Cafe Lynnylu

Sugar-Topped Pomegranate Molasses Spice Cookies

lynnedaley@netscape.net (Lynnylu) — Tue, 03 Nov 2009 10:05:00 +0000

I'm having house guests this coming weekend, so the cookies chosen by Pamela of Cookies with the Boys would be perfect for the picnic I'm planning. Since they freeze well, I could make them ahead of time.

I was multi-tasking this past Sunday; making cookies and pomegranate molasses from the juice the lovely folks at POMWonderful sent me just recently. I thought Pomegranate molasses too exotic to make at home, plus it isn't available in the high-end grocery stores that I sometimes frequent. After searching online for recipes and realizing how easy the molasses was to make at home, I was elated. Here in the United States, PomWonderful is the largest grower and processor of pomegranates, specifically the Wonderful variety. Pomegranate juice has so many health advantages that it should be considered a veritable fountain of youth. Did you know that grenadine syrup is also made from pomegranate juice? I didn't! I see some cocktails in my crystal ball!

Back to the cookies-The pomegranate molasses had cooled and looked just like the jarred molasses, except the color was a deeper red. The finished cookies had a great spice flavor which wasn't overpowered by the inclusion of the pomegranate molasses and I could discern a subtle piquant taste from the fruit. Very pleasing.

Since November is a busy month leading up to the holidays, the Tuesdays with Dorie baking group has some leeway in posting this month's picks. So check out the blogroll, it's not all cookies!

Grape and Pear Pie

lynnedaley@netscape.net (Lynnylu) — Sat, 31 Oct 2009 08:09:00 +0000

This post is not as much about the grape pear pie, which was delicious and unusual, as it is about the pie crust itself. As far as I can remember back to my early days of learning to bake pies, I have always made my own pie crust, not only because I loved making the dough and rolling it out, but I never liked the aluminum tins that the unbaked crusts came in; plus most pie fillings would overflow these meager vessels. In my mind, it was a travesty to make a homemade filling and then it end up in a tasteless crust. Now to the crux of the matter-I was in a hurry to make this pie! Setting my snobbery aside, I bought a package of rolled 9 inch pie crusts from the refrigerated section of the grocery store.

Making the pie was a snap! The refrigerated dough sat out for about 15 minutes to make it easier to handle. I wouldn't recommend the microwave method to warm the dough to room temperature due to uneven heating in some microwave units. In about 20 minutes, I had the pie in the oven. Although the baked crust was a little thick, I was impressed with the flavor. I will continue to make my own pie crusts, but when in pressed for time, I'll buy the ready made ones. From Better Homes and Gardens, recipe here. Pie needs to cool for 6 hours, then refrigerated up to 24 hours.

Grape and Pear Pie

Ingredients

* 2 rolled refrigerated unbaked pie crusts
* 1/3 cup all-purpose flour
* 1/4 cup packed brown sugar
* 2 Tbsp. butter, melted
* 1 tsp. finely shredded orange peel
* 5 cups seedless red or black grapes
* 2 medium red pears, cored and sliced (2 cups)
* 1 egg white

Directions

1. Preheat oven to 375 degrees F. Prepare Pastry for Double Crust Pie. For filling, in a large bowl stir together brown sugar, flour, melted butter, and orange peel. Add grapes and pears; toss.

2. On lightly floured surface, slightly flatten 1 ball of pastry. Roll dough from center to edges into 12-inch circle. Wrap pastry around rolling pin; unroll in 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch. Trim even with rim of pie plate. Pour filling into pastry. Roll remaining dough into a circle about 12 inches in diameter. Cut slits in pastry to allow steam to escape. Place pastry on filling; trim to 1/2 inch beyond edge of pie plate. Fold top pastry edge under bottom pastry. Crimp edge as desired. Place on baking sheet.

3. In small bowl combine egg white with 1 tablespoon water. Brush top of pie with egg white mixture. Cover edge of pie with foil. Bake 35 minutes; remove foil. Bake 35 to 40 minutes more or until top of pastry is golden and steam is escaping from slits in top crust. Remove from oven. Cool 6 hours. Store, loosely covered, in refrigerator up to 24 hours. Makes 8 servings.

Photographing a Ghost

lynnedaley@netscape.net (Lynnylu) — Fri, 30 Oct 2009 09:53:00 +0000

You can photograph your own ghost with these tips from Photojojo. Have fun and Happy Halloween.

Cherry-Fudge Brownie Torte

lynnedaley@netscape.net (Lynnylu) — Tue, 27 Oct 2009 11:09:00 +0000

The rain played havoc with my photography today. I should have finished the cherry fudge brownie torte yesterday, but was out of town visiting my sister. Yesterday was beautiful; today is dark, dreary and pouring rain. Now that the time will be changing soon, I must begin using my lighting equipment that I bought awhile back. I threw open all the shutters, pulled out reflector boards and mirrors to get the photos for this Tuesdays with Dorie edition chosen by April of short+rose who has the recipe on her blog.

I halved the recipe and used 4 x 1-3/4-inch springform pans that I bought at Michaels. Not wanting to search for mascarpone, I made the faux version suggested by Rachelle of Mommy, I'm Hungry. It tastes pretty good; in fact, I could have ditched the cake and eaten the faux mascarpone! This is a great cake for guests as it can be made a day ahead. Check out the TWD blogroll to see what lovely cakes our Dorie bakers have come up with.

