Friday, July 1, 2011
CHOW's lovely dessert slideshow
I love CHOW foodie site. Love even more the video tips!
Enough to make me want to drop everything and bake now.
Portable desserts.
How to make slim mint cookies.
How to perfectly hard-boil your eggs.
and Goat Cheese Chocolate Truffles
and Brownies in a Mug (nuked)
Inspired!
Enough to make me want to drop everything and bake now.
Portable desserts.
How to make slim mint cookies.
How to perfectly hard-boil your eggs.
and Goat Cheese Chocolate Truffles
and Brownies in a Mug (nuked)
Inspired!
Potato Salad (mild dill taste)
I made this tasty potato salad last night for a BBQ with our church youth group. It was a hit with these German teens. One boy said to me, "This is the first time I've ever liked any potato dish with the skins still on."
Boiyah!
Here.
Boiyah!
Here.
- Prep Time:
- 35 min
- Inactive Prep Time:
- 3 hr 0 min
- Cook Time:
- 25 min
- Level:
- Easy
- Serves:
- --
Ingredients
- 3 pounds small red potatoes
- Kosher salt
- 1 cup good mayonnaise
- 1/4 cup buttermilk, milk, or white wine
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 1/2 cup chopped fresh dill
- Freshly ground black pepper
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
Directions
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside. When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.) Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Sunday, March 27, 2011
German Black White Cookies
250g soft butter
250g sugar (I use feinster Backzucker)
1 pack vanilla sugar
1 egg yolk, 1 whole egg
2 T rum
500g flour (I use type 550)
2 T cocoa
1 egg white, lightly beaten, for brushing
Cream butter, sugar, vanilla sugar, egg & egg yolk. Add rum. Add flour a little at a time and continue to beat until mixed, then turn onto counter and knead into a smooth dough. Separate into 2 halves. Mix the cocoa into one half of the dough, kneading until uniformly brown. Wrap each ball of dough in plastic wrap and chill.
Roll out the dough in sections, layering to create different patterns (see the picture for ideas). Brush each layer with beaten egg white before adding the next layer. Roll into logs, wrap in plastic wrap and chill.
Preheat oven to 190°C (375°F). Slice cookies from the log about 1cm thick and bake for 10-12 minutes on a parchment-lined baking sheet. The white part should not brown.
250g sugar (I use feinster Backzucker)
1 pack vanilla sugar
1 egg yolk, 1 whole egg
2 T rum
500g flour (I use type 550)
2 T cocoa
1 egg white, lightly beaten, for brushing
Cream butter, sugar, vanilla sugar, egg & egg yolk. Add rum. Add flour a little at a time and continue to beat until mixed, then turn onto counter and knead into a smooth dough. Separate into 2 halves. Mix the cocoa into one half of the dough, kneading until uniformly brown. Wrap each ball of dough in plastic wrap and chill.
Roll out the dough in sections, layering to create different patterns (see the picture for ideas). Brush each layer with beaten egg white before adding the next layer. Roll into logs, wrap in plastic wrap and chill.
Preheat oven to 190°C (375°F). Slice cookies from the log about 1cm thick and bake for 10-12 minutes on a parchment-lined baking sheet. The white part should not brown.
Friday, February 11, 2011
Garrett's Popcorn
We laid over in Chicago on our way back to Europe. Tried the Chicago's famous popcorn. It lived up to its reputation! Here's a copycat recipe from the Chicago Trib.
Caramel Crisp Popcorn recipe
Source: chicagotribune.com
Yield: 13 cups
Caramel Crisp Popcorn recipe
Source: chicagotribune.com
Yield: 13 cups
.
