5 Things to die for? I mean to eat before you die.

OK..Glenna at A Fridge Full Of Food has tagged me to blog the five things to eat before
you die at The Traveler’s Lunchbox.

I was hoping no one would tag me because my attention span doesn’t
seem to like long posts.
I’m not sure I can do this in a short manner.

I will try but the food embedded in my memory to eat is not so
much the food as the experience in itself.

1) Baked Alaska. I had my first Baked Alaska in Boston.
I loved Boston. The old brownstones lining the streets and the food
street venders in the city were an experience in itself.

Here is the skyline from our hotel room (which has probably changed
being years ago).

My first warm taste of the meringue with the soft cool ice cream was
something I’ll never forget. It was also brought it to our table
flaming so it was really a great first experience.
Funny, I can’t remember the place where I ate it.

We dined many places the Ritz being one of them. I do know it wasn’t at the Ritz.
Anyway the Ritz in Boston must be over rated because the only
thing I remember well about that was the horrible cab ride there.
I think the cabby was doing it on purpose. He must have
thought oh..Yeah lets scare the daylights out of these Southern
talkin hayseeds.

2) Beignets and Chicory coffee from Cafe Du Monde. The little
sugary pieces of fried dough seemed to melt in my mouth while
I sipped the strong taste of chicory. I have tried to duplicate
that taste at home, but New Orleans before
Katrina must have made the experience. It isn’t the same at home.
I’m not sure how Cafe Du Monde is doing now but I sure hope
it is OK.

Above I am on Bourbon St. You can see the top of my head.
I cut myself out as I am a little shy.

3) Any breakfast spread at any one of the Palace resorts
in Cancun, Mexico. Oh WoW! I can’t even describe it. The fruits
and made to order omelet grill. The spread of food throughout
those resorts is five star to me.

One of my friends backs taking a picture at
Tulum. Tulum and Chichen-Itza were some of the many highlights
of those trips. (Chichen-Itza sort of sounds like chicken pizza
..gheee do I equate everything with food?)

4)An all the way pizza from Mama Lazardos in Floyd, Va.
I don’t have pictures but it is so good. It is closer to home
so it’s something I get to enjoy quite often.

5)Frog legs gigged on a hot summers night from our own fish ponds.
This post is getting a little long so I’ll leave it
to your imagination for now.

I’ll just tell you..they don’t taste like chicken.

I guess that was short and sweet.

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Dill Tomato Soup-Weekend Herb Blogging

I am tagging this post for Weekend Herb Blogging hosted this week at
The Inadvertent Gardener.
Go there and check out more WHB posts for the week.

Tomato Dill Soup
Liquefy three cups of unpeeled red tomatoes with 2 large cloves
of garlic in a blender.

Roma works best but any red tomato will do.
You can peel and de-seed if you prefer but I never do.

Place the liquid tomatoes and garlic in a large saucepan with –

2 c chicken stock
1/2 c white cooking wine
1 teaspoon lemon zest
about 3 teaspoon fresh chopped dill

cook this over medium heat 15 minutes then add –

3/4 c heavy cream
1/4 c shredded parmesan cheese
kosher salt and fresh ground pepper to taste

simmer another 15 minutes.

Serve with a dollop of sour cream and dill sprig.

Goes well with crostini and salad for a light lunch, or as
a first course to your favorite light baked fish.

I have also done this with yellow tomatoes adding an onion
and it was very good.

Of course if you don’t like that tomato application you can always make a –

Big Ole Ugly Tomato Sandwich

Food In The News

Monkey Meat?

Full Article Here

Scientists believe that HIV, the virus that causes AIDS, started out as simian immunodeficiency virus (or SIV), and jumped to humans decades ago when African bush meat hunters became infected by the monkeys they were hunting for food.

And then there is faith friendly food-

Link

I hadn’t heard of the idea of “Christian-raised chicken” before, and predictably, it strikes me as pretty stupid. If you’re that concerned about how your religious beliefs coincide with how your food is raised, shouldn’t you consider just, you know, not eating meat? I suspect that this kind of falls into the same category as halal meats, but without the long-standing tradition.

Even spiritually advancing food?

Link

And according to Nama Kirtan das, who brings the tubs of rice, soup, vegetables and dessert to campus Mondays and Tuesdays, it also brings you closer to God.

