Category: MISC

There is a NEW MEME in town

Joy at Joy of Desserts is hosting a new meme.
Head on over and check out the rules!

1. Almond Macaroons

2. Coconut Macaroons

3. Apple Pie

4. Peach Pie

5. Peach Cobbler

6. Black Forest Cake

7. Apple Tart

8. Tiramisu

9. Belgian Waffles

10. Ice Cream of all types

11. Macademia Nut Cookies

12. Toll House Chocolate Chip Cookies

13. Cherry Clafouti

14. Lemon Curd

15. Candied Blueberries

16. Bread Pudding

17. Tapioca

18. Creme Brule

19. Pumpkin Pie

20. Brioche Egg Bread

21. Lemon Bundt Cake

22. Parfait

23. Cheesecake

24. Brownies

25. Maple Fudge

26. Chocolate Mouse

27. Pates de Fruit (Real Fruit Jellies)

28. Gingerbread

29. Madeleines

30. Boston Cream Cake

31. Berry Shortcake

32. Pecan Pie

33. Pot de Creme

34. Marzipan

35. Mexican Hot Chocolate

36. Compotes

37. Beignets

38. Applesauce Kugel

39. Truffles

40. Crepes

41. Pineapple Upside-Down Cake

42. Blintzes

43. Eclair

44. Mille Feuilles (Napoleons)

45. Palmiers (Elephant Ears)

46. Chiffon Cake

47. Buche de Noel (Yule Log)

48. Lemon Meringue Pie or Key Lime Pie

49. Pound Cake

50. Cream Puffs (Petits Choux)

51. Turnovers (Chaussons)

52. Tartelettes aux Poires (Pear Tartelettes)

53. Mocha au Cafe

54. Cornets a la Creme (Cream Horns)

55. Glazed Strawberry Pie

56. Oatmeal Raisin Cookies

57. Magic cookie bars

58. Banana Cream Pie

59. Dump Cake

60. Baked Alaska

61. Dirt Cake

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Camera Critters~My 2 favorite Characters~AGAIN


My 2 favorite characters – AGAIN!!
Whiskey brings Gunner the toy to play with (she never learns).

He is vicious with her when it comes to toys, but he never hurts her.
He just rarely lets her win, he has the strength of a 300 pound man.

Proof in case the above and below photo.

At the end of the day it was okay since their big brother came to visit and they knew that meant it was okay to be on the couch with him – it’s the only time, so I don’t know if they were happier to see him or be on the couch LOL.

Gunner still won’t give up the toy f the moment!

Whiskey decided maybe the ottoman was okay too.
She was just being too cute so I let her stay.

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Tropical Glazed Roast Chicken

TROPICAL GLAZED ROAST CHICKEN

1 Whole Chicken
kosher salt & pepper
16 oz. can*
1 Bartles & Jaymes Tropical Mango Malt Ale
2-3 teaspoons cornstarch
1 tablespoon water
1/2 cup maple syrup
1/4 cup brown sugar, firmly packed
1/2 cup apricot pineapple jam or plain apricot
1/4 cup cider vinegar
2 tablespoons unsalted butter
2 teaspoons ground mustard
1 teaspoon ground ginger
1 teaspoon white pepper
1/2 teaspoon red pepper flakes
Pre-heat oven to 325 degrees. Spray can with PURE.


Rinse and pat dry chicken. Tuck wings on the chicken. Puncture large fat deposits at top of thighs and breasts. Pat kosher salt and pepper onto chicken.

Fill can ½ full of Tropical Mango malt ale. Drink the rest. Spray 9 inch baking dish with PURE. Stand chicken over can in 9 inch baking dish.

Set oven shelf to lowest position.

Roast chicken 90 minutes OR until internal temperature is 140 degrees.

While chicken is cooking whisk cornstarch and water together until there are no lumps – set aside. Bring remaining ingredients to a simmer in a medium saucepan until reduced and thickened to about ¾ cup, 6-8 minutes.

Remove chicken from oven and increase heat to 500 degrees.

Slowly whisk cornstarch mix into glaze and simmer 1 minute. Remove from heat.

Place 1 cup water in saute’ pan and place in bottom of oven. Return chicken to oven for 15 minutes more.

Remove chicken and brush with ⅓ of glaze.** Return to oven until glaze is browned and sticky. About 10-15 minutes.

