tag:blogger.com,1999:blog-28738471681219398872024-02-20T15:53:18.592-05:00acelebrationoffoodInspired by seasonal foodRitahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-2873847168121939887.post-36111687883810311662015-08-03T13:55:00.001-04:002015-08-03T13:55:20.791-04:00Yogurt Peach Muffins<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyV0q8ixlqvTSQnX85ED4tvaakr6-Yw1PZNoWz7UnxQieTZvzEcXioW7AVCW8slWYpJWbC7vUrCRecrUjq0zC3RHC4sk7PHADmatCVkYnGIV9IMrBlOpxcQ2OBcDd7nSx_MWMb2aeJzfDL/s640/blogger-image--373611781.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyV0q8ixlqvTSQnX85ED4tvaakr6-Yw1PZNoWz7UnxQieTZvzEcXioW7AVCW8slWYpJWbC7vUrCRecrUjq0zC3RHC4sk7PHADmatCVkYnGIV9IMrBlOpxcQ2OBcDd7nSx_MWMb2aeJzfDL/s640/blogger-image--373611781.jpg"></a>Today was a rain day and a good opportunity to do some baking . I was craving something sweet for afternoon tea/coffee and the only thing that would take 30 minutes from start to finish was muffins.</div><div class="separator" style="clear: both;">I haven't made them in a long time as I find them too sweet and if they have a crumble topping it's pretty much game over for me as I get such a sugar rush I need to lay down till the feeling passes.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I had some peAches in the fridge for I care not to remember how long, sometimes it just is that way and I am way too old not to keep it real , even for this blog. So the choices were either jam or some type of cake but then this brainstorm hit. After perusing some recipes I decided to combine a few recipes tweek them here and there and voila...what I think is the moistest best muffin recipe ever! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">However, be aware there have been many substitutions and additions only because it was a source of the moment recipe and I did not have all the proper ingredients. </div><div class="separator" style="clear: both;">I should also mention that these muffins are not very sweet at all, but trust me quite delicious for my liking.</div><div class="separator" style="clear: both;"> </div><div class="separator" style="clear: both;">YOGURT PEACH MUFFINS</div><div class="separator" style="clear: both;">2 cups flour</div><div class="separator" style="clear: both;">1 T . Baking powder</div><div class="separator" style="clear: both;">1/2 tsp. salt</div><div class="separator" style="clear: both;">1/2 tsp. cinnamon</div><div class="separator" style="clear: both;">Mix above ingredients until well blended</div><div class="separator" style="clear: both;">1/3 cup coconut oil</div><div class="separator" style="clear: both;">1/2 cup milk</div><div class="separator" style="clear: both;">1/2 cup honey</div><div class="separator" style="clear: both;">1cuo peach yogurt ( I did not have any so instead I cleaned up the Greek yogurt container and added some vanilla yogurt to make a one cup measure to.)</div><div class="separator" style="clear: both;">2 beaten eggs</div><div class="separator" style="clear: both;">Mix all wet ingredients </div><div class="separator" style="clear: both;">Add dry ingredients to wet until well incorporated </div><div class="separator" style="clear: both;">Peel and chop 2 large peaches ...I used 4 small ones</div><div class="separator" style="clear: both;">Fold the peaches into the batter</div><div class="separator" style="clear: both;">Spoon into a well greased 12 section muffin tin </div><div class="separator" style="clear: both;">Bake at 350 for 18 minutes or until golden.</div><div class="separator" style="clear: both;">I increased it to 24 minutes as my stove needs a little adjustment and to be quite honest this recipe never really turns that golden brown as moist muffin recipes.</div><div class="separator" style="clear: both;">But trust me...moist...yummy just plain great!</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com0tag:blogger.com,1999:blog-2873847168121939887.post-54107512381228984062014-08-27T17:27:00.001-04:002014-08-27T17:27:43.175-04:00Papa RellenaPapa rellenas is a traditional Peruvian main meal.<br><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExWsbZ6ZIsQrMIQz_3NbjAzDUuJBrRs29OPPb2g2NFplIfN-xwBBm0w1Do1X0vUglTtsyboCVQMFs5p2VhRJaAh0cMUd8CFT7wZe7IBcIUWG_2CUdoTQxAWMRVlXPGose7ctC3O7wbpN4/s640/blogger-image-1462833105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExWsbZ6ZIsQrMIQz_3NbjAzDUuJBrRs29OPPb2g2NFplIfN-xwBBm0w1Do1X0vUglTtsyboCVQMFs5p2VhRJaAh0cMUd8CFT7wZe7IBcIUWG_2CUdoTQxAWMRVlXPGose7ctC3O7wbpN4/s640/blogger-image-1462833105.jpg"></a>.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">My daughter -in-law is a Canadian Peruvian ...and she loves teaching me some of her national dishes.</div><div class="separator" style="clear: both;">The other night she invited her mom and me over for a bite to eat and after a quick look in the fridge we discovered some leftovers ...a bowl of mashed potatoes and ground turkey meat. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Her mom suggested Pappa Rellena , obviously on the spur of the moment we had to tweek the recipe as we changed up some of the lacking ingredients...regardless the meal was not only delicious but fabulouso!🍴💞</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">I will post the dish the way it should be made but as you see substitutions can be made.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Basically it is a croquette filled with a spice ground beef mixture.</div><div class="separator" style="clear: both;">Ground beef is stir fried with onion, tomato, garlic, cumin, hard boiled eggs (chopped) black olives. Salt and pepper. ( we used turkey)</div><div class="separator" style="clear: both;">Let both the beef mixture and mashed potatoe cool. ( we had left over mashed potatoes from the baby's meal and the supper before),</div><div class="separator" style="clear: both;">Dredge your hands in corn starch , so that the potatoes don't stick to your hands.</div><div class="separator" style="clear: both;">Spoon potatoes in your palms , fill with neat mixture , and fold and mold into an oval shape that resembles a potatoe.</div><div class="separator" style="clear: both;">Then fry in oil and serve on a bed of lettuce and top with Salsa Criolla. </div><div class="separator" style="clear: both;">Which we also did not have but instead used sliced white onions, and regular spring salad.</div><div class="separator" style="clear: both;">But I will post the salsa as it should have been.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Salsa Criolla</div><div class="separator" style="clear: both;">Is a traditional sauce topping. Made with lime juice,</div><div class="separator" style="clear: both;">Marinated red onions</div><div class="separator" style="clear: both;">Yello Peruvian chilles ..Aji Amarillo,</div><div class="separator" style="clear: both;">And parsley.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com1tag:blogger.com,1999:blog-2873847168121939887.post-62488407854751597442014-08-27T16:40:00.001-04:002014-08-27T16:42:05.669-04:00I'm Back<div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div> I have managed to only post one entry in two years bad that is shameful.<div>How do I catch up on two years of living . I'll try in a nutshell.</div><div>A beautiful new daughter- in- law both outside and inside.</div><div>Her family have enriched our lives so much so that we feel we have known each other all our lives.</div><div>Two wonderful trips ...Germany nothing and south as hubby worked there for 6 months and just recently Texas and Louisiana for two months. Both places , beautiful countryside, and even greater friendships made.</div><div>But also a little man that has completely stollen my heart...my grandson❤️❤️</div><div>I could go on gushing forever, but why don't I just show you.</div><div>Of course there was food also...so enjoy, until we meet again.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDovwCFfJX8uLxcI3F9jDdZFD2SDnE1V1HD9cd-6dKkT96uebLETIACCqvpWx9PQ3ELPvX4wfWem50TA0DGemAK6rbnLaT1ngnyBoU_EE2OuRlKJc0HK4XSk-1fBvsDQLomBcDkgj12iR/s640/blogger-image--2090253334.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br><div class="separator" style="clear: both;"><br></div></a></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><br></u></font></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><br></u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1llJXVtfIoZPOETRiIKEvJgUhy9l6M7q9CXyusNOayHbbzEYtgtgUb0-VUvB_R2jr15SG-O5Mp5mhHaUsUzvdAFDKgZINMasU8jdUWa9hOIgPEA96oUyXmY_-J2eXlWBbktGbU1wmrLt/s640/blogger-image--179733986.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD1llJXVtfIoZPOETRiIKEvJgUhy9l6M7q9CXyusNOayHbbzEYtgtgUb0-VUvB_R2jr15SG-O5Mp5mhHaUsUzvdAFDKgZINMasU8jdUWa9hOIgPEA96oUyXmY_-J2eXlWBbktGbU1wmrLt/s640/blogger-image--179733986.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><br></div>Love and marriage</u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><br></u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LFGaA7TvPEe5KL3anIWBWPR2F9dS8x_7lhnLViyKYNqKoClug6GLgTwTlzAN_KntWy81FwNj9rpIvfctT-UR3qDUwPWY_b4-rtjTynvVjNlp4yd97Q6DrT630-6jWTdb41xXjW7d4tGQ/s640/blogger-image--1813126008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2LFGaA7TvPEe5KL3anIWBWPR2F9dS8x_7lhnLViyKYNqKoClug6GLgTwTlzAN_KntWy81FwNj9rpIvfctT-UR3qDUwPWY_b4-rtjTynvVjNlp4yd97Q6DrT630-6jWTdb41xXjW7d4tGQ/s640/blogger-image--1813126008.jpg"></a></div>Germany</u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><br></u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><div class="separator" style="clear: both;"><br></div><br></u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><br></u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaAyHNB0advpVM_PDkDdw_ZOb2R8wBzKxNcdsQKWUgh9uuiEkPn9DlzGZo_XzcZ0HqRpM9LGOEIReMEbmI-qRuJ0SECfjwcjRp2F_ZeygQ1WrzDYcYE5Gm-BbDvKUe2cNQQ86TNCfGUVE/s640/blogger-image--1886746000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggaAyHNB0advpVM_PDkDdw_ZOb2R8wBzKxNcdsQKWUgh9uuiEkPn9DlzGZo_XzcZ0HqRpM9LGOEIReMEbmI-qRuJ0SECfjwcjRp2F_ZeygQ1WrzDYcYE5Gm-BbDvKUe2cNQQ86TNCfGUVE/s640/blogger-image--1886746000.jpg"></a></div><br></u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u>Baby shower</u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><br></u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OaAqzm1DsSrZoyT8jsdluUUC93KH3w_EU_Ur7Ba8y_5ZTTQonSh1ewleqc2sHT_MRHTOvZc7w5fxAWetCzKE4mn-FTqfE21oNL1KlgKAnObCoqnLk0PAT8LXoKb1_1gA8ws2rlHPQleg/s640/blogger-image-782821960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7OaAqzm1DsSrZoyT8jsdluUUC93KH3w_EU_Ur7Ba8y_5ZTTQonSh1ewleqc2sHT_MRHTOvZc7w5fxAWetCzKE4mn-FTqfE21oNL1KlgKAnObCoqnLk0PAT8LXoKb1_1gA8ws2rlHPQleg/s640/blogger-image-782821960.jpg"></a></div>New baby</u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><br></u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkceIYwGJEq7t4an3g4CybNs8A_EpbPOAz_hdbmofl9hJTrys_H7xfdDwRD2cDyLAeaPU-Ng2AvZghrHzNcyl_RoBQkzGnXSIBRmzmzpJ5RonzlEyZvwBKyNAZsfJJBrwTYc9E0QmiHTa/s640/blogger-image-1767101794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfkceIYwGJEq7t4an3g4CybNs8A_EpbPOAz_hdbmofl9hJTrys_H7xfdDwRD2cDyLAeaPU-Ng2AvZghrHzNcyl_RoBQkzGnXSIBRmzmzpJ5RonzlEyZvwBKyNAZsfJJBrwTYc9E0QmiHTa/s640/blogger-image-1767101794.jpg"></a></div><br></u></font></div><div class="separator" style="clear: both;"><font color="#0000ee"><u>Texas<div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEklFMCTbvXzxLIBkViRlhsKtQCRm1GMqA-aWFHB6-ObleLmBPfmNpk88oBWoGRDLa-RlU4qEroftN0CuOTVlqEGiN6jIMhKAclKQi35OlfUSvQ5JIdU74BkiQy0139Pgfg3gHAZtTyDZ/s640/blogger-image-2126514959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivEklFMCTbvXzxLIBkViRlhsKtQCRm1GMqA-aWFHB6-ObleLmBPfmNpk88oBWoGRDLa-RlU4qEroftN0CuOTVlqEGiN6jIMhKAclKQi35OlfUSvQ5JIdU74BkiQy0139Pgfg3gHAZtTyDZ/s640/blogger-image-2126514959.jpg"></a></div>Louisiana</div></u></font></div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com0tag:blogger.com,1999:blog-2873847168121939887.post-9077159069475126182013-06-24T16:08:00.001-04:002013-06-24T16:08:33.589-04:00Tuna tartar<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0arju7TmsqMqvx52mhqIrQmQCgqNRhvWftH1sPJ3AaWKnxW5sSL6OWfKPmwUt0HG931tdTvD525bwhENoQsPh2JmsGoL11i_NZiA8DM5UqS1IG7qW6DW5Yxql6x1tzLRhOeJbtqonG6L/s640/blogger-image--2113724600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT0arju7TmsqMqvx52mhqIrQmQCgqNRhvWftH1sPJ3AaWKnxW5sSL6OWfKPmwUt0HG931tdTvD525bwhENoQsPh2JmsGoL11i_NZiA8DM5UqS1IG7qW6DW5Yxql6x1tzLRhOeJbtqonG6L/s640/blogger-image--2113724600.jpg"></a></div><div class="separator" style="clear: both;">June 2013 has not been very favourable as far as weather is concerned. We are officially ,"summer", but the weather runs hot and cold with mostly cloudy ,rainy days. When the sun shines, we all run to our BBQ's and keep our fingers crossed that we can get our meal done before the rain begins.</div><div class="separator" style="clear: both;">So what Do you make to eat on those days when it is just not enjoyable to go go there and BBQ?