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Cooking, Recipe and Food Blog

Archives for April 2006

Yummy Cumin-Infused Rice Recipe

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Chef Recipe1.gifEnjoy this fabulous & tasty cumin rice recipe sure to spice up any meal.

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seeds
  • 1 cup dry jasmine rice
  • 1 3/4 cups water
  • S & P, to taste

In a medium saucepan- heat oil over medium-high heat.  Drop in the cumin seeds, and cook until they sizzle.

Add your rice & fry for 1 minute.  Add water, salt & pepper and bring to a slow boil. 

Once your water is boiling, reduce to low heat & cover.

Cook the rice for approximately 15 minutes. And you’re ready for cumin rice perfection.

 

Eat well & Laugh often this weekend. 

 

A History of Cumin, The Spice of My Life

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Cumin.jpg

Cumin is an annual, herbaceous flowering plant with slender stems native to the eastern Mediterranean region.  The leaves of the cumin plant are 5-10 cm long with thread-like leaflets. The flowers are small and bloom in pink or white.  The seeds are similar to that of fennel but are smaller & darker.  Cumin seeds are used as a spice in North African, Middle Eastern, western Chinese, Indian and Mexican cuisine.  Preferring a hot climate, cumin is mostly grown today in Iran, Morocco, Egypt, India, Syria, Mexico & Chile.

Cumin is usually found in Indian & Mexican food & always in my chili.  Cumin can be found in some Dutch cheeses, which I recently tasted & loved, and in some traditional French breads.  You can add cumin to just about anything.  It is traditionally added to curries, tacos & Cuban dishes.  For an excellent salsa, add a dash of cumin & enjoy the sweet flavor.

As for the history, cumin has been grown as a spice since ancient times.  The spice was originally cultivated in Iran and made its way to the good life in Greece & Italy.  The Greeks keep cumin as many keep salt & pepper, always on the table for ready-to-go use.  The name cumin has an interesting history. The English form of the word goes back to the Latin ‘cuminum’.  Yet the Greek word seems to have been borrowed from a Semitic source, as is attested in Akkadian.  

Folklore weds the word to the Persian city of Kerman.  The story goes that most of ancient Persia’s cumin was cultivated in this city and thus the Persian expression “carrying cumin to Kerman” which has the same meaning as the English phrase “carrying coals to Newcastle“. Kerman, locally called Kermun, would have became Kumun and then cumin in the European languages.

Fascinating.  I love digging up the history.

Stay tuned for my ‘Cumin-Infused Rice Recipe’.

Eat well & Laugh often
 

Firefighters Next for Cooking Show?

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Americaâ??s Firehouse Chefs Cooking Show.jpgWell, it looks like firefighters are next in line for a new cooking show.  A Boise film crew shot a pilot entitled ‘America’s Firehouse Chefs’ yesterday with firefighters showing their courage in the kitchen.  Once the show is edited, it will make the rounds with various networks to see if it can find a home.

“It’s ‘America’s Firehouse Chefs’ and that says it all, we want to criss-cross the country highlighting the locations people are in, the kind of firefighting people do at a particular station and then the local cuisine, we want to highlight that,” said Jerry Long, show producer.

The pilot is being shot at station number 7 in Boise and they have selected Brian Martin as their first firehouse chef.

“I’m somewhat surprised and excited and honored,” said Martin.

“Brain’s an excellent cook,” said Dave Hanneman, Boise deputy fire chief. “When he’s cooking, everyone’s thinking about what’s going to be on the plate for dinner.”

Martin delighted everyone with wild elk, Idaho potatoes and a huckleberry dessert.  I can just hear the catch phrase now, “I’m your huckleberry.”

What’s different about this show, which might just make it work is that instead of the show being shot in a studio, it’s shot in a real fire station.

“The engine company and the truck company here are in service, so if they get a call, they’re going,” said Hanneman.

What remains to be seen is if the public will go for a cooking show, after the ‘Celebrity Cooking Showdown’ fiasco.

Whatever you do,

Eat well & Laugh often

Server Worries

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Technical Difficulties.jpgI would like to officially apologize for the lack of photos today.  Having a spot of trouble with the server which I soon hope to rectify, otherwise I’m likely to go insane and continue to punch my computer.

Thanks for your patience during this troubling time & enjoy the new ‘Technical Difficulties’ category.

