tag:blogger.com,1999:blog-8970036049202729809Fri, 10 Jun 2016 23:06:52 +0000Baked GoodsThe Inspired Plate ChallengesSan DIego/Riverside County Food PhotographerCakesVegetablesCookiesFood PhotographyGluten FreeWrite-ups and ReviewsPastry DoughsCookies Candies Custards and MoreDMC Cooking SchoolFruitSeafoodDessertsSaladsSaucesBeefBreadsCheesePastaCustardEgg DishesItalian SpecialtiesSpringSummerTemeculaBeveragesChicken and PoultryFallFried FoodMeringueQuiche and TartsSautésWinterBreakfastCandyChocolateGrillingMain CoursePanzerotto and PizzaPieSoupsCrepesEventsHoliday DecoratingItalian DessertsMarinadesMushroomsOlives and NutsPropsSandwichesSausageSnacksSpices and ExtractsThanksgiving RecipesThrough The Bible Food PhotographyBraisingCooking ToolsDMC Food VideoDairy FreeFamilyFood DecoratingFrozen DessertsFruit PhotographyGrain FreeGrilling VegetablesHerbsHoliday BakingIngredientsJulia ChildKaleKefirKefir SmoothiesKitchen ToolsLambNutsOil and VinegarPancetta and ProsciuttoPotatoesRice and RisottoRoastingSalade NicoiseSide DishesSplash PhotographyStarchesWhole WheatWordless WednesdayWritingDalla Mia CucinaTaste, Creativity &amp; Design... that&#39;s what I love about food!/noreply@blogger.com (Laurie V)Blogger157125Subscribe with My Yahoo!Subscribe with NewsGatorSubscribe with My AOLSubscribe with BloglinesSubscribe with NetvibesSubscribe with GoogleSubscribe with PageflakesSubscribe with PlusmoSubscribe with The Free DictionarySubscribe with Bitty BrowserSubscribe with Live.comSubscribe with Excite MIXSubscribe with WebwagSubscribe with Podcast ReadySubscribe with WikioSubscribe with Daily RotationTaste, Creativity & Design.. that's what I love about food!tag:blogger.com,1999:blog-8970036049202729809.post-5383113539362880339Tue, 03 Nov 2015 14:30:00 +00002015-11-03T18:42:01.109-08:00Dairy FreeFood PhotographyGluten FreeGrain FreeKaleNutsSnacksVegetablesCashew and Garlic Pesto “Kale Chips”<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-OdXwpBEbZrk/Vjlu8RRoooI/AAAAAAAAKE0/QDM3CeW07AE/s1600/DSC_0017.JPG" /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Gluten Free, Potato and Corn Free, Soy Free, Dairy Free, SUGAR FREE!!<br />Snacking just isn’t what it used to be.. but that doesn’t mean it has to be non existent and un-enjoyable! I have come to really enjoy food oddities, like crunchy seaweed, plantain banana chips, fried garbanzo beans and my favorite.. kale chips! <br /><br />In my quest for non-dairy goodness, leaving out the cream and cheese for that creamy element, has been a work in progress, but, I have found that “something creamy” by way of cashews! I have been completely surprised.. and enjoy it in dairy free cream sauces too!</div><div class="MsoNormal"><br /></div><div class="MsoNormal">This is a quick and easy recipe to make.. hope you enjoy!!</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-0pJPlw_fBSk/Vjlu8ZPJw0I/AAAAAAAAKFM/7Jy2nAjhrLI/s1600/DSC_0015.JPG" /></div><div class="MsoNormal"><o:p><br /></o:p></div><div class="MsoNormal">Cashew and Garlic Pesto “Kale Chips”</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div><div class="MsoNormal">2 Bunches Kale </div><div class="MsoNormal"><br /></div><div class="MsoNormal">1 cup raw cashews</div><div class="MsoNormal">½ cup olive oil</div><div class="MsoNormal">2 garlic cloves</div><div class="MsoNormal">2 tsp. fresh lemon zest</div><div class="MsoNormal">A dash of Cayenne Pepper</div><div class="MsoNormal">Salt if needed</div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;">Directions <o:p></o:p></b></div><div class="MsoNormal">Preheat oven to 275˚</div><div class="MsoNormal">Remove ribbing from kale and cut into 2-3 inch chunk sizes. Wash and spin dry to remove all water! Set aside in large mixing bowl.</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-_TYXlq7UOrI/Vjlu8XG3clI/AAAAAAAAKFI/qbjbjPPjaJ0/s1600/DSC_0001.JPG" /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">In food processor, add remaining ingredients, except salt.. add only if needed.</div><div class="MsoNormal">Process until creamy. Pour pesto a little at a time over the kale, mix well. Be careful not to over drench the kale.. it will be too heavy to bake evenly! Spread evenly between two baking sheets, bake in pre-heated oven for 25-30 minutes, till crispy. <o:p></o:p></div><div class="MsoNormal">The kale will shrink quite a bit so don’t be shocked!&nbsp;<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-Wb5z4mbRO6A/Vjlu9Gl5tII/AAAAAAAAKFQ/5W6GVNLfMB8/s1600/DSC_0021.JPG" /></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Enjoy!! 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mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman"; mso-fareast-language:JA;} </style><![endif]--> <!--StartFragment--> <!--EndFragment--><br /><div class="MsoNormal">Laurie</div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-0xRjxEvkWmc/Vjlu9I1N9gI/AAAAAAAAKFU/iAlQK7Vi1IM/s1600/DSC_0041.JPG" /></div><div class="MsoNormal"><br /></div>/2015/11/something-yummy-is-coming.htmlnoreply@blogger.com (Laurie V)1tag:blogger.com,1999:blog-8970036049202729809.post-8415690107802105920Fri, 30 Oct 2015 21:05:00 +00002015-10-31T13:47:40.573-07:00CustardDessertsGenoise Sponge Strawberry Tiramisu Cups<br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-iYfPs4Ru_w4/T9ZGG0da9NI/AAAAAAAAHEA/O68gYjIpjqY/s1600/strawberry+tiramasu+cups+4.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Buon Giorno Friends!! I am soo excited about these little dessert cups.. I've been seeing jars filled with delectable goodies all over Pinterest since the first day I joined. &nbsp;Just coming from two weeks of baking and graduation preps, I had a few ingredients leftover in my fridge that I wanted to use up.&nbsp;</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">In my pantry I had these canning jars that I bought at the hardware store, intending to can plums.. but the jars unused were just waiting for me to wash the dust off and putt off no longer there use. So voila.. perfect timing and an even more so perfect strawberry and syrup infused dessert choice for these mini's.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><i>"Strawberries from my garden"..&nbsp;</i></div><div class="separator" style="clear: both; text-align: justify;">These are Alpine strawberries. An&nbsp;intense flavored&nbsp;runner less&nbsp;berry that grows large and has much fruit. My healthy strawberries come to you with a little companion planting of marigolds.&nbsp;&nbsp;I love marigolds for there many uses. They are perfect for warding off pests, but they also keep the flesh healthy. I'm not sure exactly why.. I wish I had studied more&nbsp;botany, but when I first started growing marigolds and calendula it was to make a skin soothing tincture. Marigolds contain natural&nbsp;salicylic&nbsp;acid, and help to heal bruised skin. I use to make the tincture and leave it in the refrigerator.. just for a few days at a time.. for a soothing tonic. Again, not a&nbsp;botanist&nbsp;or chemist here.. but I did work in the skincare&nbsp;industry for quite a few years. Many of our high priced items had salicylic acid in them for toning, healing blemishes and minimizing pore size. There ya go.. you should all be growing Marigolds or French Calendula Flowers!&nbsp;</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><img border="0" src="http://2.bp.blogspot.com/-1hIqmROIxNo/T9ZZa4NjWAI/AAAAAAAAHFU/V7GpVZt63vA/s1600/gardening+strawberries+and+marigolds.jpg" /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Back to my recipe.. :)</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">After all these years of blogging my family recipes, I realize I don't have an actual recipe for Tiramisu here at Dalla Mia Cucina. As I was perusing my own recipe posts, I noticed that I have a picture of a holiday dinner with all the yummy food items, including a dish of heavenly tiramisu, but no recipe. And even now this isn't a traditional Tiramisu, but many of the layer elements are here and can be used in your own tiramisu cake.. or any party cake where you want to impress your guests and family with a dessert that will leave them coming back for more.&nbsp;</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-qcb67cEK67w/T9ZGbxQJyLI/AAAAAAAAHEI/zIthWckfnuE/s1600/mini+tiramasu+prep+collage.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Here in this recipe I'm giving you what I think is the most important element of this classic Italian dessert.. the <span style="font-family: Times, 'Times New Roman', serif;">G<em style="background-color: white; font-style: normal; line-height: 15px;">énoise</em>&nbsp;Sponge</span>. Not just any sponge, a genoise sponge originating in the city of Genoa. Some call it a genoese sponge, no matter, it's all good and perfect!&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-Di3oX2jlkzA/T9ZG8HI9xLI/AAAAAAAAHEY/v5BzLs1C_yY/s1600/genoise+infused+with+espresso+marsala+syrup+and+topped+with+mascarpone.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">What makes this sponge unique is that it uses no leavening. The volume and&nbsp;airiness&nbsp;of this cake is derived from whipping air into it with beaters.&nbsp;This all takes place at the beginning stages, first warming your eggs and sugar over a warm water bath, beating it and making it light and frothy, then putting it on an electric beater stand and whipping it till the "ribbon" stage. Alternating with the addition of a soft wheat flour, in this case cake flour, &nbsp;and melted butter. This crumb is firm and open and holds up wonderfully to sugar syrups and espresso. YUMM!! You can imagine where this is going.. right??&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-Ch3lAESux1w/T9ZHFu1vlHI/AAAAAAAAHEg/GlheWzmdpEs/s1600/individual+tiramasu's.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">After I cut out my little cake shapes to fit inside the glass jars, I douse them with the marsala espresso syrup, then layer with the mascarpone cream,&nbsp;topped&nbsp;with macerated strawberries, adding another sponge layer, another dousing.. topped with chantilly cream and let soak up in the refrigerator for 3-5 hours. &nbsp;When I took the lids off, I smoothed the cream and sprinkled a generous topping of grated chocolate. Good quality.. of your choice! This isn't traditional.. traditionally in a cake form I would use a good quality unsweetened cocoa powder.&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><img border="0" src="http://4.bp.blogspot.com/-FIfE7Ch6ylM/T9ZIzvXNcWI/AAAAAAAAHE4/U8_jo7Wozuw/s1600/strawberry+tiramasu+cups+5.jpg" /><br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-Cw6SlRNzeec/T9ZI_56b-iI/AAAAAAAAHFA/yM7TRuGrE-M/s1600/strawberry+tiramasu+cups+6.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I hope you try this recipe.. I know you'll love it, especially the Genoise.. And if not this particular recipe.. definitely make dessert in these individual sized glass jars!&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">...and the recipe!!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-s0TxRdMBE4M/T9a2BpPWIVI/AAAAAAAAHFs/7rqWUMkrGk0/s1600/DMC-Strawberry-Tiramisu-recipe.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Bon Appetito! <br />Laurie V..<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />/2012/06/genoise-sponge-strawberry-tiramisu-cups.htmlnoreply@blogger.com (Laurie V)1tag:blogger.com,1999:blog-8970036049202729809.post-9040295237027928433Sun, 30 Aug 2015 18:36:00 +00002015-08-30T14:33:40.983-07:00BeefPastry DoughsPistachio Beef "Rustico" Rustic Savory Pastry<img alt="" border="0" src="http://i43.photobucket.com/albums/e355/lmvengo/DSC_0099-1.jpg" style="display: block; height: 660px; margin: 0px auto 10px; text-align: center; width: 640px;" /><justify>It is no secret that I adore pistachios.. this aromatic nut is flavorful and holds its own when combined with meats such as beef and sheep, but is as gentle as a lamb when whipped into a gelato and chocolates or used as a base for my smooth and tasty pistachio pesto and cream sauce. But then again, you will often just find me eating them right out of a plain paper sack, satisfied to snack on instead of the alternative, oily roasted peanuts and potato chips.<br /><br />I'm always looking for ways to incorporate pistachios into my home cooking, and when I found that I had a couple extra cups the same night I was making a collection of savory pastries I began combining flavors. The pistachio and ground sirloin were definitely the stars, but they combined well with sauteed shallots, fennel and garlic, red pepper, capers and raisins.</justify><br /><br /><a href="http://i43.photobucket.com/albums/e355/lmvengo/DSC_0001-1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i43.photobucket.com/albums/e355/lmvengo/DSC_0001-1.jpg" style="cursor: hand; cursor: pointer; display: block; height: 425px; margin: 0px auto 10px; text-align: center; width: 640px;" /></a> I first browned my ground sirloin, then added red pepper flakes as well as cayenne pepper, ground black pepper, salt, capers and raisins. In a food processor I ground my shelled pistachios and then added them to the beef mix.<br /><br /><a href="http://i43.photobucket.com/albums/e355/lmvengo/DSC_0003.