#1 Chevre goat cheese log, plain
1/2 cup chopped crushed candied pecans
1/2 cup chopped fresh basil
1/2 cup chopped dried cranberries
1/4 tsp black pepper
Mix all but goat cheese. Roll cheese in the mixture.
---mom xoxoxo
Monday, December 1, 2008
Sunday, November 30, 2008
Almond Tea Cookies
1 pound (4 sticks) butter, softened
1 cup granulated sugar
3 to 4 teaspoons vanilla extract
1 cup blanched sliced almonds - process in food processor until fine
3 1/2 to 4 cups all-purpose flour
1 cup powdered sugar
Yield: About 4 dozen cookies
Preheat oven to 250°F.
In a mixing bowl, thoroughly combine butter, sugar, vanilla extract and chopped almonds. Fold in the flour – making the dough dense enough to handle with your hands. Sometimes it will take more flour, so start with 3 1/2 cups and add flour as necessary.
Roll spoonfuls of the dough into balls about the size of a small walnut and arrange them on a cookie sheet. Transfer to the oven and bake for 45 minutes to an hour, until the cookies are no longer doughy and are cooked through.
Remove the cookies from the oven and, while still hot, roll and toss around in a bowl with the powdered sugar. Once coated, allow to cool.
1 cup granulated sugar
3 to 4 teaspoons vanilla extract
1 cup blanched sliced almonds - process in food processor until fine
3 1/2 to 4 cups all-purpose flour
1 cup powdered sugar
Yield: About 4 dozen cookies
Preheat oven to 250°F.
In a mixing bowl, thoroughly combine butter, sugar, vanilla extract and chopped almonds. Fold in the flour – making the dough dense enough to handle with your hands. Sometimes it will take more flour, so start with 3 1/2 cups and add flour as necessary.
Roll spoonfuls of the dough into balls about the size of a small walnut and arrange them on a cookie sheet. Transfer to the oven and bake for 45 minutes to an hour, until the cookies are no longer doughy and are cooked through.
Remove the cookies from the oven and, while still hot, roll and toss around in a bowl with the powdered sugar. Once coated, allow to cool.
Tuesday, June 24, 2008
Cucumber Avocado Soup
Fabulous cold! Easy to make.
4 servings, 1 cup each
TIME: 35 minutes
from: Eating Well Magazine
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt
1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2. Transfer the soup to a blender (I used the stick blender.) Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled (better I think.) Just before serving, garnish with the chopped cucumber and more chopped parsley.
MAKE AHEAD TIP: Refrigerate for up to 4 hours.
4 servings, 1 cup each
TIME: 35 minutes
from: Eating Well Magazine
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish
1/2 cup low-fat plain yogurt
1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2. Transfer the soup to a blender (I used the stick blender.) Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled (better I think.) Just before serving, garnish with the chopped cucumber and more chopped parsley.
MAKE AHEAD TIP: Refrigerate for up to 4 hours.
Friday, June 20, 2008
Potato tortilla (Esti's fabulous recipe)
1 medium potato chopped into 1/2 inch chunks and salted quite a bit
(1-2 tsp, tortilla will be very bland if you forget this step)
1/2 onion chopped as above)
1/2 green or red pepper
medium heat, slowly (deep)fry potatoes for about 3 minutes in 1-2 cups olive oil (depends on pan*, potatoes should be mostly covered). Add onion and peppers and continue to fry until potatoes are slightly browned and soft in the middle (be patient). drain and store oil somewhere else (can use oil for other recipes)
whisk 3 eggs. add the drained mixture into eggs and pour back into hot pan. *use a smaller pan that will make the mixture about an inch thick and is smaller that your plate because once the eggs are no longer runny you have to flip it over by placing a plate over the pan and sliding it back in.
cook until eggs are fully cooked. Serve with pimento slices on top.
this is delicious hot or cold.
(1-2 tsp, tortilla will be very bland if you forget this step)
1/2 onion chopped as above)
1/2 green or red pepper
medium heat, slowly (deep)fry potatoes for about 3 minutes in 1-2 cups olive oil (depends on pan*, potatoes should be mostly covered). Add onion and peppers and continue to fry until potatoes are slightly browned and soft in the middle (be patient). drain and store oil somewhere else (can use oil for other recipes)
whisk 3 eggs. add the drained mixture into eggs and pour back into hot pan. *use a smaller pan that will make the mixture about an inch thick and is smaller that your plate because once the eggs are no longer runny you have to flip it over by placing a plate over the pan and sliding it back in.
cook until eggs are fully cooked. Serve with pimento slices on top.
this is delicious hot or cold.
my CSA 2008
CSA: Community Supported Agriculture
We split one share with our neighbors and it is the most delicious food ever.
