11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
Rick Bayless' Pesto
To contact us Click HERE
This is one of my favorite cookbooks--it kind of straddles the kid/grownup cookbook because although Rick Bayless cooks with his teen daughter Lanie, there's not a fruit kabob or bagel faces recipe to be found. Praise be!
My favorite pesto comes from this cookbook--it's good for kids because the cream cheese mellows out the strong basil flavor.
Bayless Family Pasta with Pesto
1/4 c. pine nuts or walnuts
3 garlic cloves
2 c. fresh basil leaves
1/4 c. lemon balm, optional
1/3 c. olive oil
1/4 c. cream cheese or fresh goat cheese
1 Tbsp. lime or lemon juice
Salt
1 lb. dried pasta
1/2 to 3/4 c. grated Parmesan cheese
1. Scoop nuts into a small skillet. Set over medium heat. Stir until nuts release toasty aroma into kitchen, about 3 minutes. Remove pan from heat and let nuts cool.
2. Place peeled garlic in microwave-safe cup and barely cover with water. Microwave on high power for 1 minute. Scoop garlic out of water with spoon. Allow to cool.
3. In a food processor, combine cooled toasted nuts, basil leaves, lemon balm if desired, olive oil, cream cheese, lemon juice and 1/2 tsp. salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor.
4. Boil pasta, reserving 1/2 cup cooking water. Pour reserved pasta water into food processor and turn on to thin the pesto. Mix pesto with pasta. Sprinkle on half of the grated Parmesan. Divide onto plates and sprinkle with remaining Parmesan. Serves 4 as a main course.
Lucky me, to have a Dad who keeps me supplied with fresh lemon juice from his tree.
This is one of my favorite cookbooks--it kind of straddles the kid/grownup cookbook because although Rick Bayless cooks with his teen daughter Lanie, there's not a fruit kabob or bagel faces recipe to be found. Praise be!My favorite pesto comes from this cookbook--it's good for kids because the cream cheese mellows out the strong basil flavor.
Bayless Family Pasta with Pesto
1/4 c. pine nuts or walnuts
3 garlic cloves
2 c. fresh basil leaves
1/4 c. lemon balm, optional
1/3 c. olive oil
1/4 c. cream cheese or fresh goat cheese
1 Tbsp. lime or lemon juice
Salt
1 lb. dried pasta
1/2 to 3/4 c. grated Parmesan cheese
1. Scoop nuts into a small skillet. Set over medium heat. Stir until nuts release toasty aroma into kitchen, about 3 minutes. Remove pan from heat and let nuts cool.
2. Place peeled garlic in microwave-safe cup and barely cover with water. Microwave on high power for 1 minute. Scoop garlic out of water with spoon. Allow to cool.
3. In a food processor, combine cooled toasted nuts, basil leaves, lemon balm if desired, olive oil, cream cheese, lemon juice and 1/2 tsp. salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor.
4. Boil pasta, reserving 1/2 cup cooking water. Pour reserved pasta water into food processor and turn on to thin the pesto. Mix pesto with pasta. Sprinkle on half of the grated Parmesan. Divide onto plates and sprinkle with remaining Parmesan. Serves 4 as a main course.
Lucky me, to have a Dad who keeps me supplied with fresh lemon juice from his tree.Chocolate Coconut Haupia Pie Inspired by Ted's Bakery
To contact us Click HERE
Elise with the original from Ted's Bakery (via Foodland supermarket).
Before I left for Hawaii a couple of weeks ago, I made sure I had all my important papers together. Plane tickets, check. Hotel reservation, check. List of the best places to eat on Oahu, cut out of a Sunset magazine article by my friend Trish, check and double check.
One of the must-try items on that list was the chocolate haupia pie from Ted's Bakery. We didn't make it to Ted's but did happen to see it prepackaged for sale in the grocery store, so I bought a piece to try. It was so good I knew I had to try recreating it at home.
For those who don't know, haupia is a firm coconut pudding. You make it in a pan and then cut it into squares and eat it with your fingers. It's a popular thing to have at luaus; the pie is a super easy and fun treat that would be great at a casual potluck or dinner party.
Janet's Chocolate Haupia Pie
Make a one-crust recipe of your favorite pie crust, and pre-bake it. Pour the hot haupia into it and chill until set. Add your favorite chocolate pudding (I must confess to using a box of instant Jello chocolate pudding) and pour on top of haupia, again chilling until set.
Top with whipped cream and toasted coconut.
Cut one piece for the photo, then take the rest to your parents to ensure your status as favored child.
Haupia (source)
2 cups coconut milk
1-1/4 cups water
2/3 cups sugar
1/2 cup cornstarch
Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.
If you have any chocolate pudding left over, be sure to smear some on your face to resemble a goatee and mustache.
Elise with the original from Ted's Bakery (via Foodland supermarket). Before I left for Hawaii a couple of weeks ago, I made sure I had all my important papers together. Plane tickets, check. Hotel reservation, check. List of the best places to eat on Oahu, cut out of a Sunset magazine article by my friend Trish, check and double check.
One of the must-try items on that list was the chocolate haupia pie from Ted's Bakery. We didn't make it to Ted's but did happen to see it prepackaged for sale in the grocery store, so I bought a piece to try. It was so good I knew I had to try recreating it at home.
For those who don't know, haupia is a firm coconut pudding. You make it in a pan and then cut it into squares and eat it with your fingers. It's a popular thing to have at luaus; the pie is a super easy and fun treat that would be great at a casual potluck or dinner party.
Janet's Chocolate Haupia Pie
Make a one-crust recipe of your favorite pie crust, and pre-bake it. Pour the hot haupia into it and chill until set. Add your favorite chocolate pudding (I must confess to using a box of instant Jello chocolate pudding) and pour on top of haupia, again chilling until set.
Top with whipped cream and toasted coconut.Cut one piece for the photo, then take the rest to your parents to ensure your status as favored child.
Haupia (source)
2 cups coconut milk
1-1/4 cups water
2/3 cups sugar
1/2 cup cornstarch
Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.
If you have any chocolate pudding left over, be sure to smear some on your face to resemble a goatee and mustache.Father's Day- Then and Now
To contact us Click HERE
Father's Day has always been an interesting day for my family. Growing up, my father was not around.
Though I didn't have a biological father around, I didn't lack anything in the way of fatherly love.
I still learned how to waltz by standing on someone's shoes in the basement, just like other girls.
I was taught how to ride a two wheeler bike the hard way; in a pot hole ridden Chicago alley.
I was taught how to roller skate on a linoleum basement floor without busting my head open (even if Oma JUST finished washing the floors).
My Opa (German for Grandfather) was the person who taught me these lessons, and he was the person my family celebrated every Father's Day. We always called it "Opa Day", and this was normal until I was 20.
In 2004, Opa passed away from cancer. Father's Day was now just very sad for my family.
We had lost our patriarch, and were just lost ourselves.
Things started to change in March of 2006 when our family expanded to include my Mom's new husband, Jim.