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i43.photobucket.com/albums/e355/lmvengo/DSC_0003.jpg" style="cursor: hand; cursor: pointer; display: block; height: 425px; margin: 0px auto 10px; text-align: center; width: 640px;" /></a> In a separate saute pan in olive oil I lightly sauteed my chopped shallots and fennel till translucent. Then I added my finely chopped garlic and continued to saute till golden. This was then added to the pistachio beef mix. I approximately used 1 onion, 1 shallot and 3 cloves of garlic. (for added flavor, a minced green and red pepper sautéed along with the garlic, shallots and fennel would also be amazing!)<br /><br /><a href="http://i43.photobucket.com/albums/e355/lmvengo/DSC_0027.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i43.photobucket.com/albums/e355/lmvengo/DSC_0027.jpg" style="cursor: hand; cursor: pointer; display: block; height: 425px; margin: 0px auto 10px; text-align: center; width: 640px;" /></a> When all ingredients were combined I then added a few more teaspoons of olive oil, an 1/8 cup of beef broth and a dab of butter plus a few more seasonings for taste.<br /><br /><a href="http://i43.photobucket.com/albums/e355/lmvengo/CSC_0146.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i43.photobucket.com/albums/e355/lmvengo/CSC_0146.jpg" style="cursor: hand; cursor: pointer; display: block; height: 449px; margin: 0px auto 10px; text-align: center; width: 640px;" /></a> The "pastry" is a post in itself. Pasta Frolla is the typical Southern Italian pastry for Rustici and Crostata's. It is by far my favorite pastry to use and is not too hard to make. It tastes like a combination of a shortbread crust and pie pastry dough, but in my opinion is better than both and holds up to many a pastry dessert. <br /><br />I do love <a href="http://www.nickmalgieri.com/blog/casatelli_rustici.html">Nick Malgieri's pastry recipe's</a>, and his are usually my "go to" recipes of choice. <br /><br />But this Italian Pasta Frolla recipe is the basic recipe you can find in almost any Italian cookbook or Nonna's kitchen collection. <br /><br /><b>Ingredients</b><br /><br />1 1/3 cups all-purpose flour<br />3 tablespoons sugar<br />1/2 teaspoon salt<br />1 freshly grated lemons, zest of or 1 oranges<br />1/2 cup cold unsalted butter, cut into bits<br />1 large eggs, beaten lightly<br />1 teaspoon vanilla<br /><br /><b>Directions</b><br /><br />1.In a bowl, whisk together the flour, sugar, salt, and zest.<br />2.Cut in the butter, until it resembles coarse meal.<br />3.Add the egg and the vanilla and toss the mixture until incorporated.<br />4.Turn out onto a lightly floured surface and knead very lightly, forming into a disk.<br />5.Chill, wrapped in plastic at least 1 hour or overnight.<br />6.Let the dough stand at room temperature until softened, but still firm enough to roll out.<br /><br />Buon Anno and Buon Appetito!!<br />I hope you and yours enjoy a Blessed New Year,<br />From My Kitchen..<br /><br />Laurie<br /><br /><a href="http://i43.photobucket.com/albums/e355/lmvengo/DSC_0097.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" src="http://i43.photobucket.com/albums/e355/lmvengo/DSC_0097.jpg" style="cursor: hand; cursor: pointer; display: block; height: 510px; margin: 0px auto 10px; text-align: center; width: 640px;" /></a>/2011/01/pistachio-beef-rustico-rustic-savory.htmlnoreply@blogger.com (Laurie V)18tag:blogger.com,1999:blog-8970036049202729809.post-5399815863535120241Fri, 06 Feb 2015 17:55:00 +00002015-02-09T12:12:00.487-08:00Baked GoodsWrite-ups and ReviewsPepper Jelly Scones<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RXKaVn39-Rg/VNT6zBfPP1I/AAAAAAAAJ7I/O8ifr6t4CKA/s1600/DSC_0067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RXKaVn39-Rg/VNT6zBfPP1I/AAAAAAAAJ7I/O8ifr6t4CKA/s1600/DSC_0067.JPG" /></a></div><div><br /></div><div><div style="text-align: justify;">I'm so happy to share this recipe with you today.. even more so because I've created it using one of my favorite products ever, <a href="http://www.mrsgsjellies.com/" target="_blank">Mrs G's Hot Pepper Jellies</a>! These unique blends come in three amazing flavors; Ja-Ha (Jalapeño-Habanero), Jalapeño Garlic Lime and Mango Ginger Habanero.&nbsp;</div></div><div style="text-align: justify;">Handcrafted with the freshest ingredients, Mrs G's artisan hot pepper jellies are produced with great care in small batches in an FDA-certified kitchen to ensure quality and consistently excellent flavor!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Not only is Mrs G a producer of fine products, but she happens to be one of my dearest friends!</div><div style="text-align: justify;">I've been fortunate to be able to photograph her products, and at the same time enjoy using these peppery jellies in many of my own dishes. This recipe came from our recent Valentine Day shoot where we had the idea to use spicy jam with yummy scones.. I knew that we could easily infuse the jam right into the baking process as well as smothering it on later. :) These scones are light with a hint of Ja-Ha spiciness. Just the right amount to add that extra something to your Valentines Day!</div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-ftgreXPcK9E/VNT69r8djFI/AAAAAAAAJ7Q/igXXQjGA0Zw/s1600/DSC_0031-Edit.JPG" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 14px;"><b><i>Pepper Jelly Scones</i></b></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande';"><span style="font-size: xx-small;">Recipe courtesy Laurie M. Vengoechea, Dalla Mia Cucina</span></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 13px; min-height: 16px;"><b></b><br /></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;"><b>Ingredients</b></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">4 cups flour</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">2 tablespoons sugar&nbsp;</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">2 tablespoons baking powder</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">2 teaspoons kosher salt</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">3/4 pound cold unsalted butter, diced</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">*2 Tablespoons <a href="http://www.mrsgsjellies.com/" target="_blank">Mrs G’s Pepper Jellies</a></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">4 eggs, lightly beaten</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">1 cup cold heavy cream *minus 2 Tablespoons (Pepper Jelly is replacing the milk)</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">2 tablespoons milk, to brush on scones during baking</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 13px; min-height: 16px;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-LWERa7z-qCE/VNT770tjYaI/AAAAAAAAJ7g/mU1cZEgVxlY/s1600/DSC_0003.JPG" height="424" width="640" /></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 13px; min-height: 16px;"><br /></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 13px; min-height: 16px;"><br /></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 13px;"><b>Directions</b></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">Preheat the oven to 400 degrees F.</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px; min-height: 15px;"><br /></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. <br />Blend in the cold butter and 2 Tablespoons of pepper jelly at the lowest speed and mix until the butter is in pea-sized pieces.&nbsp;</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. The dough may be a bit sticky.</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">Place the dough out onto a floured surface, push together till combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into circles with a 4-inch fluted cookie cutter. Place on a cookie sheet lined with parchment paper.</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">Brush the scones with milk.&nbsp;</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 12.5px;">Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 14px; min-height: 17px;"><br /></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: 'Lucida Grande'; font-size: 14px;"><b>Glaze</b></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12.5px;">1/2 cup milk</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12.5px;">2 cups confectioners' sugar&nbsp;</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12.5px;">1 tablespoon unsalted butter</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12.5px;">1 teaspoon Mrs G’s Pepper Jelly</div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12.5px; min-height: 16px;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12.5px;">Mix all ingredients together in a small pot till well combined!<br />Drizzle abundantly over your the scones!! :)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-irfseuldjT0/VNT7bWX42SI/AAAAAAAAJ7Y/9EBNlqXkNqo/s1600/DSC_0118-Edit-Edit.JPG" /></div><div><br /></div><div>Enjoy!!!</div><div>And please don't forget to check out <a href="http://www.mrsgsjellies.com/" target="_blank">Mrs G's Hot Pepper Jellies</a> website!</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RVw3Bbl_ifg/VNT_3bmJRYI/AAAAAAAAJ7s/gL79sCGXhO0/s1600/jarandspoon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RVw3Bbl_ifg/VNT_3bmJRYI/AAAAAAAAJ7s/gL79sCGXhO0/s1600/jarandspoon.jpg" /></a></div><div><br /></div><br /><br /><br /><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D8970036049202729809%23editor%2Ftarget%3Dpost%3BpostID%3D5399815863535120241&amp;media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F1.bp.blogspot.com%252F-RXKaVn39-Rg%252FVNT6zBfPP1I%252FAAAAAAAAJ7I%252FO8ifr6t4CKA%252Fs1600%252FDSC_0067.JPG%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&amp;xm=h&amp;xv=sa1.35&amp;description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 53px; opacity: 0.85; position: absolute; top: 18px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D8970036049202729809%23editor%2Ftarget%3Dpost%3BpostID%3D5399815863535120241&amp;media=https%3A%2F%2Fimages-blogger-opensocial.googleusercontent.com%2Fgadgets%2Fproxy%3Furl%3Dhttp%253A%252F%252F1.bp.blogspot.com%252F-RXKaVn39-Rg%252FVNT6zBfPP1I%252FAAAAAAAAJ7I%252FO8ifr6t4CKA%252Fs1600%252FDSC_0067.JPG%26container%3Dblogger%26gadget%3Da%26rewriteMime%3Dimage%252F*&amp;xm=h&amp;xv=sa1.35&amp;description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 53px; opacity: 0.85; position: absolute; top: 18px; width: 40px; z-index: 8675309;"></a>/2015/02/pepper-jelly-scones.htmlnoreply@blogger.com (Laurie V)0tag:blogger.com,1999:blog-8970036049202729809.post-6168594299656831739Mon, 24 Feb 2014 19:24:00 +00002014-02-24T11:24:20.982-08:00Baked GoodsCookies Candies Custards and MoreCustardFood PhotographyCustard Filled Cream Puffs<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mOCGyqOvmEU/USL40UPMHmI/AAAAAAAAIb0/65wao_vWxP4/s1600/Cream+Puffs+for+Bella's+9th+Birthday+2:14:13.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mOCGyqOvmEU/USL40UPMHmI/AAAAAAAAIb0/65wao_vWxP4/s1600/Cream+Puffs+for+Bella's+9th+Birthday+2:14:13.jpg" /></a></div><br /><div style="text-align: justify;">We celebrated our youngest daughter's 10th birthday on Valentines Day. My little sweets request.. my Lusciously Rich Custard Filled Cream Puffs! They really are the best and never&nbsp;disappoint &nbsp;I hope you enjoy!<br /><br /></div><center><div style="text-align: left;"><b>Pastry Cream</b></div><div style="text-align: left;">1 1/4 cups milk</div><div style="text-align: left;">1/2 vanilla bean split lengthwise (not vanilla extract)</div></center><center><div style="text-align: left;">3 large egg yolks</div><div style="text-align: left;">1/4 cup + 1 Tbsp. granulated white sugar</div></center><center><div style="text-align: left;">2 Tbsp. all-purpose flour</div><div style="text-align: left;">1 Tablespoons butter</div><br /><div style="text-align: left;"><b>Directions</b></div><div style="text-align: left;">In a saucepan on medium heat, combine the milk and the split vanilla bean; cook till it begins to simmer. Watch carefully so your milk doesn’t scald or you will have a skin on top. If you do notice a skin forming, remove it before you are ready to add it to your egg mixture. Turn heat off. &nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Meanwhile, in a stand mixer or with a handheld mixer, beat eggs and sugar together until creamy pale yellow. You can also do this in a medium size stainless steel bowl with a wire whisk, but beat hard and consistently. (This is how I start my Zabaione when making an Italian custard) Next add the flour and beat hard till well incorporated and it has the texture of a thick paste.&nbsp;</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Slowly pour hot milk into egg mixture in a very thin stream whisking constantly to prevent curdling. When incorporated, remove vanilla bean. Scrape the seeds from the pod and stir them into the custard mix. Return custard to pan you heated the milk in and place on medium heat till mixture begins to thicken and come to a soft boil. Stir constantly and mix from bottom of pan to prevent custard from scalding. When it begins to come to a slow boil time it for another minute or so.. custard will be a medium consistency. Turn off heat.&nbsp;</div></center><center><div style="text-align: left;">&nbsp;&nbsp;</div><div style="text-align: left;">Add the 1 tablespoons of butter and mix well. Scrape the custard into a bowl. Smoothe plastic wrap directly on top of the custard. The first time I read this in directions I was kind of disconcerted thinking I would waste much of the top layer of custard when I pulled it from the top. When refrigerated and cooled, the plastic comes off clean from the top of the custard. No waste!