Now that Halloween is behind us, and taking a breather from contacting all the award participants, I can now start posting some of the dishes that I have made in the past week. You will be seeing a lot more vegetarian dishes, since my son and daughter-in-law have become vegetarians, with their on-again, off-again...OK, lets eat some meat...special occasion excuses, so now it's official once more. As for me, I make vegetarian dishes at least twice or 3 times a week and the rest of the week it's usually chicken, anyway. Once in a while beef, or pork, which is rarely. This porcini mushroom comes from Italy, in a small packet. When my daughter visits once a year, all I ask of her is to bring me Italian spices, and porcini mushrooms. All you do to reconstitute the dried mushrooms, is to put them into a small pot, fill it up with water, let it come to a boil, leave it alone to cool the water...do not use for at least one hour, or just put it into a mason jar with the liquid, which is so important, and use it within a few days, or so...all of it, or some of it. It has a nice woodsy flavor, and it is oh so rich, and oh so very expensive, if you can even buy it! The broccoli florets was an (option) which was steamed and added in there at the end.
...I forgot to include in my Halloween "show& tell" dear departed grandma Fran, and Grandpa Ronny (comment from my 4yr old granddaughter)
...OK enough of that. My recipe to follow, the way I made the porcini with the spaghetti...some of you that do not like the broccoli, just ignore it.
Spaghetti with Porcini Mushrooms
1 small packet of dried porcini mushrooms (about 1 cup dried)
1 onion chopped
3 Tbsp extra virgin olive oil
3 cloves garlic minced
1 cup tomato sauce
salt and pepper to taste
small amount of dried red pepper flakes
1 jalapeno seeded and sliced thin (optional)
few leaves of fresh basil
1 cup liquid from porcini mushrooms
1 cup porcini mushrooms that have been boiled and soaked in water
1 lb. dry spaghetti (save 1 cup water, from the cooked pasta)
In a medium saucepan, add water about halfway, empty the dried mushrooms and let it come to a boil. Do not boil any longer, just let the mushroom soak in the liquid, let it cool down, and save in a medium mason jar with a lid, with liquid. You should end up with about 2 cups of mushroom. Do not discard the liquid, you will need it in the cooking process.
In the meantime boil the water for the spaghetti, and cook according to directions. In a large skillet, saute onions, jalapeno and garlic till onions are nicely wilted, add the mushrooms, and the liquid from the mushrooms, the salt and pepper, and the basil. Let the liquid cook down for a few minutes, until you see it thickening. Add the tomato sauce, and let it cook until the sauce thickens You can add steamed broccoli florets to fold into the sauce at this time. (optional) Serves 4.
Thursday, November 4, 2010
Sunday, October 31, 2010
|Friday evening: On our way to the little preschool Halloween party at my youngest granddaughter's school. Photo snapped from inside the car, towards downtown West Palm Beach... Let me be your guide...follow me!|
Friday, October 29, 2010
October is such an all time favorite month for everybody. The beautiful fall colors of the season, Halloween of course, but than there are birthdays...and not just any birthday. My granddaughter, the second oldest of my 4 grandchildren Sophia's 9th birthday. I mentioned in my "Tagged" answer that I had to learn from "Betty Crocker" to cook, and I did not mention, also, to bake, as well. At that time, a hundred years ago...(actually, in the seventies)...Betty Crocker recipes were very popular, as were Better Homes and Gardens. Seems like everybody had a cookbook from one, or the other, as I did. This recipe is really so easy, and your family will love this, especially the beautiful fall colors, even in the frosting, which is just a nice creme cheese frosting with a few drops of yellow, and red food color, to make it a pumpkin, orange color, few pieces of M&M's a fancy cake pan, or just one 9" pan, or a spring form pan, will make it fancy looking. So much nicer than a 13x9 which the recipe calls for.
adapted from Betty Crocker
1 cup light brown sugar
1 cup vegetable oil
2 cups all purpose flour
1/2 cup milk (I use 1/2 evaporated milk)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon vanilla
dash of salt
3 cups shredded carrots (about 5 med. carrots)
do not use pre shredded carrots-they are too thick
Heat oven to 350 degrees. Grease bottom and sides of 13x9 8 inch or 9 inch round, or spring form pan, with shortening, or cooking spray. In a large bowl, beat sugar, eggs and vegetable oil with an electric hand mixer till combined for about a minute or 2. In a medium bowl, mix together the dry ingredients, and add them slowly to the wet mixture. Add the milk and vanilla to it, and beat on low, till all combined. Fold in the shredded carrots, and pour batter into pan. Bake for 30 minutes on 350 degrees, and lower the temperature to 325 degrees. Bake for an additional 25 minutes. Check by inserting toothpick into middle of the cake, to see if it comes out clean. Cool completely, before frosting, at least 1 hour.
Cream Cheese Frosting
1 package 8 oz. creme cheese softened
1/4 cup butter, softened
1 Tbsp of milk
(add about 7 drops of yellow food dye and 4 drops of red dye to the milk to make orange color)
1 teaspoon vanilla
4 cups powdered sugar
Mix all ingredients together until smooth and velvety. Frost cake, and immediately chill in freezer for about 20 minutes before decorating.