tag:blogger.com,1999:blog-11173633325471818682024-02-20T20:21:50.811-08:00firefly piefireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-1117363332547181868.post-33787656950830284262008-10-24T23:48:00.001-07:002008-10-25T00:17:55.743-07:00Shabbat Shalom!<CENTER><b>Jerusalem Cheesecake with Couscous</b><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyu1zFOfwxD6P6IVR_9idJ-SYSTyLfM_Mi6Mj2uQEImYydhngpMQ_Cc7wHl8lX0zmzo-xr95ehR0MVrrXtDQdJsGvMvQKdcQwgajMq84HyV8hibA1lpTklh8zkrhiRcDQHYqZOj81sG8up/s1600-h/IMG_0032.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: undefinedpx; height: undefinedpx;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyu1zFOfwxD6P6IVR_9idJ-SYSTyLfM_Mi6Mj2uQEImYydhngpMQ_Cc7wHl8lX0zmzo-xr95ehR0MVrrXtDQdJsGvMvQKdcQwgajMq84HyV8hibA1lpTklh8zkrhiRcDQHYqZOj81sG8up/s400/IMG_0032.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5260980228355533218" /></a><br /><br />After stumbling upon this recipe from AlmondConer (.blogspot), I have to admit I was puzzled, intrigued and a little grossed out all at once. Couscous in a cheesecake? That just seems wrong.<br /><br />After the recipe, scribbled on the back of a grocery receit, sat next to my computer for a few months, I decided it was time to give it a shot- with a few tweeks here and there.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRN84QaATEKg1HbGiwL9r_oYdDvxgH1D1d2p4J4yM4j1nlvIyJZaji7hXiBLxMyLVITDuLD4BYng7o9fhj2ZB5oUmwSku329xcX3mKnzAAVrtGj3D9YLhE677tehoBn_P-zNkM9m5aDyXP/s1600-h/IMG_0039.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: undefinedpx; height: undefinedpx;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRN84QaATEKg1HbGiwL9r_oYdDvxgH1D1d2p4J4yM4j1nlvIyJZaji7hXiBLxMyLVITDuLD4BYng7o9fhj2ZB5oUmwSku329xcX3mKnzAAVrtGj3D9YLhE677tehoBn_P-zNkM9m5aDyXP/s400/IMG_0039.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5260985332117915458" /></a><br /><br />Instead of one large custard, I opted to put my tart pan to good use and make a few miniature ones instead. They turned out pretty well, If I may say so myself.<br />Two of them were topped with a couscous-honey-crushed almond mixture ( as specified in Almond's recipe) and the other two I spread with homemade, homegrown blackberry jam. Honestly, I preferred the jam to the couscous- but hey, that's just me.<br /></center><br /><br /><a href="http://xe6.xanga.com/4d3c266116c33170164737/z129073516.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: undefinedpx; height: undefinedpx;" src="http://xe6.xanga.com/4d3c266116c33170164737/z129073516.jpg" border="0" alt="" /></a>fireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.com0tag:blogger.com,1999:blog-1117363332547181868.post-59622919133171218762008-08-31T17:27:00.000-07:002008-08-31T18:00:50.878-07:00i triple dog dare you...<center><b><i>my first</i> Daring Baker's Challenge: Chocolate Eclairs </b><br />w/ Thai Tea Pastry Cream<br /><br />I was really excited about joining the Daring Bakers and tackling my first assignment. I say <i>was</i> because I made these nearly a month ago (I know, I jumped the gun a little) and the photos have been sitting on my desktop for weeks. It goes without saying that a good amount of my enthusiasm for these eclairs has worn off.<br />That is not to say that they didn't taste great.. they did.