&nbsp;</div><div style="text-align: left;"><br /></div><center></center><div style="text-align: left;"><br /></div><div style="text-align: left;"><b></b><br /><div style="display: inline !important;"><b><b>Choux Pastry Puffs</b></b></div><b></b></div><div style="text-align: left;">Ingredients</div><div style="text-align: left;">1-cup water</div><div style="text-align: left;">1/2-cup butter (no substitutes)</div><div style="text-align: left;">1-cup all-purpose flour</div><div style="text-align: left;">1/4-teaspoon salt</div><div style="text-align: left;">4 eggs</div><div style="text-align: left;"><br /></div><b><div style="text-align: left;"><b>Directions</b></div></b><div style="text-align: left;">In a saucepan, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until mixture is smooth and shiny.</div><div style="text-align: left;"><br /></div><div style="text-align: left;">Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove puffs to wire racks. Immediately cut a slit in each for steam to escape. Cool. Split puffs and remove soft dough.</div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZjG88nhEdgI/USL5ADUXbOI/AAAAAAAAIb8/O_G9LiMu_YI/s1600/%232+Cream+Puffs+for+Bella's+9th+Birthday+2:14:13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-ZjG88nhEdgI/USL5ADUXbOI/AAAAAAAAIb8/O_G9LiMu_YI/s1600/%232+Cream+Puffs+for+Bella's+9th+Birthday+2:14:13.jpg" /></a></div><br /></div></center>/2013/02/we-celebrated-our-youngest-daughters.htmlnoreply@blogger.com (Laurie V)6tag:blogger.com,1999:blog-8970036049202729809.post-5897292032003593160Mon, 30 Dec 2013 14:00:00 +00002013-12-30T06:38:55.970-08:00LambSan DIego/Riverside County Food PhotographerSandwichesThe Inspired Plate ChallengesThe Inspired Plate | December | Cast Iron<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-e5maQ8G6_wQ/UsED-plJNSI/AAAAAAAAJdA/q5eiLspqEK8/s1600/grilledlambpanini.jpg" /></div><br />I always have mixed feelings this time of year. Our last post usually means changes with our TIP group of gals. We have all grown in our art, our photography and even our businesses. It's a good thing.. but it often means our schedules change and we all can't keep up with the demands. I'm going to miss those gals who won't be participating next year!<br /><br />This last post of the season is Cast Iron Cookware/ or Favorite pots and pans. My favorites are definitely my cast iron. So.. everything cooked here today has been baked, browned and grilled on three different forms of cast iron. My Artisan Boule bread was baked in an enamel coated cast iron dutch oven, my leg of lamb was warmed/browned in my favorite antique cast iron pan, and my panini sandwhich was pressed and grilled on my cast iron grill and weighted down with a cast iron pan. <br /><br />So here we go..<br /><br /><h3><div style="text-align: center;"><span style="font-weight: normal;">Grilled Rosemary Lamb Panini</span></div><span style="font-weight: normal;"><div style="text-align: center;">with Currant Jelly, Spinach and English Cheddar&nbsp;</div><div style="text-align: center;">on a Fresh Artisan Boule</div></span></h3><br />I hope you enjoy the photo journaling of this recipe.. I enjoyed preparing it just as much as my little family enjoyed eating it!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-MEmb6M9Wpmk/UsEEIBQakrI/AAAAAAAAJdM/wKg21DEckcs/s1600/collage+1.jpg" /></div><br />I used the no knead procedure here. It made a WONDERFUL dough with beautiful air pockets, crunchy crust and a perfectly chewy crumb! The best recipe I have yet used for bread!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-reaNx2MARQ0/UsEEPbWLk1I/AAAAAAAAJdU/KF2sHtEcSCY/s1600/inthepot.jpg" /></div><br /><br />Baked in an enameled cast iron pot. So easy and quick!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-2d-LT2YkR7M/UsEEZi69J9I/AAAAAAAAJdc/tjeBxntIPuc/s1600/bread2.jpg" /></div><br />Mmmm.. perfect loaf!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-66TzB6gJAZw/UsEEjPdIX5I/AAAAAAAAJdk/1uAyvnajeCg/s1600/ingredient+tray.jpg" /></div><br />This pretty little piece of pottery is from my daughter Kat, who bought it for me at her college's Art Department Christmas Boutique. She bought it specifically for my photo stylings. :) I love the colors and have decided these shades really do need to appear more in my photo shoots!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-Z57-3ZyfQko/UsEEq7MS14I/AAAAAAAAJds/7jw29ETq5ik/s1600/lambandgrillingsandwhich.jpg" /></div><br />I made a rosemary &amp; herb crusted roasted lamb for Christmas dinner. It was SO moist and made the perfect grilled panini sandwiches!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-l3Qje_E39aA/UsEE2gFp4fI/AAAAAAAAJd0/M2YUPjGn01M/s1600/breadandsandwhich.jpg" /></div><br />Spread a hearty helping of currant jam on the inside slices of bread, thick slices of English cheddar cheese, good sized portions of lamb slices. Spread butter on outsides of bread. Place on hot cast iron grill and place a heavy cast iron pan or pot on top to weight it down. Turn over to grill on other side. When done add spinach.. Voila!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-mJFuBm5ykHI/UsEE-4apJ2I/AAAAAAAAJd8/YRxQiN2JLe4/s1600/grilled+lamb+Sandwhich+with+cuurent+jelly,+spinach+and+english+cheddar.jpg" /></div><br /><span style="font-family: Times, Times New Roman, serif;">Be sure to head on over to see what my dear friend&nbsp;<span style="background-color: white; line-height: 20px;"><a href="http://kitchenserendipity.com/2013/12/30/creamed-pearl-onions-with-gruyere-and-parmesan-food-photography-styling-challenge-cast-iron-cooking/" target="_blank">Stacey Siegal | Kitchen Serendipity | Longobat Key &amp; Bradenton FL Photographer</a> is cooking and photographing!&nbsp;</span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 20px;">And check out her&nbsp;</span><span style="line-height: 20px;">beautiful recipes and food photos when&nbsp;your there.. this gal can cook!! :)</span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 20px;"><br /></span></span><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 20px;">Till next year..&nbsp;</span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 20px;">Buon Appetito!!&nbsp;</span></span>/2013/12/the-inspired-plate-december-cast-iron.htmlnoreply@blogger.com (Laurie V)7tag:blogger.com,1999:blog-8970036049202729809.post-1707939720323305946Mon, 25 Nov 2013 14:00:00 +00002013-11-25T14:41:00.622-08:00FruitGluten FreeHoliday DecoratingPropsSan DIego/Riverside County Food PhotographerThe Inspired Plate ChallengesThe Inspired Plate | November | A Casual Holiday Breakfast<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-0Un0pBfzrN8/UpLRDZhnK5I/AAAAAAAAJaE/2dxsJPoWedk/s1600/Granola+5.jpg" /></div><br />Welcome to <a href="https://www.facebook.com/inspiredplate" target="_blank">The Inspired Plate</a>. It's the Holidays and we're shooting special foods styled in a holiday setting! I chose breakfast because the aroma of the apples and spices lingering in my house with this granola preparation always puts me in the mood for music, baking and hot tea! I can't believe another year has gone by! Starting January, we'll be celebrating 3 years with The Inspired Plate. So if you're a professional photographer with a niche for food.. definitely email us and let us know! Or visit us at our <a href="https://www.facebook.com/inspiredplate" target="_blank">Facebook Page</a>&nbsp;and leave us a comment!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-yGmK-93Hnt0/UpLRCXB7lsI/AAAAAAAAJZ0/JnkcyFaDPW0/s1600/Granola+2.jpg" /></div><br />Casual breakfasts are the key to a stress free day here in our household, especially during the hustle and bustle of the holidays. At least once a week I make a big batch of this granola. This is an adapted recipe that my mom happened to get from one of the cooks at our church's, (Calvary Chapel) Retreat Center here in our local San Bernardino Mountains.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-MfbbBPB_qMo/UpLRCQ9e3DI/AAAAAAAAJZs/AcFVX2JDorI/s1600/Granola+1.jpg" /></div><br />What I love about this granola is the ease of changing the flavor with just a different combination of fruits, nuts and spices. My husband and I like ours with plain greek yogurt and fruit, while the kids prefer there's with milk.. and sometimes as a snack in a baggie for their lunches. This shoot was photographed using a wonderful cranberry sauce, "Crushing Cranberry" that my friend Cheryl made. She made around 200 jars for our church's Christmas Boutique. The best Cranberry Sauce with the essence of orange I've ever had!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-P4pixQyEMLk/UpLRDrk3hLI/AAAAAAAAJaI/Hh1hEt8mguk/s1600/cranberries.jpg" /></div><br />Here is the simple granola recipe.. and please don't forget to make your way over to see the rest of the gals' festive food fare! Next up is my dear friend <a href="http://livlifetoo.blogspot.com/2013/11/fine-cookings-linzer-cookies-food.html" target="_blank">Kim Kelly, San Diego Food Photographer</a>. Her amazing recipes never disappoint!<br /><b><br /></b><br /><b>Laurie's Homemade Granola</b><br /><span style="font-size: x-small;">Adapted from CC Conference Center Twin Peaks Kitchen</span><br />1 Cup Almonds<br />1 Cup Shredded Coconut<br />1 tsp. Ground Cinnamon<br />1/2 tsp. Ground Cloves<br />1/2 tsp. Fresh Grated Nutmeg<br />6 Cups Old Fashion Oats (not quick oats)<br />**Chopped Apples<br />1 Cup Honey<br />3/4 Cups Salad Oil<br /><br />Preheat oven to 350 degrees<br /><br />In a large bowl, combine almonds, coconut, cinnamon and oats. Mix well.<br />In a small saucepan, heat honey and oil to simmer, add to the oats mixture<br />stirring to mix. Divide between two 9x13 or so, baking dish. Bake for 25 minutes stirring constantly so it doesn't burn. Add chopped apples, stir. Bake an additional 10 minutes. When granola is cool, store in sealed containers.<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-DiDQt53Au5c/UpPOtRwc4jI/AAAAAAAAJbY/pv4QxPiMLFg/s1600/600+pixels+granola+for+blog.jpg" /></div><br /><br />** For this Holiday Granola; I made it with the slivered almonds, chopped apples, cinnamon, cloves and nutmeg. Perfect for our breakfast celebration! But I often substitute *soaked raisins or dried cranberries with a variety of nuts and spices.<br /><br />* For soaked raisins;&nbsp;<span style="font-family: inherit;"><span style="background-color: white; line-height: 22px;">Put your raisins in a small bowl and cover with boiling water. Let them steep for 5-10 minutes or over night, and then drain them thoroughly.</span><span style="background-color: white; line-height: 22px;">&nbsp;</span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-fISSClRpv08/UpLjxp-xVZI/AAAAAAAAJao/JjXm1Q4nXms/s1600/Untitled.jpg" /></div><br />/2013/11/the-inspired-plate-november-casual.htmlnoreply@blogger.com (Laurie V)2tag:blogger.com,1999:blog-8970036049202729809.post-1954500242464889766Wed, 30 Oct 2013 17:49:00 +00002013-10-30T13:50:10.258-07:00BeveragesFruitKefirKefir SmoothiesKefir<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-i4ts3vYusJs/UcJDAzogZnI/AAAAAAAAJKc/2kIjyfh9eGM/s1600/Kefir+1.jpg" /></div><div class="p1"><span class="s1"><br /></span></div><div class="p1">I have joined the Kefir craze! :)&nbsp;</div><div class="p2"><span class="s1"></span><br /></div><div class="p1"><span class="s1">I am around 6 months new to making Kefir, and I have already experienced tremendous benefits from this tangy milk drink. &nbsp;</span>I honestly have SO much more energy, and the uncomfortable full feeling I have acquired in my “old” age has disappeared, an all over good feeling in my tummy! I must say, I have done a total 180 when it comes to what I eat. I have also become Gluten Free, but rest assured, I will continue to post dishes and recipes with wheat, as well as GF. &nbsp;My family still enjoys their pasta!! :)</div><div class="p2"><span class="s1"></span><br /></div><div class="p1"><span class="s1">Kefir is an easily digested, “probiotic” cultured dairy drink, in fact, it’s the BEST source of probiotics you can find! The origins of it come from the Caucasus Mountains of Eastern Europe, and were discovered over a thousand years ago by nomadic shepherds.&nbsp;</span></div><div class="p2"><span class="s1"></span><br /></div><div class="p1"><span class="s1">It tastes similar to a thin yogurt, tangy with a bit of an effervescence due to the fermentation process. It has a sweet milk smell, with an essence of yeast. The fermentation process is brought on by adding “Kefir grains” to milk. The debate on this is quite interesting, during my research, I noticed many people cultivate their grains in non dairy liquids. For the “milk” kefir, according to the <a href="http://nationalkefirassociation.com/Kefir.aspx" target="_blank">National Kefir Association</a><i>, </i></span><span class="s2"><i>Kefir cannot be made out of non dairy bases such as water, fruit juices, teas, and coconut water. There is no such accepted definition as “dairy-free Kefir.” </i>From what I have read, dairy free Kefir loses some of it’s benefits such as intestinal cleansing and the boosting of your immune system. Not to say that you can not "enjoy" water kefir.. it is a lower fat drink and still gives benefit. &nbsp;</span></div><div class="p3"><span class="s1"></span><br /></div><div class="p4"><span class="s1">Benefits of Kefir; &nbsp;High in vitamins and minerals. Kefir makes up a whole protein and it is the best sourced probiotic.. and the least expensive if you make it on your own! It’s high in the B’s and K2. It also helps your body absorb these essential vitamins that are not so easily absorbed. Because of the immune boost, it encourages an all over “good feeling” on the body and has been said to calm ADD symptoms and promotes better digestion, which in turn may help to lose weight. It is wonderful for those who are lactose intolerant. Something about the fermenting process makes the lactose tolerable. You have to try it to believe it! :)</span></div><div class="p3"><span class="s1"></span><br /></div><div class="p4"><span class="s1">I am going to do my best to show you, through photo’s the Kefir making process,&nbsp;</span></div><div class="p4"><span class="s1">and a Blueberry Banana Kefir Smoothy recipe to boot!