Wednesday, September 30, 2009
Tuesday, September 29, 2009
Monday, September 28, 2009
Sunday, September 27, 2009
Saturday, September 26, 2009
Wednesday, September 23, 2009
chantrelle, portobella and shitake, cleaned
and tough stems trimmed
2 tablespoons unsalted butter
sun dried tomatoes
Tuesday, September 22, 2009
Bake any left over filling in a ramekin for a nice corn pudding.
Monday, September 21, 2009
In a large bowl, using a handheld mixer, beat the butter with the sugar at medium-high speed until fluffy, about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until fully incorporated. Add the flour mixture in 3 batches, beating at low speed between additions just until incorporated. Add the flour mixture in 3 batches, beating at low speed between additions until just incorporated. Continue to beat for 30 seconds longer.
Spread one-third of the batter in the prepared pan, then spread half of the Nutella on top. Repeat with another third of the batter and the remaining Nutella. Top with the remaining batter. Lightly swirl the Nutella into the batter with a butter knife. Do not overmix.
Bake the cake for 1 hour and 15 minutes, until a toothpick inserted in the cake comes out clean. Let the cake cool in the pan for 15 minutes. Invert the cake onto a wire rack, turn it right side up and let cool completely, about 2 hours. Cut the cake into slices and serve. Great with coffee ice cream.
Recipe adapted from "Cake Keeper Cakes".
Wednesday, September 16, 2009
Tuesday, September 15, 2009
Monday, September 14, 2009
Sunday, September 13, 2009
Saturday, September 12, 2009
I spotted this recipe in October edition of Family Circle and chose to serve it for dinner Thursday evening. Everyone thought the dish was tasty. Cooler evenings sharpen the appetite.
1 cup dry polenta
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
3 1/2 cups water
Magazine Directions: Heat oven to 350. Place polenta in an 8 x 8 x 2-inch baking dish and stir in 3 1/2 cups water and salt and pepper. Bake at 350 for 40 minutes or until most of the moisture is absorbed. Stir in Parmesan cheese.
My Directions: Place water and polenta with salt and pepper in a 3 quart pan. Cook on top of stove over a low flame stirring often for 30 to 40 minutes or until the liquid has evaporated.
1 cup dried porcini mushrooms
1 tablespoon olive oil
1 shallot, finely chopped
10 ounces mushrooms
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup low sodium chicken broth
1 can (14.5ounces)diced tomatoes
Since the dried porcini mushrooms were not available to me, I used one pound of the white mushrooms. If you use the dried porcini place them in a bowl and cover with 1 cup of boiling liquid. Soak for 15 minutes, then remove with a slotted spoon and reserve the liquid. Chop the porcini mushrooms and set aside.
Heat oil in a large non stick skillet over medium heat. Cook shallot 3 minutes. Add white mushrooms to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook 7 minutes. Stir in flour and cook 2 minutes, stirring constantly.Whisk chicken broth, chopped porcini, diced tomatoes into skillet. Simmer over medium heat for 15 minutes. Spoon mushroom sauce over polenta. Top with shaved Parmesan cheese.
My Directions: I added about 2 tablespoons olive oil to the skillet and sauteed the one pound of mushrooms. I added enough chicken broth to compensate for the liquid that the recipe called for from soaking the porcini mushrooms. The rest of the directions remained the same.
Friday, September 11, 2009
Thursday, September 10, 2009
Wednesday, September 9, 2009
1/2 cup dried kidney beans, soaked overnight
2 bay leaves
2 cloves garlic, peeled
1/2 cup olive oil
4 slices pancetta (Italian bacon)
1/2 red onion, chopped fine
1 celery stalk, chopped fine
1/2 teaspoon red pepper flakes
Salt & pepper, to taste
Soak beans overnight, or for 8 hours, in a large pot covered with 6 cups of water.
Bring water and beans to a boil, adding 2 bay leaves and 2 cloves of garlic split. Simmer beans one and one-half hours, stirring frequently. Turn off heat and leave the lid on pot.
Bring a large pot of water to a boil to cook pasta.
I altered the recipe at this point. To eliminate cholesterol from the bacon fat, fry the bacon in another pan. Remove the crisp bacon, blot the bacon with a paper towel to minimize any residual fat.
In a large pan, add olive oil, chopped onion, and celery. Saute until tender stirring often. Add cooked bacon.
Drain beans, remove bay leaves and mash to flavor the mixture. Add to the pancetta / bacon mixture. Add the pepper flakes, salt and pepper to taste.
Add cooked pasta to pancetta and bacon mixture. Add parsley and Parmesan cheese. It is D-lish! Serves 4
Tuesday, September 8, 2009
Saloon #10 Reenactment "Wild Bill" From The Hollywood Movie Fame
The Main Street Of Deadwood Facing North
Monday, September 7, 2009
Sunday, September 6, 2009
Reunion Travels VII
The Shootout Between The Cook And The Biscuit Thief The Horn Family Singers
Saturday, September 5, 2009
Pronghorn Bison A Herd Of Bison White Tail Deer (in ravine)
Friday, September 4, 2009
Military Reunion 2010
Armed Forces, Past And Present On Stage During The Flag Folding Ceremony The Flag Folding With The Honor Being Given To Our Reunion Group