Here They Come !

                                                             

Now these are strawberries, French to be particular, but notice they are red all the way through. Now that's a berry!  All year long pathetic strawberries are offered in the stores now days, but who can stand to eat one alone without enhancement?  The French would simply refuse them and rightly so because they are awful. I look forward to a big fresh fruit salad but have enough sense to know that I will have to wait for Ohio grown, straight from the vine, freshness to be really pleased. Strawberries are served in many different ways, even with balsamic vinegar.  I must admit, I have not been brave enough to do that to a berry.
 (picture from David Lebovitz)

My strawberry picture is from Bastille market in Paris where they artfully arrange each offering as if it were to be in a still life. Notice the seafood arrangements. All pictures (taken by me) at Bastille market.

                                                              
                                                         

Clean your fruit with vinegar.  It kills 98 percent of bacteria.

Here is another delight that I like to save for spring.  It's a nice offering as a starter for Easter and many members of my family order it at P.F.Changs.  I never do.

                                                                                                                         

Recipe adapted from Runs With Spatulas and Cooking Light

1 1/4 lb. fat-free ground turkey

1 Tbsp vegetable oil

1 clove garlic, minced

1/8 tsp. ground ginger

2/3 cup thinly sliced green onions (about 4)

1 (8 oz) can sliced water chestnuts, drained and coarsely chopped

12 Boston lettuce leaves

3 Tbsp hoisin sauce

2 Tbsp lower-sodium soy sauce (green top)

1 Tbsp rice vinegar

2 tsp. roasted red chili paste

1/8 tsp. salt

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble. Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.

Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely. Add about 1/4 cup turkey mixture to each lettuce leaf, serve and enjoy! From Food Buzz

Beth and I are going to see the movie The Hunger Games this week end.  I've just finished the third book which is the last one and I really enjoyed that trilogy.

Just 15 days until Easter and Pam and Chee's pecan pies.

French macarons:
Unlike our coconut macaroons, the French have this multi-colored delicacy called macarons.  My French friend Monique presented me with a decorative tin of these delectable treats and I ate everyone of them myself during a three week stay in Paris.  I have made these as well, but since I am 'off' baking for awhile, I won't be trying them again any time soon.  I do adore them, but I can resist sweets better than I can meat and potatoes. These French treats are becoming very popular in America and recipes are available on the Internet.  Of course, Martha Stewart has one and her recipes are everywhere. Here is one of her pictures of these little samples of goodness as well as one picture from David Lebovitz.

Divide and Conquer~ Substitutions in Cooking and Baking

We all have started to cook or bake and as we are into the recipe we discover the baking soda has gone, the buttermilk is missing, the flour looks...well, you know.  Cook's Corner front page this Wednesday has a really big list of substitutions.  I hope you copy it and keep it in your kitchen folder because, though it is large, it is also helpful.

For preciseness, especially in baking, a kitchen scale determines weights.

Still, the list — plus a set of measuring cups and spoons for dry and liquid ingredients — provides a great start.

Substitutions

1 cup cake flour = 7/8 cup all-purpose flour

1 cup self-rising flour = 1 cup    all-purpose flour + 1 1/2 teaspoons baking powder    + 1/2 teaspoon table salt

1 teaspoon kosher or sea salt =    1/2 teaspoon table salt

1 ounce unsweetened chocolate = 3 tablespoons    unsweetened cocoa powder + 1 tablespoon butter, margarine or shortening