Remove from oven and brush with another ⅓ cup of glaze. Let rest 20 minutes.

Strain drippings and add to remaining glaze over low heat until heated through and use as gravy. I like to serve with mashed potatoes.

Recipe works really well on chicken legs too. If using these, foil tent the pan with the legs and can of ale for first 60 minutes to infuse the flavor.

*I use a green bean can that I put in the dishwasher after each use and reuse for future chickens. I like it better because of the more substantial than a beer can and supports the chicken throughout the cooking time.

**If glaze has become stiff, return to heat for a few minutes to soften.

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The Flavor Bible

Don’t let the cover of this book fool you. It is not just about a few spices and flavorings. This meticulously crafted and photographed encyclopedic tome is for the serious cook, the culinary scholar, the passionate gourmet, the food historian.

It is for those looking to take their cooking and eating to a level beyond ordinary.

This luxurious, hardcover book deserves an honored place on the consummate food lover’s bookshelf, far away from kitchen grease. Keep it at the ready to pore over its delectable contents.

There are no recipes in this book, but the quotes delving into the philosophies of America’s most renowned chefs; the extensive, alphabetized ingredient reviews covering nuances from shades of color to mouth feel; and the artistic photography will equip the experienced to create their own recipes for culinary masterpieces.

The Flavor Bible, passionately written by Karen Page and Andrew Dornenburg, photographed by Barry Salzman, is a superb and definitive volume not to be missed. It arrives in bookstores on Tuesday, Sept. 16, 2008.

……….
More About The Flavor Bible from Joy of Desserts;
More About The Flavor Bible from Hachette Book Group USA;
See the award-winning authors’ website
See the award-winning photographer’s website

Category: COOKING
Format: HARDCOVER BOOK
Publish Date: 9/16/2008
Price: $35.00
ISBN: 9780316118408
Pages: 392
Size: 7-1/2″ x 10″
Be sure go to Joy of Desserts first thing Monday morning for a giveaway of this spectacular book as Hachette USA is generously and graciously giving 5 copies of The Flavor Bible to Joy of Desserts readers. I know I will. Tell your friends!

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Friday Fill-ins

1. I enjoy life.

2. The upcoming election and it’s mud slinging aftermath is something I wonder about often lately.

3. In your heart, you knew what you really wanted.

4. Take a good relationship, add a little extra love and you end up with a great marriage.

5. Life has gifted me with a good eye for color.

6. A hot steamy shower with a tropical scented soap is an instant vacation.

7. And as for the weekend, tonight I’m looking forward to absolutely nothing and enjoying every minute of it, tomorrow my plans include sorting and categorizing and Sunday, I want to watch footbal with hubby and relax, but he volunteered me as a bartender for the VFW!

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Mediterranean Chicken Alfredo

Mediterranean Chicken Alfredo
4 boneless skinless chicken breasts
6 oz. jar artichoke hearts, drained and rinsed
2 tablespoons Classico sun-dried tomato pesto
4 tablespoons + 2 tablespoons sweet butter
2 tablespoons flour
2 teaspoons minced garlic, jar
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/3 cup grated Mozzarella cheese
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon basil leaves
1/2 teaspoon oregano
pasta of your choice

  • Drain and rinse artichoke hearts, cut into small pieces
  • Cut chicken into bite sized pieces
  • Melt 3 tablespoons of butter in skillet over medium heat
  • Saute’ chicken pieces and garlic until cooked through and tender
  • While chicken is cooking melt 2 tablespoons of butter in sauce pan
  • Whisk in flour until smooth and golden
  • Gradually add whipping cream, bring to a SLOW simmer, stirring frequently
  • In a mortar and pestle rejuvenate your herbs and add to the sauce pan, whisking in well
  • Simmer 8-10 minutes until sauce reaches desired thickness and is smooth
  • Add tomato pesto & Mozzarella cheese and stir until smooth
  • Drain chicken mixture and add to the sauce mixture.
  • Pour over prepared pasta, top with Parmesan cheese and serve hot.
On a side note – this is what a dejected face looks like. She wasn’t happy about being relegated outside while I cooked.

