Showing posts with label Blog Party. Show all posts
Showing posts with label Blog Party. Show all posts

Friday, February 17, 2012

Word of the Day: REMOULADE **RECIPES INSIDE**

The word of the day came to me recently when I ate a lunch salad served with a remoulade.  I was pleased with myself for just being able to pronounce the name of the sauce.  I observed other diners pause in front of the cafe item's label and scratch their heads.  I ordered it anyway.  The sauce was pink in color and mildly spicy.  I was not entirely sure of the composition.  It tasted like a cousin to Thousand Island dressing with more taste of lemon, cream and capers. The texture was a thick cream with bits of tomatoes, capers, and pickles within.  The remoulade sauce made a fine accompaniment to seafood served cold on top of a salad.  Back at home, I looked online for more information about the sauce.

Remoulade is a French sauce with a mayonnaise base that is used for dipping or topping meat.  It is served with seafood in America and Europe, and at times with beef products in Europe.  European remoulades are typically parsnip in color (see photo below!), owing to the use of mustard seed. 
 
 European versions often include celery root or cabbage in combination with herbs and spices.  American remoulades tend to be more vibrant in color, either pink or yellow, due to the addition of paprika or curry to the base.  Remoulades have a mild pungency of flavor that is tempered by the mayonnaise.  It is suitable for serving with appetizers, brunch, or as a dipping sauce for fish.  All ages can enjoy remoulade sauce.  Caution for anyone with allergy to EGG, NUTS or SHELLFISH; ask the cook for the ingredients before ingesting.  I've scoured the web to bring you the best recipes for
  • FRENCH REMOULADE
  • LOUISIANA REMOULADE
  • OIL-BASED REMOULADE
  • DANISH REMOULADE
Enjoy!!
Gardentina
 Click for the recipe!

  Click for the recipe!

Occasionally a remoulade is made with an oil base in place of the mayonnaise base.  Chef Emeril LaGasse's version is an example of this take on the sauce.

Click for the recipe!

Danish remoulade is simple to make and much sweeter in taste than traditional remoulade. It is used there as a sauce for everything from fried fish to hot dogs.

Click for the recipe!

Find more recipes and crafts at blog parties online:


Monday, February 13, 2012

Recipe for Quick Almost Tiramisu


Try this recipe for Quick Almost Tiramisu!  
Are you out of time to bake dessert for guests and out of money to buy a fancy cake?  NO PROBLEM!  Pickup a carton of rice pudding and a pack of sugar wafer cookies. The rest of the ingredients are in the pantry!

Secret Ingredient #1 of 2:  Rice Pudding (like Kozy Shack)
 Secret Ingredient #2 of 2:  Sugar Wafer Cookies (like Murray)


Recipe:  Quick Almost Tiramisu

Ingredients:
  • Rice Pudding * Available in gluten free
  • Sugar Wafer Cookies, cut into bite size pieces  *Available in Sugar Free
  • Ground coffee
  • Cocoa powder
  • Cinnamon, allspice, or other spice (to taste)
  • Granulated sugar (to taste)
Directions:
Mix the toppings (cocoa, coffee, spice and sugar) together in a bowl.  Assemble the dessert in layers like a lasagna:  Cookies, Pudding, Sprinkled Toppings.  Cookies, Pudding, Sprinkled Toppings.  Just like that, you're done in minutes!

Q.  Why rice pudding? 
A.  It gives the mouth a good texture to offset the airy feel of the sugar wafers.

Q.  Can I use the pink (strawberry) sugar wafers?  Or the chocolate (brown) ones?
A.  Of course!  In a glass bowl or serving dish, you can create dramatic effect by layering the different colors of wafers. 
Frequently Asked Recipe Question: Why aren't exact measurements given?
Answer:  (1) To keep the cooking explanation simple.  (2) To encourage your own modification. Every cook likes a different taste!  However, feel free to comment to the blog post for guidance!


