porkchoprecipesonline

Oak Worktops

Just a little update on the new kitchen. The joiner (carpenter) who is coming to fit the kitchen said he would "be here in the middle of this week at the earliest" we are interpreting this as probably next week. These oak worktops are supposed to be oiled and, indeed the oil came with them. However, as my MIL (85) lives with us and is likely to use all sorts of chemical sprays on any available surface (and will not be told) we decided that it was safer to varnish them. The joiner says this will be fine and at least they will maintain their fabulous finish. The varnish is matt so it really doesn't show at all.

I was really excited when I saw how gorgeous the worktops look and how well they match our wooden floor. Mind you we have spent all weekend moving them, painting them and stepping over them!

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Title: Wooden Worktops by Norfolk Oak

Norfolk Oak - wooden kitchen worktops of the highest quality, bespoke kitchen worktops, oak worktops, walnut worktops, solid hardwood worktops, furniture grade wood worktops.

Title: Wooden Worktops by Norfolk Oak - Routing A Wooden Kitchen Worktop With A Plunge Router

Wooden Worktops by Norfolk Oak. Routing out a series of custom alterations to a solid wooden worktop. Starts with measuring and construction of templates for the wooden worktops through to the actual cuts with the router and the finished wooden worktop.

Date Published: Apr 11, 2011 - 7:26 am

How to make béchamel sauce

Béchamel sauce, which is essentially nothing more than milk thickened with a roux, is widely used in northern Italian cooking. It is not usually used as a 'sauce' per se but rather as a component in baked primi like lasagne alla bolognese, cannelloni, polenta pasticciata or crespelle al forno. It is therefore an important part of any Italian cook's repertoire. Fortunately, it is quick and (with a little practice) quite easy to make.

For most Italian dishes, where the sauce will be layered into a pasta dish that will later be baked, you want to make a rather loose béchamel sauce as follows:

Step 1: Melt a stick of butter (100g, 4 oz.) in a saucepan, then add six spoonfuls (50g, 2 oz.) of flour and simmer the resulting roux over medium low heat for a few minutes, taking care not to allow the roux to darken, and remove from the heat.

Step 2: In a separate saucepan, bring a liter (one quart) of milk just barely to a boil.

Step 3: Immediately pour the milk into the pan with the roux. Taking a whisk, whip the roux and milk together vigorously, then put the saucepan back on the heat and bring it up to the boil. It will thicken considerably when it gets to the boiling point.

Step 4: As soon as the sauce begins to boil, lower the heat to low and simmer for about 5-10 minutes, seasoning well with salt and a bit of nutmeg to taste.

Alternative method: I find the above method is practically fool-proof. But if you prefer not to dirty an extra saucepan and are fairly skilled in the kitchen, could can skip Step 2 and as for Step 3, add cold milk, not all at once, but in a thin stream, as you whisk the roux vigorously. This, in fact, is the method you will find specified in most Italian recipe books. While it is less trouble, you do need a fair degree of skill (and a strong arm) to avoid lumps.

NOTES: The main tricks to making a good béchamel include, first of all, cooking the roux well, or else your sauce will wind up tasting like raw flournot very nicewithout darkening the roux, which will give it an unpleasant burnt taste. (There are recipes where you want a brown roux, but this is not one of them.) So regulate the heat carefully; I also often add a bit of oil (not olive oil) which helps the butter not burning.

Second, use enough butter to give the end result a nice color and flavor. The roux should not clump up but remain a rather liquid paste that covers the bottom of the saucepan. If you find your roux is too thick, just add more butter or oil.

Third, and perhaps most important of all, avoid lumps, which can occur if the roux does not fully amalgamate with the milk. Both methods indicated above are designed to avoid a lumpy sauce, but the alternative method does require some skill and a strong hand to keep that whisk beating as you pour in the milk. Keeping your roux rather liquid helps as well. (If you do wind up with lumps, all is not lost: you can always pass the sauce through a fine mesh sieve or mix it in a blender.)