1 cup buttermilk =  1 tablespoon vinegar or lemon    juice added to 1 cup milk

1 large marshmallow =   10 miniature marshmallows

Fruits

1 pound apples =  3 to 4 medium, 3 cups sliced   or 31/2 cups diced

1 pound applesauce = 2 cups

1 pound bananas =   3 medium, 2 cups diced or  1 1/2 cups mashed

1 pound berries (except   strawberries) = 4 cups

1 pint berries (except   strawberries) = 2 cups

1 pound cherries =   2 1/2 to 3 cups pitted

1 pound cranberries = 4 cups

1 pound dates = 21/2 cups    pitted and diced

1 pound lemons = 4 to    5 medium

1 pound rhubarb = 3 to 4 cups,    chopped

1 pound strawberries =  2 1/2 to 3 cups

Dairy

1 pound butter or stick   margarine = 2 cups

1 pound cheddar cheese =   4 cups shredded

1 ounce Parmesan = 1/3 cup    grated

4 ounces blue or feta cheese =    1 cup crumbled

1 cup whipping cream =  2 cups whipped

1 cup eggs = 5 large

1 large egg white =   2 tablespoons

1 large egg yolk = 1 tablespoon

2 egg whites = 21/2 cups beaten

Vegetables

1 pound asparagus =   16 to 20 spears

1 pound dried beans =  2 to 21/3 cups

1 cup dried beans = 2 1/4 to  2 1/2 cups cooked

1 pound cabbage = 3 1/2 to    4 1/2 cups shredded

1 pound carrots = 3 cups chopped

1 rib celery = 1/4 to 1/2 cup chopped

1 bunch celery = 4 cups    chopped

1 ear corn = 1/2 cup kernels

1 package (10 ounces)  frozen corn = 1 3/4 cups

1 pound mushrooms =  5 cups sliced

1 package (10 ounces)  frozen peas = 2 cups

1 medium green bell pepper    = 1 cup chopped

1 pound potatoes =  3 medium, 3 cups chopped    or 2 cups mashed

Weights and measures

Pinch or dash =  1/16 teaspoon

1 tablespoon = 3 teaspoons

1/2 tablespoon =    1 1/2 teaspoons

1/8 cup = 2 tablespoons

1/4 cup = 4 tablespoons

1/3 cup = 5 tablespoons plus 1 teaspoon

1/2 cup = 8 tablespoons

2/3 cup = 10 tablespoons plus    2 teaspoons

3/4 cup = 12 tablespoons

7/8 cup = 3/4 cup plus 2 tablespoons

1 cup = 16 tablespoons

1 pint = 2 cups

1 quart = 2 pints

1 gallon = 4 quarts

1 cup = 8 fluid ounces

1 tablespoon = 1/2 fluid ounce

1 jigger = 1 1/2 fluid ounces

1 fluid ounce =    2 tablespoons

1 pound = 16 ounces

1 ounce = 28 grams

1 pound = 454 grams

1 kilogram = 2 pounds

1 liter = 1 quart

Staples

1 cup beef or chicken broth    or stock = 1 bouillon cube or  1 teaspoon instant bouillon    dissolved in 1 cup boiling    water

1 package (12 ounces)  chocolate chips = scant    2 cups

1 jar (18 ounces) peanut  butter = 2 cups

1 pound vegetable shortening = 2 1/2 cups

1 envelope active dry yeast =    1/4 ounce or 21/2 teaspoons

1 pound brown sugar = 2 1/4 cups packed

1 pound confectioners’ sugar = 31/2 to 4 cups

1 pound granulated sugar = 2 cups

Flour, Grains and Pasta

1 pound all-purpose flour =   3 1/2 cups unsifted

1 pound cake flour = 4 1/8    cups unsifted, 4 1/2 cups sifted

1 pound whole-wheat flour =    3 1/3 cups sifted

1 pound elbow macaroni = 4 cups dry or 9 cups cooked

1 pound noodles = 6 to 8 cups dry or 8 cups cooked

1 pound cornmeal = 3 cups dry

1 pound rolled oats = 5 cups

1 pound brown or white rice    = 2 1/4 to 2 1/2 cups

1 cup white or wild rice = 3 cups cooked

1 cup brown rice = 4 cups cooked

1/4 cup popcorn = 5 cups popped

Bread and crumbs

1 slice bread = 1/2 cup soft bread crumbs

1 cup saltine-cracker crumbs = 28 crackers

1 cup graham-cracker    crumbs = 15 squares

1 cup chocolate-wafer    crumbs = 18 to 20 chocolate  wafers

Thanks to Robin Davis for this at:robin.davis@dispatch.com

Easter Preparations

Nineteen days until Easter and we are in prep mode.  So far: the guest apartment has been re roofed and the entire building power washed and the steps to the apartment have been painted and each step now carries a pot of bright red geraniums. There were a few missing slates on the main house and they were replaced after the entire roof got a bath as did the entire house.  The windows have been done too.  It's to be 80 in Ohio this week so the guys are coming to spray paint the pergola and power wash the tennis court and bricks. Matt has tightened up and re painted my dads outside chair in French blue and with the urn of geraniums beside it it looks a bit like southern France around here.  The window boxes have been filled and the two big blue pots have been stuffed full as well. Well, enough of that, you can see we have been busy--oh the mowers are coming from repair today, so the grass will get its first clipping too.

Sneak Peek Easter Rack of Lamb

Rack of Lamb with a Herb Crust.

2 racks of lamb, fat trimmed.

1 tablespoon Dijon mustard

Zest of a lemon

Juice of half a lemon

1 – 1 1/2 tablespoons of minced fresh rosemary

Salt and pepper

1 cup of dried breadcrumbs

4-6 tablespoons olive oil

Heat the oven to 425F

Trim the fat from the lamb and set aside.

