pics

wine

Here's a very old "before" pic.

This post was edited by kiko on Sun, Feb 24, 13 at 19:48

kitchen

PS - not mine & no affiliation

Here is a link that might be useful: Domestic Imperfection's Decked Out Kitchen Reveal

Short answers to your questions is YES to TSP, but rinse. YES to an alklyd primer. You have to seal the wood properly, and only something like the BIN will do that. No to oil based top coat. You want a high quality latex. And that's were your painting experience comes in. You need to choose a paint that works well in your hand for you. Some people prefer a bit thinner, and some prefer almost pudding. Any that you have listed will do a decent job. I even like the Behr Premium Plus if you want to save a little money and still get a quality job. Buy a couple of the 8 oz samples of the different kinds and experiment a bit if you haven't had experience with them. It's all about your particular comfort level in applying, and that's different from painter to painter.

_______________

Here is how I would expect a pro to spray paint kitchen cabinets. A brush painted job would differ slightly in that you wouldn't hang the doors to paint. You'd place them on a work table or easel instead. It's time intensive work, and should take 7-14 days to accomplish completely and cost between 3K-7K depending on kitchen size and amount of detail in cabinets.

Remove doors and drawer fronts.
Remove hinges and hardware.
Clean with TSP (tri-sodium phosphate)
Rinse and let dry.
Scrape any loose finish.
Fill any damaged spots or hardware holes that won't be reused.
Sand fill smooth.
Scuff sand the rest.
Tack off dust.
Hang in dust free paint booth with wires through hardware points.
Tack off dust again.
Spray with alkyd based primer.
Scuff sand again.
Tack off dust.
Spray with second coat of primer.
Spray with first finish coat of latex enamel.
Spray with second coat of latex.
If glazing is to occur, that is next.
Spray with conversion varnish.
(If being brush painted, this step is typically skipped.)

Add more molding or decorative details to boxes, filling nail holes and sanding smooth.

Repeat prep process with face frames and exposed cabinet sides using plastic to create a spray booth on site. If interiors are to be done, they are done before face frames and sides. Interiors are difficult, and add both time and expense to the job.

Allow everything to fully cure.
Clean hinges and hardware and clear coat if you're keeping the old hardware.
Install new (or old) hinges and hardware.
Re-install doors and drawers and adjust for proper clearances.

If you are receiving a job without this amount of effort, then you are not receiving a quality professional job.

Oh drats, shame on me. Here's the link to the recipe.

/tricia

Here is a link that might be useful: KA Apple Cider Doughnuts

I would be so grateful if someone knows the ones I'm looking for and can steer me to the recipe. Thanks!

I make this for holiday parties, weddings, showers, etc. and it is always the hit of the gathering. It's easy, beautiful and delicious. For Christmas, I alternate basil pesto and sundried tomato pesto layers. In the summer, I make pesto with the tiniest bit of oil and freeze it to use in this recipe. The oil from both types of pesto (don't use commercial pesto, it's too oily; make your own with the tiniest bit of oil possible to get it to blend together) will bleed into the cheesecloth, so I am very careful to layer quickly and put in freezer for only a minute or two to harden the cheese/butter enough to be able to spread more pesto on top and do another cheese/butter layer. I've gotten pretty adept at doing it without chilling between layers. I spread most of the filling toward the edges so I don't need to use so much pesto and it looks like it is heavily layered. I use a large (16 oz) cottage cheese or sour cream container because the taller is more spectacular, but you can make it in a loaf pan which is nice, too. Once it has the final layer of cheese/butter, I turn it out onto a small plate (I use a glass one not much bigger than the bottom of the torta, which I can then leave on and place on a serving platter with crackers or bread and the little plate is not noticeable). The instant it is finished and the last layer is hardened a bit, I turn it out of the plastic tub and I remove the cheesecloth so I can prevent bleedout of the pestos. You can then put the clean tub over the top to refrigerate and also for traveling with it. Once it is chilled it is quite stable. I like to let it sit on the table for 30 min or so to soften for spreading.

Here is a link that might be useful: pesto cheese torta

I also hang my pots from a pot rack but it's not mounted in the middle of the room. It's really just a bar mounted across the top of a large window. Actually, the picture shows 2 bars - the one mounted in front hangs from the ceiling but it's in a place not likely to hit someone in the head.

HTH

Here is a link that might be useful: ladder

I found that cardamom is a lot cheaper and readily available at Indian/Mediterranean groceries and Penzey's, and it comes in different colors, in pods as whole cardamom and already ground for you.

And, if you want, here's the recipe for the Dirt Bombs. My current quest to lost that 12 pounds I gained back is preventing me from making any, but they are yummy...

Dirt Bombs
Yields: 12 muffins*

3 cups AP flour, minus 3 tablespoons
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon ground cardamon
¾ cup (1 ½ sticks) unsalted butter
1 cup granulated sugar
2 large eggs
1 cup whole milk **

Topping ***

¾ cups unsalted butter, melted
½ cup granulated sugar
1 ½ teaspoons ground cinnamon

Preheat oven to 400º F. Place the rack in the center position. Generously grease a 12-cup standard muffin pan.

Sift the flour, baking powder, salt, nutmeg and cardamon into a mixing bowl. In another bowl, cream the butter and sugar until light and fluffy. Scrape the bowl down half way through. Mix in the eggs. Add the dry ingredients alternately with the milk in two additions, mixing gently by hand to incorporate all the flour. The batter will be on the stiff side, but airy. Don’t over mix or beat the batter as this will make the muffins tough. Spoon the batter into the prepared pan, without smoothing the tops. Bake for about 25 minutes or until a cake tester inserted in the center comes out clean. As soon as the muffins are cool enough to handle, turn them out onto a wire rack.

Add the melted butter to a bowl. In another bowl, mix the sugar and cinnamon.
Dip the muffins (top, sides and bottom) in the butter, using a pastry brush -if necessary- to cover areas not buttered by dipping. Immediately roll the muffins in the cinnamon sugar mixture. Serve warm or at room temperature.

*I've made this twice, and both times, this recipe has yielded 16 muffins instead of 12.
**I substituted whole buttermilk for whole milk because I always have it on hand and prefer it for baking.
*** The amounts listed for the sugar and cinnamon are not quite enough to coat all the muffins, so I recommend you double it.

I also have this recipe saved, I haven't tried it, but I'm going to, it's Marigene's:

CARDAMOM SOUR CREAM COOKIES

1 cup shortening
2 cups sugar
1 tsp. vanilla
3 eggs
1 cup sour cream
5 cups flour
½ tsp. baking soda
3 tsp. baking powder
1 tsp. salt
2 Tblsp. cardamom (ground)
1-1/2 cups walnuts, ground fine

Beat shortening until light; add sugar and beat until fluffy. Beat in vanilla and eggs to mix thoroughly. Beat in sour cream.

Soft together flour, baking soda, baking powder and salt. Add to creamed mixture. Fold in ground walnuts.

Chill 1 hour or until dough is easy to handle.

Roll pieces of dough into about an inch ball (I use a small ice cream/cookie scoop), roll in mixture of sugar and cardamom. Flatten with bottom of lightly greased drinking glass.

Bake in 350° F. oven for about 12 minutes. Remove to racks to cool.

Posted by Marigene at the ths.com Cooking Forum.

Of COURSE I saved a healthy recipe. Yeah, it has carrots, and this one was posted by Caliloo/Alexa:

Cardamom Carrots

Ingredients:
1/4 cup orange juice
2 pounds carrots, cut into 2-inch julienne strips
1 teaspoon salt
1/4 cup butter or margarine
1/4 cup packed brown sugar
1 teaspoon ground cardamom
1 teaspoon grated orange peel

Directions:
1. Place 1 in. of water in a saucepan; add carrots and salt. Bring to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. In a large skillet, combine the orange juice, butter, brown sugar, cardamom and orange peel. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.

That ought to help you use up the jar of cardamom that you KNOW you're gonna buy, LOL.