&nbsp;</span><br /><span class="s1"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-QXJ-RjgL2pU/UnE04AvkSMI/AAAAAAAAJXY/hBTxo1at3ZE/s1600/Kefir+Prep-5.JPG" /></div><span class="s1"><br /></span></div><div class="p4"><span class="s1">These are Kefir grains. They look like milky cauliflower florets. Kefir grains can be purchased on-line, but it's best to get them fresh from a friend. Once you have the grains and make kefir daily, your grains start to grow. You can divide them and share with friends, or you can divide them into new jars of your own and mass produce! You will have kefir milk galore!&nbsp;</span><br /><span class="s1"><br /></span><span class="s1">Here in my community, I received mine from a girlfriend from church, and she received hers from a friend from church.. and so on and so on. I recently gave my mom her first kefir grains and now hers are growing and she will soon be able to give some to her daughters (my sisters) :) and her friends.</span><br /><span class="s1"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-Py0dZr4FWwU/UnE05D2KI1I/AAAAAAAAJX4/wV2kUjPhmlo/s1600/Kefir+Prep-7.JPG" /></div><span class="s1"><br /></span>These are spick'n span clean mason jars. Mine are 3 cup capacity jars. I keep 2-3 on hand.<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-uHLy8ULo250/UnE00vtI4OI/AAAAAAAAJW0/RNupwiMm3yw/s1600/Kefir+Prep-10.JPG" /></div><br />2 Tablespoons kefir grains in jars.<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-Ws03sKTouPQ/UnE04kYD7FI/AAAAAAAAJX8/i4kB2axjgBQ/s1600/Kefir+Prep-12.JPG" /></div><br /></div><div class="p4"><span class="s1">Add 2 cups milk to the grain in your jars.&nbsp;</span><br /><span class="s1">Raw milk is best, but you can use regular also. (goat milk works too!) I use low fat milk, or reduced fat, but I know some gals use fat free.. it is still dairy milk so it works fine!</span><br /><span class="s1"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-ITvSqdFmpbo/UnE01vRFeMI/AAAAAAAAJW8/3zLEy26WmTg/s1600/Kefir+Prep-13.JPG" /></div><span class="s1"><br /></span></div><div class="p2"><span class="s1"></span>With a plastic or stainless steel spoon, gently stir.<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-yhCLwmezoD0/UnE01xhIJ6I/AAAAAAAAJXU/xxdt8L5ETC4/s1600/Kefir+Prep-14.JPG" /></div><br /></div>Cover the kefir with a paper towel or cheesecloth. The KEFIR NEEDS TO BREATHE, so DO NOT cover it with a lid! If you do not have the mason jar seals, you can use a plastic rubber band to keep your cloth in place.<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-hp4Zef1GBOw/UnE02uEQsII/AAAAAAAAJXI/EQ34BWEUaP4/s1600/Kefir+Prep-16.JPG" /></div><br /><div class="p2"><span class="s1"></span>Place your jar in a pantry for 18 -24 hours. The milk will "NOT spoil"!! This is the fermentation process that creates all those good bacteria and vitamins, minerals, enzymes and probiotics. The longer you keep your grains in the pantry, the more sour tasting and the thicker the kefir will become, which some people like. :) During the summer months you will find your kefir fermenting faster, 18 hours will probably be suffice. During winter I can leave mine in the pantry for 20-24 hours and have the perfect kefir consistency.<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-vlS20h5W0-k/UnE03AzOOMI/AAAAAAAAJXQ/3FAvbkxI9IA/s1600/Kefir+Prep-2.JPG" /></div><br />When kefir is ready it will start to look curdled. You will probably see your "curds and whey" separating. Perfect! My above picture shows the kefir milk still in an early stage.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-b8NWZHE4rdA/UnE9BUm6eNI/AAAAAAAAJYk/OgAMFEoFBAg/s1600/kefir-24-36-hr-thumb.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-b8NWZHE4rdA/UnE9BUm6eNI/AAAAAAAAJYk/OgAMFEoFBAg/s1600/kefir-24-36-hr-thumb.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photo coutesy Jane from Here's To Life&nbsp;</td></tr></tbody></table>The above picture depicts what you will likely have at these time intervals.<br />Stir your kefir gently to bring it back together if you'd like, then begin the straining process.<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-TkCGCQQfebQ/UnE03SPzq1I/AAAAAAAAJXc/wPGKXiiYcLQ/s1600/Kefir+Prep-3.JPG" /></div><br />There are some debates on your straining utensils.. In the olden days before metals were stain and rust proof, you were advised to use plastic spoons and strainers. Some people still do.. but it isn't necessary. Stainless steel is non reactive. <u>In addition*</u> <span style="color: red;">"<span style="background-color: white; font-family: Arial; text-align: justify;">It is strictly unsafe to use either brass, aluminium including copper, sliver, zinc, and iron containers for either culturing kefir, or, for storing kefir grains or liquid-kefir intended for consumption! Neither is it safe to use strainers that are made from any of those "reactive" metals to strain kefir!"&nbsp;</span></span><br /><span style="background-color: white; font-family: Arial; text-align: justify;"><span style="font-size: x-small;">This information comes from "Dom's Kefir Making site".</span></span><br /><br />So now that we have that out of the way, &nbsp;you will need;<br />Strainer, funnel, milk container with lid, bowl and spatula.<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-eMPmPI3YKzA/UnE03uipGqI/AAAAAAAAJXw/KKhsz4stg1w/s1600/Kefir+Prep-4.JPG" /></div><br />Strain your kefir milk and grains into a bowl. With a spatula, gently so you don't 'smash' your grains, move the liquid and grains around till all you have left in the strainer is those beautiful grains you started with. Don't be afraid.. shake it up a little and hit the sides of your colander to get all the thick goodness through the strainer!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-QXJ-RjgL2pU/UnE04AvkSMI/AAAAAAAAJXk/nVXwlxYiVhM/s1600/Kefir+Prep-5.JPG" /></div><br />By the time you have strained your grains from the milk, they should look like this again..<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-GYnCqPkGOik/UnE04thhU5I/AAAAAAAAJYE/LDLBbxAFUWc/s1600/Kefir+Prep-6.JPG" /></div><br />and you will be left with this beautiful container of kefir.. ready to use! Refrigerate the kefir. It will stay fresh for a week in your refrigerator. But use it daily to get the physical benefits!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-54pezH8YwCw/UnE05qNez6I/AAAAAAAAJYU/GOzIaqvLNsQ/s1600/Kefir+Prep-8.JPG" /></div><br />At this point you will start your process all over again!<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-6Qr6DJ30jbY/UnE06G4mJnI/AAAAAAAAJYM/-velSRx33FQ/s1600/Kefir+Prep.JPG" /></div><br />Now for a yummy kefir smoothie recipe!<br /><br /><i><b>Blueberry Banana Smoothie</b></i><br />(serves 4 in medium sized glasses)<br /><br />3 Cups cold kefir<br />2 Bananas<br />1 - 2 cups fresh cleaned and dried blueberries (frozen works too)<br />1/2 tsp. NuStevia if needed or a few teaspoons Honey<br /><br />Mix in blender.. Enjoy!!!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BVG7ajz_muo/UnE00rKwvbI/AAAAAAAAJWw/9VugijGIFk4/s1600/Kefir+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-BVG7ajz_muo/UnE00rKwvbI/AAAAAAAAJWw/9VugijGIFk4/s320/Kefir+1.jpg" width="205" /></a></div><br /><br /><br /></div>/2013/10/kefir.htmlnoreply@blogger.com (Laurie V)2tag:blogger.com,1999:blog-8970036049202729809.post-3736671675979679658Mon, 28 Oct 2013 13:00:00 +00002013-10-29T12:15:52.309-07:00SaladsSan DIego/Riverside County Food PhotographerThe Inspired Plate ChallengesThe Inspired Plate | Fall Dishes | October Challenge <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-11oIpTkpYvo/Um3-0jBiOvI/AAAAAAAAJVg/BM-CUb-wowg/s1600/acorn+squash+salad+TIP+challenge+10:2013.jpg" /></div><br /><span style="text-align: justify;">Fall with it's golden umber hues and blush burghandies create a perfectly dressed holiday table.&nbsp;</span><br /><div style="text-align: justify;">Here on <a href="https://www.facebook.com/inspiredplate" target="_blank">The Inspired Plate</a> we're capturing the perfect collection of color and epicurean delights to get you ready for a season of cooking simple or fancy.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This month's Food Photography challenge was to create and shoot our favorite Fall dish.&nbsp;</div><div style="text-align: justify;">Salads are all the rage in my household since the year 2013 began, and i'm planning on ending it too with my favorite produce and edible accouterments.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Start your festivities by grilling up some acorn squash, asparagus and red pears and tossing them on a bed of arugula and romaine lettuce leaf. I added goat cheese drizzled with a fig dressing, a few pecans for crunch and some rosemary baguettes sliced and drizzled with olive oil and toasted in the oven till golden. For the dressing mix olive oil and a fig jam together till a smooth consistency is achieved. This salad was amazing!!&nbsp;</div><div style="text-align: justify;"><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-r1Hnd8OuU-s/Um4MHt4DwwI/AAAAAAAAJVw/RPAZeflIdHg/s1600/DSC_0091.JPG" /></div><br /><div>Fresh sage from my garden was the herb of choice here.. &nbsp;I used it on the acorn squash when roasting.&nbsp;</div><br /><div class="separator" style="clear: both; text-align: left;"><img border="0" src="http://3.bp.blogspot.com/-P_33pv07Wvk/Um4MP_henfI/AAAAAAAAJV4/nkP9V6ehH4o/s1600/DSC_0097.JPG" /></div><br />For the fig sauce, I buy&nbsp;<a href="http://www.dalmatiaimports.com/Product.aspx" target="_blank">Dalmatia Fig Spread</a>&nbsp;from Fresh and Easy stores here in So. Ca. &nbsp;I also brushed fig dressing on the pears before roasted them...<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-ldQMbWyY-_I/Um4Md5WrPSI/AAAAAAAAJWA/bR4eE3KmBW8/s1600/DSC_0127.JPG" /></div><br />...and drizzled over the goat cheese before adding to the salad.<br /><br /><br /></div><div style="text-align: justify;"><div style="text-align: left;">Please head on over to our TIP Photographers,&nbsp;<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px; text-align: left;"><a href="http://kitchenserendipity.com/2013/10/29/three-onion-whole-wheat-israeli-couscous-with-butternut-squash-and-shiitake-mushrooms/" target="_blank">Stacey Siegal | Sarasota-Bradenton FL &nbsp;Food Photographer</a>&nbsp; and</span>&nbsp;<span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><a href="http://tbilodeauphotography.com/blog/food-photography/seasonal-dishes-inspired-plate/" target="_blank">Tammy Bilodeau, Whitecourt, AB Photographer</a> to see their interpretations of our photo challenge! I already to a peek and can assure you, you will LOVE what they have to share!</span></div></div><div style="text-align: center;"><div style="text-align: left;"><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><br /></span></div></div><div style="text-align: justify;"><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">Buon Apetito!</span><br /><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">Laurie</span></div><div style="text-align: justify;"><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">xoxo</span><br /><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><br /></span><br /><span style="background-color: white; color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><br /></span><br /><br /></div><div style="text-align: justify;"><br /></div>/2013/10/the-inspired-plate-fall-dishes-october.htmlnoreply@blogger.com (Laurie V)2tag:blogger.com,1999:blog-8970036049202729809.post-3057440619135752252Mon, 26 Aug 2013 13:00:00 +00002013-08-26T14:45:58.783-07:00SaladsSan DIego/Riverside County Food PhotographerSaucesTemeculaThe Inspired Plate ChallengesThe Inspired Plate | Fresh From the Market | August 2013<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-GhRMl3STMYw/UhrVITC4VXI/AAAAAAAAJTw/lId9M0lNHXg/s1600/herbs.jpg" /></div><div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div><div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-family: inherit; line-height: 16px; text-align: justify;">Welcome to August's issue of The Inspired Plate's food photography challenge. This month in the heat of the Summer we're tackling "Fresh from the Market". I chose one of the hottest days to drag my poor husband and daughter to Old Town Temecula. As fun as it was browsing the vendor stalls.. we were literally there to pick up our herbs and produce and get back to the cool of the truck. </span><br /><span style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px;"></span></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-KYGCjgnBMng/UhrXZ7T-uUI/AAAAAAAAJT8/20apAb4buDs/s1600/Market+Herbs.jpg" /></div><div style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-size: 11px; line-height: 16px;"><br /></span></div><div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="line-height: 16px;">This time around I had a recipe in mind.. an Argentinian Pesto called "Chimichurri" to go on our grilled salmon. The sauce is a tangy blend of parsley, oregano and b</span><span style="line-height: 16px;">asil blended with garlic, red wine vinegar, red peppers, shallots, olive oil and lemon.