Tuesday, July 28, 2009
Holiday Buttermilk Syrup
1 cup sugar
1 cube butter
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
Bring to a boil, then remove from heat. Cool 1 minute add vanilla and soda.
Monday, July 27, 2009
Sorry, no photo, we were all too busy eating!!
Wheatberry Salad - serves 10-12
3 cups cooked wheatberries
1 ½ - 2 cups frozen corn
1 cup jicama, cut into 1/4" dice
1- 15 ounce can black beans, drained & rinsed
1 red bell pepper, cut into 1/4" dice
½ cup medium salsa
1/4 cup red onion, 1/4" dice
2 tablespoon fresh parsley or 2 teaspoon dried parsley
2 tablespoon cilantro- finely chopped
Combine all together. Pour dressing over all and stir to coat. Chill until served.
1/3 cup veg. oil
2 tablespoons freshly squeezed lemon or lime
1/4 cup white or red wine vinegar
1/4 cup sugar or Splenda
1/4 tsp. freshly ground pepper
Mix or blend until well mixed. Pour over salad.
Tuesday, July 14, 2009
For this month's Taste & Create, I was paired with Liza of Knick Nosh. I was tempted by her Turkey Burgers with Portobello Mushrooms...and thought of making them with ground chicken instead. (I will definitely make them at some point!)
But smoldering away in the bunkhouse in temps that reached 100 degrees and no breeze to speak of, I quickly chose something that looked cool and refreshing: Liza's Greek Salad.
I thought of making pita bread to accompany the salad, since the grocery store doesn't carry it, but procrastinated too long in the heat. This Greek Salad was simply served on a bed of baby spinach, topped with pine nuts, and it was delicious.
from Knick Nosh
Serves 4 - 6
1 English cucumber, seeded and chopped
1 pint grape tomatoes, chopped
1/2 small red onion
1 avocado, chopped
1/2 cup low fat feta cheese, crumbled
1 lemon, juiced
1 tablespoon fresh oregano, chopped (grasshoppers ate my fresh oregano, so I used a pinch or two or dried)
Salt and pepper to taste
Combine all ingredients and serve atop baby spinach (and a fresh pita, if you have any!) Top each serving with a sprinkling of pine nuts.
Friday, July 10, 2009
It's that time again! Here is the fabulous Taste & Create partner list! Please remember that your submissions are due by July 24. Sign in and submit your entries on the Taste & Create website, please do not email them to me. Feel free to contact me at cowgirlmin [at] gmail [dot] com if you have any questions at all.
Thank you to Marthe (and the rest who volunteered!) for taking on two partners this month!
The deadline for sign-ups for August's Taste & Create is August 8th, please email your sign-up information to me at cowgirlmin [at] gmail [dot] com. And encourage all your friends to sign up next month as well!
Tuesday, July 7, 2009
The sauce is wonderful, and I know it would be a great, natural accompaniment on pork as well as venison. We served ours on venison steaks instead of roast. Let me know what you think!
Venison Roast with Blueberry-Maple Sauce
2-pound boneless venison loin roast
2 cloves garlic, slivered
1 tablespoon vegetable oil
Coarsely ground pepper
1/2 teaspoon salt
1 1/2 cups dry red wine
1/4 cup finely chopped shallots or onion
1 cup beef or venison stock
1/2 cup dried blueberries
3 tablespoons butter, softened
2 to 3 tablespoons maple syrup
1/2 teaspoon rubbed sage
Salt and pepper to taste
Heat oven to 450 degrees F. Make shallow slits in roast with tip of sharp knife. Insert garlic sliver into each slit. Place roast on rack in roasting pan. Brush with oil. Sprinkle roast with pepper. Roast for 10 minutes. Reduce heat to 350 degrees F. Roast to desired doneness, 20 to 30 minutes per pound. Sprinkle roast with salt.
