Wednesday, August 27, 2008
Well I am here to say I found a tart crust that is not only easy, it is great and with a little tweeking on my part it complimented my blueberry meyers lemon curd tart very well!
1 stick butter (room temp.)
1 1/4 cup sifted AP flour
2 Tablespoons sugar
2 tablespoons sour cream
Pulse all in food processor until dough comes together in a ball, about 1 to 2 minutes is all it takes. Press dough into tart pan and bake in 375 degree oven for about 15 min if adding cold filling. If filling needs to be baked than bake dough for about 5 to 7 minutes just to set than add filling and bake as directed from recipe.
Monday, August 25, 2008
So do yourself a favor and purchase peaches, nectarines, and plums from your local farmers and enjoy just the fruit or in your favorite dessert. You will not be sorry!
Tuesday, August 19, 2008
I then deliver their first meal and fret all night about it, not wanting to wait until the next day to hear their reaction to my kid friendly lasagna. As it turned out they did not want the lasagna until they tasted it and then all was quiet as they ate.
The children's father my actual client put all in perspective with his report.
As parents, we are responsible for putting the best nutritional food on the table for our children, an their job is to tell us they do not want it. (today but tomorrow may be different).
Monday, August 11, 2008
I purchased three of them and proceeded to guard them against bruising. (which is not an easy feat on a busy Saturday in the City) While waiting for my ride I decided to eat one of the peaches@@!@!@! Well I made quite a scene sitting there in front of Sindbad's leaning over with peach all over my face and loving it, had to point to the location of these softball size peaches on more than one occasion while devouring it.
Thank you to the farm that grew these peaches, it took me back to my childhood memories of fresh summer fruit and my Gramma.
Monday, August 4, 2008
I do however have some hints as what not to order, CORN TORTILLA'S, there is not any corn in Cancun so the corn torts are made from masa harina this makes a floury tasting chip and taco with corn flavor, (very bad if you are me and love corn tortilla's) so only order flour torts, which were very good (I did have one taco meal with good corn tortilla).
Ground beef is not something you should order steaks were fine, as was chicken, and seafood. Fruit was delicious and there was plenty of it.
I did bring one good idea home for an ac complement to a dish:
roasted pablano peppers (peeled) thinly sliced
sauteed onion thinly sliced
saute onion and roasted peppers, add creame to cover onion pepper. Heat thru, do not boil or creame will break, salt and pepper to taste.
This combo was very good on crispy roasted potatoes, we also thought it would be good with bean and cheese tamales, as the sauce.
1 quart cooking sake
1/2 cup soy sauce
1/4 cup sesame oil
2 to 3 cans coconut milk
1/2 papaya diced
1/2 pineapple diced
1 stick butter to finish
Simmer all ingredients (except butter) in sauce pan for about an hour to reduce and consentrate flavors.
blend sauce adding butter a little bit at a time to emusify, useina blender or stick blender.
Roasted Butternut Squash w/ Blue Cheese and toasted Pecans
1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)
Pre heat oven to 400º
Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.
Remove squash to serving platter and garnish with cheese, pecans and fig quarters.
Good Eatin' Shrimp Ceviche
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving
Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.