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Below are the 20 most recent journal entries recorded inmargot's LiveJournal:
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| Friday, March 15th, 2013 | |
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| 6:41 am | Finnish Cheese Pie I am obsessed with this recipe. I was stunned when I put the first bite in my mouth, just about two hours out of the oven. Delicate flavor and lovely buttery texture. Just luscious. The next day it got a bit soft, and though still highly edible, it wasn't the same. I found that if I toasted it in the oven for about 10 minutes and waited for it to cool, it had almost the same mouth effects as it did fresh out of the oven. I ate the whole thing by myself in two days. Pretty much all I had to eat both days.Finnish Cheese Pie3/4 c. butter1/3 c. sugar1 egg2 T water1-1/2 c. all purpose flour1/2 tsp baking powderFilling1 cup ricotta cheese or sieved creamy cottage cheese (I used Daisy low fat small curd cottage cheese, which I drained the liquid from)2 T melted butter4 T heavy cream4 T sugar1 tsp vanilla1/2 c. raisinsLightly grease and dust with flour an 11 inch tart or 9 inch quiche pan (I used two small scallop-edged non stick cake pans, worked out very well).Cream the butter and sugar together. Add the egg and water, blending well. Add the flour and baking powder and mix until dough is stiff.Turn 2/3 of the pastry into the prepared pan and press to cover the bottom and sides of the pan. An essential step to this is using flour on your finger tips because the dough is incredibly sticky. The floured fingers really do the trick though. ALSO, highly recommend refrigerating the remaining dough(I actually put it in the freezer), it will be so much easier to roll out when you need it)In a bowl, combine the cheese, butter, cream, sugar, vanilla, eggs and raisins. Pour the mixture into the dough-lined pan(s) in an even layer.Roll out remaining dough and cut into strips. Lay strips in criss-cross fasion over the cheese filling. Let rise 30 minutes (the cheese filling is what "rises")Preheat oven to 375 degrees degrees F. Bake for 20-30 minutes until crust is golden and filling is bubbly. Allow to cool and serve in slices or squares. (1 Comment |Comment on this) |
| 6:37 am | Testing Test (Comment on this) |
| Thursday, March 14th, 2013 | |
| 2:31 pm | Finished the Finnish Cheese Pie I am obsessed with this recipe. I was stunned when I put the first bite in my mouth, just about two hours out of the oven. Delicate flavor and lovely buttery texture. Just luscious. The next day it got a bit soft, and though still highly edible, it wasn't the same. I found that if I toasted it in the oven for about 10 minutes and waited for it to cool, it had almost the same mouth effects as it did fresh out of the oven. I ate the whole thing by myself in two days. Pretty much all I had to eat both days.Finnish Cheese Pie3/4 c. butter1/3 c. sugar1 egg2 T water1-1/2 c. all purpose flour1/2 tsp baking powderFilling1 cup ricotta cheese or sieved creamy cottage cheese (I used Daisy low fat small curd cottage cheese, which I drained the liquid from)2 T melted butter4 T heavy cream4 T sugar1 tsp vanilla1/2 c. raisinsLightly grease and dust with flour an 11 inch tart or 9 inch quiche pan (I used two small scallop-edged non stick cake pans, worked out very well).Cream the butter and sugar together. Add the egg and water, blending well. Add the flour and baking powder and mix until dough is stiff.Turn 2/3 of the pastry into the prepared pan and press to cover the bottom and sides of the pan. An essential step to this is using flour on your finger tips because the dough is incredibly sticky. The floured fingers really do the trick though. ALSO, highly recommend refrigerating the remaining dough(I actually put it in the freezer), it will be so much easier to roll out when you need it)In a bowl, combine the cheese, butter, cream, sugar, vanilla, eggs and raisins. Pour the mixture into the dough-lined pan(s) in an even layer.Roll out remaining dough and cut into strips. Lay strips in criss-cross fasion over the cheese filling. Let rise 30 minutes (the cheese filling is what "rises")Preheat oven to 375 degrees degrees F. Bake for 20-30 minutes until crust is golden and filling is bubbly. Allow to cool and serve in slices or squares. (Comment on this) |
| Sunday, October 11th, 2009 | |
| 5:57 pm | Fruit porn & a tongue twister all in one Pineapple and pomegranate salad! (2 Comments |Comment on this) |
| Wednesday, September 9th, 2009 | |