Daring Cooks -Vietnamese Shrimp Pho, Plus Brandied Fig, Chocolate and Sugared Walnut Stuffed Wontons

lynnedaley@netscape.net (Lynnylu) — Tue, 13 Oct 2009 21:06:00 +0000

Our October Daring Cooks challenge comes from Jaden of Steamy Kitchen fame whose exciting first cookbook is due to hit the shelves mid October; however the Daring Cooks get a chance to make two of her recipes which will be included in her cookbook. The first one is Vietnamese Pho, a concoction of noodles in a spirited broth with choice of meat, seafood or vegetables, then garnished with loads of fresh accompaniments, such as cilantro, red onions, lime and a hot sauce. The second challenge, a delicious and decadent chocolate wonton. While the challenge required we make the pho broth exactly as the recipe states, especially the seasoning; choosing the meat, seafood or vegetable/vegan was a personal consideration. Especially thrilling was the opportunity to be creative with the wonton fillings and shapes. However, it was imperative that the wonton remain a dessert.

From the Daring Cooks October Challenge

Vietnamese Pho
For my Vietnamese Shrimp Pho, I followed the directions below except when the broth was completed, I used fresh, peeled and deveined shrimp which I stir-fried first before adding to the Pho.

1. Variation; chicken, beef, pork, seafood or vegetarian/vegan.

2. There is no variation allowed with regard to seasoning. You must use the spices listed in the recipe and they must be toasted. (Only leeway here is if you cannot use the spices for health/dietary reasons.) *Note: Use same spices as listed in the chicken Pho recipe for pork, seafood and vegetarian/vegan variations. The beef variation lists it’s unique spices in the recipe.

Equipment:

• Frying pan
• Large stockpot
• Tongs
• Strainer, sieve or colander
• Bowls for serving

Preparation Time: 45 cooking time + 15 minutes to cook noodles based on package directions

Servings: Makes 4 servings

Ingredients:

For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

Accompaniments:

2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

Directions:

1. To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
2. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
6. Prepare the noodles as per directions on the package.
7. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

Brandied Fig, Chocolate and Sugared Walnut Stuffed Wontons

My dessert wontons are a brandied dried fig, grated chocolate and sugared walnut concoction.
Figs are one of my all time favorite fruits and perfect for a Fall dessert. Most often I use dried figs as they are readily available. Keeping Jaden's chocolate theme, I used Scharffenberger dark chocolate and I had on hand sugared walnuts that I had made recently.

Ingredients for the Brandied Fig, Chocolate and Sugared Walnut Wontons

Makes 12 filled wontons

1-5-6 oz package dried figs, chopped
1/4 cup water
3 tablespoons brandy
1 oz grated dark chocolate
1/2 cup sugared walnuts or toasted walnuts, chopped
24 wonton wrappers
Bowl of water
Pastry brush
Oil for Frying

How to Make the Stuffed Wontons

In a small saucepan, add water and figs. Cook over medium heat until the water evaporates, taking care not to burn the figs. Remove pan from heat, add 3 tablespoons brandy. Stand clear of pot and set the figs aflame. When the flames die down, transfer figs to a bowl. Let cool
Add the grated chocolate and sugared or toasted walnuts. Combine well.
On a clean, dry work surface, lay one wonton wrapper down. Place a scant tablespoon of the fig mixture in the middle of the wonton wrapper. Brush s small amount of water on the edges of the wrapper. Place a second wonton wrapper over the filling so the shape resembles a star. Place on parchment paper. Repeat process until all wonton wrappers are filled. Refrigerate covered with plastic wrap until ready to fry.
In a wok or medium pot, pour in 2-3 inches of oil.
Heat the oil to 350° F.
Gently slide one or two wontons in the hot oil.
Fry for 1 minute, then flip and fry until both sides are golden brown and crisp.

Serve with a dollop of whipped cream and a sugared walnut.

Allspice Muffins-Tuesdays with Dorie

lynnedaley@netscape.net (Lynnylu) — Tue, 13 Oct 2009 10:47:00 +0000

Kayte of Grandma's Kitchen Table chose not only an easy muffin recipe for this week, but one that filled my kitchen with the aroma of allspice, one of my favorites. Last week, I had made a grilled flank steak meal using jerk seasoning whose essential ingredient is allspice, so I was delighted to use the spice again, but in a dessert. Allspice has the flavors of cinnamon, cloves, pepper and nutmeg rolled into one. Named the "Jamaican pepper" by the Spanish who erroneously thought the fruit was black pepper, allspice is grown only in the Western Hemisphere. This tall evergreen grew wild in the rain forests of South and Central America, but the forests were decimated, so few remain. The best allspice is said to come from Jamaica where the soil and climate are well-suited for producing this ambrosial spice. Whole allspice can be stored indefinitely, but the ground spice loses its flavor after about three months. Culinary uses of allspice are many and varied. To substitute for allspice, combine one part nutmeg with two parts each of cinnamon and cloves. Source

Kayte has the recipe on her blog or you can find it on page 16 of "Baking From My Home to Yours" by Dorie Greenspan. The Allspice Muffins are great to serve with breakfast, brunch or with a cup of coffee or hot tea.

Potato Cheese Quesadillas with Roasted Poblano Sauce

lynnedaley@netscape.net (Lynnylu) — Wed, 07 Oct 2009 09:30:00 +0000

Perfect for a side dish to a grilled meal or serve for breakfast with scrambled eggs, the potato cheese quesadillas are composed of sliced, roasted new potatoes and Monterey Jack cheese with jalapenos. The baked quesadillas are slathered with a tangy sweet poblano sauce that would be delicious with grilled chicken or as a topping for green chile enchiladas. Garnish with thinly sliced red onions or pickled red onions, recipe here. The potatoes and sauce can be made one day ahead to make this hearty, flavorful side simple put together. Adapted from "Bold American Food" by Bobby Flay with Jean Schwartz.

Poblano chiles are much like green bell peppers, but are darker green, have a thicker flesh and are more elongated than its bell pepper cousin. Although poblanos are best known for chile rellenos, a cheese or meat stuffed chile dish originally from the city of Puebla in Mexico, this traditionally mild pepper is also used in many sauces and salsas.

