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I made a batch of these today to serve with my Lobster Bisque tomorrow night.  Really easy to do but look very professional.  Give them a try!

Preheat your oven to 425 degrees…

1 cup water

1/2 cup butter

1 cup unsifted flour

1 tsp salt

4 eggs

Have your eggs cracked and ar roon temperature.  Put the water and the butter in a saucepan and bring to a boil.  Add the flour and salt all at one time and beat until the dough leaves the sides and forms a ball.  Remove from the heat and beat in the eggs one at a time.  Beat until smooth.  I used a Wilton 1M star tip to form the shapes.  Drizzle with butter and then sprinkle with parmesan cheese.  Bkae for 20-25 minutes.  Cool and then store in an airtight container.

creampuff

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EGGS

This morning my best guy and I got enegetic and cleaned and washed both of our cars!  Needless to say they were both way past due.  As Vic put away all the supplies I came in and whipped up these eggs for our breakfast.  Most people think it is too complicated but this actullay goes pretty fast.  Serves two.

2 English muffins, split and toasted, 4  slices fried bacon (or ham if you prefer),  4 eggs

Hollandase Sauce:

3 egg yolks, 2 tsp lemon juice, dash of white pepper

1/2 cup very hot melted butter (most recipes call for clarified butter but I do not bother taking the extra time to do that.  It doesn’t change the texture but it also lets you not add  extra salt.)   Put the egg yolks, lemon juice and white pepper in your blender.  Process for about one minute or until yello and frothy.  Slowly drizzel the butter in until it becomes thick.  Pour into a container and keep warm by placing it in a bowl of hot water.

Make the sauce while frying the bacon.  I used a medium non-stick skillet to poach the eggs.  Basically fill the pan with water and bring to a rapid boil.  Add the eggs one at a time and allow to simmer until your desired doneness.  I usually test it by touching the yolk for firmness.  Next is the construction. Place the toasted muffins on a plate, put the bacon pieces on and then the poached eggs.  Add a bit of salt and fresh ground pepper.  Spoon the sauce over the eggs and then sprinkle with a bit of parsley.  That’s it!  Give it a try and let me know what you think!!

 

 

 

 

 

 

Summer Cucumber Salad

cucumber

Everyone I know grew up with some version of this salad on their supper table during the summer.  My Dad made a great one but for some reason I can’t make one that tastes like his!  However, I like this one and hope you do too.

3 English cucumbers (I use these as the skins are thin and I only partially peel them) Slice thin.

1 sweet white onion, peeled and sliced

Use a large crock jar and layer the cucumbers and onions.  Add 3 teaspoons of Fleur de Sel (French sea salt) or whatever salt you like.  Add 1 teaspoon fine ground pepper, 1 tablespoon sugar, 2 cups rice vinegar and enough water to cover.  Refrigerate at least 3 hours befor serving.

Queso Fundido

IMG_0804

It has been quite a while since I posted but today I have a great new recipe for you.  Many years ago I took a trip to Mexico with my friend Carol.  We had this dish but I could not remember what it was called.  As usual for me, my food memories come back when I least expect them to!  I did a web search to see if I could figure out what it was and found many recipes for “Queso Fundido” translated to molten cheese!  Below is my version…

Salsa:

2 roma tomatoes, seeded and diced

1/2 of a 3″ jalapeno, seeded and minced

1/2 cup chopped cilantro

1tbsp lime juice

salt to taste

Mix this all together and set aside

Queso:

1/2 lb beef chorizo (not in casing)

1 cup diced onion

10 ounces Oaxaca cheese (found in Mexican markets) grated with the fine siide of the grater

4 ounces Sharp cheddar Cheese, grated

4 ounces Monteray Jack cheese, grated

1 tbsp flour

olive oil

Bohemia Beer

Toss the grated cheeses with the flour, set aside.  In an oven proof skillet add a bit of olive oil and then the chorizo.  Add the onion and then cook until meat is done.  Remove from the pan and discard the extra oil.  Pour about 1/2 of the bottle of beer into the skillet. Once the beer starts to boil add a handful of cheese and whisk until smooth.  Continue to add the cheese a handful at a time whisking continously until all the cheese has been incorporated.  Next fold in the chorizo and put under the broiler for a few minutes until the top is browned.  Remove from the oven and top with the tomato salsa.  Serve immediately with either tortilla chips or fresh tortillas.  Is a great appitizer or even a complete meal!

