11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Our Sunday dinner, for June Sunday Cafe
To contact us Click HERE
When I looked back on our dinners, we were a bit heavy on the desserts and a bit light on the vegetables. I have been turning that around for the last couple of months and it has proven to be not only healthier but everyone still has a nice dinner, great conversations and we all get caught up in what is happening with everyone. Eating healthier is just a sweet little extra bonus!
Starters:
Vegetable Plate, with ham wrapped green onions, swiss cheese and ranch dip
The ranch was made with greek yogurt and very little mayo, tastes great. I like setting out vegetables with a dip or dunk as a starter and have been doing this for years.
Main Dishes:
Grilled Meats (flank steak, chicken thighs) with Chimichurri sauce
The chimichurri sauce came from this tasting spoons, I love to visit and see what they are eating, always interesting. Side Dishes:
Grilled Shaved Zucchini over Tossed greens with Feta
The shaved zucchini salad from proud italian cook, I really enjoyed the texture of the zucchini ribbons. But this salad needs a lemon based vinaigrette to shine, next time.....
Grilled Caesar Salad
Slow cooked Green beans with hocks and red potatoes, seasoned with garlic, thyme and dried tomato
Roasted Green Beans with Mushrooms
Just like you, I cook with what I have. What I had was a large bag of green beans to use up. I love the slow cooked green beans with ham hocks, but knew that many at the table would prefer the roasted green beans. I am glad I made both, there is lots of delicious leftovers for the next few days.
Buttered Brown Rice
Dessert:
Chocolate Zucchini Bread with Brandied Prunes
Honeyed Cream Cheese Spread with Cinnamon
Apricot Pie with cobblestone crust (because I did not get enough last weekend.....)
The zucchini bread used up the last of the brandied prunes made so many months ago and tucked in the back of the refrigerator. I think homestyle food has always been a cook with what you have process, I know it will continue on here in this kitchen.Beverage:
wines - red and white
Beer
Ice tea
Sodas
milk
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
Starters:
Vegetable Plate, with ham wrapped green onions, swiss cheese and ranch dip
The ranch was made with greek yogurt and very little mayo, tastes great. I like setting out vegetables with a dip or dunk as a starter and have been doing this for years. Main Dishes:
Grilled Meats (flank steak, chicken thighs) with Chimichurri sauce
The chimichurri sauce came from this tasting spoons, I love to visit and see what they are eating, always interesting. Side Dishes:Grilled Shaved Zucchini over Tossed greens with Feta
The shaved zucchini salad from proud italian cook, I really enjoyed the texture of the zucchini ribbons. But this salad needs a lemon based vinaigrette to shine, next time..... Grilled Caesar Salad
Slow cooked Green beans with hocks and red potatoes, seasoned with garlic, thyme and dried tomato
Roasted Green Beans with Mushrooms
Just like you, I cook with what I have. What I had was a large bag of green beans to use up. I love the slow cooked green beans with ham hocks, but knew that many at the table would prefer the roasted green beans. I am glad I made both, there is lots of delicious leftovers for the next few days.Buttered Brown Rice
Dessert:
Chocolate Zucchini Bread with Brandied Prunes
Honeyed Cream Cheese Spread with CinnamonApricot Pie with cobblestone crust (because I did not get enough last weekend.....)
The zucchini bread used up the last of the brandied prunes made so many months ago and tucked in the back of the refrigerator. I think homestyle food has always been a cook with what you have process, I know it will continue on here in this kitchen.Beverage:wines - red and white
Beer
Ice tea
Sodas
milk
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
Garden Tuesday, the one where work is not yet making a garden
To contact us Click HERE
Often times there is a lot of work to be done in a yard, in order to make/start/have a garden. Such is the case with the new house. This was complicated by the fact that wood was stacked by the shed, when a faulty decision maker, was in charge of making the decision on where to stack the wood.....Let see wood dried and very tasty by a bug's standards, stacked right up tight against a wood shed, where the wood is dried and also very tasty. Like I said faulty.......but lets move on shall we?
So far I have moved this wood, the first layer, a wheelbarrow at a time. Some nights after work I will move and stack 3-4 wheelbarrows of wood, some nights none, and tonight I moved 6. It has been almost pleasant, tactical if you will, after a day at work. With the first layer moved and stacked, the second layer needs to be moved.....