Mix the mustard together with the lemon zest, juice, rosemary, salt and pepper and breadcrumbs. Add the olive oil one tablespoon at a time, mixing thoroughly to form a paste.

Press the mixture onto the lamb firmly.

Place the racks into a roasting pan and place in the oven for approximately 20 – 30 minutes depending on how well you like your meat cooked. Please use a reliable meat thermometer.

The internal temperature of the lamb when cooked is as follows:

Very rare - 115 –125 degrees F

Rare – 125- 130F

Medium rare – 130-140F

Medium /well – 140-150F

Remove from the oven and place the lamb on a warm serving platter. Cover with aluminum foil and allow to rest for 10 minutes before serving.

A few stuffed, roasted tomatoes http://insideabritishmumskitchen.blogspot.com/2011/09/roasted-stuffed-tomatoes-with-thyme.html goes beautifully with this!

I've started thinking about the menu for Easter because the Cincinnati Lechlers will be coming.  We are so happy about that but sorry that Andrew won't be with them.  He is still in that hell hole of Afghanistan. The David Lechlers won't be here either, but they are not in a hell hole having moved into their (new) home which they are busy fixing up. The Lechlers come for the day and evening so we have two meals.  To start off we have an array of soups and salads and one dessert. I'm thinking of maybe doing a grill session too.  Then late in the day the main event of prime rib roast (with a Gorgonzola sauce) as well as ham or lamb.  I know at least one person who does not care for ham and another who is wild about prime rib roast, so all should be happy. I have been wanting to make a roasted leg of lamb.  I've never done it, so maybe this is the year.Still debating.  So many dishes, so little time.  Beth is bringing an array of breads and rolls and the Cincinnati gang brings in a bounty of goodies too. We have two cases of wine for this event and for the May party.  Glenda, the queen of deviled eggs, will probably make a plate each for the two meals.  Chee and Pam will no doubt treat us to pecan pies (with one left for me after the party.) There will be wonderful fresh fruit salads, pea salad and several pasta dishes.  Love it!

If the weather keeps up we will prepare the tables outside because all the outdoor furniture has been brought out, washed up and placed.  An out door Easter feast is unusual this early in April, but everything is different this year it seems. Andy and I will be married fifty-three years on April 4th, so that is another reason we love April.

Note:  The pictures I am showing will not be mine (from Ina Garten), but I hope my finished products looks this good. We wish you all a Happy warm loving Easter.

Ode to Brussels Sprouts

I am wild about Brussels sprouts in any form.  These much maligned baby cabbages can be enjoyed in any number of ways and I am going to prove it here. But first, look what Matt found in the garden today...leeks!                                                

                                                                  

Brussels Sprouts Cheesy Casserole Recipe

Cheddar cheese adds a nice cheesy taste to brussels sprouts!

2 (10 oz.) pkgs. frozen Brussels sprouts
2 slightly beaten eggs
1 1/2 c. soft bread crumbs (2 slices)
1 (10 3/4 oz.) can condensed cream of mushroom soup
1/2 c. shredded cheddar cheese
2 tbsp. chopped onion
2 tbsp. butter, melted

Cook Brussels Sprouts according to package directions; drain. Cut sprouts into fourths and set aside. Combine eggs, half the crumbs, soup, cheese, onion, and dash pepper. Fold in brussels sprouts. Transfer to a 1 1/2-quart casserole. Combine remaining crumbs and butter; sprinkle atop sprouts. Bake uncovered in a 350 degree oven for 35 minutes. Makes 6-8 servings.

1/2 pound Brussels sprouts
2 large garlic cloves
1 1/2 tablespoons unsalted butter
1 tablespoon olive oil
2 tablespoons pine nuts

Trim Brussels Sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet melt 1 tablespoon butter with oil over moderate heat. Cook garlic, stirring, until pale golden. Transfer garlic to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, until crisp-tender and undersides are golden brown, about 15 minutes.

Transfer brussels sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet. Cook over moderate heat about one minute, stirring, until pine nuts are pale golden. Spoon mixture over brussels sprouts and sprinkle with freshly ground black pepper. Serves 2 or 3 as a side dish.

Balsamic vinegar is great with brussels sprouts .

1 1/2 pound fresh Brussels Sprouts
2 tablespoons olive oil
2 cloves garlic, peeled and sliced
1 medium onion, peeled and thinly sliced
1/4 cup balsamic vinegar
2 tablespoons butter
Salt & freshly ground pepper to taste

Trim off the stems and remove any limp leaves from the brussels sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched, drained brussels sprouts. Saute a few minutes. Add the vinegar and toss so that all the brussels sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss again.

http://www.squidoo.com/brussels-sprouts

Roasted Brussels Sprouts with Pecans (with or without Gorgonzola Cheese)
(Makes about 4 side-dish servings, recipe can easily be doubled. Original recipe adapted from Pecan Brussels Sprouts from The Blackberry Farm Cookbook, the idea of adding Gorgonzola cheese from Sean of Hedonia.)