Finally, allowing the béchamel to simmer for a few minutes over gentle heat develops its flavor, but be careful not to allow it to thicken too much. As mentioned, for most Italian recipes you want a rather loose béchamel. Remember that the sauce will cook and reduce further in the oven, and will be absorbed by the pasta, so you want a loose consistency, just a bit thicker than heavy cream. If the sauce thickens too much, whisk in a bit more milk. The sauce will also thicken up as it cools, so bring it back up to heat and/or add more milk to thin it out before using it.

According to most sources, béchamel is a French sauce, invented in the 17^th century by La Varenne, chef to Louis XIV, and named in honor of the Louis de Béchamel, marquis of Nointel, who is sometimes erroneously identified as its inventor. Some Italian authorities like Giuliano Bugialli maintain that béchamel was invented by Italians, derived from the Florentine salsa colla and, like some many things, reputed to have been brought to France by Caterina de' Medici. (I sometimes wonder how big her caravan must have been to have been able to have carried so many, many items to her new country!) As for salsa colla, I have not yet been able to find much out about its origins or uses. If you look at some of the classic recipe books from earlier times, for example by Bartolomeo Scappi (1500-1577) or Martino di Como (15th century), the common thickeners were bread or breadcrumbs or, believe it or not, crushed almonds, not a roux. Perhaps some reader can enlighten us?

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Title: Video Recipe: Bechamel Sauce

This classic Mother sauce is one of the 5 foundational sauces in French cuisine. It can be used in many ways and many in variations, or compound sauces can spring from this. Chef Keith Snow of http://www.harvesteating.com shows you how to make Bechamel sauce the classic way in this detailed video.

Title: How to Make Bechamel Sauce

Jill shows how to make one of the five mother sauces, Bechamel, which can be used on top of Crepes or in your Mac and Cheese!

Date Published: Apr 10, 2011 - 9:26 pm

[Cookie 031] Blueberry Bonanza Bars

Salutations, readers. To commence round 3, I am obligated to pick up from where I left off in round 2 of this monumental quest in cookie baking. You might remember that things weren't so great between me and The Book when we left off, after recipe #30--the Pistachio Lemon Drops--which I found to be so sweet and inedible that I was unable to present them to the people I had chosen to make them for. So, with about a dozen of these sugar-laden oddities sitting quietly in an old tupperware box, untouched by human hands (save for my mom's), I decided to get onto making a different cookie to give to my brother and his girlfriend as a house warming present. One that would keep well in their new refrigerator, be easy to eat between only 2 people, and of course be better tasting than the previous ones I had made.

I perused The Book with great concentration, keeping in mind that my brother doesn't like chocolate (yeah, yeah, I know), and also keeping in mind that I had a bunch of sweetened shredded coconut in the fridge. I kept flipping back and forth between several recipes but decided that a bar recipe would be great for the two of them, especially because bars are a great type of cookie to give, seeing as they are easily transportable, sturdy, and Martha has a good record of coming up with excellent recipes of them.

So Blueberry Bonanza Bars it was! I'm not going to lie, the recipe is rather involved, but the results are really really good. Like most bar recipes, you have to make a shortbread crust first and half bake it before covering it with whatever other things the recipe calls for. Fortunately, Martha has you use a food processor to incorporate the cold butter into the flour (as opposed to her hair-brained idea of using a cheese grater) and the crust is otherwise very simple to make. But as the crust is either in the fridge or in the oven, you have to work on making the Almond-Coconut Granola, which is time consuming. Of course, if you want, you can use store-bought granola, but why cut corners right? Anyway, making your own granola is kinda fun and gives you a lot of self-satisfaction once you finish.

Anyway, one glitch I encountered was that the recipe calls for 1 1/2 cups of Blueberry jam, and I only had about 1 cup of Blackberry jam. Obviously the flavor difference didn't matter (I prefer Blackberry anyway), but I actually thought that using only 1 cup of jam was perfect. Any more would have been too much, in my opinion, and from the looks of the photograph in The Book, it would have made the bars too sweet and too gooey.

Other than that, everything went according to plans. Keep an eye on the bars after you add the granola, because since you've already partially browned the granola on its own before adding it to the actual bars, you don't want it to get burnt.

So did they like it? Yeah, I believe they did. Plus, the cookies are very tasty as a breakfast treat and look very purdy indeed.