| 12:17 pm | D d d d donut Today my delightful daughter decided she desired a donut. During the weekend we drove to our local donut dive, when it was divulged, much to dear daughter's dismay, that they don't make their delicious CAKE donuts on Sundays, just Tue, Wed, Thurs & Fri's. Double disappointment developed when we found a dirth of CHOCOLATE cake donuts today, the one distinct variety of donut my discriminating (and dogmatic!) daughter delights in. So what did we DOOOOO? Decided on a PLAIN cake donut, which we delivered to our domicile, then devicefully dug up directions for Chocolate Doughnut Glaze, which I decreased diminutively for the dipping of an individual donut. Dd devoured the resultant deed, which quickly dispatched through her a deluge of dextroglucose, draping her in a divine state of delirium. Dee End! (1 Comment |Comment on this) |
| Wednesday, September 2nd, 2009 | |
| 11:52 am | Lots of Leftovers Today Deciding what to eat for lunch. Shall it be, leftovers?New England Fish Chowder?Hungarian Goulash?Spaghetti, basil & meatballs?Snickers Bars...wait, did I just say that? (Comment on this) |
| Thursday, January 29th, 2009 | |
| 8:25 pm | More celery! I am one of those really strange people who just loves celery.I am about to eat a steamed cauliflower(from my garden--squeeeee!) + hb eggs(from my chickens--squeeeeee!) + celery(double celery--squeeee!) w/ lemony-mayo-cream cheese dressing. I tasted the dressing and have very high hopes. It's supposed to have avocado in it too, but I don't have avos. Besides, adding avo to all that creamy would just make it ridiculous, right? (Comment on this) |
| Saturday, October 25th, 2008 | |
| 4:27 pm | Random things I made today--I'm on a roll cilantro-lime-habanero-garlic-&-olive oil potato salad (highly recommend!)home fried tortilla chips (don't taste anything like the kinds from the bag, but they are so effin good!)yeasted potato rolls (too much hassel, but they are pretty good)hard boiled eggs!Next up: Cole slaw. (5 Comments |Comment on this) |
| Thursday, October 23rd, 2008 | |
| 2:48 pm | Haven't posted here in forever!Put this on your tongue and taste it: Bacon-sauteed shrimp quesadillas with mozzerella and feta cheeses melted inside olive oil fried corn tortillas. Topped with tomato-less pico de gallo(ie, onions, jalapenos, cilantro & lime) and Tapatio hot sauce. Yesterday, I actually had the same exact thing only with cheddar cheese instead of the mozza & feta. I think I liked today's even better! Too bad I'm all out of shrimp now. Making a frownie face with the last shrimp, now. :-( (Comment on this) |
| Sunday, July 13th, 2008 | |
| 11:46 am | Huevos Rancheros I made delicious huevos rancheros this morning, with our own hen's eggs. It reminded me of one of our favorite children's stories Huevos Rancheros, though I didn't follow the recipe from the back of the book. (Comment on this) |
| Wednesday, July 9th, 2008 | |
| 10:51 am | zucchini and mint frittata http://www.woodstonehome.com/pdf/recipe_ZucchiniMintFrittata.pdfI've made this recipe once before, it's delicious!I'm making it again right now and increase my pleasure by three fold thanks to:-eggs from our own chickens-mint from my own herb garden-zucchini from the neighbor's garden Why this gives me such a rush, I can't quite explain, but it does. (3 Comments |Comment on this) |
| Saturday, July 5th, 2008 | |
| 12:10 pm | I ♥ ramen |
| Saturday, May 3rd, 2008 | |
| 1:54 pm | Interesting rendition of Crepes Suzette Crepes SuzetteMix 17 ounces sifted flour with 5 oz sugar, 10 eggs and a pinch of salt. add 10 oz creme fraiche, 24 oz milk, 3 oz melted butter, 3 oz cognac, 3 oz almond syrup and 3 oz crushed macaroons. Make crepes with the batter in the usual manner, then spread them with a mixture of 3.5 oz butter, 3.5 oz finely granulated or castor sugar, and 3 oz brandy or Grand Marinier. Fold crepes, sprinkle with sugar and serve hot.then, Crepes Viennoises....Mix together 7 oz flour, 6 eggs, 2 oz finely granulated or castor sugar and a tiny pinch of salt. Little by little add 16 oz milk, 8 oz brandy, a few finely crushed macaroons and a little julienne of orange peel. Prepare crepes with this batter in the usual manner. Melt some sugar in cognac, curacao or Grand Marinier and add a pice of butter. Pour over crepes and flame.I love how he instructs us to prepare "in the usual manner." Lol. (Comment on this) |
| 10:14 am | Eggs fried by the method of Fernand Point I tried this for breakfast. luxurious.Oeufs sur le PlatMelt some butter in a small pan but do not let it sizzle. Break fresh eggs (ok, mine were store bought, but soon enough I'll have access to FRESH!) onto a plate and slip them into the skillet. Cook over very low heat so that the whites of the eggs become creamy and the yolks are hot. IN another pan melt some unsalted butter very gently. Salt and pepper it lightly and pour it over the eggs at the last moment. Next, I will try his omeletteOmelette SimpleWhip the olks and whites of the eggs separately. Add the beaten egg yolks, salt and pepper to sizzling butter in a skillet. When the eggs begin to set, add a good spoonful of creme fraiche and the beaten egg whites. Keep the pan moving over a high heat to avoid having the omelet stick to the pan.Coming soon, selected desserts! (Comment on this) |
