tag:blogger.com,1999:blog-12156400952844569372024-03-12T18:06:23.969-05:00Passion Fruit & MangosMemories & adventures about food from a girl who grew up in Turkana, Kenya...Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-1215640095284456937.post-34904224811943915542007-04-18T22:24:00.000-05:002008-12-10T01:46:47.600-05:00SHF #30: Orange Blossom Cake with Candied OrchidsThis is what I came up with for a flower themed cake for <a href="http://www.coconutchutney.org/blog/?p=51">Sugar High Friday #30 Flower Power hosted by Coconut Chutney</a>. This was a really great theme, forced me to experiment with using real flowers- something I've never done before. I was at the local farmers/public market this past Saturday morning, and I passed by a vendor who was selling fresh herbs. I noticed a little plastic container of fresh flowers also. The nice lady handed me an orchid to taste, she said it was from a vanilla orchid plant. Didn't taste like much, but she had me hooked- I was intrigued and just had to buy the pack of flowers, besides, they were only $1! So with flowers in hand, I came home wondering what I should do with them. Good ol' <a href="http://www.epicurious.com/">Epicurious</a> always has good ideas for everything, and so I decided to candy my flowers. And oh what a fun but messy (and tedious) project that was. You can see the results below. But now I decided I needed a cake to go with those flowers, so an orange blossom scented cake evolved out of my foggy thoughts. This cake is heavier- like a pound cake. If I were to make it again, I would make it in loaf pans and serve as a pound cake, no frosting, I would probably have a dollop of lemon-lime curd to go with it. But regardless, the cake still tasted really good and decadent in this form.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBB8y-41SPC50o5wUr06DbVM2wJah7HUrW6OvvRz-bOj3ZFKX-Aq-h3jQguPcaZ6ZTZQC7knra_PxmdtGuDkT9S-QXexxUt3WCJjIAhzI78lJwdHNbrQSevbGTXNqb_-vOjQ12XItkyFJ0/s1600-h/Flowers+Cake+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBB8y-41SPC50o5wUr06DbVM2wJah7HUrW6OvvRz-bOj3ZFKX-Aq-h3jQguPcaZ6ZTZQC7knra_PxmdtGuDkT9S-QXexxUt3WCJjIAhzI78lJwdHNbrQSevbGTXNqb_-vOjQ12XItkyFJ0/s400/Flowers+Cake+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5054239192787351186" border="0" /></a><br /></div><b style="">Candied Flowers<o:p></o:p></b> (this recipe is adapted from <a href="http://www.epicurious.com/recipes/recipe_views/views/106034">Epicurious</a>)<span style=""><br /><br /><span style="font-size:100%;">Edible flowers (pesticide free, organic, nontoxic)<br />sugar (I probably used ½ cup or so- didn’t really keep track.)<br />1 egg white<br />½ tsp water<br /><br />Beat the egg white with the water. Then brush your flowers with the egg/water mixture. Sprinkle sugar all over the flower. Make sure you cover the flower completely, otherwise you will have problems with them wilting. Place flowers on a wire rack and allow them to completely dry. According to Epicurious, the flowers can be stored in an airtight container for up to one month. I don’t believe this as some of my flowers (the daisies, but not the orchids) were getting a bit wilty after a couple of days. I found the best flower to use was the orchid, but also the individual petals of the carnation were really nice also.</span><br /><span style="font-size:100%;"> </span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrFTXSMbgTapxpBm_kXZssFqlDjuWpIim4b7dpBT_ipe8DV0ppbgKveNvbi2mszAlPHzTyfDlTWGp2ct6dIdOxa4ni0Is3W9tbzCHKHnNe7h1uQS_eYv2qkHqz2en-WEeEjviUBZ7K76F/s1600-h/Flowers+Cake+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIrFTXSMbgTapxpBm_kXZssFqlDjuWpIim4b7dpBT_ipe8DV0ppbgKveNvbi2mszAlPHzTyfDlTWGp2ct6dIdOxa4ni0Is3W9tbzCHKHnNe7h1uQS_eYv2qkHqz2en-WEeEjviUBZ7K76F/s400/Flowers+Cake+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5054239085413168770" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYHXEJSfM4-tJN-gDcc4G04HGPl-LEas5xrpTxjhGMJkWxGKjEMB_z8LQjCrqTakQXlWpu7SUUp0G1O6J8l8E1r3a_7ajXVelIuV4NTh37NMc8FIY08vl2X9_yexAsoeySiQtLX3tcBQh/s1600-h/Flower+Collage.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYHXEJSfM4-tJN-gDcc4G04HGPl-LEas5xrpTxjhGMJkWxGKjEMB_z8LQjCrqTakQXlWpu7SUUp0G1O6J8l8E1r3a_7ajXVelIuV4NTh37NMc8FIY08vl2X9_yexAsoeySiQtLX3tcBQh/s400/Flower+Collage.png" alt="" id="BLOGGER_PHOTO_ID_5054238428283172450" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ciX3ZYPWMnoW85jmLOY_D5Kf4sOV0kNQLdlNIajxUja9hVMp2f6SehdwlGfnRqUnBqzbcjWyF2gERL-gfkFNMzTB64WCThDDFOH9dqSQYt2jDrlyp7SiTdJ4dhqUVZmsVzw7u_XI3IXA/s1600-h/Flowers+Cake+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7ciX3ZYPWMnoW85jmLOY_D5Kf4sOV0kNQLdlNIajxUja9hVMp2f6SehdwlGfnRqUnBqzbcjWyF2gERL-gfkFNMzTB64WCThDDFOH9dqSQYt2jDrlyp7SiTdJ4dhqUVZmsVzw7u_XI3IXA/s400/Flowers+Cake+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5054238621556700786" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23kyxrF5claaaI6ia5V4882st4ddsg-i_92qSvu1QF9X_b2WghoaMllT97x5Rz5g6stkAkzVLKazpXhzgK2uvRjfROGNhtXW_PymIfU3-vnZORSTiUPRIBgitQkrJFqAklbyrHV26W1uX/s1600-h/Flowers+Cake+044.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh23kyxrF5claaaI6ia5V4882st4ddsg-i_92qSvu1QF9X_b2WghoaMllT97x5Rz5g6stkAkzVLKazpXhzgK2uvRjfROGNhtXW_PymIfU3-vnZORSTiUPRIBgitQkrJFqAklbyrHV26W1uX/s400/Flowers+Cake+044.jpg" alt="" id="BLOGGER_PHOTO_ID_5054237917182064210" border="0" /></a><b style=""><span style="font-size:13;">Orange-Blossom Cake with Orange-Blossom Buttercream and Candied Flowers</span><o:p></o:p></b> <p class="MsoNormal">1 cup (2 sticks) unsalted butter, softened<br />1 ½ cup sugar<br />5 eggs<br />1 grated lemon or orange zest<br />1 Tbl orange extract<br />4 teaspoons orange-blossom water<br />1 ½ <span style=""> </span>tsp baking powder<br />¼<span style=""> </span>tsp salt<br />2 ½ <span style=""> </span>cups flour, sifted<br />1 cup milk + 3 tsp apple cider vinegar <!--[if !supportLineBreakNewLine]--> <!--[endif]-->Preheat to 350°F. Grease & flour two 9 inch round cake pans.<br /><br />Beat butter in a large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in the eggs one at a time, lemon zest, orange extract, and orange-blossom water. Add the baking powder and salt. Beat in the flour and milk/vinegar mixture alternately into the butter/eggs.<br /><br />Divide batter between the two prepared pans. Bake cake until golden on the edges, firm, and tester inserted into center comes out clean, about 35-40 minutes. Cool cakes on a wire rack. <!--[if !supportLineBreakNewLine]--> <!--[endif]--></p> <p class="MsoNormal">When cakes are cool, fill the two layers with <b style="">lemon-lime curd</b>. I really liked <a href="http://www.acatinthekitchen.com/?p=207">Dagmar’s recipe at A Cat in the Kitchen</a>, so that’s what I used. Then use remainder curd to frost sides. For the top of the cake use the following recipe for Orange Blossom Buttercream.<br /><!--[endif]--></p> <p class="MsoNormal"><b style="">Orange Blossom Buttercream <o:p></o:p></b></p> <p class="MsoNormal">½ <span style=""> </span>cup (1 stick) butter<br />½ <span style=""> </span>cup powdered sugar<br />1 cup (1/2 pint) heavy whipping cream<br />½ tsp orange blossom water</p> <p class="MsoNormal"><o:p></o:p>Beat the butter and sugar well. Add cream gradually, and orange blossom water, continuing to beat until nice frosting consistency. Frost top of cake.<br /><br />Then decorate cake with the candied flowers.</p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaGGmQbcRciaqkUXFqheWmXAyzC6gXkrc5wjiYJDKAgGQ0McOv0qEvRMQWOjxN9DxPeyzmT1ZfG0KWPfjNtVjaZ-4ekzbvrJDE76d7o6OfB_yhCVm7gunpDq3TyxRgv-prZ45S3n1y39G/s1600-h/Flowers+Cake+045.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlaGGmQbcRciaqkUXFqheWmXAyzC6gXkrc5wjiYJDKAgGQ0McOv0qEvRMQWOjxN9DxPeyzmT1ZfG0KWPfjNtVjaZ-4ekzbvrJDE76d7o6OfB_yhCVm7gunpDq3TyxRgv-prZ45S3n1y39G/s400/Flowers+Cake+045.jpg" alt="" id="BLOGGER_PHOTO_ID_5054237659484026434" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsGvF5VbAHloTXzFPvcHXjS_yB-8VEFPXRyuVA6wBFdvqqAI4v_xtDN2Cq4chOxNVLO59hf7e-eTyPTNlVUYVQZruhXRgS6i_u6yFaq78CrwbevWMKsU7mOvxzNuPI9EplNjfi6oVM-OY/s1600-h/Flowers+Cake+051.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsGvF5VbAHloTXzFPvcHXjS_yB-8VEFPXRyuVA6wBFdvqqAI4v_xtDN2Cq4chOxNVLO59hf7e-eTyPTNlVUYVQZruhXRgS6i_u6yFaq78CrwbevWMKsU7mOvxzNuPI9EplNjfi6oVM-OY/s400/Flowers+Cake+051.jpg" alt="" id="BLOGGER_PHOTO_ID_5054237539224942130" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7c6khQpvvYCPgr8zyXtl2g0PebJ7hWgjkgtz-sgEuBrnaW9JJr_7JJEpORDZ0drdZO4tr0FYCL8JehvqoUcIUU9W30GQZMXh8un5HM34frFtoAstUCjaA8OJpRwYF1wpAzWKgU5oQZUO/s1600-h/Flowers+Cake+073.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC7c6khQpvvYCPgr8zyXtl2g0PebJ7hWgjkgtz-sgEuBrnaW9JJr_7JJEpORDZ0drdZO4tr0FYCL8JehvqoUcIUU9W30GQZMXh8un5HM34frFtoAstUCjaA8OJpRwYF1wpAzWKgU5oQZUO/s400/Flowers+Cake+073.jpg" alt="" id="BLOGGER_PHOTO_ID_5054237178447689250" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCORNTl-MXfPT4iKDEXWZ_NqbNuPJJC_bc3NiPV34bC2JpUsFOfbaYq_vg5l78Jq7JyAP0LySGyxQ9ZbLCFXfRWhE_0rrFODYrDZWP7qnhjAPdbZF239hF3_Z5T1AIuJfflcQcBhnV1i8/s1600-h/Flowers+Cake+085.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQCORNTl-MXfPT4iKDEXWZ_NqbNuPJJC_bc3NiPV34bC2JpUsFOfbaYq_vg5l78Jq7JyAP0LySGyxQ9ZbLCFXfRWhE_0rrFODYrDZWP7qnhjAPdbZF239hF3_Z5T1AIuJfflcQcBhnV1i8/s400/Flowers+Cake+085.jpg" alt="" id="BLOGGER_PHOTO_ID_5054236813375469058" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcLb3k79cay8vdTSU5uFuJRLQnngI5fpPNRfpnzGqnvJxgVPvAK1_y1aMpBrE6_CSF1MeUg73evnN92Bdd2xHOv_wmUtZgMEiKbXlbIy8V2azNwHGi3Ipkpb8_qMH6BJhIyA1LeDP-tDg/s1600-h/Flowers+Cake+041.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGcLb3k79cay8vdTSU5uFuJRLQnngI5fpPNRfpnzGqnvJxgVPvAK1_y1aMpBrE6_CSF1MeUg73evnN92Bdd2xHOv_wmUtZgMEiKbXlbIy8V2azNwHGi3Ipkpb8_qMH6BJhIyA1LeDP-tDg/s400/Flowers+Cake+041.jpg" alt="" id="BLOGGER_PHOTO_ID_5054236650166711794" border="0" /></a>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com22tag:blogger.com,1999:blog-1215640095284456937.post-75184218728796040222007-04-18T18:42:00.000-05:002008-12-10T01:46:47.897-05:00BBQ Bacon Makes Everything Taste Better<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjkd0rs5C6CBDq7oVJVnnHVL9H4Oa0awbzz-DZXVcRs3P9OJY3zMBMhpPhFJmJOr_WcE99oUf4oSpEjFZSeUA5GovthUS5gMIZZkdh94ksTZUs6b1GlNPQt7UYGy9b5tFNC0ssI_8VTYl/s1600-h/BBQ+Veggies+%26+Bacon+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibjkd0rs5C6CBDq7oVJVnnHVL9H4Oa0awbzz-DZXVcRs3P9OJY3zMBMhpPhFJmJOr_WcE99oUf4oSpEjFZSeUA5GovthUS5gMIZZkdh94ksTZUs6b1GlNPQt7UYGy9b5tFNC0ssI_8VTYl/s400/BBQ+Veggies+%26+Bacon+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5054917899570059138" border="0" /></a>Clockwise from top right: Grilled Asparagus, Red Onions, Potatoes,<br /></div><div style="text-align: center;">Bacon, and Sesame Bread<br /></div><br /><br /><br />Mmmm, grilled veggies and bacon. Nothings better than that.<br /><br />Marinade (dump & pour method):<br />balsamic vinegar<br />olive oil<br />garlic powder<br />basil (dry)<br />oregano (dry)<br />rosemary (dry)<br />spicy brown mustard<br />fresh ground pepper<br />salt<br />Mix all ingredients in a large dish/pan.<br /><br />Wash 3 bunches of asparagus and trim ends, add to marinade.<br /><br />Dip 8 oz of bacon in the marinade and then thread bacon onto a metal skewer.<br /><br />Slice 2 red onions in half, and add to marinade.<br /><br />Wash 3 medium sized potatoes. Microwave potatoes for 2 minutes. Flip potatoes over and microwave for another 3 minutes. You want the potatoes to be almost cooked through but not soft. Slice potatoes into thick slices, add to marinade. If potatoes are too soft, they will fall apart on grill.<br /><br />Allow all vegetables to marinade for a half hour or so. Start your grill, get the coals nice and hot. Grill the potatoes and onions first. While the potatoes and onions are on the grill, place the skewer of bacon on top of them, allowing the flavor of the bacon to melt over the potatoes. Baste with remaining marinade. When potatoes and onions are cooked through, they should be soft and charred on the outside. Take them off the grill. Put asparagus on the grill and put the skewer of bacon back on top, as seen below. Grill asparagus until done. Take hunks of good bread (Italian/Sesame/French/whatever you like) and place on grill for a minute or so. Serve and enjoy.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjtVQcZCiPw1_UZCwg5LNrmOahoiCUsPEaOhfs-4h4a4q_EtWbdVceX_eZiCMUBaMRzR6Kbf390ZIUGqUvIDhHFKF27-AvVbKeXtmSoyQlF2XRyXw9mVHJuCf8cUEJ4zy-W7IZLStnOol/s1600-h/BBQ+Veggies+%26+Bacon+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtjtVQcZCiPw1_UZCwg5LNrmOahoiCUsPEaOhfs-4h4a4q_EtWbdVceX_eZiCMUBaMRzR6Kbf390ZIUGqUvIDhHFKF27-AvVbKeXtmSoyQlF2XRyXw9mVHJuCf8cUEJ4zy-W7IZLStnOol/s400/BBQ+Veggies+%26+Bacon+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5054917822260647794" border="0" /></a>Skewer of bacon sitting on top of asparagus while grilling.<br /></div><div style="text-align: center;"><br /></div>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com2tag:blogger.com,1999:blog-1215640095284456937.post-35595257239251084252007-04-14T11:54:00.000-05:002008-12-10T01:46:48.394-05:00Browniebabes Treat Chocolate RightMyriam at <a href="http://onceuponatart.blogspot.com">Once Upon a Tart</a> has called upon all brownie lovers to answer her <a href="http://onceuponatart.blogspot.com/2007/04/browniebabe-of-month.html"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Browniebabe</span></a> challenge, so here is my response to the call.<br /><br />Brownies bring back a lot of childhood memories for me because they were the very first thing that I ever made all by myself (without mom's help) at the age of 10 years old. I always loved to cook, helping my mom with dinner, cakes, cookies, whatever, but now I was given the chance to make something myself, and brownies are really the perfect place for a child to begin to learn how to cook. The ones I used to make were a pretty basic, really sweet, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">fudgy</span> dense brownie. But now, 13 years later, I usually prefer the not-as-sweet, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">cakier</span> brownie that focuses on conveying a depth of intense chocolate flavor. That's right, I said it, I'm in the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">cakey</span>-camp, terrible aren't I? But not to worry, I still do appreciate those rich, gooey-sweet types of brownies.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuwYU677JnxOUYdtuDwszC3nnkZEcXJddBMHLTEJ-Zb3lmNZvFw38TG3ZQ-nE82tzIvvTx17vIiLQjg2h2WLe_WYoMXV6kB0dFIx-jHEELC-cw9yGdVVbCLmMIuQ_pDLy2kN8-r4f9D5e/s1600-h/Brownies+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuwYU677JnxOUYdtuDwszC3nnkZEcXJddBMHLTEJ-Zb3lmNZvFw38TG3ZQ-nE82tzIvvTx17vIiLQjg2h2WLe_WYoMXV6kB0dFIx-jHEELC-cw9yGdVVbCLmMIuQ_pDLy2kN8-r4f9D5e/s400/Brownies+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5053328651130664418" border="0" /></a><br />It's been a while since the last time I made brownies, so I didn't have a treasured recipe on hand, so I decided to read a whole bunch of recipes on <a href="http://www.epicurious.com/recipes/find/results?search=brownies&x=0&y=0"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Epicurious</span></a>. From reading those recipes, I formulated my own recipe. I use less than the common 2 cups of sugar, more than the common 3/4 cup flour. A lot of cocoa was really intensified with some cinnamon and espresso grinds- it might sound funny, but it makes for an amazing result. Also, the addition of dark chocolate chips and white chocolate chips give these <span class="blsp-spelling-error" id="SPELLING_ERROR_5">cakey</span> brownies an extra chocolate pizazz.