tag:blogger.com,1999:blog-57341931248956965872024-03-12T18:08:14.699-07:00Unsifted...Waist altering experienceSylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-5734193124895696587.post-35467116487428213582010-07-15T19:37:00.000-07:002010-07-15T21:19:52.485-07:00I am baaack! Pasta salad days...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/TD_Ko-lX-NI/AAAAAAAAAp8/njyw3ZPvvFQ/s1600/random+354.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/TD_Ko-lX-NI/AAAAAAAAAp8/njyw3ZPvvFQ/s400/random+354.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5494332875758631122" /></a><br />Hi all! It's been a looong while since I last posted. I've been going through some personal stuff and have been in a blogging funk....I think it is time that I snap out of it and get back to work :)<br /><br />So.....pasta salad...Love it? Hate it or maybe you are one who can take it or leave it? I am one who can take it or leave it. I find pasta salads bland and flavorless, that is until I discovered this recipe. I am huge fan of antipasto and this salad pairs pasta and all the antipasto fixings. If you hate pasta salad or can do without it, you MUST try this one and I guarantee you will be a convert. It is a little time consuming to make but let me tell you, it is well worth the effort. The recipe was adapted from Americans Test Kitchen TV Show Cookbook. I have added some marinated artichoke to it, because I love them you can also add olives if you'd like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/TD_I7xM_E6I/AAAAAAAAAp0/APKcIXGTe6U/s1600/random+345.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/TD_I7xM_E6I/AAAAAAAAAp0/APKcIXGTe6U/s400/random+345.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5494330999560934306" /></a><br /><br />8 ounces sliced pepperoni , cut into 1/4-inch strips<br />8 ounces soppressata or salami, halved and cut into 1/4-inch strips<br />10 tablespoons red wine vinegar<br />6 tablespoons extra virgin olive oil<br />3 tablespoons mayonnaise<br />1 jar pepperoncini (12-ounce), drained, (2 tablespoons juice reserved), stemmed, and chopped coarse<br />4 garlic cloves , minced<br />1/4 teaspoon red pepper flakes<br />Salt and pepper<br />1 pound spiral pasta<br />1 pound white mushrooms , quartered<br />1 cup shredded provolone cheese , aged<br />12 ounces roasted red peppers , drained, patted dry, and chopped coarse<br />1 cup chopped fresh basil<br /><br />1. Place one paper towel on microwave-safe plate. Arrange pepperoni in single layer on paper towel. Cover with another paper towel and layer sopresatta on towel. Top with another paper towel and microwave on highest power until meat begins to render fat, about 1 minute. Set meat aside.<br /><br />2. Whisk 5 tablespoons vinegar, olive oil, mayonnaise, pepperoncini juice, garlic, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl.<br /><br />3. Bring 4 quarts water to boil in large pot. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta, return to pot, and toss with 1/2 cup dressing and remaining vinegar. Adjust seasonings, spread dressed pasta on rimmed baking sheet, and refrigerate until chilled, about 30 minutes.<br /><br />4. Meanwhile, bring remaining dressing to simmer in large skillet over medium-high heat. Add mushrooms and cook until they release their juices and are lightly browned, about 8 minutes. Transfer to large bowl and cool.<br /><br />5. Add meat, provolone, roasted red peppers, chopped pepperoncini, basil, and cooled pasta to mushrooms and toss well. Season with salt and pepper. Serve at room temperature. Salad can be refrigerated for up to 3 days.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com8tag:blogger.com,1999:blog-5734193124895696587.post-51064206111463353152010-03-01T21:07:00.000-08:002010-06-13T09:19:39.056-07:00Cold Sesame NoodlesEvery now and again I get a craving for cold sesame noodles.I remember the first time I had this dish, I didn't think I was going to like it at all, but with every bite I fell in love. The creamy sauce with all the crunchy veggies makes it for an amazing meal. These have a distinctive sesame flavor. I love these with bean sprouts. green onions, shredded carrots and cucumbers. I hope you'll give it a try. This recipe comes from Tyler Florence and like all the others I've tried from him, was spectacular!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_LzDgon4fqJg/S4yhhj-2swI/AAAAAAAAApI/tLgFLhCaeFI/s1600-h/October+Blog+919.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_LzDgon4fqJg/S4yhhj-2swI/AAAAAAAAApI/tLgFLhCaeFI/s400/October+Blog+919.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443903647550714626" /></a><br /><br /> * 12 ounces angel hair pasta ( I used udon noodles)<br /> * 3 tablespoons dark sesame oil<br /> * 2 tablespoons peanut oil<br /> * 1-inch piece fresh ginger, minced<br /> * 3 garlic cloves, minced<br /> * 1 teaspoon red chili paste, such as sambal<br /> * 1 lime, juiced<br /> * 2 tablespoons brown sugar<br /> * 1/2 cup creamy peanut butter<br /> * 3 tablespoons rice vinegar<br /> * 3 tablespoons soy sauce<br /> * 6 tablespoons hot water<br /> * 1 tablespoon toasted sesame seeds<br /> * 2 green onions, thinly sliced on the diagonal<br /> * Fresh chopped cilantro leaves, for garnish<br /><br />Directions<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/S4yiK-zO8iI/AAAAAAAAApQ/aH0sQeu-L9o/s1600-h/October+Blog+923.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/S4yiK-zO8iI/AAAAAAAAApQ/aH0sQeu-L9o/s400/October+Blog+923.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443904359124365858" /></a><br /><br />Cook the noodles in large pot of boiling unsalted water over medium heat until barely tender and still firm. Drain immediately and rinse with cold water until cold. Drain the noodles really well and transfer to a wide bowl; toss with the sesame oil so they don't stick together. Chill.<br /><br />In a blender combine the peanut oil, ginger, garlic, chili paste, lime juice, brown sugar, peanut butter, vinegar, soy sauce, and hot water. Blend. Toss the noodles with the peanut sauce until well coated. Serve at room temperature or chilled; garnish with the sesame seeds, green onions, and cilantro.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com11tag:blogger.com,1999:blog-5734193124895696587.post-773297906226438062010-03-01T20:08:00.000-08:002010-03-01T20:46:07.720-08:00Daring Bakers Challenge-TiramisuThe February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession. I love Tiramisu and I've always wanted to try making it. I was very excited about this challenge, as a matter of fact I've made it twice this month. Last week we had a potluck in the office and theme was Italian. What better dessert than Tiramisu. This one was a HUGE hit!!! I have to say, that there was no major issues for me with the recipe with the exception of the lady fingers, I could not get them to pipe the right size. I had a lot of variations in sizes, but I think it has to do with my piping skills than the recipe itself (the picture is of the best three) Since I've made the recipe twice, I've used the home baked lady fingers with one of the recipes and decided to use store bought for the other one. Thank you ladies for a GREAT challenge!!! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/S4yXkfK0wfI/AAAAAAAAApA/N9Ikmh2phtU/s1600-h/October+Blog+945.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/S4yXkfK0wfI/AAAAAAAAApA/N9Ikmh2phtU/s400/October+Blog+945.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443892702682071538" /></a><br /><br /> TIRAMISU<br />(Recipe source: Carminantonio's Tiramisu from The Washington Post, July 11 2007 )<br />This recipe makes 6 servings<br />Ingredients:<br />For the zabaglione:<br />2 large egg yolks<br />3 tablespoons sugar/50gms<br />1/4 cup/60ml Marsala wine (or port or coffee)<br />1/4 teaspoon/ 1.25ml vanilla extract<br />1/2 teaspoon finely grated lemon zest<br /><br />For the vanilla pastry cream:<br />1/4 cup/55gms sugar<br />1 tablespoon/8gms all purpose flour<br />1/2 teaspoon finely grated lemon zest<br />1/2 teaspoon/ 2.5ml vanilla extract<br />1 large egg yolk<br />3/4 cup/175ml whole milk<br /><br />For the whipped cream:<br />1 cup/235ml chilled heavy cream (we used 25%)<br />1/4 cup/55gms sugar<br />1/2 teaspoon/ 2.5ml vanilla extract<br /><br />MASCARPONE CHEESE<br />(Source: Vera’s Recipe for Homemade Mascarpone Cheese)<br />This recipe makes 12oz/ 340gm of mascarpone cheese<br />Ingredients:<br />474ml (approx. 500ml)/ 2 cups whipping (36 %) pasteurized (not ultra-pasteurized), preferably organic cream (between 25% to 36% cream will do)<br />1 tablespoon fresh lemon juice<br /><br />LADYFINGERS/ SAVOIARDI BISCUITS<br />(Source: Recipe from Cordon Bleu At Home)<br />This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2" to 3" long) ladyfingers.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LzDgon4fqJg/S4yXC82XaaI/AAAAAAAAAo4/OnqQmxfWbF4/s1600-h/October+Blog+931.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_LzDgon4fqJg/S4yXC82XaaI/AAAAAAAAAo4/OnqQmxfWbF4/s400/October+Blog+931.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443892126533773730" /></a><br /><br />Ingredients:<br />3 eggs, separated<br />6 tablespoons /75gms granulated sugar<br />3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)<br />6 tablespoons /50gms confectioner's sugar<br /><br />Method:<br /><br />For the zabaglione:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/S4yWjb2MKXI/AAAAAAAAAow/Wc6lkyFtmvk/s1600-h/October+Blog+928.