the dough cycle in the bread machine and then added the chopped olives before proving the dough again before baking.
It was delicous served with my own version of Coronation Chicken inspired by The Hairy Biker's, Mums know best cookbook. I made mine with left over turkey, Tikka curry paste, a chopped yellow pepper and a mix of mayonnaise with a little double cream. I also had some coriander left over so added that too. There are many more ingredients in the Biker's version but I just used the general idea and what was in my fridge. Also in my fridge was some smoked salmon so we had some of that as well!
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Title: CookwithTom.com: Rosemary Focaccia - Part Two
This masters class on bread making results in a simple way to create a delicious bread with great big pockets of air, a delicious crust, and a chewy crumb.
Be sure to make extra, because it doesn't last long. (I made two loaves for a family function and they were gone in 10 minutes).
The recipe:
1 cup warm water
1 1/2 teaspoons yeast
1 1/2 teaspoons sugar
3 cups flour
1 1/4 teaspoon table salt
2/3 cups American style lager
3 tablespoons olive oil
1 tablespoon Kosher or Sea Salt
6" long fresh rosemary sprig, washed and diced
1. In a large bowl, dissolve sugar, and yeast, in water.
2. Wait 10 minutes until all yeast is dissolved/proofed
3. Add flour, lager and salt
4. Mix on low speed, stopping as necessary to scrape the sides of the bowl until all dry ingredients are incorporated.
5. Mix on high for 6 - 10 minutes, until gloss forms on dough, and dough starts "grabbing" the dough hook.
6. Pour one tablespoon of olive oil into a separate bowl, spread around with a rubber spatula, coating both the bowl and the spatula.
7. Move dough from mixing bowl to oiled bowl, sprinkle 1 tablespoon of olive oil on top of dough.
8. After oiling your hands, gently turn the dough ball over in the oil, making sure all sides of the dough are coated.
9. Cover with plastic wrap, and place in a warm, draft free location for 2-3 hours. (until has grown 2 1/2 times it's original size).
10. Preheat oven to 450 degrees
11. Cover baking stone with parchment paper
12. Pour 1 tablespoon of oil over parchment paper and spread until paper is covered.
13. Dump dough on to parchment paper, carefully forming the dough into a circle.
14. Let rise for 15-30 minutes
15. Using a fork, poke 30-40 holes in the dough to relieve surface bubbles
16. Sprinkle sea salt over the top of the dough
17. Place in 450 degree oven and set timer for 20 minutes.
18. With 5 minutes left on the timer, sprinkle diced rosemary liberally over the top of the bread.
19. If you're feeling brave, remove the parchment paper from underneath the bottom of the dough.
20. Bake for at least 5 more minutes, or until top of the loaf is golden brown.
Notes:
This dough can also be used as a base for a pizza. Instead of placing on a stone, bake on a greased 10" X 15" cookie sheet. After the dough has risen, dump it onto the cookie sheet, and spread the dough with your hands. Add pizza toppings of your choice. Bake for 20 minutes, or until the bottom of the dough is dark brown.
If you choose to omit the lager, increase water by 2/3 cups.
Title: How to Make Focaccia with the help of Your Bread Machine
Visit my blog at www.overthekitchencounter.com for more ideas on cooking and crafts.
Focaccia: an Italian flatbread brushed with olive oil and flavoured with grated Parmesan cheese, garlic, salt and rosemary - and so easy to make the dough in a bread maker!
1 cup + 1 Tbsp water
3 cups flour
2 Tbsp dry milk
3-1/2 Tbsp sugar
1 tsp salt
3 Tbsp butter
1-1/2 tsp fast-rise yeast
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Stroke of genius. How did I not think of this before. Oh man oh man.
Okay, let me back up. Backstory first. Well, there's no really backstory per se, but more of a source of inspiration. Barbecues; grills; charcoal. Fire! This is how we cook foods during the hottest days of the summer in order to avoid heating up our kitchen to hellish temperatures, right? Oven-roasting is out, as is loading up all 4 burners with huge pots of boiling water and simmering stews, and obviously baking seems completely out of the question. Thus the spareness of posts on this blog (or at least, that's the excuse du jour). So how to get around this issue without confining all baking to the wee hours of the night, if we are to do it at all?
Here's my great, albeit hair-brained, idea: BBQ'd cookies!!!!!!!!
Okay, okay, I can feel your collective eye-rolling coming at me from all over cyberspace--it sounds ridiculous, but hear me out. You make sure to make a cookie dough that doesn't spread hardly at all, so as to avoid it dripping in between the grill bars. And the dough will have nuts it in, because fire roasted nuts are next to godliness. And then, once grilled, you serve these cookies with grilled fruits (grilled peaches anyone??). Dollop with ice cream. Dessert. Done.
