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- “RoundUp Review” End 11/09/13 | <b>Recipes</b> For Our Daily Bread
- Sweet & Savory <b>recipe</b> column: Hoisin Pork on Rice a quick <b>...</b>
- Chocolate cheesecake <b>recipe</b> by Jessica | Girl in Florence
- A bold fish calls for a bold <b>recipe</b>
- Spiced Apple Coffee Cake <b>Recipe</b> | Easy CoffeeCake <b>Recipe</b>
- Searching for foodie inspiration on the Mediterranean islands
| “RoundUp Review” End 11/09/13 | <b>Recipes</b> For Our Daily Bread Posted: 10 Nov 2013 03:02 AM PST  Before getting ready for church each Sunday, I add a review of what has happened on Recipes for our Daily Bread. Just click on the pictures. Each picture will take you to a post I added this past week. Blessings and have a great Sunday!  Click to view the Best Fudge Pie Recipe. I truly love this pie!! Try it this holiday season.  Click to view Maple NO BAKES from Gooseberry Patch Hometown Harvest Cookbook. You can also enter my Hometown Harvest Cookbook Giveaway ends 11/18/2013.  Click to see my Black Eyed Peas Recipe for Dutch Oven or Crock Pot recipe.  Click to read my Roark Update November 2013 If you are a blogger, every Friday you can share your favorite post. You can also link up your Pinterest Page, Twitter Page, & Facebook page. I am honored when you try one of my recipes, restaurant recommendations, or vacation spots and you leave me a comment. Go ahead and Make my day! I read all of my comments and will respond to each one. If you know someone who might enjoy Recipes, Restaurant Reviews, Travel Ideas & Giveaways, please share my blog link. Feel Free to post anything to Twitter, Pinterest, Google Plus, and Facebook. You can find these social media links at the bottom of each post. CURRENT GIVEAWAYS ON RECIPES FOR OUR DAILY BREAD  Click the picture to enter my Gooseberry Patch Hometown Harvest Cookbook Giveaway Ends 11/18/13.  Click the picture and enter my Joseph Joseph Cutting Board Giveaway. Giveaway Ends 11/16/13. WHAT AM I WORKING ON FOR THIS WEEK?
I am a Southern Food & Travel blogger. I blog about RECIPES, RESTAURANT REVIEWS, FAITH, FAMILY, TRAVEL EXPERIENCES & GIVEAWAYS. I grew up in Alabama but currently live in ARKANSAS. I have lived in 6 Southern States. I have 5 children including 2 adoptive children and a son who has Cerebral Palsy. I am a Christian & Pray you will be encouraged when visiting my blog. Blessings Always and Come Again!!  |
| Sweet & Savory <b>recipe</b> column: Hoisin Pork on Rice a quick <b>...</b> Posted: 10 Nov 2013 02:07 AM PST Reset your passwordEnter your email and we will send you a link to reset your password. You must have browser cookies enabled to view our site. It's possible that your browser cookies are turned off. Read our FAQ page to find out how to enable cookies in your browser.
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| Chocolate cheesecake <b>recipe</b> by Jessica | Girl in Florence Posted: 10 Nov 2013 01:36 AM PST
Some people choose the people they live with at random, but when I was looking for someone to share my little peice of heaven in the oltrarno, I asked a very important question – Do you like to cook. Not only did I get a yes, but a 'I love to bake' which is a skill that I myself, have yet to master. Needless to say you can guess who won the roomie spot! As a tribute to her, I want to share an awesome recipe that she made this past halloween for a little festa we had at our house. Thank you Jessica! Chocolate Cheesecake (Halloween style) by Jessica Marantelli Crust 500g choc ripple biscuits, crushed (you can't buy these in Italy- instead use latte biscuits and 100g of melted dark chocolate) (as for the biscuits- put them in a food processor or just put them in a doubled zip lock bag and run a rolling pin over them). Filling 1kg cream cheese, softened Preperation Step 1 Step 2 Step 3 Step 4 Step 5 You better believe we ate every last bite! We highly recommend hiding this cake from your guests so that you can later attack at various hours in the night when you think no one notices 43.750070 11.303718 . Bookmark the . |
