Just a little update on the new kitchen. The joiner (carpenter) who is coming to fit the kitchen said he would "be here in the middle of this week at the earliest" we are interpreting this as probably next week. These oak worktops are supposed to be oiled and, indeed the oil came with them. However, as my MIL (85) lives with us and is likely to use all sorts of chemical sprays on any available surface (and will not be told) we decided that it was safer to varnish them. The joiner says this will be fine and at least they will maintain their fabulous finish. The varnish is matt so it really doesn't show at all.
I was really excited when I saw how gorgeous the worktops look and how well they match our wooden floor. Mind you we have spent all weekend moving them, painting them and stepping over them!
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Salutations, readers. To commence round 3, I am obligated to pick up from where I left off in round 2 of this monumental quest in cookie baking. You might remember that things weren't so great between me and The Book when we left off, after recipe #30--the Pistachio Lemon Drops--which I found to be so sweet and inedible that I was unable to present them to the people I had chosen to make them for. So, with about a dozen of these sugar-laden oddities sitting quietly in an old tupperware box, untouched by human hands (save for my mom's), I decided to get onto making a different cookie to give to my brother and his girlfriend as a house warming present. One that would keep well in their new refrigerator, be easy to eat between only 2 people, and of course be better tasting than the previous ones I had made.
I perused The Book with great concentration, keeping in mind that my brother doesn't like chocolate (yeah, yeah, I know), and also keeping in mind that I had a bunch of sweetened shredded coconut in the fridge. I kept flipping back and forth between several recipes but decided that a bar recipe would be great for the two of them, especially because bars are a great type of cookie to give, seeing as they are easily transportable, sturdy, and Martha has a good record of coming up with excellent recipes of them.
So Blueberry Bonanza Bars it was! I'm not going to lie, the recipe is rather involved, but the results are really really good. Like mostbar recipes, you have to make a shortbread crust first and half bake it before covering it with whatever other things the recipe calls for. Fortunately, Martha has you use a food processor to incorporate the cold butter into the flour (as opposed to her hair-brained idea of using a cheese grater) and the crust is otherwise very simple to make. But as the crust is either in the fridge or in the oven, you have to work on making the Almond-Coconut Granola, which is time consuming. Of course, if you want, you can use store-bought granola, but why cut corners right? Anyway, making your own granola is kinda fun and gives you a lot of self-satisfaction once you finish.
Anyway, one glitch I encountered was that the recipe calls for 1 1/2 cups of Blueberry jam, and I only had about 1 cup of Blackberry jam. Obviously the flavor difference didn't matter (I prefer Blackberry anyway), but I actually thought that using only 1 cup of jam was perfect. Any more would have been too much, in my opinion, and from the looks of the photograph in The Book, it would have made the bars too sweet and too gooey.
Other than that, everything went according to plans. Keep an eye on the bars after you add the granola, because since you've already partially browned the granola on its own before adding it to the actual bars, you don't want it to get burnt.
So did they like it? Yeah, I believe they did. Plus, the cookies are very tasty as a breakfast treat and look very purdy indeed.
Blueberry Bonanza Bars
Makes 2 dozen
Ingredients
Vegetable-oil cooking spray
1/2 cup slivered almonds, toasted
2 cups all-purpose flour
3/4 cup confectioners' sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter , cold, cut into pieces
1 large egg
1 large egg yolk
3/4 teaspoon pure vanilla extract
1 1/2 cups blueberry jam
Almond-Coconut Granola
Directions
Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside. (Note: I just buttered up a Le Creuset baking dish without the foil, and it worked fine.)
Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares. Bars can be stored in airtight containers at room temperature up to 1 day, or frozen up to 1 week.
****
{End Results} Baking Difficultly: 3.5/5 Ingredient Accessibility: 2.5/5 Tastiness: 4/5 (Shortbread + Jam + Granola = Best "Breakfast"!) Attractiveness: 4/5 (Quite cute, in fact) Is it worth it?: Yes! If you have the time, you'll feel very proud once you finish them.