After placing a call to Caramel Crisp corporate headquarters in Chicago, we discovered that the popcorn chain (doing business as Garrett Popcorn Shops) was not willing to share the recipe that's responsible for the long lines at its shops
No problem. After studying the ingredient list on a Garrett canister, we went shopping. The components are ordinary, except for coconut oil. But we found that in the personal-care section at Whole Foods Market, where it was described as "suitable for high-heat cooking." We let the popping begin. After hours of research and sampling, we came up with this delicious, crisp mix
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. But our smaller kernels matched those from the shop for tenderness. And tasters rated it delicious. Some described it as "worth standing in line."And although most of us acknowledged that nothing could duplicate Garrett's buttery-sweet version, we think ours is the next best thing
After placing a call to Caramel Crisp corporate headquarters in Chicago, we discovered that the popcorn chain (doing business as Garrett Popcorn Shops) was not willing to share the recipe that's responsible for the long lines at its shops
No problem. After studying the ingredient list on a Garrett canister, we went shopping. The components are ordinary, except for coconut oil. But we found that in the personal-care section at Whole Foods Market, where it was described as "suitable for high-heat cooking." We let the popping begin. After hours of research and sampling, we came up with this delicious, crisp mix
No white popcorn we tried popped into kernels as large as those we sampled at Garrett. But our smaller kernels matched those from the shop for tenderness. And tasters rated it delicious. Some described it as "worth standing in line."And although most of us acknowledged that nothing could duplicate Garrett's buttery-sweet version, we think ours is the next best thing
.
1 heaping tablespoon solid coconut oil or peanut oil
1 heaping tablespoon solid coconut oil or peanut oil
1 Cup unpopped white popcorn
2 Teaspoons salt
2 Cups light brown sugar
1 Cup (2 sticks) salted butter
1 Cup light corn syrup
1/2 Teaspoon baking soda.
.
Heat coconut oil in a large pot over high heat. Add 6 kernels to pan as testers; cover. When at least 3 of the kernels pop, add remaining kernels. Shake pan occasionally as corn pops. Keep over high heat until popping slows to a few pops per second, about 5 minutes.
.
Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of fully popped kernels; spread on large roasting pan; set aside.
Empty popped corn into a large brown paper bag. Add 2 teaspoons salt. Shake bag to distribute salt and drain excess oil; discard unpopped kernels. Measure 13 cups of fully popped kernels; spread on large roasting pan; set aside.
.
Combine brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat. Cook, without stirring, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.
Combine brown sugar, butter, corn syrup and baking soda in medium heavy saucepan; heat to boiling over medium-high heat. Cook, without stirring, until mixture reaches 235 degrees F on a candy thermometer, about 8 minutes. Remove from heat.
.
Heat oven to 250 degrees F.
Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to evenly coat popcorn, working quickly to coat kernels.
Heat oven to 250 degrees F.
Carefully pour caramel mixture over popcorn. Stir mixture with heat-resistant spatula or buttered wooden spoon to evenly coat popcorn, working quickly to coat kernels.
.
Bake popcorn 1 hour, stirring every 10 minutes to continue coating uniformly. Remove pan from oven; cool on wire rack. Break apart any clumps of corn with your hands.
.
Tips for success:
- Use white kernels for tender popcorn.
- Use coconut oil if you can find it. Though its saturated fat content is high, it makes a big flavor difference. Like shortening, it is solid at room temperature. If you can't find coconut oil, you can use peanut oil as a substitute.
- During baking, stir gently to avoid breaking kernels, but stir thoroughly to cover as many kernels as possible.
Tips for success:
- Use white kernels for tender popcorn.
- Use coconut oil if you can find it. Though its saturated fat content is high, it makes a big flavor difference. Like shortening, it is solid at room temperature. If you can't find coconut oil, you can use peanut oil as a substitute.
- During baking, stir gently to avoid breaking kernels, but stir thoroughly to cover as many kernels as possible.
Friday, January 28, 2011
International sizing
Reference Chart. Because I always buy my children clothes that they can't wear for at least 3 months. And it gets messy timing my seasons to the clothes, sometimes.
Clean and Simple
Liking what I've seen on this new food blog I discovered. And it's darn near the html addresses I purchased a few years ago. I love the word nourished. Just saying it makes me feel soothed.
Here.
Here.
Monday, September 6, 2010
Baked French Toast with Syrup
Made this for brunch today. He gave it 5/5 stars and a raised arm. I said Yum. Bonus: less hassle and faster than french toast.
