tag:blogger.com,1999:blog-44771008497666005912024-03-12T16:53:26.284-07:00What's Cooking Roz?This area is the place to be for those of you who love to stir, simmer, slice and dice it up.Cooking is fun and can be therapeutic.
Cooking is a beautiful thing and we will take a peek at my recipes as well as others that have inspired me.Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-4477100849766600591.post-63414861392729228732012-04-18T05:45:00.001-07:002012-04-18T05:45:49.487-07:00TestingRozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-39780373731036654962012-02-20T19:48:00.000-08:002012-02-20T19:48:00.848-08:00Mardi-Gras Classics -Laissezs les Bons Temps Rouler!<div dir="ltr" style="text-align: left;" trbidi="on">Let the good times roll! Today is Lundi Gras! , and tomorrow is you guessed it Fat Tueday otherwise known as Mardi Gras in Louisiana.<br />
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So many dishes to devour you really need two days to fit them all in. The classics are once again, Red Beans and Rice, Gumbo, Pralines, the Etouffes and the list goes on.<br />
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Click onto one of the caterogies to the left and discover your favorite Mardi Gras dish. And we won't stop there. Tomorrow we'll rev it up a bit with more recipes and a little insight of the biggest party in the world.<br />
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Carnival, Mardi-Gras actually has some little known facts about its background I will share with you on Mardi-Gras Day!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Zq8cjtrf2uk/T0MSc-8et8I/AAAAAAAAAgM/tvJJwOqIjcw/s1600/Mardi+Gras+Theme+Pics+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="http://1.bp.blogspot.com/-Zq8cjtrf2uk/T0MSc-8et8I/AAAAAAAAAgM/tvJJwOqIjcw/s320/Mardi+Gras+Theme+Pics+023.JPG" width="240px" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-i-6HG1AR0RQ/T0MSyrSScjI/AAAAAAAAAgU/UF9aopTh_uc/s1600/mardi+gras+theme+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="http://1.bp.blogspot.com/-i-6HG1AR0RQ/T0MSyrSScjI/AAAAAAAAAgU/UF9aopTh_uc/s320/mardi+gras+theme+008.JPG" width="240px" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-L-hlwEllKR8/T0MTJBtOdnI/AAAAAAAAAgc/EbFWELHnKUo/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200px" src="http://2.bp.blogspot.com/-L-hlwEllKR8/T0MTJBtOdnI/AAAAAAAAAgc/EbFWELHnKUo/s200/002.JPG" width="150px" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-al1wynmdtDM/T0MTbGTwKoI/AAAAAAAAAgk/NKbaMZHV_D4/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" src="http://3.bp.blogspot.com/-al1wynmdtDM/T0MTbGTwKoI/AAAAAAAAAgk/NKbaMZHV_D4/s320/008.JPG" width="240px" yda="true" /></a></div>Comeback and visit me, see what else Roz is cooking for Mardi Gras! </div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-54213787824563900262012-02-01T11:23:00.000-08:002012-02-01T11:23:47.199-08:00February is the Month for :Chocolate<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>Chocolate Cake topped with Ganache covered strawberries</u></strong><br />
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</tbody></table>Just a short note on Chocolate, you either like it , love it, or believe it or not can do without it! Yes I have actually met individuals who do not like chocolate. Yes Chocolate contains fats, but once again people its all about moderate consumption. For those of us who do happen to indulge in this creamy,smooth rich confection its all good.<br />
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Why do we like it so much, speaking for myself it's the taste. Still a somewhat controversial topic ,researchers are still making a point that the chemicals in chocolate go straight to you brain!<br />
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There are mood elevating compounds in chocolate! Theo bromine-caffeine's cousin,Caffeine, and Phenylethylamine (PEA) this maybe the one that sets off the pleasurable feelings some claim to experience. That falling in love sensation ,which is why it is linked to Valentines day.<br />
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Who ever knew, so many intriguing facts on the worlds most renowned confection. For more foodie fun facts about chocolate click on the following link :<br />
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<a href="http://www.allchocolate.com/">www.allchocolate.com</a> </div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-77876848915952619252012-01-25T20:42:00.000-08:002012-01-25T20:45:05.137-08:00Happy Chinese New Year : Gung Hay Fat Choy!<div dir="ltr" style="text-align: left;" trbidi="on"> <br />
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Out of all the Chinese New Year dishes to go crazy over, I have to say Dim Sum is my favorite. Born and raised in the Bay Area -Northern California, Oakland, San Francisco, Berkeley, Chinese New Year was celebrated in full force.The Dragon Dance parade would go on forever, the beating of the drums, the long animated body in sync and rhythm.<br />
The Asian community has a long standing history in the San Francisco community and surrounding cities.If am not mistaken, San Francisco's Chinatown is the second largest Chinatown next to New York. I'm open to discussions on this, if off the top of my head memory is fading.<br />
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But continuing where I left off, the steamed dumplings are just one of many appetizers a.k.a.- Dim Sum.<br />
Exactly what is it?<br />
Dim Sum is a traditional Chinese cuisine in which small portions of various foods are delicately prepared and consumed.<br />
Small bite sized or individual portions of food are served in small plates. This is only a portion of the Chinese cuisine served throughout this two week celebration. Other foods are even dubbed as lucky,other symbolic of wealth etc.<br />
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It's roots are linked to an even older tradition yum cha ( tea tasting), which satisfied the travelers appetite along the Silk Road.<br />
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As tradition would have it Tea Service is just as important as the food. Green tea, scented tea and so on.And you haven't heard by now tea is loading with anti-oxidants.Drink up, say it with me wrinkles go away! Stay at bay!<br />
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So there is my brief take on Dim Sum and its role it serves in the Chinese New Year Celebration.<br />
Find a Chinese New Year Event near you and try out something new.<br />
