Tuesday, December 13, 2011
Saturday, December 10, 2011
Saturday, December 3, 2011
|OLD FASHIONED ANGEL BISCUITS|
1 pkg. active dry yeast
1/4 cup warm water
2 cups buttermilk
5 cups flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon salt
1 cup lard or shortening, chilled
1 tablespoon melted butter
Have all ingredients at room temperature.
In choosing lard or shortening, be sure to use non-hydrogenated products. Butter may be substituted.
Dissolve yeast in lukewarm water with a pinch of sugar. Set aside for 5 minutes. Stir in the buttermilk, making sure it has first been warmed to room temperature so as not to shock the yeast.
In a mixing bowl, combine flour, sugar, baking powder, baking soda and salt. Stir all ingredients together to mix well.
Using your fingers, two knives or a pastry blender, work 1/2 the chilled shortening into the flour mixture until it resembles coarse meal. Work in the remaining shortening until it resembles large peas.
Stir buttermilk and yeast mixture into the dry ingredients until just blended; do not overmix.
On a clean surface dusted lightly with flour, turn out dough and knead 6 to 8 times, patting together lightly into a flattened circle.
Roll circle out 1/2 to 3/4 inch thick and cut using a floured glass or a 3 inch biscuit cutter. Dip in flour between each cut.
Arrange biscuits on a lightly greased baking sheet; leave 1/3 inch between for softer sided biscuits or 1 inch for more crisp sided biscuits.
Cover with a damp towel or lightly with plastic wrap and allow to rise in a warm, draft-free place until doubled in bulk, or about 45 minutes.
Bake in a preheated 450°F oven for 10-12 minutes or until golden brown.
Brush with melted butter before serving.
This dough can be refrigerated for 3-5 days, or frozen for up to a month.
Wednesday, November 30, 2011
Thursday, November 17, 2011
Tuesday, November 15, 2011
- Eric Sloane
Sunday, November 13, 2011
Friday, November 11, 2011
Thursday, November 10, 2011
Monday, November 7, 2011
Saturday, November 5, 2011
Friday, November 4, 2011
Place 2 cubes of ice in a highball glass. Over these pour 3 ounces dry French vermouth and 4 dashes crème de cassis. Add a twist of lemon peel and fill the glass with seltzer or vichy.
Sunday, October 30, 2011
Wednesday, October 26, 2011
Monday, October 17, 2011
Friday, October 14, 2011
Egg & Cress Filling
1 small bunch watercress, washed, drained, patted dry
5 hard-cooked eggs, shelled
5 T. mayonnaise
2-1/2 T. Dijon-style mustard
Salt and pepper to taste
Coarsely chop 1/2 of watercress and set aside; you should have about 1/2 cup, lightly packed. Reserve remaining watercress sprigs for garnish. In medium bowl, roughly chop eggs; add mayonnaise and mustard and season with salt and pepper. Mash to a smooth paste. Stir in chopped watercress. Make sandwiches and garnish plate with watercress sprigs.
Tuesday, October 4, 2011
- Whisk the eggs with the sugar.
- Add the lemon rind, then the vanilla powder, oil and the flour. Sift from top to bottom.
- Add the baking powder then the concord grapes. Leave some grapes to put on top of the focaccia.
- Transfer to a buttered baking dish, square or round.
- Distribute the remaining grapes on the top of the mixture.
- Sprinkle with sugar.
- Bake at 180 degrees Celcius for about 1 hour.
Tuesday, September 27, 2011
- 1 tablespoon extra-virgin olive oil
- 2 pounds yellow onions, halved lengthwise and cut crosswise into slices 1/4-inch thick
- 2 teaspoons minced fresh rosemary, plus sprigs for garnish
- 1 bay leaf
- 1/4 cup vegetable stock, broth or dry white wine
- 1/2 cup balsamic vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Add the vegetable stock to the pan and bring to a simmer. Cook until the stock evaporates completely, about 5 minutes. Add the vinegar and simmer until the liquid is completely absorbed, about 5 minutes longer. Season with the salt and pepper.