Ingredients:
1 lb. fresh brussels sprouts
1/4 cup chopped pecans (or less, original recipe used 1/4 cup for 2 lbs. brussels sprouts, which didn't seem like enough to me)
2-3 tsp. olive oil, plus a bit more to brush the baking dish or roasting pan
salt to taste (original recipe calls for kosher salt but I used sea salt)
fresh ground black pepper to taste
2 tsp. butter (optional, to toss the brussels sprouts, and only if not using the gorgonzola)
2-3 T crumbled Gorgonzola cheese (use more or less to taste, and skip the butter if using Gorgonzola)

Instructions:

Preheat oven to 350F/175C. Brush roasting pan or dish with a small amount of olive oil, using a pastry brush or paper towel. (I used less than a teaspoon of oil for this.)

Trim ends of brussels sprouts if needed, then cut each lengthwise into fourths. Don't worry if some leaves fall off, because the loose ones will get a bit more crispy when they roast and add a lot of flavor. Chop pecans with chef's knife and measure out 1/4 cup or slightly less.

Put quartered brussels sprouts and chopped pecans into a plastic bowl, then toss with olive oil and season with salt and fresh ground black pepper to taste. (I would use a generous amount of salt and pepper since there's no other seasoning. The original recipe called for 1/2 tsp. kosher salt and 1/4 tsp. fresh ground pepper for 1 lb. brussels sprouts. I used sea salt and used a little less salt than that.)

Arrange brussels sprouts and pecans on roasting pan, making a single layer as much as you can. Roast for 30-35 minutes, or until the sprouts are tender and starting to brown on the edges. I stirred several times so different sides of the brussels sprouts would get browned.

You can serve immediately without any butter if desired, or toss with butter or Gorgonzola Cheese before serving. Serve hot. Leftovers can be refrigerated and reheated in a hot oven or toaster oven, but you probably won't have any left!

http://www.kalynskitchen.com/2009/11/recipe-for-roasted-brussels-sprouts.html

smoked salmon rice balls
2 cups warm rice
100 g smoked salmon, cut into small pieces
2 eggs, beaten
1/2 sheet toasted nori, cut into small pieces
100 g cream cheese, cut into small cubes
bread crumbs
salt and pepper to taste
plastic wrap or baking paper
oil for frying

• Gently mix warm rice, toasted nori, smoked salmon, salt and pepper.
• Use plastic wrap or baking paper to make the rice balls. Place 1/8 cup of rice in the middle of the plastic wrap or baking paper mold the rice into a ball shape. Flatten it out a bit and put cream cheese in the middle of the rice. Add more 1/8 cup of rice to cover and form a ball.
• Dip the rice ball into beaten eggs then into breadcrumbs and toss until well coated.
• Deep fry until golden brown. Serve warm with sweet chili sauce.

You must read The Hunger Games by Suzanne Collins.  What an exciting trilogy.

Stop Stewing~Until Fall

I think we have won and winter, mild as it was, is behind us.  This is my last week of stewing. I'm putting away the tagine and the stew pots, but before I do the magazine Cuisine offers a few last gasps of winter fare.

I do not care for Moroccan food.  It is just too 'done' for me.  Everything is mushy and sliding together like ratatouille.  I do, however, enjoy using the tagine which produces some of those dishes as well as others that I do like to eat. This odd-looking cooking vessel has a cone shaped lid so that the moisture from the food trapped inside falls back down to make the ingredients more flavorful. A pork or beef roast with potatoes, carrots, and other root vegetables is scrumptious when prepared in a tagine.  I bought mine in Paris and carried it gently in a carry- on for the trip home more than twenty years ago, but now they are readily available in most cook shops in America.  They even have small individual ones that work well with fish recipes.

Besides bacon wrapped tater tots which would be fattenin


gly good for a party--come on, you know you love them, Cuisine (and I use the term lightly in this paragraph) gives us a recipe for spring Irish stew with lamb and cabbage and cheesy welsh rarebit. Welsh rarebit is often served with stewed tomatoes and the fresh grape tomatoes works well in this perfect side.  Just looking at the pictures causes the veins to seize up and cough. This issue comes out just before the 'bare it' season comes into play.

