Thursday, February 21, 2019

Classic Gougères

Ingredients:

  • 1/2 cup water  
  • 1/2 cup  milk 
  • 6 Tbs.  unsalted butter, cut into
     small pieces
  • 1/2 tsp. kosher salt
  • Pinch of cayenne pepper
  • 1 cup unbleached all-purpose flour
  • 4 eggs
  • 1 cup  shredded Gruyère cheese
  • 1/4 cup grated Parmesan cheese

Directions:

Preheat an oven to 400°F Line 2 baking sheets with parchment paper.

In a heavy saucepan over medium heat, combine the water, milk, butter, salt and cayenne. Bring to a boil and cook until the butter melts. Remove from the heat and quickly add the flour all at once, beating vigorously with a wooden spoon until completely blended. Place the pan over medium-high heat and beat until the mixture forms a mass in the center of the pan and the pan bottom begins to be coated with the cooked mixture, 2 to 3 minutes.

Remove from the heat and transfer the mixture to the bowl of a stand mixer fitted with the flat beater. Let the dough cool for 2 minutes. Add 1 of the eggs to the mixture and beat on medium speed until completely blended, then beat in the remaining eggs, one at a time and beating well after each addition. The mixture may look curdled at some point but keep beating until the mixture is smooth. Add the Gruyère and beat until thoroughly blended.

To form the gougères, spoon the paste into a pastry bag fitted with a plain tip 1/2 inch in diameter. (If you don't have a pastry bag and tip, use a teaspoon.) Pipe mounds of the paste about 1 inch in diameter and 1/2 inch high  onto the prepared baking sheets, spacing the mounds 2 inches apart.

Sprinkle the Parmesan over the tops of the gougères, pressing down gently so that the Parmesan adheres but taking care not to mash them down. Bake until the gougères are lightly browned and nearly doubled in size, 22 to 24 minutes. Transfer the gougères to wire racks. Serve warm or at room temperature, piled into a large bowl or passed on trays

Saturday, December 22, 2018

How to Make Frozen Hot Chocolate


If you have a blender, then frozen hot chocolate is within reach. Here’s how to make this iconic beverage:
  1. Chop up 3 ounces of your favorite chocolate  and gently melt in a double boiler.
  2.  Add 2 teaspoons hot chocolate mix and 1 1/2 tablespoons sugar and stir to combine.
  3. Remove from the heat and slowly stir in 1/2 cup milk until smooth. Let it cool to room temperature.
  4. Pour your chocolate mixture into a blender along with 1 cup milk and 3 cups of ice. Blitz on high speed until all mixed up – you want it to be more the icy texture of a frozen daiquiri than a super smooth smoothie.
  5. Top the frozen hot chocolate with whipped cream and shaved chocolate curls and find someone to share (or keep it to yourself, we won’t judge).

Thursday, August 16, 2018

Monday, August 13, 2018

Monday August 13th

  • Meal planning
  • Shopping
  • Bulk cooking
  • House cleaning
  • Amazon Order / food storage
  1. Monday: Taco Salad 
  2. Steak Caesar 
  3. Tuesday : Grilled Lemon Chicken Flat Breads
  4. Cob Salads
  5. Greek Lamb Gyro with Tzatziki
  6. Burgers Turkey and Beef 
Breakfast:
  • Fruit smoothies
  • Sausage egg puffs
Lunches:

  • Pork Fried Rice (left over pork loin , from Sunday)
  • Chicken Salads
  • Ham Salad
  • Hummus Pretzels
Snacks:
  • Veggies
  • Hard Boiled Eggs
Although today I purchased my first Pumpkin Candle of the season, we are very much savoring the fruit's of summer, and we are enjoying lots of loaded salads.










Thursday, August 9, 2018

Roasted Tomatoes with Fresh Herbs


Roasted Tomatoes with Fresh Herbs

Ingredients 
 

 



  • 2 Tbs. olive oil, plus more for brushing
  • 2 lb.  assorted tomatoes, halved if large
  • 2 garlic cloves, pressed through a garlic press
  • 1 Tbs. minced fresh oregano leaves
  • 2 tsp. minced fresh thyme leaves
  • 1/4 tsp. kosher salt
Directions

1. Preheat an oven to 375°F Brush a heavy rimmed baking sheet or other large baking pan with olive oil.

2. In a bowl, toss together the tomatoes, olive oil oil, garlic, oregano and thyme. Arrange the tomatoes, cut sides up, on the prepared baking sheet. Sprinkle the tomatoes with the salt. Roast the tomatoes until they are soft and beginning to brown, about 50 minutes. Let the tomatoes cool to room temperature on the baking sheet. Serve at room temperature. Serves 6.

Thursday, July 5, 2018

Cold Salds and On going Heat Wave



It was far to hot to spend time in the gardens , or to bake so I have been in the kitchen making cold salad.
I cut prep and mix and Fred stays close by and supervises ( he gets that from Bob)

About two weeks ago we had two mini splits installed, just in time for the heat wave. What a blessing!!
The farm house is cool and comfortable and I can not say enough about the very professional install.





Cukes with Dill
  • 2 cups plain yogurt
  • 3 small Cukes I used pickling cukes, less seeds
  • 1 tablespoon coarse salt
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice

  • 2 tablespoons minced fresh dill
  • 1 garlic clove, minced



Potato Salad with Eggs
4 medium potatoes (1 onion, 4 eggs, 1/2 cup - mayonnaise, 1 1/4 tsp - salt, a pinch of pepper)
4 medium Potatoes
1 Onion
4 eggs
½ cupmayonnaise
1 ¼ teaspoonssalt
1 pinchpepper

Cold Slaw            

Directions

     
Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired



Thursday, June 28, 2018

Heat Wave on the Way







Piña Colada Ice Pops

Ingredients

  • 2 cups  diced fresh pineapple
  • 2/3 cup  coconut rum
  • 1 can  coconut milk, solids only
  • 1 1/2 oz.  simple syrup
  • 10 to 20 maraschino cherries, stemmed
Directions

1. In a blender, combine the pineapple, coconut rum, coconut milk solids and simple syrup and blend until smooth. Pour the contents of the blender into 5 to 7 ice pop molds and add 2 to 3 cherries to each mold. Insert an ice pop stick into each one and freeze until firm, at least 4 hours or up to 2 weeks. Let stand at room temperature for 5 minutes, then remove the ice pops from the molds. Serves 5 to 7.