tag:blogger.com,1999:blog-13298352370537036302024-03-04T20:32:37.695-08:00Recipe JointSheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-1329835237053703630.post-1160230018528540172011-03-31T02:22:00.000-07:002011-03-31T02:22:43.776-07:00Basic Polenta<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcrI-rMW5j7iqal_AunZINap6S9ocYl1aH2rS53WeKkfWcD4FQrz3uX-1ePF8uGSRl_qOVLx7pgknjkpHJcL5ZrKVUYLLMP8uCdSIeXUKLoiDvN4N1HMcX7ZQqG9IayCRzVzxJwqvSOY/s1600/SF18-1219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFcrI-rMW5j7iqal_AunZINap6S9ocYl1aH2rS53WeKkfWcD4FQrz3uX-1ePF8uGSRl_qOVLx7pgknjkpHJcL5ZrKVUYLLMP8uCdSIeXUKLoiDvN4N1HMcX7ZQqG9IayCRzVzxJwqvSOY/s400/SF18-1219.jpg" width="400" /></a></div><br />
<br />
9 Cups Water<br />
1 Teaspoon Salt<br />
3 Cups Cornmeal; coarse−grain<br />
<br />
<strong><u>Preparation</u></strong><br />
<br />
Bring water to a boil in a large heavy pot. Add salt and reduce heat until<br />
water is simmering. Take cornmeal by the handful and add to water very<br />
slowly, controlling the flow to a thin stream through your fingers. To avoid<br />
lumps, stir quickly with a long handled wooden spoon while adding cornmeal.<br />
If necessary, stop adding cornmeal from time to time and beat mixture<br />
vigorously. Cook, stirring constantly, 20 to 30 minutes. Polenta will become<br />
very thick while cooking. It is done when it comes away cleanly from the<br />
sides of the pot. Pour polenta into a large wooden board or a large platter.<br />
Wet your hands and smooth out polenta evenly, about 2 inches thick. Let cool<br />
5 to 10 minutes or until polenta solidifies. Cut cooled polenta into slices<br />
1 inch wide and 6 inches long. Place slices in individual dishes. Serve hot,<br />
covered with your favorite sauce. Makes 6 to 8 servings.<br />
Variation: Fried Polenta (Polenta Fritta): Prepare polenta and let cool<br />
completely. Cut cooled polenta into slices 2 inches wide and 6 inches long.<br />
Pour oil about 1 inch deep in a large skillet. Heat oil until a 1−inch cube<br />
of bread turns golden almost immediately. Fry polenta slices on both sides<br />
until light golden. Drain on paper towels. Serve hot. It is importent to<br />
insure the oil is hot enough, otherwise the polenta will absorb oil and your<br />
polenta will be greasy and unpalatable.Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-5942768576715488562011-03-31T02:15:00.000-07:002011-03-31T02:15:21.647-07:00Antipasto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQxe2rTu7MSZFB8Ai9-uI5xbVyzlXBRHlqk_dL3DlY55o5tD9lzkRU-QSkJWMC-pZabIn6FXEU37JR4vTMW8ui4ZMeVY9DHawrXY-jpuYnCA5199cGIzijQscYWlNxhjLcwFouOJ6WlQ/s1600/Platter_Antipasto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkQxe2rTu7MSZFB8Ai9-uI5xbVyzlXBRHlqk_dL3DlY55o5tD9lzkRU-QSkJWMC-pZabIn6FXEU37JR4vTMW8ui4ZMeVY9DHawrXY-jpuYnCA5199cGIzijQscYWlNxhjLcwFouOJ6WlQ/s320/Platter_Antipasto.jpg" width="320" /></a></div><br />
<br />
1/2 Pound sliced Genoa salami<br />
1 slicing tomato<br />
1 large white onion<br />
2 roasted red bell peppers<br />
1 Pound sliced provolone<br />
2 cans black & green pitted olives<br />
1/2 Pound sliced Prosciutto<br />
1 small jar of Pepperoncini peppers<br />
2 stalks of celery<br />
1 can of rolled anchovies<br />
Mozzarella (your choice)<br />
extra virgin olive oil<br />
<br />
<strong><u>Preparation</u></strong><br />
<br />
Use a long platter, and arrange in the following order:<br />
