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| Pear Spice Cake with Pecan Praline |
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| Strawberry Pave cake |
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| Almond Joy Tart |
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| Margarita Cheesecake |
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| Flourless Chocolate Cake |
Theotokos
Most Holy Theotokos, pray for us...
Saturday, February 12, 2011
The Dessert Party
Friday, February 11, 2011
Friday's Dinner
Up early to make desserts for Saturday. Chocolate leaves are in the fridge.
Dinner tonight? Giant shrimps and lobster bisque. Baker's had a weird ad this week so I took full advantage. The Lobsters for $3.99 a pound were hardly worth it but they'll make great bisque. I picked up some Sopresata for my next pizza adventure...supposed to be so much better than pepperoni. We'll see.
Dinner tonight? Giant shrimps and lobster bisque. Baker's had a weird ad this week so I took full advantage. The Lobsters for $3.99 a pound were hardly worth it but they'll make great bisque. I picked up some Sopresata for my next pizza adventure...supposed to be so much better than pepperoni. We'll see.
Thursday, February 10, 2011
Desserts on the menu for Saturday
A long time ago whilst in Cedar Rapids, we fell into a foodie crowd. Two of the gals were in the business, Marla and Nina. Marla was a food stylist and recipe developer and Nina was an advertising account manager for major corporations like Tyson Foods. Once a year, they put on a big display for their clients and closest friends, The Dessert Party. About 200 + folks came to the open house and were treated to a breath taking display of cover desserts from Bon Appetit and other foodie rags. The desserts were all expertly executed and displayed so you can imagine my honor when I was asked to participate. Well, then we moved....
For several years we also hosted a similar event in our fair city. Eventually we stopped doing it and went on vacation instead. It has been 12 or more years since we have hosted such an event. There have been though a few diehards that ask about the party almost every time we see them so we are resurrecting a miniature version this Saturday, mostly for family with our good friends Mat and Lori who are lending their house for the occasion. Only 5 desserts and a few quarts of cream compared to the original for which I had purchased gallons of cream and pounds of chocolate, butter and sugar.
So we have been planning for weeks and trying to find old recipes and such,. Apparently I did not keep very good records as I really can't find half the stuff we made before so some things we are winging and some things we have the original like the Pave from and early issue of Cuisine that went out of business in the early 80's. (Funny, when my daughter started her job at Children's, the ladies immediately asked for this cake again. I don't even remember bring it to them when my wife worked there in the 80's but it must have some staying power.) So that is definitely on the list as well as a Pear Spice Cake, an Almond Joy tart, a cheesecake in this case Margarita and a flourless chocolate something or other. I took Friday off to get everything just so and will post pics as the event unfolds..............................gotta start exercising my piping hand.
For several years we also hosted a similar event in our fair city. Eventually we stopped doing it and went on vacation instead. It has been 12 or more years since we have hosted such an event. There have been though a few diehards that ask about the party almost every time we see them so we are resurrecting a miniature version this Saturday, mostly for family with our good friends Mat and Lori who are lending their house for the occasion. Only 5 desserts and a few quarts of cream compared to the original for which I had purchased gallons of cream and pounds of chocolate, butter and sugar.
So we have been planning for weeks and trying to find old recipes and such,. Apparently I did not keep very good records as I really can't find half the stuff we made before so some things we are winging and some things we have the original like the Pave from and early issue of Cuisine that went out of business in the early 80's. (Funny, when my daughter started her job at Children's, the ladies immediately asked for this cake again. I don't even remember bring it to them when my wife worked there in the 80's but it must have some staying power.) So that is definitely on the list as well as a Pear Spice Cake, an Almond Joy tart, a cheesecake in this case Margarita and a flourless chocolate something or other. I took Friday off to get everything just so and will post pics as the event unfolds..............................gotta start exercising my piping hand.
Wednesday, February 9, 2011
Anniversary Dinner
Hmmm....Roasted Salmon with a Teriyaki/ Szechuan glaze with roasted yukons and our favorite sauteed Brussel's Sprouts.
I was Sam's today picking up the usual order of romaine heads and other stuff for the weekend festivities. They always have a nice cut of Steelhead trout. Tasty and moist, it only tales minutes to roast at 400 degrees and lends itself to all kinds of treatments. We had a bit of stir fry sauce and a bit of Teriyaki glaze. Place it on non stick foil with a smidgen of olive oil. Roast away. I like doing the spuds in the toaster oven, high heat. I don't even turn them over. Let 'em go till they are toasty brown and crsip on one side and so tender in the middle. 15 minutes and dinner is on the table. Took me longer to clean the sprouts.
Happy Anniversary dear....31 years since we became engaged to be married.