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/S4yWjb2MKXI/AAAAAAAAAow/Wc6lkyFtmvk/s400/October+Blog+928.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5443891585098721650" /></a><br /><br />Heat water in a double boiler. If you don’t have a double boiler, place a pot with about an inch of water in it on the stove. Place a heat-proof bowl in the pot making sure the bottom does not touch the water.<br />In a large mixing bowl (or stainless steel mixing bowl), mix together the egg yolks, sugar, the Marsala (or espresso/ coffee), vanilla extract and lemon zest. Whisk together until the yolks are fully blended and the mixture looks smooth.<br />Transfer the mixture to the top of a double boiler or place your bowl over the pan/ pot with simmering water. Cook the egg mixture over low heat, stirring constantly, for about 8 minutes or until it resembles thick custard. It may bubble a bit as it reaches that consistency.<br />Let cool to room temperature and transfer the zabaglione to a bowl. Cover and refrigerate at least 4 hours or overnight, until thoroughly chilled.<br /><br />For the pastry cream:<br />Mix together the sugar, flour, lemon zest and vanilla extract in a medium heavy-bottomed saucepan. To this add the egg yolk and half the milk. Whisk until smooth.<br />Now place the saucepan over low heat and cook, stirring constantly to prevent the mixture from curdling.<br />Add the remaining milk a little at a time, still stirring constantly. After about 12 minutes the mixture will be thick, free of lumps and beginning to bubble. (If you have a few lumps, don’t worry. You can push the cream through a fine-mesh strainer.)<br />Transfer the pastry cream to a bowl and cool to room temperature. Cover with plastic film and refrigerate at least 4 hours or overnight, until thoroughly chilled.<br /><br />For the mascarpone cheese:<br />Bring 1 inch of water to a boil in a wide skillet. Reduce the heat to medium-low so the water is barely simmering. Pour the cream into a medium heat-resistant bowl, then place the bowl into the skillet. Heat the cream, stirring often, to 190 F. If you do not have a thermometer, wait until small bubbles keep trying to push up to the surface.<br />It will take about 15 minutes of delicate heating. Add the lemon juice and continue heating the mixture, stirring gently, until the cream curdles. Do not expect the same action as you see during ricotta cheese making. All that the whipping cream will do is become thicker, like a well-done crème anglaise. It will cover a back of your wooden spoon thickly. You will see just a few clear whey streaks when you stir. Remove the bowl from the water and let cool for about 20 minutes. Meanwhile, line a sieve with four layers of dampened cheesecloth and set it over a bowl. Transfer the mixture into the lined sieve. Do not squeeze the cheese in the cheesecloth or press on its surface (be patient, it will firm up after refrigeration time). Once cooled completely, cover with plastic wrap and refrigerate (in the sieve) overnight or up to 24 hours.<br />Vera’s notes: The first time I made mascarpone I had all doubts if it’d been cooked enough, because of its custard-like texture. Have no fear, it will firm up beautifully in the fridge, and will yet remain lusciously creamy.<br />Keep refrigerated and use within 3 to 4 days.<br /><br />For the Ladyfingers:<br />Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.<br />Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.<br />In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.<br />Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5" long and 3/4" wide strips leaving about 1" space in between the strips.<br />Sprinkle half the confectioner's sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.<br />Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.<br />Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.<br />Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.<br />Store them in an airtight container till required. They should keep for 2 to 3 weeks.<br /><br />For the whipped cream:<br />Combine the cream, sugar and vanilla extract in a mixing bowl. Beat with an electric hand mixer or immersion blender until the mixture holds stiff peaks. Set aside.<br /><br />To assemble the tiramisu:<br />2 cups/470ml brewed espresso, warmed<br />1 teaspoon/5ml rum extract (optional)<br />1/2 cup/110gms sugar<br />1/3 cup/75gms mascarpone cheese<br />36 savoiardi/ ladyfinger biscuits (you may use less)<br />2 tablespoons/30gms unsweetened cocoa powder<br />Have ready a rectangular serving dish (about 8" by 8" should do) or one of your choice.<br />Mix together the warm espresso, rum extract and sugar in a shallow dish, whisking to mix well. Set aside to cool.<br />In a large bowl, beat the mascarpone cheese with a spoon to break down the lumps and make it smooth. This will make it easier to fold. Add the prepared and chilled zabaglione and pastry cream, blending until just combined. Gently fold in the whipped cream. Set this cream mixture aside.<br /><br />Now to start assembling the tiramisu.<br />Workings quickly, dip 12 of the ladyfingers in the sweetened espresso, about 1 second per side. They should be moist but not soggy. Immediately transfer each ladyfinger to the platter, placing them side by side in a single row. You may break a lady finger into two, if necessary, to ensure the base of your dish is completely covered.<br />Spoon one-third of the cream mixture on top of the ladyfingers, then use a rubber spatula or spreading knife to cover the top evenly, all the way to the edges.<br />Repeat to create 2 more layers, using 12 ladyfingers and the cream mixture for each layer. Clean any spilled cream mixture; cover carefully with plastic wrap and refrigerate the tiramisu overnight.<br />To serve, carefully remove the plastic wrap and sprinkle the tiramisu with cocoa powder using a fine-mesh strainer or decorate as you please. Cut into individual portions and serve.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com7tag:blogger.com,1999:blog-5734193124895696587.post-55697830169146507672010-02-27T09:20:00.000-08:002010-02-27T09:38:11.706-08:00Perfect Chocolate Chip CookiesI'm always on a hunt for great chocolate chip cookie recipe. My husband who does not have much of a sweet tooth, loves good Chocolate Chip Cookie. Since there is only a handful of sweet treats he enjoys, I always want to find a better way to make his favorites. Here is another recipe that got a raved reviews. We like crispy exterior and chewy interior, if you are after crispy cookie, this might not be a good recipe for you. I loved, loved, loved this one and I'm not even a chocolate Chip Cookie aficionado. The recipe comes from The Complete America's Test Kitchen TV Show Cookbook. <br /><br />The Perfect Chocolate Chip Cookies<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LzDgon4fqJg/S4lXl6YWEtI/AAAAAAAAAoQ/lTFKNGinjxs/s1600-h/October+Blog+874.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_LzDgon4fqJg/S4lXl6YWEtI/AAAAAAAAAoQ/lTFKNGinjxs/s400/October+Blog+874.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5442977933492097746" /></a><br /><br />Before you get started, here are some tips, that might be helpful: Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry. This recipe works with light brown sugar, but the cookies will be less full-flavored. <br /><br /><br />1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)<br />1/2 teaspoon baking soda <br />14 tablespoons unsalted butter (1 3/4 sticks)<br />1/2 cup granulated sugar (3 1/2 ounces)<br />3/4 cups packed dark brown sugar (5 1/4 ounces)<br />1 teaspoon table salt <br />2 teaspoons vanilla extract <br />1 large egg <br />1 large egg yolk <br />1 1/4 cups semisweet chocolate chips or chunks<br />3/4 cup chopped pecan or walnuts, toasted (optional)<br /><br /><br />1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.<br /><br />2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.<br /><br />3. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.<br /><br />4. Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)<br /><br />5. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 10 to 14 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.<br /><br />Enjoy!Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com4tag:blogger.com,1999:blog-5734193124895696587.post-17085711702623639782010-02-27T08:55:00.000-08:002010-02-27T09:17:09.148-08:00Slow Braised Honey and Cider Caramelized Pork BellySo many recipes to try, so little time to do it in... Life had just made a turn to crazy in the past few weeks and even though I was doing well with cooking and taking picture of my creations, posting has proven to be a challenge. I'm going to try and make up for a lost time and post some of the dishes I've made recently, starting with Slow Braised Honey and Cider Caramelized Pork Belly. So, pork belly is not necessarily on my diet plan these days, but I saw this recipe and couldn't resist. It's fairly hands off as the most of the time spent is braising in the oven. When selecting pork belly make sure there is as lean as you can possibly find it as the sauce will absorb most of the fat. If you feel that there is too much fat, refrigerate it overnight and remove the solidified fat from the top. The recipe calls for beer cider, not cider vinegar, so be sure that you use the right ingredient. I was able to find beer cider in liquor store fairly easily. The honey makes the sauce sweet on its own, but paired up with mashed potatoes balances the flavors very nicely.