Saturday, August 24, 2019

Saturday Recipe

Panna Cotta makes a delicious dessert. I made one a few years ago and really enjoyed it. Not sure why I haven't made it since.

Mixed-Nut-Milk Panna Cotta

These delicate custards are a great way to showcase the subtle, nutty flavor of homemade nut milk

2 tsp unflavored powdered gelatin
3 cups Mixed-Nut Milk
1/3 cup sugar
2 Tbs honey
1/2 vanilla bean, split and seeds scraped
pinch of salt
Vegetable oil, for brushing
Crushed toasted hazelnuts, for serving
1/4 cup strawberry jam whisked with
1 Tbs water, for serving

1. In a small bowl, sprinkle the gelatin over 1/2 cup of the nut milk and let stand until softened, about 5 minutes. In a medium saucepan, combine the remaining 2 1/2 cups of nut milk with the sugar, honey, vanilla seeds and salt. Bring just to a simmer over moderately high heat. Remove the pan from the heat and whisk in the softened gelatin mixture until dissolved.

2. Lightly brush six 1/2-cup ramekins with oil and set them on a baking sheet. Carefully fill the ramekins with the panna cotta mixture and refrigerate until set, about 2 hours and up to 2 days.

3. Run a knife around each panna cotta and invert onto a plate. Top with crushed hazelnuts and serve with the jam.

Servings: 6

Source: Food & Wine

Have a great weekend.

Friday, August 23, 2019

Blue Whales, Red Lobster, Brown Parcel,

I'm on a wildlife kick this week. I just saw some information about the Blue Whale. I knew it was the larges mammal on earth but did you know The heart of a blue whale is as big as a small car; their tongues can weigh as much as an elephant and they are as long as 3 school buses. There are some whale pix here if you are interested. I didn't know they were the biggest mammal ever to have existed. I live and learn. Would be wonderful to see one, if only. Mind you I would love to see whales at sea whatever their breed.

Today we went with ladydog to the Red Lobster and, as usual, I pigged out on crab. Delicious. Matt wasn't too happy about how long I was taking, but I don't often get the opportunity. ladydog was very patient about the whole thing. Matt and I bought a couple of desserts home with us, yes, Chocolate Wave cake. We ate the delicious ice cream whilst there. ladydog wouldn't try any she didn't want to get addicted otherwise she would have to travel to Peterborough where it is made - what's her problem, I would have gone with her LOL. They only sell it to the public in cones during the summer months I understand.

I had a parcel to collect at the UPS store as I mentioned, ladydog kindly drove us there once I remembered whether we should have turned left or right. The parcel was large and fairly heavy so the girl at UPS carried it out for me and then ladydog saved my bacon by carrying it upstairs for me. I would have had to get the large shopping basket as of course I had a cane.

Later I started calling all the people who bowled last winter (I always help out doing this). Actually one or two not coming back, surprisingly. Later I was stuffed and Matt not particularly hungry so I did open smoked salmon sandwiches for supper. Tasty.

This sounds tasty too

Bacon and Tomato Potato Skins

6 large baking potatoes
2 tsp cooking oil
1 tsp chili powder
Several dashes bottled hot pepper sauce
2/3 cup chopped Canadian-style bacon or chopped, cooked turkey bacon
1 medium tomato, finely chopped
2 Tbs finely chopped green onion
4 oz cheddar cheese or reduced-fat cheddar cheese, shredded (1 cup)
1/2 cup dairy sour cream (optional)

1. Scrub potatoes thoroughly and prick with a fork. Arrange on a microwave-safe plate. Micro-cook, uncovered, on 100% power (high) for 17 to 22 minutes or till almost tender, rearranging once. (Or, bake potatoes in a 425 degrees F. oven for 40 to 45 minutes or till tender.) Cool.

2. Halve each potato lengthwise. Scoop out the inside of each potato half, leaving about a 1/4-inch-thick shell. Cover and chill the leftover fluffy white part of potatoes for another use.

3. Combine the cooking oil, chili powder, and hot pepper sauce. With a pastry brush, brush the insides of the potato halves with the oil mixture. Cut the potato halves in half lengthwise. Return to the baking sheet. Sprinkle potato quarters with bacon, tomato, and green onion. Top with cheese. To make ahead, cover and chill for up to 24 hours.

4. Bake in 450 degrees F. oven for 10 to 12 minutes or till cheese is melted and potato quarters are heated through. Serve with sour cream, if desired.

Servings: 6

Source: Culinary Cafe

Have a great day