How to Roast Poblano Chiles

To roast the poblanos-wash and dry the peppers. Using a tablespoon or so of vegetable oil, coat the peppers well. Season with salt and pepper. Place in a preheated 375 degree F. oven and roast for 20-25 minutes. Remove from the oven, place in a paper bag for 5 to 10 minutes to allow the steam to loosen the skins. Cut the peppers in half, peel, seed and cut into strips.

Potato Quesadillas with Roasted Poblano Sauce

12 new potatoes or small red potatoes
1/4 cup olive oil
Salt and pepper
Eight 6-inch flour tortillas
1 to 1-1/3 cups grated Monterey Jack cheese with jalapenos
1 tablespoons ancho chile powder
Roasted Poblano Sauce-Recipe follows.

Preheat oven to 400 degrees F.
Rub the potatoes with half the olive oil and season them with salt and pepper. Place them on a baking sheet and roast for 40 minutes, or until done. Cool. Cut the potatoes in 1/4 -inch slices.
Lay the potato slices on 1 flour tortilla, leaving 1/2 inch at edge; sprinkle with 1/3 cup cheese. Season with salt and pepper.
Lay another flour tortilla on top of potato and cheese filled tortilla. Press to seal the edges.
Before serving, brush top lightly with oil and sprinkle with ancho chile powder.
Bake about 6 minutes, or until tortilla is crisp. Cut in quarters and drizzle with Roasted Poblano Sauce and garnish with pickled or thinly sliced fresh red onions. Serves 4 as a main course.

Roasted Poblano Sauce

2 poblano chiles, roasted, peeled and seeded
1/4 medium red onion, chopped
2 tablespoons fresh lime juice
3/4 cup olive oil
1/2 cup spinach leaves
2 teaspoons honey
Salt and freshly ground pepper

In a blender or food processor, combine poblanos, red onion and lime juice. Blend until smooth.
While the machine is running, add the oil slowly until emulsified. Add spinach and blend until smooth.
Season with salt and pepper.
Sauce may be made up to 1 day ahead, covered and refrigerated.
Makes about 1-1/2 cups sauce

Split Level Pudding

lynnedaley@netscape.net (Lynnylu) — Tue, 06 Oct 2009 10:11:00 +0000

What a shock I had when I went to my refrigerator after the required four hour chilling time! The split level puddings made from orange flavored chocolate and espresso pudding were runnier than when I put them in. Well, that's what I get for rushing through this dessert so I could photograph it before the football game that my team ended up losing anyway. So I got up early Sunday morning and made the dessert again. This time, I didn't use the food processor as it was very early and I didn't want to wake my husband or my sleeping Yorkie. I just mixed the cornstarch, salt and sugar in a small amount of milk, then combined all the ingredients and whisked them well before cooking the pudding.Instead of the orange chocolate, I used plain chocolate for the bottom layer, but kept with the espresso theme. Success! But, I had a failed pudding and six egg whites to deal with.

After chilling the puddings,I topped them with a meringue, placed them in a pan of ice to keep the puddings cold, then ran them under the broiler. The failed pudding mixture became chocolate orange espresso ice cream. The only downside was I had two desserts to eat, not just one. Some people wouldn't call it a downside, but they probably are skinny. It's time for me to hit the gym! See you next time.

Thanks to Garret of theflavorofvanilla for choosing the Split Level Pudding for this edition of TuesdayswithDorie.

Chocolate Peanut Caramel Tart

lynnedaley@netscape.net (Lynnylu) — Tue, 29 Sep 2009 12:44:00 +0000

Carla of chocolatemoosey chose a deliciously decadent chocolate pie for this Tuesdays with Dorie edition. I only wish the peanut caramel was more visible as there are some enticing colors and textures in the caramel. Not that the chocolate ganache layer isn't equally as delectable looking, it just looks very plain in contrast.

With the crust and ganache made the day before, it was short work making the peanut caramel and then assembling the tart. The chocolate peanut caramel tart would be perfect as a dessert for die hard chocolate and peanut lovers. Carla has the recipe on her blog,chocolatemoosey or you can find it on page 355 of Dorie's book, "Baking From My Home to Yours".

Orecchiette Pasta with Cherry Tomatoes and Ricotta Cheese

lynnedaley@netscape.net (Lynnylu) — Thu, 24 Sep 2009 07:36:00 +0000

A disk shaped pasta native to the Puglia, Italy's boot heel region, orecchiette comes from the Italian word, orecchio, meaning little ears. Pronounced oh-reck-ee-ET-tay, this type of pasta is perfect for vegetable sauces. It's a lovely sight to see the sauce cling to and nestle in the cavities of the orecchiette.

Because this dish has only a few simple ingredients, be sure to buy quality- Parmigiana Reggiano, a good extra virgin olive oil, fresh basil and almost over-ripe cherry tomatoes. Buy fresh pine nuts for this dish as they are prone to rancid quite quickly. Adapted from "Italian Two Easy, Simple Recipes From the London River Cafe" by Rose Gray and Ruth Rogers. Serves 4.

Ingredients

12 ounces ripe cherry tomatoes
1 clove garlic, minced
2 ounces shaved Parmesan cheese
3 tablespoons fresh small basil leaves
1 tablespoon extra virgin olive oil
1 cup ricotta cheese
2 tablespoons toasted pine nuts
Salt and freshly ground pepper, to taste
11 ounces orecchiette or a similar pasta, such as a small shell type pasta

How to Make

Bring six quarts of water to boil. Add salt.

Cut the cherry tomatoes in half and squeeze out the juice and seeds. Mince the garlic. Combine the tomatoes and garlic in a small bowl and marinate for 15 minutes. Place the ricotta in a bowl, season with salt and pepper.

