RIP Andy, Anniversary Pix, Egg Separating.

Very sad news yesterday – the death of Andy Williams. It was especially poignant to us having celebrated our anniversary this week as we fell in love dancing to the sounds of Andy Williams many years ago. I think we had all his LPs (which have since been transferred to CDs) and used to know the words to all his songs. I guess, to us at least, it’s the passing of an era. This picture is how I remember him at that time, it was taken in 1969 which is about when Matt and I got to know each other. Never really saw any of his shows until we came to Canada.

My friend sent me copies of the photos she took at our anniversary dinner on Tuesday night, here are a couple for you to see.

 

 

 

 

 

As I mentioned yesterday, that was a carrot cake and very delicious too. We had our glasses of bubbly on hand as well. Thanks to my friend for both taking and sending me the pictures. There were several more, but I don’t publish pictures without the subject’s permission. Of course one picture we didn’t get was that of the camera man, camera woman I should say. We finished the cake for dessert on Wednesday night and I broke off a small piece of the chocolate disk to try. Good chocolate!!!!

Something I forgot to mention, the last evening in our cottage in NC, I was cooking eggs and had broken several into a bowl. I just happened to have a plastic water bottle handy so, at long last, I tried lifting a yolk out of the bowl using the bottle. Guess what, it works. I was thrilled to bits. First time I have ever had a chance to try it. If you don’t remember the video its in my blog here. It really is so easy to do. I kind of didn’t believe it although friends who have tried it said it worked well.

Another interesting looking dessert to be tried in the near future.

Ginger Cakes With White Peaches and Blackberry Coulis

By The Sprouted Kitchen
WebMD Recipe from Foodily.com

The first time I made this recipe I wasn’t sure I’d like them. Out of the oven they looked like ginger egg souffles, but looks can be deceiving. What came out was a zesty ginger angel food cake of sorts, with the tang of fresh blackberries and the warm sweetness of a ripe, white peach. It’s not that any of the three components are show stoppers on their own, but together, the combination is absolute perfection. This dessert is a case in point that heavy and rich is not always better. If I were serving this to other people, I would consider adding a very small scoop of good vanilla bean ice cream on top. However, for the sunny days of August, where it is just me and Hugh needing an afternoon treat, they are perfect as is.

Ingredients

• 3 extra large, 4 if any smaller egg whites
• 1/2 teaspoon cream of tartar
• pinch of salt
• 1/4 cup natural cane sugar
• 1/4 scant cup turbinado sugar
• 1 teaspoon real vanilla extract
• 1 1/2 tablespoons fresh grated ginger
• 1/4 cup unbleached all purpose flour
• 1 ripe, organic white peach
• 1 1/4 cup blackberries
• 2 tablespoons juice of one lime
• 1 tablespoon honey
• 1 tablespoon half+half/heavy cream

Instructions

1. Preheat oven to 350°F.
2. In a mixing bowl, beat the egg whites, cream of tartar, and salt with a hand mixer on high until peaks form (about 3 minutes). They should quadruple in size. Once it’s holding shape, continue beating it, while slowly sprinkling in the sugars. Beat in the vanilla extract and fresh grated ginger.
3. Using a rubber spatula, sprinkle and fold in the 1/4 cup flour, being careful not to deflate the egg whites.
4. Coat four, 4-6 oz. ramekins with natural cooking spray, gently divide cake mix between them. Place ramekins on a baking sheet, and put in the oven on the middle rack. Bake for 14 minutes. Allow them to cool about 5 minutes, then remove them from the ramekin. I give mine a good slam down on a cutting board, and flip them over, the cake comes right out. While the cakes are cooking, blend the blackberries, lime juice, honey, and splash of cream together. Taste for sweetness, as the quality/ripeness of the berries may require you to add a tad more honey, it should be tart.
5. Cut the peach in half, and in thin slices.
6. Assemble with one cake, a few spoonsful of the blackberry sauce and some fresh peach slices.

Tip

Egg whites are easier to beat when they sit at room temperature for a bit. As far as substitutes, you could use regular white sugar instead of what is listed above if that is what you bake with, and have on hand. I imagine they could be made gluten free with rice flour or a gluten-free baking mix, but I haven’t tested that myself. I like a lot of ginger, and found the above measurement to be pretty modest. If you make them, I’d love to hear your feedback on the ratio!

Have a great day

Eggs, Lady Parts Diagram,

I am surprised that nobody commented on the egg separating video which I posted a couple of days ago. I was so impressed with it and so were my cooking friends. Maybe you had all heard of it before. Even if you are not a cook yourself, you should pass the tip on to the cook in your family, I am sure they would appreciate it. I know I would have done. I also know a friend tried it and assures me that it does work. Haven’t had the opportunity to try it for myself, but you can be sure I will do so soon.

A friend posted this on Facebook, I really think Todd Aikin should see it. He says he has had a big cash haul in the wake of his legitimate rape remarks. I figure it must all be from perverts.

For supper last night we had the Tropical Cucumber Salad I posted on Wednesday. It was very good and will certainly stay in my repertoire. I can highly recommend it.

I thought this looked like a good recipe too. We would have to do it on our indoor/outdoor but nevertheless, I think it would work very well.

Cheese-Stuffed Grilled Peppers

Contributed by John Lancaster and Robert Perkins

SERVINGS:4

Robert Perkins and John Lancaster, the wine directors at San Francisco's Boulevard restaurant, love making this snack at backyard barbecues using all types of medium-sized peppers: As the peppers blister, the cheese mixture tucked inside turns warm and gooey.

1 cup ricotta cheese (8 ounces)

1 cup cream cheese, at room temperature

1/2 cup freshly grated Parmigiano-Reggiano cheese

Salt and freshly ground pepper

4 Anaheim or Cubanelle peppers

4 baby bell peppers

4 small poblano chiles

Extra-virgin olive oil, for rubbing

1. In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano. Season with salt and pepper.
2. Light a grill or heat a grill pan. Using a small, sharp knife, remove the stems from the peppers and reserve. Cut around inside the peppers to detach the membranes and remove the seeds. Using a butter knife, fill the peppers with the cheese mixture and reattach the tops. Rub the peppers with olive oil.
3. Grill the peppers over moderately high heat, turning occasionally, until blistered all over and the cheese filling is piping hot, about 7 minutes. Transfer the peppers to plates and serve.

Make Ahead The cheese-filled peppers can be refrigerated overnight. Bring to room temperature before grilling.

Have a great day