We had a lovely day and finished it with Tatiana's meal of Cabbage Rolls, Mamaliga (polenta), and sauerkraut. Everything was sooo good. Once she shares the recipes, I'll share it with y'all!.
Have a blessed week,
The Kitchen Witch
Sunday, January 30, 2011
Baby has a New Hat
We had a lovely day and finished it with Tatiana's meal of Cabbage Rolls, Mamaliga (polenta), and sauerkraut. Everything was sooo good. Once she shares the recipes, I'll share it with y'all!.
Have a blessed week,
The Kitchen Witch
Saturday, January 29, 2011
The Departed
Last night I had the misfortune of experiencing a culinary disaster. My heavy whipping cream and mascarpone parted ways : ) Well, as I attempted Devonshire Cream in my new Kitchen Aid mixer, I realized that the manufacturer's didn't lie when they said mixing time would be cut in half. It surely was, as what used to take a few minutes with my stick mixer, took only seconds in the stand mixer. I'd never seen whipped cream come apart before. Thank goodness I had enough of the ingredients for a do-over.
I baked up a fabulously easy Creamy Lemon Pie. It takes only a few ingredients and only a little time so would be great for a mid-week dessert. If you'd like to make this yummy pie, you will need:
Creamy Lemon Pie w/ Devonshire Cream
1 can sweetened condensed milk
1/2 cup lemon juice
3 egg yolks
1 graham cracker crust
Preheat oven to 325 degrees F. Mix first three ingredients until fully incorporated and pour into the crust. Bake for 30-35 minutes in a 325 degree Fahrenheit oven. Top with Devonshire Cream (see recipe below).
Devonshire Cream
1 cup heavy whipping cream
1/2 cup or 4 oz. Mascarpone
1 tsp. Vanilla
2 Tbsp. Powdered Sugar
Add all ingredients to mixing bowl and mix just until they come together and cream holds it's shape, careful not to over-mix or it will separate! : )
I baked up a fabulously easy Creamy Lemon Pie. It takes only a few ingredients and only a little time so would be great for a mid-week dessert. If you'd like to make this yummy pie, you will need:
Creamy Lemon Pie w/ Devonshire Cream
1 can sweetened condensed milk
1/2 cup lemon juice
3 egg yolks
1 graham cracker crust
Preheat oven to 325 degrees F. Mix first three ingredients until fully incorporated and pour into the crust. Bake for 30-35 minutes in a 325 degree Fahrenheit oven. Top with Devonshire Cream (see recipe below).
Devonshire Cream
1 cup heavy whipping cream
1/2 cup or 4 oz. Mascarpone
1 tsp. Vanilla
2 Tbsp. Powdered Sugar
Add all ingredients to mixing bowl and mix just until they come together and cream holds it's shape, careful not to over-mix or it will separate! : )
Thursday, January 27, 2011
I had no idea where this was going
Did you ever buy an ingredient with no idea of what to do with it? I bought Lamb Arm Chops (bone-in), the other day, with no idea of how to prepare it. I bought it to cook for my mother-in-law's impending visit, thinking it was a good idea at the time. Then, I quickly realized it is probably not wise to prepare something that I've never tried before in an attempt to impress her. : )
Well, I got to searching the web and stumbled across this recipe. I didn't have all of the ingredients (no carrots-no big deal). I decided to put my own spin on it and the meat ended up falling off the bone...so good.
Here is the low-down on what I did. I started out by rough chopping a sweet onion, a few green onions, the white ends of 5 Leeks, 5 red potatoes (peeled) & 5 stalks of celery. I sauteed these down in a little EVOO. Once the onions started to caramelize, I transferred them to a large baking pan (since I don't have a handy Dutch Oven), then I salt & peppered the Lamb chops after rubbing them down in EVOO. I cranked the heat in the skillet that I'd cooked the veg in and I seared the meat. Next, I placed the chops on top of the vegetables. I poured 32 oz. of Chicken stock into the skillet to loosen the little bits of meat from the searing. I dissolved 2 tbsp. tomato paste into the stock and sprinkled a handful of Rosemary over the meat and vegetables. Once the tomato paste was dissolved, I poured the liquid over the meat and vegetables. I cooked this for two hours @ 350 degrees Fahrenheit. I turned the meat every 30 minutes, never covering it. The vegetables and meat were soooo good!
I served this with French bread. Braising such an awkward cut of meat was a good idea. I think if I grilled the Arm chops, it would have been a disaster.
Good luck in trying this wholesome meal and have a great weekend!
