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  • pixeltheatre 12:01 am on June 14, 2011 Permalink | Reply
    Tags: capers, grilled, potato salad, red pepper   

    Daring Cooks 26th Challenge: Healthy potato salad 

    Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

    After the gumbo recipe, this was a nice and simple challenge. Easy on the pocketbook too.

    Better yet, I checked this challenge prior to the Memorial Day weekend in the U.S., meaning, grilling recipes flooded my inbox that week, many with great potato salad suggestions. I opted for the grilled potato salad recipe that came in the America’s Test Kitchen Friday e-newsletter. What I liked about it was that a) it was grilled, b) involved a vinaigrette instead of the usualmayonnaise/sour cream dressing, and c) had my favorite garnish: capers.

    I’m not sure if I’m allowed to copy the recipe from the ATK’s site, so I erred on the safe side and provided the link above. I don’t know how long it will be valid. The recipe is simple, pre-boil red potatoes, cut in 3/4″ planks, until soft on the perimeter but still firm in the middle, cool and toss in olive oil, salt and pepper. Cut a yellow onion in four, keeping the skin on. Cut and devein a red pepper in thick slices. Season and toss both onion and pepper in olive oil. Grilled the vegetables until done. Remove skin from onions, chop vegetable in chunks. Toss while still warm with a marinade made with a classic 3-1 ratio of oil and vinegar, minced garlic and chopped fresh parley. The recipe called for white vinegar. I will use red wine vinegar next time I make this recipe. Add one to two tablespoons of capers. Serve at room temperature.

  • pixeltheatre 12:01 am on December 14, 2009 Permalink | Reply
    Tags: , , salmon, short crust pastry   

    Daring Cooks 8th Challenge: Salmon en Croute 

    The 2009 Daring Cooks challenge was hosted by Simone of Junglefrog Cooking. Simone chose Salmon en Croute (or alternative recipes for Beef Wellington or Vegetable en Croute) from Good Food Online. A very nice and flavourful recipe. The seasoned mascarpone cheese yielded a moist and tasty salmon fillet. Though I wasn’t too happy with how my short crust pastry turned out, I wouldn’t hesitate to try this recipe again.

    Salmon en croute

    Mascarpone or creamcheese 5.2 ounces/150 gr
    Watercress, rocket (arugula) and spinach – 0.6 cup/4.2 ounces/120 gr
    Shortcrust pastry – 17.6 ounces, 500 gr. Use a butterversion such as Jus-rol which is frozen or dorset pastry. or… make your own!
    Salmon fillet (skinless)- 17.6 ounce/500 gr
    egg – 1 medium sized

    1.Heat the oven to 200°C/390 F. Put the mascarpone or cream cheese in a food processor with the watercress, spinach and rocket and whizz the lot until you have a creamy green puree. Season well.
    2. Roll the pastry out so you can wrap the salmon in it completely (approx. 2-3 mm thick) and lay it on a buttered or oiled baking sheet (it will hang over the edges). Put the salmon in the middle. If it has a thinner tail end, tuck it under. Spoon half of the watercress mixture onto the salmon. Now fold the pastry over into a neat parcel (the join will be at the top, so trim the edge neatly), making sure you don’t have any thick lumps of pastry as these won’t cook through properly. Trim off any excess as you need to. Make 3 neat cuts in the pastry to allow steam to escape and make some decorations with the off-cuts to disguise the join if you like. Brush with the egg glaze.
    3. Bake for 30 minutes or until the pastry is crisp and browned. To test wether the salmon is cooked, push a sharp knife through one of the cuts into the flesh, wait for 3 seconds then test it against the inside of your wrist; if it is hot, the salmon is cooked. Serve with the rest of the watercress puree as a sauce.

    Shortcrust pastry
    While this is not mandatory to do, I highly recommend making your own shortcrust pastry as it is very simple to do! As mentioned in the notes; please make sure to not add too much water as that is the key to having a successful shortcrust pastry. Watch this video to check the correct consistency of the dough Making shortcrust pastry

    450 gr (15.8 ounces or 3.2 cups ) of plain all purpose flour
    200 gr ( 7 ounce) cold butter
    pinch of salt

    Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. If you have a food processor you can use that as shown in the above video.
    Stir in the salt, then add 2-3 tbsp of water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.

