tag:blogger.com,1999:blog-16135980283660863542024-03-12T17:58:37.903-07:00Fab Food and Recipe FunSome of the lessons I've learned from cooking, living and lovingCaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-1613598028366086354.post-67171532826497222002013-07-14T20:48:00.000-07:002013-07-14T20:48:30.339-07:00Birthday Butterscotch<br />
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35 years ago today my life was graced by the birth of my first child, Ryan. He was a joy to raise, and every day of his life has been a blessing to me. He is everything I could have ever hoped for in a son, and continues to amaze me with his compassion, intelligence, and giving nature. And to top that off, he has brought three wonderful girls into my life as well.....His wife, Vanessa, and their two daughters, Meryn and Zoe. I have often featured my granddaughters as my sous chefs in this blog as Calicook and Zozo.<br />
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For Ryan's birthday this year, Calicook and Zozo wanted to help me make his favorite dessert, Butterscotch Torte. It's a heavenly concoction of creamy layers of goodness atop a shortbread crust. Today they made it all by themselves. I only helped with the parts that required the oven or cooktop.<br />
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<strong>BUTTERSCOTCH TORTE</strong> <br />
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<strong>LAYER #1: CRUST:<br />1 cup flour<br />½ cup cold butter (I stick) <br />1 cup nuts, finely chopped (walnuts, pecans, or almonds)<br />½ cup powdered sugar (optional) <br /><br />Mix flour and butter in food processor until crumbly. Stir in chopped nuts and press into bottom of 9 or 10 inch springform pan. Bake at 350 degrees for 10-15 minutes or until slightly brown. Cool.</strong><br />
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Here we have Calicook pressing shortbread crust into the pan. We like to use a 9 or 10" springform pan because it's easy to see all the layers and just looks pretty. <br />
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LAYER #2: CREAM CHEESE LAYER:<br />1 8 oz. package cream cheese, softened<br />1 cup powdered sugar<br />1 cup cool whip (buy 8 oz size), or 1 cup whipped cream<br />½ tsp vanilla<br /><br />Whisk all ingredients together and spread over cooled crust.</strong><br />
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<strong>LAYER #3: PUDDING LAYER:<br />2 small packages instant pudding (or cook and serve pudding), any flavor<br />3 cups milk<br /><br />Mix pudding and milk together and spread over cream cheese layer.</strong><br />
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ZOzo is spreading out the pudding layer. She matter-of-factly said, "It looks like dog poop". Fortunately it taste much better than it looks. Any flavor will do. Butterscotch, chocolate and lemon are our favorites flavors. <br />
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<strong>LAYER #4: WHIPPED TOPPING LAYER<br />Cool Whip, (or 1+ cup whipped cream)<br />Chopped nuts (optional) <br /><br />Spread remainder of 8 oz. Cool Whip over pudding layer. Sprinkle nuts over the top. Chill several hours.</strong><br />
The whole thing gets topped of with whipping cream and is then sprinkled with nuts. Yum!<br />
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Serves 10-12<br />
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<br />CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com0tag:blogger.com,1999:blog-1613598028366086354.post-54928852095188149422012-11-04T07:47:00.002-08:002012-11-04T09:11:23.943-08:00Meet ZoZo, My Little Pumpkin<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2mnvqeZzGYrqYWEhsXQN7dI5aQ30wRiOD85Xpj902XZxwVBT5LfDXLDCHZs3h40B9AvM8TTWK7DHd4ZeQ8kNrHPivNybNVs2yaPSaI8u7EeylWFwP0x0_Y-kehroCQWWph0ILwdtTt4T/s1600/DSC08989.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2mnvqeZzGYrqYWEhsXQN7dI5aQ30wRiOD85Xpj902XZxwVBT5LfDXLDCHZs3h40B9AvM8TTWK7DHd4ZeQ8kNrHPivNybNVs2yaPSaI8u7EeylWFwP0x0_Y-kehroCQWWph0ILwdtTt4T/s200/DSC08989.JPG" width="200" /></a>Sadly, my 5 year old sous chef, Calico, has left my tutelage and moved on to a higher institution of learning.... kindergarten. Fortunately, for me, she hired her replacement before she left. I would like to introduce you to ZoZo. Now, ZoZo is 3 years old and already quite adept in the kitchen. For her debut she wanted to demonstrate how to make Gooey Pumpkin Cake.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HldQ2iCU3Ln3gYz5EoXC-wE3BYI4B_OJ2d4ary_LN7nKbH0Gq4l2osqC0QmXcgD4TRrjb5qYLYx3m7K6ETjcj8m2WRBhHjd_4cuf6vguu_HdcOwagVLKCtAfrzIMQWfNZAc4F3g7y6r8/s1600/DSC08970.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HldQ2iCU3Ln3gYz5EoXC-wE3BYI4B_OJ2d4ary_LN7nKbH0Gq4l2osqC0QmXcgD4TRrjb5qYLYx3m7K6ETjcj8m2WRBhHjd_4cuf6vguu_HdcOwagVLKCtAfrzIMQWfNZAc4F3g7y6r8/s320/DSC08970.JPG" width="313" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><strong>ZoZo</strong></span></td></tr>
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We found this recipe on the <a href="http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html">Food Network website, courtesy of Paula Dean</a>, and thought we'd give it a try. It took only about 15 minutes to put together and 45 minutes to bake. The aroma of pumpkin and spices baking in the oven always helps to usher in the new season and makes me glad autumn has arrived. <br />
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<strong><span style="font-size: large;">PUMPKIN GOOEY BUTTER CAKE</span></strong><br />
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Cake:<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><strong>Press into pan</strong></span></td></tr>
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<ul class="kv-ingred-list1">
<li itemprop="ingredients">1 (18 1/4-ounce) package yellow cake mix</li>
<li itemprop="ingredients">1 egg</li>
<li itemprop="ingredients">8 tablespoons butter, melted</li>
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Filling:</h3>
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<li itemprop="ingredients">1 (8-ounce) package cream cheese, softened</li>
<li itemprop="ingredients">1 (15-ounce) can pumpkin</li>
<li itemprop="ingredients">3 eggs</li>
<li itemprop="ingredients">1 teaspoon vanilla</li>
<li itemprop="ingredients">8 tablespoons butter, melted</li>
<li itemprop="ingredients">1 (16-ounce) box powdered sugar</li>
<li itemprop="ingredients">1 teaspoon cinnamon</li>
<li itemprop="ingredients">1 teaspoon nutmeg</li>
</ul>
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Directions</h2>
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Preheat oven to 350 degrees F. <br />
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Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. <br />
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ZoZo will demonstrate how to add the melted butter to make the filling in the video below.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw11SFd3YKsFCTz87vJifuiVVPp81zGwYB3dlDwv3tlkRK0-UqOJ-uhZsBj0jWGqgVMen97XqB-NJ5T-kowyg' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />
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To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake, as the center should be a little gooey.<br />
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As ZoZo so simply says, "DONE"!<br />
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Serve with fresh whipped cream.</div>
CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com6tag:blogger.com,1999:blog-1613598028366086354.post-44073445608523214712012-07-04T18:28:00.000-07:002012-07-04T20:13:08.647-07:00Making Pie Crust is a SnapMy sister, Teri, asked me for the recipe to Mom's pie crust yesterday. So, being the good sister that I am, I decided to not just tell her, but to show her. <br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwPcecT83S0KvcNa8Kj8KS5Caz9ex__NbA60H-CP4KmrL_w-XD25r5_Ul5izrO1S90r9y3P2k_7UVHEHsXMUA' class='b-hbp-video b-uploaded' frameborder='0'></iframe><br />
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<strong>MOM'S PIE CRUST</strong><br />
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2 1/2 cups all purpose flour<br />
1/2 cup plus 2 tbsps. vegetable oil<br />
1/4 cup plus 2 tbsps. milk<br />
1 tsp salt<br />
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Makes 1 double pie crust or 2 single pie crusts<br />
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Pour all ingredients into a medium mixing bowl. Stir with a fork just until it is blended (20-30 strokes). Divide dough in half and form each half into a disk. Place one disk in the center of a 14" long piece of waxed paper. Place a second piece of waxed paper over the disk so the dough is between two pieces of waxed paper. Begin rolling evenly from the center outward to form a circle. Roll dough 12-14" round, depending on size of pie plate. remove top piece of waxed paper then place it gently back over dough. Flip the crust over and remove waxed paper. Center dough in pie plate and remove the waxed paper. Ease the dough into the bottom of the plate so there are no air bubbles between the dough and the pie plate. Leave 3/4" overhang on top edge of dough and fold under to form a crust. <br />
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If you are making a single crusted pie, crimp edges all the way around. If recipe calls for a baked pie crust, place foil on top of dough and weigh it down with pie weights (or dried beans). Bake at 350 degrees for about 15-20 minutes. Cool. Fill with cream filling. <br />
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If you are making a double crusted pie, place pie filling over bottom crust in pie plate. Roll out second pie dough disk 12-14" and center it over the pie filling. Roll both crusts edges under in a smooth ridge and crimp edges with fingers.<br />
<img height="79" src="http://www.blogger.com/video-thumbnail.g?contentId=ae2f41e1165808e&zx=iu24xnpusrn7" style="filter: alpha(opacity=30); left: 551px; opacity: 0.3; position: absolute; top: 130px;" width="96" /><br />
If desired, you can brush crust top with milk or egg white and sprinkle with raw sugar or almonds. Cut four 1/2 " slits in center to allow steam to escape. Bake 375 degrees for 40-45 minutes, or until filling is cooked. Place sheet of foil loosely over the top of the pie if crust is browning to quickly. remove from oven when done and let cool.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com3tag:blogger.com,1999:blog-1613598028366086354.post-77031040693265353122012-06-23T19:41:00.002-07:002012-06-30T15:42:40.791-07:00Apricots and Mom and Dad<br />
The last several days have been a blur as I have picked apricots off overburdened trees at the house and made jam, pies and cobbler from the apricots. While the picking and cooking have been a lot of work, the experience has reminded me a lot of my Mom and Dad.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjiox9r0WLtkQ0AOgIDz2Xo_JMZrwY-nbP5VmaY-MTo8J86iFh8KbtjQOJfNN4q4drbWVxLcStK_IYVBiNUhBV-VL4tommJxMINtWSk6kgfHrxxSYXyvJUmn4WLwOsBDOCGuZsZ6YdECI/s1600/ap+tree.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbjiox9r0WLtkQ0AOgIDz2Xo_JMZrwY-nbP5VmaY-MTo8J86iFh8KbtjQOJfNN4q4drbWVxLcStK_IYVBiNUhBV-VL4tommJxMINtWSk6kgfHrxxSYXyvJUmn4WLwOsBDOCGuZsZ6YdECI/s320/ap+tree.jpg" width="239" /></a>My dad didn't like gardening, but loved cultivating fruit trees. He got great joy in sharing his harvest with his neighbors and friends. If he didn't have enough from his yard, he would go over to Fresno State and pick whatever he needed to augment his harvest. Mom was equally generous with supplying everyone she knew with a pie, whether it be apricot, peach, or rhubarb. Every year, they would share the tedious task of splitting hundreds upon hundreds of apricots onto grape trays and drying them in their backyard. This process took weeks, and lots of patience, but the result was being handed a bag of the best dried apricots you ever tasted.
