Monday, December 17, 2012


This is the perfect drink after an amazing holiday feast with dessert or for those cold winter evenings by the fire place.

Maple Cider
1.5 oz Crown Royal Maple Finished Whisky
2 oz hot Apple or Peach cider
1 splash(es) hot water]
Cinnamon Stick

How To Mix

  • Mix all ingredients in a coffee mug.
  • Garnish with a half pat of butter & cinnamon stick

Recipe courtesy of
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Friday, December 14, 2012


Now that the holiday season has begun, I want to share with you a few delicious cocktail recipes I have handy for entertaining and family dinners.

Chocolate Marshmallow Martini
1.5 oz Marshmallow Flavored Vodka (I recommend Smirnoff Fluffed Marshmallow)
1 oz Chocolate liqueur
1 dash(es) half & half
Cocoa powder

How To Mix:
  • In an ice filled shaker combine all the ingredients.
  • Shake well. For about 1-2 minutes.
  • Strain into a chilled martini glass.
  • Dust cocoa powder over the top.

Recipe courtesy of
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Saturday, December 8, 2012


Rack of Lamb With Pimentón, Garlic and Olive Oil (serves 4)
1 rack of lamb (about 2 pounds)
1/4 cup extra virgin olive oil
2 garlic cloves
1 tablespoon pimentón (smoked paprika)

Salt and freshly ground black pepper
1 medium slice rye bread, broken into pieces

Heat the oven to 450 degrees. Trim the lamb of excess fat, but leave a layer of fat over the meat. Cut about halfway down the bones between the chops; this allows the meat between them to become crisp.
Put the oil, garlic, paprika and a sprinkle of salt and pepper in a food processor and purée; add the bread and pulse a few times to make rough crumbs. Rub this mixture over the meat side of the rack and sprinkle with more salt and pepper. Put it in a roasting pan and into the oven; roast for 18 to 20 minutes. Insert an instant-read meat thermometer straight in from one end into the meatiest part. If it reads 125 degrees or more, remove the lamb immediately. If it reads less, put the lamb back for 5 minutes, no more. Remove and let sit for 5 minutes. Serve, separating the ribs by cutting down straight through them.

Recipe courtesy of
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Tuesday, November 27, 2012


Chilean Sea Bass Ceviche (Serves 6)

1lb Chilean Sea Bass Fillet
6oz Diced Tomatoes
4oz Diced Red Onions
2-3oz Chopped Cilantro
2oz Finely Diced Green Peppers
1/2 cup Extra Virgin Olive Oil
1qt Lime Juice
1 Diced Hass avocado
Salt & Pepper to Taste

Cut Sea Bass into small pieces and combine with the lime juice (diluted with 1 cup of water) to marinate for 2 hrs.

In a non-reactive metal bowl mix all the solid ingredients except the avocado. Add the oil and the salt & pepper to taste and set aside.

Drain the fish leaving 15% of the juice.

Fold the fish and remaining juice in with the rest of the ingredients with a rubber spatula gently and carefully not to brake the fish in pieces.

Chill for another half hour, dice avocado and gently mix in with the other ingredients. Serve with tortilla or plantain chips.

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Monday, November 26, 2012


Plantain Chips (serves 6)

1 1/2 teaspoons finely grated fresh lime zest, chopped

1 1/2 teaspoons salt
1/4 teaspoon cayenne
6 cups vegetable oil
4 green plantains (1 1/2 lb)

Stir together zest, salt, and cayenne.

Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.
Chefs note:
You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.

Courtesy of

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Friday, November 23, 2012


I have never been more excited to have a brand new kitchen appliance!! OMG, I cannot even think about it without getting incredibly giddy and filled with pure joy!!! After a beautiful lunch with my in-laws this past Saturday,  I was enjoying my father-in-law so much that I decided to stay to enjoy more time with him. We continued chit chatting and we finally arrived at one of our know commonalities .... COFFEE!!

