tag:blogger.com,1999:blog-85893065153463995432024-03-13T23:01:03.967-04:00Mele Cottethe Little Blog that Feeds a Huge Appetite for CookingChrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.comBlogger946125tag:blogger.com,1999:blog-8589306515346399543.post-69174257886603898912010-07-21T19:09:00.002-04:002010-07-21T19:11:15.470-04:00Hi Followers!Missed me? I moved! Please sign up again at MeleCotte.com and/or change your feeds accordingly! Thanks!<div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com0tag:blogger.com,1999:blog-8589306515346399543.post-13848952134927106172010-05-02T21:10:00.006-04:002010-05-02T22:06:56.038-04:00Baked Kale Chips<span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);">**This will be the last post for a few days. Why? With </span><a style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);" href="http://vinolucistyle.com/">Barbara</a><span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);">'s assistance and </span><a style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);" href="http://www.kineticwebs.com/">expertise</a><span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);">, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Mele</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Cotte</span> is undergoing some very exciting changes. More info soon, along with the big reveal! I am so, so excited! Hope you will be too.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S94raJpep_I/AAAAAAAAOxk/odwAE9PExgA/s1600/Cancer+Month.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 198px; height: 248px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S94raJpep_I/AAAAAAAAOxk/odwAE9PExgA/s320/Cancer+Month.jpg" alt="" id="BLOGGER_PHOTO_ID_5466854725940848626" border="0" /></a>Kale, a family member of cabbage and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">brussel</span> sprouts, is a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">superfood</span>. It is so very healthy, as it is packed with beta-carotene, vitamin A, vitamin C, as well as rich in minerals. All that information is fabulous! But, what's more? Kale is loaded with the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">organosulfur</span> compounds which may lessen chances of some cancers to reoccur. This, my friends, is where my ears perk up. That not only means it is great for me, with my medical history, but for <a href="http://melecotte.blogspot.com/2010/04/cooking-to-combat-cancer-is-back-for.html">Cooking to Combat Cancer IV</a>.<br /><br />Admittedly, I use of Kale does not match my enjoyment of the green goodness. My Kale adventures usually hang out in soups and omelets. I really need to braise or <span class="blsp-spelling-error" id="SPELLING_ERROR_5">sauté</span> it more...add onions and garlic. Recently, I have been roasting it a lot...making Kale Chips. The leafy greens become crunchy and <span class="blsp-spelling-error" id="SPELLING_ERROR_6">oober</span> delicious, almost popcorn like!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S94rIPySMWI/AAAAAAAAOw8/I29ELCH7oRQ/s1600/Picture+030.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S94rIPySMWI/AAAAAAAAOw8/I29ELCH7oRQ/s320/Picture+030.jpg" alt="" id="BLOGGER_PHOTO_ID_5466854418350748002" border="0" /></a><br /><br /></div>I have made chips several ways, lightly tossing the leaves (ribs removed) in some combo of oil, sometimes vinegar, salt and pepper. In a 400 degree F oven for 5 minutes and voila....chips.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S94rIkOuRQI/AAAAAAAAOxM/yNCwBmJtQXQ/s1600/Picture+059.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S94rIkOuRQI/AAAAAAAAOxM/yNCwBmJtQXQ/s320/Picture+059.jpg" alt="" id="BLOGGER_PHOTO_ID_5466854423838737666" border="0" /></a><br /></div><br />But, as <a href="http://blog.fatfreevegan.com/2008/08/healthy-crunchy-three-guilt-free-snacks.html">Susan (Fat Free Vegan Kitchen)</a> explains, <span style="font-style: italic;">Timing is crucial for these chips: too long and they taste burned, two short and they are chewy rather than crispy.</span><span style="font-weight: bold;"><br /></span><br />Looking for more Kale Chip recipes? Check out these ...<br /><br /><a href="http://blog.fatfreevegan.com/2008/08/healthy-crunchy-three-guilt-free-snacks.html">Fat Free Vegan Kitchen</a><br /><a href="http://kalynskitchen.blogspot.com/2010/03/recipe-for-roasted-kale-chips-with-sea.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Kalyn's</span> Kitchen</a><br /><a href="http://glutenfreegirl.blogspot.com/2010/02/baked-kale-chips.html">Gluten Free Girl and the Chef</a><br /><a href="http://kitchen-parade-veggieventure.blogspot.com/2010/03/crispy-salty-kale-chips.html">A Veggie Venture</a><br /><a href="http://smittenkitchen.com/2010/03/baked-kale-chips/">Smitten Kitchen</a><br /><a href="http://www.elanaspantry.com/lemon-kale-chips/">Elana's Pantry</a><br /><a href="http://www.alwaysorderdessert.com/2010/01/kale-chips-project-365.html">Always Order Dessert</a><br /><br /><span style="font-weight: bold;">Be sure to check out the </span><a style="font-weight: bold;" href="http://melecotte.blogspot.com/2010/04/cooking-to-combat-cancer-is-back-for.html">Cooking to Combat Cancer IV</a><span style="font-weight: bold;"> post and email me at <span class="blsp-spelling-error" id="SPELLING_ERROR_8">melecotte</span> (AT) <span class="blsp-spelling-error" id="SPELLING_ERROR_9">gmail</span> (DOT) com with your recipes! </span>Deadline is Friday, May 14<sup><span class="blsp-spelling-error" id="SPELLING_ERROR_10">th</span></sup> 11:59 EST.<div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com5tag:blogger.com,1999:blog-8589306515346399543.post-87577507733015314632010-05-01T21:56:00.010-04:002010-05-01T23:31:30.063-04:00Sweetery Tour + Apple Cake = Sugar Coma!<div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><span style="font-weight: bold; font-style: italic;">dolcezza/sweetness</span><br /><br /></span></div><div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S9zcPPcCazI/AAAAAAAAOtc/0RIL2Sn0pxM/s320/Picture+014.jpg" alt="" id="BLOGGER_PHOTO_ID_5466486202121218866" border="0" /><br /></span></div><span style=";font-family:times new roman;font-size:100%;" ><br />Remember January's <a href="http://melecotte.blogspot.com/2010/01/destination-atlanta-sugar-coma.html">Sugar Coma Tour</a>? It was the Sweetery Tour, created and brought to fruition by fabulous </span><span style=";font-family:times new roman;font-size:100%;" id="SPELLING_ERROR_1" class="blsp-spelling-error" >Shameeka</span><span style=";font-family:times new roman;font-size:100%;" > (<a href="http://thebrokesocialite.com/">The Broke Socialite</a>). Well, this weekend was the Sugar Coma Redux! And, instead of attending, I stepped to the otherside and participated. How fun! What's more? I actually participated in two different instances.<br /><br />First Stop? <a href="http://noonmidtown.com/">Noon </a>. Since I am the pastry gal at <a href="http://noonmidtown.com/">Noon </a>(now open for dinner service Tues - Sat), I prepped the sweets for the restaurant for the AM tour. On today's Sugar Coma menu? An amuse bouche of bacon lettuce and tomato was first. No, its not a sweet. But having participated last time, and with <a href="http://noonmidtown.com/">Noon </a>being one of the last stops, we knew the guests would welcome something savory to act as a palate cleanser of sorts. Next, with homemade vanilla ice cream and special donut holes made especially for this occasion by Kamal at <a href="http://sublimedonuts.com/">Sublime Donuts</a>, we offered donut profiteroles. Lastly, a Root Beer Granita with a <a href="http://www.dekuyperusa.com/">Root Beer Schnapps</a> reduction sauce and vanilla whipped cream concluded the stop. Yum!<br /><br />Then, it was home to regroup for Part Two...at <a href="http://wineshoeatlanta.com/">The Wine Shoe</a>!<br /><br /></span><div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S9zcvdE6fwI/AAAAAAAAOuU/lZd1DQD6-O0/s1600/Picture+113.jpg"><img style="cursor: pointer; width: 214px; height: 320px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S9zcvdE6fwI/AAAAAAAAOuU/lZd1DQD6-O0/s320/Picture+113.jpg" alt="" id="BLOGGER_PHOTO_ID_5466486755538140930" border="0" /></a><br /></span></div><span style=";font-family:times new roman;font-size:100%;" ><br />First, can we chat about the <a href="http://wineshoeatlanta.com/">The Wine Shoe</a> for a moment? How cool is this place, nestled in the Castleberry Hill area? This little nook for grape heaven carries "almost 150 different wines from all over the globe and most are limited production from smaller vineyards".<br /><br /></span><div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S9zcPdl2B0I/AAAAAAAAOtk/EIrR3jNC_Pw/s1600/Picture+035.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S9zcPdl2B0I/AAAAAAAAOtk/EIrR3jNC_Pw/s320/Picture+035.jpg" alt="" id="BLOGGER_PHOTO_ID_5466486205920446274" border="0" /></a><br /></span></div><span style=";font-family:times new roman;font-size:100%;" ><br /><a href="http://wineshoeatlanta.com/">The Wine Shoe</a> is only one of (I think) seven locations in the metro Atlanta area that are allowed to hold tastings and has offers of tastings/classes, etc. Be sure to Nora (<strong style="font-weight: normal;"><a href="mailto:info@wineshoeatlanta.com">info@wineshoeatlanta.com</a>) </strong>for more detailed information.<br /><br /></span><div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S9zcuxB2h2I/AAAAAAAAOuE/v21bCOQACv8/s1600/Picture+086.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S9zcuxB2h2I/AAAAAAAAOuE/v21bCOQACv8/s320/Picture+086.jpg" alt="" id="BLOGGER_PHOTO_ID_5466486743714137954" border="0" /></a><br /></span></div><span style=";font-family:times new roman;font-size:100%;" ><br />Why would a Wine shop be part of a Sweetery Tour?<br /><br /></span><div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S9zcv8FGOtI/AAAAAAAAOuk/o2LBSFDohyM/s1600/Picture+128.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S9zcv8FGOtI/AAAAAAAAOuk/o2LBSFDohyM/s320/Picture+128.jpg" alt="" id="BLOGGER_PHOTO_ID_5466486763860409042" border="0" /></a><br /></span></div><span style=";font-family:times new roman;font-size:100%;" ><br />Besides the fact that no one really </span><span style="font-style: italic;font-family:times new roman;font-size:100%;" >needs </span><span style=";font-family:times new roman;font-size:100%;" >a reason to taste some fabulously delicious wines other than them being ....fabulously delicious wines, but there are dessert wines that work beautifully when paired with the right flavors/desserts. [Insert <a href="http://www.flanboyanteats.com/">Bren </a>and me!]<br /><br /></span><div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S9znORmOdTI/AAAAAAAAOu8/qPvrtkfcCj8/s1600/Picture+096.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S9znORmOdTI/AAAAAAAAOu8/qPvrtkfcCj8/s320/Picture+096.jpg" alt="" id="BLOGGER_PHOTO_ID_5466498280148858162" border="0" /></a><br /></span></div><div style="text-align: center;"><span style="font-style: italic;font-family:times new roman;font-size:78%;" >My sleepy lookin' behind and Bren looking fabulous in this day of the Kentucky Derby.</span><br /></div><span style=";font-family:times new roman;font-size:100%;" ><br />Bren, personal chef and flan queen threw it down with her Cuban espresso flan, lemon almond flan and cinnamon 'n lime infused arroz con leche (rice pudding).<br /><br /></span><div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S9zcQNJbNrI/AAAAAAAAOt8/NWeD27BFl9w/s1600/Picture+069.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S9zcQNJbNrI/AAAAAAAAOt8/NWeD27BFl9w/s320/Picture+069.jpg" alt="" id="BLOGGER_PHOTO_ID_5466486218686150322" border="0" /></a><br /></span></div><div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S9zdW5jiGXI/AAAAAAAAOu0/0KgAdWqlDTI/s1600/Picture+092.jpg"><img style="cursor: pointer; width: 214px; height: 320px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S9zdW5jiGXI/AAAAAAAAOu0/0KgAdWqlDTI/s320/Picture+092.jpg" alt="" id="BLOGGER_PHOTO_ID_5466487433197656434" border="0" /></a><br /></span></div><span style=";font-family:times new roman;font-size:100%;" ><br />And for my part? A little bit of this and a little bit of that! ;) This and that included the apple cake in the first picture, for which I am including the recipe below. Hope you enjoy!<br /><br /></span><div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S9zcP5Ze_sI/AAAAAAAAOt0/17QHt6GVkYM/s320/Picture+052.jpg" alt="" id="BLOGGER_PHOTO_ID_5466486213384797890" border="0" /></span> <span style="font-size:100%;"><br /><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S9zcPjdTZfI/AAAAAAAAOts/jkJY5e8bAn4/s320/Picture+048.jpg" alt="" id="BLOGGER_PHOTO_ID_5466486207495235058" border="0" /><br /></span></div><span style=";font-family:times new roman;font-size:100%;" ><br />I don't know about you? But, I can't wait until the posts start rolling out, as well as the pictures. I have a bunch of photos on my <a href="http://mcalterego.blogspot.com/2010/05/sugar-coma-redux.html">Alter Ego</a>, as well.<br /><br /></span><div style="text-align: center;font-family:times new roman;"><span style="font-size:100%;"><span style="text-decoration: underline;"></span><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S9zcvL83xgI/AAAAAAAAOuM/JKLhhOM00iA/s320/Picture+109.jpg" alt="" id="BLOGGER_PHOTO_ID_5466486750941005314" border="0" /><br /></span></div><span style="font-family: times new roman;font-family:times new roman;font-size:100%;" ><br /></span><span style="font-family: times new roman;font-size:100%;" ><span style="font-weight: bold;">Apple Cake</span><br /></span> <p face="times new roman" style="font-weight: bold; font-family: times new roman;" class="MsoNormal"><span style="font-style: italic;">batter</span><br /></p> <ul><li><span style="font-size:100%;">6 large tart green apples (about 2 ½ <span style=""> </span>pounds), peeled, quartered, cored, diced sliced</span></li><li><span style="font-size:100%;">1 cup sugar </span></li><li><span style="font-size:100%;">2 teaspoons ground cinnamon</span></li><li><span style="font-size:100%;">2 tablespoons flour</span></li><li><span style="font-size:100%;">2 tablespoons fresh lemon juice</span></li></ul> <p style="font-weight: bold; font-family: times new roman; font-style: italic;font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">cake</span></p> <ul><li><span style="font-size:100%;">1 cups sugar</span></li><li><span style="font-size:100%;">3 cups flour</span></li><li><span style="font-size:100%;">2 ½ teaspoons baking powder</span></li><li><span style="font-size:100%;">½ teaspoon salt</span></li><li><span style="font-size:100%;">2 large eggs</span></li><li><span style="font-size:100%;">½ cup (1 stick) unsalted butter, melted, cooled</span></li><li><span style="font-size:100%;">½ cup cream</span></li><li><span style="font-size:100%;">1 teaspoon vanilla extract</span></li></ul> <p style="font-weight: bold; font-family: times new roman; font-style: italic;font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">apple syrup</span></p> <ul><li><span style="font-size:100%;">½ cup simple syrup & 1 cup apple juice, brought to a boil and cooled.</span></li></ul> <p style="font-family: times new roman;font-family:times new roman;" class="MsoNormal" ><span style="font-size:100%;">Preheat oven to 350°F. Butter 13x9x2-inch baking pan, or (about) 12 large ramekins; set aside.<span style=""> </span>Place apples in large bowl. Add 1 cup sugar, cinnamon, 2 tablespoons flour and lemon juice and toss to blend well. </span></p> <p style="font-family: times new roman;font-family:times new roman;" class="MsoNormal" ><span style="font-size:100%;">Stir in 1 cup sugar, 3 cups flour, baking powder and salt in medium bowl to blend. Whisk eggs, melted butter, cream and vanilla extract in small bowl to blend. Add egg mixture to dry ingredients and stir until thick dough forms. It will be very thick. Spread dough over bottom of prepared pan. Top with apple mixture, evenly over apple mixture.<br /></span></p> <p style="font-family: times new roman;font-family:times new roman;" class="MsoNormal" ><span style="font-size:100%;">(If 13x9x2-inch baking pan) Bake cake covered 30 minutes. Uncover pan. Bake until cake is golden brown and apples are tender, about 45 minutes longer. Transfer pan to rack; cool cake 30 minutes. Cut cake into squares and serve warm.<br /></span></p> <p style="font-family: times new roman;font-family:times new roman;" class="MsoNormal" ><span style="font-size:100%;">If in ramekins, bake uncovered for about 30 minutes.<br /></span></p> <p style="font-family: times new roman;font-family:times new roman;" class="MsoNormal" ><span style="font-size:100%;">Transfer to a wire rack and let cool.<span style=""> </span>Drizzle the outer rim with syrup, then add the caramel sauce over the top of the cake.</span></p><p style="text-align: center; font-family: times new roman;font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">**********************</span></p><p class="MsoNormal" style="font-family:times new roman;"><span style="font-family: times new roman;font-size:100%;" >Don't forget to participate! </span><span style="font-weight: bold; font-family: times new roman;font-size:100%;" ><a href="http://melecotte.blogspot.com/2010/04/cooking-to-combat-cancer-is-back-for.html">Cooking to Combat Cancer IV</a> </span><span style="font-family: times new roman;font-size:100%;" >is in its 4th year! You don't need a blog to participate. <a href="http://melecotte.blogspot.com/2010/04/cooking-to-combat-cancer-is-back-for.html">Check out all the details</a>.</span><span style="font-weight: bold;"><br /></span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com5tag:blogger.com,1999:blog-8589306515346399543.post-77297420329472835832010-04-28T23:20:00.005-04:002010-04-29T00:04:54.563-04:00Cooking to Combat Cancer is Back for Year #4!<div style="text-align: center; font-family: georgia; color: rgb(51, 0, 0);"><span style="font-weight: bold; font-style: italic;">istigare una lotta/put up a fight</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S9kAnZ708HI/AAAAAAAAOtU/bk9vDPG53SE/s1600/Gram.jpg"><img style="cursor: pointer; width: 253px; height: 320px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S9kAnZ708HI/AAAAAAAAOtU/bk9vDPG53SE/s320/Gram.jpg" alt="" id="BLOGGER_PHOTO_ID_5465400299767525490" border="0" /></a><br /></div><br /><p style="font-family: georgia; color: rgb(51, 0, 0);" class="MsoNormal">Who hasn’t been touched by cancer in some way – directly or indirectly? I have mentioned several times before that I lost my grandmother to pancreatic cancer in November 1993.<span style=""> </span>My world was shattered, for this horrible disease razed our family foundation. Then, I was confronted with a diagnosis of Thyroid Cancer on April 29, 2001 – at 9:53AM.