    For best results make sure the butter is very cold.

    • Simone (junglefrog) 3:56 am on December 14, 2009 Permalink | Reply

      I am glad you liked the challenge! I also had a lot of trouble with the pastry, even so that I ended up buying pastry rather then making it myself, but I will be trying it again as I am dying to make the beef wellington too! Well done on the challenge!

    • Winnie 5:05 am on December 14, 2009 Permalink | Reply

      Nice job on the challenge- too bad you didn’t love the pastry, but it looks really really yummy!

  • pixeltheatre 12:02 am on April 27, 2009 Permalink | Reply
    Tags: , ,   

    Daring Bakers 18th Challenge: Cheesecake Centerpiece 

    The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey’s Infamous Cheesecake as the challenge. One of my favorite cakes, after Boston Cream pie (which is actually a cake and not a pie), this challenge came at a good time. I finally had an opportunity to serve this challenge to a large group of people instead of facing the challenge of eating it alone or pushing it to my honey. Easter dinner was on the near horizon, and that’s where this cake was headed. I have to admit it was one of the easiest cheesecakes I have made. We were encouraged to use any flavoring we wanted, but when I read the Mexican Turtle variation included in the recipe, I knew it was the one I wanted: bittersweet chocolate, pecans and caramel sauce. Hummm.hmm… To keep with the theme, I added a tablespoon of tequila to the mix. I paired this cake with my favorite salted caramel sauce. The final result was very creamy and quite rich and to die-for, if I may say so myself. Although some of my fellow Daring Bakers experienced some problems with water-logged crusts due to water seeping in, I was pleased my foil-wrapped aging spring-form stayed tight. Now looking forward to next month’s challenge AND the first Daring Cooks challenge (which will be a lot of fun to do — the recipe was posted on Friday). Watch this space on May 14th for the results of this new set of challenges.

    Abbey’s Infamous Cheesecake


    2 cups / 180 g graham cracker crumbs
    1 stick / 4 oz butter, melted
    2 tbsp. / 24 g sugar
    1 tsp. vanilla extract


    3 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
    1 cup / 383 g sugar
    3 large eggs
    1 cup / 8 oz heavy cream
    1 tbsp. lemon juice
    1 tbsp. vanilla extract (or the innards of a vanilla bean)
    1 tbsp tequila


    1. Preheat oven to 350 degrees F (Gas Mark 4 = 180C = Moderate heat). Begin to boil a large pot of water for the water bath.

    2. Mix together the crust ingredients and press into your preferred pan. You can press the crust just into the bottom, or up the sides of the pan too – baker’s choice. Set crust aside.

    3. Combine cream cheese and sugar in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) and cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add heavy cream, vanilla, lemon juice, and alcohol and blend until smooth and creamy.

    4. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.

    5. Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.

    Pan note: The creator of this recipe used to use a springform pan, but no matter how well she wrapped the thing in tin foil, water would always seep in and make the crust soggy. Now she uses one of those 1-use foil “casserole” shaped pans from the grocery store. They’re 8 or 9 inches wide and really deep, and best of all, water-tight. When it comes time to serve, just cut the foil away.

    Prep notes: While the actual making of this cheesecake is a minimal time commitment, it does need to bake for almost an hour, cool in the oven for an hour, and chill overnight before it is served. Please plan accordingly!

    ** Mexican Turtle – add a bar of melted dark chocolate (between 3 and 5 oz., to taste) to the batter, along with a teaspoon of cinnamon and a dash of cayenne pepper (about 1/8 tsp.). Top it with pecan halves and a homemade caramel sauce.

    Salted Caramel Sauce

    • 1/2 cup salted butter
    • 1/2 cup heavy cream
    • 1 cup granulated sugar
    • 1/2 cup water
    • 1/16 teaspoon sea salt (or kosher salt)

    To make the salted butter caramel: In a saucepan set over medium-low heat, melt the butter in the heavy cream. Immediately remove from the heat and set aside.

    Place the sugar in a separate saucepan set over medium heat. Sprinkle the water over the sugar and allow it to dissolve over the heat without stirring. As the sugar begins to caramelize, occasionally shake and swirl the pan to evenly distribute the color.

    When the caramel is a rich golden color, remove the pan from the heat and carefully add the hot cream and melted butter to the caramel. Take care to stand back during this process; the hot caramel will bubble up the sides of the pan.

