435. This year's baking extravaganza was so enjoyable! This blog post is filled with pictures.
Hope your holidays are filled with good food, lots of joy, fun with families and a Happy New Year!
435. This year's baking extravaganza was so enjoyable! This blog post is filled with pictures.
434. Personal sized pies are a perfect treat any time. These little beauties are filled with fresh peaches and a hint of cinnamon. I follow directions for any two crust pie but divide the dough perfectly between 6 muffin tins.
I divide the dough into 8 equal pieces reserving 2 pieces for the lattice top.433. It's Autumn and I love when the seasonal options are made available. Trader Joes never disappoints with a variety of spice, pumpkin and squash flavored items.
The pumpkin ravioli in the fresh refrigerated section was a must have!
In a large frying pan I melted 1 stick of salted butter and let it bubble away until all the foam disappears and the butter turns a nutty brown color. All the milk solids drop to the bottom and toast to wonderful buttery bits. I then placed my fresh sage leaves in the butter and they crisp up rapidly. Then remove them to a paper towel to use as garnish. The sage flavors the browned butter.- Jodi Picoult.
431. There is a great diner, serving Greek dishes, located in Long Beach, New York. It sits on a corner directly across from another diner. Rumor has it, there were two friends who opened the Greek diner together. They couldn't see eye to eye, so one of the friends quit, walked out and went directly across the street and opened their own diner. It's funny because each restaurant is great, but the one that serves Greek dishes is the original diner and always a favorite. (Although, the second diner has better french fries, breakfast foods and coffee.)
430. Cool, fresh, satisfying; these words describe fresh-made mango salsa. When a break is needed from the standard tomato based salsa, fruited salsa is perfect. Fruits that work well would include mango, peaches, plums, or pears. When the fruit is softer or more ripe, the sugars develop in the fruit making the sweet/savory balance so much better.
"Salsa is something I never get tired of. How could I, when there are so many different flavor combinations to try?"
~ Megan Myers
427. Sushi is such a delight. It is savory flavors coming together on your pallet exploding with surprising nuances. Salty, smooth, cold, crunchy, textures popping with spicy, tangy, toasted, yummy experiences. Some would say "fishy" too but, that depends on the seafood that you use. Of course, raw fish is involved but the health factor far outweighs the off-putting thought of "raw fish". Once I tried sushi, I always walk away satisfied.
We have our favorite rolls and favorite restaurants that serve sushi, but, I decided to make sushi at home. I purchased a sushi kit, which you can find them at William Sonoma online here. And, it comes with instructions that are so easy to follow.
I purchased fresh water salmon and sliced it paper thin, toasted sesame seeds, sliced an avocado, julienned cucumber, sautéed shrimp and cut it into chunks, cream cheese pieces, mango sliced thin, coated onion slices with egg and flour and fried them in hot oil till crispy. I also found black caviar and made sticky rice.
And then we started the process. It took a couple tries accomplishing the rolling and tucking skill, but, we each gave it a go.
We also made spicy mayo and pickled ginger, my recipe here. And who could forget wasabi!!