Salami, provolone, tomato, onion, red peppers, and achovies. Put the baby corns<br />
and olives in the center of tray. Take and cut in half celery sticks. Then<br />
slice each again length wise. Arrange celery sticks in between each<br />
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil<br />
on everything. Let the antipasti sit covered in the refrigerator till ready<br />
to serve. Sitting helps enhance the flavors.Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-61598894686398169282011-03-31T02:05:00.000-07:002011-03-31T02:05:14.261-07:00Soft pretzels<div align="left" class="separator" style="clear: both; text-align: center;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6nLEyaoJzNxRxLyXegXoFdI7pkOhJtHsQiSI90dJwCNwe5V_tgFAtl4jRSdLpbae0Uv8EF8Osg5UtAzNl-zHHmc7lOVjgSDIuB7lAOKTwgMmp5zUczQpyBrv7d89D6bN_fRfEl_ZVLmE/s1600/pretzels-ck-1108256-l.jpg" /></div><br />
<br />
<strong><u>ingredients</u></strong><br />
<br />
700g/11⁄2lb plain flour<br />
1 tablespoon sugar<br />
2 teaspoons salt<br />
2 teaspoons baking powder<br />
2 teaspoons active dry yeast<br />
2 tablespoons softened butter, plus<br />
a little extra, melted<br />
225ml/8fl oz warm milk<br />
<br />
<strong><u>Method:</u></strong><br />
<br />
• Put a large pot of water on to boil. Preheat the oven to 200°C/400°F/<br />
Gas mark 6. Lightly grease a baking sheet.<br />
• Put about 125g/4oz of the flour, the sugar, salt, baking powder, yeast<br />
and the 2 tablspoons softened butter in a large bowl. Mix until smooth<br />
and the yeast starts to froth.<br />
• Sift in the remaining flour, and continue mixing until a stiff dough forms.<br />
Knead the dough until it is smooth and elastic. Form into a ball and<br />
allow to rise in a warm place until doubled in size.<br />
• Punch down the dough and knead for a minute or so. Divide into eight<br />
equal pieces. Roll or cut each piece into a rope 45cm/18in long and<br />
1cm/1⁄2in in diameter, and twist each rope into a pretzel shape. Allow to<br />
rest for a couple of minutes.<br />
• Using a slotted spoon or broad spatula, slide the pretzels into the boiling<br />
water one at a time, and boil each one until they float to the top.<br />
Remove immediately, drain off and transfer to the greased baking sheet.<br />
• Bake in the oven for 15 minutes or until golden. Brush the pretzels very<br />
lightly with melted butter as they emerge from the oven. Serve warm.Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-63578228502806446432011-03-31T01:57:00.000-07:002011-03-31T01:57:31.640-07:00Courgette fritters<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOMm_qixjNw65QLELqeDwRTKiSiIN7Yo1X4-vHUeFo78n4pnyQzH8hFfgh8OKZgpXtdVL9oTr0pcdPy_BLgrfWXuIxIgEBX84LMQTiKMAko8XBZ7WVWF4FVMRtgpgc0TyvCyByfNKi7s/s1600/Courgette+%2528Zucchini%2529+and+Feta+Fritters+flavoured+with+Dill+-+Muc+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzOMm_qixjNw65QLELqeDwRTKiSiIN7Yo1X4-vHUeFo78n4pnyQzH8hFfgh8OKZgpXtdVL9oTr0pcdPy_BLgrfWXuIxIgEBX84LMQTiKMAko8XBZ7WVWF4FVMRtgpgc0TyvCyByfNKi7s/s320/Courgette+%2528Zucchini%2529+and+Feta+Fritters+flavoured+with+Dill+-+Muc+001.jpg" width="320" /></a></div> serves 6<br />
<strong><u>ingredients</u></strong><br />
<br />
100g/4oz self-raising flour<br />
2 eggs, beaten<br />
50ml/2fl oz milk<br />
300g/11oz courgettes, grated (Zucchini)<br />
2 tablespoons chopped fresh<br />
thyme leaves<br />
salt and freshly ground<br />
black pepper<br />