Bacon-Wrapped Tots with jalapeno

Makes 48 tots
1 pkg. bacon cut into 3 1/4 inch-long pieces (1 pound)
48 frozen seasoned tater tots, thawed
48 slices jalapeno
purchased ranch dressing
Heat oil in a large pot over medium-high heat
Roll 1 piece of cut bacon around each tot and jalapeno slice; secure with a toothpick.
Fry tots in batches until bacon is crisp, 2 minutes. Serve tots with ranch dressing.

I am going to try this in the oven rather than frying--fewer calories LOL.( I  may  have turned into Paula Deen with this post.)
                                                     

                                                                   

Cheeseburger egg rolls from Cuisine

These egg rolls can be frozen after forming, but thaw completely before frying to ensure they cook through. Makes 15 egg rolls
Heat:
Canola oil
brown:
1 lb. ground sirloin (or use Bob Evans zesty sausage)
1 Tbsp.olive oil
off the heat:
Stir in 1 bag shredded iceberg lettuce (8 ounces)
1/2 cup diced dill pickle
1/2 cup diced onion
salt and pepper
whisk:
1 egg
2 Tbsp. water
assemble:
15 slices American cheese
15 egg roll wraps
Sesame seeds

Heat oil in large pot over medium-high
brown meat in the pan over high heat, 5 min.
Off heat, stir in lettuce, pickle and onion; season with salt and pepper. Stir mixture until lettuce wilts; drain through a sieve until cool.(I am not sure about the wilted lettuce here, maybe slivered

broccoli spears would stand up better--the kind that's slaw-like in a ready made package.)

Whisk together egg and water in a bowl for the egg wash; set aside
Assemble egg rolls by placing a cheese slice in center of each egg roll wrap; top with 1/4 cup meat mixture.  Roll egg rolls according to package. Brush with egg wash to seal. Brush tops with egg wash, sprinkle with sesame seeds.
Fry egg rolls in batches of 3 or four until golden brown.  Serve with sauce of your choice of sauce.

The First French Food Truck:
The first and only French food truck ran out of food during the first hour and a half when they served 150 made to order burgers in just that amount of time.  Amazing.  Now the food truck has been curbed for two weeks because of bureaucratic red tape but the French are ready to line up again as soon as things are sorted out. A food truck in Paris is a perfect idea, just as it is in America.

I decided that it is fun to view blog after blog to get ideas for this site and good recipes to try.  I have to see maybe ten or so before I run onto a really good recipe and picture that makes me want to try the dish and to return to the site every once in awhile to see what else is going on.  Here's an example of what I found today:

Banana Cake with Cream Cheese Frosting.

A delicious moist cake with an amazingly creamy frosting!

Banana Cake with Cream Cheese Frosting

Recipe adapted from Bake or Break Recipes & Pinterest

• Cake:
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons canola oil
• 3/4 cup sugar
• 2 large eggs plus 1 large egg white, at room temperature
• 1 teaspoon vanilla extract
• 4 large ripe bananas
• 1/4 cup milk
• Frosting:
• 4 ounces reduced-fat cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 1 1/2 cups confectioners' sugar
• 2 tablespoons chopped toasted walnuts, or coconut (optional)

Preparation

Make cake: Preheat oven to 375°F. Mist an 8-inch square pan with cooking spray. Mix flour, baking powder and salt. With an electric mixer, beat butter, oil and sugar. Beat in eggs and egg white, then vanilla. Mash bananas with milk.

Stir half of dry ingredients into butter mixture, then stir in banana mixture. Mix in remaining dry ingredients. Pour batter into baking pan. Bake until a toothpick inserted in center of cake comes out clean, about 40 to 45 minutes. Let cake cool in pan on a wire rack.

Make frosting: With an electric mixer, beat cream cheese and vanilla. Reduce speed and gradually beat in confectioners' sugar. Spread cake with frosting and sprinkle with walnuts, if desired.
http://designsbygollum.blogspot.com/2012/03/foodie-friday_09.html

Garlic and Dogs

                                                                                                                  
I had a friend near Cincinnati who swore by a garlic clove a day for her big healthy dog. She would just toss it in the air and he would catch and enjoy that little morsel that kept him healthy and free of fleas and parasites. No more flea collars and other dangerous deterrents, to say nothing of the expense. Here are the benifits:
GARLIC FOR HUMAN AND DOG HEALTH


Numerous medical studies show how garlic juice reduces cholesterol and helps the heart.
Worldwide people take garlic pills, eat garlic cloves and spray garlic juice on food for good health.


For dogs it does even more:
1. Keeps dogs from having worms and gets rid of worms that are there.
2. Keeps fleas and ticks off dogs by getting into the dog's system and creating
a garlic odor that fleas and ticks detect and avoid the dog altogether.
(Don't worry, your dog won't smell like garlic. Humans can't detect
the garlic odor on the dog but the insects sure will!)
3. Reduces a dog's cholesterol level for good heart function.


