tag:blogger.com,1999:blog-86074414431075880612024-03-19T05:06:34.356-07:00California LaurelLaurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.comBlogger189125tag:blogger.com,1999:blog-8607441443107588061.post-9827489419640601172014-09-04T18:21:00.000-07:002014-09-04T18:21:21.383-07:00Crispy, Zesty Dill PicklesI have modified this recipe to make one pint at a time, because that seems to be what I get out of my garden.<br />
<br />
Your jars don't necessarily need to be sterilized because these will be kept in the fridge. If you are going to make a lot and want to keep them in the cupboard they won't be very crisp but they will still be delicious. Also, you need to follow all the regular canning processes of sterilizing jars and processing in a hot water bath. You might want to consider keeping your cucumbers in an ice bath for 1-2 hours to help them stay crispy.<br />
<br />
Ingredients<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYNIBrXTnlUhwhaQhSFPNSao0GaQrQyf4m8S-r4Bylv31RkGcK8pC9lHCPrSfhyphenhyphenmVKRhyphenhyphenPwVRLxHGHfWRBKtTcT-MtMtj2Xzuw98-ORhhIeqyPzCSs4ijEJtVtpwQC9y5doEaZOaLIEQ/s1600/DSC_0097.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYNIBrXTnlUhwhaQhSFPNSao0GaQrQyf4m8S-r4Bylv31RkGcK8pC9lHCPrSfhyphenhyphenmVKRhyphenhyphenPwVRLxHGHfWRBKtTcT-MtMtj2Xzuw98-ORhhIeqyPzCSs4ijEJtVtpwQC9y5doEaZOaLIEQ/s1600/DSC_0097.JPG" height="211" width="320" /></a>1 clean pint jar with ring and lid<br />
<br />
3/4 cup water<br />
3/4 cup white wine vinegar<br />
1 Tbs + 1 Tsp salt<br />
3 cloves garlic<br />
1/4 cup chili flakes (a big pinch)<br />
2 sprigs dill<br />
1 dill head if you have it<br />
1/4 lb or so of cucumbers<br />
<br />
Bring the water, vinegar, and salt to a boil in a small saucepan.<br />
<br />
Pack the garlic, chili flakes, dill, dill head (if using), and cucumbers into the pint jar. Pour hot vinegar mixture over it and seal. When mixture is room temperature, write the date on the top and move to the fridge. Your pickles will be ready in two weeks. <br />
<br />Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-41074708487099163122014-02-05T08:00:00.000-08:002014-02-05T08:00:06.756-08:00Mexican Sweet Corn Cake<span style="font-size: medium;"><b>Mexican Sweet Corn Cake </b></span><br />
<span style="font-size: x-small;"><b>Prep time: 10 min</b></span><br />
<span style="font-size: x-small;"><b>Cook time: 1 hr</b></span><br />
<br />
<b>Ingredients</b>:<br />
1/2 cup butter, softened (use real butter, not margarine)<br />
1/3 cup masa harina (I bought mine at our local grocery store in the Mexican food section)<br />
1/2 cup water<br />
1/4 cup corn meal<br />
1/3 cup sugar<br />
1/4 tsp salt<br />
1/2 tsp baking powder<br />
2 Tbsp milk or cream <br />
1 can corn, undrained<br />
<br />
<b>Directions</b>:<br />
1. Preheat oven to 350 degrees. Combine butter, masa harina, 1/4 cup
water, and milk in a medium sized bowl and beat until creamy.<br />
<br />
2. Add corn meal, sugar, salt, and baking powder on top of the creamed
butter mixture and use a fork or whisk to lightly whisk just the dry
ingredients together. Beat the entire mixture until smooth.<br />
<br />
3. Place corn and liquid from can in food processor and pulse until
roughly broken up. Add to bowl and mix until
combined.<br />
<br />
4. Boil a tea pot full of water. Spread mixture in an ungreased 8x8
square pan and top with foil. <br />
<br />
5. Bake for about 55 minutes. Remove from oven, uncover, and let sit 10-15 minutes before serving.Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com2tag:blogger.com,1999:blog-8607441443107588061.post-18867757929062141362014-01-23T12:27:00.002-08:002014-01-23T12:27:49.954-08:00Apple Cider Donuts<div>
Apple Cider Donuts</div>
<div>
From <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/apple-cider-doughnuts-recipe.html" target="_blank">Food Network</a></div>
<div>
(makes a lot) </div>
<div>
</div>
<div>
Ingredients
<br />
<br /> 2 red apples, such as Cortland or McIntosh
<br /> 2 1/2 cups apple cider
<br /> 3 1/2 cups all-purpose flour, plus more for dusting
<br /> 4 teaspoons baking powder
<br /> 1/4 teaspoon baking soda
<br /> 3 1/2 teaspoons ground cinnamon
<br /> 1 teaspoon salt
<br /> 1/4 teaspoon freshly grated nutmeg
<br /> 1 2/3 cups granulated sugar
<br /> 3 tablespoons vegetable shortening
<br /> 1 large egg plus 1 egg yolk
<br /> 1/4 cup buttermilk
<br /> 1 teaspoon vanilla extract
<br /> 1/4 cup confectioners' sugar
<br /> Vegetable oil, for frying
<br />
<br />Directions
<br />
<br />Core and coarsely chop the apples (do not peel). Combine with 1 1/2
cups cider in a medium saucepan over medium heat; cover and cook until
softened, about 8 minutes. Uncover and continue cooking until the apples
are tender and the cider is almost completely reduced, about 5 minutes.
Puree with an immersion blender or in a food processor until smooth.
Measure the sauce; you should have 1 cup. (Boil to reduce further, if
necessary.) Let cool slightly.
<br />
<br />Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
<br />
<br />Beat 2/3 cup granulated sugar and the shortening in another bowl
with a mixer on medium speed until sandy. Beat in the egg and yolk, then
gradually mix in the applesauce, scraping the bowl. Beat in half of the
flour mixture, then the buttermilk and vanilla, and then the remaining
flour mixture. Mix to make a sticky dough; do not overmix.
<br />
<br />Scrape the dough onto a lightly floured sheet of parchment paper and
pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with
plastic wrap and refrigerate for at least 2 hours or overnight.
<br />
<br />Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a
small saucepan over medium heat until reduced to 1/4 cup. Whisk in the
confectioners' sugar until smooth and glossy, then set aside. Mix the
remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow
bowl; set aside for the topping.
<br />
<br />Heat 2 inches of vegetable oil in a large heavy-bottomed pot over
medium-high heat until a deep-fry thermometer registers 350 degrees.