The Kitchen Witch
Well, I got to searching the web and stumbled across this recipe. I didn't have all of the ingredients (no carrots-no big deal). I decided to put my own spin on it and the meat ended up falling off the bone...so good.
Here is the low-down on what I did. I started out by rough chopping a sweet onion, a few green onions, the white ends of 5 Leeks, 5 red potatoes (peeled) & 5 stalks of celery. I sauteed these down in a little EVOO. Once the onions started to caramelize, I transferred them to a large baking pan (since I don't have a handy Dutch Oven), then I salt & peppered the Lamb chops after rubbing them down in EVOO. I cranked the heat in the skillet that I'd cooked the veg in and I seared the meat. Next, I placed the chops on top of the vegetables. I poured 32 oz. of Chicken stock into the skillet to loosen the little bits of meat from the searing. I dissolved 2 tbsp. tomato paste into the stock and sprinkled a handful of Rosemary over the meat and vegetables. Once the tomato paste was dissolved, I poured the liquid over the meat and vegetables. I cooked this for two hours @ 350 degrees Fahrenheit. I turned the meat every 30 minutes, never covering it. The vegetables and meat were soooo good!
I served this with French bread. Braising such an awkward cut of meat was a good idea. I think if I grilled the Arm chops, it would have been a disaster.
Good luck in trying this wholesome meal and have a great weekend!
The Kitchen Witch
Friday, January 21, 2011
As American as...Apple Pie? (Salsa Recipe)
What would it be like, coming to America for the first time? I will never know that feeling. My husband came to the states in 2005 and he remembers his arrival as if it were yesterday. His mother will be visiting us through May beginning this Saturday. Eek! I hope her travels getting here are smooth and easy... I think I'm just as nervous and excited as I imagine her to be.
I've been trying to keep up with the housework despite the onslaught of assignments for this new semester. I've been stocking up on groceries, but my attempts have been aimless. All I can think to ask myself is, "What would you feed a person who's never been here?" So...
What would you feed a person who has never been to America?
Some things have come to mind. Apple pie...Hmm, what else is considered "American" cuisine? Not a lot comes to mind. I'm not even sure that apple pie is as "American" as we claim it to be. The truth is most of our diet is borrowed from other countries. Just as America is considered a melting pot, so is our cuisine. What could I make that a European couldn't do better? And, not just any European, a European who just so happens to be a fabulous cook. This woman not only knows how to whip up some fantastic meals, she knows how to grow the grains, fruits, & vegetables, and raise the animal to create it. THIS. WOMAN. IS. AWESOME.
I'm shaking in my boots, here, and it's not because of the weather, folks. If you have any ideas on what I should prepare over the course of the following months, feel free to share. I can't have this woman going home thinking that I'm feeding her only son and grandchild the typical "ugly American" fare.
Since she is arriving in the very near future, I will be "borrowing" from our southern "neighbors", Mexico. South Texas does put out some fab. Tex-Mex and I guess that's as authentic as it's gonna get in my home on Sunday. I'm thinking Fajitas, Rice, Beans, Guacamole, Tortillas, Salsa... I'll post pics to show how that went. This is the type of food we often make when we have company. It's familiar so it shouldn't be too difficult to pull of. In fact, since I make this type of food often, I've thought of sharing recipes on this blog. The trouble is, it's hard to put this kind of cooking into words. It's a cook by taste type of thing. How could I explain how to prepare pinto beans when I've never followed a recipe myself? I've always just added a little of this, and "ooh, wouldn't it taste good if I added a little of that!" Maybe one day, I'll attempt to put it all into words. In the mean time, I'll share a recipe that I'm more sure of and that I'll be using over the weekend.
Easy Salsa
1 (14.5 oz.) can mild Ro-tel tomatoes
1 can whole peeled tomatoes
1 tbsp + 1 tsp. canned diced jalapenos
¼ cup yellow onion, finely diced
½-¾ tsp. garlic salt
½ tsp. cumin
¼ tsp. sugar
salt to taste
Combine all ingredients in a blender and pour into a medium size sauce pan. Bring to boil and turn heat off. Serve warm with corn tortilla chips. Cover and refrigerate any leftovers.
I've been trying to keep up with the housework despite the onslaught of assignments for this new semester. I've been stocking up on groceries, but my attempts have been aimless. All I can think to ask myself is, "What would you feed a person who's never been here?" So...
What would you feed a person who has never been to America?
