THOUSAND OAKS FOOD TRUCK FESTIVAL

Today, Sunday, October 12th,  my Son David and I went to the Thousand Oaks Food Festival.  This was put on by the 'Music Dept. Booster Club of Westlake High School.  It was held at the North End of Conejo Creek Park adjacent to the Library, Teen and Senior Centers.  This was the first Food Truck Festival that we had ever attended even though we have purchased and eaten food from numerous Food Trucks that frequent the Southern California area.

 As festivals go, this was not really a large gathering of trucks but there was a decent variety.  Among the trucks that participated were two Asian/Fusion, one Italian, one Hamburger, one Lobster Roll, a Grilled Cheese Truck (which had some really interesting sandwiches) and one Barbecue.  There was also Ice Cream, Gelato, Italian Ice and Beverage Vendors.  We tried the Lobster Quesadilla from one of the Asian Vendors and from the second one we had Deep Fried Shrimp Balls (these were chopped Shrimp which were Breaded and then Deep Fried) and a Breakfast Bao which contained Sausage and an Egg among other things.  Of the two trucks we enjoyed the Lobster Quesadilla more than the Shrimp Balls and Bao.  The Quesadill was a little on the spicy side but not too much so.

We had bottled Raspberry Lemonade from the first Vendor and Vietnamese Coffee from the second Vendor.  Finally at the end we had Gelato to cool down the spice from the food.  The Gelato that we tried was Salty Caramel which was actually Salty Caramel ribbons in Vanilla Gelato.

One of the drawbacks was that there was no planned seating area for people to sit down and eat - whether this was an omission on the part of the planning committee or a ruling of the park we don't know.  Some people sat on the grass, some were smart enough to bring their own chairs and tables but we ended up sitting on a couple of the large rocks (cave-man style) that were part of the landscape.

In the Park Area there were plenty of table and benches but these were not convenient to the Food Trucks.  The Westlake High Band was performing throughout the day and there free massages, Pet Adoption, and other booths that rouonded out the event.

It was fun and interesting and worth at least one try.  We don't think we would go to another Food Festival though unless the trucks changed their format and sold small bites so that one could taste more variety.  That being said we do like most of the food from the Food Trucks in that the food is not ordinary and really whets the taste buds.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2014/10/12 at 7:53 PM

Categories: Main   Tags:

APPLE VARIETIES – ‘NATIONAL APPLE MONTH’

 October is 'National Apple Month and what better time to talk about, eat and use Apples in Desserts, Snacks and Meals.  Here is an Alphabetical list of some of the Apples available.  There are so many, it is almost impossible to be able to keep track of them all.  We all have our favorites but it may be fun to try a new one or two.  Keep on eye for some of the ones listed below.  There is at least one for every letter of the Alphabet except for the letter 'X'.  If anyone knows of an Apple beginning with an 'X', please let me know.  At the end of this list are links to Apple Recipes in this Blog.

  • A      Ambrosia, Anna Apple
  • B      Beverly Hills, Burgundy
  • C      Crab Apples, Cameo, Captain Kidd, Candy Crisp
  • D      Delicious, Dawn, Davey, Dayton
  • E      Epicure
  • F      Fuji
  • G     Granny Smith, Gravenstein, Golden Delicious, Gala
  • H     Hayes, Hampshire, Hawaii
  • I       Irish Peach, Idared
  • J      jonathan, Jonagold, Jester, John, Jonadel
  • K     Kary, Kent, Katya, Keepsake
  • L      Lady, Liberty, Limelight
  • M     McIntosh, Maiden’s Blush, Macon
  • N     Nectar, Niagra, Norfolk
  • O     Oliver, Opal, Ontario
  • P     Pippin, Pink Lady, Pacific Rose, Pacific Beauty
  • Q     Quebec Bell, Queen Cox
  • R     Razor Russet, Red Delicious, Red Baron
  • S     Scarlet, Scarlet Surprise, Scarlet O’Hara
  • T     Taylor, Telstar, Tickled Pink
  • W    Winesap, Waltz, Wellington
  • X
  • Y    Yates, Yellow Transparent, York Imperial
  • Z    Zari, Zest
  •  

APPLE BREAD - http://www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/

APPLE COOKIES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/

CARAMEL APPLES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/


 

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2014/10/05 at 12:05 PM

Categories: Apples, Baking, Bread, Breakfast Ideas, Cookies, Cooking for Everyone, Dessert Ideas, Family Fun, Halloween, Main, National Food Days, Pastry   Tags: , , , , ,

NATIONAL APPLE MONTH

October is 'National Apple Month' so I decided to look up and see how many different kinds of Apples there are.  Wow, I did not expect to find the number I did - there are literally dozens and maybe hundreds - the only letter in the Alphabet that does not bear the name of an Apple is  "X".  There are numerous kinds of Apples for each and every letter, however most of us are familiar with only a small number of them.

