Monday, July 18, 2011

Off to the Market I Go!

This weeks menu was developed because my son is home visiting from college, and our entree this week is his favorite. I make this for him as often as I can.

Here's our menu:
Appetizer ~ Roasted Tomato Bruschetta
Salad ~ Tomato, Feta Pasta Salad
Entree ~ Chicken Fettucini Alfredo
Side Dish ~ Garlic Knots
Dessert ~ Key Lime Cheesecake

Grocery List

Roasted Tomato Bruschetta
French Bread
Fresh Garlic
2-28 oz cans Peeled Whole Tomatoes
Extra Virgin Olive Oil
dried Basil
 1 teaspoon Fresh Rosemary
Red Onion
Black Pepper

Tomato, Feta Pasta Salad
Vegetable Oil
Olive Oil 
Red Wine Vinegar
Dried Oregano
Black Pepper
6 medium Tomatoes
2 Cucumbers
Feta Cheese
Red Onion
Fusilli Pasta

Chicken Fettucini Alfredo
Chicken Breast
Fettucini Noodles
Whipping Cream
Lemon Juice
Shredded Parmesan Cheese
Salt and Pepper

Garlic Knots
Rhodes Par Baked Bread
Garlic Powder

Key Lime Cheesecake
Graham Crackers
Macadamia Nuts
Sugar Butter
3 8 oz. Cream Cheese
Sour Cream
Key Limes or Juice
Vanilla Extract
Fresh Strawberries

Thanks for joining me today!

I will see you tomorrow when we will be making Roasted Tomato Brushetta.
See you at the grocery!

Sunday, July 17, 2011

Culinary Word of the Week

The culinary word of the week is trifle. We made a trifle, so we should probably know what it is!! The trifle has a long history, and it has changed a lot through time. It is basically a dessert made with cake, custard, and fruit. It is layered in a clear bowl so the beauty of the layers can be seen. They are always covered with whipped cream as a rule.
A trifle has an infinite amount of various ways to be created. The sky is the limit. There is only one rule that I know of. The bottom layer must be cake. After that you can layer it with custard, or pastry cream, curd, or even chocolate. The fruit can be cut pieces, or jam or even a mix of the two.
You can also add liquor to your trifle. The liquor should compliment the other ingredients. Sherry, white wine, rum, Kirsch, and Angelica are favorites, but of course, not the only ones that can be used.
So, there is no particular ingredient to a trifle, but there is a general guideline. Imagine the possibilities!

Angel Fruit Trifle

This weeks dessert is an Angel Fruit Trifle. It is cool, refreshing and although there is a lot more than usual to make, it's simple to put together and makes a stunning presentation.
Angel Food Cake
( adapted from Taste of Home)
1 cup Cake Flour
1 1/2 cups Sugar, divided
1 1/4 cups Egg Whites  (about9)
1 1/4 teaspoons Cream of Tartar
1 teaspoon Vanilla Extract
1 teaspoon Almond Extract
pinch of salt
In a separate bowl, not your mixing bowl,
mix the cake flour and 1/2 cup of the sugar.
In your mixing bowl, place your egg whites and...
cream of tartar, vanilla, almond,  & salt. Beat on high speed
until mix is foamy.
Keep beating and add the rest of the sugar a little at a time,
beating until stiff peaks form. Then fold in the flour mix.
Place cake in a 13" X 9" baking dish.
Bake at 350 degrees for 20 minutes.
Let pan cool, and then set aside.
Now, let's make the pudding!
3 1/2 Whole Milk
1/3 cup Sugar
1/4 cup Sugar
1/4 cup Cornstarch
pinch of salt
2 Eggs
1 Egg Yolk
2 teaspoons Vanilla Bean Paste
1 tablespoon butter
In a heatproof bowl, whisk together 1/3 cup sugar,
cornstarch, and ....
salt, eggs and egg yolk. 
Whisk in 1/2 cup of milk. Set aside.
Rinse a medium saucepan with cold water, 
then shake out the pan. This will prevent the
milk from scorching.
Pour the 3 cups of milk in the saucepan, 
along with 1/4 cup of sugar, bring to a boil.
Take the saucepan off the heat, and pour into the 
egg mixture. Whisk constantly until mix is smooth.
Pour entire mixture into a clean heavy bottomed saucepan.
Cooking over medium low heat, stir until mix thickens.
It should be about the thickness of mayo. 
When it gets to the appropriate thickness, remove from
heat, and whisk in the butter and vanilla.
Place in bowl to cool, then refrigerate.
Let's build our trifle in these mini trifle bowls.
Put two small pieces of cake in the bottom.
Add pudding over the top of the bread.
Add a layer of strawberries.
Do it one more time!
Another Layer
Top the second layer with whipped cream.
We made that here:
Top with a piece of strawberry!

