Food Blog...

I stumbled across your food blog and I found it very interesting.

I wanted to tell you about a food event happening in Boston.

The American Culinary Federation is hosting its Northeast Regional Conference, Feb. 7-9.
There will be a trade show, meal events, demonstrations from the regions best chefs and cooking competitions.

ACF Regional Pastry Chef of the Year competition.
Two of the region's best pastry chefs will vie for the title.
The winner will compete in the national competition in Orlando this July.
The competition will be held at Boston University's School of Hospitality, Sat., Feb. 8, 8:45-10 a.m.

Here is complete information, including prices to attend the conference, incase you would like to use this for a future post. Event Name: ACF Northeast Regional Conference Category: Food & Dining Price: $450 for full registration package purchased before Jan. 7, 2009 ($525 after Jan. 7, 2009); $75 per day.

Guests can purchase meal tickets separately (tickets range from $40 to $125).
Web page: www.acfchefs.org Contact number: (800) 624-9458

Event email: events@acfchefs.net

Summary: The American Culinary Federation (ACF), Inc., is coming to Boston’s Seaport district for its Northeast Regional Conference, Feb. 7-9, hosted by ACF Epicurean Club of Boston. All chefs, cooks, foodservice representatives and the public are invited to attend. More Event Details: The conference combines numerous networking and educational opportunities, a trade show and demonstrations from the region’s best chefs. Chefs will discuss sustainability, supporting local farmers, sous-vide cooking and global flavors. Top chefs from the regional will compete in several cooking competitions—from ACF Pastry Chef of the Year to U.S.A.’s Chef of the Year™. Keywords: Food, Chefs, Cooking Competitions, Culinary Trade Show Date and Time: Feb. 7 (7 a.m., no end time)

Toll House Marble Square - submited by Kathy

375 degree oven for 15 minutes

Makes 24 squares.
1/2 cup soft butter'
6 Tablespoons sugar
6 Tablespoons brown sugar
1/2 teaspoon vanilla
1/4 teaspoon water
one egg
2 Tablespoons sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 capful wheat germ (optional)
6-oz.pkg. (1 cup) chocolate chips

1. Preheat oven.
2. Beat until creamy the first five ingredients. Then beat in the egg.
3. Sift the floor, bakingsoda and salt together and mix in. Add in the wheat germ.

Spread in greased 10 x 6 x 2 inch pan.

4. Sprinkle in the chocolate chips.

Bake for one minute or a little more to soften.

Run knife through dough to marbleize.

Bake 12 to 14 minutes more.



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Absintine & Old Lace

1 oz Beefeater Gin
1/2 oz Kubler Absinthe
1/2 oz Green Creme de Menthe
1/2 oz cream
1/2 oz simple syrup
dash Bittermen's Xocolatl Mole Bitters
1 egg white

Shake strain into absinthe or martin glass

The Absinthe and Old Lace is a flapper drink and colored a bright , solid green for Christmas.

It is the opposite if the Henry V Flip in that you taste all the ingredients:

The gin tastes like Christmas trees, the cream de menthe taste like mint the absinthe taste like anise, with silkiness offered by the egg and cream.

It is a bombardment of holiday flavors and the second egg tonight, which made me wonder aloud if one could exist entirely on Christmas drinks.

Apple Pie Drink...

2 oz Laird's Apple Brandy
1/2 oz St. Elizabeth's Allspice Dram
1/2 oz lemon juice
1/2 oz honey syrup

Shake, strain into martini glass, and dust with nutmeg.

This drink i like a more alcoholic version of mulled apple cider, especially useful for those with an aversion to bourbon. Inexpensive and uncomplicated for the do it yourself industrialists, the allspice, apple honey and nutmeg flavors, work fairly obviously together and the lemon cuts the sweetness to make the drink god for before or after Christmas dinner.

Healthy Steel cut Oatmeal Cookies submitted by Allan

Ingredients:

1 cup raw turbinado sugar
4 eggs
2 cups applesauce
2 tsp. vanilla
3 cups whole grain flour
4 cups Steel Cut Oats
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
4 heaping tsp cinnamon
1 cup chopped walnuts
1 1/2 cups chopped dates, raisins, craisins, choc. chips or diced apples.

Preparation:

Preheat oven to 375 degrees
No mixer needed!! Just a big spoon or spatula!
Mix applesauce, eggs, vanilla and sugar together in bowl to dissolve sugar
Add dry ingredients. Stir in date or raisin etc and nuts
Spray cookie sheets with non-stick spray
Drop by spoonfuls on cookie sheets and bake 15 minutes at 375 degrees
Cool and store in zip lock or air-tight container.
Refrigerate or Freeze for longer storage.

If using a large tablespoon this recipe will make 4 dozen, smaller soon 6 dozen.

Chocolate Marbles submitted by Jo-Ann

2/3 cup plus 1 tablespoon all purpose flour
1/4 teaspoon baking powder
Pinch of salt
4 tablespoons butter (1/2 stick)
1/3 cup granulated sugar
1 large egg yolk
2 teaspoons milk
1/4 teaspoon vanilla extract
1/4 teaspoon orange extract
1/4 cup semisweet chocolate chops, melted and cooled
1/2 teaspoon grated orange zest


With the rack in the highest position, preheat the oven to 400

Combine the flour, baking powder and salt and set aside

Cream the butter until light. Stream in the sugar and beat until fluff.