Baked French Toast
Ingredients
Directions
Syrup:
Ingredients
Directions
Saturday, September 4, 2010
Village Inn Strawberry Crepes
For each finished crepe
For the crepes:
In a mixing bowl, whisk all liquid ingredients. Add flour and sugar slowly, whisking until smooth. Let rest in the refrigerator for one hour. This allows the bubbles to come out of the batter and will make crepes less likely to tear when cooking. (Makes 8 crepes)
Sweet supreme filling:
In a mixer, whip cream cheese and sugar until soft and there are no lumps. Add vanilla and cream and whip until smooth.
Strawberry sauce
Add all ingredients to a sauce pan. Cook over low heat until fruit begins to break up and the liquid thickens. Add additional water a few tablespoons at a time if necessary.
Garnish:
1 crepe
1 oz sweet supreme filling
1 oz strawberry puree
10 strawberry quarters
Whipped cream
For the crepes:
2 eggs
1¼ cup milk
1 cup flour
2 tbsp powdered sugar
3 tbsp melted butter
In a mixing bowl, whisk all liquid ingredients. Add flour and sugar slowly, whisking until smooth. Let rest in the refrigerator for one hour. This allows the bubbles to come out of the batter and will make crepes less likely to tear when cooking. (Makes 8 crepes)
Sweet supreme filling:
1 lb. softened cream cheese
4 oz sugar
1 tbsp vanilla extract
1 cup heavy whipping cream
In a mixer, whip cream cheese and sugar until soft and there are no lumps. Add vanilla and cream and whip until smooth.
Strawberry sauce
1 qt strawberries
¼ cup water
¼ cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
Add all ingredients to a sauce pan. Cook over low heat until fruit begins to break up and the liquid thickens. Add additional water a few tablespoons at a time if necessary.
Garnish:
Fresh Strawberries
Whipped cream
Village Inn Strawberry Crepes
Strawberry Crepes
The strawberry crepe is one of 37 different items available that our guests can choose to customize their breakfast with our new Inncredible VIB.
For each finished crepe
For the crepes:
In a mixing bowl, whisk all liquid ingredients. Add flour and sugar slowly, whisking until smooth. Let rest in the refrigerator for one hour. This allows the bubbles to come out of the batter and will make crepes less likely to tear when cooking. (Makes 8 crepes)
Sweet supreme filling:
In a mixer, whip cream cheese and sugar until soft and there are no lumps. Add vanilla and cream and whip until smooth.
Strawberry sauce
Add all ingredients to a sauce pan. Cook over low heat until fruit begins to break up and the liquid thickens. Add additional water a few tablespoons at a time if necessary.
Garnish:
The strawberry crepe is one of 37 different items available that our guests can choose to customize their breakfast with our new Inncredible VIB.
For each finished crepe
1 crepe
1 oz sweet supreme filling
1 oz strawberry puree
10 strawberry quarters
Whipped cream
For the crepes:
2 eggs
1¼ cup milk
1 cup flour
2 tbsp powdered sugar
3 tbsp melted butter
In a mixing bowl, whisk all liquid ingredients. Add flour and sugar slowly, whisking until smooth. Let rest in the refrigerator for one hour. This allows the bubbles to come out of the batter and will make crepes less likely to tear when cooking. (Makes 8 crepes)
Sweet supreme filling:
1 lb. softened cream cheese
4 oz sugar
1 tbsp vanilla extract
1 cup heavy whipping cream
In a mixer, whip cream cheese and sugar until soft and there are no lumps. Add vanilla and cream and whip until smooth.
Strawberry sauce
1 qt strawberries
¼ cup water
¼ cup sugar
1 tbsp cornstarch
1 tbsp lemon juice
Add all ingredients to a sauce pan. Cook over low heat until fruit begins to break up and the liquid thickens. Add additional water a few tablespoons at a time if necessary.
