This adorable frothy cup is not a vanilla latte.  It is a lighter than air mousse.  I’m usually not a huge fan of mousse, but this recipe is fantastic.  It is a lovely little vanilla mousse with a punch.  Real vanilla beans leave a strong vanilla taste in your mouth.  It also has a velvetly smooth texture.  In short, its pure heaven.  And simple too!  So here’s a special Thanksgiving treat for all of you out there.

Now, I must admit, this is not my recipe.  This is from the food blogger, Sugarlaws.  You can find her original recipe here.

All you need to make this mouse is: One Vanilla bean, seeds scraped from the pod
2/3 cup sugar
2 egg whites
1 cup heavy cream

Whip heavy cream with vanilla bean seeds and 1/3 cup sugar until soft peaks form (err on the side of slightly overwhipped). Set aside. Next, in a medium mixing bowl, beat egg whites until foamy. Add 1/3 cup sugar and beat until stiff peaks form. Note: this will take a little time.

Fold together the whipped cream mixture and the egg mixtures (I folded the eggs into the whipped cream). Gently pour into individual serving dishes and refrigerate at least six hours, or overnight.

I took a sample of the substance to an order of Derby Extra blades. I usually use Art of Shaving Pre-shave oil with AOS or shaving cream Proraso Cream. Billy Jealousy, by itself, does a good job to lubricate your skin while providing a comfortable shave while providing a close shave. My face, however, feels better with my regular battery accessories shaving. Even after putting on my normal after-shave balm, my skin was a little dry with Billy Jealousy. That said,I'll order a bottle of Travel and whenever I need to shave again in the evening. It's really no hassle to use and requires no brush and very little preparation.

It is not my main shaving cream, but I intend to use it quite often especially when I'm in a hurry.

Billy Jealousy Hydroplane Shave Cream, 8-Ounce Bottle Reviews

Billy Jealousy Hydroplane Shave Cream, 8-Ounce Bottle Features

• Shave cream provides superior razor glide and reduces irritation and cuts
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Check Price and Read More Details of Billy Jealousy Hydroplane Shave Cream, 8-Ounce Bottle…>>

Billy Jealousy Hydroplane Shave Cream, 8-Ounce Bottle Customer’s Reviews

doesn’t foam up, but works great! – K. Chung – Brooklyn, NY
Even if it's true it's not really a cream, but a sticky, soapy slick, it's his job. PPL Some may find it strange because it does not foam up like a regular shaving cream. If you look at what is a shaving cream is suppose to do, protect, promote smooth blade slides .. etc.. yes .. It does everything superbly.
the only thing is that I find this sort of thing does not really rinses off easily, as others have asked.
Bottom Line, "works better than most brands on the market.

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One can understand the steady price inflation at El Vergel over the years because its food is so darn good.  Portion sizes might not satisfy everyone, but the flavors should.  Case in point: the El Vergel cheesecake.

Don’t ask me what’s so Latin American about this cheesecake, but I’m not complaining.  It boasts a smoother and creamier texture than some New York or Chicago cheesecakes, and there definitely is no air or puffiness to it.  It’s really rich, but miraculously at the same time it’s not too rich, and like gourmet Marcolini chocolates, the sweetness doesn’t overpower the senses or leave your mouth dry.  The crust also balances out the creaminess perfectly, with a strong biscuit-cookie taste and crumbly texture and just the tiniest, tiniest hint of saltiness.  This cheesecake in a word: fantastic.

The only complaint is that the individual slices are getting smaller at the restaurant!  Just buy a whole pie to avoid the trouble and cut yourself your own huge piece.

El Vergel
Rue du Trône 39, Ixelles

Cheesecake:  A
Languages: English, French, Spanish

Here is me and my mum with our much improved cossack hats, I saw some really fluffy ones in River Island this week and would love to make on with a pile that is at least 4 inches deep. Im sure i could make them for less than £29.99.

I think they have worked really well and i have even got an order, courtesy of mum of course, just need to find some Brown fur fabric.

You can easily make this cardigan youself. All you need is a plain cream coloured cardigan, a metal chain (diy-stores) and a cream coloured ribbon. Simply weave the ribbon through the metal chain, then hand- sew the chain to the cardigan using cream coloured thread. Don’t forget to sew small pieces  to the pockets!

Cream
Kjole

Sort kjole med tyl forneden, jersey overdel samt regulerbar stropper. Kjolen har underkjole. Længden er ca. 90 cm. Kvaliteten er 92% viskose og 8% spandex. Tyllen er af 100% polyeste.