Annie

Mixed grain salad with roasted butternut squash

A mixture of grains…try to use at least 3 kinds, of different colors. I use varying combinations of basmati rice, long grain brown rice*, barley, bulgar (tabuleh), quinoa, wild rice, millet, and sometimes, to lighten the texture, I add couscous.

Onions, celery, carrots-chopped

Green peas (frozen are fine…if you have fresh, blanch them first)

Roasted butternut squash cubes**

Cranberry vinaigrette***

Chopped parsley & green onions

Chopped, toasted nuts (I like pecans or hazelnuts)

Cook grain selections separately, according to directions, but remember that they will absorb dressing and soften, so a bit al dente is better than over cooked.

Saute onions, celery, carrots until tender, but not too soft. Toss with grains, parsley, green onions and vinaigrette. Gently fold butternut squash cubes in.

*Short grain rices are too sticky for this dish, in my opinion.

**Roasted butternut squash. Peel squash. Cut into ½ inch cubes. toss in olive oil and roast in the oven, checking frequently until just cooked, but not mushy. If it doesn’t brown at all, pass under a broiler after cooking just to brown the edges a bit.

***Cranberry vinaigrette. Make a basic vinaigrette with olive oil, red wine or champagne vinegar, garlic & onion powders, salt & pepper. Put the vinaigrette in a blender with about 3/4 Tablespoon dried cranberries per cup vinaigrette, and puree until smooth. Then, add about a quarter cup of dried cranberries for every cup vinaigrette, and pulse blender until cranberries are chopped, but not pureed. Let vinaigrette sit over night.

Before tossing the grain salad in the dressing, taste the vinaigrette for sweetness and add a bit of sugar if need be. It shouldn’t be too tart or too sweet.

Sprinkle the toasted chopped nuts on top and garnish with sprigs of parsley, green onion tassels or carrot curls and a few whole dried cranberries.

For appetizers, a bowl of yogurt "cheese" balls with a plate of nice crackers or crouton toasts is always popular and seems a bit fancy without breaking the budget.

Yogurt Cheese in Olive Oil w/Herbs

Make a batch of yogurt. Line a colander or sieve with muslin or a clean, lint free dishcloth. Pour the yogurt in, fold the cloth over the top of the yogurt & put a weight on top. I use a plastic bowl with a tight fitting lid, filled with water. Put the colander or sieve in the sink or over a bowl to catch the liquid (whey) as it drains.

The timing differs depending on how liquid the yogurt was to start with and how heavy the weight is, but leave it until the yogurt has become stiff, like cold cream cheese. It could be a couple of hours, or maybe 5 or 6...just check once in a while.

Then, roll the "cheese" into inch-round balls. Put them in a sterilized jar, sprinkling each layer with your choice of herbs & spices. When the jar is full, pour in olive oil until the "cheese" is covered. Store in the fridge. My original recipe said it would keep for 3 weeks, but I have noted that it keeps much longer than that as long as all the balls remain covered with oil.

This is a wonderful spread on good quality crackers, baguette slices or toast points...make sure to drizzle a bit of the herb flavored oil on each serving.

I like to use fresh marjoram, rosemary and chives from my garden, with the addition of some salt and chili pepper flakes. But really, follow your tastes, it's a very forgiving recipe.

CRÈME BRULEE FRENCH TOAST
(Courtesy of Arthur Schwartz, WOR Radio) from Woodie

1 Stick Butter
1 Cup Brown Sugar
2 Tablespoons Corn Syrup

8-10 inch round country loaf, or
1 pound French bread or
1 Challah
5 eggs
1 1/2 cups half and half
1 teaspoon Vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

1. Melt butter, sugar and corn syrup in saucepan over moderate heat. Pour into 9 X 13 pan.
2. Slice bread into 6 slices (1 inch thick) and place on top of the sauce in the 9 X 13 pan, press together to fit.
3. Whisk together eggs, half and half, Vanilla, Grand Marnier and salt. Pour over bread.
4. Cover and chill 8 to 24 hours.
5. Bake at 350 degrees for approximately 40 minutes, until puffy and brown.

Sol's Honey Rolls

1 Cup milk
1/2 Cup honey
1/2 Cup butter [1 stick]
2 Tsp salt
1 -2 tablespoons granulated sugar*
2 pkges. dry yeast
1/2 Cup warm water [110º-115ºF]
2 large eggs lightly beaten
6- 6 1/2 cups All Purpose flour

Heat the milk, add butter and salt. Set aside while butter melts. Stir in the honey.
In another bowl, combine the warm water, yeast and sugar. Let it sit until yeast is completely dissolved, about 6-7 minutes.
Combine milk mixture with yeast mixture. And stir in the beaten eggs.
Beat in 4 cups flour. Add enough remaining flour to make a soft, but not sticky dough.
Place dough in greased bowl, turning to coat both sides. Cover and allow dough to rise 1 hour. Punch dough down, and allow to rise another hour.
Punch down again, and shape dough into rolls. Let it rise again 45 minutes to an hour or until doubled in volume. Preheat your oven to 375F and bake rolls for 25 minutes or until a deep golden brown. For a very soft crust, brush rolls with melted butter as soon as they come out of the oven.

Note: You could omit the sugar from this recipe altogether. I sometimes use about a teaspoon of the honey called for in the recipe to feed the yeast instead of the sugar.

So I came up with my own recipe years ago that uses a cooked custard.

To make it even more decadent serve with a Creme Anglaise and drizzled with chocolate.

Home Cookin Chapter: Recipes From Thibeault's Table

Tiramisu
========
This is my recipe. I have been making it this way for many years Most Tiramisu recipes are made with raw eggs. This one
starts with cooked custard 1 Custard recipe (follows)

1 500g tub of mascarpone cream cheese
1/2 Cup whipping cream
1 Cup fresh strong espresso
1/4 Cup cognac or rum
1 Package ladyfingers
ground chocolate
1/2 Pint whipping cream
Creme Anglaise (optional)

Custard

1/2 Cup sugar
3 Tablespoons flour
1/4 Teaspoon salt
1-1/2 Cups hot milk
3 egg yolks
1 Tablespoon butter
1 Teaspoon vanilla

Combine sugar, flour and salt in saucepan. Gradually stir in hot milk. Cook over low heat stirring until mixture comes to a boil. Continue cooking for 1 minute.

Beat egg yolks slightly. Gradually stir in about 1/2 of thickened sauce. Add this mixture back into saucepan with remaining sauce. cook an additional 2 to 3 minutes. Remove from heat and blend in butter and vanilla. Place plastic wrap on surface and refrigerate. Cool completely.

Beat Mascarpone cheese with whipping cream. Add cooled custard and mix well. Dip ladyfingers into coffee and cognac mixture and place one layer in bowl of choice. Cover with half of cheese mixture. Repeat with another layer of ladyfingers and finish with cheese mixture. Prepare
one day ahead. Before serving cover with whipping cream and ground chocolate.

To serve. prepare a Creme Anglaise recipe and pour some on to plate, place two scoops of tiramisu on the sauce and drizzle with warm chocolate sauce. Add a few fresh strawberries or raspberries.

Apricot & Herb Glazed Turkey Breast
Posted by Canarybird (My Page) on Mon, Jan 2, 06 at 16:12

I was feeling under the weather with the flu one Christmas and as there were just the two of us for Christmas dinner I made a change
and instead of buying a whole turkey, I bought a whole breast, which I roasted with an orange, onion, jam and thyme glaze.

Here it is before going in the oven:

The results came out so tender and juicy that even I was surprised. I made a quick dressing which I cooked alongside in a separate dish and made a gravy from deglazing the pan with the vegetable water and a little help from a teaspoon each of Bisto gravy granules, Knorr dry onion soup, cornstarch and an Avecrem chicken stock cube. Served with brussels sprouts, peas, carrots, mashed potatoes and gravy.