Your right this does look like more and it probably is. We got a good deal on the 2X4 ends, 2 1/2 cords cost $80.00. And I like how easy it is to work with these pieces.
The area by the shed will be for composting and storage area for the wheelbarrows. We will also stack any new wood trimmed from the trees that needs to dry out. Once dry, it will be moved to the wood stacks on the side of the house, where it will be easy to load into the wood silo.
I believe this area was a dumping ground for the previous owners, and as things go, by default was a composting area, you can see the dirt mound to the right of the wheelbarrow tire.
Other news in the yard.....
The garden will eventually go here, this are has full sun all day. I want to stake the corners and begin a lasagne style layering so the grass will compost down. Since we won't move the plants from the other house until fall, I think that could work out fairly well. Then before moving the plants, we can till and till in well rotted manure. The plants should winter over safely.
This little Japanese Maple seems to have a close friend, maybe too close. I need to get this little guy dug out while he is still little.
And the carnations are doing well (please excuse the weeds....), but so far I don't see any red as the blooms are beginning to open. They were marked red carnations, but it would not be the first time I purchased a plant and the marker was wrong. I like white carnations, they smell spicy and last a long time in a vase on the table, but honestly I really really like red carnations............they are a bit more assertive, I like that in a flower!
And how is your garden growing?
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post is shared with:
garden tuesday@sidewalk shoes
tuesday garden party@an oregon cottage
So far I have moved this wood, the first layer, a wheelbarrow at a time. Some nights after work I will move and stack 3-4 wheelbarrows of wood, some nights none, and tonight I moved 6. It has been almost pleasant, tactical if you will, after a day at work. With the first layer moved and stacked, the second layer needs to be moved.....Your right this does look like more and it probably is. We got a good deal on the 2X4 ends, 2 1/2 cords cost $80.00. And I like how easy it is to work with these pieces.
The area by the shed will be for composting and storage area for the wheelbarrows. We will also stack any new wood trimmed from the trees that needs to dry out. Once dry, it will be moved to the wood stacks on the side of the house, where it will be easy to load into the wood silo.
I believe this area was a dumping ground for the previous owners, and as things go, by default was a composting area, you can see the dirt mound to the right of the wheelbarrow tire.
Other news in the yard.....
The garden will eventually go here, this are has full sun all day. I want to stake the corners and begin a lasagne style layering so the grass will compost down. Since we won't move the plants from the other house until fall, I think that could work out fairly well. Then before moving the plants, we can till and till in well rotted manure. The plants should winter over safely. This little Japanese Maple seems to have a close friend, maybe too close. I need to get this little guy dug out while he is still little.
And the carnations are doing well (please excuse the weeds....), but so far I don't see any red as the blooms are beginning to open. They were marked red carnations, but it would not be the first time I purchased a plant and the marker was wrong. I like white carnations, they smell spicy and last a long time in a vase on the table, but honestly I really really like red carnations............they are a bit more assertive, I like that in a flower!And how is your garden growing?
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post is shared with:
garden tuesday@sidewalk shoes
tuesday garden party@an oregon cottage
Chimichurri Sauce, a delicious spicy parsley sauce
To contact us Click HERE
Parsley is one of those ingredients I have a fondness for. I even have a category/label for parsley. You can find a few recipes there, and now this one will be added.
Chimichurri sauce is delicious and more than a sauce for grilled meats, although it shines in that role. It is a condiment that knows only the boundaries of your own taste buds.
It is delicious over grilled meats, but it also is a colorful marinade before the grilling takes place.
For other uses beside grilling meats, you can stir some into sour cream for a delicious creamy sauce for fish, vegetables and to decorate a taco or two. It would make a zesty salad dressing, simply stir some into yogurt or mix it half and half with your favorite vinaigrette.
And now lets make Chimichurri.
Chimichurri
adapted from tasting spoons
make about 1 1/4 cups
3 cloves garlic
1/2 jalapano pepper - use a spoon to remove the ribs and seeds, not your hands.....
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil
Combine the garlic, jalapeno and onion in a food processor, pulse about 6 times, scrapping the sides of the processor bowl once. Add remaining ingredients through salt and process until mixture is chopped. Add oil and continue processing until mixture is beginning to become smooth, but still has some texture.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post shared with:
gallery of favorites@premeditated leftovers
hearth and soul@premeditated leftovers
Chimichurri sauce is delicious and more than a sauce for grilled meats, although it shines in that role. It is a condiment that knows only the boundaries of your own taste buds.