<br /><br /> <p class="MsoNormal" style="margin-bottom: 12pt;"><b style=""><span style="font-size: 13pt;">Mocha & White Chocolate Chip Brownies</span><o:p></o:p></b></p> <p class="MsoNormal" style="margin-bottom: 12pt;">3/4 cup (1 ½ sticks) butter, softened<br />¾ cup cocoa<br />1 ¼ cups sugar<br />2 tsp espresso grinds (or you could use instant espresso)<br />1 teaspoon vanilla<br />1 tsp cinnamon<br />1/2 teaspoon salt<br />5 large eggs<br />¼ cup milk<br />1 ½ cup all-purpose flour<br />½ cup semisweet chocolate chips<br />¾ cup white chocolate chips<br /><br />Preheat oven to 375°F. Grease the bottom and sides of a large jelly roll baking pan with shortening, and then line bottom of pan with parchment paper and grease parchment well with shortening. </p> <p>In a large bowl, mix the butter, cocoa, sugar, espresso, vanilla, cinnamon and salt, and then add the eggs 1 at a time, whisking after each addition until batter is smooth. Add milk. Continue beating batter until it is very smooth, almost whipped. Stir in flour. Add both types of chocolate chips, stirring to combine. </p> <p>Pour batter into prepared pan, and spread it out till even. Bake in the middle of the oven until top is firm and edges just begin to pull away from sides of pan, about 20 minutes, be very careful not to over bake! </p> <span style="font-size: 12pt; font-family: "Times New Roman";">Cool brownies in the pan on a rack. Cut into 40 squares and store in an airtight container.</span><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-Uk7vNwmKcNeRJYJ1fI5lr1DxxXkWzNdd_hSwax9tieq-LnUh6HXlss5rGo79QEhJOM824uBXg_bmGCSR18wAr2XKKaChORBZZex8F5A7EVPV4E2GtUsJNY3T8rpLQddYPFAYa3giwDa/s1600-h/Brownies+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5-Uk7vNwmKcNeRJYJ1fI5lr1DxxXkWzNdd_hSwax9tieq-LnUh6HXlss5rGo79QEhJOM824uBXg_bmGCSR18wAr2XKKaChORBZZex8F5A7EVPV4E2GtUsJNY3T8rpLQddYPFAYa3giwDa/s400/Brownies+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5053328487921907154" border="0" /></a>Big <span class="blsp-spelling-error" id="SPELLING_ERROR_6">ol</span>' pan of yummy brownies<br /><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNY7i137BmEOUbjHOC8ktamu6x9DAxtlXsMmfq5MjqqW5RfPhvQOsOpHH35iz3mXeiQZ4eeTeSQeAiwqHL3S6Fg648mRb_GMI8YgVez8DBBtJTDJHl6aneRwgGYQRJst9P-hdxge7sxvMV/s1600-h/Brownies+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNY7i137BmEOUbjHOC8ktamu6x9DAxtlXsMmfq5MjqqW5RfPhvQOsOpHH35iz3mXeiQZ4eeTeSQeAiwqHL3S6Fg648mRb_GMI8YgVez8DBBtJTDJHl6aneRwgGYQRJst9P-hdxge7sxvMV/s400/Brownies+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5053328397727593922" border="0" /></a>If it's any indication, the guys at work really liked them<br /></div>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com2tag:blogger.com,1999:blog-1215640095284456937.post-50168877307809958102007-04-08T16:29:00.000-05:002008-12-10T01:46:49.992-05:00A Feast for Easter<div style="text-align: center;">Happy Easter everyone! Here are some pictures of my day of food...<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDcCJdqbpLsDOj74Iqw0c0PDTcrmTKjXWSEUYry61uC1FAJ3SN0DmJK42WVeipWCctdjh1Vu6mX-obHr9NJHLB87BF6YiwwG1UG-pq9DzUFjeDoR18mhU_Zaxhoc9LLqxokcuGt0-KGT4/s1600-h/Easter+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDcCJdqbpLsDOj74Iqw0c0PDTcrmTKjXWSEUYry61uC1FAJ3SN0DmJK42WVeipWCctdjh1Vu6mX-obHr9NJHLB87BF6YiwwG1UG-pq9DzUFjeDoR18mhU_Zaxhoc9LLqxokcuGt0-KGT4/s400/Easter+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5051188635709032562" border="0" /></a>Peach cake for breakfast- yum<br /><div style="text-align: left;">This is a recipe that I got from my grandma this past summer, and it is just fabulous! It's easy, delicious, and you can use whatever fruit you like- plums, pears, apples, apricots, etc. It is kind of like a fruit cookie bar or a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">crostata</span> more than a full-fledged cake. The crust is thin and some what crunchy depending on how long you cook it, and the sugar on the peaches caramelizes a bit to make a scrumptious topping.<br /></div><div style="text-align: left;"> <p class="MsoNormal"><b style="">Grandma’s Peach Cake<o:p></o:p></b></p> <p class="MsoNormal"><o:p></o:p>In a medium bowl, combine until they hold together:<br />½ cup butter<br />1 ¼ cup flour<br />½ tsp baking powder<br />1 tsp cinnamon<br />¼ cup sugar<br />¼ tsp salt<br />1 egg<br />2 Tbs milk</p> <p class="MsoNormal"><o:p></o:p>Grease a 9”x13” cookie pan & preheat oven to 400°F. Press dough into the pan.</p> <p class="MsoNormal"><o:p></o:p>In a medium bowl, combine:<br />4 large peaches (more or less), sliced<br />½ cup sugar<br />1 Tbs flour<br />3 Tbs lemon juice<br />1 tsp cinnamon</p> <p class="MsoNormal"><o:p></o:p><span style=";font-family:";font-size:12;" >Arrange peaches in a single layer over the dough. Bake cake for 40-50 minutes, or until the dough is cooked through on the bottom and the peaches are soft.</span></p></div></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBzmj-QKAsHOuFOlV84JCKb-SsmJHnnBtnww90u6TCkKCmm-r8tWK0DpIM_og9NVvZrHznW2t6EGXf2kGKpdlCTfnMZSdGJL4bhSNviV5gf3j9nnN5tVho1grwIcq-I8BKlaS5pSvW5Ah/s1600-h/Easter+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBzmj-QKAsHOuFOlV84JCKb-SsmJHnnBtnww90u6TCkKCmm-r8tWK0DpIM_og9NVvZrHznW2t6EGXf2kGKpdlCTfnMZSdGJL4bhSNviV5gf3j9nnN5tVho1grwIcq-I8BKlaS5pSvW5Ah/s400/Easter+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5051172890358925314" border="0" /></a><br /><br />When I think of Easter dinner, I think of lamb. It seems to me like the perfect meat to serve, so fitting for the holiday, plus I don't get lamb very often (even though I love it) so it makes it that much more specialer. This is a recipe that I just kinda threw together, one of those walk in the pantry and start dumping and puring spice in a bag. It is Middle Eastern inspired, sort of similar to a kabob, only I left my leg of lamb whole. I did butterfly it though, in order to make it cook faster and more evenly on the grill.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp7gNHXs6azI-W43OlYZxSmAGODD4YpWeCoNQlxn-DsDAJQNJDzdiBa-gqz8rAIyzeKIP5D0fpIS-mxOicVJspKqD1TFYCDpjQ9BF60P2hAdrL6CKKwr8Nt-HIIbU1Vt0r1Ndd0wqvj1a/s1600-h/Easter+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCp7gNHXs6azI-W43OlYZxSmAGODD4YpWeCoNQlxn-DsDAJQNJDzdiBa-gqz8rAIyzeKIP5D0fpIS-mxOicVJspKqD1TFYCDpjQ9BF60P2hAdrL6CKKwr8Nt-HIIbU1Vt0r1Ndd0wqvj1a/s400/Easter+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5051173302675785762" border="0" /></a>I Love Lamb!<br /></div> <p class="MsoNormal"><b style="">BBQ Lamb with Middle Eastern Spices<o:p></o:p></b></p> <p class="MsoNormal">In zip <span class="blsp-spelling-error" id="SPELLING_ERROR_1">loc</span> bag or other marinating container combine:<br /></p> <p class="MsoNormal">1 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Tbl</span> Cumin<br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Tbl</span> Coriander<br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tbl</span> Turmeric<br />1 tsp hot Paprika<br />1 tsp cinnamon<br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tbl</span> garlic, chopped<br />¼ cup yogurt<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Tbl</span> lemon juice<br />fresh ground pepper</p> <p class="MsoNormal">Add to marinade, and massage meat:<br />2-3 lb leg of lamb, semi-boned and butterflied</p> <p class="MsoNormal">Allow meat to marinate overnight in refrigerator. An hour before cooking, take meat out of the refrigerator and sprinkle with:<br />2 tsp sea salt<br />½ cup fresh cilantro, chopped</p> <p class="MsoNormal">Start your <span class="blsp-spelling-error" id="SPELLING_ERROR_7">barbeque</span>, preferably the good <span class="blsp-spelling-error" id="SPELLING_ERROR_8">ol</span>’ charcoal kind, and make sure you have some nice hot coals. <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Barbeque</span> your lamb to desired <span class="blsp-spelling-error" id="SPELLING_ERROR_10">doneness</span> (I like it medium in the center, and done on the ends- this way your guests will be able to find a <span class="blsp-spelling-error" id="SPELLING_ERROR_11">doneness</span> level that they like.) Slice and serve with sauce (recipe below).</p> <p class="MsoNormal"><st1:city><st1:place><b style="">Shiraz</b></st1:place></st1:City><b style=""> Lamb Sauce:<o:p></o:p></b></p> <p class="MsoNormal">In a small sauce pan combine:<br />½ cup <st1:city><st1:place>Shiraz</st1:place></st1:City> wine<br />any and all dripping/blood from the lamb<br />½ tsp garlic powder<br />fresh ground pepper<br />sea salt<o:p> </o:p></p> <span style="font-size: 12pt; font-family: "Times New Roman";">Simmer sauce over low heat for 5 minutes. Sauce will be thin, it is just meant to be a <span class="blsp-spelling-error" id="SPELLING_ERROR_12">jus</span> of sorts for the lamb. Serve hot with the lamb.<br /><br /></span> <p class="MsoNormal"><b style="">Lemon & Garlic Roasted Potatoes<o:p></o:p></b></p> <p class="MsoNormal">Preheat oven to 400°F. Combine in a large glass baking dish:</p> <p class="MsoNormal">6 large potatoes, chopped into bite-sized chunks<br />2 red onions, chopped into bite-sized chunks<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Tbl</span> garlic, chopped<br />the zest of one lemon<br />the juice of one lemon<br />½ cup fresh cilantro, chopped<br />sea salt to taste<br />fresh ground pepper to taste<br />¼ cup olive oil</p> <p class="MsoNormal">Bake potatoes, covered with tin foil for 30 minutes. Then uncover them, stir and return to the oven (uncovered) and cook till tender and brown, about 40 minutes.</p> <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xBv3grEHb03AfMB65vI1Z3UbYd8uBHo8t7jZPH3Fv16zkzTeP5Q48N7qiIJDFAJ17qNlVICrEUmUy7P980Fhn1x-cR8LBRgyf1VBmG7WJI5cVQUcS0Iuty4G7KB7cn0VALcpumzNxdeW/s1600-h/Easter+034.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xBv3grEHb03AfMB65vI1Z3UbYd8uBHo8t7jZPH3Fv16zkzTeP5Q48N7qiIJDFAJ17qNlVICrEUmUy7P980Fhn1x-cR8LBRgyf1VBmG7WJI5cVQUcS0Iuty4G7KB7cn0VALcpumzNxdeW/s400/Easter+034.jpg" alt="" id="BLOGGER_PHOTO_ID_5051173375690229810" border="0" /></a>Spiced BBQ Lamb with Lemon & Garlic Roasted Potatoes & Asparagus<br /><br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqCIU8TrVB5NScTPecN-FuJqqwYVzeN71W253WQ9CYgB2w1wpKxs1e42_CEvdMm28ZtyLTx-gV79ZFq87Z8S8WUK2ag9xCdhnacC1xzls0PK4_NIjC1PWQiR9hOBT-A7UmWwxUEQ1gHy-/s1600-h/Easter+038.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoqCIU8TrVB5NScTPecN-FuJqqwYVzeN71W253WQ9CYgB2w1wpKxs1e42_CEvdMm28ZtyLTx-gV79ZFq87Z8S8WUK2ag9xCdhnacC1xzls0PK4_NIjC1PWQiR9hOBT-A7UmWwxUEQ1gHy-/s400/Easter+038.jpg" alt="" id="BLOGGER_PHOTO_ID_5051189795350202498" border="0" /></a>Pure chocolate for dessert<br /><br />Recipes coming soon...<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCliwp7bfYe6vk-yZSvjjPPG_tlE5uTSIMItcqu2QNUe7Jy3bYD7j_6WsBMvmqK6zZ1z9UMjQ1tjP_9mOk_kvBpdbHai79AcSXL_y1tOkI-KlpbAIFD0EURjRteeVIxCzcWKSiNEku2LP/s1600-h/Easter+046.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCliwp7bfYe6vk-yZSvjjPPG_tlE5uTSIMItcqu2QNUe7Jy3bYD7j_6WsBMvmqK6zZ1z9UMjQ1tjP_9mOk_kvBpdbHai79AcSXL_y1tOkI-KlpbAIFD0EURjRteeVIxCzcWKSiNEku2LP/s400/Easter+046.jpg" alt="" id="BLOGGER_PHOTO_ID_5051187733765900370" border="0" /></a>Dark Chocolate & Almond Cake with Anisette & White Chocolate Cream<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_2lv61zJaQrCt5sNpF_n7ysRPvDmjf9-7SEK5WJDExxaauLwwpwSCcdZ_QEWrqffqMVHx_XXtjX1iV3-azRz2zQ9vX0dbnjO3cGGwdQGHvDonJp72DG2IXtAhq8Y9xhub_L8A7cpcPjx/s1600-h/Easter+060.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib_2lv61zJaQrCt5sNpF_n7ysRPvDmjf9-7SEK5WJDExxaauLwwpwSCcdZ_QEWrqffqMVHx_XXtjX1iV3-azRz2zQ9vX0dbnjO3cGGwdQGHvDonJp72DG2IXtAhq8Y9xhub_L8A7cpcPjx/s400/Easter+060.jpg" alt="" id="BLOGGER_PHOTO_ID_5051187935629363298" border="0" /></a>It's like a chocolate landscape...<br /></div>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com1tag:blogger.com,1999:blog-1215640095284456937.post-85851142831450466452007-04-01T16:06:00.000-05:002008-12-10T01:46:50.123-05:00KWV 2006 Steen<p class="MsoNormal">I love wine for one simple reason. Every bottle, every vineyard, every region is unique, always a new and exciting experience. And because of that, there are hundreds of thousands (millions maybe?) of new wine experiences that one could possibly have in a life time. Wine is exciting, diverse, and versatile; you can drink it by itself or pair it with food. Wine is produced on every continent (well not <st1:place>Antarctica</st1:place>), allowing you, the drinker, to travel the world through a bottle of wine. Wine reflects where its grapes were grown, says something about the local culture, climate, and people of its home turf. Wine has many virtues, and because of this, I have decided that wine needs to become apart of my food blog, making this a food and sort-of-wine blog. I hope you enjoy, I will warn you that I am no professional wine taster, but I give it my best.</p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUr2awscvSUQA0XDtHYLfactdRY3yKiQ8k7a5qVXYiCEzY2ZqiN4SKXgktyL3BFrk5XvaN0DpDiKR6d7K2JWWmV2spiOu81Xz-h1mRax-Jwt16igIfYswO5Xbhv5KU6LHoW0PnsSDDwuI/s1600-h/KWV+Steen.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghUr2awscvSUQA0XDtHYLfactdRY3yKiQ8k7a5qVXYiCEzY2ZqiN4SKXgktyL3BFrk5XvaN0DpDiKR6d7K2JWWmV2spiOu81Xz-h1mRax-Jwt16igIfYswO5Xbhv5KU6LHoW0PnsSDDwuI/s400/KWV+Steen.png" alt="" id="BLOGGER_PHOTO_ID_5048572116914812658" border="0" /></a><br /><br /><p class="MsoNormal">This <a href="http://www.kwv.co.za/"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">KWV</span> 2006 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Steen</span></a> from <st1:country-region><st1:place>South Africa</st1:place></st1:country-region> is a light bodied wine with aromas of tart, sweet green apples and faintly reminiscent of hay. It is a refreshing semi-dry white wine and tastes of tart lemons with a hint of pear. I would treat it much the same way you would treat <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Sauvignon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Blanc</span>, serve chilled, could be enjoyed on its own on a hot summer day, or pair with chicken, seafood, or salad etc. This <span class="blsp-spelling-error" id="SPELLING_ERROR_4">KWV</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Steen</span> contains 12.5% alcohol. I think this is a great buy ($7.99), it is delicious, bracing, and a thoroughly enjoyable, easy drinking white wine; great for ringing in the spring time!<br /></p>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com0tag:blogger.com,1999:blog-1215640095284456937.post-58523727427561501922007-03-31T11:40:00.000-05:002008-12-10T01:46:51.320-05:00The egg that was loved...?I used to really hate eggs. I thought they were gross, icky, nasty and only fit for making cakes and cookies. As a child I would never eat them in any shape or form. My dad loves to make omelets for breakfast on the weekend, and he would always ask me if I'd like an omelet- NO THANKS! Eggs are so versatile, so common the world over, and yet I just can't stand the smell of an egg cooked all by its lonesome, with nothing else to hide that taste.<br /> But a couple of years ago I started to reform my view of eggs, gradually but nonetheless still reformed. I still won't eat an egg all by itself, be it fried, scrambled, boiled, or poached, but if you disguise the egg with enough fillings, I will love it! I mean truly, there has to be a considerable amount of other stuff in my egg besides the egg, otherwise no thanks, but hey at least it's a start.<br /> When I saw <a href="http://www.eatingoutloud.com/">Eating Out Loud</a> was starting a new food event called Food Fight, I said what fun! The theme for this first Food Fight is <a href="http://foodfight.eatingoutloud.com/">eggs</a>, so needless to say, I was going to have to use one of my well disguised egg recipes in which eggs were still the feature of the dish. So like I said, over the last couple of years I have started to come to terms with eggs, and this is one of my favorite ways to disguise them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8gGHmY0xIZNP8MC6bA-ViyFQ7Z6o_wjnFFbBDuBFM_m9eFLcpFFVVGIUj9bg1WkFJuP0laHE0vyAPd_fI7Pxly86J4rmim-v_5sCosmO7FqCVELjEakyrUcizvqA5a6r-840nN0ebTpk/s1600-h/Food+042.