CULINARY MAKEOVERS – # 19 – Chocolate Pizzelle Brownies

I love crispy wafer-like cookies and I get them when I make Pizzelles.  Pizzelles are a wafer-like cookie or pastry if you will, made in a flat decorative iron.  They are Italian in origin but are very similar to the Norwegian Krumkake which is also made in a flat decorative iron, though as thin as the Pizzelle is, the Krumkake is even thinner.

The recipe that I have for the Pizzelle is quite large and makes a large quantity.  The reason for the large quantity is that the cookie is so thin that it only take a tablespoon or less for each one – and they are at least 6″ in diameter.  This time that I made them, I made them Chocolate so that both myself and my husband would be able to enjoy the treat.  Ev loves Chocolate and I love anything thin so the Chocolate Pizzelle were perfect. Because the recipe makes such a huge quantity, I only made a half recipe.  (Next time I will make a third recipe)  Since the recipe calls for 6 eggs, dividing it half was pretty simple.  Dividing into thirds will also be simple, but if I make it any smaller, it wouldn’t be worth the trouble to do it.

In addition to loving thin crispy cookies, I also love Marshmallows and if you have ever had homemade Marshmallows, you would never ever eat a commercially manufactured one again.  To most people it would seem that Marshmallows are difficult make, but the opposite is true.  The main ingredients in Marshmallows are Egg Whites (only 2), Sugar and Gelatin.  You can get at least 16 2″square Marshmallows out of one recipe.

Since I like Pizzelle and love Marshmallows, I also made some Chocolate Pizzelle/Marshmallow Treats which were like little sandwiches with Marshmallow in the middle and Chocolate Pizzelle on the outside.  But since we are only a household of two and we don’t have company every week you eventually either get tired of eating the treats that were made or they get stale.  The Pizzelle were still edible after one week but they were getting a little soft and we were ready for something else.

As I said previous;y, Ev, my husband loves Chocolate and I make him a Chocolate Treat every week. Sometimes it is Chocolate Chip Cookies, sometimes it is Brownies and this time it was Pizzelle but as I said, after a week we were getting somewhat tired of the Pizzelle and even the Marshmallows so I decided to reinvent them or create a new treat, thereby coming up with Culinary Makeover #19 which was Chocolate Pizzelle/Marshmallow Brownies.

To make the Brownies, I first pulverized the remaining Pizzelle in the Food Processor and then transferred them to a Dry Measuring Cup (1 cup size)

 

Pizzelle in Processor

Broken-up Pizzelle in Food Processor Workbowl

Pizzelle Crumbs

                                               Pizzelle Crumbs

 

 

Next, I broke up the Pizzelle/Marshmallow Sandwiches and chopped them up.

 

Pulverizng Marshmallows

                                         Pulverizng Marshmallows

 

 

To make the Brownies I used my ‘Go-To’ Brownie recipe for Fudge Brownies.  The only difference was that I had 1 cup of pulverized Brownies.  The 1 cup of Pulverized Brownies replaced one cup of the Flour in the recipe.  So we had 1 cup of Pulverized Brownies and 1/4 cup of All-Purpose Flour.  I also reduced the Sugar to less than 1 cup.

 

Pizzelle Crumbs and Flour

                                              Pizzelle Crumbs and Flour

 

 

After making the Brownie Batter, I folded in the chopped up Marshmallows and baked them as usual.

 

Folding in Marshmallows

                                       Folding in Marshmallows

 

 

 

The result was a delicious, moist Brownie that had a cake-like texture but was very good and enjoyed by both my husband and myself.

Baked Brownies

                                         Baked Brownies

 

You can use any kind of stale cookies to make the Brownies – doesn’t have to be Pizzelle and other leftover baked goods can be utilized in the same manner.  Try it yourself and experiment to create totally new delights.  This treat is also good with Ice Cream!

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Posted by Admin Test - 2016/08/30 at 4:40 PM

Categories: Baking, Baking Tidbits, Cookies, Cooking for Kids, Culinary Makeovers, Dessert Ideas, Leftovers, Main   Tags: , , , , , ,

BACKYARD BOUNTY – TOMATO BASIL SOUP FROM BACKYARD TOMATOES

i love growing Tomatoes and contrary to the rule of thumb that you only need one plant per person in the household, I like to have many more.  First of all, I like variety and second of all, not all plants will produce as they should.  This year I planted 6 Tomato Plants and have two left over from last year.  Unfortunately, the ones from last year are not producing too well.  Probably because they are not in full sun – we only have so much garden space that will get sun.