Today we are celebrating online blog party with:



and


Mrs Happy Homemaker

Thursday, February 2, 2012

Organize Gift Wrapping in a Central Station

One of my greatest pleasures is giving a gift to someone else.  The joy of giving is an admirable quality that many women share.  The amount of closet, basement and attic space dedicated to such estimable efforts is also a common point of contention within families.  My solution to the dilemma is a spare console table tucked within a walk-in closet where there is floor-space to spare.  I have my very own Gift Wrapping Central Station.

My table is from IKEA, similar to the NORDEN Sideboard at $149 USD
My Gift Wrapping Central Station is about five years old now.  It makes last-minute wrapping a cinch because gift bags are sorted by size and theme, greeting cards are organized by theme, and it's only a quick reach of the hand to attach bows, ribbons, or grab for some tissue paper.  Those pesky little Christmas gift tags are easy to find in a big Ziplock bag.  Even the sticky bows are organized:  one bag for Christmas colors, and another for multi.  After organizing all of my gift wrapping goods, I found room to spare to store floral foam and related flower-arranging supplies; and spare cloth remnants and ribbons.

Not pictured here is my second secret weapon to the Gift Wrapping Central Station:  my organized Shipping supplies.  Adjacent to Central Station is a plastic tub full holding folded boxes of all sizes and shapes arranged from biggest to smallest.  In the back, the "big box" section, are one-rate priority shipping boxes from the USPS.  Spare jewelry boxes fill the "tiny box" section.  Priority shipping rates are posted on the wall for handy reference.  Packing materials like "air pouches" and bubble wrap are stashed nearby.  Essentially I can wrap, label, and pack a gift for shipping in the same place.  From my home computer, I can then print out shipping labels.

The Gift Wrapping Central Station has eliminated my habit of keeping too many empty boxes, spare rolls of gift wrap, and gift bags waiting to be re-used.  If my gift wrapping materials do not fit in the allocated space, I make decisions about what to toss and what to keep.  I find it is easier to let go of old unused stuff when I can see the old things sitting next to shiny new spare materials of the same type.  My recycle bin stays full and my pocketbook stays full too, because I no longer need to run to the store in a hurry to shell out big bucks for gift wrap or gift bags.  My gift wrapping time is cut by more than half.  I spend more time now on congratulating my gift recipients on their accomplishments in person than I do wrapping their gifts, and, I feel, that is how it should be: Joy shared with the important people in our lives , rather than a lot of time spent in an attic, basement or closet!

Happy gift-giving this 2012!
Gardentina

Today's Blog Parties:  Transformation Thursday at Shabby Creek Cottage; and Crafty Soiree at Katie's Nesting Spot

Friday, January 27, 2012

Local Cheese Makers: Conebella Farm



This week's posts have a farm theme in celebration of the PA Farm Show Jan 7-14, 2012

Conebella Farm is a local family-run cheesemaker in Elverson, PA.  Their cheese is made from the milk of Ayrshire cows.  Conebella's website claims that the milk from Ayrshires is especially buttery.  I am inclined to agree based on my tastes of the cheese.  I tried the Jalapeno Cheddar flavor both cold and cooked.  Approvals all around.  The cheese itself was severely lacking in jalapeno bite, but more than made up for this shortcoming in rich cheese flavor.  The cheese was a delight to cook with, because it melted "like butter" to a very creamy texture.  When eaten cold, the cheese was soft and flavorful.  It is so creamy even when cold that care should be used to keep the cheese out from under heat lamps when serving a cold cheese platter.  The Conebella cheese paired well with green grapes.  The grated cheese melted perfectly into classic mac'n'cheese.  You can see the creaminess in the picture below.  I will definitely purchase Conebella's products again.  Next time I'm going for the plain cheddar flavor.  You can buy their products through online order (see website), on the farm, and at the Elverson Farmer's Market in the summer.


The author is not paid to review products nor provided with any free products to review.

Published in connection with It's A Hodgepodge Life Fridays.

Thursday, January 5, 2012

My Favorite Kitchen Appliance: Smoothie Maker


My favorite kitchen appliance is something I would never buy for myself.  Last summer I had a gift card at a large retailer for exactly the amount of the Oster personal size blender plus tax.  It turned out to be the best "purchase" I made that summer.  I love it for the "grab and go" quality and for how un-messy it is!   I also love the way it keeps me out of Starbucks... My wallet is all the heavier!...