I gave Jim a lot of credit. The women in my family are not easy to deal with, and he jumped right in to deal with one of the toughest cookies you can imagine.
In addition to his new bride, he now also had to learn to cope with two step daughters, and the craziest most German Mother In Law this continent has ever seen.
This poor guy was in for it.
I almost felt bad for him.
Flash forward four years...
It's Father's Day, and our family has a reason to celebrate again.
This time, we will still remember Opa, but we will also celebrate Poppa being a part of our family.
So this year on Father's Day, we will be gathering in the back yard for some grilling goodness.
As a Father's Day Gift, I ordered two of Lobster Gram's 20 oz Angus Cowboy Rib Chops.
Now that is a steak that any Father would enjoy on Father's Day.
So how do you guys spend Father's Day? Let me know!
Though I didn't have a biological father around, I didn't lack anything in the way of fatherly love.
I still learned how to waltz by standing on someone's shoes in the basement, just like other girls.
I was taught how to ride a two wheeler bike the hard way; in a pot hole ridden Chicago alley.
I was taught how to roller skate on a linoleum basement floor without busting my head open (even if Oma JUST finished washing the floors).
My Opa (German for Grandfather) was the person who taught me these lessons, and he was the person my family celebrated every Father's Day. We always called it "Opa Day", and this was normal until I was 20.
In 2004, Opa passed away from cancer. Father's Day was now just very sad for my family.
We had lost our patriarch, and were just lost ourselves.
Things started to change in March of 2006 when our family expanded to include my Mom's new husband, Jim.
I gave Jim a lot of credit. The women in my family are not easy to deal with, and he jumped right in to deal with one of the toughest cookies you can imagine.
In addition to his new bride, he now also had to learn to cope with two step daughters, and the craziest most German Mother In Law this continent has ever seen.
This poor guy was in for it.
I almost felt bad for him.
Flash forward four years...
It's Father's Day, and our family has a reason to celebrate again.
This time, we will still remember Opa, but we will also celebrate Poppa being a part of our family.
So this year on Father's Day, we will be gathering in the back yard for some grilling goodness.
As a Father's Day Gift, I ordered two of Lobster Gram's 20 oz Angus Cowboy Rib Chops.
Now that is a steak that any Father would enjoy on Father's Day.
So how do you guys spend Father's Day? Let me know!
Follow Up- I didn't know...
To contact us Click HERE
I'm sure yesterday's wordless Wednesday post needs a little further explanation. There are a lot of search queries on Google for a strange phrase "black stuff in Lobster". Apparently, people really want to know about the black stuff in Lobster. Not seen it? Take a look, you might scratch your head as well. 
There it is. black glossy ooze in the center of your crisp clean cold water lobster tail. So was this Lobster sick? Is it from the Gulf where the effects of the BP disaster are more apparent? No. Thankfully, this lobster is not sick. This lobster is not oily.
This lobster, was going to have a clutch of eggs attached to her abdomen in a few days time. That's right, this female lobster was pregnant and what you see oozing out of the tail, is uncooked Lobster roe, or Lobster Caviar...whatever you would like to call it. Some think it's gross, others think it's black gold.
I tend to side with the later of the two. Lobster Roe is difficult to come by for one reason. Female lobsters that are caught showing eggs on their abdomen are illegal to harvest. In fact, if a Lobster man pulls one up and she is berried, he must cut a notch in her fin to show that she is a breeder and should someone else catch her, they must also return her to the sea. Unfortunately, this particular lobster came from the tank we keep in the Chicago warehouse. She had no visible notch in her tail, and was not showing any berries. When I removed her tail to split and grill finish, the uncooked roe came spilling out and I realized the mistake that had been made.
Had she been left a few more days, we would have flown her back to Biddeford Maine where our warehouse is located so she could be thrown back. Unfortunately, that wasn't to be the case. Obviously, I feel a tinge of guilt, but in all honesty...this is nature, and people are too disconnected from their food sources. Besides...once the roe is cooked and brilliant red, it tastes like Maine Lobster Concentrate, and who does not love that?
There it is. black glossy ooze in the center of your crisp clean cold water lobster tail. So was this Lobster sick? Is it from the Gulf where the effects of the BP disaster are more apparent? No. Thankfully, this lobster is not sick. This lobster is not oily. This lobster, was going to have a clutch of eggs attached to her abdomen in a few days time. That's right, this female lobster was pregnant and what you see oozing out of the tail, is uncooked Lobster roe, or Lobster Caviar...whatever you would like to call it. Some think it's gross, others think it's black gold.
I tend to side with the later of the two. Lobster Roe is difficult to come by for one reason. Female lobsters that are caught showing eggs on their abdomen are illegal to harvest. In fact, if a Lobster man pulls one up and she is berried, he must cut a notch in her fin to show that she is a breeder and should someone else catch her, they must also return her to the sea. Unfortunately, this particular lobster came from the tank we keep in the Chicago warehouse. She had no visible notch in her tail, and was not showing any berries. When I removed her tail to split and grill finish, the uncooked roe came spilling out and I realized the mistake that had been made.
Had she been left a few more days, we would have flown her back to Biddeford Maine where our warehouse is located so she could be thrown back. Unfortunately, that wasn't to be the case. Obviously, I feel a tinge of guilt, but in all honesty...this is nature, and people are too disconnected from their food sources. Besides...once the roe is cooked and brilliant red, it tastes like Maine Lobster Concentrate, and who does not love that?
8 Temmuz 2012 Pazar
Rick Bayless' Pesto
To contact us Click HERE
This is one of my favorite cookbooks--it kind of straddles the kid/grownup cookbook because although Rick Bayless cooks with his teen daughter Lanie, there's not a fruit kabob or bagel faces recipe to be found. Praise be!
My favorite pesto comes from this cookbook--it's good for kids because the cream cheese mellows out the strong basil flavor.
Bayless Family Pasta with Pesto
1/4 c. pine nuts or walnuts
3 garlic cloves
2 c. fresh basil leaves
1/4 c. lemon balm, optional
1/3 c. olive oil
1/4 c. cream cheese or fresh goat cheese
1 Tbsp. lime or lemon juice
Salt
1 lb. dried pasta
1/2 to 3/4 c. grated Parmesan cheese
1. Scoop nuts into a small skillet. Set over medium heat. Stir until nuts release toasty aroma into kitchen, about 3 minutes. Remove pan from heat and let nuts cool.
2. Place peeled garlic in microwave-safe cup and barely cover with water. Microwave on high power for 1 minute. Scoop garlic out of water with spoon. Allow to cool.
3. In a food processor, combine cooled toasted nuts, basil leaves, lemon balm if desired, olive oil, cream cheese, lemon juice and 1/2 tsp. salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor.
4. Boil pasta, reserving 1/2 cup cooking water. Pour reserved pasta water into food processor and turn on to thin the pesto. Mix pesto with pasta. Sprinkle on half of the grated Parmesan. Divide onto plates and sprinkle with remaining Parmesan. Serves 4 as a main course.