And then the world’s oldest person has died at 116 years, who always ate 3 meals a day-

Link

She always ate three meals a day and never smoked or drank hard liquor. “Only a small cup of wine with lunch and nothing more,” Irma told AP last December.

Du Jour Du Horrid Award

We at the Coffee and Cornbread test kitchens have tried
some pretty odd stuff in our times.

Loosing over 40 pounds on a “home alone” Weight Watcher diet was no
small task.

So we now will present a prestigious award for a recipe using
asparagus for avocado.

Let it be known that the test kitchens
do not look down on you if you have tried this recipe. Heck, we
don’t look down on you if you like this recipe, or even invented it.
If you are the concocting party, we admire your inventive spirit.

Just know that, in our personal opinion, we now award this certificate.

It is so special while the term Du Jour means “of the day”,
it will be lucky to be awarded once Du Year.

If anyone has nominations for future awards please leave a
comment and the test kitchens will check it out in a non-condemning
and open minded manner.

Asparagus Guacamole (1 Point)

Recipe By :unknown
Serving Size : 12
Categories : Dips

1 can asparagus spears, canned drained well
2 tablespoons Plain nonfat yogurt
1 tablespoon Lemon juice
1 cup Tomato seeded & diced
2 tablespoons onion
1 teaspoon Ground cumin
1 Clove garlic clove minced
1/2 teaspoon Dried oregano
1/4 teaspoon Salt
1/4 teaspoon Cayenne
1/2 teaspoon chili powder
1 tablespoon lime juice
1 tablespoon chili peppers, canned

Rinse asparagus with cold water;drain. Blot asparagus with paper
towel to remove excess moisture. Combine asparagus, yogurt and lemon
juice in a food processor or blender. Process until smooth.
In a medium mixing bowl, combine asparagus mixture and remaining
ingredients. Chill, if desired.

Serve with raw veggies or tortilla chips. Makes 12 servings.

– – – – – – – – – – – – – – – – – – –

Per serving: 8 Calories (kcal); trace Total Fat;
(13% calories from fat); trace Protein; 2g Carbohydrate;
trace Cholesterol; 62mg Sodium Food Exchanges: 0 Grain(Starch);
0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Now.. Back to our regular programing.

Contemplating Dandelions

Here is where I come to contemplate.

It is just a hop, skip and jump out my back door.

We have built a small bench here.

Our beloved Bear and Lucky Chance are buried near by.

Our 5 other dogs often run
unknowingly, yet happily through their own reserved resting places.

Today, I am contemplating Dandelions.

It is odd to think how I loved the small yellow flower of the
dandelion as a kid, then came to hate them as an adult.

Mowing and yard work does something to you. Changes you from
carefree to a laborer, from unworried to a crease in your forehead.

That ache in your back you can sometimes blame on this rogue plant,
until you finally give up and let nature take her course.

I have been contemplating the dandelion and have read that all
it’s parts are edible. I have heard yet not tasted about
pots of greens and wine derived from what is also known as
Lion’s Tooth, the dandelion.

Dandelion greens are suppose to be bitter in the mid summer.
Upon todays contemplation, I’ve decided to wait
until after the first hard frost when they are suppose to loose their
bitterness to taste my first bite of dandelion.

Maybe then, I’ll begin to love them again.

Impromptu Salad with Balsamic Vinaigrette

12 cups salad greens such as mache, dandelion
leaves, red chicory, radicchio, flat
escarole, arugula and/or Bibb lettuce

BALSAMIC VINAIGRETTE
1 small shallot
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
OR
1 tablespoon chopped fresh rose-geranium leaf

2 tablespoons balsamic vinegar
1/2 tablespoon whole grain mustard
Salt
Fresh ground black pepper
1/2 cup olive oil

PREPARATION: Wash and thoroughly dry greens. Tear them into pieces and
chill.

Prepare the Balsamic Vinaigrette. Recipe can be made to this point
several hours ahead.

SERVING: Toss greens with vinaigrette and serve.

Source:
“Cook’s Magazine November 1987”

Lobster Chimis

We lucked out tonight with some lobster chimis.

Paired it with our Mr. Stripey tomatoes, avacodo, homemade salsa and salad…yum.

Our Stripeys are doing wonderful this year but the Lemon Boy is even outyielding them. This is the first year I planted Lemon Boys and I’m covered up.