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CCSwDI6ZdDnJ05W0ACHE1jr9hQsQvSHwwSvpbFeu0DAgxBtbFVL4QX9ZlHklA5T9Jd-UUofi-WA2_bwgypayh5HeFJpbAwHHqdkppIrzHrY_NKiRIz8vUcFF_2eiHMFOG3uj4hKBwMYF/s1600-h/eclair3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CCSwDI6ZdDnJ05W0ACHE1jr9hQsQvSHwwSvpbFeu0DAgxBtbFVL4QX9ZlHklA5T9Jd-UUofi-WA2_bwgypayh5HeFJpbAwHHqdkppIrzHrY_NKiRIz8vUcFF_2eiHMFOG3uj4hKBwMYF/s400/eclair3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5240844270819836962" /></a><br /><i>Instead of going with the chocolate pastry cream, I opted for a thai tea flavor. The filling was a bit of a disaster, it wasn't nearly as thick as I would have liked which in turn made the eclairs themselves look...well..kind of limp</i> </center>fireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.com2tag:blogger.com,1999:blog-1117363332547181868.post-2900493305832069352008-08-31T10:25:00.000-07:002008-08-31T18:07:33.059-07:00red velvet: a tribute to george costanza and paula deen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIp7GoZ5dgDYabDjk6_MwkPYnQCUvIhYCR2wCUMMJ6rK1KQ6o9rtCiPjkLe2rnYodQ46NtVLJciVPfS4h9COJgI1PNAisgmPrMbhf6lgPWJr8Zw4O2PtaD_eK1bu62afFiCLMPb0zOPwRw/s1600-h/redvelvet.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIp7GoZ5dgDYabDjk6_MwkPYnQCUvIhYCR2wCUMMJ6rK1KQ6o9rtCiPjkLe2rnYodQ46NtVLJciVPfS4h9COJgI1PNAisgmPrMbhf6lgPWJr8Zw4O2PtaD_eK1bu62afFiCLMPb0zOPwRw/s400/redvelvet.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5240741747295464562" /></a><br /><center> <b>Red Velvet Cupcakes</b><br /><br />I aquired this recipe from Paula Deen, First Lady of all things artery-clogging.<br />Suprisingly, the cupcakes themselves don't contain any butter. They does however contain a fair amount of oil making these little beauties incredibly moist. Lord knows there's nothing worse than dry cake and surely Mrs. Deen would never be responsible for that sort of baking tragedy.<br />Baking Tip a la Paula:<br />To make buttermilk, add 1 tsp white vinegar to 1 c. milk; let sit 5 minutes.<br /><br />Her recipe goes as follows:<br /><i>Granted, I tweaked it a little</i><br /><br />2 1/2 cups all-purpose flour <br />1 1/2 cups sugar <br />1 teaspoon baking soda <br />1 teaspoon salt <br />1 teaspoon cocoa powder <i>I prefer a little more, maybe 2tbsp</i><br />1 1/2 cups vegetable oil <br />1 cup buttermilk, room temperature <br />2 large eggs, room temperature<br /><br />2 tablespoons red food coloring <i> as per usual, ran out. 1 tbsp worked just fine</i><br /><br />1 teaspoon white distilled vinegar <br />1 teaspoon vanilla extract<br /><br />Preheat to 350. In a medium bowl, whisk together dry ingredients. In a larger bowl, and being careful not to stain everything within 100 yards, carefully whisk together oil, buttermilk, food coloring, eggs, vinegar, and vanilla. Add the dry to the wet and mix until smooth and combined using an electric hand mixer.<br />Divide batter between cupcake pans lined with papers (should make about 24). Bake 11 minutes- turn- bake 11 more. Test for doneness with a toothpick.<br />Frost with whipped cream cheese frosting:<br /><br />1/2lb c. cheese<br />1 stick of butter, softened<br />1 tsp vanilla<br />1 3/4 c. powdered sugar<br /><br /><i> "If it were socially acceptable, I would drape myself in velvet."</i><br /><a href="http://smg.photobucket.com/albums/v40/leCATATONICPIANO/?action=view¤t=HT-G0001.jpg" target="_blank"><img src="http://img.photobucket.com/albums/v40/leCATATONICPIANO/HT-G0001.jpg" border="0" alt="Photobucket"></a><br /><br /></center>fireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.com5tag:blogger.com,1999:blog-1117363332547181868.post-48621654968420186982008-08-22T22:16:00.000-07:002008-08-22T22:27:09.370-07:00all things delicious must come to an endWhen we ask the question, "What is the greatest cereal ever known to man?", the answer is clear.