Hey join me for a game of Fightin' Words on BlackBerry. Download it here: http://bit.ly/pbQmzZ. My username is adelinestone
Sent from my Verizon Wireless BlackBerry
Food Is Love & I Love To Eat
A blog about food and how it brings together everyone that I love! Food is about love and sharing memories with family and friends. Recipes for home cooked meals, desserts, and even some fun videos showing the world how we put love into our food!
Friday, December 16, 2011
Tuesday, November 8, 2011
Tuesday, June 14, 2011
Here are the flowers my husband gave me today
This message has been sent using the picture and Video service from Verizon Wireless!
To learn how you can snap pictures and capture videos with your wireless phone visit www.verizonwireless.com/picture.
Note: To play video messages sent to email, Quicktime@ 6.5 or higher is required.
Surf N Turf Birthday Din Din
This was a monster dinner! Huge T-bones with stuffed lobster tails, asparagus, and parsnip puree. For dessert we had chocolate molten cake, with fresh whipped cream and berries. It was love baby!
These are photos of my best friends wedding cake. The topper was white cake, with a blackberry filling, and a butter cream frosting. Their main cake was a cheese cake tier with fresh black berries. The whole cake was for serving and the topper is for their one year anniversary.
The cheese cake recipe is from Wilton's website, I used fresh lemon zest to lighten the flavor a little more. It was a fantastic cheese cake with cream cheese frosting, piping the sides. The tier serves approx 75 people.
Friday, April 2, 2010
An Indian Delight!
Craving the more eastern flare I set out to make a family style Indian dinner. My first goal was to make some homemade Paneer cheese. Saag Paneer was the goal was to make something tasty and vegatarian. Here is the recipe for paneer cheese below.
Tools:
Cheese cloth
Colander
Something heavy to press with
1 gallon of whole milk
1/2 cup lemon juice
1 TBS Salt
1. Bring whole milk with salt to boil while stirring to prevent scorching.
2. When milk starts to come to a boil slowly add the lemon juice to start curdling the milk
3. After curds are floating to the top strain into cheese cloth in the colander. Wring all excess fluid and tie the cheese cloth.
4. Set the cheese in the colander and press with plates, canned goods...or whatever you feel will press the cheese nicely.
5. Set in fridge to allow the cheese to set and release any juices. Takes about overnight to set, for firmer allow 48 hours.
Tools:
Cheese cloth
Colander
Something heavy to press with
1 gallon of whole milk
1/2 cup lemon juice
1 TBS Salt
1. Bring whole milk with salt to boil while stirring to prevent scorching.
2. When milk starts to come to a boil slowly add the lemon juice to start curdling the milk
3. After curds are floating to the top strain into cheese cloth in the colander. Wring all excess fluid and tie the cheese cloth.
4. Set the cheese in the colander and press with plates, canned goods...or whatever you feel will press the cheese nicely.
5. Set in fridge to allow the cheese to set and release any juices. Takes about overnight to set, for firmer allow 48 hours.
Subscribe to:
Posts (Atom)
Memorial Weekend Vineyard Trip
Visit to Vineyards!
Current mood: drunk
Category: Travel and Places
Wine Country
Apple Pie
Apple Pie Recipe
Easy As Apple Pie!
400 - 375 15 minutes
325 - 300 20 - 25 minutes
Flaky Pie Dough
2 1/2 cups all purpose unbleached flour
1/4 tsp salt
8 oz butter cold
3-5 TBS ice water
1. cut butter into flour dry ingredients mix by hand or in mixer at low speed. until pea sized or smaller.
2. add in water tbs by tbs until the dough comes together. Don't over mix! cover with plastic wrap and refrigerate until needed.
Makes enough for 9 in top / bottom crust plus a little extra
Fillin'
1 pound or so of peel or un-peeled tart apples (granny smith) cored and sliced
1 tsp lemon juice
1 cup of granulated sugar
1/4 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp clove
1/2 tsp all spice
4 tbs butter cubed
4 tbs flour
1. Slice apples, add all spices, sugar, lemon juice and flour. Let stand at room temp to allow the juices from the apples to combine together.
2. Dust counter top with a light flour, and pie dough, roll bottom crust out. Use non-stick, or pan sprayed pie pan before putting crust on the bottom.
3. Add in pie filling. Repeat rolling for top, cut off any extra crust and crimp / flute edges. Cut vents on top crust. Place pie on a sheet pan in case the filling over flows, saves cleaning the oven :).
4. Bake on high at about 400 - 375 degrees for about 15 minutes reduce heat to 325 - 300 degrees for about 20 or so minutes or until brown, at the last five minutes of baking add egg glaze with a sprinkle of sugar and cinnamon.
400 - 375 15 minutes
325 - 300 20 - 25 minutes
Flaky Pie Dough
2 1/2 cups all purpose unbleached flour
1/4 tsp salt
8 oz butter cold
3-5 TBS ice water
1. cut butter into flour dry ingredients mix by hand or in mixer at low speed. until pea sized or smaller.
2. add in water tbs by tbs until the dough comes together. Don't over mix! cover with plastic wrap and refrigerate until needed.
Makes enough for 9 in top / bottom crust plus a little extra
Fillin'
1 pound or so of peel or un-peeled tart apples (granny smith) cored and sliced
1 tsp lemon juice
1 cup of granulated sugar
1/4 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp clove
1/2 tsp all spice
4 tbs butter cubed
4 tbs flour
1. Slice apples, add all spices, sugar, lemon juice and flour. Let stand at room temp to allow the juices from the apples to combine together.
2. Dust counter top with a light flour, and pie dough, roll bottom crust out. Use non-stick, or pan sprayed pie pan before putting crust on the bottom.
3. Add in pie filling. Repeat rolling for top, cut off any extra crust and crimp / flute edges. Cut vents on top crust. Place pie on a sheet pan in case the filling over flows, saves cleaning the oven :).
4. Bake on high at about 400 - 375 degrees for about 15 minutes reduce heat to 325 - 300 degrees for about 20 or so minutes or until brown, at the last five minutes of baking add egg glaze with a sprinkle of sugar and cinnamon.