As I’m sure you’ve all noticed, I’ve been adjusting to my new job and move so I haven’t been posting much lately. The good news is that now I’m settled and should be getting back to it! In the meantime, thanks so much to Jenna Sagen for the wonderful guest …
This weekend’s episode was Chicken Canzanese and it looked so good I had to give it a try. I was not disappointed nor was the family! The chicken skin was crisp, the interior was moist and the sauce was fantastic. This is a chicken meal that you could definitely …
Well, they didn’t win but I want to thank everyone who voted. I’m very pleased they made it as far as they did. I promised to make some for my co-workers so here’s a picture of the latest batch.
Wonderful candy recipes for chocolates, white chocolate lime, honey almond paste, honey caramel with red pepper flakes and Pate de Fruit
I’ve had such good luck with the summer fruits I just couldn’t resist getting more. This time they were even better, the raspberries and cherries were great and I have never seen such large white peaches – only 5 of them weighed over 4 pounds and they were sweet and …
Recipe using Ina Garten’s recipe for Chocolate Cupcakes and Peanut Butter Icing.
This month’s challenge was just made for me, what could be better than a strawberry cream cake? I did have one slight problem and I need to make sure I remember next time; if you want to keep the kids from eating the strawberries (that you know are their favorite) make sure you tell them they are reserved! Therefore, when it came time to finish the cake, it became a framboise/bluet-r (love my French – straight from the translator) because the fraise were history. No matter, it was still delicious.
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
I followed her recipes here using the chocolate version of the cake. I did vary (besides the fruit) in that I made my own almond paste using honey and brown sugar. It wasn’t the most photogenic, but tasted great and was very simple.
Ingredients for Almond Paste:
1 cup brown sugar
1/4 cup hone
1/3 cup water
3 cups blanched, whole almonds
1/4 cup butter
In a heatproof bowl microwave sugar, honey and water to a strong boil. While the mixture is heating, pulse the almonds until coarsely ground. Pour the honey mixture over the almonds and blend until smooth which may take 10 minutes or more. If the mixture is too thick add a small amount of water.
Just before use, knead in the butter to make a smooth consistency.
After making the chocolate cake and cream filling per the recipe, I assembled the cake pretty much as directed but using the raspberries and blueberries instead of the already devoured strawberries. I also didn’t seem to have enough cream left for the top layer so instead I made a quick chocolate ganache (1/2 cream and 1/2 chocolate). Next time I would leave more space between the berries as I would have liked the cream to show through more but all in all it was still pretty and very delicious!
Some things just seem too good to give up even when you get older. Maraschino cherries are one of those things. Every kid loves them, they make a soda turn into a Shirley Temple and you just can’t have ice cream sundaes without one. This recipe has been around forever …
This post is a little different than usual and I don’t have any pictures of the food so I’ve substituted a few of my birthday flowers. I had dinner with a friend recently and she made the most wonderful food I just had to recommend the recipes! As we’ve pretty much established, I’m a picky eater and not too fond of anything beyond meat and potatoes and pasta so this is a real surprise. Having seen the recipe I’m sure I would have never tried it as it has some ingredients I’m not used to and it does take some time and effort, but the Fried Chicken with Poblano Mashed Potatoes and Chorizo-Thyme Gravy from Epicurious.com which she served, along with their recipe for Roasted Corn with Manchego & Lime was absolutely wonderful and I fully intend to make it myself. Everyone at the meal loved it and we all took home leftovers, which didn’t last long at our house!
I’m sad to say this dish was just not very photogenic. It has great flavor and was a big hit with family and friends but I just couldn’t get a good picture so I had put off posting it. However, it was very tasty and I’ve been requested to put it up so here it is!
Printable Recipe for Potato Leek Tart
1 pkg frozen puff pastry
4 slices of bacon chopped finely (optional)
2 large well washed and finely sliced leeks
3 cloves garlic
1/2 teaspoon pepper
1 lb peeled medium diced potatoes (I used Yukon Gold)
1 cup heavy cream
4 ounces finely grated Gruyère cheese
Place both sheets of pastry on a jelly roll pan pinching together the sheets in the middle to make one single layers and bake at 400 degrees for approx 5 minutes – it will not be fully done. Remove from the oven and set aside, then reduce the oven temperature to 350 degrees.
Boil the potatoes in a large pot for 15-20 minutes, they should be firm but mostly cooked.
In a large skillet or dutch oven, fry the bacon pieces until crisp.
Add the sliced leeks and cook until wilted.
Add the garlic and pepper and sauté for 1 minute
Add the cream 1/4 cup at a time while stirring constantly and allow most of it to absorb before adding another 1/4 cup.
Add the potatoes and mix well.
Add 1/2 of the cheese
Pour onto the partially baked tart shell and spread evenly.
Sprinkle with the remaining grated cheese. Bake for about 30 minutes or until the filling is browned and bubbling.