{Pairings} Drink: A big cup o' coffee
Song: Jive Jam -- Ella Fitzgerald & Duke Ellington Activity: Enjoying a nice early morning breakfast on your back porch
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Head to http://www.OK.co.uk for the latest gossip from the red carpet
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This recipe is full of great antioxidants from the pumpkin (lots of Vitamin A) as well as good Omega 3 fats from the Extra Virgin Olive Oil and Walnuts. This is a very moist cake which is easily made in a sheet pan so it works great for potlucks or picnics. It is very delicious and pretty healthy.
Special note for Debbie ~ I've also made this as bread...just place into a prepared bread pan and cook for 50 to 60 minutes or until toothpick inserted comes out clean.
Ingredients& How To
Sift together in small bowl: 2 cups Whole Wheat Pastry Flour 3 teaspoons baking powder 2 teaspoons baking soda 1/4 teaspoon sea salt 2 teaspoons ground cinnamon 1/2 teaspoon allspice
In large bowl combine: 1 cup Splenda no calorie (or organic sugar) 1 cup Brown Sugar 3/4 cup Extra Virgin Olive Oil 1/2 cup Unsweetened Apple Sauce
Gradually: Beat in flour mixture until creamy; stir in raisins.
Spread batter into prepared 12x18 pan (spray pan with Pam cooking Spray). Top with 1/4 Cup of Chopped Walnuts. Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool.
Delicious with a scoop of ice cream or just plain ~ Enjoy
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Title: The Smart Parts Ion Upgrade Super Duper Show of DEATH!!!
Here it is! The Ion Show of DEATH!!!
We upgrade this Ion, in the middle of LIVE XBall matches!
Yes, we got shot numerous times (about 30 times each)
What a weekend! We spent a glorious Sunday chatting up and sharing our scrumptious fresh samplings of sheet cake to the incipient brides at the Festival of Brides event held at one of our favorite venues, the historic Millennium Biltmore Hotel downtown. . . . . . . . . . . Could the ballroom have been any more beautiful? We think not. Lovely, romantic balconies lined the grand Tiffany ballroom, where we showcased some of our favorite cake designs. From simple to lavish, we run the gamut of creativity here...realizing our clients dreams of the perfect wedding cake. We are also proud to have debunked the pretty-but-blah wedding cake myth out there; Hansen's Cakes is the basis to one of the greatest "urban legends" out there. Yes, we make wedding cake that are not only beautiful, but actually tastes amazingly delicious.
Don't believe it? Come on over for a free sample...we'll put a twinkle of joy in your eye with the very first bite! Like fresh and different? We have a glorious new flavor that will knock your socks off: Champagne Custard! Lite and fluffy, the Champagne Custard is the newest member to the Hansen family of butter creme based fillings. Mmmmmmmmmmmm! Ooh...did you know that our artists can sculpt anything you desire to come up with the design of your imagination? This client wanted Imperial Storm Troopers to protect her cake.
Voila, there they are! All sweet and lick-able.
Lights, Camera, Action!
We'll set the scene for your next event...
...and the pup-a-looda can be imortalized in butter creme as well! A sporty little boy had one of his superstars hand-painted on this full sheet. L.T. never tasted so good!
Hope you all are having a fabulous week...more photos to follow~!
Brides Of Destruction
Live At Donnington Download Festival
June 6, 2004
Song Two: Brace Yourself
I'm a huge Nikki SIxx fan and this band is epic / was epic / ever epic... This is my favorite track off of their 2004 "Here Come The Brides" record. Nikki Sixx's time in the band was relatively short but he is playing live with them here. Hope you enjoy this as much as I do...
