Monday, May 31, 2010
Thursday, May 27, 2010
Wednesday, May 26, 2010
The book is Blue Eggs and Orange Tomatoes by Jeanne Kelley.
Sunday, May 23, 2010
Bill Gross's Burnt Orange Ice Cream
(thanks to www.epicurious.com)
FOR THE ORANGES:
2 1/2 cups granulated sugar
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 large navel oranges (each about 6 ounces)
FOR THE ICE CREAM:
3 cups heavy (whipping) cream
2/3 cup half-and-half
Seeds scraped from 1 vanilla bean (see Note, below), or 1 tablespoon pure vanilla extract
2 large egg yolks
1. One day ahead, prepare the oranges: Position a rack in the center of the oven, and preheat the oven to 450°F.
2. Place 1/2 cup of the sugar on a plate. Rub the butter over the oranges, then roll them in the sugar.
3. Pour the unused sugar from the plate into an 8-inch square baking pan, and shake it around to cover the bottom of the pan. Place the oranges in the pan and bake, moving them around once to break up any unmelted sugar, until they start to color and some of the sugar in the pan starts to melt, 15 to 20 minutes.
4. Remove the pan from the oven (leaving the oven on), and using tongs and a sharp knife, carefully quarter the oranges. Place the quarters, skin side up, in the baking pan and bake until the peel is dark brown, about 35 minutes. Let the orange quarters cool slightly.
5. Remove the peel from 4 of the browned quarters, discarding the pulp. Leave the other 4 quarters intact.
6. Combine the orange peel, the 4 intact quarters, the sugar from the pan, and the remaining 2 cups sugar in a food processor, and puree. Strain the puree into a container, cover it, and refrigerate for at least 8 hours. This is the part that annoyed me as I asked my self
"STRAIN THE PUREE? The puree was a thick sticky mass/mess, but I dutifully put it in a small strainer,spooning it slowly while pressing out the juices with a wooden spoon. I ended up after all that having about a cup of puree. The rest I put into a small bowl to use for making cookies later this week. No way am I wasting that!
7. The next day, prepare the ice cream mixture: Place the orange puree in a saucepan over medium-low heat, and bring it to a simmer.
8. While the orange puree is heating, whisk the cream, half-and-half, vanilla seeds, and egg yolks together in a large bowl. Then, whisking constantly, slowly add the hot orange puree. Let the mixture cool to room temperature, and then refrigerate it until it is cold, 3 to 4 hours.
9. Freeze the mixture in an ice-cream maker according to the manufacturer’s instructions. I used my Donvier Ice Cream Maker-so old it was Made in Japan!
10. Transfer the ice cream to a container, cover, and store in the freezer until ready to serve.
Thursday, May 20, 2010
My keys, my keys-oh hell where did I leave them now?
Muttering "a place for everything and everything in it's place"
Shaking my purse for the sound of jingling fish
Hearing only the thud of my wallet and the beat of my heart
Grumbling "oh when will I learn" while looking for my plaice
My Keys my keys - oh holy mackrel where did I leave them now?
This is my fourth submission to Magpie Tales.
You can go to her site by clicking on the link to the right.
Tuesday, May 18, 2010
Friday, May 14, 2010
Blue Willow dishes stacked so high
vested with crumbs of yesterdays pie
who would think that it was the last time
that all would change
that you would die
This is a submission to Willow's wonderful theme site
Magpie Tales, #14 about a treasured plate. The link to this
site can be found on the right.
Wednesday, May 12, 2010
Tuesday, May 04, 2010
I must be totally honest with this posting....
I have not made this recipe.....yet!
But-I have eaten this many times at Bill and Ewana's home and in Mexico.
And so, since we are off to faraway places I am posting this now....enjoy!
It is delicious!
Pork and Hominy Stew
Who said you can only enjoy a good rich stew in the depths of winter? Born in the hot climate of Mexico, this melt-in-your-mouth pork and red-chile dish also makes a satisfying but not-too-filling end to a warm summer day.
Yield: Makes 8 to 10 servings
Active Time: 1 1/2 hr
Total Time: 2 1/2 hr
1 large head garlic
4 lb country-style pork ribs (not lean)
12 cups cold water
4 cups reduced-sodium chicken broth (32 fl oz)
1 teaspoon dried oregano (preferably Mexican), crumbled
6 dried New Mexico or guajillo red chiles* (2 oz)
1 1/2 cups boiling-hot water
1 cup coarsely chopped white onion (1 large)
1 tablespoon salt
4 (15-oz) cans white hominy (also called pozole), drained and rinsed
Accompaniments: fried tortilla strips (see cooks' note, below); 1/2-inch cubes of California avocado; thinly sliced cabbage or lettuce; chopped white onion; chopped radishes; lime wedges; crumbled dried oregano (preferably Mexican); dried hot red pepper flakes
Peel garlic and reserve 2 whole cloves, then slice remaining cloves. Combine sliced garlic, pork, water, and broth in a 7- to 8-quart heavy pot and bring to a boil, skimming froth. Add oregano, then reduce heat and simmer, uncovered, skimming occasionally, until pork is very tender, about 1 1/2 hours.
Meanwhile, discard stems from chiles (do not seed), then soak in boiling-hot water (1 1/2 cups) in a bowl, turning occasionally, until softened, about 30 minutes (do not drain). Purée chiles with soaking water, onion, 2 teaspoons salt, and reserved garlic cloves in a blender until smooth, about 1 minute.
Transfer pork with tongs to a large bowl, reserving broth in pot. Shred pork, using 2 forks (discard bones). Return pork to broth, then add hominy, chile purée, and remaining teaspoon salt and simmer, uncovered, skimming froth and stirring occasionally, 30 minutes. Season with salt. 3Serve pozole in shallow bowls with accompaniments.
*Available at Latino markets and kitchenmarket.com.
· Pozole can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately high heat, stirring occasionally, until stew comes to a boil. · To make fried tortilla strips, halve 8 (6-inch) soft corn tortillas and cut crosswise into 1/4-inch-thick strips. Fry in 3 batches in 1/2 inch of hot oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally with a slotted spoon, until golden, 2 to 4 minutes per batch. Transfer with slotted spoon to paper towels to drain. Tortilla strips can be made 1 day ahead and cooled completely, then kept in an airtight container at room temperature.