I think I’ll do these again Friday when my sister visits. They are easy and light. I will make more mayo to serve on the side though.

Curried Lobster Chimichanga

1 1/2 pounds lobster meat, cooked — diced
1/2 cup lemon juice — divided
1 tablespoon curry powder
3 tablespoons oregano — chopped & divided
3 tablespoons basil — chopped & divided
1/2 cup mayonnaise
2 cloves garlic clove — minced
1/4 cup extra virgin olive oil
6 each flour tortillas
1 each avocado — sliced, optional

Combine Lobster, 1/4 cup lemon juice, curry powder, 2 T chopped oregano, 2 T chopped basil. set aside

Combine mayonnaise, garlic and remainder of lemon juice. set aside

Combine olive oil with remainder of the basil and oregano

Spread a layer of the mayonnaise equally on each tortilla and spoon a layer of lobster meat down the center. Roll and place in a 9×13 pan seam side down.

Brush each tortilla top with the olive oil and herb mixture.

Bake at 375 for 15-20 minutes until the tops are lightly brown and lobster is warmed. Garnish with avocado if desired.

Food In The News

Does the dripping piece of chocolate on the right look like the virgin Mary on the left to you?

If it does then your not alone!

Candymakers Spot Chocolate Virgin Mary

Chocolate has become a sign to many as Martucci Angiano, a chocolatier to the famous, discovers drippings that look “Like A Virgin“.

Chocolate was the food in the news this week as another story arose.

A man in Kenosha, Wis. slipped into a vat of chocolate and spent 2 1/2 hours in the stuff.

Worker Trapped in Vat of Chocolate

Good he didn’t fall in head first! Gives the prase ‘Death By Chocolate” an even more horrid imaginative quality. Makes me shudder.

So with me being one to try and keep up with the times, I post a Hazelnut-Chocolate Torte . It’s a sign!

Hazelnut-Chocolate Torte- Betty Crocker

Serving Size : 16

6 eggs — separated
1 tablespoon grated orange peel
3/4 teaspoon ground cinnamon
1/2 cup granulated sugar
1 teaspoon cream of tartar
1/2 cup granulated sugar
3 cups very finely ground hazelnuts (filberts)
1/2 cup all-purpose flour
Chocolate Butter Frosting — (recipe follows)
1 cup whipping (heavy) cream
1/2 cup powdered sugar
1/4 cup cocoa
2 teaspoons grated orange peel
1/2 cup finely chopped hazelnuts (filberts)
CHOCOLATE BUTTER FROSTING
1/2 cup margarine or butter (1 stick) — softened
3 ounces unsweetened chocolate — melted and cooled
OR
1/2 cup cocoa
3 cups powdered sugar
3 tablespoons milk (about)
1 tablespoon brandy, if desired
2 teaspoons vanilla

Heat oven to 325º. Grease bottom only of springform pan, 9 × 3 inches. Line bottom with waxed paper; grease generously. Beat egg yolks, 1 tablespoon orange peel and the cinnamon in small bowl on high speed about 6 minutes or until very thick and light colored. Gradually beat in 1/2 cup granulated sugar, 1 tablespoon at a time; reserve. Wash beaters.

Beat egg whites and cream of tartar in large bowl on high speed until soft peaks form. Gradually beat in 1/2 cup granulated sugar, 1 tablespoon at a time; continue beating until stiff peaks form. Fold egg yolk mixture into meringue.

Mix 3 cups ground hazelnuts and the flour. Sprinkle about one-third of the hazelnut mixture over meringue; fold in. Repeat twice with remaining hazelnut mixture. Spread in pan. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Loosen side of cake from pan with metal spatula. Carefully remove side of pan. Invert cake onto wire rack; remove bottom of pan. Turn cake right side up. Cool cake completely. Wrap tightly and refrigerate at least 4 hours.

Prepare Chocolate Butter Frosting; reserve 1 cup for decorating. Beat whipping cream, powdered sugar and cocoa in chilled small bowl until stiff. Fold in 2 teaspoons orange peel. Carefully split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, thin straight-edged knife.) Spread 1 layer with half of the whipped cream mixture. Top with second layer; spread with remaining whipped cream mixture. Top with remaining layer. Frost side and top of torte with Chocolate Butter Frosting. Press chopped hazelnuts around side.