Lucky me, to have a Dad who keeps me supplied with fresh lemon juice from his tree.
This is one of my favorite cookbooks--it kind of straddles the kid/grownup cookbook because although Rick Bayless cooks with his teen daughter Lanie, there's not a fruit kabob or bagel faces recipe to be found. Praise be!My favorite pesto comes from this cookbook--it's good for kids because the cream cheese mellows out the strong basil flavor.
Bayless Family Pasta with Pesto
1/4 c. pine nuts or walnuts
3 garlic cloves
2 c. fresh basil leaves
1/4 c. lemon balm, optional
1/3 c. olive oil
1/4 c. cream cheese or fresh goat cheese
1 Tbsp. lime or lemon juice
Salt
1 lb. dried pasta
1/2 to 3/4 c. grated Parmesan cheese
1. Scoop nuts into a small skillet. Set over medium heat. Stir until nuts release toasty aroma into kitchen, about 3 minutes. Remove pan from heat and let nuts cool.
2. Place peeled garlic in microwave-safe cup and barely cover with water. Microwave on high power for 1 minute. Scoop garlic out of water with spoon. Allow to cool.
3. In a food processor, combine cooled toasted nuts, basil leaves, lemon balm if desired, olive oil, cream cheese, lemon juice and 1/2 tsp. salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor.
4. Boil pasta, reserving 1/2 cup cooking water. Pour reserved pasta water into food processor and turn on to thin the pesto. Mix pesto with pasta. Sprinkle on half of the grated Parmesan. Divide onto plates and sprinkle with remaining Parmesan. Serves 4 as a main course.
Lucky me, to have a Dad who keeps me supplied with fresh lemon juice from his tree.
Chocolate Coconut Haupia Pie Inspired by Ted's Bakery
To contact us Click HERE
Elise with the original from Ted's Bakery (via Foodland supermarket).
Before I left for Hawaii a couple of weeks ago, I made sure I had all my important papers together. Plane tickets, check. Hotel reservation, check. List of the best places to eat on Oahu, cut out of a Sunset magazine article by my friend Trish, check and double check.
One of the must-try items on that list was the chocolate haupia pie from Ted's Bakery. We didn't make it to Ted's but did happen to see it prepackaged for sale in the grocery store, so I bought a piece to try. It was so good I knew I had to try recreating it at home.
For those who don't know, haupia is a firm coconut pudding. You make it in a pan and then cut it into squares and eat it with your fingers. It's a popular thing to have at luaus; the pie is a super easy and fun treat that would be great at a casual potluck or dinner party.
Janet's Chocolate Haupia Pie
Make a one-crust recipe of your favorite pie crust, and pre-bake it. Pour the hot haupia into it and chill until set. Add your favorite chocolate pudding (I must confess to using a box of instant Jello chocolate pudding) and pour on top of haupia, again chilling until set.
Top with whipped cream and toasted coconut.
Cut one piece for the photo, then take the rest to your parents to ensure your status as favored child.
Haupia (source)
2 cups coconut milk
1-1/4 cups water
2/3 cups sugar
1/2 cup cornstarch
Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.
If you have any chocolate pudding left over, be sure to smear some on your face to resemble a goatee and mustache.
Elise with the original from Ted's Bakery (via Foodland supermarket). Before I left for Hawaii a couple of weeks ago, I made sure I had all my important papers together. Plane tickets, check. Hotel reservation, check. List of the best places to eat on Oahu, cut out of a Sunset magazine article by my friend Trish, check and double check.
One of the must-try items on that list was the chocolate haupia pie from Ted's Bakery. We didn't make it to Ted's but did happen to see it prepackaged for sale in the grocery store, so I bought a piece to try. It was so good I knew I had to try recreating it at home.
For those who don't know, haupia is a firm coconut pudding. You make it in a pan and then cut it into squares and eat it with your fingers. It's a popular thing to have at luaus; the pie is a super easy and fun treat that would be great at a casual potluck or dinner party.
Janet's Chocolate Haupia Pie
Make a one-crust recipe of your favorite pie crust, and pre-bake it. Pour the hot haupia into it and chill until set. Add your favorite chocolate pudding (I must confess to using a box of instant Jello chocolate pudding) and pour on top of haupia, again chilling until set.
Top with whipped cream and toasted coconut.Cut one piece for the photo, then take the rest to your parents to ensure your status as favored child.
Haupia (source)
2 cups coconut milk
1-1/4 cups water
2/3 cups sugar
1/2 cup cornstarch
Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.
If you have any chocolate pudding left over, be sure to smear some on your face to resemble a goatee and mustache.How to Cook Delicious Greek Moussaka
To contact us Click HERE
Moussaka is a very popular dish in the Middle East of which Greece is part of. If you ever have the chance to dine in a Greek restaurant you'll undoubtedly find moussaka on the menu and I recommend you to try it. But you don't really have to go to a restaurant to try out this tasty dish – you can prepare it at home with ease. It consists mainly of minced meat, eggplant and a tasty topping of cheese sauce. Here is how you cook a delicious Greek moussaka in no time.
For the meat sauce you will need the following ingredients that you can find in any store: 500g (1 pound) of minced lamb or beef (the original recipe is with Lamb because that seems to be popular in Greece but I prefer this dish with beef); 1 well chopped onion; 2-3 tablespoons of olive oil; 2-3 tablespoons of dry white wine; 425-450g of tomato paste; 1 tablespoon of well chopped parsley; 2 teaspoons of well chopped mint leaves; a half teaspoon of both ground white pepper and ground cinnamon;
For the cheese sauce you will need: 90-100g of butter; 2 cups of milk; 1/3 cup of regular flour; 2 lightly beaten eggs and a cup of grated Romano cheese; You will also need 3 eggplants but before you start cooking I'll have to give you a little piece of advise – do not cook this fine meal in an oven that hasn't been cleaned in a while. According to expert oven cleaners in London, the build up grease and debris on the inside walls of an oven can affect the taste of your meal. That is why before you start cooking you must make sure that your oven is thoroughly cleaned.
So here is how you cook moussaka. Slice the eggplants into 1 cm slices and sprinkle them with salt. Leave them on side because now you'll have to prepare the meat sauce. Heat up some olive oil in a pan. When the temperature is right add the beef and the chopped onion. Keep cooking them until they are well browned and don't forget to stir. Add the white wine, the tomato paste and all the seasoning. Bring the sauce to a boil and after that reduce the heat. Cover the pan for a while but occasionally stir. While the meat sauce is cooking you can prepare the cheese sauce. Heat the butter in a small pan and add the flour – use low heat and stir for two minutes. After that add the milk and keep stirring until it looks smooth. Stir over medium heat for a few minutes until the mixture gets thick. Remove the pan from the stove and add the cheese and eggs. Beat the mixture until it looks smooth and fluffy.