</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Ron and I prefer a lighter meal , still cool and relatively quick and easy to prepare, thus the tuna tartar, it hits the spot and is lovely with toast, cracker or baked nan. The avocado layer is optional, I have tried many versions of this recipe, but the simpler one is always our go to choice. If you want to fancy it up do check out some of the many variations on line.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">AVOCADO LAYER</div><div class="separator" style="clear: both;">1avocado peeled pitted and chopped</div><div class="separator" style="clear: both;">3 T lime juice</div><div class="separator" style="clear: both;">A smidgen of sugar</div><div class="separator" style="clear: both;">Salt and pepper to taste</div><div class="separator" style="clear: both;">(Diced onion optional)</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">TUNA</div><div class="separator" style="clear: both;">Sushi grade tuna chopped 12ounces or depending on the number of people you wish to serve</div><div class="separator" style="clear: both;">1 T olive oil</div><div class="separator" style="clear: both;">Juice of half a lime (also optional if it freaks you out to eat raw ...the lime will lightly cook the tuna)</div><div class="separator" style="clear: both;">1/4 cup sliced green onion(optional)</div><div class="separator" style="clear: both;">Srirachi hot chili sauce to taste ( we use a good amount as we like a bite to our tuna)</div><div class="separator" style="clear: both;">A good heaping Tablespoon of mayonnaise</div><div class="separator" style="clear: both;">Salt and pepper</div><div class="separator" style="clear: both;">Garnish with black and white sesame seeds.</div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">As mentioned there are so many variations on this dish, with cilantro, capers, mustard etc. you are limited only by your imagination, but this one is our favorite, so enjoy!</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com0tag:blogger.com,1999:blog-2873847168121939887.post-14637497440380446442012-07-26T22:16:00.000-04:002012-07-26T22:16:02.679-04:00Twisted Parmesan Herb Buns<div dir="ltr" style="text-align: left;" trbidi="on">
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The summer has been an unbearably hot one, and we have been staying away from the stove and oven as much as possible.I'm not complaining, because I actually love all this sunshine and warm weather. but our poor lawn is almost turned to hay!<br />
Today we woke to some rain and a much cooler day.<br />
I had made a pulled pork in the crock pot and was planning to make some homemade potato buns, but after a busy morning found myself with not enough time required to make them..<br />
In the end because I was craving some type of homemade yeast bread, I decided to make these yummy soft fat bread twists.<br />
They literally require only 15 minutes of prep time, an hour to rise, and then another 20 minutes to rest and bake. You can top them with almost anything you feel like, caraway seeds, sesame,rosemary or like I did with some grated Parmesan, sea salt and herb De Provence. I hope you try these as they really do melt in your mouth.<br />
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TWISTED HERB BREAD STICKS<br />
1T. yeast<br />
2T. sugar<br />
11/2C. warm water<br />
<br />
Mix all these in your mixing bowl<br />
<br />
Add<br />
31/2C flour<br />
1tsp.salt<br />
<br />
With your dough hook knead for 5 minutes, until the dough pulls away from the bowl.<br />
I then take the dough and lightly oil the bowl ,return the dough and cover with cling wrap and let rise for 1 hour or until double in size.<br />
<br />
Flour your counter and roll out the dough into a rectangle about 15X20. with a pizza cutter cut 12 strips about 11/2 inches wide.<br />
<br />
Melt 1/4C of butter<br />
Por the melted butter right on to your baking sheet.<br />
<br />
Take your stip of cut dough and coat it in the melted butter ,<br />
fold the dough strip in half and then twist and lay in a row on your baking sheet. <br />
<br />
Repeat the same way with all your stripes. <br />
<br />
When they are all in the pan side by side,you are ready to dress them up any way you want. I generously sprinkled Parmesan cheese, salt and herbs on mine. Let rise for another 20 minutes while you preheat oven to 400 degrees. Bake for 20 minutes or until golden.<br />
Beware, when they come out of the oven they won't last long!</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com0tag:blogger.com,1999:blog-2873847168121939887.post-72862604222336821402012-03-19T12:05:00.000-04:002012-03-19T12:15:02.463-04:00BUTTERNUT SQUASH SOUP WITH GINGER<div dir="ltr" style="text-align: left;" trbidi="on">
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I like to serve smooth soups when I entertain, they are appetizing but not heavy and very unfussy to prepare. You can make them ahead of time when entertaining and then just reheat. If you wish you can add a little bit of heavy cream to "rich" it up and make it a bit fancy for your guests, or if serving for your family, a garnish of parsley makes it just as festive .<br />
<br />
BUTTERNUT SQUASH WITH GINGER<br />
2 butternut squash about 4-5 lbs in total<br />
2 T vegetable oil<br />
2 C thinly sliced onions<br />
1 T golden brown sugar<br />
2 tsp.minced fresh ginger<br />
2 garlic cloves coarsely chopped<br />
1/2 cinnamon stick<br />
5 C vegetable/or chicken broth ( you can use more broth if desire)<br />
<br />
Pre-heat oven to 375. <br />
Oil a baking sheet.<br />
Cut your squash in half and place flesh side down and bake until soft , at least 50 minutes.<br />
Using a paring knife cut off the skin on your baked squash and then cut in chunks.<br />
Heat oil in in your soup pot, add the onions, garlic,ginger and cinnamon stick.<br />
Cook about 15 minutes until onion are tender.<br />
Add your broth and bring to a boil. Lower heat and simmer for another 20 minutes.<br />
<br />
At this stage you can puree in batches to your desired consistency,serve immediately or refrigerate for use the next day.<br />
Garnish with a dollop of heavy cream swirled to impress your guests or <br />
garnish with parsley.<br />
<br />
<br /></div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com3tag:blogger.com,1999:blog-2873847168121939887.post-16823185569887673122012-01-23T20:54:00.000-05:002012-01-23T21:25:26.868-05:00ORANGE DATE SQUARES<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
After 36 years of marriage you would think that I would know what my husband liked for something a little sweet to nibble on. For example I know that when he had his nose job after making contact with a rugby cleat all he asked for were his mother's chocolate chip cookies. In a torte he always asks for a Frankfurter Kranz,at Christmas he loves Red Velvet cake and Nanaimo bars, and he especially enjoys a good pound cake or banana cake with a cup of tea. So why am I posting a date square? Because whenever we are invited out where someone serves a date square, my husband chirps quite pleasantly how ,"date squares", are his favourite!! Really?? I swear , his mother never made a date square in her life, neither did my mom or for that matter any one of my sisters....oh wait, he tells me that his Aunt Louise makes date squares... whatever!The point being after all these years surely he would have asked me to make some..before now .<br />
<br />
While it may not be a new recipe for you,but it is most certainly my first attempt at making these squares. I probably should have called Aunt Louise,but instead I chose to go to a Canadian Living recipe where I know for sure recipes are tested and guaranteed not to fail.<br />
<br />
Dates are a good source of fibre, and I must admit these squares are satisfying and quite delicious and would make a good morning snack...they are just a bit too sweet for my tastes.<br />
<br />
<strong>Ingredients</strong><br />
<strong>2 1/2 cups rolled oats</strong><br />
<strong>1 1/4 cup flour</strong><br />
<strong>1 cup packed brown sugar</strong><br />
<strong>1 Tablespoon grated orange rind</strong><br />
<strong>1/4 teaspoon salt</strong><br />
<strong>1 cup cold butter cubed</strong><br />
<strong>1/3 cup sliced hazelnuts (optional)</strong><br />
<br />
<strong>Filling</strong><br />
<strong>375 grams pitted dates</strong><br />
<strong>3/4 cup sugar</strong><br />
<strong>2Tbsp. lemon juice</strong><br />
<strong>2Tbsp. orange juice</strong><br />
<br />
<strong>Preparation</strong><br />
<br />
<strong>Filling:In a saucepan stir together 2 cups water ,dates,sugar, lemon and orange juices and let stand for 30 minutes.</strong><br />
<strong>Bring to boil and reduce heat to medium and boil gently, stirring often, until thickened, around 10 minutes. Let cool.</strong><br />
<br />
<strong>In large bowl whisk together oats,sugar,flour,orange rind and salt. </strong><br />
<strong>Cut in butter until mixture resembles coarse crumbs.</strong><br />
<br />
<strong>Press 1/2 of oat mixture evenly into an 8 inch square parchment lined pan.</strong><br />
<strong>Spread with date mixture.</strong><br />
<strong>Toss remaining oat mixture with hazelnuts if you are using them, sprinkle over date mixture pressing lightly.</strong><br />
<strong>Bake in a pre-heated 350 degree oven for 45 minute.</strong><br />
<br /></div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com2tag:blogger.com,1999:blog-2873847168121939887.post-5474398894585163192011-12-08T23:28:00.001-05:002011-12-09T00:04:50.871-05:00MIA<div dir="ltr" style="text-align: left;" trbidi="on">
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Ron and I have been missing for a while, well not really... just a whole lot of unfortunate events that has kept us from blogging.<br />
At the end of August after some continued minor home repairs to our home, it came to our attention that my camera was missing. Ron had taken some picture of a nagging problem he had with the kitchen floor, and took it over to Home Depot for some advise. I thought I saw the camera in the car, he says he brought it home. Long story short, the camera is gone! Home Depoy doesn;t have it , we checked all the cars, the house, all our little nooks and cranies...no little red camera. He had it last!<br />
<br />
Barb, lent me her super expensive Nikon, (you need a degree in engineering to figure it out) I took some lovely food pictures,but was remiss about posting them promptly. When a few spare moments came along and I was ready to blog, I could not find the cable that went from the camera to the computer to download the pictures! Truth be told I still haven't told her it's missing and now her camera is also dead as a doornail. Oh my... do you think I have to go to a camera store to replace this part? Surely it will turn up soon? But then neither has my little camera that I loved so much.<br />
<br />
I guess all good things come to an end eventually, and change ultimately sometimes is for the good, well time will tell. In the meantime no food pictures, no yummy recipes,no conversations...how quickly the months have flown by and how I have missed my little blog and here it is almost Christmas ...so from my heart a sincere wish for all of you to have your lives filled with the joy and happiness that this holiday season has to offer. Merry Christmas and Happy Chanukah to everyone. See you all in the New Year, I'm sure a new camera will be under the tree waiting for me.</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com0tag:blogger.com,1999:blog-2873847168121939887.post-43241740430177405092011-08-30T19:33:00.000-04:002011-08-30T19:33:42.661-04:00English Fish and Chips in a Beer Batter<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkZfh9_k9nP3tmqtmqp33IpDNavO3Y5nnLCQGN3AQwqaMCyicq8FXYjLvPs_hOQFi6U0JfCI1IpnaLYj0iTAw9hd2lMJ10IXHJFMjZI467YJF5Q7SlnkBTHzPQyqf7jc7cA5aBWb-MjFZ/s1600/DSCF2469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZkZfh9_k9nP3tmqtmqp33IpDNavO3Y5nnLCQGN3AQwqaMCyicq8FXYjLvPs_hOQFi6U0JfCI1IpnaLYj0iTAw9hd2lMJ10IXHJFMjZI467YJF5Q7SlnkBTHzPQyqf7jc7cA5aBWb-MjFZ/s400/DSCF2469.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> It was a dreary day here in Ottawa... oh don't get me wrong the sun did make a feeble attempt at peeking out a few times today, but basically it was a good day for laundry and a good book.<br />
<br />
I really don't know where the craving came from , because we usually don't eat this greasy , so if you have a heart condition , or are watching calories stay clear from this recipe.<br />
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</div><span id="goog_1999456575"></span><span id="goog_1999456576">However, once in a while, it isn't so horrible or terrible to have a little indulgence.</span><br />
I made homemade fries and had haddock in the freezer although a cod is also a good fish for this dish. I must say, the batter was really light and 3 minutes on each side for the fish was the perfect time for a beautiful tender flaky fish. I like mine with a spritz of lemon , the hubby with tartar sauce. Either way you like it, sometimes the day just calls for a good fry.<br />