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD8gGHmY0xIZNP8MC6bA-ViyFQ7Z6o_wjnFFbBDuBFM_m9eFLcpFFVVGIUj9bg1WkFJuP0laHE0vyAPd_fI7Pxly86J4rmim-v_5sCosmO7FqCVELjEakyrUcizvqA5a6r-840nN0ebTpk/s400/Food+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5048130173369988754" border="0" /></a><br /> <p class="MsoNormal"><span style="font-weight: bold;">Maria’s Potato, Bacon, & Spinach Frittata</span> </p> <p class="MsoNormal">First, fry in a large skillet:<br />½ cup bacon, chopped (use more or less if you like)</p><p class="MsoNormal">Once the bacon is nicely browned, allow bacon to drain on a paper towel on a plate. Dispose of bacon grease.</p> <p class="MsoNormal">In the skillet that you fried the bacon in, after you get rid of the bacon grease, add:<br />2 Tbl oil<br />to the pan and heat it back up.</p> <p class="MsoNormal">Add and fry till soft a brown:<br />2 medium sized potatoes, chopped into smaller pieces</p> <p class="MsoNormal">As the potatoes start to brown, add in:<br />1 red onion, chopped</p> <p class="MsoNormal">Once potatoes are thoroughly cooked through, add the bacon back into the skillet. Also add:<br />1 cup frozen spinach</p> <p class="MsoNormal">While the bacon and vegetables fry, prepare the egg mixture. In a medium mixing bowl, combine:<br />6 eggs<br />3 Tbl milk<br />sea salt<br />fresh ground pepper<br />1 tsp basil leaves, dry<br />½ tsp oregano, dry<br />1 tsp garlic powder<o:p><br /></o:p></p> <p class="MsoNormal">After all of the vegetables and bacon in the skillet are cooked though, sprinkle on top:<br />1 cup grated cheddar cheese</p> <p class="MsoNormal">Preheat oven to 400°F. Then pour egg mixture over top of cheese and veggie/bacon mixture. Continue to cook over stove top heat for 5 minutes, and then transfer the whole skillet to the preheated oven. Bake for 30 minutes or until firm and no longer runny in the middle.</p> <br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU0QUd3I7C-bV40lggAdQ1-s87SAo7RQgFy0wDklgPsn8A7Gi1d5tULBmyRDYj7HI0cbC-g1UqdhJbicsaS1KLaaq1CP4sEgUHRJjahlig83P5bctDTOtSXsRDIh1uIqhlAYnoKIg1nR5/s1600-h/Food+029.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimU0QUd3I7C-bV40lggAdQ1-s87SAo7RQgFy0wDklgPsn8A7Gi1d5tULBmyRDYj7HI0cbC-g1UqdhJbicsaS1KLaaq1CP4sEgUHRJjahlig83P5bctDTOtSXsRDIh1uIqhlAYnoKIg1nR5/s400/Food+029.jpg" alt="" id="BLOGGER_PHOTO_ID_5048146077633885922" border="0" /></a><br />Potatoes, bacon, spinach, and onions.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTK8wf8lOdSqCF0Wqw9m-QHpC-CSx7xKLr9AQSMDdU_ZkZjRTyruF23DYs1bP-gF1Y1_Na__H7qUf_m_mAoJIKUgKNB5Nm95MYdBDY1TbHGJhtrfzg20V4OUePL8TV8KCMKX-loiH9-Ep/s1600-h/Food+033.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTK8wf8lOdSqCF0Wqw9m-QHpC-CSx7xKLr9AQSMDdU_ZkZjRTyruF23DYs1bP-gF1Y1_Na__H7qUf_m_mAoJIKUgKNB5Nm95MYdBDY1TbHGJhtrfzg20V4OUePL8TV8KCMKX-loiH9-Ep/s400/Food+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5048145875770422994" border="0" /></a><br />Eggs poured on top of the cheese.<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDitDEVPBW5ZdMu1JIssVjr5lbulxvG8u_-srXzEe_f8VJxARnYLpjIoTrGawdslmJVbY-jD_zGmceutdyJo4sZF8t63gpasYb9_d31-paW8gmh7P7nlaYGYuo5H3eocOJzoKVoENlS88/s1600-h/Food+035.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDitDEVPBW5ZdMu1JIssVjr5lbulxvG8u_-srXzEe_f8VJxARnYLpjIoTrGawdslmJVbY-jD_zGmceutdyJo4sZF8t63gpasYb9_d31-paW8gmh7P7nlaYGYuo5H3eocOJzoKVoENlS88/s400/Food+035.jpg" alt="" id="BLOGGER_PHOTO_ID_5048145673906960066" border="0" /></a><br />In the oven we go!<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Eo8-eMLtmquOWqiE2RYumJ6I7CI_wrlE4jDe6Y2AZA0caLkvzPWHZ1tZ4LsnR4g0xov03bngCbg57YdLFyrun7K4N7xWYqesGEWkj4MMze2vrQXentVe9IZ3yy7K8dnQG5_qcvbEbebU/s1600-h/Food+041.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Eo8-eMLtmquOWqiE2RYumJ6I7CI_wrlE4jDe6Y2AZA0caLkvzPWHZ1tZ4LsnR4g0xov03bngCbg57YdLFyrun7K4N7xWYqesGEWkj4MMze2vrQXentVe9IZ3yy7K8dnQG5_qcvbEbebU/s400/Food+041.jpg" alt="" id="BLOGGER_PHOTO_ID_5048145368964282034" border="0" /></a><br />'T' is for tasty and time to eat!<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictNvM1B1orLNHly8heCaLow60HY7nPsX2WzytE_v_f-jYsFyok3QMnriyo9Q443itlYhizoHCRfFwpX_TgzmxBHZXrSr6hXKKwbKQ_7RWMBEzt0ko0Uvc9gOKPfZoRccbXMB0YVvQuWft/s1600-h/Food+050.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictNvM1B1orLNHly8heCaLow60HY7nPsX2WzytE_v_f-jYsFyok3QMnriyo9Q443itlYhizoHCRfFwpX_TgzmxBHZXrSr6hXKKwbKQ_7RWMBEzt0ko0Uvc9gOKPfZoRccbXMB0YVvQuWft/s400/Food+050.jpg" alt="" id="BLOGGER_PHOTO_ID_5048145141331015330" border="0" /></a>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com2tag:blogger.com,1999:blog-1215640095284456937.post-25386444674399593082007-03-27T21:47:00.000-05:002008-12-10T01:46:51.801-05:00A fresh dinner that says Spring!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5jaEyfWPBRD_rJFIsXZagxozdsEgIrbzUloL6fjHdvHlDuXP4Laj7OPLikVfy-oyQTFsP_ZiNdexjO7p10-My07VZbjylwvMR6q29oPWJY2oFpK-iryFmj200M7ukgD5_wAZUQF7zhBX/s1600-h/Tabouli+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 432px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD5jaEyfWPBRD_rJFIsXZagxozdsEgIrbzUloL6fjHdvHlDuXP4Laj7OPLikVfy-oyQTFsP_ZiNdexjO7p10-My07VZbjylwvMR6q29oPWJY2oFpK-iryFmj200M7ukgD5_wAZUQF7zhBX/s400/Tabouli+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5046801658380957298" border="0" /></a><br /><div style="text-align: center;">Tabbouleh and a nice glass of Retsina<br /></div><br />Here's a quick healthy meal that says spring time! Tabbouleh is a salad based on <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bulgar</span> or cracked wheat and is often found with variations throughout the Mediterranean. This is my variation.<br /><br /><span style="font-weight: bold;">Tabbouleh</span><br /><br />Soak:<br />1 cup of <span class="blsp-spelling-error" id="SPELLING_ERROR_1">bulgar</span> (or cracked wheat)<br /><br />In 1 cup of hot water. Allow to soak until <span class="blsp-spelling-error" id="SPELLING_ERROR_2">bulgar</span> is softened, about 1 hour. Pour <span class="blsp-spelling-error" id="SPELLING_ERROR_3">bulgar</span> into a mesh strainer and rinse with fresh cold water, allow <span class="blsp-spelling-error" id="SPELLING_ERROR_4">bulgar</span> to drain thoroughly.<br /><br />Place softened <span class="blsp-spelling-error" id="SPELLING_ERROR_5">bulgar</span> in a bowl and add:<br />1 green bell pepper, chopped<br />1/2 cup fresh cilantro leaves, chopped<br />1 can chick peas (garbanzo beans), drained and rinsed<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Tbl</span> red onion, finely chopped<br />1/4 cup olive oil<br />juice of half a lemon<br />1 tsp dried mint leaves (or use fresh if you have it)<br />1/2 tsp garlic powder<br />sea salt, to taste<br />fresh ground pepper<br /><br />Mix well. Serve with pita bread or lettuce leaves.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYW3z9xMrYNYHCvBjwR5Hkf2HklkfZGCwdZkddOIMJ00WF-GG9Eowq5I2Yh0pHxmLf_7gNmGgbEk43WA-8HsO7U38rg2EtLm-iUsKZtQFD6FsHVobzCJB21oQnqElkg1XYrVaC_1fhhFTi/s1600-h/Tabouli+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYW3z9xMrYNYHCvBjwR5Hkf2HklkfZGCwdZkddOIMJ00WF-GG9Eowq5I2Yh0pHxmLf_7gNmGgbEk43WA-8HsO7U38rg2EtLm-iUsKZtQFD6FsHVobzCJB21oQnqElkg1XYrVaC_1fhhFTi/s400/Tabouli+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5046801774345074306" border="0" /></a>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com2tag:blogger.com,1999:blog-1215640095284456937.post-69996276370628481762007-03-25T11:07:00.000-05:002008-12-10T01:46:53.139-05:00Delicious Dal and Vegetable CurryIt's easy, it's simple, and it's sort of quick. But most of all it's delicious (and cheap)! This was a favorite vegetarian meal that my mom used to make when I was growing up. You see, we lived in a desert on the end of the earth, there was no place to buy meat, the nearest "super market" that sold meat was an 8 hour drive from home. Needless to say we only went food shopping about once a month, and when we shopped, we really stocked up good. So when we bought meat, we would freeze it and bring it home for the 8 hour drive in a cooler. We could only buy as much meat as our little kerosene refrigerator's freezer could hold- and let me tell you- the freezer was the size of a large-<span class="blsp-spelling-error" id="SPELLING_ERROR_0">ish</span> shoe box. So it was my mothers goal to eat meat only every other night- which meant coming up with vegetarian meals that didn't require many fresh veggies on the other nights. I say not very many fresh vegetables because if you are only shopping once a month, those vegetables that you bought won't last for the whole month. There is however a small town in the desert called <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Lodwar</span>, and there your could buy the very basics. Potatoes, cabbage, onions, and tomatoes. So those were a heavy influence in our daily cooking. Other staples that last indefinitely are rice and dried beans of all varieties. And so this lovely meal of Dal and cabbage potato curry uses all the staples that are readily available to us throughout the month.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBxhq9-Go1kd03A5mZwkZCz5Zbkl1MAKi35CGSb3tuDxxgLqZhHh97JnBm3vIiamKqhncJAnwxU9X4WpnrsuKN3aT_eFFjg0fwmZDXYhudHzm18_PLyTwqoESlaEh7urt822Is8aJ2sLV/s1600-h/Dal+%26+Vegetables+001.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 276px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihBxhq9-Go1kd03A5mZwkZCz5Zbkl1MAKi35CGSb3tuDxxgLqZhHh97JnBm3vIiamKqhncJAnwxU9X4WpnrsuKN3aT_eFFjg0fwmZDXYhudHzm18_PLyTwqoESlaEh7urt822Is8aJ2sLV/s200/Dal+%26+Vegetables+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5045895948023687746" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQypA9SqqPg5suzysGwU_Y1v8_zVHWXo1gSXDk39FMLTMLlwRE4xe7gArzxTIrgTuxgfcohSKjIVmm6o3D00r6MrM-mElLTutisq7OrxtkJk2-viKK8_FNVSCQc0bzGmzxE-A8f0koWJy/s1600-h/Dal+%26+Vegetables+003.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 236px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHQypA9SqqPg5suzysGwU_Y1v8_zVHWXo1gSXDk39FMLTMLlwRE4xe7gArzxTIrgTuxgfcohSKjIVmm6o3D00r6MrM-mElLTutisq7OrxtkJk2-viKK8_FNVSCQc0bzGmzxE-A8f0koWJy/s200/Dal+%26+Vegetables+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5045895810584734258" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div style="text-align: center;"><br /><br /><br />Mung beans, also known as green grams<br /><div style="text-align: left;"><br /><br /><br /><br /><br /><br /><br /><br /><br />Green Gram Dal<br /><br />Bring to a boil in a pot:<br />1 cup green grams<br />2 1/2 cups water<br />1 tsp turmeric<br />1 tsp cayenne pepper<br />1 tsp salt<br />Once the green grams begin to boil, turn off the heat and allow them to set, covered. I let them sit anywheres between 30 minutes to an hour and a half, if you do it for the shorter time, it simply means you have to cook them longer till they are tender.<br /><br />Meanwhile, fry in a heavy pan or cast iron skillet:<br />1 large onion, chopped<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Tbl</span> oil<br />2 garlic cloves, chopped<br /><br />Once the onions begin to soften, add and continue to fry:<br />1 tsp cumin<br />1 tsp pepper<br />2 tsp cloves<br />1 tsp coriander<br /><br />Bring the soaked green grams back up to a boil and add in the onion/spice mixture. Allow green grams to continue to simmer until they are tender (30 minutes to an hour).<br /></div><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNeDcDlqbGhJvJBmk66hcECEcDardLStWOkzU2fkpEZaIMGGSP3LJn1-FF7v9GSxgQYcJLEZGi65JdD5y1H2Yaqch-geoUE5HzKamIPpB2RfkWpLcEA6HDnVzC7JJfrHFtwQMhwRZtv9z/s1600-h/Dal+%26+Vegetables+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNeDcDlqbGhJvJBmk66hcECEcDardLStWOkzU2fkpEZaIMGGSP3LJn1-FF7v9GSxgQYcJLEZGi65JdD5y1H2Yaqch-geoUE5HzKamIPpB2RfkWpLcEA6HDnVzC7JJfrHFtwQMhwRZtv9z/s400/Dal+%26+Vegetables+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5045895535706827298" border="0" /></a><br />Frying onions and spices for the Dal<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexPwg5pK8k3p1PN0xriff3fqToAe97GwD44A0xQ7qZCZNUg6qSmy2sph5jMPRZYIhdYajRelKklhG2uJvPwOg0yxs2p0pJZdczBCw3_vJbwVGxLhYCl7BXXs5Pm_yKR6K20SzCgyq_mGr/s1600-h/Dal+%26+Vegetables+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgexPwg5pK8k3p1PN0xriff3fqToAe97GwD44A0xQ7qZCZNUg6qSmy2sph5jMPRZYIhdYajRelKklhG2uJvPwOg0yxs2p0pJZdczBCw3_vJbwVGxLhYCl7BXXs5Pm_yKR6K20SzCgyq_mGr/s400/Dal+%26+Vegetables+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5045895376793037330" border="0" /></a><br /><div style="text-align: center;">Dal<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivj047EoP8ZcQINAQA6ne3UGTXbytMmDc-xsEev7MQAZAEt60X8z0stm1y2PRSAyEb6O6cmXC453z4B4bob7xBnmVTuNTeK_J9pkk4_AIRAFvkwpoIZcmO33XTMfJHSQkRjQNP4dbuH55E/s1600-h/Dal+%26+Vegetables+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivj047EoP8ZcQINAQA6ne3UGTXbytMmDc-xsEev7MQAZAEt60X8z0stm1y2PRSAyEb6O6cmXC453z4B4bob7xBnmVTuNTeK_J9pkk4_AIRAFvkwpoIZcmO33XTMfJHSQkRjQNP4dbuH55E/s400/Dal+%26+Vegetables+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5045895213584280066" border="0" /></a><br />Cabbage and Potato Curry<br /><div style="text-align: left;"><br />Chop and fry in the cast iron skillet you had used for the onions above:<br />2 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Tbl</span> oil<br />2 large potatoes<br /><br />Once the potatoes begin to brown add:<br />1 large onion, chopped<br />2 garlic cloves, chopped<br /><br />Add:<br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Tbl</span> coriander<br />1 tsp turmeric<br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Tbl</span> cumin<br />1 tsp salt<br />2 tomatoes, chopped (I didn't have any on hand at the time, so I left them out)<br />1/2 a head of cabbage, chopped<br />any other vegetable desired such as green bell pepper or carrot<br /><br />Stir to combine. The pan may be getting dry and smokey, so add some water, about a 1/2 cup or so, in order to prevent burning and sticking to pan. Cover pan with lid, and cook until all vegetables are cooked, adding water as needed. This is a dry curry, so don't go overboard with the water.<br /></div></div><br />Enjoy your Dal and Cabbage and Potato curry with some <span class="blsp-spelling-error" id="SPELLING_ERROR_6">basmati</span> rice and some <a href="http://passionfruitandmangos.blogspot.com/2007/01/chapatis-sukuma-wiki.html">chapatis</a> (if you have time to make them).<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkePagiOiEFLL-6-mDfeAoM7DmC-1LNdzHm8z6lyNkz3R426cByC6_2mi8370NgUmjijDN4BWXLZ7dkItntutDkuTVLHqp9bsTZOHD8xp7DBLh4S1Ezo6PrNW9w9tP1j6zDsCBJ9i1dpVY/s1600-h/Dal+%26+Vegetables+029.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkePagiOiEFLL-6-mDfeAoM7DmC-1LNdzHm8z6lyNkz3R426cByC6_2mi8370NgUmjijDN4BWXLZ7dkItntutDkuTVLHqp9bsTZOHD8xp7DBLh4S1Ezo6PrNW9w9tP1j6zDsCBJ9i1dpVY/s400/Dal+%26+Vegetables+029.jpg" alt="" id="BLOGGER_PHOTO_ID_5045895024605719026" border="0" /></a><br />Dal on top of <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Basmati</span> rice and Cabbage and Potato curry on the side<br /></div>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com3tag:blogger.com,1999:blog-1215640095284456937.post-39396492780543945852007-03-21T18:55:00.000-05:002008-12-10T01:46:54.530-05:00Beef, its whats for dinner<div style="text-align: center;">Because it's just that good...<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyryu9C6QikV-xKMLokXJYkjU8iCciWD4xf2ROFdXB4JKn5WXDvH9Y5ISNZD3C6bkt4Mq0FEHy9jijnTpx5XK81LffeTkfcdW3JeyYJkfNRoupnBLKpCZ4sw6ecmBBOlXQtQcU7qgnJRZ/s1600-h/Steak+005.