Ripe Yogurt

Oct 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Nov 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Dec 2010:
Ooooo, I'm going to buy some yogurt and use it to make my own. Didn't do it. Still have it.

Is there a pattern here? Lucky for me the last one I bought I mistakenly picked up vanilla flavored.

Yogurt Parfait
Makes 1

3/4 c. vanilla flavored yogurt, divided
2/3 c. frozen strawberries in sugar, thawed
1 T. blueberries
2 T. granola

Spoon 1/2 cup of yogurt into a parfait or other glass. Top with strawberries. Next add blueberries. Spoon the rest of the yogurt on top of the fruit. Sprinkle with granola.

You can use fresh strawberries. Wash, remove tops and slice. Sprinkle with desired amount of sugar and let sit until juice is made.

Amounts for a McDonald's size yogurt parfait:

In a 6 oz cup layer:

1/4 c. vanilla yogurt (bottom)
1/3 c. frozen strawberries in sugar, thawed
5 blueberries
2 T. vanilla yogurt
1 T Nature Valley granola (top)

Happy Easter

Get this here.

Perfect Poached Eggs

Poached Eggs
From Bon Appetit

Fill a 1-cup microwaveable bowl or cup with 1/2 cup water. I tried different bowls and cups and a cereal bowl worked the best for my microwave. Gently crack an egg into the water, making sure it's completely submerged. Add more water if necessary. Cover with a saucer. Microwave on high for about 1 minute, or until the white is set but the yolk is still runny or to desired doneness. The time will depend upon your microwave. Remember it will still cook if you leave it in the hot water. Use a slotted spoon to transfer the egg to a plate.

Stuffed Salmon Becomes Cake

We had stuffed salmon over a week ago and there was one lonely salmon left. Nobody around here had the nerve to try it and see if it was any good. Tarnation to the rescue. All I did was mash the salmon and seafood stuffing all together, form patties and fry it in butter. Listed below I found two recipe for salmon cakes that I want to try.

Curried Salmon Cakes
From Sunset
Serves 4

• 2 large eggs
• 2 pouches (about 7 oz. each) boned, skinned pink salmon, or 1 can (about 15 oz.) red or pink salmon, drained, skin removed
• 1/2 cup finely chopped apple
• 1/4 cup fine dried bread crumbs
• 1/4 cup thinly sliced green onions
• 2 tablespoons mayonnaise
• 1 teaspoon curry powder
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil

• 1. Beat eggs with a fork. Add salmon and break up. Stir in apple, bread crumbs, onions, mayonnaise, curry powder, paprika, and pepper. Shape into four cakes (3/4 in. thick); place on a piece of plastic wrap.
• 2. Set a 12-inch nonstick frying pan over medium heat. When hot, add oil, then salmon cakes. Cook until well browned on the bottom, 5 to 7 minutes. Turn cakes over and cook until browned on the other side, 3 to 5 minutes longer.
• 3. Serve cakes with aioli.

Calories per serving: 463
Lemon-Curry Aioli
Makes 1/2 cup

• 1/2 cup mayonnaise
• 2 teaspoons curry powder
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice
• 1/2 teaspoon paprika
• salt

In a bowl, mix mayonnaise, curry powder, grated lemon peel, lemon juice, paprika, and salt to taste.

Grandma's Famous Salmon Cakes (easy)
From allrecipes.com
Serves 4

• 1 (14.75 ounce) can salmon, drained and flaked
• 2 eggs, beaten
• 1 small onion, diced
• 1 teaspoon ground black pepper
• 3 tablespoons vegetable oil

1. Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly.
2. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.

Calories per serving: 307

Leftover Peelings

"You are not going to get me to eat that" was the battle cry as he passed by the leftover slimy asparagus peelings. Bwahahaha. On another note, what kind of magical creature do you see in the scoop of creme fraiche?

Asparagus Soup
Adapted from Wolfgang Puck

2 cups chicken broth

1 lb. fresh asparagus

1 clove garlic minced

4 - 6 green onions chopped

1 Tbsp. fresh lemon juice

2 Tbsp. butter

2 Tbsp. flour

1/2 cup cream (more if desired)

1/2 cup milk (more if desired)

Salt to taste

Break asparagus at end to remove tough part of stem. Chop into 1 inch pieces. Melt butter in saucepan and saute onions and garlic, stir in flour and chicken broth and lemon juice. Add asparagus pieces and simmer for 20 - 25 minutes until asparagus is tender. Place mixture, except for asparagus tips in a blender or food processor and puree. Return to saucepan and add cream and salt and pepper to taste. Heat thoroughly. Serve in bowls and garnish with asparagus tips.

The Skinny: Use light chicken broth and substitute an equal measure of light half and half or evaporated milk for the cream.