 The most common Apples are the Red and Golden Delicious, Gala, Fuji, Pippins and Granny Smith.  The best for eating are the Delicious, of course and the Gala and Fuji.  The best for baking are Granny Smith and Pippins.  The last two are not terribly sweet and have a firm flesh which lends them well to baked goods such as pies and pastries.  For cooking and Applesauce the Winesap and Gravensteins are excellent.  

My favorite use for Apples is to make Pie and of course, there is nothing as American as 'Apple Pie'. I also love Apple Turnovers made with Puff Pastry.  Puff Pastry is a pain to make but you can purchase frozen Puff Pastry Sheets which work very well.  You can also use Pie Crust or even Yeast Dough for your Turnovers Shells.

There are also many other ways in which we can use Apples and so I am going to explore some of them here and reference several really great recipes.  The first one is for Apple Bread - what a good way to use up those Apples from your tree or even the ones you bought.   You can even use Applesauce.  Try the referenced recipe. This recipe makes two to three loaves, depending on the size of the pans you use.  You can also make Muffins from the same recipe.  If there is too much for your family to consume at one time, these loaves freeze well or you can share them with your friends.  www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/

Apple Pie can be made in various ways - there are French Apple Pies with a streusel topping and then there are the traditional 'American' type Apple Pies with both a bottom and a top crust.  The referenced recipe is for a French Apple Pie  which always easy to make because there is only a bottom crust and you don't have to worry about getting the top crust to fit and look beautiful.  www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/

Apple Turnovers are absolutely my favorite way to go!  You can eat them out of hand without utensils;  they are good for Breakfasts on the Go  or for snacks or Desserts.     You can use Puff Pastry or Pie Crust or any of your favorite pastry doughs.

www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/apple-turnovers/

Apple Brown Betty is an old fashioned dish which can also be used for dessert or for Breakfast.  There is no Pie Crust to worry about, just a cumbly topping.  It is fast and easy to make and is great with Vanilla Ice Cream or Whipped Cream on top.  www.sylveeeskitchen.com/recipes/deserts/apple-brown-betty/

Caramel Apples are one of my favorite ways to eat Apples.  I love Apples and I love Caramel and nothing goes better together than Apples and Caramel.  And since Halloween is this Month what better treat than Caramel Apples to share with the kids.  This recipe is simple to make and the Apples are fun to eat.  The best Apples to use for Caramel Apples are Granny Smith or Golden Delicious.  Pippins are also good, but make sure that they are somewhat ripe or they will be to tart to eat, even with the Caramel.  www.sylveeeskitchen.com/recipes/halloween-recipes/caramel-apples/

Remember, October is 'National Apple Month' and there is no better time to buy and eat Apples than now.  Even better is if you can pick your own, either from your own trees or nearby orchards.  Play around and experiment - Apples are a wondrous fruit and don't forget 'An Apple A Day Keeps the Doctor Away'.  Try a different Apple Recipe for the Month of October - 'National Apple Month'.  And another reason for eating and using them now is that later on, the Apples you buy will all have been in cold storage which makes them mealy and less tasty.  So take advantage of 'National Apple Month.  

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2014/10/04 at 10:53 AM

Categories: Apples, Baking, Baking Tidbits, Bread, Main, Pastry   Tags: , , , , , , , , , ,

ADVENTURES IN CHEESE MAKING – RICOTTA AGAIN

This time I decided to make a batch of Ricotta using Rennet Tablets. It was my understanding that a quarter of a Rennet Tablet would be sufficient to curdle two quarts of milk.  Unfortunately, this did not happen.  When I used the Lemon Juice the heated Milk curdled within about 2 minutes.  With the Rennet, I cooked and stirred with the Rennet added (after the milk came to a boil) for about 10 minutes.  Getting frustrated I added Lemon Juice and it still did not look curdled so I added the rest of the Rennet Tablet.  It finally curdled but did not yield as much Cheese as the Lemon Juice alone did and it was much looser and did not hold its shape.  Fortunately I used the Cheese in Sweet Cheese Turnovers so the thickness did not matter as much.  To add body to the Cheese I also used about half a carton of Mascarpone (thick Italian Cream Cheese).  Next time I will go back to the Lemon Juice.   