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDyryu9C6QikV-xKMLokXJYkjU8iCciWD4xf2ROFdXB4JKn5WXDvH9Y5ISNZD3C6bkt4Mq0FEHy9jijnTpx5XK81LffeTkfcdW3JeyYJkfNRoupnBLKpCZ4sw6ecmBBOlXQtQcU7qgnJRZ/s400/Steak+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5044534460570724834" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_qasFDthZbfeoqTspZBp4yCiIl8jcJsPK-5nQAUNjISs1Pc41b5jyfnV_d7gQ3VUaGYuhFxHyL06L7oXHhBNClvmzgPgxexXBZRnxNWy-5KVKaKx79idqpVAIlRm5nTQxa1rbdZiFQ_R/s1600-h/Steak+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr_qasFDthZbfeoqTspZBp4yCiIl8jcJsPK-5nQAUNjISs1Pc41b5jyfnV_d7gQ3VUaGYuhFxHyL06L7oXHhBNClvmzgPgxexXBZRnxNWy-5KVKaKx79idqpVAIlRm5nTQxa1rbdZiFQ_R/s400/Steak+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5044534340311640530" border="0" /></a><br /><br /><div style="text-align: center;">Mmmmm...<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAe1teq5cq6E0GL5XBfclCTLRZBdMw8GsIMg7XCImK5aZ6664fH9kHArps96vS2h6xrAqvwYi_PeTKk-aWJf6uVhUC4ZSP_v8x-qtmHGGG1mnlhc0cNCrccIhdUHs_PnUf8qhhQVIxUiO/s1600-h/Steak+003.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAe1teq5cq6E0GL5XBfclCTLRZBdMw8GsIMg7XCImK5aZ6664fH9kHArps96vS2h6xrAqvwYi_PeTKk-aWJf6uVhUC4ZSP_v8x-qtmHGGG1mnlhc0cNCrccIhdUHs_PnUf8qhhQVIxUiO/s400/Steak+003.jpg" alt="" id="BLOGGER_PHOTO_ID_5044533863570270642" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5s2Y9oWsOHbQSdUzjwcgVhuMoqT1wf_Der1tlp2budweT-J9cVdhyphenhyphenXKyPjiExKUlJ788nJAqkDz-Kg-teoL5SHwuOG1_E-lASsZoovig75BN9lgzd92uLwZB2tXmY6J0e9Fc6KiBAMtv/s1600-h/Steak+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5s2Y9oWsOHbQSdUzjwcgVhuMoqT1wf_Der1tlp2budweT-J9cVdhyphenhyphenXKyPjiExKUlJ788nJAqkDz-Kg-teoL5SHwuOG1_E-lASsZoovig75BN9lgzd92uLwZB2tXmY6J0e9Fc6KiBAMtv/s400/Steak+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5044534026779027906" border="0" /></a><br />Marinade (I am a big fan of the dump & pour method- use your own amounts):<br />red wine vinegar<br />balsamic vinegar<br />Worcestershire sauce<br />liquid smoke<br />olive oil<br />spicy brown mustard<br />garlic powder<br />basil<br />oregano<br />fresh ground pepper<br /><br />Place all ingredients in whatever container you plan to marinate your meat in (I use a zip-loc bag) Add meat:<br /><br />3 lbs London Broil (beef)<br /><br />Allow meat to marinate as long as you can, two days is best, but if your in a hurry 20 minutes is OK too. Grill meat (preferably on a charcoal grill) to done-ness desired (I like medium rare- just warm of mooing). Slice and enjoy.Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com2tag:blogger.com,1999:blog-1215640095284456937.post-38598661796125555172007-03-15T17:59:00.000-05:002008-12-10T01:47:03.004-05:00Hay Hay It's Donna Day, The Tropical Cheesecake Way!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-N2umK_5z_9vTLTmqScs3-9mYi8R7pjUmgleKClw1YnKcElM6SbiV9lc-8EnHAm0kyoWifrRDzD4vLusKmX-94wVGPlFwGXSd3ePyHy6_du5955fQfROIazdYCCwdAMWuPY2lVpT8auZ/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-N2umK_5z_9vTLTmqScs3-9mYi8R7pjUmgleKClw1YnKcElM6SbiV9lc-8EnHAm0kyoWifrRDzD4vLusKmX-94wVGPlFwGXSd3ePyHy6_du5955fQfROIazdYCCwdAMWuPY2lVpT8auZ/s400/Passion+%26+Coconut+Tropical+Cheesecake+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5042296989870113970" border="0" /></a><br /> My all time favorite fruit in the world is passion fruit. In Kenya I could buy a 2 kilo bag of fresh passion fruit for about 80 KSH, which is roughly the equivalent of $1 at the time. Today, in Rochester, I have to pay $2.50 for one single solitary piece of passion fruit. This makes me very, very sad, as I could sit down and eat 8 passion fruits for breakfast (but obviously I don't do that, as that breakfast would cost me $20- expensive!). The alternative to fresh (and expensive) passion fruit, when making dessert, is frozen passion fruit puree. So puree it is.<br /> The other favorite flavor of mine is coconut! I love coconut. Yum, yum yum coconut. I like coconut in all forms, fresh out of the shell, in a drink, dessert, curry, soup, shredded, dried, sweetened, I've even had coconut deep fat fried (I feel like the shrimp guy from Forrest Gump). I remember when I was a kid, as a family we would go on vacation to Mombasa, and when you arrived at wherever you were staying, you would be greeted with a coconut drink, meaning they would drill 3 holes in the top of a new coconut put a straw in it and enjoy. The actual water in a coconut is a bit bland to me, but not too bad. And when you sit by the pool, staring at the beautiful, white sandy beach, somebody will climb a tall coconut palm with a machete to hack down the ripe coconuts. Watch out for falling coconuts!<br /> Anyways, when I saw the Hay Hay It's Donna Day! theme of cheesecake hosted by <a href="http://www.culinaryconcoctionsbypeabody.com/2007/03/02/hay-hayits-cheesecake-all-the-way/">Culinary Concoctions by Peabody</a>, I said 'self, you should participate'. And here it is. This cheesecake is a creation that I played around with, and I got some of my inspiration from <a href="http://www.epicurious.com/recipes/recipe_views/views/107717">Epicurious.com</a>.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1L2ILHbMc9POQUuenTbyNIBotEzLQUo7NBlR6GGIy3KNi2s6luS6v_8_D9lGZgdVwycKeMzN6GMgMfsaEttxebJC4IcI8q5bbffgVu6RlSjBu37ucrtcqhvqVnQ2rBvXShVBzoiImOxt/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+033.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx1L2ILHbMc9POQUuenTbyNIBotEzLQUo7NBlR6GGIy3KNi2s6luS6v_8_D9lGZgdVwycKeMzN6GMgMfsaEttxebJC4IcI8q5bbffgVu6RlSjBu37ucrtcqhvqVnQ2rBvXShVBzoiImOxt/s400/Passion+%26+Coconut+Tropical+Cheesecake+033.jpg" alt="" id="BLOGGER_PHOTO_ID_5042296448704234658" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gEmZH9WRhvx5Mj6Elo_hAkgI68x09JddNjQl-0LinNy_Z9c3q2izJWSJOxmQz5mDr-SUT1T6OU2zvwNuLaWtnE2CxGHfzO1H1gSL7xSXUUd9_X2HCAi1FLKihqA8ieIz34L-2jGnF_Gb/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+053.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gEmZH9WRhvx5Mj6Elo_hAkgI68x09JddNjQl-0LinNy_Z9c3q2izJWSJOxmQz5mDr-SUT1T6OU2zvwNuLaWtnE2CxGHfzO1H1gSL7xSXUUd9_X2HCAi1FLKihqA8ieIz34L-2jGnF_Gb/s400/Passion+%26+Coconut+Tropical+Cheesecake+053.jpg" alt="" id="BLOGGER_PHOTO_ID_5042295860293715090" border="0" /></a> <p class="MsoNormal"><br /><span style="font-weight: bold;">Passion & Coconut Tropical Cheesecake<br /></span></p><p class="MsoNormal">To prepare the pan:</p> <p class="MsoNormal">Using the bottom of a 10 inch springform pan, trace an outline of it onto parchment paper and then cut out the parchment paper circle. Assemble the springform pan back together. Grease the bottom and sides of pan, then lay parchment round on the bottom and grease the parchment also.<br /></p><span style="font-size:100%;"><b style="">Cashew Crust</b></span> <p class="MsoNormal"><span style="font-size:100%;">In a food processor grind until a coarse meal:<br />1 cup salted, roasted cashews<br />¼ cup packed brown sugar</span></p> <p class="MsoNormal"><span style="font-size:100%;">Pour cashew mixture into a bowl and add:<br />¾ cup flour<br />¼ tsp cinnamon</span></p> <p class="MsoNormal"><span style="font-size:100%;">Cut/stir in until all the butter is incorporated and mixture is coarse and sandy:<br />6 Tbl butter, softened, almost melted</span></p> <p class="MsoNormal"><span style="font-size:100%;">Stir to combine:<br />1 egg yolk</span></p> <span style="font-size:100%;"><span style=";font-family:";font-size:12;" >Preheat oven to 325°F. Press crust into your pan, over the bottom and up the sides as possible (about a ½ inch up the sides), and then pierce with a fork. Bake for about 15-20 minutes, till golden brown. Let crust cool. Once cool, wrap the outside of the pan with a layer of tin foil in order to make sure the filling does not leak out and make a mess in your oven.</span></span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUXQPzkM1hyXiEr4PZ7If0dP8rMJ1EJa1EIaTc2BYXt1445FV30QNlA1wKCDrIrJL-sHO6MVpmwfPoRERC0qy38fUsBFGh8R95W5nQRVQjvnE_Q9Q9XRCyX-pFhfBvMmjJDGOzpwKS2kP/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLUXQPzkM1hyXiEr4PZ7If0dP8rMJ1EJa1EIaTc2BYXt1445FV30QNlA1wKCDrIrJL-sHO6MVpmwfPoRERC0qy38fUsBFGh8R95W5nQRVQjvnE_Q9Q9XRCyX-pFhfBvMmjJDGOzpwKS2kP/s320/Passion+%26+Coconut+Tropical+Cheesecake+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5042295284768097410" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWx_GhdGB0LK2QgWV_0r_uiWKihqhCtU4TpqQOHegu_NioNuzKVkJgQN_F9QMPgSmzBvTNjjbNyPZB1aYuX3WpU6ZyAoSulMTpBuAcptdFFCj8rVyzRwKGOFg9S1RvVtWFjU9wk6YED55q/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWx_GhdGB0LK2QgWV_0r_uiWKihqhCtU4TpqQOHegu_NioNuzKVkJgQN_F9QMPgSmzBvTNjjbNyPZB1aYuX3WpU6ZyAoSulMTpBuAcptdFFCj8rVyzRwKGOFg9S1RvVtWFjU9wk6YED55q/s320/Passion+%26+Coconut+Tropical+Cheesecake+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5042294898221040754" border="0" /></a><br /><b style="">Coconut Filling<o:p></o:p></b> <p class="MsoNormal">In a large mixing bowl, beat together:<br />2 8-oz packages of low-fat cream cheese or Neufchatel cheese<br />2/3 cup sugar<br />pinch of salt<br />1 tsp vanilla extract</p> <p class="MsoNormal">Then add:<br />1 15-oz container of part skim ricotta cheese (drained in a cheesecloth lined sieve over a bowl for 5 hours, or overnight, then once all liquid is removed, press cheese through a sieve to help to reduce the graininess)<br />1/3 cup low fat sour cream<br />1/3 cup coconut milk<br />¼ cup rum (preferably a nice golden brown rum- not white rum)<br />1 ½ Tbl coconut rum<br />2 Tbl flour<br />1 ½ Tbl cornstarch </p> <p class="MsoNormal">Beat in, one at a time:<br />5 eggs and the egg white leftover from the crust<br /><o:p></o:p></p> <p class="MsoNormal">Fold in:<br />½ cup toasted coconut (I use a combination of sweetened shredded coconut and unsweetened desiccated coconut)</p> <p class="MsoNormal">Pour filling into the prepared, cooled crust.<br />Sprinkle over the top:<br />¼ cup toasted coconut (sweetened, shredded kind)</p> <span style=";font-family:";font-size:12;" >Bake cake at 300°F for 1 1/2 hour. At this point your cake should be a little bit wobbly in the very middle, but definitely set on the sides. Turn the oven off and let the cake remain undisturbed in the oven (that is off) for 8 hours or overnight. Once this resting period is over, cover and refrigerate cake.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD68tvwUmX8iduaJBq1G3lQOng5AGhlwrlb66l8SZzRLfGCzV-p7cP_Pj5tdaVW1iQrtu9OfPuIPxl9V6HP8R4SIUn813zVh4EozYjYKH-cJsJkqHnNY0SIanKaeCsabPd1T-67Q3DUNB7/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+010.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD68tvwUmX8iduaJBq1G3lQOng5AGhlwrlb66l8SZzRLfGCzV-p7cP_Pj5tdaVW1iQrtu9OfPuIPxl9V6HP8R4SIUn813zVh4EozYjYKH-cJsJkqHnNY0SIanKaeCsabPd1T-67Q3DUNB7/s400/Passion+%26+Coconut+Tropical+Cheesecake+010.jpg" alt="" id="BLOGGER_PHOTO_ID_5042293463701963842" border="0" /></a><br /><p class="MsoNormal"><b style="">Passion Fruit Sauce<o:p></o:p></b></p> <p class="MsoNormal">In a small sauce pan combine:<br />2 cup frozen passion fruit puree, thawed (I use Goya brand)<br />¾ cup sugar</p> <p class="MsoNormal">Bring to a simmer over medium heat, stirring frequently, and simmer for about 15 minutes or until the sauce is nice, thick, and syrupy.</p> <p class="MsoNormal">Stir in:<br />1 Tbl rum (the golden brown kind)</p> <p class="MsoNormal">If you happen to have fresh passion fruit on hand, you can stir the seeds/pulp of one or two fruit into the sauce if you like.</p> <span style=";font-family:";font-size:12;" >Allow sauce to cool. Cover and refrigerate.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksFUm9zgjX5a4xE863dQojX11eEIZujZ69_M39OeOR2sfGg_T-TPa8gwbsgl_2z0vMnByIrUV2uGeVrtTy6_oCtqJLyTNd4De6QkrUZn77MhpB29C00Ykdp1z5I275ta530b_YGA9dq3O/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksFUm9zgjX5a4xE863dQojX11eEIZujZ69_M39OeOR2sfGg_T-TPa8gwbsgl_2z0vMnByIrUV2uGeVrtTy6_oCtqJLyTNd4De6QkrUZn77MhpB29C00Ykdp1z5I275ta530b_YGA9dq3O/s320/Passion+%26+Coconut+Tropical+Cheesecake+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5042293991982941266" border="0" /></a><b style="">To Serve:<o:p></o:p></b> <p class="MsoNormal">Loosen the sides of the chilled cheesecake from the pan with a knife. Remove sides of the springform pan from the cheesecake. Gently use a spatula to lift or slide the cake on the parchment paper off of the springform pan bottom and slide the cake onto a serving plate. Drizzle passion fruit sauce over cake. Serve cake with the bowl of extra passion fruit sauce for your guests to add to their own dessert.<br /></p><p class="MsoNormal">Enjoy! Cake, if covered well, can last for a few days or so in the fridge (provided that nobody gobbles it down late at night).<o:p></o:p></p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7WJUcJc6WyzRhMvpB5hvD9AEGIhHSc28v_NnpGPk9nDxrXkRGJYVYfWLBWYoe1-uSObgat4egQkNse2jfyr8wa0t8H_fSR862N9uFmxHVdQVpBdLtqsLV_ZolW4H1rahqmHrX_LEnNAl/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+024.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx7WJUcJc6WyzRhMvpB5hvD9AEGIhHSc28v_NnpGPk9nDxrXkRGJYVYfWLBWYoe1-uSObgat4egQkNse2jfyr8wa0t8H_fSR862N9uFmxHVdQVpBdLtqsLV_ZolW4H1rahqmHrX_LEnNAl/s400/Passion+%26+Coconut+Tropical+Cheesecake+024.jpg" alt="" id="BLOGGER_PHOTO_ID_5042292604708504626" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Sp4gdpeaJEd-X4IC0lLFKuKK_sDgJdtQ34AMjuvgFzDEBanbxHRD7x8MBnkKSeKLekQMUJTsPL1E1NwZkX3ayJ-RTKrzlRJKo58iX7EoQql4W7IV0lAtao8LMixbrA6DUuwnlhMwTpcj/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Sp4gdpeaJEd-X4IC0lLFKuKK_sDgJdtQ34AMjuvgFzDEBanbxHRD7x8MBnkKSeKLekQMUJTsPL1E1NwZkX3ayJ-RTKrzlRJKo58iX7EoQql4W7IV0lAtao8LMixbrA6DUuwnlhMwTpcj/s400/Passion+%26+Coconut+Tropical+Cheesecake+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5042292235341317154" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFdqahHALyvd9Osszfhe3tgSfGRkLxWGkesns6wWKPofS_lIU5trvl-VL4vAMF9gSG1i3wvBjTtE9pBtydZZjCXdvTjamdtpcV4R6DQW6jW4Gnwv53tWx-qwrXsY_PiT7-aYYUv5fTpWY/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwFdqahHALyvd9Osszfhe3tgSfGRkLxWGkesns6wWKPofS_lIU5trvl-VL4vAMF9gSG1i3wvBjTtE9pBtydZZjCXdvTjamdtpcV4R6DQW6jW4Gnwv53tWx-qwrXsY_PiT7-aYYUv5fTpWY/s400/Passion+%26+Coconut+Tropical+Cheesecake+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5042291904628835346" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvFpcl8YyNzr8IOeMsUKGMgZ16Uett4ny_dEuSfFqVRqRRkkEOIIk_CZYKIl6J9mur1AebziPfP4a1u-ZKB7fbG89cjdbfl4ZnpQMesgEYc_-5iBy0RZF4eyDnXUNrRZ-W8WcdA87I0Xr/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+051.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWvFpcl8YyNzr8IOeMsUKGMgZ16Uett4ny_dEuSfFqVRqRRkkEOIIk_CZYKIl6J9mur1AebziPfP4a1u-ZKB7fbG89cjdbfl4ZnpQMesgEYc_-5iBy0RZF4eyDnXUNrRZ-W8WcdA87I0Xr/s400/Passion+%26+Coconut+Tropical+Cheesecake+051.jpg" alt="" id="BLOGGER_PHOTO_ID_5042291599686157314" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMHOZKDzG1mcV6bp0Cs3BgF3MMEIzSIGMp5cg9IseemtwJMQ2FBUWBgHfMAjdnXHS7THV-jYELKUJkHOV8wAtGwMgmNE2ZtWB4D1j0nSLwqp2ubH8Dup8-WpxH-NUA1at333ryoFuMGSH/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+068.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMHOZKDzG1mcV6bp0Cs3BgF3MMEIzSIGMp5cg9IseemtwJMQ2FBUWBgHfMAjdnXHS7THV-jYELKUJkHOV8wAtGwMgmNE2ZtWB4D1j0nSLwqp2ubH8Dup8-WpxH-NUA1at333ryoFuMGSH/s400/Passion+%26+Coconut+Tropical+Cheesecake+068.jpg" alt="" id="BLOGGER_PHOTO_ID_5042291247498839026" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0dgeaoeFtE9rIOmc1jXFTttnqE5iVkPCLIWb19fQopUtfIAC0lOiZgBi4ptY0aMbjyP3eL3TjA4USl0Bct0_AvIQAE-9EPRITkRdSRRgJ14swH6QrbZSv3DbiFu2PGjS-MQXec3M1orh/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+073.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC0dgeaoeFtE9rIOmc1jXFTttnqE5iVkPCLIWb19fQopUtfIAC0lOiZgBi4ptY0aMbjyP3eL3TjA4USl0Bct0_AvIQAE-9EPRITkRdSRRgJ14swH6QrbZSv3DbiFu2PGjS-MQXec3M1orh/s400/Passion+%26+Coconut+Tropical+Cheesecake+073.jpg" alt="" id="BLOGGER_PHOTO_ID_5042290916786357218" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimFpkF-v9VC0ihlFiSWC9pYZWlbShhpjltZj5hMEypwpzCbOasHw1RAjm62isiV4-MpCr9orrZ7CDm_yyOSU5Mhze2cUrNhr6PfsuHRTQWWLeQJpwQOse9T00LmiGKlGpJ-Z-KUE9w71Wv/s1600-h/Passion+%26+Coconut+Tropical+Cheesecake+013.