1 tablespoon vegetable oil<br />
<br />
<strong><u>Method</u></strong><br />
• Sift the flour into a large bowl, and<br />
make a well in the centre. Add the<br />
eggs to the well, and gradually<br />
draw in the flour from the sides<br />
using a wooden spoon.<br />
<br />
• Slowly add the milk to the mixture,<br />
stirring constantly to form a thick<br />
batter. Add the courgettes and<br />
thyme, season with salt and<br />
pepper, and mix thoroughly.<br />
<br />
• Heat the oil in a large heavy frying<br />
pan until hot. Cooking in batches,<br />
carefully drop in tablespoons of the<br />
batter to make the fritters. Shallowfry<br />
for 3 minutes on each side.<br />
• Remove the fritters with a slotted<br />
spoon, and drain on kitchen paper.<br />
<br />
Serve hot.Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-61026906404616418102011-03-31T01:48:00.000-07:002011-03-31T01:48:58.800-07:00Roast garlic toast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXIsXQd_qB6nAGxcsjB1ZNwKp_1ttWiLQW_bBYn_fA9t3DTPRYGTNRhNLMImJgFet6d5_9mpkaDnXXt5yk99_Nw8TSNQuAdPyX49kzhskq7DruFL3CIpxOnDU6__YrIEA4uLppFconks/s1600/2186566316_0e31e1c0da.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoXIsXQd_qB6nAGxcsjB1ZNwKp_1ttWiLQW_bBYn_fA9t3DTPRYGTNRhNLMImJgFet6d5_9mpkaDnXXt5yk99_Nw8TSNQuAdPyX49kzhskq7DruFL3CIpxOnDU6__YrIEA4uLppFconks/s320/2186566316_0e31e1c0da.jpg" width="320" /></a></div> serves 6<br />
<strong><u>ingredients</u></strong><br />
<br />
1 ciabatta loaf<br />
2 whole garlic bulbs<br />
2 tablespoons extra virgin<br />
olive oil<br />
5 sprigs of fresh rosemary<br />
salt and freshly ground<br />
black pepper<br />
<br />
<strong><u>Method</u></strong><br />
• Preheat grill to high.<br />
• Slice off the tops of the garlic bulbs. Leave the cloves whole with their skins on.<br />
• Brush with some of the olive oil. Wrap the garlic bulbs in foil with 3 sprigs of the rosemary. Grill for 25 minutes, turning occasionally.<br />
• Slice the bread and brush each slice with olive oil, then lightly toast both sides under the hot grill.<br />
• Squeeze the garlic cloves from their skins onto the toast.<br />
• Chop the leaves of the remaining rosemary sprigs, and sprinkle over the toast. Season with salt and pepper. Drizzle with the remaining olive oil, and serve warm or hot.Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-50040496211560427192011-03-31T01:40:00.000-07:002011-03-31T01:40:06.231-07:00Leek & Potato soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPbAsGVddAaZRokusQbxUXlahsc7hu5Un0Zl_QkwEWswJIxeyMgeE9m6JqJ_qLnjyw5tZieEhvlXjNpvc0beoMaheax2lX2F9z5FkrJi2PQcz53VYtsW4gg-vnO8sZCLcFBaGQ8aqwjJ0/s1600/potato-soup-ck-1108277-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPbAsGVddAaZRokusQbxUXlahsc7hu5Un0Zl_QkwEWswJIxeyMgeE9m6JqJ_qLnjyw5tZieEhvlXjNpvc0beoMaheax2lX2F9z5FkrJi2PQcz53VYtsW4gg-vnO8sZCLcFBaGQ8aqwjJ0/s1600/potato-soup-ck-1108277-l.jpg" /></a></div>serves 4<br />
<br />
<strong><u>ingredients</u></strong><br />
50g/2oz butter<br />
450g/1lb leeks, trimmed and<br />
finely sliced<br />
700g/11⁄2lb potatoes, roughly<br />
chopped<br />
900ml/11⁄2pt vegetable stock<br />
4 sprigs of fresh rosemary<br />
450ml/3⁄4pt milk<br />
2 tablespoons chopped fresh<br />
flat-leaf parsley<br />
2 tablespoons crème fraîche<br />
salt and ground black pepper<br />
<br />
<strong><u>Method</u></strong><br />
• Melt the butter in a large saucepan, add the leeks and sweat gently for<br />
