Tuesday, April 28, 2009
So look for something new and exciting . I'm not sure what that is yet. but its gotta be wicked good!
Monday, April 20, 2009
So when Matt from Daregal Gourmet emailed me and asked if I wanted to try some frozen herbs the company sells. I jumped on it!! When I got them in the mail and saw they had a grilling blend I knew this would be the first thing I'd try.
I got the grill ready , and seasoned the steaks with the grilling herbs which is a mix of Thyme, Rosemary, Savory and Italian Parsley , i just oiled the steaks and added a little salt and pepper and let them hang out with the herbs while they came to room temp (you never want to grill with cold steaks , it will make the meat more tough). Just 3 minutes on each side , and then let it rest a bit so all the juices don't run out when you cut them and poof! dinner is d.o.n.e.
original blend of herbs with the potatoes , and roasted them for 45 mins at 350. they were PERFECT.
After dinner , I made a really easy strawberry shortcake , with fresh whipped cream.
It ended up being a really great summery meal. Despite the rainy weather outside!!
I did skip this week's TWD, and even though I didn't blog about it I did make the banana cream pie the other week.
So now that I have had time to digest these new things going on in my life , I will be back to blogging cause really I have all the time in the world!! Next up is the chocolate cream tart which sounds simply amazing.
Also look for reviews of a few new products I have recieved.
Thanks for sticking with me everyone!
Saturday, April 18, 2009
1 1/2 cups finely crushed vanilla wafer cookies (40 cookies) i used graham crackers
2 teaspoons grated lemon peel i didnt have any lemons .. oops!
1/4 cup butter or margarine, melted
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3/4 cup lemon curd
Frozen raspberries, if desired these were not desired :)
1.Heat oven to 325ºF. Mix cookie crumbs, 1 teaspoon of the lemon peel and the butter. Press evenly in bottom and up side of springform pan, 9x3 inches.
2.Beat cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar, lemon curd and remaining 1 teaspoon lemon peel until smooth. Beat in eggs, one at a time. Pour over crust.
3.Bake 55 to 65 minutes or until center is set; cool 30 minutes. Run metal spatula along side of cheesecake to loosen. Refrigerate at least 2 hours but no longer than 48 hours.
4.Remove side of pan. Garnish with raspberries
Saturday, April 11, 2009
One of the things Sara and I were able to do while I was visiting in Seattle was to attend a cooking class. So Friday morning (March 20) we boarded the ferry and made our way over to Diane's Market Kitchen. We ended up being the only people in the class so that made it even more fun. The class we had signed up for was appetizers. When I say that everything we had was SO good , that's an understatement. Diane only uses fresh ingredients most from local farmers and small businesses . We learned every Sunday Diane takes her class for the morning down to the Pike Place Market to pick out the freshest things to cook with for the day!