<br /><br />No contest, Count Chocula is king.<br />Or.. "Count" rather. <br /><br />Yes, there are many chocolate cereals and many cereals containing marshmallows but when you really break them down, they can't stand up to the sugary goodness that the Count delivers.<br />The cereal itself is superior. The marshmallows divine. It simply cannot be beat.<br /><br />This brings me to my next question: Where has it all gone?<br />It's been years since I last saw a box of Count Chocula on the supermarket shelves. Believe me, I'm looking.<br />Needless to say, I'm devistated.<br /><br />In honor of the aforementioned culinary breakfast delight, a word from our sponsors:<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/7YZCFsBw94o&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><embed src="http://www.youtube.com/v/7YZCFsBw94o&hl=en&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" width="425" height="344"></embed></object>fireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.com0tag:blogger.com,1999:blog-1117363332547181868.post-35275675773478504332008-08-12T20:55:00.000-07:002008-08-12T22:07:09.253-07:00put 'em in the toaster, that's the way you're sposter<center><b>Fig Pop Tarts w/ Ginger Frosting & Classic Chocolate Fudge</b><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8rs4S0JRLcfItyS4nBwGcjiZs7edFDyyiMg6Vk6vOX9FbWk_yfZdRW7ImXVO36IhsCypaGv8mCTJImUdPopX-00ZxThlRPlH_E_XBWer6krm58oQKsaQQh2x_gA6EFFJ_XK1tlvA9F_A/s1600-h/IMG_0067.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8rs4S0JRLcfItyS4nBwGcjiZs7edFDyyiMg6Vk6vOX9FbWk_yfZdRW7ImXVO36IhsCypaGv8mCTJImUdPopX-00ZxThlRPlH_E_XBWer6krm58oQKsaQQh2x_gA6EFFJ_XK1tlvA9F_A/s400/IMG_0067.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5233860694707412290" /></a><br /><br />Ever since I was a child, I have loved pop-tarts<br /><br />For years and years breakfast meant... pop- tarts.<br />And, well, pop-tarts meant a whole lot more than breakfast; they were delicious at all hours of the day, particularly 2am.<br /><i>I was always fond the of chocolate fudge and frosted strawberry variety</i><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlVWC3le-40tEeh3hEa1c11Y3x7UDniorrtxe_KExnDSrKWJpgnjxV0rtaIwIH0-l8Rb3uJRW2gG5GDYsw2CsryWuYiQky-cEIE_MUcAiAfwMzELvkLVewCe0dLX-78T3esMjYQIdFnc8/s1600-h/zow21.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXlVWC3le-40tEeh3hEa1c11Y3x7UDniorrtxe_KExnDSrKWJpgnjxV0rtaIwIH0-l8Rb3uJRW2gG5GDYsw2CsryWuYiQky-cEIE_MUcAiAfwMzELvkLVewCe0dLX-78T3esMjYQIdFnc8/s200/zow21.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5233855416046644002" /></a><br /><br />Having said that, I should note that up until this morning I've been clean for over two years, no contact with toaster pastries whatsoever. As you can imagine, I had high hopes for what my first venture back into pop-tartdem would be like. <br />Unfortunately, I was rather dissapointed; it wasn't half the tart I remember it being.<br /><br /><br />So I decided, with the help of Mr. Alton Brown, to bring back the toaster pastry in style... and without all those weird chemicals.<br />Don't call it a comeback:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSaKt-PNwdMyUOx1wCUf2BCVHkoEEmMzEV2J0rkRMDFd0Pz_wLJNQ2d8AM8p10KS949P5h7xzLzRCskRM9Ubus-63CLQvjnAHMdAQlNEJX5Si0r32d46r8qQ7wzFzZQ6DUzu4O9cTS6Gi/s1600-h/IMG_0062.