Blueberry Bonanza Bars

Makes 2 dozen

Ingredients

Vegetable-oil cooking spray
1/2 cup slivered almonds, toasted
2 cups all-purpose flour
3/4 cup confectioners' sugar
1 1/2 teaspoons baking powder
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) unsalted butter , cold, cut into pieces
1 large egg
1 large egg yolk
3/4 teaspoon pure vanilla extract
1 1/2 cups blueberry jam
Almond-Coconut Granola

Directions

Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with cooking spray. Set aside. (Note: I just buttered up a Le Creuset baking dish without the foil, and it worked fine.)
Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
Preheat oven to 350 degrees. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares. Bars can be stored in airtight containers at room temperature up to 1 day, or frozen up to 1 week.

****

{End Results}
Baking Difficultly: 3.5/5
Ingredient Accessibility: 2.5/5
Tastiness: 4/5 (Shortbread + Jam + Granola = Best "Breakfast"!)
Attractiveness: 4/5 (Quite cute, in fact)
Is it worth it?: Yes! If you have the time, you'll feel very proud once you finish them.

{Pairings}
Drink: A big cup o' coffee

Song: Jive Jam -- Ella Fitzgerald & Duke Ellington
Activity: Enjoying a nice early morning breakfast on your back porch

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Title: 031.AVI

My friend Lindsey and I goofing off a few days after christmas. We were still high on cookies and hot chocolate. (:

Title: Peanutbutter cookie dough!

What do you eat at 1:30 in the morning? Peanutbutter cookie dough of course!

Date Published: Apr 10, 2011 - 11:26 am

Spanish Pork

I haven't had a lot of time to blog this week, I was dog sitting for my friend at the start of the week and have been too tired the rest of the week. But thought I'd better show face here with some kind of offering.

I made this pork dish with pork loin steaks, onions, tinned tomatoes and olives (stuffed with garlic), served with couscous cooked in chicken stock and seasonal savoy cabbage.

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Title: Chefin with DrLove Pork Chops & Spanish Rice 2

Title: Spanish Pork & Rice (Paella style)

http://wp.me/pH5px-1L
Today Elora and Ciara were cooking a simple but delicious meal: Spanish Pork & Rice in a Paella style. Simple ingredients and easy to follow... it might take a bit of time (around 50 minutes) as you need to follow the different steps in sequence, but easy... very easy :-)

The Magick touch... a little bit of chorizo to bring that authentic spanish flavor ;-)

Que aproveche!

John
The Devils Chef

See more here! http://wp.me/pH5px-1L

Date Published: Apr 10, 2011 - 1:26 am

Pretty Cool Tidings...

Today, Ford Motor Company selected Hansen's Cakes to participate in the last leg of their National Media Event, promoting the new Ford Transit Van.
We spent the day entertaining 46 members of the press (National & local,) fielding their questions about the history of Hansen's, what we do, where we deliver, etc...and telling them what we personally like about the new van that Ford presented.

We liked the Ford Transit so much, we made a cake to honor it.
Ford liked the cake so much, they borrowed it for their End-of-Event-event tonight.
All's well that ends well.
.
Now let's see if we get a free van...?!?

Now, we don't want you to think we were only creating that one van cake this week; here are a few highlights of some of the other cakes we're working on!

Just a smattering, of course!

: )

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Title:

Title: Pretty Cool - wao hak tad pak

A new group from C-star Music

They are former Nang sang kang contestants.

Date Published: Apr 09, 2011 - 3:26 pm

OK Magazine...

Check out this issue of OK Magazine, where you will find a spotlight pic of the cake we created for Tiffani Theissen's baby shower (page 14.)
"Hansen's Cakes, L.A.'s bakery to the stars"!

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Title: Ciara's Six Page OK! Magazine Spread - HipHollywood.com

Ciara has a six-page spread in this week's issue of OK Magazine and we talked with one of the writer's about the shoot. The fashion, the music and alleged Beyonce style jacking is all addressed. Check it out!

Title: Twilight Saga: Eclipse premiere - OK! TV chats to Nikki Reed, Kellan Lutz and Xavier Samuel

OK! TV interviews Twilight Saga: Eclipse cast members Nikki Reed, Kellan Lutz, Xavier Samuel and Booboo Stewart as well as director David Slade at the UK premiere.