To make the Turnovers I placed the drained Ricotta in a medium-sized mixing bowl and added half a carton of Mascarpone, (about 4 oz.) along with 1 Egg, 2 Tablespoons Granulated Sugar (this should be to your taste) and some Vanilla. A pinch or two of ground Cinnamon may also be added if desired.   Combine the mixture and refrigerate until ready to use.

For the Turnovers I used commercial Puff Pastry but you can use Pie Crust or any other type of Dough that you prefer.

Have a small bowl of cool water at hand to help seal the pastry edges along with a fork to crimp them.

Lay out the Pastry on a cutting board and cut into 6" squares.  If needed you can use a clean ruler to measure.  I usually just eye-ball it.  Use a long knife or Pizza Wheel.  Keep your eye on the end point and you will end up cutting a straight line.  If you try to guide the knife or wheel, it is likely that your pieces will end up crooked.  (I learned this little trick from my Mother who used to make all our clothes - when she cut out fabric she always said, keep your eye on the place where you want to end - this will guide your hand  and keep it straight)  It works every time!

Pastry Squares Pastry Squares

Arrange the squares so that they are facing you as a diamond.  Place a scoop of the filling on each square.  (I used a #30 food scoop - about 1 1/2 Tbsps.) The filling should be placed just below the mid-point which will give you enough room to fold over the pastry and seal the edges without the filling oozing out the sides.

Sweet Cheese Turnovers - Filling Added Sweet Cheese Turnovers - Filling Added

Using your clean finger or a pastry brush lightly coat the edges of two adjacent sides with the water;  fold over into a triangle and then crimp with the fork.

If you plan on baking the Turnovers right away preheat your oven to 400 degrees.  Line a baking sheet with parchment.  Place the Turnovers on the lined baking sheet with at least 2 inches between each turnovers on all sides.  Even though there is no leavening agent as such in Puff Pastry, the layers formed by the Butter will puff up tremendously.  Once the baking pan is full brush with beaten egg and sprinkle with Turbinado Sugar.  Bake in your preheated oven for 20 minutes (DO NOT OPEN THE DOOR UNTIL THE 20 MINUTES ARE UP).  The Turnovers should be a golden brown when completely baked - if after 20 minutes they are still too pale then bake for another 5 minutes or until golden brown.  The Baked Turnovers are the Feature Photo above.

If you plan on freezing all or part of the Turnovers before baking them you can place them as close together on the sheet that you can as long as they don't touch each other.  Once they are frozen wrap them in plastic wrap or the parchment and place in a freezer bag.  You can remove and bake as many or as few at a time as you need.

Sweet Cheese Turnovers  for freezing Sweet Cheese Turnovers for freezing
Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2014/09/30 at 4:24 PM

Categories: Baking, Breakfast Ideas, Cheese, Culinary Arts, Dairy, Dessert Ideas, Main, Pastry   Tags: , , , , ,

NATIONAL BISCUIT MONTH

 September is 'National Biscuit Month and today is the last day of September so we have to take last minute advantage and promote Biscuits.  Biscuits are just one of those foods that provide comfort and joy - they are good for Breakfast, Lunch or Dinner or even Snack Time.  Most Biscuits are made from a Baking Powder or Baking Soda Recipe but there are some that are leavened with Yeast.  There is one of each in the Baking Recipe Section of this Blog.  Try them and then let me know how you like them or don't.