So, you see, I have apricots in my blood.<br />
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So the first apricot pies that came out of the oven are dedicated to my parents. I thank them for instilling the love of fruit and baking in me. At last count, there were <strike>13</strike> <strike>15</strike> 19 pies, <strike>31</strike> 39 jars of jam and <strike> 2</strike> 3 cobblers. I have become very popular with my friends, family and neighbors, and I'm delighted to share with them.<br />
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The photo above shows how productive my trees were this year. Below is a picture of the apricot filling ready to go into the crust.
The recipe I'm using here was my mom's favorite apricot pie recipe. It's quite different because the thickening agent is tapioca, rather than flour or cornstarch.<br />
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<strong>APRICOT PIE</strong></div>
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Preheat oven to 500 degrees.</div>
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<strong>8-10 cups halved apricots (about 22-24)</strong></div>
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<strong>1/2 tsp. almond extract</strong></div>
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<strong>2 Tbsp. water</strong></div>
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<strong>1 Tbsp. amaretto or orange liquer</strong></div>
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Mix liquids and sprinkle over apricots. Stir and let stand. </div>
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<strong>3/4 cup brown sugar</strong></div>
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<strong>1/2 cup granulated sugar (+ 1/2 cup more sugar is fruit isn't real ripe or sweet)</strong></div>
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<strong>3 Tbsp. + 1 tsp. minute tapioca</strong></div>
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<strong>1 tsp. cinnamon (optional)</strong></div>
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In a bowl, stir sugars and tapioca together until thoroughly mixed. This is very important as not to have unpleasant lumps of tapioca. Add sugar/tapioca mixture to apricots, 1/2 cupful at a time, making sure you mix thoroughly after each addition. Let stand 15 minutes. </div>
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Assemble pie crust, fruit, and top crust. Brush top with milk or egg white and sprinkle with sugar and slivered almonds, Reduce temperature to 450 degrees and bake 10 minutes.Then set oven to 375 degrees and bake for 35 more minutes. Cool at least 6 hours. </div>
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Makes one large pie. Serves 8-10.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbm3mVdVHXgPs-Lr38QEdCxYS086fdvBVluocbYv0EEksZPkchoR3GcaiCIIENIbGIjX6E7RZBk7Q418S5KeZgwi9cps0z22DPlMqouHW9R-3gjPCkfm7HeRUKA48rgab8Sfi0L9tnDoZ/s1600/DSC08833.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbm3mVdVHXgPs-Lr38QEdCxYS086fdvBVluocbYv0EEksZPkchoR3GcaiCIIENIbGIjX6E7RZBk7Q418S5KeZgwi9cps0z22DPlMqouHW9R-3gjPCkfm7HeRUKA48rgab8Sfi0L9tnDoZ/s640/DSC08833.JPG" width="640" /></a></div>CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com7tag:blogger.com,1999:blog-1613598028366086354.post-459033545452918952011-11-24T20:09:00.000-08:002011-11-24T20:44:15.811-08:00Giving thanks for a barbecued turkey<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXGnu9gMXV4AY9wC15NY8BJ0304B4jLyXvqWbSpwpXgspC910GKttbyrRq8oxksHiORe1lFWu7ieg-94eql206ZG6ME3sSpXa2_g6JAF7u3KD4FSKiXqGEENKs1zUNSGLUXOadYwc5JNq/s1600/turkey.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXGnu9gMXV4AY9wC15NY8BJ0304B4jLyXvqWbSpwpXgspC910GKttbyrRq8oxksHiORe1lFWu7ieg-94eql206ZG6ME3sSpXa2_g6JAF7u3KD4FSKiXqGEENKs1zUNSGLUXOadYwc5JNq/s320/turkey.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5678780831825766354" /></a><br /><br />For the first time, I decided to barbecue my turkey on the outdoor grill, and it turned so good that it may be an annual event. I was forced to the barbecue because my oven is just too small for a large bird. No problem, folks.<br /><br />The backyard grill handled the turkey nicely, finishing a golden-brown bird in about 3 1/2 hours. It was moist and delicious, and my guests kept commenting on this being the best turkey they've ever eaten. That's high praise because they've wolfed down a bunch of turkeys in their time.<br /><br />The prep was as simple as apple pie. After rinsing out the turkey cavities, I rubbed the inside and outside of the turkey with olive oil and Italian seasoning. I put the 17-pound turkey on a rack in a large disposable aluminum pan. I placed all of this on a cookie sheet in the middle of my gas grill.<br /><br />I have a four burner grill, so I only lit the two outside burners so there would be no direct heat on the turkey. I closed the lid and checked on it every hour or so. My grill has a temperature gauge on it so it was easy to monitor the approximate heat. I kept the temperature around 325 degrees. Then, all I did was check the temperature from time to time. When the internal temperature reached 165 degrees I turned off the burners. I let it rest for about 20 minutes before carving it. <br /><br />Next time I'm going to brine the turkey, and use a chipotle rub on it, but for now, I'm happy knowing I have found the solution to not having a big enough oven.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com2tag:blogger.com,1999:blog-1613598028366086354.post-49927749481590194192011-09-02T21:22:00.000-07:002011-09-02T22:29:45.185-07:00A glimpse of Eden in Capitola<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDRSjEJ05Lxq3jXrs-YhzMJvYoKT7936T5JXC1Wg-Ygkfg4pzn3E_fwwVlfj3J4bc6ffdAljoiL-VeycRER1lxF3Td3SLFUNIwGyeGOvgt0xeKm7vzkGFLrnYuOnAp2XVFRKNV6t2uP5l/s1600/photo.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDRSjEJ05Lxq3jXrs-YhzMJvYoKT7936T5JXC1Wg-Ygkfg4pzn3E_fwwVlfj3J4bc6ffdAljoiL-VeycRER1lxF3Td3SLFUNIwGyeGOvgt0xeKm7vzkGFLrnYuOnAp2XVFRKNV6t2uP5l/s320/photo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5647997713547661122" /></a>
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<br />We took a day trip to Capitola on the Central Coast and decided to have an early dinner at the Shadowbrook, the wonderful restaurant on Soquel Creek near Capitola Village. The menu offered many treats but I was pulled to the Pacific Rim King Salmon. The dish is featured in this photo.
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<br />This Shadowbrook recipe was featured in Bon Appetit magazine. Here's the description right off the menu: Certified sustainably raised and organically fed Sea greens, ginger-wasabi sauce, ponzu sauce, miso vinaigrette-julienne vegetables and sesame seeds.
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<br />My companion had the slow-roasted certified Angus prime rib. Here's the menu description: Buttermilk mashed potatoes, creamed spinach, Yorkshire pudding, horseradish cream and Cabernet jus.
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<br />The meal was excellent and we had time to walk the lush grounds of this multi-level restaurant. The Shadowbrook is one of our favorites. Check it out the next time you're in the Capitola/Santa Cruz area.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com1tag:blogger.com,1999:blog-1613598028366086354.post-36402295878249167872011-02-13T18:30:00.000-08:002011-02-13T19:03:36.552-08:00Valentine's Day dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLANYY6-q6UgXs31bM0u9cxKxNanGCKneR_PpdAzNvayrTLEmiOdv-bjuyEn80E4eDeVX59Bv7o77NeMEQTqnKa2tFFhD65qdOn4P776jKwK2nKMJMg3UBOHguEiSvbZWhyQ6ctK1ArUN6/s1600/DSC07627_CROP_crop.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 311px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLANYY6-q6UgXs31bM0u9cxKxNanGCKneR_PpdAzNvayrTLEmiOdv-bjuyEn80E4eDeVX59Bv7o77NeMEQTqnKa2tFFhD65qdOn4P776jKwK2nKMJMg3UBOHguEiSvbZWhyQ6ctK1ArUN6/s320/DSC07627_CROP_crop.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5573375478645353122" /></a><br /><br />The best part of Valentine's Day is being with the one you love, sharing treats and topping the evening off with a fabulous meal. We did Valentine's Day a day early (and may even do it a day late for those of you keeping score).<br /><br />The dinner was simple elegance. Salmon steamed on the barbecue, right next to tiny lobster tails that also cooked on the grill. I put the salmon in aluminum foil, topped with three sprigs of rosemary, slices of yellow onion, olive oil and salt and pepper. Seal the foil and pop it on the grill for about 12 minutes. The lobster tails cooked for about 10 minutes on the grill.<br /><br />I garnished the plate with sliced pears, and lemons. Then added a few heart-shaped raviolis, a few stocks of asparagus, and you have a Valentine's Day meal that is fit for a king. <br /><br />It was yummy from start to finish.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com0tag:blogger.com,1999:blog-1613598028366086354.post-63401024316324048722010-08-03T22:03:00.000-07:002010-08-07T20:17:22.185-07:00A 'Wicked' birthday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF47VYzlf6opB7QjxmeGzbCL1dJvF89rH3oSDAw491BobpcSQOBcJFAGVpzruoO6x-_2rBESbnB0Bk0f4Mn1qK0sRf8sdmqr7qs90hwfCDxiAQoAPSlbStedBAXFyX3VMmnKS5v2lHQZt/s1600/DSC06896.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiF47VYzlf6opB7QjxmeGzbCL1dJvF89rH3oSDAw491BobpcSQOBcJFAGVpzruoO6x-_2rBESbnB0Bk0f4Mn1qK0sRf8sdmqr7qs90hwfCDxiAQoAPSlbStedBAXFyX3VMmnKS5v2lHQZt/s320/DSC06896.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5502870442825646002" /></a><br />My dear daughter turned 30 and I took her to see "Wicked" in San Francisco for her birthday. It was a wonderful mother-daughter time in which we had a chance to share a few days in a great city and experience an entertaining play. We stayed in the heart of the theater district and absorbed our surroundings.