Transfer to a warmed serving dish and garnish with the rosemary sprigs. Serve immediately.
Friday, September 23, 2011
Thursday, September 22, 2011
Why wait for a celebration to break out the champagne?
Kick off the weekend right by breaking out the bubbly and making this fun fearless fizzy drink called the Champagne Dream.
How to make it: Mix 1 ounce pomegranate liqueur, 1 ounce Cointreau, and 1 ounce fresh orange juice with ice. Then stir in 3 ounces of champagne or sparkling wine. Strain into a champagne flute and garnish with an orange slice for a decorative touch.
Wednesday, September 21, 2011
Sunday, September 18, 2011
Friday, September 16, 2011
Poem for Summer ~ Anne Morrow Lindberg
Laughter of Lilacs
Rainbows of roses
Songs of the robins
Lily of the valley borders
Sunshine to warm the heart
Oh what joy this season does impart!
Sunday, September 11, 2011
Saturday, September 10, 2011
Wednesday, September 7, 2011
1/2 jalapeno chili or 1 green chili (seeded if you don't want the heat)
1/2 cup minced red bell pepper
1/2 cup minced onion
Salt and freshly ground white pepper
2 egg yolks
1 tbsp hot sauce (Tabasco)
2 tbsp lime juice
5 tbsp mayonnaise
2 tbsp Dijon mustard
1 tbsp minced chives (I sometimes replace these with the white part of a spring onion)
1/2 tbsp minced flat leaf parsley
2 tsp coriander leaves
a pinch of cayenne pepper
1/2 pound fresh cooked lobster meat (cut into 1/2 inch pieces)
1/2 cup soft fresh breadcrumbs
1 1/4 cups panko (Japanese white bread crumbs)
1 tbsp unsalted butter
Heat a tbsp of oil in a saute pan and add the jalapeno, red bell pepper and onion. Season with salt and pepper and saute over low heat until the vegetables are soft and not brown. Remove the vegetables to a bowl and set aside to cool.
In a large bowl, combine egg yolks, hot sauce and lime juice. Blend in the mayonnaise, mustard, the herbs, and the cayenne pepper. Now the soft bread crumbs, 1/4 cup of the panko, the shellfish meat, and the reserved sauteed vegetables.
Now spread the remaining panko on a deep plate or a pan and shape the cakes (you can use your hands or shape them in a circular mould or in tuna cans with the tops removed). Place the cakes on the panko and then sprinkle more panko on top to coat. Refrigerate for 30 minutes and then saute over medium heat till golden brown.
To make the salad, segment an orange or ruby grapefruit, mix with rocket leaves or thinly sliced fennel and some fresh mint leaves. Dress with balsamic vinegar, some of the fruits' juices and olive oil.
Monday, September 5, 2011
Marinated Flank Steak with Melon Salsa
1 large cantaloupe, peeled, seeded, diced
1 medium red onion, diced
1 cup Italian parsley, chopped
1/2 cup fresh mint, chopped
2 tablespoon white balsamic (or cider) vinegar
2 tablespoon extra-virgin olive oil
2 pounds flank steaks
2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Toss the cantaloupe, onion, parsley, mint, vinegar and oil in a bowl. Set aside. Heat a grill, grill pan or large skillet over high heat. Season the flank steaks on both sides with salt and pepper. Cook 5 to 8 minutes on each side for medium rare, 8 to 10 minutes per side for medium and 10 to 12 minutes per side for well done. Remove the steaks from the heat and allow to rest on a clean cutting board for 5 to 7 minutes. Cut steak diagonally into 1/8-inch-thick slices and transfer to a platter. Serve with melon salsa on top of the steak and as a relish on the side.
Sunday, September 4, 2011
Saturday, September 3, 2011
Tuesday, August 30, 2011
Friday, August 26, 2011
Thursday, August 25, 2011
State of Delaware
Coastal evacuation of visitors ordered; decision on mandatory evacuation of residents will come Friday. "We're looking at wind damage throughout the state. We're looking at roads becoming impassable, rivers and streams flooding and power outages."