Alright, so maybe that won't work. But here's a more rational idea: what about putting your cookie sheet (or other metal heat-enduring surface) on top of your grill and then closing the lid, essentially using your BBQ like an outdoor oven. Does that work? Has anyone tried that?
Anyway, these cookies here, these Maple-Pecan Shortbread don't exactly seem like a super summery cookie (more of an autumnal one, in my opinion, what with the maple and the pecans and the everything), but I made them for both a summer picnic, as well as a 4th of July BBQ at my brother and sister-in-law's house, and they were a hit at both events. These cookies are really good. Surprisingly so. In fact, they might have been even more of a hit at the 4th of July BBQ since by then they were a day old, and these guys improve with age FOR SURE.
So you got ya dough, which has ground up pecans in it as well as a hefty amount of maple syrup, and after the baked cookies have sat around for a day, the maple flavor really deepens. Actually, the recipe also calls for Maple Extract, which I couldn't find anywhere so I omitted it--and no problem! The cookies were still extremely mapley, but I bet they would be really incredible if you have maple extract on hand as well.
Lastly, because you roll out the dough and cut it with a cookie cutter, and then decorate each cookie with a pecan half and some turbinado sugar, you WITHOUT A DOUBT produce a beautiful set of cookies. You can't really screw up the look of these, unless you don't know how to use a cookie cutter (and if that's your situation, you probably shouldn't be reading my blog, juss sayin'). So, they are perfect to bring to a party if you want to impress people but not do anything too elaborate. Simplicity is highly underrated in baking!
And very very lastly, if you are just crazy enough to try either of my BBQ cookie ideas--LET ME KNOW SO WE CAN BE FRIENDS FOREVER!! If you send pictures, I will love you even more/think you are even crazier/admire you a lot. And even if you bake these in the normal way, I will admire you for enduring the oppressive heat of your kitchen in the name of tastiness!
P.P.S. Sorry for the lack of photos! I was too busy eating cookie dough/pecans to grab my camera during the baking process -_-
Maple-Pecan Shortbread
Makes about 2 dozen
Ingredients
2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup cake flour (not self-rising)
1/2 teaspoon salt
3/4 cup pecan halves (about 2 1/4 ounces), finely chopped
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup pure maple syrup
1 large egg yolk
1/4 teaspoon pure maple extract
1 large egg, lightly beaten
Turbinado sugar, for sprinkling
Directions
Into a medium bowl, sift flours and salt. Whisk in 1/2 cup chopped pecans, set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until smooth and light, about one minute. Add the maple syrup, egg yolk, and extract; beat on medium speed until well combined. On low speed, gradually add flour mixture, beating until just combined. Dough should be smooth and pliable. Flatten into a disk. Wrap in plastic; chill until firm, 1 1/2 hours or overnight.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
On a lightly floured work surface, roll out dough to 1/4 inch thick. Cut out rounds using a two-inch cookie cutter; place one inch apart on prepared baking sheet. Brush tops with beaten egg; sprinkle centers with remaining 1/4 cup pecans. Sprinkle the entire surface with turbinado sugar.
Bake cookies, rotating baking sheet halfway through, until golden around the edges, 10 to 12 minutes. Transfer to a wire rack to cool. Store in airtight containers at room temperature up to four days.
****
{End Results} Baking Difficultly: 2/5 Ingredient Accessibility: 2/5 (Maple extract, where y'at?!) Tastiness: 4.5/5 Attractiveness: 4/5 Is it worth it?: Hell yeah! Worth firing up the ol' oven in July...maybe...
{Pairings} Drink: I'd wash these guys down with some iced tea, perhaps with a sprig or two of sage thrown in? (That's how my ma makes hers, and it's da bomb diggity!)
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Title: Lunar 2: Eternal Blue Complete - 083 - Boss Battle #21 - Phantom Sentry
Lunar 2: Eternal Blue Complete
Boss Battle #21
Phantom Sentry
==============================
Strategy?
It's another cookie cutter boss really. Same 'ol strategy of spending the first turn buffing everyone, and spamming attacks until it dies. The only thing to note is that whenever the boss sucks the party in front of it, the boss will 1hko everyone that's still there the next turn. So, you MUST move your party out of the way. Other than that, it's a simple boss.
Hiro: Triple Sword!
Ronfar: Happy Hour! Heal when necessary.
Jean: Blue Dragon Palm!
Lemina: Burning Rage! Then Catastrophe to deal damage.
Leo: Soul Blade!
==============================
Again, another simple boss battle.