"Surprise your taste buds".<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Wx1DMIQZwA0/TyDZNCMZHSI/AAAAAAAAAe0/oMCNfgmgOWE/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="320px" src="http://4.bp.blogspot.com/-Wx1DMIQZwA0/TyDZNCMZHSI/AAAAAAAAAe0/oMCNfgmgOWE/s320/018.JPG" width="240px" /></a></div><strong><u><span style="font-size: small;">Pot Stickers </span></u></strong><br />
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>Cream of Broccoli Cheddar Horseradish Soup</u></strong></td></tr>
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OK, Winter is still around and so are the comforting winter warming soup recipes.Soup's On!<br />
Most of us would agree we can literally eat soup out of any bowl we want, as long as it gets the job done.<br />
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But for the die hard soup connoisseurs,soup service is to be followed to the tee, with a capital T!<br />
With good reason, it can make a huge difference when serving and getting the best taste out of your soup.<br />
No one enjoys sipping on lukewarm or downright cold soup, no matter what.<br />
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Proper soup service is essential. Why does it matter? For the simple fact that, the type of soup served in the proper bowl keeps it warmer or hotter longer.The ingredients merry better with warmth.<br />
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For instance, cream soups and consomme`s which cool very quickly should be served in a deep bowl.It takes longer to cool while consuming the liquid.<br />
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Chowders, fish soups, and other soups with numerous ingredients would be better off served in a shallow,wide-rimmed bowl.It can hold chunks of food well and you can access the content without having to dig into the bowl. You sort of side swipe it into your soup spoon without the mess!<br />
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So with your next Winter warmer, try using the best serving vessel and see if it make a difference.<br />
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Enjoy!<br />
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Popular categories of soup are as follows, Clear-Consomme, broths, stocks.Creamed, Pureed soups, and of course the hearty Chowders, Chunky vegetable soups and so on. So versatile are the ingredients you can practically create a soup recipe in no time. And the stand by classic soup recipes never go out of style.<br />
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<strong><u>Cream of Broccoli Cheddar-Horseradish Soup</u></strong></div>
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1 1/2 cups.- Broccoli( rough chopped or fine)</div>
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1/2- medium yellow onion (chopped fine)</div>
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1 cup chicken broth</div>
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1 1/2 cup-heavy whipping cream</div>
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1 1/2 cup of Horseradish White-Cheddar Cheese</div>
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1tsp.-Onion powder</div>
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1tsp. -salt </div>
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3tbsp.- Unsalted butter</div>
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1tbsp.-flour</div>
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2-3quart sauce pan</div>
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Chop broccoli to your preference *(<u> I preferred a rough chop here for aesthetics: to see color of the</u> <u>cream base, I preferred not to have your typical green broccoli cream</u>) </div>
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Blanch the broccoli, keep in the cold water until ready to add to base.</div>
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Chop onions as directed above. Set aside.</div>
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Make a white roux with butter and flour, add more butter if needed to the saucepan.</div>
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Add chopped onions, and lightly saute until onions are transparent.Add chicken broth, then simmer for about twenty minutes.</div>
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Add drained broccoli and simmer another 20mins, do not let the broccoli turn grey.Whisk in the cheese, then the cream until base is velvety smooth.Heat on a very low heat until base is hot, whisking as needed. And serve immediately.</div>
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If you have any questions regarding this recipes or others posted, please contact Roz?</div>
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I'm on Twitter, Facebook or subscribe to What's Cooking Roz?</div>
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</div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com1tag:blogger.com,1999:blog-4477100849766600591.post-7467360628106450072012-01-05T16:43:00.000-08:002012-01-05T16:47:37.093-08:00My Family's Christmas Favorites<div dir="ltr" style="text-align: left;" trbidi="on"> When families come together for the holidays, I think there is one common ground we all share as a universal body. Regardless of our cultural backgrounds, we all want to eat our mom's special cooking at Christmas.<br />
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These are the King family Christmas dinner must haves! It's tradition Gumbo and the other trimmings for dinner. I think next year will be the perfect time to explore other Christmas dinner traditions. For instance what is on a typical Asian Christmas menu, how about the Latin Christmas dinner palate?<br />
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Researching and interviews from as many non-American cultures as possible will be an eye opener,don't you think? Hope you can join me, inform me, also share pics, recipes from far away places.<br />
Until next posting, keep those pots and pans rattling and the oven pre-heated and ready to go!<br />
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>Seafood Gumbo </u></strong></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>My Granddaughter's and daughter's gingerbread house</u></strong><br />
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>Chocolate Chip Cookies</u></strong></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>Red Velvet Cake </u></strong></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>Christmas Sugar Cookies </u></strong><br />
