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.
Wednesday, April 30, 2008
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.
Monday, April 21, 2008
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).
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.
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.
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