Asparagus Peelings

Am I suppose to peel asparagus? Does peeling it make it more tender? I have no idea but I thought I'd give it a try. The only thing I ended up with was a pile of asparagus peelings and there was no way I was going to throw them out. I couldn't decide what recipe to use them in: soup, sauce, souffle or pizza? The exploding "fresh" mozzarella cheese cast the deciding vote.

Shaved Asparagus Pizza
From The Tasty Kitchen
For a step-by-step go here

• 1 whole batch of pizza dough - enough for one 12-16 Inch Pizza
• Extra virgin olive oil, for drizzling the dough
• 8 ounces fresh mozzarella cheese
• 1 bunch asparagus, place in a glass of water until ready to use
• 5-¼ ounces, weight Boursin cheese (or similar herb and garlic spreadable cheese)
• Fresh cracked black pepper

Preheat oven to 450 F.
If not already shaped, stretch your pizza dough into a large circle 12-16 inches in diameter and place on your pizza pan or stone. Drizzle dough with a thin stream of olive oil.
Slice fresh mozzarella as thinly as possible and arrange in a single layer over dough.
When you’re ready to prep the stalks, bend each one until it breaks. Discard the bottom part that breaks off.
Then take a vegetable peeler and peel off the outer-most edges and leaves. Discard those. Then keep peeling until you have nothing left but the tip.
Use the entire bunch, as you might only get 3 or 4 good ribbons from each spear. Pile asparagus shavings on top of the mozzarella. The asparagus WILL cook down so you want to use more than you think is necessary.
Top asparagus with several cranks of black pepper and dot generously with Boursin cheese. (about 1/4-1/2 a package per pizza or more if desired)
Bake on pizza stone or baking sheet for 15-20 minutes or until crust is golden brown. Let cool for 2-3 minutes before slicing and serving.

The Marinade Queen

1. Buy lamb chops on sale because they are going to expire soon.

2. Come home and place them in the freezer 'cuz doggone it this time things are going to be different.

3. Thaw with a plan. (Things are still looking good.)

4. Busy, busy, busy. Forget, forget, forget. (The Downfall)

5. Ugh. Let the marination begin. And as always, don't forget to rinse and stinky meat first.

Herb Lamb Chops

1/4 c. oil
1 t. thyme
1 t. rosemary
4 garlic cloves, pressed or equivelant
2 t. kosher salt, optional
6-8 lamb loin chops

Combine the first 5 ingredients in a plastic food bag. Add chops and marinate overnight in the refrigerator or 30 mins. to 1 hour at room temperature.

To grill: Preheat grill on high. Add chops and turn to low. Turn as needed. Grill to a temperature of 140 degrees. Transfer lamb to platter, cover, and let rest 5 minutes.

To roast in oven: Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes.

Read More http://www.bonappetit.com/recipes/2009/02/herb_roasted_lamb_chops#ixzz1JEa2d7Ip

Creme Fraiche

This tastes amazing. Use it instead of sour cream. Or any other way you would like to get it onto your tongue. Pictured below it is used like butter with a biscuit topped with creme fraiche and jam.

Creme Fraiche
(Kind of pronounced krem, like the krem in Kremlin, fresh)
From foodwishes.blogspot.com

2 cups heavy whipping creme, do not use ultra-pasteurized
2 T. cultured buttermilk, not ultra-pasteurized and relatively fresh

Place ingredients in a jar and mix. Cover with a breathable lid such as a coffee filter or cheese cloth. Secure with rubber band. Place in a warm spot (72-75 degrees). The oven with the light on is a good place. I placed my near a crockpot that was turned on. Let it sit undisturbed for 24 hours. After 24 hours, remove lid and mix. Place a regular lid on the jar and refrigerate for 24 hours. Try not to eat the whole jar. It will keep 7-14 days.

Update: TZ made creme fraiche and then used it as a starter to make a new batch. It worked great. All he did was added a heaping spoonful of creme fraiche to 2 c. of cream and mixed it well then followed the rest of the directions. Thanks TZ!

Diet Tip (see previous post)

If you have some stale pretzels lying around, smoother them with ketchup. It takes just like a hot dog.
You're welcome.

Two Rolls

And I don't mean on my stomach. Maybe.