Add the egg yolk, milk , vanilla and orange extracts.

With a wooden spoon or fork, stir in the dry ingredients until thoroughly combined and the
mixture cleans the bowl. Slightly flatten the batter.

Combine the melted chocolate chips with the orange zest. Pour the cooled mixture onto the cookie batter in the bowl.

With a fork, streak one batter into the other to get a marble effect, with the chocolate dominating.

Drop the dough by heaping tablespoonfuls onto the cookie sheet. Using the back of a wet spoon, smooth each into a round shape.

Reduce the oven temperature to 350. Bake the cookies 5 minutes. Reverse the pan so the back is in the front and bake 4 to 5 minutes more. The cookies will have a light golden edges and a crackled surface.

Cool the cookies in the pan on a wire rack for 4 minutes.

Remove the cookies to a wire rack for complete cooking.

If any cookies remain, keep in a tightly sealed container.

Make one dozen.

Chocolate Gingersnaps submitted by Ruth S Asher

1/2 cup butter softened
1/2 cup packed dark brown sugar
1/4 cup molasses
1 tb water
2 tp minced fresh gingerroot
1.5 cups all purpose flour
1 tb baking cocoa
1.25 tp ground ginger
1 tp baking soda
1 tp ground cinnamon
1/4 tp ground nutmeg
1/4 tp ground cloves
7 squares semisweet chocolate, chopped (or 7 ounces chocolate chips)

Cream butter and brown sugar until light and fluffy. Beat in molasses, water and gingerroot. Combine flour, cocoa, ginger, baking soda, cinnamon, nutmeg, cloves, gradually add to creamed mixture and mix well. Stir in chocolate.

Cover and refrigerate for 2 hours or until easy to handle.

Shape dough into 1 inch balls, roll in the sugar.

Place 2 inch apart on greased baking sheets.

Bake at 350 for 10-12 minutes or until top begins to crack.
Cool for a few minutes before removing to wire rack.- Show quoted text -

Lemon Cookie Snaps - submitted by Tonya

POINTS® Value: 3 Servings: 15Preparation Time: 10 min Cooking Time: 12 min
Level of Difficulty: Easy

A perfect little nibble. They’re great with tea or coffee, and even better with ice-cold skim milk.

Ingredients

1 1/2 cup(s) all-purpose flour
1/2 tsp table salt
1 tsp baking powder
1/4 cup(s) unsalted butter
1 cup(s) sugar
2 large egg yolk(s)
1 tbsp fresh lemon juice
1 tbsp lemon zest
1/4 cup(s) reduced-fat sour cream
2 spray(s) cooking spray

Instructions

In a small bowl, combine flour, salt and baking powder; set aside.
In a medium bowl, using an electric mixer, cream butter and sugar until light and fluffy; add egg yolks and combine thoroughly. Add lemon juice and zest; beat well. Add sour cream and a small amount of flour mixture; beat to combine. Add rest of flour mixture and mix thoroughly.

Turn dough out onto a large piece of plastic wrap.

Cover tightly and refrigerate for 2 hours and up to 24 hours.

Preheat oven to 375ºF. Coat 2 cookie sheets with cooking spray.

Tear off heaping tablespoons of dough and roll into balls; place about 2-inches apart on prepared cookie sheets. Press each ball down with palm of your hand to flatten. Press tines of a fork across cookies in one direction to make lines. Press tines of a fork across cookies in opposite direction to make a cross-hatch pattern.

Bake until edges of cookies turn golden, about 9 to 12 minutes. Remove from oven and leave on cookie sheets for 1 or 2 minutes; remove to a wire rack to cool completely. Yields 2 cookies per serving.

Notes

Use the recipe as a base for lime, tangerine or orange cookies: simply replace the juice and zest with the citrus fruit of your choice.

Peanut Butter-Filed Chocolate Cookies submitted by Jason

1 1/2 c all purpose flour
1/2 c unsweetened cocoa powder
1/2 tsp baking soda
1/2 c butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1/4 c peanut butter
1 egg
1 tablespoon milk
1 teaspoon vanilla
3/4 c sifted powdered sugar
1/2 c peanut butter
granulated sugar

Preheat oven to 350.

In a medium bowl combine flour, cocoa powder and bakingsoda; set aside.
In a large mixing bowl beat butter, the 1/2cup granulated sugar, brown sugar and the 1/4 c peanut butter with an electric mixer until combined, scraping the sides ofthe bowl occasionally.

Beat in egg, milk, and vanilla until combined.
Beat in as much of the flour mixture as you can with the mixer.
Stir in any remaining flour mixture with a wooden spoon.
Shape dough into 1 3/4-inch balls ( should have 32) set aside.

For peanut butter filling, in a medium bowl stir together powdered sugar and the 1/2 cup peanut butter until smooth. Shape mixture into 3/4-inch balls (should have 32).

On a work surface, slightly flatten each chocolate doughball and top with a peanut butter ball.
Shape the chocolate dough over the peanut butter filling, completely covering the filling.

Roll dough into balls.

Place balls 2 inches apart on an ungreased cookie sheet.
Lightly flatten with the bottom of a glass dipped in granulated sugar.
So sugar will stick to the glass, first dip the bottom of the glass into the cookie dough.
Next, dip into the sugar.