</span></span></div><div style="background-color: white; color: #333333; font-size: 11px; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-size: 11px; line-height: 16px;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-49m4swcriz4/UhrY5SBjBQI/AAAAAAAAJUI/4bViozxTuNM/s1600/Chimichurri.jpg" /></div><div style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-size: 11px; line-height: 16px;"><br /></span></div><div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-family: inherit;">We made a wonderful salad from a beautiful bunch of red leaf lettuce and baby spinach that I also picked up from the Temecula Farmers Market. Added grilled corn, avocados and a balsamic vinaigrette.. and topped it with the Chimichurri topped salmon. So Good!</span></div><div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; white-space: pre-wrap;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-RZs-mkeAx78/UhraHT3ZcMI/AAAAAAAAJUU/pbrOn_es8so/s1600/chimichurri+salmon+salad.jpg" /></div><div style="background-color: white; color: #333333; font-size: 11px; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;"><span style="color: black; line-height: 15px; white-space: normal;"><span style="font-family: inherit; font-size: large;">Argentinian Chimichurri Sauce</span></span></div><div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;"><span style="background-color: #faf7f0; color: #3d3d3d; font-family: inherit; font-size: xx-small; line-height: 15px; white-space: normal;">(adapted) Recipe courtesy Bob Blumer Food Network.com</span></div><div style="background-color: white; color: #333333; line-height: 16px; padding: 0px; text-align: center; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="color: black; font-size: x-small; line-height: 15px; white-space: normal;"><br /></span><span style="color: black; font-size: x-small; line-height: 15px; white-space: normal;">1 cup lightly packed chopped "Italian" parsley</span></span></div><div style="text-align: center;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="color: black; font-family: inherit; font-size: x-small; line-height: 15px; white-space: normal;">3 to 5 cloves garlic, minced</span></span></div><div style="text-align: center;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="color: black; line-height: 15px; white-space: normal;"><span style="font-family: inherit; font-size: x-small;">1 teaspoon salt</span></span></span></div><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; line-height: 15px; white-space: normal;"></span><span style="color: black; line-height: 15px; white-space: normal;"></span></span></span></span><br /><div style="text-align: center;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; font-family: inherit; line-height: 15px; white-space: normal;">1/2 teaspoon freshly ground pepper</span></span></span></div><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; line-height: 15px; white-space: normal;"></span><span style="color: black; line-height: 15px; white-space: normal;"></span></span></span></span><br /><div style="text-align: center;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; font-family: inherit; line-height: 15px; white-space: normal;">1/2 teaspoon chili pepper flakes</span></span></span></div><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; line-height: 15px; white-space: normal;"></span><span style="color: black; line-height: 15px; white-space: normal;"></span></span></span></span><br /><div style="text-align: center;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; font-family: inherit; line-height: 15px; white-space: normal;">1/4 cup fresh oregano leaves</span></span></span><br /><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; font-family: inherit; line-height: 15px; white-space: normal;">1/8 cup fresh chopped basil leaves</span></span></span></div><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-family: inherit; font-size: x-small;"><span style="color: black; line-height: 15px; white-space: normal;"></span><span style="color: black; line-height: 15px; white-space: normal;"></span></span></span><br /><div style="text-align: center;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; font-family: inherit; line-height: 15px; white-space: normal;">2 tablespoons shallot or onion, minced</span></span></span></div><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; line-height: 15px; white-space: normal;"></span><span style="color: black; line-height: 15px; white-space: normal;"></span></span></span></span><div style="text-align: center;"><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; line-height: 15px; white-space: normal;">3/4 cup olive oil</span></span></span></span></div><span style="font-family: inherit;"><span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-size: x-small;"><span style="color: black; line-height: 15px; white-space: normal;"></span><span style="color: black; line-height: 15px; white-space: normal;"><div style="text-align: center;">3 tablespoons red wine vinegar</div></span></span><span style="color: black; line-height: 15px; white-space: normal;"><div style="text-align: center;"><span style="font-size: x-small;">3 tablespoons lemon juice</span></div></span></span><span style="background-color: white; font-size: 12.727272033691406px; line-height: 15px;"><div style="text-align: center;"><br /></div></span></span><br /><div style="padding: 0px; text-align: center;"><span style="background-color: white; font-family: inherit;">Place all chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed. Refrigerate till your ready to use.</span></div><div style="padding: 0px;"><span style="background-color: white;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-J1REGgFurS4/UhrcnD9efZI/AAAAAAAAJUg/PNpj8Q7m6Zc/s1600/market+happenings.jpg" /></div><div style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-size: 11px; line-height: 16px;"><br /></span></div><div style="color: #333333; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-family: inherit;"><span style="line-height: 16px;">Make sure to visit my dear friend </span><a href="http://sabatomic.com/2013/08/honey-banana-bread/" style="line-height: 16px;" target="_blank">Sabrina Wong, Perth Food Photographer</a><span style="line-height: 16px;">. I know she'll have some wonderful photos to share! Also make your way around The Inspired Plate's circle. I love our gals!! Ciao!!</span></span></div><div style="color: #333333; line-height: 16px; padding: 0px; white-space: pre-wrap;"><span style="font-family: inherit; line-height: 16px;">Laurie</span></div>/2013/08/the-inspired-plate-fresh-from-market.htmlnoreply@blogger.com (Laurie V)6tag:blogger.com,1999:blog-8970036049202729809.post-3564380770514634934Tue, 13 Aug 2013 22:27:00 +00002013-08-13T15:28:09.266-07:00Egg DishesFood PhotographyTemeculaRed Pepper and Thyme Eggs Easy Over | Fresh from the Farm | Temecula<br /><br /><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-IZ78hX6AOLo/UgqxHFAl7jI/AAAAAAAAJTk/ETB-R_KBOTM/s1600/Anannian+Homestead+Eggs+in+a+basket.jpg" /></div><br /><br /><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-cCd4PFtkVRU/UgqwyW5VgoI/AAAAAAAAJTc/aV7UoHKFCiY/s1600/Anannian+Homestead+cooked+thyme+and+pepper+Eggs.jpg" /></div><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><a href="http://4.bp.blogspot.com/-OU25MaLSheI/UgqwmZPSx-I/AAAAAAAAJTU/eYr2BweYLuo/s1600/eggs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OU25MaLSheI/UgqwmZPSx-I/AAAAAAAAJTU/eYr2BweYLuo/s1600/eggs.jpg" /></a></div><br /><br />/2013/08/red-pepper-and-thyme-eggs-easy-over.htmlnoreply@blogger.com (Laurie V)1tag:blogger.com,1999:blog-8970036049202729809.post-2423865249120707241Wed, 07 Aug 2013 00:55:00 +00002013-08-06T17:57:39.705-07:00CookiesFood PhotographyGluten FreeGluten Free Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-d-641PEkWpM/UgGasqd9ChI/AAAAAAAAJSI/GS6FvjflyCw/s1600/DSC_0014-Edit.JPG" /></div><div class="p1"><span class="s1"><b><br /></b></span></div><div class="p1"><span class="s1"><b>Gluten Free Peanut Butter Cookies</b></span></div><div class="p1"><span class="s1"><span style="font-size: xx-small;">Adapted from the Better Homes and Gardens Cookbook</span></span></div><div class="p2"><span class="s1"></span><br /></div><div class="p3"><span class="s1">Yield: about 36 cookies</span></div><div class="p3"><span class="s1">Bake 375°F&nbsp; 7-9 mins&nbsp;per batch</span></div><div class="p2"><span class="s1"></span><br /></div><div class="p3"><span class="s1"><b>Ingredients</b></span></div><div class="p3"><span class="s1">½ cup&nbsp;butter, softened</span></div><div class="p3"><span class="s1">½ cup&nbsp;peanut butter</span></div><div class="p3"><span class="s1">½ cup&nbsp;granulated sugar</span></div><div class="p3"><span class="s1">½ cup&nbsp;packed brown sugar or 1/4 cup honey</span></div><div class="p3"><span class="s1">½ teaspoon&nbsp;baking soda</span></div><div class="p3"><span class="s1">½ teaspoon&nbsp;baking powder</span></div><div class="p3"><span class="s1">1 egg</span></div><div class="p3"><span class="s1">½ teaspoon&nbsp;vanilla</span></div><div class="p3"><span class="s1">1-¼ cups&nbsp;Gluten Free Baking mix with added Xanthan Gum&nbsp;</span></div><div class="p3"><span class="s1">(or GF Flour blend plus ¼ rounded tsp. of Xanthan gum.)</span></div><div class="p2"><span class="s1"></span><br /></div><div class="p3"><span class="s1">Granulated sugar for rolling dough balls</span></div><div class="p2"><span class="s1"></span><br /></div><div class="p3"><span class="s1"><b>Directions</b></span></div><div class="p3"><span class="s1">In a large mixing bowl beat butter and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough about 1 hour or until easy to handle.</span></div><div class="p2"><span class="s1"><b></b></span><br /></div><div class="p3"><span class="s1"><b>Preheat oven to 375 degrees F.&nbsp;</b></span></div><div class="p3"><span class="s1">Shape dough into 1-inch balls. Roll balls in additional granulated sugar to coat. Place balls 2 inches apart on an un-greased cookie sheet. Using the tines of a fork, flatten balls by making crisscross marks on top. Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.&nbsp;</span></div><div class="p2"><span class="s1"></span><br /></div><br /><div class="p3"><span class="s1">Makes about 36 cookies.</span></div><div class="p3"><span class="s1"><br /></span></div><div class="p3"><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-ekB_Qa_JRDs/UgGbYS_94uI/AAAAAAAAJSY/Ya1s6gmovGY/s1600/DSC_0020-Edit.JPG" /></div><span class="s1"><br /></span></div>/2013/08/gluten-free-peanut-butter-cookies.htmlnoreply@blogger.com (Laurie V)2tag:blogger.com,1999:blog-8970036049202729809.post-2255807936506879284Tue, 30 Jul 2013 19:53:00 +00002014-11-07T18:53:38.446-08:00FruitFruit PhotographySan DIego/Riverside County Food PhotographerThe Inspired Plate ChallengesSeasonal | The Inspired Plate | Strawberries and Cream<img border="0" src="http://1.bp.blogspot.com/-GUBu6Sk6A58/UfgbYG0jh4I/AAAAAAAAJR4/f8IvNiqjnY8/s1600/strawberries+and+cream+.jpg" /><br /><br />Seasonal was this months challenge for&nbsp;<a href="https://www.facebook.com/inspiredplate" target="_blank">The Inspired Plate</a>&nbsp;team, I&nbsp;wasn't going to participate this month, and actually am a day late, but my sweet girlfriends from TIP linked me in anyway! LOVE them!!! We had a seasonal lunch treat yesterday for my kids.. Strawberries fresh from the garden!<br /><br />The <a href="https://www.facebook.com/inspiredplate" target="_blank">TIP</a> gals cooked and baked up some delicious treats for your eye pleasure.. please make your way over to check out their gorgeous photos! My friend <a href="http://katsphotostories2010.blogspot.com/2013/07/i-need-smore-time.html" target="_blank">Kat Clark</a>&nbsp;ALWAYS has something delicious cooking up.. her family is totally blessed!! :)<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-pnBZ1NmwW38/UfgbLs-ZulI/AAAAAAAAJRw/-u472Tr-T1k/s1600/strawberries+and+cream+1.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Strawberries and Cream</b><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Fresh Strawberries</div><div class="separator" style="clear: both; text-align: left;">Whole Cream</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp. Sugar (as needed) I use NuStevia&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Clean and slice strawberries.</div><div class="separator" style="clear: both; text-align: left;">Add cream.. start with a 1/4 cup. Add more if you like it saucy! :)</div><div class="separator" style="clear: both; text-align: left;">Add sugar if needed. The cream has a naturally sweet taste so you don't need much at all.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Enjoy!</div><div class="separator" style="clear: both; text-align: left;">Laurie xo</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br />/2013/07/seasonal-inspired-plate-strawberries.htmlnoreply@blogger.com (Laurie V)2tag:blogger.com,1999:blog-8970036049202729809.post-4183047517115861165Sat, 13 Jul 2013 01:38:00 +00002013-07-12T18:41:07.338-07:00Frozen DessertsFruitSan DIego/Riverside County Food PhotographerTropical Frozen Julius<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-5lXmKr8tByY/UeCt8pkphtI/AAAAAAAAJQo/dJIFZCpVuk0/s1600/Frozen+Tropical+Julius.jpg" /></div><br /><br /><div style="text-align: center;">This yummy Summer treat is a cross between an Orange Julius and a Frozen Tropical Fruit and Banana Icy.