<br /><br />Back in Fresno, we had a family dinner to continue the 30th birthday celebration, and I made the cake that my daughter wants every birthday. I call it K-K's cake, and it's her favorite. It's a white cake with vanilla pudding and strawberries inside. Very tasty, very caloric. But birthday cakes aren't supposed to be healthy. They're just supposed to be delicious.<br /><br />Here's the recipe: <br /><br /> <strong> K-K'S CAKE</strong><br /><br /><strong>CAKE</strong><br /> 1 Boxed white cake mix. Bake as directed on box in two 8" or 9" round pans. Cool<br /><br /><strong>FILLING #1</strong><br /> 1 box vanilla pudding. Make as directed on box. Chill<br /><br /><strong>Filling #2</strong><br /> 1 lb. fresh sliced strawberries<br /> 1/3 cup Strawberry glaze(found in produce section)<br /> Stir glaze in sliced strawberries. Set aside.<br /><br /><strong>CRUSTLESS FROSTING</strong><br /> 4 tbsp. flour<br /> 1 cup milk<br /> 1/2 cup shortening<br /> 1/2 cup butter<br /> 1+1/4 cup sugar<br /> 1 tsp. vanilla<br />Add a little milk to flour to form a paste and mix well until smooth. Stir in remaining milk and cook over medium heat until a thick paste forms, stirring constantly. Cover with waxed paper. Cool. Cream shortening and butter and sugar together until fluffy. Add cooled flour/milk paste and vanilla and beat until smooth. <br /><br /><strong>ASSEMBLY</strong><br /> Cut cake layers in half horizontally, making 4 layers. place one layer on plate and spread half of the pudding filling to the edges. Place next layer on top of pudding layer and spread to edges with glazed strawberries.<br /> Place next layer and spread with remaining pudding. top with last layer. Frost with crustless frosting. Decorate with remaining strawberries. Refrigerate until ready to serve.<br /><br />Serves 10-12CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com8tag:blogger.com,1999:blog-1613598028366086354.post-82677351692690856152010-05-02T11:54:00.001-07:002010-05-02T12:31:30.258-07:00It's tomato time again<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1BuMc0j_KSEakFkFBxM4PlE-4ylaBtd5l9DRvS-fHpa4pCAiDT_PgIYhIsAsY18hyphenhyphenCcCJylDGrFQkAyWt1k37HOJk8186iAtHTB7pWWV28e_Xz4c4UgR66Aq_ysXxZglc5nLx5Tfam-8/s1600/DSC06480_crop.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH1BuMc0j_KSEakFkFBxM4PlE-4ylaBtd5l9DRvS-fHpa4pCAiDT_PgIYhIsAsY18hyphenhyphenCcCJylDGrFQkAyWt1k37HOJk8186iAtHTB7pWWV28e_Xz4c4UgR66Aq_ysXxZglc5nLx5Tfam-8/s320/DSC06480_crop.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5466757517083589634" /></a><br />I've been a bit late in getting my tomato plants into the ground this season, but this glorious Sunday morning spurred me to plant. This season, I'm raising a couple of varieties -- Red Beefsteak, Lemon Boy and Sweet 100s.<br /><br />As I blogged last year, <a href="http://centralcalcook.blogspot.com/2009/07/my-garden-is-producing-like-crazy-this.html">my garden produced </a>like crazy thanks to the 100-plus temperatures in California's San Joaquin Valley. We have had much more moderate temperatures this year, but of course it is only spring. Those 100-degree days are coming, so get your gardens ready.<br /><br />I've urged my dear readers to plant backyard tomatoes because there is so much you can do with them. I like to get very <a href="http://centralcalcook.blogspot.com/2009/07/being-creative-with-tomatoes.html">creative with tomatoes</a>, whether it is using them in salads, on sandwiches or in salsa. I especially enjoy a Caprese salad, as well as making appetizing salads in hollowed out tomatoes. The previous links will take you to some of the tomato recipes that I've used.<br /><br />Don't delay another day. Get your tomatoes planted now and you'll be harvesting them this summer.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com5tag:blogger.com,1999:blog-1613598028366086354.post-82474630423521774242010-03-14T19:58:00.000-07:002010-03-14T20:08:36.975-07:00The grill of my dreams<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrQwb9Q3mY0qE4qpBVuqOPSEuzS2WeDDGcRC10PZR6XFXAxqSmupLfHSKiWPn95UlG0HvQLQdKbYkT_Zv1iKs9JQtTzS9MWN4UG6j6sYHkHOOih-i-lUuqz5y0Rq1uu5MgdumpnWtJm74/s1600-h/ZOE'S+BIRTHDAY+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrQwb9Q3mY0qE4qpBVuqOPSEuzS2WeDDGcRC10PZR6XFXAxqSmupLfHSKiWPn95UlG0HvQLQdKbYkT_Zv1iKs9JQtTzS9MWN4UG6j6sYHkHOOih-i-lUuqz5y0Rq1uu5MgdumpnWtJm74/s320/ZOE'S+BIRTHDAY+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448690347634924610" /></a><br /> <br />Now that Daylight Savings Time has arrived, it's time to drag out the grill from winter hibernation. The extra daylight and warmer weather means we can even grill our dinner on weekdays. A barbecued steak or chicken, and some grilled vegetables make a perfect and easy meal. I love grilling season.<br /><br /> Fish, of course, is excellent on the grill, and you can couple it with vegetables. I especially like asparagus on the barbecue. The smoky flavor of the crisp grilled asparagus is hard to beat. I like to drizzle it with olive oil, a little balsamic vinegar, and garlic salt before grilling. When corn comes into season, it's great on the grill and you might even consider red potatoes, which can be par boiled and then finished on the grill for that smoky flavor. Yum.<br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcis9YfAoYjLtlA5A-MOWJ0Ks8LtaKBdHKnDycg9tVF5KJ9fDW6JXTC0S9ihYN3Zwab79g4b_CjzS3Co9l4qw8Bp5-5X-feLpljiYaPEGXAGb2xm9gav3lLKm2SgG_6RUDTH69acqLWkjR/s1600-h/DSC03461.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcis9YfAoYjLtlA5A-MOWJ0Ks8LtaKBdHKnDycg9tVF5KJ9fDW6JXTC0S9ihYN3Zwab79g4b_CjzS3Co9l4qw8Bp5-5X-feLpljiYaPEGXAGb2xm9gav3lLKm2SgG_6RUDTH69acqLWkjR/s200/DSC03461.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5448690716227780194" /></a><br />But just about any vegetable can be grilled, and you can pair it with your meat choice. Toast some garlic bread on the grill, toss a fresh salad and you're done. A nice wine will finish the meal off and your family and friends will love it.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com6tag:blogger.com,1999:blog-1613598028366086354.post-63895402132495450152010-02-07T16:01:00.000-08:002010-02-09T20:10:41.616-08:00Who Dat sandwich?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuGzm8DTJOq8U-83lx7vLQsVC3qYnK5KQbx0adjcqK-8_YtBuYCNE6GDlrdyEau2ni1laxalWHsC0IwzDVFjN8cjfDpUU3YBHTTRyl0Fv54kIEWMOhkciuH0w-rvu-ZmPemfyayRp0aKe/s1600-h/DSC05411.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuGzm8DTJOq8U-83lx7vLQsVC3qYnK5KQbx0adjcqK-8_YtBuYCNE6GDlrdyEau2ni1laxalWHsC0IwzDVFjN8cjfDpUU3YBHTTRyl0Fv54kIEWMOhkciuH0w-rvu-ZmPemfyayRp0aKe/s400/DSC05411.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5435731789420933554" /></a><br /><br />Now that the Saints of New Orleans are the 2010 Super Bowl champs (Yippee), I’m reminded of a recipe I would like to share in the Saints' honor. It’s the Muffuletta sandwich and one of the most wonderful and flavorful sandwiches I've ever tasted. It was created in New Orleans more than 100 years ago. But, believe it or not, it's not a Creole or Cajun or French sandwich. It's completely Italian.<br /><br />According to <a href="http://">gumbopages.com</a>, "The muffuletta sandwich was invented by Signor Lupo Salvadore, who opened the now-famous little Italian market called Central Grocery on Decatur Street in the French Quarter in 1906.” <br /><br />The ingredients that make this sandwich stand out is the crusty Italian bread loaf and the Italian olive salad. The bread is easy to get, but finding the olive salad is another story. I had to coerce a friend to bring some back from Southern California for me. It comes in a jar, and can be found in many Italian speciality stores. It's worth ordering some online if all else fails.<br /><br /><strong>MUFFULETTA </strong><br /><br />1 round loaf Italian bread (10-12 inches)<br />1/4 pound mortadella, thinly sliced <br />1/4 pound ham, thinly sliced <br />1/4 pound hard Genoa salami, thinly sliced <br />1/4 pound Mozzarella cheese, sliced <br />1/4 pound Provolone cheese,sliced <br />1 cup olive salad with oil <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKNQpDhK177uV9LNbyc110tGYQNxu-cCbv7cusc2kO5b1IVbi3aa_Ckjsc3JvMu8LCoss6lQYLRggHiFBQzduJBvNpzzF9biydmdahX-w0Na_dPE5efPkIowAgBbXDHPNZEZ0wtgv9XeU/s1600-h/DSC05919.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiKNQpDhK177uV9LNbyc110tGYQNxu-cCbv7cusc2kO5b1IVbi3aa_Ckjsc3JvMu8LCoss6lQYLRggHiFBQzduJBvNpzzF9biydmdahX-w0Na_dPE5efPkIowAgBbXDHPNZEZ0wtgv9XeU/s200/DSC05919.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5435740197097282066" /></a><br />Split loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Hold sandwich together with toothpicks. Tent with foil and heat in 350 degree oven for 15 minutes, or until cheese has melted. Cut in quarters. Enjoy!<br /><br />Serves 2 as main course or 4-6 as appetizers.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com4tag:blogger.com,1999:blog-1613598028366086354.post-11761058293043388942010-02-04T18:20:00.000-08:002010-02-07T21:36:58.679-08:00Brie at last, brie at last<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qMLWblxr0TG6KqUCTFuTvDttu4MCn4M1ceMJ8TL66PlP5Y1D8v_lzQYLbhzJv6rGcSMN_rcb0AUEmyBpVwMHIiPXF-hKvuUHN7sMI6Gq6x1CFLDBcOviCtRord8_S7VXy8NAYDQybiSo/s1600-h/DSC05875+(1).jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qMLWblxr0TG6KqUCTFuTvDttu4MCn4M1ceMJ8TL66PlP5Y1D8v_lzQYLbhzJv6rGcSMN_rcb0AUEmyBpVwMHIiPXF-hKvuUHN7sMI6Gq6x1CFLDBcOviCtRord8_S7VXy8NAYDQybiSo/s400/DSC05875+(1).