DKK 269,75 fra Smartgirl

Gå videre til butikken / Mere information

After being poorly (I feel a lot better more of the time now) I have had the urge to clean the house meticulously and start creating decorations and presents for Christmas. I am rather excited about Christmas this year; I am never really over-the-top excited about it, but this Christmas will be the first in our new house! I put the tree up last night… a lot of people have said that it is far too early, but my family is coming to celebrate Christmas a week early, so why cant I put the tree up a week early!? It is just inspiration standing in the corner now, I cant wait to start putting presents under it.

Yesterday Ryan came home with a new frying pan, which was on sale in Debenhams:

So this led me on to looking at all the kitchenware that Debenhams sell… There are quite a few things that I love, which I am sure you can get elsewhere too, just they are all bundled together in one shop! Here are my selections:

1. Dark grey Roast ‘n Rack by Maxim – I love making roast dinners so much, but I still dont really have the roasting trays for all the ingredients.

2. Cream plate with glass dome lid – I just love the aesthetic of having this in the kitchen with cakes under it!

3. Teal rectangular stoneware dish by Le Creuset – maybe for pasta bakes

4. Cream stove kettle by Prestige – I adore the lines and the shapes that make up these retro-style kettles. I even love the fact you have to put it on the stove, so amazing! There are some of the same/similar style that are electric, but its not really the same thing is it. We also need an upgrade from the £6 kettle I bought a few years ago from Woolworths haha!

5. Azure cast iron casserole dish By Le Creuset – for casseroles of course. Winter is drawing in and I am always a sucker for homemade comfort food. For some reason all the Le Creuset items I have picked here bar one are in blue; I actually like all and any of the colours in the range that they make.

6. Ken Hom 5 piece Wok set by Tao – because I dont have a wok, and I really feel like trying to make stir fry and chinese style chicken.

7. Teal cast iron 26cm square grillit by Le Creuset – because it would make amazing steaks, and you can pour out the juices from the pan afterwards… mmmmm!

8. Spring form cake pan by Kitchen Craft – because I have none!

9. Volcanic regular cast iron grill by Le Creuset – I believe you can either put this in the oven, or as a hot plate on the stove… I love that idea.

10. 5 piece stainless steel set by Prestige – because all of my pans are leaving black flakes in my pasta yuk! Not necessarily this set, but something similar that wont ruin my food.

11. Blue Icona 4 slice toaster by De Longhi – so yummy looking! And blue again… why!?? We need an upgrade from the £5 toaster from Woolworths I bought 3 years ago…

12. 14cm microwave saucepan – when I saw this I thought of Ryan. He always eats beans, and always cooks them in Tupperware pots without handles or spouts, and it looks like a very awkward process to try not to burn your fingers, so this could be ideal!

13. Assam teapot by Bodum – I am never any good at judging how long to leave teabags to steep in the water before pouring, and it either comes out too weak or too strong. So… if I can see what is going on inside the pot I will be ok! It also has a plunger to stop the process when it is right for you, and you can use teabags or leaves and it works!

14. Cream food mixer by KitchenAid – how gorgeous is this machine! We have one in the kitchen at the bar that I work at, I might see if they will sell it to me as it is not really in use.

.

I am also in the process of designing some quilted Christmas stockings for myself and Ryan, to hang on the wall (where the mantel should be if the house still had one), some knitted presents for my grandparents, maybe some other presents too, and some decorations for the house! I am thinking garlands, and wreaths, and paper chains of course.

Ryan is dying my hair for me tonight, so if I think I look semi-unpoorly afterwards I shall take a photo and paste it to the end of this blog.

Jenn xx

P.S I am now down to 4 hamsters… It seems to be a sad time in Hamsterville. I have not changed anything about their living conditions… maybe it is just that time of year Rest in peace crazy dude who bit me really hard…

To be completely honest there are some things in life that I crave, absolutely need to have and comfort is one of those things especially at home.  I am the first to sacrifice comfort when it comes to a fabulous pair of heels, but when I am in my home I need comfort!  The Hubs and I are determined to create a comfortable and restorative space for our study.  We purchased the Lounge Sofa from Crate & Barrel which is arguably the most comfortable sofa ever – super deep with soft micro velvet fabric and down cushions.  In love!

