gallimaufryma: (Default)
Gourmet Cheese Sandwich alla Abby
Preheat oven to 350
2 slices bread of choice, toasted.

Butter each slice of bread on one side while hot.  Place butter side down on a cookie sheet.
top with:
handful of cheddar cheese grated mixed with 1 tsp minced onion (fresh), 1 tsp mayo and a half tsp dijon or whole grain mustrard.  Place 4 mini grape bocconcini on top
Bake in over till golden brown on bottom and melty

top with slow roasted tomatoes dressed with balsamic and olive oil and sprinkle with chiffonade (sp?) of basil.

MMMMMmmmm
gallimaufryma: (Default)
1 cup whipping cream
3 oz baker's bittersweet choc. (which is 67% cacao....3 squares)
2 tsp sugar

  1. Place chopped chocolate in a medium-sized bowl.
  2. Heat heavy cream and sugar (if using) in a large heavy saucepan over med-hi heat until it simmers gently.
  3. Immediately pour the hot cream over the chocolate and stir gently until the chocolate is mostly melted.
  4. Let stand for 15mins to be sure all chocolate is melted.
  5. Stir ganache gently until perfectly smooth, let cool.
  6. Cover and chill for at least 6 hours, preferably overnight (it must be very cold or it will curdle when it's whipped; ganache can be made up to 4 days ahead).
  7. When you're ready to assemble the cake (and NOT before), whip ganache until it's stiff enough to hold a nice shape and seems spreadable (Don't overwhip; overwhipped ganache looks granular, so watch carefully).
  8. Spread whipped ganache immediately, as it will firm as it sits.
  9. NOTE: if using 50-60% bittersweet chocolate, use 4 oz of chocolate and omit the sugar; if using 60-64% chocolate, use 3.5 oz of chocolate and omit sugar; if using 66-72% chocolate, use 3 oz and add the optional sugar to give the ganache a bit of'lift'.

Food Post

Feb. 18th, 2010 07:54 pm
gallimaufryma: (Default)
Lentil sunflower pie with Almond gravy

¾ c. brown lentils
1 ¾ cups water
1 medium onion, diced
1 cup quick oats
½ cup sunflower seeds
1 stalk celery chopped (optional)
1 clove garlic, roughly chopped
2 Tbsp. HP sauce (or Bull’s Eye or ketchup, but HP sauce is excellent)
2 Tbsp. soy sauce
2 Tbsp. balsamic vinegar
1 Tbsp. cider vinegar
2 tsp. Worcestershire sauce
1 tsp. oregano
1/8 tsp. salt
pepper to taste


In a large pot over medium-high heat, combine the lentils and water and bring to a boil. Reduce heat to medium-low, cover and let cook for 15-20 minutes. Add the onions, stir through and let cook for another 10-15 minutes, covered, until the lentils are soft and have absorbed all the water. In a blender or food processor, combine the lentils with the remaining ingredients and puree until just smooth but retaining some texture.
Transfer lentil mixture to lightly oiled pie plate and distribute evenly. Bake at 375 degrees for 27-30 minutes until lightly browned and just firm. Let stand for a few minutes to firm up and serve wedges with sauce as desired (I used sweet baby ray's sauce IN the pie)

Almond Gravy
Ingredients
2 cloves garlice 
1 cup raw almonds 
1 1/4 cups water
2 tbsp low sodium soy sauce 
2 tbsp kuzu root  (I used cornstarch)
1/4 tsp dried thyme 
1/4 tsp sage 
 
Directions
1. Chop up garlic in food processor or blender. 
2. Add the almonds and process into fine crumbs. 
3. Add the remaining ingredients and process until relatively smooth. 
4. Transfer to a sauce pot over medium heat. 
5. Stir often until thickened, about 5 minutes.  It thickened up right at 5 minutes and because it was quite thick, I probably added at least another 1/2 cup if not 1 full cup of water....just add water till it gets thick enough.  AND I added a bit of kitchen bouquet to it as well (a teaspoon or so).

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