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimFpkF-v9VC0ihlFiSWC9pYZWlbShhpjltZj5hMEypwpzCbOasHw1RAjm62isiV4-MpCr9orrZ7CDm_yyOSU5Mhze2cUrNhr6PfsuHRTQWWLeQJpwQOse9T00LmiGKlGpJ-Z-KUE9w71Wv/s400/Passion+%26+Coconut+Tropical+Cheesecake+013.jpg" alt="" id="BLOGGER_PHOTO_ID_5042290551714137042" border="0" /></a>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com11tag:blogger.com,1999:blog-1215640095284456937.post-51280211690899596302007-02-26T18:29:00.000-05:002008-12-10T01:47:04.322-05:00Sweet Cinnamon-y Deliciousness!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRhZFg8F9nCX_URwb2bGEPLrYkCJ1lY2mHG-xaM2ApFpb_hl57Lw9GfiHDcIhOEsOJMAzJctXzDzsigZs4ATWr-yFZuFZxfza0pPrvywKhAi77DkUCH3t6AmnyX8RfJ9Ong0mqK-FJhwx/s1600-h/Cinnamon+Rolls+034.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRhZFg8F9nCX_URwb2bGEPLrYkCJ1lY2mHG-xaM2ApFpb_hl57Lw9GfiHDcIhOEsOJMAzJctXzDzsigZs4ATWr-yFZuFZxfza0pPrvywKhAi77DkUCH3t6AmnyX8RfJ9Ong0mqK-FJhwx/s400/Cinnamon+Rolls+034.jpg" alt="" id="BLOGGER_PHOTO_ID_5035991707661178610" border="0" /></a><div style="text-align: center;">Yum!</div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3RjFzBix6Uplpd57NgRPqiwDtqurPW_I8iJ659xicLFdJYCrQHiXxTBU8WoPQc2Gbb5iXD3jmbB5skmkvnH92VHfQrY7oUwGNEPnTqO3bsz2Sq-KsDsOcRv8-PbqAbH4_nZpUPrj0PjC/s1600-h/Cinnamon+Rolls+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 507px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs3RjFzBix6Uplpd57NgRPqiwDtqurPW_I8iJ659xicLFdJYCrQHiXxTBU8WoPQc2Gbb5iXD3jmbB5skmkvnH92VHfQrY7oUwGNEPnTqO3bsz2Sq-KsDsOcRv8-PbqAbH4_nZpUPrj0PjC/s400/Cinnamon+Rolls+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5035991260984579794" border="0" /></a><br />Dough, glorious dough!<br /></div><br /><p class="MsoNormal"><span style="font-size:100%;">The guys at work love when I bring in baked goodies, in fact, I think they come to depend on me bringing something in once a week. So I figured, why not cinnamon rolls? It’s been a very long time since I’ve made or had cinnamon rolls. However, the fact is that I did not already have a recipe for them, so I went to the <a href="http://joyofbaking.com/breakfast/CinnamonRollsBuns.html">Joy of Cooking website</a> (I do no</span><span style="font-size:100%;">t own the cookbook, my mom does though, and I remember that most all recipes from that cookbook always come out well.) And there it was, the lovely cinnamon roll recipe that I was about to</span><span style="font-size:100%;"> dice up and modify to fit my needs. The dough rose and was nice, fluffy and moist, however, my cinnamon roll efforts were a bit dry because I crammed too many rolls into a pan, and the</span><span style="font-size:100%;">n baked them too long. So make sure you give your rolls plenty of room to cook properly, and don't overcook them. Here it is, my modifications to the Joy of Cooking Cinnamon Rolls.</span></p> <p class="MsoNormal"><span style="font-size:100%;"><span style="font-weight: bold;">Walnut Cinnamon Rolls</span></span></p> <p class="MsoNormal"><span style="font-size:100%;">In a small pot heat until warm (you know, that temperature that yeast likes):<o:p></o:p><br />1 ½ cups milk<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><o:p></o:p>Pour milk into a very large mixing bowl and add:</span><span style="font-size:100%;"><o:p></o:p><br />½ cup sugar</span></p> <p class="MsoNormal"><span style="font-size:100%;">If the temperature is just right, then add:</span><span style="font-size:100%;"><br />2 packages (1/2 ounce) active dry yeast <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;"><o:p></o:p>Allow the yeast to bloom and bubble and get all moist. Now add an</span><span style="font-size:100%;">d mix well:<o:p></o:p><br />½ cup butter, softened</span><span style="font-size:100%;"><o:p></o:p><br />½ tsp salt<o:p></o:p><br />5 eggs, beaten<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Now gradually add flour into yeast mixture. </span><span style="font-size:100%;"><o:p></o:p><br />7 cups flour</span></p> <p class="MsoNormal"><span style="font-size:100%;">I first add in one cup at a time with a wooden spoon, then I swit</span><span style="font-size:100%;">ch to using my electric hand mixer with dough hooks, and then finally turn dough onto a floured counter and knead the rest of the flour in. You want a nice elastic dough, not sticky, but not tough and hard. Once the dough is all mixed together and kneaded, place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour. I usually fill a pan with boiling water and place it on the lower rack of my oven while the dough in the bowl is on the rac</span><span style="font-size:100%;">k above the hot water.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size:100%;">Meanwhile, make the cinnamon filling by mixing the following in a medium bowl:<br />1 cup + 2 tbl packed brown sugar </span><span style="font-size:100%;"><o:p></o:p><br />6 tbl flour </span><span style="font-size:100%;"><o:p></o:p><br />¼ cup ground cinnamon </span><span style="font-size:100%;"><o:p></o:p><br />1 cup butter, softened<o:p></o:p><br />2 tbl milk</span></p> <p class="MsoNormal"><span style="font-size:100%;">You will also need:</span><span style="font-size:100%;"><o:p></o:p><br />1 ½ cup walnuts<br />When it’s time to assemble the cinnamon rolls.</span></p> <p class="MsoNormal"><span style="font-size:100%;">You can also make the powdered sugar icing. In a medium-sized bowl stir together:<o:p></o:p><br />¼ cup butter, melted<br />2 cup powdered (confectioners or icing, 10x) sugar</span><span style="font-size:100%;"><o:p></o:p><br />2 tbl milk<br />1 tsp vanilla<o:p></o:p><br />This should be a nice spreading consistency.</span></p> <p class="MsoNormal"><span style="font-size:100%;">Once the dough has doubled in size punch it down. Divide dough in half (just to make it manageable) and place it on a floured surface and roll it out till a ¼ inch thick. Roll out second piece of dough. Spread both dough flats with the cinn</span><span style="font-size:100%;">amon fillings. Sprinkle filling with the walnuts. Roll dough into a roll and pinch to edges to seal. Slice into 1 inch or so thick pieces. Grease two 9x13 inch glass pans (or whatever pans you happen to have), and place the rolls in pans, leaving room for rising. Cover dough loosely with</span><span style="font-size:100%;"> plastic wrap and let rise till double in a warm place, about 1 hour. You can refrigerate the rolls overnight and bake them fresh in the morning. Preheat oven to 350°F. Brush rolls with milk. Bake rolls for 20 to 25 minutes or until light brown and rolls sound hollow when you tap the</span><span style="font-size:100%;">m. Be careful not to overcook them, they can burn easily and become dry. You can cover the rolls with tin foil for the last few minutes of baking so as not to burn the tops. Take rolls out of the oven and spread with the powdered sugar icing.</span></p><p class="MsoNormal"><span style="">How many rolls does it make? A crap ton. Really the number or rolls are up to you, roll the do</span><span style="">ugh out thick or thin, cut the rolls thick or thin, y</span><span style="">ou control the</span><span style=""><span style="font-size:100%;"> number</span>.</span><br /></p><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfMbulc9lv32djFzJZIQtvSTUTIbLD0Bi8bYq9Do3tyNz8ST0rc3oU7S5S5rLyxa_A1YcPoSd88xCTuMQQe_OPcUvqHRr6kHf55G94uL65F8PBPT5ucsAHpDy-Zpw_NiMFTx64Mxdr5Xs/s1600-h/Cinnamon+Rolls+002.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihfMbulc9lv32djFzJZIQtvSTUTIbLD0Bi8bYq9Do3tyNz8ST0rc3oU7S5S5rLyxa_A1YcPoSd88xCTuMQQe_OPcUvqHRr6kHf55G94uL65F8PBPT5ucsAHpDy-Zpw_NiMFTx64Mxdr5Xs/s320/Cinnamon+Rolls+002.jpg" alt="" id="BLOGGER_PHOTO_ID_5035991441373206242" border="0" /></a>Yeast!</div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqXHLRk50e11oWzB4wivFA5SLyNrennXKDEPU9i3J5NGxWiP-mv1-MDQKf360CuP8OIt4-qK4sqwcqMbypR14C2FdsWtZYKvHDS0TptgCGZEd9jHSzdJHDm6CDrWW7CUMi6g7Ph_SMUQo/s1600-h/Cinnamon+Rolls+004.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqXHLRk50e11oWzB4wivFA5SLyNrennXKDEPU9i3J5NGxWiP-mv1-MDQKf360CuP8OIt4-qK4sqwcqMbypR14C2FdsWtZYKvHDS0TptgCGZEd9jHSzdJHDm6CDrWW7CUMi6g7Ph_SMUQo/s320/Cinnamon+Rolls+004.jpg" alt="" id="BLOGGER_PHOTO_ID_5035991054826149570" border="0" /></a><br /><br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNCwirlK-ck__N_D9WhZRWoNXqMuwmqh2JWkSMwYlHItBhckpXKmpgOE760jBz7fmAC6EO-pT1NsN8ZXefpeuOb4voP3J_DK1B2-DfctAVPDVm2IdDhIRcT9IU7NTCAlnV-IwHrUV1VZc/s1600-h/Cinnamon+Rolls+011.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNCwirlK-ck__N_D9WhZRWoNXqMuwmqh2JWkSMwYlHItBhckpXKmpgOE760jBz7fmAC6EO-pT1NsN8ZXefpeuOb4voP3J_DK1B2-DfctAVPDVm2IdDhIRcT9IU7NTCAlnV-IwHrUV1VZc/s320/Cinnamon+Rolls+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5035990728408635058" border="0" /></a>Cinnamon filling & powdered sugar icing</div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLI5ANLjk_dBGDuT50VhD5TKEdbgYAT8rpK8rF1jwoD0cuVRZB3YzBpb5PAjEqs5-m65iK5tCU4R9LGKxiPkm1RdV5PyOBakEUMo8RWRo7fsxgTJMpD-JKten51Bmbl3hHL30xx13HxHer/s1600-h/Cinnamon+Rolls+019.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 293px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLI5ANLjk_dBGDuT50VhD5TKEdbgYAT8rpK8rF1jwoD0cuVRZB3YzBpb5PAjEqs5-m65iK5tCU4R9LGKxiPkm1RdV5PyOBakEUMo8RWRo7fsxgTJMpD-JKten51Bmbl3hHL30xx13HxHer/s320/Cinnamon+Rolls+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5035989925249750658" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxDC2edsEbacwXoyusfp2LkxSsJAy5xnhUR0FzuNAqtTQ0h_g9X_uJhoheEDwsC5o1NKxQWUoCE2mWBXJbZageMjjBzqvMgEKHa39LW22yxqj4PtPCw9o9ihNzgP8I0M5oBD792ld0zKb/s1600-h/Cinnamon+Rolls+021.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 298px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijxDC2edsEbacwXoyusfp2LkxSsJAy5xnhUR0FzuNAqtTQ0h_g9X_uJhoheEDwsC5o1NKxQWUoCE2mWBXJbZageMjjBzqvMgEKHa39LW22yxqj4PtPCw9o9ihNzgP8I0M5oBD792ld0zKb/s320/Cinnamon+Rolls+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5035990225897461394" border="0" /></a><br /><br /><br /><br /><br /><br /><div style="text-align: center;"><br /><br /><br /><br /><br /><br /><br /><br />Roll 'em out<br /></div><br /><br /><br /><div style="text-align: center;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Time for the last rise...<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYLBTBv1iFmdKobH7gFqhCm1nRZJAZHZVPpq2jt6NQu3VjNylPVUMBCDGQZ4lIlWj7OX3vSCKT0ZvfHkwQuREk25JIke6N8PORHtUY8REH9lbcjR0ELsAtm6qkbAGhvMJlw1Y39akaHuv/s1600-h/Cinnamon+Rolls+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjYLBTBv1iFmdKobH7gFqhCm1nRZJAZHZVPpq2jt6NQu3VjNylPVUMBCDGQZ4lIlWj7OX3vSCKT0ZvfHkwQuREk25JIke6N8PORHtUY8REH9lbcjR0ELsAtm6qkbAGhvMJlw1Y39akaHuv/s320/Cinnamon+Rolls+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5035999228148913970" border="0" /></a></div><br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2L-KyuS2_q-LZNF1xexuossyze24BK5x1Oi0W16pRlQO2tNYGUF3K99WFyDyhU-gGyS5h7Dwj2Iqjl4TsE6_NznMcGi7qnqIhuVjlWijARNAF3T33OAafDMIudbQn5UDgOpgrnXzwxIBL/s1600-h/Cinnamon+Rolls+029.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2L-KyuS2_q-LZNF1xexuossyze24BK5x1Oi0W16pRlQO2tNYGUF3K99WFyDyhU-gGyS5h7Dwj2Iqjl4TsE6_NznMcGi7qnqIhuVjlWijARNAF3T33OAafDMIudbQn5UDgOpgrnXzwxIBL/s400/Cinnamon+Rolls+029.jpg" alt="" id="BLOGGER_PHOTO_ID_5035989560177530466" border="0" /></a><br /><br />Time to eat!<br /></div>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com2tag:blogger.com,1999:blog-1215640095284456937.post-58869675886524845492007-02-24T09:01:00.000-05:002007-02-24T10:39:51.865-05:00Dinner at Tapas 177 is anything but a boor...Last night was a celebration dinner night, I shall be going to Honda and he shall be going to Toyota.<br /><br />We went to <a href="http://www.tapas177.com/index.html">Tapas 177</a> last night, a restaurant who has an amazing and innovative chef no doubt. Just reading the <a href="http://www.tapas177.com/menu.asp">menu</a> makes you say <span style="font-style: italic;">'wow, </span>that's<span style="font-style: italic;"> a good idea' </span>or <span style="font-style: italic;">'never thought of that flavor combination before' </span>I have never ever ever been disappointed with my meal at Tapas 177. The decor/ambiance is very lovely, earthy, muted and romantic. Due to this decadent and low lit venue though, I regret that I will have to do what I absolutely hate, write a post without pictures. I know, I am sorry, it can't be helped. I tried taking a picture with my little camera phone (that right there is half the problem Maria, all the photographers are saying), but they were far to dark and blurry. So I shall do my very best to use my words to describe last night's amazing dinner.<br /><br />I started with a glass of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Rioja</span>, which was a deep red, rich, peppery, spicy, tasting of big red fruit, and he had his good old favorite drink standby, tequila and ginger ale. A toast to the Japanese automotive industry for hiring us as their newest engineers (clink). This is shear enjoyment. The walls are a lovely burnt reddish-brown stucco, lots of candles (<span class="blsp-spelling-error" id="SPELLING_ERROR_1">votives</span> on the table, sconces on the walls, large candle holders on top of empty wooden barrels and the bar), a brown silky cloth hides the ceiling from view, I am sitting on a comfy cushioned bench with pillows (I think restaurant's should explore the idea of lounging and eating more in depth, like the ancient Romans did), Nick sits across the table from me. Deep dark browns, reds, golds illuminated with all that candle light (no, or very minimal electric lighting).<br /><br />We both began with the soup <span class="blsp-spelling-error" id="SPELLING_ERROR_2">du</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">jour</span>, which was a Chicken Tortilla soup with Saffron Rice. It was really good, had a kick of spice, a good tomato-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">ey</span> base, hearty vegetables, chicken, saffron rice, but no tortillas (I'm at loss, is tortilla soup supposed to have tortillas?). Well either way, it was really good and warming, especially with as freezing cold and brutally windy as it was last night.<br /><br />Now, onto one of the most uniquely (in my opinion) flavored entrees ever. First off, I am looking at Tapas' menu, going through the wonderful choices, Pan Seared Ostrich , Venison <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Osso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Bucco</span>, Paella, Scallops, then it caught my eye. Texas Hill Wild Boar Chops. Now I am excited, I have never had wild boar before (something that isn't common in Kenya or America). Now your probably saying, but Maria, it's only a pig, you know pork, ham, bacon, <span class="blsp-spelling-error" id="SPELLING_ERROR_7">pancetta</span>, etc. Well yes, but it's a special pig, and here's why, <a href="http://gb.asterix.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Asterix</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Obelix</span></a>, the greatest comic book to ever be worth while to read (well, you can add <a href="http://tintin.francetv.fr/uk/"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Tintin</span></a> in the greatest comic book ever category too). I spent my entire childhood reading <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Asterix</span> comics, and I happen to own a lot of them, and they are definitely one of my fondest childhood memories. So what's the connection? Well, any and every time that <span class="blsp-spelling-error" id="SPELLING_ERROR_12">Asterix</span> and <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Obelix</span> were hungry, a guest in someones home, or simply celebrating with the village the end of another great adventure, there would always, always, always be wild boar. And I always, always, always wanted to try wild boar since I was a kid, see what all the hype was about, why did <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Obelix</span> dream of wild boar? So that being said, my entire childhood came flooding back to me at this celebration dinner when I saw wild boar on the menu.