| A bold fish calls for a bold <b>recipe</b> Posted: 10 Nov 2013 01:32 AM PST Seldom does a recipe say it doesn't matter whether you use meat or fish. But sometimes, it's true. Grilled swordfish, for instance, tastes good with a savory wild mushroom sauce of the sort you might make for a pork roast. And a garlicky olive-oil-based sauté with lemon, capers and parsley works equally well with sea scallops as with sweetbreads, or chicken, or shrimp. Broiled mustard-smeared mackerel, or lamb chops done the same way? In a Barcelona restaurant, I once had a marvelous cuttlefish stew, prepared like a meat braise with peas, carrots and brown gravy. It seemed new wave but turned out to be a traditional regional specialty. Of course you can't make this kind of substitution across the board. Tender mild fish, like sole or flounder, need little more than butter and lemon to accent their delicacy and sweetness. It is the meatier fish, like tuna, sea bass, monkfish or mahi-mahi, that can handle bolder flavors and more aggressive seasoning. When I'm cooking tuna, I treat it like beefsteak: showered with crushed black peppercorns and pan seared. I used to put tuna au poivre on the menu from time to time when I was cooking at Chez Panisse. It was fun to carry the similarity further, cutting the fish in the shape of a thick filet mignon and serving it with a red-wine sauce and a spoonful of mashed potatoes or a pile of pommes frites and a bunch of watercress. It looks elegant and it's easy to make. If your dinner guests do a double-take, you can tell them it may remind them of meat, but it's fish. Tuna Au Poivre With Red Wine Sauce 1½ pounds fresh tuna, cut into 6 steaks about 1 inch thick Salt 2 garlic cloves, smashed to a paste ½ teaspoon coriander seeds, lightly toasted and ground ½ teaspoon fennel seeds, lightly toasted and ground 2 teaspoons coarsely crushed black peppercorns 2 tablespoons olive oil 1 tablespoon butter 2 shallots, finely diced ½ cup red wine 2½ cups chicken broth 1. Season tuna steaks with salt. Sprinkle with garlic, coriander, fennel and black pepper. Drizzle with olive oil. Rub to coat evenly with spices on both sides. Let marinate at room temperature for 15 minutes (or refrigerate for up to 4 hours and bring to room temperature before cooking). 2. Make the red wine sauce: Melt butter over medium-high heat and add shallots. Cook, stirring, until lightly browned, about 2 minutes. Add wine and simmer until reduced by half. Add chicken broth and reduce until 1 cup sauce remains, about 10 minutes. Season with salt, set aside and keep warm. 3. Set a wide cast-iron skillet over medium-high heat (or use 2 smaller pans). When hot, lay in steaks and sear for 2 minutes, until nicely browned. Flip and cook 1 minute more for rare, 2 minutes for medium-rare. Arrange tuna on a platter or individual plates. Spoon wine sauce over each steak. Time: 20 minutes. Yield: 6 servings Olive Oil Mashed Potatoes 2 pounds yellow-fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks 8 garlic cloves, peeled Salt ¼ cup extra-virgin olive oil 1. Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt, and cook at a brisk simmer until potatoes are tender, about 15 minutes. 2. Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic, then thin to desired consistency with reserved cooking liquid. Check seasoning. Beat in olive oil and serve. Time: 20 minutes. Yield: 6 servings |
| Spiced Apple Coffee Cake <b>Recipe</b> | Easy CoffeeCake <b>Recipe</b> Posted: 10 Nov 2013 01:11 AM PST
Before we left for Australia there was a bit more pantry cleaning we needed to do, trying to minimize any produce going to waste. Diane had roasted up the teriyaki glazed brussels sprouts for us to munch on, but there were apples, persimmons, and tons of garden fresh limes which most likely weren't going to survive the two weeks we'd be gone. For the persimmons and limes we called in Diane's parents, as they are always willing to take any of those we have to offer. All of our travels landed smack dab in the middle of when our giant fuyu persimmons ripened this year, and no way were we going to let the squirrels eat them all. Diane's dad came over and we picked every nearly ripe persimmon which hadn't already been damaged or snacked on by the resident birds and squirrels. You should have seen his face light up.
And no Vietnamese turns down good limes. Diane's mom loves our limes. I mean LOVES our limes. As she says,"Da stoe bought ones not da same. Your limes so good." So our limes found a good home. I can guarantee some will find their way into the best dipping fish sauce a soul can make. Her fish sauce is the best of the best. Ask any of the girls that either do or have worked in her nail salon over the past 20 years. Now to the apples. We only had a few left from recent shopping forays, but it would suck to let the go to waste. Last month we posted a pumpkin spiced coffeecake with we've had to make a couple times since because it was so good. So why not try a riff off of that recipe?