<span style=""> </span>I debated with myself about whether to bring <span style="font-style: italic;">Cooking to Combat Cancer</span> back for its 4th year, since blog events don’t seem as prevalent throughout the blogosphere as in previous years.<span style=""> </span>But, since my personal relationship with the disease is still pretty raw (despite my clearing the “cancer-free” 5-year marker), I have decided to host the event once again. Won’t you help me in putting together another fantastic round up?</p> <br /><div style="text-align: center; color: rgb(51, 0, 0);"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S9kAnDqkr4I/AAAAAAAAOtM/-NF1mFwRFC4/s1600/Cancer+Month.jpg"><img style="cursor: pointer; width: 256px; height: 320px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S9kAnDqkr4I/AAAAAAAAOtM/-NF1mFwRFC4/s320/Cancer+Month.jpg" alt="" id="BLOGGER_PHOTO_ID_5465400293789577090" border="0" /></a><br /><br /><div style="text-align: left;">Here is what you need to know:<br /><br />Recipes need to include something that will <span style="font-weight: bold;">help the body fight cancer</span>. Basically? Healthy recipes . If you're not sure - <a href="http://www.mayoclinic.com/health/healthy-recipes/RE99999">Mayo Clinic Recipes</a> is a great resource. It doesn’t matter what course you choose – I will (try my best to) categorize them. You must post your cancer combating culinary creation, with a link back to this posting, no later than Friday, May 14<sup>th</sup> 11:59 EST. (Feel free to pick up the above logo for your post.) After you post, please send an email to me - <span style="font-weight: bold;">melecotte (at) gmail (dot) com</span>, with <span style="font-weight: bold;">Cooking to Combat Cancer in the subject time</span>.<span style=""> </span>Then, in the body of your email, I would like </p> <ul style="font-family: georgia;"><li>your name (as you go by on your blog/twitter)</li><li>your location </li><li>the name of your blog (if applicable)</li><li>the name of your recipe </li><li>a permalink to your post (if applicable) </li><li>a picture (approx 250 pixels)</li></ul> <p style="font-family: georgia;" class="MsoNormal">***<span style="font-weight: bold;"><span style="color: rgb(153, 0, 0);">You do not need a blog to participate!</span> </span>Feel free to send me the above information, and even the recipe (if you want).<span style=""> </span>It’s all about getting the word out. ***</p> <p style="font-family: georgia;" class="MsoNormal"><o:p> </o:p></p> <p style="font-family: georgia;" class="MsoNormal">Need help finding healthy recipes . <a href="http://www.mayoclinic.com/health/healthy-recipes/RE99999">Mayo Clinic Recipes</a> is a great place to look, as well as the places online <a href="http://kalynskitchen.blogspot.com/">Kalyn </a>suggested a couple of years back - including this list of <a href="http://www.cancure.org/cancer_fighting_foods.htm">Cancer Fighting Foods and Spices</a>, and this list of <a href="http://lslw.stanford.edu/11Foods.html">11 Cancer Fighting Foods</a>. I also find this online <a href="http://www.thyca.org/ThyCa%20Cookbook%20011804.pdf">Thyroid Cookbook</a> a great resource, as there were several occasions I had to follow a low-iodine diet.</p> <p style="font-family: georgia;" class="MsoNormal"><o:p> </o:p></p> <p style="font-family: georgia;" class="MsoNormal">Or, check out past Round Ups!<span style=""> </span><a href="http://melecotte.blogspot.com/2009/05/cooking-to-combat-cancer-iii-round-up.html">Year 3</a>, <a href="http://melecotte.blogspot.com/2008/05/cooking-to-combat-cancer-2-round-up.html">Year 2</a>, <a href="http://melecotte.blogspot.com/2007/04/cooking-to-combat-cancer-round-up.html">Year 1</a> </p> <p style="font-family: georgia;" class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span style="font-family: georgia;">The roundup will be posted around May 16th. Happy & healthy cooking!</span><br /></p></div></div><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com0tag:blogger.com,1999:blog-8589306515346399543.post-32489751220560728352010-04-28T01:44:00.000-04:002010-04-28T01:51:39.422-04:00Pizza Margherita<div><div><div style="text-align: center;"><span style="font-weight: bold; font-style: italic;">semplicità/simplicity</span></div><p align="center"><a href="http://2.bp.blogspot.com/_gdTzLEbknwk/S52DPA4OUhI/AAAAAAAAOck/pAwQONMW2jQ/s1600-h/Picture+012.jpg"><img style="width: 320px; height: 213px;" id="BLOGGER_PHOTO_ID_5448655418145264146" alt="" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S52DPA4OUhI/AAAAAAAAOck/pAwQONMW2jQ/s320/Picture+012.jpg" border="0" /></a></p><br /><div>I realize I am being less long-winded than normal. But, we began dinner service this week, I have been interviewing for jobs with benefits, and Sugar Coma is Saturday. Yikes! (But, a fun yikes".) My long windedness will be back....lots to chat about. But, for right now? Simply short.<br /><br />Love Simple! Especially on a weeknight. Tonight simplicity? Pizza! Simple <a href="http://www.blogger.com/www.traderjoes.com">Trader Joes</a> pizza dough, fresh basil, sliced Roma tomatoes, slices mozzarella (have you seen the fun sliced medallions at TJs?), and Italian Seasoning...<br /></div><p align="center"><a href="http://3.bp.blogspot.com/_gdTzLEbknwk/S52DOBMPLuI/AAAAAAAAOcM/Oza-AJtbR9Y/s1600-h/Picture+003.jpg"><img style="width: 320px; height: 213px;" id="BLOGGER_PHOTO_ID_5448655401049337570" alt="" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S52DOBMPLuI/AAAAAAAAOcM/Oza-AJtbR9Y/s320/Picture+003.jpg" border="0" /></a></p>in a 400 degree oven for 20-25 minutes = dinner in about 30 minutes. Woohoo!<br /><p align="center"><a href="http://4.bp.blogspot.com/_gdTzLEbknwk/S52DOfjfjLI/AAAAAAAAOcU/4o_1ArYQA2c/s1600-h/Picture+006.jpg"><img style="width: 320px; height: 213px;" id="BLOGGER_PHOTO_ID_5448655409199942834" alt="" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S52DOfjfjLI/AAAAAAAAOcU/4o_1ArYQA2c/s320/Picture+006.jpg" border="0" /></a></p>Dish! Good the next day, as well. <br /><p align="center"><a href="http://4.bp.blogspot.com/_gdTzLEbknwk/S52DPcSvdbI/AAAAAAAAOcs/28cKELhNpho/s1600-h/Picture+016.jpg"><img style="width: 320px; height: 213px;" id="BLOGGER_PHOTO_ID_5448655425504245170" alt="" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S52DPcSvdbI/AAAAAAAAOcs/28cKELhNpho/s320/Picture+016.jpg" border="0" /></a></p></div></div><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com1tag:blogger.com,1999:blog-8589306515346399543.post-8395629536354267172010-04-25T23:32:00.004-04:002010-04-26T10:14:39.844-04:00Salted Butter Caramel Ice Cream<div style="text-align: center; font-family: georgia;"><span style="font-weight: bold; font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">caramella</span>/caramel</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S9UJf373YHI/AAAAAAAAOtE/CJSYIXVCt94/s1600/Picture+094.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S9UJf373YHI/AAAAAAAAOtE/CJSYIXVCt94/s320/Picture+094.jpg" alt="" id="BLOGGER_PHOTO_ID_5464284166079602802" border="0" /></a><br /></div><br /><span style="font-family: georgia;font-family:times new roman;font-size:100%;" >Who doesn't love </span><span style="font-family: georgia;font-size:100%;" ><a href="http://www.davidlebovitz.com/">David <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Lebovitz</span></a></span><span style="font-family: georgia;font-family:times new roman;font-size:100%;" >. Many foodies, bakers, chocolate lovers, whoever....probably have one or more....heck....</span><span style="font-weight: bold; font-family: georgia;font-family:times new roman;font-size:100%;" >all </span><span style="font-family: georgia;font-family:times new roman;font-size:100%;" >his books. </span><span style="font-family: georgia;font-family:times new roman;font-size:100%;" >Who doesn't love </span><span style="font-family: georgia;font-size:100%;" ><a href="http://www.amazon.com/exec/obidos/asin/158008138X/davidleboviswebs"><strong style="font-weight: normal;">Ready for Dessert</strong></a></span><span style="font-family: georgia;font-family:times new roman;font-size:100%;" >, </span><span style="font-family: georgia;font-size:100%;" ><a href="http://www.amazon.com/Room-Dessert-Custards-Souffles-Cobblers/dp/0060191856/ref=ntt_at_ep_dpi_5"><strong style="font-weight: normal;">Room for Dessert</strong></a></span><span style="font-family: georgia;font-family:times new roman;font-size:100%;" >, </span><span style="font-family: georgia;font-size:100%;" ><a href="http://www.amazon.com/Ripe-Dessert-Outstanding-Fruit-Inside-Alongside/dp/B0002IA1QS/ref=ntt_at_ep_dpt_6"><strong style="font-weight: normal;">Ripe for Dessert</strong></a></span><span style="font-family: georgia;font-family:times new roman;font-size:100%;" >,</span><span style="font-family: georgia;font-size:100%;" ><strong><a style="font-weight: normal;" href="http://www.amazon.com/Sweet-Life-Paris-Adventures-Perplexing/dp/0767928881/ref=pd_sim_b_4"> The Sweet Life in Paris</a>, </strong></span><span style="font-family: georgia;font-family:times new roman;font-size:100%;" >or </span><span style="font-family: georgia;font-size:100%;" ><strong> </strong><a href="http://www.amazon.com/exec/obidos/asin/1580088082/davidleboviswebs">The Perfect Scoop</a></span><span style="font-family: georgia;font-family:times new roman;font-size:100%;" >.</span><span style="font-family: georgia;font-size:100%;" ><br /><br /></span><span style="font-family: georgia;font-family:times new roman;font-size:100%;" >More than the books? Who doesn't love salt, caramel, or ice cream? Thank you, </span><span style="font-family: georgia;font-size:100%;" ><a href="http://www.davidlebovitz.com/">David <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Lebovitz</span></a> for putting the three together. :)</span><br /><br /><div style="text-align: center; font-family: georgia;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S9UJfbdXxYI/AAAAAAAAOs0/P76YORArgdg/s1600/Picture+088.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S9UJfbdXxYI/AAAAAAAAOs0/P76YORArgdg/s320/Picture+088.jpg" alt="" id="BLOGGER_PHOTO_ID_5464284158435509634" border="0" /></a><br /><span style="font-size:100%;"><br /></span><div style="text-align: left;"><p><span style="font-size:100%;">Be sure to check</span><span style="font-weight: bold; font-style: italic;"> </span><span>David's website for the <a href="http://www.davidlebovitz.com/archives/2007/04/salted_butter_c.html">full recipe</a>.</span><span style="font-weight: bold; font-style: italic;"> </span><span>It's <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">definitely</span> worth the steps. I did not include the caramel chips, but maybe next time! </span><span>I like to top the ice cream with caramel sauce and a few crystals of sea salt. <span class="blsp-spelling-error" id="SPELLING_ERROR_4">oooowwweee</span>! Delish. </span><br /></p> </div></div><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com7tag:blogger.com,1999:blog-8589306515346399543.post-61679900828830526452010-04-24T19:40:00.004-04:002010-04-24T19:55:54.230-04:00Vegetarian Moussaka<div style="text-align: center;"><span style="font-weight: bold; font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">melanzana</span>/eggplant</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S9OBsZWuytI/AAAAAAAAOsM/Y-OfOC6QUuA/s1600/slice2.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S9OBsZWuytI/AAAAAAAAOsM/Y-OfOC6QUuA/s320/slice2.JPG" alt="" id="BLOGGER_PHOTO_ID_5463853372650998482" border="0" /></a><br /></div><br />I completed my <span class="blsp-spelling-error" id="SPELLING_ERROR_1">las</span><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">t cake order for a while. This one was for a school board election fundraiser.<span style=""></span></span></p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S9OB1n4nNKI/AAAAAAAAOss/ZGmO4m7kDPc/s1600/Picture+010.jpg"><img style="cursor: pointer; width: 214px; height: 320px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S9OB1n4nNKI/AAAAAAAAOss/ZGmO4m7kDPc/s320/Picture+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5463853531170026658" border="0" /></a></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";"><br />Now with my schedule evening out a bit, I am trying to make a conscious effort to get back into a routine of eating clean/healthy again. So, as I have written previously about my tummy’s intolerance to animal proteins, I tried to play with a some veggies and soy to make a Vegetarian Moussaka.<span style=""> </span>Overall, it turned out pretty well. <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";"><span style="font-weight: bold; font-style: italic;">Vegetarian Moussaka </span><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">2 medium/large eggplants, sliced thinly lengthwise<br />1 Tbsp. canola oil<br />1 medium onion, diced<br />5 cloves of garlic, minced<br />1 Tbsp. oregano</span><br /><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";"> 1 ½ tsp. cinnamon<br />1 tsp. nutmeg<br />12 oz. soy ground<br />2 Tbsp. tomato paste<br />(scant) 1 cup white wine</span><br /><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";"> 14 oz firm tofu<br />2-3 Tbsp. milk<br />2 Tbsp. Lemon juice<br />1 cup whole wheat bread crumbs<br />1 cup Parmesan cheese, grated<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">Remove stem end and wash eggplant, but do not <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pe</span></span><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">el</span>. Cut eggplant into thin slices, being careful to make all slices the same thickness. (A mandolin works great for this.) Put eggplant in colander in single layer and sprinkle with salt. Let drain 20 minutes, then turn over and sprinkle other side with salt and let drain 20 minutes more. Blot dry with paper towels. Grill until tender on a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">stov</span></span><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">e top or outdoor grill. Set aside.</span></p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S9OBrgMdPuI/AAAAAAAAOr8/UEhqPTqxgpk/s1600/eggplant.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S9OBrgMdPuI/AAAAAAAAOr8/UEhqPTqxgpk/s320/eggplant.JPG" alt="" id="BLOGGER_PHOTO_ID_5463853357307084514" border="0" /></a></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">In the mean time, blend the tofu, lemon juice and halve the garlic in a food processor.<span style=""> </span>Add milk until the mixture is thick, but easily spreadable. Set aside.</span></p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S9OB1Qyj-gI/AAAAAAAAOsk/znp4SLUtDDQ/s1600/White+Sauce.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S9OB1Qyj-gI/AAAAAAAAOsk/znp4SLUtDDQ/s320/White+Sauce.JPG" alt="" id="BLOGGER_PHOTO_ID_5463853524970633730" border="0" /></a></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">In a pan over medium-high heat, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">sauté</span> the onions until translucent. Add garlic and cook 1 minutes, or until fragrant.<span style=""> </span>Then, add the soy ground, oregano, cinnamon, and nutmeg, and paste.<span style=""> </span>Cook 1-2 minutes until incorporated, then add wine.<span style=""> </span>Still until combined and the mixture looks like an extremely thick chili. Remove from heat.</span></p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S9OBsiyXAXI/AAAAAAAAOsc/WTwFMkNArJw/s1600/soy+mixture.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S9OBsiyXAXI/AAAAAAAAOsc/WTwFMkNArJw/s320/soy+mixture.JPG" alt="" id="BLOGGER_PHOTO_ID_5463853375182799218" border="0" /></a></p> <p class="MsoNormal"><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">In a 9X13X2 pan, spray with ca</span><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">nola</span> s</span><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">pray. Lightly dust the bottom with some breadcrumbs. Then, line the bottom with a layer of eggplant slices, being sure there <span class="blsp-spelling-error" id="SPELLING_ERROR_7">aren</span>’t any holes.<span style=""> </span>Top eggplant with a layer of the soy ground mixture, the tofu sauce, ½ the bread crumbs and ½ the cheese.<span style=""> </span>Repeat.</span></p><p style="text-align: center;" class="MsoNormal"><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S9OBsO2rr9I/AAAAAAAAOsE/D1IIEJ17T8Q/s1600/layers.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S9OBsO2rr9I/AAAAAAAAOsE/D1IIEJ17T8Q/s320/layers.JPG" alt="" id="BLOGGER_PHOTO_ID_5463853369832222674" border="0" /></a></p> <span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">Cook in a 350ºF oven for 30-40 </span><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">minutes</span><span style="font-size: 12pt; line-height: 115%; font-family: "Times New Roman";">. Let rest before serving.</span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S9OBsbfrInI/AAAAAAAAOsU/RI3v0PD_8mU/s1600/slice.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S9OBsbfrInI/AAAAAAAAOsU/RI3v0PD_8mU/s320/slice.JPG" alt="" id="BLOGGER_PHOTO_ID_5463853373225378418" border="0" /></a><br /></div><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com0tag:blogger.com,1999:blog-8589306515346399543.post-39006963709380352322010-04-22T23:37:00.005-04:002010-04-22T23:56:06.561-04:00Broiled Greek Tomatoes<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S9EWSBbb58I/AAAAAAAAOr0/r6IZQUa1HpU/s1600/Picture+068.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S9EWSBbb58I/AAAAAAAAOr0/r6IZQUa1HpU/s320/Picture+068.jpg" alt="" id="BLOGGER_PHOTO_ID_5463172321854089154" border="0" /></a><br /></div><br />Short/boring post today. I think the last post was a little too .... I don't know...too something. So, I will go light today. And honestly? I am sleepy and need to go to bed. Tomorrow, its up early again to finish a second cake order for this week. Both cakes were "ordered" a while back and who knew the due dates would fall on the same week as the restaurant's (unofficial) dinner service. Yikes!<br /><br />Thursday was the "friends and family" dinner and its been all about getting "it" together prior to this point. Work it out....had to work it out. <br /><br />Cake #1 was for a gentleman who was an Omega Psi Phi. Friday's pick up is for some school board election. Will post soon.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S9EWRkMK-9I/AAAAAAAAOrk/RfeV3sPL5Sc/s1600/Picture+003.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S9EWRkMK-9I/AAAAAAAAOrk/RfeV3sPL5Sc/s320/Picture+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5463172314005437394" border="0" /></a><br /></div><br />Since life has been busy, eating has had to be simple. Like these tomatoes.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S9EWRxTKGNI/AAAAAAAAOrs/6ahnSs5oUqo/s1600/Picture+063.