Thursday, July 31, 2008
Wednesday, July 30, 2008
The Winners of my First Give Away
plus Sticky Milk Chocolate Smore's Bars
Tuesday, July 29, 2008
But first, I've got good news: four fun give-aways from yesterday's post in honor of 100 Prudy posts in about as many days. Scroll down for a chance to win a copy of Dorie's cookbook, plus some other fun prizes.
This week, our assignment was a galette, which is essentially a free form pie-no pie dish needed. Sorry, old buddy Pyrex- but we can still be friends. I don't mean to be a rebel, but I just can't seem to follow the recipes exactly as I'm told. Try to understand, oh skinny Dorie. I had to make my tried and true old pie crust (with half whole wheat) from the Joy of Cooking. I never thought it was a low fat pie crust, until I made Dorie's super-EXTRA buttery crust, so now I make just a regular super buttery pie crust so I can fit into my jeans on Wednesdays.
The Quiet Man bought me a paper sack full of gorgeous white peaches. Who needs a dozen roses when such Garden of Eden fruit is to be had? It was hard to not eat them pie-less, plain, and perfect.
Dorie's recipe calls for a jam brushing over the center of the rolled-out crust; I used honey to compliment the natural sweetness of the peaches. The cut peaches are place in the center of the crust and then the edges are crimped and folded to encase the edges of the fruit. A sprinkling of sugar (I ditched the original recipe's custard topping) was all that rustic simplicity required.
DEE-LISH-US! Really truly. I made my pie for about $5.00, but the cost will vary greatly depending on your choice of fruit. Always try to use what you can find fresh and cheap. For complete recipe, click here.
But I couldn't stop there. If I'm going to indulge in pie, well, by golly it might as well be pie and ice cream. Peaches and blackberries are a marriage made in heaven, particularly with some roasted salted cashews thrown in for crunch and flavor balance. The ice cream is a simple adaptation on my friend Stephanie's vanilla ice cream.
Blackberry and Salty Cashew Ice Cream
Estimated Cost: $5.00
1 (10 ounce) can sweetened, condensed milk
1 cup whipping cream
3 cups milk (low fat is fine)
1 teaspoon vanilla
1 cup blackberries, crushed (I used frozen)
1/2 cup chopped roasted salted cashews
Combine condensed milk, cream, milk, and vanilla in the bowl of the ice cream maker. Process according to manufacturer's directions in ice cream maker. When ice cream is thick, stir in blackberries and cashews.
Top 10 Greatest Recipes from the last 100
Monday, July 28, 2008
Phew! I've made it through my first 100 posts.
It's taken a hearty dose of perseverance with a healthy dollop of obsession and a pinch of sleeplessness to pull it off. Thank you, dear readers, for coming every day, for leaving comments, and for being my friends. I feel a peculiar sense of kinship with so many of you, considering we really haven't "met." I read the first posts I wrote, and I cringe at the robotic stiffness and formal style. 100 posts later, I barely hit spell check any more, since I feel like I'm sharing anecdotes and recipes with a next door neighbor over a chocolate chip cookie.
And our numbers are growing, up from less than 100 readers a week to about 4500. I'm excited to have my first give away, and I hope you'll tell your friends and family to come and enter as well. You're also welcome to post a link from your blog, if so inclined. With four winners, the odds are looking pretty good.
Contest ends July 30, 2008 at 11:59 PM Eastern Standard Time. Winners will be randomly chosen. One entry per person and don't forget to post a name if you post as "anonymous." Answer the following question in the comment section to be eligible: What was the first recipe you remember making alone?
#1: Ina Garten's newest "Back to Basics" cookbook. It's so new it's not even available yet-but I'll place the order at Amazon and have it delivered right to you. This one is going to be good-maybe her best yet-since the focus is simple ingredients and basic techniques.
#2 Dorie Greenspan's inspiring iconic guide.: Baking, From My Home to Yours. If you've been here on Tuesdays, then you've already had a generous preview. My favorite recipes include the cherry-rhubarb cobbler, world peace cookies, chocolate pudding churned to ice cream, and cocoa buttermilk birthday cake. And I'm just getting started....
#3 A red Nordicware coffee cake tube pan. I have one in periwinkle blue; it's perfect for an elegant yet homey Sunday morning cake. It makes such a pretty display, you almost don't even want to cut in.