&nbsp;Both are delicious, and both are something I make regularly during the heat of the summer for my family. One is fat free, and the other has a tad bit of fat by way of the addition of milk. Either way, you can't lose with bags of frozen fruit on hand and a food processor!</div><br /><div style="text-align: center;"><br /></div><b>DMC Ingredients</b><br />1 Bag Frozen Pineapple<br />1 Bag Frozen Mango's<br />4 Tbsp. Frozen Orange Juice Concentrate<br />2 Bananas, frozen or not<br />1 Cup Low Fat Milk (or Kefir which I use)<br />*If needed, 1 packet NuStevia or honey to taste<br />*Frosted Mugs<br /><br /><b>Directions</b><br />In a food processor blend all ingredients adding the milk a little at a time to get a consistency like ice cream. When ready, dollop in ice cream glasses or frosty mugs.. and enjoy!!<br /><br /><br />This should provide 4 servings :)/2013/07/tropical-frozen-julius.htmlnoreply@blogger.com (Laurie V)0tag:blogger.com,1999:blog-8970036049202729809.post-2021140747214701515Fri, 05 Jul 2013 22:25:00 +00002013-07-05T15:25:49.594-07:00Food PhotographyVegetablesPhotography as Art | Southern California Food Photography<br /><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-R_jsFYvkje8/UddHFAdLsGI/AAAAAAAAJMY/2yNyvY0vPsU/s1600/1.jpg" /></div><br /><br /><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-Qk8Py6GUJXE/UddHRz921tI/AAAAAAAAJMs/Xm1Gb70cx9g/s1600/3.jpg" /></div><br /><br /><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-p6McKzBrf_8/UddHLq5Cw8I/AAAAAAAAJMk/mlic33tJoLw/s1600/2.jpg" /></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><br />/2013/07/photography-as-art-southern-california.htmlnoreply@blogger.com (Laurie V)1tag:blogger.com,1999:blog-8970036049202729809.post-5621355970258093240Thu, 04 Jul 2013 02:18:00 +00002013-07-03T19:24:28.049-07:00Baked GoodsFood PhotographyGluten FreeGluten Free Almond Oatmeal Chocolate Chip Bar<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-Qfd7ymQ-XJg/UdTacGWpKAI/AAAAAAAAJLo/yxIhFwmE1Nw/s1600/GF+Almond+Oatmeal+Chocolate+Chip+Bar.jpg" /></div><div class="p1"><span class="s1"><b><br /></b></span></div><div class="p1" style="text-align: center;"><span class="s1">These almond oatmeal bars are amazing and a must try! :) &nbsp;Hope you all have a Happy 4th of July!!</span></div><div class="p1" style="text-align: center;"><span class="s1"><br /></span></div><div class="p1"><span class="s1"><b><br /></b></span></div><div class="p1" style="text-align: center;"><span class="s1"><b>Gluten Free Almond Oatmeal Chocolate Chip Bars</b></span></div><div class="p2" style="text-align: center;"><span class="s1"></span><br /></div><div class="p1" style="text-align: center;"><span class="s1">3/4 cup oil</span></div><div class="p1" style="text-align: center;"><span class="s1">1 cup brown sugar</span></div><div class="p1" style="text-align: center;"><span class="s1">1/2 cup white sugar</span></div><div class="p1" style="text-align: center;"><span class="s1">1 egg</span></div><div class="p1" style="text-align: center;"><span class="s1">1/4 cup milk</span></div><div class="p1" style="text-align: center;"><span class="s1">2 teaspoons vanilla</span></div><div class="p1" style="text-align: center;"><span class="s1">1 teaspoon baking soda</span></div><div class="p1" style="text-align: center;"><span class="s1">3/4 teaspoon salt</span></div><div class="p1" style="text-align: center;"><span class="s1">1/2 teaspoon cinnamon</span></div><div class="p1" style="text-align: center;"><span class="s1">1/2 teaspoon xanthan gum&nbsp;</span></div><div class="p1" style="text-align: center;"><span class="s1">2 cups Almond Flour or Meal</span></div><div class="p1" style="text-align: center;"><span class="s1">1 cup Quick Oats (GF)</span></div><div class="p1" style="text-align: center;"><span class="s1">1 cup Gluten Free Baking Mix (Arrowhead Mills)</span></div><div class="p1" style="text-align: center;"><span class="s1">2 cups chocolate chips (semi-sweet or milk)</span></div><div class="p2" style="text-align: center;"><span class="s1"></span><br /></div><br /><div class="p1" style="text-align: center;"><span class="s1">Preheat oven to 350 degrees Fahrenheit and spray a 9X13 cake pan with cooking spray.&nbsp; Combine oil, sugars, egg, milk and vanilla in a mixing bowl and mix on medium for 1 minute.&nbsp; Add the dry ingredients except for the chocolate chips and mix until just combined.&nbsp; Stir in the chocolate chips and spoon dough into the prepared pan spreading to the edges.&nbsp; Bake at 350 degrees for 20-25 minutes.&nbsp; Cool slightly before cutting into bars.</span></div>/2013/07/gluten-free-almond-oatmeal-chocolate.htmlnoreply@blogger.com (Laurie V)2tag:blogger.com,1999:blog-8970036049202729809.post-8273939388762932145Mon, 24 Jun 2013 13:00:00 +00002013-06-24T08:06:21.447-07:00Baked GoodsDessertsFood PhotographyFruitGluten FreePastry DoughsSan DIego/Riverside County Food PhotographerThe Inspired Plate ChallengesThe Inspired Plate | Frozen Dessert | June 2013<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-SDLck--qEhQ/Uced7luiZXI/AAAAAAAAJKw/xpA34jq4d0M/s1600/5+Frozen+Dessert.jpg" /></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Welcome to The Inspired Plate's, June edition of our food photography challenge! &nbsp;This month.. and just in time for the heat of summer, we celebrate with Frozen Desserts<i>.&nbsp;</i>I think I can safely say this was a favorite! Everything came together without stress and time&nbsp;constraints, and, I even had my mom's drawer of beautiful serviettes to chose the perfect color napkin to go with the berry colored palette. Thanks Mom!! :)</div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-2-uXmKwajrs/UceeuEVf09I/AAAAAAAAJK8/72vcnm-seaA/s1600/4+Frozen+Dessert.jpg" /></div><br />This is the most simple of desserts! A gluten free tart, strawberry ice cream and fresh berries with a frosty dash of powdered sugar. Pretty and tasty! The gluten free crust is an almond shortbread crust recipe that I have used many times and absolutely LOVE! It makes for a great afternoon tea cookie too. :)<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-UQbVKIFqnCo/UcenHagRGOI/AAAAAAAAJLI/VKUaVIBZcv4/s1600/2+Frozen+Dessert.jpg" /></div><br /><span style="font-family: Times, Times New Roman, serif;">Gluten Free Tart with Strawberry Ice Cream and Fresh Berries</span><br /><span style="font-family: Times, Times New Roman, serif;"><br /></span><i><span style="font-family: Times, Times New Roman, serif;">Ingredients</span></i><br /><span style="font-family: Times, Times New Roman, serif;">Gluten Free Almond Shortbread Crust</span><br /><span style="font-family: Times, Times New Roman, serif;">1.5 Quarts Strawberry Ice Cream</span><br /><span style="font-family: Times, Times New Roman, serif;">2 Pints 2 varieties of Fresh Berries (cleaned and dried)</span><br /><span style="font-family: Times, Times New Roman, serif;">Powdered Sugar for dusting top</span><br /><span style="font-family: Times, Times New Roman, serif;">Tart Pan</span><br /><span style="font-family: Times, Times New Roman, serif;"><br /></span><i><span style="font-family: Times, Times New Roman, serif;">Gluten Free Almond Shortbread Crust</span></i><br /><span style="background-color: white; line-height: 16.363636016845703px;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup unsalted butter, room temperature</span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16.363636016845703px;">1/4 cup granulated white sugar</span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16.363636016845703px;">1/2 tsp. pure vanilla extract</span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16.363636016845703px;">2/3 cup fine almond flour (meal)</span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16.363636016845703px;">1/3 cup “gluten free” *all purpose flour</span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16.363636016845703px;">2 tablespoons cornstarch</span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="background-color: white; line-height: 16.363636016845703px;">1/8 teaspoon salt</span></span><br /><br /><span style="font-family: Times, Times New Roman, serif;"><i><br style="background-color: white; line-height: 16.363636016845703px;" /><span style="background-color: white; line-height: 16.363636016845703px;">For Shortbread Crust</span></i></span><br /><span style="background-color: white; font-family: Times, 'Times New Roman', serif; line-height: 16.363636016845703px;">Pre-Heat the oven to 300 degrees. Pulse almond flour with sugar in a food processor, add cornstarch, gluten free flour and salt. Pulse till well combined. Add butter and vanilla, mix just enough for the dough to start gathering together. Lightly butter the bottom of a tart pan or a cheesecake pan and up the sides a quarter of an inch. Press the shortbread mixture on the bottom. Pierce with a fork. Bake the crust in the pre-heated oven for 25 to 30 minutes. (till golden)</span><br /><span style="background-color: white; line-height: 16.363636016845703px;"><span style="font-family: Times, Times New Roman, serif;"><br /></span></span><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 16.362499237060547px;"><i>Directions</i></span></span><br /><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 16.362499237060547px;">Have ice cream ready at a soft stage but not melted. When tart shell is cool, fill with ice cream, blending with swirls. Put back in freezer for 20 minutes. When ice cream is firm, take out of freezer and top with fresh fruit and dust with powdered sugar. It's ready and yummy to enjoy at this point!&nbsp;</span></span><br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-fCviK9lZdCQ/UceuOi_mGaI/AAAAAAAAJLY/T0IqG2SppT4/s1600/1+Frozen+Dessert.jpg" /></div><br /><span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 16.362499237060547px;">I've missed my TIP girls these past few months! I had been so busy that I really haven't been able to participate in the challenges. I'm so glad to be sharing this month and I can't wait to see all the frozen dessert photos! With fourth of July coming up.. I'm sure I'll have plenty ideas for an&nbsp;extravaganza sweet!<br /><br />Please now visit my friend&nbsp;</span></span><span style="background-color: white;"><span style="font-family: Times, Times New Roman, serif;"><a href="http://sabatomic.com/2013/06/toasted-coconut-popsicles" style="line-height: 16px; white-space: pre-wrap;" target="_blank">Sabrina Wong, Perth Food Photography</a><span style="line-height: 16px; white-space: pre-wrap;">! This girl is my favorite gal down under and talented!!!!! Oh my! She is also a med student and still finds time to travel the world and shoot beautiful photography! After visiting her.. make your way through the circle to see the rest of <a href="https://www.facebook.com/inspiredplate" target="_blank">The Inspired Plate</a>!</span></span></span><br /><div><span style="background-color: white; color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; line-height: 16px; white-space: pre-wrap;"><br /></span></div>/2013/06/the-inspired-plate-frozen-dessert-june.htmlnoreply@blogger.com (Laurie V)5tag:blogger.com,1999:blog-8970036049202729809.post-3400837786294242053Tue, 18 Jun 2013 15:45:00 +00002014-11-05T12:00:44.661-08:00Baked GoodsCakesGluten FreeWrite-ups and ReviewsGluten Free Banana Applesauce Cake<br /><div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-rAkQHnyeSCs/UcB2N5TB7xI/AAAAAAAAJIo/bqVSg-wlvAc/s1600/Moist+and+Delicious+Gluten+Free+Banana+Applesauce+Cake.jpg" /></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br /><span style="font-family: inherit;">I still consider myself a "newby" to gluten free baking, but I have come to know my baking style seems to be nutty. Ha!! Meaning.. I love utilizing nut flours more so than rice blends when possible. Have you ever made a pistachio gateau.. I rest my case! :)</span><br /><span style="font-family: inherit;"><br />I was so pleased with this recipe though. I altered it a bit with the almond flour, addition of 1/4 tsp. of xantham gum and olive oil.. but other than that, it really was a wonderfully moist cake just as is.&nbsp;</span><br /><span style="font-family: inherit;"><br />My husband and I just celebrated 26 years of marriage. He took me to our favorite Italian restaurant, <a href="http://www.gourmetitaliarestaurants.com/" target="_blank">Gourmet Italia</a>. The owner, Alessandro Prestifilippo, has a <a href="http://www.gourmetitaliarestaurants.com/gallery_homegrown/homegrown.php" target="_blank">home vineyard</a> where he grows much of the vegetables, fruits, herbs and chickens&nbsp;for his restaurant recipes. And olives for his Olive Oil label! The olive oil was a MUST purchase.. It's a mild aromatic oil using the Arbequina olive from Spain, it's smooth flavored aroma makes for a wonderful addition in salads, soups <i>and this cake.&nbsp;</i></span><br /><span style="font-family: inherit;">Definitely try this recipe!!&nbsp;</span><br /><span style="font-family: inherit;"><i><br /></i><i>Ciao and Buon Appetito!