Friday, November 12, 2010
Tuesday, October 19, 2010
PEACHES!!!!
Peach Melba is also one of those gourmet desserts you get in a post restaurant that is deceptively simple to make. I stole. .. uh. . .borrowed this recipe when I had my not-so-secret love affair with Nigella Lawson (Nigella Feasts) last year.
Ingredients
Peaches:
• 3 cups water
• 3 1/2 cups sugar
• 1 vanilla pod, split lengthwise
• 2 tablespoons lemon juice
• 8 peaches
Raspberry sauce:
• 3 cups raspberries
• 1/4 cup confectioners' sugar
• 1 tablespoon lemon juice
To serve:
• 1 large tub vanilla ice
Directions
Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.
I love how the peach skin just comes right off after a minute in the poaching syrup. The peach stones gave me a bit of trouble, but that’s because my peaches were just this side of under-ripe. I tell you what, the raspberry sauce gave me hell. I didn’t have a sieve big enough to get rid of the raspberry seeds, but I had a tea strainer (1/3 cup size), that took forever. What’s awesome about this recipe is that it only takes about 10 minutes to make as well (unless you are trying to strain raspberry puree through a tea strainer), and when you’re done, you have this delicious hot pink peachy syrup that you can stick in your freezer to use on other desserts!
Ingredients
Peaches:
• 3 cups water
• 3 1/2 cups sugar
• 1 vanilla pod, split lengthwise
• 2 tablespoons lemon juice
• 8 peaches
Raspberry sauce:
• 3 cups raspberries
• 1/4 cup confectioners' sugar
• 1 tablespoon lemon juice
To serve:
• 1 large tub vanilla ice
Directions
Put the water, sugar, lemon juice, and vanilla pod into a wide saucepan and heat gently to dissolve the sugar. Bring the pan to the boil and let it bubble away for about 5 minutes, then turn the heat down to a fast simmer.
Cut the peaches in half, and if the stones come out easily then remove them, if not then you can get them out later. Poach the peach halves in the sugar syrup for about 2 to 3 minutes on each side depending on the ripeness of the fruit. Test the cut side with the sharp point of a knife to see if they are soft, and then remove them to a plate with a slotted spoon.
When all the peaches are poached, peel off their skins and let them cool (then you can remove any remaining stones). If you are making them a day in advance then let the poaching syrup cool and then pour into a dish with the peaches. Otherwise just bag up the syrup and freeze it for the next time you poach peaches.
To make the raspberry sauce, liquidize the raspberries, confectioners' sugar, and lemon juice in a blender or a food processor. Sieve to remove the pits and pour the puree into a jug.
To assemble the Peach Melba, allow 2 peach halves per person and sit them on each plate alongside a scoop or 2 of ice cream. Spoon the raspberry sauce over each.
I love how the peach skin just comes right off after a minute in the poaching syrup. The peach stones gave me a bit of trouble, but that’s because my peaches were just this side of under-ripe. I tell you what, the raspberry sauce gave me hell. I didn’t have a sieve big enough to get rid of the raspberry seeds, but I had a tea strainer (1/3 cup size), that took forever. What’s awesome about this recipe is that it only takes about 10 minutes to make as well (unless you are trying to strain raspberry puree through a tea strainer), and when you’re done, you have this delicious hot pink peachy syrup that you can stick in your freezer to use on other desserts!
Tuesday, October 12, 2010
Gourmet Desserts: In which I try not to set myself or my phone on fire Pt. 1
That said, Bananas Foster is SUPER EASY and so is Peach Melba.
Bananas Foster recipe courtesy of Alton Brown (Good Eats )
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup (1.75 ounces) dark brown sugar
- 1/4 teaspoon ground allspice
- 1/2 teaspoon freshly ground nutmeg
- 1 tablespoon banana liqueur
- 2 under ripe bananas, sliced in half lengthwise
- 1/4 cup dark rum
- 1/2 teaspoon finely grated orange zest
Directions
Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.
I don’t know about you but the only thing I didn’t have at home was the banana liqueur. I would love to tell you that I went out and bought it and followed the recipe to a tee, but that’s not how I roll. So, I just used some extra rum: no harm, no foul! (PS do NOT use high octane rum! It’s gross!)