    Return the caramel to the lowest heat setting, whisking constantly. Cook and stir the salted butter caramel for 2 minutes over the low heat. Remove from the heat and season the sauce with the 1/16 teaspoon sea salt; stir until it is dissolved completely.

    • Baking Monster 8:24 pm on April 27, 2009 Permalink | Reply

      This looks amazing.

    • asti 4:12 pm on April 28, 2009 Permalink | Reply

      pecans and salted caramel.. yummm. Great job

    • Chantal 7:05 am on April 29, 2009 Permalink | Reply

      I’m glad you had a crowd to share that with, it looks soooo sinful!

    • Lauren 2:31 pm on April 29, 2009 Permalink | Reply

      Mmm, your cheesecake looks amazing!! The flavours sound divine =D.

    • Nicole 3:15 pm on April 29, 2009 Permalink | Reply

      Oh I could lick my screen right now… that looks so good!

    • JennyBakes 12:49 pm on May 3, 2009 Permalink | Reply

      This looks delicious. Thanks for being a part of the April Daring Baker’s Challenge!

      Jenny of JennyBakes

    • Debyi 7:29 pm on May 3, 2009 Permalink | Reply

      Your cheesecake sounds scrumptious! Yummy!

    • pixie o 7:35 pm on May 7, 2009 Permalink | Reply

      very decadent! did the tequila still give it an edge? =)

  • pixeltheatre 8:34 pm on February 12, 2009 Permalink | Reply  

    Krispys Mint Valentine Candy Ice Cream 

    The challenge with See’s Candies ‘ Krispys Mints® was to keep its crispiness and minty coolness intact. As with the Toffee-ettes ®, the Krispys Mints® were just right on their own.  This month’s Daring Bakers challenge involved an ice cream component. I thought the mint would be a nice add-on to the ice cream and to the main dessert for the challenge (to be posted on this blog on February 28. Stay tuned!) The results were quite nice. I simply used my regular crème anglaise recipe and added some crushed Krispys Mints to the mix.

    Krispys Mint Valentine Candy Ice Cream

    200 ml milk
    100 ml cream
    1/4 vanilla bean, cut, scraped
    3 egg yolks
    50 g sugar
    6 Krispys Mints, well crushed

    Infuse milk, cream w/ vanilla bean. Whisk yolks and sugar. Temper hot cream with egg mix. Return to boil. Stir on low hear until nappé. Strain and cool in an ice bath. Once cooled, pour custard into ice cream maker and follow the manufacturer’s directions. I added the crushed Krispy Mints halfway through the final process.

    Eat on its own or served with your favorite dessert. 🙂

  • pixeltheatre 12:02 am on February 29, 2008 Permalink | Reply
    Tags: , , French Bread, Julia Child   

    Daring Bakers – 5th Challenge: French Bread – The Julia Way 

    One of the exhilarating aspects of being part of the bakerhood that is Daring Bakers, is knowing that youBread Rising become a better baker after each new challenge. There is always a trick or two to pick up, a new way of looking at a process, a new direction to stretch your skills and comfort zone. This challenge proved this once more.

    Hosted by  Breadchick Mary (The Sour Dough), and Sara (I like to cook), we were dared to bake French Bread, the Julia Child way. Well, I’ve baked a lot of bread from scratch, but I have to admit my jaw dropped when I read the instructions. How could a recipe with four (4) basic ingredients take so long!? Eight (8) to nine (9) hours?! Whoa! The bread I usually bake entails one proof/rise, shaping and a second shorter rise. Total time from French Breadkneading to fragrant bread out of the oven: 2.5 hours. My curiosity was piqued. We had been warned so many times in cooking school not to let the bread over-rise, that I was a bit skeptical. Nonetheless, on a quiet Sunday, I got up early and plunged in.

    I’ve always made bread the old fashion way, kneading by hand. Since the option to use an electric mixer was offered with this challenge, I decided to try it that way. Improvement #1: It’s a lot more efficient to make bread this way. The mixer bowl is ideal for the first proofing. A keeper. Next up? Using the oven, with the light on, as the rising chamber. Brilliant! Even better, wrapping the bowl in a towel. That’s how I’ll be rising bread from now on. French Bread

    The whole process was pretty straightforward, just time consuming. I may have gotten a bit impatient at the end. My shaped bread (three ficelles) could have risen a little longer. Still, I was really happy with the final results. I’m not sure I’ll be repeating the whole process in the future, but I’m sure the tricks learned will make my regular method even tastier. Thanks for the challenge, Breadchick Mary and Sara!