Southern-Cornmeal Crusted Catfish With Crunchy Corn Relish

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Southern Cornmeal Crusted Catfish Crunchy Relish Recipe Institute.jpgI was on Recipezaar last night trying to find a good catfish recipe & stumbled upon this goodie from the Catfish Institute.  It was delicious.  Give her a try tonight.

Ingredients for Crunchy Corn Relish:

  • 1  tablespoon butter 
  • 1/4  cup water 
  • 4  ears corn, kernels cut from the cob 
  • 1/4  cup minced red peppers 
  • 1/4  cup minced green onions 
  • 2  tablespoons half-and-half 
  • S & P, to taste

Ingredients for Southern Cornmeal-Crusted Catfish:

  • 4  farm-raised catfish fillets 
  • 1/4  cup buttermilk or nonfat yogurt or plain nonfat yogurt 
  • 1/2  teaspoon hot sauce 
  • 1/2  cup cornmeal 
  • 2  tablespoons butter 
  • 1  tablespoon olive oil  
  • S & P, to taste

What’s Next for Crunchy Corn Relish:

In a large skillet-  melt butter.  Add water and corn; cover and simmer for 4 minutes. Stir in red pepper and cook for 1 additional minute. Add green onion, half-and-half, and salt and pepper to taste.

What’s Next for Southern Cornmeal Crusted Catfish:

Stir together buttermilk or yogurt and hot sauce; brush on catfish and allow to marinate for 10 minutes. Coat catfish lightly with cornmeal and sprinkle with salt and pepper to taste.
Melt butter and olive oil in a nonstick skillet over medium high heat. When skillet is hot, sauté catfish about 3 minutes on each side, turning only once, until golden and crisp. Serve with relish.

You now have a true US southern states meal.  Enjoy!

Eat well & Laugh often.

Vietnamese Home Cooking with Green Papaya & Shrimp

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Vietnam Green Papaya Shrimp Salad Home-Style Dish.jpg

Home-style Vietnamese cooking can be an extraordinary culinary experience.  The fresh & tasteful ingredients are not soon forgotten.  Let your taste buds soar with this Green Papaya Salad with Shrimp (Goi Du Du) recipe.

Ingredients:

  • 1/3 pounds large shrimp, cleaned, de-veined
  • 2 tablespoons olive oil  
  • ¼ teaspoons salt  
  • 1/8 teaspoon ground white pepper
  • Juice of 1 small lime
  • 2 cloves garlic, minced
  • 1 teaspoon sugar  
  • 2 ½ tablespoon fish sauce (nuoc nam)
  • ½ fresh Thai bird chile, finely chopped ( ¼ tsp. chopped)
  • 1 tablespoon olive oil  
  • 1 tablespoon minced shallots
  • 3 cups julienned green papaya
  • ¼ cup chopped fresh Vietnamese coriander leaves, divided
  • ¼ cup chopped fresh Thai basil leaves, divided
  • 3 tablespoon finely chopped, unsalted dry-roasted peanuts

Heat a grill pan or grill. Place the shrimp in a bowl. Add the olive oil, salt and pepper and toss to coat. Grill until opaque in the center, about 3 minutes per side. Remove from the grill, cool and slice in half lengthwise.

In a small bowl, combine the lime juice, garlic, sugar, fish sauce and chopped chile. Whisk until the sugar is dissolved.

In a small skillet or saucepan, heat the oil. Fry the minced shallots until golden brown. Drain and add to the fish sauce mixture.

Julienne the papaya or mangoes into thin, matchstick strips 2 inches long until you have 3 cups. Place in a large serving bowl or platter. Pour the dressing all over the strips, evenly coating them. Toss with 2 tablespoons coriander and 2 tablespoons Thai basil.

Top the dressed papaya with cooked shrimp and garnish with the peanuts, the remaining 2 tablespoons coriander and the remaining 2 tablespoons basil.

Eat well & Laugh often.

Banana Bread Warms the Heart Recipe

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Banana Bread.jpgI was strutting past FoodChair today and happened to notice a very enticing banana bread recipe.  So, I thought I’d share it with you this morning.  Enjoy.

Ingredients:

  • 5 tablespoons butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 egg at room temperature
  • 2 egg whites whipped soft peaks
  • 1 teaspoon vanilla
  • 1 ½ cup banana puree
  • 1 ¾ cup flour
  • 1 teaspoon baking soda
  • ¼ baking powder
  • ½ teaspoon salt
  • ½ cup heavy cream
  • ½ cup toasted walnuts

Preheat oven to 350 degrees.