Crate & Barrel Lounge Sofa

The cold nights are fast approaching, being cozy and warm under a thick wool cable knit throw blanket is my idea of comfort this winter.  With that said, now I need to find the perfect one.  Pottery Barn has a cable knit throw for $79 and unfortunately it is a cotton acrylic blend.  I hate hate hate synthetic materials like acrylic and polyester.

Pottery Barn Cable Knit Throw

Here are my throw blanket requirements:

1. Natural fiber – wool or cotton {bamboo too!}
2. Chunky cable knit
3. Ivory, cream or white

Check out this gorgeous chunky knit throw blanket that I found on Emilie Finds blog {http://bit.ly/90YEdf} this blanket in a neutral would be to die for!

Emilie Finds Blog

There is a blanket from West Elm that is growing on me the Lutz & Patmos honeycomb throw for $89 except it too is mostly acrylic.

West Elm Honeycomb Throw

Any suggestions where I could possibly find what I want for under $150 would be appreciated!  Thanks!!!

68 Days of Gourmet: Day 13

Does it get more comforting than chicken and mushrooms in a cream sauce with noodles? I think not. Stocked with a bunch of leftover mushrooms from the Filet Mignon with Mushroom Sauce and a lot of heavy cream from the best ever Macaroni and Cheese, I decided to try out the Chicken Fricassee recipe in The Gourmet Cookbook. We really love creamy chicken dishes but most of them include cream of yuckiness soup. Although this recipe is not exactly low-cal, it is a delicious and creamy combination of chicken and mushrooms with no fake or processed ingredients.

This dish is nothing fancy, it’s just good old-fashioned comfort food. The chicken was extremely tender after being braised in the chicken broth and vegetable mixture and the finished dish was perfect served over egg noodles. This was a great weeknight meal served with steamed broccoli and rolls alongside.

And on another note…I promise the week after Thanksgiving I will attempt to focus more on recipes that qualify for the “Healthy” category!

Chicken Fricassee
(Recipe source The Gourmet Cookbook)

Ingredients:

1 (3 1/2 pound chicken, rinsed, patted dry and cut into 8 pieces) – I used 3 bone-in, skin-on chicken breasts
Salt and pepper, to taste
2 tablespoons vegetable or olive oil
1 medium onion, diced
1 celery stalk, finely diced
1 clove garlic, minced
1/2 teaspoon dried or fresh thyme
10 ounces (3 cups) mushrooms, sliced
2 tablespoons all-purpose flour
1 3/4 cup chicken broth
1/2 cup heavy cream
1 egg yolk
Garnish: flat leaf Italian parsley

Directions:

Generously coat chicken with salt and pepper. Heat a large, heavy skillet over medium-high heat. Add oil and heat until shimmering. Carefully place chicken in pan, skin side down and cook for about 3 minutes per side, until browned. Remove chicken from pan and reduce heat to medium. Add onion, celery, mushroom and garlic and cook for 7-10 minutes, or until mushrooms and onions have softened. Stir in thyme and flour and cook for another minute or so. Add in chicken broth and bring to a boil. Add chicken, skin side up, and simmer, covered, until chicken is just cooked through. This should take 20-25 minutes and internal temperature should be 160 degrees for breasts and 170 for legs or thighs. Transfer chicken to a plate while you make sauce.

To make the sauce, whisk together cream and egg yolk in a small bowl. Add in 1/2 cup mushroom/broth mixture in a slow stream, whisking constantly. Whisk cream mixture into sauce in pan and gently simmer over low heat (careful not to let it come to a boil) whisking frequently. Sauce should slightly thicken and cook for about 1 minute.

Place chicken over egg noodles and spoon sauce over. Sprinkle with parsley.

Yield: 3-4 servings

Here is my favorite recipe for “homemade” coconut cake:

1 box white cake mix (any brand – I like Pillsbury)

* Follow directions on box for a 9×13 cake. Mine calls for 3 eggs, 1/3 cup cooking oil (I use canola oil) , and 1 cup water added to the mix. Blend ingredients together, then mix for 2 minutes. Pour into baking pan, and bake @ 350 degrees for around 34 minutes.

1 can coconut cream (I use 1/2 small bottle of pina colada-type coconut cream from the drink “mixers” section of the grocery store)

1 can sweetened condensed milk

* Stir these together in a bowl while the cake is baking. AS SOON as the cake comes out of the oven, leave it in the baking pan, and poke holes all over the top of the cake. Slowly spoon the coconut/milk mixture over the whole cake. After cooling on the counter for a bit, transfer the cake (in pan) to the refrigerator to cool completely.