Presenter Layla Anna-Lee catches up with Heidi Range, Nick Grimshaw, Paloma Faith, Emily Atack, Mica Paris, Sinitta and the Twi-hards on the red carpet.

Head to http://www.OK.co.uk for the latest gossip from the red carpet

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Title: Holly Willoughby - Ok Magazine Photo Shoot

Holly Does Her Photo Shoot For OK Magazine . With Her Big Baby Bump Aswell.

Title:

Date Published: Apr 09, 2011 - 5:26 am

Fresh from the Oven Round Up

The Fresh from the Oven Round Up of all the lovely Stollen can be seen on the blog HERE

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Title: Shrek 2 Soundtrack 14. Jennifer Saunders - Holding Out For a Hero

I do not own any copyright on this song
Where have all the good men gone
And where are all the gods?
Where's the street-wise Hercules
To fight the rising odds?
Isn't there a white knight upon a fiery steed?
Late at night i toss and i turn and i dream of what I need

(Chorus)
I need a hero
I'm holding out for a hero 'til the end of the night
He's gotta be strong
And he's gotta be fast
And he's gotta be fresh from the fight
I need a hero
I'm holding out for a hero 'til the morning light
He's gotta be sure
And it's gotta be soon
And he's gotta be larger than life(larger than life)

Somewhere after midnight
In my wildest fantasy
Somewhere just beyond my reach
There's someone reaching back for me
Racing on the thunder and rising with the heat
It's gonna take a superman to sweep me off my feet

Up where the mountains meet the heavens above
Out where the lightning splits the sea
I could swear that there's someone somewhere
Watching me

Through the wind and the chill and the rain
And the storm and the flood
I can feel his approach
Like the fire in my blood(like a fire in my blood x4)

hero

i need a hero
I'm holding out for a hero 'til the morning light
and he's gotta be sure
And it's gotta be soon
And he's gotta be larger than life

hero

oh I need a hero
I'm holding out for a hero 'til the end of the night
He's gotta be strong
And he's gotta be fast
And he's gotta be fresh from the fight
i need a hero

Title: Bonnie Tyler - I Need a Hero (Lyrics)

Where have all the good men gone
and where are all the gods?
Where's the streetwise Hercules to fight the rising odds?
Isn't there a white knight upon a fiery steed?
Late at night I toss
and I turn
and I dream of what I need.
I need a hero. I'm holding out for a hero 'til the end of the night.
He's gotta be strong
and he's gotta be fast

And he's gotta be fresh from the fight.
I need a hero. I'm holding out for a hero 'til the morning light.
He's gotta be sure
and it's gotta be soon

And he's gotta be larger than life!
larger than life.
Somewhere after midnight
in my wildest fantasy

Somewhere just beyond my reach
there's someone reaching back for me.
Racing on the thunder and rising with the heat

It's gonna take a superman to sweep me off my feet.
I need a hero. I'm holding out for a hero 'til the end of the night.
He's gotta be strong
and he's gotta be fast

And he's gotta be fresh from the fight.
I need a hero. I'm holding out for a hero 'til the morning light.
He's gotta be sure
and it's gotta be soon

And he's gotta be larger than life.
I need a hero. I'm holding out for a hero 'til the end of the night.
Up where the mountains meet the heavens above

Out where the lightning splits the sea

I could swear there is someone
somewhere
watching me.
Through the wind
and the chill
and the rain

And the storm
and the flood

I can feel his approach like a fire in my blood.
I need a hero. I'm holding out for a hero 'til the end of the night.
He's gotta be strong and he's gotta be fast

And he's gotta be fresh from the fight.
I need a hero. I'm holding out for a hero 'til the morning light.
He's gotta be sure
and it's gotta be soon

And he's gotta be larger than life.
I need a hero. I'm hoXding out for a hero 'til the end of the night.

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Title: Negima!? S2 - 1 - What? 31 students right off the bat!

Fresh from the Academy of Magic, Negi continues his training as an instructor at Mahora Academy where the 31 sexy schoolgirls of Class 3-A are gonna keep him up all night cramming for a final exam in willpower.