So I apologize for the blurry picture. See, I was jiggling the pan to burn off all the rum at the same time I was taking a picture. I’m just lucky I didn’t set my phone on fire, really. Oh! And by the way, you are supposed to take the bananas out of the pan before you add the rum and set it on fire. I didn’t read the instructions very well :-( Other than that, it was very tasty and all you need is a little vanilla ice cream to finish this beauty off. It will feed 4 (or two people for dinner and two people for breakfast, which is the way I prefer it ;-) ) Did I mention this takes like 10 minutes to make?
Watch out for Pt. 2 of this post where I talk about Peach Melba!
Thursday, October 7, 2010
Not feeling this. . .something's gotta give
I am really not feeling into blogging myself this week. And that's sad because I have a surplus of things to blog about that are pretty much already written. I don't feel like this blog is going in the direction I want it to and I find that I am becoming more and more attracted to home improvement blogs than foodie blogs, which is not to say I still look forward everyday to seeing if Pioneer Woman has posted a new recipe to try.
And now for your regularly scheduled programming:
Speaking of Pioneer Woman. . .
So the other night, we made the beer braised beef with onions (recipe here: http://thepioneerwoman.com/cooking/2010/08/beer-braised-beef-with-onions/). I added some other veggies to the roast (snow peas, celery, and carrots because I can—and they were in my fridge and needed eating).
Question: I have a really nice camera (Sony DSC H7. . . its like an SLR with training wheels) that I would love to start lugging around with me to take pictures. Buuuuut where do I carry it? Its much bigger than I am used to (my phone camera) and its no point n shoot size. Where / what should I be carrying it in?
And now for your regularly scheduled programming:
Speaking of Pioneer Woman. . .
So the other night, we made the beer braised beef with onions (recipe here: http://thepioneerwoman.com/cooking/2010/08/beer-braised-beef-with-onions/). I added some other veggies to the roast (snow peas, celery, and carrots because I can—and they were in my fridge and needed eating).
Additionally, we made THE bread (Oh my goodness the butter: http://thepioneerwoman.com/cooking/2010/09/the-bread/) and crash hot potatoes (http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/). I substituted dill for the rosemary because I love dill. And I added some sour cream (well a lot of sour cream).
Lastly, my stepson made the monkey bread (http://thepioneerwoman.com/cooking/2009/05/monkey-bread/) all on his own. It was amazing . . . I was so proud . . . it was gone by Sunday morning.
PS No monkeys were harmed in the making of this dinner
Question: I have a really nice camera (Sony DSC H7. . . its like an SLR with training wheels) that I would love to start lugging around with me to take pictures. Buuuuut where do I carry it? Its much bigger than I am used to (my phone camera) and its no point n shoot size. Where / what should I be carrying it in?
Thursday, September 30, 2010
Mac n Cheese Quest Continues
So this post will be pretty text heavy. Sometimes I get hungry and forget to take pictures. Especially when there is something really tantalizing in front of me: like Mac n cheese.
1) Panera Break – Signature Mac n Cheese was fantastic! It is made with these cute little twisty elbow macaroni and Vermont white cheddar. Go for a cup! The bowl is enough for two! My only complaint: I love my food screaming hot (hot enough where you put in your mouth and have to and realize your mistake, burn your tongue, and blow in and out through your mouth to try and cool it down so you can actually chew). It hurts so good! Panera serves their Mac n cheese lukewarm and I sneak it over to the microwave by the coffee to make it hotter.
2) Daily Eats – Daily Eats Mac and 3 Cheeser was OK. That’s the best I can give it. I was disappointed because it tastes just like velveta shells and cheese and I can buy a box and just make it at home for way cheaper than they sell it. :( I WILL be back for their flavored Mac n Cheese but I need to keep in mind that the flavored varieties only are served at 5 PM.
3) Datz - Bacon Mac n Cheesiest. Was this on my list? I can't remember but if it wasn't it should be! I got the chance to finally try Datz mac and cheese creation the other day and I don't have anything bad to say about it. It wasn't the BEST mac n cheese I have tried, but it wasn't horrible. It was very. . . baccony flavored. Would I order it again? Probably not (and that is saying something); I just wan't impressed with the flavor. I am not sure what cheese they use but it was very bland and I had to add salt and pepper to the mac n cheese which I normally dont need to do. What's really sad about this whole experience for me is that they have a lunch class in which they teach you how to make 3 difference types of mac n cheese and they are all better than the one they have on their menu.