Quickly the Oster blender moved into valued real estate in the kitchen: The coveted front of the cupboard spot.  It's small enough and light enough to pull in and out of the kitchen cabinet daily.  Other great attributes:
  • Fun color (comes in orange, pink, lime green, and turquoise)
  • Food does not splatter on the base = Time saved on cleanup.
  • As close to "spillproof" as you can get
  • Easy to use
  • Ergonomic.   Rarely do I have any problems with the grips or lids
  • BEST OF ALL, it converts into a portable drinking cup!  The drinking cup is a generous size.  I get 2-3 serving out of a full blend.  I put less product into the blender when making a portion for one person.
  • Save money on eating out by making smoothies at home!


The author is not provided with free products to review nor paid for publishing reviews.


Monday, December 19, 2011

Recipe: Pork Chops with Mushrooms a Burgundy


Recipe:  Pork Chops with Mushrooms A Burgundy

  1. Season pork chops as desired and Brown in skillet on each side in butter or oil per your taste.
  2. Add red wine.
  3. Transfer chops to oven dish to finish cooking, retaining sauce in skillet on stovetop.
  4. Add turkey gravy (I use the dry mix), 1tbsp flour, one box of sliced mushrooms, and more red wine to skillet.  Add salt/pepper.
  5. Serve pork chops and sauce together over egg noodles or rice.

Frequently Asked Recipe Question: Why aren't exact measurements given?
Answer:  (1) To keep the cooking explanation simple.  (2) To encourage your own modification. Every cook likes a different taste!  However, feel free to comment to the blog post for guidance!




Turkey gravy


Blog parties I'm celebrating today:

Tuesday, December 6, 2011

Recipe: Persian Tea Scones

Celebrating Tea Party Tuesday in Blogland... See Press Page

Secret Ingredient:  Mahlab (St. Lucie cherry pit)

Mahlab tastes faintly like cherries and almonds. There is a tart/sour bottom note but it is mostly a a sweet taste with hint of tartness.  The spice is sold as the whole pit, and ground fresh for cooking.  It is used mostly for baking.  Recipes from the greater Middle East use the spice, anything from Greek to Turkish to Iranian.

Mahlab at NutsOnline



Recipe Features:  Sweet and Not Too Sweet

RECIPE:  PERSIAN TEA SCONES
 
1.  Go to your favorite recipe for Mexican Wedding Cakes.  Preheat oven to 325 F.  Prepare the butter, powdered sugar, vanilla and flour.  Together with the flour, mix in the Persian ingredients:
2.  Add fresh chopped pistachios, figs, and dried cranberries or cherries.
3.  Add fresh ground mahlab.

4.  Rather than rolling cake balls in sugar, roll them in flour to create miniature scones.  (You could roll them in sugar to make a cookie-cake, on the other hand.)
5.  Bake in over at 325 degrees Fahrenheit.
6.  Makes 4 dozen tea biscuits.

Frequently Asked Recipe Question: Why aren't exact measurements given?
Answer:  (1) To keep the cooking explanation simple.  (2) To encourage your own modification. Every cook likes a different taste!  However, feel free to comment to the blog post for guidance!

Related Articles:


Monday, October 24, 2011

5 New Ways To Enjoy Apple Cider and Crisp Apples

Eat Well Guide and Food Day

Giving Thanks For Two of the Greatest Bounties of Fall:
Apple Cider and Crisp Apples
Apples in the photo are Eastern McIntosh from Leola, PA.   
Cider is Stauffer's from Denver, PA.
  Gardentina is not compensated in any way by the farm producers.

5 New Ways To Enjoy Apple Cider And Crisp Apples:
  1. Mix apple cider into your morning smoothie
  2. Give your hot apple cider a kick by adding a pinch of cayenne pepper spice to the usual mulling spices.
  3. Add shredded apples to your cole slaw.
  4. Top a sandwich with thin apple slices.
  5. Make apple cider ice cubes for flavoring tea, lemonade and alcoholic drinks.  Place a small cube of fresh apple in each ice cube.






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