Baking Powder Biscuits are more commonly made and served than Yeast Biscuits.  Baking Powder Biscuits are made from a shortened Dough, which means that a Shortening Product either animal or vegetable is cut into the flour to shorten the wheat fibers which in turn helps to tenderize the product.  A Flour and Water product would pretty much taste like hardtack whereas a product that has a fat in it will be tender and flaky, if made properly.  The recipe referred to within this blog is a standard Baking Powder Biscuit and can be enhanced by adding other products to the mixture such as herbs or cheese.  Try them in various ways and see what you can come up with.  In addition to using them as a bread product for dinner or lunch, they can also be used as dessert.  Strawberry Short Cake is called 'Short Cake' because a traditional Strawberry Shortcake is made from a shortened Dough which means that some type of fat has been cut into the flour to tenderize it.  For Strawberry Shortcake you can make one large biscuit in a 9" round pan and then cut it in half to make two layers.  Fill the middle with Whipped Cream and sliced Strawberries and do the same to the top layer after you put it on the filled bottom layer.  You can also make individual portions by making 4 or 5" round Biscuits.

www.sylveeeskitchen.com/recipes/baked-goods/breads/buttermilk-biscuits/

Pictured below are the ingredients needed to make  Baking Powder Biscuits:

Buttermilk Biscuits 1I
Ingredients Needed - Flour, Baking Powder, Salt,  Butter & Buttermilk
 
Pumpkin Yeast Biscuits are unusual in that they contain Pumpkin, a product which is not usually found in Biscuits and they contain Yeast.  Most Biscuit products are leavened with Baking Powder which is a chemical leavening agent.

 www.sylveeeskitchen.com/recipes/baked-goods/breads/pumpkin-yeast-biscuits/

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee -  at 1:49 PM

Categories: Baking, Bread, Cooking for Everyone, Culinary Arts, Main, National Food Days   Tags: , , , , ,

NATIONAL BREAKFAST MONTH

Pineapple & Pork Fried Rice

 

Here we are again talking about Breakfasts.  Since September is ‘National Breakfast Month’ this is a good format to use – Breakfast is the most important meal of the day – simply because you are breaking a long fast between the last meal of the day before and the first meal of the current day.  Your body, like your car, needs fuel to run on and your brain especially needs that fuel to keep you thinking straight.  In the last blog I talked about Western Style Breakfasts – that is the Breakfast as we know it in American and also in parts of Europe.

 

Pictured above is Pineapple and Pork Fried Rice – this would make a good and healthy breakfast for any culture so try having an Asian Style Breakfast sometime if you have leftovers.

Today I am going to be talking about Asian Breakfasts.  People in Asia, for the most part,  do not have special foods that they eat for Breakfast.  Usually it is food left over from the day before.  However, in China, Congee, a porridge made from Rice is the preferred Breakfast.  Usually leftovers of vegetables, fruit or meat are added to the Congee.  Interestingly, the last time we were in Thailand our Hotel served a Breakfast Buffet every morning.  Since a considerable number of Chinese people visit Thailand, along with Westerners, the Hotel served a Chinese Breakfast.  Congee with a large number of different items that could be added to it.  They also served a Western Breakfast.  I always have a habit of observing what other people are eating and I noticed that the Chinese guests were eating the Western Style Breakfast.  I who always eat a Western Style Breakfast at home was eating the Congee or the Chinese Breakfast.  I guess people all over the world do like a little variety in their food.

 

Japanese people usually eat whatever is left over from the night before as do the people of Thailand.  Even though Breakfast Foods per se are not common among the Thai people there are plenty of restaurants in Thailand that do serve a Western Style Breakfast.  That being said, if you are Thai you probably have Rice along with perhaps some Pork or whatever happens to be available.  When my Sons and Daughter- in – Law were here visiting, my Thai Daughter – in – Law fell in love with Breakfast Jacks.  She also loves to make a Thai Omelet which isn’t necessarily eaten for Breakfast.  A Thai Omelet is similar to Egg Foo Young but is still different.  It is quite delicious and can be eaten for any meal of the day.

 

Chicken Fried Rice

Chicken Fried Rice

 

Kaui Fried Rice

Kauai  Fried Rice

 

 

 

 

 

 

 

More Fried Rice Photos just to the left.   The  top one is Chicken-Fried Rice – a good way to use up leftover Chicken and the one on the bottom is Fried Rice I made when we were in Kauai.  There is a strong Asian influence in modern Hawaiian Food and Rice is frequently eaten for any meal.

 

 

For Western Breakfast Ideas please see the previous post ‘Breakfast’ in this Blog.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2014/09/19 at 12:58 PM

Categories: Asian, Breakfast Ideas, Culinary Arts, Kauai, Main, National Food Days   Tags: , , , , , , , ,

National Cheeseburger Day

 

 

 

 

 

 

 

 

 

Do you love Cheeseburgers!  Almost everyone does, so get ready to celebrate.  Thursday, Sept. 18th is ‘National Cheeseburger Day’.  Who makes your favorite?  One of the Fast Food Outlets or Not so Fast Food Outlets or do you make the best one at home.  My favorite is no longer around, so making the best one at home is the way to go.