    The full recipe is available here.

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    • Molly W. 12:28 am on February 29, 2008 Permalink | Reply

      Well those are certainly cute little loaves of bread you have there.

    • pixeltheatre 12:50 am on February 29, 2008 Permalink | Reply

      Thank you, Molly!

    • Annemarie 1:14 am on February 29, 2008 Permalink | Reply

      Fabulous bread – love your final proofing box. Maybe next time you should commit to the full 9 hours and use your hands, just as the French would. 🙂

    • Big Boys Oven 1:33 am on February 29, 2008 Permalink | Reply

      the cross section of your bread looks incredible, so fantastic!

    • pixeltheatre 1:38 am on February 29, 2008 Permalink | Reply

      Thanks AnneMarie. That final rise never really happened. Didn’t seem to want to go anywhere. Same problem you had, I think.

      Thanks Big Boys Oven. I use a bread knife to make the slashes. You gotta be fast, though… 🙂

    • Amber 9:11 am on February 29, 2008 Permalink | Reply

      Beautiful loaves. Congratulations on completing the challenge. I can’t wait to see what next month brings.

    • marye 10:43 am on February 29, 2008 Permalink | Reply

      The texture looks incredible. Nice job.

    • Joy 11:14 am on February 29, 2008 Permalink | Reply

      I love the golden colour of your loaves – they look lovely.

    • Mary 11:35 am on February 29, 2008 Permalink | Reply

      Your bread looks great! Nicely done!

    • pixeltheatre 2:05 pm on February 29, 2008 Permalink | Reply

      @Amber: Thanks. I look forward to the next one as well.
      @Marye: Tasted great too. Even reheated after being frozen.
      @Joy: Thank you.
      @Mary: Thanks!

    • DawnsRecipes 2:32 pm on February 29, 2008 Permalink | Reply

      Just lovely! I’d expect to see those poking out of a basket at a local bakery.

    • pixeltheatre 2:48 pm on February 29, 2008 Permalink | Reply

      Thanks Dawn!

    • breadchick 10:15 pm on February 29, 2008 Permalink | Reply

      So glad you enjoyed the challenge. Half the fun of DB Challenges is learning new techniques and your breads look fantastic

      Thanks for baking with Sara and I!

    • pixeltheatre 10:45 pm on February 29, 2008 Permalink | Reply

      Thanks Mary. It was fun!

    • Sheltie Girl 7:10 am on March 1, 2008 Permalink | Reply

      You did a wonderful job on your ficelles. Your pictures are beautiful.

      Natalie @ Gluten A Go Go

    • maria~ 11:06 am on March 1, 2008 Permalink | Reply

      Your ficelles are gorgeous! I think they belong in a bakery 🙂

    • Jaime 8:01 pm on March 1, 2008 Permalink | Reply

      your ficelles look great! i agree…w/each challenge we learn a little something new that we take w/us, even if we don’t make the recipe again!

    • Sara 12:10 am on March 2, 2008 Permalink | Reply

      Beautiful bread!

    • JennyBakes 12:44 pm on March 2, 2008 Permalink | Reply

      Ah, you are one of the few to actually make baguettes. I salute you, they look great.

    • Deborah 3:41 pm on March 2, 2008 Permalink | Reply

      I learned some tricks from this challenge as well. Great job!

    • Terry C 2:57 pm on July 20, 2008 Permalink | Reply

      Hi just did the whole thing today all day …
      I had to cut some corners but they still came out great, made two batches 6 baguettes total for a cheese fondue tonight.. couldnt wait the time for them to cool just had to taste one as soon as it was cool enough to handle can’t stop..now..
      wish I could have uploaded the photos for you..
      Thanks for the site to review and do the recipe

  • pixeltheatre 2:06 pm on February 26, 2008 Permalink | Reply
    Tags: Barilla, Chris Daughtry, , David Tutera, Debra Messing, , Mario Batali, Marisa Tomei, Natalie Portman, Stanley Tucci   

    Free cookbook from Barilla US: Celebrity Italian Table Cookbook 

    BarillaBarilla does it again, this time in support of Second Harvest in the US. The free downloadable pdf includes recipes from Mario Batali, David Tutera, Debra Messing, Stanley Tucci, Natalie Portman, Chris Daughtry and Marisa Tomei.