 

 

 

Even though my larger Beefsteak type Tomatoes produce more and larger fruit, my favorites this year are the Green Zebra and the Lucky Tiger.  I don’t think my Lucky Tigers are growing to the size that they should but they are fun – they are shaped like the Romas, but thinner and are green with orange/red stripes that are supposed to be dark purple according to the tag that was on the plant when I bought it.  In spite of that, I still love the tomatoes.  They are fun to grow and delicious to eat.  They have a slightly tangy taste to them in contrast to the red tomatoes which are very sweet.

 

All this being said, what do you do with Tomatoes when you have an abundance of them? You can only make some many salads and eat so much salsa.  In past years I have made Chili Sauce and will probably do that again this year if the plants keep producing like they have.  For this batch though, I decided to make a Tomato Basil Soup.  This is a tasty soup that can be eaten hot, warm or cold so it is perfect for summer or any time of year.  The recipe actually calls for Roma Tomatoes, but not having Roma Tomatoes, I just used what I have growing and that is mostly red round tomatoes.  Even though I put the tags that came with the plants in front of the plants, they somehow get lost or covered up so except for a couple of the plants, I’m not really sure what kind they are.  Just round, red, sweet and delicious!

 

The Soup can be served as a first course or as a Vegetable Dish along with a meal – that is what I did last night.  We had Meat Loaf, Baked Potatoes and the Tomato Basil Soup which I actually served first, but we had seconds along with the meal.  I serve this soup in small bowls but it can be served in larger ones. Another way I like to serve it is in demitasse as a ‘stand-up appetizer’ for company meals.

 

The recipe calls for 2 lbs. of Tomatoes, 1/2 cup of diced Onion, Chicken Stock (I had Beet Water leftover from cooking Beets so I used that instead thereby making the soup good for the Vegan or Vegetarian Crowd.  Of course you also need Basil which I also have growing in the yard.  I used the Italian Sweet Basil for the Soup and Purple Basil for the Garnish along with the Lucky Tiger Tomatoes.

 

 

2 lbs. Garden Tomatoes

   2 lbs. Garden Tomatoes

 

 

After the Tomatoes are washed and cored, chop, quarter or dice them.  (It doesn’t really matter too much as they are going to be pureed after cooking)

 

 

Cut Tomatoes

  Cut Tomatoes

 

Saute the diced Onions in 2 Tbsps. of Olive Oil until they are soft – from the photo below, you will notice that mine are slightly caramelized.  This add additional flavor as long as you don’t let them burn.  If they do burn, discard and start over – the burn taste will ruin the soup.

 

Sauteed Onions

    Sauteed Onions

 

Once the Onions are sufficiently cooked, add the prepared Tomatoes and Basil and cook until the Tomatoes release their water.  Mix as they cook.  When the tomatoes are sufficiently cooked, transfer to a food processor fitted with the metal blade.  If you don’t have a food processor, use a blender or a food mill.

 

Sauteed Onions added to the Onions

 Sauteed Onions added to the Onions

 

Run the processor or blender until the Tomatoes are completely pureed and then return to the pot.  Add the remaining seasonings -taste and add additional salt or Vinegar, if so desired.

 

Serve Hot with tiny Meatballs or at Room Temperature or Cold as an Appetizer.  Garnish with additional Basil and diced Tomatoes, if desired.  I used the Purple Basil and Lucky Tiger Tomatoes which only need to be sliced vertically down the middle.  For additional zest add a splash of  your favorite style ‘Old Boney Mountain Hot Sauce’.

 

 

 

Purple Basil

  Purple Basil

 

 

Tomato Basil Soup garnished with Purple Basil and Lucky Tiger Tomatoes

  Tomato Basil Soup garnished with Purple Basil and Lucky Tiger Tomatoes

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Posted by Admin Test - 2016/08/21 at 4:33 PM

Categories: Dinner Ideas, Italian, Lunch Ideas, Main, Recipes for 'Boney Mountain Hot Sauce Products   Tags: , , , , , ,

NATIONAL WAFFLE DAY TREATS

Today is ‘National Waffle Day’.  Here are some Waffle Treats for you to make for your friends and/or family.

