Hot Mocha Souffle

Written Wednesday, July 21st, 2010 by Theresa H Hall

This is a delicious chocolate dessert and I found it in the cookbook "Desserts & After Dinner Treats". They provide you step-by-step instructions and I did mention the book before. You cannot go wrong with a souffle, and you'll gain the admiration of your dinner guests. You'll want to do this on a day you have the extra time * to devote to making it.

Hot Mocha Souffle

* Preparation time: 25 minutes. Total cooking time: 45 minutes. Serves: 4-6

1 Tbsp caster sugar

40 grams butter

2 Tbsp plain flour

3/4 cup milk

1 Tbsp instant expresso-style coffee powder

! Tbso hot water

2 Tbsp caster sugar, extra

100 grams dark chocolate, melted

4 eggs, separated

Dusting at end with 10X sugar

Preheat Oven to 180º C

1) Brush a 5-cup capacity souffle dish with oil or melted butter. Sprinkle sugar in dish, turn dish to coat base and sides evenly; shake out excess. Wrap a double thickness of baking paper around dish to sit 3 centimeters above rim; tie securely with string.

2) Melt the butter in a medium pan, add flour. Stir over low heat for 2 minutes or until the mixture is lightly golden. Add milk, gradually to pan, stirring between each addition until mixture is smooth.

3) Stir constantly over medium heat until the mixture boils and thickens. Boil for another minute, then remove from heat. Dissolve the coffee powder in hot water, add to the milk mixture with sugar, melted chocolate and egg yolks; beat until smooth.

4) Using electric beaters, beat the egg whites in a clean, dry mixing bowl until stiff peaks form. Using a metal spoon, fold one third of the egg whites into the chocolate mixture to soften it slightly. Gently fold in the remaining egg whites. Spoon the mixture into the prepared souffle dish. Bake for 40 minutes, until souffle is well risen and just firm to the touch. Remove from oven, remove the collar from dish. Dust souffle with 10X sugar and serve immediately.

Storage time: Souffle is best made just before serving time.

ISBN: 978-0681020580 These instructional cookbook series is available at your local Borders Bookstores and are about $5.00.

What's The Buzz About?

Written Monday, July 19th, 2010 by Theresa H Hall

In the brand new August edition of Bon Appetit magazine, I read about a New Yorker who is involved with bee keeping. She does it right in Manhattan, on the rooftop of an apartment building. I learned quite a bit from the article, including the fact  that the reason for the biggest demise of the honey bee, during the 1990's was due to the varroa-mite, a pest that loves the honey bee's blood, and then again in the late 2007-2008 due to a mysterious disease. It almost wiped out the bees and thanks to many local farmers, bee keepers and individuals giving bee keeping a try, they are assisting these tiny creatures to produce honey and pollinating our planet.

I remember my eldest sister telling me that she had read that Einstein said when the bees disappear, we have four years until our own collapse or demise. Not a pleasant thought at all and coincidentally, four years would be the year 2012. It behooves us to support bee keepers and even for some of us to investigate how we may either become bee keepers ourselves, like amybyrd21 has done, or to join groups that are into doing this, and offer some help or financial assistance. We are all doing the planet a favor in this. Here is a photo I took of page 80, to show you how beautiful and busy these bees are.

It takes one bee his whole life to produce only 1/12 of a teaspoon of golden honey. What a sweet little bee. And that one hive can produce 150 pounds of honey in a summer! Even the White House pastry chef Bill Yosses, uses honey in many recipes and it is produced by bees on the W.H. lawn; 140 pounds to be precise.

Check the internet for a Bee Association in your area, to see what you can do to help keep the bees alive, happy and making honey.

Frozen Puff Pastry

Written Wednesday, June 30th, 2010 by Theresa H Hall

Here is a fast and simple recipe that is not made from scratch, but it will delight your family everytime.

