Monday, October 29, 2007
1 cup sliced mushrooms
1/4 cup chopped green pepper
1/4 cup butter
3 T. flour
2 cups milk
1 beaten egg yolk
2 1/2 cups diced, cooked chicken
2 T. finely cut pimento
Lightly brown mushrooms and green peppers in butter. Add flour and blend. Add milk and seasonings and cook until thick, stirring constantly. Stir some of the hot mixture into the egg yolk and add that mixture to he remaining hot mixture. Continue cooking 10 minutes. Add chicken and pimento. Serve on biscuits or hot buttered toast.
P.S. My mum served this on Pepperidge Farm Puff Pastry Shells
Sunday, October 21, 2007
I'm posting this recipe because I've never seen anything like it. I watched that Ina lady (yawn) make this yesterday . . . she basically makes a meringue or that seven minute fluffy white frosting . . . and then adds FIVE STICKS OF BUTTER. She calls it a buttercream (you sure?) and mentioned she's used this recipe many times for wedding cakes. FYI, when she spread it on the cake she took her knife and ran it under water before going over it for the last time. It gave it a shine.
2 cups sugar
2/3 cup water
6 extra-large egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/4 pounds (5 sticks) unsalted butter, at room temperature
2 teaspoons pure vanilla extract
3 tablespoons Triple Sec or other orange liqueur (optional - you can use orange flavoring or omit completely)
1 tablespoon of food coloring (optional)
Combine the sugar with 2/3 cup water in a medium heavy-bottomed saucepan and, without stirring, bring to a boil. Cover the saucepan and allow the mixture to boil until the sugar dissolves. Uncover and continue boiling until the mixture reaches 240 degrees F on a candy thermometer. Pour the syrup into a heat-proof measuring cup.
Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form stiff peaks. With the mixer on high speed, slowly pour the syrup into the egg whites. Continue beating on high speed until the mixture is absolutely at room temperature, about 10 to 15 minutes.
With the mixer on medium speed, add the butter, 1 tablespoon at a time, and then add the vanilla and liqueur. (If the mixture becomes runny, the meringue was too warm and the butter melted. Chill slightly and beat again.) Add the food coloring and combine.
Yield: 6 cups
Saturday, October 6, 2007
Peanut or canola oil
2 large oval Idaho potatoes, peeled
Sea salt or kosher salt
Minced fresh flat-leaf parsley, optional
Preheat the oven to 350 degrees F. Pour at least 1-inch of oil into a deep pot and heat it to 350 degrees F.
Slice the potatoes into thin matchsticks (1/8-inch thick) with a vegetable slicer or mandoline (THANK YOU, KIDS), dropping them into a bowl of cold water as you cut. Drain the potatoes and dry them thoroughly with paper towels. Drop the potatoes in batches into the hot oil and cook for 3 to 5 minutes, until golden brown. Remove from the pot with a wire basket skimmer or slotted spoon and drain on paper towels. Place on a baking sheet, sprinkle with salt, and keep warm in the oven while you cook the rest of the potatoes.
Sprinkle the potatoes with parsley, if desired, and serve hot.