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>Everyday -Anytime Red Velvet Cake</u></strong><br />
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>Red Velvet Cake Christmas Theme </u></strong><br />
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</tbody></table><span style="font-family: "Trebuchet MS", sans-serif;">Red Velvet Cakes are one of those deserts that one can dress up, as well as dress down. It is so versatile as far as decor goes. It's hard to make a red velvet cake look bad.</span><br />
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<span style="font-family: Trebuchet MS;">One layer, two layers, three layers as demonstrated above in upper left hand corner. You may omit icing altogether and with an outstanding recipe it will not only taste good,but to any one's surprise it will still look great! Personally, I prefer the Bundt Pan look with a cream cheese icing thin enough to glaze around the center, flowers or no flower adornment in the center.</span><br />
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<span style="font-family: Trebuchet MS;">My point is this, I always saw this classic in decorated in cookie cutter fashion. So I tried to come up with a various ways to uplift the aesthetics without destroying the taste. Cream cheese icing is not typically fond of keeping its shape very well, its best to keep simple embellishments.</span><br />
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<span style="font-family: Trebuchet MS;">Occasionally I will add a red velvet cake to my portfolio with a different twist on the glam.</span><br />
<span style="font-family: Trebuchet MS;">Follow Roz to see what other ways to rock this cake throughout the year.</span><br />
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<span style="font-family: Trebuchet MS;">There are countless recipes worldwide, I will post my recipe during the holiday season. As mentioned previously, using pure vegetable oil and a few other tips will make the difference in your Red Velvet cake as plain as night and day.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-P5gmv9d559U/TulmblFb1bI/AAAAAAAAAbg/uOP4vF3nQsU/s1600/127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" oda="true" src="http://1.bp.blogspot.com/-P5gmv9d559U/TulmblFb1bI/AAAAAAAAAbg/uOP4vF3nQsU/s320/127.JPG" width="240px" /></a></div></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com1tag:blogger.com,1999:blog-4477100849766600591.post-48315279820951119712011-12-07T21:06:00.000-08:002011-12-07T21:06:31.885-08:00What's Cooking Roz?- Roz is cooking with Persimmons this week<div dir="ltr" style="text-align: left;" trbidi="on"> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><u><strong>Honey -Orange glazed Persimmon Tartlets </strong></u><br />
This week I am experimenting with persimmon recipes,my own creations , so I will play on the safe side first. Then ,try a wild and out persimmon treat. You never know until you try it, surprise your taste buds I always say.<br />
Persimmons are in season, they are the brightly orange tomato looking fruit. Which are available between October through January, sometime February. They are often overlooked when it come to Holiday deserts. Persimmons are also surprisingly quite delicious when prepared in savory dishes too. The trick to using persimmons is to make sure they are ripe when adding them desert recipes. Ripe persimmons are tasty just eaten raw; or halved topped with cream cheese.They are a wonderful addition to muffins, cakes , breads and pies. However if not ripened they are just about inedible, too tart, cottony like texture.<br />
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Sharon fruit, kaki , hachiya hence aka persimmons can be cooked, but only after ripening.Otherwise the fruit can be bitter. They are also a good source or vitamin A ,as we might have guessed from the orange color and some vitamin C. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-aZuZiCWs34U/TuBFFrhfiFI/AAAAAAAAAYw/lB750O6eQak/s1600/persimmon+tartlets+020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400px" mda="true" src="http://4.bp.blogspot.com/-aZuZiCWs34U/TuBFFrhfiFI/AAAAAAAAAYw/lB750O6eQak/s400/persimmon+tartlets+020.JPG" width="300px" /></a></div></td></tr>
</tbody></table> </div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-37494130516337234532011-12-02T13:19:00.000-08:002011-12-02T13:19:06.640-08:00Gumbo Flavor of the Month Series-Let's Make a Pot of Gumbo Ya'll!<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zP2LXod-0vg/TtkkDYr6V-I/AAAAAAAAAXs/3CXuKqRWoAI/s1600/023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-zP2LXod-0vg/TtkkDYr6V-I/AAAAAAAAAXs/3CXuKqRWoAI/s320/023.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><u>Shrimp and Louisiana Smoked Sausage Gumbo</u></strong><br />
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I we have covered the basics or the essentials of cooking Gumbo. The rest of the process is a cinch, this recipe is simple.<br />
It's fun to create your recipes as well, you will find recipes all over the Internet and most cooks and restaurants have their own secret. Have fun with it keep it classic or put a twist on a pot , you never know what will come of it, maybe a blue ribbon or two. <strong>Always make your roux before cooking your gumbo,saves a lot of time.</strong><br />
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<strong><u>Shrimp and Louisiana Smoked Sausage Gumbo</u></strong><br />
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1 chicken ( 2-3 lbs) *see note <br />
Creole seasoning or salt and pepper<br />
3-4 tbsp. oil for frying <br />
3qts. water or /chicken stock<br />
1 1/2 lbs. fresh okra<br />
1 large bell pepper,chopped<br />
2 stalks of celery, chopped<br />
1 large onion,chopped<br />
3-4 cloves of fresh garlic ,minced<br />
1 16oz can of stewed tomatoes<br />
1-2 lbs of Smoked Louisiana Hot Links , sliced<br />
3-4 bay leaves<br />
2 tsp. dried thyme<br />
1 tsp. dried basil<br />
1 tsp. cayenne pepper (optional)<br />
1 tbsp. file<br />