Raspberry Napolean

1 package (17 1/4 oz) frozen puff pastry, thawed
1 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 cup heavy whipping cream
1/4 cup 10X confectioners' sugar
1-1/4 cups raspberries (or sliced strawberries, or blueberries)
Additional 10X confectioners' sugar

1) On a lightly floured surface, roll out each pastry sheet to 1/8 inch thickness.

2) Using about a 3-1/2 inch heart shaped cookie cutter, cut out 12 hearts (or any shape you desire).

3) Place on ungreased cookie sheet.

4) Bake at 400 for 8-11 minutes or until golden brown.

5) Remove to wire racks to cool. Careful when handling them as they are fragile.

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1) Prepare filling by mixing the ilk and pudding mix for two minutes.

2) In a mixing bowl, beat cream until it begins to thicken.

3) Add in 10X sugar until soft peaks form. Do Not Over Whip!

4) Gently fold a small amount into the pudding and continue until it is combined.

5) Split puff pastry shapes in half and place the bottom halves on serving plates.

6) Spoon 1/4 cup filling onto the bottom portions.

7) Top with (any type of fresh) berries and place the top portion on top of the berries.

8) Sprinkle a good dusting of 10X (confectioners) sugar.

9) Serve immediately and enjoy.

Poaching Fruit

Written Sunday, June 27th, 2010 by Theresa H Hall

Poached Fruit

Be sure to respect the fruit and while peeling it, let the fruit tell you its shape.  Cut in half  to gently remove the pit or melon ball the center.

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8 to 10 pieces of fresh fruit (pealed and cut in half)

2 parts water

1 part sugar

vanilla bean

star anise

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1) Bring water and sugar to a simmer.  Add the vanilla bean and the star anise.

2) Add fruit flat side up.  Do not let the top of the fruit dry out.

3) Place parchment paper, which has been cut to vent steam, over the pan of fruit.  This will form a tent.  Allow to simmer for about ten minutes.

4) Remove from heat and allow to cool throughly.  Store in liquid in the refrigerator overnight.  The liquids may be used in other recipes or sauces so be sure to keep it.

"Soups On!

Written Monday, June 14th, 2010 by Theresa H Hall

Growing up, I remember hearing "Soups On", being called to us when we were out playing, and whoever was doing the cooking beckoned us to the table. Those were the two words we loved hearing because we always played hard, and being at that age where we were growing right before our parents' eyes, we responded very quickly. Before five minutes passed we were sitting at the table, freshly washed and hair combed. We looked longingly at the food that had been placed in the center of the table for we were hungry indeed. Back then we had to wait until we were served our food by our Parents or Grandmother, and grace had been said.

Soups are some of the most versatile of foods. You can prepare them the day before and let them simmer, or they may be made in a matter of thirty minutes. Soup is a fast, easy method to provide a warm food that is easy on the wallet, filling and soothing to our senses. By adding crackers, bread and even cheeses, you have a main dish, too.

In restaurants soup is usually used as an appetizer and it really does help to curb one's appetite. It helps to keep from going overboard on the main dish and sweets at the end of the meal. I find it actually balances out the portions and extends the dining experience. Getting to sit down to eat dinner together these days is almost a catch-me-if-you-can scenario. But that is another story.

Soups can be made from the most frugal of ingredients. That leftover pork loin, chicken, roast beef or a few pieces of baked fish can lend the base for a delicious soup. Add in some vegetable peelings, boil down and then strain out any bones and the peelings, from the broth. Add fresh vegetables to the existing broth and allow them to cook down until they still have a little crunch. How great is that? A spoonful of soup and biting into a diagonal carrot that still has body and the slight firmness to chew. There is the flavor of the carrot still hidden within. Mushrooms are the same. In fact, I shall share with you a delicious French soup (my version), for you to try.

Remember to serve an accompanying carbohydrate on the side, even a half sandwich, a baguette with cold butter or homemade crackers. As a garnish you could add a dollop of sour cream, or sherry, or sprinkle fresh herbs on top. Delight your family with a splendid homemade soup at your next meal.