Title: Shrek 2 Soundtrack 14. Jennifer Saunders - Holding Out For a Hero

I do not own any copyright on this song
Where have all the good men gone
And where are all the gods?
Where's the street-wise Hercules
To fight the rising odds?
Isn't there a white knight upon a fiery steed?
Late at night i toss and i turn and i dream of what I need

(Chorus)
I need a hero
I'm holding out for a hero 'til the end of the night
He's gotta be strong
And he's gotta be fast
And he's gotta be fresh from the fight
I need a hero
I'm holding out for a hero 'til the morning light
He's gotta be sure
And it's gotta be soon
And he's gotta be larger than life(larger than life)

Somewhere after midnight
In my wildest fantasy
Somewhere just beyond my reach
There's someone reaching back for me
Racing on the thunder and rising with the heat
It's gonna take a superman to sweep me off my feet

Up where the mountains meet the heavens above
Out where the lightning splits the sea
I could swear that there's someone somewhere
Watching me

Through the wind and the chill and the rain
And the storm and the flood
I can feel his approach
Like the fire in my blood(like a fire in my blood x4)

hero

i need a hero
I'm holding out for a hero 'til the morning light
and he's gotta be sure
And it's gotta be soon
And he's gotta be larger than life

hero

oh I need a hero
I'm holding out for a hero 'til the end of the night
He's gotta be strong
And he's gotta be fast
And he's gotta be fresh from the fight
i need a hero

Date Published: Apr 08, 2011 - 7:26 pm

Diet Update

Only lost 1lb this week, but that is better than nothing. Also when I got the tape measure out I had lost 1/2 inch off my waist and 1/2 inch of my hips, so that is great. I have got a terrible sore neck though (nothing to do with the diet at all) it started yesterday and despite DH giving me a neck massage last night, it is still pretty sore.

We are going out to visit my friend for tea tonight, she knows I am on a diet so will be kind to me.

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Title: Healthy Foods Update: Best New Healthy Snacks

Healthy snack foods are our passion.

http://diet.com/videos

Try our best new snacks and you'll never know they are good for you too!

Sarah shares her favorite new healthy snacks you must give a try.

Find out where you can buy these products by visiting their websites:
Sensible Portions: http://www.sensibleportions.com/wheretobuy.html
Cedars: http://www.goestores.com/home.aspx?Merchant=cedarsmediterraneanfoodsinc
Call your local grocer and request them to carry the RED PEPPER flavor!
Chobani - http://www.chobani.com/OurProducts/Wheretobuy/

Check Out Diet.com Video!
Diet.com: http://www.diet.com/videos
Subscribe to Our YouTube Channel - http://www.youtube.com/subscription_center?add_user=diethealth
Go behind the scenes w/ Sarah's Blog- http://www.diet.com/dietblogs/read_blog_expert.php?uid=557164
Twitter http://twitter.com/DietHealth
Facebook: http://www.new.facebook.com/pages/Diet-Health-on-YouTube/19705800487
iTunes: http://tinyurl.com/6kcuag
Sarah's Fitness Blog - http://www.examiner.com/x-1841-Boston-Fitness-Examiner

Title: Why I Took A Break From Making Videos & MAJOR DIET UPDATE

Check out Alicia's channel to learn more about a Low Fat Raw Vegan Diet:
http://www.youtube.com/user/rawsynergytv

PLEASE show your support by SUBSCRIBING to this channel, it really means a lot to me! (:

As always, feel free to tell me your video requests in the comment section. I always love to hear from you!

SUBSCRIBE to my other channel for FASHION & MY LIFE, LIVING ABROAD videos:
http://www.youtube.com/user/CharmedElegance

FOLLOW my blog:
http://lizyartur.blogspot.com/

QUESTION FOR ME? ASK HERE:
http://www.formspring.me/LizYArtur

FOLLOW me on TWITTER for constant updates:
http://twitter.com/LizYArtur

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Title: Cat Diet Update

To be clear, all humans in my household are vegetarian - this is because we have a choice. It is not necessary for us to kill/eat animals for our health/survival, and so, we don't.

Regardless, honesty is pretty darn important, and because our cats have a situation significantly different than our own - necessity, for them, exists.

