Saturday, July 25, 2009
Oh, and the way we served them was with warm lingonberries (can be found at ikea instead of wasting money at a specialty market like aj's) and citrus butter which we made by mixing up soft butter, orange zest and bit of orange juice, and powdered sugar.....all of which was eyeballed so i dont have a specific recepie on that one.
1 c. whole milk
Pinch of salt
3 T cream of wheat
1 ½ c. flour
1/3 c. sugar
1 t. baking powder
½ t. baking soda
1 c. buttermilk
½ c. whole milk
3 Tbl. butter melted
Cook cream of wheat. Bring milk and salt just to a boil. Whisk in cream of wheat and simmer, stirring 1-2 minutes. Set aside to cool.
In large bowl, combine dry ingredients. In separate bowl combine liquid ingredients (except butter)
Stir cream of wheat into liquids and whisk all into dry ingredients.
Stream in melted butter, stir to combine.
Cook ¼ c. of batter on warm griddle brushed with clarified butter
Top with warm lingonberries and citrus butter, or just go old fashioned and use maple syrup and butter. Whatever makes you smile.
Friday, July 24, 2009
For the crust:
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 1/4 cup sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1 (14-ounce) can sweetened condensed milk
- 2 tablespoons grated lime zest
- 3/4 cup freshly squeezed lime juice (4 to 5 limes)
For the decoration:
- 1 cup (1/2 pint) cold heavy cream
- 1/4 cup sugar
- 1/4 teaspoon pure vanilla extract
- Thin lime wedges
Preheat the oven to 350 degrees F.
For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.
For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.
For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.
Tuesday, July 21, 2009
our little fiona was baptized this past sunday, and after a week full of house-guests, we were trying to come up with delicious, yet budget- friendly meal to enjoy with our visitors and friends who celebrated the occasion with us. i must say, these were quite a success...even substituting bottom round for the strip steaks. it's all about the sauce and poblanos. unless you ask jon, who says he'd definitely like to try again with a meat upgrade...
- 1/2 cup(s) packed fresh cilantro leaves, minced
- 2 tablespoon(s) red-wine vinegar or cider vinegar
- 2 tablespoon(s) reduced-fat sour cream
- 1 clove(s) (small) garlic, minced
- 1 teaspoon(s) chile powder
- 1/2 teaspoon(s) ground cumin
- 1/2 teaspoon(s) salt, divided
- 8 new or baby red potatoes
- 1 1/4 pound(s) strip steak, trimmed and cut into 1 1/2-inch pieces
- 2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
- 1 teaspoon(s) extra-virgin olive oil
- 1 large sweet onion, cut into 1-inch chunks
Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl. Set aside. Preheat grill to high. Place potatoes in a microwave-safe container. Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes. Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl. Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers. Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium. Serve the kebabs with the reserved sauce.
Wednesday, July 15, 2009
bratwurst and potato salad. there is just something summery (and easy) about this dinner. my personal opinion is that the key to potato salad is to make it as much like a baked potato as possible, thus i added bacon, cheese, sour cream and chives. mmm, mmm, good. and outdoor dining is always a plus...