I don't use facebook but I think I'd like to order a photo. Is there another way to purchase one? Also, I'm in the Army, stationed in Germany. Do you ship to APO addresses? Thanks for your time. You're beautiful.
hi darling. if you’d like to order a print just shoot me an email, email@example.com. thanks=)
Mix pudding according to package directions. It should specify about 4 C. cold water to pudding mix. Beat with a mixer for 2 minutes. To this add the condensed milk and the whipped cream. Beat once more and set aside for pudding to thicken.
In a large see through bowl, pour in a layer of pudding. Next layer bananas and cookies evenly. On top of this goes one more layer of pudding. Continue layering until mix is gone. The top layer should be cookies and bananas.
Refridgerate mixture for two to three hours, and serve cold in ramakins with additional cookies/bananas on top.
First, preheat the oven to 350 degrees F. and prepare the mushrooms. To stuff them you will need to hollow out the centers. to do this, snap off the stems and discard. Using a small spoon, scoop out the remainder of the inside of the mushroom, leaving a nice round shell to fill with the cream cheese mixture.
Next, heat olive oil in a non stick saute pan over medium heat. Add jimmy dean sausage and cook till browned and crispy. Add the garlic at the last minute so as not to burn. Cook this for one minute and drain excess grease with paper towels.
Next, place sausage in a medium sized mixing bowl. Add softened cream cheese (if cream cheese is too stiff, microwave it without the foil for about thirty seconds, until it is pliable enough to work with) Fold cream cheese and sausage mixture together with a spatula until it is well incorporated.
Finally, add herbs, parmesean cheese and seasonings. Fill the mushrooms with about a teaspoon of the filling per mushroom. Bake for fifteen minutes or until mushrooms are tender and filling is browned.
sausage and leek fettucine with white wine cream sauce
-1 package Italian sausage -2 bunches leeks, sliced thinly -1 package sliced baby Bella mushrooms -2 cloves garlic, chopped -1.5 C. shredded gruyere cheese -1 C. heavy cream -1 C. sauvignon Blanc -2 T. butter -2 t. Fresh oregano -2 packages fresh fettucine -salt and freshly ground black pepper
First, cook pasta in salted water for two to three minutes only, till pasta is al dente. Fresh pasta cooks much quicker than dry, so be aware of this so as not to overcook. Drain the pasta and reserve about 1/4 C. Of starchy pasta water. Coat noodles in olive oil, keep them warm and set them aside.
Next, prepare the sauce. Heat olive oil in a sear pan and saute leeks until caramelized. Add mushrooms and sausage and cook eight to ten minutes over medium heat. This dish is best when sausage is slightly browned ad crispy. At the last minute add garlic and half of the fresh oregano.
Next, deglaze pan with white wine. Cook until wine is reduced and alcohol has burned away, about three minutes over medium heat. Reduce heat to a simmer and add cream and pasta water.
Finally, add pasta to sauce and toss well until ingredients are well incorporated. Season with pepper and add cheese. Toss once more and serve with a garnish of oregano.
and, a photo from today’s shoot with Darryl Yu, for his new book=)
First, heat extra virgin olive oil in a soup pot. Saute onions and celery until onions are translucent. Add garlic in the last minute so as not to burn. Place leftover turkey in pot and cover with stock. Add bay leaves and bring to a boil. Reduce heat to a simmer and let cook over low heat for about an hour. I like to let it cook till the meat falls easily off the bones. In the last five minutes of cooking, increase heat to a low boil and add gnocchi. For this recipe I used Monterey Pasta Co.’s parmesan potatoe flavor. If you have crazy gnocchi skills then by all means cook your own from scratch!! I’m not gonna lie though after this past week of festivities I’m a little over cooking…so this recipe is a perfect weeknight dinner and uses up leftovers in a lovely way. I served this alongside a crusty French baguette for dipping, and some double cream Brie as well. It went good with a fruity Sauvignon. I hope you enjoy it as much as we did!
calphalon’s new SEAR nonstick pan. what used to be an oxymoron is now a reality. the convenience of nonstick now with the ability to sear makes it waaay easier to perfect seared scallops, ahi tuna steaks with a perfect pinkness in the middle, lamb or pork chops, and of course a rare seared filet of beef in a simple peppercorn- butter sauce, Julia Childs style. yum
4 slices thick country potatoe bread, lightly toasted
Assemble sandwiches like so; a healthy amount of aioli on both sides of bread, watercress, tomatoe, bacon. This sandwich is so delicious, there’s not much you could do to the classic BLT to make it better, as the ingredients are so simple and lovely together. What you can do is ensure that you are using good ingredients. Shop fresh produce from the farmers market or grow your own produce in the backyard. Going to the butcher for this bacon is best, as you can then specify how thick you’d like it cut. For a BLT I prefer a thicker cut, so you actually feel like your eating something, rather than lettuce and bread. I’m not a rabbit.
In my opinion the heirloom is what makes this BLT special. These tomatoes come in many different colorful, pretty varieties and are genetically unique. Some of the seeds are passed down through generations of farmers’ families. Often they are cross pollinated and a new strand of heirloom is produced. It’s high sugar content ensures a lovely tasting tomatoe, perfect for a sandwich, or on their own with freshly ground black pepper and olive oil.