Apricot & Herb Glazed Turkey Breast

Ingredients:

2 TBS sugarless apricot jam
1 heaping TBS dried thyme + a little more for sprinkling on top
1 teasp garlic powder
fresh ground black pepper
2 TBS runny honey
2 TBS butter

1 orange
1 onion cut into 8ths

Turkey breast weighing 1.360 kg (slightly under 3 lbs)

1. Preheat oven to 350F (I used 325F in my fan oven)

2. In small bowl, mix the jam, thyme and garlic powder to a paste. Spread all over the turkey breast.

3. Cut orange in half and squeeze some of the juice over the turkey, then cut orange into slices and arrange under and on top along with the slices of onion.

4. Cut butter into pieces and dot all over and under breast, then drizzle honey over all.

5. Grind black pepper over top and sprinkle on a little more dried thyme.

6. Cover with foil and roast 1 hour, then remove foil, baste once with juices and butter in pan and roast for another half hour (without foil) or until a thermometer inserted in thickest part of breast reads 170F.

7. Serve with turkey dressing, cranberry sauce and gravy.

SharonCb

****************************

APPLE CIDER BRINED PORK ROAST

3 cups apple cider
3 cups water
1 bay leaf
¼ cup salt
1 tbls black peppercorns
1 tbls coriander seeds
1 2 lb. Pork loin, trimmed
2 cups cider
1 ½ tsp chopped fresh rosemary
1 ½ tsp chopped fresh sage
1/8 tsp freshly ground black pepper

Combine the first 6 ingredients in a saucepan and bring to a boil, stirring until salt dissolves. Remove from heat, cool, and pour into a Ziploc bag or container big enough to hold the pork loin. Add pork, seal and let marinate 8 hours or overnight.

Preheat oven to 350, bring 2 cups cider to a boil over medium high heat. Boil until cider is thickened and reduced to ¼ cup, about 15 minutes. Set aside. Remove pork from bag or container and discard brine. Place pork on broiler pan or baking dish and lightly coat with cooking spray. Sprinkle with remaining herbs and bake about 1 hour, until pork is done, basting twice with the reduced cider in the last 20 minutes of baking. Remove from oven, baste with remaining cider reduction. Let stand 10 minutes before slicing.

Serves 8

200 calories per 4 oz. Serving, 6 grams fat

And just to make up for the fact that it's a healthy recipe, we usually have mashed potatoes, brussels sprouts and apple pie when we have this, LOL.

Annie

For decorating, a couple of potted mums & maybe some fall-colored leaves would be nice & not elaborate.

Have fun!

CRANBERRY JEZEBEL SAUCE
Yield: 2 1/2 cups Can be made ahead

1 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 (12 oz) bag fresh or frozen cranberries
3 Tbsp prepared horseradish
1 Tbsp Dijon mustard
Combine first 3 ingredients in a medium saucepan; bring to a boil over medium heat. Add cranberries, and return to a boil. Reduce heat, and simmer 10 minutes, stirring occasionally. Let cool to room temp.
Stir in horseradish and mustard; cover and chill. Garnish, if desired. Serve with beef or pork; or spoon over cream cheese, and serve with crackers.
Sauce may be stored in an airtight container in the refrigerator up to two weeks.

Bourbon Caramel Pecan Sauce

1/2 cup - whipping cream
1/2 cup - butter
1/2 cup - Domino® Dark Brown Sugar
1/2 cup - Domino® Granulated Sugar
2 tbsp. - light corn syrup
1 tbsp. - bourbon
1 cup - chopped pecans

Combine cream, butter, sugars, corn syrup and bourbon in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugar crystals from the sides of the pan. Uncover and continue to boil for 3-4 minutes without stirring. Cool 2-3 minutes. Spoon over and around warm baked brie on serving platter. I usually cut the first small wedge of brie and pull it forward a bit on the platter before I place it on the table. I usually put several small spreaders out.

Make the sauce while the brie is baking. Bake the round of brie at 350 degrees for about 15 to 20 minutes. You want it to be heated through. The time is for the plain brie. If you want to use the brie in puff pastry, bake for 20 to 25 minutes or until lightly browned. My family prefers the plain brie. I put the brie on a piece of parchment paper to bake so it doesn't stick to the baking sheet - you could also use a sheet of foil.

Serve with crackers or with toasted rounds of french bread.

Your apple cake and pumpkin scones will certainly give a nice scent of fall to you home. A clear glass container of fresh cranberries on your table would look festive as well as fall like. Surround the bowl with colored leaves - fresh of faux.

Have fun and enjoy your night.

Julie

* 2 cups all-purpose flour
* 7 tablespoons sugar
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground ginger
* 6 tablespoons cold butter
* 1/2 cup canned pumpkin
* 3 tablespoons half-and-half
* 1 large egg

Powderered Sugar Glazze

* 1 cup powdered sugar
* 1 tablespoon powdered sugar
* 2 tablespoons whole milk

Spiced Glaze

* 1 cup powdered sugar
* 3 tablespoons powdered sugar
* 2 tablespoons whole milk
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 1 pinch ginger
* 1 pinch ground cloves

Directions

1.
1
TO MAKE THE SCONES:.
2.
2
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3.
3
Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4.
4
In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5.
5
Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6.
6
Bake for 14�"16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7.
7
TO MAKE THE PLAIN GLAZE:.
8.
8
Mix the powdered sugar and 2 tbsp milk together until smooth.
9.
9
When scones are cool, use a brush to paint plain glaze over the top of each scone.
10.
10
AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11.
11
Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Maple Glaze (tastes like maple)
3 tbsp butter
1/2 cup brown sugar
1/4 cup milk
(I usually use 1/2 recipe for the drizzle).
Bring ingredients to a boil. Remove from heat. Add powdered sugar until slightly thickened.

Here's another that I make it with, when I need portion controlled cakes. (Cupcakes often work best for me!) The recipe comes from the Martha Stewart website; it's a one-bowl chocolate cake, and super easy.

Chocolate Cupcakes with Cinnamon Buttercream

Ingredients for Chocolate cupcakes:
Makes 18 cupcakes

Cupcake liners
3/4 C. unsweetened cocoa powder
1-1/2 C. all-purpose flour
1-1/2 C. sugar
1-1/2 t. baking soda
3/4 t. baking powder
3/4 t. salt
2 large eggs
3/4 C. buttermilk
3/4 C. warm water
3 T. light olive oil or safflower oil
1 t. vanilla extract

Preheat oven to 350 degrees. Put cupcake liners into muffin pans.

Sift the cocoa, flour, sugar, baking soda, baking powder, and salt onto a sheet of wax paper. Put the electric mixer on low, stirring the eggs, 1-1/2 cups warm water, buttermilk, vegetable oil, and vanilla together; slowly add the dry ingredients and mix until smooth, about 3 minutes.

Divide the batter among prepared pans. Bake until tester inserted in center comes out clean, 20 minutes. Let cakes cool in pan on a wire rack for 10 minutes, then remove from pans and cool completely, right side up on rack.

Frost generously with Cinnamon Buttercream.

Here's her recipe in case you missed it:
Cinnamon Buttercream
1 cup butter (softened)
1 T. vanilla
1 T. ground cinnamon (Penzey’s Vietnamese Cinnamon)
1 lb. powdered sugar
3 T. Half and Half or cream
Mix it all together!

I didn't want to make an entire batch because I only had a small cake to frost, so I reduced the amounts to a third of the total, and adjusted to my taste, which you can see in the parentheses:
1/3 C butter, softened
1/3 tsp vanilla (I used 1/2 tsp)
1/3 T cinnamon*
1 1/4 C powdered sugar
1 T cream

* 1/3 T is really 1 tsp

Yup, I liked the bowl. I licked the beaters. I licked the spatula. I put a little extra on the spatula by using a spoon, so I could like the spatula again, AND I licked the spoon.

DANG!!!! Good stuff!!!!

:O)
Sooz

Can I put it in a aluminum foil pan or will that effect the flavors? There's no tomatoes.
Otherwise, I'll use a pyrex glass pan...I don't want to go to the store for anything else and I need to leave the pan.
It will also be refrigerated for 5 hours - not 2 - before I bake it. A problem?

Here's the recipe, I have made this several times and it's great.