Here is what we have received so far (this is 3 weeks worth):
1 and a half dozen eggs, a quart of strawberries, sugar snap peas, garlic scapes, gorgeous swiss chard (recipe anyone?), bok choy, kale, chinese cabbage, about a pound of mixed mesclun greens (crunchy), about the same of baby spinach, a few yellow squash and zucchini, parsley, a few heads of lettuce, green onions and radish.
Mom, you don't have to worry if I am eating my greens...
So far we have eaten everything delivered, barely. the eggs might start piling up, will need to make that potato tortilla (I will post next)
We split one share with our neighbors and it is the most delicious food ever.
Here is what we have received so far (this is 3 weeks worth):
1 and a half dozen eggs, a quart of strawberries, sugar snap peas, garlic scapes, gorgeous swiss chard (recipe anyone?), bok choy, kale, chinese cabbage, about a pound of mixed mesclun greens (crunchy), about the same of baby spinach, a few yellow squash and zucchini, parsley, a few heads of lettuce, green onions and radish.
Mom, you don't have to worry if I am eating my greens...
So far we have eaten everything delivered, barely. the eggs might start piling up, will need to make that potato tortilla (I will post next)
Ginger Dip
the best 2 ingredient pot luck dish ever!
1-2 TBSP chopped crystalized ginger
1 package cream or neufchatel cheese
mix. serve. get raves.
1-2 TBSP chopped crystalized ginger
1 package cream or neufchatel cheese
mix. serve. get raves.
Saturday, May 24, 2008
Jaxon Stallard's Churrros con Chocolate
1 c. water
4 ounces unsalted butter, room temperatures
¼ tsp. salt
1 cup all purpose flour
3 eggs, room temperature
¼ cup sugar, for dusting
¼ tsp. ground cinnamon, for dusting (optional)
1. Prepare to fry the churros by heating oil in a deep pot 1 to 1 ½ inches deep to 260 degrees. In a small bowl, mix sugar and cinnamon; set aside.
2. In a 3-quart saucepan, heat water, butter and salt to a rolling bowl; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Dump flour mixture into bowl of an electric mixer; add eggs one a time.
3. Spoon mixture into a decorator’s bag fitted with a large star tip. Squeeze 4-inch strip of dough into hot oil; fry 3-4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels, dump sugar/cinnamon mixture over top.
Chocolate for Churro Dunking
4 ounces dark chocolate, chopped
2 cups milk
1 tbsp. cornstarch
4 tbsp. granulated sugar
1. In a medium saucepan, place the chocolate and half the mile and heat, stirring, until the chocolate has melted.
2. Dissolve the cornstarch in the remaining mild and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes.
3. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove from heat and whisk until smooth. Pour into small bowls for dunking churros.
4 ounces unsalted butter, room temperatures
¼ tsp. salt
1 cup all purpose flour
3 eggs, room temperature
¼ cup sugar, for dusting
¼ tsp. ground cinnamon, for dusting (optional)
1. Prepare to fry the churros by heating oil in a deep pot 1 to 1 ½ inches deep to 260 degrees. In a small bowl, mix sugar and cinnamon; set aside.
2. In a 3-quart saucepan, heat water, butter and salt to a rolling bowl; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Dump flour mixture into bowl of an electric mixer; add eggs one a time.
3. Spoon mixture into a decorator’s bag fitted with a large star tip. Squeeze 4-inch strip of dough into hot oil; fry 3-4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels, dump sugar/cinnamon mixture over top.
Chocolate for Churro Dunking
4 ounces dark chocolate, chopped
2 cups milk
1 tbsp. cornstarch
4 tbsp. granulated sugar
1. In a medium saucepan, place the chocolate and half the mile and heat, stirring, until the chocolate has melted.
2. Dissolve the cornstarch in the remaining mild and whisk into the chocolate with the sugar. Cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes.
3. Add extra cornstarch if it does not start to thicken after 5 minutes. Remove from heat and whisk until smooth. Pour into small bowls for dunking churros.
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