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Cut chicken into to pieces or use party-wings(thawed out). Dredge seasoned chicken in flour, and fry until golden brown. Set aside.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-puoxWBs62vA/TtkuCO5TqZI/AAAAAAAAAX4/uGMRPPid324/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-puoxWBs62vA/TtkuCO5TqZI/AAAAAAAAAX4/uGMRPPid324/s200/011.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--UvzKnqdFyA/Ttk_JCR5liI/AAAAAAAAAYE/ZGBe_rbnqZ4/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/--UvzKnqdFyA/Ttk_JCR5liI/AAAAAAAAAYE/ZGBe_rbnqZ4/s200/015.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Meanwhile saute okra in about a tsp. of oil until all ropiness is gone.Set aside. In a heavy Dutch oven combine all of the ingredients except the File ,shrimp, and chicken stock.Cook stirring occasionally to keep from sticking to pan for appx.15 mins.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wpzZbuUeddQ/Ttk_pPs1XkI/AAAAAAAAAYM/SH9qj4zIbYs/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-wpzZbuUeddQ/Ttk_pPs1XkI/AAAAAAAAAYM/SH9qj4zIbYs/s200/018.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><u>Louisiana Hot Links</u></strong></div><div class="separator" style="clear: both; text-align: center;">Add enough stock just to cover dutch oven half-way for now, ( its best to add liquid as needed to get the thickness and full bodied flavor.Bring to a slow boil.Then simmer about an hour, add shrimp, cook 10mins- taste.</div><div class="separator" style="clear: both; text-align: center;"> At this point the soup has not merried yet, add additional seasonings to your preference. Add your file last to your pot after all your tasting is done, some prefer file added at the table in your bowl, I like it both ways. </div><div class="separator" style="clear: both; text-align: center;">Discover your secret ingredient, experiment, I have my secret ingredient, sorry I can't share.</div><div class="separator" style="clear: both; text-align: center;">Serve over steamed white rice.</div><div class="separator" style="clear: both; text-align: center;">Bon Appetit!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><u>* Use party wings to save time and for presentation aesthetics, fresh not frozen if possible</u></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><strong><u>Seafood Gumbo Perfect for Christmas Dinner</u></strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-zGcor9RvTjE/TtlAphMcE2I/AAAAAAAAAYY/_4yfaYvHYBc/s1600/gumbo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zGcor9RvTjE/TtlAphMcE2I/AAAAAAAAAYY/_4yfaYvHYBc/s1600/gumbo.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</tbody></table></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-8067377213448901162011-11-23T13:58:00.000-08:002011-11-23T14:00:17.094-08:00Happy Thanksgiving : Vote for your favorite Thanksgiving Day Desert<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-jZg8L4EcaJY/Ts1sUUjXguI/AAAAAAAAAXg/gDDKliA8DVg/s1600/thanksgiving+pies+009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://1.bp.blogspot.com/-jZg8L4EcaJY/Ts1sUUjXguI/AAAAAAAAAXg/gDDKliA8DVg/s400/thanksgiving+pies+009.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><u>Sweet Potato Pie </u></strong><br />
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</tbody></table></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-42285052735269023232011-11-19T19:41:00.000-08:002011-11-19T19:47:49.264-08:00Gumbo Flavor of the Month Series: The Cajun/Creole Trinity<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-dUMdbQv03e4/TshmcWrG2lI/AAAAAAAAAXA/04TvJvgJcXs/s1600/010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="http://1.bp.blogspot.com/-dUMdbQv03e4/TshmcWrG2lI/AAAAAAAAAXA/04TvJvgJcXs/s320/010.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><u>The Cajun/ Creole Trinity </u></strong><br />
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As we continue on our road to the Gumbo Pot we are now leading up to the heart of it all. Every culture has its own melange of herbs, spices or vegetables that gives it a taste all its own to claim. This is an identifiable,unique blueprint that will distinguish one flavor from another..<br />
This blueprint lets each taste bud know whether its Asian food, Latin, African or American food I'm eating today.<strong> </strong>With that being said <strong>,</strong> the trinity or sometimes dubbed the <strong>Holy Trinity</strong> is likewise used for <strong>Cajun/Creole cooking</strong>. The <strong>onions, green pepper, and celery</strong> whether roughly chopped or merely a fine mince, is the soul of Cajun/Creole cooking.<br />
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<strong>Cajun</strong> cooking has a history of its own, although both are renowned throughout Louisiana<strong>.Cajun</strong> style is a low-country ,rustic style.Locally available ingredients were and still commonly used . A roux is used also.<br />
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<strong>Creole</strong> cooking is a refined ,more structured style and is called city cooking. Therefore a larger variety of choice ingredients are used. You can taste the difference between an <strong>Cajun</strong> and <strong>Creole</strong> Gumbo. It's a matter of preference, for instance if we compare Cantonese style Chinese food vs. Szechuan or Mandarin its all about location,location, location.<br />
The Creoles have a its own similar and contrasting history too. Both cultures are tied to French descendants settling in Southern Louisiana ,but the Creoles are a mix of French, African, and Spanish in which accounts for the distinction in the seasonings as well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-omOSiOEVrO8/TshzPfHL7eI/AAAAAAAAAXU/IR0RvTAXdrA/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-omOSiOEVrO8/TshzPfHL7eI/AAAAAAAAAXU/IR0RvTAXdrA/s320/013.JPG" width="240" /></a></div><strong><u>Bay Leaves,Thyme and Majoram</u></strong><br />
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One last important combo we must not omit. These herbs and spices are not inclusive in the trinity, but are just as equally important. Notice the garlic cloves <span style="background-color: yellow;">above with the veggies, and bay leaves thyme and majoram. I would say 90% of the time will be added.</span><br />
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We are almost ready to get our Gumbo pots to a rolling boil now. Thanksgiving is next up ,we won't let Gumbo steal the thunder from Turkey day! By the time Christmas menu planning comes around we will be well informed and equipped to make the best pot of gumbo there is.<br />
Follow my next post, right on up to the recipe. Until next posting ,enjoy.<br />
