Picnics to me are one of my favorite past times in Summer. What is a better way to enjoy a cool summer evening than laying on a soft blanket in the grass, viagra usa levitra munching on fresh homemade food and watching the world go by? This year, illness picnics are extra special because our son is 6 months old and we are watching the wonders of the world through his eyes. We love taking him to the lake and watching all the discoveries he is making. These moments just go by too fast. So, I’m gonna soak them up all I can.
When my sister found out that I had started a blog about food and family, viagra sales ampoule she immediately asked me if I would post a recipe or two of her’s on my blog. I said absolutely! That’s the main point of this blog. To share the love and joy of food, tadalafil family and friends. I asked her what she wanted to feature first and she said: Popeeser Loaf. I said gesundheit! No, really I said: HUH?? Shortly followed by: “sure…we can do that only if you change that name. It sounds awful!” Can you tell I’m the younger sister here? Can’t you just hear the antagonizing tone? Even though I still dislike the name my sister chose for this wonderful cheesy, popover-y, hamburger-y mash up I absolutely love the concept, and the name makes sense in the same cheesy, mash up way that this recipe makes sense.
So over to Katie to explain how exactly this recipe was born and how to prepare it.
3 C Milk (Not an estimate – I use 1%, I’m sure it would work with whatever)
3 C Flour (Not an estimate – I use unbleached all purpose flour)
1/4 C Olive Oil
4.5 Combine Mayo and Ketchup – special sauce! Set aside….stop sampling the bacon.
15. Remove from oven, turn dish over on cutting board. Popeeser loaf should just fall out. Give the dish a few smacks and shakes if it doesn’t–then it should. Using another cutting board or dish placed on top of the bottom of the Popeeser Loaf, hold both cutting boards or platter against the Popeeser Loaf and turn so that it sits right side up again.
16. Sprinkle cheese on top and wait for it to melt (2-3 minutes).
Once somewhat cooled, you can even eat it with your hands. Otherwise a fork and/or fork and knife will do. You may want to serve sides of mustard, horseradish, ketchup, special sauce, A-1, etc. for people to dip their mini loafs into.
I love cherries. They remind me of Summer. Summer has always and will always be my favorite season of the year. Especially because or more like, generic cialis troche probably because I live in Minnesota. You have to savor the summers here because, generic cialis blink and they will be gone. Like today, in the middle of July, it’s Fall? Okay weather. I hate you too.
You know it’s Summer when you walk into your local grocery store and they have cherries! Cherries are the perfectly balance food. A little sour and a whole lot of sweet, and their vivid color just begs you to pick them up and eat them. There is nothing like sharing a bowl of cherries out on a patio and having an impromptu pit spitting contest with a friend. Hey, don’t knock it until you try it, you will inevitable laugh your ass off.
So here is another tribute to my favorite time of the year and quite possibly my favorite stone fruit.
Cherry Almond Hand Pies
For the dough:
2 cups unbleached all purpose flour
3/4 cup (12 tablespoons) cold unsalted sweet cream butter, cubed
6 tablespoons Crisco, refrigerated
1 tablespoon organic cane sugar
*1/4 cup ice water
For the filling:
1 cup cherries, pitted and halved
1/4 cup organic cane sugar
2 teaspoons arrow root ( equal measurement of corn starch can be substituted)
1 teaspoon almond extract
1/4 cup sliced almonds ( I use Trader Joe’s sliced honey almonds)
Eggwash ( one egg scrambled with 1 tablespoon of water)
In the bowl of a food processor, fitted with a steel blade, combine the flour, sugar, cold butter and cold Crisco. Pulse until mixture is like pebbly sand. Slowly, through the feed tube add the 1/4 cup of ice water, with the food processor running. As soon as the dough comes together and forms a ball, remove from the food processor. Working quickly, so as to not heat the dough with your hands, form it into a disk and wrap it in plastic wrap. Refrigerate for 30 minutes.
Preheat oven to 350 degree F.
In a small bowl combine the cherries, almond extract, sugar and arrow root. Mix and set aside to let the cherries macerate in their juices.
In the meantime, flour a flat surface and roll the dough out to about 1/8-1/4 inch. Using a bowl as a guide, trace out circles in the dough. I used a 3 inch diameter bowl. Cut out the circles and take a teaspoon or two of the filling and place on the bottom half of each circle. Take the egg wash and brush around the outside of the pastry. Taking the top of each circle fold down and press lightly to seal. You may use a fork to crimp the edges or fold the edge under to your liking. Take a sharp knife and make a few small steam vents in the top of each pie. Brush the tops of the pie with the egg wash and dust with sugar and sliced almonds.