Beat brown and white sugar into softened butter until fluffy. Incorporate egg, vanilla and banana until just mixed. Fold in egg whites.

In a separate bowl sift all dry ingredients. Gently fold in ½ dry into wet. Then repeat with remaining dry. Lastly stir in cream and walnuts. Pour into a greased loaf pan and bake about an hour or until toothpick comes out clean.

Eat well & Laugh often.

Nothing Says Springtime Like Fantastic Fried Green Tomatoes

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Fried Green Tomatoes Blue.jpgI can picture it now.  The spring bulbs have popped out their flowering heads, the grill is hot & ready for some bourbon salmon & the neighbors are jealous of the wondrous scents carrying themselves from our house to their inquisitive noses.  Nothing says springtime like these fantastic fried green tomatoes.  Enjoy this delightful recipe.

Ingredients:

  • 4 large green tomatoes
  • 2 eggs
  • 1/2 cup whole milk
  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup bread crumbs
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/8 teaspoon cayenne pepper
  • Vegetable oil for frying

Go ahead and slice your tomatoes to about 1/2 inches in thickness. Discard the ends.

In a medium bowl- whisk eggs and milk together.

Place flour onto a plate, set aside.

Mix cornmeal, bread crumbs & seasonings onto another plat, set aside.

Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumb mixture to completely coat.

In a large skillet- pour veggie oil, enough so that you cover about 1/2 inch  of pan.  Heat over a medium heat. Place tomatoes into the frying pan.  Be sure to not crowd the tomatoes, try not to have them touching.

When the tomatoes are browned, flip and fry them on the other side. Pat dry with paper towels.

Eat well & Laugh often.

Spring is in the Air: Fresh Strawberry Fruit Fluff Recipe

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Fruit Fluff.jpgSpring is in the air and the pollen too if you ask my dear sniffly husband.  Spring means fresh fruits and cool food.  That’s why Fresh Strawberry Fruit Fluff is on the menu today.  Treat yourself to this tasty treat and feel the warm breezes of summertime just around the corner.  Enjoy!

Ingredients:

  • 2, 11 oz cans mandarin oranges, drained
  • 1 cup pineapple, chopped
  • 1 cup fresh strawberries, chopped
  • 1 pound small-curd cottage cheese
  • 2, 3 oz packages strawberry Jello mix
  • 1, 16 oz package Cool Whip, thawed

What’s Next:

In a large bowl- combine the oranges, pineapple & strawberries in a large bowl and mix together with the cottage cheese.

Add the dry strawberry Jello mix and stir until well blended. Fold in the thawed frozen whipped topping and refrigerate for at least one hour.

 

And you have yourself one easy, delicious springtime treat!

Eat well & Laugh often.

Tom Bridge Reinvents the Welsh Rarebit & Food Network Recipe

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Welsh Rarebit.jpgAccording to Times Online, a rare invention will hit the eBay market soon, thanks to the master chef & historian Tom Bridge.  Bridge has reinvented the Welsh rarebit and it is not a wee bit rarer at $605 a slice.

The Welsh rarebit snack dates from the 18th century and is also known as toasted cheese or cheese on toast.  The snack is made by blending grated cheese with beer or a little milk and butter adding some seasoning (usually mustard) and spreading the mixture onto hot toast and then grilled. 

The cheeses most often used in the Welsh rarebit are Lancashire, Cheddar or Double Gloucester.  Tom Bridge will use the finest of ingredients for his Welsh rarebit, including Umbrian truffles and matsutake mushrooms which are so valuable that they are harvested under armed guard.  Bridge has opted to use Warburtons Toastie bread and Lancashire cheese.  The chef will be just in time for National Cheese on Toast Day on April 27.

A version of the snack is to be auctioned on eBay and the winner wll get a personal visit from the chef, who will cook the dish in the winner’s home.  Wow, that is something I would love to see.  Good luck & start bidding!

Here is a Food Network Welsh Rarebit Recipe for your eating pleasure:

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup porter beer
  • 3/4 cup heavy cream
  • 6 ounces (approximately 1 1/2 cups) shredded Cheddar
  • 2 drops hot sauce
  • 4 slices toasted rye bread

In a medium saucepan over low heat- melt the butter and whisk in the flour. Cook, whisking constantly for 2 to 3 minutes, being careful not to brown the flour.

Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add cheese, stirring constantly, until cheese melts and sauce is smooth; this will take 4 to 5 minutes.

Add hot sauce. Pour over toast and serve immediately.

 

Eat well & Laugh often.

A History of Creme Brulee & Trinity College Burnt Cream Recipe

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Creme Brulee Burnt Cream.jpgI feel like we left creme brulee a little short last Friday, so I thought we’d revisit with a short history and another delectable recipe.

Creme brulee which means ‘burnt cream’ in French, is a dessert with a rich custard base topped with a layer of sugar which is then burned using a salamander and becomes a hard caramel.  What an interesting dessert, who would have thunk this one up?

We first see the recipe for creme brulee in Massialot’s cookbook in 1691 in France, however, Trinity College in Cambridge, England also lays claim to the origin of the sweet custard.  They contend to be the first producer of the dessert in the 1600’s where they named it ‘Cambridge Burnt Cream’ or ‘Trinity Cream’ and have a special branding iron with the official college crest which is used to burn the sugar top.

Here is the Trinity College Burnt Cream / Creme Brulee Recipe, I wish I could have found a pic of the branding iron.

Ingredients:

  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3 egg yolks
  • 8 tablespoons sugar

Go ahead and preheat your oven to 325 F, or 110 C. 

In a small saucepan – put the cream & vanilla extract extract over the lowest possible heat. Slowly, bring to a simmer, stirring frequently. 

In a large bowl-  beat the eggs, yolks & 2 tablespoons of sugar until the mix is thoroughly blended. Pour the hot cream onto this mixture, whisking all the time. Pour this mixture through a sieve back into the saucepan and place over very low heat.

Cook without letting the mixture boil until it is thick enough to coat the back of a spoon. Pour into 6 custard cups and place these in a shallow baking dish into which they fit with plenty of room to spare. Cover each one with foil, then add water to the baking dish so it comes halfway up the sides of the cups.

Bake at 325 degrees for 30 minutes, then remove the foil and insert a knife blade into the center of the custards. If it comes out clean, they are done. If not, replace the foil and cook until they are ready.

Cool, then chill for 3 hours.  An hour before serving, preheat the broiler for 5 minutes and sprinkle 2-3 teaspoons of sugar in an even layer over the surface of each custard. Place under the hot broiler and leave it until the sugar melts into a layer of golden-brown caramel.

This takes between 3 and 5 minutes, depending on the temperature of the broiler and the thickness of the sugar layer. Watch it carefully; once the sugar begins to melt, it can easily burn. Leave for 3 to 4 minutes to cool the caramel before serving. Serve with a few berries as garnish.

I hope you enjoyed this age-old recipe.

Eat well & Laugh often.

 

Weekend Creme Brulee Recipe

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Creme Brulee.jpgForget NBC & get ready for the weekend with this delicious creme brulee recipe from Bon Appetit magazine.  Get out those torches & enjoy!

Ingredients for Custard:

  • 2 cups whipping cream
  • 1/2 cup sugar
  • 2 tablespoons ginger
  • 1 vanilla bean, split lengthwise
  • 5 large egg yolks

Ingredients for Creme Brulee:

  • 12 teaspoons sugar
  • Sliced tropical fruit (such as mango, papaya and/or kiwi)

What’s Next for Custard:

Go ahead and preheat your oven to 325 F, or 110 C.  Place three 4-inch-diameter fluted flan dishes* in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan. Mix cream, sugar and ginger in heavy medium saucepan.

Using small sharp knife, scrape seeds from vanilla bean. Add seeds and bean to saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors. Strain into large measuring cup.

Whisk yolks in medium bowl until well blended. Gradually whisk in hot cream mixture just to blend. Return custard to measuring cup; divide among dishes. Pour enough hot water into pans to come halfway up sides of dishes. Carefully transfer pans to oven.

Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.

What’s Next for Creme Brulee:

Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.

Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn’t soften. Garnish creme brulees with fruit.

Four-inch-diameter fluted clear glass flan dishes are available at cookware stores and many hardware stores. They are about 2/3 inch deep and hold about 1/2 cup liquid.

Enjoy & have a lovely weekend!

Eat well & Laugh often.