He began to share about his new Nespresso machine, which instantly triggered my excitement Richter scale off the charts. One thing lead to another an on our way to Bloomingdales to buy the very brand new Nespresso U we go ... he thought that do to my uncontrollable excitement over his purchase, he was going to buy my Hubby & I a house warming gift for our new home {we're moving,}

I was speechless with thankfulness, I didn't know whether to jump up and down or scream .... I was just thankful .... still am ... Thank you Jeff!!

Nespresso makes the most efficient, modern and perfectly designed espresso making machines & coffee. Each and every pour is perfect time after time and the quality and flavor variety is above and beyond any competitor out there. It is a perfect machine for any household and can satisfy any demand for coffee. 

The quick coffee pods and the unique technology of the machines makes it a great aid to entertaining and busy households. It makes a rich and tasty beverage every single time and the possibilities are endless. You can make a perfect espresso, cappuccino, coffee, etc. They are compact and luxuriously designed.

I definitely recommend this and any other Nespresso product to anyone that asks. I AM IN LOVE!!!
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Tuesday, November 20, 2012


Coconut-Gingersnap Sweet Potato Pie (serves 12)
  • For the Filling
  • 2 pounds sweet potatoes (about 2 large)
  • 3/4 cup canned coconut milk
  • 3/4 cup light brown sugar
  • 3 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • For the Crust
  • 1 1/4 cup ground gingersnap cookies (about 25 cookies)
  • 1/3 cup shredded unsweetened coconut
  • 4 tablespoons melted butter
Preheat oven to 400°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake 1 hour or until very tender. Remove from oven and let cool slightly. Reduce oven temperature to 350°F.

Meanwhile, to make the crust, stir together gingersnaps, coconut and butter in a medium bowl until moistened and well combined. Press mixture into and up the sides of a 9-inch pie dish. Bake about 15 minutes or until golden. Let cool slightly.

To finish making the filling, peel roasted potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined. 

Pour sweet potato filling into crust and bake about 50 minutes or until just set in center of pie. Let cool to room temperature on a wire rack. Serve or chill in refrigerator until ready to serve.

Courtesy of
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Spiced Cranberry Sauce with Chardonnay & Orange Zest (serves 8-10)

  • 10 ounces (about 3 cups) fresh or frozen cranberries
  • 1 cup dry chardonnay
  • 1/3 cup sugar
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
In a small pot, combine cranberries, chardonnay, sugar, zest, ginger and nutmeg, cover and simmer for 15 minutes. Using a potato masher or whisk, mash sauce until most of the cranberries pop. Cook, uncovered, until thickened, about 15 minutes more. Serve hot or room temperature.

Courtesy of
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Savory Cheese, Cranberry & Herb Mini Muffins (makes 30-26)
  • 1/4 cup canola oil
  • 1/2 cup chopped green onions
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried sage
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • Generous pinch of cayenne
  • 1/2 cup dried cranberries
  • 1 cup grated sharp cheddar cheese
  • 1 egg, beaten
  • 1 cup low-fat milk
Preheat oven to 400°F. 

In a saucepan, heat oil over medium heat. Add green onions, thyme, oregano and sage. Cook for 2 minutes, until fragrant. Remove from heat and set aside. 

In a mixing bowl, combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese. Set aside. In a second bowl, whisk together egg and milk. Add green onion mixture, including all of the oil, and whisk well.

Fold the flour mixture into the egg and milk mixture, mixing until just combined. Scoop batter into lightly greased mini-muffin tins. Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.

