Balsamic reduction is so simple. All you will need is about 1 cup raspberry balsamic vinegar and 2 table spoons agave nectar a pan and ladle. The reduction will take about five minutes after it begins to bubble. I like to serve it over all natural vanilla ice cream.
Pour vinegar and agave nectar in pan on low heat stirring constantly. When the reduction begins to separate (you can see the bottom of the pan easily) it is ready. It will continue to thicken as it cools. Place generous portions of all natural vanilla ice cream into bowls. Use a small ladle to pour reduction over ice cream. Oh my this is good.
Sunday, September 15, 2013
Tuesday, May 28, 2013
Cooking workshop
It has been a long time since my last cooking class. Now there is a workshop in the planning stage. A location has been selected the day and time are all that needs to be set. Tell your friends and get ready. I want as many as possible to be able to go.
Looking forward to seeing you soon.
Sincerely,
Edye
Looking forward to seeing you soon.
Sincerely,
Edye
Friday, October 5, 2012
Risotto with Shrimp
Ingredient List:
2 TBS Parmesan Reggiano grated 1 lb. 26-30 shrimp shelled peeled and deveined
1 8 oz pkg risotto with Arborico rice 21/2 cups water
1 1/2 cups frozen baby peas 2 TBS butter divided
1 tsp salt
1. Boil water in small pan with salt. in larger pan melt butter on low then add risotto, stir until coated with butter. When risotto is completely coated add boiling water, stir once to separate then cover. When covered rice mixture reaches a boil, turn on low for 18 minutes, leave covered.
2. Lift lid and add remaining 1 tbs. butter, shrimp (peeled and deveined) and peas. Do not stir, place shrimp and peas on top of risotto. Replace lid and cook for 5 minutes longer.
3. Lift lid a second time to stir all ingredients, fluffing rice and mixing shrimp and peas till risotto is well blended. Cover again for about three minutes. Shrimp needs to reach an internal temperature of 145 degrees
Shrimp will be rubbery if overcooked so be careful.
2 TBS Parmesan Reggiano grated 1 lb. 26-30 shrimp shelled peeled and deveined
1 8 oz pkg risotto with Arborico rice 21/2 cups water
1 1/2 cups frozen baby peas 2 TBS butter divided
1 tsp salt
1. Boil water in small pan with salt. in larger pan melt butter on low then add risotto, stir until coated with butter. When risotto is completely coated add boiling water, stir once to separate then cover. When covered rice mixture reaches a boil, turn on low for 18 minutes, leave covered.
2. Lift lid and add remaining 1 tbs. butter, shrimp (peeled and deveined) and peas. Do not stir, place shrimp and peas on top of risotto. Replace lid and cook for 5 minutes longer.
3. Lift lid a second time to stir all ingredients, fluffing rice and mixing shrimp and peas till risotto is well blended. Cover again for about three minutes. Shrimp needs to reach an internal temperature of 145 degrees
Shrimp will be rubbery if overcooked so be careful.
Tuesday, November 22, 2011
Edye's Cooking: I have found a wonderful shopping list keeper. Ou...
Edye's Cooking: I have found a wonderful shopping list keeper. Ou...: I have found a wonderful shopping list keeper. Out of Milk, is awesome. http://outofmilkapp.com/ This is an easy to use list organizer...
I have found a wonderful shopping list keeper. Out of Milk, is awesome. http://outofmilkapp.com/
This is an easy to use list organizer. There is a free started application on most android and I phones. It is only $4.99 one time fee for the full application. I love it. Tech support is outstanding. I am not the techie you may think. Paul walked me through the set up. Most of you will not need help, but just in case, it is available. Now I cant live without it. I have everything in one place. I have cataloged my pantry and spice cabinet. The app also allows me to show the quantity left so I will know exactly what is available at home. This makes all shopping and task a breeze. I have customized my list to add meal planning and holiday shopping. You can add list any way you need to.
Enjoy the holiday season. Happy Thanksgiving! Happy shopping!
Thursday, November 17, 2011
Blue Christmas Brie
This is a beautiful cheese ball to decorate any holiday table. I am using a Saga Blue Brie cheese. Don't be alarmed if you are not a fan of blue cheese. This is mild and sweet. The pepper jelly you can use the regular red, but if you can find the Red Raspberry pepper jelly by Robert Rosthchild this will work as well. You will need the following: Plastic wrap or Press n seal regular spoon
wide flat icing knife Knife for slicing brie Food processor w/metal blade
Saga Blue brie 8oz. Mascarpone Fresca Red pepper jelly
1c dried cranberries 1c dried apples Monet or Cabaret crackers
optional: pecan pieces fresh rosemary twigs for garnish on top or around the bottom
Note: Brie is easier to handle if it is very cold. Mascarpone cheese will spread better at room temp.
Slice the chilled Saga Blue Brie into to layers.
Use food processor to chop the apples and cranberries. Pour mixture into medium bowl. Now add jelly and nuts stir until mix.
Cut the Saga Blue Brie into two layers.
Use Mascarpone cheese as icing. Ice the bottom layer cut side up. After you have iced the top half of the bottom layer add a layer of the fruit jelly mixture. Gently place top layer cut side down and finish icing with Mascarpone cheese. Make sure the Mascarpone is not to thin. On the very top dump the remaining Mascarpone cheese. There should be enough to create a dome one the top of your cheese ball.