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433490903218438290" /></a><br /><br /><br />It's party time again and I offered to bring an appetizer. It's always challenging for me to come up with new ideas for appetizers. I was looking for something that would be easy to transport, was warm, and didn't require the use of the hostess' oven when I arrived. At last, after searching long and hard, I found a fun little recipe that met my criteria.<br /><br />Brie en Croute is a wheel of brie cheese wrapped in puff pastry and baked to a golden brown. The beauty of it was it has to set for an hour after it bakes before serving it. This was perfect because it allowed me to bake it at home and transport it easily. By the time I got to the party an hour had passed and it was ready to be devoured. If you cut into it too soon the cheese is too runny and flows everywhere.<br /><br />I found several recipes for Brie en Croute on <a href="http://http://www.puffpastry.com/all_about_brie.aspx">www.puffpastry.com</a>. This one is filled with dried cherries and pecans and was just different enough to interest me. Some other fillings that would be yummy are almonds and parsley, caramelized onions and thyme, or cranberries and walnuts. The possibilities are endless.<br /><br /><strong>BRIE EN CROUTE WITH DRIED CHERRIES, PECANS AND ROSEMARY </strong><br /><br />1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)<br />1 egg <br />1 tablespoon water <br />1/3 cup dried cherries, softened*<br />1/4 cup chopped toasted pecans <br />1/4 cup honey <br />1/2 teaspoon chopped fresh rosemary leaves OR 1/8 teaspoon dried rosemary leaves, crushed<br />1 (13.2 ounces) Brie cheese round<br />1 package (26 ounces) Pepperidge Farm® Entertaining Quartet Distinctive Crackers <br /><br />Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork. <br /><br />Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square. Stir the cherries, pecans, honey and rosemary in a small bowl. Spread the cherry mixture into the center of the pastry square. Top with the cheese round. Brush the edges of the pastry with the egg mixture. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOu9FAZYDgR5Hh0m5f_RegebHtu71m05g3E2wkTwwMc32k32yfZmf3F7aynQa599azGFPF0L0f2IlnQLhlIX67l2iBoZ6B60Gc7Wuili8luHJrmVAgLoa_jDQBtm5Xu0nTUN6Ji10ldrgz/s1600-h/DSC05844.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOu9FAZYDgR5Hh0m5f_RegebHtu71m05g3E2wkTwwMc32k32yfZmf3F7aynQa599azGFPF0L0f2IlnQLhlIX67l2iBoZ6B60Gc7Wuili8luHJrmVAgLoa_jDQBtm5Xu0nTUN6Ji10ldrgz/s200/DSC05844.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5433476336432808434" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnaCqMDqcx_X9roEonpPVDJwOW4fIavdXNgD9pt-tMa7c71fszL0cFijAKVI1Q09khV1DwXpWTYFh5ODfGCnvtsf6C8EMI8pFEytFuLPPTAKusmwbAcMvQaVePf780PZ30LVY-At2UpONr/s1600-h/DSC05847.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnaCqMDqcx_X9roEonpPVDJwOW4fIavdXNgD9pt-tMa7c71fszL0cFijAKVI1Q09khV1DwXpWTYFh5ODfGCnvtsf6C8EMI8pFEytFuLPPTAKusmwbAcMvQaVePf780PZ30LVY-At2UpONr/s200/DSC05847.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5433476803549267874" /></a><br /><br /><br /><br /><br /><br /><br />Fold two opposite sides of the pastry over the cheese.Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese. Fold the sides up onto the cheese and press the edges to seal. Place the pastry-wrapped cheese seam-side down onto a baking sheet. Brush the pastry with the egg mixture<br />Decorate the top with pastry scraps cut with coolie cutters, or additional rosemary, if desired. Brush the pastry with the egg mixture.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglCtIEUt5PGbghqimiLP9Hm5X3G-ucWOWm4SgQ374djNok5y13R_Es0VGM1x7_iT70vlutvvqHysFuP_ROITqKbU2Tum5Jc69_j4BChWVtgkEgsaHvE-VJFnQBtyLgvpb0m5_050wNa_D-/s1600-h/DSC05850.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglCtIEUt5PGbghqimiLP9Hm5X3G-ucWOWm4SgQ374djNok5y13R_Es0VGM1x7_iT70vlutvvqHysFuP_ROITqKbU2Tum5Jc69_j4BChWVtgkEgsaHvE-VJFnQBtyLgvpb0m5_050wNa_D-/s200/DSC05850.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5433477159050688242" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08kZ7xdnWE41uUpA0vI8EGSWTQh7hgsqSYoC-WB71Bew-sUg0I-Fs-GUejmWSp2WT485e0YAc8ErQ3QVKskTYYV9-xbbTZrT4Yd5B-uT0KDMMAakxs55WtN-gJf1rbAMx78cYNpfb7Thm/s1600-h/DSC05852.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj08kZ7xdnWE41uUpA0vI8EGSWTQh7hgsqSYoC-WB71Bew-sUg0I-Fs-GUejmWSp2WT485e0YAc8ErQ3QVKskTYYV9-xbbTZrT4Yd5B-uT0KDMMAakxs55WtN-gJf1rbAMx78cYNpfb7Thm/s200/DSC05852.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5433477439550694386" /></a><br /><br /><br /><br /><br />Bake for 20 to 25 minutes or until the pastry is deep golden brown. Let stand for 45 minutes to 1 hour. Serve with the crackers.<br /><br />*To soften cherries, mix the cherries and 1/2 cup hot water in a small bowl. Let stand for 1 minute. Drain and pat the cherries dry. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrG7Rp-P80VGvXKt8t2xDR_qzaW4Vgqj4eJeUijbr4ekYacXqfQV5_4e74vk08Bhm7iQctNZ0zS5Z4NwVMc5Pia7ne-24PqTBBZHM5y598wEtbeI-E8Ax4srGH4CrYGUUlbuWQDJbFX7S/s1600-h/DSC05866(1).jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrrG7Rp-P80VGvXKt8t2xDR_qzaW4Vgqj4eJeUijbr4ekYacXqfQV5_4e74vk08Bhm7iQctNZ0zS5Z4NwVMc5Pia7ne-24PqTBBZHM5y598wEtbeI-E8Ax4srGH4CrYGUUlbuWQDJbFX7S/s320/DSC05866(1).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5433482137496201394" /></a>** I had a hard time finding a 13 ounce wheel of brie cheese ( it's easier to find during the holiday months). I did find a 19 ounce wheel at Costco, so I just rolled the puff pastry a little thinner so it would fit over the wheel. I didn't have as much dough left over to decorate with, but it still worked.<br /><br />If you would like to view a three minute video of step-by-step preparation, go to: <a href="http://www.puffpastry.com/all_about_brie.aspx">www.puffpastry.com</a> and click on watch video next to the picture.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com10tag:blogger.com,1999:blog-1613598028366086354.post-49787520665470709332010-02-01T06:00:00.000-08:002010-02-01T18:20:45.959-08:00When life hands you too many lemons...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g08pBWkbU7657Plh5PCPe9ZLFupE98cjLDE6xDwtZpMrwo0HhPVkRJugidjO87oZ1E1qvLC13yyxPer307wWPYUlxbpyfAcdJErnlBhkkGBNZApxk1pWA7SihlojzhYqHQR9GLKnQQcM/s1600-h/DSC05835.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g08pBWkbU7657Plh5PCPe9ZLFupE98cjLDE6xDwtZpMrwo0HhPVkRJugidjO87oZ1E1qvLC13yyxPer307wWPYUlxbpyfAcdJErnlBhkkGBNZApxk1pWA7SihlojzhYqHQR9GLKnQQcM/s320/DSC05835.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431595947559115890" /></a><br /><br />I have lemons coming out of my ears. This happens about this time every year. I can't bake fast enough to use them all, my friends only want so many, and it's against Mother Nature to just throw them away. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwP7Nun9FdtxFkiWmVYkFXUr9-BZ3i0JTPXSg8Z2qo7druPVoeLs-gNfnopNBJ6M-xTf4B5sjDoHpu2mE-09QOrBqFOUf4vXfjBt0zUOB_sl-0_N6mJM4rgF5yZTwtIBKIJtSyHbEFuo_/s1600-h/DSC05832.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwP7Nun9FdtxFkiWmVYkFXUr9-BZ3i0JTPXSg8Z2qo7druPVoeLs-gNfnopNBJ6M-xTf4B5sjDoHpu2mE-09QOrBqFOUf4vXfjBt0zUOB_sl-0_N6mJM4rgF5yZTwtIBKIJtSyHbEFuo_/s200/DSC05832.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431596316516565842" /></a><br />So, one way I have found to get more use out of them is to juice them and freeze the juice. I pour the squeezed juice to ice cube trays and freeze it. The next day I pop the frozen lemon cubes out of the trays and put them in a Ziploc freezer bag for easier storage and to prevent them from picking up freezer odors and frost. Now I have easy access to pre-measured cubes of semi-fresh-squeezed lemon juice to use throughout the year. <br /><br />If I want to add more lemony flavor, I sometimes will grate some lemon zest in the lemon juice before freezing it. Each frozen lemon cube is equal to about two tablespoons. Don't forget to put a date on the freezer bag so you know how old the juice is.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7phj3dCmSSjZPyykt3PSOdWoTKIyQm1nzoD207uhr8h0hRL6jLT4dZ9yFurqFyAr8ii7qewVciwJn0ccgQZflbM_fVO9EDddQAu92eR7GXLMu3gf4TsZfvu0wjVeIoYvMMoJj6C4GWVtJ/s1600-h/DSC05823.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7phj3dCmSSjZPyykt3PSOdWoTKIyQm1nzoD207uhr8h0hRL6jLT4dZ9yFurqFyAr8ii7qewVciwJn0ccgQZflbM_fVO9EDddQAu92eR7GXLMu3gf4TsZfvu0wjVeIoYvMMoJj6C4GWVtJ/s320/DSC05823.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431593618459378978" /></a><br />While I'm on the lemon kick, let me tell you about my all-time favorite kitchen gadget. It's called a citrus trumpet. All you do is screw the trumpet into the end of a lemon or lime and squeeze out the juice. You can store the trumpet while still attached to the lemon in the refrigerator for a few days if you don't use all the juice. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNmRbH3rRrtaurjUS3vEXwSjdhRcbvF8TTIXIJuAEdiguGiZMxDb86M_T3X-LwVLDoXRyQSOFCvZrs7FY2Evadr-DIoOySBUuj-SRgbv5Ofhos2SAk0cCj-umJdmppdBOWz5Tx2Uw2rMh/s1600-h/DSC05828.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmNmRbH3rRrtaurjUS3vEXwSjdhRcbvF8TTIXIJuAEdiguGiZMxDb86M_T3X-LwVLDoXRyQSOFCvZrs7FY2Evadr-DIoOySBUuj-SRgbv5Ofhos2SAk0cCj-umJdmppdBOWz5Tx2Uw2rMh/s200/DSC05828.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431594100334928514" /></a><br /><br />Another nifty little kitchen gadget is the citrus juicer shown below. This is the tool to use if you aren't juicing enough lemons to get out the electric juicer, but too many lemons for the citrus trumpet. It's designed to prevent the seeds from being expressed with the juice.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b-ctWktLTrFE49iR6C48IDoXC7uaJVJnyDytNyrl7IN1vDcGirynFOzSd722MwK7Ney06NKZiZrg5uHD7cORPIRmug_V7xK6-OJKrEzZJnJzhuzsdAILQuas-zC60SB3BkUmdk2oc-7K/s1600-h/DSC05877.