Courtesy of

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Monday, November 19, 2012


Golden Roasted Turkey (serves 10-14)

(18 pound) whole turkey, neck and giblets removed
1/2 cup butter, melted
large onions, peeled and chopped
carrots, peeled and chopped
stalks celery, chopped
sprigs fresh thyme
sprigs fresh rosemary
cup dry white wine (I always use Albariño, its a delicious Spaniard selection)

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme and 1 sprig of rosemary. Scatter the remaining vegetables, rosemary and thyme around the bottom of the roasting pan, and cover with the white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

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One of the easiest and tastiest ways to attain a brag-worthy turkey is by preparing it ahead of time and beginning with a great brine. This adds to the overall flavor of the meat and most importantly to the juiciness of your turkey.

Citrus Turkey Brine
1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 1 /2 gallons cold water

Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. 

Discard brine after removing turkey.

Photo Courtesy of
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Friday, October 5, 2012


Fried Green Tomato Sandwiches (serves 6)

For the sauce:
  • 3/4 cup mayonnaise
  • 3 tablespoons chopped fresh parsley
  • 3 scallions, minced
  • 2 teaspoons green hot sauce
  • 1 1/2 teaspoons Worcestershire sauce
  • Kosher salt
For the tomatoes and sandwiches:
  • 6 medium green tomatoes (about 1 1/2 pounds)
  • 1 cup white vinegar
  • 1/4 cup sugar
  • Kosher salt
  • 3 tablespoons pickling spice
  • 1 handful fresh dill (leaves and stems)
  • 2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon chili powder
  • 4 large eggs
  • Peanut oil, for frying
  • 12 slices brioche or potato bread Yellow and red tomatoes, sliced, for topping

Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl. Cover and refrigerate.
Slice the green tomatoes 1/4 inch thick and place in a large bowl. Combine the vinegar, sugar and 1 tablespoon salt in a saucepan. Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill. Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes. Add 2 cups cold water and pour over the green tomatoes. Let sit at room temperature 1 hour, 30 minutes.
Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish. Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish. Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F.
Drain the green tomatoes and pat dry with a paper towel. Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture. Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt.
Spread each slice of bread with some of the sauce. Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices. Cover with the remaining bread slices.
Photograph by Anna Williams | Recipe courtesy of 
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Sunday, September 30, 2012


Beer-Braised Ribs With Clams (serves 6)

  • 2 racks baby back pork ribs (about 2 pounds total)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 small onion, chopped
  • 4 cloves garlic (2 chopped, 2 smashed)
  • 1 tablespoon tomato paste
  • 1 12-ounce bottle amber beer
  • 1 bay leaf
  • 2 cups low-sodium chicken broth
  • 1 pound baby new potatoes
  • 1 medium tomato, chopped
  • 4 dozen littleneck clams, scrubbed
  • 1 cup chopped fresh parsley
  • Juice of 1/2 lemon, plus wedges for serving

Preheat the oven to 325 degrees F. Put the rib racks on a work surface bone-side up. Slip a knife between the bone and membrane, then pull off the membrane. Cut each rack of ribs in half; season evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ribs, bone-side up, and sear until brown, about 5 minutes. Remove and set aside.
Lower the heat to medium, add the celery, carrots and onion and cook, stirring, 5 minutes. Stir in the chopped garlic and tomato paste; cook 2 minutes. Add the beer and bay leaf, bring to a simmer and cook until reduced by half, about 5 minutes. Return the ribs to the pot, add the chicken broth and bring to a simmer. Trim a piece of parchment paper to fit the pot, then place directly on top of the ribs and cover with a lid. Transfer to the oven and braise 1 hour, then remove the lid and parchment. Continue braising until the ribs are tender, 45 minutes to 1 hour more.
Meanwhile, put the potatoes in a saucepan and cover with water by 1 inch. Bring to a boil and cook until tender, 15 minutes; drain.
Remove the rib racks from the pot; let cool slightly, then cut into the ribs. Strain the cooking liquid, discarding the solids; skim off some fat. Return the liquid to the pot.
Add the smashed garlic and tomato to the pot and bring to a simmer over medium-high heat. Add the clams, cover and cook until some just open, 5 minutes. Add the potatoes and ribs, cover and cook until all the clams open, 10 to 15 more minutes (discard any unopened clams). Stir in the parsley and lemon juice. Serve with lemon wedges.
Photo:Con Poulos | Recipe Courtesy of
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Wednesday, August 22, 2012


An estimated 40,000 people hurled tomatoes at each other in Buñol, Spain, for La Tomatina, a festival held annually on the last Wednesday in August. In one hour, the town's plaza transformed into an ocean of red pulp with crowds of sticky, tomato-soaked revelers.