<br /><span style="font-weight:bold;"><br />Slow Braised Honey and Cider Caramelized Pork Belly</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/S4lTXaLdKFI/AAAAAAAAAoI/bbRw9_9ED5I/s1600-h/October+Blog+872.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/S4lTXaLdKFI/AAAAAAAAAoI/bbRw9_9ED5I/s400/October+Blog+872.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5442973286283421778" /></a><br /><br />Ingredients:<br /><br /> * 3.5 lb (Organic) pork belly, with rind removed but the fat on<br /> * 2 large white onions, peeled, halved and sliced<br /> * Sea salt and freshly ground black pepper<br /><br />Braising Liquor:<br /><br /> * 1 qt Beer cider<br /> * 5 oz Clear honey<br /> * 1 Beef stock cube<br /> * 1 Star anise<br /> * 1 teaspoon fennel seeds<br /> * 4 Sprigs fresh thyme<br /> * Sea salt<br /><br />Directions:<br /><br />1. In a frying pan, dry-fry the onions until caramelized.<br /><br />2. Heat an ovenproof cast-iron pan. Season the pork belly and dry-fry on both sides, fat side first, until golden brown, ensuring that all sides of the meat are sealed. Remove from the pan and set aside to rest for 3-5 minutes. (Most of the fat should have been released during this stage.)<br /><br />3. Preheat the oven to 350°c.<br /><br />4. Lay the onions on the pork fat residue in the ovenproof pan and cover with the pork belly.<br /><br />5. In a bowl, combine all the ingredients for the braising liquor. Pour over the pork belly and cook in the preheated oven for 2 hours.<br /><br />6. Occasionally remove from the oven and baste the pork with the reducing sauce, this will help to build up a lustrous glaze when finished.<br /><br />7. Remove from the oven, lift the meat out of the pan to rest for 10 minutes and set aside. Remove the onions with a slotted spoon.<br /><br />8. Carefully reduce the remaining liquor to the consistency of a sauce.<br /><br />9. Serve with olive oil mashed potatoes.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com3tag:blogger.com,1999:blog-5734193124895696587.post-59168490422803103172010-02-15T20:27:00.000-08:002010-02-15T20:54:03.728-08:00Chinese New Year-Dan Dan Noodle Soup & GiftChinese New Year, Lunar New Year, or Spring Festival is the most important of the traditional Chinese holidays. It is commonly called "Lunar New Year", because it is based on the lunisolar Chinese calendar. The festival traditionally begins on the first day of the first month in the Chinese calendar and ends on the 15th; this day is called Lantern Festival.<br /><br />Chinese New Year is the longest and most important festivity in the Chinese Lunar Calendar. The origin of Chinese New Year is itself centuries old and gains significance because of several myths and traditions. Ancient Chinese New Year is a reflection on how the people behaved and what they believed in the most.<br /><br />This year is specially important in our house because is the year of the TIGER. My husband was born the year of the Tiger. Tiger year is traditionally associated with massive changes and social upheaval. Therefore, 2010 is very likely to be a volatile one both on the world scene, as well as on a personal level. The horoscopes say (for those of you who believe in that sort of thing) that those compatible with the Tiger — the Dragon (ME) and the Horse in particular — may also find 2010's erratic circumstances inspiring them to ever bolder action, and ultimate success. With that I hope you have a GREAT TIGER YEAR!!! <br /><br />I almost forgot...For a few months now I've been wanting to get new self scraping paddle attachment for my Kitchen Aid mixer and couple of days ago my LOVELY HUSBAND surprised me with one. I was so excited I had to tell my friend about it...She listen and said that I act as if he's given me diamonds...LOL Is there anything better than a man who listens to his wife's needs and wants??? I'll take him over diamonds any day!!! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/S3okBNfDf8I/AAAAAAAAAoA/Ac8-jV_j1vU/s1600-h/October+Blog+853.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/S3okBNfDf8I/AAAAAAAAAoA/Ac8-jV_j1vU/s400/October+Blog+853.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438699103221678018" /></a><br /><br /><span style="font-weight:bold;">Dan-Dan Noodle Soup</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LzDgon4fqJg/S3ohz3nBGVI/AAAAAAAAAn4/fQte65IQc2k/s1600-h/October+Blog+848.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_LzDgon4fqJg/S3ohz3nBGVI/AAAAAAAAAn4/fQte65IQc2k/s400/October+Blog+848.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438696674987940178" /></a><br /><br /> * 1/2 cup sesame seeds, toasted<br /> * 4 tablespoons toasted sesame oil, plus more for serving<br /> * 1 tablespoon plus 1/2 teaspoon sugar<br /> * Kosher salt<br /> * 2 half-sour dill pickles<br /> * 1 clove garlic, minced<br /> * 1 tablespoon minced peeled ginger<br /> * 4 scallions, finely chopped<br /> * 3 tablespoons soy sauce<br /> * 1 1/4 cups low-sodium chicken broth or stock<br /> * 8 ounces ground pork<br /> * 3 tablespoons vegetable oil<br /> * 2 to 4 teaspoons Chinese chili oil, plus more for serving<br /> * 2 teaspoons balsamic vinegar<br /> * 9 ounces dried Chinese egg noodles<br /> * 1 medium head bok choy, sliced crosswise<br /><br />Directions<br /><br />Bring a pot of water to a boil. Pulse the sesame seeds in a mini food processor with 2 tablespoons sesame oil, 1 tablespoon sugar and 1/4 teaspoon salt until powdery; set aside.<br /><br />Prepare the stir-fry: Quarter, seed and finely dice the pickles and put in a bowl. In another bowl, mix the garlic, ginger, scallions, 1/2 teaspoon salt and the remaining 1/2 teaspoon sugar. Mix 1 tablespoon soy sauce and the broth in a third bowl. Mix the pork with 1 tablespoon soy sauce and 1/2 teaspoon salt in another bowl. Place the four bowls by the stove.<br /><br />Place a large skillet over high heat. Add 2 tablespoons vegetable oil, then the pork, breaking it up with a wooden spoon, until cooked but not dry, 4 minutes. Transfer the meat to a bowl and toss with the remaining 1 tablespoon soy sauce.<br /><br />Add the remaining 1 tablespoon vegetable oil to the skillet; stir-fry the pickles for 1 minute. Add the garlic mixture and fry 30 seconds. Add the broth and boil until reduced by half, 4 minutes. Divide the broth among bowls and drizzle with the chili oil and vinegar.<br /><br />Meanwhile, add the noodles and bok choy to the boiling water and cook until just tender, 2 minutes. Drain and toss with the remaining 2 tablespoons sesame oil. Season with salt, then divide among the bowls. Top with pork and sprinkle with sesame powder. Serve with more sesame and chili oil.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com3tag:blogger.com,1999:blog-5734193124895696587.post-71204809245882537802010-02-15T19:45:00.000-08:002010-02-15T20:22:58.435-08:00Daring Cooks Challenge:Hummus, Pita, Grilled Chicken, Falafel, Tzatziki etc.The 2010 February Daring Cooks challenge was hosted by Michele of Veggie Num Nums. Michele chose to challenge everyone to make mezze based on various recipes from Claudia Roden, Jeffrey Alford and Naomi Dugid.<br /><br />The challenge is to prepare a Mezze table including, but not limited to, homemade Pita bread and Hummus. Mezze is a bunch of small dishes served all at once. It can be served as appetizers before a meal, or as the meal. I loved this challenge and enjoyed trying new recipes. Hummus is one of my very favorite things.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_LzDgon4fqJg/S3oYNe2ZvRI/AAAAAAAAAnQ/uz43lOVcb-o/s1600-h/October+Blog+864.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_LzDgon4fqJg/S3oYNe2ZvRI/AAAAAAAAAnQ/uz43lOVcb-o/s400/October+Blog+864.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438686119901904146" /></a><br /><br /><span style="font-weight:bold;">Pita Bread</span><br />Somehow, I am missing a picture of a pita bread...that's strange!<br /><br />Recipe adapted from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid<br />- 2 teaspoons regular dry yeast<br />- 2 1/2 cups lukewarm water<br />- 5-6 cups all-purpose flour (may use a combination of 50% whole wheat and 50% all-purpose, or a combination of alternative flours for gluten free pita)<br />- 1 tablespoon table salt<br />- 2 tablespoons olive oil <br />In a large bread bowl, sprinkle the yeast over the warm water. Stir to dissolve. Stir in 3 cups flour, a cup at a time, and then stir 100 times, about 1 minute, in the same direction to activate the gluten. Let this sponge rest for at least 10 minutes, or as long as 2 hours.<br />Sprinkle the salt over the sponge and stir in the olive oil. Mix well. Add more flour, a cup at a time, until the dough is too stiff to stir. Turn it out onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. Rinse out the bowl, dry, and lightly oil. Return the dough to the bowl and cover with plastic wrap. Let rise until at least doubled in size, approximately 1 1/2 hours.