Line a baking sheet with paper towels. Cut the chilled dough into 12
rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out
the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3
doughnuts at a time into the hot oil and fry until golden brown, 1 to 2
minutes per side, adjusting the heat as needed. Transfer to the paper
towels to drain.
<br />
<br />Dip one side of each doughnut in the cider glaze, letting the excess
drip off; dip just the glazed side in the cinnamon-sugar or roll all
over in cinnamon-sugar, if desired. Serve warm.<br /><br /></div>
Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com2tag:blogger.com,1999:blog-8607441443107588061.post-90266800371982164612014-01-08T11:26:00.000-08:002014-01-08T11:26:00.862-08:00Sunday Dinner- Beef Pot Roast
<br />
<div class="list ingredients clrfix" id="ingr-first">
<h2>
Beef Pot Roast</h2>
Adapted from <a href="http://www.cookingchanneltv.com/recipes/michael-symon/pot-roast-with-carrots-shallots-mint-and-lemon.html" target="_blank">Michael Symon</a> <br />
ingredients<br />
<ul class="col1">
<li class="ingredient">One 2-2 1/2-pound <span style="color: black;"><a class="crosslink" href="http://www.blogger.com/null">chuck</a> blade roast, <a class="crosslink" href="http://www.blogger.com/null">silver skin</a> removed</span></li>
<li class="ingredient">Salt</li>
<li class="ingredient">4 slices bacon, large <span style="color: black;"><a class="crosslink" href="http://www.blogger.com/null">dice</a></span></li>
<li class="ingredient">2 shallot bulbs peeled and left whole</li>
<li class="ingredient">4 <span style="color: black;"><a class="crosslink" href="http://www.blogger.com/null">carrots</a>, peeled and cut into 2-inch pieces</span></li>
<li class="ingredient">3 <span style="color: black;"><a class="crosslink" href="http://www.blogger.com/null">cloves garlic</a>, peeled and smashed</span></li>
<li class="ingredient">1 tablespoons coriander seeds</li>
</ul>
<ul class="sharing">
<li class="ingredient">5 sprigs fresh thyme</li>
<li class="ingredient">2 fresh bay leaves (dry are o.k. too)</li>
<li class="ingredient">1 cup <span style="color: black;"><a class="crosslink" href="http://www.blogger.com/null">apple cider or other mild flavor juice (if you don't have any, use water and 3 Tablespoons brown sugar</a></span></li>
<li class="ingredient">1 cup red wine</li>
<li class="ingredient">1 cup beef stock </li>
</ul>
</div>
<div class="tools clrfix " id="recipe-tools">
</div>
<div class="steps">
Directions<br />
<div class="instructions">
Sprinkle the <a class="crosslink" href="http://www.blogger.com/null">roast</a>
liberally with salt (about 3 tablespoons), and refrigerate at least 3
hours or up to overnight. Pull the meat out an hour before cooking to
take the chill off of it.Preheat the oven to 350 degrees F.<br />
In a large <a class="crosslink" href="http://www.blogger.com/null">Dutch oven</a> over medium heat, <a class="crosslink" href="http://www.blogger.com/null">render</a> the <a class="crosslink" href="http://www.blogger.com/null">bacon</a>
until slightly crispy. Remove and reserve. Dry off the meat with a
paper towel and begin to brown it in the same pan over medium-high heat
for 2 minutes per side; remove and reserve.<br />
Reduce the heat
to medium, add the shallots, carrots, garlic and 1/2 teaspoon salt and
sweat until slightly caramelized and the vegetables start to release
their aromas, about 4 minutes. Add the <a class="crosslink" href="http://www.blogger.com/null">coriander</a>, <a class="crosslink" href="http://www.blogger.com/null">thyme</a> and <a class="crosslink" href="http://www.blogger.com/null">bay leaves</a>, and continue <a class="crosslink" href="http://www.blogger.com/null">to sweat</a> for 1 minute.<br />
Deglaze the pan with the cider, scraping the bottom with a wooden spoon to get all of the caramelized bits into the <a class="crosslink" href="http://www.blogger.com/null">sauce</a>. Add the <a class="crosslink" href="http://www.blogger.com/null">beef stock and wine</a> and bring to a <a class="crosslink" href="http://www.blogger.com/null">simmer</a>.<br />
Add the <a class="crosslink" href="http://www.blogger.com/null">beef</a> back in along with the bacon The liquid should be about three-quarters of the way up the meat. <a class="crosslink" href="http://www.blogger.com/null">Baste</a> the meat with the liquid, top with a lid and place in the oven until tender, for 3 to 4 hours.<br />
Skim off any excess fat and gently remove the meat to a platter. Spoon the vegetables on top.<br />
Delicious with <a href="http://californialaurel.blogspot.com/2013/02/parmesan-rosemary-popovers.html" target="_blank">rosemary Parmesan popovers </a></div>
</div>
Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-38831388705772161352014-01-01T12:00:00.000-08:002014-01-01T12:00:03.350-08:00Amaretti Cookies with Orange Earl Grey Sherbet<br />
Amaretti Cookies<br />
from <a href="http://smittenkitchen.com/blog/2009/04/chewy-amaretti-cookies/" target="_blank">Smitten Kitchen</a><br />
<br />
1 (7-ounce) tube pure almond paste (not marzipan; 3/4 cup)<br />
1 cup sugar<br />
Pinch of Kosher salt<br />
2 large egg whites at room temperature for at least 30 minutes<br />
Preheat oven to 300°F and place racks in the upper and lower thirds
of your oven. Line two large sheet pans with parchment paper.<br />
Pulse almond paste, sugar and salt in a food processor until broken
up, then add egg whites and puree until smooth. Transfer batter to
pastry bag fitted with a 3/8-inch tip and pipe 3/4-inch rounds (1/3 inch
high) about 1-inch apart in pans. Dip a fingertip in water and gently
tamp down any peaks.<br />
Bake, rotating and switching position of pans halfway through, until golden and puffed, 15 to 18 minutes.<br />
[When you rotate the pan midway through baking, you'll wonder why you
left so much space between the cookies. Suddenly, at 15 minutes they'll
puff up and you'll be happy you left that space!]<br />
Let cookies cool almost completely in their pans. Once cool, they’re
much easier to cleanly remove from the parchment. You can make them into
sandwich cookies but spreading some jam (I used raspberry) between them
or ganache (3 ounces of semi-sweet chips melted with 1 to 2 tablespoons
of cream, then left to thicken a bit would be enough to sandwich the
whole batch).<br />
Cookies can be kept in an airtight container at room temperature for a day or two or frozen up to one month.<br />
<br />
I used 3/4 cup roasted almonds and processed them with a little bit of oil instead of using the almond paste <br />
<br />
Orange Earl Grey Sherbet<br />
<br />
<div>
Ingredients
<br />
<br /> 7 ounces sugar
</div>
<div>
4 Earl grey teabags<br /> 1 1/2 tablespoons finely grated orange zest
<br /> 1/4 teaspoon kosher salt
<br /> 2 cups freshly squeezed orange juice, approximately 2 to 3 pounds oranges
<br /> 1 tablespoon freshly squeezed lemon juice
<br /> 1 teaspoon vanilla extract
<br /> 1 1/2 cups very cold whole milk
<br />
<br />Directions
<br />
<br />Combine sugar, lemon juice, and orange juice in a saucepan and stir over low heat until sugar is dissolved. Add teabags and steep for 4-5 minutes. Remove teabags and allow mixture to cool. Whisk in the salt, orange zest, vanilla, and milk. </div>
<div>
Cover the bowl and place in the refrigerator until the mixture reaches
40 degrees F or below, approximately 1 hour.