    So, if Penne in a Spicy Sauce with Capers and Olives, Autumn Vegetables with Goat Cheese and Pumpkinseed Oil and Saffron Panna Cotta sound like your type of Italian delectables, head over to this site to download the book. If you’re from the USA, you can actually specify which Second Harvest you wish Barilla to send its contribution.

    Offer ends February 29th has been extended to March 31st!

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  • pixeltheatre 4:49 pm on February 19, 2008 Permalink | Reply
    Tags: book, , Dinner Impossible, Food Network, free, Mission Cook!, online, Robert Irvine   

    Mission Cook! by Robert Irvine – browse free online 

    Harper Collins is releasing a series of books people can read online for free. The one that caught my eye was the one by Robert Irvine, star of Dinner Impossible on the Food Network. You can access the full text of Mission: Cook! My Life, My Recipes, and Making the Impossible Easy here, or by clicking on the icon below for a preview (note not all chapters are available through the icon, but they are through the preceding link.)

    Browse Inside this book

    Get this for your site

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  • pixeltheatre 9:56 pm on December 13, 2007 Permalink | Reply
    Tags: , , cooking challenge, cranberry, fudge, peppermint, profiterole   

    Blog Party#29: Another Bite of Dessert: Cheesy Fudge Cranberry Tarts & Peppermint Profiteroles 

    With wet snow falling outside my window this morning (again), it was a perfect day to tackle this month’s Blog Party Challenge: Another Bite of Dessert, hosted by the Happy Sorceress. The theme was straightforward: dessert canapés.

    So many choices…Last week, for the first time, I finally got access to the Food Network as part of my new digital TV system. And for the first time, I got to see the Iron Chef of America show. Well-timed, the show was titled: All-Star Holiday Dessert Battle: Cora/Deen vs. Irvine/Florence. From the Food Network website:

    In another All-Star culinary showdown, the Chairman has invited Paula Deen to partner up with Iron Chef Cat Cora and compete against Food Network’s own Tyler Florence and Robert Irvine.

    The hour was filled with a myriad of desserts and sweets. My fillings were hurting at the final offering to the judges. Tina Fey was comatose by the end of it all. But, I had found my inspiration for this challenge.

    Paula Deen’s Chocolate Cheese Fudge was intriguing. I had baked cream cheese with chocolate, but Velveeta cheese?…I decided to tone down the richness of that fudge by using it as a base and adding cranberries as a topping.

    Chocolate Cheese Fudge Cranberry tartsCheesy Fudge Cranberry Tarts

    Paula Deen’s Chocolate Cheese Fudge

    Press one tablespoon into greased mini cupcake molds. Refrigerate.

    1 cup frozen or fresh cranberries, roughly chopped
    1 tbsp sugar
    1/4 cup water
    Splash of Southern Comfort (could also use Grand Marnier or Cointreau)
    Fresh mint leaves, chiffonade

    In a small saucepan, heat up the Southern Comfort with the chopped cranberries over medium heat. Add the sugar and water, reduce. Remove from heat and cool.

    Unmold the fudge cups, spoon some of the cranberry mixture in the cup and garnish with mint chiffonade.

    The ladies also concocted a peppermint martini for the judges. This triggered my second canapé:

    Peppermint Profiteroles
    Profiteroles: Choux paste recipe

    Peppermint Pastry Cream:
    2/3 cup whole milk
    2 inch vanilla bean
    2 egg yolks
    3 tbsp sugar
    1 tbsp cornstarch
    1/4 tsp peppermint extract

    In a small, heavy saucepan over high heat, combine the milk and vanilla bean and bring to a simmer.Peppermint Profiterole

    Meanwhile, in a bowl, whisk together the egg yolks, sugar and cornstarch until well blended. When the milk reaches a simmer, remove it from the heat and gradually whisk the hot milk mixture into the yolk mixture.

