Friday, September 30, 2011
Wednesday, September 28, 2011
Purchased Oreo crust (OR homemade: 1 1/2 c. Oreos--about 20--crushed in food
processor. Add 3T melted butter. Mix well and press into a greased 9” pie plate.
Bake at 350 degrees 10-15 minutes. Cool.)
Filling Mix 1 c. sugar, 1/3 c. cornstarch, pinch of salt and 1 t. instant espresso powder.
Gradually whisk in 3 slightly beaten egg yolks. Put on medium heat and gradually stir
in 1 c. cream and 2 c. milk. Bring to boil, whisking constantly. Cook and whisk until
mixture thickens. Remove from heat and whisk in 6 oz. semisweet chocolate mini
chips and 2 oz. unsweetened chocolate, chopped. Whisk until smooth. Pour into crust.
Topping Top with whipped cream OR a meringue: 3 egg whites and 1/4 t. cream of
tartar beaten to stiff peaks. Gradually add 6 T sugar and beat till stiff and glossy.
Spread over hot ﬁlling, sealing meringue to crust. Place on a baking sheet and bake at
350 degrees till golden. Rotate sheet and bake about 2 more minutes.
Cool at room temperature. Refrigerate after a few hours.
Friday, September 23, 2011
Cannellini Beans With Kielbasa
Fell in love with cannellini beans a few years ago on a trip to Italy after
tasting them in an incredible soup. Since then I have used them in all
kinds of recipes from tuna salad to lettuce salad to mashed in dips! Hereʼs
a recipe I have been working on for a while to get just like we like it!
Drain and rinse 2 15-oz. cans cannellini beans. (Great Northern white
beans can be substituted. Not all grocery stores stock cannellinis.) Set
In a large skillet heat about 2 T bacon drippings. In this, saute 1 package
of Kielbasa (that has been sliced into 3/4” pieces diagonally) till lightly
browned. Remove and set aside.
In same skillet add more bacon drippings if needed and saute 1 chopped
yellow onion till soft. Add 3 cloves garlic that have been pressed.
Cook about a minute longer. Add back in the Kielbasa and 1 cup organic
chicken stock. Season with house seasoning (mine is Kosher salt,
coarsely ground black pepper, garlic powder and onion powder) to taste.
Splash in some Worcestershire sauce. Simmer for about 15 minutes or
until some of the liquid has reduced down to desired thickness. Great with
a crusty bread or cornbread!
Roast about 4 pounds tomatoes (peeled, cored and sliced in half) OR
2 28oz cans tomatoes on a baking sheet that have been tossed with olive
oil, salt and pepper in a 400 degree oven for about 30 minutes. Meanwhile
melt some butter with a little more olive oil in a Dutch oven. Add 1 chopped
yellow onion, 4 or 5 medium carrots that have been peeled and diced, 2
stalks diced celery and 3” garlic paste. Cook over low heat till veggies are
soft. Add roasted tomatoes and 2 cups organic chicken stock. Simmer on
low for about 20-30 minutes. Puree with an immersion blender. Add 3/4
cup buttermilk (or cream) that has been tempered in a small amount of hot
soup. Taste and add more S&P if needed. Great with grilled cheese
Thursday, September 22, 2011
Found this spray paint which matches my KitchenAid blender and mixer at Hobby Lobby. No way! So after much scrubbing and sanitizing, I began to prime the box. Drop cloth in place on the patio table, it was spray, spray, spray!
Wednesday, September 21, 2011
Tuesday, September 20, 2011
I really liked this quilt in the book:
Sunday, September 18, 2011
Saturday, September 17, 2011
Well, I wish I could say that these were all the unfinished projects lying around my sewing room. I could say it but then I'd be lying! So many more. But even if I get only one project done, that will be one more finished than I have right this minute.
Thursday, September 15, 2011
Tuesday, September 13, 2011
Yummy and mild, a tasty goodbye to summer...
In medium Dutch oven saute 1 chopped yellow onion till soft. Add three zukes that
have been scrubbed and cut into 1” cubes and 3 small Yukon potatoes, peeled and
cubed. Stir to coat in the oil. Cover with organic chicken stock. Add garlic powder,
onion powder, Kosher salt and fresh ground pepper to taste (my house seasoning). Cover and bring to boil.
Reduce to simmer and cook till zukes and potatoes are soft. Puree with stick blender
till smooth. Add a squirt or two of fresh lemon juice and some fresh chopped herbs
(parsley and chives are good). Temper some cream (1/4 to 1/2 cup) in a small amount
of hot soup. Add to the pot. Taste...may need more cream and more salt and pepper.
***A sprinkling of grated sharp cheddar on top wouldnʼt be frowned on! Serve with
Sunday, September 11, 2011
The Lo-o-ong Hiatus
Today is a day full of memories for so many Americans. It often feels like the terrorist attacks were just yesterday. I am always grateful to the many who protect us on a daily basis, both on our homeland and abroad. Thank you.