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S9EWRxTKGNI/AAAAAAAAOrs/6ahnSs5oUqo/s320/Picture+063.jpg" alt="" id="BLOGGER_PHOTO_ID_5463172317524400338" border="0" /></a><br /></div><br />Simple, simple....<br />slice the Romas in 1/2 and lightly sprinkle with salt<br />place on a lined/oiled baking sheet<br />drizzle with olive oil, oregano, pepper, and feta.<br />Broil until the cheese begins to melt.<br /><br />Yum! <br />'till next time....<div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com0tag:blogger.com,1999:blog-8589306515346399543.post-1387162381288694202010-04-20T23:05:00.006-04:002010-04-21T00:07:18.001-04:00Lemon Semifreddo<div style="text-align: center;"><span style="font-weight: bold; font-style: italic;">rinfrescante /refreshing</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S852gWPymRI/AAAAAAAAOrM/cJcDr-_IJk8/s1600/Picture+074.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S852gWPymRI/AAAAAAAAOrM/cJcDr-_IJk8/s320/Picture+074.jpg" alt="" id="BLOGGER_PHOTO_ID_5462433696146692370" border="0" /></a><br /></div><br />It's been a weird couple of weeks; there have been a lot of ups and several downs. I have truly been tested since returning from Utah, and I am not sure why. I relate it to students in the cafeteria with their salads (packed in clear, to-go containers). At first, all is status quo. The salad is in it's place looking (somewhat) appetizing, not bothering anyone. Then, with a flick of a finger, the whoosh of the dressing being dumped on the leafy goodness, and the click of the plastic fastener locking the container's top to its bottom, all hell breaks loose as the students shake the life out of the salad in an attempt to evenly distribute the dressing. What ends up happening is that so much dressing gets added that the salad loses its original identity after the shake and, under it all, the leaves begin to wilt.<br /><br />I am wilted. Three steps forward, two steps back. Last week, after finally getting interviews, I was told four times that I am overqualified. And, that's after I "dumbed" down my resume. It's ridiculous that I have to take the "Dr." off my name. Then, although I had suspicions, I was informed by a few people that I was blacklisted after leaving my former position. Seriously? Who knows if its true, but if it is? Whatever. I am not surprised by people's actions anymore. I know how hard I worked, the countless hours, personal monies spent, the worry. If I am penalized for leaving? So be it. Not the right place for me, then.<br /><br />But, enough about the crappy stuff. The good things? Silly, but I was totally taken in my a couple of birds who made nests in the "P" and the "U" in Publix's building sign. I guess because it was so spring-like. I kind of just stood there and stared for a bit as it seemed like the birds were chatting with one another. I know people had to have thought I was loopy for staring upward. Ha!<br /><br />Also, I was asked to be a Godmother. Wow! Me? My own siblings didn't ask me for the honor. The fact that something thinks of me so much, despite my shortcomings? I couldn't help but get teary! A special couple to me, inviting me to their family festivities, and their first child's monumental baby moments, has meant a lot. Even knowing I may not be able to participate, they always think to at least ask.<br /><br />Then, there was the <a href="http://join.strength.org/site/TR/CEM/General?team_id=92800&pg=team&fr_id=1110"> Bake Sale</a>. Since I don't go out much, I liked being able to hang out with the girls and guys for a good portion of the day.<br /><br />Lastly? G. For as much as I worry about him, especially since I can't support him financially like I have in the past, he sure is wise beyond his years. I picked him up from basketball practice and we went into our typical conversations. School, basketball, his real mom, and his girlfriend. I always chuckle when G gets on me for not telling him in advance that relationships take work. ha! <span id="profile_status"><span id="status_text">I am not the one to be giving advice on relationships. But, leave it to the 16 year old <span style="font-style: italic;">(yes, he's 16 already!)</span> to make my evening: "Ma, I can't wait for you to have someone love you like I love R <span style="font-style: italic;">(his girlfriend of almost 10 months - which is like 10 years in grown people time)</span>. Then you will have someone to help with all you worry about. And, I will know you're okay then. " Melt my heart.</span></span> Puts all the other bullshit in prospective. He's such a good boy. No, he's a great young man. So refreshing.<br /><br />To honor his refreshingness...(there I go making up words again), here's a perfect summer dessert for you. A Lemon Semifreddo.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S852gqzy-BI/AAAAAAAAOrU/niRHxnBZX_0/s1600/Picture+083.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S852gqzy-BI/AAAAAAAAOrU/niRHxnBZX_0/s320/Picture+083.jpg" alt="" id="BLOGGER_PHOTO_ID_5462433701666420754" border="0" /></a><br /></div> <br /><span style="font-weight: bold; font-style: italic;">Lemon Semifreddo</span><br />an Babbo recipe<br /><br />2 ½ cups heavy cream<br />1 ½ cups sugar<br />9 egg yolks<br />¾ cup freshly squeezed lemon juice<br />2 T. freshly grated lemon zest,<br />½ tsp. pure vanilla extract<br /><br /><span style="font-weight: bold; font-style: italic;">Blackberry Sauce: </span><br />1 pint fresh blackberries<br />1/3 cup sugar<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S852f6-qHwI/AAAAAAAAOrE/tAh0AYtfD6c/s1600/IMG_5818.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S852f6-qHwI/AAAAAAAAOrE/tAh0AYtfD6c/s320/IMG_5818.JPG" alt="" id="BLOGGER_PHOTO_ID_5462433688827076354" border="0" /></a><br /></div><br /><span style="font-weight: bold; font-style: italic;">Lemon Brodo: </span><br />½ cup freshly squeezed lemon juice, Meyer or regular<br />¾ cup sugar<br />½ cup heavy cream<br />1 egg yolk<br />pinch of kosher salt<br /><br />In the bowl of an electric mixer, whip the cream to stiff peaks. Transfer the whipped cream to a large bowl and refrigerate. Line a large loaf pan with plastic wrap and set aside.<br /><br />In a small saucepan, combine the sugar and ¼ cup water. Clip a candy thermometer to the side of the pan and cook over medium heat until the mixture reaches the hard ball stage, 247 to 250°F. While the sugar is cooking, place the egg yolks in the bowl of an electric mixer and beat with the whip attachment at medium speed. The egg yolks should become very thick and pale in color. When the sugar reaches the hard ball stage, remove it from the heat. With the mixer running on low speed, carefully drizzle the hot sugar into egg yolks. Keep the stream of sugar against the side of the bowl to prevent the sugar from hitting the whip. After all of the sugar has been added, increase the mixer speed to medium and beat until the bowl is cool to the touch. Add the lemon juice, lemon zest and vanilla. Gently fold the mixture in the whipped cream. Spoon the semifreddo into the prepared pan and freeze, covered with a plastic, until firm.<br /><br />Place the berries and sugar in a small saucepan and cook until the juices have thickened slightly, about 5 minutes. Remove from the heat and place in the refrigerator to chill completely.<br /><br />Meanwhile, combine the lemon brood ingredients in a blender and blend until smooth and creamy. Chill thoroughly. Place a scoop of semifreddo in a small bowl and pour several spoonfuls of the lemon brodo over each.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S852ghLkeyI/AAAAAAAAOrc/xMYaiXkW170/s1600/semi.JPG"><img style="cursor: pointer; width: 214px; height: 320px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S852ghLkeyI/AAAAAAAAOrc/xMYaiXkW170/s320/semi.JPG" alt="" id="BLOGGER_PHOTO_ID_5462433699081780002" border="0" /></a><br /></div><br />Swirl 2 tablespoons of the huckleberry sauce through the brodo of each serving and serve immediately.<div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com2tag:blogger.com,1999:blog-8589306515346399543.post-45486456287250903312010-04-18T22:53:00.002-04:002010-04-18T23:19:06.668-04:00Chocolate-Vanilla Latte Macarons<div style="text-align: center;"><span style="font-weight: bold; font-style: italic;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">dolcissima</span>/very sweet</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S8vGAhBuS-I/AAAAAAAAOq8/v5jL2GM6nPg/s1600/Macs.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S8vGAhBuS-I/AAAAAAAAOq8/v5jL2GM6nPg/s320/Macs.JPG" alt="" id="BLOGGER_PHOTO_ID_5461676685284756450" border="0" /></a><br /></div><br />I have loved <span class="blsp-spelling-error" id="SPELLING_ERROR_1">macarons</span> for some time…way before the frenzy. As much as I cherished my trip to <st1:place st="on">Eastern Europe</st1:place> with my mom, I must admit the excitement I felt when I ate <span class="blsp-spelling-error" id="SPELLING_ERROR_2">macarons</span> during several stops along the way.<span style=""> </span>Silly, I know!<span style=""> <br /></span></p><p class="MsoNormal"><span style=""><br /></span></p> <p class="MsoNormal">Then, I was fortunate to have a tutorial while visiting with my favorite <a href="http://www.mytartelette.com/">ex-pat</a>, during which time I made my first ever <a href="http://melecotte.blogspot.com/2008/07/vanilla-macarons.html">Vanilla <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Macarons</span></a>.<span style=""> </span>I haven’t made too many since then, but did manage to get in some <a href="http://melecotte.blogspot.com/2008/08/somebody-stop-me-chocolate-pistachio.html">Chocolate Pistachio <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Macarons</span></a> and <a href="http://melecotte.blogspot.com/2009/01/minty-macarons.html">Minty <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Macarons</span></a>. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">During recent months, I have mad several attempts to make a vanilla latte <span class="blsp-spelling-error" id="SPELLING_ERROR_6">macaron</span>, using some Vanilla Bean Latte Decaffeinated Drink Mix I purchased.<span style=""> </span>I was a bit obsessed, as well as disappointment as I was met with failure time and time again. No feet!<span style=""> </span>My <span class="blsp-spelling-error" id="SPELLING_ERROR_7">macaron</span> were baked up challenged. Sad, really.<span style=""> </span>Admittedly, I gave up (for the time being) and decided to use my mix in the filling instead. But, rest assured…I will figure out a way to make the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">macaron</span> I envision in my head.<span style=""> </span>For the time being?<span style=""> </span>These will do!<span style=""> </span><smile>.<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span style="font-weight: bold; font-style: italic;">Chocolate <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Macarons</span> </span><br />a David <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Lebovitz</span> recipe</p> <p class="MsoNormal"><o:p> </o:p></p> <p style="font-style: italic;" class="MsoNormal"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">Macaron</span> Batter</p> <p class="MsoNormal"><br />1 cup (100 gr) powdered sugar<br />½ cup powdered almonds (about 2 ounces, 50 gr, sliced almonds, pulverized)<br />3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder<br />2 large egg whites, at room temperature<br />5 tablespoons (65 gr) granulated sugar </p> <p class="MsoNormal">Preheat oven to 350º F (180º C).</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready. Grind together the powdered sugar with the almond powder and cocoa so there are no lumps; use a blender or food processor since almond meal that you buy isn't quite fine enough. In the bowl of a standing electric mixer, beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes. Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag (standing the bag in a tall glass helps if you're alone). Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart. Rap the baking sheet a few times firmly on the counter top to flatten the <span class="blsp-spelling-error" id="SPELLING_ERROR_12">macarons</span>, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet. Makes about fifteen cookies</p> <p class="MsoNormal"><o:p> </o:p></p> <p style="font-style: italic;" class="MsoNormal"><span class="blsp-spelling-error" id="SPELLING_ERROR_13">Macaron</span> Filling</p> <p class="MsoNormal">1 ½ cups confectioners' sugar</p> <p class="MsoNormal">½ cup butter</p> <p class="MsoNormal">1 teaspoon vanilla extract</p> <p class="MsoNormal">2 tablespoons whipping cream</p> <p class="MsoNormal">1-2 tsp Vanilla Bean Latte Decaffeinated Drink Mix</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Slightly warm the whipping cream, dissolve the drink mix in the cream, and set aside to cool. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 2-3 minutes more, adding more cream if needed for spreading consistency. </p> <p class="MsoNormal"><o:p> </o:p></p> <p style="font-style: italic;" class="MsoNormal">Assembly</p> <p class="MsoNormal">Pipe or spread a bit of batter on the inside of the <span class="blsp-spelling-error" id="SPELLING_ERROR_14">macarons</span> then sandwich them together. Let them stand at least one day before serving, to meld the flavors.</p> <p class="MsoNormal"><br />Store in an airtight container for up to 5 days, or freeze. If you freeze them, defrost them in the unopened container, to avoid condensation which will make the <span class="blsp-spelling-error" id="SPELLING_ERROR_15">macarons</span> soggy.</p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com2tag:blogger.com,1999:blog-8589306515346399543.post-48086210327480464662010-04-17T14:51:00.016-04:002010-04-17T22:44:08.743-04:00The Food Bloggers Bake Sale - A Tremendous Success<div style="text-align: center; font-weight: bold; font-style: italic;">vendita do torte/bake sale<br /></div><br />Were you on Twitter today? Did you notice a trend in tweets? Yup....today was all about <a href="http://gabs.strength.org/site/PageServer?pagename=GABS_homepage&__utma=1.1486659742.1271530362.1271530362.1271530362.1&__utmb=1.1.10.1271530362&__utmc=1&__utmx=-&__utmz=1.1271530362.1.1.utmcsr=maplocal%7Cutmccn=referral%7Cutmcmd=web&__utmv=-&__utmk=128253068">Bake Sale</a><a href="http://gabs.strength.org/site/PageServer?pagename=GABS_homepage&__utma=1.1486659742.1271530362.1271530362.1271530362.1&__utmb=1.1.10.1271530362&__utmc=1&__utmx=-&__utmz=1.1271530362.1.1.utmcsr=maplocal%7Cutmccn=referral%7Cutmcmd=web&__utmv=-&__utmk=128253068">s</a> going on across the country. That included Atlanta, which held a fabulous<a href="http://join.strength.org/site/TR/CEM/General?team_id=92800&pg=team&fr_id=1110"> Bake Sale</a> at<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S8pbGiZJzgI/AAAAAAAAOjM/wyzwBgJIRlw/s1600/Picture+121.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S8pbGiZJzgI/AAAAAAAAOjM/wyzwBgJIRlw/s320/Picture+121.jpg" alt="" id="BLOGGER_PHOTO_ID_5461277666009796098" border="0" /></a><br /></div><br /><a href="http://runningwithtweezers.typepad.com/">Tami </a>organized a spectacular event! Lisa's place, the <a href="http://cabbagetownmarket.com/">Cabbagetown Market</a>, was the perfect space with the little grassy alley right next door. Insert a couple of tent and several tables, signage, and... voila.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S8pbXvfEI8I/AAAAAAAAOjU/hYfZVt-g0G4/s1600/Picture+047.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S8pbXvfEI8I/AAAAAAAAOjU/hYfZVt-g0G4/s320/Picture+047.jpg" alt="" id="BLOGGER_PHOTO_ID_5461277961582027714" border="0" /></a><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S8paycKTiOI/AAAAAAAAOik/7nAp39K0wdo/s1600/Picture+095.jpg"><img style="cursor: pointer; width: 214px; height: 320px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S8paycKTiOI/AAAAAAAAOik/7nAp39K0wdo/s320/Picture+095.jpg" alt="" id="BLOGGER_PHOTO_ID_5461277320739522786" border="0" /></a><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S8pci_iG4KI/AAAAAAAAOjc/WrrOyLqFUkI/s1600/Picture+025.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S8pci_iG4KI/AAAAAAAAOjc/WrrOyLqFUkI/s320/Picture+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5461279254379946146" border="0" /></a><br /></div><br />The sale had a really steady flow of passers by, foodies, and friends. And, at times....we were packed!<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S8pbFmY3MjI/AAAAAAAAOis/7-wMy_UIEJM/s1600/Picture+100.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S8pbFmY3MjI/AAAAAAAAOis/7-wMy_UIEJM/s320/Picture+100.jpg" alt="" id="BLOGGER_PHOTO_ID_5461277649902449202" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S8pbF-hb5bI/AAAAAAAAOi0/tzw0PSCF9O0/s1600/Picture+102.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S8pbF-hb5bI/AAAAAAAAOi0/tzw0PSCF9O0/s320/Picture+102.jpg" alt="" id="BLOGGER_PHOTO_ID_5461277656380859826" border="0" /></a><br /></div><br />as visitors were provided with plenty of options, great for any sweet tooth.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S8payfGeFKI/AAAAAAAAOic/KnnLa4JRHvI/s1600/Picture+082.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S8payfGeFKI/AAAAAAAAOic/KnnLa4JRHvI/s320/Picture+082.jpg" alt="" id="BLOGGER_PHOTO_ID_5461277321528743074" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S8payJt828I/AAAAAAAAOiU/1BbqfSRWB5k/s1600/Picture+043.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S8payJt828I/AAAAAAAAOiU/1BbqfSRWB5k/s320/Picture+043.jpg" alt="" id="BLOGGER_PHOTO_ID_5461277315788757954" border="0" /></a><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S8paxh58JkI/AAAAAAAAOiM/mu3bpvppRSI/s1600/Picture+041.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S8paxh58JkI/AAAAAAAAOiM/mu3bpvppRSI/s320/Picture+041.jpg" alt="" id="BLOGGER_PHOTO_ID_5461277305101624898" border="0" /></a><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S8paxY60O3I/AAAAAAAAOiE/6CDCoMhnMs8/s1600/Picture+037.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S8paxY60O3I/AAAAAAAAOiE/6CDCoMhnMs8/s320/Picture+037.jpg" alt="" id="BLOGGER_PHOTO_ID_5461277302689381234" border="0" /></a><br /></div><br />My favorite customer of the day? Ella! She was enjoying her day with her dad, dressed in her lovely pink dress, found my cupcakes and became affixed to the table. Steadfast in her wants, Ella would not leave until she had cuppies in her lil' hands.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S8pbGKFU8nI/AAAAAAAAOi8/rKcsNegyPpk/s1600/Picture+106.