It is delicious over grilled meats, but it also is a colorful marinade before the grilling takes place.
For other uses beside grilling meats, you can stir some into sour cream for a delicious creamy sauce for fish, vegetables and to decorate a taco or two. It would make a zesty salad dressing, simply stir some into yogurt or mix it half and half with your favorite vinaigrette.
And now lets make Chimichurri.
Chimichurri
adapted from tasting spoons
make about 1 1/4 cups
3 cloves garlic
1/2 jalapano pepper - use a spoon to remove the ribs and seeds, not your hands.....
1 T chopped yellow onion or 1 green onion sliced
2 T red wine vinegar
1 bunch flat leaf parsley- remove and discard the bottom half of the stems
1 3/4 t dried oregano
1 lime, juiced
1/2 t salt
1/2 c olive oil
Combine the garlic, jalapeno and onion in a food processor, pulse about 6 times, scrapping the sides of the processor bowl once. Add remaining ingredients through salt and process until mixture is chopped. Add oil and continue processing until mixture is beginning to become smooth, but still has some texture.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post shared with:
gallery of favorites@premeditated leftovers
hearth and soul@premeditated leftovers
Apricot Riesling Jam, Recipe rewind because some things are too good to miss!
To contact us Click HERE
Recipe rewind, because in the beginning there isa blogger who has no readers. She still posts great food in hopes that thereaders will come..........you can also view it here in the archives, Wednesday July 22, 2009.
I am so in love with small batch preserving! I am also making new memories of canning and jamming. In previous years when I was a SAHM, I canned about everything we ate. Jams, fruit, tomatoes, pickles, relish and even a canned grape drink from the concord grapes in the back yard. I told the kids it was homemade "koolaid".
After I went to work full time, I wanted to return to canning and jamming, but honestly while working 6 days a week, this was not a reality. I missed the homemade treats and to a lesser degree I missed making them. Granted I did not want to return to canning at the level I did and work a full time job, but still I missed part of those days.
Fast forward 20 years (Eeee gads!) and I am back to it. I found this recipe and knew Iwanted had to make it.
Apricot Riesling Jam
adapted from Simply Recipes
Find 2 1/2 pounds of ripe apricots. If they are not ripe enough, let them sit a few days to mellow and make your jam then.
Clean cut in half, remove the pit and chop up. I usually dice my fruit, about the size of dinner peas. You should have 5 cups (or so, you know a 1/2 cup either way will not matter)
I had read on another blog that if you combine your fruit and the sugar and let it sit overnight with the pits, you will not need to add pectin. This recipe did not call for pectin, but I thought - why not. Apricot jam has a reputation of not "setting" up.
With a tight schedule, this 2 step process is great, I was able to accomplish what I would usually save for the weekend. Before you begin cooking you will need to do the following:
Have 4-6 jars (half pint) ready, including the domes and rings. Place the domes and rings in a pan of very hot, not boiling water, cover and set aside.
Turn your jars upside down in a small glass pan, add an inch of hot water. Set in a 200 degree oven while you cook the jam. Your jars will be hot and sterilized when the jam is cook and ready.
Place 2 small plates in the freezer.
Now to make the jam............
In this pan and boiling like mad:
5 c chopped apricots
2 3/4 c sugar*
juice of 1 large lemon
1/2 c Riesling
Bring mixture to a rolling boil, stirring constantly. Let boil 5 minutes stirring constantly. Reduce heat to medium and let gently boil for about 20 minutes. You will notice the mixture thickening and will need to be there and stir frequently the first 10 minutes, constantly the last 10 minutes.
When the cooking time is up, your jam should look like this. Take one plate from the freezer and add a small teaspoon of jam to it. The jam will cool quickly. Is the jam thick enough for your preference, if so you are done cooking. If not cook another 5 minutes and test again.
Fill your jars to within 1/4 inch. I always prepare extra jars - just in case. Take a wet cloth and wipe the top of the jar, this will ensure a good seal.
Give your jars a 10 minute boiling water bath. I did not have a rack that would fit in the bottom of this pan, so I put a cloth dishtowel between the jars and the bottom of the pan. Worked like a charm.