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_b-ctWktLTrFE49iR6C48IDoXC7uaJVJnyDytNyrl7IN1vDcGirynFOzSd722MwK7Ney06NKZiZrg5uHD7cORPIRmug_V7xK6-OJKrEzZJnJzhuzsdAILQuas-zC60SB3BkUmdk2oc-7K/s200/DSC05877.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5433147446031542146" /></a><br /><br />Now, what can you do with all of the juiced lemon peels? Throw several of them in the garbage disposal and turn it on. This not only cleans the disposal, it fills the kitchen with the fragrance of lemony goodness.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com11tag:blogger.com,1999:blog-1613598028366086354.post-79144669438770482902010-01-26T19:25:00.000-08:002010-01-26T20:27:44.555-08:00Kindness never tasted so good<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kmoG25OsuWDDvNt0EXrwWf3zlxnI-jzg0vkA23M_dqcgMnCTntt_0kdlbMK-Mfmu2-jxzCMvzcbve10sTZekgAlov8L2r3hXYDFvUYVpwJrQ-1RqGe1kq_TzCg2eLmXpZ_jMRK13_5wR/s1600-h/DSC05808.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kmoG25OsuWDDvNt0EXrwWf3zlxnI-jzg0vkA23M_dqcgMnCTntt_0kdlbMK-Mfmu2-jxzCMvzcbve10sTZekgAlov8L2r3hXYDFvUYVpwJrQ-1RqGe1kq_TzCg2eLmXpZ_jMRK13_5wR/s320/DSC05808.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5431268118226419266" /></a><br />I haven't felt like cooking lately so I've been lax on posting recipes. But today I was given an easy solution to my laziness and lack of motivation. The solution: Post food someone else prepared!<br /><br />In our office we have many thoughtful and generous patients that we are especially fond of. Today one of my very favorite patients, Gail, brought in lunch for our whole team. I asked her why she was so good to us, and she said, "Just cause I enjoy it." I wish I had a heart that loving and giving. But since I don't I'm glad to be on the receiving end of the ones that do. <br /><br />This amazing woman brought in Caravan rolls, fruit salad, Japanese salad, a vegetable tray, and assorted sweets, crackers, nuts, and chocolates. It was lovely, thoughtful, and Oh, so delicious. <br /><br />Today's feature recipe is the Japanese salad. She said her girls grew up on this salad, and they still ask her to make it for gatherings.<br /><br /><strong>GAIL'S GIRLS JAPANESE SALAD</strong><br /><br />2 bags of shredded cabbage (or one head cabbage shredded)<br />2 bunches green onions, chopped<br />2 or 3 pkgs Top Ramen (use only the noodles) crush slightly<br />1 cup sunflower seeds<br />½ to 1 cup sliced of slivered almonds<br /><br />Saute the seeds and almonds in a skillet with a little vegetable oil until golden brown, stirring often. Let cool.<br /><br />DRESSING<br />1 cup vegetable oil<br />4 Tablespoons sugar<br />1 tsp. Salt<br />6 Tablespoons seasoned rice vinegar (I use Nakano Brand “Original” flavor)<br /><br />Mix all salad ingredients together at serving time and pour dressing over and toss.<br /><br />SERVES: A crowd of ten or more.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com4tag:blogger.com,1999:blog-1613598028366086354.post-9428482912779808842010-01-17T15:20:00.000-08:002010-01-30T19:05:23.664-08:00Sweet, tart for sweet hearts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIIVRyyCQuZunZuqTeu3jb8-VwFwkehKpjW_5FdxOWc4cPAEk4Pdvigvx3rUs_MZXSOCxhCwKa3U5BqmQrU9bGDPP7O9v06RdseGL2rFFHjL6xuGsCnQQsAyNk8sK1zJSwC5PTdOugvnf/s1600-h/DSC05763.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZIIVRyyCQuZunZuqTeu3jb8-VwFwkehKpjW_5FdxOWc4cPAEk4Pdvigvx3rUs_MZXSOCxhCwKa3U5BqmQrU9bGDPP7O9v06RdseGL2rFFHjL6xuGsCnQQsAyNk8sK1zJSwC5PTdOugvnf/s320/DSC05763.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5427857115021857410" /></a><br />My dad has a lemon tree in his backyard that’s abundant with fruit this time of year. Every winter I try to find as many ways as possible to use them. I frequently make lemon meringue pie, lemon cookies, lemon cake, and lemon sauces for fish and vegetables, but I’m especially fond of lemon bars. <br /><br />If you are looking for a dessert for Valentine's Day that's not chocolate, you can stop looking. Lemon bars have a crisp buttery cookie-like crust, and a filling with enough tart to wake up your tastebuds and enough sugar to satisfy that sweet tooth. Your sweetheart will love them. <br /><br /><strong>LEMON BARS</strong><br /><br />For the crust:<br /> <br /> 1/2 pound butter (2 cubes) <br /> 1/2 cup powdered sugar <br /> 2 cups flour <br /><br />For the filling:<br /><br /> 6 extra-large eggs at room temperature <br /> 3 cups granulated sugar <br /> 2 tablespoons grated lemon zest (4 to 6 lemons) <br /> 1 cup freshly squeezed lemon juice <br /> 1 cup flour <br /> Confectioners' sugar, for dusting <br /><br /><br />Preheat the oven to 350 degrees F.<br /> <br />Pulse the butter, flour and powdered sugar in food processor until it is the consistency of corn meal. Pour into 9 X13 X 2 inch pan and press evenly into bottom, building a ½ inch edge on all sides.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDyyBPWs7QeLCbzdbvXyixgTL86rlpwwIw6csQiLXweuzaFOvCkggOH4uQtiplfUHwDn8Dm5WPYYgEk16RmrfMlDp05G91m1TZGUWb4aPTppHGuswo-MUJFIIUluJZYBSn1y60zPu-Qk3/s1600-h/DSC05752+(1).jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXDyyBPWs7QeLCbzdbvXyixgTL86rlpwwIw6csQiLXweuzaFOvCkggOH4uQtiplfUHwDn8Dm5WPYYgEk16RmrfMlDp05G91m1TZGUWb4aPTppHGuswo-MUJFIIUluJZYBSn1y60zPu-Qk3/s320/DSC05752+(1).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5427865003314293250" /></a><br />Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool slightly on a wire rack. Leave the oven on.<br />For the filling, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. <br /><br />Pour over the crust and bake for 30 to 35 minutes, until the filling is set. Remove from oven and lightly dust with confectioners' sugar. Let cool to room temperature.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsW7-NJ30iI1KeOkeQoXM3xSa9qpR59jHFxZWvPJjosOpBjvSoM5-3QbYVJsWBcD0rXGfj-AMspjQwCOiaNsN5vCelB7Ztxpl4_tK7tY69SKzfkVrHgCcUBfUSN01-4UoaKJioxMt4FygJ/s1600-h/DSC05791(2).jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsW7-NJ30iI1KeOkeQoXM3xSa9qpR59jHFxZWvPJjosOpBjvSoM5-3QbYVJsWBcD0rXGfj-AMspjQwCOiaNsN5vCelB7Ztxpl4_tK7tY69SKzfkVrHgCcUBfUSN01-4UoaKJioxMt4FygJ/s200/DSC05791(2).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5427863215480720402" /></a><br />Cut into rectangles or triangles and lightly dust again with confectioners' sugar. <br /><br />Makes approximately 25 bars.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com10tag:blogger.com,1999:blog-1613598028366086354.post-70112034222582669712010-01-13T20:08:00.000-08:002010-01-13T22:03:41.713-08:00Sweet, sweet, the desserts that you gave to me<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8mXblqtcZh-i-vbbSgZ32gUrzC8_UbfSGMSsQbI_Y0Ak15NcDFZrrPQAGujU2KXQHri17WB2MIhTNdmS_sgQSbtX0zoP60V6-_fy3ZKhM77jAPAJOB7dMHSe-YlDkSHYtLxCofK2Kari/s1600-h/DSC05733.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8mXblqtcZh-i-vbbSgZ32gUrzC8_UbfSGMSsQbI_Y0Ak15NcDFZrrPQAGujU2KXQHri17WB2MIhTNdmS_sgQSbtX0zoP60V6-_fy3ZKhM77jAPAJOB7dMHSe-YlDkSHYtLxCofK2Kari/s320/DSC05733.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5426450110782887122" /></a><br /><br /><br />We are already well into January of a new year and most of us have been busy with chores that we put off during the holidays. During this time, your faithful correspondent has been thinking up recipes to make 2010 fun and exciting for your dinner parties or quiet evenings at home.<br /><br />We have many options during the winter months, from dishes that warm your souls and fill your stomachs to sweet, sweet desserts that are pleasurable to view as well as to taste. We’ll explore all these possibilities. But I’ve decided to offer up a dessert.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQvCR1RPg6xkLouFbkzhoK5cgjosWVVBEtTjIIDDnOBPIjyUDByHm-Zt1UIrK8nh9qn_qqLGCWoUU3Ao8uMxIII-1h0FI48EGSUe8gDtarGEpk9s1kAbZzM4tphAtiDiYCm3t7ZkZcQfMO/s1600-h/DSC05711.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQvCR1RPg6xkLouFbkzhoK5cgjosWVVBEtTjIIDDnOBPIjyUDByHm-Zt1UIrK8nh9qn_qqLGCWoUU3Ao8uMxIII-1h0FI48EGSUe8gDtarGEpk9s1kAbZzM4tphAtiDiYCm3t7ZkZcQfMO/s320/DSC05711.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5426449869990021202" /></a><br />This dessert is a coconut cheesecake. I found the recipe in the Fresno Bee in 1996, but it took me 14 years to get around to baking it. I decided to try it for one of our Christmas Day desserts this season and was very pleasantly suprised. I wasn't sure I would like the texture of coconut in a cheesecake (which is suppose to be smooth and creamy) but was delicious. <br /><br />This recipe was submitted from Joanne Harland when Harland's Restaurant was at its peak. I'm so glad I hung onto it all these years. So were the cheesecake lovers in the family. <br /><br /><strong>COCONUT CHEESECAKE</strong><br /><br />CRUST:<br />1 package macaroon cookies, crushed<br />3 Tbsp. melted butter<br /><br />Combine crumbs and butter and press into the bottom of a 10 inch springform pan, which has been sprayed with cooking spray. Chill the crust while preparing the filling. <br /><br />Preheat oven to 325 degrees. <br /><br />FILLING:<br />2 pounds cream cheese, room temperature<br />3/4 cup sugar<br />3 large eggs<br />1 large egg yolk<br />1 (15 ounce) can cream of coconut<br />1 cup whipping cream<br />1 cup sweetened shredded coconut<br /><br />Beat first 4 ingredients until well blended, add cream of coconut, cream and coconut. Beat just until blended. Pour into crust. Bake until puffed and golden, about 1 1/2 hours. Remove from oven, cool completely. Refrigerate until well chilled.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com11tag:blogger.com,1999:blog-1613598028366086354.post-3668360060406955522010-01-05T18:17:00.000-08:002010-01-05T18:55:24.569-08:00Cookie sheet dinner<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuCC35sZvu1_484y4hrn7D10UpqM5XO93jobO4LzHO7TWqofgtzyNzFubO4Nlev0xkJONRpoj8cwxY_IBrWLDCgZfzxJQqAyFYVZDgzFZXcbI3ZruVQKySnPLcLjA7DGTve29wkhJA0xE/s1600-h/DSC05666.