Cook the sliced eggplants in a pan until they look golden. Take a baking dish and arrange half of the the eggplants inside. Cover them with half of the meat sauce. Add the remaining eggplants and cover with the rest of the meat sauce. Spread the cheese sauce over the top and put the baking dish in the preheated oven (180 degrees C/ 350 F). Bake for about 45 minutes or until the meal looks golden. When you take the moussaka out let it cool down for about 15 minutes – after that you can serve and enjoy.
I am sure that you will like the taste of moussaka but I hope that you took the warning from the expert oven cleaners in London seriously. The whole effort would have been for nothing if you cooked this wonderful meal in a dirty oven.
Article Source: http://www.articlesbase.com
Moussaka is a very popular dish in the Middle East of which Greece is part of. If you ever have the chance to dine in a Greek restaurant you'll undoubtedly find moussaka on the menu and I recommend you to try it. But you don't really have to go to a restaurant to try out this tasty dish – you can prepare it at home with ease. It consists mainly of minced meat, eggplant and a tasty topping of cheese sauce. Here is how you cook a delicious Greek moussaka in no time.For the meat sauce you will need the following ingredients that you can find in any store: 500g (1 pound) of minced lamb or beef (the original recipe is with Lamb because that seems to be popular in Greece but I prefer this dish with beef); 1 well chopped onion; 2-3 tablespoons of olive oil; 2-3 tablespoons of dry white wine; 425-450g of tomato paste; 1 tablespoon of well chopped parsley; 2 teaspoons of well chopped mint leaves; a half teaspoon of both ground white pepper and ground cinnamon;
For the cheese sauce you will need: 90-100g of butter; 2 cups of milk; 1/3 cup of regular flour; 2 lightly beaten eggs and a cup of grated Romano cheese; You will also need 3 eggplants but before you start cooking I'll have to give you a little piece of advise – do not cook this fine meal in an oven that hasn't been cleaned in a while. According to expert oven cleaners in London, the build up grease and debris on the inside walls of an oven can affect the taste of your meal. That is why before you start cooking you must make sure that your oven is thoroughly cleaned.
So here is how you cook moussaka. Slice the eggplants into 1 cm slices and sprinkle them with salt. Leave them on side because now you'll have to prepare the meat sauce. Heat up some olive oil in a pan. When the temperature is right add the beef and the chopped onion. Keep cooking them until they are well browned and don't forget to stir. Add the white wine, the tomato paste and all the seasoning. Bring the sauce to a boil and after that reduce the heat. Cover the pan for a while but occasionally stir. While the meat sauce is cooking you can prepare the cheese sauce. Heat the butter in a small pan and add the flour – use low heat and stir for two minutes. After that add the milk and keep stirring until it looks smooth. Stir over medium heat for a few minutes until the mixture gets thick. Remove the pan from the stove and add the cheese and eggs. Beat the mixture until it looks smooth and fluffy.
Cook the sliced eggplants in a pan until they look golden. Take a baking dish and arrange half of the the eggplants inside. Cover them with half of the meat sauce. Add the remaining eggplants and cover with the rest of the meat sauce. Spread the cheese sauce over the top and put the baking dish in the preheated oven (180 degrees C/ 350 F). Bake for about 45 minutes or until the meal looks golden. When you take the moussaka out let it cool down for about 15 minutes – after that you can serve and enjoy.
I am sure that you will like the taste of moussaka but I hope that you took the warning from the expert oven cleaners in London seriously. The whole effort would have been for nothing if you cooked this wonderful meal in a dirty oven.
Article Source: http://www.articlesbase.com
Father's Day- Then and Now
To contact us Click HERE
Father's Day has always been an interesting day for my family. Growing up, my father was not around.
Though I didn't have a biological father around, I didn't lack anything in the way of fatherly love.
I still learned how to waltz by standing on someone's shoes in the basement, just like other girls.
I was taught how to ride a two wheeler bike the hard way; in a pot hole ridden Chicago alley.
I was taught how to roller skate on a linoleum basement floor without busting my head open (even if Oma JUST finished washing the floors).
My Opa (German for Grandfather) was the person who taught me these lessons, and he was the person my family celebrated every Father's Day. We always called it "Opa Day", and this was normal until I was 20.
In 2004, Opa passed away from cancer. Father's Day was now just very sad for my family.
We had lost our patriarch, and were just lost ourselves.
Things started to change in March of 2006 when our family expanded to include my Mom's new husband, Jim.
I gave Jim a lot of credit. The women in my family are not easy to deal with, and he jumped right in to deal with one of the toughest cookies you can imagine.
In addition to his new bride, he now also had to learn to cope with two step daughters, and the craziest most German Mother In Law this continent has ever seen.
This poor guy was in for it.
I almost felt bad for him.
Flash forward four years...
It's Father's Day, and our family has a reason to celebrate again.
This time, we will still remember Opa, but we will also celebrate Poppa being a part of our family.
So this year on Father's Day, we will be gathering in the back yard for some grilling goodness.
As a Father's Day Gift, I ordered two of Lobster Gram's 20 oz Angus Cowboy Rib Chops.
Now that is a steak that any Father would enjoy on Father's Day.
So how do you guys spend Father's Day? Let me know!
Though I didn't have a biological father around, I didn't lack anything in the way of fatherly love.
I still learned how to waltz by standing on someone's shoes in the basement, just like other girls.
I was taught how to ride a two wheeler bike the hard way; in a pot hole ridden Chicago alley.
I was taught how to roller skate on a linoleum basement floor without busting my head open (even if Oma JUST finished washing the floors).
My Opa (German for Grandfather) was the person who taught me these lessons, and he was the person my family celebrated every Father's Day. We always called it "Opa Day", and this was normal until I was 20.
In 2004, Opa passed away from cancer. Father's Day was now just very sad for my family.
We had lost our patriarch, and were just lost ourselves.
Things started to change in March of 2006 when our family expanded to include my Mom's new husband, Jim.
I gave Jim a lot of credit. The women in my family are not easy to deal with, and he jumped right in to deal with one of the toughest cookies you can imagine.
In addition to his new bride, he now also had to learn to cope with two step daughters, and the craziest most German Mother In Law this continent has ever seen.
This poor guy was in for it.
I almost felt bad for him.
Flash forward four years...
It's Father's Day, and our family has a reason to celebrate again.
This time, we will still remember Opa, but we will also celebrate Poppa being a part of our family.
So this year on Father's Day, we will be gathering in the back yard for some grilling goodness.
As a Father's Day Gift, I ordered two of Lobster Gram's 20 oz Angus Cowboy Rib Chops.
Now that is a steak that any Father would enjoy on Father's Day.
So how do you guys spend Father's Day? Let me know!
Follow Up- I didn't know...
To contact us Click HERE
I'm sure yesterday's wordless Wednesday post needs a little further explanation. There are a lot of search queries on Google for a strange phrase "black stuff in Lobster". Apparently, people really want to know about the black stuff in Lobster. Not seen it? Take a look, you might scratch your head as well. There it is. black glossy ooze in the center of your crisp clean cold water lobster tail. So was this Lobster sick? Is it from the Gulf where the effects of the BP disaster are more apparent? No. Thankfully, this lobster is not sick. This lobster is not oily.