When water has boiled, add orecchiette and cook until al dente. Drain. Gently heat the tomatoes, add the drained orecchiette, stirring to combine. Stir in the ricotta. Divide among four pasta dishes, garnish with shaved Parmesan cheese and the toasted pine nuts.

Buon appetito!

Italy Trip Photos

lynnedaley@netscape.net (Lynnylu) — Wed, 23 Sep 2009 13:37:00 +0000

Grilled Steak Salad with Citrus Ginger Dressing

lynnedaley@netscape.net (Lynnylu) — Wed, 23 Sep 2009 08:58:00 +0000

Main dish salads are great! You get a little bit of everything and they are so satisfying, plus easy to put together and have on the table in a snap. This grilled flank steak spinach salad is composed of fresh pineapple, cucumbers, and homemade pickled red onions,then tossed with a ginger citrus dressing. The flank steak only takes 12-15 minutes to grill. We never seem to eat all of the flank steak at one meal, in fact, I grill flank steaks anticipating that I will have leftovers to make this salad. Recipe adapted from Fine Cooking-June/July 2009. Serves 4 as a main dish.

Ingredients for the Citrus Ginger Dressing

5 tablespoons freshly squeezed orange juice
1 tablespoon low sodium soy sauce
1 tablespoon safflower oil
1 tablespoon sesame oil
2 tablespoons fresh lime juice
1/2 teaspoon honey
1/8 teaspoon finely grated fresh ginger
1 small clove garlic, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup diced fresh pineapple

Make the Dressing

In a small bowl, whisk the orange juice, soy sauce, safflower oil, sesame oil, lime juice, honey, garlic, ginger and pepper flakes to combine. Stir in diced pineapple. Set aside.

For the Flank Steak

1 pound flank steak
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Heat a gas grill to medium high. Combine cumin, chili powder, salt and pepper. Rub on both sides of the flank steak. Clean grill grates. To oil grates, use a tong and oiled paper towels. Quickly oil grates, taking care paper towels don't ignite. .Grill steak covered about 5-6 minutes a side, rotating halfway through each side to attain attractive grill marks on each side of the steak. Remove from grill. Let stand 10 minutes.

For the Salad

6 cups baby spinach
1 medium cucumber, seeded and thinly sliced
1/2 cup pickled red onion, recipe here, or purchased
1/2 cup fresh pineapple, diced

In a large bowl, Gently toss the spinach, cucumber, pickled red onion and pineapple with about one half of the dressing. Divide among 4 large plates. Thinly slice the steak across the grain. Drizzle more dressing over the beef to serve.

Grilled Pork Tenderloin

lynnedaley@netscape.net (Lynnylu) — Tue, 22 Sep 2009 19:38:00 +0000

Pork tenderloin is very lean pork usually sold separately two to a package. Since there's very little fat on the tenderloin, many quick dishes can be made with it. Using a rub gives the tenderloin more flavor, especially when grilling on a charcoal or gas grill. Because the tenderloin has very little fat, it's easy to overcook. The National Pork Board suggest cooking pork to 160° F. which means you should remove it from the grill at 155° as it will continue to cook as it rests.

2 pork tenderloins, about 1-1/2 to 2 pounds total weight

The Renowned Mr. Brown Rub
Adapted from "Smoke and Spice" by Cheryl Alters Jamison and Bill Jamison.

1/4 cup ground black pepper
1/4 cup smoked sweet paprika
1/4 cup Turbinado or brown sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper

Makes about 1 cup rub.

How to Prepare the Pork

Remove the pork from its packaging and pat dry. Using about 1-1/2 tablespoons of rub per tenderloin, sprinkle over the meat to completely cover. Place in a resealable plastic bag and refrigerate for about an hour.

Meanwhile, prepare a gas or charcoal grill for indirect heat. When ready, remove pork from plastic bag. Lightly oil grill grate. Cook pork over indirect heat for 25 to 30 minutes, or to desired degree. Remove from grill and let rest for 5 or 10 minutes to allow juices to retreat back into the meat before slicing. This will ensure a juicy piece of pork.

Leftovers are great for sandwiches.

Italian Vacation

lynnedaley@netscape.net (Lynnylu) — Tue, 08 Sep 2009 09:28:00 +0000

Picturesque village Vernazza
Originally uploaded by B℮n

I will be on vacation here in this lovely village in the Cinque Terre region of Italy, then to Rome for a few days. Looking forward to all the great Italian food and beautiful scenery.See you when I return. Photo Credit:Ben

Pan Bagna

lynnedaley@netscape.net (Lynnylu) — Wed, 02 Sep 2009 09:01:00 +0000

Popular in the South of France, Pan Bagna can be made from a myriad of ingredients, traditionally fresh seasonal vegetables with a high quality tuna canned in oil or anchovies. Crusty bread is liberally brushed with olive oil, filled with ingredients of choice, then weighted down for several hours or overnight. A perfect picnic sandwich to make ahead; in fact, gets better with age, relatively speaking, as all the flavors have time to intermingle.