Theresa's Cream of Mushroom Soup

1 package of white button mushrooms (sliced)

1 small onion finely minced

1/2 stick unsalted butter

salt & ground pepper to taste

2 TBSP flour

2 cups heavy cream

1 cup milk

Use a large saute skillet for entire cooking.

1) Melt only 1/2 of the butter (4 TBSP) salt and pepper skillet, and saute the minced onion until translucent. Set aside.

2) Melt remaining butter in same pan, salt and pepper, then saute the sliced mushrooms, until they are still firm, but are browned on both sides. Remove and set aside.

3) Using the same skillet sprinkle the flour and stir very quickly until combined with the fat.

4) Pour in the cream and stir to blend and then add milk and turn heat on medium high. Watch Closely! Do not burn the liquid! Allow to come to a soft bubbly boil. Reduce the heat and cook down for a full five minutes.

5) Add in the onion and mushrooms. Simmer for a few minutes. Adjust the seasonings by taste and serve piping hot.

Molding Foods

Written Wednesday, June 9th, 2010 by Theresa H Hall

At some time or another, most cooks have used a mold of some type. There are ice cube trays, martini glasses, pie tins, loaf pans, cake pans, muffin pans, rings, jello molds, popsicle molds and candy ones, too. They come in all shapes and sizes and are made out of different materials. A few of them are shown here: Brioche à têt mold and cream horn molds and some baker molds. One is for the most decadent French bread, that when baked has a knob on top, and the other is to wrap strips of puff pastry around and around it, in order to create a cone-like container, which will hold pastry cream or whipped cream.

Many of the molds can be used for savory cuisine as well as for desserts. Since I was instructed at an early age not to play with my food, I will say that I usually consider molding my desserts and not my main course. Some molds are constructed out of materials you can purchase at your local hardware store. Acrylic and acetate sheeting, for example, is used to help hold frozen components of desserts in place, while larger portions are cut and made into a circle which helps when you are building layered or speciality cakes. Many of the FoodTV Chefs use these types of materials during their competitions. Blowtorches are also used, but that is for another segment.

Molds help us to make something delicious more alluring to our families, guests or, in a professional setting, the diners. These tools help cooks worldwide create the difference between a grand display and one that is blase`. Tools in the kitchen arena are either simple, or complex and expensive luxuries. While these cream horn molds came six to a package and costs $3.95 + tax & shipping, the large Brioche à têt mold costs $18.95 + tax & shipping. If you are careful to clean and dry them thoroughly, and take very good care of them, then your investment in kitchen tools should be worthwhile, because they will last you for years to come. Think about passing down a few items to your children, and someday your grandchildren. The tools that we use to mold our food can be treasures that will be used way into the future. Make some delicious memories with your molds or pans today.

Cranberry Tea Bread

Written Sunday, May 30th, 2010 by Theresa H Hall

This is one of the recipes we prepared in culinary school. Quick and easy it is, to combine the ingredients and put it into to bake. By the time your dinner is on the table, the bread will be ready to eat, hot out of the oven, as dessert. Add some ice cream on the side or top it with freshly whipped cream. Either way, it will be a huge and delicious hit.

Quick Breads/ Cranberry Tea Bread

Batter:

6 1/2 oz butter

5 oz sugar

2 large eggs

2 T orange zest

1 t almond extract

1 T orange juice

7 oz A. P. flour

1/2 t baking soda

3 oz buttermilk

1/2 c dried cranberries

1/2 c raw almonds chopped

10 X glaze with flavoring if desired

Instructions:

1) Cream butter and sugar.

2) Add eggs one at a time.

3) Add the juice and then the zest and almond extract.  Blend together.

4) in a separate bowl sift the flour and baking soda.  Add 1/3 to the batter.

5) Add 1/3 buttermilk, mix. More flour, more milk, until blended.

6) Fold in fruit and nuts.

Pour into greased loaf pans; 1 large or 3 small pans.

Bake 45 to 50 minutes for large and 25 minutes for smaller loaves. Make sure cake tester comes out clean. You may glaze if you wish.  Cool on rack.