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeuCC35sZvu1_484y4hrn7D10UpqM5XO93jobO4LzHO7TWqofgtzyNzFubO4Nlev0xkJONRpoj8cwxY_IBrWLDCgZfzxJQqAyFYVZDgzFZXcbI3ZruVQKySnPLcLjA7DGTve29wkhJA0xE/s320/DSC05666.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5423451985960039906" /></a><br /><br /><br />Not every meal has to be a fancy feast. Cooking takes creativity and sometimes I don’t feel like being creative. If I’ve had a long day at the office or if I’m cooking for one, I want something I can throw together in under 5 minutes and be done with it.<br /><br />Well, that’s how I feel tonight… tired, all alone, and hungry for something quick. Tonight the little voice inside of me is screaming, "Cookie sheet dinner."<br /><br /><strong>COOKIE SHEET DINNER</strong><br />1. A cookie sheet.<br />2. Miscellaneous frozen/refrigerator foods.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqnX2s9NmIiqJ3KpJrI-Gr68CG4U0Xlx0jMJd7cCe3Q6AXk2vz7ZSONhoAwRT9UklGFV21uaJsoYDSG3Asr23Xfjx2fAg8yWITdIRlbc3lNZDxtDngZhWOuuUMFCyQP4uEn8Q-JBcb77-/s1600-h/DSC05647.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqnX2s9NmIiqJ3KpJrI-Gr68CG4U0Xlx0jMJd7cCe3Q6AXk2vz7ZSONhoAwRT9UklGFV21uaJsoYDSG3Asr23Xfjx2fAg8yWITdIRlbc3lNZDxtDngZhWOuuUMFCyQP4uEn8Q-JBcb77-/s200/DSC05647.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5423447319325491090" /></a>3.A piece of foil sprayed with Pam.<br />4. An oven.<br />5. A fork.<br />6. A glass of your favorite wine.<br /><br />PREPARATION:<br />Heat oven to 350 degrees. Place foil over cookie sheet spray with Pam. Spread miscellaneous frozen foods over the foil. Choose foods that cook in about the same amount of time. Bake in oven until cooked or heated through. <br /><br />SERVE:<br />Remove cookie sheet from oven and place it on a trivet on the table. Use the cookie sheet as your plate, just don't burn yourself on it. Add seasoning or sauces from refrigerator to food as desired. Pour yourself a glass of wine and enjoy your meal.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUaEjQ4XO-noRM2UbU9rDuZNWOihRwUzEFLa6oGb3tbCllUNY2HrOw6Phz2YbGxJ2yQaYCn7au7LPdDnh5rk0zMs7KsJoaBpL29a2k5Jbq6EhnfYqR4bvQtkEggsz437YF1VNwI01v-pf/s1600-h/DSC05673.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUaEjQ4XO-noRM2UbU9rDuZNWOihRwUzEFLa6oGb3tbCllUNY2HrOw6Phz2YbGxJ2yQaYCn7au7LPdDnh5rk0zMs7KsJoaBpL29a2k5Jbq6EhnfYqR4bvQtkEggsz437YF1VNwI01v-pf/s200/DSC05673.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5423447329296244034" /></a><br />CLEAN UP:<br />Wad up used foil when finished eating and toss in trash. Put clean cookie sheet away.<br /><br />ADVANTAGES OF A COOKIE SHEET MEAL:<br />1. You get to clean out the freezer/refrigerator of all those mostly-emptied bags of food that you’re never going to use anyway.<br />2. You get to eat in 15-20 minutes.<br />3. You get to drink a glass of wine.<br />4. The cookie sheet serves as a hot plate and a dinner plate.<br />5. There is only one thing to wash when you are done, a fork. The wine glass won’t need to be washed yet because you should have refilled it by now. <br /><br />SERVES 1. (You could double the food and make it a romantic dinner for two. Just put the cookie sheet between the two of you and dig in.)<br /><br />Dinner doesn’t get any easier than this.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com7tag:blogger.com,1999:blog-1613598028366086354.post-63991777298126475042009-12-28T20:04:00.000-08:002009-12-28T22:06:12.880-08:00Rack 'em up<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9al9v6qDK0vEyBetIvSr70S7bbqlptXphO1ZK_xnqTsuoxWe8MisL9cvPubiFclupFxP1PUr1aYPwHG-RPLYgDjVbC79qnPuuv-ySNzRWOkBHPnjhO1VssBgUENsvNYi89WWQ8v_LbuCi/s1600-h/DSC05506.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9al9v6qDK0vEyBetIvSr70S7bbqlptXphO1ZK_xnqTsuoxWe8MisL9cvPubiFclupFxP1PUr1aYPwHG-RPLYgDjVbC79qnPuuv-ySNzRWOkBHPnjhO1VssBgUENsvNYi89WWQ8v_LbuCi/s320/DSC05506.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420511534023841906" /></a><br />Now that the holidays are almost over, let's get back to the business of serving up great recipes. Today's recipe was featured at a fabulous party I attended. Rack of lamb is so quick, easy, and Ooooh, so delicious. <br /><br />I'm amazed every time I have rack of lamb at just how tasty it is, and I want to take in every bit of its ample flavor. If lamb is on the menu, I know I'm going to have a wonderful time. I'm not sure if it's the rack, the wine, the pool table, or the company that make the evening so special. Together, they add up to a memorable time. Just like sinking the 8 Ball in the corner pocket. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkn05WZuMVLldo7QSFJ5DgA3qrsz9zh9HRFCw7TzUnlWtLOIwq9joOTTbxuszPTNXkfRowK-veABpeOhTILlZyYm31hX9dW89LsD_h_oBb26eLJ-sw8mbyIlq7Eok3XT_Dlvg-EAH3I-CD/s1600-h/DSC05485.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkn05WZuMVLldo7QSFJ5DgA3qrsz9zh9HRFCw7TzUnlWtLOIwq9joOTTbxuszPTNXkfRowK-veABpeOhTILlZyYm31hX9dW89LsD_h_oBb26eLJ-sw8mbyIlq7Eok3XT_Dlvg-EAH3I-CD/s320/DSC05485.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420512397390233970" /></a><br />Today's rack of lamb chefs are Dandee Danny and Easy Eddie. They are pros at the barbeque, and take their job very seriously. They move with lightening speed (quite apparent from the blur of their hands in the photo). They're masters on a mission and won't slow down until the cooking's done... or until one of them needs another beer. Looks like they're also fixing some crab cakes to go with the lamb that's on the grill.<br /><br /><br /><strong>DAN-DEE RACK-O-LAMB</strong><br /><br />4 racks of lamb<br />3 bulbs of fresh garlic, peeled<br />1/3 cup olive oil<br />1/3 cup rosemary leaves<br />salt and pepper<br /><br />Blend garlic, olive oil, rosemary leaves, salt and pepper in food processor. Process. Add more olive oil, if necessary, to make it the consistency of pesto. Rub on top and bottom of rack of lamb. Marinate at least 12 hours (or overnight) in refrigerator.<br /><br /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBkOVUCThS8eHaUwNa_V3AoGnjaLU-wRUOdManEqCECokZ5niCV3fTtCoXNm9TaVzaYD71OjqcmvVi8LCF0yyW-uPNDnMW1IfjvV8Xwhdc0mpNCpX-yG5aOoTTHeqdwYGGNcFcArB5AQP/s1600-h/DSC05405.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBkOVUCThS8eHaUwNa_V3AoGnjaLU-wRUOdManEqCECokZ5niCV3fTtCoXNm9TaVzaYD71OjqcmvVi8LCF0yyW-uPNDnMW1IfjvV8Xwhdc0mpNCpX-yG5aOoTTHeqdwYGGNcFcArB5AQP/s320/DSC05405.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5420511539441838034" /></a> <br />Barbeque on hot barbeque for 20-25 minutes, turning every 5 minutes or so. Try to keep the bones off the grill by propping them, if necessary. Test for doneness by poking with fork. If they no longer feel rubbery, they are done.<br /><br />Serves 8CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com6tag:blogger.com,1999:blog-1613598028366086354.post-43088042286867504482009-12-21T19:27:00.000-08:002009-12-20T21:17:58.538-08:00This isn't your typical boring rice recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjchdNmIskvHv_PpqZkNsMJDzEGpplqJWrg11dDtAI085wNWJLE2DSpfjsH6WKoV3JNNIzJKNAli_OLluMu_LjMw9IqHyYN7-wIJo9Ts-M2hZgVY57ybGgsokU7gPlqZSr9LNH-1o3U_s/s1600-h/DSC05550.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXjchdNmIskvHv_PpqZkNsMJDzEGpplqJWrg11dDtAI085wNWJLE2DSpfjsH6WKoV3JNNIzJKNAli_OLluMu_LjMw9IqHyYN7-wIJo9Ts-M2hZgVY57ybGgsokU7gPlqZSr9LNH-1o3U_s/s320/DSC05550.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5417526477096276098" /></a><br />Every year the girls in my office combine our resources and get a nice gift for our boss for Christmas. We struggle every year with what to get, but we somehow manage to pull something together at the last minute that's unique and personal. <br /><br />This year someone heard him say he wanted to spend more time cooking, so we ran with that. We got him a variety of wonderful cook books, a bamboo cutting board, and a high quality knife. We also decided to include a recipe card booklet filled with favorite recipes from everyone in the office. <br /><br />I was in charge of putting the recipe booklet together. I loved this job because I got to see everyone's contribution. Boy, we have some wonderful cooks in our office. Every recipe sounded fabulous. (In fact, I copied them all just for my own personal use.) <br /><br />I wanted some pictures in the recipe booklet of the completed recipes, so I made some of the recipes just so I could take photos of them. <br /><br />Today's recipe is one I made just so I could take a picture. However, this baked rice dish was so delicious I decided to change my Christmas Eve dinner menu entirely. I'm now going with a Mexican theme for Christmas Eve dinner, and I'm building my whole menu around this rice dish. It was that tasty! <br /><br />I should have expected it to be great since the recipe was from Cyrhen (one of the greatest cooks I know). The picture of this recipe doesn't do it justice. It's a recipe you will be asked to make over and over again.<br /><br /><strong>BAKED RICE WITH CORN, CHILES, AND SOUR CREAM</strong><br /><br />2 cups cooked rice<br />2 poblano chiles*, charred and chopped<br /> (or 1 large can of green chiles)<br />2 Tbsp. olive oil<br />1/3 cup chopped onion<br />1 clove garlic, chopped<br />3/4 cup corn<br />1/2 cup sour cream<br />1/4 cop chopped cilantro<br />2 cups sharp cheddar cheese, grated<br /><br /><br />Saute onion and garlic in olive oil until onions are translucent. Add chiles and saute 1 minute. Mix together cooked rice, corn and sauted mixture. Mix in sour cream, cilantro. Stir in grated cheese. <br /><br />Turn mixture into a buttered 2 quart dish and bake at 325 degrees until sides are light brown and rice is heated through. About 25 minutes.