<br />
Beer Batter<br />
140 g. flour<br />
50g. corn starch<br />
1 tsp. salt<br />
1 tsp. baking powder<br />
1 egg beaten<br />
250mi. beer<br />
Mix the first 4 ingredients<br />
In another bowl beat the egg and then mix with the beer,<br />
Incorporate the beer mixture into the dry ingredients. Whisk and make sure there are no lumps.<br />
Make sure that your fish has no bones and that the fillets are dried with a paper towel, the batter stick better to the fish and stays crispier when the fish is fried.<br />
<br />
Heat vegetable oil in a pan and when hot fry the fish one piece at a time,<br />
Garnish with fries, lemon wedge and tartar sauce.<br />
<br />
</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com3tag:blogger.com,1999:blog-2873847168121939887.post-37654096116556921082011-08-26T11:06:00.001-04:002011-08-26T11:06:58.994-04:00Israeli Couscous Mediterranean Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7l7-zKvxPl3IH1iKGv6iT4GyHfIF0CgpiT5H17LuayTnbzvAIUTgTouE24XlOiDcQBU4XyrrtrdSwRv6Q_hzkMjJvmlK09FRG60cH63233_GeEKA89C2phDydRjbnYvkXF_OGItP08Lp/s1600/DSCF2451.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7l7-zKvxPl3IH1iKGv6iT4GyHfIF0CgpiT5H17LuayTnbzvAIUTgTouE24XlOiDcQBU4XyrrtrdSwRv6Q_hzkMjJvmlK09FRG60cH63233_GeEKA89C2phDydRjbnYvkXF_OGItP08Lp/s640/DSCF2451.JPG" width="640" /></a></div> Our August weather is still holding up quite nicely and with the sun shinning and the out door temperatures still hovering up there a cool salad for supper seemed to be the answer for a quick supper meal.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1IQkSyNGeP38GZ_ob9Cm6B-qEkHbBxOWamPSxRga4LjQ2Gb7xu9j3eWDlmCXEyZxQ-JSh_ccXN66MyqcxsWaU-GwEFNC3m8T3MXk0GNQkvW5VIWEJAVWf_3RXGto9Ao5bPw1TPOOioYy/s1600/DSCF2455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1IQkSyNGeP38GZ_ob9Cm6B-qEkHbBxOWamPSxRga4LjQ2Gb7xu9j3eWDlmCXEyZxQ-JSh_ccXN66MyqcxsWaU-GwEFNC3m8T3MXk0GNQkvW5VIWEJAVWf_3RXGto9Ao5bPw1TPOOioYy/s640/DSCF2455.JPG" width="640" /></a></div> I had some cooked shrimp in the freezer, olives and feta are a staple in our house as are grape tomatoes,cucumbers and a bunch of dill...this was definitely becoming a Mediterranean salad. I had some Israeli couscous which is actually a wheat pasta, but you could use whatever pasta or orzo you have at hand.Voila Done.<br />
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</div>MUSTARD DILL DRESSING<br />
1/4 cup fresh dill<br />
3 T. Dijon mustard<br />
1/4 c. good white wine vinegar<br />
1/2 C olive oil<br />
salt and pepper<br />
Pulse first 3 ingredients in blender, then gradually pour in the olive oil, season to taste.<br />
<br />
SALAD<br />
Prepare 1 lb. Israeli couscous according to instruction.(Ratio 1cup to 4 cups of water.)<br />
1large cucumber peeled and cubed<br />
3 -4 green onions sliced<br />
1 sl. package of grape tomatoes , halved<br />
1/2 c.cup lalamata olives halved<br />
20 shrimp cooked<br />
<br />
Note: The hubby loved the salad, but he did make a suggestion and that was to have grilled the shrimp or served them up in a garlic butter with bay spice. I had just defrosted the cooked shrimp and tossed them in the dressing along with the rest of the ingredients. Maybe a little bland. Your choice. </div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com2tag:blogger.com,1999:blog-2873847168121939887.post-86707431031171540482011-08-17T11:22:00.001-04:002011-08-22T16:06:20.261-04:00Easy Beer Bread and Corn Chowder<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Z9mCD8xVQ2nMOlwZy-BHr_hP6ZzSAng2XMde2Tg49qOorE7Cxt2mMpEmaMO71Ri4j___YHV4OXAfl69r_kdewWOt02j4f-3gYqFWhpw0_rUXudJD7_vZ332SOuOZ3bRihpAUGVtZsbsU/s1600/DSCF2399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Z9mCD8xVQ2nMOlwZy-BHr_hP6ZzSAng2XMde2Tg49qOorE7Cxt2mMpEmaMO71Ri4j___YHV4OXAfl69r_kdewWOt02j4f-3gYqFWhpw0_rUXudJD7_vZ332SOuOZ3bRihpAUGVtZsbsU/s640/DSCF2399.JPG" width="640" /></a></div> I'm not really a fan of corn I know everyone is in shock now... don't get me wrong I enjoy my corn on the cob, especially with a good lobster boil, or roasted on the grill yummy... but by the third time I tend to pass on this summer crowd pleaser. Last week, my neighbour offered me some corn and because it was a busy week I am ashamed to say that the corn never even made it to the fridge. I hate to spoil food so the corn was quickly grilled then scraped off the cob. I quickly sauteed 3 sliced celery ribs with a large diced onion in some olive oil. Added that to 4 cups of milk, 2 cans of creamed corn 2 potatoes that I cubed and then in went the roasted corn for a quick corn chowder soup.Bacon Garnish optional<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSfqeEG46L3lg6XtQNIVz1IosvvXKxYN4BrgYqAjrJwQkVqtM9e-h_j3Z_m7gQlQjMlyXOxuO5ASXnypIiIuOLNJl9q0dfMj_h1ZlGbp079aqqylIbRR_VNw6kMxL2fHYDKJ2Y7tHsW5-/s1600/DSCF2402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmSfqeEG46L3lg6XtQNIVz1IosvvXKxYN4BrgYqAjrJwQkVqtM9e-h_j3Z_m7gQlQjMlyXOxuO5ASXnypIiIuOLNJl9q0dfMj_h1ZlGbp079aqqylIbRR_VNw6kMxL2fHYDKJ2Y7tHsW5-/s320/DSCF2402.JPG" width="320" /></a>Over at Stone Gable , Yvonne had posted this or a similar recipe and included this super simple Beer Bread that I just had to make . Not only is this a simple bread recipe but quick to make in a pinch.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Beer Bread</div><div class="separator" style="clear: both; text-align: center;">21/4 C. flour</div><div class="separator" style="clear: both; text-align: center;">3T. sugar</div><div class="separator" style="clear: both; text-align: center;">1/2 tsp,bakeing sodar</div><div class="separator" style="clear: both; text-align: center;">1 T bakeing powder</div><div class="separator" style="clear: both; text-align: center;">Mix all the above ingredients.</div><div class="separator" style="clear: both; text-align: center;">1 bottle beer</div><div class="separator" style="clear: both; text-align: center;">1T oil</div><div class="separator" style="clear: both; text-align: center;">ix the oil in the beer and then pour into the flour mixture. Mix just until batter is incorporated. Pour into a greased loaf pan and bake at 400 for about 45 minutes until golden. ( If you wish pour 1 T. melted butter over beer bread before bakeing.)</div></div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com2tag:blogger.com,1999:blog-2873847168121939887.post-39569100141547636062011-08-14T16:01:00.001-04:002011-08-17T10:31:59.914-04:00An Iron Chef Charity Throwdown<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rIZ6TIs65ZVqF3qHUKFI7FK4cvIXh9dEuMCQ-GVq58R_fZUTYwUypohQSQmxrOpxP0lLpRTptBTkRL1A5upWCd4mLCnqqBBQZVEzFPi4-EYQwW_Z_W5TeTvZYnQVwkWNLnbuXRP9M1SA/s1600/DSCF2446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7rIZ6TIs65ZVqF3qHUKFI7FK4cvIXh9dEuMCQ-GVq58R_fZUTYwUypohQSQmxrOpxP0lLpRTptBTkRL1A5upWCd4mLCnqqBBQZVEzFPi4-EYQwW_Z_W5TeTvZYnQVwkWNLnbuXRP9M1SA/s640/DSCF2446.JPG" width="640" /></a></div> A challenge was offered.<br />
<br />
A food basket supplied, the mystery food presented... beef tenderloin and organic chicken breasts.<br />
The rules:Each group had to produce appetizers, a salad, a main meal and dessert.<br />
A good time was promised.<br />
The reward: we would all share in the meal.<br />
The cause: was for an organization close to all our hearts. <em>THE PALLIATIVE CARE OUTREACH PROGRAM.</em><br />
<br />
<em>It always amazes , but never surprise me how a beautiful group of professional women that are grandmothers, mothers, daughters, sisters but mostly friends ...come together and are so generous of their time, energy and love for each other and their strong belief system that in life you must give back. Thank you to all that participated and donated so generously to this worthwhile program.</em><br />
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<em>Meet our hostess Sandi Grant</em><br />
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</div><div class="separator" style="clear: both; text-align: center;">and the lovely members of TEAM I</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7Vn1k1PyzUyOPtGfXO3MKsD8Ft1-AYU12QtBA5h1L5yhHyuTLA9gaG3MYGv9Zw4t90QV9g79EMdRzDJoJa6MgkXRi0jdlv_o72dSCKHc1a9bRn_zjR8bpULfisPBFepkVrHOGQtYnal2/s1600/DSCF2404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY7Vn1k1PyzUyOPtGfXO3MKsD8Ft1-AYU12QtBA5h1L5yhHyuTLA9gaG3MYGv9Zw4t90QV9g79EMdRzDJoJa6MgkXRi0jdlv_o72dSCKHc1a9bRn_zjR8bpULfisPBFepkVrHOGQtYnal2/s320/DSCF2404.JPG" width="240" /></a></div>chopping, dicing, and whispering secret ingredients.<br />
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TEAM II also hard at work...The pooch was the official floater whose job it was to oversee the work ,comment and sweep the floor.<br />
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Hey Barb, you belong to Team II are you snooping (read spying) on Team I??<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJcIEcC7oNo0F3uBkRBJGcuKqgRZxcfn2i_8ei8_8SvXstcZwFmbOSeyeddmLcl6QMhjDF1rUjbiimMqYqetxKH3FFnjQm366gnFfwg8FXO1jEOj-kbq4c0JR0JN1qSH4fVrCelxXiNgU/s1600/DSCF2410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUJcIEcC7oNo0F3uBkRBJGcuKqgRZxcfn2i_8ei8_8SvXstcZwFmbOSeyeddmLcl6QMhjDF1rUjbiimMqYqetxKH3FFnjQm366gnFfwg8FXO1jEOj-kbq4c0JR0JN1qSH4fVrCelxXiNgU/s320/DSCF2410.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Meet the GALS on the GRILL</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN451sozXPA2wB5fahYXHZur440XH0F166Eb-SY6u5GMGn-bIndOAavT-HQWGIhyphenhyphenfw6QBAJtPieCJVKDBaPFQcKctP8eMmLGFxB4ByufCW2ZiO4vs07AVNt9_v-MKziRllGO6_Qqyk_9OI/s1600/DSCF2409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN451sozXPA2wB5fahYXHZur440XH0F166Eb-SY6u5GMGn-bIndOAavT-HQWGIhyphenhyphenfw6QBAJtPieCJVKDBaPFQcKctP8eMmLGFxB4ByufCW2ZiO4vs07AVNt9_v-MKziRllGO6_Qqyk_9OI/s320/DSCF2409.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">Sandi and Dr. Margaret..... WOW these gals rocked big time on the EGG, Smoker and BBQ Grill.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">BUSY BEES ALL HARD AT WORK</div><div class="separator" style="clear: both; text-align: center;"></div> It 's almost ready!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtLGF15F-UJyg_KG5C1M0VMJ61eU91jjK288E9UGDot-iJoL__bAKMAZfGLO39Ux8nw_vlWZPhlIlhYasDr9BHQdWIfhj0kaqtq90ZsrJV8YkdGseH92wRSpXeTdAYIDfCKCXy-iHLHt9/s1600/DSCF2412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLtLGF15F-UJyg_KG5C1M0VMJ61eU91jjK288E9UGDot-iJoL__bAKMAZfGLO39Ux8nw_vlWZPhlIlhYasDr9BHQdWIfhj0kaqtq90ZsrJV8YkdGseH92wRSpXeTdAYIDfCKCXy-iHLHt9/s320/DSCF2412.JPG" width="320" /></a></div> Set Up<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNF45L8BG4Vh5JoG5QAg61Yw6An9z3t79lL8yrLnpaHptKFn4ui_OTRwc9n4xYNzHz9MKYbjFBALtnD78ZdZyvJA7ogu15tT1ZZBZt97_R4ifRKAWM93s6_MJkLMcFdEkJPoWeZwlUftf/s1600/DSCF2427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpNF45L8BG4Vh5JoG5QAg61Yw6An9z3t79lL8yrLnpaHptKFn4ui_OTRwc9n4xYNzHz9MKYbjFBALtnD78ZdZyvJA7ogu15tT1ZZBZt97_R4ifRKAWM93s6_MJkLMcFdEkJPoWeZwlUftf/s320/DSCF2427.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> "What do you mean it's a mock Bellini????<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjfWE6KYPe5hu0kng9TxouDM2fNlUfI7z0y8wm_nTTwbaF8Cc_PHKO3XarjIjerYVJBOAuCWVzYSMlZQ9g7CgziURVUMC7Qe1xdozohW6G027XgEQdvCkkIIjXgBdMaz2h5S8Em9ZkoEH/s1600/DSCF2430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdjfWE6KYPe5hu0kng9TxouDM2fNlUfI7z0y8wm_nTTwbaF8Cc_PHKO3XarjIjerYVJBOAuCWVzYSMlZQ9g7CgziURVUMC7Qe1xdozohW6G027XgEQdvCkkIIjXgBdMaz2h5S8Em9ZkoEH/s320/DSCF2430.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">'To love and be loved."</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">OH MY.. I'M SO EXCITED ..IT ALL LOOKS SO GOOD!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiey9YZHxE6JnLPDTzxmEFujtuXSFXMIUz2STONOP9YuzBVdFMvdos2BSSF2YffGg_FpFhXO32VaV8FndvJtIm1qNj-Z-bMedpfLE5PYGmGHGQ_VU5wpAKLxBFYmsF90AIXO4Me_Tloh-MT/s1600/DSCF2414.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiey9YZHxE6JnLPDTzxmEFujtuXSFXMIUz2STONOP9YuzBVdFMvdos2BSSF2YffGg_FpFhXO32VaV8FndvJtIm1qNj-Z-bMedpfLE5PYGmGHGQ_VU5wpAKLxBFYmsF90AIXO4Me_Tloh-MT/s320/DSCF2414.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">THE TEAM"S FINISHED PRODUCTS.</div><div class="separator" style="clear: both; text-align: center;"><em>The rules to the competition were that all foods in our baskets had to be incorporated in the meal. We were allowed one secret ingredient, and could purchase items that did not total more that 5$ from our own pockets to enhance or help in our preparation </em></div><div class="separator" style="clear: both; text-align: center;"><em> ( all other food provided by our host) </em></div><div class="separator" style="clear: both; text-align: center;"><em>OOPS downloaded pictures in an incorrect order.. sorry.. </em></div><div class="separator" style="clear: both; text-align: center;"><em>Recipes to follow in later blog entries.</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONpi2yT33Fb_hQDg0-vm2FndTYoqHPJtCzcm9P3uGX6MIlnAoW7sLS05l1z03poheox9snRiO-spvEbA03liVExon5QbK3Xk1kl6Ac3e5X0ZHVM_hzCY7sRm7kHAqheDIIzxdKUMkFCh7/s1600/DSCF2438.