Bake in the oven for about 8 minutes or until just set and surface is slightly cracked.
Cool on cookie sheet for 1 minute.

Transfer to a wire rack and let cool.
Makes 32 dozen

Thumb Print Cookies - Submitted by Jennifer

1/2 c. soft butter1/4 c. brown sugar1 egg yolk1 c. sifted flour1/4 tsp. salt1/2 tsp. vanilla
Cream together butter, sugar, egg yolk and vanilla. Sift flour and salt; mix well. Roll into 1" balls.

Dip in slightly beaten egg white.

Place about 1" apart on ungreased baking sheet.

Bake 5 minutes.

Remove from oven, quickly press thumb gently on top of each cookie.

Return to oven and bake 8 minutes longer; cool.

Fill the thumb print with jelly, fruit or tinted sugar icing.

Oven temperature, 375 degrees.

Makes 2 dozen.

Apricot Cookies - Submitted by Kaceen

Ingredients:

1/4 cup butter, room temperature
1/4 cup shortening
1/2 cup granualted sugar
1 teaspoon grated lemon peel
2 eggs separated
1 cup sifted all-purpose flour
1/2 teaspoon baking soda
1 1/2 cups apricot jam
1/4 cup granulated sugar
1/2 cup chopped pecans or walnuts
Powdered sugar, sifted

Preparation:

Cream butter and shortening with 1/2 cup granulated sugar and lemon peel. Add egg yolks, one at a time, beating well after each addition. Sift flour with salt and baking soda and add to creamed mixture. Spread dough into a buttered 13x9x2 inch baking pan. Cover with apricot jam.

Beat egg whites until stiff but not dry. Gradually beat in the 1/4 cup of sugar. Fold in chopped pecans or walnuts. Spread meringue mixture over the jam layer. bake at 350 for 45 minutes. Cool then cut into sticks. Roll cooled cookies in sifted powdered sugar.

Makes about 4 dozen apricot cookies.

Overnight Turkery for the Holidays

Preheat your oven to 400°


You Will Need:

A Big Turkey

Salt

Pepper

Garlic Powder

Two Heads of Garlic

Yellow Onions

Poultry Spice – Or Any Fresh Herbs Your Prefer

Celery

Parsnips

Heavy Duty Aluminum Foil

An Instant Read Thermometer

Preparation:
1.
Thoroughly wash your turkey inside and out. Pat dry.
2.
Place in a Large Roasting pan – on a rack.
3.
Season with Salt, Pepper, Poultry Spice (I use Bell’s), Paprika and Garlic. Remember to season inside as well as outside.
4.
Clean and peel two heads of garlic and place garlic, celery, parsnips, onions and water under the rack, (add enough water to come to the top of the rack – but not to touch the turkey itself). Add the turkey neck, liver and gizzard to the water in the pan.
5.
Place the turkey in the oven (at 400°) and roast for 30 minutes.
6.
After 30 minutes baste the turkey – and lower oven to 250°. COVER THE PAN COMPLETELY BY MAKING A TENT OUT OF HEAVY DUTY ALUMINUM FOIL. You must make sure that all the edges of the pan are covered so that the moisture will remain in the pan. This is the only tricky part to cooking a turkey like this. You should check the water before sealing the pan. There only needs to be a few inches.
7.
Now go to sleep – and you will dream of turkey. (I think it has to do with the smell of the turkey cooking.)
8.
If you are of an age that you get up during the night to go to the bathroom – you can check the turkey – but it should be fine. By 6 or 7am – the turkey should be fully cooked. Be sure to check the temperature. You can check by inserting an instant read thermometer in the breast it should read 155°. (Please do not consume undercooked poultry.)
9.
You can unwrap the turkey, baste and raise the temperature to 400° to brown the breast.


Notes:
I leave the turkey in the pan to cool – and I go right back to sleep. Then I watch the parade and then and only then do I begin to cook my side dishes. This is what my father would call a “gedempte turkey” – so well cooked that it falls off the bone – yet because of how it was cooked it is moist and delicious.

Strain the drippings and refrigerate them. Remove the fat layer and use the drippings as a base for your gravy. If you need a gravy recipe send me an email.

I did not mention the turkey neck which was cooked in the pan – because at my house there is always a Thanksgiving Miracle – somehow the neck is eaten while I’m parade watching – and sometimes my turkey loses a wing along the way.

Oh well … Gobble Gobble…

Chicken Saltimbocca by Andrew

What you will Need...

extra virgin olive oil
1 pound boneless/skinless chicken breast
1 cup flour
2 tbsp sage
5 oz dry fruity white wine (e.g. pinot grigio)
3 tbsp butter
juice of 1/2 lemon
1 3/4 oz capers
4 tin slices prosciutto ham (although pancetta probably works better)

Mix flour and sage with spoon until thoroughly blended. Dredge chicken and cook in oil, until
browned on both sides. Dredge chicken in flour/sage again and cook thoroughly. Add wine, and reduce wine by half. Also add remaining flour (as needed) to thicken. Mix butter into wine mixture until it glistens. Add lemon juice and capers.
Serve chicken with prosciutto/pancetta over fettuccine.

Chocolate Chili REcipe from Member Andrew...