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S8pbGKFU8nI/AAAAAAAAOi8/rKcsNegyPpk/s320/Picture+106.jpg" alt="" id="BLOGGER_PHOTO_ID_5461277659484189298" border="0" /></a><br /></div><br />Overall, this was a tremendous day that proved rewarding in so many ways. For me, it was great to get out and forget about personal stresses for a day. I love, love the Cabbagetown area with all its uniqueness. And, let me not forget to mention the fabulous opportunity it was to hang out with wonderfully talented and friendly <a href="http://www.savoryexposure.com/">bloggers</a>, as well as the great chats with all the <a href="http://365atlanta.com/">tweeples </a> <a href="http://twitter.com/atl365">with </a>whom <a href="http://www.blissfulglutton.com">I</a> tweet <a href="http://www.tastecrumb.com">with </a>online, only now it was in person!<br /><br />In the end? While it was personally rewarding, the big winner here was <a href="http://join.strength.org/site/TR/CEM/General?team_id=92800&pg=team&fr_id=1110">Share our Strength</a>. The Atlanta event, with both online and event donations, brought in over $1600. Not too shabby! :)<br /><br />Thanks to all the gals, guys and restaurants who participated. All the organizing, the baking, the purchasing/donating will help kids. Truly. <a href="http://theteachercooks.com/">Wanda </a>told us about how she has seen students in <a href="http://www.celebratedouglascounty.com/">Douglas County</a> reap the benefits of events like the Bake Sale. It was nice to hear of instances that are in direct response to the generosity of others.<br /><br />I am sure that the others will post their thoughts about today's sale. Be sure to check their blogs for details!<br /><br />Wanda - <a href="http://www.blogger.com/theteachercooks.com">The Teacher Cooks </a><br />Mandy - <span style="border-collapse: collapse;font-family:arial,sans-serif;font-size:13px;" ></span><a href="http://www.blogger.com/atlantadish.blogspot.com">Atlanta Dish</a><br />Ashia - <span style="border-collapse: collapse;font-family:arial,sans-serif;font-size:13px;" ></span> <a href="http://www.cluelessfashionista.com/">Clueless Fashionista</a><br />Patti - <a href="http://www.blogger.com/www.anatomyofadinnerparty.com">Anatomy of a Dinner Party</a><br />Katie & Nicole - <a href="http://wewhiskaway.blogspot.com/">We Whisk Away</a><br />Tami & Mike - <a href="http://www.blogger.com/www.runningwithtweezers.com">Running With Tweezers</a><br />Emily - <span style="border-collapse: collapse;font-family:arial,sans-serif;font-size:13px;" ></span><a href="http://ultrafoodie.blogspot.com/">Ultra Foodie & The Poodle Revolution</a> <a href="http://ultrafoodie.blogspot.com/" target="_blank"><wbr></a><br /><br />Many others contributed, including (but not limited to):<br /><a href="http://www.maisonrobertchocolates.com/"><br />Maison Robert</a><br /><a href="http://www.rathbunsrestaurant.com/">Rathbuns</a><br /><a href="http://www.scratchatl.com/">Scratch</a><br /><a href="http://www.cakehag.com/">The CakeHag</a><br /><br /><a href="http://blissfulglutton.com/about/">Jennifer</a><br /><a href="http://thequickanddirtycook.wordpress.com/">Ashley</a><br /><a href="http://www.daphnesashin.com/">Daphne</a><br /><a href="http://www.atlmomguide.com/">Jessica</a><br /><a href="www.mamasays.us">Lynn</a><br /><a href="http://www.injoytroye.blogspot.com/">Troye</a><br /><a href="http://thehopelessfoodie.blogspot.com/">Tina</a><span style="font-family: arial,sans-serif; font-size: 13px; border-collapse: collapse;"></span><br /><br />For all my clicking frenzy, check out <a href="http://mcalterego.blogspot.com/2010/04/food-bloggers-bake-sale-photos.html">My Alter Ego</a><a href="http://mcalterego.blogspot.com/2010/04/food-bloggers-bake-sale-photos.html">.</a><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com3tag:blogger.com,1999:blog-8589306515346399543.post-89935662053656651282010-04-16T09:30:00.003-04:002010-04-16T09:50:10.564-04:00Going Bananas for the Food Bloggers Bake Sale<!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.0in 1.0in 1.0in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><div style="text-align: center;"><span style="font-weight: bold; font-style: italic;">dare supporto/give support</span><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S8hmeGjvuSI/AAAAAAAAOh0/jcLxdQY6qaU/s1600/Banana+Cupcake.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S8hmeGjvuSI/AAAAAAAAOh0/jcLxdQY6qaU/s320/Banana+Cupcake.JPG" alt="" id="BLOGGER_PHOTO_ID_5460727215529376034" border="0" /></a><br /></div><br />What a week! No need to go into the tumultuous details. I will save that for another day. Instead, let's chat about the <a href="http://join.strength.org/site/TR/CEM/General?team_id=92800&pg=team&fr_id=1110">Bake Sale</a>!<br /><p></p><p class="MsoNormal"><br /></p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S8hmoxnTIfI/AAAAAAAAOh8/B1uJnVzufBU/s1600/tag+logo.jpg"><img style="cursor: pointer; width: 320px; height: 320px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S8hmoxnTIfI/AAAAAAAAOh8/B1uJnVzufBU/s320/tag+logo.jpg" alt="" id="BLOGGER_PHOTO_ID_5460727398885695986" border="0" /></a></p> <p class="MsoNormal">By now, you are probably aware that there are Bake Sales happening all over the US tomorrow. And, bloggers near and far are scurrying around in their hometowns to finish baking, labeling and packaging. What are you making? Not able to bake? Okay! Just pop over to your local bake sale, say hello, and contribute. Not sure where a sale is being held? <a href="http://www.strength.org/app/maplocal/index.php/Google/DisplayMap">Click here</a> to find a location. Just want to donate? <a href="http://strength.org/ways_to_give/">Click Here</a>.<br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Since recent events has caused me to want to go bananas, I thought these could be appropriate. Banana cupcakes with chocolate frosting, filled with banana custard.</p><p class="MsoNormal"><br /><span style="color: rgb(0, 0, 0);font-family:georgia;" ><span style="text-decoration: underline;"></span></span><a href="http://join.strength.org/site/TR/CEM/General?team_id=92800&pg=team&fr_id=1110"><span style="color: rgb(0, 0, 0);font-family:georgia;" ></span></a></p><p style="font-weight: bold; font-style: italic;" class="MsoNormal">Banana Cupcakes</p> <p class="MsoNormal">4 oz butter<br />6 oz sugar<br />2 eggs<br />~ 2 large mashed ripe bananas<br />1 tsp baking soda<br />2 Tbsp warm milk<br />1 tsp baking power<br />8 oz flour</p><p class="MsoNormal"><br /></p> <p class="MsoNormal">Line two 12-cupcake tin with paper liners. Preheat oven to 325 F.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal">Mix together flour, baking powder, baking soda; set aside. Cream butter & sugar until light and fluffy. Add eggs one at a time, then flour. Add mashed bananas and milk. Be sure not to over beat the batter. <span style=""> </span></p> <p class="MsoNormal">Bake for 18-25 minutes.<span style=""> </span>(Yields about 18)</p><p class="MsoNormal"><br /></p><p class="MsoNormal">*This batter will work as a VERY MOIST cake as well.<br /></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com2tag:blogger.com,1999:blog-8589306515346399543.post-10824444017800747812010-04-12T21:50:00.007-04:002010-04-12T22:26:15.527-04:00Saving the Earth with a Compost Cookie Bar?<p align="center"><strong><em><span style="font-family:georgia;">composta/compost</span></em></strong></p><p align="center"><a href="http://4.bp.blogspot.com/_gdTzLEbknwk/S8POKY8lZ0I/AAAAAAAAOhk/-Z2W1UsPI-k/s1600/compost.JPG"><span style="font-family:georgia;"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459433851193747266" border="0" alt="" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S8POKY8lZ0I/AAAAAAAAOhk/-Z2W1UsPI-k/s320/compost.JPG" /></span></a></p><span style="font-family:georgia;color:#000000;">Not this one...but its a fun thought!<br /><br />There is a lot going on this week. Besides taking care of some personal things like doctor appointments, lawyers, and the continuous tweaking of the dessert menu for a dinner service that is supposed to start Friday, there is the </span><a href="http://join.strength.org/site/TR/CEM/General?team_id=92800&pg=team&fr_id=1110"><span style="font-family:georgia;color:#000000;">Bake Sale</span></a><span style="font-family:georgia;color:#000000;">!! Have you began baking? Or, if you're not participating, have you contributed? There are a zillion million bake sales across the US so there isn't an excuse not to help. (no pressure or anything....he he he!)<br /><br />These cookie bars have nothing to do with the Bake Sale. I tried them for an event coming up at the restaurant. And, I tried another Momofuko recipe that turned out disastrous. So, I wanted to see if it was me, or...the recipes.<br /><br />I don't think Momofuko recipes and I are meant to be a pair. While this recipe worked much better than the "crack pie", baking time was so, so much longer. Even so, the bar didn't turn out too bad. A little sweet for my liking, but Chef and one of the servers at work liked their taste and texture. Chef said the bars tasted just like the compost cookies.<br /><br />Now, I must admit...I have an issue with following exact measurements when it comes to add-ins. The recipe below says 4 cups of mix ins, but who knows how much I added. Ha! And, that is what probably contributed to the extended cooking time.<br /><br />Overall, I think these were fun...and would be fun to do with kids because they can throw in their favorite munchies...Cheetos, chips, goldfish...whatever!<br /><br />Enjoy!<br /><br /></span><p style="MARGIN: 0in 0in 0pt" class="MsoNoSpacing"><span style="color:#000000;"><span style="font-family:georgia;"><strong><em>Compost Cookie Bar</em></strong><br />adapted from </span></span><a href="http://alpineberry.blogspot.com/"><span style="TEXT-DECORATION: none; text-underline: none"><span style="font-family:georgia;color:#000000;">Mary</span></span></a><span style="font-family:georgia;color:#000000;"><br /></span><span style="font-family:georgia;color:#000000;">(who adapted from the Momofuku compost cookie recipe on the Regis and Kelly website)<br /><br />1 ¾ cups all purpose flour<br />2 tsp baking powder<br />1 tsp baking soda<br />2 tsp kosher salt<br />1 cup unsalted butter<br />1 cup sugar<br />¾ cup light brown sugar<br />1 Tbsp corn syrup<br />1 tsp vanilla extract<br />2 large eggs<br />2 Tbsp used coffee grounds<br />4 <span style="mso-spacerun: yes"></span>cups any baking/snack foods add-ins (I used </span><a href="http://www.m-ms.com/us/"><span style="TEXT-DECORATION: none; text-underline: none"><span style="font-family:georgia;color:#000000;">m&ms</span></span></a><span style="font-family:georgia;color:#000000;">, </span><a href="http://www.hersheys.com/products/details/milkduds.asp"><span style="TEXT-DECORATION: none; text-underline: none"><span style="font-family:georgia;color:#000000;">milk duds</span></span></a><span style="font-family:georgia;color:#000000;">, </span><a href="http://www.hersheys.com/reeses/products/detail.asp?name=pieces"><span style="TEXT-DECORATION: none; text-underline: none"><span style="font-family:georgia;color:#000000;">Reese’s pieces</span></span></a><span style="font-family:georgia;color:#000000;">, </span><a href="http://www.ghirardelli.com/products/chips_bittersweet.aspx"><span style="TEXT-DECORATION: none; text-underline: none"><span style="font-family:georgia;color:#000000;">chocolate chips</span></span></a><span style="font-family:georgia;color:#000000;">, pretzels pieces, </span><a href="http://www.popcornindiana.com/"><span style="TEXT-DECORATION: none; text-underline: none"><span style="font-family:georgia;color:#000000;">cinnamon sugar Kettlecorn </span></span></a><span style="font-family:georgia;color:#000000;">, crushed </span><a href="http://www.fritolay.com/our-snacks/rold-gold-classic-thins.html"><span style="TEXT-DECORATION: none; text-underline: none"><span style="font-family:georgia;color:#000000;">pretzels</span></span></a><span style="font-family:georgia;color:#000000;">)<br /><br />Preheat oven to 350F. Line a 9 x 13 x 2 - inch baking pan with parchment paper.<br /><br />In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.<br /><br />In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.<br /><br />On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.<br /><br />When time is up, on a lower speed, add the flour mixture. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.<br /><br />On low speed, add in the coffee grounds and your chosen baking add-ins. Mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.<br /><br />Spread batter in your prepared 9 x 13 x 2 - inch pan. Sprinkle the top of the batter with about 1/2 tsp fine sea salt (optional). Bake at 350F for 30-35 minutes. Let cool in pan on a wire rack. Cut into bars when cooled to room temperature.</span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com2tag:blogger.com,1999:blog-8589306515346399543.post-37291688570891073412010-04-11T14:23:00.009-04:002010-04-12T00:24:01.238-04:00Coconut Macadamia Cupcakes<div style="text-align: center;"><span style="font-weight: bold; font-style: italic;">dolce al cocco/coconut cake</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S8IdfNeEn1I/AAAAAAAAOhE/D85lcUtfXt8/s1600/Coconut+Cupcake2.JPG"><img style="cursor: pointer; width: 214px; height: 320px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S8IdfNeEn1I/AAAAAAAAOhE/D85lcUtfXt8/s320/Coconut+Cupcake2.JPG" alt="" id="BLOGGER_PHOTO_ID_5458958120355405650" border="0" /></a><br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S8Id1qsnkUI/AAAAAAAAOhU/_hGKIzv3hvI/s1600/432512321_b47569ebd6.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 150px; height: 150px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S8Id1qsnkUI/AAAAAAAAOhU/_hGKIzv3hvI/s320/432512321_b47569ebd6.jpg" alt="" id="BLOGGER_PHOTO_ID_5458958506158166338" border="0" /></a><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="City"></o:smarttagtype><o:smarttagtype namespaceuri="urn:schemas-microsoft-com:office:smarttags" name="place"></o:smarttagtype><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><!--[if !mso]><object classid="clsid:38481807-CA0E-42D2-BF39-B33AF135CC4D" id="ieooui"></object> <style> st1\:*{behavior:url(#ieooui) } </style> <![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal"><span style="font-family:Georgia;">It's that time again! <a href="http://asliceofcherrypie.blogspot.com/">Julia's </a><a href="http://asliceofcherrypie.blogspot.com/">(A Slice of Cherry Pie</a>) the Easter Cake Bake event is here. Yes, I know Easter has come and gone. But, that doesn't mean we need to forget.<br /></span></p><p class="MsoNormal"><br /><span style="font-family:Georgia;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;">This is the fourth year for the event and I just couldn’t let it pass by without participating.<span style=""> </span>Admittedly, this year’s cake isn’t overly exciting, but it is yummy.<span style=""> </span>How yummy?<span style=""> </span>Well, if you’re in <st1:city st="on"><st1:place st="on">Atlanta</st1:place></st1:city> next weekend for the <a href="http://join.strength.org/site/TR/CEM/General?team_id=92800&pg=team&fr_id=1110">Share Our Strength Food Bloggers Bake Sale</a>, you can buy some and taste for yourself.<br /></span></p><p class="MsoNormal"><span style="font-family:Georgia;"><br /></span></p><p class="MsoNormal"><span style="font-family:Georgia;">But, if not, just know that these cuppies are baked with coconut goodness (milk and the meat of the fruit) and dry roasted macadamia nuts.<span style=""> Here....have a bite!</span></span></p><p class="MsoNormal"><span style="font-family:Georgia;"><span style=""><br /></span></span></p><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S8IdfbhXrjI/AAAAAAAAOhM/gADHg_pZwss/s1600/Coconut+Cupcake3.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S8IdfbhXrjI/AAAAAAAAOhM/gADHg_pZwss/s320/Coconut+Cupcake3.JPG" alt="" id="BLOGGER_PHOTO_ID_5458958124127333938" border="0" /></a></p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S8Id14l4TRI/AAAAAAAAOhc/dlVCY34jUiI/s1600/FB_BakeSale_Badge.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 172px; height: 172px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S8Id14l4TRI/AAAAAAAAOhc/dlVCY34jUiI/s320/FB_BakeSale_Badge.jpg" alt="" id="BLOGGER_PHOTO_ID_5458958509887999250" border="0" /></a><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal"><span style="font-family:Georgia;">Now, if you’re an Atlantan and thinking, hmmm, <span style="font-style: italic;">the bake sale isn’t until next week and she’s posting 6 days prior</span>, never fear.<span style=""> </span>This batch is going to my lawyer.<span style=""> </span>The <a href="http://join.strength.org/site/TR/CEM/General?team_id=92800&pg=team&fr_id=1110"><span style=""> </span>Bake Sale</a> will get a new batch.<span style=""> <smile></smile></span><o:p></o:p></span></p><br />And..just in case<span style="font-family:Georgia;"> you don't recall the other Easter Cake Bake items with which I participated in past years, here you go...<o:p></o:p></span> <p class="MsoNormal"><span style="font-family:Georgia;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><a href="http://melecotte.blogspot.com/2007/03/here-comes-peter-cottontail.html">2007 Bunny Cake</a> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><a href="http://melecotte.blogspot.com/2008/03/little-big-kahona-cakes.html">2008 Little-Big Kahona Cakes</a><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><a href="http://melecotte.blogspot.com/2009/04/minty-devils-food-surprise-cupcakes.html">2009 Minty Devil's Food Surprise Cupcakes</a><o:p></o:p></span></p><br /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Georgia; panose-1:2 4 5 2 5 4 5 2 3 3; mso-font-charset:0; mso-generic-font-family:roman; mso-font-pitch:variable; mso-font-signature:647 0 0 0 159 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal"><b style=""><i style=""><span style="font-family:Georgia;">Coconut Macadamia Cupcakes<o:p></o:p></span></i></b></p> <p class="MsoNormal"><span style="font-family:Georgia;">2 ½ cups flour<br />1 teaspoon baking soda<br />1 teaspoon salt<br />1 cup canola oil<br />1 cup coconut milk<br />3 eggs<br />2 teaspoons vanilla extract, divided<br />1 teaspoons almond extract<br />1 <span style=""> </span>cups sugar<br />1 cup shredded sweetened coconut (plus extra for decorating)</span></p><p class="MsoNormal"><span style="font-family:Georgia;">1 cup </span><span style="font-family:Georgia;">Macadamia nuts, finely chopped</span><b style=""><i style=""><span style="font-family:Georgia;"> </span></i></b></p><p class="MsoNormal"><span style="font-family:Georgia;"><span style="font-style: italic;"><br /></span></span></p><p class="MsoNormal"><span style="font-family:Georgia;"><span style="font-style: italic;">Frosting</span><br />½ pound cream cheese, at room temperature<br />½ cup butter, at room temperature<br />~3 cups confectioners sugar, sifted</span></p><p class="MsoNormal"><br /><span style="font-family:Georgia;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;">Heat the oven to 325 degrees and line 18 muffin tins with muffin cups.