Garlic Juice is easiest way to give garlic to your dog, here's how most kennels and dog owners do it:
Spray or pour garlic into the dog's food, mix well into the food.


Here's the recommended daily dosage:


5-20 lb. dogs - 4 sprays or 1/4 ounce in food daily.
21-50 lb. dogs - 6 sprays into food and mix well.
51 lbs. and over dogs 8 sprays into food and mix well.


If, for some rare reason your dog will not eat food with the garlic juice in it, mix the garlic
juice with soybean oil (available in the cooking oil section at your local supermarket) and mix
into food - this also helps make a very nice coat on the dog.


Say goodbye to poisonous flea collars! Mother Nature has provided a safe and all-natural
alternative - farm fresh garlic juice!


                                                               ~ ~ ~


To save myself, I am offering a tasty cheesecake recipe to try in place of the hockey pucks that I made yesterday in the name of English fare.


This is for my friend Celina who loves Bailey's and once gave me a package of small vials of this creamy delight to put in my morning (?) coffee.

Each week we feature an oldie-but-goody reader recipe from this week 10 years ago. (From Columbus Dispatch, Cook's Corner)

For N.M., Columbus
Makes 10 servings
Crust:
10 whole graham crackers, broken into pieces
1 1/4 cup pecans
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
Filling:
1 1/2 pounds cream cheese, room temperature
3/4 cup granulated sugar
3 eggs
1/3 cup Baileys Original Irish Cream liqueur
1 teaspoon vanilla
3 ounces white chocolate, finely chopped
Topping:
1 1/2 cups sour cream
1/4 cup confectioners’ sugar
1 1/2 ounces white chocolate, grated for garnish
24 pecan halves for garnish
To make crust: Lightly butter a 9-inch springform pan.
Finely grind the graham crackers, pecans and sugar in a food processor. Add the butter and mix in, using on/off turns. Press the crumbs onto the bottom and 2 inches up the sides of the prepared pan. Refrigerate 20 minutes.
Preheat oven to 325 degrees.
For the filling: Beat the cream cheese and sugar in a large bowl until smooth. Whisk eggs, liqueur and vanilla in a medium bowl until blended. Add to the cream cheese mixture and beat until blended. Stir in white chocolate.
Pour filling into crust-lined pan. Bake until the edges of the filling are puffed and the center is just set, about 50 minutes. Cool on a rack.
To make the topping: Mix the sour cream and confectioners’ sugar in a small bowl. Spread onto the cooled cake. Refrigerate until well-chilled, about 6 hours. (Cake can be prepared a day ahead.)
Garnish with grated chocolate and pecans.
Sorry: One friend wrote that part of this recipe was missing and was she right! Now, here is is. Enjoy.
Doris

                                                                   ~ ~ ~

Note: In the new 'read' I have discovered Alafair Burke.  Long Gone is a thrilling read.

                                                                  ~ ~ ~

From My Carolina Kitchen

Short Ribs Provencale
Adapted from The Carefree Cook by Rick Rodgers – serves 6

6 pounds individual short ribs, trimmed of excess fat
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1 medium carrot, peeled and chopped
1 rib of celery, finely chopped
12 garlic cloves, peeled and smashed slightly
1 tablespoon Herbs de Provence
2 tablespoons all-purpose flour
2 cups hearty red wine
1 ¾ cups beef stock, preferably reduced sodium and fat free
1 – 14 ½ ounce can diced plain tomatoes in juice, drained (retain juice)
1 large bay leaf
8 ounces baby-cut carrots
½ cup Mediterranean black olives, preferably Nicoise, (I used Kalamatta)
3 tablespoons or more chopped fresh flat-leaf parsley for garnish
Serve with mashed potatoes or noodles
http://mycarolinakitchen.blogspot.com/?expref=next-blog

                                                                      ~ ~ ~

Thursday at our house crab and shrimp.

Today at our house.  

Going to The United Kingdom?

                                                   
                                                 Chips with benefits.
                  


The toasted tea cake is one of my favorite treats while in England. The English Kitchen has given us the recipe and picture. (This is not a cake, as you can see, but called a tea cake just the same.) I remember antiquing with June and Alan all over England and I always wanted to stop at the chain called Little Chef to eat one of these buttery delights. These are wayside diners and they serve these tasty toasted tea cakes for just a euro or so.  They are  saucer sized and come with or without dried fruit.

(I have made the dough and it is slowly rising...maybe my yeast is not so active???) Well...  done and disappointed.  Mine were more like scones and very disappointing.  I think it is the yeast and I'd better chuck my supply and buy new.  I will try them again to try to get them to look like the picture below--but not today.