Say Goodbye to ‘Celebrity Cooking Showdown’, NBC Cancels Show

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Puck & Margolis NBC.jpgWell, it was good while it lasted- the show anyway, the ratings never reached sky-height.  NBC has decided not to air the remaining episodes of the reality show ‘Celebrity Cooking Showdown‘.  The show, similar to Iron-Chef, was being produced by Sean “P.Diddy” Combs and Wolfgang Puck. The Showdown was supposed to air every night this week but has received abysmal ratings and the final episode has been canceled.  But never fear you can catch the last Showdown on NBC.com.

I guess it was meant to be, how can you compete with American Idol’s ratings?  The show featured celebrities such as Gabrielle Reece, Cindy Margolis & Ashley Parker Angel.  Naomi Campbell was on the list originally, but due to some unfortunate circumstances, she was not able to compete.  Somehow I just can’t see Campbell dishing up a creme brulee, but if you step into my kitchen, I bet we can whip up a mean one!

Stay tuned for the ‘Weekend Creme Brulee Recipe’ post coming soon.

Eat well & Laugh often.

I Can Never Say No to Chocolate Pudding Recipe

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Chocolate Pudding.jpgAnd now for the best part of Cuddle Up Comfort Food Thursday, the chocolate.  Your taste buds will melt with this chocolate pudding recipe.  Enjoy.

Ingredients:

  • 4.5 cups heavy cream
  • 5 oz bittersweet chocolate, finely chopped
  • 6 large egg yolks
  • 1/3 cup granulated sugar
  • 1.5 teaspoons vanilla extract
  • Pinch of salt

Go ahead and preheat your oven to 325 F, or 110 C.

In a large saucepan- bring heavy cream to a simmer, remove from heat.

In a large stainless steel bowl-  add chocolate & 1 cup of warm cream.  Let stand until chocolate is melted. Stir the chocolate mix until smooth, then stir in the remaining cream.

In a separate large bowl- whisk together egg yolks, sugar, vanilla & salt. Gradually whisk in chocolate mixture. Strain the pudding through a fine-mesh strainer and skim off the froth on the top.

Pour the pudding into eight 6-ounce ovenproof ramekins. Place them in a deep baking pan and put the pan in the oven. Add enough hot water to the pan to reach halfway up the sides of the ramekins, then cover the pan with aluminum foil. Bake the puddings for about 50 minutes. When gently shaken, they should look set around the edges but not quite set in a quarter-size area at the center.

Remove the ramekins from the water bath and let cool at room temperature. Refrigerate for several hours, or overnight. Serve chilled and allow yourself to be carried away in comfort and yumminess.

Eat well & Laugh often.

Cuddle Up Comfort Food Thursday Recipes, Crock Pot Lasagna

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Cook Chef Hat Spoons.gifToday is overcast and rainy which makes it the perfect weather for cuddle-up comfort food, a good book and nuzzling with your pet.  Enjoy this delicious recipe for a comfort-the-soul slow cooker / crock pot lasagna. 

Ingredients:

  • 1 lb. ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 large jar spaghetti sauce
  • 8 oz no-boil lasagna noodles
  • 16 ounces mozzarella cheese, shredded
  • 1 lb. ricotta cheese
  • 1/4 cup milk
  • 1 egg
  • 1/4 cup Parmesan cheese, shredded
  • 1/4 cup Romano cheese, shredded
  • S & P, to taste

In a large skillet- brown beef, onion & garlic.  Drain.

Add spaghetti sauce into meat mixture & mix together.

In a medium bowl- mix together ricotta cheese, milk & egg.

Beat until smooth & mix in the mozzarella, Parmesan & Romano cheeses.

Get out your slow cooker or crock pot & spray down bottom & sides with non-stick spray.

Place 1/4 of the meat & sauce mix at bottom of crock pot.  Put a layer of noodles on top. Put 1/3 of cheese mixture on top, then repeat with sauce, noodles & cheese for another 2 layers.

Top with meat sauce. Cook on low for 4-6 hours or until noodles are tender or until you’re tummy can’t take waiting any longer.

Look out for ‘I Can Never Say No to Chocolate Pudding Recipe’ post coming soon.

Eat well & Laugh often.

A Tribute to Dolly Parton Recipes

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Dolly Parton.jpgWell let’s sit down to a meal Dolly Parton style.  Go grab you favorite Parton album and come along for a true US southern meal.

Dolly Parton’s Cowboy Beans:

Ingredients:

  • 1 pound ground beef
  • 2 medium onions, chopped fine
  • 1 small bell pepper, chopped fine
  • 2 (16 ounce) cans pork and beans
  • 2 cups catsup
  • 1 teaspoon vinegar
  • 1/4 cup brown sugar, firmly packed
  • 2 teaspoons prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper

Go ahead and preheat oven to 350 F or 175 C.

Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly.

 

Dolly Parton’s Five Layer Dinner
Ingredients:

  • 2 cups sliced potatoes
  • 2 cups extra lean ground beef
  • 1 cup onions, sliced
  • 2 cups cooked tomatoes
  • S & P, to taste
  • 1 green bell pepper, sliced

Go ahead and preheat oven to 350 F or 175 C. 

Layer potatoes, beef, onions and tomatoes in a 2-quart casserole. Season each layer with salt and pepper to taste. Garnish with sliced green peppers. Cover and bake for 2 hours and get ready for yummm.

 

Dolly Parton’s Peanut Butter Pie:

Ingredients:

  • 1 1/2 cups confectioners’ sugar
  • 1 cup crunchy peanut butter
  • 2 graham cracker crusts
  • 1 large container Cool Whip
  • 8 ounces cream cheese

I left the best for last.  Beat sugar, peanut butter and cream cheese in medium bowl. Stir in Cool Whip. Pour into crusts & you’re ready to serve.  These pies can be frozen.

I hope you enjoyed our little Dolly Parton recipe tribute.  Ya’ll come back now.

 

Eat well & Laugh often.

Dolly Parton’s New Cookbook Will Raise Your Imagination

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Dolly Parton Dollys Dixie Fixins Cookbook II.jpgDolly Parton has revealed her favorite recipes in her new cookbook, Dolly’s Dixie Fixin’s.  The cookbook will feature recipes from her mother Avie Lee Parton, her mother-in-law “Mama” Ginny Dean, as well as recipes from her Dollywood restaurants and dishes she discovered while touring on the road for the last 40 years.

Proceeds from the sales of Dolly’s Dixie Fixin’s will help fund Parton’s Imagination Library.  The Library was founded by Parton in 1996 and has been established in 42 US states.  The Imagination program encourages reading by distributing a free book a month to children from birth to age 5. 

When you purchase Dolly’s cookbook before September 1 of this year, you enter yourself to win a personal backyard barbeque and bluegrass festival with Parton as your special guest.  I promise won’t tell anyone if that’s the only reason you’re buying Dolly’s Dixie Fixin’s.  The cookbook is available for purchase at Dollywood, the Dixie Stampede restaurant and the more convenient websites.

Stay tuned for ‘A Tribute to Dolly Parton Recipes’ post.  You won’t want to miss this collection of Parton recipes.

Eat well & Laugh often.

Allison’s Top 5 Martini Recipes

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Chocolate Martini.jpgLet’s get these spirits & libations on the road & make a toast to my top 5 Martini recipes.  Now, I’ve already said I’m no Martini purist, so don’t hold my chocolate, Sake & Vodka against me.  Here goes…..

#5:  Don’t Say I Didn’t Warn You Sake Martini Recipe:

Ingredients:

  • 2.5 oz Gin (or go for the Vodka if you like)
  • 1/4 oz Sake
  • 1/4 oz Blue CuraCao
  • Want an olive or onion to garnish?

What’s Next:

A Sake Martini is a creative approach to the standard Martini.  I like it, but it does take a few tries to warm up to. Chill your Martini glasses with ice for three minutes.  In your shaker:  pour all ingredients inside with some ice.  Shake ten times, or stir 30 times with a bar spoon.  Remove ice & serve with your choice of olive or onion.

 

#4:  The Haunted Bride Martini

Ingredients:

What’s Next:

This Martini recipe is named after an unknown bar patron second-guessing her marriage engagement.  Chill your Martini glasses with ice for three minutes.  In your shaker:  pour all ingredients inside with some ice.  Shake ten times, or stir 30 times with a bar spoon.  Serve with a cherry or you choice of garnish.

#3:  The Classic Martini

Ingredients: 

  • 2 oz Gin
  • 1/2 oz dry Vermouth
  • Olive for garnishing

What’s Next:

Here is the classic Martini, in all it’s glory.  Chill your Martini glasses with ice for three minutes.  In your shaker:  pour all ingredients inside with some ice.  Shake ten times, or stir 30 times with a bar spoon.  Garnish with olive.

