Archive for July, 2008 If you really want an over the top dishwashing experience, try Caldrea liquid dish soap. I recently visited their website and ordered the Basil Blue Sage and Ginger Pomelo dish soaps to give them a test run. The fragrances sounded lovely and I thought that if you had to be washing dishes from time to time, it would be nice to have a wonderful fragrance wafting up from the sink, rather than the ordinary over perfumed scent of the usual household dish soaps. However, I was skeptical about how well they would clean and hold up to a sink full of dishes.
The Basil Blue Sage is made from the essential oils of basil, rosemary and sage herbs. The fragrance is light, not overpowering, but the scent of basil and rosemary definitely are present. Ginger Pomelo is a combination of ginger, grapefruit and pomelo. Pomelo is a grapefruit-like citrus, that originates from Polynesia and the West Indies.
I tested both dish soaps with a sink full of dirty dishes and was pleasantly surprised. They stand up very well to your typical liquid dish soaps. Both of them created an ample amount of suds, had good lasting power, and cleaned the dishes very well. The only difference that I was able to discern is that you have the lovely fragrances of the soap drifting up from the sink as you wash the dishes and they leave a lingering herbal scent on your hands, long after you’ve finished washing the dishes.
Obviously, there is a price that you pay for dish washing luxury. Each 16 ounce bottle of liquid dish soap is approximately $9.00 Although, this is significantly higher than the brands you routinely purchase at the grocery store, every once in awhile, I say if we’re standing over a hot sink of dirty dishes, we deserve it! If you agree, Caldrea has a wide variety of high end products that can be ordered online or are available in a limited number of retail shops throughout the country. Yield: 8 Servings INGREDIENTS 1 ½ cups coarsely grated Gruyere cheese 1 ½ cups coarsely grated sharp cheddar cheese 1 ½ cups diced rindless Brie (cut from 1 lb wedge) 5 tablespoons butter, divided ¼ cup all purpose flour 2 teaspoons chopped fresh thyme leaves ¾ teaspoon nutmeg 4 cups whole milk 1 ¾ cups fresh breadcrumbs 1 lb penne pasta PREPARATION Mix all cheese together. Set aside 1 cup for topping; cover and chill. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from bowl. Stir until melted and smooth Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add breadcrumbs and toss. Stir until golden brown, about 2 minutes. Transfer to a plate. Preheat oven to 375 degrees F. Cook pasta in boiling salted water until tender but firm to bite. Drain and transfer to a large bowl. Pour cheese mixture over and toss. Divide among eight 1 ¼ cup custard cups. Sprinkle with the reserved cheese. Place cups on a rimmed baking sheet and cover with foil. Bake for 15 minutes. Uncover and sprinkle with the breadcrumbs and continue baking for approximately another 20 minutes, until golden brown. Source: Kate and Matt Jennings - Bon Appetit - September 2007 Yield: 4 Servings
INGREDIENTS 1 seedless cucumber, sliced ½ small onion, thinly sliced 2 cups small tomatoes, cut into quarters ¼ cup oil and vinegar dressing, I prefer Newman’s Own Olive Oil & Vinegar Salad Dressing ½ teaspoon lemon zest 1 tablespoon freshly squeezed lemon juice Salt and freshly grated pepper to taste PREPARATION Stir together cucumber, onion and tomatoes. Add olive and vinegar dressing, lemon zest and lemon juice. Toss to coat and salt and pepper to taste. Raspberry-Banana Yogurt Freezer Pops Yield: 10 Pops INGREDIENTS 1 cup low-fat vanilla yogurt 1 banana 3 cups fresh or frozen raspberries, blueberries or strawberries (halved) ½ cup honey PREPARATION In a blender process 1 cup low-fat vanilla yogurt and 1 banana for 30 seconds or until smooth. Bring 3 cups of fresh fruit and honey to a boil in a medium saucepan over medium-high heat; reduce heat to low, and simmer 5 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, using the back of the spoon to squeeze out juice and pulp. Discard skins and seeds. Cover and chill fruit mixture 30 minutes. Pour yogurt mixture evenly into 10 – 2 ounce pop molds. Top with fruit mixture and swirl, if desired. Top with lid of pop mold and insert craft sticks, leaving 1-1/2 to 2 inches sticking out of pop. Freeze 6 hours or until sticks are solidly anchored and pops are completely frozen. Source: Southern Living Magazine – June 2008 ASHEVILLE, NORTH CAROLINA