Use a jar lifter to remove from water, the lids will begin "pinging" when the jars are removed from the water, that is the sound of success.
Store in a cool dry area, should keep 1 year. However this is delicious, it won't last a year.
*if you did the overnight fruit/pit soak, the sugar is already with the fruit,
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post is shared with:
full plate thursday@miz helen's
foodie friday@rattlebridge farm
Recipe rewind, because in the beginning there isa blogger who has no readers. She still posts great food in hopes that thereaders will come..........you can also view it here in the archives, Wednesday July 22, 2009.
I am so in love with small batch preserving! I am also making new memories of canning and jamming. In previous years when I was a SAHM, I canned about everything we ate. Jams, fruit, tomatoes, pickles, relish and even a canned grape drink from the concord grapes in the back yard. I told the kids it was homemade "koolaid".
After I went to work full time, I wanted to return to canning and jamming, but honestly while working 6 days a week, this was not a reality. I missed the homemade treats and to a lesser degree I missed making them. Granted I did not want to return to canning at the level I did and work a full time job, but still I missed part of those days.
Fast forward 20 years (Eeee gads!) and I am back to it. I found this recipe and knew I
Apricot Riesling Jam
adapted from Simply Recipes
Find 2 1/2 pounds of ripe apricots. If they are not ripe enough, let them sit a few days to mellow and make your jam then.
Clean cut in half, remove the pit and chop up. I usually dice my fruit, about the size of dinner peas. You should have 5 cups (or so, you know a 1/2 cup either way will not matter)I had read on another blog that if you combine your fruit and the sugar and let it sit overnight with the pits, you will not need to add pectin. This recipe did not call for pectin, but I thought - why not. Apricot jam has a reputation of not "setting" up.With a tight schedule, this 2 step process is great, I was able to accomplish what I would usually save for the weekend. Before you begin cooking you will need to do the following:Have 4-6 jars (half pint) ready, including the domes and rings. Place the domes and rings in a pan of very hot, not boiling water, cover and set aside.
Turn your jars upside down in a small glass pan, add an inch of hot water. Set in a 200 degree oven while you cook the jam. Your jars will be hot and sterilized when the jam is cook and ready.
Place 2 small plates in the freezer.
Now to make the jam............
In this pan and boiling like mad:5 c chopped apricots
2 3/4 c sugar*
juice of 1 large lemon
1/2 c Riesling
Bring mixture to a rolling boil, stirring constantly. Let boil 5 minutes stirring constantly. Reduce heat to medium and let gently boil for about 20 minutes. You will notice the mixture thickening and will need to be there and stir frequently the first 10 minutes, constantly the last 10 minutes.
When the cooking time is up, your jam should look like this. Take one plate from the freezer and add a small teaspoon of jam to it. The jam will cool quickly. Is the jam thick enough for your preference, if so you are done cooking. If not cook another 5 minutes and test again.Fill your jars to within 1/4 inch. I always prepare extra jars - just in case. Take a wet cloth and wipe the top of the jar, this will ensure a good seal.Give your jars a 10 minute boiling water bath. I did not have a rack that would fit in the bottom of this pan, so I put a cloth dishtowel between the jars and the bottom of the pan. Worked like a charm.Use a jar lifter to remove from water, the lids will begin "pinging" when the jars are removed from the water, that is the sound of success.
Store in a cool dry area, should keep 1 year. However this is delicious, it won't last a year.
*if you did the overnight fruit/pit soak, the sugar is already with the fruit,
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post is shared with:
full plate thursday@miz helen's
foodie friday@rattlebridge farm
Garden Tuesday, the one where I work in patterns
To contact us Click HERE
I am a lazy gardener. I enjoy a lovely yard and productive garden, but I am a lazy. I want things set up/planned/built or planted so that the yard and garden are as fuss free as is possible, thereby leaving time to enjoy life.
It began a few years ago when I realized that it makes more sense to work with a "pattern" or how Mother Nature is going to do things anyway, than to work against it all.
Take rain, it will fall, usually straight down and when that happens, you can count on it.
Sometimes when the wind blows hard, the rain drops will have a slant in the path and some uncertainty to exactly where they will fall. And while it might be pretty to view out the window while holding a steamy beverage and staying warm and dry, it is hard to plan on.
But that straight down stuff, is easy to plan on, look here.......
