~In the south and around the world.
Friday, July 31, 2009
Our southern cooking class is August 12th. Click on the classes link if you want to join us! It will be fun... Bill is full of stories about the cafe and that novel Fannie Flagg wrote. There will be good food for everyone.
See y'all there~
Thursday, July 30, 2009
I have had one of those months.
In the movie Julie & Julia, Julie the blogger becomes a little obsessed about posting recipes, cooking and keeping up. It is all for her 'bleaders'... those people we assume are reading.
Well, I got this comment last week from an anonymous bleader...
"Anonymous has left a new comment on your post "Fried Green Tomatoes":
I could just hug your neck for all of these wonderful recipes! I am just now learning to cook. I had a lengthy list of recipes I wanted to find, and you had them all!
You're a lifesaver!
Wish me luck!"
That comment just brightened my day! Anytime someone wants to 'hug your neck'~ that is high praise indeed.
I also won a giveaway from Jonita The Book Chic, and guess what... It is Julie &Julia! I will read it, then pass it on to my friends. The movie is great. It will make you bloggers laugh, bleaders smile, and cooks will just want to flip something. So maybe I will keep this up for a bit longer.
Tuesday, July 28, 2009
I had offered to bring dessert; so I took this when we went to a friends the other night. It is so simple to pack it up... all the dry ingredients in a plastic tub, with the butter on top. Grab some bananas, a pint of ice cream and a mini of rum.
¼ cup butter
1 cup brown sugar
½ teaspoon cinnamon
1 bay leaf
1 mini of rum
1 pint vanilla ice cream
When it is time for dessert~ borrow the kitchen for 10 minutes.
Melt butter, cinnamon and sugar in a skillet. Add bay leaf. Bring to a simmer and allow to caramelize over 5 minutes. Peel the bananas and slice them in half. Place them in the melted butter and heat through. Pour the rum into the pan. Flambe to burn off the alcohol or simmer for a couple of minutes. Scoop vanilla ice cream into 4 bowls. Spoon hot bananas and sauce over the ice cream.
Sorry~ I forgot to get picture. We were to busy eating!
Sunday, July 26, 2009
Saturday, July 25, 2009
Wednesday, July 22, 2009
The best part of this dish is the fresh pop of tomatoes and basil with a crunch of pine nuts.
Roasted Tomato Pasta
2 pint grape tomatoes
1/4 cup pine nuts
3 shallots, sliced
1/4 cup olive oil, divided
4 cloves garlic
1/2 cup fresh basil, torn
1/2 tsp oregano
Salt and pepper to taste
1 pound fusilli pasta
1/2 cup parmesan cheese
Coat the tomatoes and garlic with olive oil and a bit of fresh basil, place on a roasting pan. Roast at 450° until tomatoes are soft and the skins begin to pop, about 5 minutes. In a skillet, lightly brown pine nuts and set aside. Next, brown shallots with 1 tbs olive oil. Scrape tomatoes and juices into the pan. Add remaining basil and oregano, heat through.
Meanwhile cook the spindle pasta till just tender. Drain and toss with grated parmesan cheese. Add tomato mixture. Top with shreds of parmesan and more fresh basil.
This could be served as a side dish or as the main meatless entree. Either way, it is about as simple as it can get. Presto~ its pasta!
My friend Pam at Sidewalk Shoes is hosting Presto Pasta night this week. I think I'll send her a link!
This post has been featured on Photograzing!
Sunday, July 19, 2009
Saturday, July 18, 2009
Friday, July 17, 2009
Wednesday, July 15, 2009
I found a recipe for mascarpone that is made with lemon juice... but it didn't work for me. I don't want to lead you astray; So that is not the one I am posting. This recipe calls for tataric acid and it worked perfectly.
Mascarpone with Tartaric Acid
1 quart light cream or half-and-half
1/8 to 1/4 teaspoon tartaric acid
In a double boiler, heat the cream to 185 degrees F. Add 1/8 teaspoon of the tartaric acid and stir for several minutes. The mixture will slowly thicken into a cream-of-wheat consistency, with tiny flecks of curd. If the cream does not coagulate, add a speck more of the remaining tartaric acid and stir 5 minutes longer. Be careful not to add too much tartaric acid, or a grainy texture will result.
Line a stainless-steel colander with a double layer of butter muslin. Ladle the curd into the colander and drain for 1 hour. Place the finished cheese in a covered container and refrigerate for up to 2 weeks.
Yield: about 1 pound
It was really very easy~ I was amazed. I had more than plenty of creamy mascarpone cheese for my tiramisu. Not only that... but I have a bag of tataric acid for many, many more batches.
Tuesday, July 14, 2009
Then I saw that they were making mascarpone cheese. Mascarpone is a soft Italian cheese with a rich, sweet, smooth flavor. It is used to make tiramisu and other desserts and can be rather expensive. I had just made two large pans and spent $24 just in cheese.
So... if you can't beat em~ join em! They call themselves 'Curds our Whey', and have made all kinds of cheeses: Ricotta, Mozzarella, Feta and Mascarpone. Easy peasy~ I could do it!
There are a couple of different recipes on line, both using pasteurized cream and either tartaric acid or lemon juice. The cream needs to be pasteurized... not ultra-pasteurized.
The biggest problem was finding the tartaric acid that is needed to turn the cream into cheese. I ordered it from The New England Cheese Making Company ... after several attempts with lemon juice that just didn't work for me.
Tomorrow I will post the recipe and the process. Today I have to finish making my tiramisu for Jerry's birthday.
Y'all come back tomorrow!
Monday, July 13, 2009
Sunday, July 12, 2009
Candi picked a ceviche salad, which is a popular fish salad in South America and Mexico. Usually the fish is 'cooked' in lime juice (more like pickled). This recipe calls for actually cooking the fish, using lime juice to add flavor. That sounded better to me!
To cook the fish: 3 cups of water or chicken broth
1/2 cups white wine
juice of two limes
1 jalapeno or Serrano chili sliced in half
3 gloves of garlic,crushed
1 Tbs Old Bay seasoning
1/2 lb firm white fish fillet (halibut or the like)
1/2 lb large shrimp,peeled and deveined
Coat the fish and shrimp with old bay. Bring the broth,wine, lime juice, chili and garlic to simmer. Add fish and shrimp and simmer(do not boil) until fish is opaque(about 5 minutes) and shrimp is pink(about 2 minutes). Remove from poaching liquid and cool in the refrigerator.
To make the salad:
2 large tomatoes,diced
1/2 white onion, diced
1 jalapeno,seeded and diced(or more if you wish)
juice of two limes
1/4 cup cilantro, diced
hot sauce to taste
sea salt and cracked black peppers to taste
Mix tomatoes, onion, jalapeno,lime juice and cilantro together. Season to taste with hot sauce,salt and pepper.When the fish is cool, cut shrimp in half and fish into bite-sized pieces. Mix into tomato mixture. Chill for at least one hour and up to four hours.
I loved the freshness of this salad. It was not the least bit 'fishy'.
Saturday, July 11, 2009
This is Campo di Fiori in Rome.
After the market closes... but before the nightlife begins.
Happy Hunting y'all,
For anyone in the Birmingham area... Bill & I are hanging out at Whole Foods on 280~ frying up a mess of green tomatoes.
Y'all come by!
Wednesday, July 08, 2009
It IS a reflection of my warm memories!
Now I have these little paintings to remind me of my time in the kitchen in Montisi. I smile every time I glance that way... That is a better souvenir than anything I could have bought at the Uffizi.
Thanks Liz, mi amici.