</span></p><p class="MsoNormal"><br /><span style="font-family:Georgia;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;">In a medium bowl, Whisk together the flour, baking soda and salt; set aside. In a large bowl of a stand mixer combine the oil, coconut milk, eggs, 1 tsp vanilla, almond extract and sugar. Mix on low speed, just to incorporate the dry ingredients into the wet. Be careful not to overmix. Fold in the coconut and nuts.</span></p><p class="MsoNormal"><br /><span style="font-family:Georgia;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;">Fill each cup with a heaping ¼ cup of batter. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and cool completely.<br /></span></p><p class="MsoNormal"><br /><span style="font-family:Georgia;"><o:p></o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;"><o:p> </o:p></span></p> <p class="MsoNormal"><i style=""><span style="font-family:Georgia;">(I only had extra large liners here, so my cuppies look a little lost. They domed nicely, though!)</span></i></p><p class="MsoNormal"><br /><i style=""><span style="font-family:Georgia;"><o:p></o:p></span></i></p> <p class="MsoNormal"><span style="font-family:Georgia;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style="font-family:Georgia;">For the frosting: Beat the cream cheese and butter on low speed (gradually increasing to medium speed) until smooth.<span style=""> </span>Be sure to scrape down the sides of the bowl periodically. Add the confectioners sugar in(about) three additions at low speed, mixing each addition until just combined. Again, scrape down the bowl. Add the remaining vanilla and mix on medium speed until fluffy, about 2 minutes. Frost each cupcake frosting and sprinkle with extra shredded coconut. (You can allow about 3 Tbsp. of icing per cupcake.)</span></p><p class="MsoNormal"><br /></p><p style="text-align: center; font-weight: bold; color: rgb(153, 0, 0);" class="MsoNormal">COMING SOON!<br /></p><p style="text-align: center; font-weight: bold; color: rgb(153, 0, 0);" class="MsoNormal">Cooking to Combat Cancer IV</p><div style="text-align: center; font-weight: bold; color: rgb(153, 0, 0);">Check back for details!<br /></div><p class="MsoNormal"><span style="font-weight: normal;font-size:12pt;" ><span style="font-weight: bold; color: rgb(153, 0, 0);"></span><o:p></o:p></span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com4tag:blogger.com,1999:blog-8589306515346399543.post-58698155869956751832010-04-10T16:05:00.007-04:002010-04-10T17:13:27.697-04:00Donut Ice Cream - Two Ways<div align="center"><em><strong>ciambellina/donut</strong></em> </div><p align="center"><a href="http://3.bp.blogspot.com/_gdTzLEbknwk/S8Dag0UlMqI/AAAAAAAAOgs/KgFLdGnK-vw/s1600/Donut.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458603005708677794" border="0" alt="" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S8Dag0UlMqI/AAAAAAAAOgs/KgFLdGnK-vw/s320/Donut.JPG" /></a></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:'Times New Roman','serif';color:black;">Yup! You read correctly. Donut Ice Cream. Not Ice Cream with Donuts. Creamy Sugary sweetness with a surprise. </span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"> </p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:'Times New Roman','serif';color:black;"></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:'Times New Roman','serif';color:black;">Having said that, allow me to bring you the next episode of “Project Dinner Service Dessert Test Kitchen”.<span style="mso-spacerun: yes"> </span>We are getting closer - I think. Chef liked the <em>Lemon Semifreddo with Lemon Brodo and Blackberry Sauce</em>.<span style="mso-spacerun: yes"> </span>Woohoo!<span style="mso-spacerun: yes"> </span>The next step is figuring out the dish she wants to use for plating. She also likes the <em>Flourless Chocolate Cake with Salted Caramel Ice Cream</em>.<span style="mso-spacerun: yes"> </span>Again, plating is the next hurdle. Two down, one to go.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:'Times New Roman','serif';color:black;"><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:'Times New Roman','serif';color:black;">Part of the third dessert/plating needs to include a donut ice cream. She has been <em>set</em> on this element from day one.<span style="mso-spacerun: yes"> </span>I think it’s a little over the top, but that’s my opinion.<span style="mso-spacerun: yes"> </span>I don’t like donuts, nor do I eat ice cream.<span style="mso-spacerun: yes"> (Although the <a href="http://melecotte.blogspot.com/2010/04/buttermilk-thyme-ice-cream.html">Buttermilk Thyme Ice Cream</a> was the bomb.) </span>I also think the menu includes too many “cream" based items and is not well rounded, but it’s not my call. I do what I am told.<o:p></o:p></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:'Times New Roman','serif';color:black;"><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:'Times New Roman','serif';color:black;">Having said that, my latest shift included creating a donut ice cream.<span style="mso-spacerun: yes"> </span>Figuring Chef wasn’t going to have any of the <a href="http://sublimedoughnuts.com/">Sublime donuts</a> she wants to use for my practice, I grabbed some cheapy <a href="http://www.flowersfoods.com/FFC_Brands/BrandDetail.cfm?BrandID=7">Blue Bird's mini donuts</a> on my way in to the kitchen.<span style="mso-spacerun: yes"> </span>The pack included three flavors, powdered, crunch, and chocolate.<span style="mso-spacerun: yes"> </span>The variety granted me opportunity to try different flavor combinations.<o:p></o:p></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:'Times New Roman','serif';color:black;"><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:'Times New Roman','serif';color:black;">The two recipes/ice creams here have been made differently.<span style="mso-spacerun: yes"> </span>With the the vanilla based chocolate donut ice cream, I immersed the powdered donuts in the milk and heated the two ingredients together<span style="color:#000000;">. </span></span><span style="font-family:'Times New Roman','serif';color:#333333;"><span style="color:#000000;">Then, I steeped the mixture at room temperature for 1 hour before adding the other ingredients.<span style="mso-spacerun: yes"> </span>The</span> </span><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >brown sugar & cinnamon donut ice cream went right from mixer to maker.<o:p></o:p></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" ><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >The end result?<span style="mso-spacerun: yes"> </span>It was hard to decipher which technique worked better because of the different flavors, but both tasted like donuty ice cream. <span style="mso-spacerun: yes"></span>The two were sweet, but the Brown sugar & cinnamon, with the crunch donut, stood out a little more sugary. Brown sugar will do that.<o:p></o:p></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" ><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >The kitchen jury liked both flavors.<span style="mso-spacerun: yes"> </span>So, why post them here?<span style="mso-spacerun: yes"> Both were good, but n</span>either was good enough. Oh well.<span style="mso-spacerun: yes"> </span>Back to the drawing board Monday when egg based ice creams are on deck. In the meantime, enjoy these!<span style="mso-spacerun: yes"> </span></span><span style="font-family:'Times New Roman','serif';color:black;"><o:p></o:p></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal" align="center"><span style="mso-ansi-language: EN;font-family:'Times New Roman','serif';" lang="EN" ><o:p><a href="http://4.bp.blogspot.com/_gdTzLEbknwk/S8DahfhIYUI/AAAAAAAAOg0/qaQlF3YQ1Hg/s1600/Vanilla+Donut+Ice+Cream.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458603017304039746" border="0" alt="" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S8DahfhIYUI/AAAAAAAAOg0/qaQlF3YQ1Hg/s320/Vanilla+Donut+Ice+Cream.JPG" /></a></o:p></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="mso-ansi-language: EN;font-family:'Times New Roman','serif';" lang="EN" ><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="mso-ansi-language: EN;font-family:'Times New Roman','serif';" lang="EN" ><strong><em>Chocolate Donut <span style="mso-spacerun: yes"></span>Ice Cream<o:p></o:p></em></strong></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >1 ½ cups whole milk<br />1 1/8 cups granulated sugar<br />3 cups heavy cream<br />2 tsp vanilla extract<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >8 mini powdered donuts<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >8 mini chocolate donuts, cut into small pieces</span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" ><o:p></o:p></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >In a medium sauce pan, combine milk, sugar, and powdered donuts.<span style="mso-spacerun: yes"> </span>Bring to a simmer. <b style="mso-bidi-font-weight: normal">Do Not Boil!</b> As the milk gets warmer and the donuts become saturated, stir to help incorporate/dissolve the cake into milk. Remove from heat, cover with foil, and let stand for about an hour. <o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >After an hour, strain milk over a medium bowl to remove any soggy, donut remnants. <span style="mso-spacerun: yes"></span>Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes for a soft, creamy texture. Add the chocolate donut pieces and continue to “cook”/freeze for another 10-15 minutes. <o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >No machine?<span style="mso-spacerun: yes"> </span>Add the donuts to the mixture, in the airtight container, and freeze. The chocolate glaze around the donut will help it from getting too soggy during the freezing process.<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal" align="center"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" ><a href="http://4.bp.blogspot.com/_gdTzLEbknwk/S8DagkUXjII/AAAAAAAAOgk/TQ-n2II8ILk/s1600/Cinnamon+Ice+Cream.JPG"><img style="WIDTH: 214px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458603001412816002" border="0" alt="" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S8DagkUXjII/AAAAAAAAOgk/TQ-n2II8ILk/s320/Cinnamon+Ice+Cream.JPG" /></a></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" ></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" ><strong><em>Brown Sugar & Cinnamon Donut Ice Cream<o:p></o:p></em></strong></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >1 cup whole milk<br />¾ cup brown sugar<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >2 tsp. cinnamon<br />2 cups heavy cream<br />1 ½ tsp. pure vanilla extract<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >8 mini crunch donuts<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" ><o:p></o:p></span></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >In a mixer, whisk the milk, sugar, vanilla and cinnamon until the sugar is dissolved. Add the cream. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes for a soft, creamy texture. Add the chocolate donut pieces and continue to “cook”/freeze for another 10-15 minutes. <o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >Transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Times New Roman', 'serif'; mso-fareast-: ENfont-family:'Times New Roman';color:black;" lang="EN" >No machine?<span style="mso-spacerun: yes"> </span>Add the donuts to the mixture, in the airtight container, and freeze.</span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com1tag:blogger.com,1999:blog-8589306515346399543.post-229174360374443542010-04-08T10:09:00.015-04:002010-04-08T11:36:00.539-04:00Buttermilk Thyme Ice Cream<div style="text-align: center;font-family:georgia;"><span style="font-style: italic; font-weight: bold;"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">timo</span>/thyme</span><br /><br /></div><div style="text-align: center;" face="georgia"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S73sfVMkaXI/AAAAAAAAOgU/wqZ-UkO6BVM/s1600/Picture+057.jpg"><img style="width: 214px; height: 320px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5457778346452871538" alt="" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S73sfVMkaXI/AAAAAAAAOgU/wqZ-UkO6BVM/s320/Picture+057.jpg" border="0" /></a><br /><span style="font-style: italic; font-weight: bold; color: rgb(153, 0, 0);font-size:85%;" ><br /></span><div style="text-align: left;"><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"georgia";} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} p {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"georgia"; mso-fareast-font-family:"georgia";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><span style="font-style: italic; font-weight: bold; color: rgb(153, 0, 0);font-size:85%;" >* Please let me preface this by apologizing for the messed up formatting! Your eyes are not playing tricks on you. Blogger has not been my friend in recent weeks and trying to be techy (which is soooo not me) has eaten up too much of my time.</span><br /><br /><p class="MsoNormal" 0pt="" style="font-family: times new roman;">Thyme…There are days we all had more. Whether you’re thinking “time” or “thyme”, either one is correct. I always want more of both. Since I cannot control the sun and the moon (bummer, I know!), I will more onto the herb.</p><p class="MsoNormal" 0pt="" style="font-family: georgia;"><br /></p><p class="MsoNormal" 0pt="" style="font-family:georgia;">There are a ton of varieties of thyme, including French (common) thyme, lemon, orange, and silver. While it is perfectly fine to have dried on standby in your pantry, try to pick up come fresh thyme whenever possible. This shouldn't be too much of an issue (here in the states) because the grocers tend to carry it year 'round.</p><p class="MsoNormal" face="georgia" 0pt=""><br /></p><p class="MsoNormal" face="georgia" 0pt="">Then grabbing a bunch, use common sense. Packs with dark, yellowing leaves, or clumps that look like they should be sold discretely by the corner alley by a guy in a black <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hoodie</span> should be avoided. Go for the fresh looking leaves, the ones with the lively, green/gray color.</p><p class="MsoNormal" face="georgia" 0pt=""><br /></p><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><w:worddocument><w:view></w:view><w:punctuationkerning><w:validateagainstschemas><w:compatibility><w:breakwrappedtables><w:snaptogridincell><w:wraptextwithpunct><w:useasianbreakrules><w:browserlevel></w:browserlevel> </w:useasianbreakrules> </w:wraptextwithpunct><!--[endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p class="MsoNormal">Once at home, keep thyme in the refrigerator. I wrap in a (slightly) damp paper towel, in a zip lock bag. Dried thyme? Dried thyme goes in an airtight glass container in a cool, dark, dry place.</p><p class="MsoNormal"><br /></p> <p class="MsoNormal">Most often, I will add thyme to fish. Yum! But, I have also been known to toss it in some pasta, eggs ensembles, kidney or black beans, and now….ice cream.<span style="font-size:10pt;"></span></p><p class="MsoNormal" style="font-family:times new roman;"><br /><span style="font-size:10pt;"><o:p></o:p></span> <o:p></o:p></p><p class="MsoNormal" style="font-family:georgia;"><span style="font-family:times new roman;">I am not</span><b style="font-family: times new roman;"><i> really </i></b><span style="font-family:times new roman;">an ice cream fan. This reality probably has to do with my lactose intolerance-</span><span class="blsp-spelling-error" id="SPELLING_ERROR_2" style="font-family:times new roman;">ness</span><span style="font-family:times new roman;">, so the repercussions of any indulgence will far out way any joy. That being said, there are times I like to dibble dabble and be a bit rebellious. </span><br /></p><p class="MsoNormal" style="font-family: georgia;"><br /></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal">Hence….<b><i> </i></b><span style="font-style: italic;">Buttermilk Thyme Ice Cream</span>. How could I resist? Buttermilk? Creamy deliciousness. Thyme? Woody earthiness? Combined? Happy happy joy joy!</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><o:p></o:p></p><p class="MsoNormal"><b><i>Buttermilk Thyme Ice Cream</i></b><br />Adapted from Claudia Fleming’s <i>The Last Course </i></p><p class="MsoNormal"><em></em></p><p class="MsoNormal">2 cups heavy cream<br />1 ¼ cup sugar<br />12 large egg yolks<br />½ cup thyme leaves<br />2 cups buttermilk<br />2 teaspoons vanilla </p><p class="MsoNormal">Pinch of salt<br /><br /></p><p class="MsoNormal" style="font-family: georgia;"></p><p class="MsoNormal" style="font-family:georgia;">In a large, heavy saucepan, combine the heavy cream, vanilla and 1 cup of sugar. Bring to a simmer over medium heat. Add the thyme leaves, and stir until they’re immersed in the liquid. Cover, remove from the heat, and let steep at room temperature for 1 hour. Strain the thyme -infused mixture through a mesh strainer into a medium saucepan. Press on the thyme leaves to extract as much of the flavor as possible, then discard the thyme leaves. Place the saucepan over low heat to re-warm.</p><p class="MsoNormal" face="georgia"><br /></p><p class="MsoNormal" face="georgia"></p><p class="MsoNormal" face="georgia">In a large bowl, whisk egg yolks and remaining ¼ cup of sugar.<br /><br /></p><p class="MsoNormal" face="georgia"></p><p class="MsoNormal" face="georgia">Remove the cream mixture from the heat and drizzle a small amount into the yolks, slowly, and whisking constantly to keep the eggs from curdling. Do this a few more times to warm up the yolks before pouring the yolk mixture back into the cream, whisking constantly.<br /><br /></p><p class="MsoNormal" face="georgia"></p><p class="MsoNormal" face="georgia">Cook over low heat until the mixture is thick enough to coat the back of a spoon. Strain the mixture and whisk in the buttermilk, vanilla, and salt. Then, (1) cool completely and freeze completely. Or, (2) cool and add to your ice cream maker and proceed according to the instructions (which is what I did here).</p><p class="MsoNormal" face="georgia"><br /></p><p class="MsoNormal" face="georgia"><o:p></o:p></p><p class="MsoNormal" face="georgia">Now, of course most of my fish recipes on here are with rosemary…but (minus the terrible photography) you may enjoy there! ;)</p><p class="MsoNormal" face="georgia"><br /></p><p class="MsoNormal" face="georgia"><o:p></o:p></p><p class="MsoNormal" face="georgia"><a href="http://melecotte.blogspot.com/2007/07/whb-sun-dried-tomato-thyme-muffins.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Mele</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Cotte</span>: <span class="blsp-spelling-error" id="SPELLING_ERROR_5">WHB</span> - Sun Dried Tomato Thyme Muffins</a></p><p class="MsoNormal" face="georgia"><a href="http://melecotte.blogspot.com/2007/01/lemon-pepper-thyme-chicken-pt-2-dinner.