Well, I have analyzed the picture and I actually think once toasted I have the same product which is not good.  I would not try this recipe unless you like scones and scones are actually easier to make than this yeast bread thing. Sorry.

*Toasted Teacakes*Makes 8
Printable Recipe


Satisfying and deliciously comforting any time of day, but especially nice in the late afternoon or evening.


225g strong white bread flour (2 1/3 cup)
1/2 tsp salt
1 tsp fast action dried yeast
15g soft light brown sugar (generous TBS)
1/4 tsp freshly grated nutmeg
75g mixed dried vine fruits (raisins, currants, sultanas) ( 1/2 cup)
40g butter, melted (2 3/4 TBS)
120ml full fat milk, plus extra for brushing (generous 1/2 cup)
Cold butter to serve



Sift the flour, salt, yeast, sugar and nutmeg into a large bowl. Stir in the dried fruits and make a well in the centre. Put the milk and butter into a saucepan and heat just until warm to the touch. Pour into the flour mixture and work together to make a soft dough.


Turn out onto a lightly floured surface. Knead for about 5 minutes, until smooth and elastic. Shape into a ball and place into a lightly buttered bowl. cover with cling film and leave to rise in a warm place until doubled in size. Tip the dough out onto a lightly floured surface and punch down. Divide into 8 portions of equal size. Shape each portion into a ball. Flatten slightly and arrange on a large nonstick baking sheet. Cover lightly with a large tea towel and leave to rise again until double in size, about 45 minutes.


Preheat the oven to 200*C/400*F/ gas mark 6. Brush the tops with some milk. Bake for 15 minutes until risen and golden brown. Transfer to a wire rack to cool.


To serve, split in half and toaste under a heated grill on the cut sides. (Leave the other side as normal) Spread generously with butter and serve immediately. (If you are really keen you can toast them using an old fashioned toasting fork over an open fire!)

You might also like to know:

Hints from the Grumpy Urban  Slacker (Grumpy Urban Slacker)

"United Kingdom" refers to the union of four separate countries, namely: England, Wales, Scotland and Northern Ireland (the other parts of Ireland are independent).

"Great Britain" refers to only England, Wales and Scotland. (Thus, the full official name of the UK is "United Kingdom of Great Britain and Northern Ireland")

"England" is the largest country in the United Kingdom, and its capital is London. So, beware! England may be part of the United Kingdom, but not everyone in Great Britain or the United Kingdom is English!

Things to do:

Take one of those half-day or full-day city bus sightseeing tours that promise to bring you to the House of Parliament, Westminster Abbey (where Will married Kate), St. Paul's Cathedral, Tower of London (where the Crown Jewels are kept), Buckingham Palace, Big Ben, Royal Albert Hall, etc. all in one go.After the bus tour do go back and go inside the places that actually interested or intrigued you, rather than just being content with photos of yourself with these historic buildings in the background.

Take a walk with London Walks.

A guided walking tour is the perfect way to get more in-depth commentary (and gossip) about your specific interests, and meeting fellow tourists.

London Walks operates tours on every day of the year (including Christmas); typically costs less than ten British pounds per person; and best of all, there's no need to reserve ahead of time. You just show up!
Their walks run the whole gamut, from movies (Harry Potter location spots) to music (Beatles Magical Mystery) to history to crime (Jack the Ripper) to haunted and hidden places in London, etc.

Take a cab, just for the heck of it.
In my humble opinion, the London Underground / Metro / Tube is one of the most extensive and convenient in the world; and the bus system is pretty good, too.

Picture from grumpy Urban Slacker

So, why take a cab? Well, these black taxis really look cool in a retro sort of way. And the cab drivers have to pass a special test, called "The Knowledge" (sounds quite grand and impressive, doesn't it? :D), before they are allowed to get behind the wheel. Generally, it takes two to four years of study before one can take and pass the exam!

Notting Hill isn't for everyone.
If you love antiques, go ahead and visit Notting Hill on a weekday.

If you love markets and bargaining for antiques and other stuff, go on a Saturday morning and you'll enjoy the Portobello Road market.

But if you're a casual movie fan who was charmed by the movie "Notting Hill", starring Julia Roberts and Hugh Grant, be prepared to be disappointed. VERY disappointed.

Why? Well, the travel bookshop owned by Hugh Grant has been sold, and is now closed. And the house with the blue door, where he lived? It's just a door, not a real house; and the door is not blue anymore (it has been painted black).

Brush up on your English.