Lyrics:
You want love
You fake love
You take it for granted
It slips through your fingers
You're frightened and scared of
Commitment resentment
Be honest it's alright
It's right here for your eyes
It goes fast shoots right past
The years fly pass you by
So grab it and shake it
Don't be scared to break it
Breathe don't hold your breath
You might be next so brace yourself
Live for today it's on its way
So brace yourself
Now reach down inside you
Be quiet with your truth
Have you lived through
Your demons inside you
Remember how you feel
It's fragile it's so real
You feel high you feel low
You don't know when you'll go
Breathe don't hold your breath
You might be next so brace yourself
Live for today it's on it's way
So brace yourself
So brace yourself
There's no one else
So brace yourself
There's no one else
Breathe don't hold your breath you might be next
So brace yourself
Live for today it's on it's way
So brace yourself
Live for today it's on it's way
So brace yourself
So brace yourself
So brace yourself
There's no one else
Live for today it's on it's way
So brace yourself
A friend was asking the other day about the tenderest chicken breast he had ever had. Well, after some probing questions, we figured out that he had enjoyed a dish of scallopine di pollo, chicken scallopini. Here is a recipe for scallopine di pollo with a lemon and caper sauce, which is also known as a piccata in Italian.
You begin by slicing chicken breasts horizontally, so that you wind up with two fillets or 'scallops' per breast of roughly equal size but half the thickness of the original breast. You then flatten the breast out even further by pounding with a meat pounder. (If you don't have one, no problem--the back of a heavy skillet or saucepan will do. But in either case, cover the chicken breast with foil or wax paper so that the pounder or pan doesn't stick to the meat.) You then lightly flour the scallops and fry them in hot butter and oil. Remove them from the skillet as soon as they stiffen up and lose their 'give', and deglaze the pan with a bit of white wine. Let the wine reduce, then add freshly squeezed lemon juice, chopped parsley, capers and salt to taste. Then return the scallops to the pan and allow them to absorb the flavor of this sauce for just 30 seconds or so before placing them on a serving platter. Then take the sauce remaining in the skillet off the heat and swirl in a dab of butter until the whole is 'creamy', pour over the scallops, and serve immediately.
NOTES: There a few things to look out for when making chicken scallopini. First and probably most important, while undercooked chicken breast is not very appetizing (and potentially dangerous), neither is dry, overcooked breast--and chicken breast cooks very quickly. So you need to be attentive to when the breast is done, which is when it is just cooked through, with no pink inside but still juicy. The best way to tell then a breast is done is to 'feel' it like you would a steak on the grill; when it no longer 'gives' when you prod it, it's done.
I probably should have fried the scallopine over higher heat than I did last night. Unlike chicken cutlets, scallopine should not be 'golden brown' all over--you will have surely overcooked it in that case--but a bit of brown around the edges gives it a nice depth of flavor. It also ensures that you will have a fond that will lend your sauce extra flavor as well. (Fond is the French term for all those brown scraps that cling to the bottom of the pan when you shallow-fry or saute something. As far as I know, there is no English word for it.) To get a good fond, make sure not use a non-stick skillet. When you add the wine, you scrape up the brown particules, which will emusify into the wine--this is called 'de-glazing' the pan.
Finally, it is also important to reduce the sauce to the 'right' consistency, just thick enough to coat the scallops nicely, but not so thick that the thing becomes stodgy. If you skip this step the sauce, while very tasty, will be too thin and will not coat the chicken properly.
By the way, the flattening of the breasts serves two purposes: First, you increase the sauce to meat ratio. Chicken breast (like veal) has a rather neutral flavor, which acts more as a foil to the sauce. So the lower the meat/sauce ratio, the more flavorful the dish. Second, the flattening breaks up the fibers a bit, thus tenderizing the meat.
Scallopine is one of those almost infinitely variable dishes that typify Italian cooking. Using chicken, in fact, is itself a variation, as classic scallopine are made with veal. Turkey scallopine are a very common variation is Italy (more common, in fact, than chicken) as is the use of pork loin, which is quite similar to veal in taste and texture, but much less expensive. But the real variety comes from the multitude of sauces. Perhaps the most common scalloppine dish is made with Marsala wine. Scallopine are also made with tomato sauce, balsamic vinegar, cream and mushrooms, olives, zucchine... you name it. Jim told me that he had a cream sauce, which I would make by adding some chopped shallot and parsley, then deglazing with Marsala or madeira, and then adding cream and reducing. Not matter which version you try, the basic procedure is the same: fry the scallops in oil and butter (or one of the two, depending on the sauce), remove when done, use the fat and fond left in the pan as a base for making your sauce, and when the sauce is done, add back the scallops for a moment to reheat and absorb some of the flavor of the sauce. Et voila!