Meanwhile, in 2-quart saucepan, combine wine and shallots. Bring to a boil over medium-high heat. Reduce heat to medium. Simmer for 8 to 10 minutes, or until liquid is reduced by half. Stir in stock and blueberries. Return to a simmer. Simmer for 8 to 10 minutes, or until liquid is again reduced by half, stirring occasionally. (For a thicker sauce, stir in 1 teaspoon cornstarch mixed with 1 teaspoon water at this point).
Whisk in butter, 1 tablespoon at a time. Stir in syrup, sage, salt and pepper. Serve sauce with roast.
Monday, July 6, 2009
I got this recipe from Stef of Cupcake Project, my partner from last month's Taste & Create. She got the recipe from Garrett of Vanilla Garlic. Stef changed Garrett's recipe by baking Garrett's key lime filling right into the cake, and that sounded perfect to me.
Once I got it together to make these, they're actually quite easy. I finally figured out the best way to get the soupy batter into the liners: a small gravy ladle and a spoon for scraping! This batter is tasty, and I ended up with 30 cupcakes!
Stef used lime frosting on her cupcakes. I didn't have lime extract, and I thought lime frosting on a lime cupcake sounded too, well, limey, so I changed the frosting into a coconut frosting. I also topped each cupcake with some lovely toasted natural coconut. (that means raw, unsweetened. I toasted it in my toaster oven at about 350 degrees F for just a few minutes, keeping a close eye on it)
Very beautiful and very delicious, the cupcakes were a big hit, two nights in a row. I'm so glad I stuck the extras in the refrigerator, now we'll have a few more to eat this week!
These cupcakes are sweet and tangy, and the coconut frosting + toasted coconut was the perfect topping! I will be making these again, exactly the same way.
Key Lime Pie Cupcakes
from Stef of Cupcake Project
Makes 24 cupcakes
- 1/2 cup butter (room temperature)
- 1 cup sugar
- 3 eggs
- 1 cup milk
- 1 cup flour
- 1 1/2 cups graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 5 egg yolks
- 1 - 14oz can sweetened condensed milk
- 1/2 cup lime or key lime juice
- Beat the butter for about 30 seconds until creamed.
- Add the sugar and mix for 3 minutes until light and fluffy.
- Add the eggs, one at a time, being sure to beat for 30 seconds for each egg.
- Use food processor or a potato masher or whatever you have on hand to grind the graham crackers into tiny crumbs and powder.
- In a separate bowl, mix together the flour, graham cracker crumbs, baking soda and powder, and salt.
- Add about 1/4 of the mixture to the butter mixture.
- Add some of the milk.
- Continue to add the ingredients in a dry - wet - dry method, ending with the dry.
- Mix until just combined.
- In a separate bowl, mix the egg yolks, sweetened condensed milk, and lime juice. (FYI - If you want to make an amazing key lime pie, just mix the ingredients in this step, dump it into a pie shell and bake at 375 for 15 minutes. It's the easiest recipe ever! The pie won't be green and it shouldn't be. Lime juice isn't green.)
- Dump the key lime mixture into the graham batter and lightly stir. Do NOT fully integrate the key lime and graham batter. You should have clumps of batter in a key lime soup.
- Fill cupcake liners 3/4 full. Make sure each liner has a nice distribution of key lime liquid and graham clumps.
- Bake at 350 degrees F for 20 minutes or until top bounces back when touched.
Coconut Cream Cheese Frosting
- 1 - 8oz package of cream cheese (room temperature)
- 1/4 cup butter (room temperature)
- 4 cups powdered sugar
- 1 teaspoon coconut extract
- Mix the cream cheese and butter.
- Add the coconut extract and powdered sugar, mix well.
- Frost cupcakes, top with toasted coconut. I put my cooled, toasted coconut in a cereal bowl, then after frosting a cupcake, I dipped it upside down in the coconut. Worked like a charm and looked great!
Sunday, July 5, 2009
Taste & Create July
Bombay Foodie Comfort Food #2 Paneer Sandwich