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipSaKt-PNwdMyUOx1wCUf2BCVHkoEEmMzEV2J0rkRMDFd0Pz_wLJNQ2d8AM8p10KS949P5h7xzLzRCskRM9Ubus-63CLQvjnAHMdAQlNEJX5Si0r32d46r8qQ7wzFzZQ6DUzu4O9cTS6Gi/s400/IMG_0062.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5233857322230921474" /></a><br /><a href="http://www.foodnetwork.com/recipes/alton-brown/pocket-pies-recipe/">Alton's Pastry Recipe</a><br />::<i>I should note that I used 1/2 whole wheat flour, 1/2 AP flour</i>::<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMF4W_UeJp8dycg2uicV3H-KPB10SXz2CG_snpPl1Rg88CSosMPLl3HtRQtO9BmtrYq3Iqzkaz88W884xO6iG-8H8npBaiILbc2gEF4DbQ12Yv069vi0WI0Lp2uHrK6Qq7rYlqocXybjPW/s1600-h/IMG_0077.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMF4W_UeJp8dycg2uicV3H-KPB10SXz2CG_snpPl1Rg88CSosMPLl3HtRQtO9BmtrYq3Iqzkaz88W884xO6iG-8H8npBaiILbc2gEF4DbQ12Yv069vi0WI0Lp2uHrK6Qq7rYlqocXybjPW/s400/IMG_0077.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5233859363236073362" /></a><br />The ginger icing consisted solely of powdered sugar, apricot nectar, and powdered ginger.<br /><br /><br /></center>fireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.com3tag:blogger.com,1999:blog-1117363332547181868.post-35955314571561409622008-08-09T23:48:00.000-07:002008-08-21T15:46:27.214-07:00my kind of surf and turf<center>To put it bluntly, red meat ain't my bag.<br />I lean more towards our feathered friends and of course, the other white meat- babe.<br />Having said that, let's get to the point here- chicken can be dull.. but it doesn't have to be.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC76PGbe9sKVaZq2CJMEP6Xt1S5DN2q9VP5-94DUFkydsG0c2SVqujA2l4kAkg_TYBSQlHffyG3B0aiawIb7Qm6eJm6l2nwur_t_kb_CPL12JQbdTJB3atyEb29WaFMh0d0lV2D8dK4O_R/s1600-h/IMG_0044.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC76PGbe9sKVaZq2CJMEP6Xt1S5DN2q9VP5-94DUFkydsG0c2SVqujA2l4kAkg_TYBSQlHffyG3B0aiawIb7Qm6eJm6l2nwur_t_kb_CPL12JQbdTJB3atyEb29WaFMh0d0lV2D8dK4O_R/s400/IMG_0044.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5232778897177803922" /></a><br />I give you:<b> Sate Ayam</b><br /><br />Now- having said that, I have most likely bastardized the traditional Indonesian version of this dish, but hey- the end justifies the means.<br /></center><br />Listen closely, this recipe requires precise measuring and your utmost concentration<br /><br />+chicken. breasts work, i prefer thighs. either way is fine. let's say.. 2 of them.. ish<br />+plain yogurt, about a cup and a half. read the label, avoid anything with cornstarch or ::shudders:: splenda. no good.<br />+some soy sauce<br />+a crapload of each of the following spices:<br />garlic. ginger. ground coriander seed. turmeric. cumin.<br /><br /><i>Mix everything together (except the chicken). Now taste it. If it's putrid- you're on the right track.<br />Add the chicken, toss to coat, and pop the whole thing in your fridge to marinate.<br />When the time is right, you'll know when, transfer it to a pan and ya know.. cook it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhk_ktrTl3ni72YTArusOEY9z2zQHtfDjKngt66TaITcMzTGeENpb6AJ9Hzgr5YvAwSHDQ00KbyRfZnQB1XFXU1B1U-0MgnIrBkp_TKvy3Eav5bRIjU0uPupkFGrXMqaXR79FG7rhcuvUa/s1600-h/IMG_0045.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhk_ktrTl3ni72YTArusOEY9z2zQHtfDjKngt66TaITcMzTGeENpb6AJ9Hzgr5YvAwSHDQ00KbyRfZnQB1XFXU1B1U-0MgnIrBkp_TKvy3Eav5bRIjU0uPupkFGrXMqaXR79FG7rhcuvUa/s200/IMG_0045.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5232781896297429698" /></a><br />Serve with peanut sauce.