#2:  Shaken Not Stirred Bond James Bond Martini:

Ingredients:

What’s Next:

Well, I bet you can guess where this Martini recipe has its origins.  Pour Gin, Vodka & Lillet Blanc into shaker half-filled with cracked ice. Shake well, strain into a chilled cocktail glass. Garnish with a twist of lemon, and serve. 

#1:  I Never Forget the Chocolate Chocolate Vodka Martini:

Ingredients:

What’s Next:

No, as you know, I never do forget the chocolate.  Chill your Martini glasses with ice for three minutes.  In your shaker:  pour all ingredients inside with some ice.  Shake ten times, or stir 30 times with a bar spoon.  Serve with chocolate stick for garnish.

 

I hope you have enjoyed my top 5 Martini recipes list.  Enjoy one for me.

Eat well & Laugh often.

An Informative History of My Friend the Martini

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Martini.jpgJust a little historical walk with my pal the Martini, why don’t you join us.  The modern day true Martini consists of Gin and a varying amount of dry Vermouth and is sometimes garnished with an olive, twist or cocktail onion.  But I’m no Martini purist, so if you add a little Vodka or mix in some chocolate, you have my permission to keep the name Martini.

There are differing arguments as to the origin of the Martini, but the most detailed account lies with the Martinez from 1862.  This drink calls for four parts red, sweet Vermouth to one part Gin and is garnished with a cherry, sounds good to me.  The first Martinez was made with aromatic bitters and Old Tom Gin, which was very sweet compared to today’s take on the drink. 

The transformation from the Martinez to the Martini was a gradual one; first Old Tom Gin was replaced with London Dry, then orange bitters took over aromatic bitters’ place.  Folks then began to replace the red, sweet Vermouth with a white, dry Vermouth.  The proportions of the drink eventually became equal parts and soon the modern dry Martini appeared, just add olive.

If you don’t like that little historical number, try this one on for size.  Someone came up with a Martini history anecdote involving the British Army.  The story claims that the drink’s name came from the Martini and Henry rifle used by the army around 1871.  The punch was that the rifle and the drink both shared a strong kick.  Pretty cute.

Well, no matter the history or claims regarding the Martini, it is a sexy and smooth drink that just waits experimentation.  Stay tuned for ‘Allison’s Top 5 Martini Recipes’ post.

Eat well & Laugh often.

The Moistest Chocolate Cake This Side Of Heaven Recipe

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Recipe Card.gifMany recipes circle the globe due to their goodness and palatable appeal.  And ‘The Moistest Chocolate Cake This Side of Heaven’ recipe is no exception.  The recipe’s origin lies in Knoxville, TN at the hands of the infamous Tennessee baker Dot, but because of its wondrous ability to maintain moisture, this chocolate cake recipe has reached many hands all over the world.  Why, the last I heard, they were making this exact recipe in Namibia to celebrate the arrival of Angelina Jolie. 

Now, let’s take on this well-traveled and super-moist chocolate cake recipe ourselves. 

Ingredients for Cake:

  • 2 cups white sugar
  • 2 cups self-rising flour
  • 1 stick butter
  • 4 tablespoons cocoa
  • 1/2 cup veggie oil
  • 1 cup water
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 cup chilled buttermilk
  • 2 eggs

Ingredients for Icing:

  • 1 stick butter
  • 6 tablespoons whole milk
  • 4 tablespoons cocoa
  • 1 teaspoon vanilla extract
  • 1 box powdered sugar
  • 1 cup chopped pecans

What’s Next:

Go ahead and preheat you oven to 350 F, or 175 C.

In a large mixing bowl- combine white sugar & flour, set aside.

In a small saucepan- bring 1 stickof butter to a mild boil.  Whisk in cocoa, oil & water.  Stir until blended & remove from heat.  Pour cocoa mixture over sugar & flour mix.  Beat in cinnamon, vanilla extract, buttermilk & eggs.  Beat until well-blended.

Pour yummy chocolate mixture into your 13 x 9 cake pan & bake for 30 minutes, or until comes clean with a toothpick test.

Now for the icing…. In a medium saucepan- melt 1 stick butter.  Whisk in milk & cocoa, mix until blended.  Add vanilla extract, powdered sugar & chopped pecans, mix until smooth.  Remove from heat & check on the cake.

Once cake is removed from oven, pour icing on top.  The secret of this miraculously moist chocolate cake is to add the icing while to cake is warm which tends to hold in and add moisture.  Enjoy this rich, delicious & famous cake recipe with a cold, tall glass of milk.

Eat well & Laugh often.

 

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