Garnish:
Fresh Strawberries
Whipped cream
Texas Chili Dog
Serves 6
Ingredients
1 package Ball Park Bun Size Angus Beef Franks
1 package classic hot dog buns
2 T Vegetable oil
1 lb beef, ground
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
2 tsp. chili powder
2 T Vinegar
1 can crushed tomatoes
salt to taste
1 cup shredded Cheddar Cheese
2 oz (optional) jalapeno peppers, canned, chopped
Method:
1. Heat the oil in a medium sauce pan on medium heat and add onion and cook for 2 minutes
2. Add the ground beef and cook, stirring frequently for 10 minutes
2. Add the remaining ingredients and simmer for 20 minutes
3. Grill or boil the Ball Park hot dogs
4. Place the hot dogs in the buns
5. Serve your Texas Chili Sauce over your Ball Park hot dog
6. Top with cheddar cheese
7. For an extra kick, top with jalapeno peppers
Ingredients
1 package Ball Park Bun Size Angus Beef Franks
1 package classic hot dog buns
2 T Vegetable oil
1 lb beef, ground
1 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
2 tsp. chili powder
2 T Vinegar
1 can crushed tomatoes
salt to taste
1 cup shredded Cheddar Cheese
2 oz (optional) jalapeno peppers, canned, chopped
Method:
1. Heat the oil in a medium sauce pan on medium heat and add onion and cook for 2 minutes
2. Add the ground beef and cook, stirring frequently for 10 minutes
2. Add the remaining ingredients and simmer for 20 minutes
3. Grill or boil the Ball Park hot dogs
4. Place the hot dogs in the buns
5. Serve your Texas Chili Sauce over your Ball Park hot dog
6. Top with cheddar cheese
7. For an extra kick, top with jalapeno peppers
OREO® and Fudge Ice Cream Cake
Ingredients:
* 1/2 cup chocolate syrup
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
* 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
* 8 OREO Chocolate Sandwich Cookies, chopped
* 12 vanilla ice cream sandwiches, unwrapped (you can choose your favorite flavor of ice cream sandwiches)
Directions:
Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.
Prep Time:
10 Min
Ready In:
4 Hrs 10 Min
Original Recipe Yield 12 serving
* 1/2 cup chocolate syrup
* 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
* 1 pkg. (4 serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
* 8 OREO Chocolate Sandwich Cookies, chopped
* 12 vanilla ice cream sandwiches, unwrapped (you can choose your favorite flavor of ice cream sandwiches)
Directions:
Pour fudge topping into medium bowl. Add 1 cup of the whipped topping; stir with wire whisk until well blended. Add dry pudding mix; stir 2 min. or until well blended. Gently stir in chopped cookies; set aside.
Arrange 4 of the ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half of the whipped topping mixture. Repeat layers. Top with remaining 4 ice cream sandwiches. Frost top and sides of dessert with remaining whipped topping. Bring up foil sides. Double fold top and ends to loosely seal packet.
Freeze at least 4 hours before serving. Store leftover dessert in freezer.
Prep Time:
10 Min
Ready In:
4 Hrs 10 Min
Original Recipe Yield 12 serving
White Chocolate Buttercream Frosting
1 c butter
1 tsp vanilla
4 c powdered sugar
2 Tbsp milk
4 oz melted white chocolate
On a medium high speed, cream
butter until fluffy & lighter in color,
about 5 minutes. Lower the mixing
speed add powdered sugar, vanilla
& milk. Mix until creamy. Drizzle
white chocolate into frosting mix
until well combined.
1 tsp vanilla
4 c powdered sugar
2 Tbsp milk
4 oz melted white chocolate
On a medium high speed, cream
butter until fluffy & lighter in color,
about 5 minutes. Lower the mixing
speed add powdered sugar, vanilla
& milk. Mix until creamy. Drizzle
white chocolate into frosting mix
until well combined.
Iron Seared Citrus Scented Mahi Mahi
Blue Lemon Restaurant and Bistro
Executive Chef Todd Leonard CEC
2 Week Menu Special 10
Iron Seared Citrus Scented Mahi Mahi with black bean puree, smashed creamy avocado, cilantro cream, crispy tri colored chips, red pepper emulsion and roasted pineapple salsa.
Preparing the Mahi Mahi
Cut or buy the mahi into 5-6 oz portions
Marinate with: (marinade for 4-6 fillets)
¼ cup lime juice
½ cup orange juice
1 Tbsp. minced jalapeno
2 Tbsp. olive oil
2 tsp. salt
1 tsp. pepper
Mix all ingredients in a bowl and pour over the mahi mahi, marinate up to 2 hours.