| Wednesday, April 30th, 2008 | |
| 12:22 pm | Cream of Artichoke Soup with Parmesan Chips I so need to try this recipe. I found it in this book I picked up at the library, How to Pick a Peach, it sounds very promising (though I predict it may need butter).One of my favorite-ever eats is the artichoke soup they serve at Duarte's Tavern in Pescadaro, Calif. They also have amazing green chili soup. Of course it's served with the best loaf of Sourdough bread you'll find in the Bay Area. Then you'll order their HUGE bowl of dungenous crab ciopinno and a slice of homemade pie for dessert. Damn, I want to go to Duarte's! http://www.duartestavern.com/And without further adoo...For 8 servings.4 medium artichokes (2 lbs)1 small onion, diced3 TBSP olive oil1 carrots, diced4 cloves garlic, minced1 medium boiling potato (1/2 lb), peeled and dicedsalt4 cups chicken broth1/4 cup heavy cream2 large egg yolksfresh lemon juiceparmesan chips (recipe follows)Pare & quarter artichokes and place in lemon water until ready for use.Place onion and olive oil in large saucepan over med heat. Cook until onion begins to soften, about 5 mins. Add carrot, reduce heat to med-and cover, continue cooking until the carrot has softened, 5-10 more minutes, being careful not to let the vegetables brown.Add the garlic and potato and cook for another 5 min. While vegetables are cooking, chop the artichoke quarters into 1/2 inch pieces and add them to the saucepan. Add 1 tsp salt and cook, covered, for 10 minutes to begin marrying the flavors.Add the broth and bring mixture to a simmer over med-high heat. Reduce the heat to med-low and cook until the vegetables are soft enough that you can smash them between your fingers, 25-30 minutes.Transfer mixture to a large bowl and wipe saucepan clean. Puree the soup (in batches) in a blender until light and smooth, about 30 seconds each. As each batch is pureed, pour it through a fine-mesh strainer into the saucepan. Stir the soup that's in the strainer to help it pass through.When all the soup has been pureed and strained into the saucepan, return the saucepan to med-low heat. In a bowl, whisk together the heavy cream and egg yolks until smooth. When the puree has neared the simmer, spoon 1/2 cup of it into the cream-egg mixure and whisk until smooth. This will temper the yolks, cooking them slightly so they won't curdle when you add them to the saucepan.Slowly whisk the cream-egg mixture in the saucepan and continue to cook, whisking frequently, until the soup has thickened slightly and the texture has become silken, about 5 mins. Do not let the soup boil, or the egg will curdle. Season to taste with salt and lemon juice, if desired.Ladle about 1/2 cup (huh?? 1/2 c. sounds like too little to me!) of hot soup into each of eight small soup bols and garnish with a crisp parmesan chip in the center.PARMESAN CHIPSNeed 3/4 cup freshly grated Parmigiano-Reggiano to make 8 chips.Place the cheese in 1-1/2 TBSP mounds in a large, dry nonstick skillet. Leave plenty of space between the mounds. Gently spread each mound into a thin round with your fingers. Place the skillet over low heat. The cheese will melt, begin to bubble and finally, after 3-5 mins, begin to brown around the edges. Sliding the tip of a fork under one edge, flip each chip and continue cooking until the other side is lightly browned, 3-5 minutes. (Comment on this) |
| Tuesday, March 11th, 2008 | |
| 10:30 am | good idea or bad idea? I sprinkled nutmeg in my french toast batter. At first it seemed like a good idea, but now that it's cooking and I'm smelling it, not so sure anymore....We'll soon see. (Comment on this) |
| Thursday, February 21st, 2008 | |
| 4:21 pm | I can't stop eating... Ezekiel flourless sprouted whole grain cinnamon raisin English muffins, toasted first, then topped with extra-sharp cheddar cheese and broiled until nice and bubbly. (Comment on this) |
| Tuesday, February 19th, 2008 | |
| 12:55 pm | Heaven in a blender Is there anything better than the aroma of fresh mint and garlic swirling around together in a food processor? If there is I want to hear about it. (Comment on this) |
| Friday, February 15th, 2008 | |
| 6:51 pm | Grodi-rific! http://www.zzalgern0n.com/astroweenie/index.php?paged=2I could not be anymore smitten with myself for finding this priceless gem. I just love finding weird, random stuff on the internet. (3 Comments |Comment on this) |
| 5:43 pm | pkg food love, a confession I ♥ Zatarain's jambalaya mix, prepared as directed on box, adding boiled dark chicken meat and some sliced grilled hotlinks too (why choose just one or the other?). Season the individual helpings with lots of sliced green onions and Louisana Brand Hot Sauce. Good enough to make it again, which is exactly what I plan to do tomorrow. (2 Comments |Comment on this) |
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