</i><br /><br />You ask, "Where is the so-called turf?"<br />Well, that came in the form of <b>Thai Pineapple & Shrimp Green Curry</b><br /><br />"Where are the pictures?"<br />There are none. It went that fast. It was that good.fireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.com0tag:blogger.com,1999:blog-1117363332547181868.post-87449481505472712222008-08-09T23:19:00.000-07:002008-08-10T09:59:07.524-07:00coastal northwestern vaguely vietnamese summer rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPOk9WW99nzZ2j9zfF3c_Hqet56_v94XMQ1GulAvq3srxKup6aYlpKLLa7BoYQRCPj-kZXTN4bU1ioN9_xxD-_qijlh4ursyj9-C6yFM8d1eZmUJJYjdfaoGv1pXNlqFlNnT8evxARUtP/s1600-h/IMG_0008.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNPOk9WW99nzZ2j9zfF3c_Hqet56_v94XMQ1GulAvq3srxKup6aYlpKLLa7BoYQRCPj-kZXTN4bU1ioN9_xxD-_qijlh4ursyj9-C6yFM8d1eZmUJJYjdfaoGv1pXNlqFlNnT8evxARUtP/s400/IMG_0008.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5232773480873260578" /></a><br /><br /><center>There's something really satisfying about growing your own food.<br />Not only do you have complete control over what goes in it, on it, around it, but there's something else; a whispered, barely audible "fuck you" to the man. A "yeah, that's right I grow my own food. your wilted, waxed, sprayed and soggy veggies aren't wanted here."<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVwGrXgThIeQko6_VCoLrkPD2HjvG8aFQVvaw99pkouSLJIAPyW_4gPfsfAIko_cfkN9NkIcY2anqiecBjarg4zS8lAisp2TEs12AN9qBI06eZndFBLlEfQjZ43YGWtcNt6HSqaIvEfTa/s1600-h/IMG_0029.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkVwGrXgThIeQko6_VCoLrkPD2HjvG8aFQVvaw99pkouSLJIAPyW_4gPfsfAIko_cfkN9NkIcY2anqiecBjarg4zS8lAisp2TEs12AN9qBI06eZndFBLlEfQjZ43YGWtcNt6HSqaIvEfTa/s320/IMG_0029.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5232773174091601346" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwd1xg78NrjUP5k-fS4XTktdHx6jTRzIz7jQOzUTCiM9wjrnMgJOW06tr3dhurrPjiFTOLfgWPlME_XIP40FsQypnFKkutdBRTTyxZcS1zTyUXbLvz6436uEqe3W4NIEUKXLlKo7wwmXz5/s1600-h/IMG_0025.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwd1xg78NrjUP5k-fS4XTktdHx6jTRzIz7jQOzUTCiM9wjrnMgJOW06tr3dhurrPjiFTOLfgWPlME_XIP40FsQypnFKkutdBRTTyxZcS1zTyUXbLvz6436uEqe3W4NIEUKXLlKo7wwmXz5/s400/IMG_0025.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5232773919902081250" /></a><br /><br /></center><br />Well enough about that. Here's the recipe for the summer rolls:<br /><br />+round rice wrapper things- briefly dipped in water (do this one at a time)<br />+butter lettuce- torn into small pieces<br />+cucumbers-sliced long and thin<br />+bean sprouts<br />+beets-cooked, sliced thin (canned is alright)<br />+fresh mint<br /><i>Place a fair amount of each ingredient (use your judgement) in the bottom third- center of the now soggy rice wrapper.<br />Fold in the sides and roll tightly as you would do with say... a cigar.. or ya know- whatever you're into.<br />Keep them wrapped in damp paper towls until you're ready to serve them- they dry out and get gummy rather quickly.</i>fireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.com0tag:blogger.com,1999:blog-1117363332547181868.post-82233473406091440962008-08-09T23:07:00.000-07:002008-08-10T10:00:29.698-07:00the quest for the ultimate chocolate chip cookie: part III think I may have found them.<br /><br />Were the cookies I made last night the best cookies in the entire world? I can't say for sure, most likely not.<br />However, they were by far the best I've ever baked myself.