Legend has it that the first pan bagna was created by the mother of a shepherd boy who wanted to make him a special sandwich for his lunch while he tended sheep in a nearby meadow. The shepherd's family lived near Nice which lies on the lovely coastline of the Cote d'Azur in Southern France, also famous for the Salade Nicoise. Pan's mother split some crusty bread, packed it with some of this colorful vegetable salad, wrapped the sandwich in a linen cloth and sent the boy on his way. Upon opening the linen wrapping, Pan found the bread to be a little dry, so drizzled it with some olive oil from the mini amphora he carried on his belt. Voila, Pan Bagna,"bathed bread" was born! Source

Best made with slightly stale bread, this version of the Pan Bagna features pantry or deli ingredients to make your sandwich a snap to make. Recipe adapted from "Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine" by Lora Brody

1/2 cup olive oil
1 medium red onion, pickled (recipe) or purchased pickled onions of choice
1- 6-1/2 ounce can of tuna in oil, drained
1/2 cup sun-dried tomatoes, marinated in oil, drained and sliced thin
1/2 cup black olives, drained, pitted and sliced
1/2 cup green olives,drained, pitted and sliced
1 cup marinated artichoke hearts, drained and chopped
1 7-ounce jar roasted red peppers in oil, drained
1 cup fresh spinach leaves,washed and dried
Freshly ground pepper to taste

Using either a large round loaf or a long French loaf, slice the bread in half crosswise and place on a rack. Drizzle the olive oil on both cut sides of the bread. On one section of bread,layer the onions, tuna, sun-dried tomatoes, artichokes and peppers. Place spinach leaves on the top layer. Season with freshly ground pepper. Lay the top crust on top of the filled bottom layer. Wrap tightly in plastic wrap. Place sandwich on a pan and weight it down by placing another pan on top, then a 5 pound weight-a unopened bag of sugar or flour will suffice. Let the sandwich rest, refrigerated 2 to 4 hours, or overnight.
To serve, unwrap sandwich and cut into desired sections. Serves 4-6.

Note: If your bread is too thick, hollow out the inside, leaving about an inch of bread remaining, then layer on your filling ingredients.

Espresso Cheesecake Brownies-Tuesdays with Dorie

lynnedaley@netscape.net (Lynnylu) — Tue, 01 Sep 2009 13:22:00 +0000

Just by looking at Melissa's beautiful blog, lifeinapeanutshell, you can see that she is an expert in making desserts. It's small wonder she picked this rich and decadent espresso cheesecake brownie from Dorie's book, "Baking From My Home to Yours".

What I loved most about the brownies was the tangy, rich coffee flavor of the cheesecake layer, a great complement to the dark brownie underneath. But topped with sour cream! What a great combination! Feed this unbelievable dessert to your chocolate loving friends so you won't be tempted to eat the entire pan yourself.

Check out Tuesdays with Dorie to see what a talented group of bakers I belong to.

For the next few weeks I will be on vacation to Italy. First to Vernazza in the Cinque Terre region and then in Rome for the remainder. Needless to say, I'm very excited about this trip. Check out some of the links below.

36 Hours in the Cinque Terre

Virtual Tour of Rome

The Creamiest Lime Pie-Tuesdays with Dorie

lynnedaley@netscape.net (Lynnylu) — Tue, 25 Aug 2009 11:03:00 +0000

Goodbye, Pie!

Hello, Pudding!
That about sums it up, guys! The gremlins managed to thwart my attempts at successfully making the pie filling. But as Julia Child said, “You should never apologize at the table. People will think, ‘Yes, it’s really not so good." Actually, the not so creamy lime meringue pie was delicious as a pudding with clumps of graham cracker crust dotted throughout giving some structure to the dessert.

Yes, I'll make it again and figure out what went wrong. On the TWD comments page for the pie, there are some great suggestions of variations on the pie.

Thanks to Linda of TenderCrumb for choosing this lovely tangy lime pie(pudding). Her pie is exquisite! Check it out! The recipe is from "Baking From My Home to Yours" by Dorie Greenspan. If you don't have the book, Linda has the recipe on her blog.

Fig Preserves

lynnedaley@netscape.net (Lynnylu) — Sun, 23 Aug 2009 13:04:00 +0000

"Train up a fig-tree in the way it should go, and when you are old sit under the shade of it.” Charles Dickens, English novelist.

After being moved several times,the fig tree in my sister's yard has finally found the perfect spot to thrive. This year's crop is abundant, unlike the previous year when , the birds swooped in and decimated the unripened harvest of fruit. So I was pleased when I visited her recently and saw a large colander full of beautiful purplish black figs. "These are for you", she said. "You know I don't like figs." My unbelievable luck, because I love figs. Now what to do with my bounty? I've never made fig preserves so began a search for a simple one. But first, a little about this luscious fruit.

Believed to be indigenous to Asia, figs have been cultivated for thousands of years. Figs are symbolic of abundance, peace, fertility and were considered sacred in many cultures.This worldly fruit came to the New World via Mexico around 1560. When Mission San Diego, the first of 21 missions in California, was established in 1769, figs were being grown there, perhaps through the Mexico connection.

Photo Courtesy of TheCraftDetective

Low in fat and high in calcium, figs, dried or fresh make a great health food. Dried figs can be pureed in a small amount of water or fruit and used to replace sweeteners and fat in a recipe.With all these attributes, it makes sense to add some figs to your diet.

Fig Preserves

4 pounds fresh figs
4 pounds sugar
2 lemons, sliced thin and seeded
3/4 cup water

Wash, drain and stem figs. Bring water and sugar to a boil. Reduce heat, simmer 5 minutes. Add figs and lemon slices. Cook about an hour on medium heat, stirring occasionally to keep mixture from sticking to bottom of pot. Pour into clean, hot jars, seal and process 15 minutes in a water bath.Makes about 3 pints.
Original recipe here

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Blue Cornmeal, Dried Blueberry and Piñon Biscotti

lynnedaley@netscape.net (Lynnylu) — Thu, 20 Aug 2009 19:13:00 +0000

A Southwestern twist on the traditional Italian biscotti, these crunchy little biscuits are comprised of blue cornmeal, dried blueberries and pine (piñon) nuts. Blue cornmeal has a sweet nutty taste and fine texture. The ground cornmeal comes from a variety of blue corn called the Hopi corn grown in the American southwest by the Pueblo Indians. Blue corn is one of the oldest varieties of corn and probably dates back to the Pre-Columbian era. Blue cornmeal is primarily blue gray to deep purple in color and can be used interchangeably with the more common yellow cornmeal.