Place pies on a sheet pan covered with either a Silpat or a sheet of parchment paper, and bake in the over for 15-20 minutes or until golden brown and bubbling. Remove to a cooling rack and serve warm with your choice of ice cream or whipped cream. I dare you to eat just one…
The BLT is a classic. There is just something about bacon, cialis generic store lettuce and tomato smushed between two pieces of bread that have bee slathered with mayo that makes sense. It’s a quintessential summer time sandwich. It is heaven, sildenafil cialis pure American food poetry. There is just one problem. I’m not a fan of lettuce. And lots of people I know don’t like the tomato either. In my house, treat it’s more like I’ll have a bacon sandwich with a few slices of tomato and hold the mayo. For my hubby it’s: slather on the mayo, hold the tomato and give me a heart attack with the bacon piled high! So I thought, what with Summer FINALLY arriving I would play around and come up with something both my hubby and I could get behind. Too bad he wasn’t there to enjoy it… there is always next time.
So here is my BAN sandwich… that is a terrible name! Maybe I’ll call it the NAB, because you’ll want to nab one of these before they are all gone!
Bacon, Avocado and Nectarine Sandwich
- 1/3 of a Sourdough Baguette ( I get mine at Trader Joe’s)
- 3 sliced thick cut uncured bacon
- 1 ripe avocado- sliced thin and removed from skin
- 1/2 ripe nectarine
- 2 TBSP of Organic Mayonnaise
- 1/8 tsp Cayenne pepper
Cut the baguette lengthwise and set aside. In a frying pan, sizzle up some bacon. While the bacon is frying, mix the Cayenne pepper with the mayo and slather on the baguette. Slice the avocado and the nectarine and place on opposite sides of the bread. Add the bacon, slice and enjoy a little piece of summery heaven.
Date Nights are few and far between at our house. Not because we don’t want to go out and have fun, generic cialis salve but because we have a 5 month old baby. Not to knock babies, for sale especially when they are as cute as our son CJ, tadalafil but they are a total time suck! Not to mention energy suck. At the end of the day, it’s usually the parents who just end up… sucking… hahaha. No, but for real, all you parents out there, you know what I’m talking about. Every single time your child smiles at you is like you’ve won a prize, and you just find yourself spending hours not only caring for your child, but enjoying them as you watch them discover and grow and learn new things before your very eyes. It’s mesmerizing, and it completely sucks you in. I wouldn’t have it any other way.
Thank goodness for Grandma’s! They come in and tell you: “I need my time with my grandson, so skiddadle (sp?) get outta here, go have fun, I need a CJ fix, GO ON!” And all the sudden thoughts about breast feeding schedules, and sleep patterns go out the window to be replaced by: “okay, we’ve got a date night ALONE together. What do we do?!” It took me exactly 5 seconds to come up with a plan. 2 words LAKE HARRIET.
We started our night at Bread & Pickle. Its the walk up restaurant right next to the Band shell on the north side of the lake. We stood in line and showed our i.d.’s so we could enjoy a pint of Farm girl. If you haven’t tried it yet, I highly recommend it. It’s the perfect summer beer. Light and playful with a floral-y hint that hits your tongue and has it begging for more. After some fun people watching at the lake, we headed on over to the Lake Harriet Brasserie. 2 more words: Ahhhhhh-mazing… okay, so that might just be one word spread out, but if you haven’t eaten here and you consider yourself a foodie, then frankly, shame on you.
We decided to sample the small plate selection because we both like to try a little bit of everything, and we just couldn’t decide. Everything sounded like an experience we needed to try. We tried the duck taco, the Rillettes and the Coxinha (co-shee-na). Apparently it’s bad luck to eat a Coxinha with a knife and fork so we left that dish for the last. While it was definitely the most fun looking, it wasn’t our favorite. To say we loved the duck taco would be a grave understatement. It’s easily the most delicious thing we’ve eaten in a long, long time. Then came the Rillettes. Salmon Rillettes. I told Mike we had to try it. I wouldn’t even explain what it was. I just said, nope, we are ordering it and he gamely went along for the ride. Rillettes is something that I actually found disgusting when described to me. Look it up on Wikipedia, but don’t knock it until you try it! And, damn am I glad I actually tried it. Another two words: damn delicious. the end.
After our wonderful meal I took Mike for a ride on the Lake Harriet trolley. Both Mike and I are suckers for “old world” things and a romantic sunset ride on a 1920’s trolley was just the perfect way to round out the evening. So, if you find yourself with a night free from responsibility, go get lost at Lake Harriet. It won’t disappoint you.
Happy Independence Day America! How are you celebrating the 238th anniversary of the freedom of this nation?