5 minutes, stirring frequently. Add the potatoes, stock, rosemary and<br />
milk. Bring to the boil, then reduce the heat, cover and simmer gently for<br />
20–25 minutes until the vegetables are tender. Remove from the heat.<br />
<br />
• Cool for 10 minutes. Discard the rosemary, then pour into a blender or<br />
food processor, and purée until smooth. Return to a clean pan, and stir in<br />
the parsley and crème fraîche. Season to taste. <br />
<br />
Reheat gently and serve.Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-9186919762468578792011-03-31T01:29:00.000-07:002011-03-31T01:31:48.530-07:00Pancakes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GCJ0YgvG4DRSalkEsfSnKtbPYOlVXdFu6NqqBWXM1E0SraJZufJpFpTVg0zOPuDP6IOj-KOBLA15qaH-KDBxteLP3dB27pSRommSuiXG25y4HSsFhR_LfqhQCz3oKqjOyPnBB3x5ysY/s1600/pancake_58100729_std.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7GCJ0YgvG4DRSalkEsfSnKtbPYOlVXdFu6NqqBWXM1E0SraJZufJpFpTVg0zOPuDP6IOj-KOBLA15qaH-KDBxteLP3dB27pSRommSuiXG25y4HSsFhR_LfqhQCz3oKqjOyPnBB3x5ysY/s320/pancake_58100729_std.jpg" width="320" /></a></div>Serves 4<br />
<br />
<strong><u>Ingredients:</u></strong> <br />
•2 cups all-purpose flour, stirred or sifted before measuring<br />
•2 1/2 teaspoons baking powder<br />
•3 tablespoons granulated sugar<br />
•1/2 teaspoon salt<br />
•2 large eggs<br />
•1 1/2 to 1 3/4 cups milk <br />
•2 tablespoons melted butter <br />
<br />
<strong><u>Preparation: </u></strong><br />
<br />
Sift together flour, baking powder, sugar, and salt. In a separate bowl, whisk together the eggs and 1 1/2 cups of milk; add to flour mixture, stirring only until smooth. Blend in melted butter. If the batter seems too thick to pour, add a little more milk. Cook on a hot, greased griddle, using about 1/4 cup of batter for each pancake. Cook until bubbly, a little dry around the edges, and lightly browned on the bottom; turn and brown the other side. Recipe for pancakesSheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-84926716626385145972011-03-30T05:25:00.000-07:002011-03-30T05:25:52.289-07:00Banana Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-dT6g9o8K5k0vtGgMJV7lVGKcw2dZ4I-FGnxt2TQ5hNYJh6RPQvDrfaX8hUvwUl4hhALanObQgIbz9ug3T9S7x1bezNKmgIVKkNf6X9nJ0hury2DNjkj3fSSaBOcUfLKr7j-eERf3qQ/s1600/Banana-Cake-Recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-dT6g9o8K5k0vtGgMJV7lVGKcw2dZ4I-FGnxt2TQ5hNYJh6RPQvDrfaX8hUvwUl4hhALanObQgIbz9ug3T9S7x1bezNKmgIVKkNf6X9nJ0hury2DNjkj3fSSaBOcUfLKr7j-eERf3qQ/s320/Banana-Cake-Recipe.jpg" width="320" /></a></div><br />
serves 12<br />
<br />
<br />
<strong><em><u>ingredients</u></em></strong><br />
475g/1lb 1oz plain flour<br />
1 tablespoon baking powder<br />
1⁄2 teaspoon salt<br />
50ml/2fl oz vegetable oil<br />
2 eggs<br />
125ml/4fl oz milk<br />
1 teaspoon vanilla essence<br />
225g/8oz bananas, mashed<br />
2 tablespoons caster sugar<br />
225g/8oz vanilla yogurt<br />
<br />
<strong><em><u>Method</u></em></strong><br />
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease 2 x 20cm/8in round cake tins.<br />
• Sift together the dry ingredients into a large mixing bowl.<br />
• Blend the oil, eggs, milk and vanilla essence until smooth in a separate bowl, then stir in the bananas. Add to the dry ingredients and stir well.<br />