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgONpi2yT33Fb_hQDg0-vm2FndTYoqHPJtCzcm9P3uGX6MIlnAoW7sLS05l1z03poheox9snRiO-spvEbA03liVExon5QbK3Xk1kl6Ac3e5X0ZHVM_hzCY7sRm7kHAqheDIIzxdKUMkFCh7/s320/DSCF2438.JPG" width="320" /></a></div> <em><span style="font-family: Courier New;">Beef tenderloin grilled with a balsamic reduction on a bed of roasted potatoes, mushrooms,and almond green beans.</span></em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoswxcilKt78hkN0PXl4XB6K8JkUPo5CEzb4HL2fIIhxp_vBVVmb8gTZlMrvG5NrAWGC6sZtzIdL3hJ1F2mV2Wb7dgV1Wh5sMlUiABZgrxb1dwti0kKeKxne72-5sQTds56ZY-uSTkQZX9/s1600/DSCF2435.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoswxcilKt78hkN0PXl4XB6K8JkUPo5CEzb4HL2fIIhxp_vBVVmb8gTZlMrvG5NrAWGC6sZtzIdL3hJ1F2mV2Wb7dgV1Wh5sMlUiABZgrxb1dwti0kKeKxne72-5sQTds56ZY-uSTkQZX9/s320/DSCF2435.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> BBQ garlic beef tenderloin in a coffee/chili rub, dill potatoes, grilled chicken stuffed with cheese and a pineapple salsa.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawT-82QUd8NAwiYz4SlCKbNX86TarxszpixwiYp13mUKzyc9j84CiTgnl0ioA6LxW1AV8zmJgn_wj5tNr2kkDrpsM9KL1FNIkFoBk-rHai8eGPbif6VN-3kZRYCt6KLaPApIUjxi2pTLT/s1600/DSCF2424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawT-82QUd8NAwiYz4SlCKbNX86TarxszpixwiYp13mUKzyc9j84CiTgnl0ioA6LxW1AV8zmJgn_wj5tNr2kkDrpsM9KL1FNIkFoBk-rHai8eGPbif6VN-3kZRYCt6KLaPApIUjxi2pTLT/s320/DSCF2424.JPG" width="320" /></a></div> Grilled vegetables marinated in a balsamic tomato basil dressing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJVy035WV7h37S9Gu6-1CtNYygJaZ8lKQgxXkLVsccW6PYIM7wzq-1nmbnPIpR-Fgjll3FH4IpuJBpN97w_VYxXQfflLknPF9z247EBCAlyW-6S71t5YSa0Hbpn6vYpVULHS6b1788RZp/s1600/DSCF2425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMJVy035WV7h37S9Gu6-1CtNYygJaZ8lKQgxXkLVsccW6PYIM7wzq-1nmbnPIpR-Fgjll3FH4IpuJBpN97w_VYxXQfflLknPF9z247EBCAlyW-6S71t5YSa0Hbpn6vYpVULHS6b1788RZp/s320/DSCF2425.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div> Tangerine, fruit Romain salad served with a tangerine dressing (not Shown)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8g-FywPJPevr0FgPW2FGSLDRaGWH-_gnBqB8MSRzxADpJa1qkhIuVcRkVm1Z3VahQUtVhtZg2Viel7MV4o0sVpMn-w09D5KJiKPn6t-Te8873hU99JtHgR1sD-0gZBuOzyYQ176dogga/s1600/DSCF2436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg8g-FywPJPevr0FgPW2FGSLDRaGWH-_gnBqB8MSRzxADpJa1qkhIuVcRkVm1Z3VahQUtVhtZg2Viel7MV4o0sVpMn-w09D5KJiKPn6t-Te8873hU99JtHgR1sD-0gZBuOzyYQ176dogga/s320/DSCF2436.JPG" width="320" /></a></div> Pancetta Cesar salad<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbADv4OQeGCFC5Hv3nBY7YOd6ES27E8Uzw17K5Fz88T4QbyPCLZQd-9eSd_ewFV9s15UNPjTL3UnKZLaNB1fKtosMC9Eq3P6iS5qiZ04AYmWNQIR5ciNV2JJ0kEo88-3nv6R_5Se5ZeeFf/s1600/DSCF2423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbADv4OQeGCFC5Hv3nBY7YOd6ES27E8Uzw17K5Fz88T4QbyPCLZQd-9eSd_ewFV9s15UNPjTL3UnKZLaNB1fKtosMC9Eq3P6iS5qiZ04AYmWNQIR5ciNV2JJ0kEo88-3nv6R_5Se5ZeeFf/s320/DSCF2423.JPG" width="240" /></a></div> Baguette appetizers grilled with garlic butter and topped with pancetta & cantaloupe,Others topped with homemade tomato/olive salsa.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrLtpxLWz9CuMRQJNpuzCKibJhZn9D405oNk0_5GN4ygDARiNCbZPMuFAVYPggI-8oMne2q7mXZnsiEhyFBkbaYKpThCef0eT_GiVuLxkabAGGhEPro-DYsHYsf57au2gtZCx0Ohf69Sx/s1600/DSCF2431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrLtpxLWz9CuMRQJNpuzCKibJhZn9D405oNk0_5GN4ygDARiNCbZPMuFAVYPggI-8oMne2q7mXZnsiEhyFBkbaYKpThCef0eT_GiVuLxkabAGGhEPro-DYsHYsf57au2gtZCx0Ohf69Sx/s320/DSCF2431.JPG" width="320" /></a></div> Mock chilled Bellini<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rTqmftyxN_GKucm3vvsBJDQR6c_cB6uwWmkmA8keEh5hfqKz60DyJGAQwyH1YIrXyQXszhHvOz7oPvuR1F94fnBvUJd6OwglkQ_N8TeJQNTrOfctCdLCUxoPwVf77dodhWq8wX4kL1wu/s1600/DSCF2419.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7rTqmftyxN_GKucm3vvsBJDQR6c_cB6uwWmkmA8keEh5hfqKz60DyJGAQwyH1YIrXyQXszhHvOz7oPvuR1F94fnBvUJd6OwglkQ_N8TeJQNTrOfctCdLCUxoPwVf77dodhWq8wX4kL1wu/s320/DSCF2419.JPG" width="320" /></a></div> Artichoke dip served in an eggplant boat and served with...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsv5Iu_xHD_Bj7zhp4ArBvytMt0RrK66-1nnMb-s3wsv8qOv9pnW7vPgmcvUq80x2jy6BSmijmlCXsMd2cVfRO1441pa671gbhxAXi8TbrAbYtpxcRzxBWKCZKONf2igquODNjo_0js9wx/s1600/DSCF2420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsv5Iu_xHD_Bj7zhp4ArBvytMt0RrK66-1nnMb-s3wsv8qOv9pnW7vPgmcvUq80x2jy6BSmijmlCXsMd2cVfRO1441pa671gbhxAXi8TbrAbYtpxcRzxBWKCZKONf2igquODNjo_0js9wx/s320/DSCF2420.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;">grilled baguette to accompany the dip.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">PS. Apologies for the pictures that were missed such as the grilled asparagus and I'm sure a few other items. Dessert pictures never made it to the table as the brandied fruit, whipped cream and shortbread cakes would have literally resulted in the explosion of the already full and satisfied participants!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><em>THE EVENING MEAL</em></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhkzmV_3wzNRZ47PJvUrHtC2ApDzpbQG-wrh3zs_gRL-kSyrydNG5TtEeriFFx2SC-umf2spJE6KuLw6ULzVfSsK4zc9DmdhtAcd4PZAvMpxRz3Ub5wNNUhPc03idbJ3FLmM8YCVHIwai/s1600/DSCF2442.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhkzmV_3wzNRZ47PJvUrHtC2ApDzpbQG-wrh3zs_gRL-kSyrydNG5TtEeriFFx2SC-umf2spJE6KuLw6ULzVfSsK4zc9DmdhtAcd4PZAvMpxRz3Ub5wNNUhPc03idbJ3FLmM8YCVHIwai/s320/DSCF2442.JPG" width="320" /></a></div>A JOB WELL DONE, WE were all winners!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jYcgkecPHladw3C76qaaiXqP8uuU1d44BGnx_3wsRexv7afNXN5K3RQ5FiGJbnFD2BroBgr6Ba3HUTkn_UtaJZ4c-DtDSbqtUoeU5E9OV85-A0ZcqPu9plXZy1u0so2-3Fw2EChX1boW/s1600/DSCF2444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8jYcgkecPHladw3C76qaaiXqP8uuU1d44BGnx_3wsRexv7afNXN5K3RQ5FiGJbnFD2BroBgr6Ba3HUTkn_UtaJZ4c-DtDSbqtUoeU5E9OV85-A0ZcqPu9plXZy1u0so2-3Fw2EChX1boW/s320/DSCF2444.JPG" width="320" /></a></div><br />
The end of all our hard work was the communal supper shared by all with tales of how we had spent the supper to date. We laughed, congratulated each other on a job well done, praised and drooled over the food and later dangled our feet in the warm water of the swimming pool. But we also talked and shed some tears for people missing from the evening and the reason for this fund raiser.<br />
<br />
Our cause is a program that deals with events that has touched all of us in our life experiences... <strong>The Palliative Care Outreach Program.</strong><br />
<br />
Here in Ottawa Canada, <em>Dr.Margaret Farncombe started the program in 1997, when she realized the need for at home care for the terminally ill.</em><br />
Most of us present have cared for a loved one during the dying process.<br />
<br />
The Palliative Care Outreach Program provides an all encompassing approach to the care and support of individual clients with terminal diseases and to their families in an out of hospital setting to ensure an environment of comfort,respect and dignity in accordance with the clients goals,needs and belief system.<br />
<br />
Please visit their website at <a href="http://www.palliativeoutreach.org/">www.palliativeoutreach.org</a><br />
<br />
POST MORTEM,<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>There really was no competition, as we all had way too much fun , that the consensus was that the winner was the FOOD and of course the MONEY raised for the Palliative Care Outreach Program. We have vowed to do another event in the fall so stay tuned . </div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com4tag:blogger.com,1999:blog-2873847168121939887.post-80316367743303616282011-07-19T15:15:00.000-04:002011-07-19T15:15:56.418-04:00Strawberries, strawberries,<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAu3EdovDCTFRJh-mAni8eobNaOsIjrsVN9w_I3ogZE0Pj3H64b1hHS2zJxsvu0G6qwd6tTbnJMTnUaOsm6UIrqAyjYbZrH0cJwxOyaffp6r4Hp3na2F01pw2QjinDrYKpuxt697h6bua/s1600/DSCF2365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAu3EdovDCTFRJh-mAni8eobNaOsIjrsVN9w_I3ogZE0Pj3H64b1hHS2zJxsvu0G6qwd6tTbnJMTnUaOsm6UIrqAyjYbZrH0cJwxOyaffp6r4Hp3na2F01pw2QjinDrYKpuxt697h6bua/s400/DSCF2365.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">When my neighbour called and asked whether I would like some strawberries never did imagine that I would have 4 huge baskets of strawberries ! The strawberries are more than likely the last of the season but a huge amount of them where still firm and Oh my so sweet.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2I1IoyO1d6DXIygRZS8hzzMoY2jRWmOAWTm3aYeHj-mGXvdDBf0jz1Z_JmD1V9D2AtsrErDO4-wcrS7jxmF-jD3ixukh7tmAp6IpYOFiIv3OrG9f2fLZoTCQm5gbycoacMPS-lyEYPEd/s1600/DSCF2366.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin2I1IoyO1d6DXIygRZS8hzzMoY2jRWmOAWTm3aYeHj-mGXvdDBf0jz1Z_JmD1V9D2AtsrErDO4-wcrS7jxmF-jD3ixukh7tmAp6IpYOFiIv3OrG9f2fLZoTCQm5gbycoacMPS-lyEYPEd/s400/DSCF2366.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So without much hesitation I went about cleaning and hulling the stems, while my brain was already thinking up recipes for pies, and tarts and jams, and just plain old freezing these lovely berries for smoothies that I will enjoy long when the hot days of summer are over.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFQd62y0rTlUdKF0t_fqaceabgnsjL5ZiNVvhZ01rRoD3p5hOpg18iOhVH1nc_STg-h1owzTQxuk0wZ7HaljJjbfU3oB1W4e7nVy3ipENLNqCrTLPBO64TcZzN5kckH9y9BdUGseak3A1/s1600/DSCF2367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFQd62y0rTlUdKF0t_fqaceabgnsjL5ZiNVvhZ01rRoD3p5hOpg18iOhVH1nc_STg-h1owzTQxuk0wZ7HaljJjbfU3oB1W4e7nVy3ipENLNqCrTLPBO64TcZzN5kckH9y9BdUGseak3A1/s320/DSCF2367.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">But for today, I knew that Ron would enjoy his favourite pie Rhubarb and Strawberry.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlx_MIApLuxWejDOkUlyFBaa7KtRrzr5n3WmBi0-OT-m11gWNRYkFHat0LKuC49qvrGSmysycSWbmFV6bMCKcIUnsawfDO4qyTGNu56NPLUljLEVqdg8fkkLVBTymcDprDIvBfCqFhULI/s1600/DSCF2370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlx_MIApLuxWejDOkUlyFBaa7KtRrzr5n3WmBi0-OT-m11gWNRYkFHat0LKuC49qvrGSmysycSWbmFV6bMCKcIUnsawfDO4qyTGNu56NPLUljLEVqdg8fkkLVBTymcDprDIvBfCqFhULI/s320/DSCF2370.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">A quick trip to the freezer, a frozen bag of rhubarb and some of today's strawberries, and voila dessert for supper! Done.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AdvJHAw7HVJBiqYOFpR0Ag70rH0-kcIKchRsj0-ZXf8Fv67SUZpxQzqkIsThDiTNtvQZzDt3xF836ynTz9aqGuelwhKjaGpLgDnsvA-XmEv-dbc-vPTIlS4jpp2bjBGEdJNCn4T5JIrz/s1600/DSCF2375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AdvJHAw7HVJBiqYOFpR0Ag70rH0-kcIKchRsj0-ZXf8Fv67SUZpxQzqkIsThDiTNtvQZzDt3xF836ynTz9aqGuelwhKjaGpLgDnsvA-XmEv-dbc-vPTIlS4jpp2bjBGEdJNCn4T5JIrz/s320/DSCF2375.JPG" width="320" /></a></div>Enjoy.Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com4tag:blogger.com,1999:blog-2873847168121939887.post-57964185015517383872011-05-15T15:37:00.001-04:002011-07-19T15:28:58.341-04:00Catch- Up<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79s489A2bXaL42MfnemCvsuYGZKUpvfD_7jTgOHQbj-nclkcEWUONYQNbaePz53TIHzHdUdncmZQrE_SnCEnKoxeAL5gMNKHwsvLsvU73y_xtle_jGSLnrGS0E_cX_X0XhMFdfIak7rED/s1600/DSCF2227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79s489A2bXaL42MfnemCvsuYGZKUpvfD_7jTgOHQbj-nclkcEWUONYQNbaePz53TIHzHdUdncmZQrE_SnCEnKoxeAL5gMNKHwsvLsvU73y_xtle_jGSLnrGS0E_cX_X0XhMFdfIak7rED/s640/DSCF2227.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>In my previous entry I was lamenting about rushing through the past 6 weeks, without taking the time to feel any joy in what I was doing. You know the feeling? when you are running as fast as you can and never reaching the finish line?<br />
But to be honest there were some really great moments and times. March ended with Rosanna's birthday, but she rang in 3 more birthdays in April, Lynne, Mary and my sister Heidi's... she looks pretty good for 72 years young!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0OcvKuNrN8UVeGD5Jp2AFkI6ZSfqrlrZoGrCO3YBDuaGc6qlgyNtnT5yqVJzJrvZ7KxAk5fKrpmwyj7gZ1I0W5B91K8VZIoZkA1LUCbuwraURp63iBxw90RmFMDHN-VWXWTeFpAyrtot/s1600/DSCF2230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt0OcvKuNrN8UVeGD5Jp2AFkI6ZSfqrlrZoGrCO3YBDuaGc6qlgyNtnT5yqVJzJrvZ7KxAk5fKrpmwyj7gZ1I0W5B91K8VZIoZkA1LUCbuwraURp63iBxw90RmFMDHN-VWXWTeFpAyrtot/s320/DSCF2230.JPG" width="320" /></a></div> Baking as mentioned was a huge bust with me lately. Recipes were read wrongly or even when they were executed properly just feel short as in this lemon- lime tart that just didn't set correctly and even though it tasted great was just always a little runny to the very last bite.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2J8Ih15D8DcC6Ruo70YoNcT0XD8dU3-STkarI2d9zfUWlrzlLiG3pF1JYAp7Orx84oogPy0N7niScC0ryv9CMdz0z25WPwc0KcbqUaIqzod8zgzHD62stRbNORVi_MamV73lIM9TCYutF/s1600/DSCF2231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2J8Ih15D8DcC6Ruo70YoNcT0XD8dU3-STkarI2d9zfUWlrzlLiG3pF1JYAp7Orx84oogPy0N7niScC0ryv9CMdz0z25WPwc0KcbqUaIqzod8zgzHD62stRbNORVi_MamV73lIM9TCYutF/s320/DSCF2231.JPG" width="320" /></a></div> Easter and Mother's day brought joy in the form of beautiful flowers that will always<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgon0yV5p7V9p0Hw1vYDd3YDNn0ufCUHCQMRieE8LYUOx-O3pABbuXI3e8ur2h2DjA2AGcy9x4PCrE1e2PcaZc58lJ6cjaz4ZneEhHpEyOIcwYr5oEc4p6_6pWeJgGZETrRiHvxwR4Twt88/s1600/DSCF2234.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgon0yV5p7V9p0Hw1vYDd3YDNn0ufCUHCQMRieE8LYUOx-O3pABbuXI3e8ur2h2DjA2AGcy9x4PCrE1e2PcaZc58lJ6cjaz4ZneEhHpEyOIcwYr5oEc4p6_6pWeJgGZETrRiHvxwR4Twt88/s320/DSCF2234.JPG" width="240" /></a></div>warm my heart and put a smile on my face. So even when life has you dancing as fast as you can, please take the time to smell the roses.<br />