The classic Roman form of scallopine is the scrumptious saltimbocca, which means 'jump in your mouth' because it's so good that you'll be tempted to wolf it down. It is made with prosciutto and sage.
If you bread and fry your scallopine without a sauce, you have a milanese or, in Austria, a Wienerschnitzel, or in the US, a chicken cutlet. (They're delicious with just salt and lemon juice sprinkled on top, but my favorite way to eat them in the summer months is with a tomato salad (made without vinegar or lemon) served on top.
And finally, you can use scallopine to roll up some stuffing, in which case you call them involtini. Like the sauces, practically the only limitation on the stuffings is your own imagination. But some of the most common are bread crumbs and sage, cheese and prosciutto (sometimes called involtini alla bolognese), cheese and ham, sauteed mushrooms and artichokes.
Another round come and gone. Actually, it's the 9th round, and 9 is my lucky number, so I would have to say that I'm a little disappointed that this set of ten cookies weren't better. These were my summer cookies, so I really have no excuse for not going all out! We had some really nice ones, that's for sure, but nothing that really blew my socks off. Is that even an expression? Blowing socks off? What?
Anyway, it's definitely going to be a rough 10th round, that's for SURE SURE. This whole gas oven with no temperature gauge is killing me! I am literally baking completely blindly. Oh, and there is a nation-wide gas shortage, so that also doesn't really help me out. And to top it off, I don't have a cookie sheet, so I've been using a roasting pan. Aaaaand, I only have a 1-cup measure and 1/2-cup measure. No teaspoon measures. Yep. And the butter they sell here is sold by the 200g block, with no tablespoon/cup measurements on it, and I have no scale. Sooooooooooo…yeah.
But let's cut the crap and get on with it. Here's the 9th round, in all its mediocre glory!
Alright, these were really nice. Besides the fact that they are very easy to make look nice (you just cut out a perfect circle of dough with a cookie cutter and squish a pecan onto it! simple!), the cookies have a surprisingly deep flavor--even if you don't add the maple extract, like I didn't. The maple syrup lends enough rich flavor alone, and the toasted pecans in the dough work fantastic with it. Highly recommend this one!
These also have a really nice flavor that's a little unexpected. The cookie itself is a lot like a Hobnob (OMAHGAH HAVE YOU HAD THESE?!!? LOVE), but a lot less sweet. In fact, they are hardly sweet at all, but have a great cinnamon undertone, along with the toasty almond flavor of the biscuit. Great for tea, or really any fancy, fruity dessert. Pile on the clotted cream plz.
So almondy, so good. And they are majorly adorable, right? Am I the only one that gets all warm and fuzzy inside when she sees an adorable cookie? Is it bad that I look at cute cookies like normal people look at cute puppies?
Okay, I ranked these highly because they basically introduced me to the nectar of the gods: Lyle's Golden Syrup. Holy shit, I can't even begin to tell you how many cans of this I'm bringing back to the US--customs or not! As for the cookie itself, I could eat the dough for hours/years/eternity.
I was partial to these because I really love whole-wheaty, nutty, oatsy, hippie-dippie snacks, and these really fit the bill. But I have to say, they are more like a cake than bar, and hardly could be considered a cookie…just sayin', Martha.
These definitely look very elegant and nice, but they didn't end up being as flavorful and spicy as the uncooked dough was. They tasted a little boring and bland once baked, but they are fun to make, so that's a plus.
These took a lot of work. Yep. Making the fig filling is fun and it is very aromatic and delicious, but for some reason once the cookie is all assembled and baked, the fig filling isn't all that special tasting anymore. The assembly of the bars (ie. the rolling of dough, spreading of filling, and sandwiching of the two layers of dough) is a little tricky and tedious. They're good, but not worth all the effort.