Ingredients:

extra virgin olive oil
2 garlic cloves
2 shallots
1 lb ground beef - preferably 93% lean
1 tbsp nutmeg
1/2 tsp cinnamon
1/2 tsp cloves
1 tsp unsweetened cocoa powder
1/2 29 oz can red beans

Mince garlic, cook in oil until golden. Meanwhile, dice shallots and cook with garlic until
transparent. When garlic is golden and shallots are transparent, add the beef. Cook beef
until browned, then add spices. Continue to cook thoroughly, and add red beans.

Serve chili on top of thin pasta such as angel hair, and top with copious amounts of mild cheddar cheese,

Sweet Potato Bisque

½ cup
Butter
½ cup
Chopped White Onion
1 cup
Chopped Celery
2
Large Sweet Potatoes
3 cups
Chicken Stock
1 cup
Milk

Salt and Pepper to Taste

Preparation:
1.
In a 4 quart stock pot (with cover) melt the butter.
2.
Add Onions and Celery and Sauté until tender – approx 10 minutes.
3.
Add Diced Sweet Potato and Chicken Broth and bring to a boil.
4.
Lower heat to medium, cover and cook for 25 minutes (until potatoes are tender).
5.
Puree potato mixture in a food processor in small batches, until smooth.
6.
Return mixture to stock pot, add milk.Season with salt and pepper to taste.
7.
Reheat and serve.



Note: This soup can be made a few days ahead – and stored in your refrigerator.

Rosh Hashanah Meat Tzimmes

Serves 8 - 10 people Ingredients:
3 Lbs
Flanken (beef short ribs)
4 Lbs
Carrots – peeled and chunked
4 Lbs
Sweet Potatoes – peeled and chunked
2
Buttnernut Squash – Pealed and chunked
2
Apples – Pealed and Cored, cut in chunks
2
16 oz Jars of Honey
6
Lemons, juiced
2
Lemons, zest
1
Large Orange, juiced
1
Large Orange, zest
8
Pitted Prunes (OPTIONAL)

Yellow Raisins (Optional)



Water to Cover
1 tsp
Kosher Salt
¼ tsp
Cinnamon
¼ tsp
Nutmeg

Preparation:
1.
Place Flanken in a heavy stock pot (that has a tight fitting lid) with just enough water to cover, add salt and bring to a boil. You will have to skim the water after the flaken begins to cook.
2.
Now is the time to begin peeling. Reduce heat and allow to cook for 30 minutes.
3.
Add potatoes, carrots, squash, honey, lemon juice, orange juice, the zest of two lemons and the orange zest. Add nutmeg and cinnamon.
4.
Cover pot and allow to cook one hour.
5.
Add apples and prunes (only if you love prunes) and raisins. Cook covered an additional 30 minutes – stir occasionally to make sure mixture does not burn.
6.
Some cooks will add flour or potato starch to thicken the gravy – I do not. After the cooking is done there maybe some remaining liquid which I prefer to drain off.
7.
The vegetables will have absorbed the flavor while cooking. When all the vegetables are fork tender and the flaken is literally falling off the bone- it’s done.
8.
You can taste and adjust the sweetness by adding more honey – or make it more tart by adding more lemon rind.
9.
Remove the flanken. Mash the fruit and vegetables together, add back the flaken and serve. This dish freezes really well.

Lobster Fritters

Makes 18 fritters Ingredients:
1 tsp.
Butter
¼ cup
Bacon, small diced
½ ea.
Leeks, white only, split, washed, diced
1 ea.
Small garlic clove, peeled, minced fine
¼ cup
white wine
1 cup
Cooked Lobster meat, cleaned, small diced
1/3 cup
Cooked Corn Kernels
¼ bunch
Small basil leaves roughly chopped
2 ea.
Whole eggs
¼ tsp.
Chili Paste (Sambal Olek best)
1 ½ tsp.
Baking Powder
1/3 cup
Flour

Kosher Salt and Freshly Ground Pepper to taste

1 Gallon Canola Oil for Frying - can be strained after and saved (refrigerated)

Preparation:
1.
Prepare fryer with basket and thermometer to 350 degrees F.
2.
In a medium non-reactive sauce pan melt butter and render bacon at medium heat.
3.
Add leeks and garlic, sweat with no color until translucent, approx. 3 minutes.
4.
Add wine simmer gently till mixture is almost dry, remove and cool.
5.
Add remaining ingredients in order and let rest 30 minutes.
6.
Form fritters in a heaping teaspoon and drop gently into fryer. Fry at 350 degrees F. till golden, approx. 1 ½ minutes.
7.
Remove to absorbent paper and season with Kosher salt, liberally
Optional:
Top each fritter with a little piece of fresh honeycomb and a dab of Sambal.

Open Faced Plum Tart.........

What you need:

1 (9 inch) store broight round pie crust.
1/4 cup fig jam ( I found the best at Formaggio in Cambridge)
1 pound plums cut into 1/4 inch wedges.
1 egg plus 1 tablespoon water, whisked for egg wash.

Preheat oven to 425 degrees F.

Remove pie crust from refrigerator for 10 minutes before using to soften slightly.
Line a baking sheet with parchment. Unfold pie crust onto baking sheet.
Spread fig jam on crust leaving a 2 inch border around the edges.
Place plums on top of the jam.
Fold edges over leaving the center exposed and press slightly to seal.
Brush outside of the pie dough with egg wash and sprinkle with sugar.