Thank you for joining me today!

Please join me tomorrow for the menu and
grocery list for next week.

Friday, July 15, 2011

Peachy Garden Fresh Salad w/ Champagne Vinaigrette

This weeks salad is a delicious garden salad made with romaine  lettuce and topped with peaches and champagne vinaigrette. Summer in a salad!
 Champagne Vinaigrette

1/4 cup Champagne Vinaigrette
1 tablespoon Dijon Mustard
1 cup Vegetable Oil
1/4 cup Olive Oil
1 tablespoon fresh Lime Juice
1 fresh Lime Zest, finely grated 
Salt & Pepper
We want to make the vinaigrette first. It needs to refrigerate 
for at least 1/2 hour before serving. With vinaigrette, there is never
too much refrigeration! So, pour the champagne vinegar in a bowl.
Add the dijon mustard, and whisk.
Add the vegetable oil and olive oil.
Zest the lime into a small bowl, then put into the bowl
with the oils, and whisk.
Squeeze the lime juice into the bowl, and whisk.
Add salt and pepper. and refrigerate. If there is not enough
champagne taste to satisfy you, add up to another 1/4 cup
of champagne vinaigrette.
 Put together your salad, by chopping the romaine,
add a couple grape tomatoes, cheddar cheese, and chop 
up a peach. Serve with vinaigrette.

Thanks for joining me today!

Tomorrow we will be making a
Strawberry Trifle!

Hope to see you then!

Thursday, July 14, 2011

Our Entree -Trio Salad

The entree this week is a Trio Salad. A trio salad is made up of egg salad, tuna salad, and chicken salad. The salads are basic, nothing fancy, but, oh, so, good.
Trio Salad

Chicken Breasts
 8 Eggs
Albacore Tuna
Vidalia Onion
Garlic Powder
Sweet Pickle Relish
Romaine Lettuce
Let's cook the chicken first. Spray the pan, then...
sprinkle the chicken with garlic powder, 
then cook your chicken!
Cook thoroughly, then let them cool.
Once they are cool, start pulling the chicken into
shredded pieces.
Add 1/4 cup of mayo, and 1/4 cup of chopped onion. 
Mix together. Sprinkle with pepper if desirable.
Now, the egg salad. Put 8 eggs in a pan, and ....
cover with cold water.
Bring the eggs to a boil, and boil for 15 minutes.
After the 15 minutes, take off the heat and run 
cool water into the pan to cool the eggs.
After the eggs are cooled, peel the eggs.
Slice the eggs into quarters,
then chop the quarters into small pieces.
Place the chopped egg in a bowl, add 1/4 cup of mayo,
and 2 tablespoons of sweet pickle relish.
Mix together well.
Open the albacore packet up and pour into the bowl.
Add 1/4 cup mayo and 2 tablespoons of sweet
pickle relish.
Mix together.
Place 3 pieces of romaine on a plate.
Place a scoop of each salad on the plate.
Garnish with tomatoes and pita bites.

Thanks for joining me today!

Tomorrow we will  be making our 
green salad with champagne vinaigrette.

See you then!!