Friday, July 31, 2009
If you are a reader on this blog, please update your link to reflect my new blog. Thank you for reading my blog!!
Thursday, July 30, 2009
Last weekend, I picked up a big container of blueberries at Sam's Club. Not only that they were round and big, they looked so juicy that I had to buy it! So what do I do with 5+ cups of blueberries? Red suggested that we make a blueberry pie to go along our homemade fresh peach ice-cream (will post the recipe later) for our anniversary celebration this weekend! What a great idea! In the spirit of trying to save myself some time, I actually used frozen pie crust this time.
Adapted from Allrecipes
3/4 cup white sugar
Preheat oven to 425 degrees F (220 degrees C).
Mix sugar, cornstarch, salt, and cinnamon, and sprinkle over blueberries.
Line pie dish with one pie crust. Pour berry mixture into the crust, and dot with butter. Cut remaining pastry into 1/2 - 3/4 inch wide strips, and make lattice top. Crimp and flute edges.
Bake pie on lower shelf of oven for about 50 minutes, or until crust is golden brown.
Saturday, July 25, 2009
We went strawberry picking during the 4th of July weekend and I came home with a tummy full of fresh strawberries and about 11 lbs of these homegrown goodness. Since Red gave me an early birthday present of ice-cream attachment for our Kitchen Aid mixer, I knew right away that we were going to make some sort of strawberry frozen treats. I can eat ice-cream every day, and this was the one thing that I had to give up so I could fit into my wedding dress last year (yea, that's right, I grew 1/2 inch four weeks after I bought my dress!).
Either way, we absolutely loved this recipe, and would probably use this base recipe for our future ice-cream adventures!
Sweet Cream Base
Adapted from Ben and Jerry’s Ice Cream & Dessert Book
2 large eggs
¾ cups sugar
1 cups heavy or whipping cream
1 cup milk
Whisk the eggs in a mixing bowl until light and fluffy, about 1-2 minutes.
Whisk in the sugar, a little at a time, and then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend.
Makes 1 quart.
1 pint fresh strawberries, hulled and sliced
1/3 cups sugar
Juice of ½ lemon
Sweet Cream base
Combine the strawberries, sugar and lemon juice in a mixing bowl.
Cover and refrigerate at least 1 hour.
Prepare the Sweet Cream Base. Mash the strawberries to a puree and stir into the cream base.
Transfer the mixture to an ice cream maker and freeze following the manufacturer’s instructions.
Make generous 1 quart.
Friday, July 24, 2009
Warning: this recipes makes EIGHT dozens, that's right... EIGHT dozens! If you have extra room in your freezer, this is a great recipe to keep handy for those days when you need a last minute dessert that will be enjoyed by kids and adults alike.
Adapted from: Martha Stewart’s Baking Handbook
1½ cups all-purpose flour
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
1 cup sweetened shredded coconut
2 sticks (1 cup) unsalted butter, room temperature
1 cup packed light-brown sugar
1/3 cup maple syrup
1 large egg
2 tsp pure vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins -- I used craisins, since I was too lazy to go out and buy raisins
Preheat the oven to 325 deg F, with racks in the upper and lower thirds. Line two baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, cinnamon, baking soda and salt; stir in the coconut. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until light and fluffy; 3-4 minutes. Add the maple syrup and mix to combine. Add the egg and vanilla; beat until well-combined, about 1 minute, escaping down the sides of the bowl as needed.
With the mixer on low speed, add the flour mixture in two batches; mix until just combined. Add oats and raisins; mix until combined.
Shape 3-level tablespoon of dough at a time into 1½-inch balls (or use 2-inch ice cream scoop) and place 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until golden brown, 15-20 minutes.
Let cookies cool on sheets for 2 min, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at a room temperature for up to 4 days.
Thursday, July 23, 2009
I was so excited when I saw that Aggie of Aggie's Kitchen selected the Peach and Blueberry Crumbles for our 2nd recipe in June especially since we're in the smack of summer where sweet peaches are plentiful! I made a similar variation of this recipe a while ago, Plum & Raspberry Crumble from Barefoot in Paris and loved it.
We took this dessert to our friends who invited us over for an intimate cook-out on their backyard, while watching fireworks celebrating the Hudson Hometown Days. We all absolutely adored the flavors. It was very light without being too heavy. Although, I was a little bit disappointed that I had brought it over to their house baked (covered with a foil), it was a lot "soggier" than I had expected once we opened it a couple of hours later.