</i></span><br /><i><span style="font-family: inherit;">Laurie</span></i><br /><span style="font-family: inherit;"><i><br /></i></span><br /><div class="p1"><span class="s1" style="font-family: inherit;"><b>Gluten Free Banana Applesauce Cake</b></span></div><div class="p1"><span class="s1"><span style="font-family: inherit;">adapted from Taste of Home's GF Banana Bread</span></span></div><div class="p2"><span style="font-family: inherit;"><span class="s1"></span><br /></span></div><div class="p1"><span class="s1" style="font-family: inherit;"><i>Ingredients</i></span></div><div class="p3"><span class="s1" style="font-family: inherit;">1- ½ cups gluten-free all-purpose baking flour</span></div><div class="p3"><span class="s1" style="font-family: inherit;">½ cup Almond Flour</span></div><div class="p3"><span class="s1" style="font-family: inherit;">¼ tsp. Xanthum Gum (**add this <b>even if </b>your flour already has it)</span></div><div class="p3"><span class="s1" style="font-family: inherit;">1 teaspoon baking soda</span></div><div class="p3"><span class="s1" style="font-family: inherit;">1/4 teaspoon salt</span></div><div class="p3"><span class="s1" style="font-family: inherit;">4 eggs</span></div><div class="p3"><span class="s1" style="font-family: inherit;">2 cups mashed ripe bananas (4-5 medium)</span></div><div class="p3"><span class="s1" style="font-family: inherit;">1 cup sugar</span></div><div class="p3"><span class="s1" style="font-family: inherit;">1/2 cup unsweetened applesauce</span></div><div class="p3"><span class="s1" style="font-family: inherit;">1/3 cup olive oil (preferably <b>NOT</b> extra virgin)</span></div><div class="p3"><span class="s1" style="font-family: inherit;">1 teaspoon vanilla extract</span></div><div class="p3"><span class="s1" style="font-family: inherit;">1/2 cup chopped walnuts</span></div><div class="p4"><span style="font-family: inherit;"><span class="s1"></span><br /></span></div><div class="p1"><span class="s1" style="font-family: inherit;"><i>Directions</i></span></div><div class="p3"><span class="s1" style="font-family: inherit;">In a large bowl, combine the flour, almond flour, xantham gum, baking soda and salt. In a small bowl, whisk the eggs, mashed bananas, sugar, applesauce, olive oil and vanilla.</span></div><div class="p3"><span class="s1" style="font-family: inherit;">Stir into dry ingredients just until moistened.</span></div><div class="p3"><span class="s1" style="font-family: inherit;">Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.</span></div><div class="p3"><span class="s1" style="font-family: inherit;">Sprinkle with walnuts. Bake at 350° for 45-55 minutes or until a</span></div><div class="p3"><span class="s1" style="font-family: inherit;">toothpick inserted near the center comes out clean. Cool for 10</span></div><div class="p3"><span class="s1" style="font-family: inherit;">minutes before removing from pans to wire racks.&nbsp;</span></div><span style="font-family: inherit;"><br /></span><br /><div class="p3"><span class="s1" style="font-family: inherit;">Yield: 2 loaves (12 slices each).</span></div><div class="p3"><span class="s1"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-YcVHNq5sFSM/UcB-CT-c_yI/AAAAAAAAJI0/B-4hPsah9Ns/s1600/moist+and+delicious+gluten+free+banana+applesauce+cake+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-YcVHNq5sFSM/UcB-CT-c_yI/AAAAAAAAJI0/B-4hPsah9Ns/s1600/moist+and+delicious+gluten+free+banana+applesauce+cake+2.jpg" /></a></div><div class="p3"><span class="s1"><br /></span></div>/2013/06/i-still-consider-myself-newby-to-gluten.htmlnoreply@blogger.com (Laurie V)1tag:blogger.com,1999:blog-8970036049202729809.post-1628890112129833786Tue, 30 Apr 2013 12:50:00 +00002013-06-15T18:45:05.011-07:00EventsSan DIego/Riverside County Food PhotographerThe Inspired Plate ChallengesThe Inspired Plate | April Challenge | Snack Foods<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-VqLSS-oUXvo/UX9BUImqDZI/AAAAAAAAJBA/cep6HR5nwEE/s1600/Happy-Birthday-Mom-and-Dad-snack-photo.jpg" /></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;">This months <a href="https://www.facebook.com/inspiredplate" target="_blank">Inspired Plate</a> photo challenge is "Snack Food" with a story! My story.. a family reunion to celebrate my mom and dad turning 80!! What a glorious time we all had! The snack.. ahem, "healthy dessert", was a trifle in a jar!</span></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-4tNcyasVEXQ/UX9BVREdTSI/AAAAAAAAJBQ/hT3D68lysZE/s1600/birthday+snack+mom.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Our celebration was held in beautiful Santa Barbara, California, where&nbsp;two of my sisters live. We had a few days of play and&nbsp;scavenging&nbsp;the country side, hiking and picnicking to boot! I must admit, I was pretty busy this trip and took my camera out of it's bag just a few times!</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-Z1MRFXIim10/UX9BUn_L03I/AAAAAAAAJBI/NwRARTzV_mE/s1600/Mum+happy+birthday+sign.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-nL1i4J5N84c/UX9BWkGVvDI/AAAAAAAAJBk/rTrpgxRvwps/s1600/mom+tag.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-r-nWa87B--I/UX9BWFqN4BI/AAAAAAAAJBo/dfS07gRq73E/s1600/dad%2527s+birthday+snack.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-deLzljD4Mdg/UX9BVszYQ1I/AAAAAAAAJBU/WAO4tL5co6g/s1600/dad+happy+birthday+sign.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-gZjH7M1jsQY/UX9BV8EPD7I/AAAAAAAAJBY/9ocjh6omRLk/s1600/dad+tag.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-uVJ1bvxNk84/UX9BXBAaUaI/AAAAAAAAJB0/pWKZprPwHH4/s1600/my+family.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Here we all are, our happy Italian family! From left to right, my little sister Faith, Laurie (that's me), Mom, Dad, Valerie and Cynthia! That's us. I love my family!! xo</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-lQAka9IVoRQ/UX9BTlVt7VI/AAAAAAAAJA8/jSdemy0KLVc/s1600/Ciminos%252C+grandparents+with+girly%2527s.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">My sister Valerie's family top left, and my mom and dad with a few of the Granddaughters'. We were missing quite a few of the Grandkids, whether at work or away at college, their presence was surely&nbsp;missed!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-xitrF_XMV7c/UX9BTp_qigI/AAAAAAAAJA4/c5EIt2hTpFc/s1600/Birthday+Collage+Lucero%252C+Argiro.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Sweet cousins who drove up from Southern Cal. It was wonderful to see many of them too!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-mZDZR4KkGCM/UX9BTq62G9I/AAAAAAAAJBE/vA2QY3WrCoY/s1600/Faith.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Our sweet sister <a href="http://www.faitharomatherapy.com/" target="_blank">Faith</a> and her darling husband Jeff hosted this shindig at their casa over looking the Santa Barbara coast and mountain range. It was a spectacular view!&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-SzB9lfZN6ZE/UX9BUl8FDKI/AAAAAAAAJBc/YOknHIxXono/s1600/Struven+boys+collage.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">These boys aren't camera shy at all! My nephews Matt and David with my brother in law Mike!&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-zSVucmbN1dA/UX9BU0KKdvI/AAAAAAAAJBM/jnK_Ig-7e18/s1600/Ventrola+Sisters+2013.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">My sisters and I. Photo courtesy of my niece Ashley Cimino!&nbsp;</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/--IsR7LZK4ho/UX9BWdELo2I/AAAAAAAAJBg/4QPi5-bBkuw/s1600/glass+jars.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">I hope you enjoyed a little of my "Snack Food" story through these photos! Now be sure to head on over to my sweet Southern California girlfriend's blog,&nbsp;<span style="background-color: white; color: #333333; line-height: 16px; white-space: pre-wrap;"><span style="font-family: inherit;"><a href="http://www.allisonjacobsphotography.com/?p=3367" target="_blank">Allison Jacobs, Orange County Food Photographer,</a></span></span>&nbsp;to see her take on "Snack Foods"!&nbsp;</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Ciao!</div><div class="separator" style="clear: both; text-align: justify;">Laurie</div>/2013/04/the-inspired-plate-april-challenge.htmlnoreply@blogger.com (Laurie V)8tag:blogger.com,1999:blog-8970036049202729809.post-2873994265237489788Mon, 25 Mar 2013 13:00:00 +00002013-03-25T06:38:29.592-07:00Egg DishesFood PhotographyThe Inspired Plate ChallengesThe Inspired Plate | March Challenge | Breakfast<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-wlIyD5vxtrE/UU9sLRYBDTI/AAAAAAAAI28/mPfv9VsrKJw/s1600/backlit+breakfast+with+soft+cooked+eggs.jpg" /></div><br /><div style="text-align: center;">This month The Inspired Plate is celebrating our monthly&nbsp;challenge&nbsp;with "Breakfast".</div><div style="text-align: center;">I know this looks like a simple breakfast.. with not too many ingredients, but I so often eat alone</div><div style="text-align: center;">in the mornings after the kids have all gone to school and this for me is quick and satisfying. A soft cooked egg, thinly sliced and buttered sourdough toast.. perfect for dipping, and a cup of tea.&nbsp;</div><div style="text-align: center;"><br /></div><div style="text-align: center;">A few of the gals added a challenge element to their photos,&nbsp;<i>Morning Sunlight</i>. The top photo was shot early in the day with my place setting in front of the light source. Creating a "Backlit" effect. I love the warm glow it gives and you can almost see a faint outline of the trees in my backyard.</div><div style="text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-xA5vYSV82JE/UU9rM_31i4I/AAAAAAAAI2s/hbzjH0fjdAc/s1600/flower+collage.jpg" /></div><br /><div style="text-align: center;">I had so much fun shopping for props this month. Spring is definitely in the air and all the beautiful hues of yellow, pink and lavender set the tone for this place setting&nbsp;beautifully. I LOVE this tea cup and saucer. And this egg cup.. so adorable! Right before Easter isn't really the best time to be looking for egg cups. I scoured the antique market and probably spent 3 hours perusing the aisles to find one that would match this lovely&nbsp;tea set. But, I have an idea that many hostesses thinking of serving soft cooked eggs on Easter.. and throughout Spring, was a very good idea!</div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-ZIrvmdXOZLg/UU9rUyG4vLI/AAAAAAAAI20/Y-6VD2QOa20/s1600/flower+cup.jpg" /></div><br /><div style="text-align: center;">My garden is in bloom with a variety of lavender plants and daisies. I just love this pop of color streaming through my kitchen and family room windows!</div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-7jJES4pf3JY/UU9tJ2_mevI/AAAAAAAAI3M/ZZ-ybEKsq1w/s1600/eggs+and+toast.jpg" /></div><br /><div style="text-align: center;">Soft Boiled Eggs are easy to cook. Take out your eggs ahead of time and allow them to come to room temperature. This will prevent them from cracking when you put them into the water. Boil water in a small saucepan. Make sure you have at least 3/4 of the pan filled. Bring to a rolling boil. Lower temperature to medium high, carefully place eggs in water. Allow them to come back to a <b>soft boil</b>. (not simmer) Cook exactly for 4 minutes for firm whites and a soft yolk. Season with salt and pepper and enjoy with your favorite toast! I drizzle my sourdough toast with honey. yum. I love the salty savory taste with the sweetness of a little honey! :)</div><div style="text-align: center;"><br /></div><div style="text-align: center;">Please be sure to head on over to <span style="background-color: white;"><span style="color: #333333; font-family: inherit;"><span style="line-height: 15.994318008422852px; white-space: pre-wrap;"><a href="http://www.staceysiegalphotographyblog.com/food-photography-styling-march-challenge-breakfast-2/" target="_blank">Stacey Siegal | Bradenton FL Food Photographer</a>. I am sure she will have some beautiful and </span></span><span style="color: #333333;"><span style="line-height: 15.994318008422852px; white-space: pre-wrap;">scrumptious photos and recipes to share! My lucky friend sits pretty on the warm beaches of Bradenton and rocks her camera! She is SO talented and it is a privilege having her join us for a second year! </span></span></span></div><div style="text-align: center;"><span style="background-color: white;"><span style="color: #333333;"><span style="line-height: 15.994318008422852px; white-space: pre-wrap;"><br /></span></span></span></div>Ciao and Buon Appetito!<br />Laurie<br /><br /><br />/2013/03/the-inspired-plate-march-challenge.htmlnoreply@blogger.com (Laurie V)9tag:blogger.com,1999:blog-8970036049202729809.post-1611486924771727614Fri, 22 Mar 2013 23:28:00 +00002013-06-15T18:52:16.917-07:00SandwichesSnacksAn Open Face Sandwich DMC Style<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-7FqsQI0FdW0/UU51GODE_UI/AAAAAAAAI2E/vX63MoLCeQU/s1600/Open+Face+Sandwich+DMC+Style.jpg" /></div><br />My favorite way to eat a snack.. :)<br /><br />French bread drizzled with Extra Virgin Olive Oil<br />Freshly Grated Parmesan Cheese<br />Sliced Roma Tomatoes<br />Buffalo Mozzarella<br />Dried Oregano<br />Fresh Cracked Pepper<br />Sea Salt (to taste)<br />Fresh Basil chiffonaud<br />Extra basil to top after broiled<br /><br />I first toast the bread on one side in the broiler at 500 degrees.. for just around 30 seconds to get crisp and golden. ** Watch CAREFULLY!! <br /><br />Top the un-toasted side with the above ingredients in the order listed. Place back in broiler keeping a CLOSE watch on it. (I keep the oven door ajar) Broil just for around 1-2 minutes or till the cheese is melted and golden. Buffalo Mozzarella is so soft it melts quickly.