 

Sweet Potato Waffles – a great way to use leftover Sweet Potatoes or just to use your Sweet Potatoes.  Good for Breakfast and or Dinner instead of Potatoes.

 

Sweet Potato Waffle

                                   Sweet Potato Waffle with Apples

 

 

Gingerbread Waffles – this is definitely a ‘makeover’ using leftover Gingerbread pieces.  This may not be appropriate for ‘National Waffle Day’ in August but keep it mind for your Winter Breakfasts or Desserts!

Gingerbread Waffles

 Gingerbread Waffles

 

Hong Kong Waffles – a favorite of mine – fun to make and fun to eat.  These Waffles are sold as ‘Street Food’ in Hong Kong but can easily be made with your Belgian Waffle Iron.

 

Hong Kong Egg Waffles

             Hong Kong Egg Waffles

 

 

 

 A Hong Kong Waffle spread with Peanut Butter and Sugar

A Hong Kong Waffle spread with    Peanut Butter and Sugar

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

More Waffles – just an overview of the types of Waffle Irons and recipes available today!

 

Try one or more of these today or for your weekend Brunch, Lunch or Supper

Berry Heart Waffle

 

 

5 of Hearts Waffle Iron

5 of Hearts Waffle Iron  

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Posted by Admin Test - 2016/08/05 at 10:35 AM

Categories: Cooking for Everyone, Cooking for Kids, Dessert Ideas, Family Fun, Holiday Meals, Leftovers, Main, National Food Days   Tags: , , , , , ,

BACKYARD BOUNTY – ASIAN PEAR TART

We have several fruit trees in our backyard and an Asian Pear is one of them.  This year the branches were so laden with fruit that one of the branches actually broke forcing me to bring in the pears and use them. Some of them were rather small as this was early in the season.  But since Asian Pears are usually pretty firm and even crunchy when ripe, I was able to use them.  I actually let them sit in the house for about a week to ripen sufficiently.  Fortunately, there are still many more pears on the tree that are reaching their potential in size and ripeness.

With this first batch I decided to make a Pear Tart.  I love Pears and I love Pastry, especially that made with Puff Pastry.  The Tart that I made is really fun to do in that when you place the fruit and filling on the pastry, it is flat.  You place the filling on the dough and leave almost an inch of dough all the way around.  When it bakes, the sides raise up to form a rim around the tart.  The instructions and photos will be give below.  Please be sure and try it yourself and see how good it can be.

 

The ingredients you will need for the Pear Tart is a sheet of Puff Pastry (or you can make your own pastry dough and fit it into a tart pan.  The only kind of pastry dough that will raise up around the filling is the puff pastry.  So Ingredients listed below.

Puff Pastry  (This dough takes a long time to make but it can be purchased in large sheets at a restaurant supply such as Smart and Final.

Pastry Cream

Pears (peeled and quartered  (Any fruit will do)

Tapioca or Corn Starch

Brown or Granulated Sugar

Cinnamon

 

The Equipment you will need:

Baking Sheet

Silicon Sheet or Parchment Paper.  (The Silicon Sheet works best)

Dough Docker or a fork

2 quart Saucepan to cook the Custard in

 

Process:

  • Make your Custard and set aside.
  • Peel, core and quarter the Pears.  (You should have about 4 cups)
  • Place in a colander;  rinse and dry thoroughly.  Then place in a medium size mixing bowl.

 

Pears in Colander

              Pears in Colander

 

 

  • Combine 2 Tbsp. of Tapioca (can be purchased in an Asian Market or Restaurant Supply House) or Corn Starch, 1- 2 Tbsp. Cinnamon (depending on your taste), 1/4 cup Brown or Granulated Sugar.
  • Toss the quartered Pears with the Starch/Cinnamon Mixture and set aside.

 

Pears tossed with Cinnamon Mixture.