Snuggled in the Smoky Mountains is the beautiful city of Asheville, North Carolina. Probably most famous for the Biltmore Estate, the city of Asheville offers an eclectic mix of fine arts, crafts and the home base to a myriad of outdoor activities like kayaking, rafting, golf, hiking and boating. If you haven’t included Asheville on your list of future travel destinations, you really should, as it offers lots of entertainment options for the entire family, all year round. There are a number of dining spots in Asheville and on a recent trip I discovered the Stone Ridge Tavern on Brevard Road, off Interstate #26 – Exit 33. Stone Ridge Tavern is a family owned restaurant, with a nice, comfortable atmosphere. The main dining room is anchored by a huge stone fireplace that I imagine is very inviting during the winter months. The menu is varied, with a focus on entrée salads, seafood, pasta, steaks, burgers and chops, all at very reasonable prices. I visited several times during my stay and was not disappointed. The food was delicious and the portions ample. Service was also friendly and attentive. During my first visit, I tried their Calabash Chicken Tenders with honey mustard dipping sauce. The tenders were huge, perfectly fried and moist. The homemade dipping sauce was excellent. The sides included a baked potato which could have been my meal; chock full of bacon, cheddar cheese, sour cream and chives. In addition, each entrée comes with a choice of salad and a basket of the most scrumptious hot rolls and cinnamon butter. The second visit, I decided to carryout to my hotel room and stay with something simple. I ordered their Chicken Caesar Salad. It consisted of crunchy romaine lettuce, grilled chicken, parmesan cheese, homemade croutons and house Caesar dressing. Again, it was tasty and delicious and accompanied by those hot rolls and cinnamon butter. During my visits, I didn’t succumb to the dessert menu, however, it looked interesting with homemade Baklava, Tiramisu, as well as an assortment of cheesecakes and pies. Overall, I would recommend that if you are in Asheville visiting or passing through on Interstate 26, you try the Stone Ridge Tavern. I think you’ll find that you will get a delicious meal at a reasonable price, with excellent service.
$$ - Entrees between $10-$20
I saw Rachael Ray make these on 30 Minute Meals recently and I decided to give them a try at home. I made a few adjustments for personal taste, omitting the poppy seeds, but adding some bread crumbs to tighten up the burgers during the grilling process. End result, they were delicious! Yield: 4 Salmon Burgers INGREDIENTS Salmon Burgers 4 – 6 ounce salmon fillets, cut in cubes 1 tablespoon grilling seasoning 1 tablespoon toasted sesame seeds ½ cup bread crumbs Salt and pepper 3 tablespoons dill, finely chopped Olive oil Cream Cheese and Scallion Sauce 3 scallions – green and white parts – finely chopped ½ cup sour cream 4 ounces of cream cheese, softened 1 teaspoon freshly squeezed lemon juice Garnish Tomatoes – sliced Red Onion – sliced into rings Lettuce leaves Bread 4 Kaiser rolls, toasted PREPARATION Sauce: Combine sour cream and cream cheese together in a medium mixing bowl. Stir until smooth and creamy. Add the chopped scallions and lemon juice. Mix well and cover. Refrigerate. Salmon Burgers: Place salmon chunks in a food processor and using the metal blade, pulse off and on until the salmon is the consistency of rough cut ground beef. Remove from processor and mix in the grilling seasoning, sesame seeds, bread crumbs, dill and salt and pepper. Form into 4 burgers and set aside. In a large skillet, heat 3 tablespoons olive oil and then add the salmon burgers. Cook for approximately 5 minutes on each side to ensure that the salmon is cooked through. If you prefer pink in the middle, cook approximately 3-4 minutes per side. Assembly: Plate the salmon burger on a toasted roll and top with lettuce, tomato, red onion and a dollop of the cream cheese and scallion sauce.  Yield: 4 cups
INGREDIENTS 3 cups half and half 1 cup granulated sugar 4 large eggs 2 egg yolks 4 tablespoons all-purpose flour 2 teaspoons pure vanilla extract
PREPARATION Bring half and half to a simmer in a heavy medium saucepan. Whisk sugar, eggs, egg yolks and flour using an electric mixer with whisk attachment. Gradually whisk in hot half and half. Tip: Be patient and make sure that you gradually whisk the hot mixture into the egg mixture otherwise, the heat will cause the eggs to scramble! Transfer to saucepan. Whisk over medium heat until mixture thickens and comes to a boil, about 5 minutes. Boil 1 minute. Pour into medium bowl. Stir in vanilla. Press plastic onto the surface of the pastry cream. Chill until cold, about 4 hours. (Can be made 1 day ahead and keep chilled). Pastry cream is extremely versatile and can be used in cream pies, filling for cream puffs or as a simple pudding.