<br />Place a pizza stone, or two small baking sheets, on the bottom rack of your oven, leaving a 1-inch gap all around between the stone or sheets and the oven walls to allow heat to circulate. Preheat the oven to 450F (230C). Gently punch down the dough. Divide the dough in half, and then set half aside, covered, while you work with the rest. Divide the other half into 8 equal pieces and flatten each piece with lightly floured hands. Roll out each piece to a circle 8 to 9 inches in diameter and less than 1/4 inch thick. Keep the rolled-out breads covered until ready to bake, but do not stack. Place 2 breads, or more if your oven is large enough, on the stone or baking sheets, and bake for 2 to 3 minutes, or until each bread has gone into a full balloon. If for some reason your bread doesn't puff up, don't worry it should still taste delicious. Wrap the baked breads together in a large kitchen towel to keep them warm and soft while you bake the remaining rolled-out breads. Then repeat with the rest of the dough.<br /><br /><span style="font-weight:bold;">Hummus</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_LzDgon4fqJg/S3oa5Lz6aTI/AAAAAAAAAnY/E9o1yPWxYoA/s1600-h/October+Blog+862.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_LzDgon4fqJg/S3oa5Lz6aTI/AAAAAAAAAnY/E9o1yPWxYoA/s400/October+Blog+862.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438689069728688434" /></a><br /><br />Recipe adapted from The New Book of Middle Eastern Food by Claudia Roden<br />Prep Time: Hummus can be made in about 15 minutes once the beans are cooked. If you’re using dried beans you need to soak them overnight and then cook them the next day which takes about 90 minutes.<br />- 1 1/2 cups dried chickpeas, soaked in cold water overnight (or substitute well drained canned chickpeas and omit the cooking) (10 ounces/301 grams)<br />- 2 lemons, juiced (3 ounces/89ml)<br />- 2-3 garlic cloves, peeled and crushed<br />- a big pinch of salt<br />- 4 tablespoons tahini (sesame paste) OR use peanut butter or any other nut butter—feel free to experiment)<br /><br />Drain and boil the soaked chickpeas in fresh water for about 1 ½ hours, or until tender. Drain, but reserve the cooking liquid.<br />Puree the beans in a food processor (or you can use a potato masher) adding the cooking water as needed until you have a smooth paste.<br />Add the rest of the ingredients and mix well. Adjust the seasonings to taste.<br /><br /><span style="font-weight:bold;"><br />Middle Eastern Grilled Chicken</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_LzDgon4fqJg/S3obi4hfvcI/AAAAAAAAAng/YxZT4TY5Goc/s1600-h/October+Blog+859.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_LzDgon4fqJg/S3obi4hfvcI/AAAAAAAAAng/YxZT4TY5Goc/s400/October+Blog+859.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438689786105675202" /></a><br /><br />For the marinade<br /><br /> * 1 cup plain yogurt<br /> * 1/2 cup fresh lemon juice<br /> * 1 garlic clove, minced and mashed to a paste with a pinch of salt<br /> * 1/2 teaspoon dried thyme, crumbled<br /><br /><br /> * 8 skinless boneless chicken thighs (about 1 1/2 pounds)<br /><br /><br />For the sauce<br /><br /> * 1/3 cup plain yogurt<br /> * 1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt<br /> * 2 teaspoons fresh lemon juice, or to taste<br /> * 1 tablespoon finely chopped fresh parsley leaves<br /> * 2 teaspoons finely chopped fresh mint leaves, or to taste<br /><br /><br /> * 1 small red onion, sliced thin<br /> * 1 1/2 tablespoons olive oil<br /> * 1 tomato, minced<br /> * 1 tablespoon sesame seeds, toasted lightly<br /> * 6 whole-wheat pita loaves<br /><br /><span style="font-weight:bold;">Tzatziki</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/S3ocJIzFeOI/AAAAAAAAAno/H9Ty3e8SAVM/s1600-h/October+Blog+860.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/S3ocJIzFeOI/AAAAAAAAAno/H9Ty3e8SAVM/s400/October+Blog+860.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438690443309447394" /></a><br /><br />1 cup Greek-style (2% or nonfat) yogurt*<br />1 cup 1/4-inch cubes English hothouse cucumber<br />3 tablespoons chopped fresh dill<br />2 tablespoons fresh lemon juice plus additional for drizzling<br />2 tablespoons chopped shallots<br /><br />Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in small bowl; season tzatziki generously with salt and pepper. Chill.<br /><span style="font-weight:bold;"><br />My Favorite Falafel<span style="font-weight:bold;"></span></span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/S3ocrqfv2HI/AAAAAAAAAnw/OfASevy-wNI/s1600-h/October+Blog+861.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/S3ocrqfv2HI/AAAAAAAAAnw/OfASevy-wNI/s400/October+Blog+861.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5438691036470696050" /></a><br /><br /> 1 cup dried chickpeas<br />1/2 large onion, roughly chopped (about 1 cup)<br />2 tablespoons finely chopped fresh parsley<br />2 tablespoons finely chopped fresh cilantro<br />1 teaspoon salt<br />1/2-1 teaspoon dried hot red pepper<br />4 cloves of garlic<br />1 teaspoon cumin<br />1 teaspoon baking powder<br />4-6 tablespoons flour<br />Soybean or vegetable oil for frying<br />Chopped tomato for garnish<br />Diced onion for garnish<br />Diced green bell pepper for garnish<br />Tahina sauce<br />Pita bread<br />preparation<br /><br />1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.<br /><br />2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.<br /><br />3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough bulgur or flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.<br /><br />4. Form the chickpea mixture into balls about the size of walnuts, or use a falafel scoop, available in Middle-Eastern markets.<br /><br />5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels. Stuff half a pita with falafel balls, chopped tomatoes, onion, green pepper, and pickled turnips. Drizzle with tahina thinned with water.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com6tag:blogger.com,1999:blog-5734193124895696587.post-6453826245209738492010-02-07T10:11:00.000-08:002010-02-07T10:33:28.655-08:00Beef Cinnamon NoodlesBeef Cinnamon Noodles is something I've made for many years now. I found this recipe in Cooking Light in 2001 and loved it. I make this dish when I feel like I need something comforting. It is rich and flavorful and healthy at the same time. I serve mine with rice noodles, but you can use your favorite side dish to accompany it ( I thought that the thin noodles weren't as good as the wide but I did not have any other variety on hand) The meat is simmered in a soy sauce-based mixture for a long time until tender. Seasoned with ginger, garlic, and cinnamon for extra flavor. I know that cinnamon and beef combination is not necessarily the first thing that comes to mind but it is FABULOUS! Give it a try and let me know what you thought.... I think you'll be impressed, with how little effort yields such a great result!<br /><br />Beef Cinnamon Noodles<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/S28EY4jr1qI/AAAAAAAAAnA/2TvVtaiHHTE/s1600-h/October+Blog+828.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/S28EY4jr1qI/AAAAAAAAAnA/2TvVtaiHHTE/s400/October+Blog+828.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435568100804908706" /></a><br /><br /> * 5 cups water<br /> * 1 1/2 cups rice wine or sake<br /> * 3/4 cup low-sodium soy sauce<br /> * 1/4 cup sugar<br /> * 2 teaspoons vegetable oil<br /> * 2 pounds beef stew meat, cut into 1 1/2-inch cubes<br /> * 8 green onions, cut into 1-inch pieces<br /> * 6 garlic cloves, crushed<br /> * 2 cinnamon sticks<br /> * 1 (1-inch) piece peeled fresh ginger, thinly sliced<br /> * 1 (10-ounce) package fresh spinach, chopped<br /> * 4 cups hot cooked wide lo mein noodles or vermicelli (about 8 ounces uncooked pasta)<br /><br />Preparation<br /><br />Combine first 4 ingredients in a large bowl; stir with a whisk. Set aside.<br /><br />Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; add half of the beef, browning on all sides. Remove from pan. Repeat procedure with remaining oil and beef. Return beef to pan; add water mixture, onions, garlic, cinnamon, and ginger. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender. Discard ginger slices and cinnamon. Stir in spinach; cook 3 minutes or until wilted. Serve over noodles.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com2tag:blogger.com,1999:blog-5734193124895696587.post-13307019848128334942010-02-07T09:50:00.000-08:002010-02-07T10:09:15.532-08:00Curry Chicken Pot PieChicken pot pie is something I always have in a freezer for those night that I either don't feel like cooking or I don't have time to cook. It is generally the Marie Callenders variety, as it is one of my hubby's favorites. Last week, I had some leftover rotisserie chicken and decided to give chicken pot pie a try. I found the recipe of Alton Brown's for curry chicken pot pie... we love chicken pot pie and love curry, how bad can it be, right? I used some frozen mixed veggies as well as store bought pie crust and still the results were AMAZING! I've made 6 individual pot pies and was able to freeze some for the "emergency dinners" The original recipe called for puff pastry, but I did not have it on hand, so I decided to use pie crust. Needless to say, I'll not be buying frozen chicken pot pies again. The recipe was easy, quick and DELICIOUS! Must try!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/S28AWSXrDJI/AAAAAAAAAmw/9SqkDeUXOEA/s1600-h/October+Blog+781.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/S28AWSXrDJI/AAAAAAAAAmw/9SqkDeUXOEA/s400/October+Blog+781.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435563658147728530" /></a><br /><br />CURRY CHICKEN POT PIE<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/S28BEzUZaJI/AAAAAAAAAm4/ltH_dhQ1oHE/s1600-h/October+Blog+810.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/S28BEzUZaJI/AAAAAAAAAm4/ltH_dhQ1oHE/s400/October+Blog+810.