Dried blueberries carry forward the blue theme and impart a chewy fruity flavor to the biscotti. Added crunch and texture comes from the another ancient food, the piñon (pine) nut. The authentic Southwestern piñon nut comes from Colorado piñon tree. Pine nuts are quick to go rancid, so buy fresh ones for this recipe.

Here are three important steps to guarantee success in baking and cutting the biscotti-

1. To keep the biscotti from crumbling after the first baking, spritz the baked dough lightly, but thoroughly with water taking care to cover the sides and the top. Let stand 5 minutes before slicing. This is an important step especially if your biscotti contains nuts and fruits.

2. When cutting the biscotti for the second bake, use a serrated knife and cut with a straight up and down motion. This steps ensures that the biscotti will stand up for the second bake.

3. Instead of flipping the biscotti over to bake a third time, stand them up on the prepared baking sheet so the air can circulate around them as they bake.

Ingredients

2 large eggs
2/3 cup sugar (4 3/4 oz)
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla
1-1/4 cups all-purpose flour
3/4 cup blue cornmeal
1 cup piñon (pine nuts) (4 1/4 oz)
1 cup dried blueberries (5 oz)

Preheat oven to 350°F. Line a large baking sheet (18x 13-inch) with parchment paper. In a medium bowl, beat the eggs, sugar, baking powder, and vanilla until creamy looking. When properly beaten, the egg/sugar mixture will be thick and lemon colored and drop in a ribbon from the beater.

Lower the mixer speed and add the flour and blue cornmeal, beating gently until incorporated. Stir in dried blueberries and pine nuts. Dough will be very wet. Transfer the dough to the prepared baking sheet and shape into a rough log about 14 inches long, 2 1/2 inches wide and about 3/4 inch thick. Smooth the top of the dough with a wet dough scraper.

Bake the dough for 25 minutes. With dried fruit and nuts, it may be necessary to bake an additional 5-10 minutes. Remove from oven and let cool on pan from 5-25 minutes. I let mine cool about 15 minutes. Spray with the water as in pointer step 1. Let stand 5 minutes. This will soften the crust to make slicing easier.

Reduce oven temperature to 325 degrees F. Wait 5 minutes, then cut the biscotti on the diagonal into 3/4 inch slices using a serrated knife and straight up and down motions. If you slice the biscotti wider at the top than the bottom, they will topple over while baking the second time.

Set the biscotti upright on the prepared baking sheet 1/2 inch apart so the air can circulate. Bake for 25 minutes. Remove from the oven and transfer to a rack to cool. Store in an airtight container to preserve their texture. If the biscotti aren't as hard as you like, store uncovered overnight to continue drying. Biscotti can be stored at room temperature for two weeks; for longer storage, wrap airtight and freeze. Yield 14-16.

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More biscotti posts here, here and here

Applesauce Spice Bars

lynnedaley@netscape.net (Lynnylu) — Tue, 18 Aug 2009 09:34:00 +0000

Fall is in the air? Not really,(still in the upper 90's in Georgia), but Karen of SomethingSweet has chosen Dorie's Applesauce Spice bars to jump start the season. I'll be taking these as part of my tailgate menu when cheering my beloved University of Georgia Bulldawgs to victory this Fall. In fact, I think I'll be making these many times. Perfect for teatime or for dessert with a scoop of cinnamon ice cream, these bars have a double shot of apple flavor-chopped fresh apple and unsweetened applesauce. Allspice and cinnamon lend their spiciness to the bars with golden raisins and chopped pecans giving texture and crunch.

Just in time for a photo, the Winter Banana apple arrived in my CSA box. The Winter Banana apple, an heirloom apple, originated in Cass County, Indiana in 1876. Its dense texture makes it a perfect apple to slice and serve with cheese. Sweet and tart, the Winter Banana apple has a definite banana aroma with beautiful yellow skin and a reddish pink blush. (Source)

Recipe from "Baking From My Home to Yours" by Dorie Greenspan. Visit Tuesdays with Dorie to see what this lovely group of food bloggers have done with this recipe.

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Pasta with Zucchini, Yellow Squash and Toasted Almonds

lynnedaley@netscape.net (Lynnylu) — Wed, 05 Aug 2009 09:49:00 +0000

Created to use up that abundance of summer squash and cherry tomatoes, this colorful dish uses fresh linguine from the grocery store to make a quick meal even quicker. Toasted almonds add some crunch. Perfect for a vegetable main dish or as a side. Adapted from Cooking Light. Serves 4.

Pasta with Zucchini, Yellow Squash and Toasted Almonds

Ingredients
2 cups cherry tomatoes, halved
2 tablespoons minced shallots
1 teaspoon minced fresh thyme
2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon sugar
5 teaspoons extra-virgin olive oil, divided
1 (9-ounce) package refrigerated linguine or fettuccine
1 1/2 teaspoon minced fresh garlic
1 1/2 cups chopped zucchini (about 1/2 pound)
1 1/2 cups chopped yellow squash (about 1/2 pound)
3/4 cup chicken broth
3 tablespoons chopped fresh basil, divided
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
3 tablespoons sliced almonds, toasted

Combine cherry tomatoes, shallots,thyme lime juice, salt,pepper and sugar in a medium bowl. Add 2 teaspoons oil, toss to coat.

Cook pasta according to package directions. Drain well.

Heat a large nonstick skillet over medium-high heat. Add remaining one tablespoon oil to pan. Add garlic to pan, saute 30 seconds. Add zucchini and yellow squash, saute 3 minutes or until crisp tender. Add broth, bring to a simmer. Stir in pasta and 1 1/2 tablespoons basil. Toss well.