Bake until dough is cooked through and golden, about 45 minutes.

Serve with ice cream.

Sweet Potato Fries with Basil Salt & Garlic Mayonnaise

Ingredients:
5 sweet potatoes, cut into about 1 by 5 inch fries.
3 tablespoons olive oil.
2 tablespoons chopped fresh basil leaves.
2 teaspoons kosher salt.
1/2 teaspoons freshly ground black pepper.
3/4 cup mayonaise.
1 clove garlic minced.
1 tablespoon lemon juice.

Instructions:

Preheat oven to 400 degrees F.

Place the sweet potato fries on a foil-lined baking sheet and toss with the olive oil.
Bake until golden about 45 minutes.

Meanwhile combine the basil, salt and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic and lemon juice and stir to combine.

When the sweet potato fries come out of the oven, sprinkle with the basil salt.
Serve with the garlic mayonnaise alongside for dipping.

Enjoy.....

Maryland Jello Salad

2 c crushed thin pretzel sticks 3/4 c melted butter 2 T sugar 1 c powdered sugar8 oz. Cool whip8 oz. softened cream cheese20 oz. frozen strawberries6 oz strawberry jello2 c hot water Mix melted butter, sugar and pretzels in a bowl. Press into a 9x13" pan . Bake at 400 degrees for 8 minutes. Cool. Combine powdered sugar and cream cheese. Stir in Cool Whip. Pour over pretzels and chill. Combine Jello and 2 c water. Add strawberries. Let stand 5 minutes until slightly thickened. Pour gently over cream cheese mixture. Chill overnight.

Chicken Mango Recipe from Fran & Andy Roth

Serves 2-3

1 tablespoon vegetable oil
2 skinless boneless chicken breast halve
1/4 mayonnaise
2 tablespoon ground cumin
1 large mango
1.2 cup chopped cashews
3 scallions
1 celery rib
salt and pepper to taste
red leaf lettuce leaves

Cook chicken for 10 minutes in skillet.
Mix together all other ingredients.

Enjoy.......... So good

Jams we did at Formaggio Kitchen

Sorry I took so long to post this have been swamp at work.
So wish everyone could have attended.

Here goes

Strawberry Jam

4 lbs straberries
2 lbs sugar (or a little more after tasting)
juice of 1/2 lemon

Blueberry Lemon Jam

Both of these recipes makes 3 jars
Use the same recipe for both

Pre-chill small plate in freezer
Wash berries and discard stems
Put berries and sugar into a large saucepan and bring to a boil over medium-high heat
The mixture will turn a deep purple and begin to foam (or red foam)
Taste if too tart add more sugar
After about 10 minutes add lemon juice and zest and continue to boil until foam subsides about 20 minutes
Test to see if has reached the jelling stage dripping 1 tsp of mixture onto pre-chilled

Paella a la Valenciana

For your information Paella takes its name from the two-handed shallow pan, call a paella, in which it is customarily cooked.
The dish originated in Valencia Spain, where it is typically made with a medium-grain rice, rabbit or chicken, tomatoes, beans and often snails. In this recipe the snails are replace by shrimp.
Enjoy and and send me your comments and recipes thanks.............

What you will need to prepare this dish:

1 round cup dried large white beans
1/2 cup olive oil
1 chicken or rabbit about 3 lbs cut into 8 serving pieces
Salt and freshly ground pepper to taste
1 large yellow onion, chopped
2 garlic cloves minced
1/2 tsp saffron threads, crushed
4 tomatoes peeled, seeded and chopped
4 cups chicken broth
1/2 lb green beans, trimmed, balanced for 3 to 5 minutes and drained
2 fresh rosemary sprigs, tough stems discarded leaves chopped
2 1/2 cups Spanish Calasparra rice
1 l large shrimp, peeled and deveined
Lemon wedges for garnish

Directions:

Place the white beans in a large bowl, cover with the water and refrigerate overnight. Drain the beans and place in a saucepan with water to cover by about 3 inches. Bring to a boil over high heat, reduce to a simmer and cook until the beans are tender about 1 hour. Remove the beans from the heat, drain and set aside.

Ad the onion, garlic saffron and tomatoes to the hot pan and cook, stirring occasionally, until the vegetables have softened about 6 to 8 minutes.

Return the chicken or rabbit to the pan, add the stock and simmer for 10 minutes.
Add the white and green beans, rosemary and rice and stir to mic. Reduce the heat to medium and cook,m uncovered without stirring until the rice is nearly tender, about 20 minutes. Tuck the shrimp into the rice during the last 5 minutes of cooing Let the paella stand covered for 5 to 10 minutes so the rice absorbs all the liquids. Garnish with lemon wedges and serve immediately.

Miso Salmon with Cilantro Sauce

In my opinion white miso makes a delicious marinade for broiled salmon. A combination of fermented soybeans and either rice or barley miso is a great source of zinc - a great booster.

what you need.

1 cup white wine (good stuff)
1/3 rice vinegar (also good stuff) - can get at 88 market or market basket or Shaw's.
1/2 cup packed plus 1 teaspoon light brown sugar
4 skinless salmon fillets about 8 to 10 ounces each
1 cup cilantro leave roughly chopped - like mine fresh grown in my garden if not try Whole Foods or Trader Joe's
1/4 cup fresh fresh lime juice if not use two to 4 limes
1 shallot chopped
1 red Thai chili small please chopped
1 clove of garlic
1 2-inch piece fresh ginger peeled and grated should be at least one tablespoon
2 tablespoons of flax seed oil - can get at Whole Foods etc.