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</tbody></table></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-18870124213813800212011-11-12T15:04:00.000-08:002011-11-12T15:04:31.832-08:00Creating Fun with leftover cakebatter- Climb out of the Rut!<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9hBHiEtxtxw/Tr7ypG0M4NI/AAAAAAAAAV8/5kO7RVKamiI/s1600/blog+pic+polka+dot+dome+mini-cake.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-9hBHiEtxtxw/Tr7ypG0M4NI/AAAAAAAAAV8/5kO7RVKamiI/s320/blog+pic+polka+dot+dome+mini-cake.JPG" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><u><span style="color: purple;">A Domed Mini-polka Dot Cake</span></u></strong><br />
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It's definitely all about making fun and the most of what you have.I'm always baking something around the house,whether a pie, cookies or cakes and pastries. Typically we bakers make cupcakes with the extra cake batter that could not fill up our smallest of smallest cake pans. This time I tried something different and I liked the results hopefully you guys will too.<br />
I had a mini-doll cake pan set that is used for cake dolls, instead of creating a doll I covered the baked dome in fondant.<br />
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By chance I happened to be out and about with my Granddaughter at the local discount department store and as the cliche goes, I wasn't looking for anything in particular. This polka-dot domed shaped pastry set caught my eye at the checkout counter.<br />
I already had polka-dot sprinkles in my cake decorating stash to match and Voila!<br />
And the point is, think out of the box from time to time when you're in a creativity rut like I was momentarily. Change the routine around with your baking pans, flip them around, turn them sideways whatever and see what happens.<br />
Just have fun!<br />
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It worked out perfect! I had polka-dot sprinkles in my cake decorating stash already and Voila!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7xlgwg-cOtc/Tr7yLrQz6kI/AAAAAAAAAV0/QacV-fsIEtw/s1600/mini-cake+polka+dot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-7xlgwg-cOtc/Tr7yLrQz6kI/AAAAAAAAAV0/QacV-fsIEtw/s320/mini-cake+polka+dot.JPG" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="mailto:photosbynadia@gmail.com">photosbynadia@gmail.com</a></div></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-55837787226534370222011-11-08T13:10:00.000-08:002011-11-08T13:10:17.065-08:00Gumbo Flavor of the Month Series: The Rue to the Velvety Roux!<div dir="ltr" style="text-align: left;" trbidi="on">As promised let's decipher the most important code to make the perfect gumbo roux. And the secret code is patience with a capital P! Although I sometimes cheat myself and cook the quick method.<br />
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Before I lay out the basics, well what exactly is a roux? Here we go it's simpler than we think.<br />
It's simply equal parts vegetable oil and flour mixed together in a pan or skillet, cooked on low-heat until the desired color.<br />
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For gumbos and Etouffe we want a dark chocolate roux. You can make a small batch or a large batch,save it store it in the refrigerator to use later especially if you cook Louisiana dishes all the time.<br />
The color ranges from a blond to brown, again color depends on the recipe at hand, typically the blond or lighter version are made with butter. These are beginnings of your mother sauces.<br />
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Take look at the stages of making a roux for gumbo, sometimes you may need to add more oil, it should shine a little as you will see.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-CDWwbUXUUOU/TrmSx7lXBWI/AAAAAAAAAUs/z9jIOU4K_PI/s1600/005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://4.bp.blogspot.com/-CDWwbUXUUOU/TrmSx7lXBWI/AAAAAAAAAUs/z9jIOU4K_PI/s200/005.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><u>Blond Roux</u></strong></td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-le2oByuLd2g/TrmVRyc3MHI/AAAAAAAAAVI/oAiTUUsqn48/s1600/006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://2.bp.blogspot.com/-le2oByuLd2g/TrmVRyc3MHI/AAAAAAAAAVI/oAiTUUsqn48/s200/006.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stir,stir and stir!</td></tr>
</tbody></table><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9FIYbx2ND9U/TrmVhhM11VI/AAAAAAAAAVQ/i7CHom5MJpk/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-9FIYbx2ND9U/TrmVhhM11VI/AAAAAAAAAVQ/i7CHom5MJpk/s200/007.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qqnesNQCjZc/TrmV0zrKz3I/AAAAAAAAAVY/0OKT-P1yPyM/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-qqnesNQCjZc/TrmV0zrKz3I/AAAAAAAAAVY/0OKT-P1yPyM/s320/009.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WU5tUJCSJsU/TrmWGZtRXQI/AAAAAAAAAVg/_cJnoserGo4/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-WU5tUJCSJsU/TrmWGZtRXQI/AAAAAAAAAVg/_cJnoserGo4/s320/016.JPG" width="240" /></a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-HFo1IFsoTbQ/TrmWVPZKknI/AAAAAAAAAVo/Hzeq-6AowKQ/s1600/017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-HFo1IFsoTbQ/TrmWVPZKknI/AAAAAAAAAVo/Hzeq-6AowKQ/s320/017.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><u>Chocolate Roux</u></strong></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is what you want in your Gumbo this year, be it Creole Seafood, Shrimp and Louisiana Smoked Sausage. Smooth ,shiny, clump free roux. It should have a nutty aroma and taste!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Be sure to check out my next posting on the trinity of <strong><u>Louisiana/Creole Cookery</u></strong> ,were almost ready to start a pot cooking for the holidays or anytime you crave it.</div><div class="separator" style="clear: both; text-align: center;">Make some roux this week, try it and if you have any questions,subscribe to my post,email me.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><u>"Surprise your tastebuds".</u></strong></div></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-2932913023746432922011-11-06T20:43:00.001-08:002012-02-20T19:27:51.833-08:00Gumbo Flavor of the Month- Shrimp and Louisiana Smoked Sausage Gumbo<div dir="ltr" style="text-align: left;" trbidi="on">Our season for firing up our stock pots and slow cookers is definitely at its peak. Autumn soups, stews are in full bloom. Now we want to slowly but surely transition into the Winter concoctions no doubt.<br />
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One of my popular soups to make during the freezing days of Winter is an American southern classic,<br />
<strong>Gumbo.</strong><br />
During a previous post on soups I skimmed over the surface on a description of <strong>Gumbo.</strong><br />