We will be heading out to Grandpa Adams house for CJ’s 1st Fourth of July celebration. I am so excited! I love this holiday because it stands for something important. A basic human right and liberty that sometimes we take for granted in our day to day lives. FREEDOM! Let that sink in. Not every nation in this world celebrates their birth with that notion in mind. We are free because some men, viagra sales hospital wearing powdered wigs and wooden teeth, viagra generic viagra some 238 years ago decided that all men were not only created equal but that we had an inherent right to things like freedom of speech. 238 years have passed and the thoughts they wrote down on that wonderful piece of paper called the Declaration of Independence are still relevant and poignant in America today. Say what you will about our nation, but I am proud to be an American and I LOVE celebrating in the grand ole way of the U.S.A. So we are headed over to Grandpa’s house for some finger licking good ribs and chicken, golden corn on the cob and no celebration would be complete without at least one Patriotic inspired dessert. So here is my Star Spangled Tarte.
Star Spangled Tarte
For the Tarte Shell:
2 1/2 cups all purpose un-bleached flour
6 tablespoons sugar
2 1/2 sticks unsalted cold butter
*1/4 cup ice water
For the tarte shell, combine flour and sugar in the bowl of a food processor fitted with a steel blade. Cube the cold butter and add to the food processor. Pulse food processor until butter, flour and sugar mixture resembles small crumbles the size of peas. Add ice water and pulse just until the dough forms a ball. Remove and immediately press into a 10 inch tarte pan with removable sides. If you can’t find a tarte pan that size you can cut the dough recipe in half and use a smaller pan. Refrigerate tarte shell for 30 minutes before placing in a 375 degree oven for 15-20 minutes or until golden brown. Before placing in oven take a fork and poke holes in the bottom of the shell to prevent the bottom from rising. After shell has cooked remove from oven and set aside to cool.
For the Pastry Cream:
1 1/2 cups organic whole milk
1/2 cup sugar
4 large organic egg yolks
1 teaspoon vanilla bean paste
1/4 cup all purpose un-bleached flour
1/4 teaspoon salt
In a medium bowl combine the flour and sugar and salt together. Separate 4 egg yolks and combine them with the flour, sugar and salt. The mixture will start out crumbly and dry, keep mixing until all ingredients are incorporated. It’s okay if there are some lumps. After combined set mixture aside. In a sauce pot combine whole milk and vanilla bean paste and bring to a scald. This is just below the boiling point. You can tell when the milk is ready when it steams and small bubbles ring the outside of the pot. Remove from heat and very slowly add the milk to the egg mixture, whisking constantly until it is all combined. Pour mixture back into sauce pot and cook over medium flame while constantly whisking. Pastry cream will become thick and almost boil. Remove from heat and push through a mesh sieve to ensure no lumps in the cream. Immediately cool the cream down.
Once cool pour cream into completely cooled tarte shell. Embellish the tarte with fruit in a start pattern. Use a butter knife to trace a start shape lightly into the cream to use as your guide. Start placing the raspberries around the traced start shape until you have filled in the tarte and the star is formed. Dump the blueberries into the star shape and fresh down gently until blueberries stick in place. Brush tarte with melted apricot jam to give the tarte a glossed finish. Cool in the fridge for 1 hour and then enjoy!
Because Brusselsprouts are sadly under appreciated…Because I love Brusselsprouts.
Perhaps that is why I love Brusselsprouts, discount viagra doctor because they are culinary underdogs. And those of you who know me, site know that I cannot resist an underdog. I’m always on their side cheering them on and hoping they come out the winner. Well, there Brusselsprouts, today you won. Even my husband, who avidly wishes for a dog each time I mention greens for the dinner table so that he can slip his portion to this veggie eating figment of his imagination, ate this salad and even threw out a compliment. WOW. I am now certain I did the right thing by making this salad and I want to share it with you.
For the Brusselsprouts:
8-10 large Brusselsprouts
2 TBSP Unsalted Butter
¼ TSP salt
¼ TSP pepper
For the dressing:
1 TBSP Sonoma Harvest D’Anjou Pear Balsamic Vinegar
½ TBSP Dijon Mustard
1 TBSP Honey
1 clove crushed garlic
2 TBSP Extra Virgin Olive Oil
Wash Brusselsprouts under cold water using a colander. Chop the ends off Brusselsprouts and peel the leaves away. Continue chopping a small amount off the ends after each layer to make the peeling easier. Peel until you reveal the core.
Melt the butter in a sauté pan set over medium low heat. Add the cores of the Brusselsprouts and sauté for 4-5 minutes until softened. Add the leaves of the Brusselsprouts stirring in the salt and pepper. Sauté an additional 3-4 minutes until the Brusselsprouts begin to brown. Turn heat off and set aside.
Combine the Balsamic vinegar, Dijon mustard, honey, garlic clove and olive oil together in a small bowl with a whisk. Add salt and pepper to taste. Pour the dressing over the slightly cooled Brusselsprouts and serve immediately.