Swedish Cinnamon Twists
Adapted from Make-a-Mix Cookery
Makes 24

Hot Roll Mix
5 lbs. all-purpose flour 1 1/4 cups sugar
4 Teaspoons salt
1 cup instant nonfat dry milk

Combine together and put in large airtight container to store. Use within 6 months.
Bread mixture:
1 tablespoon dry yeast
1 tablespoon sugar
1/4 cup warm water
1 cup buttermilk
1/4 teaspoon baking soda
1/2 cup butter, melted
2 eggs, beaten
4 to 5 cups Hot Roll Mix Cinnamon
Filling, see below
3 tablespoons butter, melted
Powdered Sugar Glaze, see below
Cinnamon Filling:
1/2 cup brown sugar, firmly packed
1/2 teaspoon cinnamon
1/2 cup chopped nuts (if desired)
Combine brown sugar, cinnamon and nuts in a small bowl.
Powdered Sugar Glaze:
1 1/2 cups powdered sugar
1/2 tablespoon butter, melted
2 tablespoon hot water

Combine powdered sugar, melted butter and hot water in a small bowl to make a thin glaze. In a small bowl, dissolve yeast and sugar in warm water. Set aside. Bring buttermilk to a boil in a small saucepan (or in microwave); buttermilk should curdle.

In a large bowl, combine buttermilk, baking soda and 1/2 cup melted butter. Let buttermilk and butter cool then add eggs. When mixture is lukewarm, add dissolved yeast mixture. Gradually stir in 4 cups Hot Roll Mix until the soft dough forms a ball.

On a lightly floured surface, knead dough about 5 minutes until smooth and elastic. Add additional Hot Roll Mix if necessary to make a soft, but not too sticky dough. Lightly butter bowl. Put dough in bowl and turn butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

Generously grease 2 baking sheets. Prepare Cinnamon Filling. Punch down dough. Roll out to a 12"x 20" rectangle. Brush dough with 3 tablespoons melted butter. Sprinkle Cinnamon Filling lengthwise over half of dough to within 1/2 inch of long edge. Fold rectangle in half lengthwise to cover filling. Seal dough edges with the edge of a plate. With a pizza cutter, cut dough into 24 strips, about 3/4-inch wide. Twist each strip twice and place strips 1 inch apart on prepared baking sheets. Cover and let rise until doubled in bulk, about 30 t0 40 minutes.

Preheat oven to 375 degrees. Bake 10 to 12 minutes, until golden brown. Prepare Powdered Sugar Glaze, and brush on while rolls are still warm.

Here is basically the same recipe without making the hot roll mix first.

Swedish Cinnamon Twists 
From Taste of Home
Makes 30
2 (.25 ounce) packages active dry yeast
1/2 cup warm water (110 degrees F to 115 degrees F)
2 cups warm buttermilk (110 to 115 degrees F-will appear curdled) 1/2 cup butter, softened
6 tablespoons sugar
2 eggs
2 teaspoons salt
1/2 teaspoon baking soda
7 1/2 cups all-purpose flour

Filling:
1/4 cup butter, melted
1 cup packed brown sugar
1 teaspoon ground cinnamon

Glaze:
1 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon hot water

In a mixing bowl, dissolve yeast in warm water. Add the buttermilk, butter, sugar, eggs, salt and baking soda; mix well. Stir in flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.

Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 16-in. x 9-in. rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough.
Fold in half lengthwise, forming a 16-in. x 4-1/2-in. rectangles; pinch edges to seal. Cut into 4-1/2-in. x 1-in. strips; twist each strip two or three times. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.

Bake at 375 degrees F for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; spoon over warm twists.

Whole Wheat Cinnamon Rolls
Adapted from my friend C.F.
Makes 24

1 1/2 cups warm water (110 to 115 degrees)
1 can nonfat evaporated milk
1/2 cup oil
8 cups whole wheat flour (may use half white and half whole wheat)
1 T. lemon juice
1 1/2 T. yeast
3/4 cups honey
1 egg white or 1 egg
1 t. salt
1 1/2 t. baking powder
Raisins (optional)
Nuts (optional)

Glaze: 1 cup powdered sugar
2 T. hot water or milk
Warm the milk (110 to 115 degrees) and add warm water. Dissolve the yeast in the liquid mixture. Mix the remaining ingredients into the liquid and add just enough flour to make a soft dough. For light rolls, make sure the dough is soft and not stiff. The flour is the ingredient that determines the dough texture.

Knead the dough for 10 minutes and let it relax for 15 minutes. Halve the dough. Roll out each half to 1/4 to 1/2 inch thickness forming a 12 x 9 inch rectangle. Brush surface lightly with melted butter and sprinkle with cinnamon and a tine amount of brown sugar. Roll up from long side; seal seam. Cut into 1 inch slices.

Place on well greased pans. Allow to rise until they are double in bulk.

Bake at 350 degrees for 10-14 minutes or until they are lightly brown. Combine glaze ingredients. Remove from oven. Spoon or brush glaze on rolls while still warm. Remove rolls from pans. Place on wire rack to cool.

For a quicker rise time, place in oven set at 150 degrees for 15 minutes, then bake.

Variation: Add diced apples in the filling.