It is very clear to see where the rain falls into the flowerbed, right where the eve of the roof ends. I had wanted to make a deeper bed and replant the perennials. Unfortunately it had not rained in quite awhile when I cut a deeper flowerbed and you can see, I missed the mark for catching the rain.
Fortunately the plants are vigorous and while they might not want to be moved again (we haven't discussed it as yet), I think they will do just fine. When moved again, I will water them thoroughly and apply a layer of my brown paper mulch to keep the weeds down and the moisture in.
I usually plant in patterns also, and while I am still picking up perennials for this bed, it is easy to see the pattern.
3 Carnations
2 Dusty Miller Clumps
3 of these, they are pretty, but I don't know the name....
It is time to get more Dusty Miller and a couple more varieties of perennials to finish this bed up. But I did learn one thing, the carnations are red!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post shared with:
garden tuesday@sidewalk shoes
tuesday garden party@an oregon cottage
It began a few years ago when I realized that it makes more sense to work with a "pattern" or how Mother Nature is going to do things anyway, than to work against it all.
Take rain, it will fall, usually straight down and when that happens, you can count on it.
Sometimes when the wind blows hard, the rain drops will have a slant in the path and some uncertainty to exactly where they will fall. And while it might be pretty to view out the window while holding a steamy beverage and staying warm and dry, it is hard to plan on.
But that straight down stuff, is easy to plan on, look here.......
It is very clear to see where the rain falls into the flowerbed, right where the eve of the roof ends. I had wanted to make a deeper bed and replant the perennials. Unfortunately it had not rained in quite awhile when I cut a deeper flowerbed and you can see, I missed the mark for catching the rain.Fortunately the plants are vigorous and while they might not want to be moved again (we haven't discussed it as yet), I think they will do just fine. When moved again, I will water them thoroughly and apply a layer of my brown paper mulch to keep the weeds down and the moisture in. I usually plant in patterns also, and while I am still picking up perennials for this bed, it is easy to see the pattern.
3 Carnations
2 Dusty Miller Clumps
3 of these, they are pretty, but I don't know the name....
It is time to get more Dusty Miller and a couple more varieties of perennials to finish this bed up. But I did learn one thing, the carnations are red!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!this post shared with:
garden tuesday@sidewalk shoes
tuesday garden party@an oregon cottage
8 Temmuz 2012 Pazar
Today is the 4th of July.....
To contact us Click HERE
Happy Birthday America!
(photo credit, Charley and the Cake Factory photo stream, thank you.)
May we celebrate many more with pride and dignity.
Happy 4th of July everyone, may your day be filled with family, food and fun.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
And now it is time to get cooking..........
(photo credit, Charley and the Cake Factory photo stream, thank you.)May we celebrate many more with pride and dignity.
Happy 4th of July everyone, may your day be filled with family, food and fun.
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments.
And now it is time to get cooking..........
Any Fruit Cobbler, Tried and True!
To contact us Click HERE
In many ways I am a retro cook, because it is the food I grew up on and enjoy. The rest of me as a cook, is an explorer, enjoying and discovering new, different and tasty. But for these family gatherings that come along throughout the year, I usually fall back to the retro me.
This cobbler is no exception. I have made one like this before, and I cannot for the life of me, remember if I blogged about it or not Maybe I thought I needed something fancier or prettier or who really knows.
But in the last year as I have become more comfortable with my self as a blogger and blogging about what is enjoyed and/or served in this household, I knew this needed to be shared.
One cookbook I now want on my shelf (and don't tell Santa but I have 6 new cookbooks to add to the list!) is Dinner, a love story. Home cooking and meal sharing at it's best! This cobbler is from that kitchen.
Tried and True Cobbler
adapted from: Dinner, a love story
375 degree oven
3-5 c fruit - your choice, peaches, berries apricots - feel free to mix and match!
juice of 1/2 lemon
1/4 c sugar
1 c flour
1 c sugar
1 t salt
3/4 t cinnamon
1 egg
5 T butter, melted
Preheat oven. Place fruit in a 9X13 pan, sprinkle with lemon juice, and then the sugar.
In a medium sized bowl, stir together the flour, salt and cinnamon. Drop in the egg, and stir with a fork until a dry crumbly mixture is achieved. Sprinkle evenly over fruit. Drizzle with the butter.
it looks like I need to work on my drizzling skills!Bake 35-40 minutes.