And now I will follow up with my Gumbo Flavor of the Month Series until March.<br />
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Although it can be served up anytime of year, nothing beats that hot spicy flavors of <strong>Gumbo</strong> in the heart of Fall/Winter. Gradually starting with your simplest recipe, and building the momentum until Christmas and Mardi Gras to showcase your best gumbo of the year.<br />
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But before we begin with my recipe, let's be on the same page and grasp the basics of a delicious,bonafide batch of mojo.<br />
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The Gumbo series is for serious lovers of this dish, once you've had a good batch you won't settle for mediocracy!<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-3ETHmG3-lk8/Trdlj46vf2I/AAAAAAAAAUU/yoBdtQTfzZs/s1600/019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300px" src="http://3.bp.blogspot.com/-3ETHmG3-lk8/Trdlj46vf2I/AAAAAAAAAUU/yoBdtQTfzZs/s400/019.JPG" width="400px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><u>Shrimp and Louisiana Smoked Sausage Gumbo</u></strong><br />
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Recipe soon to be posted in the Louisiana Specialties section.<br />
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Now before we move on to cooking up that delicious batch of Gumbo, we must run through the basics of Gumbo cookery.<br />
What is Gumbo? It is a soup that includes a melange of specific ingredients combined to create a taste that is unique to the Cajun/Creole culture in Louisiana.<br />
Making Gumbo is a process, in my flavor of the month series I will highlight the most important steps in preparing it.<br />
There are short cuts of course, but to truly savor the authenticity of this Louisiana classic, follow these steps.<br />
The first and foremost important step is making your roux. The second must have ingredient in any gumbo is the trinity of Creole cooking, and finally selecting the correct staples to put in your Gumbo will make the all the difference in the world.<br />
I will cover the basics for creating the gumbo roux in my next posting of the Gumbo Flavor of the Month Series.<br />
We will continue from there until the finale ending in March , so please stay posted.<br />
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<div class="separator" style="clear: both; text-align: center;"></div></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-63022614994695380772011-10-31T09:15:00.000-07:002011-10-31T09:15:32.890-07:00Happy Halloween<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oWmTvAmQNrw/Tq7JUdRq5hI/AAAAAAAAASU/bH51ksVbMNk/s1600/IMAG0053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-oWmTvAmQNrw/Tq7JUdRq5hI/AAAAAAAAASU/bH51ksVbMNk/s320/IMAG0053.JPG" width="320" /></a></div><strong>Happy Halloween Goblins and Ghouls!</strong><br />
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This has to be one of the most fun holidays to celebrate besides Christmas.Why? Because we all can be at liberty to act like kids. Playing dress-up and acting silly and goofy.<br />
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But what is the best treat Halloween has to offer! In the words of Garfield himself-"candy,candy,candy,candy"! All kinds of candy, gooey, fruity, weird flavors and then their is the homemade candies.<br />
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I love to read what new trends are out there each year for this day. And this is what I'm finding.<br />
Homemade candy that mimics store bought varieties are a lot more popular than 10-15 years ago, not to say people were not making it. It's just more popular now than ever.<br />
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With that being said I'll share this link I found today, I like it because it makes the search for the candy recipes a one-stop shop. <br />
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<a href="http://shine.yahoo.com/event/halloween/7-homade">http://shine.yahoo.com/event/halloween/7-homade</a></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com1tag:blogger.com,1999:blog-4477100849766600591.post-45598097264656188342011-10-29T17:21:00.000-07:002011-10-29T17:29:08.961-07:00What's Cooking Roz? Autumn Soups and Stews<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;">It's the great pumpkin! Yes indeed. So many culinary uses we have for this surprisingly nutritious gourd.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vDU3d0WOtY0/TqyLziirheI/AAAAAAAAAPE/3QM106MxOTA/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-vDU3d0WOtY0/TqyLziirheI/AAAAAAAAAPE/3QM106MxOTA/s200/002.JPG" width="150" /></a></div>The culinary creations from the pumpkin are endless, both savory and sweet alike. But let's face it, there is nothing like the fall that sets it off like a bowl of piping hot, creamy, velvety pumpkin soup!<br />
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>Creamy Pumpkin Soup</u></strong><br />
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The great master of the French Grande Cuisine- Auguste Escoffier ( 1846-1935)<br />
classified soups during his era amongst other world renowned French chefs.<br />
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There were the obvious clear soups, purees, cullises, bisques, veloutes,and cream soups.And there were also vegetable, special soups and foreign soups.<br />
Each category with its own unique preparation , and for variety, choice ingredients. Because of the changes in consumer health consciousness and kitchen operations some of Escoffier's classics have become almost obsolete.<br />
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On the contrary, quite a few techniques still remain untouched by the nouveau chefs and cooks .<br />
Pumpkin soup would fit right up there in the pureed bunch in Escoffier's classification of soups, yum, yum!<br />
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<strong><u>Be sure to stop by my recipes sections, on posts for this and other Autumn soup/stew ideas</u></strong> </td></tr>
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</div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com1tag:blogger.com,1999:blog-4477100849766600591.post-55822431894137241362011-10-19T19:29:00.000-07:002011-10-19T19:29:17.703-07:00What's Cooking Roz? - Autumn Soups and Stews<div dir="ltr" style="text-align: left;" trbidi="on"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><strong><u>Caribbean Oxtail Stew</u></strong><br />
