Saturday, August 13, 2011
Sunday, March 22, 2009
Wednesday, March 18, 2009
One major joy in life is carving out a wedge in time apart from busy careers & family paths laden with responsibilities.
Thankful for His goodness & provision to celebrate a dear friend's 60 th birthday in Maine.
We did it !
One month dedicated to renewal , creativity, discovery & taste -testing the fine atlantic coast's culinary delights .
Boothbay Harbor & Beyond , Maine.
Friday, March 13, 2009
Thursday, March 5, 2009
Trader Joe's Frozen Puff Pastry (use 1 sheet)
Refrigerated overnight. ( keeping this COLD is the secret to the puffiness of this incredible delicacy) .
Flour a counter or board. Unfold Pastry .
Brush with soft butter .( about 1/4 cup )
Crumble 1/3 cup light brown sugar over the pastry & butter. Make a border of 1 1/2 inches around the pastry. Sprinkle 2 tsp.'s cinnamon .
1/4 cup cranberries or raisins. Roll up snugly . Cut into 2" rounds .
Making 6 Morning Buns
These will go on top of the "topping" ( see below )
" Topping "
( this mixture goes on the bottom of each tin )
1/3 cup light brown sugar ( loosely packed )
1/4 cup butter ( @ room temperature)
Blend the sugar & butter . Spoon 1 Tbsp into each Muffin Tin .
Add some crumbled pecans into each one . Now add to each buttery tin a morning bun pastry.
(when inverted this will be the "topping" )
Note : using a baking sheet underneath the muffin tin keeps this from overspill / burning
Bake at 400 degrees
15 to 20 minutes
Invert after 2 -3 minutes out of oven onto Parchment Paper .
Use of Parchment will absorb any excess butter .
Wednesday, March 4, 2009
Eggplant Parmesan ( Low Carb Version )
1/2 cup unflavored protein powder
1 1/2 cups good quality parmesan ( save 1/2 cup for topping)
2 medium eggplants ( slices in 1/4 # slices )
3 cloves garlic minced into the oil
1/2 cup Vegetable Oil ( use a little at a time for sauteing eggplant )
1 1/2 cups marinara sauce
8 ounces quality FRESH mozzarella cheese ( not the waxy ball in the grocery store )
2 Tbsp. fresh basil
Preheat Oven to 350 F.
Use 1 paper plate for powder , 1 for parmesan, and 1 shallow dish for egg mixture.
Dip & Dredge each slice into protein, then egg mixture , then cheese .
Place egg slices onto large platter & refrigerate for a few hours to" dry" out.
Saute both sides of each piece until golden brown & very crisp.
Ladle 1/2 of the marinara sauce onto bottom of a low profile baking dish .
Add cooked eggplant , layer with 1/2 of the mozzarella. Repeat layering . Sprinkle Top with Parmesan
Bake for 40 minutes.
Monday, February 23, 2009
1 spanish Onion ( diced )
2 Tbsp. Olive Oil
3 Tbsp. Unsalted Butter
3 cloves freshly minced Garlic
1 cup Cream
1/4 cup Dry Sherry
1 cup chicken or beef stock
1 Tbsp. finely chopped Italian Parsley
Sea salt & Pepper to taste
Saute the above together until golden brown .
Add the cream and sherry .
Simmer & reduce for 25 minutes. Immulsify to create sauce .
Serve over Pasta , Rav's , Tortellini or Chicken .