#4 An apple green classic bundt cake pan, plus a tunnel of bundt insert. Bundt cakes are beautiful on their own, but with this extra insert, you can include a surprise inside out frosting, filling or ice cream.
I'll post my top 1o out of my past 100 favorite recipes on Wednesday. Decisions, decisions! I'm choosing based on reader feedback, so let me know if you have a stand-out favorite.
Tuesdays with Dorie
White Peach and Honey Galette with Blackberry-Salty Cashew Ice Cream
Sunday, July 27, 2008
Also, Sophie tagged me for a Music meme, which I'm also passing on to the newly minted award winners above. I'm not savvy (not to mention cool) enough to put on an ipod or youtube link on here, but I bet you've already heard all my summer favorites anyway.
1. Bob Marley-Stir It Up
2. The Beatles-Here Comes the Sun
3. Dean Martin- Good Morning Life
4. Jimmy Durante-As Time Goes By (in honor of my summer anniversary)
5. Van Morrison-Brown Eyed Girl
6. Go Gos- Vacation
My 100th Post-Prudy's Greatest Hits
Saturday, July 26, 2008
Creamy Tomatillo Cilantro Dressing
Estimated Cost: $2.50
Notes: If you can't find the Herdez green salsa, substitute 4 husked tomatillos plus 1 tablespoon chopped jalapenos.
1/2 cup mayonnaise or whole milk yogurt
2/3 cup buttermilk
1/2 cup tomatillo salsa, such as Herdez
1 fat clove garlic, minced
2 teaspoons sugar
juice of one lime
1/2 cup packed cilantro leaves and tender stems
Process all ingredients in the blender until smooth. Season to taste with salt and pepper. Refrigerate until thickened, about 1 hour.
Random Meme plus a Blog Award
Friday, July 25, 2008
Thankfully, it doesn't take long to make and I've almost always got everything on hand. Its crowning virtue is versatility. You can shred up this chicken and stuff it into tacos, bathed in salsa and slathered with guacamole. Or you can rev up your chicken enchiladas with a little flavor from the grill. But it's also toothsome as is, plain, with a little heap of red Spanish rice on the side. Grill a few extra pieces to slice and scatter over some greens tomorrow with some Creamy Cilantro Tomatillo Dressing-one of my most requested recipes ever. I'll post that recipe tomorrow, so come on back. Hasta Luego.
Cilantro Honey Lime Grilled Chicken
Estimated Cost: $4.00
Notes: Saving a little marinade on the side to drizzle on the chicken gives it an extra pop of flavor.
1 lb. boneless, skinless chickens
1/3 cup lime juice plus 1 teaspoon lime zest
4 tablespoons olive oil
4 cloves minced garlic, or 1 teaspoon garlic powder
1 chopped jalapeno or serrano pepper, optional
1 teaspoon each salt and pepper
2 tablespoons honey
1/3 cup chopped cilantro, leaves and tender stems
Rinse chicken and pat dry. In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt and pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into zip top bag. Add chicken and cilantro and squish bag to coat. Marinate for at least 1 hour and up to 12 hours. Grill (or broil) chicken over medium high heat, about four minutes per side. Let rest for five minutes. Drizzle with reserved marinade and serve.
Creamy Cilantro Tomatillo Dressing
Thursday, July 24, 2008
This dip will make your broccoli spectacular, fully dressed, and companionable. It's light, lemony, not too bad for you and totally addictive; oh so much better than any lousy packet of dried french onion dip mix you find at the store. Although, I've been known to eat that, too. With mediocre grocery store brand chips. I told you dip was magical.
Lemon Herb Spread
Estimated Cost: $3.50
Notes: I served this dip with a platter of colorful vegetables, but it would also work well with long pretzels, french bread, or crackers.
4 ounces 1/3 less fat cream cheese
1/2 cup light sour cream or plain yogurt
3 tablespoons chopped fresh herbs, such as mint, basil, cilantro, or dill
3 tablespoons chopped green onions
1 teaspoon horseradish, drained
juice of 1/2 lemon
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 ounces crumbled feta cheese
Mix cream cheese and sour cream until well combined. Add remaining ingredients. Chill until serving time. Sprinkle with additional green onions, herbs and pepper before serving.
