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What can I cook with the ingredients in my
kitchen

post from manámaná on 16 May 2008 06:38:00 PM. © manámaná

This is, most than presumably, the question people have asked to any recipes blog in the history of[...]

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http://mmana.blogspot.com/2008/05/what-can-i-cook-with-ingredients-in-my.html

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National Chocolate Chip Day

post from Family, Friends and Food on 16 May 2008 05:58:00 PM. © Family, Friends and Food

Ok, so I am a day late in posting this since National Chocolate Chip day was actually Thursday. Oh well, it's been a busy week and it seems the pollen has been aggravating me more than usual lately. Somehow, I finally have a bit of energy back and I wanted to make sure everyone knew about National Chocolate Chip day!

Ok, if you don't know already, I am a bit of a ... um... chocoholic. There I said it. They say the first step iis admitting you have a problem, right? Although loving chocolate is not really a problem far as I see it. So, of course, when I heard about this national holiday I couldn't let it pass by without making something in honor of it. What kind of chocoholic would I be if I didn't pay tribute?

In honor of this great holiday (don't you love made up food holidays?), I revisited the Ultimate Chocolate Chip Cookies and used a combination of white chocolate chips and semi-sweet chips. Of course, my family adores these cookies otherwise I wouldn't keep making them. They are the easiest cookies ever, so I don't even think twice when it's time to add to my cookie stash.

All you really need is a cold glass of milk and you've got the perfect chewy chocolate chip cookie. They stay fresh in an airtight container for up to 1 week (if they last that long), and the freeze really well.

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http://familyfriendsandfood.blogspot.com/2008/05/national-chocolate-chip-day.html

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Recipe: Banana - Rum Napoleons

post from Renaissance Culinaire on 16 May 2008 05:08:00 PM. © Renaissance Culinaire

I am a fan of bananas, and this Banana-Rum Napoleon is a recipe to satisfy your dessert cravings, and it is low-fat to boot! I love napoleons, they work really well in a restaurant kitchen, because they are relatively easy to assemble, if you prep before hand, and the presentation looks very elegant, and your patrons or guests will think allot of time was spent
creating it.

Thanks to ian_ransley for use of his photo.

Sweet Nothings
Low Fat
Low Calorie Desserts

This recipe is adapted from Sweet Nothings by
Jill O'Connor. It makes 10 portions.

If you aren't feeling like bananas - You can
substitute peach, nectarine, or a favorite
berry puree - and flavor
with a liqueur of your choice.

It is better to prep the pastry in
advance(up to 24hrs ahead),
to speed up the production of this dessert.
The cream filling cannot be made more than
2 hrs ahead of time if using the original recipe.

If using real cream, you must make right before serving.

For The Pastry

6 Sheets of phyllo dough (12 x 17 inches), thaw if frozen
Butter flavored vegetable cooking spray.
6 TB granulated sugar

Tip: When working with phyllo dough - to thaw, allow the box of phyllo dough to rest out on a counter if the inside temp is relatively low, it will take 3-5 hrs for proper thaw. Otherwise put in the fridge 2-3 days ahead of time. Take out as many sheets as needed, then wrap the remaining in plastic wrap , tightly and use within 5 days. When you are working with phyllo dough it is best to have a tray to lay out the sheets, then keep totally covered, under a damp kitchen towel. If exposed to air, the moisture from the phyllo dough will be wicked out and it will become dry and brittle - which means non workable for you. So work quickly.

Procedure:

Preheat Oven to 400° F. Line a baking sheet w/ parchment paper.
Place the first phyllo sheet on a clean flat work surface. Spray lightly with cooking spray and sprinkle with 1 tsp of the sugar. Add a new sheet onto the previous prepared layer. Repeat as instructed above, using 3 of the 6 phyllo sheets only.
Cut the layered phyllo into ten 6 x 3 inch rectangles. Place rectangles on prepped baking sheet. Bake in oven until crisp and golden - 3-5 minutes. WATCH THE BAKEOFF - thin phyllo burns very quickly, so don't get distracted while waiting for them to brown.
Remove from oven and transfer phyllo triangles to a rack to completely cool.
Repeat the above 4 steps again with the remaining 3 phyllo sheets.

{There will be scraps - the books says to discard, but as anyone in the culinary trade knows - use everything you can, so save the scraps and bake last, use as garnish for another dessert, or a smoothy etc.}

For The Cream Filling:

1 1/4 cups pureed banana (1 1/2 - 2 large bananas) OR Measure out your favorite substituted puree - peach, nectarine, or a favorite berry puree.
1 to 2 TB freshly squeezed lime juice
2 1/2 TB Dark Jamaican Rum OR If using other fruit, the use the liqueur of your choice.
1/2 tsp pure vanilla extract
1 1/4 cups low-fat non-dairy topping
4 medium bananas, sliced on the diagonal, 1/4 inch thick
confectioners sugar for top of finished pastry

Procedure:

Place pureed fruit, lime juice, Rum or liqueur, vanilla and nondairy topping in a bowl. Fold together ingredients until thoroughly mixed.
Cover and refrigerate until serving time.