  Pears tossed with Cinnamon Mixture

 

 

 

 

  • Place a sheet of Puff Pastry (about 12 inches square – or any other shape you want to use) on the prepared pan.  (If frozen, allow about 5-10 minutes for it to thaw)
  • Use a dull knife (such as a butter knife or pie trimmer) to mark off the edges – 1/2 to 3/4 inch.
  • Use your Docker or Fork to poke holes in the dough – all over!.  (This will prevent the pastry from raising up.)  In the photo below are the Docker, a Pizza Cutter and an old-fashioned Pastry Trimmer.

 

Docked Pastry Sheet

Docked Pastry Sheet with Tools

 

 

  • Preheat your oven to 400 degrees and make sure the baking rack is at the middle position.
  • Evenly spread the Custard on the Dough within the lines that you marked.

 

 

Pastry Cream on Pastry

 Pastry Cream on Pastry

 

 

  • Remove the pears from the Starch/Sugar Mixture with a slotted spoon.   This will ensure that any liquid released from the Pears will stay in the bowl.  (The liquid will make your pastry soggy so be sure to leave it behind!)
  • Arrange the Coated Pears evenly over the Dough.

 

Pears on Cream on Pastry

        Pears on Cream on Pastry

 

 

  • Place in the preheated oven and bake for 20-25 minutes.  The Pastry edges that raised up should be a dark golden color when finished.  You want to be sure that the pastry is well baked before removing form the oven.

 

 

Finished Pear Tart

 Finished Pear Tart

 

 

 

  • Allow to cool slightly before serving.  Cut into squares and serve as is or with Whipped Cream.

 

This Tart make a delicious dessert or can also be eaten for breakfast!

 

 

 

 

 

 

 

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Posted by Admin Test - 2016/07/15 at 1:11 PM

Categories: Baking, Breakfast Ideas, Dairy, Dessert Ideas, Fruit, Main, Pastry   Tags: , ,

NATIONAL SHRIMP DAY

 

May 10th is ‘National Shrimp Day’.  Shrimp are absolutely one of my favorite seafood in any form or style.  Below are a few recipes for you to try – one or all.  Enjoy preparing them and then enjoy eating them.  

 

 

Grilled Shrimp – marinated in Garlic, Basil, Lemon Juice and Olive Oil.  These shrimp are delicious as an appetizer, main dish or in a salad.  Good for any time, not just National Shrimp Day.

 

 

 

Grilled Shrimp

                                              Grilled Shrimp

 

 

 

 

Coconut Fried Shrimp – great for a Backyard Luau or any Summer/Spring Meal.  Served with an Orange-Lime Sauce.

 

 

Coconut-Shrimp

                                                Coconut-Shrimp

 

 

Shrimp Fritters – a delicious and different way to eat Shrimp.  For those of us who love Shrimp and who Fritters, this is the perfect dish.  Shrimp Fritters can be served as an appetizer with Cocktail Sauce or as a main dish with a salad and or vegetable.

 

 

 

 

Shrimp Fritters and Cocktail Sauce

                            Shrimp Fritters and Cocktail Sauce                                                                                                                                                                                                                                                                                                                     Enjoy your Shrimp today in whatever way you wish to prepare it, but remember that Shrimp are good any time and any place.  So try one or more of these recipes today and save one for another day or month!  ENJOY!!!                                                                                                                                                                                         

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Posted by Admin Test - 2016/05/10 at 10:13 AM

Categories: Condiments, Cooking for Everyone, Cooking for Kids, Dinner Ideas, Holiday Meals, Lunch Ideas, Main, Tropical, Tropical Food   Tags: , , , , , , ,

RECIPES FOR CINCO DE MAYO

Cinco de Mayo will be here in 2 hours or earlier for East Coasters.  Here are a few recipes you can use for your Celebrations tomorrow.

 

We will start with Appetizers including Salsas and conclude with Rice, Empanadas and Lemonade.

 

Mango Salsa which makes use of fresh Mangoes, Limes, Red Bell Peppers and Jalapenos if you wish.

Tacos w. Mango Salsa and Guacamole (3)

Tacos w. Mango Salsa and Guacamole

 

Nachos start with good quality chips, Cheese Sauce with Jalapenos (if desired) and serve with Salsa and Guacamole.