1 small container whipping cream plus 1 Tablespoon sugar OR 1 tub of Cool Whip OR 1 can of whipped cream such as Redi-Whip

* If you are making your own whipped cream, combine the whipping cream (heavy or regular) and sugar in a deep bowl. Beat with a hand mixer OR by hand with a whisk until fluffy. Spread whipped cream/Cool Whip over entire top of cooled cake in pan.

1 small bag shredded sweetened coconut

* Lightly sprinkle a couple of handfuls of coconut flakes on top of the whipped cream. You can now eat the cake, or chill for several more hours – then, DEVOUR! Enjoy!

Catch the Wave of Liberators!

Rob has had scoliosis since the age of 12. His back pain has prevented him from enjoying all aspects of life for many years. He has lost 20 lbs and is experiencing less pain since eating the liberation way! He loves his bacon and eggs everyday and can’t live without his supplements as he notices a huge difference if he misses them. Real milk and Real butter are staples in the refrigerator and coffee with Real cream is a necessity now. The best thing about feeding Rob now is he isn’t hunger 2 hours later….I was in the kitchen all the time. Since Kevin introduced Rob to real food…his late night snacks have stopped and he is happy to wait for farm fresh eggs every morning. Thanks Kevin for my happy husband!
Rob and Lori Ryan
Canada

Body Wise Gets Liberated and Weight Begins to Fly Off!

Before I met Kevin I weighed an embarrassing 217 pounds! I started packing on the pounds when I was in my late forties about 10 years ago and no matter what I did or tried I could not get the pounds off.

One evening I had gone with some business colleagues to a friend’s house for a Xango meeting, where I met Lori Ryan.   Lori is a Registered Holistic Nutritionist and had been working with Kevin for several months and had been experiencing wonderful results due to his mentoring/counseling.  One of the first things she asked me was “have you heard of the Liberation Diet” when I said no she made an appointment to visit me the next day to explain.  During her visit, I was amazed at how misinformed I had been about many things. One of the biggest for me was water consumption.  I was addicted to water, I was consuming much more that the eight glasses that over the years we were told was recommended.  

During our meeting I purchased a copy of Kevin’s book ‘The Liberation Diet’ and decided at that point this was a plan that could work well for me.   Lori indicated that Kevin would be coming to our area in about a week and a half and if he was available would I find the time to meet with him.  Not only did we meet, he was able to give a presentation to members of the BodyWise gym that I am a part owner of.

From that time forward I have been changing the way I’ve been living my life, and results have been spectacular!

The change of eating habits was easy as I loved the rich, real foods, making the switch to real butter and raw milk was just as easy as I was lucky to have had both as a small child and tasting them again surprisingly brought back memories of how good things use to taste.

Since that initial meeting with Lori about 7 week ago I have lost 24 pounds! Also I am down one clothing size and very close to being able to claim 2.

As many of the members of my gym have been noticing my weight dropping several have also decided to make the change in their lives to real healthy eating.  Lori is currently working with me to set-up a ‘Biggest Loser’ contest in the community where the gym is located.

The support and encouragement I have received from both Lori and Kevin has been a true blessing.  My goal is to lose another 40 pounds and I have no doubt that this time I will make

Lynda Nordby

bodywiseforwomen@cogeco.net

Cream
Aurora Dress

Söt klänning med djup vringning och kort puff ärm. Klänningen har ett broderat liv och en fin volang nederdel. Underklänning. Storlek 34 motsvarar xs, 36 s osv. Tillverkad av 100% bomull, volangdel i 100% polyeste.

SEK 749 från Nelly

Gå till butiken / Mer information

Divercity Cafe si ProFM’s Cool vor sa predea o ora de muzica diferita,iar profii vor fi :Animal X,Simplu,Puya si Claudia Pavel.Ei se vor implica activ in educatia liceenilor dand astfel startul primei etape a S’cool Music Tour,proiect ce vizeaza familiariarea si educarea elevilor de liceu in ceea ce priveste industria muzicala,pirateria, copyright-ul, promovarea online, consumul legal de muzica, artistii, casele de discuri, mass-media si functionarea acestora.Speram ca proiectul sa fie un adevarat succes!!!

sursa: http://www.divercitycafe.ro

My version of Crème Brulee takes the classic recipe we all know and spruces it up with a little touch of the Orient.  This is my favorite desert; I promise you it is absolutely divine and sure to impress all your guests! This is a very easy no fail Crème Brulee but please don’t tell anyone…..

