Tuesday, June 19, 2007
Asian Garlic Pasta
INGREDIENTS:
3 cups pasta
1 carrot (cut julliene style = like match sticks)
1 zuchhini (cut julliene style = like match sticks)
4 cloves garlic (crushed and diced fine)
1 tablespoon vegetable oil
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon oyster sauce
1 teaspoon sesame seed oil
2 teaspoons garlic/red pepper hot sauce
black pepper / salt to taste
DIRECTIONS:
Boil pasta till al dente. Add shredded carrot and zuchhini into the boiling water for the last 30 seconds (to par boil). Drain pasta/veggies in a collander but don't rinse.
Place soy sauce, oyster sauce, water, sesame seed oil, red pepper sauce and pepper in a small cup or bowl. Mix well then set aside.
Return pot/pan to the and heat. Once residual water has evaporated, add the garlic and 1 tablespoon of vegetable oil to the pan. Cook the garlic till slightly browned. Add reserved soy/water mixture to the hot pan and cook for 1 minute until the flavors meld. Return pasta and veggies to the pan. Adjust seasoning with salt/pepper and serve.
3 cups pasta
1 carrot (cut julliene style = like match sticks)
1 zuchhini (cut julliene style = like match sticks)
4 cloves garlic (crushed and diced fine)
1 tablespoon vegetable oil
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon oyster sauce
1 teaspoon sesame seed oil
2 teaspoons garlic/red pepper hot sauce
black pepper / salt to taste
DIRECTIONS:
Boil pasta till al dente. Add shredded carrot and zuchhini into the boiling water for the last 30 seconds (to par boil). Drain pasta/veggies in a collander but don't rinse.
Place soy sauce, oyster sauce, water, sesame seed oil, red pepper sauce and pepper in a small cup or bowl. Mix well then set aside.
Return pot/pan to the and heat. Once residual water has evaporated, add the garlic and 1 tablespoon of vegetable oil to the pan. Cook the garlic till slightly browned. Add reserved soy/water mixture to the hot pan and cook for 1 minute until the flavors meld. Return pasta and veggies to the pan. Adjust seasoning with salt/pepper and serve.
Thursday, June 14, 2007
Spoonbread
This dish makes a great side dish for dinner or brunch. The texture will be like a cornbread pudding with a crisp top layer.
Ingredients:
1 box of corn muffin mix (Marie Callendars or TJoes brand)
1 can whole kernal corn
1 can creamed corn
8 oz sour cream
1 stick butter (melted)
2 eggs (beaten)
Directions:
Beat eggs and combine with melted butter, sour cream and corn. Mix well then incorporate corn muffin mix. Bake at 350 degrees for 45 minutes.
Ingredients:
1 box of corn muffin mix (Marie Callendars or TJoes brand)
1 can whole kernal corn
1 can creamed corn
8 oz sour cream
1 stick butter (melted)
2 eggs (beaten)
Directions:
Beat eggs and combine with melted butter, sour cream and corn. Mix well then incorporate corn muffin mix. Bake at 350 degrees for 45 minutes.
Saturday, June 02, 2007
Sour Cream Dough Fruit Cobbler
Dough
1 2/3 c all purpose flour
1/3 c packed light brown sugar
1 Tbsp baking powder
1/4 tsp table salt
6 Tbsp unsalted butter, cut into 10 pieces
2 Flavorings (Choose from the following):
1/2 tsp lemon zest
3/4 tsp orange zest
1/4 c cornmeal
3/4 tsp cinnamon
1/2 c chopped and toasted almonds, pecans, walnuts, pistachios, or hazelnuts.
3/4 c sour cream chilled
Fruit Filling
8 cups of fruit ( you can choose up to three of the following):
apricots, blackberries, peaches, nectarines, plums, raspberries, or strawberries
1/2 c to 3/4 c sugar (depending on how ripe fruit is)
1 Tbsp flour (use 2 Tbsp if you are using berries)
1 or 2 filling flavorings (choose from the following):
1 1/4 tsp lemon zest
1 tsp orange zest
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp fresh minced ginger
1/4 tsp pure almond extract
1 tsp pure vanilla extract
2 Tbsp lemon juice
After choosing the fruit you are using, clean and cut it, then place it in a large bowl. Add sugar, flour, lemon juice, and choice of filling flavoring(s). Mix together and place into a 9 x 13 baking dish. Make dough.
Preheat oven to 350
In a food processor place the flour, sugar, baking powder, and salt; pulse for 10 seconds to combine ingredients. Add butter and pulse until dough looks like small peas. Transfer to a bowl and add your choice of flavorings. Add sour cream and with a spatula combine until dough sticks together. Use your hands if need be. Place dumplings onto the top of fruit. I try to make 12 out of the dough so that everyone gets their own dumpling.
Bake in the oven for 50 to 60 min. Let stand for 20 min so that the juices settle and serve. This can be enjoyed warm or hot with whipped cream or vanilla ice cream. Enjoy!
1 2/3 c all purpose flour
1/3 c packed light brown sugar
1 Tbsp baking powder
1/4 tsp table salt
6 Tbsp unsalted butter, cut into 10 pieces
2 Flavorings (Choose from the following):
1/2 tsp lemon zest
3/4 tsp orange zest
1/4 c cornmeal
3/4 tsp cinnamon
1/2 c chopped and toasted almonds, pecans, walnuts, pistachios, or hazelnuts.
3/4 c sour cream chilled
Fruit Filling
8 cups of fruit ( you can choose up to three of the following):
apricots, blackberries, peaches, nectarines, plums, raspberries, or strawberries
1/2 c to 3/4 c sugar (depending on how ripe fruit is)
1 Tbsp flour (use 2 Tbsp if you are using berries)
1 or 2 filling flavorings (choose from the following):
1 1/4 tsp lemon zest
1 tsp orange zest
1/2 tsp cinnamon
1/4 tsp nutmeg
2 tsp fresh minced ginger
1/4 tsp pure almond extract
1 tsp pure vanilla extract
2 Tbsp lemon juice
After choosing the fruit you are using, clean and cut it, then place it in a large bowl. Add sugar, flour, lemon juice, and choice of filling flavoring(s). Mix together and place into a 9 x 13 baking dish. Make dough.
Preheat oven to 350
In a food processor place the flour, sugar, baking powder, and salt; pulse for 10 seconds to combine ingredients. Add butter and pulse until dough looks like small peas. Transfer to a bowl and add your choice of flavorings. Add sour cream and with a spatula combine until dough sticks together. Use your hands if need be. Place dumplings onto the top of fruit. I try to make 12 out of the dough so that everyone gets their own dumpling.
Bake in the oven for 50 to 60 min. Let stand for 20 min so that the juices settle and serve. This can be enjoyed warm or hot with whipped cream or vanilla ice cream. Enjoy!
Friday, June 01, 2007
Velvet Rosa
1 oz White Rum
1/2 oz Peach Schnapps
2 oz cranberry juice
Champagne
Put all ingredients, except Champagne, into a cocktail shaker with ice. Shake quickly and strain equally into 2 chilled champagne flutes and top off with Champagne. Stir quickly to bring effervescence into play. Garnish with a flower.