Nachos - Cheese Sauce on the Bottom - Salsa and Guacamole can go on top

Nachos – Cheese Sauce on the Bottom – Salsa and Guacamole can go on top

 

 

 

 

 

 

 

 

 

 Salsa Cruda

     Salsa Cruda

 

 

 

Salsa Cruda – incorporates diced fresh Tomatoes, Jalapenos or Serranos, Cilantro, Lime Juice and a little Salt.

 

 

 

 

 

 

Beef Empanadas are more traditionally an Argentine Dish but they can also be found in Mexican Cooking.  The Empanada can be filled with whatever you please – diced Steak or Chicken or Ground Beef along with Tomatoes, Onions, Cheese and maybe some Chilies.

 

 

Beef Empanadas...

Beef Empanadas…made in one of my classes.

 

 

Sparkling Lemonade – we first had this in Acapulco and I have been making Lemonade this way every since.  It is delicious, refreshing and a great accompaniment to any meal.

 

Sparkling Lemonade

        Sparkling Lemonade

 

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Posted by Admin Test - 2016/05/04 at 10:30 PM

Categories: Beverages, Condiments, Cooking for Kids, Dinner Ideas, Family Fun, Food Festivals, Holiday Ideas, Holiday Meals, Holiday Tidbits, Main, Mexican, Tropical, Tropical Food   Tags: , , , , , , , , , , ,

Homemade Ricotta in Cannelloni

 

 

 

 

 

 

 

 

 

Update to Homemade Ricotta – In July and September I posted Blogs about making your own Ricotta Cheese.  The first batch that was made used Lemon Juice to curdle it.  The second batch I tried using Rennet Tables but that did not work so well, so here I am back using the Lemon Juice which works great!  This batch of Ricotta like the first batch made was very delicious and on a par (if not better) than the expensive brand I usually buy.  When I buy Ricotta I buy a whole milk product which has much more flavor and body than the lower fat one.  I usually pay between $5 & $6 for it.  The batch I made at home this time, cost:

 

Milk – $2.99

Cream – 75 cents

Milk, Salt and Cream

Milk, Salt and Cream

 

 

Lemon Juice – free (the lemons were given to me – if you have to purchase the lemons you will need 1-2 lemons depending on the size – also the price will vary from store to store and from State to State.

 

 

 

 

3 Tbsps. Fresh Lemon Juice

3 Tbsps. Fresh Lemon Juice

 

 

Cheese Cloth – about $2.00 worth (but I was able to wash it and will be able to reuse it again)

 

So, my fresh batch of Ricotta which tasted delicious and was made right in my own kitchen cost me about $4.00 to make, not counting the gas and the hot water for washing the pot.  Maybe it was as much as I pay for the finished product but it was well worth it as it is delicious.  For the directions for making the Ricotta, please visit Adventures in Cheese Making

 

 

Homemade Ricotta Cheese

Homemade Ricotta Cheese

 

 

Now, what did I do with this batch of Ricotta.  I made Cannelloni for dinner tonight and was able to freeze half of them for another meal.  If you have four or more eating dinner, the whole recipe will be sufficient for 4- 6 people, depending on appetites.  If teenage boys are involved, then you will have dinner only for four.  If like us, there are only 2 people at the meal, then you will have at least 2 meals out of it and maybe more.

 

While the Ricotta was draining  I made the Crepe Batter for the Cannelloni Shells and then refrigerated it.  Crepe batter needs to rest for at least one hour after being made. For the recipe see  Crepe Batter

While the Crepe Batter was resting, I started the Meat Sauce that was to go over the top of the filled shells.  Next, I shredded the Mozzarella Cheese that was to go over the Meat Sauce.  If you need a recipe for the Meat Sauce you can just use my Fresh Tomato Sauce but start out by sauteing a pound of ground beef, chicken or veal before you add the other ingredients.  Or you can use only Tomato Sauce.

 

Tomato Sauce

Meat & Tomato Sauce

 

After the Crepes are made and the Sauce is simmering, prepare your Ricotta Cheese by adding an Egg, some freshly shredded Parmesan, Basil and about 1/2 tsp. Salt and 1/4 tsp. White Pepper or whatever your taste buds decree.  The Basil that I added was actually a combo of minced Basil and Garlic in Olive Oil.

