Ingredients:
1 Package Pepperidge Farm Puff Pastry
3 Bartlett pears, ripe (if you live in the NW, support Hood River’s growers and buy Hood River pears)
1 Can almond paste (in the pie filling section of the baking aisle)
Cinnamon
Sliced almonds to garnish
Preheat oven according to directions on puff pastry package. Unfold pastry and cut into six rectangles. Arrange on a lightly greased cookie sheet.
Peel and slice pears.
Open the can of almond paste and spoon about two tablespoons of paste onto each pastry rectangle, spreading evenly.
Arrange slices of pear over the paste.
Sprinkle with cinnamon and slivered almonds, and bake for about twenty minutes, until edges of pastry are golden.
Monday, September 24, 2007
The peach family
Pluots are a hybrid cross between plums and apricots.
Nectarines are really peaches with a genetic mutation to exclude the fuzz.
Amaretto flavoring is not actually from almonds, contrary to popular belief. It is generally made from the kernels of apricots. Sometimes the pits from apricots we buy in the store (depending on hybrid) smell like amaretto, though they are bitter tasting. This bitterness comes from a toxin that must be blanched out of the kernels (so don’t go munching on apricot kernels).
Marzipan is traditionally made up of sugar and almonds, with one bitter almond for ever 100 sweet ones.
Nectarines are really peaches with a genetic mutation to exclude the fuzz.
Amaretto flavoring is not actually from almonds, contrary to popular belief. It is generally made from the kernels of apricots. Sometimes the pits from apricots we buy in the store (depending on hybrid) smell like amaretto, though they are bitter tasting. This bitterness comes from a toxin that must be blanched out of the kernels (so don’t go munching on apricot kernels).
Marzipan is traditionally made up of sugar and almonds, with one bitter almond for ever 100 sweet ones.
Monday, September 17, 2007
Real Margaritas
If you don't like the artificial flavor of purchased margarita mixes, try this:
Ingredients:
2 oz Tequila (Sauza Hornitos is good, I don't like Cuervo that much)
1 oz Triple Sec or Grand Marnier
4 oz freshly squeezed orange juice
Lime wedges
coarse salt
Blend the tequila, triple sec, and lime juice.
Rub the rim of a margarita glass (the round bulbous wide mouthed kind) with a slice of lime, and dip in salt.
Add ice.
Pour the mixture into glasses and serve. Makes about two kickass margaritas!
Ingredients:
2 oz Tequila (Sauza Hornitos is good, I don't like Cuervo that much)
1 oz Triple Sec or Grand Marnier
4 oz freshly squeezed orange juice
Lime wedges
coarse salt
Blend the tequila, triple sec, and lime juice.
Rub the rim of a margarita glass (the round bulbous wide mouthed kind) with a slice of lime, and dip in salt.
Add ice.
Pour the mixture into glasses and serve. Makes about two kickass margaritas!
Tim's Salmon
My brother Tim loves to cook salmon, and also works with a lot of Cambodians. One of them nudged him toward this recipe:
Ingredients:
1 filet fresh NW salmon (don't use Atlantic farmed!)
1 Lemon
Soy Sauce
1 T Sugar
Non-stick spray
Preheat oven to 425 degrees.
De-zest the lemon, then juice it. Chop the zest finely.
Mix the lemon juice and chopped zest with an equal part of soy sauce, and the sugar.
Spray a shallow baking pan with non-stick spray, and place the filet in the pan.
Pour the sauce over the fish and bake for 10 minutes per inch of thickness.
Salmon is done when a fork inserted and twisted flakes the meat away. Do not overcook!
Ingredients:
1 filet fresh NW salmon (don't use Atlantic farmed!)
1 Lemon
Soy Sauce
1 T Sugar
Non-stick spray
Preheat oven to 425 degrees.
De-zest the lemon, then juice it. Chop the zest finely.
Mix the lemon juice and chopped zest with an equal part of soy sauce, and the sugar.
Spray a shallow baking pan with non-stick spray, and place the filet in the pan.
Pour the sauce over the fish and bake for 10 minutes per inch of thickness.
Salmon is done when a fork inserted and twisted flakes the meat away. Do not overcook!
Tuesday, September 11, 2007
Keep Your Artichokes Green!
Tired of prepping your artichokes for a good boiling, only to watch them blacken before your very eyes?
Prepare a bowl with cold water by adding two tablespoons of fresh lemon juice. Immediately after you cut your artichoke, soak it in the water for a few minutes. This prevents the flesh from oxidizing.
Prepare a bowl with cold water by adding two tablespoons of fresh lemon juice. Immediately after you cut your artichoke, soak it in the water for a few minutes. This prevents the flesh from oxidizing.
Kelly's Hors D'oeuvres
Kelly, my partner in crime at work, came up with this delicious sounding recipe. I can't wait to try it out!
Ingredients:
1 Can whole waterchestnuts, drained
1 12-0z pack of bacon
Barbecue sauce (your choice)
You will want toothpicks also.
Preheat oven to 350 degrees.
Cut bacon in half, wrap each water chestnut in a half-slice of bacon.
Put on cookie sheet and smear as much barbecue sauce on them as you like.
Bake for about 10-20 minutes or until bacon is done.
Poke a toothpick in each...
And enjoy!
Ingredients:
1 Can whole waterchestnuts, drained
1 12-0z pack of bacon
Barbecue sauce (your choice)
You will want toothpicks also.
Preheat oven to 350 degrees.
Cut bacon in half, wrap each water chestnut in a half-slice of bacon.
Put on cookie sheet and smear as much barbecue sauce on them as you like.
Bake for about 10-20 minutes or until bacon is done.
Poke a toothpick in each...
And enjoy!
G's Tuna Melts
This is a tasty meal for two...
Ingredients:
2 slices Sourdough bread
1 can tuna, drained
1/4 c mayonnaise
chopped onion, celery, and/or capers if you wish
Olive Oil
Cheddar Cheese, shredded
Johnny's Seasoned Salt
Heat oven to 375 degrees. Spread a little olive oil in a glass pan. Place the bread in, and spread the oil around with it. This will make the underside of the melt nice and crunchy.
Mix the tuna, mayo, and anything you'd like to have in the tuna salad, like chopped onion, celery, capers, pickles, etc.
Spread the tuna salad evenly over the slices of bread. Sprinkle with shredded cheddar cheese and garnish with Johnny's Seasoned Salt on top.
Place in the oven, and bake until the cheese is melted and the underside of the bread is golden.
Then turn the oven up to broil and let the cheese on top brown a bit before removing from oven. Let cool for a few minutes, then serve and enjoy!
Ingredients:
2 slices Sourdough bread
1 can tuna, drained
1/4 c mayonnaise
chopped onion, celery, and/or capers if you wish
Olive Oil
Cheddar Cheese, shredded
Johnny's Seasoned Salt
Heat oven to 375 degrees. Spread a little olive oil in a glass pan. Place the bread in, and spread the oil around with it. This will make the underside of the melt nice and crunchy.
Mix the tuna, mayo, and anything you'd like to have in the tuna salad, like chopped onion, celery, capers, pickles, etc.
Spread the tuna salad evenly over the slices of bread. Sprinkle with shredded cheddar cheese and garnish with Johnny's Seasoned Salt on top.
Place in the oven, and bake until the cheese is melted and the underside of the bread is golden.
Then turn the oven up to broil and let the cheese on top brown a bit before removing from oven. Let cool for a few minutes, then serve and enjoy!
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