• Pour equal amounts into the prepared tins. Bake for 20 minutes, then cool completely on a wire rack. Sprinkle with the caster sugar. Turn one of the cooled cakes upside down, and spread the yogurt on its bottom side. Put the other cake on top, right side up, to make a sandwich.Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-75186042576923921632011-03-30T05:18:00.000-07:002011-03-30T05:18:10.554-07:00Shepherd’s Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWMLayjIEdxdPrnWpokQ7gsxAKFvllz3TIbG_jGgynkmOzhXpqcZGY9wkuiSMxggV14_Z9QHotwJVji0sE6Fxo6IxSzDG3sLushLf6dohOFA77CnaNsEaCGpLGSAoDS7dKMlmCgyClBk/s1600/2335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifWMLayjIEdxdPrnWpokQ7gsxAKFvllz3TIbG_jGgynkmOzhXpqcZGY9wkuiSMxggV14_Z9QHotwJVji0sE6Fxo6IxSzDG3sLushLf6dohOFA77CnaNsEaCGpLGSAoDS7dKMlmCgyClBk/s320/2335.jpg" width="320" /></a></div><br />
<br />
<strong><u>ingredients</u></strong><br />
100g/4oz unsmoked streaky bacon,<br />
cut into strips<br />
450g/1lb lean beef mince<br />
2 tablespoons olive oil<br />
225g/8oz onion, diced<br />
175g/6oz carrot, diced<br />
2 garlic cloves, chopped<br />
150ml/5fl oz red wine<br />
300ml/10fl oz chicken stock<br />
450g/1lb canned chopped tomatoes<br />
1 bay leaf<br />
2 teaspoons dried oregano<br />
2 tablespoons Worcestershire sauce<br />
3 tablespoons tomato ketchup<br />
900g/2lb mashed potatoes<br />
salt and freshly ground black pepper<br />
<br />
<strong><u><em>Method</em></u></strong><br />
• Fry the streaky bacon in a hot frying pan until it is almost crisp, then transfer to a heavy saucepan. Brown the beef in the frying pan, then add to the same saucepan.<br />
• Add the olive oil to the bacon fat, and sweat the onion, carrot and garlic until soft but not brown, adding them to the saucepan when done.<br />
• Preheat the oven to 220°C/425°F/Gas mark 7.<br />
• Deglaze the frying pan with the red wine, and add this to the saucepan, topping up to cover with the stock. Add the tomatoes and their liquid, bay leaf, oregano, Worcestershire sauce and tomato ketchup. Stir, bring<br />
to the boil and simmer, uncovered, over a very low heat for 3 hours, seasoning with salt and pepper halfway through.<br />
• Put the contents of the saucepan into a deep rectangular ovenproof dish, cover with the mashed potatoes and brown in the oven for 20 minutes.<br />
Serve hot.Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-58906257622712940922011-03-30T04:28:00.000-07:002011-03-30T04:28:04.650-07:00Jerusalem Artichoke Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3T14oRZPQ-L87ptsXYoAedyh_d4m0wo1G2OvpgWVIXMnmEGQvAaT9eiAAsLOStkgse3uCuBRqJNVakjDU6OHXdQ0lafbfv5NDn1O-wkEMFrslxQx6yM7GbTQq4aZuh3DmktmuEtj7QI/s1600/3145_MEDIUM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3T14oRZPQ-L87ptsXYoAedyh_d4m0wo1G2OvpgWVIXMnmEGQvAaT9eiAAsLOStkgse3uCuBRqJNVakjDU6OHXdQ0lafbfv5NDn1O-wkEMFrslxQx6yM7GbTQq4aZuh3DmktmuEtj7QI/s320/3145_MEDIUM.jpg" width="320" /></a></div>serves 4<br />
<br />
<strong><em><u>ingredients</u></em></strong><br />
1 onion, sliced<br />
50g/2oz butter<br />
700g/11⁄2lb Jerusalem artichokes,<br />
peeled and sliced<br />
600ml/1pt milk<br />
salt and ground white pepper<br />
<br />
<strong><em><u>Method</u></em></strong><br />
• In a heavy saucepan over a low heat, gently sweat the onion in the butter until soft and translucent.<br />
• Add the artichokes to the onion. Cook, covered, for 10 minutes, stirring a few times.<br />
• Add 600ml/1pint water and the milk. Season with salt and pepper to taste, and simmer slowly – do not boil or the milk may curdle.<br />