This lobster, was going to have a clutch of eggs attached to her abdomen in a few days time. That's right, this female lobster was pregnant and what you see oozing out of the tail, is uncooked Lobster roe, or Lobster Caviar...whatever you would like to call it. Some think it's gross, others think it's black gold.
I tend to side with the later of the two. Lobster Roe is difficult to come by for one reason. Female lobsters that are caught showing eggs on their abdomen are illegal to harvest. In fact, if a Lobster man pulls one up and she is berried, he must cut a notch in her fin to show that she is a breeder and should someone else catch her, they must also return her to the sea. Unfortunately, this particular lobster came from the tank we keep in the Chicago warehouse. She had no visible notch in her tail, and was not showing any berries. When I removed her tail to split and grill finish, the uncooked roe came spilling out and I realized the mistake that had been made.
Had she been left a few more days, we would have flown her back to Biddeford Maine where our warehouse is located so she could be thrown back. Unfortunately, that wasn't to be the case. Obviously, I feel a tinge of guilt, but in all honesty...this is nature, and people are too disconnected from their food sources. Besides...once the roe is cooked and brilliant red, it tastes like Maine Lobster Concentrate, and who does not love that?
There it is. black glossy ooze in the center of your crisp clean cold water lobster tail. So was this Lobster sick? Is it from the Gulf where the effects of the BP disaster are more apparent? No. Thankfully, this lobster is not sick. This lobster is not oily. This lobster, was going to have a clutch of eggs attached to her abdomen in a few days time. That's right, this female lobster was pregnant and what you see oozing out of the tail, is uncooked Lobster roe, or Lobster Caviar...whatever you would like to call it. Some think it's gross, others think it's black gold.
I tend to side with the later of the two. Lobster Roe is difficult to come by for one reason. Female lobsters that are caught showing eggs on their abdomen are illegal to harvest. In fact, if a Lobster man pulls one up and she is berried, he must cut a notch in her fin to show that she is a breeder and should someone else catch her, they must also return her to the sea. Unfortunately, this particular lobster came from the tank we keep in the Chicago warehouse. She had no visible notch in her tail, and was not showing any berries. When I removed her tail to split and grill finish, the uncooked roe came spilling out and I realized the mistake that had been made.
Had she been left a few more days, we would have flown her back to Biddeford Maine where our warehouse is located so she could be thrown back. Unfortunately, that wasn't to be the case. Obviously, I feel a tinge of guilt, but in all honesty...this is nature, and people are too disconnected from their food sources. Besides...once the roe is cooked and brilliant red, it tastes like Maine Lobster Concentrate, and who does not love that?
7 Temmuz 2012 Cumartesi
Rick Bayless' Pesto
To contact us Click HERE
This is one of my favorite cookbooks--it kind of straddles the kid/grownup cookbook because although Rick Bayless cooks with his teen daughter Lanie, there's not a fruit kabob or bagel faces recipe to be found. Praise be!
My favorite pesto comes from this cookbook--it's good for kids because the cream cheese mellows out the strong basil flavor.
Bayless Family Pasta with Pesto
1/4 c. pine nuts or walnuts
3 garlic cloves
2 c. fresh basil leaves
1/4 c. lemon balm, optional
1/3 c. olive oil
1/4 c. cream cheese or fresh goat cheese
1 Tbsp. lime or lemon juice
Salt
1 lb. dried pasta
1/2 to 3/4 c. grated Parmesan cheese
1. Scoop nuts into a small skillet. Set over medium heat. Stir until nuts release toasty aroma into kitchen, about 3 minutes. Remove pan from heat and let nuts cool.
2. Place peeled garlic in microwave-safe cup and barely cover with water. Microwave on high power for 1 minute. Scoop garlic out of water with spoon. Allow to cool.
3. In a food processor, combine cooled toasted nuts, basil leaves, lemon balm if desired, olive oil, cream cheese, lemon juice and 1/2 tsp. salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor.
4. Boil pasta, reserving 1/2 cup cooking water. Pour reserved pasta water into food processor and turn on to thin the pesto. Mix pesto with pasta. Sprinkle on half of the grated Parmesan. Divide onto plates and sprinkle with remaining Parmesan. Serves 4 as a main course.
Lucky me, to have a Dad who keeps me supplied with fresh lemon juice from his tree.
This is one of my favorite cookbooks--it kind of straddles the kid/grownup cookbook because although Rick Bayless cooks with his teen daughter Lanie, there's not a fruit kabob or bagel faces recipe to be found. Praise be!My favorite pesto comes from this cookbook--it's good for kids because the cream cheese mellows out the strong basil flavor.
Bayless Family Pasta with Pesto
1/4 c. pine nuts or walnuts
3 garlic cloves
2 c. fresh basil leaves
1/4 c. lemon balm, optional
1/3 c. olive oil
1/4 c. cream cheese or fresh goat cheese
1 Tbsp. lime or lemon juice
Salt
1 lb. dried pasta
1/2 to 3/4 c. grated Parmesan cheese
1. Scoop nuts into a small skillet. Set over medium heat. Stir until nuts release toasty aroma into kitchen, about 3 minutes. Remove pan from heat and let nuts cool.
2. Place peeled garlic in microwave-safe cup and barely cover with water. Microwave on high power for 1 minute. Scoop garlic out of water with spoon. Allow to cool.
3. In a food processor, combine cooled toasted nuts, basil leaves, lemon balm if desired, olive oil, cream cheese, lemon juice and 1/2 tsp. salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor.
4. Boil pasta, reserving 1/2 cup cooking water. Pour reserved pasta water into food processor and turn on to thin the pesto. Mix pesto with pasta. Sprinkle on half of the grated Parmesan. Divide onto plates and sprinkle with remaining Parmesan. Serves 4 as a main course.
Lucky me, to have a Dad who keeps me supplied with fresh lemon juice from his tree.Chocolate Coconut Haupia Pie Inspired by Ted's Bakery
To contact us Click HERE
Elise with the original from Ted's Bakery (via Foodland supermarket).
Before I left for Hawaii a couple of weeks ago, I made sure I had all my important papers together. Plane tickets, check. Hotel reservation, check. List of the best places to eat on Oahu, cut out of a Sunset magazine article by my friend Trish, check and double check.
One of the must-try items on that list was the chocolate haupia pie from Ted's Bakery. We didn't make it to Ted's but did happen to see it prepackaged for sale in the grocery store, so I bought a piece to try. It was so good I knew I had to try recreating it at home.
For those who don't know, haupia is a firm coconut pudding. You make it in a pan and then cut it into squares and eat it with your fingers. It's a popular thing to have at luaus; the pie is a super easy and fun treat that would be great at a casual potluck or dinner party.
Janet's Chocolate Haupia Pie
Make a one-crust recipe of your favorite pie crust, and pre-bake it. Pour the hot haupia into it and chill until set. Add your favorite chocolate pudding (I must confess to using a box of instant Jello chocolate pudding) and pour on top of haupia, again chilling until set.