After the battle, we find the Right Opal Jewel from the beginning of the game. Time to find the Left Sapphire Jewel.
One of our neighbours is a keen fisherman and gave us this huge trout, it was about 15 inches long and pretty substantial, not like the one's you buy that feed only one person. I meant to take a picture of it before I started, but forgot, sorry!
The recipe I used comes from BBC Good Food website, Stuffed Baked Trout click through to get the recipe, it is very simple and uses things that most of us have in the larder. Many other recipes that I saw used fennel which would have been nice, but I didn't have any!
I served the trout with this variation on potatoes Daupinois, I sliced the potatoes thinly and seasoned between the layers with salt & freshly ground black pepper. Then I mixed 150g of left over Philadelphia Cream Cheese with enough milk to give a creamy consistency and poured this over the potatoes, then baked in the oven until the potatoes were cooked and the top of the dish was golden brown.
There was quite a lot of couscous and we could probably have managed without the potatoes, but the trout was delicious and moist and the creamy potatoes and lightly cooked brussel sprouts went very well with the finished dish.
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Title: Chefs Tips -- York Harbor Inn - Baked Stuffed Lobster
Baked Stuffed Lobster Cooking Tip. Chef Bonsey shows the 30 second tip on how to prepare a Baked Stuffed Lobster. Pay attention -- this is fast!
Executive Chef Bonsey CEC, AEC has been recognized as one of the top chefs in Maine by Portland Magazine and one of only a few hundred Chefs accredited by the American Culinary Federation to the American Academy of Chefs.
Help prevent cancer and heart disease with potassium-rich side or main dish everyone will love. Dr La Puma explains that quinoa is a gluten-free seed that makes a great substitute for rice. Its flavor is slightly nutty and has a smooth, creamy texture. When selecting an acorn squash at the farmers market or grocery, look for a deep orange spot on the bottom. It's a good indicator of ripeness. Get the complete recipe here: http://www.chefmd.com/recipe_display.php?id=111
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Title: An Interview with Shaka King : Filmmaker
An interview with award winning filmmaker/writer/director Shaka King on upcoming projects and the environment that shapes them. An OrderVision Produxtion in association with New Rap Order. www.NewRapOrder.com
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Title: FS2004 Olympic Air - B737-600 Athens to Istanbul
Flight simulator - Olympic Boeing 737-600 PMDG, departing from Athens Int. airport "El. Venizelos" (LGAV) following the SID KEPIR1F, climbing 35.000 feets and landing to Istanbul Int. airport (LTBA). Enjoy the flight!
Add-ons:
Attica Photoreal Scenery
Real Environment Xtreme
Ground Environment Professional
Music:
Jakatta - It Will Be
Bliss - Kissing
Title: Euroleague: Panathinaikos Athens - Efes Pilsen Istanbul GAME RECAP. 2010-11-11
Panathinaikos fly to 3-1 record beating Efes Pilsen at OAKA.
Euroleague: Panathinaikos Athens - Efes Pilsen Istanbul GAME RECAP. 2010-11-11
Disney.com had an anniversary today, and we got to create their spectacular cake to serve a whopping 400 people! . It took a few of our big strong guys to lift this mammoth cake...they're all in for a yummy afternoon!
This was a delicious and very quick meal, I served it with noodles which will, of course, increase the calorie count.
Serves 4 185 calories per serving 1/6G fat Prep Time 10 minutes Cook Time 15 minutes
2 red onions 2 garlic cloves, crushed 1 red pepper, seeded and sliced 450g large peeled uncooked prawns 1 tsp smoked paprika 2 small courgettes, thinly sliced 115g chestnut mushrooms, sliced 2 tsp finely chopped fresh gineger 1 tbsp sweet chilli sauce 1 tbsp fruit chutney juice of 1/2 lemon 1 tbsp runny honey salt and freshly ground black pepper
1. Heat a non-stick wok. Add the onions and garlic and dry fry until soft. Add the red pepper, prawns and paprika, toss well, and continue to cook for 2-3 minutes until the prawns are cooked through. Season with salt and black pepper.
2. Add the remaining ingredients and cook for 2 minutes, tossing them well.
Here's an elegant dessert 'cake' that even non-bakers like myself can make easily. The truth is, the 'cake' part of this dessert consists of those elegant elongated cookies called 'ladyfingers' in English and savoiardi in Italian. The ladyfingers are lightly dipped in espresso, then layered with mascarpone creamed with egg, sugar and marsala, then 'baked' in the fridge for a few hours (or even days) and finally dusted with cocao before serving. There is really nothing to it and yet serving a homemade tiramisù, with its reputation as a fancy dessert, will ensure that your guests will be mightily impressed.