Yield: 6 Servings INGREDIENTS 2 boneless chicken breasts, diced into 2-inch cubes 2 tablespoons olive oil ½ medium sweet onion, finely chopped 2 gloves garlic, finely chopped ½ cup low-sodium chicken stock 4 tablespoons fresh basil, chopped; extra for garnish ¾ cup freshly grated parmesan cheese; more for garnish ¼ cup heavy cream ½ lb orzo pasta Salt and freshly grated pepper to taste PREPARATION Prepare orzo as directed. Drain and set aside. In a large skillet, heat olive oil and add chopped onions. Cook until the onions are tender and translucent. Add the diced chicken and chopped garlic. Over medium heat, cook until the chicken is tender and garlic softened, but make sure that the garlic does not burn, this is about 10 minutes. Add the chicken stock and simmer for another 10 minutes. Slowly add the heavy cream and fresh basil, bring to a simmer. Remove from heat and add the cooked orzo and parmesan cheese. Stir well, adding more grated cheese or cream to obtain the desired consistency. Garnish with extra basil and parmesan cheese.
Yield: 8 Servings INGREDIENTS 1 package frozen chopped spinach, thawed and drained 2 cans black beans, drained and rinsed 2 packages reduced salt taco seasoning 6 ounces of carrot puree – Time Saver Tip – can use 6 ounce jar of pureed carrots for babies 8 Flour or Whole Wheat Tortillas SUGGESTED TOPPINGS Grated Mozzarella cheese Sour Cream Tomatoes Black Olives Lettuce Onions, finely chopped PREPARATION Over medium heat, place black beans, spinach, taco seasoning and carrot puree into a non-stick skillet and bring to a simmer. Continue to simmer for about 10 minutes. To serve: assemble the burritos with desired toppings. Yield: 4 Servings
INGREDIENTS 2 cups assorted cherry, grape and teardrop tomatoes, halved or quartered ½ small red onion, finely chopped 3 tablespoons olive oil, plus additional for brushing 3 tablespoons chopped fresh basil ½ cup fresh spinach, chopped ½ lb feta cheese, crumbled 1½ tablespoons balsamic vinegar 1 large loaf focaccia – halved horizontally (reserve other half for another use) 1 garlic clove, peeled and halved
PREPARATION Combine halved tomatoes, finely chopped onions, 3 tablespoons olive oil, chopped fresh basil and spinach, feta cheese and balsamic vinegar in medium bowl; season with salt and freshly grated black pepper. Cover and let stand at room temperature, tossing occasionally. Tip: Can be made up to 2 hours in advance. Preheat broiler. Place focaccia half, cut side up, on baking sheet and brush bread with olive oil. Toast bread in broiler until it is golden brown, watching closely so it doesn’t burn, about 2 minutes. Remove bread from broiler and immediately rub the cut side of bread with halved garlic, then cut focaccia crosswise into 4 equal pieces. Top the toasted focaccia with the tomato mixture and drizzle lightly with additional olive oil. Now, here’s a quintessential southern comfort food – Banana Pudding. The recipe is straight off the box of Nabisco’s Nilla Wafers. Makes a great banana pudding!
