Category Archives: not recipe

Clyde Common


      selection of supremely fresh vegetables with a truffle drizzle

 

From the book…assorted freshest of veg served with a truffle dressing. Yogurt is in this fragrant and unusual melding of flavors. I hate most vegetables but this dish rocked.

 

 


Blueberry Pavlova


yummy dessert

a good thing to eat

This is an awesome dessert made with mostly egg whites and sugar. It has a great texture, crunchy and chewy, and tastes a little like toasted marshmallows.

 

I made a depression, sad, in the center of the meringue before baking. After it cooled I filled it with whipped Greek yogurt sweetened with honey and filled with blueberries.

 

 

 


burgers


There are some fine burgers in town. Sunshine Tavern, Roost, Pause, Tasty, Victory and many many others.  Tonight I made burgers for dinner. A la Roost, I marinated the burger in Worcestershire sauce. It is not overwhelming, just makes for great flavor and caramelization. I cooked the burgers in a hot skillet, and stuffed them with some aged Gouda cheese and sautéed shallots. The buns were Franz with sesame seeds, very fresh, and just perfect. I like the taste and texture of a crusty roll, but don’t like the burger falling apart and becoming a mess.  Some other stuffings are: onions and mushrooms sautéed and mixed with cream cheese, goat cheese and scallion and Cheddar and bacon.  Olivia likes hers with lettuce and tomato. Nothing for me but the burger.


there’s something about flan


I have two favorite desserts. Trifle and flan. Somewhat similar, both custards of a sort. The trifle is versatile and much easier than people think, and actually one can be prepared in fifteen minutes. For real.  They are very nice to look at and you can buy a trifle bowl at Kohls for 15 bucks.  A few years ago there was a trifle bowl sale and I bought about 12 of them. It was a perfect holiday gift, trifle bowl included. They were under 10 bucks each!

Flan is not hard, but you do need to master the caramelized sugar. It was daunting for me at first, but now I do it in ten minutes, sugar only, and I control the darkness of the caramel by adjusting the flame and cooking time. I tried something this weekend and it worked out quite well. I caramelized the sugar and poured it into 8 small ramekins. I immediately added sliced bananas to the not yet hardened caramel. After about 20 minutes I poured the custard over the bananas and baked them in a water bath.  When I unmolded them it was a lovely upside down banana flan. The flavors were great together.  I might try it next with grilled pineapple. Very good dessert.


an easy thing to do


when you want to make pasta and intend to add lots of vegetables and maybe some shrimp, try cooking it all in one pot. I love how the flavors blend and what could be easier. You have to think about the different cooking times, but so what. Only one pot to wash and then, when drained, toss with some olive oil and maybe a little grated aged Asiago cheese.

It is a meal you can make with out shopping. Everyone has some pasta and some frozen veg, if not fresh. Change the veg, the cheese, the herbs…it’s all good.


My crostumble


rhubarb and strawberry time

I made the crust for a crostata, and a crumble topping. Tossed strawberries and rhubarb with sugar, cornstarch, cinnamon, orange peel and placed on crust.  Sprinkled with oatmeal flour butter sugar mixture, curled edges over, and baked.

 

 

 

 

Very nice warm with vanilla ice cream. Or strawberry ice cream. And I think if you head over to Salt and Straw (now 2 locations) you might find rhubarb ice cream.


wierd looking but good tasting Pavlova


Pavlova is a meringue dessert named after a Russian ballet dancer. I was always kind of intimidated to try making one, but in actuality is is easy, forgiving and a wonderful combination of crunch, chewy, creamy and fruity. That’s all a person can ask for.

I whipped a bunch of egg whites, added sugar and when stiff added some vanilla extract, and cornstarch.  Baked it for an hour at 3oo, making a depression in the center to hold the fruit.

When cooled, I whipped heavy cream and topped with blueberries. Please feel free to ask for exact recipe. I do believe this can be done with Stevia.