 

Pumpkin Jelly Roll

pumpkin

Ingredients
3 eggs
1 cup sugar
2 tsp vanilla extract divided
2/3 cup canned pumpkin
3/4 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 1/4 cup powdered sugar divided
1 package {8 oz} cream cheese softened
6 tbsp butter softened

Instructions
Preheat oven to 375 degrees F. Line 15×10-inch jelly-roll pan {I don’t have one so I just used a 9×13}
with parchment paper and grease and flour the paper. Sprinkle a clean kitchen towel with 1/4 cup powdered sugar.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon, and salt. In a large bowl with an electric mixer,
beat eggs, sugar, and 1 tsp vanilla until smooth. Add in pumpkin. Stir in flour mixture. Spread batter evenly into
prepared pan. Bake for 13 to 15 minutes or until cake springs back when touched. Immediately loosen and flip cake
onto prepared towel. Carefully peel off the paper. Roll up cake and towel together, starting with the narrow end.
Cool completely on a wire rack. Beat cream cheese, butter, 1 cup powdered sugar, and 1 tsp vanilla
in a bowl until smooth. Carefully un-roll cake and spread filling over cake.
Re-roll cake. Wrap in plastic wrap and refrigerate for at least 1 hour before serving.

YIELD: 1 loaf (12 Servings)
PREP: 20 mins COOK: 15 mins

**added 1/4 cup of canned pumpkin and a dash of cinnamon to the filling!  Awesome!

Mango Rice

This is a great side dish to your favorite fish.  Tonight I am serving it alongside some grilled Ahi tuna.

2 cups Jasmine rice

4 cups water

1 tsp Kosher salt

1 cinnamon stick

1 tbsp whole cloves

1 tbsp peppercorns

1 mango, peeled and diced

1/2 cup chopped cilantro

1/2 cup sliced green onions

Put the spices in a spice bag or cheesecloth. In a large saucepan put the spice bag, rice, water and salt.  Bring to a boil and then turn to low, cover and cook until the water is absorbed. Remove the spice bag.  Fluff with a fork and then fold in the mango, cilantro and green onions.  Serves 6-8.IMG_0540

Quick and Easy Trifle

trifle1I have been making this quick dessert for so many years that I can’t remember who gave me the recipe!  My kids grew up loving it and requesting it often.  You can use whatever fruit is in season, i.e. strawberries, blueberries, peaches, blackberries or even a mix of several.  Just change the kind of jam you use to match the fruit.

1 5-5 ounce Jello Vanilla Instant Pudding

3 cups cold milk

1/2 cup jam

1 prepared angel cake

1 pint fresh fruit

1 8oz tub Cool Whip

Cut the cake into bite sized pieces.  Make the Jello pudding according to package directions.  Heat the jam for 45 seconds in the microwave.

To put together start by putting half the cake into a clear glass dish. (Looks prettier this way!) Slice half the fruit onto the cake parts.  Drizzle with the heated jam and then pour over half of the pudding.  Add the rest of the cake followed by more fruit and the rest of the pudding. Top with Cool Whip.  That is it!  Simple, fast and delicious!

trifle2

Summer is upon us and I need to get back to blogging!  There are a few potato salad recipes already on my blog but I have just improved upon one of my favorites so here it is!

5 pounds red potatoes, boiled to fork tender with skins on, cubed

4 stalks celery, diced

1 green bell pepper. diced

1 6″ cucumber, peeled and diced

1 cup finely chopped parsley

6 green onions, sliced

1 can black olives, chopped

3 tablespoons horse radish

4 tablespoons Dijon mustard

1 cup of mayonnaise

salt and fresh ground pepper

Mix everything together adding more mayonnaise if necessary.  Chill for a couple of hours before serving.  If you really like horse radish you can add a bit more.  Surprising how one different ingredient can change the whole thing!!  Enjoy!potato

2014 in review

The WordPress.com stats helper monkeys prepared a 2014 annual report for this blog.

Here’s an excerpt:

A New York City subway train holds 1,200 people. This blog was viewed about 4,100 times in 2014. If it were a NYC subway train, it would take about 3 trips to carry that many people.

Click here to see the complete report.

Sorry I haven’t been adding to my blog lately!  We have been on the road and traveling quite a bit these last few months.  I am now preparing my menu for our annual Christmas get together with Vic’s golf group.  Following is the menu, all recipes are on the blog with the exception of the onion tarts.  I will put that one on as soon as I make them!

Grilled Shrimp Appetizer

Carmelized Onion Tarts

Lobster Bisque

Another Au Gratin Potato Recipe

Prime Rib with Horseradish Sauce

Homestyle creamed Corn

Bacon Wrapped Asparagus

Salad with Champagne Vinegarette

Chocolate Jelly Roll Cake (with cranberries)

Assorted Adult Beverages!