Place reserved 1 cup frosting in decorating bag with large open star tip (#4B). Or place frosting in strong plastic bag; cut off a tip from one corner of bag. Pipe rosettes on top of cake. Garnish with whole hazelnuts if desired. Refrigerate at least 8 hours. Cut with sharp, straight-edged knife. Refrigerate any remaining torte.

CHOCOLATE BUTTER FROSTING:

Mix margarine and chocolate in large bowl. Beat in remaining ingredients until mixture is smooth and of spreading consistency.

____________________

Yield:
“1 Torte”

– – – – – – – – – – – – – – – – – – –

Now I think I’ll go make peanut butter and Chocolate Moose Droppings. I’m way too busy for signs right now.

Pumpkin Seed -Weekend Herb Blogging

My pumpkins have ripened premature this year so I have quickly
turned many into puree for freezing, canning and using later.
The others will soon follow suit.

I’m not sure why they have chosen to ripen
so quickly, but I am determined not to allow them get ahead of me.

While I have used pumpkin in all sorts of ways in my life, I
realized I have never before used the seeds for
anything other than replanting.

I jumped to the task of learning a little more about using pumpkin
seed and to use these.

I have learned that all pumpkin seed is edible. They can be
hulled or left unhulled.

I left mine unhulled.. how many hours are in a day anyway?

The first thing to do in using them
is to wash and dry them on paper toweling.

I read I’m suppose to boil them in salted water. That sounded
easy. So into salted water they went, hulls and all while I stirred for
about 10 minutes. I then drained them to toast.

They need oil to toast and I elected
to use butter.

I drained the seeds and mixed them with a little butter.
( I guess about two tablespoons melted).
Then place them on the foil lined sheet.

I baked them at 350 for about 35 minutes, I stirred them once.
They smelled so good roasting.

They are tasty and nutty little snacks with
quite a bit of crunch. You can use them in salads, dressings, sauces,
casseroles, soups, and baked goods.

Since I didn’t hull mine I chose to make a
granola, which I’ll never duplicate being thrown together
in a run of cleaning up on low kitchen staples.

It turned out good in spite of the hodgepodge. It is making a great tasting cereal with milk. Why didn’t I write as I threw?

Pumpkin seeds are said to contain L-tryptophan which
helps remedy depression.

You can read more about pumpkin seeds at this link-
13 Ways of Looking at a Pepita – By Rachel Forrest
and while your at it check out more Weekend Herb Blogging posts
at Anthonys Kitchen The Bachelor Cooking Blog

If you would like to participate in the next WHB visit Kalyns Kitchen
and check out the WHB Rules at Kalyn’s Kitchen.

Happy Blogging!

Mango and Avocado with Hearts of Escarole

Well the lake was a blast. I skied and knee boarded until my back hurt and just like in the past it made me so hungry.

I had to stop on the way home to pick up some items for this salad.

It is sort of a special salad around my house because of keeping fresh mangos and avocadoes. We don’t get to have it but about once a month, if lucky. I love it and as usual my pictures don’t do this salad justice.

I got this recipe from a little America Loves Salad book by Camille Cusumano. I usually use romaine instead of escarole.
It is something I crave once in a while.

Mango and Avocado with Hearts of Escarole

— for salad
3 each escarole head — hearts only or can sub romaine hearts
1 each avocado — peeled and sliced
1 each mango — peeled and sliced
1/2 cup pecan halves — toasted, or walnut, or hazelnut
— for dressing
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon white wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground coriander

Cut escarole or romaine hearts into bite size pieces and place all salad ingredients in a large bowl ending with toasted nuts.

Place all dressing ingredients in a blender and process until smooth.

Pour dressing over salad and toss to coat.

Lake Time

The past months have been a bit hard on my family and me.

I have taken in my ailing, aging, spinster aunt in March of this year. It has been such a confining period. She is to a point she can’t be left alone.

In other words..my summer lake time was taken from me.

I love to waterski and cook. If I could do them both together it would be such a blessing.

A lot of my gas guzziling ways were cut back just to provide more gas for our boat.

Well..today I get lake time! Today I get sunburn time!

I have hired a sitter one day a week to help with aunt care and light cleaning.

Look out lake! Here I come!