I was Sam's today picking up the usual order of romaine heads and other stuff for the weekend festivities. They always have a nice cut of Steelhead trout. Tasty and moist, it only tales minutes to roast at 400 degrees and lends itself to all kinds of treatments. We had a bit of stir fry sauce and a bit of Teriyaki glaze. Place it on non stick foil with a smidgen of olive oil. Roast away. I like doing the spuds in the toaster oven, high heat. I don't even turn them over. Let 'em go till they are toasty brown and crsip on one side and so tender in the middle. 15 minutes and dinner is on the table. Took me longer to clean the sprouts.
Happy Anniversary dear....31 years since we became engaged to be married.
Pizza.....again
I finally used the dough I had made earlier for a pizza. The recipe makes just too much dough for one 18 inch crust but not enough for 2 crusts so I am going to have do some adjusting or make smaller pizzas. 18 inch is just the right size to feed everyone who happens to be here plus have some for lunch the next day. I used the whole batch on one crust and it was thick but delicious and crunchy on the bottom but too much dough for the pan. I can see the airy holes in the thick part of the crust so I know I am on the right track here.
Cold rise is the way to go but you have to plan your pizza day ahead for cold rise. I cooked the crust on a teflon pan first, dressed it and then placed direct on the stone at a high temp for the final bake. Works great and I don't spill half the stuff in my newly cleaned oven, trying to shake it off the peel. Still gonna keep my rapid rise recipe I posted earlier because sometimes you just feel like a pizza and haven't a dough in the fridge....but I have started planning ahead. The dough rises slowly in the fridge and can be kept about a week.
Oh yes....today is the 31st (I believe) anniversary of our engagement. Happy Anniversary, Dearest. What's for dinner?
Cold rise is the way to go but you have to plan your pizza day ahead for cold rise. I cooked the crust on a teflon pan first, dressed it and then placed direct on the stone at a high temp for the final bake. Works great and I don't spill half the stuff in my newly cleaned oven, trying to shake it off the peel. Still gonna keep my rapid rise recipe I posted earlier because sometimes you just feel like a pizza and haven't a dough in the fridge....but I have started planning ahead. The dough rises slowly in the fridge and can be kept about a week.
Oh yes....today is the 31st (I believe) anniversary of our engagement. Happy Anniversary, Dearest. What's for dinner?
Tuesday, February 8, 2011
Someone is trying to kill me....
http://bakedbree.com/man-log
well....from the looks of this recipe my daughter shared with me....yes. God love her. Will never make this but it sure looks good........ow, is that chest pain? I only looked at the picture.
well....from the looks of this recipe my daughter shared with me....yes. God love her. Will never make this but it sure looks good........ow, is that chest pain? I only looked at the picture.
Sunday, February 6, 2011
Sunday Dinner Leftover
I did brine and grill some chicken this afternoon but everyone is busy so there is plenty to eat in the fridge tonight. The chicken looks great, its been so long since I 've grilled out but its suddenly cold again after a temperate afternoon. So...soup and chicken wings, some cheese and a Sangiovese we bought at Trader Joes thats pretty good, really. $3.99 a bottle.
Have dough in the fridge cold rising from yesterday for pizza later this week.
Have dough in the fridge cold rising from yesterday for pizza later this week.
Saturday, February 5, 2011
Saturday Cocktails
Company for planning the next big event to take place next weekend. Wine and snacks with a stuffed pumpkin thrown into the mix for a heavy hors d'oeuvres. Extra tasty. Only a few pumkins left in the pantry...must use them wisely.
Dinnertime rolled around and I had some boneless chicken so made milanese. Dredged the pounded chicken in flour, eggs then panko and pan fried till golden. Topped with romaine salad dressed in a light vinegrette with romano shavings.
Dinnertime rolled around and I had some boneless chicken so made milanese. Dredged the pounded chicken in flour, eggs then panko and pan fried till golden. Topped with romaine salad dressed in a light vinegrette with romano shavings.
Wednesday, February 2, 2011
Enchiladas
Still have chili's that I processed a month ago in the fridge. They remain flavorful and viable so I used them to coat the low carb tortillas tonight and stuff them with shredded left over pork and some cheeses on hand. Baked 'em covered for a while and they came out really great. It's really just an excuse to get sour cream into my mouth. Topped them with shredded lettuce, tomatoes and salsa.
Processing Dry Chilis
I have been using guajillo, New Mexico and whatever chili looks good at the market really. I generally use a mix of them about a gallon bag full.