Here is a little trivial knowledge for your next dinner party, Crème Brulee is not French! After reading Delia Smith’s “Complete Cookery Course” I discovered that it is in fact an English recipe invented at Cambridge University where it was known as Burnt Cream.

INGREDIENTS

1 can sweetened condensed milk

1 can heavy cream (use the can of the condensed milk to measure)

8 stalks lemongrass

2 cups water

1 can lemongrass tea (use the can of the condensed milk to measure)

9 egg yolks

3 tablespoon powdered milk

Caster sugar

METHOD

1-     Start by making an infusion of lemongrass tea by boiling rough chopped lemongrass in 2 cups of water (remove tough outer leaves from the stalks).  Bring the 2 cups of water and the chopped lemongrass to a rapid boil then lower the heat and simmer for another 10 minutes.  Strain through a sieve and let the tea sit until cool, refrigerate until very cold.

2-     In the liquidizer put the condensed milk, cream, lemongrass tea, 9 eggs yolks and the 3 tablespoons powdered milk.  Mix well.

3-     Pour the mixture into 8 small ramekins.  Place the ramekins into a roasting pan.

4-     Pour enough boiling water so that it comes half way up the ramekin (Baine Marie).

5-     Put the ramekins in an oven pre-heated to 150 ^oC for 30 minutes.  They should still be wobbly.  Do not worry they will set up in the fridge.

6-     Let them cool and put them in the fridge over night.

7-     After 24 hours they should be firm and ready for the next step.  Sprinkle one level tablespoon of caster sugar on the top of the Crème Brulee.  This next step is a little bit tricky, take a blow torch and evenly caramelize the sugar until golden brown.

8-     Let them cool for a few minutes, so that the sugar hardens.  Then they are ready to serve.  The sugar top should shatter like glass. 

TIP – If you do not have a torch, place the sugared ramekins under a very hot pre-heated grill until golden brown.  This process is very quick so keep an eye on them.

Rennetta and Curt gave their guests the SURPRISE of a lifetime. What was supposed to be a reception celebration for a couple who went away to Hawaii to get married turned into an impromptu Wedding Ceremony.

While guests enjoyed cocktails and appetizers the Wedding March sounded over the speakers. Everyone stood in amazement as they watched a gorgeous Rennetta enter the room ready to marry the man of her dreams. We all toasted the happy couple as they kissed for the first time as man and wife.

{Photos courtesy of Choice Imaging}

{VENDORS: Lighting * Media Solutions, , Flowers * Shadowbrook Floral,  Rentals * Walker-Lewis Rents, Its My Party, Expo Party Rentals & Classic Party Rentals,  DJ * C and H Productions, Ceremony & Reception * Fort Washington Country Club, Photographer * Choice Imaging, Cake * Caroline’s Creations, Dessert Bar * Chiffonos, Officiant * Randey Porter}

I just started this blog, but felt that with Thanksgiving just around the corner, I might tackle something a bit more complicated. So, this entry is about my epic culinary journey through making a vegan Thanksgiving feast, all based on traditional recipes.

I wanted to find a more unusual recipe for the “turkey” and I think I found one. It meant finding a suitable substitution for prosciutto and finding a vegan turkey that I could stuff myself.

The wild mushroom potato gratin was fairly easy to convert to vegan. I used MimicCreme in place of heavy cream and Unsweetened Silk soymilk for the whole milk (although I adjusted the ratios of each). For the Gruyère cheese I used Cheezly brand aged white cheddar, which has the strong flavor required for this recipe.

The Citrus-glazed Carrots were probably the easiest the make, as the only thing I had to substitute was margarine for the butter.

Dessert was definitely a challenge; pecan pies rely heavily on eggs to hold together. While it turned out delicious, I would change a couple of things to make it less runny. I included my suggestions in the recipe.

Roast “Turkey” with “Prosciutto”-Hazelnut Crust

Bon Appétit, November 2003

This unique take on traditional Thanksgiving turkey proved a challenge, but one I felt confident I could overcome with a little creativity. The brand of

Roast "Turkey" with "Prosciutto"-Hazelnut Crust

an turkey used is key to successfully executing this complex recipe. Because the recipe calls for stuffing the inside with veggies and herbs, I used Vegetarian Plus brand Vegan Whole Turkey (available at Whole Foods or online) with a hollow cavity. This particular brand comes with rice stuffing and it’s own gravy, but I just left these in the freezer, as this recipe includes gravy and onion and herbs occupy the turkey cavity. Because vegan turkeys are far smaller than meat turkeys (4 lbs. vs. 16 lbs.), I was able to use far smaller quantities of each ingredient. I did however, keep the full gravy recipe, as the gravy is good for mashed potatoes and other things. For the prosciutto, very thinly sliced Italian bacon, I used Yves veggie Canadian bacon, which works nicely to provide the salty bacon flavor.