<br /><br />Enjoy from my kitchen to yours!/2013/03/an-open-face-sandwich-dmc-style.htmlnoreply@blogger.com (Laurie V)3tag:blogger.com,1999:blog-8970036049202729809.post-3337962205160378320Fri, 01 Mar 2013 03:24:00 +00002013-06-15T18:53:31.514-07:00DMC Cooking SchoolSausageVegetablesCollard Greens with Andouille Sausage<br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-EQ1D76fa3rE/UTAeEMK9COI/AAAAAAAAIg4/HAdMGbejsGo/s1600/chollards+with+andouille+sausage.jpg" /></div><br />This recipe is for my dad!<br /><div style="text-align: justify;">Last week when I was visiting my parents’, he asked me if I had ever made collard greens. I love greens.. but collards weren’t one of the vegetables we grew up with in our Italian home. My research and investigation begun at the grocery store with my first purchase of this Southern favorite.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The texture was hearty and firm with a mild taste. This vegetable could hold up to a protein and spice! I have always wanted to make Andouille sausage, and I totally envisioned the spiciness with the mild flavor of the collards. So my mixing and matching began. Really simple ingredients, but such a beautiful melding of flavors and texture. You can almost do without the extra heat of the red pepper flakes because the sausage is so spicy, but the greens really need the seasoning. Be sure to cook your sausage separately to let them keep their own unique flavor. It was really the collards that I intended to enhance. This dish was a success, and my introduction to Cajun style cooking! Can’t wait to make blackened fish!! :)</div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-1MgWGOE-oxA/UTAeNLGm1gI/AAAAAAAAIhA/Nr9b3UIDrtk/s1600/vertical+pic+of+chollards+with+andouille+sausage.jpg" /></div><br /><span style="font-size: large;"><i>Collard Greens with Andouille Sausage</i></span><br /><br /><b>Ingredients</b><br />1 Large Bunch Collard Greens<br />1 Pkg. Spicy Andouille Sausage (4 links)<br />1 Whole Shallot thinly sliced<br />2 Cloves Garlic finely minced<br />½ Teaspoon Red Pepper Flakes<br />2 Teaspoons Lemon zest<br />¼ of a lemon<br />Olive Oil<br /><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-Xcw3qBAqSTc/UTAeWPUu0MI/AAAAAAAAIhI/dCUXTuQaxGk/s1600/collage+chollards+and+andouille+sausage.jpg" /></div><br /><br /><b>Directions</b><br /><div style="text-align: justify;">Clean Collard greens, drain and slice. Set a side.</div><div style="text-align: justify;">Slice sausage on the diagonal. Set a side.</div><div style="text-align: justify;">In a large cooking pan, brown sausage in a few tablespoons of olive oil.&nbsp;</div><div style="text-align: justify;">Remove sausage and set a side. In same pan, add a few more teaspoons of olive oil, sauté shallots and garlic till translucent and golden. Add red pepper flakes. Add sliced collards and stir till cooked. I like my stems to be aldente, but the leaves to be semi-soft.&nbsp;</div><div style="text-align: justify;">You can cook them to your desired tenderness. Add lemon zest and toss to incorporate. Squeeze around a ¼ of the lemon over the greens. Add the Andouille Sausage back to the collard greens and stir to warm them through.&nbsp;</div><br />Serve on a pretty platter and enjoy!<br /><br />/2013/02/collard-greens-with-andouille-sausage.htmlnoreply@blogger.com (Laurie V)1tag:blogger.com,1999:blog-8970036049202729809.post-5133145402666774151Fri, 01 Mar 2013 02:54:00 +00002013-07-11T15:28:05.681-07:00Through The Bible Food PhotographyThrough The Bible with Food Photos | February | Leviticus 7:11-13<div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-s8siA4ORbIY/UVuVxbrAO4I/AAAAAAAAJAA/3_OnaV4FKw4/s1600/Peace-and-Thanksgiving-offerings.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-efHThTqW5pc/UVuN42OPUVI/AAAAAAAAI_g/T05m4kTBD8U/s1600/Prep+Collage+thru+the+bible+food+f.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="360" src="http://4.bp.blogspot.com/-d8q0JTz6LG0/UVuPHTrCNzI/AAAAAAAAI_w/-VSNXD9etFE/s640/lev+7-11-13.jpg" width="640" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-y_wKTb674d4/UVuHPwKuqZI/AAAAAAAAI-0/LLMEJoy5sbk/s1600/unleavened+barley+cakes.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-8_ghjw4VnK4/UVuHQNxRG8I/AAAAAAAAI-g/udLyg4kiEXY/s1600/unleavened+barley+wafers.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-2VKISQz2ZhE/UVuHQepl6LI/AAAAAAAAI-c/yqUi7O81bMM/s1600/unleavened+cakes+mixed+with+oil,+leavened+bread,+unleavened+wafers+mixed+with+oil.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />/2013/02/through-bible-with-food-photos-february.htmlnoreply@blogger.com (Laurie V)0tag:blogger.com,1999:blog-8970036049202729809.post-1193304233193040408Mon, 25 Feb 2013 14:00:00 +00002013-02-25T08:35:00.906-08:00Egg DishesSan DIego/Riverside County Food PhotographerSoupsThe Inspired Plate ChallengesThe Inspired Plate | February | Eggs<div style="text-align: justify;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="p1"><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-f6Gm6Wem3Sc/USuSm_ptMNI/AAAAAAAAIfk/bStsXtedmCk/s1600/February+2013+eggs.jpg" /></div><br /></div><div class="p1"><span class="s1">Welcome to The Inspired Plate’s February edition of our monthly food photography challenge. Today we are celebrating the “Egg”.&nbsp; This was a last minute photo shoot for me and I needed to make something quick! With the cold weather we have been experiencing ‘Egg Flower Soup’ sounded like the perfect choice! Although.. I really wasn’t pleased with the lack of “egg lustre”. Eggs really are the prettiest subject matter and I had to at least offer a photo in it’s traditional form. So, a Sunday afternoon brunch dish of ‘Eggs with Andouille Sausage and Fried Potatoes’ made a quick appearance on my photo table too.&nbsp;</span></div><div class="p2"><span class="s1"></span><br /></div><div class="p2"><span class="s1"></span><br /></div><div class="p1"><span class="s1">The recipe for the Egg Flower Soup is as simple as a few cups of chicken broth and stirred up eggs. It goes as follows;</span></div><div class="p2"><span class="s1"></span><br /></div><div class="p1"><span class="s1">EGG FLOWER SOUP (Egg Drop Soup)</span></div><div class="p2"><span class="s1"></span><br /></div><div class="p1"><span class="s1"><i>Ingredients</i></span></div><div class="p1"><span class="s1">4 Cups Chicken Broth</span></div><div class="p1"><span class="s1">1 Tsp. White peppercorns finely milled</span></div><div class="p1"><span class="s1">1 Tsp. Freshly grated ginger, or ground dried ginger</span></div><div class="p1"><span class="s1">2 Tbs. Corn starch plus water to make a thin slurry</span></div><div class="p1"><span class="s1">2 eggs well beaten with 2 teaspoons of water</span></div><div class="p1"><span class="s1">2-3 green onions sliced</span></div><div class="p1"><span class="s1">(Sea Salt if needed)</span></div><div class="p1"><span class="s1">Chow-Mein Noodles</span></div><div class="p2"><span class="s1"></span><br /></div><div class="p1"><span class="s1"><i>Directions</i></span></div><div class="p1"><span class="s1">Heat 4 cups of chicken broth. Meanwhile, clean and slice green onions and set aside.</span></div><div class="p1"><span class="s1">Make the cornstarch slurry by adding a few teaspoons of water the cornstarch. Set aside. Add pepper and ginger. Stir till simmering. Add the cornstarch slurry and stir till it thickens a bit. Let come to a gentle simmer and then turn the heat off.<br /></span></div><div class="p1"><span class="s1">Give the eggs and water another quick whip.. Take soup pot off of the heat. While stirring the soup around, slowly add the egg mixture in a thin stream. The egg will cook in thin shreds. Mix in your green onions and top with chow-mien noodles. Enjoy!! :)</span></div><div class="p1"><br /></div><div class="p1"><br /></div><div class="p1">I hope you enjoy our challenge round this month. I am so excited to see what the rest of the gals are sharing today. I'm also excited to share with you, my friend <a href="http://www.jaymefranklin.com/2013/02/the-inspired-plate-february-edition/" target="_blank">Jayme Franklin | Family Portrait and Film Photographer</a>, has come to join our team. I first met Jayme a few years ago when we shared in a few other personal photo projects. I am SO glad that she has finally taken the foodie plunge!!! Welcome Jayme! xoxo<br /><br />Now make sure you head on over to my Southern California comadre (girl-friend), <a href="http://livlifetoo.blogspot.com/2013/02/mushroom-bocadillos-food-photography.html" target="_blank">Kim Kelly | San Diego Photographer and Writer</a>!! If I haven't told you before, I LOVE this gal and she is an amazing cook, travel and food writer as well as photographer! Please leave her a sweet note, and then make your way through the Inspired Plate Circle!<br /><br /><span class="s1">And here is our Cajun style Sunday Brunch with spicy Andouille Sausage, Fried White Rose Potatoes&nbsp;</span>and Eggs Sunny Side Up!&nbsp;</div><div class="p1"><br />Ciao,</div><div class="p1">Laurie V.</div><div class="p1"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-usOrIKuuPwQ/USrJbsBNbuI/AAAAAAAAIes/gEsZQszb6Ew/s1600/andouie+sausage,+eggs+and+potatoes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-usOrIKuuPwQ/USrJbsBNbuI/AAAAAAAAIes/gEsZQszb6Ew/s1600/andouie+sausage,+eggs+and+potatoes.jpg" /></a></div><div class="p1"><span class="s1"><br /></span></div><div class="p1"><span class="s1"><br /></span></div><div class="p2"><span class="s1"></span><br /></div>/2013/02/the-inspired-plate-february-eggs.htmlnoreply@blogger.com (Laurie V)8tag:blogger.com,1999:blog-8970036049202729809.post-3543721162968088557Tue, 29 Jan 2013 23:51:00 +00002013-07-11T15:28:44.146-07:00Through The Bible Food PhotographyThrough the Bible in Food Photography | January | Southern California Food Photographer<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;"><i>Through the Bible in Food Photography</i></b><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The idea for this project came to me last year while reading through the gospel of Luke in the Bible. "Jesus our Savior, after being raised from the dead came to His disciples, flesh and blood, and ate". <i>The meal served Him was a fish and a honeycomb</i>.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In my mind I couldn't help but think what a beautiful portrayal this was.. what a beautiful photograph this would be! It was then that I knew I wanted my food photography to take on a more personal message. That message is the Word of God in my life on a daily basis. One of the ways I commit to that is through a reading program where I read with the intention of completing the bible in a whole year. Yep.. it can be done! I started doing this 15 years ago. <i>I wish I could say that I have repeated it every year</i>.. but when I have, it has been SO worth it and I gain new perspective, and a closer relationship with the Lord. There are times when I will have read a verse and think, "wow.. I never saw that before", or didn't quite know how to apply it to my life at the time. It's no coincidence the power that scripture has over our lives and our minds...&nbsp;<span style="font-family: inherit;">"<span style="background-color: white; line-height: 20px; text-align: start;">For the word of God is living and powerful, and sharper than any two-edged sword, piercing even to the division of soul and spirit, and of joints and marrow, and is a discerner of the thoughts and intents of the heart." Hebrews 4:12</span></span></div><div style="text-align: justify;"><br />So this is my new personal&nbsp;photography&nbsp;journey, to style and shoot a monthly image of food or a meal, portrayed in scripture as I read through the bible in a year. "Sound fun"?<i>&nbsp;</i>I am SO excited and really looking forward to this challenge each month!!<br /><br /><b>January</b>.. a new start and such fun stories in the book of Genesis to read. Really!! Who needs TV or Soap Operas! This <i>Red Lentil Stew</i> photo comes from a story where there's brotherly rivalry, a mom who prefers one child over the other, and the dad likewise prefers the other! Huge, HUGE wealth and property, an inheritance to&nbsp;divide, and a plan to devise. Phew!! And then.. for a bowl of lentils one brother gives it all away just to satisfy his flesh&nbsp;in the moment! Ok.. so maybe he DID think he was going to die from hunger. HAH! You can read about it here on the <a href="http://www.biblegateway.com/passage/?search=genesis%2025:27-28:5&amp;version=NLT" target="_blank">One Year Bible</a> web site.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-Ycm0Lth3MA8/UR7HBEF04lI/AAAAAAAAIZE/YdGd86AHPbw/s1600/January-2013-Esau-despised-his-birthright-for-a-bowl-of-lentils.jpg" /></div><a name='more'></a><div style="text-align: left;"><span style="font-family: Times, Times New Roman, serif;">I hope you enjoy this new series.. and I would really RELLY love your feedback and comments. Artists are such emotional and sensitive creatures. :) Ciao, a<span style="background-color: white;">bbracci e baci!!&nbsp;</span></span></div><br /><br /><br /><br /><div class="p1"><br /></div><div class="p1"><br /></div><div class="p1"><i><br /></i></div></div>/2013/01/through-bible-in-food-photography.htmlnoreply@blogger.com (Laurie V)2