 

Listed below are a few of the Burgers Places that are available not only in your hometown, but some are even available around the world.

 

Here Goes in alphabetical order.

 

Bob’s Big Boy – the original is still open in Toluca Lake.

Carl Jr’s  –  now available in Thailand

Fat Boy – Woodland Hills

Habit – started in Santa Barbara but has expanded to Ventura County and Beyond  (our current favorite)

Hamburger Hamlet – anyone know where there is still one?

In and Out – currently most people’s favorite

McDonald’s

Umami Burger

Wendy’s

 

 

The above are just a few.  Try some and figure it out for yourself.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2014/09/17 at 11:40 AM

Categories: Main   Tags:

NATIONAL CHICKEN MONTH

September is ‘National Chicken Month’.  Here are some really delicious Chicken Recipes for you to try!

 

FRIED CHICKEN:  Fried Chicken is everybody’s favorite and mine especially.  Try substituting Oatmeal or Rice Flour for some of the Flour and you will have the crispiest, best tasting Chicken ever!   /fried-chicken/

Fried Chicken

Fried Chicken

 

 

 

 

 

 

 

 

 

 

 

 

 

Another delicious way to prepare Chicken is ‘Chicken Picatta’.  An Italian delicious it is redolent with the flavor of fresh Lemon Juice.  If you love anything Lemon, then you will certainly love this Chicken Dish.  Serve it with Linguini or Risotto.  The sauce from the Chicken will help to flavor the rice or pasta.  /dinner/chicken-picatta/

 

 

Chicken Picatta

Chicken Piccata

 

 

 

Chicken Cacciatore is another Italian Chicken Dish, but this time it is made with a Tomato Sauce that goes perfectly with your favorite pasta.  It is best made with fresh tomatoes but canned can also be used. chicken-cacciatore/

 

Chicken Cacciatore

Chicken Cacciatore

 

 

 

 

 

 

 

 

 

 

 

 

For more delicious Chicken Recipes visit the Appetizer Section appetizers/ in the Recipe Section of this Blog.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2014/09/13 at 4:16 PM

Categories: Cooking for Everyone, Culinary Arts, Dinner Ideas, Main, National Food Days   Tags: , , , , , , ,

BREAKFAST

 

 

September is ‘National Breakfast Month’ and this is a particularly good time for it.  With the kids back in school, it is a good time for parents to emphasize the fact that Breakfast is the most important meal of the day.  The word Breakfast literally means to break a fast.  That Fast is the time between when you eat your last meal of the day and the first meal of the next day.  This usually is a period of 10-12 hours.   This is the reason that your body needs to replenish its fuel supply to run and to feed your brain.  Automobiles can’t run without fuel and neither can the human body.  Therefore, skipping breakfast is not good for your body or your brain.

A healthy Breakfast should contain some Protein and some Carbohydrates.  If you eat wholesome nutritious foods they will also contain the vitamins you need along with essential fatty acids.

All cultures have a breakfast menu, although some do not call it as such.  Breakfast foods as we know them in the West are not necessarily what people in the Asian and Middle Eastern Cultures eat.  The typical American Breakfast is actually based on the English Breakfast which traditionally consists of Eggs, some kind meat such as sausage or bacon and maybe potatoes plus fruit and a beverage.  And don’t forget the toast!

In Asia most breakfasts include rice of some kind.  In China, it is Congee, a porridge made with rice but in other Asian countries rice is just used as one of the ingredients for the breakfast.

Since we could elaborate for miles and miles on the different breakfasts around the world I am going to stick with the Western Variety.  This would include, of course European Countries as well as North America.

In Spain and Germany,  the first meal of the day is usually just a cup of coffee and a pastry and a larger more elaborate breakfast is eaten a couple of hours later.

In American, many families have opted to have dry cereal for breakfast along with milk poured onto it.  This is certainly faster for people in a hurry, but it is not necessarily the best or tastiest way to go.

My favorite breakfast stems back to my childhood when my parents and my brother and I usually had eggs for breakfast.  To this day, Eggs are still my favorite food for breakfast.