Black Bean Puree
Serves 4-6
½ cup small diced onions
¼ cup turkey bacon
1 Tbsp. garlic
½ Tbsp. minced jalapeno
2 cups cooked black beans
1 cup roasted vegetable stock
Salt and Pepper to taste
In a medium sauce pan brown the bacon, onions, Jalapenos and garlic, deglaze the pan with the roasted vegetable stock and simmer for 5 minutes, add the beans and season. Puree smooth and serve.
Smashed Avocados
Serves 4-6
2 ripe soft avocados
2 Tbsp. minced onion
1 tsp. minced jalapeno
2 Tbsp. small diced and seeded tomato
1 Tbsp. lime juice
½ Tbsp. chopped cilantro
2 tsp. salt
Pit the avocados and mash them smooth, add the other prepared ingredients and stir well. Let stand 1 hour and then serve.
Cilantro Cream
Yield: 1 cup
¾ cup sour cream
2 Tbsp. Cilantro
½ Tbsp. Lemon juice
1 tsp salt
1 tsp cumin
1 tsp cayenne pepper
Blend all ingredients smooth in blender. Refrigerate and serve after properly chilled.
Roasted Red Pepper Emulsion
1 cup roasted peeled red peppers
1 garlic clove
1 Tbsp. dijon mustard
2 Tbsp. rice vinegar
½ Tbsp. lime juice
1 tsp. chili powder
1 tsp. cumin
½ Tbsp. Cholula hot sauce
½ cup blended oil
Salt and pepper to taste
Blend all ingredients smooth, adding the oil last to make an emulsion.
Pineapple Salsa
Yield: 5lbs
1ea pineapple
2 red Peppers small diced
2 green Peppers small diced
2 ea Jalapenos minced
1 bunches Cilantro
1 ea small red Onion small diced
2 Tbsp. Sugar
1 Tbsp. Red Wine Vinegar
1 Lime (juice)
1 Tbsp. Kosher Salt
1Tbsp. Sugar
Method: Peel, core and small dice the pineapple. Small dice all the other Vegetables, place in large bowl and mix with all remaining ingredients. Refrigerate, cover and cool Salsa.
Executive Chef Todd Leonard CEC
2 Week Menu Special 10
Iron Seared Citrus Scented Mahi Mahi with black bean puree, smashed creamy avocado, cilantro cream, crispy tri colored chips, red pepper emulsion and roasted pineapple salsa.
Preparing the Mahi Mahi
Cut or buy the mahi into 5-6 oz portions
Marinate with: (marinade for 4-6 fillets)
¼ cup lime juice
½ cup orange juice
1 Tbsp. minced jalapeno
2 Tbsp. olive oil
2 tsp. salt
1 tsp. pepper
Mix all ingredients in a bowl and pour over the mahi mahi, marinate up to 2 hours.
Black Bean Puree
Serves 4-6
½ cup small diced onions
¼ cup turkey bacon
1 Tbsp. garlic
½ Tbsp. minced jalapeno
2 cups cooked black beans
1 cup roasted vegetable stock
Salt and Pepper to taste
In a medium sauce pan brown the bacon, onions, Jalapenos and garlic, deglaze the pan with the roasted vegetable stock and simmer for 5 minutes, add the beans and season. Puree smooth and serve.
Smashed Avocados
Serves 4-6
2 ripe soft avocados
2 Tbsp. minced onion
1 tsp. minced jalapeno
2 Tbsp. small diced and seeded tomato
1 Tbsp. lime juice
½ Tbsp. chopped cilantro
2 tsp. salt
Pit the avocados and mash them smooth, add the other prepared ingredients and stir well. Let stand 1 hour and then serve.
Cilantro Cream
Yield: 1 cup
¾ cup sour cream
2 Tbsp. Cilantro
½ Tbsp. Lemon juice
1 tsp salt
1 tsp cumin
1 tsp cayenne pepper
Blend all ingredients smooth in blender. Refrigerate and serve after properly chilled.