Eggplant lasagne with Parsley Pesto

For béchamel

* 1 garlic clove, minced
* 3 tablespoons unsalted butter
* 5 tablespoons all-purpose flour
* 5 cups whole milk
* 1 Turkish or 1/2 California bay leaf
* 1 teaspoon salt
* 1/8 teaspoon white pepper

For pesto and ricotta mixture

* 1 1/3 cups hazelnuts (5 1/2 ounces), toasted and loose skins rubbed off in a kitchen towel
* 4 cups loosely packed fresh flat-leaf parsley leaves (from 3/4 lb)
* 3 ounces finely grated Parmigiano-Reggiano (1 1/2 cups)
* 2/3 cup plus 1/4 cup olive oil
* 2 garlic cloves, finely chopped
* 2 teaspoons salt
* 1 1/4 teaspoons black pepper
* 1 large egg
* 1 (15-ounce) container whole-milk ricotta

For lasagne

* 4 pounds medium eggplants (4), cut crosswise into 1/3-inch-thick slices
* 6 tablespoons olive oil
* 1 teaspoon salt
* 3/4 teaspoon black pepper
* 9 (7- by 3 1/2-inch) oven-ready lasagne noodles (sometimes called "no-boil"; 6 oz)
* 1 1/2 ounces finely grated Parmigiano-Reggiano

print a shopping list for this recipe
Preparation

Make béchamel:
Cook garlic in butter in a 3-quart heavy saucepan over moderately low heat, stirring, 1 minute. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking. Add bay leaf and bring to a boil over moderately high heat, whisking constantly, then reduce heat and simmer, whisking occasionally, until liquid is reduced to about 4 cups, about 10 minutes. Whisk in salt and white pepper, then remove from heat and discard bay leaf. Cover surface of sauce with wax paper until ready to use.

Make pesto and ricotta mixture:
Coarsely chop 1/3 cup hazelnuts and reserve for sprinkling over lasagne.

Purée parsley, Parmigiano-Reggiano, 2/3 cup oil, garlic, 1 teaspoon salt, 1 teaspoon pepper, and remaining cup hazelnuts in a food processor until pesto is smooth, about 1 minute.

Whisk egg in a bowl, then stir in ricotta, 1 cup parsley pesto, remaining teaspoon salt, and remaining 1/4 teaspoon pepper until combined well.

Stir together 1/4 cup pesto and remaining 1/4 cup oil in a small bowl for drizzling over lasagne.

Roast eggplant for lasagne:
Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Oil 2 large baking sheets.

Brush eggplant with oil on both sides, then arrange in 1 layer on baking sheets and sprinkle with salt and pepper. Bake eggplant, switching position of sheets halfway through baking and turning slices over once, until tender, 20 to 25 minutes total.

Assemble lasagne:
Put oven rack in middle position and reduce oven temperature to 425°F. Lightly oil a 13- by 9- by 2-inch glass or ceramic baking dish (3 quart) and line a larger shallow baking pan with foil.

Spread 1 cup béchamel in baking dish and cover with 3 pasta sheets, leaving spaces between sheets. Drop 1 cup ricotta mixture by spoonfuls over pasta, spreading evenly (layer will be thin), then top with 1 layer of eggplant, cutting rounds to fit if necessary. Make 1 more layer each of béchamel, pasta, ricotta, and eggplant. Spread with 1 cup béchamel and cover with remaining 3 pasta sheets. Spread remaining cup ricotta mixture over pasta, then spread ricotta with remaining cup béchamel and top with remaining eggplant in 1 layer (you may have a few slices left over). Sprinkle Parmigiano-Reggiano over eggplant and scatter with reserved chopped hazelnuts.

Tightly cover baking dish with oiled foil (oiled side down), then set dish in foil-lined pan (to catch drips) and bake lasagne 30 minutes. Remove foil and bake until golden and bubbling, 10 to 15 minutes more. Let lasagne stand 15 to 20 minutes before serving.

Serve lasagne drizzled with pesto.

Cooks' notes: ·Lasagne can be assembled 2 hours ahead and chilled, covered. Bring to room temperature before baking.
·Lasagne can be baked 1 day ahead and cooled completely, then chilled, covered. Let stand at room temperature 1 hour, then heat in a preheated 350°F oven, covered, until hot, 30 to 40 minutes.
add your own note

OOPS!!!

Deanna

Here is a link that might be useful: Rhubarb Coffee Cake

Cathy, TWO glasses of limoncello? Straight? Nope, you're a better woman than I am, I couldn't do that. Now, I should have mixed it with cranberry juice, maybe I could have drank that.

The lemon brownie recipe? OK, here it is. I double the lemon juice and I add a teaspoon of baking powder because I like them lighter than the original recipe, without it they are denser. I also do not wait for them to cool, I mix lemon juice, zest and powdered sugar to a glaze and pour it over the hot brownies. When they cool the glaze sets and gets kind of crunchy, if that makes sense.

Lemon Brownies
Marilyn-Cooking Forum

1 1/2 cup all-purpose flour
1 1/2 cup sugar
1 teaspoon salt
1 cup (2 sticks) butter; room temperature
4 eggs
Juice from 1/2 lemon
Zest from 1 lemon
1 cup powdered sugar
2 tablespoons fresh lemon juice
Additional lemon zest for garnish

Preheat oven to 350°. Line the bottom only of a 9X13X2-inch baking dish with Parchment paper and spray with Pam. In a mixing bowl, stir together flour, sugar and salt; add butter. Stir together eggs, juice from 1/2 lemon and zest from 1 lemon; stir into batter and pour into prepared pan. Bake for 30 minutes or until set. Remove from oven and cool on a rack. When brownies are cool prepare glaze by stirring together powdered sugar and 2 tablespoon lemon juice; drizzle over brownies and sprinkle with additional lemon zest.

Oh, and I don't line the pan with parchment because it's hard to peel off the bottom when I cut the brownies. I grease and flour the pan and the brownies come right out!

Annie

The unit is 16' long by 9' high in the center. The doors aren't attached yet (they're just leaning there for the photo)as I still need to have glass put in them and the wood shelves are being swapped out for glass ones so the light will filter all the way down each cabinet rather than lighting up just the top shelf in each one. The cabinets are custom and site finished in BM White Dove. The wood top is American Cherry and finished to match my kitchen island.

Excuse the mess and the stack of MDF on the floor, we're still under construction!

Yes, it IS chocolate Pavlova.

Here is the recipe, based on Nigella Lawson's book Forever Summer:

For the chocolate meringue base:
6 egg whites
1 1/3 C superfine sugar
3 T cocoa powder --sifted or sieved
1 t balsamic or red wine vinegar (I used balsamic from Trader Joe's)
3 1/2 T dark chocolate -- finely chopped (used the large "Pound Plus" dark chocolate from Trader Joe's)

For the topping
2 C whipping cream (I use Trader Joe's)
1 lb raspberries (you can see I used blackberries--only used 1/2 lb--also from Trader Joe's...gosh, this should be called Trader Joe's Pav!)
2 tablespoons coarsely grated dark chocolate (again, from TJs)

Preheat the oven to 350F and line a cookie sheet or baking tray with baking parchment. I used dollops of the Pavlova on the cookie sheet itself to hold the parchment in place.

Beat the egg whites, then slowly (I used the number 2 setting on my KitchenAid with the balloon whisk attachment for about two minutes, then upped it to the number 4 setting for another couple of minutes, then upped that to the number 6 setting until they became fluffy).

Once fluffy, add sugar, 1 T at a time while the mixer is still mixing, and continue beating until satiny and shiny.

Turn off mixer.

Put the cocoa, 1 T at a time, through a small strainer or sieve first, or it will be clumpy and icky--I put the strainer over the egg whites and added the cocoa 1 T at a time. Then pour the vinegar over the top of the whipped egg whites, and then sprinkle the chopped chocolate.

Gently fold everything until the cocoa is thoroughly mixed in.

Mound onto a baking sheet in a big, tall circle, smoothing the sides and top.