<br />
<br />Pour the mixture into an ice cream maker and process until it is the
consistency of soft serve ice cream. You may serve now or transfer to a
lidded container and place in freezer until firm, approximately 3
hours. <br /></div>
Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-35751313210731562282013-12-25T13:14:00.000-08:002013-12-25T13:14:00.100-08:00BrowniesThis recipe is from Barefoot Contessa. They turn out fabulous and I have had several people ask me for the recipe. Here it is. <br />
<br />
<div>
Ingredients
<br />
<br /> 1 pound unsalted butter
<br /> 1 pound plus 12 ounces semisweet chocolate chips
<br /> 6 ounces unsweetened chocolate
<br /> 6 extra-large eggs
<br /> 1 teaspoon instant espresso powder<br /> 2 tablespoons pure vanilla extract
<br /> 2 1/4 cups sugar
<br /> 1 1/4 cups all-purpose flour
<br /> 1 tablespoon baking powder
<br /> 1 teaspoon salt
<br /> 3 cups chopped walnuts
(optional)<br />
<br />Directions
<br />
<br />Preheat oven to 350 degrees F.
<br />
<br />Butter and flour a 12 x 18 x 1-inch baking sheet.
<br />
<br />Melt together the butter, 1 pound of chocolate chips, and the
unsweetened chocolate in a medium bowl over simmering water. Allow to
cool slightly. In a large bowl, stir (do not beat) together the eggs,espresso powder , vanilla, and sugar. Stir the warm chocolate mixture
into the egg mixture and allow to cool to room temperature.
<br />
<br />In a medium bowl, sift together 1 cup of flour, the baking powder,
and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12
ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then
add them to the chocolate batter. Pour into the baking sheet.
<br />
<br />Bake for 35 minutess, until a toothpick comes out clean. Do
not overbake! Allow to cool thoroughly, refrigerate, and cut into 20
large squares. <br /><br /></div>
Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-32875887327265921612013-12-18T13:10:00.003-08:002013-12-18T13:10:42.085-08:00Sunday Dinner- Garlic Rosemary Pork Roast<div id="ingredients">
<div id="ingredients_headline_wrapper">
This is a quick and easy dinner that you can pop into the oven and have preset to be ready when you get home from a long day! <br /><h2>
</h2>
<h2>
Ingredients</h2>
</div>
<ul class="ingredientsList first no-header">
<li class="ingredient"><span>4 large garlic cloves, pressed</span></li>
<li class="ingredient"><span>4 teaspoons chopped fresh rosemary or 2 teaspoons dried</span></li>
<li class="ingredient"><span>1 1/2 teaspoons coarse salt</span></li>
<li class="ingredient"><span>1/2 teaspoon ground black pepper</span></li>
<li class="ingredient"><span>1 2 1/2-pound boneless pork loin roast, well trimmed</span></li>
<li class="ingredient"><span>Fresh rosemary sprigs (optional)</span></li>
</ul>
</div>
<div class="instructions" id="preparation">
<h2>
Preparation</h2>
<div class="instruction">
Preheat oven to 400°F. Line 13 x 9 x 2-inch roasting pan
with foil. Mix first 4 ingredients in bowl. Rub garlic mixture all over
pork. Place pork, fat side up, in prepared roasting pan. Roast pork 55 minutes. Check internal temperature pork. It should register 155°F. Remove
from oven; let stand 10 minutes.
</div>
<div class="instruction">
Pour any juices from roasting pan into small saucepan;
set over low heat to keep warm. Cut pork crosswise into 1/3-inch-thick
slices. Arrange pork slices on platter. Pour pan juices over. Garnish
with rosemary sprigs, if desired.