In a medium saucepan combine miso, vinegar, 1/2 cup brown sugar and 1/2 cup water.
Cook over medium heat stirring occasionally, until miso and sugar have dissolved, cool to room temperature.

In a resealable plastic bag combine salmon and miso mixture.

Marinate in the refrigerator for at least 2 hours.

Meanwhile (back at the ranch) in a blender combine cilantro, lime juice, shallot, chili, garlic, ginger oil and remaining teaspoon of brown sugar.

Blend until mixture is smooth...

Heat broiler with the rack in the highest position. Lift salmon from marinade, broil salmon until cooked through about 10 minutes.

Serve with cilantro

Condiments, Etc.

Green Tea Nearn uses this antioxidant beverage for desserts, like her popular green-tea gelato. It also makes a light, herbal marinade. Brew a pot, lte it cool, then soak fish or chicken in the liquid before cooking.


Vinegars Do not limit vinegars to salad dressings. Add them to creamy sauces at the last minute to brighten the flavor. Try a little white balsamic over tomatoes and mozzarella for a mellower taste. rice vinegar adds a slight acidity to Asian inspired dishes..

Fish Sauce Do not restrict your use of fish sauce to Asian food. a Drop or two of this intense, fermented flavoring Will add a oomph to everything from a soy lime dipping sauce to beef curries to a spicy barbecue marinade.

Plain Yogurt While it is calcium makes for stronger bones, yogurt's active cultures can help with your immune response. Mix it with garlic and a little lemon juice for an accompaniment to chicken or lamb kebabs . For desert try using full-fat yogurt instead of sour cream when baking a cake.

Sea Salt Naturally evaporated, sea salt has more minerals and flavor than processed table salt.
It adheres better to food than table salt, which means you need less to get the same flavor kick.

Bread Crumbs They make a great low fat coating for chicken or fish. Try whole wheat bread crumbs or make your own flavored kind by blending a couple of slices of dried bread with dried herbs, some salt and chopped nuts until you reach the desired crumb size...

In The Kitchen with Alissa Bigelow

Potato Gnocchi With Sauce Bolognese and Boston Bibb Salad with Blood Orange Vinaigrette

Ingredients for the Bolognese Sauce

4 oz Pancetta diced 1/4 thick
1 lb ground beef
1/2 lb ground pork
1/2 lb sweet Italian sausages, removed from casing
1 medium onion diced 1/4 inch
1/2 bunch celery diced 1/4 inch
1 large carrot diced 1/4 inch
3 each bay leaves
6 each black peppercorns
6 each whole allspice
1 each cinnamon stick
1/2 cup white wine
4 oz tomato paste
Water to cover
8 oz heavy cream
1 oz whole butter
1 cup grated Parmesan cheese or equivalent
1 bunch Italian parsley chopped
1 each whole nutmeg
salt and pepper to taste.

Preparation For The Bolognese Sauce

In a large sauce pot, sweet pancetta with olive oil until cooked about half way.

Add onions, celery & carrots and sweet down until onion start to become translucent.
About 10 minutes.

Add beef, pork and Italian sausage and cook until lightly browned. Place bay leave, peppercorns, allspice & cinnamon stick in cheese cloth and tie off the top to form a sachet (bag).

Add the sachet.

De glaze pan with white wine and add tomato paste add just enough water to cover. Turn down the flame to medium and simmer for 1 1/2 to 2 hours.

Remove any unwanted fat on the top by skimming with a ladle or spoon.

Just before serving add heavy cream, butter Parmesan cheese and chopped parsley.

Season to taste with salt and pepper and freshly grated nutmeg.

Ingredients for Gnocchi

2 lbs Baking Potatoes
1 cup all purpose flour, plus a little extra for rolling
1 tbsp kosher salt
1 xlg egg, lightly beaten

Preparation

Roast the potatoes in a 400 degrees oven for 45 to 50 minutes until just done. (do not overcook the potatoes) Remove potatoes from the oven and let them cool just long enough that you can handle them without burning your hands. Cut the potatoes in half and scoop out the flesh. Pass the potato through a ricer into a large bowl. Add the flour, salt and egg and knead into a sticky dough. Be careful not to overwork the dough. Divide the dough into 4 balls and roll the balls into ropes about 1/2 inch thick. Cut the ropes into 1/2 pieces and score them by running them along the tines of a fork.

Cook the gnocchi in a large pot of boiling salted water until they float to the top of the water (approx 1 min.) continue to cook for 1 min. Test the gnocchi they should be cooked through but still light. The gnocchi can be chilled by dropping them into an ice bath for later use or sauced immediately.


Ingredients for Blood Orange Vinaigrette

2 cups Blood Orange juice (reduced to 1/2 cup)
2 teaspoons Dijon mustard
1 1/2 cups extra virgin olive oil
1/4 cup lemon juice
1/4 cup white balsamic vinegar
Salt and pepper to taste

Preparation

Whisk all ingredients except oil together. Slowly add the olive oil in a steady stream while constantly whisking. This will create an emulsion.

