Tuesday, October 6, 2009

I make truffles for my friend's and family as gifts for the holiday's...this year I decided to make a white chocolate truffle after going to a chocolate salon in the City, and meeting Mary Loomis from Saratoga Chocolates, her demo was an inspiration to me as she made a port wine ganache as the filling for her truffle.

An idea started to form.....I had been to Fenestra Winery some weeks back and had tasted their Sweet Viognier with a lemon wafer, it was like a party going on in my mouth, at the time I thought this dessert wine would pair very well with key lime pie....ok, I had decided on my truffle......

My trial run was fairly successful, although you would not have known it, had you been in the kitchen with me...to say the least I learned allot, I will make some slight changes to the flavor but they were well received by all! yippee!




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Hi everyone, Is it just me or does soup sound good to you too?

I think I love the changing of the seasons for one reason and one reason only, "The changes we make in the Food we eat" if you are like me and eat seasonally than you are already seeing the winter squashes, the Brussels sprouts on their stocks, the pomegranates, winter greens...jeez the list can go on, and on.

The chill that I am feeling in the air sent me to the FM in search of Kale, with the fresh cranberry beans (from my Son's girlfriend's Grandpa's yard) and a smoked turkey wing, a bit of stock and some garlic, onions, red chili flakes "walla" I had soup...so easy and yet so satisfying, with a nice french bread and a glass of wine, I have dinner for a week, and will love every one of those meals! Good Eatin'! :D




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Recipe's

Tropical 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 400ยบ

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
Ingredients:
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.
The Salsa:
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.