Serve warm with vanilla ice cream, while sitting around the table, talking with and enjoying the company of your family and friends!
As always, thank you for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post shared with:
hearth&soul@premeditated leftovers
full plate thursday@miz helens
weekend potluck@the country cook
weekend cooking@beth fish reads
This cobbler is no exception. I have made one like this before, and I cannot for the life of me, remember if I blogged about it or not Maybe I thought I needed something fancier or prettier or who really knows.
But in the last year as I have become more comfortable with my self as a blogger and blogging about what is enjoyed and/or served in this household, I knew this needed to be shared.
One cookbook I now want on my shelf (and don't tell Santa but I have 6 new cookbooks to add to the list!) is Dinner, a love story. Home cooking and meal sharing at it's best! This cobbler is from that kitchen.
Tried and True Cobbler
adapted from: Dinner, a love story
375 degree oven
3-5 c fruit - your choice, peaches, berries apricots - feel free to mix and match!
juice of 1/2 lemon
1/4 c sugar
1 c flour
1 c sugar
1 t salt
3/4 t cinnamon
1 egg
5 T butter, melted
Preheat oven. Place fruit in a 9X13 pan, sprinkle with lemon juice, and then the sugar.
In a medium sized bowl, stir together the flour, salt and cinnamon. Drop in the egg, and stir with a fork until a dry crumbly mixture is achieved. Sprinkle evenly over fruit. Drizzle with the butter.
it looks like I need to work on my drizzling skills!Bake 35-40 minutes.Serve warm with vanilla ice cream, while sitting around the table, talking with and enjoying the company of your family and friends!
As always, thank you for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post shared with:
hearth&soul@premeditated leftovers
full plate thursday@miz helens
weekend potluck@the country cook
weekend cooking@beth fish reads
Nova Scotia Cream Cake, Recipe rewind because some things are too good to miss!
To contact us Click HERE
Recipe rewind, because in the beginning there isa blogger who has no readers. She still posts great food in hopes that thereaders will come..........you can also view it here in the archives, Saturday July 23, 2011.
Blueberry goodness and rich sour cream in every bite!
When I first spotted this dessert, I knew right away I wanted to make it! Right now we are using up last years blueberries, getting ready to put away this year's crop. Although the recipe calls for fresh, I thought I would simply use what I had and adapt.
When I visited Concetta's Cafe I felt right at home, but then she specializes in comfort. Comfort in the meal served, the visit and with making you feel special. Thanks for the visit, and now lets move on to the kitchen, shall we?
Nova Scotia Cream Cake
adapted from: Concetta's cafe
375 degrees
Crust ingredients:
1 1/2 c flour
1 1/2 c sugar
1 1/2 t baking powder
1 cube (1/2 c) butter, sliced
1 t vanilla
1 egg
Combine sugar, flour, baking powder and butter in food processor, process until "crumbly". In a medium large bowl, beat egg and vanilla, stir in the crumb mixture. Mix lightly until larger crumbs form. Place mixture into prepared 9 inch spring form pan. Press gently.
4 c fresh blueberries (I used IQF blueberries)
Spread blueberries evenly over the top of the crumb mixture.
Topping:
2 c sour cream
1 egg
1 t vanilla
1/2 c sugar
Beat egg, vanilla and sugar until smooth. Stir in the sour cream. Pour mixture over blueberries.
Spread to cover evenly. Bake 45 minutes, check to make sure top is not over browning. Bake additional 15 - 20 minutes. If using frozen berries, at 45 minutes, reduce heat to 350 and make up to 45 minutes more. Top will be firm and the edges will be golden brown.
Enjoy, and stop by for a nice visit with Concetta, she will make you feel right at home. Now the hard part is waiting for this co cool, so we can have a slice!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
Blueberry goodness and rich sour cream in every bite!
When I first spotted this dessert, I knew right away I wanted to make it! Right now we are using up last years blueberries, getting ready to put away this year's crop. Although the recipe calls for fresh, I thought I would simply use what I had and adapt.
When I visited Concetta's Cafe I felt right at home, but then she specializes in comfort. Comfort in the meal served, the visit and with making you feel special. Thanks for the visit, and now lets move on to the kitchen, shall we?