Ingredients for the Salad

1 head of Boston Bibb lettuce, cleaned and removed from stock
2 oz shaved red onion
2 oz shaved fennel
2 oz goat cheese
1 blood orange, cut into segments
2 tbsp toasted pine nuts

Preparation

In a small mixing bowl, place lettuce leave, red onion, fennel and drizzle with vinaigrette.
On a plate place a 4 inch ring mold in the center. Place a 2 leaves in the mold, sprinkle some red onion, fennel, a few crumbles of goat cheese, a few segment of orange and some pine nuts on top of the lettuce. Repeat this until you have 3 to 4 layers. Slowly remove the ring mold so that your layers remain stacked like a tower. Drizzle some vinaigrette around the plate and garnish with some orange segments and pine nuts.

Sourdough Rye Bread for Bread Machine

Ingredients for Regular Loaf:

1/2 cup water.
1 egg, extra large.
1 1/2 teaspoons Salt.
2 tablespons unsalted butter.
4 teaspoons of molasses.
3/4 cup rye sour starter.
2 teaspoons of caraway seeds.
3/4 cup medium or stone ground rye flour.
2 1/4 cups bread flour.
2 1/4 teaspoons dry yeast.

Directions:

All ingredients must be at room temperature. Liquid ingredients should be approximately 80 degrees F.
Cut butter into small cubes.
Add ingredients in the order specified in your read machine owner's manual.
Do not use delay bake function.

Select basic or whole-wheat cycle and normal or medium crust.

Remove baked loaf from pan at the end of the baking cycle, and cool on a wire rack at least one hour before slicing.

After remove the bread from the pan, rub a tablespoon of cold butter over the top and side of the hot loaf as it cools.

Coming Soon ...

You will not believe it but Allan made cookies for the cookie swap.

Yes for real, he did it all by himself....

I finally got the pictures down loaded.

When I have some, I will post it along with pictures and his recipe.

Lemon Pound Cake

3 cups all purpose flour

1/4 tsp baking soda

1/2 tsp salt

1 cup buttermilk

3 cups flour

6 eggs

2 tsp Pure Lemon Extract

1 tsp. Pure Vanilla Extract

1 cup buttermilk.



Preheat over to 325 degrees.

Grease one bundt pan.

Combine the flour, baking soda and salt.

In a separate bowl, beat butter with sugar.

Add the eggs, one at a time and beat thoroughly after each egg.

Mix in the Lemon and Vanilla Extracts.

Slowly add the flour mixture and buttermilk to the butter mixture.

Blend until smooth. Pour batter into greased pan.

Bake for 1 1/2 hours. Let it cool in pan for 10 minutes.

Broiled Salmon with Miso Glaze... serves 4

Versatile miso (fermented soybean paste) keeps for months in the refrigerator and adds instant flavor to soups, sauces, dips, marinades and salad dressings. In general, the lighter the miso, the milder and sweeter its flavor. Light miso is the key to the wonderful flavor of this salmon.

RECIPE INGREDIENTS
1 tablespoon sesame seeds
2 tablespoons sweet white miso paste (see Ingredient note)
2 tablespoons mirin (Japanese rice wine) (see Ingredient note)
1 tablespoon reduced-sodium soy sauce or tamari (see Ingredient note)
1 tablespoon minced fresh ginger
A few drops hot pepper sauce
1 1/4 pounds center-cut salmon fillet, cut into 4 portions
2 tablespoons thinly sliced scalliona
2 tablespoons chopped fresh cilantro or parsley
Ingredient Note: Miso paste, mirin and tamari are available in health-food stores and Asian markets.

RECIPE METHOD

Position oven rack in upper third of oven; preheat broiler. Line a small baking pan with foil. Coat foil with cooking spray.

Toast sesame seeds in a small dry skillet over low heat, stirring constantly, until fragrant, 3 to 5 minutes. Set aside.

Whisk miso, mirin, soy sauce (or tamari), ginger and hot pepper sauce in a small bowl until smooth.

Place salmon fillets, skin-side down, in the prepared pan. Brush generously with the miso mixture. Broil salmon, 3 to 4 inches from the heat source, until opaque in the center, 6 to 8 minutes.

Transfer the salmon to warmed plates and garnish with the reserved sesame seeds, scallions and cilantro (or parsley).

What You Need To Know In...... Part 1

Make it simple by learning a few basics.
Like how to dredge meat or smash a garlic clove.
Here are techniques that will help you beome a better cook or baker...

Al Dente- Literally to the tooth, though it refers to cooking pasta or other food just unit it still gives some resistance when bitten into, but is not soft.

Beat - To make mixture smooth by briskly whipping or stirring with a spoon, fork, wire whisk, rotary beater or electric mixer.

Bias-Slice - To slice food, such as carrots, diagonally for a more attractive appearance.

Dredge - To coat food, either before or after cooking, with a dry ingredient, such as flour, cornmeal or sugar.

Drizzle - To randomly pour a liquid, such as powdered sugar icing, in a thin stream.

Finish - To add butter or cream at the end of cooking to give a dish added shine and richness.

Garnish - To add visual appeal to a finished dish.

Ice Bath - A bowl of ice and water used to cool foods quickly.

Shingle - To arrange food in a slightly overlapping pattern.

Sweat - To cook vegetables in a small amount of fat over low heat until they become tender and translucent, but not brown.