Here is a recipe to celebrate the occasion without the splatter....

Chicken Thighs with Spicy Tomato-Pepper Sauce (serves 10)
1 cup extra-virgin olive oil
2 small onions, thinly sliced
2 red bell peppers, thinly sliced
2 yellow bell peppers, thinly sliced
12 medium garlic cloves, thinly sliced (1/2 cup)
2 pounds plum tomatoes, seeded and coarsely chopped
Kosher salt
Piment d'Espelette or hot paprika (see Note)
20 chicken thighs (about 8 pounds)
Freshly ground pepper
1/2 cup light brown sugar
1 cup sherry vinegar

  1. In a very large ovenproof skillet, heat 1/2 cup plus 2 tablespoons of the olive oil. Add the onions, bell peppers and garlic and cook over moderately high heat, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the tomatoes and cook until softened and all of the liquid has evaporated, about 10 minutes longer.
  2. Transfer the vegetables to a blender and puree until smooth. Season the vegetable puree with salt and Piment d'Espelette.
  3. Wash and dry the skillet. Heat 3 tablespoons of the oil in each of 2 very large ovenproof skillets. Season the chicken with salt and pepper. Add 10 of the thighs to each skillet, skin side down. Cook over moderately high heat, turning once, until the chicken is golden brown, about 12 minutes. Remove from the heat. Transfer the chicken to a platter and pour off the fat in the skillets.
  4. Add 1/4 cup of the brown sugar to 1 of the skillets and cook over high heat, whisking constantly, until melted, about 1 minute. Off the heat, carefully whisk in 1/2 cup of the vinegar; turn away to avoid the fumes. Cook over moderate heat, whisking and scraping up any browned bits from the bottom of the skillet, until thick and syrupy, about 1 minute. Add half of the vegetable puree and bring to a boil. Return 10 of the chicken thighs to the skillet, skin side up. Repeat with the second skillet and the remaining 1/4 cup sugar, 1/2 cup of vinegar, puree and chicken thighs. Cover both skillets and simmer the chicken over low heat until cooked through, about 12 minutes.
  5. Preheat the broiler and position a rack 8 inches from the heat. Uncover the skillets and broil the chicken until the skin is lightly browned and crisp, about 2 minutes. Transfer the chicken to a platter, spoon the sauce on top and serve. 

Piment d'Espelette is a smoky, mildly spicy ground chile native to the Basque region. It is available at specialty food shops, spice shops and by mail order from Piperade (415-391-2555 or

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Monday, August 13, 2012

Green Fig Canapé

This fig canapé recipe is so very easy to make, which is absolutely perfect for entertaining. They serve as appetizers for a dinner party or hors d'oeuvres for a cocktail gathering. They look fancy, taste delicious and make for great conversation makers. Follow these few quick steps and you will have your guests applauding your gourmet skills.

Green Fig Canapé (serves 4-6)
9 Fresh Ripe Green Figs
1/4lb Bleu Cheese 
3Tbsp Extra Virgin Olive Oil
2Tbsp Balsamic Vinegar

Rinse and dry figs. Cut figs in half {place 3-4 pieces on a small plate for individual servings or place uniformly on a platter for hors d'oeuvres style}. Top with small crumbled pieces of bleu cheese. Drizzle with olive oil & balsamic vinegar.  

Serve and enjoy!!