<br /><br />So of course, I just had to order the wild boar. Oh won't my sister (who absolutely loves <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Asterix</span> also) be so jealous of me! So I did. And it was amazing, I was not disappointed. Now I do need to be honest here, the wild boar did taste like pig, but really delicious pig. Basically like a really good pork chop. However, that wonderful chef at Tapas 177 had an amazing idea of how s/he was going to prepare it in such a way that it would still be momentous on this very occasion. Get ready for this flavor combination. Three 3oz. wild boar chops (<span class="blsp-spelling-error" id="SPELLING_ERROR_16">chopplets</span>!) grilled, with pesto, cheddar cheese, and a blueberry compote/reduction! Wow, let me say it again, pesto, cheddar, and blueberry! I have thrived on food that has not fit into the good old meat-n-potato category all my life, but this seemed to me a very odd but special combination. Now these chops were served on top of a very delicious mound of roasted garlic mashed/crumbled potatoes, with steam whole baby carrots that were lightly glazed (tasted good even though I'm not a cooked carrot person at all), and all of this was topped with shreds of leeks that were fried till crunchy.<br /><br />The verdict, out of this world!!!! The boar chops were perfectly cooked, the pesto, cheddar, and blueberry compote were the perfect blend of sweet, salt, herb, everything. The potatoes and carrots were really good, I think this is a meal I shall definitely recreate at home. The blueberry compote really interested me, as it seemed to be not only blueberries turned into a sauce but it had soy sauce in it, which who-<span class="blsp-spelling-error" id="SPELLING_ERROR_17">da</span>-thunk? Blueberries and soy sauce- excellent combination, I shall have to experiment with this and get back to you all at a future date.<br /><br />Anyways, dinner last night was very pleasurable, a true taste sensation. Nick had the pan seared salmon which was served with a really good spinach and Parmesan rice pilaf, grilled asparagus and topped off with tarragon citrus butter sauce.<br /><br />We ended our dinner with a cappuccino and a latte. Once again a good dinner at Tapas 177 and I feel truly inspired to create dishes of new and unexpected flavor combinations. Now I must get back to writing my paper, if only I could write that paper the way I just wrote this post, I'd have it made!Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com0tag:blogger.com,1999:blog-1215640095284456937.post-84034526462210152332007-02-21T23:25:00.000-05:002008-12-10T01:47:06.123-05:00Anise & Almond Muffins, and what happened while I was making them…<p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNV-16l7sWG4Gu_u4NJFr_Oc_dVi5FRPFslEPYHt_-GCZv3iQy8-1Sf-h_IO9vzViQLFLgmAHmcwNCS6qIbwycmxCddNOuU5882ozxa7Ah1gtxjbB7zpVGZTwau8Isl1qEplsuE8HgkzKM/s1600-h/Anise+%26+Almond+Muffins+011.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNV-16l7sWG4Gu_u4NJFr_Oc_dVi5FRPFslEPYHt_-GCZv3iQy8-1Sf-h_IO9vzViQLFLgmAHmcwNCS6qIbwycmxCddNOuU5882ozxa7Ah1gtxjbB7zpVGZTwau8Isl1qEplsuE8HgkzKM/s320/Anise+%26+Almond+Muffins+011.jpg" alt="" id="BLOGGER_PHOTO_ID_5034211830264043058" border="0" /></a></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcq-1Z7aAYp_G952OrMCj2My5-bNdnUf-mIqLRKlVesnJwKcn08X_bbsgHRJDs_h678oipyu8LRHuBBxExTQJXggpW9aiLFAKCvYQ6OR15c3zgb8ZyoP6SmrWktvyPNNdB8TYi_2RbTly/s1600-h/Anise+%26+Almond+Muffins+016.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmcq-1Z7aAYp_G952OrMCj2My5-bNdnUf-mIqLRKlVesnJwKcn08X_bbsgHRJDs_h678oipyu8LRHuBBxExTQJXggpW9aiLFAKCvYQ6OR15c3zgb8ZyoP6SmrWktvyPNNdB8TYi_2RbTly/s320/Anise+%26+Almond+Muffins+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5034212036422473282" border="0" /></a><br /><br /><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p> <p class="MsoNormal"><br /></p> <p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">So I saw <a href="http://www.sqpixels.net/index.html">Elena of Experiments</a> had a new food event called <a href="http://www.sqpixels.net/files/muffinmonday01.html">Muffin Monday</a>, and I thought ‘Oh how fun! I do love a good muffin.’ So I figured, I should whip up some muffins and participate, but what sort of flavor combination for a muffin could I come up with? That’s when I thought of the anisette toast (biscotti) that I often make around Christmas time. Anise and almonds, superb. So that was my flavoring inspiration for my muffins.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.sqpixels.net/files/muffinmonday01.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy9a-sd_bBiX4vUfHY1YT7iS1i-9csLahs-F9CkYFFVSTDzSQeSk-pkHaY6D4oONko0zDsIlkOBpmqGsBmYp_ZYZU6Nidcy7Rmfdr4fLYZlnOzuViF7pBuWIif3nbj70dvII-nQRLgCfrd/s320/Muffin+Monday.jpg" alt="" id="BLOGGER_PHOTO_ID_5034213320617694802" border="0" /></a></p> <p class="MsoNormal"><img src="file:///C:/DOCUME%7E1/maria/LOCALS%7E1/Temp/moz-screenshot-1.jpg" alt="" /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Now, what happened while I was making these lovely little muffins? Well, I got a phone call, a phone call that I have been waiting for and hoping against hope that it would be a good news phone call. And I am happy to say, I AM ECSTATIC!!! The phone call was from Honda, and the good news is a job offer! YEAH! So in June, after I graduate, I shall be employed as an engineer in the engine research group at Honda! Oh, I am so happy!</p> <p class="MsoNormal">So there I was just making my muffins, ho-hum. And then, all of the sudden, I have a career lined up; I think these muffins shall become very memorable muffins for me now. </p> <p class="MsoNormal">I doubled the recipe, and made a total of 34 muffins, so I could bring them to work tomorrow morning. These muffins are lower in fat than some other recipes you might find (low fat yogurt, low fat milk, a little less oil). I got some of the basic measurements from a yogurt muffin employing recipe from the <a href="http://www.mrbreakfast.com/superdisplay.asp?recipeid=756">Mr. Breakfast website</a> (he’s got all sorts of breakfast-y recipes). I don’t happen to have anise powder, so I took whole star anise and ground it up in my little food processor with a ¼ cup of the sugar. So without further ado, the Anise & Almond muffins:</p> <p style="font-weight: bold;" class="MsoNormal">Anise & Almond muffins</p> <p class="MsoNormal">Preheat oven to 400°F. Line muffin tins with muffin papers, or grease and flour your muffin tins (I used 17 muffin cups, however, if you have larger muffin tins, you might only get 12 muffins out of it).</p> <p class="MsoNormal">Sift together in a large mixing bowl:<br />2 cups flour<br />1 Tbl baking powder<br />½ tsp baking soda<br />pinch of salt</p> <p class="MsoNormal">In a separate bowl mix:<br />¾ cup plain low fat yogurt<br />½ cup low fat milk<br />6 Tbl oil<br />1 tsp anise extract or 1 Tbl anisette<br />1 tsp anise powder<br />1 egg</p> <p class="MsoNormal">Mix the yogurt mixture into the flour mixture (make sure not to over beat it, you just want everything incorporated) Then fold in:</p> <p class="MsoNormal">1 cup toasted almonds</p> <p class="MsoNormal">Spoon batter into prepared muffin tins (again, I got 17 muffins out of this). Sprinkle muffins with extra toasted almonds. Bake muffins at 400°F for 12-15 minutes, or until the tops are golden and when you insert a toothpick it comes out clean. Let muffins cool, and enjoy. As far as jelly/jam recommendations go, I bet an apricot or peach jam would be good with these muffins.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47BrZVhgMVRrdpNUnlSPCHoFnfr1MygPSK4Zuh4hpuMYUmnI4ZMK18_4nMyZLkkSGX8RWX_RGmNSF4HE-Sbawmn6XrwtUVYQYq25lDu5N9tkHPDwFYW19sx5CWAkIx-i5R9ksPn_maeZj/s1600-h/Anise+%26+Almond+Muffins+006.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj47BrZVhgMVRrdpNUnlSPCHoFnfr1MygPSK4Zuh4hpuMYUmnI4ZMK18_4nMyZLkkSGX8RWX_RGmNSF4HE-Sbawmn6XrwtUVYQYq25lDu5N9tkHPDwFYW19sx5CWAkIx-i5R9ksPn_maeZj/s320/Anise+%26+Almond+Muffins+006.jpg" alt="" id="BLOGGER_PHOTO_ID_5034210455874508242" border="0" /></a></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1FEsOgpFU0C0yezIbUM1UNluRawnMr7IXTT1gAlrzc2vdv4zzekKzxu1fymgPYprxb1D69e5PT8_eNUbuCKaFGQEk71_BllKRwbIeNw4VTzrE4KwfJZJ0259EDYpcfWLUEVDyVDhks26/s1600-h/Anise+%26+Almond+Muffins+026.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1FEsOgpFU0C0yezIbUM1UNluRawnMr7IXTT1gAlrzc2vdv4zzekKzxu1fymgPYprxb1D69e5PT8_eNUbuCKaFGQEk71_BllKRwbIeNw4VTzrE4KwfJZJ0259EDYpcfWLUEVDyVDhks26/s320/Anise+%26+Almond+Muffins+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5034211091529668130" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoot_tKW_Wd4ydTClhVNAFluwMhue-1P2g3i-rsPXGACLS_Ew7EnUy70cYUm9Hj4j2vHm9l7hWMiX1WPwgT1v8fldKKuB_eX0UciCgWbX9ZNiuck61Yqw33TMsoJtzHTf_qBjBn3Pw_3mG/s1600-h/Anise+%26+Almond+Muffins+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoot_tKW_Wd4ydTClhVNAFluwMhue-1P2g3i-rsPXGACLS_Ew7EnUy70cYUm9Hj4j2vHm9l7hWMiX1WPwgT1v8fldKKuB_eX0UciCgWbX9ZNiuck61Yqw33TMsoJtzHTf_qBjBn3Pw_3mG/s320/Anise+%26+Almond+Muffins+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5034210911141041666" border="0" /></a> </p>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com3tag:blogger.com,1999:blog-1215640095284456937.post-9996848143975405092007-02-21T01:56:00.000-05:002008-12-10T01:47:06.940-05:00Getting under the skin, A Mundane Dinner Perked Up a Tad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmMhRabNk584nFf-WFO_7IDljvUMkN0xeKbETrzv34tsqbC8bl2M8Ky8fq0XBHHeQvY73YoBGdj_0KpQrYMBQiLat9n_1Oeh_k7qmZXKxH8Q2jQKmp83g_dmv2W1Q1Cd-qsdWGhS_sCbC/s1600-h/Chicken+056.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmMhRabNk584nFf-WFO_7IDljvUMkN0xeKbETrzv34tsqbC8bl2M8Ky8fq0XBHHeQvY73YoBGdj_0KpQrYMBQiLat9n_1Oeh_k7qmZXKxH8Q2jQKmp83g_dmv2W1Q1Cd-qsdWGhS_sCbC/s320/Chicken+056.jpg" alt="" id="BLOGGER_PHOTO_ID_5033881384070223298" border="0" /></a><br /><div style="text-align: center;">Looks like the makings of a roast chicken...<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYBSRpHX9KgJIUvULH9aYXPMRmgTfvlHOMECssP5tuCQubDzayZBQoHTmA1p9yJN0Yj1aXHzgKhkSuKiVlaPoMeuIk1shH0w6reSACYLv2pobVulVtQQF5KE_UwJqYhOaUJgupHfC-mCt/s1600-h/Chicken+064.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYBSRpHX9KgJIUvULH9aYXPMRmgTfvlHOMECssP5tuCQubDzayZBQoHTmA1p9yJN0Yj1aXHzgKhkSuKiVlaPoMeuIk1shH0w6reSACYLv2pobVulVtQQF5KE_UwJqYhOaUJgupHfC-mCt/s320/Chicken+064.jpg" alt="" id="BLOGGER_PHOTO_ID_5033880469242189218" border="0" /></a></div><p class="MsoNormal"><br /></p><p class="MsoNormal">The intense smell of rosemary and lemon roasting fills the apartment with a wonderful aroma. On a cold winter evening in upstate NY, one cannot resist the warmth of roasted chicken and potatoes. Roasted chicken, a good ol’ standby in everybody’s recipe repertoire. Simple, hearty, delicious, toss your ingredients of choosing on a chicken and shove it into the oven with potatoes and whatever other veggie you please. My thing with roasted chicken is that all those great herbs and seasonings that some people put on their chicken are all on the outside. Leaving the meat on the inside sort of flavorless. So, what to do? Get under the skin! Shove that seasoning/herb blend under the skin and all over inside the chicken cavity. (And if you really want to get it in there you can even buy a needle and syringe to ‘inject’ the bird with flavor, but I’m not at the injecting level just yet.) So here’s my take on the roasted chicken.</p> <p style="font-weight: bold;" class="MsoNormal">Lemon, Garlic & Rosemary Roasted Chicken</p> <p class="MsoNormal">In a little food processor (or you could go with the pestle and mortar method) blend together:</p> <p class="MsoNormal"><o:p></o:p>The leaves of 6 sprigs of fresh rosemary (this is an estimate, use as much as you like, for that mater, everything here is an estimate)<br />7 cloves of garlic, peeled<br />The zest of 1 lemon<br />The juice of the said lemon<br />3 Tbl olive oil<br />Sea salt<br />Fresh ground pepper </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Now, you take your rosemary mixture and coat the inside of the chicken’s cavity. Then pull up the skin and massage the mixture into the chickens flesh (its lots of fun). Lastly, massage the rest of the mixture into the skin. Place chicken on a roasting rack in a pan. That lemon that you zested and squeezed, cut it up into wedges and stuff those into the chicken cavity, along with garlic cloves (cut in half) and sprigs of rosemary.<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchg-7I5smlbyWQFURALYDT2X_FJMAvNkDBnJXklfjgAwP6cfIz3M9KAfnEUISjWWnkeygVuV19wxotztcDmV0W4cPZMmKYOB0CYTCeS93jh1vaHmnnWYq1arOVx7ryvw8xx3lflk1gj5u/s1600-h/Chicken+057.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjchg-7I5smlbyWQFURALYDT2X_FJMAvNkDBnJXklfjgAwP6cfIz3M9KAfnEUISjWWnkeygVuV19wxotztcDmV0W4cPZMmKYOB0CYTCeS93jh1vaHmnnWYq1arOVx7ryvw8xx3lflk1gj5u/s320/Chicken+057.jpg" alt="" id="BLOGGER_PHOTO_ID_5033880374752908690" border="0" /></a></p><p class="MsoNormal">Now put your bird in the oven, I did mine at 450°F for ten minutes, and then lowered it to 375°F for another long while. I suspect cooking your chicken at 375°F for about 1hour and 15 min would be enough, however I cooked mine longer. Why? Because I thought my dinner date was going to come home at <st1:time minute="0" hour="18">6pm</st1:time>, not 9pm. So if my chicken looks a little overdone, it’s because he was hanging out in the oven for longer than he probably should have been.</p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo_0QqSBNXkhWfe9SgdSIGuTLd_sUxx6Tr40jiBWHVsjtsp7H-7xV3QEavV6ax6vgdQiytzdTOLgn6HqXNa6iWfJsnsJ7sAeFoAW0WGeKOMeT6Ibx0mpEfaEjIKIcPWJfd5mT6f8h50Ra/s1600-h/Chicken+066.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo_0QqSBNXkhWfe9SgdSIGuTLd_sUxx6Tr40jiBWHVsjtsp7H-7xV3QEavV6ax6vgdQiytzdTOLgn6HqXNa6iWfJsnsJ7sAeFoAW0WGeKOMeT6Ibx0mpEfaEjIKIcPWJfd5mT6f8h50Ra/s320/Chicken+066.jpg" alt="" id="BLOGGER_PHOTO_ID_5033880546551600562" border="0" /></a></p>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com0tag:blogger.com,1999:blog-1215640095284456937.post-80033403287358252432007-02-18T10:56:00.000-05:002008-12-10T01:47:08.609-05:00Czech Torte SHF#28<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAufOpkvwR0HdtMLHxl3McpgkDLfgJJOKg9L7fLJMwPqe_9vYjhfg_QZ0bn4DH99Vnwkr1FCHSKEdj-LfuqUcCHXwBM9jru62OIEhxj0ba3SP0obx2PAttJC35zphqfLl95OUzzO-FRUAh/s1600-h/Czech+Torte+039.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 386px; height: 418px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAufOpkvwR0HdtMLHxl3McpgkDLfgJJOKg9L7fLJMwPqe_9vYjhfg_QZ0bn4DH99Vnwkr1FCHSKEdj-LfuqUcCHXwBM9jru62OIEhxj0ba3SP0obx2PAttJC35zphqfLl95OUzzO-FRUAh/s400/Czech+Torte+039.jpg" alt="" id="BLOGGER_PHOTO_ID_5032904333256325554" border="0" /></a><div style="text-align: center;">Ah, Czech Torte....<br /></div><br /><br /><div style="text-align: center;">This is my first time participating in <a href="http://cardamomaddict.blogspot.com/2007/01/shf-28-sweet-seduction.html">Sugar High Friday</a>, so here's my shot at it.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.domesticgoddess.ca/pages.php?page=10002"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 171px; height: 128px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC17PDQLSE_TBK6-8NDkH0aGyArAHegzLBowpRFf0eSpWR86d1Lt5m0bRxwqpXf5qANXVil7LaPyazFH54v14vgmwzLV6zmQ20I8x9bMJyXV68AHjPCtrTvarDg1DqFvzTgVL6erEFQcR6/s400/Sugar+High+Friday.jpg" alt="" id="BLOGGER_PHOTO_ID_5032908709828000194" border="0" /></a><br />I realize that this month's theme is Sweet Seduction (in keeping with Valentines), but this post is going to be more along the lines of delicious sentimentality.