I just came back from New York - Bronx.

Get a change please visit the The New York Botanical Gardens.
See The Orchid Show one of a kind until April 6.
Just go down for the day - takes 3 hours to drive down and the cost is $20.00 per person.
This place is bigger than Franklin Park and then some.

If you cannot go then visit during the summer for the other shows.

They have over million sprays of orchids.
You will never see this in Boston.

Visit:

newyorkbotanicalgarden.com
nybshop.org

Wine Fest

Finger Lakes Wine Festival Watkins
Join us for the region's largest wine celebration – the Finger Lakes Wine Festival, supported by Corning Museum of Glass. Over 70 prestigious wineries from Upstate New York will be on hand to offer tastings and sales. Enjoy quality arts & crafts vendors, gourmet foods, wine seminars, cooking demonstrations, live music, pace car rides, and Corning Museum's Hot Glass Road Show. Grab your toga and kick-off this three day celebration Friday evening at "Launch of the Lakes". If you prefer a more relaxed tasting atmosphere, come on Sunday for all of the same great fun, food, music and of course, wine!

If anyone is interested visit the Travel Meetup Group and look for memeber Kaceen.ould love - Kaceen told me about good rates for bed and breakfast.

Oatmeal Superchip Cookies by Maureen M Tamburro

2 STICKS OR 1 CUP BUTTER, SOFTENED
¾ CUP PACKED LIGHT BROWN SUGAR
½ CUP GRANULATED SUGAR
1 t. GROUND CINAMMON
2 LARGE EGGS
2 t. VANILLA EXTRACT
1 t. BAKING SODA
½ t. SALT
1-1/2 CUPS FLOUR
3 CUPS UNCOOKED OLD FASHIONED/OR QUICK OATS
1 PKG (12 OZ.) SEMI-SWEET CHOCOLATE CHUNKS (you also can use “chips”)
1 CUP PECANS – CHOPPED (OPTIONAL)

In large bowl mix first 8 ingredients (butter thru salt) until well blended
Stir in oats and chocolate chunks.
Drop tablespoonfuls one inch apart on ungreased cookie sheet.
Bake at 350 degrees F. Bake 10 – 12 minutes or until golden brown.
Cook cookies on wire rack.
Makes approximately 45 cookies.

Whit Chocolate Chip Cookies with Macadamai Nuts by Donnna

Ingredients:
1 cup butter
1 cup light brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats
2 cups white chocolate chips
1 cup chopped macadamia nuts

Cooking Instructions:

Preheat oven to 350 degrees F. Lightly grease cookie sheets. Makes 36 cookies.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla. Sift together the flour, baking powder, baking soda and salt, stir into the creamed mixture. Finally, stir in the rolled oats,white chocolate chips and macadamia nuts. Drop by tablespoons onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven.
Remove from baking sheets to cool on wire racks

Cranberry Almond Biscotti by Elice

Makes: 38 Prep Time 35 Minutes Bake Time: 45 Minutes

1 cup Sugar

1 tsp Baking Soda

1/4 tsp Salt

3 Eggs

1 tsp Vanilla Extract

1 tsp Almond Extract

2 3/4 Cups All Purpose Flour

1/2 Cup Silvered Almonds

1/2 Cup Dried Cranberries

1 Egg Beaten

1 tsp Water

. Preheat Oven to 325F

. In a large mixing bowl stir together sugar, baking soda and salt.

. Stir in eggs, vanilla and almond extracts.

. Sit in flour and silvered almonds.

. On a well floured surface knead about 10 times. Divide dough in half.

. On a slightly floured surface shape each half into a 9 inch log.

. Place each log 4 inches apart on a greased cookie sheet. Pat each log flat to about 10 inches

by 2 1/4 inches.

. Combine beaten egg and water, brush onto each log.

. Bake for 30 minutes.

. Cool completely. Slice logs into 1/2 inch thick pieces. Place each slice on an ungreased cookie

sheet. Bake 5 minutes until bottoms are lightly browned, flip and bake 5-7 additionl minutes

until bottoms are lightly browned.

. Cool and store in air tight container.

. Extra cookies can be frozen until needed.

Cookie Recipes from Our First Cooke Swap at Saburs March 2008

Our First Cookie Swap was a success and I am still eating the cookies as I type.

Each one was unique , and the aroma was awesome.

Can't wait for the next cookie swap.

Thanks again everyone.

I will now be posting them with picture for everyone and view and use at their own leisure.

Bon appetite...

Banna Ice Cream

Yes I am crazy for making this delicious ice cream in the February.
Here is the recipe sorry no pictures.,

Bananna Ice Cream

Makes 4 servings.

Ready In: 30-60 minutes

2 cups milk
2 cups whipping cream
1 1/4 cup sugar
2 medium ripe bananas - peeled
1/2 teaspoon of vanilla - I use pure vanilla no imitation much better
1/4 teaspoon salt
1/8 teaspoon ground nutmeg

In saucepan, combine milk, cream, eggs and sugar. Cook and stir over low heat until mixture thickens slightly and coasts the back of a spoon. Cool to room temperature. Puree bananas in blender (1 cup). Combine cooled custard, bananas, vanilla, salt and nutmeg, Pour into freezer container. Freeze according to your manufacturer's directions.

Try it and let me know.

Spring is right around the corner.