</div>
</div>
<br />Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-85005329544801221432013-04-02T12:13:00.000-07:002013-04-02T12:13:03.516-07:00Easy Apple Berry Cobbler<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_H492YsDHAITUXZUEvbczaDMZBBxg0xk9hRcCY6zfZB0sWSPBYejTqXU5b-InLWAJseXVgj6DfFQafxds7oIVWEYZES8hIwxjzAkdK9J4A1FPTbX3n97v7yLE5Si-0ZgJhaTlXK-1-Y/s1600/DSC_0605.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_H492YsDHAITUXZUEvbczaDMZBBxg0xk9hRcCY6zfZB0sWSPBYejTqXU5b-InLWAJseXVgj6DfFQafxds7oIVWEYZES8hIwxjzAkdK9J4A1FPTbX3n97v7yLE5Si-0ZgJhaTlXK-1-Y/s320/DSC_0605.JPG" width="320" /></a>I have to start by saying that I think cobbler is my new favorite dessert. In the past I have posted a <a href="http://californialaurel.blogspot.com/2012/09/cherry-peach-cobbler.html" target="_blank">cherry/peach cobbler</a>, that is just delicious with a hint of almond extract, I recently posted an <a href="http://californialaurel.blogspot.com/2013/01/apple-cobbler.html" target="_blank">apple cobbler</a>, that amazes me with its ease of assembly, and now I am about to give you this recipe for an apple-berry cobbler. And when you try this you will probably decide you are in love with cobblers, too.<br />
What is there not to love about a dessert that you throw together and throw in the oven? It holds up perfectly for a few days and it can look like a four-year-old did it and everybody is ok with that. Its stress free, mess free, and budget friendly. Sounds like the perfect <strike>man</strike> dessert.<br />
I tweaked the original recipe just a bit. I made it in a casserole dish that is smaller than a 9x13. More like a7x11 or a pie dish. I also added cardamom, which you can skip altogether or substitute with some star anise, nutmeg, pumpkin pie spice or cinnamon. But I suggest you try the cardamom.<br />
Serve warm with vanilla bean ice cream.<br />
<br />
Apple-Berry Cobbler<br />
<br />
Filling<br />
1 1/2 lb apples (like pink lady, fuji, gala)<br />
5 oz berries (about 1 cup) -use blackberries, raspberries, blueberries, or a mixture<br />
<br />
4 Tablespoons sugar<br />
1 1/2 Tablespoons cornstarch<br />
1 1/2 Tablespoons honey<br />
2 Tablespoons butter cut into small pieces<br />
1 Tablespoon lemon juice<br />
1/4 teaspoon ground cardamom<br />
<br />
Biscuits<br />
<br />
1/4 cup corn meal<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
3/4 cup flour<br />
4 Tablespoons sugar<br />
3 Tablespoons chilled butter<br />
1/2 cup buttermilk<br />
<br />
Preheat the oven to 375. In your baking dish, combine apples, berries, sugar, cornstarch, honey, butter, lemon juice and cardamom and toss to evenly distribute.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8D76key1kVV4nR_QHU34TL2FPg1-3hNGqs8N7nN_Eo4Upirr0KglH5zj7zJK8I0N99PZYD1qWZpadocN1kFEsiR_KKLRuNtAFxin7-7SG0CTuEMd13jZjyVXxrReyN0nzhlquyKWkbvg/s1600/DSC_0646+(2).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8D76key1kVV4nR_QHU34TL2FPg1-3hNGqs8N7nN_Eo4Upirr0KglH5zj7zJK8I0N99PZYD1qWZpadocN1kFEsiR_KKLRuNtAFxin7-7SG0CTuEMd13jZjyVXxrReyN0nzhlquyKWkbvg/s400/DSC_0646+(2).JPG" width="400" /></a>Biscuit topping<br />
<br />
Combine cornmeal, bakign powder, salt, flour, and sugar in a food processor. Add butter and pulse until coarse lumps form. Add buttermilk and pulse a few more times, until mixture comes together. Scoop out about a quarter cup of the mixture and pat it into a circle. Drop on top of your apple-berry mixture. Sprinkle biscuits with sugar.<br />
Bake 40-50 minutes.<br />
Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com4tag:blogger.com,1999:blog-8607441443107588061.post-37619433972333622122013-03-28T08:14:00.002-07:002013-03-28T08:14:38.095-07:00Perfect Easter Veggie-Creamed Peas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7987VhpmZepHa02UsbRIQ39rFymSgDTEe07z9U0zoowwAkxMga7cT90Sk3G6c65X1XyK8JA1nIilHnsoUc5kNpMvV37NQrbBMTKWcwZfyUFXH1Rrmk_E0VA6zTbtEty14nbwg8dJtfuY/s1600/DSC_0624.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7987VhpmZepHa02UsbRIQ39rFymSgDTEe07z9U0zoowwAkxMga7cT90Sk3G6c65X1XyK8JA1nIilHnsoUc5kNpMvV37NQrbBMTKWcwZfyUFXH1Rrmk_E0VA6zTbtEty14nbwg8dJtfuY/s320/DSC_0624.JPG" width="320" /></a>I have seen recipes for creamed spinach, and creamed corn, even creamed leeks. I have not, however, run across a recipe for creamed peas. I am sure they are out there, and I am sure they are delicious, but as a last farewell the the heavy, cream-laden recipes of winter, I wanted one more good-bye. Easter is that last farewell. We introduce the fresh flavors of spring while indulging in roasts, au gratin potatoes and lavish desserts one last time. After that we begin to think about the fact that soon it will be appropriate weather for tank tops, but unfortunately our arms are not quite ready for that. And so lighter foods are presented, flavored with fresh herbs and citrus instead of bacon and butter. <br />
THIS IS YOUR LAST CHANCE. So make these peas. They are enrobed in a creamy, bacon, shallot sauce, and topped with grated cheddar cheese they will make your mouth happy.<br />
<br />
Creamed Peas<br />
3 slices bacon, cooked <br />
reserved bacon grease, plus enough butter to equal 3 Tablespoons <br />
1/2 shallot, thinly sliced<br />
3 Tablespoons flour <br />
2 cups warm milk<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
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2 cups frozen peas<br />
cheddar cheese (optional)<br />
<br />
Chop the bacon and set aside. Heat the bacon grease, butter (if needed), and shallots in a medium saucepan over medium heat. Cook until the shallots are soft, about 4 or 5 minutes. Add the flour and whisk to incorporate. Cook about one minute. Add the warm milk, whisking constantly. Add the salt, pepper, and frozen peas. Continue to cook, covered, until sauce thickens, about 4 minutes. Check seasoning and adjust as necessary. Just before serving top with reserved bacon and cheddar cheese.<br />
<br />Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com1tag:blogger.com,1999:blog-8607441443107588061.post-5701651766561800512013-03-20T14:45:00.001-07:002013-03-20T14:45:22.231-07:00Warm Spinach Salad with BaconI asked my husband what I should write about, since nothing was coming to mind. He suggested several things that I have already done, then mentioned this salad that we enjoyed with our Sunday afternoon meal.<br />
I realized I had never posted this recipe, and when I was preparing it I had difficulty remembering what I had done, therefore, I needed to write it out.<br />