If there are other available options, I'd like to hear them... Skye says this is the only way to keep them healthy (while doing the least damage to others).

The Onision site: http://onision.net

Facebook: http://facebook.com

Twitter: http://twitter.com/onision

Title: HCg diet update

Date Published: Apr 08, 2011 - 9:26 am

Sculpting her own destiny...

Do you enjoy a great art show? We certainly do, especially when it features sculpture by one of our own, artist Monique Hansen herself!
.
PS Zask Gallery in collaboration with Portuguese Bend Pony Club present SPIRIT of the HORSE Art Exhibition and Benefit.Gala Reception and Silent Auction
Saturday, May 9, 2009, from 5pm-9pm To Benefit Portuguese Bend Pony Club and Return to Freedom, American Wild Horse Sanctuary.
The show runs from May 9 - June 6, 2009
Gallery Hours:
Thursday 12-5
Friday 12-8
Saturday 12-8
Sunday 12-5
Located in Golden Cove Center, where Hawthorne Blvd. meets the sea (under the Admiralty Risty Restaurant)

PS Zask Gallery
Street:
31252 Palos Verde Drive West
City/Town:
Rancho Palos Verdes, CA
View Map
Google
MapQuest
Phone:
3104290973
Email:
pszaskgallery.com

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Title: Herman's Sculpture

This is a my talented buddy and co-worker Herman talking about his "Babies" - his clay creations. He has great artistic talent as you can see. He wishes to find someone with know-how and resources to help reproduce and/or market his creations. He wishes to share his artistic gift with the world and hopefully generate some income. He often talks about his "grandfather's hands" - how he feels a connection to his grandfather who also had artistic gifts. He feels he is fulfilling his artistic destiny. I am reminded of Steve Wozniak, co-founder of Apple. Without the promotional skills of Steve Jobs, he might still be building electronics in a garage somewhere, happy to do what he loved, but not getting his creations to the rest of us. Can you help? Thanks.

Title: Matchstick Art Meets its Destiny

WONG:
Flammable sculptures are now part of the art world, thanks to this artist. Let's look at his ingenious use of matches to build his sculptures.

STORY:
Scotsman David Mach has taken something normally considered a fire hazard and
turned it into art.
Mach uses matchsticks to create his sculptures, sometimes needing thousands of matches to complete one piece.

[David Mach, Matchstick Sculptor]:
"...I like the results a lot, and I love the idea that these are, the matches are like nothing. You know you don't ever, you don't think, about stuff like that. They're just in your life in one way or another."

Creating one of these sculptures is a painstaking process where the matches need to be applied to the mould one at a time.
Mach's been doing this for 26 years but even so they can take many months to create.

[David Mach, Matchstick Sculptor]:
"Actually I was in one of my French classes recently. And I'm meeting people who are not artists and they say to me, 'So what do you do then', 'Oh, I'm a sculptor'. 'Oh really, oh, what kind of things do you use?' 'Oh I use matches.' 'Oh that's nice!,' you know."

To add another twist to this tale, Mach occasionally torches his sculptures -- a spectacle he came across by accident.

[David Mach, Matchstick Sculptor]:
"I mean the first one that I was talking about, was set off on fire actually by the guy who bought it...I went around there, and we both started looking at this thing which was still sort of smoking over here and it looked fantastic."

One of Mach's pieces, a two-foot high sculpture of Rock'n'Roll king Elvis Presley, was previously sold for $36,000 U.S. dollars.

Date Published: Apr 07, 2011 - 3:26 am

Bubble & Squeak

Last night supper was definitely a mish mash of left overs. We had some turkey and ham pie left over from New Year's Eve, some onion bahjis from lunch on NYE. I also had some mashed potoato and mashed turnip (swede) left over from the haggis meal we had on New Year's Day so I decided to make it into Bubble & Squeak with the half cabbage I had lurking in the fridge.

It is usually made with left over cabbage, but I made this fresh and then mixed it into the potato/turnip mix. Some butter in the pan on a medium heat and then just bung it all in and press it down. The tricky bit is turning it using a plate, I think it would be wise to lightly oil the plate before inverting the b&s onto it as it does tend to stick. However even if you have to lever it back into the pan like I did, you just squish it down again, it can take quite a lot of abuse!