Top with whipped cream and toasted coconut.
Cut one piece for the photo, then take the rest to your parents to ensure your status as favored child.
Haupia (source)
2 cups coconut milk
1-1/4 cups water
2/3 cups sugar
1/2 cup cornstarch
Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.
If you have any chocolate pudding left over, be sure to smear some on your face to resemble a goatee and mustache.
Elise with the original from Ted's Bakery (via Foodland supermarket). Before I left for Hawaii a couple of weeks ago, I made sure I had all my important papers together. Plane tickets, check. Hotel reservation, check. List of the best places to eat on Oahu, cut out of a Sunset magazine article by my friend Trish, check and double check.
One of the must-try items on that list was the chocolate haupia pie from Ted's Bakery. We didn't make it to Ted's but did happen to see it prepackaged for sale in the grocery store, so I bought a piece to try. It was so good I knew I had to try recreating it at home.
For those who don't know, haupia is a firm coconut pudding. You make it in a pan and then cut it into squares and eat it with your fingers. It's a popular thing to have at luaus; the pie is a super easy and fun treat that would be great at a casual potluck or dinner party.
Janet's Chocolate Haupia Pie
Make a one-crust recipe of your favorite pie crust, and pre-bake it. Pour the hot haupia into it and chill until set. Add your favorite chocolate pudding (I must confess to using a box of instant Jello chocolate pudding) and pour on top of haupia, again chilling until set.
Top with whipped cream and toasted coconut.Cut one piece for the photo, then take the rest to your parents to ensure your status as favored child.
Haupia (source)
2 cups coconut milk
1-1/4 cups water
2/3 cups sugar
1/2 cup cornstarch
Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.
If you have any chocolate pudding left over, be sure to smear some on your face to resemble a goatee and mustache.Father's Day- Then and Now
To contact us Click HERE
Father's Day has always been an interesting day for my family. Growing up, my father was not around.
Though I didn't have a biological father around, I didn't lack anything in the way of fatherly love.
I still learned how to waltz by standing on someone's shoes in the basement, just like other girls.
I was taught how to ride a two wheeler bike the hard way; in a pot hole ridden Chicago alley.
I was taught how to roller skate on a linoleum basement floor without busting my head open (even if Oma JUST finished washing the floors).
My Opa (German for Grandfather) was the person who taught me these lessons, and he was the person my family celebrated every Father's Day. We always called it "Opa Day", and this was normal until I was 20.
In 2004, Opa passed away from cancer. Father's Day was now just very sad for my family.
We had lost our patriarch, and were just lost ourselves.
Things started to change in March of 2006 when our family expanded to include my Mom's new husband, Jim.
I gave Jim a lot of credit. The women in my family are not easy to deal with, and he jumped right in to deal with one of the toughest cookies you can imagine.
In addition to his new bride, he now also had to learn to cope with two step daughters, and the craziest most German Mother In Law this continent has ever seen.
This poor guy was in for it.
I almost felt bad for him.
Flash forward four years...
It's Father's Day, and our family has a reason to celebrate again.
This time, we will still remember Opa, but we will also celebrate Poppa being a part of our family.
So this year on Father's Day, we will be gathering in the back yard for some grilling goodness.
As a Father's Day Gift, I ordered two of Lobster Gram's 20 oz Angus Cowboy Rib Chops.
Now that is a steak that any Father would enjoy on Father's Day.
So how do you guys spend Father's Day? Let me know!
Though I didn't have a biological father around, I didn't lack anything in the way of fatherly love.
I still learned how to waltz by standing on someone's shoes in the basement, just like other girls.
I was taught how to ride a two wheeler bike the hard way; in a pot hole ridden Chicago alley.
I was taught how to roller skate on a linoleum basement floor without busting my head open (even if Oma JUST finished washing the floors).
My Opa (German for Grandfather) was the person who taught me these lessons, and he was the person my family celebrated every Father's Day. We always called it "Opa Day", and this was normal until I was 20.
In 2004, Opa passed away from cancer. Father's Day was now just very sad for my family.
We had lost our patriarch, and were just lost ourselves.
Things started to change in March of 2006 when our family expanded to include my Mom's new husband, Jim.
I gave Jim a lot of credit. The women in my family are not easy to deal with, and he jumped right in to deal with one of the toughest cookies you can imagine.
In addition to his new bride, he now also had to learn to cope with two step daughters, and the craziest most German Mother In Law this continent has ever seen.
This poor guy was in for it.
I almost felt bad for him.
Flash forward four years...
It's Father's Day, and our family has a reason to celebrate again.
This time, we will still remember Opa, but we will also celebrate Poppa being a part of our family.
So this year on Father's Day, we will be gathering in the back yard for some grilling goodness.
As a Father's Day Gift, I ordered two of Lobster Gram's 20 oz Angus Cowboy Rib Chops.
Now that is a steak that any Father would enjoy on Father's Day.
So how do you guys spend Father's Day? Let me know!
Follow Up- I didn't know...
To contact us Click HERE
I'm sure yesterday's wordless Wednesday post needs a little further explanation. There are a lot of search queries on Google for a strange phrase "black stuff in Lobster". Apparently, people really want to know about the black stuff in Lobster. Not seen it? Take a look, you might scratch your head as well. There it is. black glossy ooze in the center of your crisp clean cold water lobster tail. So was this Lobster sick? Is it from the Gulf where the effects of the BP disaster are more apparent? No. Thankfully, this lobster is not sick. This lobster is not oily.
This lobster, was going to have a clutch of eggs attached to her abdomen in a few days time. That's right, this female lobster was pregnant and what you see oozing out of the tail, is uncooked Lobster roe, or Lobster Caviar...whatever you would like to call it. Some think it's gross, others think it's black gold.
I tend to side with the later of the two. Lobster Roe is difficult to come by for one reason. Female lobsters that are caught showing eggs on their abdomen are illegal to harvest. In fact, if a Lobster man pulls one up and she is berried, he must cut a notch in her fin to show that she is a breeder and should someone else catch her, they must also return her to the sea. Unfortunately, this particular lobster came from the tank we keep in the Chicago warehouse. She had no visible notch in her tail, and was not showing any berries. When I removed her tail to split and grill finish, the uncooked roe came spilling out and I realized the mistake that had been made.
Had she been left a few more days, we would have flown her back to Biddeford Maine where our warehouse is located so she could be thrown back. Unfortunately, that wasn't to be the case. Obviously, I feel a tinge of guilt, but in all honesty...this is nature, and people are too disconnected from their food sources. Besides...once the roe is cooked and brilliant red, it tastes like Maine Lobster Concentrate, and who does not love that?
There it is. black glossy ooze in the center of your crisp clean cold water lobster tail. So was this Lobster sick? Is it from the Gulf where the effects of the BP disaster are more apparent? No. Thankfully, this lobster is not sick. This lobster is not oily. This lobster, was going to have a clutch of eggs attached to her abdomen in a few days time. That's right, this female lobster was pregnant and what you see oozing out of the tail, is uncooked Lobster roe, or Lobster Caviar...whatever you would like to call it. Some think it's gross, others think it's black gold.