This is delicious, beautiful to look at, and a cinch to prepare. All you need are a few ingredients and you can have a restaurant-quality salad at home.<br />
<br />
Warm Spinach Salad with Bacon and Balsamic<br />
<br />
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2 Bunches spinach (2-3 cups), washed and dried<br />
3 pieces bacon, cooked and chopped<br />
1/3 cup finely sliced red onion<br />
1/3 cup dried cranberries, or fresh berries<br />
<br />
Vinaigrette:<br />
1/4 cup bacon grease<br />
2 Tablespoons balsamic vinegar<br />
1 Tablespoon sugar<br />
2 Tablespoons blackberry jam (or any other jam you have)<br />
1 teaspoon salt<br />
1/2 teaspoon pepper<br />
<br />
Heat the bacon grease in a large saucepan. While it is melting, put the spinach in a large bowl. Whisk in the remaining ingredients for the vinaigrette. Taste and adjust seasoning and acid, if necessary (you might need to add a little more vinegar or sugar, depending on the brand). Whisk until it emulsifies. Pour over the spinach and toss with tongs. Top with bacon, red onion and cranberries.<br />
Goat cheese, cherries, and pecans are also delicious additions.<br />
<br />Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-27835981091143476572013-03-13T15:20:00.000-07:002013-03-13T15:20:43.499-07:00Italian Soup with Cornmeal Dumplings (my favorite diet food)Lately I have been trying to slim down. I have been cutting out butter, bacon, pastry, baking, cookies, sugar, coffee, dressing, breads, grains, sweets, rice, pasta, desserts, and potatoes. I have been eating lettuce and chicken.<br />
Just kidding.<br />
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But sometimes it feels like that-right?<br />
My husband told me that friend of his has been eating light soups. I checked the price and at 2.99 each can, my budget can't handle that. I opted to make my own soup, that costs around $5 and lasts all week for me, my husband, and my sister. <br />
In my quest for a comfort food lunch that still met my lo-cal requirements, I made up this soup. I hope you enjoy it, and you will find the dumplings are delicious and satisfying, but far lower in calories due to the cornmeal and restricted butter.<br />
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Italian Soup with Cornmeal Dumplings<br />
<br />
For the soup: <br />
12 cups chicken stock<br />
2 cups carrots, in a large dice<br />
1 cup sliced celery<br />
1 cup green beans, cut into 1-inch pieces <br />
1/2 cup chopped onions<br />
4 cloves of garlic, chopped<br />
1 bell pepper, chopped<br />
2 cups shredded chicken<br />
2 Tablespoons tomato paste<br />
1 Tablespoon Italian seasoning<br />
<br />
6 cups spinach (for serving)<br />
1 bunch parsley (for serving) <br />
<br />
For the dumplings:<br />
2/3 cup flour<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhl7iL3JAhUjaEWw8GWah0RE4_hjynALdVCwQxQWCLoMtVMwRJ8XQS3gmN7ts1duCcv_ECEFNHLYT6iR6iZgCSzxfpxMqO2KM6IgrXuAZBIcYYWJNtNav6f6qgoBm_oPOkdwDHUkahQg/s1600/DSC_0591.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbhl7iL3JAhUjaEWw8GWah0RE4_hjynALdVCwQxQWCLoMtVMwRJ8XQS3gmN7ts1duCcv_ECEFNHLYT6iR6iZgCSzxfpxMqO2KM6IgrXuAZBIcYYWJNtNav6f6qgoBm_oPOkdwDHUkahQg/s400/DSC_0591.JPG" width="400" /></a>1/3 cup cornmeal<br />
1 1/2 teaspoons baking powder <br />
1 teaspoon sugar<br />
1/4 teaspoon salt<br />
1 Tablespoon butter <br />
1/2 cup buttermilk<br />
<br />
Makes 12 servings<br />
<br />
Combine soup ingredients in a large saucepan and bring to a boil. Reduce to a simmer and cook until the vegetables are soft, about 25 mins.<br />
<br />
Meanwhile, make the dumpling dough. Combine the flour, cornmeal, baking powder, sugar and salt in a medium bowl. Work in the butter with your fingers. Add the buttermilk and stir with a spoon.<br />
Drop pea-sized dumplings into the soup and cook for another 5 minutes or until the dumplings puff up and are cooked through.<br />
<br />
Ladle soup into a bowl, top with 1/2 cup spinach and chopped parsley.<br />
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For your information, the dumplings are fine if you refrigerate the leftovers. They absorb more liquid as they sit so you might need to thin out the soup with more chicken stock. <br />
<br />Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com1tag:blogger.com,1999:blog-8607441443107588061.post-63233846957831205512013-02-19T10:41:00.001-08:002013-02-19T10:41:27.543-08:00Chocolate Mousse and Valentine's I have been submerged in chocolate for the last two and a half weeks, and while it is a delicious and satisfying treat, it is time to step back. But, before I do, I want to leave you with a delicious and amazing chocolate recipe.<br />
I was reading my Bon Appetit magazine when I came across Andrew Knowlton's recipe for chocolate mousse. Well, I guess it's Julia Child's recipe. As a quick side note I would like to say I am very glad he cut his hair and shaved his beard. I admit I was surprised to see a handsome face under all that hair, as it has been my assumption that men hide their faces with hair when they don't like what they look like or have unsightly, small lips. A habit that I am sure women would take advantage of if it wasn't socially unacceptable for us to have facial hair.<br />
Back to the mousse. I work late every Thursday, and would be unable to spend the entire day cooking a fantastic meal for my husband for Valentine's, which I would regularly do. I decided that in spite of the opposition I would still make a special Valentine's dinner for us and I would make as much of it as I could ahead of time.<br />
Enter Chocolate Mousse.<br />
I am a fan of chocolate. I am a fan of custard. I am a fan of the delicious union of custard and beaten egg whites, hence, mousse. So you can see the natural attraction I had to this recipe, with the addition of the fact that the entire thing is made in advance and stored in the fridge. Most of the ingredients I had readily available. Win.<br />
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You make the custard, allow it to cool, fold in beaten egg whites and whipped cream. And if I hear you say, "That sounds like a lot of work." I will have to choke you because it is <i>less</i> work than baking a cake and frosting it and nobody every complains about that.<br />