If you have one of those pans that go in the oven you could do it that way too. I'm getting to the end of the left overs now and have a Carbonnade of Beef in the oven. I can smell the beer as it cooks slowly - mmmmm!

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Title: Dolphin play bubble rings

This video is dedicated to the best employee at Sea World, Orlando.

The music is the instrumental version of "No One is Alone" from "Into the Woods" by John Williams; The Boston Pops Orchestra. From the Album Music of the Night: Pops on Broadway 1990 CD. The original music and lyrics of "Into the Woods" is by Stephen Sondheim.

Title: Dry Ice Bubble

dry ice experiment Halloween fun with bubbles
See www.stevespanglerscience.com for more great science experiments and supplies!

Date Published: Apr 06, 2011 - 5:26 pm

Easter Teases...

We're making the most delicious Easter baskets you can imagine...

Plus dozens of butter creme eggs! Take a look...

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Date Published: Apr 05, 2011 - 1:26 am

NWHC Fall Estate Sale

Fall Estate Sale of Home Furnishings

Sept 10, 11, 12
Sept 16, 17, 18, 19
Sept. 23, 24, 25, 26

New Merchandise daily!!

From Pound Ridge to Park Avenue: Northern Westchester Hospital has collected
donations from estate sales all spring and summer in preparation for our fall sale. We
have a treasure trove of goods from around the globe — each a unique find for every
taste. For more information, please visit www.nwhc.net/FallSale.

Staffordshire furniture • Sevres porcelain • English pine armoires • Hand painted
Pottery • Writing desks • Italian console tables • Scalamandre window treatments •
English mahogany dining tables • French country dining chairs • Candelabras •
Sterling silver • Signed etchings • Surrealist sculpture • working spinning wheel •
Piano • and more!

Styles include English, Country French, Italian, Early American, Eastern European,
American Country, Asian, and Art Deco

Location: 737 Bedford Road (Route 117), Bedford Hills, NY 10507 (next to Shoprite)
Hours : Thursday 11am - 6pm | Friday, Saturday, Sunday 11am-5pm. Asian, and Art Deco.

Who It Benefits: The Fall Sale is an important source of our annual funding. All
items in this store have been donated and your purchases will help fund: The Cancer
Treatment and Wellness Center, The Mary & David Boies Emergency Department, The
Level III Neonatal Intensive Care Unit, The Ken Hamilton Caregivers Center and
Advanced clinical programs.

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Date Published: Apr 03, 2011 - 7:26 pm

Penne ai funghi

Fall is my favorite season, and one of the best reasons to love the Fall is all the wonderful food you get to eat! The sprightly but rather thin dishes of summer give way to more substantial fare: game, soups and stews of all kinds, pumpkin and other squashes, beans, apples, pears and, perhaps best of all, mushrooms!

Wild mushrooms are not quite in season yet where we live--it is actually still late summer, after all, if you want to get technical about it--but I decided to start early with this lovely and easy dish of penne with a mushroom and tomato sauce.

You start, as these dishes often do, with a soffritto, this one consisting of some cubed pancetta and a crushed garlic clove sauteed in olive oil over moderate heat. (As always, make sure that the garlic hardly browns.)

Just as soon as you get a good whiff of the garlic's aroma, add some roughly chopped mushrooms (125g or 4 oz. for 2 people), raise the heat to high, give the mushroom a good flip (or a stir if you're feeling timid) to coat them with the soffritto-infused oil and continue sauteing. Very soon thereafter, add a pinch of salt to encourage the mushrooms to give off their liquid. Continue until the mushroom liquid as evaporated completely. You will begin to hear the mushrooms sizzle. Now add a few sage leaves and a sprig of parsley, both nicely chopped, a good grinding of black pepper, and mix well with the mushrooms.

When the mushrooms are quite tender and just begin to brown around the edges, add a good dollop of passata di pomodoro or crushed canned tomatoes. (The amount here is variable according to your taste, but remember that this is a mushroom sauce, not a tomato sauce!) Lower the heat and allow the sauce to simmer gently until the tomatoes have reduced and separately from the oil, having turned a nice darkish color, somewhere between red and mahogany.