Now tear sheets of plastic wrap three should cover your hands and two to completely cover cheese ball. Plastic wrap edges should stick to your stove or counters edge. This way you will not need to handle and tear plastic packaging while covering the ball with sticky covering. Cover one hand with plastic while dipping jelly mixture with the other. Drop gooey mixture on to the plastic you can use another sheet of plastic to cover your open hand or use the spoon to flatten out the the jelly. Now place the jellied and fruit on to the sides until completely covered. Change plastic on your hands as needed. Now cover the top, use the large plastic sheet to cover and your hands to even out the dome top. Presto Cover completely, top and bottom with largest plastic wrap. Refrigerate or freeze until that special day. When you set out to serve place decorative rosemary around the bottom or on top. Your Blue Christmas Brie should be completely thawed and soft at serving time.
wide flat icing knife Knife for slicing brie Food processor w/metal blade
Saga Blue brie 8oz. Mascarpone Fresca Red pepper jelly
1c dried cranberries 1c dried apples Monet or Cabaret crackers
optional: pecan pieces fresh rosemary twigs for garnish on top or around the bottom
Note: Brie is easier to handle if it is very cold. Mascarpone cheese will spread better at room temp.
Slice the chilled Saga Blue Brie into to layers.
Use food processor to chop the apples and cranberries. Pour mixture into medium bowl. Now add jelly and nuts stir until mix.
Cut the Saga Blue Brie into two layers.
Use Mascarpone cheese as icing. Ice the bottom layer cut side up. After you have iced the top half of the bottom layer add a layer of the fruit jelly mixture. Gently place top layer cut side down and finish icing with Mascarpone cheese. Make sure the Mascarpone is not to thin. On the very top dump the remaining Mascarpone cheese. There should be enough to create a dome one the top of your cheese ball.
Now tear sheets of plastic wrap three should cover your hands and two to completely cover cheese ball. Plastic wrap edges should stick to your stove or counters edge. This way you will not need to handle and tear plastic packaging while covering the ball with sticky covering. Cover one hand with plastic while dipping jelly mixture with the other. Drop gooey mixture on to the plastic you can use another sheet of plastic to cover your open hand or use the spoon to flatten out the the jelly. Now place the jellied and fruit on to the sides until completely covered. Change plastic on your hands as needed. Now cover the top, use the large plastic sheet to cover and your hands to even out the dome top. Presto Cover completely, top and bottom with largest plastic wrap. Refrigerate or freeze until that special day. When you set out to serve place decorative rosemary around the bottom or on top. Your Blue Christmas Brie should be completely thawed and soft at serving time.
Tuesday, November 1, 2011
Stuffed Dates
A little background dates are amazingly sweet and make an awesome addition to desserts, smoothies, or just as a sweetener. Below is a link to tell you more about Majool Dates. Additional note, freeze your dates before removing the stone. Use a sharp knife to slice into half. Hold the date end to end with your finger and thumb, press gently together, it will open to easily remove the stone. For this dish lay each half on parchment paper covering a cookie sheet.
If you plan to make the cheese filling in advance you can save it in the fridge covered for about 1 week. The best way to preserve this type of cheese is to press it into a ball, use press n seal to cover tightly. You may want to cover in two layers. The cheese mix may be easier to handle divided into two balls, then wrapped. Another good plan is to place it into a freezer bag with date and identify the content.
http://datepac.com/faq.htm
You will need about 18-20 dates.
.75 oz. Gorgonzola cheese. (Crumble in bowl with a fork.)
8 oz. Marscapone Italian cream cheese
3 oz. Hormel bacon bits
2.5 oz. pecan chips
Place bacon bits in a microwave safe container. Then heat bacon bit in microwave about 30 seconds. In a large bowl combine both cheeses and bacon bits, mix well. Cover with press n seal and place in fridge for at least on hour. Take dates from freezer and remove stone. Use directions from above. Let cheese and bacon mixture sit out so that it is easier to handle.
Place pecans in a small bowl. Roll cheese filled dates in in the pecans to cover.
With dates on cookie sheet covered with parchment fill with the cheese and bacon mixture.
Place dates into a pre-heated oven at 350 degree. Heat cheese filled dates till warm, about 10 minutes.
http://datepac.com/faq.htm
If you plan to make the cheese filling in advance you can save it in the fridge covered for about 1 week. The best way to preserve this type of cheese is to press it into a ball, use press n seal to cover tightly. You may want to cover in two layers. The cheese mix may be easier to handle divided into two balls, then wrapped. Another good plan is to place it into a freezer bag with date and identify the content.
http://datepac.com/faq.htm
You will need about 18-20 dates.
.75 oz. Gorgonzola cheese. (Crumble in bowl with a fork.)
8 oz. Marscapone Italian cream cheese
3 oz. Hormel bacon bits
2.5 oz. pecan chips
Place bacon bits in a microwave safe container. Then heat bacon bit in microwave about 30 seconds. In a large bowl combine both cheeses and bacon bits, mix well. Cover with press n seal and place in fridge for at least on hour. Take dates from freezer and remove stone. Use directions from above. Let cheese and bacon mixture sit out so that it is easier to handle.
Place pecans in a small bowl. Roll cheese filled dates in in the pecans to cover.
With dates on cookie sheet covered with parchment fill with the cheese and bacon mixture.
Place dates into a pre-heated oven at 350 degree. Heat cheese filled dates till warm, about 10 minutes.
http://datepac.com/faq.htm
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