Yield: 8 Servings
INGREDIENTS ¾ cup granulated sugar, divided 1/3 cup all purpose flour Dash of salt 3 eggs, separated 2 cups milk ½ teaspoon pure vanilla extract 45 Nilla wafers, divided 5 ripe bananas, sliced (about 3 ½ cups), divided. Additional Nilla wafers and banana slices for garnish. PREPARATION Mix ½ cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered over boiling water, stirring constantly for 10-12 minutes or until thickened. Remove from heat and stir in vanilla. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1-1/2 quart casserole; cover with layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over the bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with the custard. Beat egg whites until soft peaks form; gradually add remaining ¼ cup granulated sugar and beat until stiff, but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges. Bake at 350 degree F in top half of oven for 15-20 minutes or until browned. Cool slightly or refrigerate. Garnish slices just before serving. Recently a friend gave us some wonderful fresh green beans from her garden. This recipe is a great alternative to simply boiling or steaming the green beans. They were delicious - very flavorful and with layers of flavors thanks to the wine and basil. Yield: 6 Servings INGREDIENTS 1-1/2 lb fresh green beans, trimmed 2 tablespoons unsalted butter 1 tablespoon olive oil 3 large shallots, thinly sliced 2 gloves garlic, minced 1-14-½ ounce can diced tomatoes ¼ cup dry white wine 2 tablespoons thinly chopped fresh basil Salt and freshly ground black pepper PREPARATION Cook the green beans in a large pot of boiling water until just crisp-tender, about 3-5 minutes. Drain and rinse in cold water. Drain well and set aside. Melt the butter in a large, heavy skillet over medium heat. Add the shallots and garlic and saute until tender. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the white wine and basil. Simmer about 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl and serve immediately. Giada de Laurentiis, FoodNetwork – Episode# FSSPO4 
Yield: 6-8 Servings Union Bar and Grille, Boston, MA INGREDIENTS Praline Nonstick vegetable oil spray 2 cups sugar 1 cup walnuts, chopped Bread Pudding 8 large eggs 1 quart whipping cream 1 cup sugar 1 cup maple syrup, plus more for drizzling 1 tablespoon pure vanilla extract 1 – 1lb loaf brioche or egg bread, torn into bite-size pieces Vanilla ice cream PREPARATION Praline: Spray rimmed baking sheet with nonstick spray. Stir sugar and ¼ cup water in heavy small saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until mixture turns a deep amber color, occasionally swirling pan and brushing down sides with wet pastry brush, about 7 minutes. Stir in nuts. Quickly spread mixture on prepared baking sheet. Cool. Chop praline into small pieces. (Can be made 1 day ahead and store in airtight container at room temperature). Bread Pudding: Whisk eggs, cream, sugar, 1 cup maple syrup, and vanilla in large bowl to blend. Add brioche; stir to coat. Let stand at room temperature 1 hour, stirring occasionally. Preheat oven to 375 degrees F. Butter 13×9x2-inch baking dish and transfer bread mixture to prepared dish. Bake until puffed and golden and toothpick inserted into center comes out clean, about 40 minutes. Cool slightly. Cut into 6-8 pieces. Place on a serving plate and add scoop of good vanilla ice cream on top, drizzle with maple syrup and sprinkle with praline. Time saver tip: If you don’t have time to make the pralines, top with toasted walnuts and drizzle with warm maple syrup.
Yield: 6-8 slices INGREDIENTS Graham Cracker Crust 10 whole graham crackers - crushed 1 stick of butter – melted 1 tablespoon cinnamon 2 tablespoons granulated sugar Note: Time Saver Tip – Use an already prepared graham cracker crust Filling 1 – 8 ounce package of cream cheese, at room temperature 1 – 14 ounce can of sweetened, condensed milk, I prefer Eagle Brand ½ cup freshly squeezed lemon juice 2 tablespoons lemon zest 1 teaspoon pure vanilla extract Topping 2 cups heavy whipping cream 3 tablespoons confectioner’s sugar or to taste PREPARATION Graham cracker crust – In bowl of food processor, add the graham crackers, granulated sugar and cinnamon. Pulse until the graham crackers are finely chopped. Add the melted butter and pulse again until the butter is incorporated into the graham cracker mixture. Remove from processor and pat into bottom and sides of a 9-inch pie plate. Refrigerate. Filling: Using an electric mixer, add the cream cheese, lemon juice, lemon zest and vanilla and mix well until smooth. Pour filling into the crust and refrigerate overnight. Before serving, in a large bowl, add whipping cream and begin to beat slowly. Add the confectioner’s sugar and beat on high until the whipping cream begins to form soft peaks. Continue to beat until the whipping cream forms stiff peaks. Do not over beat, as your whipping cream will turn into butter! Serve pie with dollops of whipping cream on top or spread whipping cream over the top of the entire pie and garnish with a lemon slice. |
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