Dessert Assembly:

Just before serving place a phyllo rectangle onto a plate. Spoon 1/4 cup of the banana cream onto the pastry.
Top the cream with 8-10 banana sliced OR your substitute fruit pieces other berries.
Top the filling with a 2nd phyllo rectangle, sieve confectioners sugar over the top.
Repeat steps 1-3 until you have created 10 napoleons.

To create a decorative pattern - such as a herringbone or cross hatch : heat a metal skewer over a gas flame or use a mini blow torch, until very hot. Quickly lay the hot metal skewer on the top of your napoleon for the desired marking, repeat until you have the desired effect.

For an nice presentation - garnish plate with drizzles of fruit puree; add a bit of mint, or some citrus zest curls.

105 calories per serving; 1.5 grams of fat - 13% calories from fat.

VEGAN:

This dessert can easily be converted into a Vegan dessert: Use melted Earth's Balance in place of the cooking spray - or use soy milk to brush over the layers of phyllo (you might need to adjust baking times, so watch the pastry closely). Replace the "non-dairy topping" with silken tofu. Yum!

Full FAT:

And for those of you who cannot stand fake cream - go ahead and use the real deal, just use heavy cream in place of "nondairy topping", as heavy cream has a higher fat content which will help stabilize it a bit better than traditional whipping cream. Whip this up right before serving, as real WC will separate quickly. You may need to adjust the amount of puree also - try a little at a time.

Original recipe© Jill O'Connor.

ON SALE NOW

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http://feeds.feedburner.com/~r/RenaissanceCulinaire/~3/291964352/recipe-banana-ru
m-napoleons.html

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Of Seeds, Weeds, Concrete, and Compost

post from fauren on 16 May 2008 03:53:00 PM. © fauren

So I already owe an update on what I'm about to post since this happened nearly three weeks ago, but I can't let it go unmentioned that Eric's backyard garden has officially been planted with the first of lots of delicious things, which promise to make this summer's barbecues all the better.

I took the day off on Friday a few weeks back and headed over to help do some planting, not realizing at all that the list of things a person can plant in one afternoon is actually quite long. After maybe 3 hours, during which Eric took on the unenviable task of digging out foot-long rhizomes of Japanese Knotweed from the end of his yard, I'd planted oregano, dill, three kinds of basil, Chioggia beets, Forellenschluss lettuce, Amish snap peas, black beauty and golden zucchini squash, and swiss chard.

The bonus was seeing all the sprouts from the seeds Eric had planted a couple weeks before that; they were springing up all over the place.

Bull's blood beets

Forellenschluss lettuce

Amish snap peas

The trellis for the peas

Eric's built four raised beds this spring (one with the trellis), and I planted all the herbs in sunken containers and cinder blocks bordering his patio. Yep, this backyard is something to envy. And since I was last there, the garden's also acquired a three-stage composter and sawdust donated from a local hardware store.

The week after I planted all those seeds, we got torrential rain here in New York, which seems to have taken a toll on the zucchini seeds (it was either that or the stray cats). Luckily it's not too late to replant if need be... plus it builds character, right? If all the seeds I planted in my first attempt at vegetable gardening were successful, I'd probably just go getting big head about it.

Here's to spring and a hopeful harvest. Updates to come.

Read The Full Article:
http://www.fauren.org/fauren/2008/05/of-seeds-weeds.html

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Homemade Yogurt .... easier than you think.

post from All Posts on 16 May 2008 02:20:12 PM. © All Posts

Check out our how to video.

Original news source

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http://www.ismyblogburning.com/homemade-yogurt-easier-you-think

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Group Dynamics. In Kitchens & Everywhere Else In
Life.

post from eggbeater on 16 May 2008 01:00:00 PM. © eggbeater

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http://eggbeater.typepad.com/shuna/2008/05/group-dynamics.html

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Bello Sorrento, Amalfi, Positano

There is good food everywhere. That's my theory and I'm sticking with it. In some places it is[...]

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http://feeds.feedburner.com/~r/blogspot/jibH/~3/291941732/bello-sorrento-amalfi-p
ositano.html

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Free Dunkin Donuts coffee!!!!!

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http://www.tommyeats.com/tommyeats/2008/05/free-dunkin-don.html

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Free Dunkin Donutes coffee!!!!!

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http://www.tommyeats.com/tommyeats/2008/05/free-dunkin-don.html

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Florida Room

UPDATE: 5/16/07

BurgerMeister looks to be drinking bacon infused vodka with an additional slice of bacon:

So burgermeister was hungry. She said to herself "SLIDERS!!!!!"

The Florida Room had these delectable beauties as an occasional special, until demand became so apparent that they put them on the menu.

$4, comes with fries, tots or salad (extra for the rings. mmmmm.) Meat, sauce, pickle, bun, all that you need, nothing that you don't. Plus, the best bloody marys in town.

ORIGINAL POST: 9/16/07

Continuing quest for sliders in Portland lands us at the Florida Room.

For a limited time they have a sliders special. $3.00 for two juicy sliders topped with pickles and mayo. Comes with fries, tots, or salad.

They have a couple odd menu items as well. Deep fried avacodos, deviled eggs, boozecakes (bourbon batter pancakes), and bloody marys made with wasabi infused vodka.

Florida Room
435 N. Killingsworth
Portland, OR 97217
(503)287-5658

Read The Full Article:
http://portlandhamburgers.blogspot.com/2007/09/florida-room.html

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