A lot of recipes call for lemon zest. Or what if you just want to add a little kick to something? My mother used to get annoyed with me growing up because I thought lemon belonged in everything! A helpful reminder when using lemon zest, it is the last ingredient that should be added to make sure all flavor is truly captured.
Recently, I went berry picking. Whenever I’ve gone fruit picking, I always get excited about what I will do with my pickings. (besides eating one berry for every berry in the basket!) This time I made jam. I had been given these little bottles of champagne and thought it could be a fun addition to regular jam. Bubbles just make everything better.
3 Cups of peeled chopped peaches
1 Cups of raspberries
1 1/2 Cups of sugar
2 Tablespoon of lemon juice
1/2 Cup of champagne
1 package of gelatin
Keeps for about 4 weeks
In a sauce pan add peaches, raspberries, sugar, lemon juice and champagne and bring to a boil and let cook for about 15 minutes. Then add the gelitin (gelitin is usally added in jelly recipes but I added a package to this recipe because of the additional liquids that I had added to the recipe) and refrigerate until complete cooled and place in desired canning jars.
This weekend I was making dinner with some friends. We decided we would make pasta. Rather than pick one type, I thought, why not just let everyone decide what they want to have in their own pasta? The options for this pasta dish were: cut up tomatoes, chopped basil, diced garlic, prosciutto, crumbled feta, fresh mozzarella, hot pepper, and olive oil. Of course there are many other variations that can be made, such as Parmesan, olives, pesto, or mushrooms.
This was very simple and fun for us all to make together.
It is hard to believe that cell phones have not been around forever. I try and remember what life was like without one and it is just too hard to imagine. Although, there have not been any real social guidelines set to follow. As a result, everyone has just developed their own. I will admit I am trying to get better
I am curious what everyone thinks?
When is it really appropriate to pick up when you are with other people?
Should you pick it up and say you can’t talk and call back later?
Do missed calls without messages require a call back?
Can you ever leave your phone on the table during dinner?
Use in Public? Walking down the street versus on a bus?
Let me know what rules you follow with your cell..lets save all texting comments for another time that is another subject matter!
In the gazpacho recipe it calls for peeled tomatoes, I realized that some might not beware of this fantastic trick to peeling a tomato. Boil water and place tomatoes in boiling water for about 3 seconds. After you remove the tomato from the water, the skin will just peel right off. So really it is not the nightmare you might have thought it would be!
This is the perfect soup to make in the summer when it is really hot. There are many different ways to vary the recipe as well as alternatives to its use. Gazpacho can also be used as a sauce on top of a salad or on grilled fish or chicken. This weekend I stopped by a farm stand and picked up some fresh tomatoes before coming back into the city. I made this in an attempt to prepare for the heat wave that is suppose to come through the east coast this week!1 Cup of chopped red onion
1 Cup of chopped cucumber
1 green bell pepper chopped
1 Cup of peeled seeded chopped tomatoes
2 large cloves of garlic mashed
1/4 Cup tomatoes paste
3 Cups of tomatoes juice
Juice of one lemon
1 teaspoon of jalepeno pepper chopped
1/3 Cup Olive Oil
2 Tablespoons of white wine vinegar
Two sprigs of Thyme
Salt and PepperIn a blender combine all ingredients except the thyme and blend for about 10 to 15 seconds. Transfer to pitcher and refrigerate with sprig leaves in soup overnight. Keep chilled in refrigerator until ready to serve.
Sometimes you just want something simple when you are having people over. I find it even harder to find a good sandwich place if you don’t want a chain. Recently, I was having a mini reunion with some friends from high school (someone was in from out of town) we were going to grab sandwiches and then bring it to one of our apartments to catch up. Instead we opted to make our own. I had everyone over to my tiny place. I roasted a chicken and provided the condiments. We chose to have club sandwiches, but you really could do this with a wide variety next you want have people over for an easy lunch.
Dressing Choices included: Lettuce, Tomatoes, Bacon, Cucumber, Onion, Brie, Cranberry Sauce (these last two items I thought would provide unique sandwich variations)
I am always out and about. One thing I always notice is when someone gives a good introduction or, also, when a poor one is given. Even worse is when there is no introduction at all. Here are just a few things to remember next time:
There are many more items but these are just a few to think about.
Surprisingly, I am not an impulse purchaser when it comes to clothing but I am with food. By my office on Friday afternoons there is a farmers market. Last week, they had fresh corn and it was perfect because I was having a BBQ that weekend for a friend who was visiting. Then I saw nectarines (my favorite fruit) fresh and as ripe as can be sitting there. I thought, okay for dessert I will make a nectarine blueberry cobbler. Although, by the time I was making the cobbler I had eaten some of the nectarines and had to substitute them with some peaches.When I was making the cobbler I got very excited when I figured that I could cover it with biscuits cut outs in different shapes, I chose different sized stars.
Preheat oven to 450°F.
8 nectarines/peaches, pitted and sliced thin (about 5 cups)
2 cups blueberries
1/4 cup water
1/2 cup sugar
1 tablespoon plus 1 teaspoon cornstarch
Juice of one lemon
For the biscuits
1 3/4 cups all-purpose flour
¼ cup sugar2 tablespoons of butter softened
1 tablespoon double-acting baking powder
a pinch of salt
1 cup heavy cream
heavy cream or milk for brushing the biscuits
sugar for sprinkling the biscuits
Fruit: Combine the nectarines, the blueberries, the water, the sugar, the cornstarch, and the lemon juice, in a baking dish (8×8 inch baking dish) and let stand for about an hour for juices to come out.
Biscuits: In a bowl sift together the flour, the sugar, the baking powder, and the salt, and make a well in the center. In a separate bowl beat the cream until it holds soft peaks, spoon it into the well in the flour mixture with butter and combine the mixture with a fork until it just forms a dough. (Refrigerate for half hour) On a lightly floured surface knead the dough until it is combined well, roll or pat it out about 3/4 inch thick, and cut biscuits into desired shapes with cookie cutter.
Arrange the biscuits on top of the fruit mixture, brush them with the cream, and sprinkle them with the sugar. Bake the cobbler in the middle of the oven for 20 minutes, or until the biscuits are browned and the fruit is bubbling.
Serve with either vanilla ice cream or whipped cream.
Recently, I was making buttermilk pancakes and could not find buttermilk in the store. For those who have not used buttermilk, it has a different outcome, when cooking and baking, from regular milk. Buttermilk is the sour liquid that remains after the butterfat has been removed from whole milk or cream by churning to make butter. Next time, if you are in a jam and cannot find buttermilk, a substitute can be made: add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. This substitute should only be used as a last resort. Since, buttermilk is usually not used on a daily basis it is okay to freeze it and then use for baking and cooking when needed. It has been recommended only to keep frozen for three months.