    Return the mixture to the saucepan and place it over medium heat. Cook, whisking constantly, until the pastry cream thickens and boils, about 1 minute. Stir in the peppermint extract. Discard the vanilla bean and cool.

    Chocolate ganache
    Candy cane, crushed

    Pipe the pastry cream into each choux. Dip each choux into warm ganache. Sprinkle with crushed candy cane.

    For the cocktail, I decided to keep it simple: Brandy Toddy, from DrinkMixer website.

    Brandy ToddyBrandy Toddy
    2 oz brandy
    1/2 tsp powdered sugar
    1 tsp water
    1 twist lemon peel

    Dissolve powdered sugar in 1 tsp. water in an old-fashioned glass. Add brandy and one ice cube and stir. Add twist of lemon peel on top and serve.

    Happy holidays all!

  • pixeltheatre 9:57 pm on November 15, 2007 Permalink | Reply
    Tags: canapés, ginger, limoncello, martini, tofu, tuna salad   

    Virtual Blog Party #28 – Fusion Canapés 

    Tuna Salad Tofu CanapésJust in the nick of time, I think, I got my canapés ready to submit to the Happy Sorceress for the upcoming Virtual Blog Party this Saturday. I wanted to keep things simple. So, my idea of fusion came down to the basic tuna salad stuffed into tofu puffs. To add a bit of colour and crunch I added some finely chopped orange pepper and celery. The tofu puffs I purchased at a small Chinese grocery store right around the corner from where I live. I usually use those in stir fries, but I thought they would make an interesting base, when chopped in half. I was right. I sprinkled each canapés with a mixture of parmesan and fontina cheeses and baked them until the cheese melted. The tofu came out nice and crispy. I’ll definitely be playing around with those puffs more in the future.

    Here’s my recipe for the tuna salad:

    1 can pale flaked tuna, drained
    1/4 orange pepper, finely chopped
    1/4 rib celery, finely chopped
    Mayonnaise, enough to bind
    Salt and pepper
    4 tbsp parmesan, grated
    4 tbsp fontina cheese, grated
    10 tofu puffs, sliced in two

    Mix all ingredients except cheeses and tofu puffs. Spoon a small portion of the tuna salad into puff halves, and sprinkle with a bit of the cheese mixture. Bake at #350F until cheese melts. Plate and crack some fresh pepper over canapés before serving.

    The challenge requires us to also submit a cocktail/mocktail. My choice for this dish is a the Lemon Ginger Martini, found on the Raley’s and Bel Air Recipe Center. It includes one of my latest discoveries in liqueurs: limoncello. It goes as follows:

    Lemon Ginger Martini

    1 1/2 oz. superpremium vodka, such as Skyy
    or Grey Goose
    1 slice fresh ginger, chopped
    1 oz. limoncello

    In a cocktail shaker, mash vodka and ginger. Add limoncello and shake well with ice; strain into a chilled martini glass. Garnish with a lemon twist.

    I haven’t made the drink yet, though I have the ingredients. But I don’t have a martini glass. That will be taken care of tomorrow. Stay tuned for picture…


    • music 6:05 pm on January 7, 2008 Permalink | Reply

      very interesting.
      i’m adding in RSS Reader

  • pixeltheatre 8:52 pm on November 9, 2007 Permalink | Reply  

    45 days to Christmas…Time to publish your own cookbook 

    tastebook.comStumbled onto this news item today in my Epicurious newsletter. You can create a custom cookbook using up to 100 recipes found on the epicurious site, or add your own recipes if you wish, or leave some blank space for later add-ins. Browse and borrow from some already created books by famous chefs. The book is hardcover and spiral-bound. You can even put your name on the cover. Cost: $us34.95. For more details, go to: epicurious.com. You will need to create a free account on Epicurious to use this feature.

    • Julius 10:17 pm on November 11, 2007 Permalink | Reply

      Hi LizG,

      Thanks for the head’s up. A cookbook/compilation is a great idea.

      I’m glad to hear the tourtière recipe has your vote. 🙂


    • pixeltheatre 3:47 pm on November 14, 2007 Permalink | Reply

      Hey Julius!

      I thought it was a pretty neat concept as well… 🙂

      Thanks for the post.

    • peabody 4:31 pm on November 21, 2007 Permalink | Reply

      You can also use MyPublisher and that way you can use your own photos.

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