Recipe courtesy of California Gardens

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Friday, August 10, 2012


I Love baked goods that include figs as one of their main ingredients or simply as an ingredient, any time I can get my hands on any - it is a very dangerous situation for me!! I just love the texture of the fig and the many flavor profiles it can provide. I also love the subtle tartness of the fruit, it gives such a perfect balance to the pallet. It's sweet, crunchy, earthy and delicious.....I know! I just love them!! 

Anyhow, I wanted to share one of my favorite recipes, the crispy crust and the gooey-'caramely' fig filling in this galette will blow your mind.
Making your own pie crust is always best, but not everyone can or has time to do so. Trader Joe's has a pretty decent frozen butter crust available that is folded, and packaged in a box.

Fig Galette (serves 6-8)

1 butter pie crust {homemade** or store bought}
1 1/2 pounds mission figs, tips cut off and discarded, quartered
1/4 cup orange marmalade {or another jam of your liking - I recommend peach or if you like tart flavorings,use strawberry}
2 Tbsp sugar
To make pie dough: Put into a food processor 1 1/3 cup of flour, 1/2 teaspoon salt, 1 1/2 teaspoon sugar, pulse to combine. Add 4 ounces (1 stick) chilled butter cut into small cubes (cubes best frozen), pulse 9 times, until butter is size of peas. Slowly add 1/4 cup of chilled water, and maybe a little more, pulsing after each addition, until the dough just begins to form clumps. Empty the dough onto a clean surface, form into a ball with minimum handling. Pat down into a disc shape. Chill for at least an hour before rolling out.
Preheat oven to 375°F. Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or Silpat-lined rimmed baking dish.
Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.

Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.
Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly.
Remove from the oven and let cool for 30 minutes.
Chef's Note: 
The minute you even think you might want to make a pie crust, cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. The colder the butter the better luck you'll have with creating a flaky crust. Freeze the butter at least 15 minutes, better an hour, best overnight. (I usually keep cubed butter in the freezer ready to go for making pie crusts.)that is the trick to a wonderfully flakey butter crust (along with barely handling). Frozen cubes of butter. Bits of butter that you can easily distinguish when you roll out the dough. When the butter melts while the crust is baking, it forms layers in the dough, layers that result in a flaky crust.

All Butter Crust for Sweet and Savory Pies (Pâte Brisée)
{Makes 1 pâte brisée crust, enough for one tart}
This recipe makes 1 pâte brisée crust, enough for one tart. If you are making a pie with a bottom and top crust, double this recipe and form two discs of dough instead of one.
1 1/4 cups all-purpose flour, plus extra for rolling
1/2 teaspoon salt
1/2 teaspoon sugar (increase to 1 1/2 teaspoons if for a sweet recipe)
8 Tbsp (1 stick) unsalted butter, very-cold, cut into 1/2 inch cubes
3 to 4 Tbsp ice water, very cold
The minute you even think you might want to make a pie crust, cut up a stick of butter into smallish (about 1/2-inch) cubes, and put it into the freezer. The colder the butter the better luck you'll have with creating a flaky crust. Freeze the butter at least 15 minutes, better an hour, best overnight. (I usually keep cubed butter in the freezer ready to go for making pie crusts.)
Place the flour, salt, and sugar into a food processor and pulse until well combined. Add half of the butter cubes and pulse 6 to 8 times. Then add the other half of the butter cubes and pulse 6 to 8 more times. You should have a mixture that resembles a coarse meal, with many butter pieces the size of peas.
Add a couple of tablespoons of ice cold water (without the ice!) to the food processor bowl and pulse a couple of times. Then add more ice water, slowly, about a tablespoon at a time, pulsing after each addition, until the mixture just barely begins to clump together. If you pinch some of the crumbly dough and it holds together, it's ready, if not, add a little more water and pulse again. Try to keep the water to a minimum. Too much water will make your crust tough.
Remove the crumbly mixture from the food processor and place on a very clean, smooth surface. If you want an extra flaky crust, you can press the heel of your palm into the crumbly mixture, pressing down and mooshing the mixture into the table top. This is a French technique, called "fraisage". Do this a few times, maybe 4 to 6 times, and it will help your crust be extra flaky. Then, use your hands to press the crumbly dough together and shape into a disc. Work the dough only enough to just bring the dough together. Do not over-knead or your crust will end up tough. You should be able to see little bits of butter, speckling the dough. When these bits of butter melt as the crust cooks, the butter will help separate the dough into flaky layers. So, visible pieces of butter are a good thing, what you are aiming for, in the dough. Sprinkle the disc with a little flour on all sides. Wrap the disc in plastic wrap and refrigerate at least 1 hour. (At this point you can freeze the dough disk for several months until ready to use. Defrost overnight in the refrigerator before proceeding.)
When you are ready to roll out the dough, remove the disk from the refrigerator and place on a clean, smooth, lightly floured surface. Let it sit for 5 to 10 minutes to take just enough of a chill off of it so that it becomes easier to roll out. Sprinkle some flour on top of the disk. Using a rolling pin, roll out the dough to a 12 inch circle, to a thickness of about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.