• Purée the soup using a blender or food processor. Taste and add more seasoning if needed. Reheat gently and serve.Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-36162807955936510312011-03-30T03:38:00.000-07:002011-03-30T05:04:49.947-07:00Iced Coffee etc<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGDBsl_b_Msb6ELKMkheSWrYy8wNeYNU3zIzXDQSXr5zjFsNZxAWht5GBDwozB6NtdnJKNCmY0n6AbjIb_ce8TDBayEjIMOwsWwOA-jmF1_EiUruJCg2HyyvljcUV1UvGqNsUqAZWxGg/s1600/iced-coffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGDBsl_b_Msb6ELKMkheSWrYy8wNeYNU3zIzXDQSXr5zjFsNZxAWht5GBDwozB6NtdnJKNCmY0n6AbjIb_ce8TDBayEjIMOwsWwOA-jmF1_EiUruJCg2HyyvljcUV1UvGqNsUqAZWxGg/s320/iced-coffee.jpg" width="320" /></a></div><br />
<strong><u>Espresso Martini</u></strong><br />
<br />
1 shot Jeremiah's Pick Espresso<br />
1 shot Kahlua or other coffee liqueur<br />
1 shot Stoli Coffee or other coffee vodka<br />
1 shot Stoli Vanilla or other vanilla vodka<br />
Serve in a chilled martini glass, shaken or stirred<br />
<br />
<strong><u><span style="color: #674ea7;">Chocolate Raspberry Martini</span></u></strong><br />
<span style="color: #674ea7;">1 shot Chambord or other raspberry liqueur</span><br />
<span style="color: #674ea7;">1 shot vodka</span><br />
<span style="color: #674ea7;">1/4 cup chilled Jeremiah's Pick Coffee</span><br />
<span style="color: #674ea7;">dash heavy cream</span><br />
<span style="color: #674ea7;">grated chocolate</span><br />
<br />
<span style="color: #674ea7;">Place first three ingredients in a cocktail shaker filled with ice.</span><br />
<span style="color: #674ea7;">Shake and strain into martini glasses. Finish with a dash of</span><br />
<span style="color: #674ea7;">cream and grated chocolate.</span><br />
<br />
<strong><u>Amaretto Iced Coffee</u></strong><br />
3 cups chilled Jeremiah's Pick Coffee<br />
2 cups vanilla ice cream<br />
1 cup milk<br />
1/4 cup Amaretto or other almond liqueur<br />
2 tsp. vanilla<br />
1 tsp. almond extract<br />
crushed ice to taste<br />
<br />
Combine everything except ice in a blender and whip until<br />
smooth. Fill glasses half full with crushed ice, and fill the<br />
rest with the coffee mixture.<br />
<br />
<strong><u><span style="color: #674ea7;">Caffe al Grand Mariner</span></u></strong><br />
<span style="color: #674ea7;">1/4 cup Grand Mariner or other orange liqueur</span><br />
<span style="color: #674ea7;">1 tsp. sugar</span><br />
<span style="color: #674ea7;">2/3 cup hot Jeremiah's Pick Coffee</span><br />
<span style="color: #674ea7;">Whipped cream</span><br />
<span style="color: #674ea7;">grated orange peel</span><br />
<br />
<span style="color: #674ea7;">Place the Grand Mariner and sugar in a glass. Add coffee; stir</span><br />
<span style="color: #674ea7;">well. Carefully cover the surface with orange peel. Drink</span><br />
<span style="color: #674ea7;">without stirring.</span><br />
<br />
<strong><u>Caffe Affogato</u></strong><br />
1 cup cold Jeremiah's Pick Espresso<br />
OR double strenght Jeremiah's Pick coffee<br />
6 scoops white chocolate vanilla bean or coffee ice cream<br />
or gelato.<br />
Let coffee cool. Place one scoop of ice cream in 6 chilled<br />
6 oz glasses. Pour enough of the cooled coffee into each<br />
glass to cover the scoop. Serves 6<br />
<br />
<strong><u><span style="color: #674ea7;">Raspberry Bret</span></u></strong><br />
<span style="color: #674ea7;">1 cup double strength Jeremiah's Pick Chocatal</span><br />
