Want to try again?

So, I do believe that we may be spread across several states for - well- maybe forever! So-- want to try our little experiment again?  Anyone?  If you do- then let's dive in and find an ingredient.

I am thinking:  Cinnamon OR Apples.... but would love to hear what someone else is thinking.  And-- finally- I didn't respond to the invite in time- so I am not listed as a contributor, and have no idea how to invite myself, even though I am logged in as administrator-- so-- court, or someone-- help me add myself!! Please?! if we decide to go ahead...  which I CLEARLY am in favor of...
much love,
Jacquie (showing as friendship feast until somebody helps me get that fixed)
Love you all!

Basil... mmmmmmmmmmmm

Helloooooo happy people!  It's been a long time since we did anything with this, and I'm going to attempt a revival.

My mom was just visiting me, and she brought LOTS of stuff from her barn garden!!!  Tomatoes, squash, green beans, snow peas, and BASIL!!!! 

Like, bags of it.  Which I need to do something with before it wilts.  So, my plan tonight is to make something with the fresh basil, and then turn the rest into basil puree to freeze and use later! 

What is YOUR favorite basil thing to make?  I have tons... I'll let you know what I come up with later tonight!

Peace,
Kari

Cupcake Recipe

Cupcakes
1 box lemon cake mix
3/4 cup water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
2 eggs
1 3 oz. package of cream cheese, softened
1.5 cups of blueberries

Frosting/Garnish
2.5 cups powdered sugar
3/4 cup butter, softened
1 teaspoon grated lemon peel
1.25 teaspoons vanilla
1 tablespoon of milk

Blueberries & lemon peel for garnish


1. Heat oven to 375 degrees (350 for dark/nonstick pans). Place paper baking cups in 24 muffin cups.
2. In large bowl, beat all cupcake ingredients except blueberries with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally. Fold 1.5 cups of blueberries into batter. Divide batter evenly among muffin cups.
3. Bake 18-22 minutes or until tops are light golden brown. Cool 5 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
4. In medium bowl, beat powdered sugar, butter, 1 teaspoon lemon peel, vanilla, and milk on high speed about 4 minutes or until smooth/well blended, adding more milk by teaspoonfuls if needed. Spread frosting on cupcakes. Garnish with blueberries and lemon peel!

Summer= I want lemons

So because none of us have posted in ages, I figured I would. Because I baked today, using my new favorite: lemon. It's such a great summer flavor without being over-powering (when done right!)

Today I made lemon-blueberry cupcakes. I'll post the recipe assuming they taste good but I haven't eaten one yet.

However, they looked GORGEOUS! so I'll post pictures.

After pulling them out:


With the icing:


And all done!

Borough Market = mushroom pate

When I find something I love I marry it. Seriously. Of course I'm not talking people here I'm talking food. For example, when I find myself in Philadelphia I don't like to leave without Bequet's sea salt caramels. When I'm at Central Market in Lancaster I always have a peanut butter long john from the Amish man at the corner. I have favorite lunch time and dinner time meals at almost every restaurant I've been to more than once. So, in the event that the first thing I try at a restaurant I fall in love with you will have a terrible time trying to convince me I want something else. Perhaps that's why I like you all so much....you share things. In any event, the first time I went to Borough Market ago I happened across a little stand called Pate Moi. It was just a small stand, an unassuming guy and free samples. Heaven. I chose the worst most chaotic day to visit this London institution but as soon as I tasted this pate it was love. I don't think I've been back to the market without buying some. There are many ways one can eat this pate but the absolute best is on freshly baked baguette. If you come to London we will definitely indulge ourselves. There's also a little English cheese stand right beside it....but I'll save that description for another day.

March is for Mushrooms

It's spring, which means there is rain and things are growing, and mushrooms are plentiful. OK, so it's not spring yet, its still snowing, and I could have chosen something green and pretty that grew in the spring. BUT, I love mushrooms, and want new ways to make them delicious. So, throw some new and creative ways out there to make fungus fun. And delicious. We are all about the deliciousness.

And this is how it's done

I finally made the risotto recipe I posted a few weeks ago. It was "a good idea." And as I am a novice at risotto making (unlike many of you) I decided to enlist the help of my friend Jeanne and her kitchen. After picking up some fresh supplies in the Brixton markets we made this delightful winter dish. Good meal, good times.


Butternut Squash and Vanilla Risotto
a la Giada de Laurentiis

Ingredients

• 4 cups vegetable broth
• 1 large vanilla bean
• 3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces
• 2 tablespoons butter, plus 1 tablespoon
• 3/4 cups finely chopped onion (from 1 onion)
• 1 1/2 cups Arborio rice or medium-grain white rice
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon salt
• 2 tablespoons finely chopped fresh chives

Directions

In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise.Scrape out the seeds and add them, and the bean, to the broth.

(We used this vanilla I got while in Mexico with my buddy Dr.Sears as being poor college students made real vanilla a bit expensive)

When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm.

Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean.

Turn off the heat. Gently stir inthe butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately.

As I consider a meal without dessert to be the 8th deadly sin we also made this surprisingly delicious crisp. I say surprisingly delicious because fruit is not in season here in London and we used a medley of unripe nectarines, plums and raspberries. The best thing about crisps is that a little butter and brown sugar can make anything delicious.