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Autumn is that time of the year when it's not quite bone chilling cold outside, but just cool enough for us to cozy up to a nice hot bowl or mug full of our favorite soup or stew.Hearty, satisfying , comforting foods is still a favorite worldwide.One of my family's favorite is the Caribbean Oxtail stew. Even my granddaughter loves this stew.<br />
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Oxtail soups as well as stews are typically braised and or stewed for hours before consuming.<br />
Versions of the soup are traditional dishes in South America, West Africa, Asian, Italian and Caribbean and in African-American households. It seems like many cultures specialize in their own version, delicious indeed.<br />
I hope you enjoy this version. Recipe posting as well other Autumn/Winter warmers are soon to follow.<br />
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Keep an eye out for my posting of <span style="color: #990000;"><strong><u>Gumbo of the month</u></strong></span><span style="color: black;">, each month I will feature a different flavor of Gumbo.</span><br />
Recipes to follow , along with the secrets of making a real good Gumbo, it's simpler than you think.<br />
<strong>Soups On!</strong><br />
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<a name='more'></a></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-37270749286526730122011-10-11T17:59:00.000-07:002011-10-11T18:58:57.702-07:00My Favorite Cookbooks to live by<div dir="ltr" style="text-align: left;" trbidi="on">I'm sure every Chef, Cook and Foodie, worldwide have at least one to five cookbooks they use regularly.These books become our best friend in need, and serve as a source of reference.<br />
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Roz dubbed these cookbooks the "how to boil water series" Lol.<br />
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In these versatile books you will find sections that tell you how to cook, bake , broil, boil, and shop you name it , it's in there. <br />
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There are plenty of choices out there in the market and more on the way to be published, here are a few I listed that has served me well whenever I did not cook from scratch (impromptu cooking, recipes from memory).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8rPI8Y0Gwv4/TpTfBMMYacI/AAAAAAAAAI4/vJyPZLVWm_Q/s1600/test+pics+142.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-8rPI8Y0Gwv4/TpTfBMMYacI/AAAAAAAAAI4/vJyPZLVWm_Q/s200/test+pics+142.JPG" width="150" /></a><strong>The Joy of Cooking</strong>-All purpose cooking, it's well organized into fruits, vegetables, types of meats etc.,and all of its cooking methods. The illustrations are very thorough on techniques, what the food item looks like</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mYXL8J7maLM/TpTuDRydcaI/AAAAAAAAAKA/zPU98VuGg_M/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-mYXL8J7maLM/TpTuDRydcaI/AAAAAAAAAKA/zPU98VuGg_M/s200/017.JPG" width="150" /></a> </div><div class="separator" style="clear: both; text-align: center;"><strong>The Food Lover's Companion</strong></div><div class="separator" style="clear: both; text-align: center;">A comglamerlate of food terminology, it's what a medical dictionary is to the cooking world.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tTfHQ3-jwlw/TpTuNmt5L5I/AAAAAAAAAKI/juQ0xc1qvlU/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-tTfHQ3-jwlw/TpTuNmt5L5I/AAAAAAAAAKI/juQ0xc1qvlU/s200/015.JPG" width="150" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong>Hey what can I say it's Martha!</strong></div><div class="separator" style="clear: both; text-align: center;">I have two of Martha's hor's oeuvres handbooks,you can create your own appetizers too!</div><strong></strong><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><strong> </strong>
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<tr><td class="tr-caption" style="text-align: center;"><strong>The Other Bible</strong></td></tr>
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</div><div class="separator" style="clear: both; text-align: center;">The recipes begin from small scale cakes to large wedding party servings.</div><div class="separator" style="clear: both; text-align: center;">I like to use this also to guesstimate some of my own recipes portions. Powder sugared icings & frosting are not frequented here .</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://0.gvt0.com/vi/E_d01gfs3LA/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/E_d01gfs3LA&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><embed width="320" height="266" src="http://www.youtube.com/v/E_d01gfs3LA&fs=1&source=uds" type="application/x-shockwave-flash"></embed></object><strong>Bon Appetite!</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com2tag:blogger.com,1999:blog-4477100849766600591.post-43947526024013475902011-09-30T17:33:00.000-07:002011-09-30T17:33:18.319-07:00Autumn Soups: Smoked Turkey Chowder<div dir="ltr" style="text-align: left;" trbidi="on"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-JmI-zt5xnXo/ToZetgJfJQI/AAAAAAAAAIo/8ikA5O1SbxY/s1600/002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="http://3.bp.blogspot.com/-JmI-zt5xnXo/ToZetgJfJQI/AAAAAAAAAIo/8ikA5O1SbxY/s200/002.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong><u>Smoked Turkey gave this chowder a unique smokey essence </u></strong></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IWVOcoS6Jko/ToZedyc8bXI/AAAAAAAAAIk/MquDPAyYjs0/s1600/004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://3.bp.blogspot.com/-IWVOcoS6Jko/ToZedyc8bXI/AAAAAAAAAIk/MquDPAyYjs0/s200/004.JPG" width="150" /></a></div>Check my recipe file for recipe</div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com1tag:blogger.com,1999:blog-4477100849766600591.post-65205375986575617222011-09-26T18:28:00.000-07:002011-09-26T18:31:59.373-07:00Quick and Light Family Meals-Lemongrass scented chicken pasta<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ny8Bcjlvg9g/ToEiOx4p9HI/AAAAAAAAAIY/I46KTFnm8UE/s1600/test+pics+127.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ny8Bcjlvg9g/ToEiOx4p9HI/AAAAAAAAAIY/I46KTFnm8UE/s320/test+pics+127.JPG" width="240" /></a>This dish is so quick and tasty.It can be done and ready to sit on the table in less than 1hour. </div><div class="separator" style="clear: both; text-align: center;">Prepare 1lb.of pasta, cook until -al dente, drain set aside.Simply saute 2-3 chicken breasts strips in olive oil until tender.Add 1-large red onion cut into strips,add 1-2tblsp. fresh minced lemongrass, and garlic. Toss pasta into pan with the chicken,while stirring, add 1/2c. chicken broth or prepared chicken boullion. Reduce liquid if needed, then add, 2tblsp-flatleaf parsley.And Voila!