Place in the oven, then immediately turn the temperature down to 300F and cook for about one hour to one and a quarter hours. When it's ready, it should look crisp around the edges and on the sides, and be dry on top, but when you touch the center, you should feel that it's a tiny bit moveable beneath your fingers.

Turn off the oven and open the door slightly, and let the chocolate meringue disc cool completely. (I just removed it from the oven and let it cool on the counter)

When you're ready to serve, beat 2 C of cream until it's whipped, and top the Pavlova (the center kinda sank so it made a nice little "bowl" for the whipped cream) and then top with fruit. Grate more chocolate over the pavlova (I didn't do this...it was calling to us...what can I say? LOL). The chocolate that you folded in makes wonderful little pools of melty chocolate goodness--what a surprise on your palate!

Enjoy!

Home Cookin Chapter: Recipes From Thibeault's Table

Boston Cream Pie
================

1/3 Cup butter
1 Cup sugar
1 egg
1 1/2 Cup sifted all-purpose flour
2 1/2 teaspoous baking powder
1/4 Teaspoon salt
2/3 cup milk
1/2 teaspoon vanilla

.
Cream the butter and sugar until light and fluffly. Add the egg and beat until creamy.

Sift the flour, baking powder, and salt together. Add alternately with the combined milk and vanilla.

Turn the batter into a greased and floured 9-inch round layer cake pan. Bake in a 350° oven for about 30 minutes, or until the cake springs back when lightly touched in the center.

Cool on a rack for 5 minutes, then turn out and cool completely; Place the cake on a serving plate and split horizontally into two layers with a serrated knife. Carefully remove the top layer.

Fill with the chilled Cream Filling. Replace the top half and pour the warm Chocolate Icing over the top, spreading only to the edges. Chill. (When allowed to stand for several hours, the filling seeps into the cake, making the cake and filling seem almost as one.)

Cream Filling

1/2 cup sugar
3 egg yolks
3 tablespoons flour
1 tablespoon butter
1/4 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cups milk

Combine the sugar, flour, and salt in a saucepan. Gradually stir in the milk. Cook over low heat, stirring until the mixture comes to a boil. Boil, stirring for 1 minute. Beat the egg yolks slightly. Gradually stir in about half the thickened sauce. Return to the heat and cook. stirring 2 or 3 minutes longer to take away the flour taste. Remove from the heat and blend in the butter. Strain into a bowl. Cool for a few minutes, then blend in the vanilla. Cover and cool, then chill.

Chocolate Icing

2 squares of chocolate
1 cup sifted icing sugar
2 tablespoons butter
1 tablespoons hot water
1 teaspoon vanilla

Melt the chocolate and butter the microwave on medium low power. Stir until smooth, and blend in the icing sugar and hot water. Stir until smooth and slightly thickened (do not beat). Stir in the vanilla. Use immediately.

Here is a link that might be useful: Thibeault's Table The Recipe Collection

Home Cookin Chapter: Recipes From Thibeault's Table

Rhubarb Pie
===========
Source: Madame Benoit Cooks at Home 1978

4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar

.
roll out dough for bottom crust and line pie plate with pastry.

Beat eggs lightly, and then stir in brown and white sugars, flour,
lemon juice, salt and extract. Mix in rhubarb.

Pour into pour in to pie shell.

Roll out remaining pastry and cut into strips. Weave pastry strips
over top and sprinkle with remaining tablespoon of sugar.

Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to
350° and move pie to middle of the oven. Continue baking for 25 to 35
minutes.

Beignets

1 c. rice milk (or regular milk, scalded and cooled)
2 tbsp. sugar
1 pkg. dry yeast
3 c. flour
1/2 tsp. salt
2 tbsp. unsalted butter* (room temperature)
1 egg
Grapeseed or Canola oil for frying
Powdered sugar

Combine the milk with the sugar and add the yeast. Sift the flour with the salt and add half of it to the yeast mixture. Mix until smooth and then add the butter and egg and beat well. Add the remaining flour and mix until it is smooth. Place in a covered bowl and refrigerate until the next morning.

Turn the dough onto a floured board and roll to 1/4 inch thickness. Cut into 2-1/2 inch square and let rest for 15-20 minutes before frying.

Heat oil in skillet 1-2 inches deep and fry squares, turning only once. When golden brown, remove with a slotted spoon onto paper towels to blot excess oil. Dust with powdered sugar and serve immediately.

*If you use salted butter, reduce salt to 1/4 tsp.

Lars

I worked on this CheeseCake Recipe for about 6 months,
to get it like one I remembered from a West Philly Bakery.
Al the older Bakers passed away but I got bits of Info. from here and there.
Now I pass it on to you. See how lucky you are !!!!!
Have Fun ! - - - Ask Questions !!!

Lou’s Fluffy Cheesecake

Ingredients:

6 extra large eggs, at room temp.( Separated )
1 cup of Vanilla Ice Cream ( softened in micro )
1 ¼ Cups of Sugar( ½ cup for the Egg Whites, ¾ cup for the batter.
1 /4 pound of Butter (softened in micro wave and let cool but still soft)
2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp.
Sugar ¾ cup for Batter and ½ cup for egg whites
1 tablespoon of Lemon Juice
6 Tablespoons of Orange juice & 2 teaspoons of Vanilla flavor
Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons ) OR
1 teaspoon of Mc Cormicks Dried Orange Peel
2 heaping tablespoons of AP flour
¼ cup of Cornstarch

Beat the egg whites first, until they start to peak. Add the ½ cup of Sugar,
A little at a time, at a medium speed for 1 minute.
Beat for another 3 minutes, or until they hold stiff peaks.
Put aside, until the batter is mixed.

In a bowl large enough to hold the batter and beaten egg whites,
Add the 6 egg yolks, Cream Cheese, ¾ cup of Sugar, Lemon juice, Orange Juice,
Softened butter, Vanilla flavor, Flour , Ice Cream and grated Orange skin.

Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute.

Fold 1/3 of the beaten egg whites into the cake batter,
Then fold in the remaining egg whites , very easily but well.

Pour this into a 10 inch Spring Form Pan that has a Graham Cracker crust,
on the bottom. Wrap the bottom with Aluminum Foil ( for leaks )

Place into a pre heated 320 degree oven on the middle shelf. I use a Baking Stone
Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! )
Turn the oven off but leave the cake in, until it cools down.
When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour.

You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , Etc. I use Strawberry Preserves . OK for freezing.
LOU
Do you know how to, for the Crust ???

A tip I had in 2 weeks ago. Turn the bottom Plate of the Spring Form over , so the recess is under and the flat side is up. Easier to slide a long knife across the bottom
to remove the Cake.
Lay the bottom plate on 2 pencils. this wil bring it to the right height to lock on the side panel.
LOU

Ready for a Heart Shaped Topping ( Strawberry Preserves)
My Daughters Birthday is Valentines Day

Funny you should mention this one. I just bought cream cheese with the intention of making the danish this week.

Home Cookin Chapter: Recipes From Thibeault's Table

Cream Cheese Danish Coffee Cake
===============================
Source: Home Cooking Magazine

1 c sour cream
1/2 c sugar
1/2 c butter
1 t. salt
2 packages dry yeast (4 1/2 t.)
1/2 c warm water
2 eggs beaten
4 c all purpose flour

Over low heat in a small saucepan, heat butter, sour cream , sugar and salt until
warm and sugar is dissolved. Cool to room temperature.
In large mixing bowl, dissolve yeast in warm water.
Mix sour cream mixture with yeast and add beaten eggs and flour. Will be a
very soft dough. Put in fridge overnite to rise. (May be done same day. Put
in fridge for about 2 to 4 hours, and then proceed.
Turn dough out onto a well-floured surface and knead 6 or 7 times. Divide
dough into 4 equal pieces and roll each piece out to 12 X 8 inches.
Spread 1/4 of filling on to each piece and roll jellyroll style from long
side. Pinch seams and ends to seal. Place seam side down on buttered baking
sheet and cut X's in top. (About 6 X's) (Danish should be slightly flatten, and about 3 1/2 to 4 inches wide and about 12 inches long.