Roasted Red Pepper Emulsion
1 cup roasted peeled red peppers
1 garlic clove
1 Tbsp. dijon mustard
2 Tbsp. rice vinegar
½ Tbsp. lime juice
1 tsp. chili powder
1 tsp. cumin
½ Tbsp. Cholula hot sauce
½ cup blended oil
Salt and pepper to taste
Blend all ingredients smooth, adding the oil last to make an emulsion.
Pineapple Salsa
Yield: 5lbs
1ea pineapple
2 red Peppers small diced
2 green Peppers small diced
2 ea Jalapenos minced
1 bunches Cilantro
1 ea small red Onion small diced
2 Tbsp. Sugar
1 Tbsp. Red Wine Vinegar
1 Lime (juice)
1 Tbsp. Kosher Salt
1Tbsp. Sugar
Method: Peel, core and small dice the pineapple. Small dice all the other Vegetables, place in large bowl and mix with all remaining ingredients. Refrigerate, cover and cool Salsa.
Kneaders Caramel Apple Sweet Bread
INGREDIEENTS
6 eggs
4 egg yolks
6½ Cups sugar
Mix above ingredients on medium speed with a whisk for about 10 minutes until whipped, then add:
6 Tbsp butter
1 Cup oil
1½ Cups sour cream
Add above ingredients on low speed with a whisk for about 30 seconds, then add:
1 tsp. baking soda
1 tsp. baking powder
½ tsp. nutmeg
2 tsp. cinnamon
½ tsp. salt
4 Cups flour
Add above ingredients on low with a paddle, and mix until incorporated, then add:
3½ Cups grated Granny Smith apples.
Incorporate apple by hand.
Bake at 345 for about 50 minutes. Once the loaf has cooled use any kind of caramel, melt it and then drizzle in a diagonal direction across the loaf.
This recipe makes 3 large loafs.
6 eggs
4 egg yolks
6½ Cups sugar
Mix above ingredients on medium speed with a whisk for about 10 minutes until whipped, then add:
6 Tbsp butter
1 Cup oil
1½ Cups sour cream
Add above ingredients on low speed with a whisk for about 30 seconds, then add:
1 tsp. baking soda
1 tsp. baking powder
½ tsp. nutmeg
2 tsp. cinnamon
½ tsp. salt
4 Cups flour
Add above ingredients on low with a paddle, and mix until incorporated, then add:
3½ Cups grated Granny Smith apples.
Incorporate apple by hand.
Bake at 345 for about 50 minutes. Once the loaf has cooled use any kind of caramel, melt it and then drizzle in a diagonal direction across the loaf.
This recipe makes 3 large loafs.
Fresh Market Crispy Caprese Rollups
Prepared by Angel Shannon
www.FreshMarketStores.com
Ingredients:
Flour tortillas
fresh mozzarella, sliced to fit
Fresh tomato, seeded and small diced
Bacon, fried and crumbled
Salami or summer sausage, shaved and crispy-fried with bacon
Fresh Basil
Salad Supreme
Canola Oil
Warm flour tortillas in microwave for 10 seconds or until pliable. Lay fresh mozzarella, diced tomato, crispy bacon/salame mixture and fresh basil leaves down the center; sprinkle with Salad Supreme. Fold bottom and top of tortilla over the ends of ingredients; roll and secure with toothpick.
Swirl a little oil into a frying pan and heat to medium-high (just below smoke point). Place prepared rollup in pan and turn to get a golden brown color on both sides and cheese is melted. Use pizza slicer to cut in half; serve with Rosemary-Balsamic Cream as dipping sauce.
Rosemary-Balsamic Cream from www.epicurious.com
1 teaspoon canola oil
4 shallots, finely chopped
½ cup balsamic vinegar
½ cup reduced-fat sour cream
½ teaspoon chopped fresh rosemary
Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick before serving.
www.FreshMarketStores.com
Ingredients:
Flour tortillas
fresh mozzarella, sliced to fit
Fresh tomato, seeded and small diced
Bacon, fried and crumbled
Salami or summer sausage, shaved and crispy-fried with bacon
Fresh Basil
Salad Supreme
Canola Oil
Warm flour tortillas in microwave for 10 seconds or until pliable. Lay fresh mozzarella, diced tomato, crispy bacon/salame mixture and fresh basil leaves down the center; sprinkle with Salad Supreme. Fold bottom and top of tortilla over the ends of ingredients; roll and secure with toothpick.