The original recipe’s gravy uses the neck, heart and gizzard from a real turkey, but this is easily omitted.

This recipe is highly involved and can be quite expensive to acquire all of the ingredients, but the end result is well worth the effort.

Ingredients:

“Prosciutto butter”

½ cup (1 stick) vegan margarine of choice, room temperature

3 Tbsp. chopped hazelnuts

1 tsp. Sherry wine vinegar

1 tsp. chopped fresh thyme

½ tsp. crushed black peppercorns

1 garlic clove

¼ teaspoon salt

3-6 oz. vegan bacon of choice (I used Yves veggie Canadian bacon)

1 green onion, chopped

Gravy

3 large shallots, finely chopped

1 bay leaf

1 cup dry white wine

1 large fresh thyme sprig

½ tsp. chopped fresh rosemary

4 cups (1 qt.) chicken-flavored broth (I used Imagine Foods No-Chicken Broth)

¼ cup all purpose flour

“Turkey”

1 vegan turkey of choice (I used Vegetarian Plus Vegan Whole Turkey)

½ onion, cut in half

2 garlic cloves, peeled, halved

1 large fresh thyme sprig

1 large fresh summer savory sprig

1 Tbsp. crush black peppercorns

Number of servings varies by brand of “turkey”, but Vegetarian Plus serves 8-10

Preparation:

For “prosciutto butter”

1. Place margarine, hazelnuts, vinegar, thyme, crushed pepper, garlic, and salt in stand mixer (or large bowl) and mix on medium-slow speed until creamy.

2. Add prosciutto and green onions and mix to thoroughly incorporate.

For gravy

1. Melt 2 tablespoons “prosciutto butter” in a large pot over medium-high heat.

2. Add shallots and bay leaf; sauté until tender and clear, about 10 minutes.

3. Add wine, thyme, and rosemary; boil until liquid is reduced almost to a glaze, about 3 minutes.

4. Add no-chicken broth; bring to boil. Reduce heat to medium-low, cover and simmer for 30 minutes.

5. Discard bay leaf and thyme sprig and transfer gravy base to a bowl.

6. Melt ¼ cup of “prosciutto butter” in pot. Add flour; whisk 1 minute. Gradually add the gravy base back to the pot, whisking constantly.

7. Boil, whisking frequently, until the gravy is slightly thickened, about 5 minutes. Season with salt and pepper to taste. Serve over turkey.

For “turkey”

1. Refrigerate “turkey” for 24 hours to thaw. Set rack in the middle of the oven and preheat according to package directions of the particular vegan turkey you are using (350° for the Vegetarian Plus brand).

2. Set aside ¼ cup of “prosciutto butter” for gravy, if gravy is not yet made. Spread buttery mixture over the entire outside of the “turkey”, thickly covering all sides.

3. Place “turkey” on a rack set in a roasting pan. Place the onion and the remaining ingredients inside the cavity of the “turkey”.

4. Cover the “turkey” with aluminum foil and bake according to package directions (50-65 minutes for the brand I used).

5. Serve with gravy.

Wild Mushroom Potato Gratin

Wild Mushroom Potato Gratin

Gourmet, September 2003

This recipe is easy, yet time-consuming. I was fortunate to have a mandolin available to me to use to slice the potatoes. Without one, it would be an extremely tedious task, so borrow one if you have to.

Ingredients:

½ lb. fresh wild or exotic mushrooms such as chanterelles or shiitakes (discard shiitake stems), trimmed and coarsely chopped.

2½ Tbsp. vegan margarine (I prefer Earth Balance Buttery Sticks)

¾ lb. fresh cremini mushrooms, trimmed and sliced ¼-inch thick

1½ tsp. minced garlic

3 lbs. russet (baking) potatoes

2 cups heavy cream substitute of choice (I used MimicCreme brand)

1 cup thick unsweetened soymilk of choice (I used Silk brand)

1½ tsp. salt

½ tsp. white pepper

¼ tsp. freshly grated nutmeg

2 oz. finely grated stinky vegan cheese of choice in place of Gruyère cheese. (I used Cheezly brand Aged White Cheddar.  Another good brand is Sheese.)