<br /><br />Serves 4<br /><br />*To char poblano chiles (aka, pasilla chiles) broil under hot flame until skin is black and bubbly. Turn over as needed to char all sides. Place hot blackened chiles in paper bag or foil and seal until cool enough to work with. Peel of blackened skin and remove seeds (I usually rinse seeds off with water). Chop chiles to desired size.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com8tag:blogger.com,1999:blog-1613598028366086354.post-35159732209597826422009-12-17T20:56:00.000-08:002009-12-17T17:48:11.653-08:00Coctel de Camarones (shrimp cocktail)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGN5gXViHOIpYN0pyoZuBGXxBhTx__ybnlns-PZ5zykAOlS0eBg7EAnv23B766On7NyMrY8Eeh3oCLFSWQb8GjYE9ZPZs33D5pWd_gMmRxTTm5i8RDhyphenhyphen-cKIlYeL8AiPxgFlY4UAjTW5f/s1600-h/DSC05432.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKGN5gXViHOIpYN0pyoZuBGXxBhTx__ybnlns-PZ5zykAOlS0eBg7EAnv23B766On7NyMrY8Eeh3oCLFSWQb8GjYE9ZPZs33D5pWd_gMmRxTTm5i8RDhyphenhyphen-cKIlYeL8AiPxgFlY4UAjTW5f/s400/DSC05432.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5415324434307301474" /></a><br />My friends and I got together for an appetizer party this weekend. <em>Everything</em> was so delicious. I ate so much I couldn't eat again for 24 hours. Seriously!<br /><br />The last three times this group has gotten together this dish was requested. It's so fresh and flavorful. But how can anyone go wrong with shrimp, avocado, and cilantro. <br /><br /><strong>COCTEL DE CAMARONES (shrimp cocktail)</strong><br /><br />2-3 lbs.frozen shrimp, large or medium, cooked, cleaned, deveined.<br />1 bottle Clamato juice<br />1 small bottle clam juice<br />1/4 bottle ketchup<br />1 Tbsp. (+ or -) Tabasco, to taste*<br />3 lemons<br />4 tomatoes, diced<br />3 cucumbers, diced<br />2 avocados, diced<br />2 ribs celery diced<br />2 green onions<br />1/4 bunch cilantro<br />1 bottle shrimp cocktail<br /><br />Rinse frozen shrimp thoroughly and let set in cold water for 10 minutes. <br /><br />Place shrimp in large bowl. Add Clamato juice, clam juice, ketchup and cocktail sauce to shrimp. Add Tabasco and squeeze lemon juice over the top. Add diced tomatoes, cucumbers, avocados, celery, and green onions in bowl and stir. Add salt and pepper to taste.<br /><br />Serves about 12<br /><br />* Another option is to finely dice 2 jalapeno peppers instead of using Tabasco.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com14tag:blogger.com,1999:blog-1613598028366086354.post-80735538240329732672009-12-09T19:54:00.000-08:002009-12-12T08:21:05.257-08:00What to do with leftover ham bones<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeSerDvVrtyTPdalLlVuXKwMroi6lPHhUv0Zni6LLq-MGrQcDNj-S_bcYaRfro-z_W5jt9xuFVaXHF1JJgLO3ALNd2mRY_enx7BHZ0j0NJ83gxLrp2W0gi7vFuQyiCmdPEINYrJz1Fsux/s1600-h/DSC05313.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSeSerDvVrtyTPdalLlVuXKwMroi6lPHhUv0Zni6LLq-MGrQcDNj-S_bcYaRfro-z_W5jt9xuFVaXHF1JJgLO3ALNd2mRY_enx7BHZ0j0NJ83gxLrp2W0gi7vFuQyiCmdPEINYrJz1Fsux/s400/DSC05313.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5413460707678809858" /></a><br />When Thanksgiving weekend is over and most of the leftovers are gone, there are usually two things left in my refrigerator...a turkey carcass and a ham bone. I used to always make turkey soup and throw away the ham bone. But the last few years I've tossed the turkey, hung onto to ham bone and made split pea soup. <br /><br />Most ham bones have enough meat left on them to make a great split pea soup. The salty smoky flavor of ham blends perfectly with split peas and is a nice change from the turkey flavors. The beauty of split pea soup is that it's easy and healthy. There are some basic ingredients, but like most soups, you don't have to do much measuring. Just throw in the amount you I think sounds good. <br /><br /><br /><br /><strong>SPLIT PEA SOUP</strong><br /><br />2 Tbsp olive oil<br />2 onions, chopped<br />3 celery stalks, chopped<br />3 carrots, peeled and sliced<br />2 large potatoes, cut bite-size<br />1 ham bone with meat attached<br />3 bay leaves<br />3 cups water<br />1 lb split peas (green, or yellow and green mixed)<br />1 tsp. dried thyme<br /><br />In a very large pot saute onions carrots, and celery in olive oil until vegetables begin to brown, about 6-8 minutes. Add ham bone, bay leaves and water. Bring to a boil and reduce heat to a simmer. Cover and simmer on low for 2 hours, or until ham is tender. Remove ham bone and any chunks of ham and cool. <br /><br />While ham and bone are cooling add split peas and thyme to the pot and cover. Simmer 1/2 hour. Add potatoes and simmer another 1/2 hour, or until peas soften and dissolve. Cut up cooled ham and add it to the pot and cook 15 more minutes. Remove bay leaves. If soup is too thick add more water. Season with salt and pepper, if desired. <br /><br />This soup warms you from the inside-out on these cold December nights. It's hearty and robust. Serve it with a loaf of crusty french bread and a bottle of sauvignon blanc or gewurztraminer.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com8tag:blogger.com,1999:blog-1613598028366086354.post-18481730921822760422009-12-08T20:13:00.000-08:002009-12-07T21:02:35.041-08:00Persimmon cookies make a great gift<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHDSK99X3rxB6dRZCtV7sLYPF5YSMscIbiCFBlbEXnFivbfVdnpvJL0yVoGzn7BXEDY60oUKq2-jZ7GoSgRWiWK90eQazPqivDY3OVz26rnMzWxNde1ETYUUZdYRZUe82vju6TBmGKeSp/s1600-h/11-30-09+010.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHDSK99X3rxB6dRZCtV7sLYPF5YSMscIbiCFBlbEXnFivbfVdnpvJL0yVoGzn7BXEDY60oUKq2-jZ7GoSgRWiWK90eQazPqivDY3OVz26rnMzWxNde1ETYUUZdYRZUe82vju6TBmGKeSp/s320/11-30-09+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5412720546626306978" /></a><br />My mom's persimmon cookies recipe card is one of those cards that's extremely stained and faded. That tells me that it was used frequently. Every year between Thanksgiving and Christmas she would bake batch after batch of persimmon cookies and put them in little tins. She gave the filled tins to the postman, Fuller Brush man, Avon lady, sanitation workers, newspaper boy, and all the neighbors. She was quite popular around the holidays.<br /><br />I'm not as energetic as Mom was, but I do make a couple batches of persimmon cookies every year. I give some away, but keep them mostly for myself. I love the spices in this recipe and the soft moistness of the cookie. Since they keep well in the freezer, I usually make a double batch.<br /><br />PERSIMMON COOKIES<br /><br />1 cup ripe* persimmon pulp<br />1 tsp. baking soda (over pulp)<br />1 cup sugar<br />1/2 cup vegetable shortening<br />1 egg, beaten<br />2 cups flour<br />1 cup chopped walnuts<br />1 cup raisins<br />1 tsp. cinnamon<br />1/2 tsp nutmeg<br />1/2 tsp cloves<br />1/2 tsp salt<br /><br />Preheat oven to 350 degrees. Beat pulp, baking soda, sugar, shortening, and egg together thoroughly until creamy. Add salt, flour and spices . Fold in nuts and raisins. Drop by tablespoonfuls onto greased cookie sheet and bake 12-15 minutes.<br /><br />Makes 3 dozen cookies.<br /><br />*Ripe persimmons are very soft and gushy. If your persimmons aren't ripe, put them in the freezer and freeze overnight. When they are removed from the freezer and thawed, they will be soft.<br /><br />The large round persimmons become soft and are best for baking. The small flatter persimmons are crisp and are better for eating raw. Don't use the small, flat ones in baking.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com3tag:blogger.com,1999:blog-1613598028366086354.post-28990621367415792632009-12-03T07:14:00.000-08:002009-12-16T18:18:24.625-08:00Mount(ain) of olives<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazX_FeQU-o5y3qxPRClSaYEc4FdOQJxE-k9P-7iTH5iKgOQdvMcqvZ4gTZz-CxoOtf5WKzaZKK2S1pNgDOHZ2P69Q216hK1A0FWqc9tbJQUYKcMickokCQJvqGFU2CS0Dz8fNdEzmdNDH/s1600-h/DSC04788.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazX_FeQU-o5y3qxPRClSaYEc4FdOQJxE-k9P-7iTH5iKgOQdvMcqvZ4gTZz-CxoOtf5WKzaZKK2S1pNgDOHZ2P69Q216hK1A0FWqc9tbJQUYKcMickokCQJvqGFU2CS0Dz8fNdEzmdNDH/s320/DSC04788.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5403765636326065330" /></a><br />I have lived in my neighborhood for four years and (I'm ashamed to say) really haven't taken the time to get to know my neighbors. Last month one neighbor, Izabel, came over and asked if I was going to use the olives that were ripe on my olive trees. All I ever do with my olives is rake them up off the ground after they fall and complain about the mess they make on the concrete. She said her husband loves olives and she would like to try curing them. I saw an opportunity to not have olive stains all over my concrete this year and said, "They're yours!"<br /><br />We got our buckets and started picking. I was surprised at the mountain of olives my two small trees produced. The next day I went over to Izabel's home to learn her method of curing. But, more importantly, I learned about Izabel. <br /><br />Izabel and her husband, Paul, lived in Lebanon for most of their lives. There they owned a button-making factory and five retail button stores. They would import raw materials from Europe, and export goods to many of the Arab countries, and were quite successful. Unfortunately, in 1974 a civil war broke out in Lebanon. They tried to ride out the war, but after ten years of living in fear and uncertainty they fled their country. They brought their four children, and only what they could carry on their back, to the United States and started a new life. <br /><br />Curing olives was a new adventure for Izabel, as well as for me, but she knew people who knew how to do it and wasn't afraid to try. She patiently walked me through the process she learned from her friends and answered all my stupid questions with grace. She had me come over each time she did something new to the olives so I could take pictures. About three weeks into it she said the olives she used from my tree really weren't big enough to go to all this trouble. They should have been more meaty to make it worthwhile. Ah! Live and learn. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGRN1TfyVUOWSCcutaEmgdbvp0xlVHNS9_ZAqcEVCYGlX6A2wv70iSQHFAo9qZmZ5yLTCdlW6l30T6f6pxHxiIejgn5A_Wa4WayUU2MSxn6zm56KFcCUVNKCOebUhIChJ7uamkH9ZSkp8/s1600/11-30-09+004+(1).jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYGRN1TfyVUOWSCcutaEmgdbvp0xlVHNS9_ZAqcEVCYGlX6A2wv70iSQHFAo9qZmZ5yLTCdlW6l30T6f6pxHxiIejgn5A_Wa4WayUU2MSxn6zm56KFcCUVNKCOebUhIChJ7uamkH9ZSkp8/s320/11-30-09+004+(1).jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410118530704973378" /></a><br />Still, the whole experience was priceless to me, but not only because I learned how to cure olives. It was priceless because I got to know Izabel, a delightfully talented and artistic woman filled with wisdom, compassion and a rich life story. Getting to know her made me realize how important it is to connect with the people with whom we share this world. If she hadn’t come across the street and asked if I had plans for my olives, I probably would have never heard her interesting life story, seen her beautiful art, or eaten the delicious fruits of her garden. Those are the things that are priceless… that, along with Izabel. <br /><br />Izabel's olives were very tasty little morsels, but they were small. My project over the next year (along with getting to know more neighbors) is to learn what kind of soil amendments will help plump up next years olive crop. Then we can try it again. <br /><br />OLIVES BY IZABEL<br /><br />Place olives in large plastic tubs and wash under warm water for several minutes to remove all the dust and dirt. It isn't necessary to remove the leaves, as they can add flavor to the final product. Spread olives in a single layer on sheets of paper towels on top of newspaper. Let olives dry for about one week, or until they are wrinkly and shriveled. Poke each olive with a fork to puncture the skin. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmVcvt3ASjvvZVlv5Au1vHgLP0tl9shyphenhyphenqFaFA_mpI7i1ZmsLYvRO-Era9l6DaW8aTJLI7mJn53jvLImMYqhyF021MijhAcuX2sa1BZCCWnRUggBscC-LlgucyhKJGFSxrG6IMKsojSycF/s1600-h/DSC04817.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCmVcvt3ASjvvZVlv5Au1vHgLP0tl9shyphenhyphenqFaFA_mpI7i1ZmsLYvRO-Era9l6DaW8aTJLI7mJn53jvLImMYqhyF021MijhAcuX2sa1BZCCWnRUggBscC-LlgucyhKJGFSxrG6IMKsojSycF/s200/DSC04817.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5403766838655146418" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4gI-0Lki_gF8GksB92KAdbecYJnq8B-F5kaZiGCo8mzrlL2BT52HEHOx9DJcOGtGzPzq6hGCyAVq6QXE6Ga6ab2l3Dk8sHrglKXMagjNwFihpcjfiqVGd-1O24A9AurIWGC0hyphenhyphenPwvobj/s1600-h/DSC05017.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih4gI-0Lki_gF8GksB92KAdbecYJnq8B-F5kaZiGCo8mzrlL2BT52HEHOx9DJcOGtGzPzq6hGCyAVq6QXE6Ga6ab2l3Dk8sHrglKXMagjNwFihpcjfiqVGd-1O24A9AurIWGC0hyphenhyphenPwvobj/s200/DSC05017.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5403782600211095266" /></a><br />For every six pounds of olives, add 2 pounds of coarse sea salt and toss the olives in the salt to mix them together( toss like you would if you were winnowing wheat). Toss the olives every day. After 3-4 days rinse one of the olives off and taste it. When you can taste the salt inside the olive after rinsing it off you are ready for the next step. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzf5GJq4eXMQjcPmRCkFTc0O928U8Ev8WMkS7D4NaJt2DT-KqBwt697qKjVdseBIUSzW7jMkPqsbdmamw7MhdLRDYTsUCOtWG4k9bwuDB-OX6rJf7I7mR1egKN2V-mUuAQZIaODcbtq9N/s1600/DSC05012.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjzf5GJq4eXMQjcPmRCkFTc0O928U8Ev8WMkS7D4NaJt2DT-KqBwt697qKjVdseBIUSzW7jMkPqsbdmamw7MhdLRDYTsUCOtWG4k9bwuDB-OX6rJf7I7mR1egKN2V-mUuAQZIaODcbtq9N/s200/DSC05012.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5404518502534859714" /></a><br />Place the salted olives in a colander to drain for 2-4 days. Liquid should slowly drip out of the olives. Wash again in hot water to rinse off excess salt after several days. Add 3 Tbsp apple cider vinegar and 3 Tbsp. olive oil and toss. Place in zip-lock freezer bags and place in the freezer. Take them out of the freezer as needed and thaw. Toss them with a little more olive oil. Enjoy. <br /><br /><CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com5tag:blogger.com,1999:blog-1613598028366086354.post-60645434862214004842009-11-30T15:21:00.000-08:002009-11-29T19:04:19.458-08:00Roasted vegetables...easy as 1, 2, 3<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpgSItJxR8L52Skux6X5yWwdiQkSHrkm53VHaYxBx998BqiGfIn7W0wuhbvQY1zgRDSYAY_j2hAZIKfhMO5ZRIrRnNBRC7iylwtnVUpNsnw6A6VAwaSiJVZMqBuQAmXbEPdflYnZZLsm2/s1600/DSC05195.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUpgSItJxR8L52Skux6X5yWwdiQkSHrkm53VHaYxBx998BqiGfIn7W0wuhbvQY1zgRDSYAY_j2hAZIKfhMO5ZRIrRnNBRC7iylwtnVUpNsnw6A6VAwaSiJVZMqBuQAmXbEPdflYnZZLsm2/s320/DSC05195.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5409715591186825378" /></a><br />Roasted vegetables are perfect for the holiday dinner table. Winter vegetables have an earthy character to them and roasting brings out the deep flavors. I roasted a medley of veggies on Thanksgiving that I thought were complementary to each other. They turned out colorful and flavorful. <br /><br />These veggies are fast and easy to prepare... less than 10 minutes to get them in the oven. You can combine just about any of your favorite veggies, or roast a single vegetable if you choose. <br /><br />I roasted these vegetables earlier in the day and warmed them up in the microwave just before serving them. I felt they were overcooked, but I still got compliments. I would recommend roasting them right before you serve them for optimum texture and flavor. <br /><br /><br /><br />OVEN-ROASTED VEGETABLES<br /><br />1 lbs. brussel sprouts, trimmed and halved<br />4 carrots, peeled and cut into bite-sized pieces<br />1 red onion, cut into chunks<br />2 cups cauliflower, cut into bite-sized pieces<br />3 zucchini, cut into 1" pieces<br />Olive oil<br />Garlic powder<br />salt and pepper, to taste<br />( you can also add any seasoning you like; rosemary, thyme, oregano, etc.)<br /><br />Preheat oven to 375 degrees. Place cut vegetables on a cookie sheet and drizzle olive oil over them. With fingers, toss vegetables in olive oil to cover vegetables evenly. Sprinkle with garlic, salt and pepper (or other seasonings as desired), and toss again.<br /><br />Place vegetables in the oven and bake for 15-20 minutes, or until desired crispness and color is reached. Serve hot. <br /><br />Serves 4-6CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com3tag:blogger.com,1999:blog-1613598028366086354.post-53727847127186174762009-11-27T06:19:00.000-08:002009-11-27T18:51:47.628-08:00If life gives you lemons, make a lemon cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr5vCWOnYUGWgqt4G9maJbsj2P82QZYavrIQOu3ADxSz1hm_BvPx6Au_4RR8Q_CvpTkIRgPXFYTMfirglOJZHe086QDndgxRccBEOmofqgTKtEq3996zmgUhLfOTLUE0AE7F9HZC23wGF/s1600/11-23-09+lemon+cake.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfr5vCWOnYUGWgqt4G9maJbsj2P82QZYavrIQOu3ADxSz1hm_BvPx6Au_4RR8Q_CvpTkIRgPXFYTMfirglOJZHe086QDndgxRccBEOmofqgTKtEq3996zmgUhLfOTLUE0AE7F9HZC23wGF/s400/11-23-09+lemon+cake.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5404543785034906210" /></a><br />It was my boss' birthday so I asked him what kind of cake he wanted. "I like lemon cake, but with a good buttercream frosting," he said. So, that's what he got.<br /><br />I found this recipe in the <a href="http://www.cakemixdoctor.com/cakemixblog/index.php">Cake Mix Doctor's Cookbook</a>. It's a cookbook of recipes starting with a basic cake mix, but adds a little something here and there to make it just a little different. I doctored the recipe even more than what the cake doctor called for. I hope she doesn't mind. I'll let you know if it's worth making again.<br /><br /><strong>CALICOOK'S LEMON CAKE</strong> <br /><br />1 box yellow cake mix<br />1 package lemon gelatin, 3 ozs.<br />2/3 cup vegetable oil<br />2/3 cup hot water<br />4 large eggs<br /><br />CREAM CHEESE FROSTING<br /><br />4 oz. cream cheese, softened<br />4 Tbsp. butter, softened<br />2 Tbsp. fresh lemon juice<br />3 cups powdered sugar<br />1 tsp finely grated lemon zest<br /><br />Preheat oven to 350 degrees. Lightly spray tube pan with vegetable oil spray, then dust with flour. Shake out excess flour. Set aside.<br /><br />Place hot water in mixing bowl and sprinkle lemon gelatin over it and stir for 30 seconds. Add cake mix, oil, and eggs. Beat for 1 minute, then scrape down sides with rubber spatula. Beat 2 more minutes. The batter should look thick and well blended. Pour the batter into the prepared pan, smooth top and place pan in oven. <br /><br />Bake cake until it is light brown and just starts to pull away form the sides of the pan, about 40 minutes. Remove the pan from the oven and let it cool.<br /><br />With wooden spoon, mix softened cream cheese, butter, lemon juice, and powdered sugar in bowl until smooth. Add more powdered sugar or lemon juice to adjust consistency. Stir in lemon zest. Set aside. <br /><br />Run a sharp knife along edge of the cake and invert it onto a serving platter. Let it cool completely. Spread frosting over the top of the cake, allowing some of it to run over the sides and run down slightly. If you have some extra lemon zest left over, sprinkle over the top.CaliCookhttp://www.blogger.com/profile/06410757553179680239noreply@blogger.com3