Want to keep track of my quest list? Have a Mac n Cheese dish to add? Go to my original Mac n Cheese Quest post here: http://nealesa.blogspot.com/2010/08/we-interrupt-your-regularly-scheduled.html
1) Panera Break – Signature Mac n Cheese was fantastic! It is made with these cute little twisty elbow macaroni and Vermont white cheddar. Go for a cup! The bowl is enough for two! My only complaint: I love my food screaming hot (hot enough where you put in your mouth and have to and realize your mistake, burn your tongue, and blow in and out through your mouth to try and cool it down so you can actually chew). It hurts so good! Panera serves their Mac n cheese lukewarm and I sneak it over to the microwave by the coffee to make it hotter.
2) Daily Eats – Daily Eats Mac and 3 Cheeser was OK. That’s the best I can give it. I was disappointed because it tastes just like velveta shells and cheese and I can buy a box and just make it at home for way cheaper than they sell it. :( I WILL be back for their flavored Mac n Cheese but I need to keep in mind that the flavored varieties only are served at 5 PM.
3) Datz - Bacon Mac n Cheesiest. Was this on my list? I can't remember but if it wasn't it should be! I got the chance to finally try Datz mac and cheese creation the other day and I don't have anything bad to say about it. It wasn't the BEST mac n cheese I have tried, but it wasn't horrible. It was very. . . baccony flavored. Would I order it again? Probably not (and that is saying something); I just wan't impressed with the flavor. I am not sure what cheese they use but it was very bland and I had to add salt and pepper to the mac n cheese which I normally dont need to do. What's really sad about this whole experience for me is that they have a lunch class in which they teach you how to make 3 difference types of mac n cheese and they are all better than the one they have on their menu.
Want to keep track of my quest list? Have a Mac n Cheese dish to add? Go to my original Mac n Cheese Quest post here: http://nealesa.blogspot.com/2010/08/we-interrupt-your-regularly-scheduled.html
Tuesday, September 28, 2010
Pumpkin Ale Bread. . . I have to share. . .
in hopes that someone will make it for me! I am not quite a baker yet.
Anyway, found this recipe through Slashfood.com and I believe it originated somewhere on the Samual Adams website, but I couldn't find the link.
Recipe created by Carlene O'Garro for Samuel Adams Brewing.
1 1/2 cups granulated sugar
1/2 cup canola oil
2 large eggs
1 cup Harvest Pumpkin Ale purée (directions below)
1 3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon pumpkin pie spice
Powdered sugar (for dusting)
Preheat oven to 350 degrees. Combine the sugar and oil in a mixing bowl using an electric mixer with paddle attachment on medium speed. Slowly add the eggs.
Stop the mixer and add the Harvest Pumpkin Ale purée (directions below).
Turn mixer to low-medium speed and leave it running for 4-5 minutes. In a separate bowl, combine all the dry ingredients.
Stop the mixer and add the dry ingredients. Mix for 1 minute at low speed or until all the ingredients are mixed together.
Pour the mixture into a greased 9-by-5-inch loaf pan, leaving room at top of pan for bread to rise.
Bake for 60 minutes. Check bread by sticking the center with a knife (when the knife comes out clean, remove from the oven). If needed, bake for another 5-8 minutes or until knife comes out clean.
Once the bread has fully cooled, finish with a light dusting of powder sugar. Serves 8.
Per serving: 434 calories; 15 g fat (1.5 g saturated fat; 31 percent calories from fat); 70 g carbohydrates; 53 mg cholesterol; 492 mg sodium; 5 g protein; 2 g fiber.
Pumpkin Ale Puree
1 (15-ounce) can pumpkin puree
2/3 cup granulated sugar
1 bottle Samuel Adams Harvest Pumpkin Ale
1 teaspoon pumpkin pie spice
Combine all the ingredients and stir slowly. Set aside until ready to use.
What are some other good fall recipes you can think of?
Anyway, found this recipe through Slashfood.com and I believe it originated somewhere on the Samual Adams website, but I couldn't find the link.
Photo Credit: Samual Adams
Samuel Adams Harvest Pumpkin Ale Bread
Recipe created by Carlene O'Garro for Samuel Adams Brewing.