Nova Scotia Cream Cake
adapted from: Concetta's cafe
375 degrees
Crust ingredients:
1 1/2 c flour
1 1/2 c sugar
1 1/2 t baking powder
1 cube (1/2 c) butter, sliced
1 t vanilla
1 egg
Combine sugar, flour, baking powder and butter in food processor, process until "crumbly". In a medium large bowl, beat egg and vanilla, stir in the crumb mixture. Mix lightly until larger crumbs form. Place mixture into prepared 9 inch spring form pan. Press gently.
4 c fresh blueberries (I used IQF blueberries)
Spread blueberries evenly over the top of the crumb mixture.
Topping:
2 c sour cream
1 egg
1 t vanilla
1/2 c sugar
Beat egg, vanilla and sugar until smooth. Stir in the sour cream. Pour mixture over blueberries.
Spread to cover evenly. Bake 45 minutes, check to make sure top is not over browning. Bake additional 15 - 20 minutes. If using frozen berries, at 45 minutes, reduce heat to 350 and make up to 45 minutes more. Top will be firm and the edges will be golden brown.
Enjoy, and stop by for a nice visit with Concetta, she will make you feel right at home. Now the hard part is waiting for this co cool, so we can have a slice!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
Parsley Pesto with dried herbs, roasted garlic and toasted walnuts
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I am a big fan of regular pesto, you know the one, with basil and pine nuts. But I am a big fan of parsley, with it's vitamins C and A, and it is also loaded with frugal. I like that part too.
Parsley Pesto with dried herbs, roasted garlic and toasted walnuts
by the seat of my pants
makes about 2 cups
1 large bunch of parsley
large handful of walnuts, toast for added flavor
3-4 cloves garlic, roast until deep golden brown
1 t salt
1 - 1 1/2 t thyme leaves
1/2 - 3/4 t oregano leaves
1/2 - 3/4 t rosemary leaves
1/2 - 3/4 t marjoram leaves
1/2 c Parmesan cheese
1/2 - 1 c olive oil
Wash the parsley in cold water, lay out on toweling, roll the towel up gently and let the water drain into the toweling.
Crush the dried herbs with a pestle, until fine. Set aside. If you are a big fan of herbs, and want richer flavor use the larger amounts!
Remove leaves, leaving behind most of the stems, discard the stems.
the stems are ready for compost or the worm box.
Place parsley leaves in food processor, pulse until chopped. Add toasted walnuts, roasted garlic and dried herbs. Pulse to chop walnuts, do not over process.
Add cheese and some oil. Begin processing, adding oil as needed to produce pesto to your own personal liking.
Process only until the mixture comes together and has a fluid look to it. I prefer to keep my pesto in the freezer, so I use a glass jar for storage.
Tonight we had whole wheat pasta with pesto as a side dish. It is not necessarily pretty, but it is very tasty!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post is shared with:
foodie friday@rattlebridge farm
Parsley Pesto with dried herbs, roasted garlic and toasted walnuts
by the seat of my pants
makes about 2 cups
1 large bunch of parsley
large handful of walnuts, toast for added flavor
3-4 cloves garlic, roast until deep golden brown
1 t salt
1 - 1 1/2 t thyme leaves
1/2 - 3/4 t oregano leaves
1/2 - 3/4 t rosemary leaves
1/2 - 3/4 t marjoram leaves
1/2 c Parmesan cheese
1/2 - 1 c olive oil
Wash the parsley in cold water, lay out on toweling, roll the towel up gently and let the water drain into the toweling.
Crush the dried herbs with a pestle, until fine. Set aside. If you are a big fan of herbs, and want richer flavor use the larger amounts!
Remove leaves, leaving behind most of the stems, discard the stems.
the stems are ready for compost or the worm box. Place parsley leaves in food processor, pulse until chopped. Add toasted walnuts, roasted garlic and dried herbs. Pulse to chop walnuts, do not over process.
Add cheese and some oil. Begin processing, adding oil as needed to produce pesto to your own personal liking.
Process only until the mixture comes together and has a fluid look to it. I prefer to keep my pesto in the freezer, so I use a glass jar for storage.
Tonight we had whole wheat pasta with pesto as a side dish. It is not necessarily pretty, but it is very tasty!
As always, thanks for taking a moment to stop and say hello. I appreciate your time and your wonderful comments!
this post is shared with:
foodie friday@rattlebridge farm
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