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ixtEkvDuMh4/ToEiu_j_w-I/AAAAAAAAAIc/TInb0BLIEY8/s1600/test+pics+135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ixtEkvDuMh4/ToEiu_j_w-I/AAAAAAAAAIc/TInb0BLIEY8/s320/test+pics+135.JPG" width="240" /></a></div></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-89792792971245602362011-09-25T16:19:00.000-07:002011-09-25T16:19:49.422-07:00The Fall Season is here<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nIh0QcqEvh8/Tn-0NCZfTgI/AAAAAAAAAII/GiQ8VQ-K5YM/s1600/024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nIh0QcqEvh8/Tn-0NCZfTgI/AAAAAAAAAII/GiQ8VQ-K5YM/s320/024.JPG" width="320" /></a>One of the most favorite pastimes of the fall season is to bake. Baking cookies all sorts of cookies. But the one batch that is the most versatile is of course the sugar cookie recipe.</div><div class="separator" style="clear: both; text-align: center;">Sugar cookies can be dressed up or down. There are endless decorations that can be added, they are a year round item and they really come to life right around Christmas.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AuUCDwmTE4s/Tn-2Wp7f5UI/AAAAAAAAAIQ/JCFLm-3naWE/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-AuUCDwmTE4s/Tn-2Wp7f5UI/AAAAAAAAAIQ/JCFLm-3naWE/s320/025.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<strong><u>Garlic Shrimp-</u></strong><br />
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2 lbs. medium -large gulf shrimp (peeled &deveined)<br />
6-7 cloves of fresh garlic minced<br />
2-3 tblsp of unsalted butter<br />
2-3 tsp of Pico de Gallo seasoning*<br />
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Add butter to a preheated non-stick 10"-12" pan or fajita pan.<br />
Saute shrimp in butter on med-high heat, until pink, add minced garlic.<br />
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Cook for one minute or until garlic <br />
is translucent, do not brown garlic.<br />
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Serve this dish as an appetizer or<br />
Main entree with sides.<br />
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Enjoy<strong>-"Ja adore la beouf".</strong><br />
<strong>* Other mexican seafood seasonings</strong><br />
<strong>can be used also.Use your local </strong><br />
<strong>Mexicana grocer.</strong><br />
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<tr><td class="tr-caption" style="text-align: center;"><strong><u><span style="color: #990000;">Red Velvet Cake</span></u></strong></td></tr>
</tbody></table><span style="color: black;">This Southern Classic desert was once call Red Devil's Food Cake </span><span style="color: black;">I recall my mother had a recipe for the original Red Devil's Food Cake. The ingredients are remarkably similar to the updated infamous version we now </span>call <strong><u>Red Velvet Cake</u></strong>. <br />
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It's unclear how or why the name change evolved, either version of the cake is mmh, mmh, good!<br />
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There are countless recipes of Red Velvet Cake out there. But the trick to a very moist one I've found is to use a quality vegetable oil. Crisco or Wesson pure vegetable oil.<br />
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Check out my recipes for my favorite Red Velvet Cake recipe.<br />
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</div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com1tag:blogger.com,1999:blog-4477100849766600591.post-36651615052906477702011-09-14T17:23:00.000-07:002011-09-14T17:28:14.184-07:00Recommended Local Eats<div dir="ltr" style="text-align: left;" trbidi="on"><strong><u>Busy Bee Cafe</u></strong> <br />
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After cooking on day to day basis, quite often we all must shock our taste buds.<br />
Shocking your tastebuds with new flavors, seasonings other than your own is required of all foodies, chefs and cooks alike. Anyone will become accustomed to the same cuisine when eaten routinely.<br />
Surprise your palate with a different dish at least once a month . Today I discovered <br />
<strong>The Busy Bee Cafe </strong>in Atlanta, G.A. This little place has some of the best fried chicken that I've had in a long time.<br />
Service is excellent!<br />
Piping hot food, friendly staff.<br />
Fried chicken seasoned to the bone, <br />
Sides are all excellent,dressing, broccoli cheese casserole, greens, you name it <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gBcMtEqXfJM/TnFAmzWvBqI/AAAAAAAAAHg/ckj4BxJADk4/s1600/002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-gBcMtEqXfJM/TnFAmzWvBqI/AAAAAAAAAHg/ckj4BxJADk4/s200/002.JPG" width="150" /></a></div></div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0tag:blogger.com,1999:blog-4477100849766600591.post-14088192799714224452011-09-05T19:11:00.000-07:002011-09-05T19:11:39.171-07:00Happy Labor Day America<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-G9endTQ82YE/TmWAQh7SDuI/AAAAAAAAAGM/OgTR0nNVWD8/s1600/blog+pics+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-G9endTQ82YE/TmWAQh7SDuI/AAAAAAAAAGM/OgTR0nNVWD8/s200/blog+pics+007.JPG" width="150" /></a></div><br />
Hello America,<br />
<br />
Here we are celebrating the last of our All Amercian Holidays.<br />
<br />
This holiday is as American as is apple pie. By tradition we sport our red, white and blue colors<br />
in any way thinkable.<br />
<br />
A lot of us may wear it , others may wave the flag at our homes and there are those like myself and other foodies out there prefer cooking to express our patriotism.<br />
My question to the cooks or actually anyone how did you celebrate this Labor Day Weekend 2011?<br />
<br />
What did you cook? <br />
<br />
Traditional or non-traditional menu ?<br />
<br />
Share pictures, and recipes with Roz.<br />
<br />
I want to hear from all interested audiences out there, obviously to travel everywhere in the nation is not possible, help me out with those regional specialties.<br />
<br />
"Ja adore la bouef".<br />
Roz<br />
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</div>Rozhttp://www.blogger.com/profile/01892324844774796808noreply@blogger.com0