Fortunately, this recipe made a lot more than what I had expected! was able to split it up into a Le Creuset oval dish and 4 Le Creuset ramekins. The one in Le Creuset looked soggy so I didn't take picture of it, and instead took the pretty pictures of the ones in ramekin for the blog!! I used 8 fat peaches and doubled the blueberries (used frozen ones!)--and the sweetness was just right.
For the fruit
2 lbs firm, ripe peaches (6-8 peaches)
2 tsp grated lemon zest
2 tbsp freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)
For the Crumble
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 lb (1 stick) cold unsalted butter, diced
Preheat the oven to 350 degrees.
Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water.
Peel the peaches, slice them into thick wedges, and place them in a large bowl.
Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries.
Allow the mixture to sit for 5 minutes.
Spoon the mixture into ramekins or custard cups.
For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment.
Mix on low speed until the butter is the size of peas.
Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit.
Place the ramekins on a sheet pan lined with parchment paper and back for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly.
Serve warm or at room temperature.
If you want to make these early, store the unbaked crumbles int he refrigerator and bake before dinner.
Serves 5 to 6.
Sunday, July 19, 2009
The room was roomy, bright with big windows, and clean. The location though is a little bit out of the way. It's about 5-10 minutes walk from the main Santa Maria train station. We decided to take a bus sometimes from in front of our hotel to our destination, and walk back to the hotel because the weather was warmer than what we had expected for June (in the high 90's).
I found this tour through internet search and was extremely happy that we booked with them. At 75 Euro/person, this was the most economical tour that I was able to find.
Todd Bolton, a California native who has called Florence his home for the past 7-yrs, took us through 2 wineries, about 30 minutes outside of Florence, where we tasted probably 8-10 wines and a couple of olive oil.
She started our day by taking us through the market. We arrived sharply around 10AM, and we walked to the nearby markets.
She walked us through all of the different shops that she usually frequents and gave us overview of the all variety of pastas, meat, cheese, and vegetables.
We even got to sample some of the cheeses and the fancier cousin of (American) cold cut meats!
Then we started making our homemade pasta, ragu sauce, and veal ala Bolognese. It really started with a very simple ingredient: flour, eggs, and water.
Depending on the weather (humidity and temperature), Illaria can sense how much flour and water ratio! Now, that's quiete a skill!
While it sounded very simple, this was the most difficult part! You make the dough first.
Then... ROLL it with the palms of your hand... for what felt like an eternity!
The pasta must be thin enough that you can see through it, of course, ours was uneven, and not thin enough!
We ran late because we couldn't get the pasta to be thin enough as Illaria would like it to be! So we went ahead and started cutting it.
The key here is that you should put just enough flour while handling the pasta that once you cut it, it will nicely seperate itself when being gathered into a bundle like this picture.
After this was done, boil the noodle in a big pot of boiling water with salt. No oil, just salt.
On the same time, we also made the ragu sauce and the veal cutlet with prosciutto & parmesan cheese.
The ragu and the veal parts were pretty simple!
Needless to say, the technique is very similar to what I would do here.
Get very thin slices of meat, dip them in eggs and roll them onto bread crumbs-- and pan fry them! Now, the parmiggiano and the prosciutto made them a little fancier!
After slaving away in the kitchen for about 4 hours, we finally got to enjoy our fruit of labor with Illaria!
Next installment: Restaurant in Florence...
Thursday, July 9, 2009
I did not plan to make any substitutions in this recipe, but I ended up doing some, because I was too lazy to go out and pick out the remaining ingredients. I used cherub tomatoes instead of regular tomatoes and I actually welcomed the sweet addition to the salad (and it wasn't a whole pound as the recipe called for, it was almost a half pound). I also used regular canned black olives, my fave, and I think this was why my pasta salad turned out to be very colorful (not a bad thing!)
I did use a very good olive oil, which I picked up during my trip to Italy, so it was perfect use for this salad. Overall, I was very surprised how light but satisfying this recipe was. This was a perfect summer dish. I want to thank Cat for such a great selection! We paired this salad with our pizza, using up the leftover grilled meat that we had!! Another great Ina's recipe, which I know that I will make again before the summer ends!