It is amazingly delicious and rich without being overly sweet. The recipe calls for coffee, and since I love the flavor I added a bit of espresso powder for some added bitterness and coffee flavor. I'm definitely tucking this one away for dinner parties. It is the perfect dessert because it is impressive, stunning, absolutely delicious and just needs to be topped with whipped cream when you are ready to eat it.<br />
<br />
Chocolate Mousse<br />
(from Bon Appetit with minor alterations)<br />
<br />
Makes 6 servings<br />
Plan for 2 hrs chill time <br />
<br />
3/4 cup chilled heavy cream, divided<br />
4 large egg yolks<br />
1/4 cup strong coffee, room temp<br />
dash of salt<br />
3/4 teaspoon instant espresso powder <br />
3 Tbsp. sugar, divided<br />
3/4 cup semi-sweet chocolate chips, or 6 oz semi-sweet chocolate, chopped<br />
2 large egg whites<br />
<br />
Beat 1/2 cup cream in a medium bowl until stiff peaks form. Cover and chill.<br />
Combine egg yolks, coffee, espresso powder, salt and 2 Tbsp. of the sugar in a large metal bowl. Set over a saucepan with 1 inch of gently simmering water. Cook, whisking constantly for about one minute, until the mixture has doubled in volume and looks lighter.<br />
Remove the bowl from the pan and add the chocolate, whisking until melted. Let stand until room temperature, whisking occasionally.<br />
In another bowl whisk egg whites with the whisk attachment of a hand mixer until foamy. Add the 1 Tbsp. remaining sugar and whisk until stiff peaks form.<br />
Using a spatula, fold egg whites into chocolate in two additions. Fold whipped cream in.<br />
Divide mousse among six ramekins, cups, or parfait glasses. Chill until firm, two hours minimum.<br />
Before serving whip remaining 1/4 cup cream and spoon onto mousse. Garnish with chocolate shavings if desired. <br />
<br />
<br />Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-10916743019345080732013-02-12T10:50:00.000-08:002013-02-12T10:50:28.508-08:00Parmesan Rosemary PopoversI find that bread is one of the most comforting foods of all. Warm, soft, and chewy, with that little bit of crunch on the edge satisfies all of my cravings in one bite.<br />
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Popovers are no exception to this rule. If a muffin and a cheese souffle fell in love and had a baby, it would be a popover. It is light and fluffy, just like a souffle, but with a dense, toothsome quality that you would expect from a muffin. Slathered with butter and accompanying anything with gravy they kick biscuits to the curb. I have been dying to make popovers for quite some time now, but I waited because I didn't have a popover pan.<br />
<br />
IF YOU DON'T HAVE A POPOVER PAN ITS OKAY!!!<br />
<br />
I know nobody ever tells you that, but it really is. I have included directions below to accommodate the pan-less. If you want a quick dinner, make a pot of soup or, even better, beef stew, and throw these on the side. The come together in a snap and seem decadent and special. Any add-ins you can think of will transform these to perfectly compliment your dinner.<br />
Just writing about these right now is making me crave a mid-morning snack of warm popovers with butter and homemade strawberry jam...<br />
<br />
If YOU don't have a popover pan, simply cut the recipe in half and use a muffin pan. They don't rise as high, but don't let that stop you from making this fast and delicious bread. <b>Bake at 450 for 15 minutes, then turn the oven down to 400 for 15 more minutes. </b><br />
<br />
Parmesan-Herb Popovers<br />
Ingredients<br />
2 cups whole milk<br />
4 large eggs<br />
4 Tablespoons butter, melted<br />
2 cups flour<br />
1/2 teaspoon salt<br />
1/2 cup grated Parmesan<br />
2 teaspoons finely chopped fresh rosemary<br />
<br />
Preheat the oven to 450. Grease the popover pan as desired. Mix all the ingredients in a large bowl and divide between the popover pan.<br />
<br />
<b>Bake at 450 for 20 minutes, then reduce the heat to 350 and bake for 15 to 18 more minutes, until they are a deep golden brown.</b><br />
<br />
Enjoy immediately...as if I even need to say that.<br />
<br />
For classic popovers, omit the cheese and herbs and double the salt.Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com1tag:blogger.com,1999:blog-8607441443107588061.post-87280160892572020272013-01-29T12:38:00.001-08:002013-01-29T12:38:06.718-08:00NuVal Scoring System and Raley's-Eating Healthy in the New Year!<br />
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My favorite grocery store, which I have mentioned here before, is Raley's. Not only do they have things I like, they have a wonderful staff. If I ask the produce guy if they have something, the next time I go in its there. Many of the cashiers ask after my children and family, always making me feel at home. One of the things that was most difficult about moving to another state for a year was shopping at a grocery store that I wasn't familiar with. I know that sounds ridiculous, but if you have ever moved you know it to be true. You have to relearn the whole store.<br />
So when I received an offer from Raley's to try food and tell people about it I was ecstatic. I am not even joking. I love this store, I love trying new things, and I love eating! Sounds like a dream job-right? I have always thought that if I could pick anything to do it would be developing and demonstrating recipes at a local grocery store. It just sounds like fun to me.<br />
<a href="https://img.tryitraleys.com/image/nuval.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" class="marginBtm" src="https://img.tryitraleys.com/image/nuval.jpg" /></a>Raley's is trying to get the word out about the NuVal system. Foods are rated based on 30+ factors, even taking healthy benefits into consideration. For example, we all know salmon has Omega-3 fatty acids, but that's not figured in on the nutrition information. Whole grains aren't listed there, either, but both of the previously mentioned items have countless benefits, which would help them to attain a high score on the NuVal system. Tabasco has no fat or calories, but does that make it good for you? This system will help you know, without having a degree in nutrition. Somebody had a good idea-right?<br />
As an ode to the NuVal system, I have put together some links to recipes, and a few quick ways to prepare some of the highest ranking foods.<br />
<br />
Apples: Score-96<br />
For a healthy snack mix peanut butter, nonfat greek yogurt, honey, and cinnamon to dip apples in.<br />
Tomatoes: Score-96<br />