Meanwhile, you will have cooked your penne (about 150-200g or 5-7 oz. for 2 people) in well salted boiling water until very al dente. Add the penne to the pan, mix well and allow it to simmer gently for a few moments with the sauce. Serve immediately.

NOTES: The choice of mushroom is yours. Fresh funghi porcini would, of course, be wonderful. On this late summer evening I used a store-bought mix of 'baby bella', oyster and shitake mushrooms that worked very well. Reconstituted dried porcini or other mushrooms would also work fine (in which case you should add the mushroom water to the sauce and let it reduce along with the tomatoes).

In a pinch, you can even use button mushrooms, but the dish will obviously be less interesting. One trick (not my own, but one I read about in one of Marcella Hazan's books) is to mix button mushrooms with reconstituted dried mushrooms: you first add the dried mushrooms to saute with the soffritto, then the chopped button mushrooms, then the filtered water in which you have soaked the dried mushrooms. Allow the mushroom water to evaporate. The button mushrooms will absorb the intensely mushroom-y flavor of the dried mushrooms and their liquid, turning them into a fair facsimile of wild mushrooms in the process.

If you want a vegan version, simply omit the pancetta. The fresh sage lends a lovely subtle flavor to the sauce, but even better would be nepitella, an herb that is often described as a cross between basil and mint and sometimes called "mint thyme" in English. It is often paired with mushrooms in Italy but, as far as I am aware, not commonly found elsewhere.

This sauce also goes very nicely with fresh egg pasta, in particular with pappardelle or fettuccine. This dish is not served with grated cheese.

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Title: Culinária Trilhas da Pesca - Lombo de Bacalhau grelhado e Penne e Funghi Secchi

Lombo de Bacalhau grelhado e Penne e Funghi Secchi
Receitas das culinária que apresentamos no Programa Trilhas da Pesca em Goiânia-Goiás. Receitas criadas e executadas por Augusto Niklaus. Mais receitas e informações: www.trilhasdapesca.com.br

Title: Le mie Penne ai funghi ricetta semplice e leggera!

Ricetta facilissima pronta in 15"max (11 dei quali servono x la cottura della pasta), un'altra ricetta vegetariana ma anche vegan, ingredienti x due:
160 gr di pasta integrale
panna di soya
prezzemolo (aglio se volete)
funghi (io ho usato quelli in scatola perchè li avevo in casa ma sarebbe meglio un sugo preparato in casa)
un pizzico di sale x la pasta e un filino d'olio d'oliva prima di servire.
Nelle immagini ci soro i vari passaggi è molto semplice e intuitiva ma se avete problemi fatemi sapere!
Ricordate di servirla con amore e il piatto sarà molto più gustoso...Ciaooo!!!

Date Published: Apr 03, 2011 - 9:26 am

Nutella Cupcakes?

I found this fascinating Nutella Cupcake post today:

I first saw these delectable cupcakes in Baking Bites and another posted by Mandy of Fresh from the Oven and they also appeared in a few other sites too. I just knew I got to take a bite of these well, I had 4 small ones, they were not that big! Really! Well, they were slightly bigger than minis, and definitely not in the BIG category.

You should read the whole article.

ritasbasket, Ritas Basket: Nutella Cupcakes, Dec 2009

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Title: Chocolate Fudge Nutella-Filled Cupcakes [How To]

Incorporating my favorite thing into a bite-sized goodie. Enjoy cupcakes with caution: contents might cause instant thrill of tastebud satisfaction. No joke.

Blog post about this video - http://tumblr.com/x921afy6ev

Directions: [1] Follow baking instructions on cake mix box or follow your own recipe. [2] Once cool, use a butter knife to cute a square in the center of the cupcake and scoop out the cake. [3] Fill square hole with Nutella. [4] Frost cupcake and add optional toppings. [5] Enjoy with glee(;

Last Baking Expedition: Rainbow Cupcakes - http://youtu.be/_hl80Cnsxko
My Love for Nutella - http://youtu.be/yvqwu2GPfRU

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Title: nutella.cupcake

partyyyyy

Date Published: Apr 02, 2011 - 11:26 pm

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