 

 

Basil, Egg and Parmesan Added

Basil, Egg and Parmesan Added

 

 

 

Set the Crepe Shells out on a flat surface and place 2-3 Tablespoons of the Ricotta filling on each Crepe (depending on the size of the Crepe).  Fold in the sides and then the top and bottom.

 

Filling on Crepes

Filling on Crepes

 

 

Wrapping the Crepes

Wrapping the Crepes

Wrapping the Crepes (2)

 

 

 

 

 

 

 

 

 

 

 

 

Wrapped Crepes

Wrapped Crepes

 

 

 

 

 

 

 

 

 

 

 

Place each filled and rolled Crepe in a baking dish that has been lightly oiled with Olive Oil.  Place them close together.  When all the shells are filled, wrapped and placed in the baking dish top with the Sauce and some shredded Mozzarella Cheese.

 

Wrapped Crepes in Baking Dish

Wrapped Crepes in Baking Dish

 

Sauce on Crepes

Sauce on Crepes

 

 

 

 

 

 

Bake at 350 degrees for 20-30 minutes or until everything is hot and the Mozzarella Cheese has melted.

 

Baked Cannelloni

Baked Cannelloni

 

Serve immediately with a mixed Green Salad and fresh Italian Bread, if so desired.

 

This dish will serve from 4-6 people, depending on appetites.  We had enough leftover for a second meal and half the Manicotti went in the freezer for a third meal.  Of course, we are only two people and so we are lucky enough to have more than one meal out of this dish.

 

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Posted by Admin Test - 2016/04/10 at 7:47 PM

Categories: Cheese, Dinner Ideas, Ethnic Cuisine, Italian, Main, One Dish Meals, Pasta   Tags: , , , , , , ,

CULINARY MAKEOVERS # 18 – Sweet Potato Waffles

 

 

 

 

 

 

 

 

 

 

Our ‘Culinary Makeover’ today is a relatively simple one.  Mashed White Sweet Potatoes turned into Sweet Potato Waffles which I served with Chili con Carne.

 

 

Chili con Carne

Chili con Carne

 

 

A very delicious meal, but with only 2 people in the household we had Waffles left over which we in turn toasted for Breakfast the next day.  They tasted really delicious with melted Butter and Maple Syrup!

Sweet Potato Waffles with Bacon for Breakfast

Sweet Potato Waffles with Bacon for Breakfast

 

The Sweet Potatoes I purchased had red skin and I had forgotten that the Red Skinned Sweet Potatoes are not red inside but White.  They were a little more starchy than the gold ones but they still tasted good and were perfect for making Waffles.

 

For the Waffles I used:

2 cups mashed Sweet Potatoes

3 Eggs

1 cup flour

1 Tbsp. Brown Sugar

2 Tbsps. Olive Oil (melted Butter can be used instead)

 

I had forgotten to put in a leavening agent which would have been maybe 1 tsp. Baking Powder, but the waffles came out very well without it.  You can use any type of Sweet Potato or even Russets that had been mashed for dinner the night before.  Try your hand at it and see what you can come up with!

 

 

 

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Posted by Admin Test - 2016/04/06 at 1:52 PM

Categories: Breakfast Ideas, Dinner Ideas, Leftovers, Main, One Dish Meals   Tags: , , , , , ,

Southern California Farmer’s Markets – Calabassas

Saturday Morning Farmer’s Markets abound in Southern California.  Within the distance of approximately 33 miles, extending from the city of Ventura to Calabassas (at the far Western end of the San Fernando Valley) there are 4 markets that I know of:  Ventura, Camarillo Old Town, Newbury Park and Calabassas.  You can go further South and find quite a few more but of course, it would be difficult to attend all of them in one day.  On my foray to Calabassas I also went to Newbury Park and could have hit Camarillo if I had so desired.  The market is across the street from the most prominent and probably well-known business in Camarillo and that would be the Sage Brush Cantina.  The Cantina opened years ago in a one store front location and soon took over the properties next to it, so that now the whole block (where there used to be a bakery and other businesses) is now all Sage Brush Cantina and their parking lot.  It has become a gathering for locals and out of towners as well.

