- ► 2012 (57)
- ► 2011 (83)
- What's for Dinner? Grilled Pizza with Lemon Balm a...
- What's for Dinner? - Poodle Style
- Printer-Friendly Recipes
- What's for Dessert - Amaretto Dreams
- What's on the side? - Passion Fruit Cocktails & N...
- What's for Dinner? - Salmon Burgers with Rum Spice...
- What's for Dessert - Mini Peanut Butter Pies
- What's for Dinner? - Warmed Candied Ginger Broccol...
- Food of the Week - Wagyū Beef
- What's on the side? - Chamomile, Lavender, and Pin...
- Food Quote
- Beef Cuts - What's the difference?
- What's for Breakfast - Banana Nut Bread
- What's for Dessert - Caramelized Asian Pears with ...
- Food Quote
- ▼ June (15)
Note: If you are using the Chrome browser, click the Star symbol next to the address bar toward the top of your browser screen to add a bookmark.
As many of you may have noticed, I have been testing out buttons that link to printer-friendly recipes on our last few posts. We have had some requests for this feature, and I am trying to implement it as best as possible, to accommodate the need to print recipes without cumbersome pictures.
If you have any feedback or questions, please let me know by leaving a comment here.
If you are unsure of how to use the printer-friendly recipes, follow the simple steps at the end of this post.
So far, I have only updated the last few recipes, but I will try to go back and add this feature to some of our older recipes as I can.
Thanks for the patience and support!
How to use printer-friendly recipes:
1) Find a recipe that has a printer-friendly button at the bottom (try Amaretto Dreams).
2) At the bottom of the post, click on the Printer-Friendly Version button.
3) This will take you to a new page which contains a bare bones recipe, without images or other cumbersome items on the page.
4) When you are ready to print, click the Print button at the bottom of the recipe, and this should open your printer window, so you can print the page.
Note: if the Print button fails to work due to your settings, browser, or otherwise, simply select the information you want to print (all of the text in the recipe), click on your print button in your browser, and choose the Print Selection option.
Please let me know if anyone has any issues that make them unable to use these new features.
2 1/2 cups of cake flour (sifted)
1 cup of granulated white sugar
4 ounces of cream cheese (about half a package), softened
1 cup of butter, softened (do not substitute)
1 tablespoon of milk
1/2 teaspoon of amaretto liqueur
1 egg (yolk only)
1 cup of toasted almonds, sliced
Place the butter, the cream cheese, and the sugar in a mixing bowl, and beat until the mixture becomes fluffy.
Next, blend the milk, egg (remember, yolk only), and amaretto into the mixture.
Mix in the flour a little bit at a time until it is fully-incorporated into the wet ingredients.
Next, do the same for the almond slices, mixing the batter until the almonds are evenly-distributed throughout the mixture.
Divide the dough roughly into halves, and spoon each half onto sheets of wax paper.
Roll the wax paper around the dough, and work the dough through the paper until you form a roll about a foot long by an inch-and-a-half.
Place both cylinders of wax paper-covered dough into the refrigerator, and chill for at least half an hour, or until the dough is very firm.
When ready to bake your cookies, preheat your oven to 325 degrees.
Cut the rolls into cookie slices about a quarter-inch thick, and place them onto a cookie sheet.
Bake the cookies for about ten to fifteen minutes, or until they start to become golden brown around the edges.
Cool the cookies, and serve when ready.
Makes approximately 48 cookies at 1/4 x 1 1/2 inches.
Note: Amaretto is a sweet almond-flavored liqueur from Italy. If you do not have amaretto, you may substitute 1/4 teaspoon of pure almond extract.
If desired, press whole or halved almonds into the top of the cookies before baking.
& New Friend Introductions
As many, if not the majority of us are here due to our undying passion for food.
I am going to introduce to you two people that
I find to show this passion in an exceptional manor.
I will start with Penelope Tsaldari...
Penelope has a wonderful site about the art
of food and the excellence of serving.
Here is a brief from her site...
