Tag Archives: Food

Watermelon Salad

watermelon-salad-with-feta-and-cucumber-5      A small restaurant no longer in business had a luncheon offering I’ve often thought of replicating.  When I saw this recipe in a local newspaper, I decided to try it.  As good as the dish I remembered, the taste has the sweetness of watermelon and the tartness of cheese, with the complement of cucumber and mint.

Watermelon Salad with Cucumber, Feta, and Mint

  • 3 1/2 cups chilled, seedless watermelon cubes (cut into bite-size pieces)
  • 1 medium English cucumber, peeled and diced into 1/2 inch pieces
  • 2 tablespoons fresh mint leaves, thinly sliced
  • 3 tablespoons crumbles feta cheese
  • 2 tablespoons balsamic glaze (found in the vinegar aisle of the grocery store)

Scatter watermelon on a medium platter.  Top with cucumber and mint.  Sprinkle with cheese.  Drizzle with glaze and serve immediately.

Chef Jacques Pépin adds kalamata olives – maybe next time I will too.

 

Blueberries

The boat came in and the local Whole Foods offered a quart of blueberries for the price of 1/2 a pint.  Now I have blueberries stocked in my frig.  I’ve made Blythe Danner’s wonderful blueberry muffins with more blueberries than she has in the recipe, and blueberry scones – a combination of two recipes found in the local newspaper.  My friend tells me I will be so healthy from eating all these blueberries, but I’m wondering if I will turn blue – like Violet in Roald Dahl’s Charlie and the Chocolate Factory.  The thought has not stopped me from gorging on beautiful blueberries.  Do you have a favorite recipe?

Blueberry Scones

  • 3 cups of flour (I used 2 cups of whole wheat pastry flour and 1 cup white)
  • 4 teaspoons baking powder (be sure it’s fresh – not been in your cupboard forever)
  • a pinch of salt (about 1/2 teaspoon)
  • 1/4 cup sugar
  • 1/2 cup of butter (I used Earth Balance but Julia would approve of the butter)
  • 1 cup cold buttermilk (mine was  low-fat)
  • blueberries (anywhere from a cup to 2 1/2 cups)

Some recipes include an egg, but my scones were fine without.

Preheat the oven to 375 degrees and line a cookie sheet with parchment paper. Combine the dry ingredients and cut in the butter as though you were making a pie crust – until crumbly.  Stir in the blueberries.  Add the buttermilk to bind it all together into a soft dough.  Knead a few times and shape into a rectangle (or round – depending on the shape of your cookie sheet).  The dough should be about one inch thick (I used a ruler to check).  Cut the dough into wedges (about 8) and bake on center rack until golden – 25 to 30 minutes.

Serve warm.

I did experiment with refrigerating and freezing some.  As long as you warm them before eating, they are as good as out of the oven.

Related ArticleBlythe’s Blueberry Muffins

Hawaii Chocolate Festival

Macadamia nut fudge sauce, sharks chocolate, lavender fudge, even healthy chocolate with agave  – along with over twenty types of Hawaiian chocolate – what’s not to like –   sweet – but, after tasting 10 different kinds of chocolate, I needed a pickle.

chocolate strawberry cheesecakes

The Hawaiian chocolate festival yesterday in Honolulu was a taste of sweet paradise.

Chocolate Craving

Which is worse?  Licking your fingers from a dip into a jar of Nutella or from a container of chocolate icing?

130 Calories  

 

200 calories
Total Fat    5.0g 11 g
Cholesterol  0.0mg 0.0
Sodium 95.0mg 15.0
Total Carbohydrates 21.0g 23.0
Protein   0.0g 2.0
Calories from Fat 45.0calories 99.0
Saturated Fat  1.5g 2.0
Trans Fat 2.0g 0
Dietary Fiber 1.0g 2.0
Sugars  17.0g 20.

Ingredients for Betty Crocker Chocolate Icing: Sugar , Partially Hydrogenated Soybean and Cottonseed Oil , Water , High Maltose Corn Syrup , Corn Starch , Cocoa , Contains 1% or Less of: Salt , Distilled Monoglycerides , Polysorbate 60 , Natural and Artificial Flavor , Sodium Stearoyl Lactylate , Citric Acid , Sodium Acid Pyrophosphate , Chocolate Liquor , Yeast , Nonfat Milk , Potassium Sorbate

Ingredients for Nutella: Sugar, peanut oil, hazelnuts, cocoa, skim milk, minerals, whey, partially hydrogenated peanut oil, soy lecithin emulsifier, vanilla, artificial flavoring

Portuguese Cookies That Taste Chinese – from the Gourmet Cookie Book

The hardest part of making these cookies is not eating the cookie dough.   It’s right up there with chocolate chip cookie dough.

When I bought the ingredients, the check-out clerk commented – You are making Asian style cookies? But The Gourmet Cookie Book has them listed as Portuguese – “Almond Bolas” from the 1970s.  They taste like macaroons to me (raw or cooked), but no coconut in this recipe.

So easy…

With my new Christmas present-to-me Cuisinart mini-food processor, I ground 3 cups of blanched almonds, combining with 1 1/2 cups Japanese Panko bread crumbs and 1 1/2 cups superfine sugar.  After whipping up 3 egg whites until stiff peaks formed ( with my other present-to-me 7-speed hand mixer),   I gently folded in egg whites and 1 1/2 teaspoons almond extract.

That’s it – no butter, no flour.

Form tablespoons of dough into balls; place balls on buttered baking sheet.  Make a dent in the middle (shaping the cookie around your thumbprint).

In a separate bowl, beat the 3 egg yolks with an additional egg.  Fill the cookie hollows with the 1/2 teaspoon beaten egg, topped with almond slivers (or whole almond).  Top one cookie at a time to catch the yolk mixture before it seeps into the dough.

Bake at 350 degrees for about 12-15 minutes, or until cookies are golden.    Cool on wire rack.

The Chinese year 4709 – Year of the Rabbit –  begins on Feb. 3, 2011.  These cookies will not last until then – too good.