Archive for November, 2010

This came out really good.
The original called for parmesan cheese but I liked the cheddar better.


1 head cauliflower
2 tablespoons extra-virgin olive oil
1 small onion,
2 cloves garlic, minced
1 quart Vegetable or chicken stock
1/2 cup finely grated chedder cheese
salt and freshly ground black pepper


Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve.

Heat the olive oil in a large saucepan or soup pot over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.

Add the cauliflower and stock and bring to a boil.
Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 30 minutes.

Remove from heat and, using a hand-held immersion blender, puree the soup, or puree in small batches in a blender and return it to the pot.

Add the cheese and stir until smooth.
Season, to taste, with salt and black pepper. Keep warm until ready to serve

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Pizzelle Recipe

Need a Pizzelle Iron to make

6 eggs
1 cup butter
2 teaspoons anise extract (pure)
4 cups all-purpose flour
3 teaspoons baking powder
2 cups sugar
1 teaspoon ground anise seeds

Grind anise seeds to a powder with a mortar and pestle – set aside
Place flour, sugar and baking powder into a mixing bowl,
Melt butter in a pan, let cool but not solidify –
While butter is melting break eggs into a measuring cup and beat them until they turn pale in color

Turn on iron to let warm, rub the sides down with a light covering of crisco

add eggs to the mixing bowl on low
Add melted butter to mixing bowl
add anise oil and seeds to the mixing bowl
Mix well.

The batter will be solid and sticky.

Use a soup spoon to place the sticky batter on the iron.
Close iron until the steam stops pouring out of it,
set on flat surface to cool and become crunchy or if you wish, wrap into cones to make shells for filling.

a) It takes about an hour to cook all the cookies – so plan accordingly. (the iron does two at a time)
b) You can alternate the flavors if you wish, Pull out the anise seed and exchange the extract for something else – (be warned, Orange makes them taste like fruit loops Gah! 😦 )
c) they are Horribly not good for you (see the eggs and butter content) but they are wonderfully addicting and the smell that permeates the house sticks around for a couple of days. It makes me think of the holidays.

It is an awesome recipe for Pizzelles, I wish my grandmother would have been alive to taste them. She passed away before we perfected the recipe and while they are still not as thin as a host, they are crunchy and delicious.

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Food – Bah!


In-laws over and this is the second time my cooking has failed. lesson in humility, perhaps?
The mexican polenta.. NOrmally a hit. This time did not solidify… I don’t understand it.
Maybe I didn’t refrigerate it long enough. Maybe I used the wrong cornmeal. I don’t know.
I just know it came out like sludge…
It didn’t taste too bad.. but still just not right.

Tonight Hubby is cooking ribs on the grill. I thiink we’ll add potatoes and creamed corn and finish up the greens as sides. I want to try that hash recipe I posted but I don’t think we need any more starch. I can’t make it in place of the potatoes because Lord knows if it comes out like the rest of my cooking lately, we’ll all go hungry tonight.

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The spoon in your mouth to stop onions from killing you.. It really works!!!!
It was amazing! I just had to share….

No more lighting candles or trying to cut onions under water… No more rivers of tears and searing of the eyeballs….. I look stupid, but I’m not crying…


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I’m going to try this too…. I’ll post my comments below when I get to taste it

Yield: Makes 4 servings

4 tablespoons olive oil, divided
2 1/2 cups 1/3-inch cubes peeled red-skinned sweet potato (yam)
2 cups 1/2-inch cubes ham
1 large white onion, chopped (about 1 1/2 cups)
1/4 cup Dijon mustard with horseradish
2 cups coarsely chopped watercress tops plus 4 sprigs for garnish

4 large eggs

Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add yam cubes; cover and cook 5 minutes. Mix in ham, onion, and mustard. Cover and cook until yam is tender and bottom of hash begins to brown, about 8 minutes. Sprinkle with pepper. Using spatula, turn hash over in portions and press to compact. Cook uncovered until golden, turning and pressing occasionally, about 10 minutes longer. Stir in chopped watercress until wilted, about 1 minute.

Meanwhile, heat remaining 1 tablespoon oil in another large nonstick skillet over medium-high heat. Crack eggs into skillet and cook until whites are firm but yolks are still runny, about 3 minutes.

Divide hash among 4 plates. Top with eggs. Garnish with watercress sprigs

The recipe came from Epicurious.com

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Learned something new

Learned something new today.
The recipe Dad and I were looking at in the newspaper “Sausage and chickpea stew” called for Mirepoix. None of us had any idea what it was, so I had to look it up.

Mirepoix – a french word used for the combination of chopped celery, carrot and onion – either raw or sautéed in butter. Pronounced “meer PWAH”

If the stew turns out good, I’ll post it here. although it was in the AJC food section for Thursday Nov 11.

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Things have been going fairly well, with the in-laws – A few scuffles here and there. It’s a territorial issue I have, I’m sure.
They are honest and good people and I love having them around, but their ways are not my ways.

They help around the house when they come – a lot! the rest of the porch got taken to the dump. The dishwasher which has been taking up space is gone and we’re talking about putting in some shelves. The floor is on the list to be scraped and my new flooring being put down! whooooot! It’s great to have the help. (and while they are here, the kids get inducted into the work force – without complaint)

The cool things are that Mom and I laugh a lot, Dad Reads me the newspaper in the morning, We squabble over coffee and kitchen space. We’ve enjoyed the changing of the seasons and shopping – but they do NOT like the prices here!

All in all.. I’m glad they’re here!

We’ve had an additional guest this last week. The common cold. At least it had the decency to wait until after the Disney world trip. Right? Counting my blessings – Yes I am! Hubby actually stayed home sick for two days! so you know it was a bad one.

Hubby is SOOO on board with the Goats now. In Disney World he tasted some cheese from Norway that he wants to make at home. Whoot! We’re a Go – despite the lowered money pool!
I gave away five more chickens and I have just the right number. The little rooster has finally stopped crowing at 4:30 with his shrill little voice – and I no longer dream of making chicken and dumplings. so far no broodies, but I’m good with that and Egg production is up! Waiting for December to prune the trees.

My writing has lapsed again. I want to blame company, but it would only be a half truth. I just haven’t made the time. I don’t really feel bad, they aren’t coming again until next year.

I am so grateful for the wonderful weather on Veterans Day! I am sooooo Grateful for the service they give to this country. Dedicating their very lives to protecting our borders and way of life. For those men and women that served in the military I salute you!

My heart goes out to those who returned to their home with flash backs, physical disorders and injuries, and the mental disorders that come from that type of environment. There shouldn’t be a single day dedicated to the Veterans. EVERY DAY should be veterans day. Without them, we wouldn’t be who we are.. or be able to do those things that we do and take for granted.

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