<span style="color: #674ea7;">1/3 pint raspberry ice cream or gelato</span><br />
<span style="color: #674ea7;">1/2 cup milk</span><br />
<br />
<span style="color: #674ea7;">Combine all ingredients in blender and blend until</span><br />
<span style="color: #674ea7;">smooth. Top with whipped cream or mint sprigs.</span><br />
<br />
<strong><u>Grasshopper Buzz</u></strong><br />
2 shots Jeremiah's Pick Espresso<br />
1/3 pint chocolate mint ice cream<br />
1/2 cup milk<br />
1/2 cup ice<br />
<br />
Combine ingredients in a blender and blend until smooth.<br />
Top with whipped cream and crushed peppermint candy.<br />
<br />
<strong><u><span style="color: #674ea7;">Slanted Door Special</span></u></strong><br />
<span style="color: #674ea7;">Slanted Door Restaurant, San Francisco</span><br />
<span style="color: #674ea7;">1 cup double strength Jeremiah's Pick French Roast</span><br />
<span style="color: #674ea7;">Sweetened Condensed milk (to taste, approx 1 oz)</span><br />
<span style="color: #674ea7;">Crushed Ice</span><br />
<br />
<span style="color: #674ea7;">Pour the condensed milk in the bottom of a 12 oz glass.</span><br />
<span style="color: #674ea7;">Stir in the hot coffee, then fill the rest of the glass with ice.</span><br />
.<br />
<strong><u>Chocolate Coffee Slammer</u></strong><br />
1 cup double strengthJeremiah's Pick Chocatal<br />
1/3 pint coffee ice cream or gelato<br />
1/4 cup half and half<br />
1 tbsp. chocolate syrup<br />
<br />
Combine all ingredients in blender. Blend until smooth.<br />
Top with whipped cream or chocolate shavings.<br />
<br />
<strong><u><em>TIPS FOR MAKING THE</em></u></strong><br />
<strong><u><em>PERFECT ICED COFFEE DRINK</em></u></strong><br />
<em><br />
</em><br />
<em>- Always use cold coffee, unless otherwise specified. Hot coffee will melt the ice and make the drink watery.</em><br />
<em><br />
</em><br />
<em>- To make a simple iced coffee, pour chilled coffee over ice cubes made with coffee. This will keep the coffee strong, even as the weather gets warmer.</em><br />
<em><br />
</em><br />
<em>- Be sure to check the instructions on your blender before crushing ice. You may want to try using restaurant-style ice for blended drinks- it's easier on the blender and gives the drink a nice "slushy" texture.</em><br />
<em><br />
</em><br />
<em>- We recommend using filtered water to brew your coffee-the minerals present in tap water can negatively affect the taste of the brewed coffee.</em><br />
<em><br />
</em><br />
<em> Jeremiah's Pick</em>Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-69795637176917301622011-03-30T03:17:00.000-07:002011-03-30T05:05:37.522-07:00McDonald's Chicken McNuggets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieU5Er5YEWwvuOrHAHrLVGHZOOzWbh2frWS8i2RjHtxbsJie3rub84XH6PDOS46RoFJDb1CZ6NJ0YNrOhrbOqjrPiIgsdpRSQqZFChGLNkquoHnEgdQ2dz8jQIWs_5gcttWbiG3PQmJmc/s1600/chicken-nuggets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieU5Er5YEWwvuOrHAHrLVGHZOOzWbh2frWS8i2RjHtxbsJie3rub84XH6PDOS46RoFJDb1CZ6NJ0YNrOhrbOqjrPiIgsdpRSQqZFChGLNkquoHnEgdQ2dz8jQIWs_5gcttWbiG3PQmJmc/s320/chicken-nuggets.jpg" width="320" /></a></div><br />
<em>SPECIAL TOOLS</em>: Deep fryer<br />
<br />
<strong><u>Ingredients:</u></strong><br />
<br />
vegetable oil (in fryer)<br />
1 egg<br />
1 cup water<br />
2/3 cup all-purpose flour<br />
1/3 cup tempura mix (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)<br />