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Mele</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Cotte</span>: Lemon, Pepper, & Thyme Chicken (Pt. 2): The Dinner Salad</a></p><p class="MsoNormal" face="georgia"><br /></p><p class="MsoNormal" face="georgia"></p><p class="MsoNormal" face="georgia">I am thinking this ice cream will fair well in this week's <span class="blsp-spelling-error" id="SPELLING_ERROR_8">WHB</span>, hosted by <a href="http://logomachia.blogspot.com/">Prof. Kitty</a>....yes? The <a href="http://cookalmostanything.blogspot.com/2008/09/whb-rules.html">rules </a>are simple, so you all need to participate as well. What do you say?</p></w:snaptogridincell></w:breakwrappedtables></w:compatibility></w:validateagainstschemas></w:punctuationkerning></w:worddocument></div><div style="border: medium none; overflow: hidden; text-decoration: none;" id="TixyyLink" color="transparent"><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S73se_wbJaI/AAAAAAAAOgM/bKfG6LfwfEk/s1600/Picture+023.jpg"><img style="width: 320px; height: 213px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5457778340697679266" alt="" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S73se_wbJaI/AAAAAAAAOgM/bKfG6LfwfEk/s320/Picture+023.jpg" border="0" /></a><br /><br /></div><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><br /><div style="text-align: center;" face="times new roman"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S73vZWIQcEI/AAAAAAAAOgc/k35yXMaywRs/s1600/1110.277415414.custom.jpg"><img style="width: 300px; height: 300px; cursor: pointer;" id="BLOGGER_PHOTO_ID_5457781542158889026" alt="" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S73vZWIQcEI/AAAAAAAAOgc/k35yXMaywRs/s320/1110.277415414.custom.jpg" border="0" /></a><br /><br /><div style="text-align: left;font-family:times new roman;"><strong>Before I go, let me just say....Let's go <span class="blsp-spelling-error" id="SPELLING_ERROR_9">ATL</span>! The 1st Annual Food <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Bloggers</span> Bake Sale, in coordination with Share Our Strength, is a nationwide event happening across the country on Saturday, April 17<span class="blsp-spelling-error" id="SPELLING_ERROR_11">th</span>. For those who can't bake or volunteer - but want to contribute - monetary, tax deductible donations can be made! Check out the </strong><a href="http://join.strength.org/site/TR/CEM/General?team_id=92800&pg=team&fr_id=1110"><strong>website</strong></a><strong> for more details.</strong></div></div><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com5tag:blogger.com,1999:blog-8589306515346399543.post-89668638827347282592010-04-07T00:12:00.006-04:002010-04-07T01:37:39.093-04:00How You Can Help The CakeGirls<span style="font-family: georgia;font-size:100%;" >Those of us who are in the cake world, or like to wish we were, admire the talent and hard work of the <a href="http://www.thecakegirls.com/">Cake Girls</a>. I received the following information in an email blast (and it is also on the website) and wanted to pass it along. </span><p style="text-align: center; font-family: georgia;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S7wGu3Nip9I/AAAAAAAAOf8/aKwCK6FwmZM/s1600/0630_cake_girls.jpg"><img style="cursor: pointer; width: 320px; height: 114px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S7wGu3Nip9I/AAAAAAAAOf8/aKwCK6FwmZM/s320/0630_cake_girls.jpg" alt="" id="BLOGGER_PHOTO_ID_5457244250630694866" border="0" /></a></span></p><p style="font-family: georgia;"><span style="font-size:100%;">In the early morning hours of March 29th 2010, a fire destroyed the bakery of the CakeGirls in Chicago. (<a href="http://cakecentral.com/jackie/219/fire-destroys-cakegirls-bakery-devastating" target="_blank">read the full article here</a>) </span></p> <p style="font-family: georgia;"><span style="font-size:100%;">You can help by purchasing a Cake Girls T-Shirt at <a href="http://www.thecakegirls.com/" target="_blank">thecakegirls.com</a></span></p> <p style="font-family: georgia;"><span style="font-size:100%;">Proceeds from the sale of this<em> </em>t-shirt will be used to help <a href="http://www.thecakegirls.com/cakeshophelp.html" target="_blank"><em>CakeGirls</em></a> employees bridge the gap while they are trying to rebuild. <a href="http://www.thecakegirls.com/cakeshophelp.html" target="_blank"><strong>Click here to order your shirt today!</strong></a><br /></span></p><div style="text-align: left; font-family: georgia;"> <span style="font-weight: bold;font-size:100%;" >This classic cotton tee in black declares your love for Cakegirls.</span><span style="font-size:100%;"><br /></span><span style="font-weight: bold;font-size:100%;" > 100% cotton – silk-screen logo S, M, L, XL $20.00</span><span style="font-size:100%;"><br /></span></div><p style="font-family: georgia;"><span style="font-size:100%;"> If you would like to help even further, Brenda and Mary have obtained a drop box address for people who want to send additional support in the form of a card, cake decorating supplies, tools, or financial aid.</span></p><p style="font-family: georgia;"><span style="font-style: italic;font-size:100%;" ><span style="font-weight: bold;">CakeGirls<br />c/o Mary Maher<br />1658 N. Milwaukee Ave. #172<br />Chicago, IL 60647<br /></span></span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com1tag:blogger.com,1999:blog-8589306515346399543.post-49930102845154362832010-04-05T22:39:00.010-04:002010-04-05T23:26:29.586-04:00Flourless Chocolate Cake w/ Chocolate Whiskey Sauce<div style="text-align: center; font-family: times new roman;font-family:georgia;"><span style="font-weight: bold; font-style: italic;font-size:100%;" ><span class="blsp-spelling-error" id="SPELLING_ERROR_0">piacevole</span>/lovely</span><span style="font-size:100%;"><br /><br /></span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gdTzLEbknwk/S7qfF00mFmI/AAAAAAAAOfk/V3zpR4oSBZ0/s1600/Picture+008.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S7qfF00mFmI/AAAAAAAAOfk/V3zpR4oSBZ0/s320/Picture+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5456848820940183138" border="0" /></a><br /></span></div><span style="font-family: times new roman;font-family:georgia;font-size:100%;" ><br />Welcome to a new week! Peter Cotton tail has completed his travels,<br /><br /></span><div style="text-align: center; font-family: times new roman;font-family:georgia;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S7qfL8LpjrI/AAAAAAAAOf0/rOMb8ysNDpU/s1600/Easter+Cake.JPG"><img style="cursor: pointer; width: 214px; height: 320px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S7qfL8LpjrI/AAAAAAAAOf0/rOMb8ysNDpU/s320/Easter+Cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5456848925995142834" border="0" /></a><br /></span></div><span style="font-family: times new roman;font-family:georgia;font-size:100%;" ><br />Atlanta beat Chicago on Opening Day (16-5), and the weather is stunning!<br /><br />And, most exciting of all? My wonderful neighbors, J&M, got married today! They are two fabulous friends and I was honored when J asked me if I would make the cake. Of course! They are the same couple that I made their son's <a href="http://melecotte.blogspot.com/2008/12/piatto-dulce-golden-butter-cake.html">1st "Cookie Monster <span class="blsp-spelling-error" id="SPELLING_ERROR_1">B'day</span></a> cake, and <a href="http://melecotte.blogspot.com/2008/12/casseruola-casserole-okay-so-i-didn-t.html">Cookie Monster cupcakes</a> for his class. Because the wedding only included family and was on a weekday, she wanted a small cake. Other than that....she gave me <span class="blsp-spelling-error" id="SPELLING_ERROR_2">carte</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">blanche</span>! The result?<br /><br /></span><div style="text-align: center; font-family: times new roman;font-family:georgia;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S7qfLvaVlkI/AAAAAAAAOfs/FUrnL1ZbgtI/s1600/Wedding+Cake.JPG"><img style="cursor: pointer; width: 214px; height: 320px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S7qfLvaVlkI/AAAAAAAAOfs/FUrnL1ZbgtI/s320/Wedding+Cake.JPG" alt="" id="BLOGGER_PHOTO_ID_5456848922567087682" border="0" /></a><br /></span></div><span style="font-family: times new roman;font-family:georgia;font-size:100%;" ><br />I wanted to make sure I included their favorite colors, blues (big Duke fans) and greens, and their favorite flavor on the bottom 6" layer, red velvet. She was excited, as she didn't have any idea what to expect. Originally, she thought the cake would look similar to <a href="http://melecotte.blogspot.com/2008/11/cranberry-cheese-pieand-my-first.html">my first wedding cake </a> because she came to check it out for me and an unbiased eye. I am so excited she liked her cake. :)<br /><br />As far as today's post/cake? <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Flourless</span> Chocolate Cake with Chocolate Whiskey Sauce. I am still working through different recipes at the restaurant and trying to solidify a dessert menu. Even if items get the thumbs down for the menu, they are all still really good/tasty. So, I am bringing them to you! Enjoy!<br /></span><div style="text-align: center; font-family: times new roman;font-family:georgia;"><span style="font-size:100%;"><br /></span></div><div style="text-align: center; font-family: times new roman;font-family:georgia;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gdTzLEbknwk/S7qfDqtFtmI/AAAAAAAAOfc/CBSoS5tvPzg/s1600/Picture+007.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S7qfDqtFtmI/AAAAAAAAOfc/CBSoS5tvPzg/s320/Picture+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5456848783864608354" border="0" /></a><br /></span></div><span style="font-family: times new roman;font-family:georgia;font-size:100%;" ><br /></span><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} a:link, span.MsoHyperlink {color:blue; text-decoration:underline; text-underline:single;} a:visited, span.MsoHyperlinkFollowed {color:purple; text-decoration:underline; text-underline:single;} p {mso-margin-top-alt:auto; margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--> <p style="font-family: times new roman;font-family:georgia;" ><span style="font-size:100%;"><b style=""><i style=""><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Flourless</span> Chocolate Cake<o:p></o:p></i></b></span></p> <p style="font-family: times new roman;font-family:georgia;" ><span style="font-size:100%;">10 ounces bittersweet chocolate, roughly chopped<br />10 Tbsp butter, unsalted<br />1 cup sugar<br />7 eggs, separated<br />¼ teaspoon vanilla<br />1 tsp. salt<br />Chocolate Whiskey Sauce (recipe follows)</span></p> <p style="font-family: times new roman;font-family:georgia;" ><span style="font-size:100%;">Preheat oven to 350°F. Spray a 9-inch <span class="blsp-spelling-error" id="SPELLING_ERROR_6">springform</span> pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside. (Or use ramekins, <a href="http://images.google.com/imgres?imgurl=http://cooksdream.com/Merchant2/alt/ll_ssrings.gif&imgrefurl=http://cooksdream.com/Merchant2/merchant.mvc%3FScreen%3DCTGY%26Category_Code%3DBKB&usg=__hfmt2D6gAT6oVJEJUskok6xmUjI=&h=138&w=200&sz=12&hl=en&start=21&um=1&">ring molds</a> – which is what I used here)<br /><br />Melt the chocolate in a double boiler. In the meantime, using the whisk attachment, whisk the egg whites and salt to stiff peaks. </span><span style="font-size:100%;"><span style=""> </span>Set aside.</span></p> <p style="font-family: times new roman;font-family:georgia;" ><span style="font-size:100%;">Then, using the paddle attachment, beat the sugar and butter together until well blended.<span style=""> </span>Add yolks in one at a time, being sure to scrap down the sides of the bowl in between each addition. Add vanilla, then chocolate and mix well.</span></p> <p style="font-family: times new roman;font-family:georgia;" ><span style="font-size:100%;">Fold in egg whites until fully incorporated and a brownie-like batter appears.<br /><br />Pour batter into prepared pan(s) and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. (If using small ramekins/molds, check at 20 minutes.) The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of <span class="blsp-spelling-error" id="SPELLING_ERROR_7">springform</span> pan. Remove and discard parchment paper and set cake aside to cool completely. Serve with Chocolate Whiskey Sauce.</span> </p> <p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;"><b style=""><i style="">Chocolate Whiskey Sauce<o:p></o:p></i></b></span></p> <p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;">½ cup dark chocolate </span></p> <p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;">½ cup milk</span></p> <p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;">1 ½ Tbsp. sugar </span></p> <p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;">3 Tbsp. heavy cream </span></p> <p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;">2-4 Tbsp. whiskey *</span></p><p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;"><br /></span></p> <p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;">Melt the chocolate in a double boiler. Heat the milk and sugar in a very small saucepan over low heat to a low simmer, stirring until the sugar is dissolved. Add the milk in small parts to the melted chocolate, stirring all the time until you have a smooth, glossy emulsion. Stir in the cream. Allow to cool completely. Stir in the whiskey.<br /></span></p><p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;"><br /></span></p> <p style="font-family: times new roman;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="font-family: arial;font-family:georgia;" class="MsoNormal" ><span style="font-size:100%;"><span style="font-family: times new roman;">* Add depending on your taste. The alcohol flavor becomes more pronounced the longer the sauce sits. Last at least 1 week in the refrigerator, in an airtight container.</span><span style=""> </span></span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com4tag:blogger.com,1999:blog-8589306515346399543.post-16412973598298230272010-04-04T09:01:00.001-04:002010-04-04T09:03:34.568-04:00Happy Easter!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S7iN-ltc3DI/AAAAAAAAOfU/gzmOA1MsdQ4/s1600/happy-easter.png"><img style="cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S7iN-ltc3DI/AAAAAAAAOfU/gzmOA1MsdQ4/s320/happy-easter.png" alt="" id="BLOGGER_PHOTO_ID_5456267054973508658" border="0" /></a><br /></div><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com2tag:blogger.com,1999:blog-8589306515346399543.post-68489623570263493132010-04-03T15:07:00.011-04:002010-04-04T17:05:32.360-04:00Balsamic Strawberry Truffles<div style="text-align: center; color: rgb(0, 0, 0);font-family:georgia;"><span class="clickable" onclick="'dr4sdgryt(event,"><span class="sg"><span class="se1"><span class="trn">tartufo/truffle<br /><br /></span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S7eSLftkLSI/AAAAAAAAOfE/LKlxgQultZg/s1600/Balsamic+Truffles.JPG"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S7eSLftkLSI/AAAAAAAAOfE/LKlxgQultZg/s320/Balsamic+Truffles.JPG" alt="" id="BLOGGER_PHOTO_ID_5455990199771475234" border="0" /></a><br /><br /></div> <span style="color: rgb(0, 0, 0);font-family:georgia;" >It's been a fun weekend so far! My girlfriend I met in Utah, but who lives in NYC, is visiting Atlanta this weekend with her boyfriend. They are staying at my house for the weekend, and it has been wonderful catching up with her. </span> <span style="color: rgb(0, 0, 0);font-family:georgia;" >I also met with a friend of mine who is being very helpful as she mentors me on a lil' business venture with which I am working. It also happens to be her birthday weekend. As a small token of my appreciation, and in celebration, I brought a little cake for her birthday. She is a HUGE Disney fan, so I </span><span style="font-style: italic; color: rgb(0, 0, 0);font-family:georgia;" >attempted </span><span style="color: rgb(0, 0, 0);font-family:georgia;" >a mouse cake.<br /><br /></span> <div style="text-align: center; font-family: georgia; color: rgb(0, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gdTzLEbknwk/S7eScukBDdI/AAAAAAAAOfM/mSkXY3nVS_Q/s1600/Picture+001.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S7eScukBDdI/AAAAAAAAOfM/mSkXY3nVS_Q/s320/Picture+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5455990495815732690" border="0" /></a><br /><br /><div style="text-align: left;">Then, I had the pleasure of a little visit from <a href="http://www.flanboyanteats.com/">Bren (</a>who just won the Dean & Deluca’s <span style="font-size:100%;"><a href="http://thegourmetfoodblog.deandeluca.com/2010/03/19/recipe-contest/">Spring Produce Recipe Contest</a>...be sure to check out the <a href="http://thegourmetfoodblog.deandeluca.com/2010/03/29/spring-recipe-contest-winner/">D&D blog</a> to see the write up) and her lil'</span> girl.<br /><br /><em><strong><span style="color: rgb(0, 0, 0);"></span></strong></em></div></div><div style="text-align: center; font-family: georgia; color: rgb(0, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gdTzLEbknwk/S7eSKp07i9I/AAAAAAAAOe8/PzQHLjsg6S0/s1600/Picture+007.jpg"><img style="cursor: pointer; width: 320px; height: 213px;" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S7eSKp07i9I/AAAAAAAAOe8/PzQHLjsg6S0/s320/Picture+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5455990185306852306" border="0" /></a><br /><br /></div><span style="color: rgb(0, 0, 0);font-family:georgia;" >During her visit, </span><a style="font-family: georgia; color: rgb(0, 0, 0);" href="http://www.flanboyanteats.com/">Bren</a><span style="color: rgb(0, 0, 0);font-family:georgia;" > tried my truffles. The truffles, yet more victims that were 86'd during the test kitchen nights at the restaurant, will be missed once they've been eaten. I </span><span style="font-weight: bold; font-style: italic; color: rgb(0, 0, 0);font-family:georgia;" >think </span><span style="color: rgb(0, 0, 0);font-family:georgia;" >Bren liked them, as I did. However, we both agreed the Balsamic had too much of a presence. So, although I used 1/4 cup, I decreased the original amount if Balsamic in the recipe shown here.</span><span style="color: rgb(0, 0, 0);"> </span><span style="color: rgb(0, 0, 0);font-family:georgia;" >Despite the intense Balsamic flavor, I really liked these truffles. The combination of the Balsamic and the strawberries added a little twist.