The Calabassas Market is probably the most diverse and exciting of the one that I previously mentioned.  The time slot is from 9 in the morning until 1 in the afternoon.  You can buy produce, flowers, artisan bread products and foods ready-made to eat on the spot.

The first thing when you walk into the market is a sign for Valet Parking and an attendant to manage it.  The fee is only $3.00 which is the same that the parking lot across the street charges.  There is very little street parking in Calabassas and since the Market is well-attended the lot or Valet Parking is well worth it.  An alternative is to park in the shopping center on Valley Circle – it is about a one block walk but if you are carrying market produce it can be a little tireing.

 

There are many flower vendors and they are the ones that are most prominent in the front of the market.  This is not to say there are no produce vendors there – there are plenty but the flowers are so colorful and beautiful that they do stand out.  If you are planning on purchasing flowers as well as produce wait until you are finished and almost ready to leave – that way your flowers will have stayed fresh in water until you pick them and take them home.  If you carry them around the market there is a strong possibility that they will start to wilt, especially if it is a hot day.

 

Orchids 3

Flowers at Cal. Mkt

 

 

 

 

 

 

 

 

 

There are many produce vendors but one of my favorite has produce similar to Underwoods in Camarillo in that they have those beautiful heads of Purple and Gold Cauliflower along with Romesco which is shaped like a castle with little turrets.

 

Gold and Purple Cauliflower

    Gold and Purple Cauliflower

 

Green Cauliflower

          Green Cauliflower

 

 

 

 

 

 

 

 

 

 

 

 

 

Romanesco

              Romanesco

 

One of the ways in which I like to use the Cauliflower is to prepare it with a Cheese Sauce – the simplest Cheese Sauce that you will ever make.  Simply shred as much Medium or Sharp Cheddar Cheese and combine it with enough Mayonnaise to make a spreadable mixture.  Place the washed Cauliflower in a microwavable dish and spread the Mayo/Cheese mixture all over it.  Microwave for approximately five minutes or until the Cauliflower is fork tender.

 

Golden Cauliflower

Golden Cauliflower

2016-02-29 17.58.58

 Covered with Mayo/Cheese Mixture

             

 

 

Micro-waved - Ready for Eating

    Micro-waved – Ready for Eating

 

I love Mushrooms and one of the Vendors has a great variety of Mushrooms and they are locally (in the Conejo Valley just West of Calabassas) raised.  Mushrooms grow best in the dark and not exactly knowing I asked the Vendor where he grew them – in a Greenhouse?  The answer was no – he actually grows most of them in a warehouse building – probably in raised beds or flats.  You could purchase one type of mushroom or a variety pack of different sizes and different prices.  I couldn’t resist and did buy a $15 pack which did last me for several meals.

Mushroom Varities

   Mushroom Varieties

 

 

More Mushrooms

    More Mushrooms

 

 

 

 

 

 

 

 

 

 

 

 

Also at the market were Citrus Vendors, Vegetable Vendors, Egg Vendors, Hot Sauce Vendors and many more.  I am pictured below at the booth of a vendor from Central California – at this point in the day (about 1 hours before closing) his products were marked down to 3 for $5.00.  An excellent and everything I purchase from his was of excellent quality.

 

 Sylvia at Calabassas Mkt

Sylvia at Calabassas Mkt

Organic Produce

Organic Produce

 

 

 

 

 

 

 

 

 

      

This next vendor sells Cucumbers, Tomatoes and Beans at both the Calabassas Market and the Market in Thousand Oaks on Thursday afternoon.  When I visit these markets her stand is always one that I stop at.  The Cucumbers are of the Japanese variety and do not need to be peeled.  They are always sweet and crisp and delicious.

 

Wonderful Cukes

   Wonderful Cucumbers

 

One of the Vendors at the Calabassas Market was not selling produce but instead he had Pasta and Olives – the booth was called Zona de Italy.  Lots of interesting pasta and delicious Olives of various varieties.

 

So take a trip out to Calabassas and check out their produce, flowers, pasta, etc.