"Dining is a meaningful part of loving life. It awakens our senses in making eating,
drinking and the art of serving, more of a
captivating ceremony that heightens our pleasures."
Now I am neither a writer nor a critic, so this
is solely based on my personal experience.
As far as Penelope, I am enthralled by her passion.
Like any work of art, the artists ability to
make you feel what they are feeling is the heightened goal.
When I read the article “Mining The Deep Smarts of Chefs-Resources.com”
by this delightful artist, the words seem to jump
from my screen and into me, as if they were my own.
Now on to Chef David Buchanan
Chef David is the master mind behind Chefs-Resources
Chefs-Resources.com is a collaborative site,
in where it’s primary function is to pull together
quite literally any and all information at ones finger tips.
Regarding food and food recourses that is.
Information that is, what any chef, foodie or even a
home based cook would more than benefit from.
As a small example, let’s say I have been posed
with the task of a dinner party.
Finding out that my guest of honor is a big fan of
Grouper… I know I’ve had it at one point or another.
However it had obviously left a dull impression.
This will not happen at a dinner party of mine,
So I research my little grouper friends here.
I am now more than well armed with what I need
to pull of a stunning presentation of a meal staring,
yes grouper. And now I know it’s range of flavor, texture and even
whether or not it is currently in season.
And so much more...
What you will need:
1 1/2 cups Ice
2 cups clementine soda
2 cups vanilla ice cream
1 1/2 cups passion fruit rum
Lets get mixing:
Place ice and clementine soda in blender, until just mixed
Add ice cream and rum, until smooth
Pour into well chilled cocktail glasses
foodie friends here on foodbuzz,
Or take a look at our foodie friends here on our profile,
and you will sympathize with me.
and salmon should be pre-cooked and flaked
This is a fairly simple recipe that uses miniature pie crusts filled with a peanut butter filling that puffs up to make delicious, bit-sized peanut butter pies.
1 cup of flour
3 ounces of cream cheese, kept at room temperature until soft
1 stick of butter, also softened at room temperature
Wagyū beef is known for its astounding marbling. In fact, good Wagyū beef is more marbling than red meat! The high fat content of this meat gives it an enormously rich flavor, and makes it very tender. USDA prime steaks, which are considered to be some of best and most highly-marbled in the U.S., do not even remotely compare with the steaks like Kobe.
Wagyū beef has a delicate flavor, unlike much of the meat in the U.S. It is extremely tender and juicy, and contains a very large amount of fat, making it melt in the mouth. The fat also lends a superb flavor to the steaks (or other Wagyū beef items). They have a very high price tag to match their elite status in the meat world.
Wagyū cattle are raised in very specific regions of Japan. The cattle are bred under strict conditions and rules, to ensure that the beef that results is appropriate to be labeled with the Wagyū name. The cattle are massaged with sake daily, and sake is often added to their diet of grain. They are usually castrated, and the strict rules of products dictates that they are raised in specific areas, slaughtered in specific slaughterhouses, and that they meet certain conditions, such as a size under a specific weight, as well as marbling and meat quality conditions. Otherwise, the beef cannot be labeled Wagyū.
In the U.S., it is very difficult to find true Wagyū beef. What is more popular is "Kobe-style beef" or "American Kobe" beef. This type of meat is easier to procure, and also was thought to appeal more to the American market, who expect their meat to be red, rather than pink or white. In the U.S., when meat is labeled as "Kobe," it is usually Kobe-style American beef processed in the states using cattle that are cross-bred with Wagyū cattle.
While this is one of the best meats available in the U.S., there is nothing quite like true Wagyū beef from Japan, which may very well be the richest beef in the world.
and it has suddenly exploded in my garden.
So, I was in the garden admiring the lovely delicate little flowers,
and thought... I must use these in a recipe.
Almost before I had time to finish that thought,
I decided on a syrup and quickly fixed upon the
herbs I would balance this with.
And in a flash of genius I came to the conclusion that lavender
and pineapple mint would do perfectly...
(OK they were really the closest adjacent to the blooming chamomile)
I have taken a few photos of my, quite wild organic garden,
to share with you...