1 1/2 cups granulated sugar
1/2 cup canola oil
2 large eggs
1 cup Harvest Pumpkin Ale purée (directions below)
1 3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 tablespoon pumpkin pie spice
Powdered sugar (for dusting)
Preheat oven to 350 degrees. Combine the sugar and oil in a mixing bowl using an electric mixer with paddle attachment on medium speed. Slowly add the eggs.
Stop the mixer and add the Harvest Pumpkin Ale purée (directions below).
Turn mixer to low-medium speed and leave it running for 4-5 minutes. In a separate bowl, combine all the dry ingredients.
Stop the mixer and add the dry ingredients. Mix for 1 minute at low speed or until all the ingredients are mixed together.
Pour the mixture into a greased 9-by-5-inch loaf pan, leaving room at top of pan for bread to rise.
Bake for 60 minutes. Check bread by sticking the center with a knife (when the knife comes out clean, remove from the oven). If needed, bake for another 5-8 minutes or until knife comes out clean.
Once the bread has fully cooled, finish with a light dusting of powder sugar. Serves 8.
Per serving: 434 calories; 15 g fat (1.5 g saturated fat; 31 percent calories from fat); 70 g carbohydrates; 53 mg cholesterol; 492 mg sodium; 5 g protein; 2 g fiber.
Pumpkin Ale Puree
1 (15-ounce) can pumpkin puree
2/3 cup granulated sugar
1 bottle Samuel Adams Harvest Pumpkin Ale
1 teaspoon pumpkin pie spice
Combine all the ingredients and stir slowly. Set aside until ready to use.
What are some other good fall recipes you can think of?
Monday, September 27, 2010
Thai Temple
This past Sunday, the husband who shall henceforth be renamed invisible husband (inside joke), my friend Mandy and I went to the Thai Buddhist Temple in South Tam. . . South. . . near. . . well, OK, its not south Tampa its more like in between Brandon and Ybor off of 301 (where you probably think the Tampa Bay would be, but there is land there).
Anyway, the Thai Temple is located in the Palm River section of Tampa and is open to the public on Sundays from about 11 am to 2 pm.
I had the pleasure of finding this little gem thought one of my coworkers almost a year ago. Every Sunday they serve up homemade Thai food for donations to the temple. The food is phenomenal! and I promise that I will start taking more pictures with a better camera!
Seriously though, we have tried their tapioca, their coconut puddings, their black sticky rice with mango (yum), and my personal favorite their black sticky rice with custard on top. I have been known to drive to the Thai Temple just to get that dessert. This last time we tried their pumpkin custard. It was really bland :/
There's another station that just fries up yucca banana and other yummies. Those were good but not worth the 1 hour wait.
Anyway, the Thai Temple is located in the Palm River section of Tampa and is open to the public on Sundays from about 11 am to 2 pm.
I had the pleasure of finding this little gem thought one of my coworkers almost a year ago. Every Sunday they serve up homemade Thai food for donations to the temple. The food is phenomenal! and I promise that I will start taking more pictures with a better camera!
This is their tasty Thai (ramen style) soup. We just learned this weekend that you can order in "small" "medium" and "large" which doesn't mean size, it means noodle size. Silly us have been ordering the "small" thinking that we couldn't eat more than a bowl this size!Friends and Family! I would like to direct you to the first picture of food in this blog. See that whitish ball of something? It has been a year but I finally discovered just today what that is! We have been debating it for quite a while and I am pleased to finally be able to say that I not only know what it is, but that it is quite tasty. That my friends is a FISH MEATBALL!
They also have pad Thai, and tons of curries just to name some of their savory dishes. I recommend their curried pumpkin! Did I mention the meat on a stick? Cant go wrong with meat on a stick!
Of course they have Thai tea (for $1). I like to sit in front of the Thai tea lady and order one and finish it in front of her and order a refill. It makes me happy :)
As you can see I LOVE thai Tea
The Thai people love their sweets as well. They have a huge table devoted to their desserts and we are making it a personal goal to try everyone. . . unfortunately we are not making it a personal goal to take a picture of everyone :( so I leave you with a pic of my friend Mandy (cuz shes a sweety!)
There's another station that just fries up yucca banana and other yummies. Those were good but not worth the 1 hour wait.
Overall, I would really recommend this tasty Tampa treasure to anyone who enjoys Thai food. It is tasty and very cheap. I think 3 of us spend less than $30 for our lunches with plenty for another lunch or two later this week.
Any other Tampa gems I need to discover? Come on! I know you can think of at least one!!!
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