Since this is ‘National Breakfast Month’ we will devote one blog a week to Breakfasts around the world.  This month will be American Breakfasts such as we know them.  The traditional American Breakfast at least as I knew it was Fruit Juice or Fresh Fruit, Eggs, Toast and Milk or Coffee for the Adults.  Of course, there are many other variations such as Pancakes, Waffles, Crepes (one of my favorite filled with fruit), cooked Oatmeal (with Raisins! or dried Apples!) and the proverbial dried Cereal with Milk and fruit such as Bananas added.

Whatever your favorite Breakfast, just don’t forget to eat it!  Remember, Breakfast is the most important meal of the Day!  Especially for children who go to school and need the fuel and brain power that a good breakfast provides!

 

To give you some ideas and recipes for Breakfast Items check out the Breakfast/Recipe section of this Blog:  recipes/breakfast-items/

 

 

 

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2014/09/06 at 10:36 PM

Categories: Breakfast Ideas, Cooking for Everyone, Cooking for Kids, Halloween Recipes, Main   Tags: , , , , , ,

ADVENTURES IN CHEESE MAKING – CHEESE BLINTZ

Now that I had a batch of fresh homemade Ricotta Cheese the next step was to make something with it.  I decided to make a batch of Cheese Blintz to serve for Sunday Brunch with fresh Strawberries.  The crepes for the Blintz are easiest to work with if the Batter is made at least 1 hour ahead of time and then allowed to rest in the refrigerator.  If you try to make the Crepes right after making the Batter there will be too much air in the batter for the pancakes to form properly.  Now as far as I am concerned, the thinner the crepes the better, but of course you do need to have them thick enough to hold the filling without tearing.  You can use the Sweet Crepe Batter Recipe under the Recipe/Dessert Section of this Blog.  deserts/sweet-crepe-shells/ Just reduce the Sugar in the recipe from 1 Tbsp. to 1 tsp.

 

I made the Crepe Batter with the residual Whey from the production of the Ricotta.  This reduces the waste that normally would result from making the Cheese.  To make the Crepes, the Filling and the topping just follow the procedure below.

 

#1 – Make the Batter and refrigerate for at least one hour.

#2 – Rinse, dry, slice and sugar the Berries.  If using Blackberries, Boysenberries or Raspberries eliminate the slicing procedure.  Place the Berries in a bowl and squeeze the juice of 1/2 of a lime (for every pint of berries) over the Berries and then toss with 1/4 cup of Superfine Sugar.  Taste and add more Lime Juice and/or Sugar as desired.

 

Strawberries

#3 – Make the Cheese Filling for the Blintz.   /deserts/cheese-filling/

 

Ricotta Cheese Filling for Blintz

 

4.  Make the Crepes -

 

Heat the crepe pan until a drop of water splashed on it sizzles;  melt the Butter and stir into the  Batter.

  • Use approximately ¼ cup of Batter (the exact amount depends on the size of the pan)
  • While you are pouring in the Batter, tilt the pan with your other hand to cover the bottom of the pan.
  • When the edges begin to dry and bubbles appear on the crepe surface, turn it over with a heat-proof spatula and cook a few seconds more on the turned side.  (Cook one side to a light brown and the other just enough to set the batter.  This side should still be almost white when you remove it from the pan.) 
  • You will be browning the Blintz in Butter before serving them so you do not want the second side to be cooked too long.

 

5.  Filling the Blintz -

  • Lay the Crepe Shells on a flat plate or work surface
  • Place a scoop of the Cheese Filling in the middle
  • Fold in the sides and then fold over the top and bottom.  You should have a square package.

 

Filled Blintz

Filled Blintz

 

6.  To Serve -

 

  • Melt enough Butter to make a thin sizzling layer in the bottom of a medium to large frying pan.  When the Butter starts to sizzle add the Blintz, leaving about 1/4 – 1/2″ between each one.
  • When the bottoms brown gently turn and cook the other side.

 

Browned Cheese Blintz

Browned Cheese Blintz

  • Serve while hot with the sliced Strawberries and Sour Cream or Whipped Cream as a Garnish.

 

Cheese Blintz with Strawberries and Sour Cream

Cheese Blintz with Strawberries and Sour Cream

 

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2014/07/29 at 11:38 PM

Categories: Breakfast Ideas, Cheese, Cooking for Everyone, Cooking for Kids, Culinary Arts, Dairy, Dessert Ideas, Lunch Ideas, Main   Tags: , , , , ,

Next Page »