But the English speak English, you might protest. True, but there are differences in word usage. It's a "bin", not a trash can; a "lift", not an elevator; a "loo", not a toilet or (God forbid) CR; a "flat", instead of apartment.
And don't ever ever ever refer to "football" as soccer.

Pot Pie Buns

I have begun to amass recipes for the big graduation party on May 28th.  I tell you The English Kitchen is beginning to be my favorite blog spot.  She has really great doable recipes and she posts nearly every day.  This one is all hers and I intend to prepare it for the party.  (This one is chicken pot pie, but she has also done a bun lasagna pot pie.)

Crusty rolls are filled with a scrumptious chicken pot pie filling and topped with   crumbly stuffing bits and baked until the whole thing is bubbling  and delicious.

*Crusty Chicken Pot Pie Buns* (From The English Kitchen web site.)
Serves 6 - 8 depending on the size of your buns
Printable Recipe

Chicken Pot Pie without the pastry . . . served up in your very own crusty roll. Deliciously different!

1 tin of condensed cream of chicken soup (415g or 10 3/4 ounces)
(In the UK this is the Bachelor's Brand of soups)
1 soup tin of milk
1/2 tsp savoury
1/4 tsp sage
1/4 tsp marjoram
1/4 tsp onion powder
1/4 tsp garlic powder
2 large mug fulls of cubed cooked potato
2 large mugfuls of cubed cooked chicken
2 large mugfuls of frozen mixed vegetables, thawed (the one with peas, carrots, corn and beans)
salt and black pepper to taste
6 large crusty rolls (8 if they are not overly large)
leftover stuffing, crumbled, enough to top each bun, optional (can use buttered cracker crumbs, or even
the bread removed from the centre of the buns, crumbled and mixed with a bit of melted butter

Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a baking tray.

Mix together the soup, milk, savoury, sage, marjoram, onion and garlic powders, cooked potato, cooked chicken, and mixed vegetables. Season to taste with some salt and black pepper.

Using a serrated knife, cut a sliver from the top of each bun. Using your fingers hollow each one out, by plucking out the soft bread inside, leaving a shell of about 1/4 inch all round. (Use the plucked out bits and tops to make bread crumbs or treat the birds.) Stuff each empty bun with the chicken mixture, allowing it to come a bit above the top. Place on the baking tray as you finish stuffing each one. Crumble the stuffing over top of each. (If using buttered crumbs sprinkle them over of each.)

Bake in the heated oven for 25 to 30 minutes until crisp and golden brown and bubbling on the insides. Let stand for 5 minutes before serving.

The insurance company has won, again, and we are having to have the guest apartment and garages re roofed. So I made lunch for the five workers every day and today it is pepperoni mac'n'cheese.   I do different twists on this and today I used marscapone with pepperoni mac'n' cheese.

                                                                    

 Since they are finished roofing I am serving rum raisin rolls as well.  I will put the recipe on because the dough is wonderful.  I wish however, these rolls would be better at rising.  I don't know what I am doing wrong.  The time to raise is very short, and I followed the recipe except for soaking the raisins in rum...my own flourish.  I hope Food Network forgives me. Oh, that's right, it's not their recipe.

Roofers at lunch outside in February in OHIO???

Rum Raisin Buns

This is a lovely dough with which to work.  It's soft and supposedly quick rising.  I have made these twice and they don't get high enough for me, but the flavor is wonderful.  I am going to tweak this recipe and then see what happens.

    3/4 cup milk
1/4 cup soft butter
3  1/4 cups all-purpose flour
1 pack of instant yeast
1/4 cup white sugar
1/2  tsp. salt1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup butter softened
1/2 cup raisins (optional plain or as I do soaked in rum--the raisins, not me.)
Heat the milk in a small pan until bubbles, then remove from heat. Mix in butter, stir until melted. Let cool until lukewarm.

In a large bowl, combine 2 1/4 cups of flour, yeast, sugar and salt; mix well.  Add water, egg and the milk mixture; beat well.  Add the remaining flour, 1/2 cup at a time, stirring well after each addition.  When the dough has pulled together, turn out on a lightly floured surface and knead until smooth about five minutes.  Lovely!
Cover the dough with a damp cloth and let rest for 10 minutes.  Mean while in a small bowl, mix together brown sugar, cinnamon, softened butter.
Roll out the dough in to a 12x9 inch rectangle. Spread the dough with the brown sugar mixture. Sprinkle with raisins if desired, roll up, pinch ends and seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups.  Cover, let rise until doubled about 30 minutes. Preheat oven to 375, bake for 20 minutes or until browned.
Note: The first time I used the muffin cups as suggested. The second time I used a glass baking dish. These are not large rolls (like my dear mother's) but really tasty.  I am going to work on this recipe some more.