I hope to get in one more blog before I have a little surgery and then come back after a little rest and recuperation.</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com0tag:blogger.com,1999:blog-2873847168121939887.post-87269497830513048532011-05-15T09:20:00.000-04:002011-05-15T09:20:16.250-04:00LEMON CHIFFON CAKE II<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3hc7Dzeare5JRWJ0OoXKRqLKd9vjUJZuOS_pKk2EBvAoSZpVGRLBFfyUMczjkY643ONVqRN_edR-tc89_ieOEnBtUUpCP3InpbYnzBO8JuPl6abzq8B1ybLrLDzFwtnCjwrtzghItAt_/s1600/DSCF2219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX3hc7Dzeare5JRWJ0OoXKRqLKd9vjUJZuOS_pKk2EBvAoSZpVGRLBFfyUMczjkY643ONVqRN_edR-tc89_ieOEnBtUUpCP3InpbYnzBO8JuPl6abzq8B1ybLrLDzFwtnCjwrtzghItAt_/s400/DSCF2219.JPG" width="400" /></a></div>I've been absent from this blog mainly because when things get hectic meals become quick, plain, and unexciting. It shouldn't be this way, because when I look at the title of my blog it puts me to shame. Food should be a celebration, a meal with a loved one should not be rushed. We have become a society of everything being "Now" and "Instant" and sometimes I too need a little reality check, take a breath and just calm down and relax and enjoy the simple things that are meaningful , like preparing a meal with a little more thought and not something that has become another chore on my never ending list of things to do.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBgXhmjRpu_5Xu-qWbifOKb2H1K8vjm69I9AUsnqoZ_oDpTputMOK8ZLdAvO1Xe1yHcNA1-r4FGQm9732qIzT9CzzuTS9mbYPlzHqkNnbV4U1-ECDMPv_x-ibpcNMVKQV8QrAJavbjAzz/s1600/DSCF2223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBgXhmjRpu_5Xu-qWbifOKb2H1K8vjm69I9AUsnqoZ_oDpTputMOK8ZLdAvO1Xe1yHcNA1-r4FGQm9732qIzT9CzzuTS9mbYPlzHqkNnbV4U1-ECDMPv_x-ibpcNMVKQV8QrAJavbjAzz/s400/DSCF2223.JPG" width="400" /></a></div>This lemon chiffon cake was just another example of the "OOPPS", in my life lately.<br />
I was in a hurry, seems to be my mantra lately, and wanted just a simple light no fuss cake. I have posted a fancier lemon chiffon cake in the past, but this time just wanted something that would go good with a cup of tea or coffee and could last all week as I was under time restrictions.<br />
Looking at this cake you can probably already see all the BooBoo's. <br />
1. I used 1 tsp. of baking powder instead of 1 Tablespoon.<br />
2. Then I wanted a light drizzle on the cake and well I don't quite know what happened but it turned into a big blob mess.<br />
Let's just say it was one of those days when you just want to sit down and cry for no reason at all! Yes, I have those days also.<br />
All in all, the cake really was delicious, even with all the mistakes I had made, so you can imagine how really good it can be had I not screwed up.Please give it a try.<br />
<br />
LEMON CHIFFON CAKE<br />
3-4 lemons<br />
21/4C. cake flour<br />
11/2C.sugar<br />
1TABLESPOON baking powder<br />
1 tsp. salt<br />
1/2 cup canola oil<br />
1/4 c. water<br />
6 large eggs separated at room temperature<br />
1/2 tsp. cream of tartar<br />
<br />
GLAZE<br />
2c. icing sugar sifted, more if needed<br />
2T. lemon juice , extra if needed<br />
1T. heavy cream<br />
<br />
DIRECTIONS<br />
In a clean bowl combine the egg whites and cream of tartar.<br />
With a whip attachment beat until soft peaks are formed.<br />
Sift together flour, sugar , baking powder and salt on a sheet of parchment.<br />
In another bowl combine oil, water, egg yolks, lemon juice and some lemon zest whisk until well mixed.<br />
Switch to a spatula and combine dry ingredients into the wet and mix until combined.<br />
Gently fold 1/2 of the white eggs into the batter until almost fully incorporated then add remaining whites until just combined.<br />
Batter should be smooth but foamy, pour into tube pan.<br />
Bake until toothpick comes out clean. 45-50 minutes at 325 degree oven.<br />
Invert on a rack let cool completely for 45 minutes . To loosen pan, tap against counter top until cake disengages.<br />
For the glaze whisk ingredients adding more lemon juice as needed if too thick. Pour and let it drizzle along the sides.</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com0tag:blogger.com,1999:blog-2873847168121939887.post-65205745193025713352011-04-03T19:04:00.001-04:002011-04-03T19:08:43.026-04:00Montreal<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFS_baHY_5nadnDYtnhPUjP0sXCDiNJ52jAeij4uNjR5dNSHBYeAa8BQhXDjhhkL8dMqWkro_In-ObHb5_UPWBZ5hW2HSemYQf2u6dEY8ebZV_qjxHF4Sj_c1UoKPD96u4yOdWOccTNCg/s1600/DSCF2177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFS_baHY_5nadnDYtnhPUjP0sXCDiNJ52jAeij4uNjR5dNSHBYeAa8BQhXDjhhkL8dMqWkro_In-ObHb5_UPWBZ5hW2HSemYQf2u6dEY8ebZV_qjxHF4Sj_c1UoKPD96u4yOdWOccTNCg/s400/DSCF2177.JPG" width="400" /></a></div> Saturday was such a lovely day, that after we did our little trip to Kemptville, Ron and I decided to hook up to the 401 and just go to Montreal.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2G4hgKS9pqeUJEViqK2N83F77P3b5D1H6sRjknNDveBScM6OexW5wkhYYQ3yb4isvMTn1Nw3898c5EWFqGdA5FH1ES_zPBCLNPBmPN1DzT0O0uJyKEFxkAaeajFv4c0KxZLlJRo3Bgxio/s1600/DSCF2179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2G4hgKS9pqeUJEViqK2N83F77P3b5D1H6sRjknNDveBScM6OexW5wkhYYQ3yb4isvMTn1Nw3898c5EWFqGdA5FH1ES_zPBCLNPBmPN1DzT0O0uJyKEFxkAaeajFv4c0KxZLlJRo3Bgxio/s400/DSCF2179.JPG" width="400" /></a></div> No trip there is complete without spending some time at the Jean Talon Market and a visit to Premiere Moison for some Bread.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-_ybgRsFqTFUn8MzJH0kpfI9SrnVeK2kxDMKgRKw8XHptRcujYDw37xqoJtiXcHaye3s_thboJZTcrIU3WroYrYl-ZEkrnCjvHklgfrQPuhdOyX14SppxhnpvSRnL_V1qizoeu7bJWNT/s1600/DSCF2180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-_ybgRsFqTFUn8MzJH0kpfI9SrnVeK2kxDMKgRKw8XHptRcujYDw37xqoJtiXcHaye3s_thboJZTcrIU3WroYrYl-ZEkrnCjvHklgfrQPuhdOyX14SppxhnpvSRnL_V1qizoeu7bJWNT/s400/DSCF2180.JPG" width="400" /></a></div> This place also sells a delectable array of pastries, terrines and cold meats. So it is also a nice place to sit down and have a coffee with a sweet or a baguette with some pate. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVv17phC3gWn39IASLj6r9OSpCBWu3W_5JyjS87_Uo0UnjmnCGqmx7KRzpxUS3-34sZqOfH-EBwkJ6E-e3TpqDoopyDLj4tGQ4DgQjN1f5dh3I9BvcRs1WKtSLAaI6BQxMe-zn5YFFsd82/s1600/DSCF2186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVv17phC3gWn39IASLj6r9OSpCBWu3W_5JyjS87_Uo0UnjmnCGqmx7KRzpxUS3-34sZqOfH-EBwkJ6E-e3TpqDoopyDLj4tGQ4DgQjN1f5dh3I9BvcRs1WKtSLAaI6BQxMe-zn5YFFsd82/s400/DSCF2186.JPG" width="400" /></a></div> We also stopped at the cheese shop there and bought a nice selection of our favourite cheeses. The Bartlett pears were to die for, sweet and juicy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwJj0n0aD_dc3YRr1xhw-yGyRCigaJZ051QEjRW0az6R2TIcPj7dBB4vN37JVdzbERFvjGwRz1qYF2bYUvfzQJvPiB3jhFatcyu-bV7IgvKDnsVq6Kag8HRKPwHxahyphenhyphen3lG4u3twdXJKfW/s1600/DSCF2191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijwJj0n0aD_dc3YRr1xhw-yGyRCigaJZ051QEjRW0az6R2TIcPj7dBB4vN37JVdzbERFvjGwRz1qYF2bYUvfzQJvPiB3jhFatcyu-bV7IgvKDnsVq6Kag8HRKPwHxahyphenhyphen3lG4u3twdXJKfW/s400/DSCF2191.JPG" width="400" /></a></div>That day the bakery was highlighting a sweet baguette with walnuts and maple. Ron and I devoured the loaf by ourselves with delicious white creamy honey, on Sunday morning. No guilt here! It was so yummy.<br />
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If you have a chance to go before Easter,pick up some bread and their hot cross buns ..lovely!. </div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com3tag:blogger.com,1999:blog-2873847168121939887.post-82507360000470005492011-03-24T18:41:00.002-04:002011-04-03T19:13:24.569-04:00CHICKEN LIVER MOUSSENwith PEAR and CITRUS GARNISH<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" dir="rtl" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3c8Tc7P4mWxC2G6roaWrf-mfZeXPZF-cnYZYlkE_AWJVtAkxTjvIIqMdvBcsrhELGNOgzAvqulWKRM5aeEfHTGGU7XcW2WceK_PL0s-IgFWr0e-GP-NGZWKOElh5tHVvMl2umTqQlMHh/s1600/DSCF2167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3c8Tc7P4mWxC2G6roaWrf-mfZeXPZF-cnYZYlkE_AWJVtAkxTjvIIqMdvBcsrhELGNOgzAvqulWKRM5aeEfHTGGU7XcW2WceK_PL0s-IgFWr0e-GP-NGZWKOElh5tHVvMl2umTqQlMHh/s640/DSCF2167.JPG" width="480" /></a></div> I wouldn't even know where to find chicken livers at my grocery store. OK maybe I'm exaggerating, but honestly I don't ever recall seeing them in the meat freezer, and in all of my 35 years of marriage have I served them.<br />
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My sister tells the story of some 45 years ago when her and her husband, as newly weds and still a little naive about life, bought their first home after saving their money to do so. Little did they know after putting this money down as a down payment , that there would still be extra costs involved. She recalls how when faced with this dilemma the only choice they had was to cut back on their already meager grocery bill. One option was to buy chicken livers which at the time was the cheapest source of meat . The good news was that for the next 4 months , she collected about 100 different ways to serve chicken livers. The bad news , her husband now refuses to even look at a chicken liver, let alone eat one!<br />
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That being said , I have my own issues with any type of liver, but that's another story. However, I do have a hubby that likes to whip up special little dishes. and He made this mousse for our special family dinner ,and this was the perfect little appetizer much to my surprise and very tasty.Everybody agreed.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5LkUdxiFJdoDoDJa7IPrgryt3EdCFi57FKwIKE3Gh8RZbShRs9LjJkC2hsKVNoIbgwbri_GNNE8z9yWmyoXSlvwUk5PCJxsLtMk7DdQVJvGEF8EhJzLJ9-TYrFUanzs3uLYw3kWXV_-4/s1600/DSCF2148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ5LkUdxiFJdoDoDJa7IPrgryt3EdCFi57FKwIKE3Gh8RZbShRs9LjJkC2hsKVNoIbgwbri_GNNE8z9yWmyoXSlvwUk5PCJxsLtMk7DdQVJvGEF8EhJzLJ9-TYrFUanzs3uLYw3kWXV_-4/s320/DSCF2148.JPG" width="320" /></a></div> This recipe is not one of my sister's but rather our own Ricardo TV cooking show host. The process starts with melting butter. adding chopped shallots and browning the chicken livers. Season with salt and pepper and deglaze with wine and cognac. Reduce heat and cook until livers are pink in the center.<br />
Transfer to food processor.<br />
Add sugar,oregano &1/4 cup of cream . Puree until smooth.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS0JsXxv2rSAvOIwaMpd75xXNrafXzQxz64hf3RI8ovCQ9qRWIAahoDbNp1D-RzNYdqYuxtFMvg9MFWe-cdPzv_NlxBMMiZYJa8XsSf2sRpEGPD0PJ8wXWeZBE2I08pN-guWoWn_p16vK/s1600/DSCF2149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimS0JsXxv2rSAvOIwaMpd75xXNrafXzQxz64hf3RI8ovCQ9qRWIAahoDbNp1D-RzNYdqYuxtFMvg9MFWe-cdPzv_NlxBMMiZYJa8XsSf2sRpEGPD0PJ8wXWeZBE2I08pN-guWoWn_p16vK/s320/DSCF2149.JPG" width="320" /></a></div> Push through a sieve into a bowl. Cover and refrigerate until chilled, about 45 minutes.<br />
In a bowl, whip the remaining cream until soft peaks form.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlqWeRFiarNzZC1g1f8cdPedEfIimM3d6dS9XeUwzbPQ4LpZVXemjgoyst6JG1rvqFmwxQURJ47DRvg4XK29hu4O2QUuK_pZKtEEP3ycFZuYZ_V1ZHZB7oGvWJAsJ28vN-ztkjKOHul15/s1600/DSCF2150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlqWeRFiarNzZC1g1f8cdPedEfIimM3d6dS9XeUwzbPQ4LpZVXemjgoyst6JG1rvqFmwxQURJ47DRvg4XK29hu4O2QUuK_pZKtEEP3ycFZuYZ_V1ZHZB7oGvWJAsJ28vN-ztkjKOHul15/s320/DSCF2150.JPG" width="320" /></a></div> Using a spatula, fold the whipped cream into the liver mousse. Adjust the seasoning.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGb9AKw9TPsFAh7IDrWPd-Y0AzJt_5_rsGACZNoXIzKNpwzbTnBv1ZtXpJqyVbNcMgR2rVKkkdS-KMZEnTsdHhwNrOHElFMlISdez5UWDaNCWJFe6wCQl0Crv07d0ybntp3Yuz75cZA8u/s1600/DSCF2170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGb9AKw9TPsFAh7IDrWPd-Y0AzJt_5_rsGACZNoXIzKNpwzbTnBv1ZtXpJqyVbNcMgR2rVKkkdS-KMZEnTsdHhwNrOHElFMlISdez5UWDaNCWJFe6wCQl0Crv07d0ybntp3Yuz75cZA8u/s320/DSCF2170.JPG" width="320" /></a></div>If serving as a teaser, spoon the mousse into individual shooter glasses. Smooth the top and refrigerate for another 45 minutes or until ready to serve. Or put the entire mousse into a little terrine dish and serve as an appetizer like you would a pate.<br />