</span> <b style="color: rgb(0, 0, 0);"><i style=""><span style="font-size:12pt;"><span style=";font-family:georgia;font-size:100%;" ><br /><br /><span style=";font-family:georgia;font-size:100%;" >Balsamic </span></span></span></i></b><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Font Definitions */ @font-face {font-family:Calibri; 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margin-right:0in; mso-margin-bottom-alt:auto; margin-left:0in; line-height:14.0pt; mso-pagination:widow-orphan; font-size:9.5pt; font-family:Verdana; mso-fareast-font-family:Calibri; mso-bidi-font-family:"Times New Roman"; color:#333333;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><!--[if gte mso 9]><xml> <o:shapedefaults ext="edit" spidmax="1026"> </xml><![endif]--><!--[if gte mso 9]><xml> <o:shapelayout ext="edit"> <o:idmap ext="edit" data="1"> </o:shapelayout></xml><![endif]--><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" ><b style=""><i style="">Strawberry Truffles<br /><br /></i></b>8 oz. bittersweet </span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" >chocolate<br /></span><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="156"> </w:LatentStyles> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-ansi-language:#0400; mso-fareast-language:#0400; mso-bidi-language:#0400;} </style> <![endif]--><span style="color: rgb(0, 0, 0);font-family:";font-size:100%;" >½</span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" > </span><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" >cup heavy cream<br />2 1/2 Tbsp. balsamic vinegar<br />1 1/4 cup dried strawberries<br />cocoa powder for coating </span><br /><br />Break up the chocolate and, in the food processor, pulse to make into small pieces/powder. Leave in the food processor while preparing the cream.<br /><br /><span style="color: rgb(0, 0, 0);font-size:100%;" >In a small saucepan over medium heat, bring the cream to a simmer. Stir in balsamic vinegar into the hot cream. Pour the cream mixture over the chocolate and blend them together. Add the strawberries and blend to combine. Transfer the mixture into a bowl. Cover, cool at room temperature, then place it in the refrigerator until the mixture thickens/solidifies.</span><br /><p style="margin-bottom: 0.0001pt; line-height: normal; color: rgb(0, 0, 0); font-family: georgia;"><br /></p><p style="color: rgb(0, 0, 0);font-family:georgia;"><span style="color: rgb(0, 0, 0);font-family:georgia;font-size:100%;" >Using a spoon, or small scoop, to dip out the truffle mixture and form it into small balls. Roll in cocoa powder.</span><span style="color: rgb(0, 0, 0);font-size:12pt;" ><span style=";font-family:georgia;font-size:100%;" ></span><o:p></o:p></span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com5tag:blogger.com,1999:blog-8589306515346399543.post-50843096193664610092010-03-31T23:57:00.005-04:002010-04-01T01:09:44.512-04:00Cilantro Chicken and Pasta Salad (for 2)<p align="center"><strong><em><span style="font-family:georgia;">due volte/two times</span></em></strong></p><p align="center"><a href="http://3.bp.blogspot.com/_gdTzLEbknwk/S7QaSinWTwI/AAAAAAAAOe0/5Nn2LxTrB7Q/s1600/Cilantro+Pasta..JPG"><span style="font-family:georgia;"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455013954484326146" border="0" alt="" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S7QaSinWTwI/AAAAAAAAOe0/5Nn2LxTrB7Q/s320/Cilantro+Pasta..JPG" /></span></a></p><span style="font-family:georgia;">Getting ready for Easter Sunday?<span style="mso-spacerun: yes"> </span>Planning your meal?<span style="mso-spacerun: yes"> </span>I am not sure if I am cooking Sunday, but time will tell, I guess!<span style="mso-spacerun: yes"> </span>I think I am just looking forward to a quiet day at home.<span style="mso-spacerun: yes"> </span>I know I will be finishing a small wedding cake for my neighbors, which is always fun.<span style="mso-spacerun: yes"> </span><br /><span style="mso-spacerun: yes"></span><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p><br /></span><p style="LINE-HEIGHT: 18pt; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:georgia;">Even though I don’t have plans for the holiday, which is my preferred plan (really), I did have a little fun with some cookies this week.<br /><br /></span></p><p style="LINE-HEIGHT: 18pt; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal" align="center"><o:p><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><a href="http://4.bp.blogspot.com/_gdTzLEbknwk/S7QaSeh4CDI/AAAAAAAAOes/l4dROVitQKw/s1600/bunny..JPG"><strong><em><span style="font-family:georgia;"><img style="WIDTH: 214px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455013953387628594" border="0" alt="" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S7QaSeh4CDI/AAAAAAAAOes/l4dROVitQKw/s320/bunny..JPG" /></span></em></strong></a><span style="font-family:georgia;"><br /></span><a href="http://4.bp.blogspot.com/_gdTzLEbknwk/S7QaR-4CSII/AAAAAAAAOek/KSwGueXbKaw/s1600/Easter+Cookies.JPG"><span style="font-family:georgia;"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455013944890640514" border="0" alt="" src="http://4.bp.blogspot.com/_gdTzLEbknwk/S7QaR-4CSII/AAAAAAAAOek/KSwGueXbKaw/s320/Easter+Cookies.JPG" /></span></a></p></span></span></span></o:p><br /><o:p><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><p style="LINE-HEIGHT: 18pt; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"></span></span></span></o:p><span style="font-family:georgia;">I also began thinking of what to make for the many pregnant friends I have at the moment.<span style="mso-spacerun: yes"> </span>One thing is for sure, cookies or no cookies…I am not drinking the water!<span style="mso-spacerun: yes"> </span>What’s up with all the babies, people?!<span style="mso-spacerun: yes"> </span>Yikes!<span style="mso-spacerun: yes"> </span><span id="SPELLING_ERROR_0" class="blsp-spelling-error">LOL</span><o:p></o:p></span></p><p style="LINE-HEIGHT: 18pt; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:georgia;"><o:p></o:p><o:p></p></o:p></span><o:p><p style="LINE-HEIGHT: 18pt; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal" align="center"><a href="http://1.bp.blogspot.com/_gdTzLEbknwk/S7QaRg48AqI/AAAAAAAAOec/IymKY4ntGmA/s1600/1z..JPG"><span style="font-family:georgia;"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5455013936841360034" border="0" alt="" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S7QaRg48AqI/AAAAAAAAOec/IymKY4ntGmA/s320/1z..JPG" /></span></a></o:p></p><br /><p style="LINE-HEIGHT: 18pt; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:georgia;">I am actually cheating a bit, as I am “kinda” <span style="mso-spacerun: yes"></span>double posting this week.<span style="mso-spacerun: yes"> </span>Why?<span style="mso-spacerun: yes"> </span>I guess it’s a combination of a time issue and an “I love cilantro” thing.<span style="mso-spacerun: yes"> </span>In my recent </span><a href="http://melecotte.blogspot.com/2010/03/herbapalooza-spring-couscous-and.html"><span style="color:windowtext;"><span style="font-family:georgia;"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Herbapalooza</span>! </span></span></a><span style="font-family:georgia;">post, I wrote about a <i><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'; mso-fareast-: bold">Cilantro Sauce</span></i><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"> I made and was totally stoked about. Having extra, I decided to take the leftover, add to it a bit, and give it a second use. I added a little </span><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-: bold"><a href="http://www.followyourheart.com/"><span style="color:windowtext;"><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Vegenaise</span></span><span style="mso-bidi-font-weight: normal;color:windowtext;" >®</span></a></span>, <span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'">to the sauce to make it “creamy”, and added it to a pasta, and voila!<span style="mso-spacerun: yes"> </span>Meal #2.<o:p></o:p></span></span></p><p style="LINE-HEIGHT: 18pt; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:georgia;"><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'">There <span id="SPELLING_ERROR_3" class="blsp-spelling-error">isn</span>’t really a recipe to this dish, as I just threw together some ingredients once my baked chicken tenders (seasoned with salt/pepper and baked at 375F for ~25 minutes/to 165 degrees) cooled enough to not kill the sauce. <span style="mso-spacerun: yes"></span>But wait, don’t the “quickies” often end up the tastiest? If you want the sauce creamier, you can add more </span><span style="mso-bidi-font-weight: bold;color:black;" ><a href="http://www.followyourheart.com/"><span style="color:#225588;"><span id="SPELLING_ERROR_4" class="blsp-spelling-error">Vegenaise</span><span style="mso-bidi-font-weight: normal">®</span></span></a>/mayo.<span style="mso-spacerun: yes"> </span>If not, go less!<span style="mso-spacerun: yes"> </span></span><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><o:p></o:p></span></span></p><p style="LINE-HEIGHT: 18pt; MARGIN: 0in 0in 10pt; BACKGROUND: white" class="MsoNormal"><b><i><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'font-family:georgia;" >Cilantro Chicken and Pasta Salad (for 2)</span></i></b><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; BACKGROUND: white; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'font-family:georgia;" >(about) ¼ cup cilantro sauce (recipe below)<br />1-2 Tbsp. </span><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-: bold"><a href="http://www.followyourheart.com/"><span style="font-family:georgia;"><span style="color:windowtext;"><span id="SPELLING_ERROR_5" class="blsp-spelling-error">Vegenaise</span></span><span style="mso-bidi-font-weight: normal;color:windowtext;" >®</span></span></a><span style="font-family:georgia;"> (or mayonnaise)<br />2-3 cups of cooked </span><a href="http://www.barillaus.com/Home/Pages/Ditalini.aspx"><span style="color:windowtext;"><span style="font-family:georgia;"><span id="SPELLING_ERROR_6" class="blsp-spelling-error">Ditalini</span> Pasta</span></span></a><span style="font-family:georgia;"> (or pasta of choice), cooled<br />1 cup cooked baked chicken, shredded and cooled<o:p></o:p></span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; BACKGROUND: white; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="font-family:georgia;"><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-: bold">In a medium bowl, toss together the pasta and chicken.<span style="mso-spacerun: yes"> </span>In a small bowl, mix </span><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'">cilantro sauce & </span><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-: bold"><a href="http://www.followyourheart.com/"><span style="color:windowtext;"><span id="SPELLING_ERROR_7" class="blsp-spelling-error">Vegenaise</span></span><span style="mso-bidi-font-weight: normal;color:windowtext;" >®</span></a> together to combine.<span style="mso-spacerun: yes"> </span>Add to the pasta.<span style="mso-spacerun: yes"> </span>Serve immediately.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></span></p><b style="mso-bidi-font-weight: normal"><i style="mso-bidi-font-style: normal"><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">Cilantro Sauce</span></span></i></b></div><br /><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><br /><span style="font-family:georgia;">1 cup chopped cilantro<br />3 finely chopped garlic cloves<br />½ tsp salt<br />½ tsp. cumin<br />2 Tbsp. white wine vinegar<br />½ cup olive oil<o:p></o:p></span></span><span style="font-family:georgia;"><br /></span><p style="LINE-HEIGHT: normal; MARGIN: 0.25in 0in 10pt; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia','serif'; mso-bidi-font-family: 'Times New Roman'"><span style="font-family:georgia;">Combine the garlic, salt, cumin, and chopped cilantro in a food processor and pulse to combine. Scrape down the sides and add the vinegar, then pulse again for about 30 seconds. While the processor is going, add the olive oil in a slow stream, Process for about 2 minutes or until the sauce is to your preferred smoothness. <o:p></o:p></span></span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com3tag:blogger.com,1999:blog-8589306515346399543.post-9785689440015584352010-03-30T18:26:00.000-04:002010-03-31T23:56:32.449-04:00Oyster Mushroom Omelet Breakfast Burrito<p align="center"><strong><em><span id="SPELLING_ERROR_0" class="blsp-spelling-error">prepara</span> la <span id="SPELLING_ERROR_1" class="blsp-spelling-error">prima</span>/preparing breakfast</em></strong></p><p align="center"><a href="http://3.bp.blogspot.com/_gdTzLEbknwk/S6_X83oq1RI/AAAAAAAAOeE/RMpwHo9W50E/s1600/1breakfast+Burrito.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453815114495612178" border="0" alt="" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S6_X83oq1RI/AAAAAAAAOeE/RMpwHo9W50E/s320/1breakfast+Burrito.JPG" /></a></p><br /><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" >Weekends are really the only time I actually take the time to "cook" breakfast. Weekday breakfasts, as of late, have consisted cottage cheese and fruit. Do you find you have a <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">discrepancy</span> with your weekday and weekend meals? <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" ><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" >My </span><a href="http://melecotte.blogspot.com/2010/03/herbapalooza-spring-couscous-and.html"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;color:blue;" >recent trip to the farmer's market </span></a><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" >, in addition to a zillion green foods, I ended up with oyster mushrooms. I have eaten them out, never have never bought/cooked them. So, to google I went and was excited to see preparing them is similar to other '<span id="SPELLING_ERROR_3" class="blsp-spelling-error">shrooms</span>. </span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" ></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal" align="center"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" ><a href="http://2.bp.blogspot.com/_gdTzLEbknwk/S6_X8sOSkTI/AAAAAAAAOd8/jTz25SzcTFs/s1600/7oyster.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453815111432180018" border="0" alt="" src="http://2.bp.blogspot.com/_gdTzLEbknwk/S6_X8sOSkTI/AAAAAAAAOd8/jTz25SzcTFs/s320/7oyster.JPG" /></a></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal" align="center"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" ></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" ></span><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" >I c<span style="color:black;"><span id="SPELLING_ERROR_4" class="blsp-spelling-error">ut</span> off the lower stems, flushed out the gills to rid them of any little critters that took up residence, and used a damp cloth to remove dirt/liquid. Slice, slice, and into the same saute pan I cooked up some <span id="SPELLING_ERROR_5" class="blsp-spelling-error">panchetta</span>, add some eggs and a little ground pepper....and Phew! This was one yummy filling on top of arugula for a breakfast burrito. </span></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" ><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;color:black;" >There isn't really a recipe to this because its really according to taste and how hungry you are, I believe. :) </span><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" ><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;" ><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';font-size:12;color:black;" >I am addicted to them now. And, of course I want to incorporate them more and more into my cooking. So....here's the question. What are the dishes have you made that included oyster mushrooms? </span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com1tag:blogger.com,1999:blog-8589306515346399543.post-2091720802695044412010-03-28T18:29:00.006-04:002010-03-28T19:51:11.009-04:00Herbapalooza! Spring Couscous and Cilantro Sauce<p align="center"><strong><em>aromi/herbs</em></strong></p><p align="center"><a href="http://3.bp.blogspot.com/_gdTzLEbknwk/S6_Yf8z2eoI/AAAAAAAAOeM/hmBzDqhbMD8/s1600/3green+salmon.JPG"><img style="WIDTH: 214px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453815717180111490" border="0" alt="" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S6_Yf8z2eoI/AAAAAAAAOeM/hmBzDqhbMD8/s320/3green+salmon.JPG" /></a></p>Okay....let's get our minds in check. If this was 20 years ago, today's post title would have a totally different meaning. But, I am a different person now and enjoy using herbs a little differently. ha! ha! I consume them...in dishes other than brownies. :)<br /><br />So, I went to one of the Farmer's Markets here in Atlanta. This time, I went to one in <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Gwinnett</span> County. Now, I love <a href="http://www.blogger.com/www.dekalbfarmersmarket.com"><span id="SPELLING_ERROR_1" class="blsp-spelling-error">Dekalb</span> Farmer's Market</a>, but the <a href="http://www.nsgifm.com/"><span id="SPELLING_ERROR_2" class="blsp-spelling-error">Gwinnett</span> International Farmer's Market </a>surely caught my attention. While its been there several years, I haven't been there since I moved away from that area of town. I decided to check it out after a meeting I had close by and wow....I can't wait to go back!<br /><br />I left there with all "eats" green! Kale, escarole, watercress, mint, Italian parsley, cilantro, tarragon...even limes. The only <span id="SPELLING_ERROR_3" class="blsp-spelling-error">itsy</span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">bitsy</span> problem? I didn't account for my new weirdo schedule and my current irregular cooking pattern. Not using up the ingredients as quickly as I thought I would, I spent much of the weekend blending all the herbs I bought in one dish.<br /><br />I ended up using the watercress, mint, Italian parsley, and cilantro in a salmon dinner. Yum! Great colors and perfect for spring/summer.<br /><p align="center"><a href="http://3.bp.blogspot.com/_gdTzLEbknwk/S6_YgDiN5mI/AAAAAAAAOeU/4IB4XnFhzEE/s1600/4Herbs.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453815718985197154" border="0" alt="" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S6_YgDiN5mI/AAAAAAAAOeU/4IB4XnFhzEE/s320/4Herbs.JPG" /></a><br /><em>Waiting to be washed and chopped...</em></p><p>For the salmon, I decided to use the same marinade used for the <a href="http://melecotte.blogspot.com/2010/02/bourbon-marinated-hickory-grilled.html">Bourbon Marinated Hickory Grilled Salmon</a>. Instead of grilling the fish in the hickory papers, I broiled the salmon. Whoa Nelly! Yum! I marinade <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">caramelized</span> beautifully. I like my salmon well-done, so with the doneness and the carmelization, the fish held up well to the sauce and didn't cause a textural nightmare in my mouth. Very important...