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2/20/07 Wine Dinner at IRON HORSE INN

2/20/07 Wine Dinner at IRON HORSE INN

The Iron Horse Inn Restaurant & Vintner Select presents: Frog’s Leap Winery This evening, we dined at the Iron Horse Inn for their monthly “third-Tuesday” wine dinner, this one focusing on wines from Frog’s Leap Winery. First Course Fried Spicy Salmon Roll, Plum Sauce &…

10 on Tuesday: 10 Foods You Hate

10 on Tuesday: 10 Foods You Hate

This is a difficult meme since as a foodie, I tend to like almost everything, and I wouldn’t say that I hate any of these (dislike is a better word), but here goes in no particular order: Green peppers (especially raw) Red peppers (especially raw) Celery…

RECIPE 8: Butter Rum Caramels

RECIPE 8: Butter Rum Caramels

                      -= Exported from BigOven =-

                         Butter Rum Caramels

Recipe By: GOURMET magazine, October 2005, page 268
Serving Size: 64
Cuisine:
Main Ingredient:
Categories: Candy, Gourmet Magazine, Easy, Desserts

-= Ingredients =-
Vegetable Oil ; For Greasing
2 cups (14 oun Light Brown Sugar ; Packed
1 cup Heavy Cream
1/2 stick (1/4 c Unsalted Butter
1/4 teaspoon Salt
1/4 cup + 1 ts Dark Rum
1/4 teaspoon Vanilla Extract

-= Instructions =-
1. Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.

2. Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248 degrees (firm-ball stage), about 15 minutes.

3. Remove from heat and stir in vanilla and remaining teaspoon rum.

4. Pour into baking pan and cool completely until firm, 1 to 2 hours.

5. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.
** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **
 

Reading: House of Leaves

Reading: House of Leaves

A couple friends and I are working our way through House of Leaves by Mark Z. Danielewski. This is the predecessor of ONLY REVOLUTIONS, which I attempted to read a couple books back and failed to finish. House of Leaves is, itself, a difficult book,…

HAPPY MOUTH — February 2007

HAPPY MOUTH — February 2007

This evening, this Valentine’s Day evening, several of us braved the frigid cold and met for our monthly Happy Mouth outing. It was Wendy B’s choice, and she selected Thai Cafe’ in Clifton. Thai Cafe’ offers Asian food at reasonable prices. We had Curry Rolls,…

RECIPE 7: Fig, Prosciutto, and Blue Cheese Pizzas

RECIPE 7: Fig, Prosciutto, and Blue Cheese Pizzas

                      -= Exported from BigOven =-

               Fig, Prosciutto, And Blue Cheese Pizzas

From Wednesday September 24 2003 LA TIMES Food Section, page F3. Flatbreads are available at Trader Joe’s and Middle Eastern markets. Try Jungle Jim’s, too.

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Easy, Snacks, Hors dOeuvres, Appetizers

-= Ingredients =-
1 pound Fresh Black Mission Figs ; about 20 Sm
1/2 cup Port Wine
1/4 cup Balsamic Vinegar
3 tablespoon Brown Sugar
2 tablespoon Fresh Rosemary ; Chopped
3 tablespoon Shallot ; Minced
1/4 teaspoon Salt
2 ounces Prosciutto ; About 6 Slices
6 ea 1 inch Flatbreads
4 ounces (1 cu Mild Blue Cheese ; Crumbled

-= Instructions =-
1. Preheat oven to 375. Remove the stems from the figs, then cut the figs into quarters. Place in a 9-by-12 inch glass baking dish. Combine the port wine, balsamic vinegar, brown sugar, rosemary, shallots, and salt. Pour over figs and roast in a 375 oven for 30 minutes, stirring several times. Remove from the oven and set aside to cool slightly.

2. Cut the prosciutto horizontally into half-inch strips.

3. Place the flatbreads on a baking sheet and bake for 5 minutes. Remove the baking sheet from the oven and turn the flatbreads over.

4. Place the fig mixture in a food processor and pulse 4 or 5 times to break up the figs. The mixture will resemble a thick marmalade.

5. Spread about one-fourth cup fig mixture on each flatbread to within half an inch of the edge. Sprinke the blue cheese on top of the jam, evenly dividing it between the 6 pizzas, then drape the prosciutto slices on top.

6. Bake until the cheese has melted and the flatbread is crisp, about 5 to 7 minutes. Slice and serve warm or at room temperature.
** This recipe can be pasted into BigOven without retyping.     **
** Easy recipe software.  Try it free at: http://www.bigoven.com    **
 

Reading: You Suck

Reading: You Suck

Oh, Wendy & I adore Christopher Moore! He’s one funny writer, as nice as he can be in person, and writes enjoyably messed-up stories. YOU SUCK is a follow-up to BLOODSUCKING FIENDS that Mr. Moore has written at the request of his readers. I’m only…