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Chicken Liver Mousse<br />
1/2 lb. chicken livers. trimmed<br />
2 shallots chopped<br />
2T. unsalted butter<br />
1/4C white wine<br />
1 T cognac<br />
2 tsp. sugar<br />
1/2 tsp. oregano<br />
3/4C 35% cream<br />
salt/pepper<br />
<br />
GARNISH 1 firm pear diced very small<br />
2 tsp. marmalade<br />
2tsp/lemon juice<br />
a few fresh chives<br />
Mix all ingredients<br />
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recipe makes 12 shooters.<br />
The morale: Don't turn your nose up to chicken livers, try this recipe and be pleasantly surprised.</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com1tag:blogger.com,1999:blog-2873847168121939887.post-23132020296511171312011-03-23T08:50:00.000-04:002011-03-23T08:50:10.141-04:00CREAM OF ASPARAGUS SOUP<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK3Wfgy_3cFuTcd95gc5LK20dtrEC4Li8xwazKADPFanypTM3wEwhAUczvc2B4MzXa6xOANb4IDUp5SVjm_tOY2KHvgc4gfrvN-f75LUHxdov5cHHQvG_79LhdtK_idj9zPqJJzYrziqd/s1600/DSCF2159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAK3Wfgy_3cFuTcd95gc5LK20dtrEC4Li8xwazKADPFanypTM3wEwhAUczvc2B4MzXa6xOANb4IDUp5SVjm_tOY2KHvgc4gfrvN-f75LUHxdov5cHHQvG_79LhdtK_idj9zPqJJzYrziqd/s400/DSCF2159.JPG" width="400" /></a></div> <em>'No matter how long the winter Spring is sure to follow." Proverb</em><br />
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<em>For me nothing says Spring more than asparagus and rhubarb. After a bit of a hiatus from blogging and having to host a family dinner party on Sunday, I knew that I was going to build a menu around these two ingredients. </em><br />
<em>The asparagus soup started the meal and the rhubarb pie and a coffee were the perfect ending to a wonderful meal that was shared between my family and my son's future in-laws.</em><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgtPBHPWuKZfQXiD2L3zzceGZXp0SXVL1TH7Ys0X5lWdQihfHh1WOuwX7i2C-BSnP448nVOdSftm_WLWMYB9SuoGUJakpawlDTdHVS8pMaGqsnpEEeH7JSLxUrl9R5VUZZ9utFFJ3R8xL/s1600/DSCF2162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhgtPBHPWuKZfQXiD2L3zzceGZXp0SXVL1TH7Ys0X5lWdQihfHh1WOuwX7i2C-BSnP448nVOdSftm_WLWMYB9SuoGUJakpawlDTdHVS8pMaGqsnpEEeH7JSLxUrl9R5VUZZ9utFFJ3R8xL/s320/DSCF2162.JPG" width="320" /></a></div> There are many great versions of asparagus soup, but I was in particular, looking for a lighter version of a cream of asparagus soup. Came across a few that substituted the cream with yogurt, but in the end decided to go with the basic 'tried and true', version and left the cream as an individual option.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOPLuJIpwhZRalqDQfcm3z0vkcshPB88Un7HYD1srbkJPMYTxgqUeqzuxlWWM5B9O5TYfGYvKGCJz47fuAfZ9lxcLZaPGtps7kmWABeS9n6UeXTpSh2bCgdZzxBQ6HMHM18NeFcIZjlND/s1600/DSCF2164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMOPLuJIpwhZRalqDQfcm3z0vkcshPB88Un7HYD1srbkJPMYTxgqUeqzuxlWWM5B9O5TYfGYvKGCJz47fuAfZ9lxcLZaPGtps7kmWABeS9n6UeXTpSh2bCgdZzxBQ6HMHM18NeFcIZjlND/s320/DSCF2164.JPG" width="320" /></a></div>As you can see, the soup , after blending, can stand alone. It was tasty, smooth and velvety even without the addition of the cream. In the end I chose to add the cream as a garnish and swirled it around the asparagus tips. ( not shown in the photos).<br />
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The recipe is very basic and quantities will vary accordingly depending on how many people you are serving.<br />
The basis starts with, leeks that are washed and cleaned and sliced, in this case you can use both the white and part of the green stems. Saute these with a sliced onion in some butter and olive oil.<br />
I like to roast the cleaned and sliced asparagus ( discard woody ends) in the oven with a coating of olive oil salt and pepper. Add everything to either a homemade chicken stock or vegetable stock . I like to include a large diced potato. Simmer until everything is soft, adjust seasoning and then blend when cool in small batches.<br />
The soup can be made a day ahead, then reheated before serving. At this point the addition of cream/yogurt can be added for additional richness, garnishes can be shredded cheese, bacon bits, asparagus tips or swirls or dots of extra cream. Enjoy</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com1tag:blogger.com,1999:blog-2873847168121939887.post-83433800189570155052010-10-21T07:00:00.004-04:002010-10-21T10:43:37.928-04:00NO KNEAD BREAD<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ4PiVMlvgnAruwz2aO0SoNuM3KnZdai4R2c-TiGY4JHWb1OMAkmP9Q_oq7vt5hyphenhyphenTaZxLSFm-UXDHG-C4N2rpGtkml69NATka6vjJ4sDsYybDDz7hJf-KTg2jAtMsGpy25kLwg9q0voEX/s1600/DSCF1912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ4PiVMlvgnAruwz2aO0SoNuM3KnZdai4R2c-TiGY4JHWb1OMAkmP9Q_oq7vt5hyphenhyphenTaZxLSFm-UXDHG-C4N2rpGtkml69NATka6vjJ4sDsYybDDz7hJf-KTg2jAtMsGpy25kLwg9q0voEX/s640/DSCF1912.JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I love baking bread and so does Ron there is something very cathartic about it and very spiritual. However I am also always on the look out for quick bread recipes. I came across this video by Mark Bittman on You Tube. In case you don't know him, he has written numerous cookbooks his latest is at Chapters, and also write for the NEW YORK TIMES. But gals save your money and go to you tube, where you can see countless video of him in action, cooking and baking.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">This recipe caught my eye, because |I am all for the short cuts! and when I saw that you don't need to knead this dough, well I was sold. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Now I am a convert and have this bread on the go all the time in my house.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmXOGlFa6kZTo1asOQ5TrrAZeE9hmTZ_Kf_hMjFpJdp1RBkWVqV0JkkZPEAhH1rW5FYx4K5T_ibzq8UOydwDwfuL9FzJiAOSxii_vcAlZJ2MDFzPo89RpWVxZxmMGbfPCLmpDA5lDuxCl/s1600/DSCF1899.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmXOGlFa6kZTo1asOQ5TrrAZeE9hmTZ_Kf_hMjFpJdp1RBkWVqV0JkkZPEAhH1rW5FYx4K5T_ibzq8UOydwDwfuL9FzJiAOSxii_vcAlZJ2MDFzPo89RpWVxZxmMGbfPCLmpDA5lDuxCl/s1600/DSCF1899.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I made two loaves this day, and while talking on the phone left the second one in a little longer and henceforth the darker texture but none the less still delicious.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndKKxOC239H_J5F9syPLgeNf_EjQJ1K5boYME_m-KIHMzLReUagCppt-Hfgs0E90xPtZczQvlOBjqT-Q7nmtw_-uQhj8UHqkPZNd6Nc1f39V6ZTk_tZd3PQBAYBCI-iaKKwgjgYi4kzq2/s1600/DSCF1893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndKKxOC239H_J5F9syPLgeNf_EjQJ1K5boYME_m-KIHMzLReUagCppt-Hfgs0E90xPtZczQvlOBjqT-Q7nmtw_-uQhj8UHqkPZNd6Nc1f39V6ZTk_tZd3PQBAYBCI-iaKKwgjgYi4kzq2/s1600/DSCF1893.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.youtube.com/watch?v=13Ah9ES2yTU">http://www.youtube.com/watch?v=13Ah9ES2yTU</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">I always like to play with the recipe, by fooling around with the quantities but basically here is the recipe that any 4 year old can do.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>3 cups flour</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>1 1/2 cups water </strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>1 1/4 tsp. salt</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>1/4 tsp. yeast</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>MIX by hand just to incorporate ingredients</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>COVER and leave for 12-24 hours </strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>Next day</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>Pre heat oven to 500F</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>When temperature is reached, preheat Corning dish and lid in oven.</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>TAKE out dough and fold over a few times to form a squarish round shape,</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>COVER with towel. </strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>When the corning dish or cast iron pot is hot carefully remove from oven and plop in your bread from the tea towel.</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>Cover your pot with lid , this creates steam and helps your bread rise and bake.</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>Bake for 30 minutes at 500.</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>Remove lid and continue baking for additional 20 minutes until desired color is reached. </strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>(20 minutes yields dark crust, 15 minutes yields golden crust)</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong>Please check out the video on You Tube.</strong></div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com2tag:blogger.com,1999:blog-2873847168121939887.post-34849171888912997982010-10-20T14:46:00.001-04:002010-10-20T17:37:06.328-04:00TURKEY POT PIE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWlEseKdyla00fFit6MCigNZGOdkMOVWop2EdRDQbphBRg6Ppw0dBcx8a9UAmxNiAxlNih2uBdhSJCrSQ3rOVpUUVnxl8kRQZtGdU9tsreCucwVqiv-HO8ZP41qvajMXCwwSUcARNONKb/s1600/DSCF1895.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWWlEseKdyla00fFit6MCigNZGOdkMOVWop2EdRDQbphBRg6Ppw0dBcx8a9UAmxNiAxlNih2uBdhSJCrSQ3rOVpUUVnxl8kRQZtGdU9tsreCucwVqiv-HO8ZP41qvajMXCwwSUcARNONKb/s640/DSCF1895.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">I know that most of you probably have some turkey left over from the holidays. Our house is no exception. We enjoyed the roasted bird on thanksgiving, had the hot turkey sandwiches later on that week and also enjoyed some midnight raids to the fridge for a snack on those drumsticks.But thankfully, we are now going to put the bird to rest with some turkey pot pie.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrhPPYcFQJVcBIG9bbC2hU2Lsq6JB8QxH4VbSW3pK_HuUHpb00ky2FF2ajJWPeUPQS9WwndA-0Rr1g_Ix_7O3JI33CKb15uYpDNd55NLjJxYX2pxchKh4dVGtbKW_dhRfadU1T-_08QR7/s1600/DSCF1886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJrhPPYcFQJVcBIG9bbC2hU2Lsq6JB8QxH4VbSW3pK_HuUHpb00ky2FF2ajJWPeUPQS9WwndA-0Rr1g_Ix_7O3JI33CKb15uYpDNd55NLjJxYX2pxchKh4dVGtbKW_dhRfadU1T-_08QR7/s1600/DSCF1886.JPG" /></a>This recipe is not only great with leftover turkey but also chicken.It is healthy, easy, a real autumn comfort meal and also quite tasty.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>1 recipe for your favourite pastry dough</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>2 med. onions chopped</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>2 stalks celery chopped</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>2 carrots peeled and sliced</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>2-3 potatoes diced and boile2T. vegetable oil 2 tsp. thyme 3T. parsley chopped</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1tsp. oregano</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1 cup chicken broth</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1 cup milk</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>( i also had some Chardonnay wine left over which I added for an extra flavour boost)</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1/4-1/3 cup flour Depending if you added any extra liquid like the wine)</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1 can of peas, or what ever vegetable you have left over and you think will make a nice addition to your pot pie.</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>Pre heat oven to 425F. In a large pot heat your oil and saute your onions, celery thyme, oregano,and carrots until tender. Stir in your flour and continue to cook constantly stirring over low heat. Add your stock and milk. Bring to a boil and continue stirring until mixture thickens. Add turkey, vegetables and pre-boiled potatoes. Season with salt , pepper, and parsley. Roll out pastry dough and cover whatever vessel you have used for your turkey mixture. Either individual servings or 1 large pie plate or casserole. Bake in pre heated oven for 15. minutes lower heat to 350 and continue baking until tops are golden , about another 20-30 minutes.</strong></div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com0tag:blogger.com,1999:blog-2873847168121939887.post-80624219827472179812010-10-11T16:25:00.002-04:002010-10-11T17:09:04.815-04:00RED and GREEN PEPPER JELLY<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJibr4mcpKSMo3jiGybAiQ3Pr0YFrW07A_7VQ5ZTB9eiXA0fkgVoQHhrpdP0AaacGSnRVt0y6-sJYKLhNc99cxeEyNdAdjxr586SwNVdwljSlsjKesiFal-0R5Uoqp_Z5Xon79OpFfIMV/s1600/DSCF1873.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJibr4mcpKSMo3jiGybAiQ3Pr0YFrW07A_7VQ5ZTB9eiXA0fkgVoQHhrpdP0AaacGSnRVt0y6-sJYKLhNc99cxeEyNdAdjxr586SwNVdwljSlsjKesiFal-0R5Uoqp_Z5Xon79OpFfIMV/s1600/DSCF1873.JPG" /></a>You know the saying when life hands you lemons make lemonade? Well last week some very good friends gave my sister bags of peppers and well you guessed correctly, pepper jelly is what we turned it into, and now we have enough to enjoy ourselves and to share as gifts for the holiday.