I tend to side with the later of the two. Lobster Roe is difficult to come by for one reason. Female lobsters that are caught showing eggs on their abdomen are illegal to harvest. In fact, if a Lobster man pulls one up and she is berried, he must cut a notch in her fin to show that she is a breeder and should someone else catch her, they must also return her to the sea. Unfortunately, this particular lobster came from the tank we keep in the Chicago warehouse. She had no visible notch in her tail, and was not showing any berries. When I removed her tail to split and grill finish, the uncooked roe came spilling out and I realized the mistake that had been made.
Had she been left a few more days, we would have flown her back to Biddeford Maine where our warehouse is located so she could be thrown back. Unfortunately, that wasn't to be the case. Obviously, I feel a tinge of guilt, but in all honesty...this is nature, and people are too disconnected from their food sources. Besides...once the roe is cooked and brilliant red, it tastes like Maine Lobster Concentrate, and who does not love that?
5 Temmuz 2012 Perşembe
Rick Bayless' Pesto
To contact us Click HERE
This is one of my favorite cookbooks--it kind of straddles the kid/grownup cookbook because although Rick Bayless cooks with his teen daughter Lanie, there's not a fruit kabob or bagel faces recipe to be found. Praise be!
My favorite pesto comes from this cookbook--it's good for kids because the cream cheese mellows out the strong basil flavor.
Bayless Family Pasta with Pesto
1/4 c. pine nuts or walnuts
3 garlic cloves
2 c. fresh basil leaves
1/4 c. lemon balm, optional
1/3 c. olive oil
1/4 c. cream cheese or fresh goat cheese
1 Tbsp. lime or lemon juice
Salt
1 lb. dried pasta
1/2 to 3/4 c. grated Parmesan cheese
1. Scoop nuts into a small skillet. Set over medium heat. Stir until nuts release toasty aroma into kitchen, about 3 minutes. Remove pan from heat and let nuts cool.
2. Place peeled garlic in microwave-safe cup and barely cover with water. Microwave on high power for 1 minute. Scoop garlic out of water with spoon. Allow to cool.
3. In a food processor, combine cooled toasted nuts, basil leaves, lemon balm if desired, olive oil, cream cheese, lemon juice and 1/2 tsp. salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor.
4. Boil pasta, reserving 1/2 cup cooking water. Pour reserved pasta water into food processor and turn on to thin the pesto. Mix pesto with pasta. Sprinkle on half of the grated Parmesan. Divide onto plates and sprinkle with remaining Parmesan. Serves 4 as a main course.
Lucky me, to have a Dad who keeps me supplied with fresh lemon juice from his tree.
This is one of my favorite cookbooks--it kind of straddles the kid/grownup cookbook because although Rick Bayless cooks with his teen daughter Lanie, there's not a fruit kabob or bagel faces recipe to be found. Praise be!My favorite pesto comes from this cookbook--it's good for kids because the cream cheese mellows out the strong basil flavor.
Bayless Family Pasta with Pesto
1/4 c. pine nuts or walnuts
3 garlic cloves
2 c. fresh basil leaves
1/4 c. lemon balm, optional
1/3 c. olive oil
1/4 c. cream cheese or fresh goat cheese
1 Tbsp. lime or lemon juice
Salt
1 lb. dried pasta
1/2 to 3/4 c. grated Parmesan cheese
1. Scoop nuts into a small skillet. Set over medium heat. Stir until nuts release toasty aroma into kitchen, about 3 minutes. Remove pan from heat and let nuts cool.
2. Place peeled garlic in microwave-safe cup and barely cover with water. Microwave on high power for 1 minute. Scoop garlic out of water with spoon. Allow to cool.
3. In a food processor, combine cooled toasted nuts, basil leaves, lemon balm if desired, olive oil, cream cheese, lemon juice and 1/2 tsp. salt. Cut each garlic clove into 3 pieces and add to processor. Secure lid. Pulse 5 or 6 times, then run machine until mixture is smooth--about 1 minute. Leave pesto in food processor.
4. Boil pasta, reserving 1/2 cup cooking water. Pour reserved pasta water into food processor and turn on to thin the pesto. Mix pesto with pasta. Sprinkle on half of the grated Parmesan. Divide onto plates and sprinkle with remaining Parmesan. Serves 4 as a main course.
Lucky me, to have a Dad who keeps me supplied with fresh lemon juice from his tree.Chocolate Coconut Haupia Pie Inspired by Ted's Bakery
To contact us Click HERE
Elise with the original from Ted's Bakery (via Foodland supermarket).
Before I left for Hawaii a couple of weeks ago, I made sure I had all my important papers together. Plane tickets, check. Hotel reservation, check. List of the best places to eat on Oahu, cut out of a Sunset magazine article by my friend Trish, check and double check.
One of the must-try items on that list was the chocolate haupia pie from Ted's Bakery. We didn't make it to Ted's but did happen to see it prepackaged for sale in the grocery store, so I bought a piece to try. It was so good I knew I had to try recreating it at home.
For those who don't know, haupia is a firm coconut pudding. You make it in a pan and then cut it into squares and eat it with your fingers. It's a popular thing to have at luaus; the pie is a super easy and fun treat that would be great at a casual potluck or dinner party.
Janet's Chocolate Haupia Pie
Make a one-crust recipe of your favorite pie crust, and pre-bake it. Pour the hot haupia into it and chill until set. Add your favorite chocolate pudding (I must confess to using a box of instant Jello chocolate pudding) and pour on top of haupia, again chilling until set.
Top with whipped cream and toasted coconut.
Cut one piece for the photo, then take the rest to your parents to ensure your status as favored child.
Haupia (source)
2 cups coconut milk
1-1/4 cups water
2/3 cups sugar
1/2 cup cornstarch
Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.
If you have any chocolate pudding left over, be sure to smear some on your face to resemble a goatee and mustache.
Elise with the original from Ted's Bakery (via Foodland supermarket). Before I left for Hawaii a couple of weeks ago, I made sure I had all my important papers together. Plane tickets, check. Hotel reservation, check. List of the best places to eat on Oahu, cut out of a Sunset magazine article by my friend Trish, check and double check.
One of the must-try items on that list was the chocolate haupia pie from Ted's Bakery. We didn't make it to Ted's but did happen to see it prepackaged for sale in the grocery store, so I bought a piece to try. It was so good I knew I had to try recreating it at home.
For those who don't know, haupia is a firm coconut pudding. You make it in a pan and then cut it into squares and eat it with your fingers. It's a popular thing to have at luaus; the pie is a super easy and fun treat that would be great at a casual potluck or dinner party.
Janet's Chocolate Haupia Pie
Make a one-crust recipe of your favorite pie crust, and pre-bake it. Pour the hot haupia into it and chill until set. Add your favorite chocolate pudding (I must confess to using a box of instant Jello chocolate pudding) and pour on top of haupia, again chilling until set.
