Saturday, December 4, 2010
Wednesday, December 1, 2010
- 8 ounces thick-cut bacon, such as Niman Ranch
- 8 ounces baby arugula
- 1 large Granny Smith apple, peeled and diced
- 1/2 cup toasted walnut halves, coarsely chopped (see note)
- 1/2 cup dried cranberries
- 6 ounces blue cheese, such as Roquefort, crumbled
For the dressing:
- 3 tablespoons good apple cider vinegar
- 1 teaspoon grated orange zest
- 2 tablespoons freshly squeezed orange juice
- 2 1/2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup good olive oil
Preheat the oven to 400 degrees F.
Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
Saturday, November 13, 2010
I’m Jackie. I love to cook and I recently made something I want to tell you about. Yogurt! They were super yummy, and it was cool to make an
every day thing like yogurt by hand ( with the help of the yogurt maker). I made two kinds, maple syrup, and berry. The syrup turned our better that the berry but the berry still turned out well. This is how I made them; first I made the berry.
So I pored the milk in to a pot and let it come to a simmer, than I
added five tablespoons of berry jam into the warm milk. I whisked them together until it was smooth. Then I waited for it to cool, and got started with the maple syrup.
The syrup is just a little bit easier than the berry because you don’t have to warm up anything! I started by using 4-5 tablespoons of pure maple syrup to the milk. Then I wisked them together until they were incorperated.
Now, I know this might seem weird but when you’re making yogurt you have to add a little bit of already made or store bought yogurt. So I added three tablespoons of plain yogurt. So I added my already made yogurt to the syrup mixture and then let it sit while I finished my berry yogurt.
Once I was finished I put both kinds of yogurt into glass cups, and then in to our yogurt Maker
And seven hours later… yummy yogurt!
Tata for now- Jackie :)
Friday, October 29, 2010
Your party was a blast. You inspire me on so many levels--- especially your desire to have everything yummy and beautiful. So, this was the prettiest appetizer i have ever made. crackers/thin jalepeno slice/ smoked tuna/ roasted tomato. (when nana arrived fresh chives from her garden were sprinkled on top)
Tuesday, October 5, 2010
My favorite smoothie:
. A couple of leaves of basil
Blend everything in a blender. Garnish with basil leaf... enjoy!
Note: If you are not using frozen berries add ice. You can add as much or as little of every thing!
And don't be afraid of basil in smoothies:)
Wednesday, September 22, 2010
I could write a few paragraphs about why i have been MIA- so tempting to whine- but i will spare you and instead send a huge thank you to Anna for being the motivator of this blog. The last few times I have seen you, Anna, I have felt like Kona when her tail is curled between her back legs.
The prize for most memorable San Francisco meal, since I moved, would have to be Grant's abalone which he risked his life in open water to nourish us. The animal was beautiful, the slicing was an art that the whole family gathered around to witness, and the eating was a taste and texture extravaganza.
The shell was our first and only house warming gift. Thank you.
Sunday, September 19, 2010
Sunday, August 29, 2010
Saturday, August 28, 2010
Friday, August 13, 2010
On a foggy, cold, wet day in Sf ( Whats up with this weather), there is nothing better for me than to take a quick walk over to my grandparents house, with my dog (of course), and have a peaceful experimental time cooking with my Nana!
Its especially fun on Thursdays, one of my favorite days (Mostly because at Swim team it is kicking day), and go to a lovely restaurant called Spruce to pick up a box of Organic Veggies from County Line Harvest. On the car ride home I always read the list of veggies and find that I don't know of at least 1/3 of the names (Its summer,gosh). Anyway, With the box they always give Two recipes, and this is where we found our next wonderful recipe:
It was a wonderful veggie, cheesy, success!!!! ( and even my brother like :0 (omg) )
I hope you guys enjoy the recipe; here it is:Bulgar-Greens Gratin www.countylineharvest.com
Note: cheese and bread crumbs cam make anything taste good :)
Note, note: Add about a 1/2 cup more greens than the recipe states!
Saturday, May 29, 2010
Thursday, March 18, 2010
Tuesday, March 16, 2010
Justine and Co. came to town, and Lobster Rolls came to mind. My first Lobster Roll was from Pearl on Cornelia street, about 13 years ago when Justine, Robert, Michael and I used to play euchre. Now, I am a full expert after scouring both Long Island and Cape Cod, in search of the perfect LR.
On a massively blustery day, I rode my bike to Chelsea Market where I picked up our preordered buns from Amy's (I swore we could use any cheap hot dog buns, but MC knew about Amy's special rolls), lobster from the Lobster Co. and some Gus's pickles.
I got it all home it tact and we chopped the lobster, put in a heap of mayo, lemon and a scoop of some herbs in oil that we had in the fridge. When dinner finally rolled around, we slathered butter in the cast iron to get a perfect toast and heaped on the salad. Fin tried to hog the lobster salad AND the roll.
Sunday, March 7, 2010
Saturday, January 30, 2010
Here are two suggestions for adding protein to your diet.
Wednesday, January 27, 2010
Tuesday, January 19, 2010
Monday, January 18, 2010
Bon Appétit | September 2000
Tex Drive In, HI
yield: Makes 24
These Portuguese-style raised doughnuts are super-popular in Hawaii. This version is from Tex Drive In on the Big Island.
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* 3 large eggs, room temperature
* 3/4 cup sugar
* 5 tablespoons unsalted butter, room temperature
* 3/4 teaspoon salt
* 5 1/2 cups (or more) all purpose flour
* 2 envelopes quick-rising dry yeast
* 1 cup hot water (110°F to 120°F)
* 1/3 cup evaporated milk
* 2 teaspoons vanilla extract
* Vegetable oil (for deep-frying)
* Additional sugar
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Combine 1 egg, 3/4 cup sugar, butter and salt in bowl of heavy-duty mixer fitted with dough hook attachment; beat until blended. Add 5 cups flour and yeast; beat 1 minute. Add 1 cup hot water, milk and vanilla and beat until well blended. Beat in remaining 2 eggs, then 1/2 cup flour. Beat until dough is smooth, soft and slightly sticky but begins to come away from sides of bowl, adding more flour by tablespoonfuls if very sticky, about 10 minutes. Scrape down dough from sides of bowl. Cover bowl with plastic wrap and towel. Let dough rise in warm draft-free area until almost doubled in volume, about 2 hours.
Punch down dough. Cut into 2 equal pieces. Roll out 1 piece on lightly floured surface to 12x16-inch rectangle. Cut lengthwise into 3 strips and crosswise into 4 strips, making twelve 4-inch squares. Repeat with remaining dough.
Pour enough oil into large saucepan to reach depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 350°F. Fry 2 or 3 malasadas until puffed and golden brown, turning once, about 3 minutes. Using slotted spoon, transfer malasadas to paper towels and drain. Repeat frying with remaining dough squares, heating oil to 350°F for each batch.
Generously sprinkle warm malasadas with additional sugar. Serve warm or at room temperature.
P.S. If you like you can use as much dough as you like and then put it in the fridge for as long as you like.
P.S.S do not over beat or they will definently become tough.