Remove from heat, stir in tomato mixture. Place 1 1/2 cups pasta mixture in each bowl, top with remaining basil. Sprinkle each serving with 1 1/2 tablespoons basil, top with cheese and toasted almonds.

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Skidaway Island Shrimp and Grits

lynnedaley@netscape.net (Lynnylu) — Mon, 03 Aug 2009 10:57:00 +0000

In the low country area of South Carolina and Georgia, shrimp and grits was traditional breakfast fare for fisherman during the shrimping season. Its rise to haute cuisine began when Craig Claiborne promoted North Carolina chef, Bill Neal's shrimp and grits recipe in his book, Southern Cooking, published in 1987. Shrimp and grits is now on the menu of many seafood restaurants, especially in the South. There are many variations of this dish now, but the essential ingredients are shrimp, cooked in a sauce,and grits,preferably stone ground.
Shrimp Boats on Turners Creek, Near Savannah

While on vacation on Isle of Palms near Charleston several years ago, I had shrimp and grits at SNOB (Slightly North of Broad), a Maverick Southern Kitchen group. A spicy concoction that included not only shrimp, but ham, sausage and scallops, in a tomato-based sauce served on creamy grits. Below is my version, called Skidaway Island Shrimp and Grits. Skidaway is a lovely island near Savannah, Georgia.

Skidaway Island Shrimp and Grits
Serves 4.
Ingredients

Grits
4 cups chicken broth
1/2 teaspoon salt
2 tablespoons unsalted butter
1 cup stone ground grits, such as Bob's Red Mill brand.

Shrimp Topping
1 1/2 links(about 8 ounces) andouille sausage, cut into 1/4-inch-thick slices
4 ounces smoked ham, chopped
2 tablespoons unsalted butter
1/2 pound large shrimp, peeled and deveined
2 tablespoons mild tomato salsa
1/4 teaspoon minced garlic

To Garnish
1/2 cup sliced green onions
Pinch of Southwest seasoning, purchased or recipe below

Make Grits
Bring chicken broth, salt and butter to a boil in a heavy saucepan. Whisk in grits and simmer on low, covered, stirring frequently, until grits have thickened, about one hour. Stir in cream and remove from heat.

Make Topping
Cook andouille and ham in 1/2 tablespoon butter in a heavy skillet over medium heat, stirring until ham is golden, about 3 minutes. Transfer to plate with slotted spoon. Add 1/2 tablespoon butter to skillet and heat. Add 1 tablespoon butter to skillet and cook shrimp, turning until cooked through, about 3 minutes. Stir in sausage, ham and 2 tablespoons salsa. Cook, scraping up brown bits, until heated through. Season with salt and pepper to taste.

To Serve
Divide grits among 4 bowls, top with shrimp mixture. Garnish with sliced green onion and a pinch of Southwest seasoning.

Southwest Seasoning

Ingredients:
Makes 1/2 cup.
2 tablespoons ancho chili powder
1/2 teaspoon chipotle chile powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon freshly ground black pepper

Combine all ingredients thoroughly.

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BBQ Chicken Pizza

lynnedaley@netscape.net (Lynnylu) — Sun, 02 Aug 2009 09:51:00 +0000

Using your favorite barbecue sauce, you can add your own regional influence to this southwestern style pizza. The pizza comes together easily using leftover roast chicken, black beans from your pantry, along with fresh tomatoes, jalapenos and shredded jack cheese for toppings. Buttery slices of avocado and a dollop of sour cream adds the perfect garnish. You can use the pizza dough recipe here or for a super quick pizza, buy prebaked crusts from you grocer.

Bread Machine Pizza Dough
Makes one 12-14 inch crust

3/4 cup water (80-90ºF)
2 tablespoons oil
2 cups all-purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
1 1/2 teaspoons bread machine yeast

In order of ingredients, add ingredients to bread machine pan. Process on the dough cycle. When finished, remove dough from machine and place on lightly floured surface. Knead one minute and let rest, covered 15 minutes.

Roll dough into desired shape. One hour before baking pizza, place pizza stone in oven and preheat oven to 500°F.

Pizza Ingredients
1 1/2 cups leftover roast chicken
1/3 cup barbecue sauce plus 2 tablespoons
1 cup canned black beans, rinsed and drained
1 large jalapeno pepper, sliced
2 ripe plum tomatoes, thinly sliced
1 1/2 cups shredded Monterey Jack cheese

For Garnish
3 green onions, thinly sliced
1/2 avocado, sliced
2 tablespoons sour cream

Combine roast chicken and 2 tablespoons barbecue sauce. Spread the remaining barbecue sauce over rolled out pizza dough. Distribute 1/2 cup cheese over dough. Lay chicken over the cheese. Distribute the black beans over the chicken. Sprinkle remaining cheese over the pizza. Lay tomato and jalapeno slices over the top. Place pizza on stone and cook until cheese is bubbling and crust is crisp, 10-15 minutes.

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Vanilla Ice Cream-Tuesdays with Dorie

lynnedaley@netscape.net (Lynnylu) — Tue, 28 Jul 2009 09:22:00 +0000

April, a year ago when I joined Tuesdays with Dorie, I was way down the list. Jeez, does time fly. I'm sure everyone who has had the honor thought the same as I. Belonging to such a talented group of bakers has been a great experience.

Although there are still many recipes I might have picked for my turn as host of TWD, inevitably, I knew I would choose one of the ice cream recipes in "Baking From My Home to Yours". Making homemade ice cream has been my culinary joie de vivre. For a wedding present, I received a old style ice cream churn with an electric motor. It was a pain to deal with rock salt and ice so I was thrilled when the Donvier ice cream maker came along. This simple machine had a gel-filled canister that required pre-freezing for 24 hours before processing the ice cream. Easy-no electricity, ice or salt! Just turn the crank and in 15 or 20 minutes you had ice cream. My next ice cream maker was a Cuisinart, an electric version of the Donvier, but had two canisters to pre-freeze and take up space in the freezer. The machine was noisy.Also, I was becoming frustrated with trying to scrape all of the ice cream from around the paddle and sides of the canister.