These taste exactly like you'd expect, and I think that the only reason Martha made the recipe "GIANT" was because the dough itself isn't all that special. The use of vegetable shortening does, however, lend a pleasantly different taste and texture to the cookie. You could add stuff to this recipe and easily spice it up, if you're interested. Add white chocolate chips, dip the bottoms in ganache, somehow incorporate peanut butter...
Ugh, what a serious pain in the ass. "Piping" the filling onto these little poops was a disaster, since the filling absolutely didn't hold its own and spilled all over the place. And the cookies, once I managed to actually get them to set and solidify, were hard and chewy and not so fab. Meh.
Alright, great. Got those done and behind me, and I'm ready for the new! But maybe that's just the Rosh Hashanah speaking. To all of you enjoying the first signs of autumn, I am whole-heartedly jealous of you. Eat lots of pumpkin and spice for me, because right now I'm looking at nothing but pineapples and plantains for another 3 straight months. Until my next post, soon...
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Its not a blender - it's a Vita-Mix. Vita-Mix 1700 Turbo Blend 4500 Countertop Blender with 2+ HP Motor
designed to render the full bioavailability of whole foods such as apples, strawberries, greens and more. This includes the leaves, peel, stem - where you find all the valuable fiber. The TurboBlend 4500 breaks down whole foods, releasing phytonutrients that help build the immune system, fight disease and improve overall health. The super-efficient 2-peak horsepower motor runs substantially cooler when mixing thicker ingredients like nut butters and frozen treats. It also processes fresh, whole foods in seconds to deliver superior taste and texture. The container is oversized, 64-ounce capacity made from Eastman Triton copolyester material that is virtually unbreakable, more chemical resistant and contains no BPA. Unit features a locking lid design for easy removal. A Healthy Lifestyle recipe book containing over 150 step-by-step recipes in full color in included. Vita-Mix 4500 is covered by a full 5-year warranty from the most trusted brand in high performance blending equipment.
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With the increased interest in vegetarian and vegan diets in recent times, you will find more and more recipes calling for vegetable broth instead of, or as alternative to, the more traditional meat broths.
When I make vegetable broth, I always begin with the usual aromatic vegetables that go into a classic, traditional meat-based broth: onion, carrot and celery, along with the usual spices and herbs: parsley, bay leaf, a few cloves and whole peppercorns. To this I add one or two waxy, yellow-fleshed potatoes and tomatoes, fresh ones in summer, canned out of season—or cherry tomatoes, which always seem to be available and often have better taste than other varieties.
On to this base of classic vegetables, you can now add a few vegetables in season. The beauty of a vegetable broth, like minestrone, is that it can subtly change from season to season, according to what you find the market. This week's vegetable broth included some mushrooms, some peeled baby yams and a leaf or two of Tuscan kale.
While the basic method is essentially the same as for meat-based broths, vegetable broth is, if anything, easier. You cover the ingredients with cold water, salt well and bring to a simmer, but there is no need to skim the broth (with no blood to coagulate no scum will form) and and 1-2 hours will be quite enough cooking time. To bring out full flavor, use more solid to liquid than you would for a meat broth and use an ample amount of salt.
NOTES: Vegetable broth can be used in all of the same ways as meat broths, although I find that it is particularly apt for making risotto. To my mind, it is less successful in clear soups.
You can vary the vegetables according to the season and your mood. Leeks give the broth a mellow and savory flavor. Bell peppers, if used with discretion, can add a nice zesty edge. I always like to add some leafy vegetables to a vegetable broth, but it is best to use them discreetly. Too much and the broth will take on a greenish tinge. Escarole and chicory, swiss chard are particularly flavorful. In the warmer months, vegetables like zucchini and spinach.
Some vegetables do not really lend themselves to broth. I avoid cruciferous vegetables like cauliflower, broccoli or the like, as they have an overpowering flavor that will throw the flavors out of balance. Eggplant can make the broth bitter, while fennel, I find, is a bit too sweet. Artichokes and asparagus are just too expensive to use for broth, at least for my money.
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Get the PDF recipe at http://bit.ly/4pJuG7, and follow my Cheap & Easy Cooking Blog at http://cheapandeasyfood.blogspot.com/
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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.
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