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWOI1jl3GDilbBkdI14Ww8S9NU5fhzogFBPeq6K91ZMQEZwsjSd3O8q8slwMwTkWyCETzkG4KWOMzrcCO8n8WIxrSuTNJE_VfzWrwBHJRc4QncEXmVVcjyxUFkEJX6FVsuc782mdn31zx/s1600/DSCF1876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWOI1jl3GDilbBkdI14Ww8S9NU5fhzogFBPeq6K91ZMQEZwsjSd3O8q8slwMwTkWyCETzkG4KWOMzrcCO8n8WIxrSuTNJE_VfzWrwBHJRc4QncEXmVVcjyxUFkEJX6FVsuc782mdn31zx/s1600/DSCF1876.JPG" /></a>Here is a sample of the 12 jars that were made from the batch of mostly green, yellow and red peppers.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvWw4gZdFU0QHyZt-KERkJwlvl_k8nk8SyFLY8nJFILB-O-_II7Tg9Wbs32OIasbMdPRHljk19nwbLVoByENQ_hQhdf_ZwwVttvAWsgq4f4tv18YwRxXT8046cus4rsMtRw6F_3DH7ZJP/s1600/DSCF1878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGvWw4gZdFU0QHyZt-KERkJwlvl_k8nk8SyFLY8nJFILB-O-_II7Tg9Wbs32OIasbMdPRHljk19nwbLVoByENQ_hQhdf_ZwwVttvAWsgq4f4tv18YwRxXT8046cus4rsMtRw6F_3DH7ZJP/s320/DSCF1878.JPG" width="320" /></a>I searched high and low for a good pepper jelly recipe, and in the end chose this one from the Chatelaine archives,on YouTube entitled ,'How to make red pepper jelly". <a href="http://www.youtube.com/watch?v=ynNygsa1dll">www.youtube.com/watch?v=ynNygsa1dll</a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">This recipe is great at breakfast over your bagel and cream cheese, on a cracker on it's own,my husband even puts it over peanut butter , but as we are coming into holiday season why not have some on hand over your warmed Brie wheel or jazz up your jar and give as a house gift with the recipe because after all food is for sharing. Enjoy!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Just in case this link does not work I will include the recipe here.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">STERILIZE 3 JARS</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">6red peppers</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">3C. sugar(or Splenda substitute follow their direction)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1/2 C. apple cider vinegar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1-2tsp. Tabasco(Chipolte flavored)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1pouch liquid Certo ( pectin)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">1.Clean peppers and quarter</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">2.Pulse and process in a food processor.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">3.Drain the peppers and squeeze the pulp through a sieve until you have 1 cup of pepper juice.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">4.Over medium heat bring to a boil the juice, sugar, vinegar and Tabasco. Boil for 3 minutes skim off the foam.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">5. Add the liquid pectin and bring back to a boil for another minute. If necessary skim off the foam again. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">6. Pour into jars,clean off rims and seal.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com1tag:blogger.com,1999:blog-2873847168121939887.post-85762346593611848202010-10-04T13:31:00.000-04:002010-10-04T13:31:18.836-04:00TOU GIAOURTIOU or ALMOND and YOGURT CAKE WITH CITRUS SYRUP<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZliRVK0hmv0IPJzdLvs0MxSw9d-2U_s7DCZr3Akwj_COkFwc9Nvx3k43vrlgDBG8LVNgPUw14yiLdStW9WB63m69dXQkPCYYX1VezscW6kOv4pRTbEzAc-VPzWNukULm3LNDuIMUirv7/s1600/DSCF1854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZliRVK0hmv0IPJzdLvs0MxSw9d-2U_s7DCZr3Akwj_COkFwc9Nvx3k43vrlgDBG8LVNgPUw14yiLdStW9WB63m69dXQkPCYYX1VezscW6kOv4pRTbEzAc-VPzWNukULm3LNDuIMUirv7/s640/DSCF1854.JPG" width="640" /></a></div> I know what you are all thinking, not another cake! Believe me I am also cooking not just baking, but I just had to blog about this delicious Greek ALMOND and YOGURT CAKE with CITRUS SYRUP.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AIJxT3ikYUH_p1adJtFrVbzqK95DdBLPsX7eVun_R4mUTefhBodtUVF24hyJZKUyEWPszu4aUQJeWb9fnqEwgKAFddYK5JF4AqzFZgeMmV9AFidlLlLUVs8BkMTzGDorq77gz_0wym1H/s1600/DSCF1860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4AIJxT3ikYUH_p1adJtFrVbzqK95DdBLPsX7eVun_R4mUTefhBodtUVF24hyJZKUyEWPszu4aUQJeWb9fnqEwgKAFddYK5JF4AqzFZgeMmV9AFidlLlLUVs8BkMTzGDorq77gz_0wym1H/s320/DSCF1860.JPG" width="320" /></a>The cake tastes even better the day after it is made,when it has time to fully absorb the syrup. Serve the cake on it's own or with vanilla Ice Cream or with fresh fruit ,or like I did with some whipped cream. </div><div class="separator" style="clear: both; text-align: center;">This Greek cake recipe comes from a lovely book called <em>The Foods of the Greek Islands by Aglaia Kemezi.</em> I hope to make some more recipes from this cookbook so please stay tuned.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">DIRECTIONS</div><div class="separator" style="clear: both; text-align: center;">1 cup sugar</div><div class="separator" style="clear: both; text-align: center;">3 large eggs separated</div><div class="separator" style="clear: both; text-align: center;">2 T. unsalted butter softened</div><div class="separator" style="clear: both; text-align: center;">1 cup yogurt</div><div class="separator" style="clear: both; text-align: center;">1 cup fine semolina</div><div class="separator" style="clear: both; text-align: center;">1 cup all purpose flour</div><div class="separator" style="clear: both; text-align: center;">2 tsp. baking powder</div><div class="separator" style="clear: both; text-align: center;">1/3 cup brandy</div><div class="separator" style="clear: both; text-align: center;">Grated zest of 1 lemon</div><div class="separator" style="clear: both; text-align: center;">1 cup coarsely chopped unblanched almonds</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">SYRUP</div><div class="separator" style="clear: both; text-align: center;">1 1/2 cup sugar or 1 cup sugar plus 3 tablespoons honey, or 4-5 tablespoons marmalade</div><div class="separator" style="clear: both; text-align: center;">1 1/4 cup water</div><div class="separator" style="clear: both; text-align: center;">Zest of 1/2 a lemon removed in strips with a vegetable peeler</div><div class="separator" style="clear: both; text-align: center;">3-4 T. Brandy</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Preheat the oven to 400 F. Grease a 10 inch round cake pan or a springform pan</div><div class="separator" style="clear: both; text-align: center;">Set aside 2 tablespoons of the sugar. In a large bowl, with an electric mixer, beat the remaining sugar with the egg yolks until light colored, 2-3 minutes. Beat in the butter yogurt and semolina.</div><div class="separator" style="clear: both; text-align: center;">Sift together the flour and baking powder. Beat the flour mixture into the egg yolk mixture, together with the brandy and lemon zest.</div><div class="separator" style="clear: both; text-align: center;">In a large bowl beat the egg whites until they form peaks. Fold them into the batter. Pour the batter into the prepared pan and sprinkle with the almonds. Press then lightly with a spatula so that they are almost completely submerged. Sprinkle with the remaining 2 T sugar.</div><div class="separator" style="clear: both; text-align: center;">Bake for 40 minutes or until top is golden brown.</div><div class="separator" style="clear: both; text-align: center;">Meanwhile make the syrup </div><div class="separator" style="clear: both; text-align: center;">Stir the sugar , water and lemon peel in a small saucepan and bring to boil Reduce heat and let simmer for 5 minutes. Remove from heat if using marmalade add now. Add the brandy.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">As soon as you remove the cake from the oven , remove the lemon peel from the syrup and very slowly spoon the syrup over the cake evenly and saturate the entire surface. Let cool before serving. Store at room temperature.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com2tag:blogger.com,1999:blog-2873847168121939887.post-2344227350470083862010-09-09T18:23:00.000-04:002010-09-09T18:23:04.758-04:00LEMON CHIFFON CAKE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ59oN8ATPymvDI3gwVLVn2g8P-JqWwhneNy6ru5CY121uUAzza8UhDWx1h3HPQzpkRu3pD8qgGhHOm-DFiG4j8SeHT6gd9zrneWdNP_DEQ7BWcGKHipwaldtLBX12DS-9Urzb1jHh1I2Y/s1600/DSCF1824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ59oN8ATPymvDI3gwVLVn2g8P-JqWwhneNy6ru5CY121uUAzza8UhDWx1h3HPQzpkRu3pD8qgGhHOm-DFiG4j8SeHT6gd9zrneWdNP_DEQ7BWcGKHipwaldtLBX12DS-9Urzb1jHh1I2Y/s400/DSCF1824.JPG" width="400" /></a></div>Ron has a birthday over the long week-end. We had a quiet celebration with just the family. Ron wanted a lighter cake this year and as he loves lemon decided to make his own lemon curd to use in the recipe although I usually just use a lemon pie filling mixture..This is a great cake to make when you are serving a heavier meal as it it light and fluffy, and no matter how much my guests say they can't eat another bite, they always manage to have room for this cake.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMiV4RjBZK-JrA7mZZzxSA9-0sZmiK-le6GZj7Z1w6wqtXl8kelOQ8fWnXMmR4dx4QQU2jCAKsc0aaJqf4Cs9IsUIiOuC5S9jpSo1THhs3mFKQtumGUmfDohzta_1ulSNd1ruAQL0eKJk/s1600/DSCF1833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidMiV4RjBZK-JrA7mZZzxSA9-0sZmiK-le6GZj7Z1w6wqtXl8kelOQ8fWnXMmR4dx4QQU2jCAKsc0aaJqf4Cs9IsUIiOuC5S9jpSo1THhs3mFKQtumGUmfDohzta_1ulSNd1ruAQL0eKJk/s400/DSCF1833.JPG" width="400" /></a>I had egg whites left over in the fridge from another recipe,</div><div class="separator" style="clear: both; text-align: center;">and I never know how long you are able to keep them without them spoiling so... I also made a Dacquoise with almonds, had no hazelnuts, and we managed to eat both cakes quite easily.</div><div class="separator" style="clear: both; text-align: center;">. All in all a very enjoyable evening.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSlhzAiWTr82Zg6V7MBBlBk0hDl9haKeELCvvrQT9HeAPMACetncQXrVeKtr_9f-tiu02k63mQx52QGeacAI5R3BnJKIZX3XATCkpIMJAVdEPUZ5U-AYVMdNgnphVgHVf5T-EKLzQIx-f/s1600/DSCF1818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRSlhzAiWTr82Zg6V7MBBlBk0hDl9haKeELCvvrQT9HeAPMACetncQXrVeKtr_9f-tiu02k63mQx52QGeacAI5R3BnJKIZX3XATCkpIMJAVdEPUZ5U-AYVMdNgnphVgHVf5T-EKLzQIx-f/s200/DSCF1818.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04yJ1vjIMcS9RZAzjwJuwzBXj7wVIy3lYiZaIlSFDcGEC3yJNpPhP87QI5j6W_k7BZaIvf1-zlPVbtaMNe8_q6UIyKWSxhOy5TQOgr46CTmQMDORUKgq-3X3Ecw1qFNzT2E7il8xv03C7/s1600/DSCF1823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04yJ1vjIMcS9RZAzjwJuwzBXj7wVIy3lYiZaIlSFDcGEC3yJNpPhP87QI5j6W_k7BZaIvf1-zlPVbtaMNe8_q6UIyKWSxhOy5TQOgr46CTmQMDORUKgq-3X3Ecw1qFNzT2E7il8xv03C7/s200/DSCF1823.JPG" width="200" /></a>The Dacquoise recipe can be found in last years archives.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>INGREDIENTS</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1 3/4 C. flour</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1T. bakeing powder</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1/2 C. sugar</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1/2 C. oil</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>6 egg yolks</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>3/4 C. water</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1T. grated lemon rind</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>6 egg whites</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1/2 tsp. cream of tartar</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>LEMON FROSTING/FILLING</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>3/4 C.sugar</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>1 C. whipping cream</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>2 1/2 C lemon pie filling</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong>Combine flour, baking powder, and 1/2 cup sugar in a large mixing bowl. Stir well to blend Add oil, egg yolks, water and lemon rind. Beat with mixer until smooth. Beat in smaller mixing bowl egg whites,cream of tartar to form stiff peaks. Gradually add 3/4 cup sugar beating until very stiff peaks are formed. Then fold egg whites into egg yolk mixture gently but thoroughly. Turn batter into 10 inch tube pan. Bake at 350 for 60 minutes Invert and cool . Loosen edges when cool and shake pan to remove cake.</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>FILLING: Beat whipping cream to stiff peaks fold in lemon filling, chill if necessary.</strong></div><div class="separator" style="clear: both; text-align: center;"><strong>Assemble cake bycutting layers , I only cut the cake in half, putting filling mixture inside and then use remaining lemon filling on the outside of the cake. Cake will need to be refrigerated before serving.</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com2tag:blogger.com,1999:blog-2873847168121939887.post-72414777902269676232010-08-29T16:42:00.000-04:002010-08-29T16:42:44.996-04:00CHOCOLATE PISTACHIO CAKEIt seems that there has been one birthday after another, and Ron's is still to come next Sunday. I don't mind,as it gives me an opportunity to try some of the cakes that I have had bookmarked for a while.<br />