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5435564457266342034" /></a><br /><br /> * 4 cups frozen vegetable mix, peas, carrots<br /> * 1 to 2 tablespoons canola oil<br /> * 3 tablespoons butter<br /> * 1 cup chopped onion<br /> * 1 cup chopped celery<br /> * 1 1/2 cups low sodium chicken broth<br /> * 1/2 cup milk<br /> * 3 tablespoons flour<br /> * 1 teaspoon curry powder<br /> * 2 tablespoons dried parsley<br /> * 1 teaspoon salt<br /> * 1/2 teaspoon fresh ground pepper<br /> * 2 cups cubed cooked chicken<br /> * 1 package puff pastry ( I used pie dough)<br /><br />Directions<br /><br />Preheat oven to 400 degrees F.<br /><br />Toss frozen vegetables with canola oil and spread evenly onto a sheet pan. Place into oven and cook until golden brown.<br /><br />In a saute pan heat 1 tablespoon of butter and sweat the onion and celery. In another saucepan, heat the broth and milk. Add 2 more tablespoons of butter to the celery mix and cook out the water. Add the flour and curry and cook for 1 to 2 minutes. Whisk in the hot milk mixture and cook until thickened. Add the parsley, salt and pepper. Toss the browned vegetables and the chicken. Pour into a shallow baking pan, or a large terra cotta pot base, lined with foil, and top with 6 to 8 circles of puff pastry. I used individual remakins and cut the dough to fit them. Place into the oven and cook until puff pastry has browned and the mixture is hot and bubbly, about 25 minutes.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com5tag:blogger.com,1999:blog-5734193124895696587.post-5334856601540285542010-01-31T10:02:00.000-08:002010-01-31T10:18:42.624-08:00Happy New Year!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_LzDgon4fqJg/S2XI6GC7aHI/AAAAAAAAAmo/hO5VWOo8cu4/s1600-h/happy-new-year-2010.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_LzDgon4fqJg/S2XI6GC7aHI/AAAAAAAAAmo/hO5VWOo8cu4/s400/happy-new-year-2010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5432969425873234034" /></a><br /><br />Hi everybody, <br /><br />I've been in a blogging coma for what seems like an eternity. First it was the craze of the holidays, then our trip to Europe and now just simply not being able to get back to the swing of things. I hope all of you had a great holiday season and the New Year is treating you well so far. A BIG THANK YOU to those of you who were kind enough to email and check on me. I really appreciate it and hope to get back to doing some serious cooking and sharing of the recipes very soon. I have lots of pictures to share from our First Annual Cookie Exchange, our European Holidays and more. Thanks again for your patience and for sticking around even though I've been MIA.<br /><br />See you all soon!!!<br /><br />SylwiaSylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com7tag:blogger.com,1999:blog-5734193124895696587.post-66017772639223462932009-11-30T19:23:00.000-08:002009-11-30T19:32:01.772-08:00Award ....Few weeks ago Anula of <a href="http://anulaskitchen.blogspot.com/2009/11/what-great-first-entry.html" target="_blank" >Anula's Kitchen</a> gave me this wonderful award. I love her blog and often look up to her for advice on Polish dishes and food scoop in general. She is an excellent source of information and has a lot of great recipes. Her blog has the ability to take me home to my childhood and often makes me home sick for good ol Polish meal. With this being said, better late than never: THANK YOU SO MUCH ANULA!!! I appreciate this more than you know.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/SxSNuZ-cZvI/AAAAAAAAAmY/9Y0yB-mU3yQ/s1600/award.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/SxSNuZ-cZvI/AAAAAAAAAmY/9Y0yB-mU3yQ/s400/award.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410104880765101810" /></a><br /><br />I will be passing this award very soon.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com4tag:blogger.com,1999:blog-5734193124895696587.post-10521018095013728002009-11-30T17:49:00.000-08:002009-11-30T18:43:45.799-08:00Pierogi making...Few weeks ago my friend Debbie & I embarked on pierogi making...For those of you who do not know what Pierogi (plural) are, they are a dish consisting of boiled or baked dumplings of unleavened dough stuffed with varying ingredients. They are usually moon shaped. Pierogi are served in a variety of forms and tastes (ranging from sweet to salty to spicy) in Polish cuisine. Polish pierogi are often filled with fresh white cheese (farmers cheese), potatoes, and fried onions; in this form, they are called pierogi ruskie (russian) don't ask me why...Pierogi are usually served with melted butter or bacon bits. Traditionally serve two types of pierogi for Christmas Eve supper. One kind is filled with sauerkraut and dried mushrooms, another – small uszka (ears-very small pierogi) filled only with dried wild mushrooms – are served in clear borscht (beet soup)<br /><br />I love pierogi but they are time consuming to make. If you attempt these, make sure that you have a buddy. Debbie and I had a great time making these, and even better time eating it.<br /><br /><span style="font-weight:bold;">Pierogi Dough</span><br />makes 24 pierogi<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/SxSCgC7jP0I/AAAAAAAAAmQ/wzyjKiLcBK0/s1600/October+Blog+215.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/SxSCgC7jP0I/AAAAAAAAAmQ/wzyjKiLcBK0/s400/October+Blog+215.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410092539432877890" /></a><br /><br /> * 2 cups flour<br /> * 1 egg<br /> * 1/2 cup warm water<br /> * 1 teaspoon salt<br /> * 2 tablespoons oil<br /><br /> Mix all ingredients together lightly in bowl. Knead until smooth. Let rest, covered, 30 minutes. Using half of the dough at a time, roll out to 1/8 inch thickness.Cut circles with biscuit cutter or floured glass.<br /><br /><span style="font-weight:bold;">SaurKraut & Mushroom Filling:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_LzDgon4fqJg/SxSCALh8DWI/AAAAAAAAAmI/LE7ssPl_gVA/s1600/October+Blog+208.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_LzDgon4fqJg/SxSCALh8DWI/AAAAAAAAAmI/LE7ssPl_gVA/s400/October+Blog+208.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410091991985556834" /></a><br /><br /> * 1 lb sauerkraut, finely chopped<br /> * 150 g butter, divided<br /> * 1 onion, chopped<br /> * 1/4 lb fresh mushrooms, diced<br /> * pepper <br /> * salt<br /><br />Saute the sauerkraut in 1/3 of the butter. Fry the onion in 1/6 of the butter; fry the mushrooms in the remaining butter. Combine these ingredients, season with salt & pepper, and refrigerate until ready to assemble pierogi.<br /><br /><span style="font-weight:bold;"><br />Potato & cheese filling:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/SxSBTqLhd5I/AAAAAAAAAmA/PS6tQ_1k7sk/s1600/October+Blog+202.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/SxSBTqLhd5I/AAAAAAAAAmA/PS6tQ_1k7sk/s400/October+Blog+202.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410091227118925714" /></a><br /><br /> * 2 large potatoes, cooked & mashed (1/2 cup instant or leftover mashed potatoes is fine too)<br /> * 8 oz of cream cheese <br /> * 1 onion, minced & sauteed in butter<br /> * 1 tablespoon butter, melted<br /> * 1/4 teaspoon salt<br /> * pepper, to taste <br /><br />I use Vegeta seasoning in place of salt. You can find it in a supermarket in Ethnic section.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_LzDgon4fqJg/SxR8h_HxfuI/AAAAAAAAAl4/IYMMOldRiYc/s1600/vegeta.jpeg"><img style="cursor:pointer; cursor:hand;width: 75px; height: 137px;" src="http://3.bp.blogspot.com/_LzDgon4fqJg/SxR8h_HxfuI/AAAAAAAAAl4/IYMMOldRiYc/s400/vegeta.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410085975700373218" /></a><br /><br />Combine all of the ingredients listed under filling and refrigerate until ready to assemble pierogi.<br /><br />Enoy!!!Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com9tag:blogger.com,1999:blog-5734193124895696587.post-2171471325734358792009-11-26T08:49:00.000-08:002009-11-26T08:56:21.034-08:00HAPPY THANKSGIVING EVERYBODY!!!Happy Thanksgiving everyone! I hope you have a safe, delicious holiday! Enjoy your turkey and fixings. I think the best part of the any holiday is desert. I'll post some recipes for my holiday feast but in the meantime, I wanted to share some laughs with all of you. My friend Debbie emailed this to me the other day... Hope you'll have a good laugh. Apparently this is the way the pumpkin pie is really made. HAPPY THANKSGIVING!!! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/Sw6yv5pAYTI/AAAAAAAAAlw/haTj1NKgvFg/s1600/PUMPKIN+PIE.jpg"><img style="cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/Sw6yv5pAYTI/AAAAAAAAAlw/haTj1NKgvFg/s400/PUMPKIN+PIE.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5408456738514952498" /></a>Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com5tag:blogger.com,1999:blog-5734193124895696587.post-24936574578860567662009-11-18T17:55:00.000-08:002009-11-23T05:40:11.133-08:00Cranberry-Pomegranate Sauce and POM Wonderful<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/Swm9YH5k79I/AAAAAAAAAlY/__4yn52IaHw/s1600/Juice_POM.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 222px; height: 400px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/Swm9YH5k79I/AAAAAAAAAlY/__4yn52IaHw/s400/Juice_POM.