Grilled Honey and Lime Chicken
Wednesday, July 23, 2008
Roasted Garlic, Tomato, and Basil Squares
My Recipe for Cooking Light Magazine May 2006
Estimated Cost: $5.00
Notes: You can double the dough and freeze half for another flat bread. You can make this crust with at least half whole wheat for a heartier and healthier recipe. If you're pressed for time, don't make dough at all. Use purchased pizza dough or even slather the toppings on French bread.
1 package dry yeast (about 2 1/4 teaspoons)
1/4 teaspoon sugar
1 cup warm water (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
1 teaspoon salt
1 whole garlic head
2 tablespoons yellow cornmeal
2 cups chopped plum tomato (about 9 ounces)
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped fresh basil
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons light mayonnaise
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Preparation: Dissolve yeast and sugar in 1 cup warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour and 1 teaspoon salt to yeast mixture, stirring until well blended. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
Preheat oven to 400°.
While dough rises, remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 400° for 40 minutes; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.
Cover a baking sheet with parchment paper; sprinkle with cornmeal. Place dough on prepared baking sheet. Roll dough into a 15 x 10-inch rectangle. Lightly coat dough with cooking spray. Bake at 400° for 10 minutes or until lightly browned; remove from oven. Combine garlic pulp, tomato, and remaining ingredients in a medium bowl. Spread cheese mixture over crust; bake at 400° for 15 minutes or until lightly browned. Let stand for 10 minutes. Cut into 12 squares.
Lemon Feta Spread with Colorful Veggies
Tuesday, July 22, 2008
This week, I've taken Dorie's Cherry Rhubarb cobbler recipe and tweaked it just a weensy bit to make four individualized cobblers for my family. (For the pure recipe, head over to Sprinkles on a Cupcake) First of all, I loved the idea of itty bitty cobblers that would not only bake fast in the July-hot oven but also not be around tomorrow for me to devour again. I also wanted to go whole wheat (every little bit helps) with a little extra sweetness from an added sprinkling of brown sugar. Third, everyone around here has an opinion (i.e. loud argument) about what I'm going to be baking. This time I thought I could spit the old adage in the eye and really please every single person. Ladies and Gentlemen, I'm baking for peace and family harmony now. Oom...
You'll need about 1 cup of fruit per person. I chose peaches and raspberries, Quiet Man went with peaches and blackberries, and the two little charges took their berries pure. My favorite was the plain blackberry, just when it was almost one with the melting ice cream-warm and cold perfection. Each and every one was juicy and delicious-like a hearty, cookie-topped, crustless pie. They turned out so well that I'm considering making them again tomorrow. So much for not wanting leftovers around. Peace and harmony make me hungry.
Make your Own Whole Wheat and Brown Sugar Cobblerettes
Estimated Cost:$4.00 for four-depending on fruit
Notes: I used frozen berries with great results. This would make a great party dish, since you could quickly pop it in the oven after dinner and serve every one's favorite cobbler with a melting scoop of vanilla ice cream.
4 cups summer stone fruits, sliced and berries, in any combination
4 teaspoons sugar
2 teaspoons cornstarch
1/2 cup whole wheat
1 packed tablespoon brown sugar (plus 2 teaspoons for later)
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup cold butter, cut into small pieces
3 tablespoons milk
Preheat oven to 375. Coat 4 (8 ounce) ramekins with cooking spray. In each ramekin, place one cup fruit, 1 teaspoon sugar and 1/2 teaspoon cornstarch. Carefully mix. In a small separate bowl, combine flour, 1 tablespoon brown sugar, baking powder, salt and cinnamon. Cut in butter until mixture resembles coarse meal with some pea size pieces. Add cream and gently stir mixture into dough. Shape into 12 small balls and place three on each cobbler; sprinkle each cobbler with 1/2 teaspoon brown sugar on just the dough portion. Place cobblers on cookie sheet and bake for 20-25 minutes, or until cobblers are lightly browned and juices are bubbling. Let cool for five minutes and serve with vanilla ice cream.
Tomato and Basil Flatbread
Monday, July 21, 2008
Sunday, July 20, 2008
That Rhubarb Streusal Coffee Cake