When a dear friend told me that her mix/master went kaput, it was only natural to offer to make the birthday cake for her daughter. After all, Seeta has made many an Indian dinner for us, lovingly put it into the tiff'n'carry and brought over to us to enjoy, and we have enjoyed them immensely.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEFsgcsVs56Uu8zqKwhJCZivQEFmZE6Re2Ws_tm1tTqSKDQ2Hkahiiwmy2Nk1iIb4W_48hEH5mZVhyt5G-LvwolNHawSKH1ZXEDZlph__G9hwctRyKA0kmmzBLAi9Yn4nXe6-jnpNyriX/s1600/DSCF1792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKEFsgcsVs56Uu8zqKwhJCZivQEFmZE6Re2Ws_tm1tTqSKDQ2Hkahiiwmy2Nk1iIb4W_48hEH5mZVhyt5G-LvwolNHawSKH1ZXEDZlph__G9hwctRyKA0kmmzBLAi9Yn4nXe6-jnpNyriX/s640/DSCF1792.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The Cake had turned out exactly as I had hoped that it would, as the directions,while time consuming were easy to follow.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcwUJQqTIPZuHvidaQzd_Emy6UzgYhyphenhyphenLbFNpI4VJ7E96Wrj83ZD2xb5gGa0VzE043eJIIzFBfKsDan1cVG9vLh8-lhW4BcxLuOmLs-daXVf7Oe_JLGh_UdjoCRMpWqaEuEd1O6K6zOyRp/s1600/DSCF1794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcwUJQqTIPZuHvidaQzd_Emy6UzgYhyphenhyphenLbFNpI4VJ7E96Wrj83ZD2xb5gGa0VzE043eJIIzFBfKsDan1cVG9vLh8-lhW4BcxLuOmLs-daXVf7Oe_JLGh_UdjoCRMpWqaEuEd1O6K6zOyRp/s400/DSCF1794.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I did double the recipe as I felt a four layer cake looked more impressive, and to be truthful the single recipe said that I would be able to cut the cake into 3 layers but that was just not the case, as the best I could have gotten out of it would have been 2 layers, not 3.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzkjdd5jR6KyTHsXjQTO7dvjV8Jxk_VYNXxHuggEC-aQYuWqpqdYpH7YL_fbGV4PID-oMhLNgOI4MN0qb51F0DapJY9sN6rYkB7tun79SzYy_yHb7By2jUxOOvmJMo0sX9DpDzQtrlo4e/s1600/DSCF1797.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzkjdd5jR6KyTHsXjQTO7dvjV8Jxk_VYNXxHuggEC-aQYuWqpqdYpH7YL_fbGV4PID-oMhLNgOI4MN0qb51F0DapJY9sN6rYkB7tun79SzYy_yHb7By2jUxOOvmJMo0sX9DpDzQtrlo4e/s640/DSCF1797.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I always worry that I do not put in enough butter cream in the center or then I worry I've put in too much and then won't have enough for the outside frosting. But in this case it all worked out correctly there was enough frosting for the entire cake and the frosting recipe was NOT doubled. As a matter of fact this was the first time I made a Swiss Meringue frosting and I was quite pleased with the end product.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYvmlidg22z001MVNchTU1H3EeIBuIlCg6t7ZlqE9XbxJ2vu6eKr8-trUXC8rf295b81GVzUm0QZpXqpNnym4sMFn39GF-2CPG9NHov0g49_Qy1jfia8IZSCFfK522bcU5swdQQCpb20D/s1600/DSCF1807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJYvmlidg22z001MVNchTU1H3EeIBuIlCg6t7ZlqE9XbxJ2vu6eKr8-trUXC8rf295b81GVzUm0QZpXqpNnym4sMFn39GF-2CPG9NHov0g49_Qy1jfia8IZSCFfK522bcU5swdQQCpb20D/s320/DSCF1807.JPG" /></a></div>I wanted to make a special birthday cake for this lovely, beautiful, gal and the Chocolate Pistachio Cake fit the bill.It was one that I was itching to try. I had it bookmarked for a few years now,(since 2008) and if you go to <a href="http://www.userealbutter.com/">www.userealbutter.com</a>, it's Jenny's recipe modified from Death by Chocolate by Marcel Desaulniers.<br />
The cake was a huge hit and the evening was lovely.<br />
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<strong>CHOCOLATE CAKE</strong><br />
<strong>( I made two of these for my 4 layer cake)</strong><br />
<strong>11/2 cup plus 1 Tablespoon flour</strong><br />
<strong>6 T. unsweetened cocoa</strong><br />
<strong>1 teaspoon baking soda</strong><br />
<strong>1 tsp. salt</strong><br />
<strong>4 oz. butter plus extra for coating the pan</strong><br />
<strong>2 oz, unsweetened chocolate broken into pieces</strong><br />
<strong>2 eggs</strong><br />
<strong>1 tsp.vanilla</strong><br />
<strong>1 tsp. raspberry vinegar</strong><br />
<strong>1 cup boiling water</strong><br />
<strong>Pre heat oven to 325 degrees</strong><br />
<strong>Combine flour, cocoa, baking soda and salt in a sifter. Sift onto wax paper or a bowl set aside.</strong><br />
<strong>Prepare your pans ( 2, 9x3 inch round pans) with butter, and parchment paper, I never use parchment paper because my pans are non-stick, and i never have a problem.</strong><br />
<strong>Gently melt unsweetened chocolate over water bath or on half power in micro, stirring to prevent burning. Set aside</strong><br />
<strong>Beat sugar and butter together in mixer fitted with paddle. Beat on medium for 1 minute, then on high for 1 minute,</strong><br />
<strong>Scrape down the sides and beat on high for another 15 seconds, after the addition of each egg.</strong><br />
<strong>Add vanilla and vinegar and beat on high for 20 seconds</strong><br />
<strong>Add the melted chocolate and mix on low for 10 seconds.</strong><br />
<strong>Scrape down the sides .</strong><br />
<strong>Boil the water.</strong><br />
<strong>On low add the dry ingredients, mix for 10 seconds.</strong><br />
<strong>CAREFULLY add the boiling water, continue to mix for 10 seconds on low, then increase to medium speed for another 5 seconds.</strong><br />
<strong>Pour into pans and bake for 45 minutes or until center comes out clean. I needed to add an additional 15 minutes for a total baking time of 60 minutes. I usually don't have a problem with my stove temperature, but this cake center was still sticky in the center at 45 minutes.</strong><br />
<strong>Cool Pans, then remove cake and cool another 20 minutes. Then put cake in fridge for 1 hour while you prepare the next stages.</strong><br />
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<strong>PISTACHIOS AND VANILLA BUTTER CREAM</strong><br />
<strong>this amount was perfect for the 4 layer cake</strong><br />
<strong>8 egg whites</strong><br />
<strong>16 oz. sugar</strong><br />
<strong>1 pound butter at room temperature</strong><br />
<strong>2 tsp. vanilla extract</strong><br />
<strong>1.5 cups shelled pistachios</strong><br />
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<strong>Blanche the pistachios in boiling water for about 3 minutes. Place nuts in a cotton tea towel and vigorously rub to loosen and remove the skins. Toast the pistachios on a baking sheet for 15 minutes at 325 and allow to cool at room temperature.</strong><br />
<strong>Reserve a few whole nuts for garnish and chop the rest.</strong><br />
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<strong>Combine the egg whites and sugar in a bowl. Whisk constantly over a bain marie until 140F. temperature is reached. Then place bowl on mixer with balloon attachment and whisk until stiff.</strong><br />
<strong>Turn down whip speed to 3 and whip until cool to touch, this will take a while.</strong><br />
<strong>Change to a paddle and gradually add butter by tablespoon pieces. Once desired consistency is achieved add vanilla. </strong><br />
<strong>Take 2/3 of butter cream and fold in pistachios. this goes into the layers. The remainder 1/3 is for frosting the outside of the cake.</strong><br />
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<strong>Ganache</strong><br />
<strong>6 tablespoons heavy cream</strong><br />
<strong>4 oz, semi-sweet chocolate chopped</strong><br />
<strong>Bring cream to boil and immediately remove from heat. Pour over the chocolate and let sit for 1 minute. Stir until smooth and keep in fridge until firm for piping.</strong><br />
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<strong>ASSEMBLY</strong><br />
<strong>Cut off the dome tops of the cake. Slice each cake into 2 layers. Because the cake is very dense, you could choose to make a simple syrup and soak the layers. I choice to use a raspberry liqueur to soak the cake because I knew it would be used after the actual birthday and I didn't want it to dry out.</strong><br />
<strong>Take 1/3 of the butter cream and spread in-between the layers.</strong><br />
<strong>Crumb coat the cake with a thin layer and then frost and decorate as desired. I spread a few pistachios over the top and then piped the ganache over it in swirls and piped some extra rose buds around the cake and put in the whole pistachios. </strong><br />
<strong>Happy Birthday Chetna, Enjoy<strike>. </strike></strong>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com1tag:blogger.com,1999:blog-2873847168121939887.post-82147634507481083522010-08-17T18:16:00.000-04:002010-08-17T18:16:09.866-04:00SALMON DILL TARTARIt's my birthday on Thursday and Ronnie has been treating me with special treats every day this week. He's cute like that, it's his way of showing me that I'm special...even after 35 years..ahhh ! Enough of that !<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53TmWjAP8PuN9w0ncDD59Dt484sHy6I54FgpMWprE2AZTGkuFw9w-p-4DGdlSn8bOAcsIEU5V3TGy_qM1BcoAqHUEveF_SQIJa_OFG1qt5OpNSBInePkKdYmTW7odZJns4jINeL-hROil/s1600/DSCF1749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53TmWjAP8PuN9w0ncDD59Dt484sHy6I54FgpMWprE2AZTGkuFw9w-p-4DGdlSn8bOAcsIEU5V3TGy_qM1BcoAqHUEveF_SQIJa_OFG1qt5OpNSBInePkKdYmTW7odZJns4jINeL-hROil/s640/DSCF1749.JPG" width="640" /></a></div>Today's surprise was a salmon tartar.<br />
The first time I had a salmon tartar was about 10 years ago at our favourite French Restaurant in the Gatineau Hills called Loree de Bois.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_D0svsuN1MWBxQrMkiMbp26v6sXfvUWZCTn-WxXJrgW3Eolvj9vPtE_JLaeXtzLZmoHlmyjyJ8XatDZ9kUu-ZTy7qnfwc_JTpVL5lttCYS7MXmOzCu7waoqJZ3oQfctVy6o9UoIRifFJ5/s1600/DSCF1752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_D0svsuN1MWBxQrMkiMbp26v6sXfvUWZCTn-WxXJrgW3Eolvj9vPtE_JLaeXtzLZmoHlmyjyJ8XatDZ9kUu-ZTy7qnfwc_JTpVL5lttCYS7MXmOzCu7waoqJZ3oQfctVy6o9UoIRifFJ5/s320/DSCF1752.JPG" /></a></div>It was something that I always wanted to try at home, but truthfully just never got around to making.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGOY_MhyphenhyphenuTdY6LdNiuKq2ExAlpPZhmgLIoj_XCro6T1mNmzP0kbCoaw_NdmPRk1Nn6KQzH9jCVbL_oF1TclBPs3W1y6kUcK8INkSpOy5kehIlbpF4Z2t_BW_EiU3EkWrrU65pJjdl0Nb6/s1600/DSCF1754.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqGOY_MhyphenhyphenuTdY6LdNiuKq2ExAlpPZhmgLIoj_XCro6T1mNmzP0kbCoaw_NdmPRk1Nn6KQzH9jCVbL_oF1TclBPs3W1y6kUcK8INkSpOy5kehIlbpF4Z2t_BW_EiU3EkWrrU65pJjdl0Nb6/s320/DSCF1754.JPG" /></a><br />
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Last year in Boulder Co. we celebrated Valentine's Day at the famous Flagstaff Restaurant, there I had tuna tartar as my appetizer, while Ron had some quail. Ron knows how much I enjoyed that tuna, I still talk and dream about it.It was quite the presentation with toasted triangles and was prepared at my table by the waiter.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwxV6eAKi_8AFqLKaSN33Mo6HBNmmBApj33o7Q4QhaJqZyRZESbzuQgR4OpsnIQJWgpReio099Hi_J4wKb6MapROAwagA_n8VrXllXculpVVOZi0qv7hNycv0HC4aJX3bpG0tYIOTQjDg/s1600/DSCF1756.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgwxV6eAKi_8AFqLKaSN33Mo6HBNmmBApj33o7Q4QhaJqZyRZESbzuQgR4OpsnIQJWgpReio099Hi_J4wKb6MapROAwagA_n8VrXllXculpVVOZi0qv7hNycv0HC4aJX3bpG0tYIOTQjDg/s320/DSCF1756.JPG" /></a></div>What a lovely surprise my sweetie, made for me today.It was absolutely great and mouthwatering.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAgBlrw4ngLjKCCs8WNBcZDmqhGzpN1MmtgZSM5WTASRO67YZzBbzJ4WtNuoJwPpDj9k5VeclMjmaJZwBE5MAtervoFR1vtTawdEzyEHgBBrhefzVY8od9KvXGVb6qz3kY24Ge1HTnBXW/s1600/DSCF1759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAgBlrw4ngLjKCCs8WNBcZDmqhGzpN1MmtgZSM5WTASRO67YZzBbzJ4WtNuoJwPpDj9k5VeclMjmaJZwBE5MAtervoFR1vtTawdEzyEHgBBrhefzVY8od9KvXGVb6qz3kY24Ge1HTnBXW/s320/DSCF1759.JPG" /></a></div>Can you tell that I enjoyed it?? I wonder what my surprise will be tomorrow?<br />
<br />
<strong>DIRECTIONS</strong><br />
<strong>1 Fillet sushi grade Atlantic/or Pacific Salmon (make sure your salmon is fresh)</strong><br />
<strong>Dill</strong><br />
<strong>Chives</strong><br />
<strong>2t capers</strong><br />
<strong>Olive oil</strong><br />
<strong>Sliceand cube the salmon into small cubes about 1/16" thick or thicker if you prefer. Place cubed salmon in a glass bowl. Rough chop about 2T of dill and about 4 strands of chives and add to the salmon. Add 2T of capers to the salmon. Add about 2T of olive oil to the salmon and stir to coat the salmon. Salt and pepper to taste. Cover and refrigerate the tartar for about an hour to let all the herbs and spices penetrate the tartar. Approx 5 mins prior to serving squeeze half a lemon into the tartar and mix. Taste and adjust the salt and pepper if required. You can also add some extra lemon if you prefer. Serve with toasted baguette</strong>Ritahttp://www.blogger.com/profile/04001672119095102522noreply@blogger.com3