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407061049770045394" /></a><br />I was recently approached by Molly at POM Wonderful. I was so excited to see Molly's email offering me some Pomegranate juice. POM Wonderful is a global brand committed to innovation and wellness. They grow and market pomegranates and pomegranate-based products that have amazing health benefits. A 2005 study published in the American Journal of Cardiology showed improved blood flow to the heart in patients drinking 8oz daily of POM Wonderful 100% Pomegranate Juice for 3 months.<br />Researchers studied a total of 45 patients with coronary heart disease who had reduced blood flow to the heart.Patients drinking POM Wonderful 100% Pomegranate Juice experienced a 17% improvement in blood flow, compared to an 18% worsening in patients drinking a placebo. THANK YOU SO MUCH MOLLY FOR YOUR DELICIOUS CONTRIBUTION TO OUR THANKSGIVING CELEBRATION.<br /><br />I generally drink it or put it in my cocktail, but this time around wanted to make something different with POM. With Thanksgiving around the corner, what can be better than Pomegranate cranberry sauce. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LzDgon4fqJg/Swm_NXWoG-I/AAAAAAAAAlo/9W1TILtgmKY/s1600/October+Blog+189.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_LzDgon4fqJg/Swm_NXWoG-I/AAAAAAAAAlo/9W1TILtgmKY/s400/October+Blog+189.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407063063963114466" /></a><br /><br /><span style="font-weight:bold;">Cranberry-Pomegranate Sauce</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LzDgon4fqJg/Swm-Rt3XsDI/AAAAAAAAAlg/eKn34Kqcgi4/s1600/October+Blog+183.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_LzDgon4fqJg/Swm-Rt3XsDI/AAAAAAAAAlg/eKn34Kqcgi4/s400/October+Blog+183.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5407062039213879346" /></a><br /><br /> 1 1/2 pounds fresh or frozen cranberries (6 cups)<br /> 2 cups sugar<br /> 1 cup pomegranate juice<br /> 2 cups fresh pomegranate seeds<br /> 1 Granny Smith apple<br /> 1 cup of fresh pineapple<br /> 1 cinnamon stick<br /><br />In a medium saucepan, combine the cranberries with the sugar, chopped apple, cinnamon stick and chopped pineapple and pomegranate juice. Bring to a simmer and cook over moderate heat, stirring occasionally, until most of the cranberries have burst, about 10 minutes. Scrape the cranberry sauce into a medium bowl and let stand until cool, about 2 hours. Fold in the pomegranate seeds and serve the sauce chilled or at room temperature.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com3tag:blogger.com,1999:blog-5734193124895696587.post-82468165411789977872009-11-16T20:27:00.001-08:002009-11-16T20:49:12.947-08:00Fondue NightI've wanted to do this for a while. My sister lives in Switzerland and when we went to visit few years back I fell in love with fondue... Few days back we decided to get together for a fondue night in my house. I've made cheese and vegetable fondue as well as a chocolate version. It was so much fun!!! I will post some pictures and recipes for both fondues.<br /><span style="font-weight:bold;"><br />Veggie-Cheese Fondue:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/SwIpmD3H-wI/AAAAAAAAAlA/vyWTq916jd8/s1600/October+Blog+153.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/SwIpmD3H-wI/AAAAAAAAAlA/vyWTq916jd8/s400/October+Blog+153.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404928236646300418" /></a><br /><br /> * 1/4 cup milk<br /> * 1/4 cup white wine<br /> * 1 (8 ounce) package shredded Cheddar cheese<br /> * 1 (8 ounce) package shredded Monterey Jack cheese<br /> * 1 (8 ounce) package cream cheese, softened<br /> * 1/4 cup chopped green onions<br /> * 1/4 cup frozen chopped spinach, thawed and drained<br /> * 1 teaspoon ground dry mustard<br /> * 1 teaspoon ground cayenne pepper<br /> * 1 teaspoon garlic powder<br /> * 1 teaspoon coarsely ground black pepper<br /><br /> 1. In a medium saucepan over medium heat, mix together milk, white wine, Cheddar cheese, Monterey Jack cheese and cream cheese. Cook, stirring frequently, until melted, about 10 minutes.<br /> 2. Stir in green onions, spinach, dry mustard, cayenne pepper, garlic powder and black pepper. Continue cooking until all ingredients are well blended, about 10 minutes.<br /> 3. Transfer mixture to a double boiler or fondue pot to keep warm while serving.<br /><br /><span style="font-weight:bold;">Chocolate Fondue:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LzDgon4fqJg/SwIqXl_C2wI/AAAAAAAAAlI/h0bATv5pA4c/s1600/October+Blog+157.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_LzDgon4fqJg/SwIqXl_C2wI/AAAAAAAAAlI/h0bATv5pA4c/s400/October+Blog+157.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404929087619914498" /></a><br /><br />16 ounces semi sweet chocolate, grated<br />16 ounces bittersweet chocolate grated<br />1 1/4 cups heavy cream<br />1 tablespoon instant coffee powder<br />1 teaspoon vanilla extract<br />1 teaspoon white sugar<br />1/3 cup hot water<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/SwIq3D_B4kI/AAAAAAAAAlQ/nl1vIKk7-1o/s1600/October+Blog+159.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/SwIq3D_B4kI/AAAAAAAAAlQ/nl1vIKk7-1o/s400/October+Blog+159.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404929628248859202" /></a><br /><br />In a saucepan over medium heat, melt the chocolate with the heavy cream. Mix in the instant coffee, vanilla extract, sugar, and hot water. Continue to heat, stirring frequently, until the mixture is smooth.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com4tag:blogger.com,1999:blog-5734193124895696587.post-34667699653292153882009-11-16T19:43:00.000-08:002009-11-16T20:25:48.568-08:00Caponata and GREAT friendsI can't seem to catch a breath these days...I've been trying to update my blog in the past few days and every time I seat down to do that, something else needs my attention...Ohhh, the joys of parenthood :) I'm sure those of you who have children can relate to that very well... I am fortunate enough to have a group of friends, who help elevate some of the pain that comes with working full time, raising children, balancing marriage and family. We get together as often as we can to catch up, enjoy glass or two of wine and just get away I often wonder how I've ever done it without them. They are such a GREAT support system!!!<br /><br />This is one of the recipes I often make when we get together. It is very easy to make, delicious and healthy. This recipe comes from Gourmet, September 2006 issue.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/SwIlDPCHxMI/AAAAAAAAAk4/VqLPTCvUZIg/s1600/October+Blog+063.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/SwIlDPCHxMI/AAAAAAAAAk4/VqLPTCvUZIg/s400/October+Blog+063.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5404923240303281346" /></a><br /><br /> * 2 lb small Italian eggplants (about 4)<br /> * 1 tablespoon kosher salt or 2 teaspoons fine sea salt<br /> * 1 1/2 cups extra-virgin olive oil<br /> * 1 cup chopped onion (1 medium)<br /> * 4 medium celery ribs, cut crosswise into very thin<br /> * 1/3 cup large green Sicilian olives (1 3/4 oz), pitted and coarsely chopped<br /> * 1 3/4 oz Italian capers packed in salt (1/3 cup), rinsed well<br /> * 2 tablespoons sugar, or to taste<br /> * 1/3 cup white-wine vinegar<br /> * 1 (14- to 15-oz) can whole tomatoes in juice, drained and chopped (1 cup)<br /><br /> Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle eggplant with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.<br /><br />Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.<br /><br />Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (to taste). Transfer to a bowl and keep warm, covered.<br /><br />Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.<br /><br />Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop). Stir before serving.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com2tag:blogger.com,1999:blog-5734193124895696587.post-61366430070240159502009-11-07T08:18:00.000-08:002009-11-07T18:15:20.506-08:00Pumpkin PancakesI haven't blogged or cooked as much as I wanted lately... Things have been crazy with family and school change... Normally this is a favorite time for me to cook and bake. I love the pumpkin season and you would never know that by looking at my blog. I did not explore pumpkin as much as I would have wanted this fall. I hope I can squeeze few more recipes using pumpkin in the next few weeks to satisfy my cravings. <br /><br />These are a fabulous weekend breakfast! You can also get away with serving them for dessert if you want to. Theses taste great just with a dusting of powdered sugar or with your favorite syrup. I love black currant syrup, but my husband and daughter love the maple. Whatever your choice, they are supper delicious! I hope you'll enjoy them.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/SvYojoqf3xI/AAAAAAAAAko/YjrpfWLpdew/s1600-h/October+Blog+132.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/SvYojoqf3xI/AAAAAAAAAko/YjrpfWLpdew/s400/October+Blog+132.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401549395753688850" /></a><br /><br /><span style="font-weight:bold;">Pumpkin Pancakes</span> <br /><br />2 cups all-purpose flour<br />3 tablespoons brown sugar<br />2 teaspoons baking powder<br />1 teaspoon baking soda<br />1 teaspoon ground allspice<br />1 teaspoon ground cinnamon<br />1/2 teaspoon ground ginger<br />1/2 teaspoon salt<br />1 1/2 cups milk<br />1 cup pumpkin puree<br />1 egg<br />2 tablespoons vegetable oil<br />2 tablespoons vinegar<br /><br />In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar.<br /><br />Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.<br /><br />Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.<br /><br />Brown on both sides and serve hot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LzDgon4fqJg/SvYpNM8MIMI/AAAAAAAAAkw/b-Jgb8z-fPg/s1600-h/October+Blog+133.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_LzDgon4fqJg/SvYpNM8MIMI/AAAAAAAAAkw/b-Jgb8z-fPg/s400/October+Blog+133.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401550109866205378" /></a>Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com9tag:blogger.com,1999:blog-5734193124895696587.post-25314165715798702122009-11-02T18:36:00.000-08:002009-11-03T05:25:30.340-08:00BBQ Pulled PorkThis is a great recipe that practically makes itself. I found pork loin on sale last weekend and was searching for a recipe to make something delicious that my 4 year old would like to eat. It is made in a crock pot and only has 4 ingredients. I have to admit, I was sceptical about it but the finished product exceeded my expectations. Olivia had a pulled pork sandwich for dinner tonight and she cleaned her plate, which almost never happens...She came to me after dinner and said:" Mommy, thank you for dinner! You really know how to make the yummiest food" This is a ringing endorsement from 4 year old if I've ever heard one. Give it a try if you're looking for hands off dinner. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/Su-biRh9koI/AAAAAAAAAkg/oH69S9cArBA/s1600-h/October+Blog+139.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/Su-biRh9koI/AAAAAAAAAkg/oH69S9cArBA/s400/October+Blog+139.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5399705491364221570" /></a><br /><br /> * 1 (4-5 pound) pork loin<br /> * 1 (12 fluid ounce) bottle root beer<br /> * 1 bottle favorite barbecue sauce ( I used Bulls Eye Original)<br /> * Hamburger buns, split and lightly toasted<br /><br />Place the pork loin in a crock pot and pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 8 hours. Drain well. Stir in barbecue sauce. Serve over hamburger buns.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com9tag:blogger.com,1999:blog-5734193124895696587.post-58798784753887297882009-11-01T17:48:00.000-08:002009-11-01T20:55:30.087-08:00Great Weekend and an Award!Kitty of <a href="http://fahrenheit350.blogspot.com/" target="_blank" >Fahrenheit350</a> gave me the: Honest Scrap Award! This award is gifted to blogs that are encouraging, inspiring, or brilliant. THANK YOU SO MUCH KITTY!!! When I first started blogging, I've never thought that I will be a part of such great community! In the past few months since I've started, I've made lots of friends and learn so much from all of you. This award means a lot to me especially coming from Kitty. I adore her blog and visit often for inspiration, baking advice and lots of laughs.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/Su4-pzRe_dI/AAAAAAAAAkY/ho8OsILod8Q/s1600-h/honest+scrap.jpg"><img style="cursor:pointer; cursor:hand;width: 198px; height: 193px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/Su4-pzRe_dI/AAAAAAAAAkY/ho8OsILod8Q/s400/honest+scrap.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5399321891122904530" /></a><br /><br />Now, lets move on to my favorite part, which is passing the award to my favorite bloggers... First and foremost, I'd like to give this to <a href="http://www.beawkuchni.com/" target="_blank" >Bea</a>,who is hands down my favorite Polish Blog. Bea's blog inspires me daily and every time I visit I want to run to my kitchen and start cooking.<br /><br />I also would like to take this opportunity and give this award to few more of my favorite bloggers who teach and inspire me. Thank you all!<br /><br /><a href="http://www.heatherisathome.blogspot.com/" target="_blank" >Heather is at home</a>.<br /><br /><a href="http://cookinggallery.blogspot.com/" target="_blank" >Cooking Gallery</a>.<br /><br /><a href="http://theenglishkitchen.blogspot.com/" target="_blank" >The English <br />Kitchen</a>.<br /><br /><a href="http://sweet-n-savory-somethings.blogspot.com/" target="_blank" >Sweet & Savory Somethings</a>.<br /><br /><a href="http://foodforahungrysoul.blogspot.com/" target="_blank" >Food for a Hungry Soul</a>.<br /><br /><a href="http://valeriepondering.blogspot.com/" target="_blank" >Valerie's Attempt at Pondering</a>.<br /><br />Once again, a BIG THANK YOU to Kitty for this fantastic award. You've made my day!Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com6tag:blogger.com,1999:blog-5734193124895696587.post-73924548322821700022009-10-31T15:22:00.000-07:002009-10-31T15:36:55.333-07:00Barefoot Bloggers- Blue Cheese SouffleThe second October's recipe for Barefoot Bloggers was chosen by Summer of <a href="http://sexyapartment.blogspot.com/2009/10/barefoot-bloggers-blue-cheese-souffle.html" target="_blank" >Sexy Appartment</a>. She choose the Blue Cheese Souffle. My first attempt in souffle making was a success. It was a great hit! I will definitely try it again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/Suy70434YJI/AAAAAAAAAkQ/8DmiBnFeIvI/s1600-h/October+Blog+068.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/Suy70434YJI/AAAAAAAAAkQ/8DmiBnFeIvI/s400/October+Blog+068.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398896570604740754" /></a><br /><br /> * 3 tablespoons unsalted butter, plus extra for greasing the dish<br /> * 1/4 cup finely grated Parmesan, plus extra for sprinkling<br /> * 3 tablespoons all-purpose flour<br /> * 1 cup scalded milk<br /> * Kosher salt and freshly ground black pepper<br /> * Pinch cayenne pepper<br /> * Pinch nutmeg<br /> * 4 extra-large egg yolks, at room temperature<br /> * 3 ounces good Roquefort cheese, chopped<br /> * 5 extra-large egg whites, at room temperature<br /> * 1/8 teaspoon cream of tartar<br /><br /> Preheat the oven to 400 degrees F.<br /><br />Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.<br /><br />Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.<br /><br />Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.<br /><br />Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.<br /><br />Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com3tag:blogger.com,1999:blog-5734193124895696587.post-57811402375147558022009-10-31T14:55:00.000-07:002009-10-31T18:33:08.218-07:00Short Rib ChiliGeorge and I went to Chili Cook off recently and sampled great chili creations but there was a clear winner among them for us. Short Rib Chili. I've never heard of short rib chili before but knew I had to try to make it. I did not have a recipe for this but I've adapted several different recipes to make it come together. If you'd like beans in your chili you can certainly add it, but this chili does not need it in my opinion. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/Suy18nZbLcI/AAAAAAAAAkI/YnOchR-qY_g/s1600-h/October+Blog+056.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/Suy18nZbLcI/AAAAAAAAAkI/YnOchR-qY_g/s400/October+Blog+056.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398890106282782146" /></a><br /><br /> * 2 heads of garlic<br /> * 4 1/2 pounds beef short ribs<br /> * 3 quarts water<br /> * 1 white onion, quartered<br /><br /><br /> * 3 tomatoes (about 12 ounces), halved<br /> * 1/2 large white onion, cut into 1/2-inch-thick slices<br /> * 3 tablespoons vegetable oil<br /><br /><br /> * 16 dried guajillo chilies* (about 2 ounces), stemmed, halved, seeded<br /> * 3 large dried ancho chilies* (about 2 ounces), stemmed, halved, seeded<br /><br /><br /> * 2 teaspoons ground cumin<br /> * 1 teaspoon dried oregano leaves<br /> * Pinch of ground cloves<br /> * 1/2 cup distilled white vinegar<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/Suy1jrrL7QI/AAAAAAAAAkA/67jIuzGCA2g/s1600-h/October+Blog+060.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/Suy1jrrL7QI/AAAAAAAAAkA/67jIuzGCA2g/s400/October+Blog+060.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398889677934292226" /></a><br /><br /> Cut 1 head of garlic crosswise in half. Place in large pot with ribs, 3 quarts water, and quartered onion. Bring to boil over high heat. Reduce heat to medium and simmer uncovered until meat is cooked through, about 50 minutes. Strain, reserving 6 cups meat broth (discard onions and garlic). Reserve ribs. You can pull the meat of the bone into small pieces or cut it into small dice.<br /><br />Preheat oven to 400°F. Wrap remaining head of garlic tightly in foil and place directly on oven rack. Place tomatoes and sliced onion on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast garlic, tomatoes, and onion until tender, about 1 hour. Transfer tomatoes and onion to processor. Using fingers, squeeze garlic from papery skin into processor. Blend until smooth. Set tomato sauce aside.<br /><br />Place guajillo and ancho chilies in medium bowl. Add 4 cups reserved meat broth. Let stand 30 minutes. Transfer mixture to processor and blend until smooth. Strain chili sauce into medium bowl, pressing on solids in strainer with rubber spatula to extract as much liquid as possible.<br /><br />Heat remaining 2 tablespoons oil in heavy large pot over medium-high heat. Add chili sauce; simmer 5 minutes. Add tomato sauce, cumin, oregano, and cloves. Simmer 5 minutes. Add ribs, vinegar, and remaining 2 cups meat broth. Add meat. Bring to simmer. Reduce heat to low and simmer uncovered until sauce is thick, about 50 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill uncovered until cold, then cover and refrigerate. Rewarm over medium-high heat until hot.)Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com3tag:blogger.com,1999:blog-5734193124895696587.post-71266850497729506812009-10-31T14:35:00.000-07:002009-10-31T14:51:39.244-07:00Monkey BreadNext on the agenda is Monkey Bread! It is a crowd pleaser and children's favorite! This recipe is from SW Steakhouse @ Wynn Las Vegas Hotel & Casino. The recipe calls for bundt pan but I've decided to give it a shot and bake it in a loaf pan. It is semi-homemade recipe as it calls for refridgerator biscuits.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_LzDgon4fqJg/SuyxM1JgKNI/AAAAAAAAAj4/hUP_rtHP2xE/s1600-h/October+Blog+047.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://2.bp.blogspot.com/_LzDgon4fqJg/SuyxM1JgKNI/AAAAAAAAAj4/hUP_rtHP2xE/s400/October+Blog+047.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398884887293864146" /></a><br /><br /> * Flour, for pan<br /> * 1/2 cup sugar<br /> * 1 teaspoon ground cinnamon<br /> * 30 buttermilk canned refrigerator biscuits<br /> * 1 stick butter, plus more for pan<br /> * 1/2 cup brown sugar<br /> * 1 cup walnuts<br /><br />Directions<br /><br />Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.<br /><br />Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.<br /><br />Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking. It might take longer to bake depending on your oven.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com4tag:blogger.com,1999:blog-5734193124895696587.post-16977517999369347162009-10-31T14:05:00.000-07:002009-10-31T18:51:46.261-07:00Banana BreadFor the past few weeks I cooked, taken pictures and enjoyed all kinds of amazing dishes, but I did not have time to do any posting...So, here it is: few weeks back Kim of <a href="http://mykentuckyhome-kim.blogspot.com/2009/10/banana-bread-with-cream-cheese-glaze.html" target="_blank" >Stirring the Pot</a> who has a great blog, posted a recipe for banana bread with cream cheese glaze I thought sounded delicious! Since I've had some bananas lying around I thought it would be a great opportunity to give it a try! I was not sorry. The bread was great and cream cheese glaze made it extra special! If you are a fan of banana bread definitely give this recipe a try. This recipe is from Flour Bakery & Cafe in Boston, MA.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_LzDgon4fqJg/SuyqIAnYrjI/AAAAAAAAAjw/0CT6OjE6s6Y/s1600-h/October+Blog+034.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_LzDgon4fqJg/SuyqIAnYrjI/AAAAAAAAAjw/0CT6OjE6s6Y/s400/October+Blog+034.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5398877107891252786" /></a><br /><br /> * 3 1/4 cups all-purpose flour<br /> * 2 teaspoons baking soda<br /> * 1/2 teaspoon cinnamon<br /> * 1/2 teaspoon salt<br /> * 4 large eggs at room temperature for 30 minutes<br /> * 2 1/3 cups sugar<br /> * 1 cup vegetable oil<br /> * 3 cups coarsely mashed very ripe bananas (6 large)<br /> * 1/4 cup crème fraîche<br /> * 2 teaspoons vanilla<br /> * 1 1/3 cups walnuts (4 ounces), toasted and chopped<br /><br />Preheat oven to 350°F. Butter 2 (9- by 5- by 3-inch) metal loaf pans, then dust with flour, knocking out excess.<br /><br />Sift together 3 1/4 cups flour, baking soda, cinnamon, and salt into a bowl.<br /><br />Beat together eggs and sugar in bowl of electric mixer at medium-high speed until very thick and pale and mixture forms a ribbon when beater is lifted, about 10 minutes. Reduce speed to low and add oil in a slow stream, mixing, then mix in bananas, crème fraîche, and vanilla. Remove bowl from mixer and fold in flour mixture and walnuts gently but thoroughly.<br /><br />Divide batter between loaf pans, spreading evenly, and bake in middle of oven until golden brown and a wooden pick or skewer comes out clean, 1 to 1 1/4 hours.<br /><br />Cool loaves in pans on a rack 10 minutes, then turn out onto rack. Turn loaves right side up and cool completely. <br /><br />Cream cheese glaze recipe you can find @ <a href="http://mykentuckyhome-kim.blogspot.com/2009/10/banana-bread-with-cream-cheese-glaze.html" target="_blank" >Stirring the Pot</a>Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com1tag:blogger.com,1999:blog-5734193124895696587.post-29359410962456741342009-10-18T15:40:00.000-07:002009-10-18T19:11:00.180-07:00Pumpkin Ribbon Bread with dried cranberries and walnutsI've been doing some fall baking lately and since it is a pumpkin season, I had to make a my very favorite Pumpkin Ribbon Bread with dried cranberries and walnuts. It is a very easy and quick recipe that produces amazing results. The bread is very moist and delicious. The cream cheese and cranberries provide a little tang to balance the sweetness of the pumpkin...very yummy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LzDgon4fqJg/Stud_znYPFI/AAAAAAAAAjg/blVZEr70_Z4/s1600-h/October+Blog+025.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_LzDgon4fqJg/Stud_znYPFI/AAAAAAAAAjg/blVZEr70_Z4/s400/October+Blog+025.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394078698218994770" /></a><br /><br />Filling:<br /><br />6 oz of softened cream cheese<br />1/3 cup of sugar<br />1 TBSP of flour<br />1 egg<br />2 tsp. of grated orange peel<br /><br />Beat cream cheese, sugar and flour in a bowl. Add egg and orange peel and mix together. Set aside.<br /><br /><br />Bread:<br /><br />1 cup of canned pumpkin<br />1/2 cup of vegetable oil<br />2 eggs<br />1 1/4 cup of sugar<br />1/2 tsp of salt<br />1/2 tsp of cloves<br />1/2 tsp of cinnamon<br />1 2/3 cup of flour<br />1 tsp of baking soda<br />1 cup of chopped walnuts<br />1 cup of dried cranberries<br /><br />Prepare two medium loaf pans by spraying it with non stick spray. Combine pumpkin, oil and eggs in a bowl. Add sugar, spices, flour and baking soda. Mix till combine. Add walnuts and cranberries. Mix to blend. Pour 1/4 of the bread batter into each loaf pan. Carefully add cream cheese batter and follow it with the reminder of the bread batter. Bake @ 325'F for 1 1/2 hours or until the tooth pick comes out clean.<br /><br />Enjoy!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_LzDgon4fqJg/StueZzU4nEI/AAAAAAAAAjo/HVi8QqsYC5g/s1600-h/October+Blog+032.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://1.bp.blogspot.com/_LzDgon4fqJg/StueZzU4nEI/AAAAAAAAAjo/HVi8QqsYC5g/s400/October+Blog+032.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394079144818023490" /></a>Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com7tag:blogger.com,1999:blog-5734193124895696587.post-27008915741956869362009-10-18T15:22:00.000-07:002009-10-19T06:16:27.177-07:00Grilled Eggplant Parmigiana & Picky EaterAre your children picky eaters? If they are, you know what you have to go through every day to feed them. You learn to become creative with what you serve them and how you present it. I have to admit, it is exhausting to have to do it day in and day out. My lovely daughter Olivia is one of those kids who is very difficult to feed nutritious meals. She adores everything with tomato sauce on it, so I am trying to come up with all the things that I can add and disguise in the sauce. One of the things she really enjoys is eggplant Parmesan. I've been making it for a long time now and have several great recipes but this one is my favorite. It's healthy, easy to prepare and delicious. It does not require breading or frying, the eggplant is simply grilled and served with easy tomato sauce and fresh mozzarella. If you have a picky eater in your household, give it a try, you might want to cut grilled eggplant in smaller pieces to disguise it, if your child does not like it. I hope you'll give it a try and enjoy it as much as we do!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_LzDgon4fqJg/StuXxP32WqI/AAAAAAAAAjY/HerJSqDnMak/s1600-h/eggplant+parm.jpg"><img style="cursor:pointer; cursor:hand;width: 350px; height: 334px;" src="http://4.bp.blogspot.com/_LzDgon4fqJg/StuXxP32WqI/AAAAAAAAAjY/HerJSqDnMak/s400/eggplant+parm.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394071851036465826" /></a><br /><br />Here is the recipe:<br /><br /> * 1/4 cup olive oil<br /> * 2 garlic cloves, finely chopped<br /> * 1/4 teaspoon dried hot red-pepper flakes<br /> * 1 (15-ounce) can crushed tomatoes<br /> * 1/2 teaspoon salt<br /> * 1/4 cup coarsely chopped fresh basil<br /> * 1/2 ounce finely grated Parmigiano-Reggiano (1/4 cup)<br /> * 4 small Italian eggplants (1/2 pound each)<br /> * 16 thin slices whole-milk mozzarella (from a 1-lb block; not fresh)<br /><br /> Heat 2 tablespoons oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and red-pepper flakes, stirring, 30 seconds. Add tomatoes and salt and cook, stirring, until thickened, about 6 minutes. Remove from heat and stir in basil and parmesan.<br /><br />Prepare a gas grill for direct-heat cooking over moderate heat.<br /><br />Trim 1/4 inch off 2 opposite long sides of each eggplant. Cut each eggplant lengthwise (in same direction as trimmed sides so each slice has skin just around edge) into 4 slices. Brush slices with remaining 2 tablespoons oil.<br /><br />Grill eggplant, covered, turning over once, until tender, about 6 minutes total. Transfer to a work surface.<br /><br />Spread top of each slice with about 1 tablespoon tomato sauce and top with a slice of mozzarella, then restack each eggplant. Transfer stacks to a shallow baking pan and grill, covered, just until cheese is melted, about 4 minutes.Sylwiahttp://www.blogger.com/profile/12916320184770172266noreply@blogger.com4