Recipe Courtesy of Simply Recipes

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Wednesday, August 8, 2012


August also brings the Fabulous Fig, wish is another one of my favorite ingredients to eat and cook with. For me the fig always adds a textural and flavorful balance to any dish it is added to. It can be prepared in a variety of techniques and can be found in many recipes throughout the world that range from breads, appetizer, side dishes, to desserts.  In my opinion the possibilities are endless.
The edible fig is one of the first plants that was cultivated by humans. Nine subfossil figs of a parthenocarpic type dating to about 9400–9200 BC were found in the earlyNeolithic village Gilgal I (in the Jordan Valley, 13 km north of Jericho). The find predates the domestication of wheat, barley, and legumes, and may thus be the first known instance of agriculture. It is proposed that they may have been planted and cultivated intentionally, one thousand years before the next crops were domesticated (wheat and rye)Figs were also a common food source for the Romans. The fruits were used, among other things, to fatten geese for the production of a precursor of foie gras.
Figs can be eaten fresh or dried, and used in jam-making. Most commercial production is in dried or otherwise processed forms, since the ripe fruit does not transport well, and once picked does not keep well.
Two crops of figs are potentially produced each year. The first or breva crop develops in the spring on last year's shoot growth. In contrast, the main fig crop develops on the current year's shoot growth and ripens in the late summer or fall. The main crop is generally superior in both quantity and quality than the breva crop. However, some cultivars produce good breva crops (e.g., Black Mission, Croisic, and Ventura).
There are basically three varieties of common figs:
  • Caducous (or Smyrna) figs require pollination by the fig wasp and caprifigs to develop crops. Some cultivars are Calimyrna, Marabout, and Zidi.
  • Persistent (or Common) figs do not need pollination; fruit develop through parthenocarpic means. This is the variety of fig most commonly grown by home gardeners. Adriatic, Black Mission, Brown Turkey, Brunswick, and Celeste are some representative cultivars.
  • Intermediate (or San Pedro) figs do not need pollination to set the breva crop, but do need pollination, at least in some regions, for the main crop. Examples are Lampeira, King, and San Pedro.

Figs are one of the highest plant sources of calcium and fiber. According to USDA data for the Mission variety, dried figs are richest in fiber, copper, manganese, magnesium, potassium, calcium, and vitamin K, relative to human needs. They have smaller amounts of many other nutrients. Figs have a laxative effect and contain many antioxidants. They are good source of flavonoids and polyphenols including gallic acid, chlorogenic acid, syringic acid, (+)-catechin, (−)-epicatechin and rutin.In one study, a 40-gram portion of dried figs (two medium size figs) produced a significant increase in plasma antioxidant capacity. Figs are also one of the easiest, most problem-free fruits you can grow.

FIg Facts Courtesy of Wikipedia
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