Top with whipped cream and toasted coconut.Cut one piece for the photo, then take the rest to your parents to ensure your status as favored child.
Haupia (source)
2 cups coconut milk
1-1/4 cups water
2/3 cups sugar
1/2 cup cornstarch
Combine the coconut milk and water. Stir until smooth. Add the sugar and cornstarch. Cook over low heat until thickened and shiny. If the haupia is grainy, you need to keep cooking the mixture because the fat in the coconut milk has not yet melted.
If you have any chocolate pudding left over, be sure to smear some on your face to resemble a goatee and mustache.Father's Day- Then and Now
To contact us Click HERE
Father's Day has always been an interesting day for my family. Growing up, my father was not around.
Though I didn't have a biological father around, I didn't lack anything in the way of fatherly love.
I still learned how to waltz by standing on someone's shoes in the basement, just like other girls.
I was taught how to ride a two wheeler bike the hard way; in a pot hole ridden Chicago alley.
I was taught how to roller skate on a linoleum basement floor without busting my head open (even if Oma JUST finished washing the floors).
My Opa (German for Grandfather) was the person who taught me these lessons, and he was the person my family celebrated every Father's Day. We always called it "Opa Day", and this was normal until I was 20.
In 2004, Opa passed away from cancer. Father's Day was now just very sad for my family.
We had lost our patriarch, and were just lost ourselves.
Things started to change in March of 2006 when our family expanded to include my Mom's new husband, Jim.
I gave Jim a lot of credit. The women in my family are not easy to deal with, and he jumped right in to deal with one of the toughest cookies you can imagine.
In addition to his new bride, he now also had to learn to cope with two step daughters, and the craziest most German Mother In Law this continent has ever seen.
This poor guy was in for it.
I almost felt bad for him.
Flash forward four years...
It's Father's Day, and our family has a reason to celebrate again.
This time, we will still remember Opa, but we will also celebrate Poppa being a part of our family.
So this year on Father's Day, we will be gathering in the back yard for some grilling goodness.
As a Father's Day Gift, I ordered two of Lobster Gram's 20 oz Angus Cowboy Rib Chops.
Now that is a steak that any Father would enjoy on Father's Day.
So how do you guys spend Father's Day? Let me know!
Though I didn't have a biological father around, I didn't lack anything in the way of fatherly love.
I still learned how to waltz by standing on someone's shoes in the basement, just like other girls.
I was taught how to ride a two wheeler bike the hard way; in a pot hole ridden Chicago alley.
I was taught how to roller skate on a linoleum basement floor without busting my head open (even if Oma JUST finished washing the floors).
My Opa (German for Grandfather) was the person who taught me these lessons, and he was the person my family celebrated every Father's Day. We always called it "Opa Day", and this was normal until I was 20.
In 2004, Opa passed away from cancer. Father's Day was now just very sad for my family.
We had lost our patriarch, and were just lost ourselves.
Things started to change in March of 2006 when our family expanded to include my Mom's new husband, Jim.
I gave Jim a lot of credit. The women in my family are not easy to deal with, and he jumped right in to deal with one of the toughest cookies you can imagine.
In addition to his new bride, he now also had to learn to cope with two step daughters, and the craziest most German Mother In Law this continent has ever seen.
This poor guy was in for it.
I almost felt bad for him.
Flash forward four years...
It's Father's Day, and our family has a reason to celebrate again.
This time, we will still remember Opa, but we will also celebrate Poppa being a part of our family.
So this year on Father's Day, we will be gathering in the back yard for some grilling goodness.
As a Father's Day Gift, I ordered two of Lobster Gram's 20 oz Angus Cowboy Rib Chops.
Now that is a steak that any Father would enjoy on Father's Day.
So how do you guys spend Father's Day? Let me know!
Follow Up- I didn't know...
To contact us Click HERE
I'm sure yesterday's wordless Wednesday post needs a little further explanation. There are a lot of search queries on Google for a strange phrase "black stuff in Lobster". Apparently, people really want to know about the black stuff in Lobster. Not seen it? Take a look, you might scratch your head as well. There it is. black glossy ooze in the center of your crisp clean cold water lobster tail. So was this Lobster sick? Is it from the Gulf where the effects of the BP disaster are more apparent? No. Thankfully, this lobster is not sick. This lobster is not oily.
This lobster, was going to have a clutch of eggs attached to her abdomen in a few days time. That's right, this female lobster was pregnant and what you see oozing out of the tail, is uncooked Lobster roe, or Lobster Caviar...whatever you would like to call it. Some think it's gross, others think it's black gold.
I tend to side with the later of the two. Lobster Roe is difficult to come by for one reason. Female lobsters that are caught showing eggs on their abdomen are illegal to harvest. In fact, if a Lobster man pulls one up and she is berried, he must cut a notch in her fin to show that she is a breeder and should someone else catch her, they must also return her to the sea. Unfortunately, this particular lobster came from the tank we keep in the Chicago warehouse. She had no visible notch in her tail, and was not showing any berries. When I removed her tail to split and grill finish, the uncooked roe came spilling out and I realized the mistake that had been made.
Had she been left a few more days, we would have flown her back to Biddeford Maine where our warehouse is located so she could be thrown back. Unfortunately, that wasn't to be the case. Obviously, I feel a tinge of guilt, but in all honesty...this is nature, and people are too disconnected from their food sources. Besides...once the roe is cooked and brilliant red, it tastes like Maine Lobster Concentrate, and who does not love that?
There it is. black glossy ooze in the center of your crisp clean cold water lobster tail. So was this Lobster sick? Is it from the Gulf where the effects of the BP disaster are more apparent? No. Thankfully, this lobster is not sick. This lobster is not oily. This lobster, was going to have a clutch of eggs attached to her abdomen in a few days time. That's right, this female lobster was pregnant and what you see oozing out of the tail, is uncooked Lobster roe, or Lobster Caviar...whatever you would like to call it. Some think it's gross, others think it's black gold.
I tend to side with the later of the two. Lobster Roe is difficult to come by for one reason. Female lobsters that are caught showing eggs on their abdomen are illegal to harvest. In fact, if a Lobster man pulls one up and she is berried, he must cut a notch in her fin to show that she is a breeder and should someone else catch her, they must also return her to the sea. Unfortunately, this particular lobster came from the tank we keep in the Chicago warehouse. She had no visible notch in her tail, and was not showing any berries. When I removed her tail to split and grill finish, the uncooked roe came spilling out and I realized the mistake that had been made.
Had she been left a few more days, we would have flown her back to Biddeford Maine where our warehouse is located so she could be thrown back. Unfortunately, that wasn't to be the case. Obviously, I feel a tinge of guilt, but in all honesty...this is nature, and people are too disconnected from their food sources. Besides...once the roe is cooked and brilliant red, it tastes like Maine Lobster Concentrate, and who does not love that?
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