2 teaspoons salt<br />
1 teaspoon onion powder<br />
1/2 teaspoon Accent®<br />
1/4 teaspoon pepper<br />
1/8 teaspoon garlic powder<br />
4 chicken breast filets, each cut into 6-7 bite sized pieces.<br />
<br />
<strong><u>Cooking your McNuggets</u></strong><br />
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.<br />
2. Combine the flour, salt, Accent®, pepper, onion powder and garlic powder in a one gallon size zip lock<br />
bag.<br />
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet into bite<br />
sized pieces.<br />
4. Coat each piece with the flour mixture by shaking in the zip lock bag.<br />
5. Remove and dredge each nugget in the egg mixture, coating well. Then return each nugget to the<br />
flour/seasoning mixture. Shake to coat. Put nuggets, bag and all,<br />
in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.<br />
6. After freezing, repeat the "coating" process.<br />
7. Preheat oven and large cookie sheet to 375°<br />
8. Deep fry the chicken McNuggets™ at 375° for 10-12 minutes or until light brown and crispy. (cook only<br />
about 9 at a time.)<br />
9. Drain on paper towels 3-5 minutes.<br />
10. Place deep-fried nuggets on preheated cookie sheet in oven and bake another 5-7 minutes.<br />
11. Serve with your favorite McDonald's dipping sauce.<br />
<br />
<a href="http://www.recipejoint.blogspot.com/">http://www.recipejoint.blogspot.com/</a>Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-21343502145529321852011-03-30T02:02:00.000-07:002011-03-30T05:02:23.862-07:00Almond soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKoSA-pvIf_IzZuJap-YO8VOFuDcFt4GRLp3awv7rEfvgdDJk91RtUwKQurZ2j5YbPOgv5n7ClC4jfV17q-PIiq2IEnQckYrNk9NcHsavAUQN5AyuNocZ9Tfed_uw41-snaA2nWNi7Ww/s1600/Almond-Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcKoSA-pvIf_IzZuJap-YO8VOFuDcFt4GRLp3awv7rEfvgdDJk91RtUwKQurZ2j5YbPOgv5n7ClC4jfV17q-PIiq2IEnQckYrNk9NcHsavAUQN5AyuNocZ9Tfed_uw41-snaA2nWNi7Ww/s320/Almond-Soup.jpg" width="320" /></a></div><br />
<strong>serves 4</strong><br />
<br />
<strong><em>ingredients</em></strong><br />
225g/8oz blanched almonds,<br />
minced<br />
3 egg yolks, hard-boiled<br />
1.2 litres/2pt chicken stock<br />
25g/1oz butter, softened<br />
25g/1oz plain flour<br />
125ml/4fl oz single cream<br />
salt and freshly ground<br />
black pepper<br />
<br />
<strong><em>Method</em></strong><br />
• Using a mortar and pestle, reduce the almonds to a paste with the egg yolks and 1 tablespoon of the stock. Set aside.<br />
<br />
• Make a beurre manié by working the butter and flour together into a smooth paste using a fork. Bring the remaining stock to a simmer in a heavy saucepan. Add the beurre manié in small knobs, whisking vigorously after each addition until completely dissolved. Whisk in the almond paste until smooth, then cook gently for 30 minutes.<br />
<br />
• Strain the soup through a sieve into a clean pan. Add the cream, and season with salt and pepper. <br />
<br />
Reheat gently and serve.Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0tag:blogger.com,1999:blog-1329835237053703630.post-74714965254862709392011-03-30T01:36:00.000-07:002011-03-30T01:36:45.163-07:00My Recipe Joint<strong><span style="color: purple;">Straight from Pearl Concussion to Recipe Joint. I will share my love for cooking and baking.</span></strong>Sheilahttp://www.blogger.com/profile/14451482443212113259noreply@blogger.com0