So I axed the pumpkin puree, bumped up the sour cream, tweaked the spices a bit, and added in grated apples. I thought about sautéing slices of apples and layering them in, but this way was quicker and easier, and with so much to do in the four days we were home in-between the NY/Seattle trip and the Australia trip, quick and easy seemed best. It came out fantastic. I had previously thought the pumpkin spiced coffeecake was on of best I've had, however now I can't decide. This apple one is pretty damn tasty. No need to compete, there is plenty of love for both. Hope you enjoy! Todd
If you want to follow along on our Australian adventure, follow us on Twitter and Instagram: Todd's Instagram and Diane's Instagram. Yield: one 9-inch Cake Total Time: 1 hour 30 minutes The cake flour will help make this coffeecake a little lighter, but if you only have regular all-purpose flour, use a bit less, just over 1 1/2 cups of all purpose flour for the batter. For the topping it doesn't matter which flour you use. Use whichever your favorite nuts are for the topping. Some of our favorites are pecans, walnuts, hazelnuts, and almonds). Ingredients:for the topping:
for the batter:
Directions:
Recipe Source: WhiteOnRiceCouple.com. Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. |
| Searching for foodie inspiration on the Mediterranean islands Posted: 10 Nov 2013 01:00 AM PST 'I'm sorry to keep you waiting," says Yotam Ottolenghi, turning up for our interview a few minutes late. "I was in the middle of tasting a new soup recipe and got carried away." Once he describes the recipe – his take on a classic minestrone – it's perhaps understandable why he lost track of time. "We're very nearly there with this one," he says. "The recipe will be on my website soon, which is just so satisfying. So much work goes into perfecting these recipes." It's a process the Israel-born chef has been through countless times in recent months. He spent most of June and July filming Ottolenghi's Mediterranean Island Feast, his second series for More4, the sequel-of-sorts to Ottolenghi's Mediterranean Feast broadcast almost exactly a year ago. "I went to Sardinia, Corsica, Majorca and finally Crete," he says of the new series. "Each island was a journey in its own right, and we spent 10 days in each place. I'd come back to London for a few days before going back out again. My friends saw me with a tan and thought I'd just been holidaying, but honestly, I was working very hard!" On each island, Ottolenghi, 44, tried to unravel the local food culture and understand the essence of the place, focusing not only on the cuisine, but why it had evolved as it had. On Corsica, he discovered a rich shepherd's culture he didn't expect to find, but due to regular invaders, locals moved inland to work the hills rather than live off of the fruits of the sea. "The terrain there is so mountainous, lush and fertile, so the diet is lots of pork, lamb and chestnuts, a lot like Spain in many ways," he says. "Crete feels much more Middle Eastern, with spices, herbs and pulses, as you might find in Lebanon or Israel." Despite establishing a string of famous delis in London in the past 12 years this is only Ottolenghi's second TV series. He explains that while offers came in thick and fast after he moved to the UK (in 1997, after completing his Israel military service), he'd been reluctant to get involved. "I didn't think it was about the food," he says, "so I was always a little put off by the idea. I'm glad I gave in, because I've really enjoyed these two series and we've managed to make the shows more about the food than just stylish production." Ottolenghi's Mediterranean Island Feast is on More4 on Thursdays, 9pm
Paella with Soller Prawns and Grilled Vegetables – Mallorca (serves 6) Ingredients 4tbsp olive oil 1 onion, finely diced (around 290g) 2tsp sweet paprika ½ tsp smoked paprika 4 cloves garlic, sliced 250ml dry sherry 500g paella rice 1.5l chicken stock, warmed 1tsp saffron threads 3 long strips of orange skin 400g French beans, blanched 2 small courgettes, sliced on an angle 1cm thick 2 green peppers topped and tailed and cut into strips 1cm thick 200g cherry tomatoes 2 lemons, quartered 5 spring onions, ends removed, cut into 6cm lengths and quartered lengthways 1kg whole prawns, shells on Salt For the parsley oil: 40g parsley, roughly chopped 2 green chillies, roughly chopped 90ml olive oil Salt Method Start by making the parsley oil; blitz the parsley, chilli, olive oil and quarter of a teaspoon of salt in a food processor, or a mortar and pestle, until almost smooth but maintaining some of the parsley's texture. Heat one tablespoon of olive oil in a paella or large saute pan on medium high heat. Saute the onion for 10 minutes, stirring occasionally until it's soft and glossy without too much, if any, colour. Stir in the spices and garlic and cook for another minute. Pour over the sherry and bubble away for three minutes until it's reduced by half. Add the rice and cook, stirring for two minutes, until warm and glossy. Add the chicken stock, saffron, orange strips and three-quarters of a teaspoon of salt, and gently stir so the rice is even in the pan. Leave to simmer for 20 minutes until the rice is cooked through but still retains a slight bite and the stock is absorbed. Remove the pan from the heat and leave somewhere warm. Meanwhile, place a griddle pan on high heat and ventilate the kitchen. In a large bowl toss the beans with half a tablespoon of olive oil and a pinch of salt. Add the beans and grill for one minute, until they start to blister and darken. Remove and place in a bowl. Mix the courgettes in the same bowl with half a tablespoon of oil and quarter of a teaspoon of salt and cook for three to four minutes on the grill, until lightly charred. Put in the bowl with the beans. Repeat the process with the peppers, oil and salt. Add half a tablespoon of oil and a pinch of salt to the tomatoes and grill for two minutes until they are just starting to char and split. Repeat with the spring onions, cooking for only 30 seconds. Place the lemons directly on the grill plate and lightly caramelise each side for 30 seconds. Lastly, mix the whole prawns with quarter of a teaspoon of salt and half a tablespoon of olive oil and grill for one minute on each side. Remove immediately once cooked. Spoon two thirds of the rice onto a platter. Sprinkle over a selection of vegetables, followed by more rice, gradually building the layers outwards as well as upwards, but not too high. Scatter the prawns on top of the vegetables, lightly pushing some of them into the rice. Finally add the lemon wedges and drizzle over the parsley oil. Serve immediately.
