Monday, June 27, 2011
Sunday, June 26, 2011
4 Large Ripe Peaches (about 2 pounds)
1/4 c. Honey
1 c. Whole Milk
1 c. Heavy Cream
3 large egg yolks
1/2 c. Sugar
2 tsp. Vanilla Extract
To peel and pit the peaches: Fill a large pot with enough water to cover your peaches. Bring the water to a boil. Using a paring knife, lightly score the bottom of each peach with an X. Then add the peaches to the boiling water for 45 seconds. Using a slotted spoon, transfer the peaches to a bowl of ice water for 30 seconds. Remove the skin with your fingers or a paring knife. Cut along the seam of each peach to the pit, running your knife all the way around the fruit. Twist each half in opposite directions to free one half from the pit. Remove the pit with your fingers or the knife.
Meanwhile, in a medium bowl, whisk the yolks and sugar together. Still whisking, drizzle in about one third of the hot liquid – this will temper the eggs so they don’t curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon. The custard should reach at least 170 degrees F, but no more than 180 degrees F, on an instant-read thermometer. Immediately remove the pan from the heat, and pour the custard into a 2-quart glass measuring cup or clean heatproof bowl. Stir in the vanilla and peach puree.
Refrigerate the custard until chilled before churning it into ice cream.
Scrape the chilled custard into the bowl of an ice cream maker, and churn according to manufacturer’s directions. While the ice cream is churning, finely dice the remaining 2 peaches, then, just before the ice cream is thickened and ready, add the peaches and churn to blend. Pack the ice cream into a container and freeze it for at least 2 hours, until it is firm enough to scoop.
Friday, June 24, 2011
- Boil potatoes in water for 10 minutes. Drain and set aside.
- In a large, heavy pot, saute bacon, onions, and celery over medium heat until celery is tender. Drain bacon grease and return stuff to the pot.
- Add milk, 1 qt. water, chicken base, salt and pepper. Heat over med. heat until very hot, but do not boil.
- In a heavy saucepan, melt butter and add flour, making a roux. Mix well and allow to bubble, stirring for 1 minute. While constantly stiffing the soup, add the roux slowly. Continue to stir until thick and creamy.
- Stir in potatoes, parsley and cream.
- Serve hot. Garnish with shredded Colby, fried bacon bits, chopped green onions, or all three.
Thursday, June 23, 2011
1/2 lb chicken sausage links in your favorite savory flavor
1/4 cup grated romano cheese
1/4 cup caesar vinaigrette dressing(or greek dressing)
Boil and lightly salt a large pot of water; add the orzo and sausage and boil until both are cooked through; drain. Slice sausage links diagonally into bite-sized pieces; stir sausage, orzo, cheese and dressing together.
Makes 2-3 servings
Wednesday, June 22, 2011
Tuesday, June 21, 2011
Sunday, June 19, 2011
Iced Coffee Concentrate1 pound Ground Coffee (good, Rich Roast)8 quarts Cold WaterHalf-and-half (healthy Splash Per Serving)Sweetened Condensed Milk (2-3 Tablespoons Per Serving)Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.Place coffee liquid in the fridge and allow to cool. Use as needed.To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
Saturday, June 18, 2011
Tuesday, June 14, 2011
- The original recipe was for 4 chops and used 1 cup of rice, the can of soup and 1 cup of water.
- It also called for beef consomme, but I had the cream soup on hand.
- I covered it with foil to retain the moisture in the rice. Not sure if that was necessary.
Weird combination, yes. I had a batch of chili that I wasn't particularly fond of, and decided to make it into something else. The result was...awesome. Make-for-guests good.
1 c. warm (105 to 115 degrees) water
2 1/2 to 3 c. flour
1 tbsp. sugar
3/4 tsp. salt
Dissolve yeast in water. Let activate in warm place, about 5 minutes.
In large bowl, put 2 cups flour, sugar, salt and oil. Add yeast. Add additional flour until dough is stiff. Pour out onto floured bread board. Knead in additional flour until smooth and elastic, about 5 minutes. Place in lightly greased bowl, cover, let rise in a place free from draft, about 45 minutes.
Preheat oven to 400 degrees. Divide dough into balls (it makes 4 pretty big calzones; divide into smaller sections if desired), roll into circles. Divide the filling ingredients among calzones, fold in half, and seal edges with fork.
Bake on greased cookie sheet for 15 minutes.