15- by 10- by 2-inch oval gratin dish or other 3-quart shallow baking dish.

Serves 8

Preparation:

1. Put oven rack in middle position and preheat to 400° F.

2. Cook chanterelles or shiitakes with salt and pepper to taste in 1 tablespoon of margarine in a large non-stick skillet over medium heat, stirring until the mushrooms are tender and the liquid evaporated, about 8 minutes, then transfer to a bowl.

3. Cook cremini in remaining 1½ tablespoons of margarine in skillet, stirring, until liquid is evaporated and mushrooms are tender, about 8 minutes, then transfer to bowl with wild mushrooms. Toss mushrooms with 1 teaspoon of garlic.

4. Peel potatoes and cut crosswise into 1/8-inch-thick slices (preferably with an adjustable-blade slicer).

5. Place potatoes, “cream”, soymilk, salt, white pepper, nutmeg and remaining ½ teaspoon of garlic in a 4- to 6-quart pot. Bring to a boil, stirring once or twice, then remove from heat.

6. Transfer half of potatoes to buttered gratin dish with a slotted spoon, spreading evenly.

7. Spread mushrooms evenly over potatoes, then top with remaining potatoes.

8. Pour any remaining cooking liquid over the potatoes and sprinkle with “cheese”.

9. Bake gratin until top is golden brown and potatoes are tender 45-55 minutes. Let stand 10 minutes before serving.

Citrus-glazed Carrots

Citrus-Glazed Carrots

Bon Appétit, November 2008

Easy and delicious, this carrot dish with a twist is a great accompaniment to any Thanksgiving spread.

Ingredients:

2½ pounds medium carrots, peeled, cut on diagonal into ¼-inch slices

2 cups (or more) water

1 cup fresh orange juice

½ cup sugar

¼ cup fresh lime juice

2 Tbsp. (1/4 stick) vegan margarine

2½ tsp. finely-grated orange peel

2 tsp. finely-grated lime peel

1 tsp. salt

1 Tbsp. chopped fresh parsley

8 servings

Preparation:

1. Combine carrots and 2 cups water in heavy large skillet. Add all remaining ingredients except parsley.

2. If needed, add enough water to just cover carrots. Bring to boil, stirring until sugar dissolves.

3. Boil just until carrots are crisp-tender, stirring occasionally, 8-9 minutes.

4. Using a slotted spoon, transfer carrots to medium bowl; cool.

5. Boil cooking liquid in skillet until slightly reduced, about 5 minutes. (Transfer to small bowl if still preparing remainder of feast. When ready, proceed with step 6).

6. Bring reserved cooking liquid to a boil in a large skillet over medium-high heat. Add carrots and boil until just tender and liquid is thickened to a light syrup consistency, stirring occasionally, about 8 minutes.

7. Season with salt and pepper. Transfer to serving bowl. Sprinkle with parsley.

Note: Can be made 1 day ahead. Cover carrots and cooking liquid separately; chill.

Bourbon-Pecan Tart

Bourbon-Pecan Tart

Bon Appétit, November 2009

Bourbon, or whiskey bourbon, gives this tart a little something extra. Delicious with vegan whipped topping or vanilla bean ice “cream”.

Ingredients:

Pie Crust

1 1/8 cups all purpose flour

1/8 cup sugar

1/8 tsp. fine sea salt

½ cup (1 sticks) chilled vegan margarine, cut into ¼-inch cubes

1/8 cup (or more) ice water

Filling

3 egg substitutes (I used Ener-G Egg Replacer, but I would recommend using ground flax–1.5 tsp.+2 Tbsp. water per egg)

½ cup packed brown sugar

¾ cup brown rice syrup*

3 Tbsp. vegan margarine, melted

2 Tbsp. bourbon

1 tsp. real vanilla extract

¼ tsp. salt

2 cups pecan halves or pieces

Serves 8-10

Preparation:

For Crust:

1. Combine first 3 ingredients in a stand mixer fitted with paddle attachment. Blend on low speed.

2. Add margarine; mix on low speed until mixture is crumbly.

3. Sprinkle with ¼ cup ice water; mix until dough clings to paddle, adding more ice water by teaspoonfuls if dough is dry.

4. Gather dough together. Flatten into a disk and roll out on a floured surface to 12-inch round.

5. Place crust in 10-inch tart pan with removable bottom; press crust into pan. Trim overhang. Chill crust for 30 minutes.