Ricotta Fritters with Orange and Honey – Sardinia (serves 6) Ingredients 470g fresh ricotta 60g caprino goat's cheese 3 eggs 60ml milk 1½ tbsp fresh mint, finely chopped Zest of one orange 160g plain flour, possibly more 1½ tsp baking powder 50g caster sugar 700ml sunflower oil, for frying 4tbsp honey, melted for drizzling Icing sugar for dusting Salt For the topping: 1 orange 100g sugar 100ml water Method Start by making the topping. Peel the zest of the orange and slice into thin julienne strips. Put the sugar and water into a small saucepan and place on a medium heat, stirring until the sugar has dissolved. Gently simmer for three to four minutes, until it forms a syrupy consistency. Add the orange strips, continue cooking for a minute and then turn off the heat and allow to cool. Beat 350g of the ricotta with the goat's cheese and eggs until smooth. Whisk in the milk, mint and orange zest and set aside. In a separate bowl, mix together the flour, baking powder, sugar, and quarter of a teaspoon of salt. Stir the wet ingredients into the dry ingredients to form a batter, adding more flour if necessary, until you reach a dropping consistency. Rest for 10 minutes. Heat a small, heavy-based saucepan with the sunflower oil, so it comes approx 4cm up the side of the pan. When the oil's medium hot (180C), gently drop heaped teaspoons of the batter into the oil and cook for three to four minutes, turning occasionally, until lightly golden. Remove and drain on kitchen paper. Continue with the remaining batter until all cooked. Pile the fritters onto individual plates and drizzle over the warmed honey. Top with a dollop of ricotta and dust with icing sugar. To finish, sprinkle the orange strips on top of the ricotta and serve immediately.
Bulgur Stuffed Baby Squid with Tomato and Okra – Crete (serves 6) Ingredients 16 whole baby squids, plus 16 toothpicks 4tbsp olive oil, plus extra to finish 400g okra, tips of stems removed 2 small onions, finely diced 1tsp ground cinnamon 1tsp sweet paprika 3 garlic cloves, crushed 80ml raki 5 tomatoes, diced 2tsp tomato paste 1tbsp lemon juice 1tsp caster sugar 5g picked dill Salt and pepper For the stuffing: 100g bulgur, cooked in boiling water for 1 minute and drained 20g dill, roughly chopped 15g mint, roughly chopped 10g oregano, roughly chopped 1 courgette, grated Grated zest of 1 lemon 40g walnuts, chopped 50g currants 1tbsp lemon juice 3tbsp olive oil Method In a large bowl mix together all the stuffing ingredients with ¼ teaspoon of salt and some black pepper and set aside. To prepare the squid, pull away the wings and remove the tentacles and head part, emptying the main tube from any cartilage or slime. Pull away the eyes, beak and anything else that feels hard or slimy from the tentacles. Discard everything but the cleaned tentacles and main body tube. Wash them well, then dry. Your fishmonger may do this for you. Pierce the end of each squid tube before using your fingers to gently press in the stuffing. Once three-quarters full, seal the tube with the tentacles and secure with a toothpick. Heat one tablespoon of the oil in the pan and sear the squid until golden. Remove the squid, add one more tablespoon of oil and sear the okra until charred, about one minute. Stir through ¼ teaspoon of salt, remove from pan. Add the remaining two tablespoons of oil to the pan and saute the onions, cinnamon and paprika for eight minutes on medium heat, until soft. Stir through the garlic and cook for another minute. Add the raki and allow to gently boil for two minutes before adding the tomato and paste, lemon juice, sugar, quarter of a teaspoon of salt and 200ml of water. Simmer for five minutes until a little thick. Add the okra and then top with the squid, pushing their tails down into the sauce. Cover with a lid and gently simmer on a medium heat for 20 minutes. Remove from the heat and drizzle with olive oil, sprinkle with some paprika and dill. Serve hot. |
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Paella with Soller Prawns and Grilled Vegetables 
Ricotta Fritters with Orange and Honey 
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