Cover and let rise until about
double in size -approximately 1 hour Bake at 375 for 20 to 25 minutes or
until golden. Let cool on wire racks,

Filling
2 packages 8 oz. cream cheese
3/4 c sugar
1 egg beaten
1 t. vanilla extract
1/8 t. salt

Filling: To make filling beat together cream cheese with sugar, add egg and
vanilla extract and salt

Glaze
2 1/2 c confectioners sugar
1/4 c milk
1 t. vanilla extract
toasted sliced almonds.

Combine the first 3 ingredients for
glaze and drizzle over loaves with toasted almonds

preheat oven 400
add 1/2 c boiling water to bulgar, let absorb.
2 TBSP of butter, sautee onions and chicken until pale golden
stir in apricots, almonds and bulgar cook 2 more min
remove from heat add herbs spices and yogurt

melt 4 TBSP butter to brush on phyllo, line 9in pie pan with 3 [or more] layers of phyllo brushing each with butter, spoon in chix mixture, top with more phyllo layers brushed with butter. Bake 30 min. served garnished with more chives (and a dollop of yogurt if you like).

Sweet and savory, smells great cooking too!

Pizza Dough etc.
An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want. After the dough is made weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan, with the palms.
Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust about ½ inch. Let it raise slightly , pinch the dough all over, with a fork and put into the oven to bake at 400 deg. If it bubbles while baking pinch it with a fork again. When light tan specks show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later.
When cooking the Pizza, place the Pre Baked dough back in the oiled pan ,
Or cook on your Stone.
put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping of your choice and the Cheese Topping. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools.
I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new metal pans, (uncoated) they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just rinse with water & wipe with a paper towel.

Dough recipe:
1 cup of warm water (not hot)
1 Package of rapid rise yeast 1 tablesps sugar ,in a half cup of warm water
1/4 Cup of Veg. Oil
1 teasp.Salt
About 3 1/2 cups Flour
½ cup of Whole wheat flour or up to 1 cup

Place in a mixing bowl, the Water, 1 cup of flour, wheat flour , yeast if risen
Add the oil and salt and more flour.
Add enough flour to make a soft ball of dough, that doesn't stick to your hands.
Knead until smooth. Put it back in the bowl , Smooth side up and Rub on some Veg. Oil
Cover and set in a warm place to rise until it doubles in bulk.
I put it in a warm oven, Covered with a damp towel. It rises in about 1 hour.

When doubled, punch it down and knead it well.
Divide into Balls , about 11 to 12 ounces and place in oiled pans. 12" round
Dough should be about 3/16 " thick on the bottom and about ½" around the edge.
For Sicilian Pizza , I used most of the dough in a 11" X 16" pan
Follow the previous instructions.
Good luck, Lou

Pizza Sauce and Spaghetti Sauce ( Gravy )

You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , Hunt’s , All Red, = Tutto Rosso, Chento

Pizza Sauce

1 Large can of Tomato Puree and Crushed Tomatoes
I use Powdered Spices now, and get the same results
1 level teaspoon Garlic pwd.
(add more later to taste)
1 tablespn. of onion powder. 1 teasp.
Italian Pibnch of Salt.( to taste )
3 teasp. Sugar ( add more if it tastes too acidy ).
An Italian pinch of pwd.cloves.
3/4 teasp. Oregano ( or to taste ) it is strong.
1 teaspoon of Parsley,
1/2 teasp. basil.
1/4 teasp. black pepper.
½ teaspoon + of ( Chicken flavored Soup Base )
Simmer for about ½ hour or use without cooking.
Large handful of Parmasan Cheese, when done , after 1/2 hour.
Continue for Spaghetti Sauce

This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste and water to thin a little , if it is too thick it will burn easily. It will thicken as it cooks.
½ cup of fine chopped Onion.
And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir
ALSO !!! season to your own taste. Add more or less of what you like.

Maple-Chili Glazed Pork Medallions

1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground chipotle pepper
1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
2 teaspoons canola oil
1/4 cup apple cider
1 tablespoon maple syrup
1 teaspoon cider vinegar

1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.

2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Maple Drizzled Apple Muffins

1-1/3 c all purpose flour
1 c oatmeal, uncooked
1/2 c sugar
1 T baking powder
1-1/2 tsp ground cinnamon
1/2 c lowfat milk
1/3 c butter, melted
1/4 c maple syrup
2 egg whites, slightly beaten
1 c chopped apple
Pecan halves (optional)

Heat oven to 400. Prepare 12 muffin cups (paper liners or greased). Combine first 5 ingredients, mix well. Combine milk, butter, syrup and egg whites, add to dry ingredients mixing just until moistened. Gently fold in apples.
Fill muffin cups almost full, top each with pecan halves if desired.

Bake 20-25 minutes or until toothpick inserted in center comes out clean.

Glaze:

3 T powdered sugar
1 T maple syrup
Blend together until smooth and drizzle over cooled muffins.

Linda

Buffalo Chicken Soup

Makes: 6 servings
Prep: 30 minutes
Cook: 15 minutes

Buffalo Chicken Soup
Ingredients

* 1 2-1/4 to 2-1/2 lb. deli-roasted chicken, skinned, boned, and coarsely shredded
* 2 Tbsp. butter
* 1/2 cup coarsely chopped celery
* 1/2 cup chopped onion
* 2 14-oz. cans reduced-sodium chicken broth
* 1-1/2 cups milk
* 1 tsp. bottled hot pepper sauce
* 1-1/2 cups mozzarella cheese (6 oz.)
* 1-1/4 cups crumbled blue cheese (5 oz.)
* 1/2 cup shredded Parmesan cheese (2 oz.)
* 1/3 cup all-purpose flour
* Bottled hot pepper sauce (optional)

Directions

1. In 4-quart Dutch oven melt butter over medium heat. Add celery and onion; cook and stir until onion is tender. Stir in broth, milk, and the 1 teaspoon hot pepper sauce.

2. In bowl toss together mozzarella, 1 cup of the blue cheese, Parmesan, and flour. Add gradually to soup, stirring after each addition just until melted. Stir in three-fourths of the shredded chicken; heat through. Top with remaining chicken, blue cheese, and hot sauce. Makes 6 servings.
Nutrition Facts

* Servings Per Recipe 6 servings
* Calories 490,
* Total Fat (g) 28,
* Saturated Fat (g) 15,
* Monounsaturated Fat (g) 8,
* Polyunsaturated Fat (g) 2,
* Cholesterol (mg) 145,
* Sodium (mg) 1134,
* Carbohydrate (g) 12,
* Total Sugar (g) 5,
* Fiber (g) 1,
* Protein (g) 45,
* Vitamin C (DV%) 3,
* Calcium (DV%) 47,
* Iron (DV%) 10,
* Percent Daily Values are based on a 2,000 calorie diet

Chicken Cacciatore Soup ( Marilyn)

1 Cup mini-penne pasta (or any tubula r/ curly pasta but not a spaghetti type)
3 boneless chicken breast halves
Kosher salt and fresh ground pepper
2 Tbl olive oil
1 onion chopped
1 green bell pepper chopped
8 Oz mushrooms sliced (optional)
2 Each garlic minced
4 Cup chicken broth
1 Cup dry white wine
28 Oz can crushed tomatoes
14 Oz can chopped tomatoes
1 roasted red bell pepper chopped (optional)
1 Tbl each dried basil & parsley
1 Tsp dried oregano
handful of fresh chopped basil

Cook penne pasta in boiling salted water until al dente, drain and set aside. Cut chicken into bite-size pieces and season with a sprinkle of salt and pepper; place in a large soup pot along with a drizzle of olive oil and saut until just no longer pink. Remove chicken and refrigerate.

In the same pot, add onion, bell pepper and mushroom along with additional olive oil and a sprinkle of salt and pepper. Saut vegetables until tender and stir in garlic, broth, wine, tomatoes, roasted red pepper and dried herbs. Simmer, stirring occasionally, uncovered 30 to 40 minutes.