Swirl a little oil into a frying pan and heat to medium-high (just below smoke point). Place prepared rollup in pan and turn to get a golden brown color on both sides and cheese is melted. Use pizza slicer to cut in half; serve with Rosemary-Balsamic Cream as dipping sauce.
Rosemary-Balsamic Cream from www.epicurious.com
1 teaspoon canola oil
4 shallots, finely chopped
½ cup balsamic vinegar
½ cup reduced-fat sour cream
½ teaspoon chopped fresh rosemary
Heat oil in a small saucepan over medium heat. Cook shallots until translucent but not browned, about 5 minutes. Add vinegar, bring to boil, then reduce heat to a high simmer. Cook until 2/3 of liquid has evaporated and shallots are very dark, 5 to 7 minutes. Remove from heat. Combine sour cream, rosemary and 2 teaspoons water in a bowl. Spoon balsamic-shallot sauce into center of sour cream and swirl with a toothpick before serving.
Crispy Lime Salad
by: Eddee Johansen- Yoshi's Japanese Grill
Ponzu Sauce
1 Cup Sugar
1 Cup Lime Juice
1 Cup Mirin
2/3 Cup Soy Sauce
1 Green Onion Sliced Thin
Zest from 1 lime
Combine all ingredients in saucepan mix well then bring to a boil. Strain and set aside.
Ingredients
Crispy Lime Salad:
Green leaf lettuce
White Rice
Pineapple pieces
Mandarin Pieces
Lime wedges
Sesame seeds
Avocado slices
Tempura Chicken or Grilled Chicken
Sauté Ponzu sauce with chicken, pineapple & mandarin oranges.
In a salad bowl layer rice then lettuce. Place sauté on lettuce and top with lime
wedges & avocado the sprinkle sesame seeds.
Ponzu Sauce
1 Cup Sugar
1 Cup Lime Juice
1 Cup Mirin
2/3 Cup Soy Sauce
1 Green Onion Sliced Thin
Zest from 1 lime
Combine all ingredients in saucepan mix well then bring to a boil. Strain and set aside.
Ingredients
Crispy Lime Salad:
Green leaf lettuce
White Rice
Pineapple pieces
Mandarin Pieces
Lime wedges
Sesame seeds
Avocado slices
Tempura Chicken or Grilled Chicken
Sauté Ponzu sauce with chicken, pineapple & mandarin oranges.
In a salad bowl layer rice then lettuce. Place sauté on lettuce and top with lime
wedges & avocado the sprinkle sesame seeds.
Copyright 2010 Newport Television LLC All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
Better-than-your-italian-grandmother's Gnocchi
by: Warren Willey Executive Chef- Maxwell's East Coast Eatery
Peel potatoes, boil, mash and cool. Then sauté garlic on low heat and brown it slightly. In a large mixing bowl add all ingredients except the flour. Mix all ingredients and add the flour until the dough is not sticky.
Roll out the dough on the counter into a long tube. Cut ¾ inch pieces the use a fork to make the shape of the Gnocchi.
Boil in Salted Water until the float to the top. You can then cool and use the next day or serve with your favorite sauce.
- 2 lb Potatoes
- 2 whole eggs
- 1½ cups Flour
- 2 TBSP Roasted Garlic
- ¼ cup Parmesan Cheese
- Salt and Pepper
- 1 TBSP Chopped parsley
- 1TBSP Chopped Basil
Peel potatoes, boil, mash and cool. Then sauté garlic on low heat and brown it slightly. In a large mixing bowl add all ingredients except the flour. Mix all ingredients and add the flour until the dough is not sticky.
Roll out the dough on the counter into a long tube. Cut ¾ inch pieces the use a fork to make the shape of the Gnocchi.
Boil in Salted Water until the float to the top. You can then cool and use the next day or serve with your favorite sauce.
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