Freeze a couple of weeks wrapped in plastic wrap.  Shelf life is only a few days.

Hooked On Pasta!

Written Thursday, May 20th, 2010 by Theresa H Hall

"Pasta Cookbook" I know I talked about this book before but please allow me to recommend it once again. These wonderful photographs are printed on glossy pages with almost every conceivable recipe, to tempt even the most finicky eater, the most discriminating palate. The authors offer such diverse choices of recipes, that it could be a perfect gift for you or someone you really like. It is a quality cookbook.

I really never knew there were so many distinct types of pasta, and the step-by-step, easy instructions are written so even a novice cook would be able to follow along, to fix a fast delicious meal. There's

100% potential to impress their family or dinner guests.

It makes me hungry just looking through this book!

They really took their time putting this compilation of dishes together, and the best part is, that they are part of an entire series of books, at your local Borders Bookstore. Each edition is under $5 so you can stock up on a library of cookbooks without breaking the bank. I urge you to thumb through a few of the topics. Desserts, Seafood, Pasta, Asian, German, and many more.

I am giving some thought about a Borders visit this weekend just to pick out a few more to try. Who knows maybe we'll bump into each other in the cookbook aisle. These are straightforward cookbooks just like my Grandmother would have used.

Featured Community Member: SweetsFoods

Written Friday, May 14th, 2010 by Theresa H Hall

I have been visiting you and your blog for quite some time now. You always seem to provide fresh food ideas, healthy recipes, and lately, I have even seen guest bloggers on your website. Hailing from Uruguay, South America, it makes me think about the romance of the country, the allure of the cuisine and Gera. He offers our members a peek into his country’s lifestyle, cuisine, culture and traditions, and I am so glad he is a contributing member of Half Hour Meals.

Theresa: Tell me Gera how long have you been writing about food? When did you start your food blog, SweetsFoods?

Gera: I've been writing about food since I learned to write at school, because I'm always fascinated about this vital and yummy element. Specifically about my blog, I can say that it was started with my first post in October of 2008, but I had already been reading and exploring blogger themes for many years.

Theresa: I saw in your profile that you are a businessman who is also interested in engineering. Including your food blog, you also write about social networking. How do you manage it all?

Gera: I'm an engineer who is also interested in business themes and social networking. If you blog, then that automatically makes you a blogger in the first place and later, if you're a foodie, then you're also a food blogger. Why this precision? All bloggers, no matter the niche, need to do good social networking and this is the reason why food and social networking are tied. For me, it's a natural combination to reflect on my blog site.

Theresa: What made you decide to invite guest writers to contribute to your website?

Gera: I've decided to allow guest writers, because I like to show new points of view, different styles of writing and explore new different themes. If one week I'm too involved in other matters to write, the guest post can fill the vacuum that week.

Theresa: Allowing for all of the diversity of your parents’ cultural backgrounds and the foods they grew up eating, plus the worldwide migratory influences in your Country’s cuisines, which three foods are your favorites to prepare?

Gera: For traditional dishes, I enjoy preparing pastas like Cappelletti with Caruso Sauce (milk cream, mushrooms and ham). Also, two typical dishes from Uruguay: Milanesa a la Napolitana and Chivito Uruguayo. Of course, I can also mention others like Couscous, Falafel, as well as desserts. The list is endless!

Theresa: Are you married or have you a partner? Any children? How has your blogging fit in with your home life? Do you all cook in the kitchen together?

Gera: I have a beautiful partner and a wonderful toddler. She is the life of our home. Blogging is like any other task in my daily life, sometimes the issue is to photograph a dish before eating and this can be problematic when everybody is hungry! She is the cook of the family, thus my presence in the kitchen is much less than hers and my cooking skills could be improved.

Theresa: So we can have some fun here, Gera what would you serve to a friend visiting from the USA? Would it be native to your country or something else that you like to fix?