One frustration led to another, so when a friend suggested that I try the original wooden bucket ice cream churn from WhiteMountain, I immediately ordered the 4 quart hand crank model. What fun I have had making ice cream! It's great for a crowd and there's always a kid who loves to turn the handle. In 20-25 minutes, you have lush, creamy ice cream that tastes like the old days. Now I have come full circle with ice cream makers.

http://www.texascooking.com/features/june2004icecreamfreezers.htm

The only ingredient I added to Dorie's recipe was a pinch of salt. Just the right amount of salt brings out the sweetness of the custard. Not too much, though, you don't want the custard to be too salty.

Vanilla Ice Cream

2 cups whole milk
2 cups heavy cream
1 moist, plump vanilla bean, split and scraped,(technique) or 1 tablespoon pure vanilla extract
6 large egg yolks
3/4 cup sugar

Bring milk and cream to a boil in a large heavy-bottomed saucepan. If you are using a vanilla bean, put the seeds and pod into the pan, cover and set aside for 30 minutes, then bring the milk and cream back to a boil before continuing. If you are using vanilla extract, wait until later to add it.

Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about one third of the hot liquid-this will temper, or warm the eggs so they won't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170°F, but no more than 180°F, on an instant-read thermometer. Immediately remove the pan from the heat and strain the custard into a2-quart measuring cup or clean heatproof bowl. Discard the vanilla pod or if you are using vanilla extract, stir it in now.

Refrigerate the custard until chilled before churning it into the ice cream.

Scrape the chilled custard in the bowl of an ice cream maker and churn according to the manufacturer's instructions. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.

Makes about 1 quart.

Serving: If the ice cream is very firm, allow it to sit on the counter for a few minutes before scooping or warm it in a microwave oven using 5-second spurts of heat.

Storing: Packed tightly in a covered container, the ice cream will keep in the freezer about 2 weeks

Playing Around

You can flavor the custard before it gets churned into ice cream and/or toss crunchies and other goodies into the ice cream a minute or so before it fully churned.

Mint Chocolate Chunk Ice Cream

Before you refrigerate the custard, stir in 3/4-1-1/2 teaspoons pure mint extract or oil. Start with 3/4 teaspoon of extract(or just a few drops of oil), taste and then add more a little at a time, remembering that freezing will tone down the flavor. Just before you finish churning the ice cream, toss in up to 6 ounces of semi-or bittersweet chocolate, coarsely chopped (or use up to 1 cup store-bought mini chocolate chips.

Honey-Vanilla Ice Cream

Heat 1/3 cup honey with the milk and cream, reduce the sugar to 1/2 cup.

Cinnamon Ice Cream

Reduce the vanilla to 1/2 vanilla bean or 1 teaspoon extract and whisk 1 tablespoon ground cinnamon in with the yolks and sugar. Or, if you'd like to use stick cinnamon, toss 2 cinnamon sticks into the milk and cream and infuse for 30 minutes.

Crunchy Ice Cream

You can add up to 1 cup chocolate chips, caramel bits, chopped-up candy bars, chopped toasted nuts, candied nuts, buttered pecans or liqueur-flamed or steeped dried fruits. The dried fruits must be steeped in liqueur or at least plumped in some liquid or the fruits will freeze too hard.

Swirled Ice Cream

After the ice cream has been churned, you can spoon it into a big bowl, pour over swirlables-for instance, jam, chocolate syrup or dulce de leche-and marble them into the ice cream with a sturdy rubber spatula or wooden spoon.

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Shrimp Salad on Naan

lynnedaley@netscape.net (Lynnylu) — Sun, 26 Jul 2009 16:48:00 +0000

While in Savannah for the weekend recently, I bought some freshly caught wild Georgia shrimp. Buying shrimp when it is in season and putting it in the freezer is a great way to save money. When buying fresh shrimp, give it a good sniff; it should smell like salt water and the flesh should look translucent. Avoid any shrimp that has an ammonia smell. If you don't live where you can buy fresh shrimp, look for frozen shrimp that are in the shells as they retain their flavor and freshness. Shrimp is highly perishable and should be cooked or frozen within 24 hours of purchase.

Served on Indian naan, a leavened flatbread, this shrimp salad has cilantro, green onions,and a kick of cayenne pepper in a mayonnaise-yogurt dressing. The sandwich is topped with shredded carrots and sliced cucumbers. A perfect summer lunch dish. Adapted from this recipe. Serves 2.

Shrimp Salad on Naan

1 small carrot, peeled and shredded
2 teaspoons rice wine vinegar
1/2 pound small shrimp, cooked or large shrimp, cooked and chopped
1 tablespoon chopped fresh cilantro
1 tablespoon chopped green onion
2 tablespoons reduced-fat mayonnaise
1 tablespoon low-fat yogurt
1-1/2 teaspoons fresh lime juice
pinch of salt
pinch of cayenne pepper
1 large naan or 2 small naan
4 very thin cucumber slices
Chopped romaine

Combine carrot and vinegar in a small bowl, set aside. In a medium bowl, ombine cilantro, green onion, mayonnaise, yogurt,lime juice, salt, cayenne. Add shrimp and mix to combine.
Wrap naan in aluminum foil and place in a preheated 350°F oven to warm for 8-10 minutes.

To assemble-Place large naan on plate, lay chopped romaine on lower half of naan, mound with shrimp salad, top with shredded carrot and cucumber. Garnish with cilantro sprig.
Fold top half over filling and secure with a wooden pick.

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