Garlic Aioli- Make sure all ingredients are room temperature. Combine in a food processor: 3 cloves of roasted garlic, 2 egg yolks, a splash of lemon juice, chopped fresh parsley, sea salt, and black pepper. Pulse until ingredients are mixed well. Begin to slowly add a cup of good olive oil. The key is to do this very slowly, so that the ingredients become emulsified. Your finished product will be silky in texture, much like mayonnaise.
1 package ground turkey (don’t use white meat only- turns out too dry!)
1 small handful fresh basil, chopped
1 small handful fresh italian flat leaf parsley, chopped
3 cloves garlic, chopped
1 large shallot, chopped
1 package pancetta, chopped
1 c. shredded parmigiano reggiano
1 c. fresh buffallo mozzarella, cubed
red wine tomatoe sauce ( see recipe below)
1 loaf crusty italian bread (for serving and bread crumbs.)
2 c. whole milk
1/4 c. extra virgin olive oil
First, take care of bread crumbs. Most people would agree that great meatballs have a healthy amount of bread crumbs in them. The trick is getting them to stick. The biggest obstacle I’ve seen in meatballs is their inability to stay together. To avoid that, use this simple trick. Tear some italian bread into small peices, about half a loaf. Place peices in a bowl and immerse them in milk. Let the bread soak up the milk and set this aside. The bread absorbs the milk fat, and once your ready to assemble the meatballs, squeeze out the excess milk from the bread and add them to the meat. This gives them a great texture and added moisture, which allows them to stay together.
Next, saute shallot and pancetta over medium high heat, until onion is transluscent. Add garlic at the last minute so as not to burn. Set aside and let cool to room temperature. In large mixing bowl combine ground turkey, saute pan ingredients, fresh herbs and parmesean. Squeeze the milk out of the bread and add this last. While you are combining the ingredients be careful as not to handle the meat too much. Avoid kneading the mixture, as this is the culprit behind a dry, dense meatball. Handle the mixture loosely and gentley, and if you need a guide as to how big to make the meatballs, you can use a tablespoon to measure out about 2 spoonfuls worth of the mixture per meatball. I like to make them on the smaller side so that you don’t have to cook them forever and wonder if they are done on the inside. Nobody likes raw meatballs! After you are done forming your meatballs place them on a sheet of wax paper.
Next, my favorite ingredient. After you have formed your meatballs place one small cube of fresh mozzarella in each one. You can do this by poking a small hole with your pinky finger, and inserting the cheese this way. Afterwards just make sure you cover the hole up. This creates a silky, creamy, cheesey center, that your guests will not expect when they bite into a meatball! Mozzarella compliments the fresh herbs beautifully, and it really puts a special spin on this dish.
Finally, heat the olive oil in a nonstick pan over medium heat. When the oil is hot, (see tip below) place your meatballs in the pan. Press the tops of them lightly with a spatula to create a tiny flat surface on the top and bottom of the meatball. Let them cook in the pan, without moving them, about 5-7 minutes on each side. You want the meat to become lightly golden brown, I especially like them a bit crispy, so cook to your taste. Once the meatballs are done place them on a cooling rack lined with paper towels to drain the excess oil. Serve over crusty bread with red wine tomatoe sauce on top for a lovely, hearty meal.
*heating oil* - Many recipes call for oil to be heated in a hot pan before you add your ingredients. If you wish to sear something, the pan must be at least of medium high heat, which also means the oil must be up to speed as well. This allows for the combination of temperature and oil to create a crust on your dish- whether it be an ahi tuna steak, a pork chop, a seared scallop, or in this case a meatball! Heat your oil in a nonstick skillet over medium to medium high heat, depending on the efficiency of your stove. I’ve learned to cook on quite inefficient, old, and for lack of a better word ghetto stoves. So this really depends on what your working with! What is, however, a sure test of the temperature of your oil, is this simple trick. After heating your oil use the long end of a wooden spoon, placing it in the oil vertically. If the oil around the wood begins to bubble, you know that the oil is hot enough. I will illustrate this with a picture below. If the oil doesn’t move, no bubbles or anything, you know that you have to wait a bit longer.
Simple Red Wine Tomatoe Sauce
5 c. crushed tomatoes
4 oz. tomatoe paste
1 1/2 c. red wine
1 red onion, chopped
3 cloves garlic, chopped
1 handful fresh basil, chopped
sea salt and freshly ground black pepper to taste
Saute red onion and garlic until onions are cooked down. Add tomatoe paste and garlic. Cook for about one minute, careful not to burn the garlic. Deglaze pan with red wine. Add cinnamon, sugar, crushed tomatoes. Cook this over low heat for 3-4 hours. Once flavors have combined nicely, pulse lightly in food processor, or even better, with a hand blender, until desired texture is achieved. Finally, season with salt and pepper to your liking. This is a wonderfully simple red sauce which compliments many things well, whether it be meatballs, pasta, or even on it’s own with crusty bread and a salad, for a light dinner.
*disclaimer* photo courtesy of Kitchen Bliss (i will upload a photo of my own meatballs as soon as i get my hands on a camera! i apologize in the mean time, but this photo does look very similar to my recipe)