<br />In fact, they were so good I didn't have the opportunity to photograph them before.. well.. before I, and a few others, ate them.<br /><br />The majority of the cookies met their demise straight out of the oven, the other two lasted just until 7:30 am this morning.<br /><br />The recipe, again, was adapted from the Ghiradelli link I included in my previous post.<br />I used bittersweet chips (Ghiradelli), 60% cacao (makes for a better cookie than semi-sweet, jus' sayin)<br />Let them mingle, marinate, mellow, whathaveyou, in the fridge for just under 2 days<br />And finally, I sprinkled them with kosher salt before placing them in the oven (thank you NY Times)<br /><br />I also made them a little larger than your typical cookie and baked them for 10-11 minutes at 375fireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.com0tag:blogger.com,1999:blog-1117363332547181868.post-23264855938011515462008-08-05T20:28:00.000-07:002008-08-05T20:59:43.873-07:00blonde on blonde: a cookie even Bob Dylan could Love<center><b>Ghirardelli White Chocolate Chip Almond-Pecan Cookies</b><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjNmIDummXQe6pGyLCtrfUYINx2OBBFxgsejagAxIedYahpcGw1OvrjCoByv9UXDsUWXEm_ge715n1m46F4doj7e-oDJwGT2D062u33SbLQt6oNzeqhFVB3IdbmEebAeIdfw4g7VJiUhF/s1600-h/blonde1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzjNmIDummXQe6pGyLCtrfUYINx2OBBFxgsejagAxIedYahpcGw1OvrjCoByv9UXDsUWXEm_ge715n1m46F4doj7e-oDJwGT2D062u33SbLQt6oNzeqhFVB3IdbmEebAeIdfw4g7VJiUhF/s320/blonde1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5231241843679581842" /></a><br /><br />For years I have been on the quest for the perfect, yet classic chocolate chip cookie. Have I found it yet? I can't say for sure.<br /><br />These little gems are the fraternal twin to a batch which is currently marinating in my refrigerator. Honestly, I had no intention to make these whatsoever. Three-quarters of the way through my chocolate chip recipe I discovered I only had about half as many chips as I needed. The solution was clear- half the dough and make another kind.<br /><br />It starts with the basic Ghiradelli cookie batter which you can find here <a href="http://www.ghirardelli.com/bake/recipe.aspx?id=1045">Ghiradelli</a><br />From there I added a touch of almond extract, white chocolate chips, and a handful of broken pecans. Then bake 10ish minutes at 375.</center><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QKc-XgAO6nRf9fyc1v-sy9c7xgACYEBDJeQB6lupmkorXBL6EJ7NbTugvIqrCaAGCr35CP6aB7foJCVXYuzmeusY0TBHiLFLrvLDGSKvwesjQc3OMgc71bVmGPUCXW0tLcV4vtD-GT2Z/s1600-h/blonde3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QKc-XgAO6nRf9fyc1v-sy9c7xgACYEBDJeQB6lupmkorXBL6EJ7NbTugvIqrCaAGCr35CP6aB7foJCVXYuzmeusY0TBHiLFLrvLDGSKvwesjQc3OMgc71bVmGPUCXW0tLcV4vtD-GT2Z/s200/blonde3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5231246239401354738" /></a>fireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.com0tag:blogger.com,1999:blog-1117363332547181868.post-52227309377422978512008-07-23T19:19:00.000-07:002008-12-09T04:58:25.381-08:00lemonade meringue pie<center><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAemhWLUC3m6Q8bbnYDphXhF77J2hIZcFQc0m-xSJSg_6M-YcEvcan_vrX4nYErlGmLlAh8i040HTV0KHJFino3gHY1vCRD-b1Z7RoUVYAYuQGzkYCKPFpcYENyhsVmLUCqOeL4fC_tt5_/s1600-h/IMG_0681.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAemhWLUC3m6Q8bbnYDphXhF77J2hIZcFQc0m-xSJSg_6M-YcEvcan_vrX4nYErlGmLlAh8i040HTV0KHJFino3gHY1vCRD-b1Z7RoUVYAYuQGzkYCKPFpcYENyhsVmLUCqOeL4fC_tt5_/s400/IMG_0681.