<br /><a href="http://3.bp.blogspot.com/_gdTzLEbknwk/S6_Yf8z2eoI/AAAAAAAAOeM/hmBzDqhbMD8/s1600/3green+salmon.JPG"></a><br />Once it was done, I placed the salmon on the cilantro sauce, right next to the Spring Couscous. Oh...the flavors sent my taste buds singing! The great part? The Spring Couscous can be paired with other fish, like <span id="SPELLING_ERROR_6" class="blsp-spelling-error">tilapia</span>, or with chicken. Same with the cilantro sauce! It's like a pesto, but thinner and with a hint of "twang" <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">because</span> of the white wine vinegar. I am thinking I may toss it with pasta tomorrow. ;) I will let you know! </p><p><em><b><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >Spring Couscous</span></b><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" > <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p></span></em></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" ><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >2 Tbsp olive oil<br />1 cup white onion, chopped<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >1 Tbsp. garlic paste*<br />1 ¼ cups vegetable or chicken stock<br />1 cup couscous<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >Pinch salt, or to taste<br />1 small bunch watercress, washed, leaves picked<br />½ cup chopped fresh Italian parsley<br />1/3 cup chopped fresh mint<br />Ground, black pepper to taste </span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" ><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >Heat the olive oil in a medium saucepan over medium heat and cook the onion for 5 minutes or until tender. Add the garlic and cook for a further 1 minute or until aromatic. Add the stock and bring to a boil.<span style="mso-spacerun: yes"> </span>Stir in couscous, cover, remove from heat and let stand for 5 minutes.<span style="mso-spacerun: yes"> </span><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >In the meantime, place watercress, Italian parsley, and mint in the food processor and pulse to chop/combine. (or, chop using a sharp knife).<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >When couscous is done, add herbs. Fluff and combine with a fork. Serve immediately.<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt -2.95pt; BACKGROUND: white; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif';font-family:'Times New Roman';" ><strong><em>*Garlic Paste<o:p></o:p></em></strong></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt -2.95pt; BACKGROUND: white; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif';font-family:'Times New Roman';" >1 pound garlic<br />½ cup olive oil<br />Salt & pepper<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt -2.95pt; BACKGROUND: white; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" ><span style="mso-spacerun: yes"></span></span><span style="FONT-FAMILY: 'Georgia', 'serif';font-family:'Times New Roman';" >Preheat oven to 350 degrees. <o:p></o:p></span></p><p style="MARGIN: 0.25in 0in; BACKGROUND: white" class="MsoNormal"><span style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Georgia', 'serif'font-family:'Times New Roman';" >Cut the top of the garlic heads. Place the garlic in a small baking dish, cut side up. Drizzle the olive oil over the garlic. Sprinkle with a little salt and pepper. Cover dish with foil and bake for 45 minutes, remove foil and bake for another 15 minutes until the garlic begins to brown. Remove from oven and let cool until you can handle the garlic with your hands. <o:p></o:p></span></p><p style="MARGIN: 0.25in 0in; BACKGROUND: white" class="MsoNormal"><span style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Georgia', 'serif'font-family:'Times New Roman';" >Into a medium bowl, squeeze the garlic cloves out of their skins and transfer to a food processor. Strain the oil from the baking dish and add to the garlic. Process until the paste has a smooth consistency. Cover tightly and refrigerate. Will last about 1 week.<!--/gc--> (Makes about 1 cup).<o:p></o:p></span></p><p style="MARGIN: 0.25in 0in; BACKGROUND: white" class="MsoNormal"><span style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Georgia', 'serif'font-family:'Times New Roman';" >No processor?<span style="mso-spacerun: yes"> </span>No prob.<span style="mso-spacerun: yes"> </span>Mashing the garlic with a fork will be fine!<o:p></o:p></span></p><p style="MARGIN: 0in 0in 10pt" class="MsoNormal"><span class="fn"><span style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Georgia', 'serif'font-family:'Times New Roman';" ><strong><em>Cilantro Sauce</em></strong></span></span><span style="LINE-HEIGHT: 115%; FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" ><o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0in 0in 10pt; BACKGROUND: white; mso-margin-top-alt: auto; mso-margin-bottom-alt: auto" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >1 cup chopped cilantro<br /></span><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >3 finely chopped garlic cloves<br /></span><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >½ tsp salt<br /></span><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >½ tsp. cumin<br /></span><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >2 Tbsp. white wine vinegar<br /></span><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >½ cup olive oil<o:p></o:p></span></p><p style="LINE-HEIGHT: normal; MARGIN: 0.25in 0in; BACKGROUND: white" class="MsoNormal"><span style="FONT-FAMILY: 'Georgia', 'serif'; mso-fareast-font-family: 'Times New Roman'font-family:'Times New Roman';" >Combine the garlic, salt, cumin, and chopped cilantro in a food processor and pulse to combine. Scrape down the sides and add the vinegar, then pulse again for about 30 seconds.<span style="mso-spacerun: yes"> </span>While the processor is going, add the olive oil in a slow stream, Process for about 2 minutes or until the sauce is to your preferred smoothness. </span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com2tag:blogger.com,1999:blog-8589306515346399543.post-34034517049871676042010-03-26T22:31:00.006-04:002010-03-27T16:03:39.192-04:00Salted Caramel Whoopie Pies<p align="center"><strong><em><span id="SPELLING_ERROR_0" class="blsp-spelling-error">salato</span>/salted</em></strong></p><p align="center"><a href="http://1.bp.blogspot.com/_gdTzLEbknwk/S61udYj89nI/AAAAAAAAOd0/FRmLadScunY/s1600/Whoopie.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5453136174904047218" border="0" alt="" src="http://1.bp.blogspot.com/_gdTzLEbknwk/S61udYj89nI/AAAAAAAAOd0/FRmLadScunY/s320/Whoopie.JPG" /></a></p>I don't know about you, but I <strong><em>love</em></strong> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Whoopie</span> Pies. And, I was stunned when I first moved to Atlanta in the late 90's and people were not familiar with the dessert. Really? They were pretty notable up north when I was younger. Lucky for <span id="SPELLING_ERROR_2" class="blsp-spelling-error">Atlantans, </span><span id="SPELLING_ERROR_3" class="blsp-spelling-error">Whoopie</span> Pies have really made a name for themselves in recent years.<br /><br />What is the <span id="SPELLING_ERROR_4" class="blsp-spelling-error">ooey</span> gooey goodness above? A<em> Salted Caramel <span id="SPELLING_ERROR_5" class="blsp-spelling-error">Whooopie</span> Pie</em>. Yes, you heard correctly. Salted Caramel....<span id="SPELLING_ERROR_6" class="blsp-spelling-error">Whoopie</span> Pie.<br /><br />One of my jobs has me making desserts for a restaurant here in the city. Opening for dinner service is a new venture for them and the Exec. Chef/Owner, the new Sous Chef, and I have spent the last couple of weeks chatting about the menu and testing recipes. The process is moving a lot different that I have experienced in the past, but it is fun nonetheless.<br /><br />This <span id="SPELLING_ERROR_7" class="blsp-spelling-error">Whoopie</span> Pie is an idea that got 86'd (scratched). Well, not completely. We are going to tweak it considerably. I thought this original idea had a lot of potential, but for different menu and/or audience. My original recipe included a filling made from marshmallow cream, but Chef wanted the "cream" to be made from scratch. So, that's what I am posting is here. The picture shows the cream pretty loose and <span id="SPELLING_ERROR_8" class="blsp-spelling-error">mooshy</span>. I am not <span id="SPELLING_ERROR_9" class="blsp-spelling-error">surprised</span>, as the light and airy filling/texture is very reflective of one that sat out for a while.<br /><br />The particular <span id="SPELLING_ERROR_10" class="blsp-spelling-error">Whoopie</span> I made here is XXL and overfilled (not intentional, but not necessarily a bad thing) ; a fork and (possibly) and knife will be necessary. Again, not a bad thing....<br /><br />As if you needed any other reason, other than <span id="SPELLING_ERROR_11" class="blsp-spelling-error">ooey</span>, gooey, rich & yummy goodness, to make/try/want these <span id="SPELLING_ERROR_12" class="blsp-spelling-error">whoopies</span>, allow me to suggest another motive...<span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">versatility</span>. I am going to try this as a cake, pie, and filled cupcake....Yup! Will post when I do. You should, too!<br /><br />Off to bed now....Work in the morning. This schedule does not afford me a day off...I am up & going 24/7. Night!<br /><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;"><b style="mso-bidi-font-weight: normal"><i style="mso-bidi-font-style: normal">Salted Caramel <span id="SPELLING_ERROR_14" class="blsp-spelling-error">Whoopie</span> Pies</i></b><br />Adapted from Gourmet </span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p><span style="font-family:Times New Roman;"></span></o:p></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;"><strong>For cakes</strong><br />2 cups all-purpose flour<br />½ cup dark chocolate cocoa powder<br />1 ¼ teaspoons baking soda<br />1 teaspoon salt<br />1 cup well-shaken buttermilk<br />1 teaspoon vanilla<br />1 stick (1/2 cup) unsalted butter, softened<br />1 cup packed brown sugar<br />1 large egg<br style="mso-special-character: line-break"></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">Preheat oven to 350°F.</span></p><br /><p><span style="font-family:Times New Roman;">Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.</span></p><p><span style="font-family:Times New Roman;">Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.</span></p><p><span style="font-family:Times New Roman;">Spoon ¼ cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 - 13 minutes. Transfer with a metal spatula to a rack to cool completely.</span></p><p><span style="font-family:Times New Roman;">Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.</span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;"><strong>Cooks' notes:</strong><br />• Cakes can be made 2 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. </span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><o:p><span style="font-family:Times New Roman;"></span></o:p></p><p style="MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><b><span style="color:black;"><span style="font-family:Times New Roman;"><em>Salty Caramel Marshmallow Frosting</em></span></span></b><span style="color:black;"><br /><span style="font-family:Times New Roman;">Adapted from </span><a href="http://www.amazon.com/Baking-Home-Yours-Dorie-Greenspan/dp/0618443363/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1203522248&sr=8-1"><span style="font-family:Times New Roman;">Baking: From My Home to Yours</span></a><br /><br /><span style="font-family:Times New Roman;">½ cup egg whites (about 4 large)<br />1 cup sugar<br />¾ teaspoon cream of tartar<br />1 cup water<br />1 tablespoon pure vanilla extract</span></span></p><p style="MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="font-family:Times New Roman;">~ 1 cup Salted Caramel Sauce (recipe below)<b style="mso-bidi-font-weight: normal"><i style="mso-bidi-font-style: normal"><o:p></o:p></i></b></span></p><p style="MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="color:black;"><o:p><span style="font-family:Times New Roman;"></span></o:p></span></p><br /><p style="MARGIN: 0in 0in 0pt; BACKGROUND: white" class="MsoNormal"><span style="color:black;"><span style="font-family:Times New Roman;">Put the egg whites in a clean, dry mixer bowl or in another large bowl. Have a candy thermometer at hand. <o:p></o:p></span></span></p><br /><p style="BACKGROUND: white"><span style="color:black;"><span style="font-family:Times New Roman;">Put the sugar, cream of tartar and water in a small saucepan and stir to combine. Bring the mixture to a boil over medium-high heat, cover the pan and boil for 3 minutes. Uncover and allow the syrup to boil until it reaches 242 degrees F on the candy thermometer. While the syrup is cooking, start beating the egg whites.<o:p></o:p></span></span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="color:black;"><span style="font-family:Times New Roman;">When the syrup is at about 235 degrees F, begin beating the egg whites on medium speed with the whisk attachment or with a hand mixer. If the whites form firm, shiny peaks before the syrup reaches temperature, reduce the mixer speed to low and keep mixing the whites until the syrup catches up. With the mixer at medium speed, and standing back slightly, carefully pour in the hot syrup, pouring it between the beater(s) and the side of the bowl. Splatters are inevitable -- don't try to scrape them into the whites, just carry on. Add the vanilla extract and keep beating the whites at medium speed until they reach room temperature, about 5 minutes. You should have a smooth, shiny, <span id="SPELLING_ERROR_15" class="blsp-spelling-error">marshmallowy</span> frosting. <o:p></o:p></span></span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="color:black;"><o:p><span style="font-family:Times New Roman;"></span></o:p></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="color:black;"><span style="font-family:Times New Roman;">Add caramel and carefully fold in to preferred combined state.<span style="mso-spacerun: yes"> </span>(I like it streaky.)<o:p></o:p></span></span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="color:black;"><o:p><span style="font-family:Times New Roman;"></span></o:p></span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><b style="mso-bidi-font-weight: normal"><i style="mso-bidi-font-style: normal"><span style="font-family:Times New Roman;">Salted Caramel Sauce<o:p></o:p></span></i></b></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">From Food & Wine</span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><o:p><span style="font-family:Times New Roman;"></span></o:p></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">1 cup sugar </span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">¼ cup water </span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">2 tablespoons light corn syrup </span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">¾ cup heavy cream </span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">4 tablespoons unsalted butter </span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">1 ½ teaspoons gray sea salt, crushed </span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><o:p><span style="font-family:Times New Roman;"></span></o:p></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil. Using a wet pastry brush, wash down any crystals on the side of the pan. Boil over high heat until a deep amber caramel forms, about 6 minutes. Remove the saucepan from the heat and carefully whisk in the cream, butter and salt. Let the caramel cool to room temperature. Makes 1 ½ cups</span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><o:p><span style="font-family:Times New Roman;"></span></o:p></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Times New Roman;">The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving.</span></p><div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com5tag:blogger.com,1999:blog-8589306515346399543.post-43502312189778844032010-03-23T19:58:00.006-04:002010-03-23T20:57:49.479-04:00Strawberry Curd = Creamsicle-Like Goodness<p align="center"><strong><em>fragola/strawberry</em></strong></p><p align="center"><a href="http://3.bp.blogspot.com/_gdTzLEbknwk/S6lddSn60MI/AAAAAAAAOds/L_AieZDFyQY/s1600-h/Curd.JPG"><img style="WIDTH: 214px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451991581705556162" border="0" alt="" src="http://3.bp.blogspot.com/_gdTzLEbknwk/S6lddSn60MI/AAAAAAAAOds/L_AieZDFyQY/s320/Curd.JPG" /></a></p>This has been an exciting week (and it is only Tuesday), as I had two very productive meetings with two good friends and business associates, <a href="http://www.flanboyanteats.com/">Bren </a>and <a href="http://promomomma.com/">Jen </a>(okay....didn't mean to rhyme). I will be crossing my fingers that good things are around the corner. Updates will follow as I learn more! ;)<br /><br />As far as <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Mele</span> <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Cotte</span>, it has been about a week since I have posted something sweet. Savory has been the trend as of late. So, let me get back to my first love of desserts for today....<br /><br />I was chatting with a new "friend" and he was griping about how he couldn't find a good strawberry cake in Atlanta....<strong><em>real</em></strong> strawberry. Not strawberry "<span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">gelatin</span>" cake filling, jam, jelly....none of that. Real strawberry filling with bits of real strawberries <em>in</em> the cake. As you can imagine, of course my head began to swirl. Strawberry curd? Never tried. Is there such a thing? Must be!<br /><br />Instead of googling first, I just went to what I know (lemon curd) and played. I really liked my end result, although results from my google search noted I didn't need to use so many yolks. <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Ahhh</span>...whatever. More yolks with which to practice <span id="SPELLING_ERROR_4" class="blsp-spelling-error">macarons</span>. :) As far as what I will do with the curd? Not sure yet. I will let you know when I come up with something.<br /><br /><strong><em>Strawberry Curd</em></strong><br /><br />8 egg yolks<br />1 cup sugar<br />2 cups strawberry puree<br />4 Tbsp. butter, cut in pieces<br /><br />Place all ingredients in a double boiler over boiling water. *So not let the water touch the pan with the curd mixture!* Cook and whisk continuously until the mixture begins to thicken. Remove from heat and cool. (The mixture will continue to thicken as it cools.) Keep refrigerated for up to 1 week. (makes about 2 1/2 cups)<div class="blogger-post-footer">http://melecotte.blogspot.com/feeds/posts/default?alt=rss</div>Chrishttp://www.blogger.com/profile/16832115583011908921noreply@blogger.com6