Some things have come to mind. Apple pie...Hmm, what else is considered "American" cuisine? Not a lot comes to mind. I'm not even sure that apple pie is as "American" as we claim it to be. The truth is most of our diet is borrowed from other countries. Just as America is considered a melting pot, so is our cuisine. What could I make that a European couldn't do better? And, not just any European, a European who just so happens to be a fabulous cook. This woman not only knows how to whip up some fantastic meals, she knows how to grow the grains, fruits, & vegetables, and raise the animal to create it. THIS. WOMAN. IS. AWESOME.
I'm shaking in my boots, here, and it's not because of the weather, folks. If you have any ideas on what I should prepare over the course of the following months, feel free to share. I can't have this woman going home thinking that I'm feeding her only son and grandchild the typical "ugly American" fare.
Since she is arriving in the very near future, I will be "borrowing" from our southern "neighbors", Mexico. South Texas does put out some fab. Tex-Mex and I guess that's as authentic as it's gonna get in my home on Sunday. I'm thinking Fajitas, Rice, Beans, Guacamole, Tortillas, Salsa... I'll post pics to show how that went. This is the type of food we often make when we have company. It's familiar so it shouldn't be too difficult to pull of. In fact, since I make this type of food often, I've thought of sharing recipes on this blog. The trouble is, it's hard to put this kind of cooking into words. It's a cook by taste type of thing. How could I explain how to prepare pinto beans when I've never followed a recipe myself? I've always just added a little of this, and "ooh, wouldn't it taste good if I added a little of that!" Maybe one day, I'll attempt to put it all into words. In the mean time, I'll share a recipe that I'm more sure of and that I'll be using over the weekend.
Easy Salsa
1 (14.5 oz.) can mild Ro-tel tomatoes
1 can whole peeled tomatoes
1 tbsp + 1 tsp. canned diced jalapenos
¼ cup yellow onion, finely diced
½-¾ tsp. garlic salt
½ tsp. cumin
¼ tsp. sugar
salt to taste
Combine all ingredients in a blender and pour into a medium size sauce pan. Bring to boil and turn heat off. Serve warm with corn tortilla chips. Cover and refrigerate any leftovers.
Wednesday, January 19, 2011
Vote for child victims of domestic violence and sexual assault
If you want to help support a worthy cause, please visit the link to Kindermusik's Legacy Grants and vote for the enhancement of Play Therapy Room to be used by the Women’s Shelter of South Texas counseling staff for therapeutically appropriate work with child victims of domestic violence and sexual assault. You can vote up to 10 times per day!
Go to: http://www.kindermusik.com/legacy/grants/
Go to: http://www.kindermusik.com/legacy/grants/
Monday, January 17, 2011
What say ye?
Parenting advice is a tricky topic. Often, it comes unsolicited. Well intended, I'm sure, but unwanted none the less. Then, there are times that leave a parent wondering "What the heck?!", and "what should I do?"
Today would be one of those days. Baby has been teething, lately. She got her bottom two months ago and, now, it's the top teeth's turn to work their way down. Her gums have been swollen for weeks and the center top two finally broke through over the weekend. We've felt the jagged edges of the new pearly whites and gushed to anyone who would listen, but this morning something unexpected happened.
It sounds like mon petit bebe, after just getting her teeth, has promptly started grinding them. Does anyone have experience with this? How did she know how to grit her teeth together after only having them for a day? I'm concerned because I don't want her to do any damage before they've even fully come down.
When she's making the atrocious sound I try to distract her with something to get her mind off of what she's doing, but eek, this could get tough.
Thoughts welcome.
Have a wonderful MLK Day!
The Kitchen Witch
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| photo found on google images..not mine. |
Today would be one of those days. Baby has been teething, lately. She got her bottom two months ago and, now, it's the top teeth's turn to work their way down. Her gums have been swollen for weeks and the center top two finally broke through over the weekend. We've felt the jagged edges of the new pearly whites and gushed to anyone who would listen, but this morning something unexpected happened.
It sounds like mon petit bebe, after just getting her teeth, has promptly started grinding them. Does anyone have experience with this? How did she know how to grit her teeth together after only having them for a day? I'm concerned because I don't want her to do any damage before they've even fully come down.
When she's making the atrocious sound I try to distract her with something to get her mind off of what she's doing, but eek, this could get tough.
Thoughts welcome.
Have a wonderful MLK Day!
The Kitchen Witch
Sunday, January 16, 2011
Breakfast in a Cup
Just tried Paula Deen's idea of breakfast in a cup.
It's a fun way to change up the way you traditionally plate it up. Thanks, Paula!
Have a beautiful Sunday,
The Kitchen Witch
 |
| Photo courtest of FoodNetwork.com |
Have a beautiful Sunday,
The Kitchen Witch
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