<a href="http://californialaurel.blogspot.com/2012/07/zucchini-tomato-gratin.html" target="_blank">Tomato and Zucchini Gratin</a><br />
<a href="http://californialaurel.blogspot.com/2011/09/happy-autumnal-equinox.html" target="_blank">Roasted Tomato Soup</a><br />
<br />
<a href="http://californialaurel.blogspot.com/2012/06/quinoa-and-cucumber-salad-with-zesty.html" target="_blank">Quinoa and Cucumber Salad with Tomatoes </a>(Vegan)<br />
<br />
Butternut Squash: Score-100<br />
<a href="http://californialaurel.blogspot.com/2011/08/secret-lives-of-vegetables.html" target="_blank">Butternut Squash and Applesauce Muffins </a><br />
<br />
Broccoli: Score-100<br />
<a href="http://californialaurel.blogspot.com/2012/07/broccoli-slaw-salad.html" target="_blank">Broccoli Slaw Salad with Bacon </a><br />
<br />
<br />
<br />
Asparagus: Score-100<br />
<a href="http://californialaurel.blogspot.com/2010/04/little-trees.html" target="_blank">Shaved Asparagus Salad Appetizer </a><br />
<br />
Berries: Score-mostly 100<br />
<a href="http://californialaurel.blogspot.com/2012/12/berry-parfaits-with-angel-food-croutons.html" target="_blank">Berry Parfaits with Angel Food Croutons </a><br />
<a href="http://californialaurel.blogspot.com/2010/03/berry-wonderful.html" target="_blank">Homemade Strawberry Shortcakes</a><br />
<a href="http://californialaurel.blogspot.com/2011/04/easy-morning.html" target="_blank">Easy Morning Muffins with Lemon and Fresh Berries</a><br />
<br />
Hope you enjoy!Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-69888979553333336232013-01-22T10:41:00.000-08:002013-01-27T10:41:11.447-08:00Happy Birthday!-Kerala Style Beef Stew<div class="ingredient-sets">
<span style="font-weight: normal;">January</span> 19th marks my blog's 3rd birthday. Hard to imagine, because I feel like I have been writing on this thing forever. I actually double-checked to make sure I was right. This is my 175th post in three years!<br>
This recipe is for my sister, Abby. She loves, I mean loves this stew. It is a standard beef stew with a couple of different ingredients, and the result is absolutely delicious.<br>
I don't have a picture. I will get one soon.<br>
I have made a few slight changes, but for the most part it is just like the recipe I read in Bon Appetit. It has coconut milk in it, but don't let that deter you from trying it. My sister and dad and mom don't like coconut AT ALL, but they love this soup. It is a bit sweet and a bit spicy, and so different from your usual beef stew.<br>
My sister liked it so much she asked me to make it on her birthday. And then she asked me for the recipe, so I told her I would post it here.<br>
</div><a href="https://californialaurel.blogspot.com/2013/01/happy-birthday-kerala-style-beef-stew.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-89819373737402680112013-01-15T12:50:00.000-08:002013-01-27T10:41:30.405-08:00Homemade Feta-Cheesepalooza Challenge #3First, let me say, I am really enjoying this cheese making thing. I am not saying I am going to make all my cheeses at home, but I really think it is fun and very rewarding. I used up the last of my cream cheese on New Year's Eve when I made cream cheese rangoon, filled with thinly sliced scallions, salt and pepper.<br>
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I made the feta, together with my mom, and it turned out wonderful. I cannot wait to make marinated feta and olives for my husband, one of his favorite snacks.<br>
It is a little bit of a longer process than making other cheeses, but it was well worth it. It was also fun because you cut the curds, which is something that you do when you make 'real' cheese.<br>
After it is drained you cut it up and toss it with salt, then let it sit in your fridge for five days. The end result is a delicious, creamy cheese, that far surpasses anything the regular grocery store has to offer, even if you were to buy an artisan cheese.<br>
<a href="https://californialaurel.blogspot.com/2013/01/homemade-feta-cheesepalooza-challenge-3.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com1tag:blogger.com,1999:blog-8607441443107588061.post-53597005953429894012013-01-11T14:22:00.002-08:002013-01-27T10:41:49.754-08:00SAAC- Stinkin Awesome Apple Cobbler<div class="ingredients">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJ4LV2hS0eSwQq6cwloa6E8MaQxWeZFWtUDSxEYbQRH5xbdBTT41D7NSOMJcP2m1scMGPTz_9LBfY6Hn_JrH0szqnTS9jIpwo4iJO8fjH_YDV4my7x-8zWx_ENjIiYy08ReQUv4Gv-Gk/s1600/DSC_0183.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="211" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSJ4LV2hS0eSwQq6cwloa6E8MaQxWeZFWtUDSxEYbQRH5xbdBTT41D7NSOMJcP2m1scMGPTz_9LBfY6Hn_JrH0szqnTS9jIpwo4iJO8fjH_YDV4my7x-8zWx_ENjIiYy08ReQUv4Gv-Gk/s320/DSC_0183.JPG" width="320"></a></div>
I have a confession to make. I have never made apple cobbler. I thought I had, but I hadn't. I thought that a cobbler was a pie with no bottom crust. Boy, was I wrong. I saw it on The Chew, and I fell in love. I actually really like that show and try to record it. Partly because of my food crush on Michael Symon, and partly because I like food. And I like to laugh. This show has all of my favorite things. When I saw the cobbler, I just tucked it away in the back of my mind. A few days later, I was making Sunday Lunch (which is a big deal around here-the boys have a hard time deciding whether its lunch or dinner, because its lunchtime but dinner food-you see how that can be confusing)<br>
</div></div><a href="https://californialaurel.blogspot.com/2013/01/apple-cobbler.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-75536778261057710392013-01-04T12:27:00.000-08:002013-01-27T10:42:25.881-08:00Real Apple Turnovers and Quick Puff Pastry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_kBJ69gdGiE0fNlj4ntT1Dl1U9RtkpAy67SZFAQNzxnztvhrXBIPCppAK512chrlUUfua0r5wVdYoE3jYrVTrnJLNY2njKV4lcA2KV63LnF7-bdIk0EKSXXEsGfLjJozrARcnWSCWc0/s1600/DSC_1338.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic_kBJ69gdGiE0fNlj4ntT1Dl1U9RtkpAy67SZFAQNzxnztvhrXBIPCppAK512chrlUUfua0r5wVdYoE3jYrVTrnJLNY2njKV4lcA2KV63LnF7-bdIk0EKSXXEsGfLjJozrARcnWSCWc0/s320/DSC_1338.JPG" width="211"></a>I know often we hear people say things like, "Why make your own....its
way too difficult, or it takes too long, or blah, blah, blah." Well, the
fact is, things you make at home TASTE BETTER than things you buy at
the store. There are few exceptions. Maybe ketchup, or Worcestershire
sauce wouldn't be worth the effort, but just about everything else is.