<br /><br />Ever since I was a little kid, I can remember my mom making this torte, usually for my dad's birthday. And I remember helping her and watching her, making all those crunchy layers and chocolate filling, thinking that my mommy must be the best cook in the world, because as a kid this torte looked so complicated to make. This is my first time to actually make the torte on my own, and it's pretty simple really, a slight bit time consuming, requires a delicate hand, but I still think my mommy is the best cook in the world.<br /><br />I made this torte for my boyfriend in a sort-of post-valentine dinner date. He loved it.<br /><br />There is a few tricky things that I should mention when making this cake. If you happen to forget to butter and flour the bottoms of the pans (as I just happened to do), it's OK, don't panic. However, this means you have to gently pry the edges of the layers from the pan right after you take it out of the oven while still hot & soft, otherwise it will harden to the pan and be very difficult to get off the pan when cool. Another thing, if you do at some point make a hole or crack in your layer, you can still use it, just don't make it the bottom layer or the top layer. Use the cracked layer somewhere in the middle. So here is my mother's Czech Torte with a few modifications of my own.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Czech Torte</span><div style="text-align: left;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span>For the crunchy layers:<br /><br />Sift in a large bowl:<br />2 cups flour<br />½ tsp salt <p class="MsoNormal">Then cut in:<br />½ cup butter</p> <p class="MsoNormal">Now add:<br />½ cup sugar<br />1 tbl honey mixed with 1 tbl water<br />1 egg, beaten<br />1 tsp vanilla</p><p class="MsoNormal">Preheat oven to <span style=""><span style="font-size:100%;">350° F</span><span style="font-size:100%;">.</span></span>Turn the dough onto a floured board and knead for a minute or two to combine all the dough together. Divide dough into 6 equal sized balls. Grease and flour the upside down bottoms of 9" or 8" cake pans. (I have three 9" cake pans, and I can fit them all into my oven so I cooked three layers at a time in two shifts, you could do two pans in three shifts). Take a dough ball and roll it out onto the bottom of the cake pan. (The layers will be thin, so watch out for holes and cracks, you can mush them out with your fingers.) Bake layers for 7 to 10 minutes, keep an eye on them as you don't want them to burn, they cook up fast. When they are nice and golden brown on the edges, remove them from the oven, let them sit for a minute, then pry up the edges and slide them onto a cookie rack. Cool completely.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLlt_G_3dkN3Q4cbvzUQzYOTqJnOpdH32MC2A9fRaHO3tRnlMGLEeBcl1aM87VqebVSmELoAOPjvk6n9f6RPOfAgEdWDnJ9anWo0xBiWgu1NCne487V-rVaPGry77R7FJkg0eXI_Ni3xW/s1600-h/Czech+Torte+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxLlt_G_3dkN3Q4cbvzUQzYOTqJnOpdH32MC2A9fRaHO3tRnlMGLEeBcl1aM87VqebVSmELoAOPjvk6n9f6RPOfAgEdWDnJ9anWo0xBiWgu1NCne487V-rVaPGry77R7FJkg0eXI_Ni3xW/s320/Czech+Torte+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5032917342712265170" border="0" /></a></p><p class="MsoNormal">For the chocolate filling: </p> <p class="MsoNormal">Heat and stir until dissolved in a heavy sauce pan:<br />3 oz unsweetened chocolate, chopped<br />¾ cup sugar<br />¼ cup milk<br />1 cup heavy cream</p> <p class="MsoNormal">In a bowl beat until thick:<br />5 egg yolks<br />2 tsp cornstarch<br />small pinch of salt<br />dash of vanilla</p> <p class="MsoNormal">Stir the egg yolk mixture into the the chocolate mixture and continue to cook over low heat, stirring constantly until thickened, simmer for a minute or two. Take off of heat, and let cool, stirring occasionally to prevent a skin from forming. When it is cool, pour into a mixing bowl and beat in:</p><p class="MsoNormal">1 cup unsalted butter</p><p class="MsoNormal">Beat until it's well mixed.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFU5qR1MweBwH6wMTuWa7qEcPz8EUVFj43l4ULYBrcnEQBFxaCivmcqo2W0wK4DopUkj1bFFvJ5WVB05JW2g3Q8WWOkCtvBLdvb18RLQ2f9Xb5kavE3_TXLNxe8TxMYR4JE6n_dkyOdK3/s1600-h/Czech+Torte+008.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 216px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNFU5qR1MweBwH6wMTuWa7qEcPz8EUVFj43l4ULYBrcnEQBFxaCivmcqo2W0wK4DopUkj1bFFvJ5WVB05JW2g3Q8WWOkCtvBLdvb18RLQ2f9Xb5kavE3_TXLNxe8TxMYR4JE6n_dkyOdK3/s320/Czech+Torte+008.jpg" alt="" id="BLOGGER_PHOTO_ID_5032919077879052770" border="0" /></a></p><br /><p class="MsoNormal">Place one layer on a plate and spread it with some of the chocolate filling. Top it with a second layer and more chocolate filling, continue this till you have used up the layers and end with the chocolate filling on top.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmsI3CM-seDdjxwvICVt35lVaXxvNL3SizIB8KJietjmrMijZReU-cp_FPxD0ejh-7_YYqOX4p7QFE-HCJEBHBR0o7CKJjIZtLXTfbrm1e9AnLiq1vRQZOgI-a6qKrZKWJHkSNZ2lacPiF/s1600-h/Czech+Torte+016.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 234px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmsI3CM-seDdjxwvICVt35lVaXxvNL3SizIB8KJietjmrMijZReU-cp_FPxD0ejh-7_YYqOX4p7QFE-HCJEBHBR0o7CKJjIZtLXTfbrm1e9AnLiq1vRQZOgI-a6qKrZKWJHkSNZ2lacPiF/s320/Czech+Torte+016.jpg" alt="" id="BLOGGER_PHOTO_ID_5032920082901400050" border="0" /></a></p><p class="MsoNormal">Hazelnut time!<br /></p><p class="MsoNormal"> </p><p class="MsoNormal">¼ cup toasted hazelnuts, chopped<br />¼ cup toasted hazelnuts, whole (or more if necessary)<br /></p><p class="MsoNormal">Decorate with the whole hazelnuts along the perimeter of the cake, and the chopped hazelnuts sprinkled over the top of the cake.<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3AfsVqF7tiVl_wWcBLGNuIcmPA067SanXLvoaURbngyCyUzDVY-CQAnGsWXVzvnN9HyPXLedVpcyFxfA9hwXCwUOblG6URBH7oaONWPSpBYcjV_Lb0EHWUNVYDWfamQL741-lYyrZYUh/s1600-h/Czech+Torte+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 306px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3AfsVqF7tiVl_wWcBLGNuIcmPA067SanXLvoaURbngyCyUzDVY-CQAnGsWXVzvnN9HyPXLedVpcyFxfA9hwXCwUOblG6URBH7oaONWPSpBYcjV_Lb0EHWUNVYDWfamQL741-lYyrZYUh/s320/Czech+Torte+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5032921684924201474" border="0" /></a></p><p class="MsoNormal">Refrigerate overnight to allow to crunchy layers to soften up a little. Be sure to take the cake out of the refrigerator a couple of hours before you serve (like before your guests come over for dinner), otherwise the cake will be very, very, very hard to cut (and your date/guests will not be impressed with your cake serving skills, haha)</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vIypv7rlcHVLQY0c_uVmZuZo_42nEzhiWebX_OIzO-AfsA1VQnLnvT0PuoR7L5OAmg9FA-ID_8khXB3JCdig8PZUpB1NlZI2YFFpAMbfpzcAvBejDcSmSSxu3ZvJArfhI7c1Y_H_DiE_/s1600-h/Czech+Torte+042.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 353px; height: 350px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6vIypv7rlcHVLQY0c_uVmZuZo_42nEzhiWebX_OIzO-AfsA1VQnLnvT0PuoR7L5OAmg9FA-ID_8khXB3JCdig8PZUpB1NlZI2YFFpAMbfpzcAvBejDcSmSSxu3ZvJArfhI7c1Y_H_DiE_/s320/Czech+Torte+042.jpg" alt="" id="BLOGGER_PHOTO_ID_5032924455178107410" border="0" /></a></p><div style="text-align: center;">Sweet, luscious, chocolaty, hazelnutty goodness!<br /></div><p style="text-align: center;" class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBLBY19CFWg127GfFgFrXs4USkcUNRUWL8v4xw9oN9zn8tx_gi6NVM82J3X9KYF4A6GAK-vZ1o5DrtwD-70BWApa3dWJ0CQW6oa3pBn20-HiRHJXxE5lyKXnPIs0wkikzIHSg-b-sX4u8/s1600-h/Czech+Torte+050.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 422px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtBLBY19CFWg127GfFgFrXs4USkcUNRUWL8v4xw9oN9zn8tx_gi6NVM82J3X9KYF4A6GAK-vZ1o5DrtwD-70BWApa3dWJ0CQW6oa3pBn20-HiRHJXxE5lyKXnPIs0wkikzIHSg-b-sX4u8/s320/Czech+Torte+050.jpg" alt="" id="BLOGGER_PHOTO_ID_5032924923329542690" border="0" /></a></p></div></div>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com3tag:blogger.com,1999:blog-1215640095284456937.post-70533369454952704232007-01-29T22:19:00.000-05:002008-12-10T01:47:09.707-05:00There's a Leek in My Pot!<p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">No, but really there is. Of the vegetable variety of course.</span></p> <span style="color: rgb(0, 0, 0);font-family:times new roman;font-size:100%;" ><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1mmGAB4HRpaW-PfuF4_3MGgpT8IInqU1xs8nwXqNOK5fx_mrwvFyrHc5aNOWMB6Tqo_iCXOY5diBd03vT7Hrum5CwF8NkiYutDM4qGkMfR5KSNp485ZkcLCNJI8U9_9fk6bBpZjmQ2T6/s1600-h/leek+in+pot.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1mmGAB4HRpaW-PfuF4_3MGgpT8IInqU1xs8nwXqNOK5fx_mrwvFyrHc5aNOWMB6Tqo_iCXOY5diBd03vT7Hrum5CwF8NkiYutDM4qGkMfR5KSNp485ZkcLCNJI8U9_9fk6bBpZjmQ2T6/s320/leek+in+pot.jpg" alt="" id="BLOGGER_PHOTO_ID_5025658978697633938" border="0" /></a></span> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">But anyways, it has been a while since my last post, and considering that this is my 2<sup>nd</sup> food post, this is pretty sad. I have been terribly busy with homework and work, this blog thing does take some time. But really, I have had an absolutely wonderful week of food, and I would like to share the highlights.</span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">First off, my absolute, most favorite-est </span><span style="font-size:100%;">Crème Brûlée is the Orange Blossom Crème Brûlée. I had it for the first time 3 years ago at a little Greek restaurant here in </span><span style="font-size:100%;"><st1:city><st1:place><span style="">Rochester</span></st1:place></st1:city></span><span style="font-size:100%;"> called Oasis. And it was absolutely divine! I was in love, and I absolutely had to replicate it! But how? Could I use just the zest of an orange and still produce delicious results? Well, an Orange Crème Brûlée does taste nice, but never, ever, ever so divine as the </span><span style="font-size:100%;"><st1:place><span style="">Orange</span></st1:place></span><span style="font-size:100%;"> <i style="">Blossom</i> Crème Brûlée. So, the key ingredient to my pleasure was the fantastic Orange Blossom water. But, I did not have any, nor could I find any. I looked for three years at every Indian, Middle Eastern, and whatever else store that I knew of locally for Orange Blossom water. And then, while I was visiting my parents in </span><span style="font-size:100%;"><st1:place><st1:city><span style="">Boise</span></st1:city><span style="">, </span><st1:state><span style="">ID</span></st1:state></st1:place></span><span style="font-size:100%;"> for Christmas, it happened! We went to a wonderful Middle Eastern market, the Kabul Market, in </span><span style="font-size:100%;"><st1:city><st1:place><span style="">Boise</span></st1:place></st1:city></span><span style="font-size:100%;">. They sold wonderful baklava, goat meat, </span><span style="font-size:100%;"><st1:country-region><st1:place><span style="">Assam</span></st1:place></st1:country-region></span><span style="font-size:100%;"> tea, and (dun-dun-dun-duuuun!) drum roll please ORANGE BLOSSOM WATER!!! Yay! I was so happy! (Right now you’re probably asking yourself why I didn’t order it online, well, combination of reasons, primarily I don’t like ordering stuff online- afraid of identity & credit card theft and all that rot.) <o:p></o:p></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">And so, with Orange Blossom water in hand, I returned to my kitchen here in </span><span style="font-size:100%;"><st1:city><st1:place><span style="">Rochester</span></st1:place></st1:city></span><span style="font-size:100%;"> to invent my own Orange Blossom Crème Brûlée.<o:p></o:p></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">And so I did….<o:p></o:p></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">And it was AMAZING! It was every bit of perfection and deliciousness that I had ever hoped for. Now my wonderful food photographing friend, Ashley Poole, took gorgeous pictures of the Crème Brûlée, (as you can tell by my previous post, I am not a photographer, let alone a food photographer) but she hasn’t given them to me just yet, so they are forth coming. I will post them as soon as I have them. So that was my Crème Brûlée story.<o:p></o:p></span></p> <span style="color: rgb(0, 0, 0);font-family:times new roman;" >(The funny thing is, after all this hoping and searching for Orange Blossom water for 3 years, guess what I saw in my local super market? Two days ago, on the second shelf from the bottom, in the baking/spice/oil/shortening/chocolate and everything else aisle, surrounded and crowded by all sorts of goodies, imported in a small, blue bottle from </span><span style="color: rgb(0, 0, 0);font-family:times new roman;font-size:100%;" ><st1:country-region><st1:place><span style="">France</span></st1:place></st1:country-region></span><span style="color: rgb(0, 0, 0);font-family:times new roman;" >…. Orange Blossom water. I think they just started carrying it, but I’m not sure. Enough said.)</span><span style="color: rgb(0, 0, 0);font-family:times new roman;font-size:100%;" ><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe973U0z4kJNk7Kg8PwcEHKcOHYhxKKUVRgwZI8UU40hdwWCejo3u2huVrqpP3M6TowTg8rvrh9ulE0u7lKmSBhdb7aB0qVJ6j_FV8Z3-mdfJnpPW7fV6MA77e0xwrJpKqz675lTtMXpa/s1600-h/Orange+Blossom+Water.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUe973U0z4kJNk7Kg8PwcEHKcOHYhxKKUVRgwZI8UU40hdwWCejo3u2huVrqpP3M6TowTg8rvrh9ulE0u7lKmSBhdb7aB0qVJ6j_FV8Z3-mdfJnpPW7fV6MA77e0xwrJpKqz675lTtMXpa/s320/Orange+Blossom+Water.jpg" alt="" id="BLOGGER_PHOTO_ID_5025658982992601266" border="0" /></a><br /></span> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Next, risotto! I love risotto, I think most every foodie does. And there are so very many varieties and variations. So, seeing as I had leeks in my fridge, I decided Leek Risotto would be the risotto du jour. So, using the basic knowledge that we all have of risotto, I added Leeks into the equation and it was delicious! (obviously my pictures suck and don’t give a good representation of my risotto, so use your wonderful imagination and think of it as looking a whole lot better, haha. Personally I like pictures, the more the merrier, even if they aren't that great.)<o:p></o:p></span></p> <span style="color: rgb(0, 0, 0);font-family:times new roman;font-size:100%;" ><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-pGIneZsjLoTu8EB64dPFP85vCnJyZ0W2QBf8OXYHzbeWnnJI4gi2a-mlXwzPQrD7m1ZsA9sdObVSXxOQYrX325p8JS0TMA5jGvwn3PDs5FGdyhcb89jCyYIlHRYNFYfZ8hj_14qk3-Y/s1600-h/risotto.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-pGIneZsjLoTu8EB64dPFP85vCnJyZ0W2QBf8OXYHzbeWnnJI4gi2a-mlXwzPQrD7m1ZsA9sdObVSXxOQYrX325p8JS0TMA5jGvwn3PDs5FGdyhcb89jCyYIlHRYNFYfZ8hj_14qk3-Y/s320/risotto.jpg" alt="" id="BLOGGER_PHOTO_ID_5025659171971162306" border="0" /></a><br /><br /></span> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">And on down the line…<o:p></o:p></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Drum roll… Kaffir Lime Leaves!!! Oh how I have wanted to cook with these for the last 10 years! I first read about them when I bought my mom a Thai cookbook for Christmas. I was so intrigued with the Kaffir Lime Leaf, I wanted to smell and taste this lovely ingredient that is so commonly found in Thai food. But, being in </span><span style="font-size:100%;"><st1:country-region><st1:place><span style="">Kenya</span></st1:place></st1:country-region></span><span style="font-size:100%;">, let me rephrase that, being in one of the most remote parts of </span><span style="font-size:100%;"><st1:country-region><st1:place><span style="">Kenya</span></st1:place></st1:country-region></span><span style="font-size:100%;">, I did not have access to Kaffir Lime Leaves. Nor did I know of anyone who grew or sold them anywhere (accept in </span><span style="font-size:100%;"><st1:country-region><st1:place><span style="">Thailand</span></st1:place></st1:country-region></span><span style="font-size:100%;"> of course). <o:p></o:p></span></p> <span style="color: rgb(0, 0, 0);font-family:times new roman;" >So, the other day while doing my weekly food shopping (same day I found out the store sold small bottles of French Orange Blossom water), I am strolling thru the veggie and fruit department. And what catches my eye? Surrounded (again) by many exciting and colorful vegetables and fruits, all vying for my attention, there are 5 little containers of Kaffir Lime Leaves.