Ingredients
500g (1 lb) store-bought ladyfingers 3 freshly made single espressos Simple sugar syrup (or some sugar) to taste 500g (1 lb.) 4 oz. mascarpone 5 eggs, separated About 250g (1/2 lb.) sugar Marsala Powdered cocoa
Directions
Begin by making some strong shots of espresso coffee:
If you don't have an espresso maker, a potful of espresso made in a stovetop pot will do quite fine. Then mix your espresso with some of the simple syrup, if you have some on hand, or just a few spoonfuls of sugar, to taste. You can also use the coffee without sugar, as the mascarpone cream will add sweetness.
To make the mascarpone mixture, separate the yolks from the whites. Set the whites aside for the moment. Then whisk the yolks together with the sugar briskly until they form a kind of cream; you should be able to see 'ribbons' in the mixture as you whisk it. A stand mixer makes short work of this job.
Then add the mascarpone and a dash of marsala, and continue whisking until you have a homogeneous cream mixture.
Now, in a separate bowl, beat the egg whites until they form soft peaks.
Fold the egg whites gently into the mascarpone mixture:
Now that you have your coffee and mascarpone mixture ready, it is time to assemble the dish: take a ladyfinger, dip it on both sides in the espresso, very briefly, just to barely coat the outside. (Don't linger or your ladyfingers will soften to mush!) As you dip the ladyfingers, arrange them in a rectangular or square baking dish. Continue until you have covered the bottom of the dish with them. (NB: Depending on the size of your dish, you may need to lay them in different directions and/or break some of the ladyfingers into shorter lengths.)
Once you have your first layer of ladyfingers, spread some of the mascarpone mixture over them, enough to cover them entirely. Then lay another layer of ladyfingers on top of that:
Finally, lay over another layer of the mascapone mixture:
Put the dish into the fridge for at least an hour, better several hours or even overnight. The longer you let it sit, the more the mascarpone mixture will penetrate the ladyfingers and soften them up. It will also help the elements to form a more solid mass. A freshly made tiramisù will be very creamy and rather loose when served, as pictured above, while a well-rested one will be more cake-like. Each version has its charms.
In any event, right before you're ready to serve, dust the top of your tiramisù with unsweetened cocoa powder (the kind you would bake with). Use as much or as little as you like. Personally, I prefer just a light dusting.
NOTES: The two main ingredients for this dish, ladyfingers and mascarpone cheese, can be surprisingly hard to find. They are also both rather expensive to buy. You can make the ladyfingers yourself--they are not at all hard to make. I have seen suggestions for using spongecake or pound cake, which should (more or less) work as well, but since these are already quite soft, your tiramisù will not need as long as rest in the fridge. As for the mascarpone, you can substitute regular cream cheese ('Philadelphia' style) loosened with some cream. (I have also heard of substituting ricotta, whipped until perfectly smooth, but that would give you a rather different flavor.)
A common variation for tiramisù is to use zabaglione in place of the mascarpone mixture. Zabaglione is simply marsala wine thickened with egg yolks heated over a double-boiler, usually in a round-bottomed copper pot which is made expressly for the purpose. I will blog on zabaglione one day, as it is delicious and wonderful just on its own as a dessert or snack. Also common is the substitution of rum or other liqueur of your choose instead of the marsala.
The main thing to remember when making tiramisù is that the success depends largely on balancing the sweetness of the sugar with the bitter flavors of the coffee and cocoa. Neither should predominate. Be careful, then, when adding sugar. And if, as sometimes happens, you find ladyfingers sprinkled with sugar, reduce the sugar you add to the coffee and/or cream to compensate.
Otherwise, as I said, this dish is simplicity itself and a real crowd-pleaser. No need to tell anyone how easy it is to make... Enjoy!
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Title: Tiramisu
Pastry chef John Caluda has spent most of his professional career in native New Orleans, and has developed into one of the city's best. His pastry creations are the centerpieces of his Coffee Cottage in suburban Metairie. The dessert this time is a Tiramisu. This version is more than reminiscent of a french yule log, and is a good vehicle for Chef Caluda's impressive technique.
Title: TIRAMISU - VIDEO RECIPE
Easy recipe for this Italian classic!
NICKO'S DAILY VIDEO DIARY
http://www.youtube.com/nickosBLOG
Recipes, food and cooking information. Search recipes by title and ingredient. Recipes, cooking ideas, baking tips, and more. Browse hundreds of easy chicken recipes including pies, curries, stir-fries and pasta dishes.
I haven't had a lot of time to blog this week, I was dog sitting for my friend at the start of the week and have been too tired the rest of the week. But thought I'd better show face here with some kind of offering. 
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