I open the peppers, seed them and cover them in boiling water. Let them steep for a good 30 mins. After they have softened up, drain them and reserve the "tea". Process them in batches in the blender or food processor and strain them into a bowl to remove the skins. Use the tea to loosen it up a bit if it gets too thick. To the processed chilis I add salt and pepper, a habenero or jalapeno (depends on the intended consumer) and a good palmful of ground cumin. Taste and adjust the seasoning. Use this for a Chili Colorado base in the slow cooker or like I do. Coat tortillas with it and make enchiladas. None of that nasty canned enchilada sauce for me. Makes about a quart of chili paste-sauce.
Processing Dry Chilis
I have been using guajillo, New Mexico and whatever chili looks good at the market really. I generally use a mix of them about a gallon bag full.
I open the peppers, seed them and cover them in boiling water. Let them steep for a good 30 mins. After they have softened up, drain them and reserve the "tea". Process them in batches in the blender or food processor and strain them into a bowl to remove the skins. Use the tea to loosen it up a bit if it gets too thick. To the processed chilis I add salt and pepper, a habenero or jalapeno (depends on the intended consumer) and a good palmful of ground cumin. Taste and adjust the seasoning. Use this for a Chili Colorado base in the slow cooker or like I do. Coat tortillas with it and make enchiladas. None of that nasty canned enchilada sauce for me. Makes about a quart of chili paste-sauce.
Tuesday, February 1, 2011
Cheesy Chicken Soup
Cold winter day with crappy weather and terrible icy, snowy cold temperatures call for soup. I have leftover chicken so what to do but make the family's favorite soup? Stopped by the store on the way home to pick up 2 zucchini and a package of shredded Triple Cheddar.
I generally don't start this way but I had bacon in the fridge, how bad can that be? asks Ina.
Add to that some 2% Velveeta (well, someone has to justify it's existence and it makes for a creamy soup), a bit of chicken broth and some zucchini and carrots. Sounds like a winner to me. Added a few baking powder biscuits since I spied some leftover buttermilk in the fridge. I love biscuits with sour cream on them. My weakness.
2 strips of bacon
2 T butter
4 T flour
1 large can Chicken broth
1/2 pound velveeta chunked
1 pkg Triple cheddar shredded
2-3 c milk
2 Cooked chicken breasts, chunked or shredded or a rotisserie chicken
2 zucchini chunked
a handful of baby carrots rough chopped
1 or 2 t Lowry's seasoned salt
1 T dry mustard
This is a pantry soup so I use what I have, hence the baby carrots (sometimes I use canned carrots) etc. They used to make it at the hospital cafeteria and that's were I lifted the recipe from but after all these years I am not sure what theirs had in it anymore.
The bacon's is optional but I fried 2 strips in a large marmite (stockpot), till crisp then crumbled it and set it aside. To the remaining fat I added 2 T butter, once melted I threw in the flour and made the roux. I added the chicken broth and let it thicken up a bit then added the cheeses. Add the milk. Gotta watch it as it scorches easily so NO boiling. Added my spices, chicken, bacon and veggies then let it simmer, covered but no boiling. Boiling now will ruin the texture but it will taste OK but will be grainy. Something about it's creaminess that makes it great though if you do it right. If its too thin for your taste...thicken with a buerre mannie or some cornstarch and milk.
I generally don't start this way but I had bacon in the fridge, how bad can that be? asks Ina.
Add to that some 2% Velveeta (well, someone has to justify it's existence and it makes for a creamy soup), a bit of chicken broth and some zucchini and carrots. Sounds like a winner to me. Added a few baking powder biscuits since I spied some leftover buttermilk in the fridge. I love biscuits with sour cream on them. My weakness.
2 strips of bacon
2 T butter
4 T flour
1 large can Chicken broth
1/2 pound velveeta chunked
1 pkg Triple cheddar shredded
2-3 c milk
2 Cooked chicken breasts, chunked or shredded or a rotisserie chicken
2 zucchini chunked
a handful of baby carrots rough chopped
1 or 2 t Lowry's seasoned salt
1 T dry mustard
This is a pantry soup so I use what I have, hence the baby carrots (sometimes I use canned carrots) etc. They used to make it at the hospital cafeteria and that's were I lifted the recipe from but after all these years I am not sure what theirs had in it anymore.
The bacon's is optional but I fried 2 strips in a large marmite (stockpot), till crisp then crumbled it and set it aside. To the remaining fat I added 2 T butter, once melted I threw in the flour and made the roux. I added the chicken broth and let it thicken up a bit then added the cheeses. Add the milk. Gotta watch it as it scorches easily so NO boiling. Added my spices, chicken, bacon and veggies then let it simmer, covered but no boiling. Boiling now will ruin the texture but it will taste OK but will be grainy. Something about it's creaminess that makes it great though if you do it right. If its too thin for your taste...thicken with a buerre mannie or some cornstarch and milk.
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