TURKEY CHOWDER (or chicken)

5 tablespoons butter
2 cups chopped onions
5 tablespoons all-purpose flour
5 cups turkey stock (or chicken broth)
1-28 ounce can whole tomatoes
2 cups diced raw potatoes
1 cup diced red bell pepper
2 bay leaves
3/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups diced, cooked turkey
1-10 ounce package frozen corn, thawed

In large pot, melt butter. Sauté onions until softened, all flour and cook for 2 minutes, stirring. Add turkey stock, stir until smooth and thick. Add remaining ingredients, except turkey and corn. Cover and simmer 15 minutes or until potatoes are tender. Add turkey and corn and bring to a boil and serve.
6 servings

Mini Meatball Soup/Italian Wedding Soup
Recipe courtesy Rachael Ray

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper

1 pound ground beef, pork and veal combined
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
1/2 cup plain bread crumbs, a couple of handfuls
1/2 teaspoon freshly grated or ground nutmeg

6 cups chicken stock or broth
2 cups water

1 1/2 cups dried pasta, rings, broken fettuccini or ditalini

1 pound triple washed fresh spinach, coarsely chopped

In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil.

When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes.

When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. Adjust your seasonings. Serve soup with crusty bread

Here's my recipe which is pretty well a standard soup recipe and nothing original other than that I like to roast the bones, the garlic and onion when making the stock.

Here we can buy stripped chicken carcasses packaged in twos in the supermarket, after they've removed most of the meat for their trays of wings, breasts etc. But there's still enough meat on the bones for a great and flavourful soup.

CHICKEN NOODLE SOUP

Soup Ingredients:

Homemade chicken stock - about 2 quarts
2 carrots - diced
2 stalks celery - diced
1 leek - diced
1 cup diced rutabaga or orange squash
1/2 cup fine soup noodles
salt & pepper
oil or chicken fat

Ratio of solids to stock should be about 2 cups stock to 1 lb chopped vegetables. Add any more chopped veg if you don't have enough.

Stock ingredients:

1 meaty chicken carcass or piece of whole chicken
2 heads of garlic
1 onion - cut in half
celery stick - sliced
1 carrot sliced
fresh thyme - large sprig
1 bayleaf
black pepper & salt

MAKING STOCK:

1. Early in day or day before:
Preheat oven to 350F. Cut top off heads of garlic. Place on roasting pan together with chicken carcass and sliced onion and drizzle a bit of oil over top of all.
(I had two carcasss to roast as they are sold this way in pairs at our supermarket. I also added a couple of beef bones.)
Roast in oven about 40 minutes or until all is toasted.
Photo shows finished bones and juices from pan.

2. Put bones into a very large pot. Squeeze one head of the buttery garlic cloves into the stock pot, saving the other head of garlic for adding to the soup. Add the rest of the stock ingredients and fill pot with water to cover. Grind in fresh pepper. Bring to boil, turn down heat, put on lid and simmer for a couple of hours.
Skim off any grey residue that rises to the top.

3. Afterwards, strain the solid debris from the stock ---(REMEMBER you're saving the stock so don't pour it down the sink - as has been done LOL !).
I look through the solids and pick out the meaty chicken pieces to save for the soup. Throw away all the rest of the solid material.
Here I let it cool and refrigerate until next day when it's easy to remove solid fat from top. Otherwise continue to make soup.

MAKING THE SOUP:

1. Sauté the chopped ingredients in a frypan in a TBS of chicken fat or oil until lightly golden. Squeeze out the buttery cloves from the 2nd head of garlic and add to pan.

2. Put soup ingredients including small bits of chicken into large saucepan and add an appropriate amount of stock - about double the amount of liquid to vegetables.
Put on lid and simmerwith lid on for about an hour. Add soup noodles during last 5 minutes.

3. Check seasoning, add salt.

SharonCb

Here is a link that might be useful: The Fresh Loaf

Alexa

**********************************************************
Margarita Balls
Servings: 24

Ingredients:
1 (12 ounce) package vanilla wafers
1/2 pound ground almonds
1/4 pound white chocolate
1/2 cup tequila
3 Tbsp Rose’s Lime Juice
1/4 cup orange marmalade
2 tablespoons light corn syrup

Directions:
1. Mix 1 box (12 oz) vanilla wafers, crushed into crumbs, with 1/2 lb ground blanched almonds.
2. Melt four 1 oz squares white chocolate according to package directions.
3. In blender, process tequila, orange marmalade, lime juice and light corn syrup until smooth. Stir, along with melted chocolate, into crumb mixture.
4. Shape into 1 inch balls and coat with sugar. Store in refrigerator.
**********************************************************

Lemon Tassies Recipe

Cook Time: 20 min
Yield: 2 dozen

Ingredients:
½ cup of butter or margarine
1 (3-ounce) package of cream cheese, softened
1 ¼ cups of all purpose flour
Vegetable cooking spray
¾ cup sugar
2 tablespoons cornstarch
½ teaspoon grated lemon rind
1/3 cup of water
1/3 cup fresh lemon juice
1 large egg, lightly beaten
Fresh whipped topping
Lemon zest

Instructions:
Beat butter and cream cheese at medium speed of an electric mixer until creamy. Gradually add flour, beating well. Shape pastry into 24 (1-inch) balls. Press balls into miniature (1 ¾-inch) muffin pans coated with cooking spray.

Bake at 350 degrees for 20 to 22 minutes or until golden. Cool in pans on wire racks 10 minutes. Remove from pans, and let cool completely on wire racks.

Combine sugar, cornstarch, and lemon rind in a heavy saucepan. Gradually add water and lemon juice; stir until blended. Cook over medium heat, stirring constantly, until thickened. Boil one minute, stirring constantly. Remove from heat.

Gradually stir about one-fourth of hot mixture into egg; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly for one minute or until thickened. Remove from heat. Let cool. Cover and chill thoroughly.

Spoon filling evenly into pastry shells. Top each with whipped topping and lemon zest.
**********************************************************

Lemon Ginger Biscotti

30 biscotti

2 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup chopped crystallized ginger
2 tablespoons grated fresh lemon rind
1 tablespoon fresh lemon juice
3 large eggs
cooking spray
1 tablespoon water
1 egg white
1 tablespoon sugar
preheat oven to 350 combine flour, sugar, baking soda, ginger and salt in a large bowl.
stir in crystallized ginger.
mix lemon rind, lemon juice and eggs together and stir into flour mixture.
the dough will be crumbly.
turn dough out to a lightly floured surface, knead 7-8 times.
divide dough in half.
shape each half into a log.
spray a cookie sheet with non stick spray, place logs 6" apart.
combine water and eggwhite and brush over tops.
sprinkle with sugar.
bake for 20 minutes.
remove to a wire rack and cool for 10 minutes.
slice each log diagonally into 3/4" slices.
place back on baking sheet, upright.
lower oven to 325.
bake 20 minutes, remove to a wire rack, cool.

1 8 oz. pkg farmer's or goat cheese, or a wet, not dry/crumbly fetta. (I used goat)
1/2 C. roasted red peppers packed in water, drained and finely chopped, or one large roasted red pepper, peeled, seeded, and finely chopped.
1/2 C. thawed and chopped frozen spinach, drained well or the equivalent amount of steamed and chopped fresh spinach.
1/2 C. golden raisins, roughly chopped
1 teaspoon indian curry powder
sea salt and freshly ground pepper to taste.
2-3 long, large zucchini

1. allow cheese to come to room temp. In a med. bowl, blend it with chopped roasted red peppers, spinach, and raisins. Add curry powder and stir with a fork to combine. Taste for seasoning and adjust with salt & pepper. Set aside.
2. Wash zucchini, cut off ends and slice on mandolin into lengthwise thin slices.
3. Assemble pinwheels by spreading each zucchini ribbon with a heaping teasp. of the cheese mixture. Starting with the narrow end of zucchini, roll up. Place the rolls on a serving tray and chill until serving time.