From salad dressings, and homemade jam, to ice cream, bagels, and now
cream cheese, I haven't really run across anything that isn't
drastically improved when made at home.<br>
I know it's not for everybody, but its my hobby. I love doing it, I really enjoy it, and I love eating it!<br>
It
might seem like I try to create work for myself, but I really don't. I
just hate relying on something expensive that I can only get from the
store, read: puff pastry. I went to make some apple turnovers the other
day, and I had already planned on picking up the puff pastry from the
frozen aisle of the grocery store. As I made my plan I thought of what a
cheater I was, making these apple turnovers. All I was doing was making
the apple filling and baking them. That wasn't a real treat. What's
next? Refrigerated pie crust? Biscuit mix? <i>Canned cinnamon rolls??!!</i>
<br>
<a href="https://californialaurel.blogspot.com/2013/01/real-apple-turnovers.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com1tag:blogger.com,1999:blog-8607441443107588061.post-31871782315650284422012-12-30T20:13:00.001-08:002013-01-27T10:42:38.637-08:00Berry Parfaits with Angel Food CroutonsIf you read my previous post, you read about this in my list of things I love making with lemon curd. This dessert is amazing. The first time I made it, it pulled me out of a jam when I was making the food for my sister-in-laws Ladybug Baby Shower. I had planned to make a lemon loaf that I cut into small rectangles and dipped into lemony white chocolate. What could possibly go wrong? Well, if you know anything about white chocolate, you know a lot can go wrong. Once I dipped those cakes things went from bad to worse. I tried to dab some raspberry jelly on the top and it turned into a molten, lemon chocolate raspberry mess that fed no one but the trash can.<br>
I see in my mom's fridge an angel food cake she had on hand (totally random, right?) and I have some lemon curd in the fridge. Add some fresh berries and whipped cream and you have a stunning dessert.<br>
<a href="https://californialaurel.blogspot.com/2012/12/berry-parfaits-with-angel-food-croutons.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-12527766681739230502012-12-26T20:24:00.003-08:002013-01-27T10:43:15.777-08:00DIY Cream CheeseAs I said before, I have embarked upon a cheese-making quest. I am very excited about it, even though I got a bit overwhelmed when I hit the downhill holiday train. I fell behind on the cheese challenges, and even considered giving up altogether. I ran into some difficulty obtaining ingredients, and with the ridiculous amount of random things going on, I quickly got discouraged. I haven't had the internet since we moved back into our house, so that also put a damper on things.<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_sol5W0dtSOPPT8OUCB7wLdDGaNFZF1uFzk9gXWARfXUxisXgyA6kN4v50fKj4yHQxG-56ikWv5UwOB8f3T34iljSZECgpuPr1pEUypxPZNM7NdVpR_haFAAztOA0phRA91mV1NWTgE/s1600/DSC_1407.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz_sol5W0dtSOPPT8OUCB7wLdDGaNFZF1uFzk9gXWARfXUxisXgyA6kN4v50fKj4yHQxG-56ikWv5UwOB8f3T34iljSZECgpuPr1pEUypxPZNM7NdVpR_haFAAztOA0phRA91mV1NWTgE/s400/DSC_1407.JPG" width="400"></a>Since my ricotta post in September, our eldest started school, as did our youngest. We had our eldest evaluated for any learning issues and<br>
<a href="https://californialaurel.blogspot.com/2012/12/diy-cream-cheese_26.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com4tag:blogger.com,1999:blog-8607441443107588061.post-35889562213960058032012-12-24T17:27:00.000-08:002013-01-27T10:43:50.451-08:00Lemon Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIaZGMMOL61anxZHsPlpy-NzvKX7TTakCO1MtlLbVHq0cMRYMpL4qmCBEPl_U4Pru_W5jYAWeRcDXByCccWey3olYQDYM6bRAEugMM5-D9MlQSPtEdeSDEbxNROZQrZ0MVS5SmsjAerw/s1600/DSC_1396.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcIaZGMMOL61anxZHsPlpy-NzvKX7TTakCO1MtlLbVHq0cMRYMpL4qmCBEPl_U4Pru_W5jYAWeRcDXByCccWey3olYQDYM6bRAEugMM5-D9MlQSPtEdeSDEbxNROZQrZ0MVS5SmsjAerw/s400/DSC_1396.JPG" width="400"></a></div>
Traditionally, we often think of citrus as summer fare. Lemonade comes to mind, ice-cold and lip-smackingly sour. Also, cold pasta salad, dressed with an herbaceous lemon dressing. Tart parfaits, lemon chiffon cake, and the like don't make us think of the cold days of winter, but instead the sweltering days of summer.<br>
What's funny, though, is that citrus is actually a winter fruit. And a summer fruit. Citrus here in California (and possibly other place-I don't really know) bears fruit several times a year. And it is bearing now.<br>
<a href="https://californialaurel.blogspot.com/2012/12/lemon-bars.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-11728501153381789122012-12-20T10:35:00.001-08:002013-01-27T10:44:04.497-08:00Lemon CurdIt's that time of year! Hardly time to take a breath, much less post about food. We have been without the internet in our home since we moved back in September, and honestly, it has been the last thing on my list. It should have been a bit closer to the top since we apparently rely on it more than we realized. That being said, I have fallen far behind in my cheese making challenge/class, but I have already prepared to catch up! I have all my ingredients lined up and I am going to attempt to make cream cheese, feta, and mozzarella in the next few weeks.<br>
For today, I have a lovely post about lemon curd. This is not just something that fancy English people spread on scones at tea time. It is absolutely amazing, and you can make a giant batch a freeze it, for use whenever you please. I would recommend doing that, instead of making little batches for a particular recipe.<br>
<a href="https://californialaurel.blogspot.com/2012/12/lemon-curd.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-4249323191652895932012-11-28T10:27:00.000-08:002013-01-27T10:44:16.865-08:0010 Uses for Leftover Canned PumpkinI know it is halfway through the month, and I have barely been posting anything. We still don't have Internet, so I have to do anything I want to do at my mom's house, and things have just been crazy.<br>
A quick little post that I have been thinking of doing is ten uses for leftover canned pumpkin. Because if there's one thing I hate, its leftover, unused food.<br>
<a href="https://californialaurel.blogspot.com/2012/11/10-uses-for-leftover-canned-pumpkin.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-60784393511478340592012-11-16T12:40:00.001-08:002013-01-27T10:44:33.510-08:00Salted CaramelI know I haven't posted in forever. And while it seems impossible to believe, I have just had some things going on that are a bit more important than a blog.<br>
That being said, I have a recipe I want to throw out there. One that I constantly try to relocate, and that is one of the biggest reasons recipes end up in my archives.<br>
Salted caramel. Do I seriously need to say anything else?<br>
<a href="https://californialaurel.blogspot.com/2012/11/salted-caramel.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0tag:blogger.com,1999:blog-8607441443107588061.post-28680898699430422152012-09-24T17:12:00.000-07:002013-01-27T10:44:53.570-08:00Mozzarella SticksWhen I was young, we lived in Southern California for a time. Our
favorite spaghetti joint was a place called Vince's. I remember one of
my cousins suggesting that instead of going to Vince's, we should change
things up and go to Spaghetti Factory. I had never been to Spaghetti
Factory, but I knew I wouldn't like it. I scoffed at her, "Spaghetti <i>Factory</i>? Who wants to eat at a <i>factory</i>?"
In my mind it was as likely a restaurant name as Meat Factory, or Rice
Factory. Completely unappetizing. I mean, where would you choose to
eat-Vince's or Spaghetti Factory? (Vince's is the obvious choice...would
you eat at Tio Pepe's or Taco Factory??? Come on people!)<br>
I didn't know it, but I was already a food snob. Or maybe I was just a snob.<br>
The Old Spaghetti Factory isn't that bad, but that's really not relevant.<br>
<a href="https://californialaurel.blogspot.com/2012/09/mozzarella-sticks.html#more">Read more »</a>Laurelhttp://www.blogger.com/profile/11672800225646127437noreply@blogger.com0