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Show & Tell Friday


“Show and Tell Friday!” Do you have something special to share with us? It could be a trinket from grade school, a piece of jewelry, or a treasured collection. Look around your home for something to share; dig through those boxes in your closet if you have to! Share photos and the story that goes with your special item. Go see Kelli at There is No Place like Home to link up and join in.

This is the first piece of Princess House crystal I ever purchased and the only one I have left. Only God knows how it survived the 1994 Northridge earthquake (nothing else did) and 3 moves since. In it are the shells that I have collected with my cousin Jenn throughout my life from the Galveston, Texas Gulf Coast. She and I neither one live there now, but do still have friends and family in the vicinity. As Hurricane Ike approaches, it seemed like a good day to share this item.

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Buttermilk Bread

BUTTERMILK BREAD
1 1/2 pound loaf

1 cup plus 2 tablespoons buttermilk
3 1/4 cups unbleached flour
1 1/2 teaspoon sea salt
3 tablespoons butter, cut into chunks
3 tablespoons honey
1/4 teaspoon baking soda
1 1/2 teaspoon active dry yeast

The beauty of bread machines is they always want the same layering.
Liquids
Butter chunks & Honey
Flour, salt & baking soda
Yeast


The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!
Don’t forget to come back and join us for the Bread Round Up on October 15th.

Try these too:

Aloha Friday ~ Politcal Election

In Hawaii, Aloha Friday is the day to take it easy and look forward to the weekend. I’ll ask a simple question for you to answer. Nothing that requires a lengthy response. If you’d like to participate, just post your own question on your blog and leave your link at An Island Life. Don’t forget to visit the other participants! It’s a great way to make new bloggy friends!

This excerpt (I’ll let you fill in the blanks) is from an email that crossed my SPAM file this week, but it got me thinking.

…and the major (liberal) media—are all working in overdrive to destroy and smear…


I was taught that the media’s primary responsibility was to report both sides truthfully and unbiased in order that we, the people are presented with ALL the facts in order that we can make an informed decision?
So, this weeks question is:

Do you believe that the media is unbiased
towards the candidates in the upcoming election?

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Sausage Gravy for Biscuits & Gravy

1 package Jimmy Dean bulk sausage
3/4 teaspoon salt
1/2 teaspoon white pepper or more to your personal taste
3 tablespoons butter
3 tablespoons flour
1 3/4 cups whole milk
3/4 cups whipping cream

  • Brown the sausage in a skillet until crisp and crumbled.
  • Drain grease from sausage ans set aside.
  • Add butter to skillet and with a flat edged spatula scrape up ALL those little bits of sausage so they can flavor your gravy as it cooks.
  • Reduce the heat and add flour, stirring constantly until absorbed by butter and golden.
  • Slowly add first the milk and then the cream, stirring constantly until mixture thickens.
  • Add sausage pieces back in and heat through.
  • Serve over White Cheddar Biscuits.
  • We like to add a scrambled egg on top of the biscuit before the gravy.
  • Enjoy!

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White Cheddar Biscuits

I have about a million and one recipes that I have jotted down or clipped from magazines in order to find that elusive perfect cheddar biscuit. After moving here, I began to realize that cheeses are not created equal as well as many other foods, but those are a story for another time. Long story short, I think I have finally found the PERFECT CHEDDAR BISCUIT!

These are divine, no really divine with Sausage gravy for brunch.

2 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
5 tablespoons butter, diced into small cubes
1/4 cup Crisco
1 1/4 cu buttermilk
2/3 cup Extra Sharp White Cheddar Cheese, grated (a recent local find)

  • Pre-heat oven to 450 degrees.
  • In a large bowl sift together the flour, salt, baking soda and baking powder.
  • In a food processor pulse together the dry ingredients, butter and Crisco until mixture resembles coarse crumbs.
  • Return to large bowl and stir in cheese.
  • Make a well in the center and pour in the buttermilk.
  • Stir together* until just combined.
  • On a slightly floured surface knead dough 6 or so times until dough is smooth and holds together well.
  • Pat down into large square 12×12 inches.
  • With a floured knife cut into 16 squares.
  • Arrange biscuits on an LIGHTLY greased cookie sheet.
  • Bake for 10-12 minutes or until golden.
  • Cool on wire rack.

*Spray your utensil with PURE so your dough doesn’t stick to it.

Don’t forget to come back and join us for
The Bread Round Up on October 15th.
Click here to learn more.

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