<br /><br /></span><span style="color: rgb(0, 0, 0);font-family:times new roman;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPf02dDskhzbZ4XhjN0a9KWigl1RHI-W8uw2T3rBnvqQ_G5t7jh6XmmpPH_4lU0kkrEZCbe_mRM7oqoQQg7Kp65zxGMc2uBCnG_WGCGSYuSfeRwPKUk0AhC0o1GgG4kma9BHTFEqggB0fj/s1600-h/kaffir+lime+leaves.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPf02dDskhzbZ4XhjN0a9KWigl1RHI-W8uw2T3rBnvqQ_G5t7jh6XmmpPH_4lU0kkrEZCbe_mRM7oqoQQg7Kp65zxGMc2uBCnG_WGCGSYuSfeRwPKUk0AhC0o1GgG4kma9BHTFEqggB0fj/s320/kaffir+lime+leaves.jpg" alt="" id="BLOGGER_PHOTO_ID_5025658978697633954" border="0" /></a><br /></span> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">WOW! I almost completely missed them. Could have walked right past them. They were so crowded out by other things; you simply wouldn’t have seen them. But on this day, I saw them!!!!!! Needless to say I was thrilled. And so, tonight, I made my favorite Thai Curry, which was delicious, and I added those wonderful Kaffir Lime Leaves for the first time ever, and I tell you what, it was Thai Curry perfection! So delicious, so rich, so to die for!<o:p></o:p></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;"><b>Maria’s Thai Chicken Curry <o:p></o:p></b></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Basically I use any or all of the ingredients below depending on if I have them on hand, and I use them to my liking, so it is a very loose recipe:<o:p></o:p></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Oil<br />Onion<br />Garlic<br />Fresh ginger<br />Fresh Thai peppers (hot)<br />Sesame oil<br />Chicken<br />Lemon grass<br />Coconut milk<br />Tamarind<br />Coriander<br />Cumin<br />Thai basil<br />Kaffir Lime Leave<br />Small dash of raw sugar<br />Spoonful of peanut butter<br />Lime juice (at the end for an extra limey kick)<br />And whatever else that strikes my fancy, such as snow peas and baby corns.<o:p></o:p></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;"><o:p></o:p></span><span style="font-size:100%;">So that’s my Thai curry more or less, and man it is good.</span><span style="font-size:100%;"><br /></span></p><span style="color: rgb(0, 0, 0);font-family:times new roman;font-size:100%;" ><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwjmtOVJ5WT1GHeoDs5nbs0eFjOYgM38Y2JkSxj2Gss-T-2BQuo4guD11erHntkfFwAvHWfsFEArLjR1VTOWzleEZW9IA-KDgxs0PhZ98P593zviymuPtNsLpVkeqyD8ThO1JM_VioyeF/s1600-h/curry2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikwjmtOVJ5WT1GHeoDs5nbs0eFjOYgM38Y2JkSxj2Gss-T-2BQuo4guD11erHntkfFwAvHWfsFEArLjR1VTOWzleEZW9IA-KDgxs0PhZ98P593zviymuPtNsLpVkeqyD8ThO1JM_VioyeF/s320/curry2.jpg" alt="" id="BLOGGER_PHOTO_ID_5025658978697633922" border="0" /></a><br /></span> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">What more could she possibly have to gab about? Wine tours!!!! <o:p></o:p></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Yes, yesterday (Sunday) I spent the day with my Wines of the World class mates & teacher touring 5 wineries in the </span><span style="font-size:100%;"><st1:place><span style="">Seneca Lake</span></st1:place></span><span style="font-size:100%;"> region (Upstate New York). And what a blast we had!!! We went to <a href="http://www.foxrunvineyards.com/">Fox Run</a>, </span><span style="font-size:100%;"><a href="http://www.anthonyroadwine.com/"><st1:street><st1:address><span style="">Anthony Road</span></st1:address></st1:street></a></span><span style="font-size:100%;">, <a href="http://www.fulkersonwinery.com/">Fulkerson</a>, <a href="http://www.glenora.com/">Glenora</a>, and <a href="http://www.lakewoodvineyards.com/">Lakewood</a> Wineries. We tasted a lot of exceptional wines (about 40 total I think, I lost count somewhere along the way). Riesling is living just fine here in Upstate NY, and if you ever get a chance to drink NY wine, do it! NY produces many wonderful wines, and has a lot of potential if only the world market would discover them. </span><span style="font-size:100%;"><st1:state><st1:place><span style="">New York</span></st1:place></st1:state></span><span style="font-size:100%;"> has over 200 wineries if I’m not mistaken. So, <a href="http://www.newyorkwines.org/">GO NY WINE</a>!!!!<o:p></o:p></span></p> <span style="color: rgb(0, 0, 0);font-family:times new roman;font-size:100%;" ><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fzkrWs3UxJNcpNU1LH5omAxQ6caFQ8a1WcwlIOOE7LwgHAfnkm3Wdhj9lhM5B3p3ttwS1RX1JBc33Ea5N1bv2ImQb_Ts0FxYGMhJVdPUtLP-F2a1ItoHWGNlnkhgTWznMe0b7_m2M4XY/s1600-h/fox+run+riesling.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fzkrWs3UxJNcpNU1LH5omAxQ6caFQ8a1WcwlIOOE7LwgHAfnkm3Wdhj9lhM5B3p3ttwS1RX1JBc33Ea5N1bv2ImQb_Ts0FxYGMhJVdPUtLP-F2a1ItoHWGNlnkhgTWznMe0b7_m2M4XY/s320/fox+run+riesling.jpg" alt="" id="BLOGGER_PHOTO_ID_5025658974402666610" border="0" /></a><br /></span> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;">Finally, just one more piece of wonderful food news in my life, my new cookbook arrived in the mail (yes I ordered it). What cookbook you might ask? Well after reading Fanny’s many posts on <a href="http://foodbeam.blogspot.com/">Foodbeam</a> about Pierre Hermé, I just had to buy one of his cookbooks. So ‘<a href="http://www.amazon.com/Chocolate-Desserts-Pierre-Herme-Greenspan/dp/0316357413">Chocolate Desserts by Pierre Hermé</a>’ it was! Oh it is so beautiful! I can hardly wait to make something out of it! I am so glad I bought it! Thank you Fanny for your inspiration.<o:p></o:p></span></p> <p style="color: rgb(0, 0, 0);font-family:times new roman;" class="MsoNormal"><span style="font-size:100%;"><o:p> </o:p></span></p> <p class="MsoNormal"><span style=""><span style="color: rgb(0, 0, 0);font-family:times new roman;font-size:100%;" >Now, back to writing that Thermo fluids lab, ugh.</span><o:p></o:p></span></p>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com1tag:blogger.com,1999:blog-1215640095284456937.post-34552985612674240912007-01-18T21:29:00.000-05:002008-12-10T01:47:11.979-05:00Chapatis & Sukuma Wiki<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6g9AxBpcovPim7_ThuzCZqCINfM5tsLjBVnvNRx3_SqQxTOABOzBn0eYY9r7CpI8oyRsrt0f-mMhGhOgz47gj3L8gX9dhyphenhyphennZnIUr24DIvY3xHUkwjIXkFkpZwKsWmN3clsmfMGGtjrQZ/s1600-h/Sakuma+%26+Chapatis.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy6g9AxBpcovPim7_ThuzCZqCINfM5tsLjBVnvNRx3_SqQxTOABOzBn0eYY9r7CpI8oyRsrt0f-mMhGhOgz47gj3L8gX9dhyphenhyphennZnIUr24DIvY3xHUkwjIXkFkpZwKsWmN3clsmfMGGtjrQZ/s320/Sakuma+%26+Chapatis.JPG" alt="" id="BLOGGER_PHOTO_ID_5021581288034707618" border="0" /></a><br /><br />One of my favorite food memories is chapatis and sukuma wiki...<br /><br />I remember so many times, in the heat of the desert day, when ever we were in Lodwar, we would go out for chapatis, sukuma wiki, and a kubwa coca cola baridi sana (large coke cold very). It is some of the simplest food, shared all across Kenya, yet it is one of the most delicious meals I've ever had. It represents home and happiness to me. How I dearly miss my home in Turkana. So in a nastolgic mood, I was compelled to make this meal for dinner tonight.<br /><br />This is my (and my mom's) take on the Kenyan meal of chapatis and sukuma wiki. Sukuma wiki is usually flavored with Royco Mchuzi mix, which as far as we can tell is bullion cubes mixed with other spices, so we did the same. Bullion cubes, corriander, cumin, and turmeric, tastes perfect. Sukuma wiki also needs to be made with what is known in America as collard greens, in Swahili, obviously, sukuma wiki.<br /><br />As for chapatis, they are originally a whole wheat flat bread made in India. However, over the course of time, and with the advent of the spice trade in the middle ages, Kenya, being a coastal country, came into contact with such spice trading sea-farers. And so Kenyan cuisine reflects alot of Indian, and even Middle Eastern influences. And over time, Kenyan's adopted the chapati to be their national flat bread, served all over the country. The recipe I have here is one of the many, many, many, variations of the chapati recipe. Every region, family, tribe might make chapatis in a slightly different manner. I use a dough for mine, where I have met a man from a different tribe who claimed that he and his family prefered chapatis made from a batter. Well either way, I have never been disappointed by a chapati in Kenya.<br /><br /><span style="font-weight: bold;font-size:130%;" >Chapatis</span> <p class="MsoNormal">Sift together in a bowl:</p><p class="MsoNormal">1 ½ cups whole wheat flour<br />1 ½ cups white flour<br />1 tsp salt</p> <p class="MsoNormal"><o:p> </o:p>Cut in to make a crumbly mixture:</p> <p class="MsoNormal">½<span style=""> </span>cup shortening</p> <p class="MsoNormal">Add to make a dough (add the water gradually, you don’t want a soggy mess):</p> <p class="MsoNormal">1 cup water</p> <p class="MsoNormal">Allow dough to rest for 20 min, covered with plastic wrap. Th<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-A7kbXNQK8KI_IfsnGQl8FmyGKrTSTy95Iu7_Z0VEG3uTA7aIQ3KDVNE9gM37YtKxbFjOs9N2FktbxIfTebNom5DoCStBjJkAVvVfb6I65U0fEoVazWa7bJJ99OXIzZx11UQ3OP1tCEBr/s1600-h/Chapatis+dough.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-A7kbXNQK8KI_IfsnGQl8FmyGKrTSTy95Iu7_Z0VEG3uTA7aIQ3KDVNE9gM37YtKxbFjOs9N2FktbxIfTebNom5DoCStBjJkAVvVfb6I65U0fEoVazWa7bJJ99OXIzZx11UQ3OP1tCEBr/s320/Chapatis+dough.JPG" alt="" id="BLOGGER_PHOTO_ID_5021575811951405090" border="0" /></a>en divide dough into 12 equal portions, and roll into snake coils.</p><p class="MsoNormal"><br /></p><p class="MsoNormal">Allow dough to rest covered for another 20 min. Roll snake coils out into flat rounds, be sure to use additional flour so dough does not stick to surface or rolling pin.</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-sPqtwaIlJJOBObx-Rl3XB3a1Ass2i97VrrQ1siVlk5j9_WvVydLXB-U6hzQVAAT3jYmwpX7P2cu2MNgfbstgrNjW62iHp8g79RzV0v0YJYT_X1TlGLcr7rDxqSm3I9Ari_Di65UagNl/s1600-h/Chapatis+dough+2.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-sPqtwaIlJJOBObx-Rl3XB3a1Ass2i97VrrQ1siVlk5j9_WvVydLXB-U6hzQVAAT3jYmwpX7P2cu2MNgfbstgrNjW62iHp8g79RzV0v0YJYT_X1TlGLcr7rDxqSm3I9Ari_Di65UagNl/s320/Chapatis+dough+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5021576228563232818" border="0" /></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuBLyVJ8SNsX6qyJybySNZx1sG6icW8zyRANbCADSp1uevMvn9hhkfnUsTcOWtXord7vkurvrgpapb7WoFmjwIRjT-_u-KnnAGy07SHU_bCf8PSZ4za_1VfP6dQ6hj1PYB1Ed0FDv2EI_/s1600-h/Chapatis+Cooking.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcuBLyVJ8SNsX6qyJybySNZx1sG6icW8zyRANbCADSp1uevMvn9hhkfnUsTcOWtXord7vkurvrgpapb7WoFmjwIRjT-_u-KnnAGy07SHU_bCf8PSZ4za_1VfP6dQ6hj1PYB1Ed0FDv2EI_/s320/Chapatis+Cooking.JPG" alt="" id="BLOGGER_PHOTO_ID_5021576726779439170" border="0" /></a></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Heat a cast iron skillet till hot. Dry fry each chapati till cooked. You are looking for brown & black spots to appear, however you don't want to burn it not do you want to dry it out to a crisp. This should be a nice and pliable flat bread.<br /></p><p class="MsoNormal"><br /></p> <p class="MsoNormal">Brush each chapati with butter, place in a dish and cover with foil. Wrap dish with a clean dish towel to keep warm. Serve chapatis warm. In the event that you have left overs, you can store the chapatis in a plastic bag in the refrigerator. When you reheat them, you can either put the bag of chapatis in the microwave (with the bag open to vent), or you can heat them in your oven or toaster oven.<br /></p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zz74rJ01KaA7tkS3xDbehvmxcHR0Ahpoe6x9jLvcHFR7ULuwPh-sbtIF8TxN9z_sCt4xxyKfBS0ppvk7qvHNgNDXxK8i6S0K80Tir4VA6H3SAZVY9ae5FFz5x04N6ltlJAKvD8ubgXeU/s1600-h/Chapatis.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1zz74rJ01KaA7tkS3xDbehvmxcHR0Ahpoe6x9jLvcHFR7ULuwPh-sbtIF8TxN9z_sCt4xxyKfBS0ppvk7qvHNgNDXxK8i6S0K80Tir4VA6H3SAZVY9ae5FFz5x04N6ltlJAKvD8ubgXeU/s320/Chapatis.JPG" alt="" id="BLOGGER_PHOTO_ID_5021577001657346130" border="0" /></a></p><span style="font-size:130%;"><br /><span style="font-weight: bold;">Sukuma Wiki</span></span><p class="MsoNormal"> </p><p class="MsoNormal">Fry in a large pan:</p> <p class="MsoNormal">1 large onion, sliced thin<br />3 Tbl shortening</p> <p class="MsoNormal">Add and fry for 2 minute or so:</p> <p class="MsoNormal">3 plum tomatoes, chopped<br />3 bullion cubes<br />2 Tbl cumin<br />2 Tbl coriander<br />1 Tbl turmeric<o:p><br /></o:p></p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPM0d-J-CJhjIvPbyToCG0BdjGDx4g3fzmhVZ8W5X0YBlj4eF6jLiDEeDpZVeNEDEW5jnkt_6jywsjsejO1_ibnHk170TAUzf8u0nmUMTYTBY-NDI4QqGzylUjzHx5pdyzv1kj4-bug2wp/s1600-h/Sakuma+1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPM0d-J-CJhjIvPbyToCG0BdjGDx4g3fzmhVZ8W5X0YBlj4eF6jLiDEeDpZVeNEDEW5jnkt_6jywsjsejO1_ibnHk170TAUzf8u0nmUMTYTBY-NDI4QqGzylUjzHx5pdyzv1kj4-bug2wp/s320/Sakuma+1.JPG" alt="" id="BLOGGER_PHOTO_ID_5021579381069228130" border="0" /></a></p> <p class="MsoNormal"><br /><o:p></o:p></p> <p class="MsoNormal">Add:</p> <p class="MsoNormal">2 large bunches of collard greens, chopped into strips</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qB9azfWSiA3f6dk9q3P8HfH33QGKiMnCvonbfqS4HNXXVx0QhoD12CnlBKFH9o-Rgaj-gTJ0H16cUksDh9BU5HPZh7wRN2WGtWInYurEe9PiWgTtur6ciytUCzVlyjTTyixiDhu9NEVE/s1600-h/Sakuma+2.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9qB9azfWSiA3f6dk9q3P8HfH33QGKiMnCvonbfqS4HNXXVx0QhoD12CnlBKFH9o-Rgaj-gTJ0H16cUksDh9BU5HPZh7wRN2WGtWInYurEe9PiWgTtur6ciytUCzVlyjTTyixiDhu9NEVE/s320/Sakuma+2.JPG" alt="" id="BLOGGER_PHOTO_ID_5021579956594845810" border="0" /></a></p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcsiSdRehqSLzu-3EgBumQxBf70YtJ2JMAoonGFCmMiOp8lPPG6MdaWbrlC12DIlno37jTFu3Yt1fY9ttlgDt13QsABH33gv67IFVaao7EsebPDH6_BVIUcuHsnqDB9ehyphenhyphenYzRmzk8D6OK/s1600-h/Sakuma+3.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGcsiSdRehqSLzu-3EgBumQxBf70YtJ2JMAoonGFCmMiOp8lPPG6MdaWbrlC12DIlno37jTFu3Yt1fY9ttlgDt13QsABH33gv67IFVaao7EsebPDH6_BVIUcuHsnqDB9ehyphenhyphenYzRmzk8D6OK/s320/Sakuma+3.JPG" alt="" id="BLOGGER_PHOTO_ID_5021580085443864706" border="0" /></a></p> <p class="MsoNormal"><br /></p> <p class="MsoNormal"><br /></p> <p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal"><br /></p><p class="MsoNormal">Stir, and then add:</p> <p class="MsoNormal">1 cup water</p> <p class="MsoNormal">Simmer and cook uncovered until the greens are tender.</p> <p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1Js4fbwI1Re4KRLEGynzviPOY0EQ40PtiS0m81_Vee-lkNmhZu6edmjAVCtyFuVg8ZDJJ8Z6fs6qWfX5CX-zvIJE1IDUGPftGFDOBaYN6sQ_jEXfxVRCdSDQXuEIL8HBb8R3TVTcNWey/s1600-h/Sakuma+4.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1Js4fbwI1Re4KRLEGynzviPOY0EQ40PtiS0m81_Vee-lkNmhZu6edmjAVCtyFuVg8ZDJJ8Z6fs6qWfX5CX-zvIJE1IDUGPftGFDOBaYN6sQ_jEXfxVRCdSDQXuEIL8HBb8R3TVTcNWey/s320/Sakuma+4.JPG" alt="" id="BLOGGER_PHOTO_ID_5021580888602749074" border="0" /></a></p>Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com11tag:blogger.com,1999:blog-1215640095284456937.post-87163919753855564212007-01-17T19:02:00.000-05:002007-01-17T19:05:10.531-05:00For the love of good food...This blog thing is all new to me, however I was inspired by certain blogs that I have been reading about food, and I thought to myself what a fun idea. So here is my humble attempt at a food blog. I love food from all over the world, and cooking is my passion, so wish me luck.Maria of Passion Fruit & Mangoshttp://www.blogger.com/profile/08513303641948642795noreply@blogger.com0