Gera: The emblematic dishes that should be tasted, for people who comes from USA, are Beef Parrilladas (Beef BBQ), and for dessert, Flan with Dulce de Leche. These were some of the principal foods on the menu that several US Presidents enjoyed while they were visiting my country.

Theresa: Please name some foods that are indigenous to Uruguay.

Gera: El Asado and the Chivito Uruguayo. Certainly there is a huge quantity of dishes but they can be found also in other countries.

Theresa: I know in Argentina they dance the tango. Is there a national dance or dress for your country?

Gera: Uruguay and Argentina share their passion with Tango, and Carlos Gardel, The Master of the Tango, was born in Uruguay, so he says. But most of his career was spent in Argentina. This point is a controversial one, always!

Theresa: You write about being fit and healthy. Please tell us some of the things you do to stay in such great shape?

Gera: There isn’t a magical recipe, but some ingredients are very often present: eat healthy with fruits, vegetables, nuts, few red meats, more fish, avoid big quantities of sugary things (so difficult!), and eat fewer fries, drink little alcohol and zero smoking. Stay active, walk, and include workouts several times per week. You can check out my post, “How to Stay Healthy and Fit in a Snap of Your Day”.

Theresa: Which ten ingredients must you have in your kitchen?

Gera: Garlic, Paprika, Onion, Bell Peppers, Soy Sauce, Olive Oil, Mustard and Cheese, Parmesan & Mozzarella. Sweet ingredients would be: Dulce de Leche and Chocolate.

Theresa: How did you hear about Half Hour Meals and why did you signup?

Gera: I found it via BlogCatalog and love visiting yummy sites to find gorgeous recipes.

Theresa: Have you tried any of our member recipes yet? If so, which ones?

Gera: I've tried the Mediterranean Hummus and it quickly vanished.

Theresa: You mentioned you like to travel, which countries have you visited that have influenced your cooking?

Gera: Really my influence at this moment is worldwide. Despite the fact that my country Uruguay is small, it is huge on flavors. The cuisines are so diverse here, that in a radius of a few kilometers from your home (in the capital), you find delicious dishes from all over the world. We are all immigrants and the culinary traditions came here with us.

Theresa: What would you say to your friends about our food site?

Gera: Half Hour Meals is a luscious food site with a full collection of mouthwatering recipes, an excellent layout that deserves a visit whenever you need delicious and easy recipes. Like right now!

Theresa: Gera I want to thank you for taking time out of your busy schedule to talk with me. I love your food site and I hope many of our members will visit SweetsFoods and try your wonderful cuisine.

Recipe: Almond Tuiles

Written Saturday, May 8th, 2010 by Theresa H Hall

Here is a quick and easy recipe to make almost paper thin adornment cookies to garnish your desserts. Tuiles (pronounced Twee 'heels) is very popular in the culinary world and the batter lasts for days in the refrigerator. Take it out and bake them off as you need them. They can be sweet or savory and there are so many recipes to try that it is an exciting and adventuresome cookie.

Petit Fours Cookies

Almond Tuiles

These cookies are baked and then shaped, while warm over anything with a curve. The real test is to drop the cookie from 3" onto a countertop.  It should shatter. They are curved, thin and have a crunch. Keep them in a dry box.

4 oz sugar

4 oz sliced almonds

2 large eggs

1 t vanilla

1 1/4 oz AP flour

1/2 oz melted butter

1) Toss nuts and sugar by hand.

2) Add to (slightly mixed) eggs and blend together with a spatula.

3) Sift in a little bit of flour, mix gently and more until all incorporated.

4) Add vanilla and sometimes almond extract.

5) Add melted butter and jiggle into mixture.

6) Using 2 teaspoons, spoon the batter or drop by hand.  Dip the spoons into a cup of water or milk.

2 1/2 " diameter cookie = 1 t batter.  Use a sil pat on sheet pan.  9 cookies per sheet. or parchment.  They will spread…take back of spoon and pat it around into a circle.  They don't have to be a perfect circle.  They may even look a little lacy.

Bake 350º to 375º for 8 minutes.  Shape over a curve.