For Tart:

1. Preheat oven to 375°F.

2. Line crust with foil; fill with dried beans. Bake until crust is set and pale golden, a

Bourbon-Pecan Tart served with Soyatoo vegan whipped topping.

bout 30 minutes.

3. Remove foil and beans. Bake crust golden brown, about 10 minutes.

4. Place pan with crust on rimmed baking sheet.

5. Meanwhile, using electric mixer or standing mixer, beat egg substitute and sugar. Beat in rice syrup, bourbon, vanilla, and salt; beat until blended. Stir in pecans.

6. Pour pecan filling into hot crust. Bake until center of filling is set, about 25 minutes.

7. Cool tart on rack for 1 hour; remove crust from pan. Serve slightly warm or at room temperature.

*The recipe called for dark corn syrup, which I used, but the tart ended up set yet with some syrup run-off and rice syrup is thicker than corn syrup, so it should work better.

Notes: Can be made 8 hours ahead. Re-warm slightly before serving, if desired. I used a dollop of Soyatoo vegan whipped topping on each piece when serving.

Among one of the best blends from the Carlos Torano family of fine cigars. Carlos Torano Signature cigars are flawlessly handmade with a robust, complex-tasting blend of Dominican & Nicaraguan Cuban-seed Ligero long-fillers, a broadleaf binder, and an oily, sun-grown Brazilian Maduro wrapper. – From Famous Smokes who seems to have better prices than some of their competitors.

igar: Carlos Torano Signature
Origin: Nicaragua
Size: Robusto 5 x 52
Wrapper: Sun Grown Brazilian Maduro
Binder: Broadleadf
Filler: Dominican Cubano Ligero, Nicaraguan Habano Ligero

I had a very long day in front of the computer handling edits in my normal job as an erotic romance author and needed a cigar.  I lit this up looking for something different than my normal Padron or Cuesta Rey and seeing as how I have a few of these now in my humidor along Fonsecas and other stuff, I figured I’d try one again.

Wow, what flavor!  Peppery spice hit my palate upon lighting up that mellowed into a toasty flavor with undertones of refined earth and dark coffee.   Due to the maduro wrapper I picked up notes of cream too.  Firm ash that held on for the first inch suggested good construction.

I smoked with this Roibos tea in front of the Good News Cafewhile reading.  I’ll probably try to pick up a box or so.

A very nice smoke that lasted about an hour or so.    The maduro leaf used brings out a lot of flavor and even an hour or so later I’m still tasting it.  Nothing about this cigar is overpowering though it’s rated as a medium bodied cigar.   FYI, tis is one of the only maduros the Torano family makes and will become a staple in my humidor.  I picked this beauty up in a five pack from Cigarbid at a decent price but checking out box prices at Cigar.com puts it at a similiar price to my beloved Padrons.

OK, let’s face it. Mashed potatoes are one of those basics that everyone loves and for which we all have our own standards. I like mashed potatoes, before this batch I didn’t LOVE them. I do now. The potatoes themselves are just standard issue mashed potatoes. I think the difference is in the topping. See, what had happened was…

I wanted to make confit (I did, post to come) and in order to make it I needed to render some fat. I got some pork fat and rendered it, I was left with what I’m guessing are cracklings. That’s the topping. OMG! You could sub bacon for the cracklings, so don’t freak out.

5 medium Yukon Gold potatoes
1-1/2 tsp sea salt
3/4 cp heavy cream
1/4 cp butter (yeah, I know)
black pepper to taste
Dash of nutmeg
1/3 cp cracklins or bacon

Peel and quarter the potatoes and put them into medium size pot. Fill with cool water just to cover the potatoes, add salt and bring to a soft boil. These potatoes are very tender, a hard boil may cause them to break apart. They will need to cook for about 20 minutes or until a knife goes through easily.

Once they’re cooked, drain the potatoes. Place the pot back on the burner with the butter and cream, until the butter begins to melt. Put the potatoes back in the pot and begin mashing them immediately, stirring in the cream and butter. Check the salt, add pepper and nutmeg. Stir and serve topped with the cracklins.

I know I don’t need to say this, but I will anyway. ENJOY!

Ingredients

2 cups heavy cream

1 heaping tablespoon chipotle pepper puree

3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick

Salt and freshly ground black pepper

Preparation

Preheat oven to 375 degrees F.

Whisk together cream and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

~Courtesy of Bobby Flay

Cream
Nanny Tunic

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