Olives

                      Olives

Zona Italy

   Zona Italy

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Posted by Admin Test - 2016/03/16 at 10:41 PM

Categories: Dinner Ideas, Farm Markets, Fruit, Lunch Ideas, Main, Pasta, Salads   Tags: , , , , , ,

BLACK FOREST CAKE for EV’S BIRTHDAY

 

 

 

Ev requested a Black Forest Cake for his Birthday this year.  I made for past Birthdays and he loved it so much he wanted another one.  So now I have decided to document the preparation of this utterly delicious, decadent cake.  If you can, make it when fresh Cherries are available but if not, then frozen or canned Cherries will work.  This year I used dried Cherries which I reconstituted in Cherry Liqueur along with frozen Cherries.  There was an excess of frozen Cherries, so I put the leftovers on top of the cake as decoration.

 

The ingredients you will need for a Black Forest Cake are:

 

1 dozen large Eggs

Water

Granulated Sugar

All-Purpose Flour

1/2 cup Cocoa Powder

1/2 cup Black Cocoa Powder or a total of 1 cup regular Cocoa Powder

Vanilla & Almond Extracts

 

Cherries

Sugar

Cornstarch

Almond Flavoring

1 Qt. Whipped Cream

 

Note:  For exact measurements and complete directions please go to Black Forest Cherry Cake

 

First of all, gather and measure all of your ingredients.  Separate the Whites from the Yolks and allow them to come to room temperature.

Prepare three 9″layer pans by spraying with a Vegetable Spray and then fitting with Parchment or Waxed Paper.

 

Prepared Pans

             Prepared Pans

 

 

Preheat the oven to 350 degrees.

Sift together the Flour, Cocoa Powders and 1/4 cup of the Sugar.

Beat the Egg Yolks and 1/4 cup of Water with an Electric Mixer until they are thick and light colored.  Gradually add the Sugar while still beating;  once all the Sugar has been beaten in add the Flavorings.

 

Exchange the Wire Beater for the Paddle Beater.  Sift the Flour Mixture over the Beaten Egg Yolks and slowly beat it in with the Paddle Beater.

 

 

Flour/Cocoa Mixture Beaten in

Flour Mixture Blended in

 

Next using a clean bowl and beater use the Wire Whisk to beat the Egg Whites to a soft Peak.  (Over-beating them will make the cake dry and underbeating them will cause the cake not to rise fully)

           

 

Egg Whties Added

     Egg Whites Added to the Batter

 

Egg Whties Blended In

Egg Whites Blended In

 

 

 

 

 

 

 

 

 

 

 

 

Once all the Egg Whites have been well-blended into the Chocolate Batter, pour into the prepared pans and bake in the preheated oven for 20 minutes or until a toothpick inserted in the middle of each layer comes out clean.

 

 

Batter in Pans

                 Filled Pans

 

Set the pans to cool on a wire rack;  once the layers are cool to the touch (about 15-20 minutes) invert onto the rack by placing the rack over the pan and turning over.  Cool the layers completely before assembling.

 

Cooling Cakes

    Cooling Cakes

 

 

While the layers are cooling, prepare the syrup, the filling and the Chantilly Creme.   (This may also be done while the cakes are baking)  See the link above for the recipes and directions.

 

Brush the cake layers with the Syrup.

 

 

Brushing with Syrup

Syrup

Brushing with Syrup

          Brushing with Syrup

 

 

 

 

 

 

 

 

 

 

 

 

Place the first layer, top side up on a serving plate and spread with the Chantilly Creme.  Add half the Cherry Filling and the second layer of cake.

 

Chantilly Creme and Cooked Cherries on First Layer

Chantilly Creme and Cooked Cherries on First Layer

 

 

 

Repeat the process with the second layer  and then add the third layer.

 

Cherries on Second Layer

   Cherries on Second Layer

 

Use a pastry bag filled with the Chantilly Creme and drop Rosettes on the top of the Cake.  If there is Creme left over, spread it on the sides of the cake.

 

 

Decorated Cake

  Decorated Cake

 

Top each Rosette with a Cherry (if any leftover or use Maraschino Cherries or none at all, if preferred.

 

Finished Cake

  Finished Cake

 

Refrigerate at least one hour before serving.  When serving cut with a serrated knife and cut small to moderate pieces as this is a rich cake.  Delicious, but rich!

 

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Posted by Admin Test - 2016/03/05 at 3:53 PM

Categories: Baking, Dessert Ideas, Fruit, Main   Tags: , , , ,

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