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5226399694946636786" /></a><br />This is, to say the least, a bit of an experiment.<br />My brother, lemon meringue pie enthusiast, is in town for a few days. For as long as I can remember, visits from my brother have been synomymous with some sort of lemon creation.<br />This time, I decided to change things up a bit, stray from mom's trusty lemon recipe and give a <i>lemonade</i> version a try.<br />Despite a few bumps, lumps, what have you, in the road- I think it's rather successful.<br /><center><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzLPMKc5TrQokRVBtYtNx7SVZb5H2jN0KYxqQR3eIImcp2t1S7nwBiGtAlEKtCSWlgDgt4GJml2_e2RpQY1Y6kI3-UMQreNFoBPJyJuGraCpA0UJEo2BJmZr9iB_CLWPOvOVzt0sfdsql/s1600-h/IMG_0692.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLzLPMKc5TrQokRVBtYtNx7SVZb5H2jN0KYxqQR3eIImcp2t1S7nwBiGtAlEKtCSWlgDgt4GJml2_e2RpQY1Y6kI3-UMQreNFoBPJyJuGraCpA0UJEo2BJmZr9iB_CLWPOvOVzt0sfdsql/s400/IMG_0692.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5226402757858242210" /></a><br />I adapted the recipe from a <i>Taste of Home</i> magazine I received in the mail.<br /></center><br />3 eggs, separated <i> I used jumbo</i><br />1 pkg (4.6oz) vanilla pudding mix<br />1 1/4 c. milk<br />1 c. sour cream <i>I used 1/2 s. cream, 1/2 plain yogurt</i><br />1/3 lemonade concentrate<br />1 tsp. lemon juice<br />1/4 tsp. cream of tartar<br />6 tbsp. sugar<br />1 pastry shell, baked<br /><br /> Place egg whites in a small mixing bowl; let stand at room temp. for 30 minutes. Meanwhile, in a large saucepan, combine pudding mix, milk, and sour cream- cook and stir over medium until thickened and bubbly, about 5 minutes. Reduce heat, cook 2 minutes longer.<br /> Remove from heat and gradually whisk 1 cup hot filling into yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat, gently stir in lemonade concentrate; keep warm.<br /><br /><i>*Note: This is where it all went horribly wrong for me. Instead of adding 1/3 cup lemonade- I poured the whole 12 ounces in. Fortunately, with the addition of a few obscenities and a couple tablespoons of Bird's Vanilla Custard Powder, I was able to turn my lemon soup back into some form of pudding.</i><br /><br /> Add lemon juice and cream of tartar to egg whites; beat on medium until soft peaks form. Gradually beat in sugar 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is disolved.<br /><br /> Pour warm filling into pastry; spread meringue over filling, sealing edges to pastry. Bake at 350 15 minutes or until meringue is golden brown. Cool, then refrigerate at least 3 hours.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQ6zVH9Ut5pA8Tid_rfT2eX1N5-folsAbnczVWX4hZthugRLAAxFG1QuOIjG84jk4zK6wlp-yVB-RpTxhYk4Wy1kYxaOgbJRH_ImvlSGALrH1kJPSaNFxLc274R-VfTVizcQhOp5fBmDH/s1600-h/IMG_0691.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQ6zVH9Ut5pA8Tid_rfT2eX1N5-folsAbnczVWX4hZthugRLAAxFG1QuOIjG84jk4zK6wlp-yVB-RpTxhYk4Wy1kYxaOgbJRH_ImvlSGALrH1kJPSaNFxLc274R-VfTVizcQhOp5fBmDH/s400/IMG_0691.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5226402756198893858" /></a><br /><br /></center><br />The Verdict: A success! Turns out overdoing the lemonade element really worked for the overall taste, it added a certain freshness/tartness to the pie. Though, I will say this is not a lemon meringue for the weak of heart.fireflyhttp://www.blogger.com/profile/03668755498162176005noreply@blogger.com1