Tip: after sitting in a container for a couple of hours to travel on the picnic there was quite a bit of liquid in the bottom of the container so it might be best not to make them too far in advance. This time I'm planning to make the filling the night before and then assemble an hour prior to my party.

They were awesome and got rave reviews from DH and our friends!!!

(Pssst Oly tell them about your new job....)

Cranberry Orange Scones

2½ cups flour
1 Tbsp baking powder
1/3 tsp salt
¼ cup sugar
1 Tbsp orange zest
4½ oz. unsalted butter, cold, cut in ½ inch cubes
½ cup dried cranberries, currents or other dried fruit (plumped in warm water or juice)
1 egg
½ cup heavy cream
1 tsp vanilla

Egg wash - 1 egg and 1 yolk, mixed together

1. Over a medium bowl sift the flour, baking powder, salt and sugar together. Whisk together the egg, cream and vanilla and dried fruit.

2. Add the orange zest and cold butter to the sifted ingredients. With your fingers, break up and flatten the butter pieces until they are pea sized.

3. Add the egg, cream mixture to the flour mixture, and gently combine until the dough is evenly moist.

4. Turn out onto a lightly floured work surface, pat together and form into a ½ inch thick rectangle; fold dough in half. Pat down and fold over again.

5. Roll the dough into a 1½ - 2 inch thick rectangle (or pat into a circle of the same thickness). Wrap and refrigerate a minimum of 20 minutes (I have refrigerated as long as overnight),

6. Cut the rectangle into squares and then again on a diagonal, forming triangles, (or cut the circle in wedges) Flip the scones over and arrange on a parchment lined sheet tray. Glaze with the egg wash and apply a generous layer of sugar.

7. Bake at 375° for about 20 minutes.

Makes 8 scones

Home Cookin Chapter: Recipes From Thibeault's Table

Maple Cream Fudge
=================

1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
. Add the two sugars, butter and cream maple syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Caramels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla

Cook to almost hard ball stage.
Let cool slightly, stir and then pour into butter pan or mini muffin
tins.

FRUIT WITH CANNOLI CREAM (4 servings)

1 cup part-skim ricotta cheese
1/3 cup sugar
3/4 tsp. orange zest
3 Tbs. orange juice
2 Tbs. mini chocolate chips
1 apple, cored and cut into 8 wedges
1 pear, cored and cut into 8 wedges
1 plum, pitted and cut into 8 wedges
1 pint strawberries, hulled

In a blender or food processor, combine the cheese, sugar, orange peel and orange juice and process until smooth. Transfer the mixture to a bowl and fold in 1 Tbs. of the chocolate chips. Place the fruit on a platter and spoon the ricotta mixture over it. Sprinkle with remaining chocolate chips, and serve.

Note: You can also arrange the fruit in four large goblets or wine glasses and top each portion with some of the sauce and chips. Other fresh fruits can be substituted. Apricots, raspberries and blueberries are all good in this recipe.

First off, let me say that the basic recipe comes from Alton Brown, but I have changed it and added to it. I used two kinds of cheese, NY Sharp Cheddar and Greuyer. You can use any combination of cheeses you want. Next time I might try adding Asagio, as well.

If you don't like cayanne pepper, you can certainly either cut back on it or omit it, but I like the bite it gives this recipe.

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon of cayanne pepper
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
3 or 4 cloves of garlic, smashed or diced fine
1 bay leaf
1/2 teaspoon paprika
1 large egg, light beaten
12 ounces sharp cheddar, shredded
6 to 8 strips of bacon, fried crisp, drained, and crumbled
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter and let it foam out.

Add the onion and garlic with a pinch of kosher salt and lightly sautee until they start to turn carmel colored and soft.

Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, cayanne pepper, and paprika.

Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese and the bacon.

Season with salt and pepper.

Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Home Cookin Chapter: Recipes From Thibeault's Table

Noodles - Homemade Noodles for Soup
===================================
This recipe is more than enough for a pot of soup but the recipe can be doubled.

1 cup of flour
1 egg
1 teaspoon salt
water
. In a processor, add the flour, egg and salt. Mix. Add enough water to
make a dough, not to soft. Knead for 30 to 45 seconds. Wrap in plastic
and let rest for 1/2 hour.

Roll out on to lightly floured board. Cut in to noodles. Let dry
slightly for 1 hour.

Add to soup.

I picked up Kate Zuckerman's cook book "The Sweet Life" Desserts from Chanterelle at the library today.

The rice pudding recipe is amazing. Although the recipe's title is Creamy Coconut Cardamom Rice Pudding, I substituted vanilla bean for the cardamom. Not a big cardamom fan. I thought that the coconut flavour would have been more pronounced than it was.

Home Cookin Chapter: Recipes From Thibeault's Table

Creamy Coconut Cardamom Rice Pudding
====================================
Creamy Coconut Cardamom Rice Pudding
adapted from Kate Zuckerman's The Sweet Life
makes about 6 cups, serves 8-12

Rice:
1/2 cup + 2 tbsp jasmine rice or basmati rice
1/4 cup sugar
1 (13.5 fluid oz) can coconut milk
1 cup whole milk
1/4 tsp salt

Custard:
16 cardamom pods
1/2 cup + 2 tbsp sugar
1 cup whole milk
2 cups heavy cream
5 egg yolks
1 egg
1 tsp vanilla extract

1. Cook the rice: Preheat the oven to 325F. Place the rice in a strainer and rinse with cold water. Place the rice in a heavy-bottomed medium-sized saucepan with 2 cups cold water. Bring the rice to a boil and immediately remove the pan from the heat. Strain the rice and discard the starchy water. Place the blanched rice back in the pan and add the sugar, coconut milk, milk, and salt. Bring to a boil, remove from the heat, and cover the pan with aluminum foil or the lid. Place the pan in the oven and bake until the rice expands and absorbs all liquids, 30 minutes. If the pan is not oven proof, transfer the rice to a metal or glass baking dish and cover with aluminum foil. If there is still runny milk in the pan, continue to bake, covered, for another 5 to 10 minutes. When the rice is done, remove it from the oven, leave it covered, and set it aside.

2. Make the custard: While the rice is baking, make the custard. Using the bottom of a small frying pan, crush the cardamom pods to split them open. (*I used a mortar and pestle.) In a heavy saucepan combine the cardamom pods and seeds, 1/2 cup of the sugar, milk, and cream and bring to a simmer over medium heat. Remove from the heat and allow the cardamom to steep for 10 minutes.

In a mixing bowl, combine the egg yolks, egg, and remaining 2 tbsp of sugar and briefly whisk for 1 minute. Using a ladle, slowly whisk some of the hot cream into the egg mixture to warm it. Gradually pour the warmed egg mixture into the hot cream, whisking the cream constantly as you pour.

Cook the custard over medium heat, stirring continuously and scraping the bottom with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of a spoon. Remove from the heat and strain the custard to remove the cardamom pods and seeds.

3. Combine the custard and the rice: Scoop the rice into a large mixing bowl. Pour the hot custard over the rice and, using a whisk, slowly whisk until all of the rice granules are dispersed evenly and the mixture is thoroughly combined. Add the vanilla extract. Allow the rice pudding to cool completely. This pudding will keep, refrigerated, for 3 days.

Variation: "Brulee"

Spoon pudding into ramekins and chill.

Sprinkle sugar over top of custards and place under the broiler or use a torch to caramelize.

My Notes:

Substituted a vanilla bean for the cardamom pods.

I split a vanilla bean and scraped the seeds into the milk and cream,
along with the sugar, brought to a simmer and left to steep for 10
minutes.

I've heard that brining is the way to go, but I'm worried that it will cause the texture to feel too artificial. I really hate pre-marinated chicken from the grocery store because the too-juicy and soft texture seems fake to me. Has anyone had this problem? Is a dry brine better or worse? Does anyone roast their turkey breast down? Does the skin still brown nicely? Do I use a rack or just set the turkey directly in the roasting pan?

Sorry for all of the questions. I would just really love to impess everyone with a nice bird!