I got tired of eating our weekly supply of strawberries with oatmeal and cereal. Yes, it’s healthy but it does get boring. I was dreaming up something with cream and alcohol…Yup, alcohol…hic! And yes… in the morning!
Now don’t be an old fuddy-duddy…it’s nothing that’s going to turn me into a drunk. What’s the use of living in a kid-free environment if you can’t serve something with liqour in the morning, right? Continue reading “Spiced Strawberry & Orange Crepes”
This is a third of the brown stock I made for the onion soup I posted about the other day. I’ve bottled it up like the precious liquid it is and is now sitting in the freezer waiting for the next dish. I haven’t decided what that’s going to be just yet. Continue reading “Julia Child’s Brown Stock”
From the first time I had this soup years ago at the old Bistro Burgos in Makati, I fell for it. The last time I had it was at Johnnys Cafe in Omaha which was sometime last year when Spouse and I were on a business trip there. Steak houses should have the best onion soups since they have all the ingredients to make the perfect beef stock. Johnny’s is an institution in Omaha, having been around since 1922 – that’s a lot of experience churning out steaks and onion soups. They are located right in the middle of where the old stockyards used to be and have this 1950’s, stepping back in time feel about the place. If you watched Jack Nicholson’s “About Schmidt”, you might remember the restaurant where Schmidt’s retirement party was held – that was Johnny’s Cafe. They serve fantastic, perfectly aged steaks and the best onion soup I’ve ever had – before this one of course. Continue reading “French Onion Soup”
Here’s an interesting alternative to your everyday garden salad with bottled ranch dressing. It’s easy to prepare, but not quite as simple as opening that bottled dressing. Like most things in the kitchen, a little bit of effort will be well worth it…which you’ll only realize in the eating.
With the kalamata olives and feta cheese, it’s Greek-inspired you could say. Truthfully, it’s just something I threw together which I hoped would go with some grilled lamb sausages from Wild Oats Natural Market. What a lovely combination the two made. Continue reading “Easy, Everyday Salad”
These scones are the second batch I made for the clotted cream I featured in an earlier post. It’s an easy recipe from www.joyofbaking.com which I adapted to suit baking at higher altitudes. We’re about 6,500 feet above sea level. The altitude can wreak havoc on the texture and over-all success of your baked goods. With experience and some trial and error, you will learn that it’s just a matter of adjusting certain ingredients to get a recipe right.
This recipe is lusciously rich and is perfect with a cup of English breakfast tea or a rich cuppa java. You can serve this with some fruit preserves. Don’t forget the clotted cream, it’s the best compliment to scones.
Continue reading “High Altitude Cream Scones”
I got a pack of frozen blueberries after reading they are just as good for baking as fresh blueberries.? Blueberries are expensive this time of the year but I wanted to start the year right by getting more of the Super Foods in our diet.
Okay, part of the reason I chose frozen over fresh is because?I?m a confirmed tightwad.? Even if fresh blueberries are available at the supermarket, I?m buying them frozen at half the price of the fresh ones just because I? find it ridiculous to spend twivce as much?for something that should have the same nutrients and give me the same results in my cooking.? I found a Bluberry Muffin Recipe online that didn?t use a lot of sugar and came out tasting really good.? Here?s that recipe:
1 and 3/4 c. all purpose flour
3 tsp. baking powder (2 tsp. if you are over 3,000 ft)
1/2 tsp. salt
1/4 c. Olivio margarine
1/2 c. sugar
3/4 c. non-fat milk
1 tsp. vanilla
1 c. frozen blueberries
Preheat oven to 400F.? In a large bowl, put the frist three ingredients and stir.? In a second bowl, mix the sugar and butter together using your fingers until they are mixed.? Beat in the egg, milk and vanilla until smooth.? Pour into the firts bowl? Stir until just mixed, a little lumpy.? Don?t overmix your batter, your muffins will become heavy.? Fold the blueberries lightly into the batter.
Fill muffin cups 3/4 full.? Bake for 20-25 minutes until just nicely browned.? Makes 16 muffins.
TIP:? Stay away from shortening sprays.?Most of them have chemicals (Propylene glycol)?that can seriously harm you and your family over time.? Use muffin paper liners instead.