Snow And Cranberry Scones!

I've come to the conclusion that you don't need much snow to enjoy it.  It has just started snowing here at the lake and it is simply beautiful. Having lived most of my life in Connecticut and New York City, I shouldn't be this excited but I am going around taking pictures like an 8 year old who's school has just been canceled.  Most schools in the area are closed for the day... they just don't have the equipment needed to handle it.  There are many hills around where we live and there is just no way you can negotiate them without snow tires or salt.

I Just baked some scones for tea this afternoon from a recipe that my friend Martha in Fort Scott, Kansas  published just this morning.  The name of her blog is Lines from Linderhorf and this recipe comes from The Royal Crescent Hotel in Bath, England.  I think she is the only person I know who enjoys tea just as much as I do.  She certainly has all the acccoutrements. Go visit her blog for wonderful tips on serving tea.  She will probably die laughing when she sees my pictures of our snow event!

Royal Crescent Hotel, Bath, England

Scone Recipe

3 2/3 c. flour

6 T. cold unsalted butter, cut into bits
1/2 cup sugar
2 t. baking powder
1/3 t. salt
3 T. golden raisins (Optional -- I used currants)
1 to 1/4 cups milk, plus additional for brushing the scones

Directions
Preheat the oven to 400. Lightly butter a baking pan. 

Put the flour into a large bowl. With a pastry blender or two knives, cut the butter into the flour until the mixture forms a coarse meal. Add the sugar, the baking powder, salt and raisins (if you are using) and toss to mix.

Gradually add enough of the milk to form a soft dough. Turn the dough out onto a floured surface and knead it gently with your fingertips several times to form a smooth dough.

Roll the dough on a floured surface to 1 1/4 inch thickness. Cut out scones with a floured 2 inch biscuit cutter. Reroll the dough scraps once and cut out additional scones. Arrange the scones 2 inches apart on the baking sheet and lightly brush the tops of the scones with milk.

Bake for 20 minutes or until golden brown. Serve while hot and fresh.

And

Linderhoff's Fresh Apple Cake

Ingredients

2 cups flour

2 t. baking powder

1 t. cinnamon

1 t. nutmeg

1/2 t. ginger

1/2 t. baking soda

1/4 t. salt

1/2 cup butter, at room temperature

1 cup packed brown sugar (light or dark)

2 large eggs, at room temperature

2 cups peeled, cored and finely shredded apple (I didn't peel mine)

1 cup sliced unblanched almonds (I used pecans -- the nut of the prairie)

2 T. brandy

1 t. freshly squeezed lemon juice

1 t. vanilla


Apple Glaze

1/4 cup apple jelly

2 t. brandy


Preheat the oven to 350.

Directions

Generously butter an 8 by 3 inch layer cake pan. Line the bottom with parchment paper cut to fit and butter the paper. Dust the pan with flour, shaking out the excess.

To make the cake: Sift together the flour, baking powder, cinnamon, nutmeg, ginger, baking soda and salt.

With the electric mixer, beat the butter until it is creamy. Add the brown sugar and beat until the mixture is light and fluffy, scraping the side of the bowl often. Beat in the eggs until they are blended.

In a medium size bowl, toss the apples with the almonds, brandy, lemon juice and vanilla. With the mixer speed at medium low, add the apple mixture, beating just until it is well blended.

Reduce the mixer speed to low. Add the flour mixture all at once and mix just until blended. Spread the butter evenly in the prepared pan.

Bake for 45 to 50 minutes, until the top of the cake springs back when lightly touched. Let the cake cool in its pan on a rack for 10 minutes. Run a thin metal spatula around the edge of the pan to loosen the cake. Invert the cake onto the rack, peel off the paper and let it cool completely.

To make the apple glaze, in a small heavy saucepan, stir the apple jelly and brandy over medium heat until the jelly is melted.

Place the cake on a serving plate. Spread the top of the cake with the warm glaze and sprinkle it with the toasted almonds. (I omitted the almonds as I had pecans in the cake).


I leave you now to go take more pictures!  Wonder what  Lucy is going to think of the sticky white stuff...later!

See what I mean, try negotiating that when it freezes!

Look at those flakes!

The bird feeder is quite busy today!

Going down to the lake with the dogs to get some photos...This is so much fun!!!!!

Dress Simply...Jean Georges Fried Rice

From Jean Georges via Mark Bittman comes this delightful recipe and a video to boot! Now, fried eggs over white rice is a long standing Cuban tradition, or is it? Got me thinking wether we might not have arrived at it through the large influx of Chinese to Cuba in pre-Castro days.  In any event, who cares who claims credit for this wonderful combination.  If you have never had an egg on  rice, this is a good way to start!

Yield: 4 Servings

Ingredients

1/2 cup peanut oil

2 tablespoons minced garlic

2 tablespoons minced ginger

Salt

2 cups thinly sliced leeks, white and light green parts only, rinsed and dried

4 cups day-old cooked rice, preferably jasmine, at room temperature

4 large eggs

2 teaspoons sesame oil

4 teaspoons soy sauce.


Directions

1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.

4. In a nonstick skillet, fry eggs in remaining oil, sunny-side-up, until edges are set but yolk is still runny.

5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.



The Minimalist: Fried Rice, Dressed Simply (January 27, 2010)
Photo Credit: Evan Sung The New York Times

Valentine's Day Breakfast In Bed Menu- Cinnamon Pinwheels

This year, Valentine's Day falls on a Sunday...the possibilities are endless!  There are tons of  things you can do to celebrate...that is, as far as food is concerned! I've got all bases covered, with a nice menu for dinner over at Lindaraxa's Garden and a nice brunch over here. The rest is up to you!

Valentine's Day Breakfast Menu

Blood Orange Mimosas

Baked Eggs With Spinach, Prosciutto & Parmesan Cheese

Cinnamon Pinwheels

Coffee

Cinnamon Pinwheels

1 cup sugar

1/4 to 1/2 tsp cinnamon (to taste)

1 sheet frozen puff pastry (about 8 1/2 oz.), thawed but still cold

Directions

1. Mix the sugar and cinnamon together; dust work surface with half of it. Don’t unfold the puff pastry. Put it on the sugar and dust the top. Roll the dough, keeping sugar on both sides, into a 13-x-15-inch rectangle.

2. Brush off excess sugar and, starting from a short side, roll up the dough jelly-roll fashion.* Cut 1/2-inch-thick slices and place them 2 inches apart on a parchment-lined baking sheet.

3. Bake at 350°F for 20 to 25 minutes, or until baked through to the center. Lift them off the sheet immediately and turn them over onto a clean sheet of parchment. Cool before serving.

*for Palmiers (elephant ears):  Working from the short ends, fold each end halfway to the center. Then fold each side again towards the center until the folded edges almost touch. Fold one side over the other and press lightly. Cut in 1/2 inch slices and place on a baking sheet lined with parchment paper. Proceed as above.

Recipe Dorie Greenspan

Do Dogs get Cabin Fever Too?

Ever since I got here last September, the rain hasn't stopped.  My lawn is like a swamp.  My daughter bought me some of those ugly but very practical rubber shoes and I wear them every afternoon to walk the dogs.  This past weekend, there was a major snowstorm to the north of us which dumped almost three feet of snow in  the nation's capital.  We got rain, always rain.  By Sunday, all of us had cabin fever so we took the dogs out for a run in a park nearby which faces the lake.  It was also a great time to try out the new camera. Lily, the lab, has no idea that this is winter and it's freezing outside.  She goes swimming in the lake with not a care in the world.  Lucy, my westie, is smarter.  She gets mad at Lily when she goes in the water and barks at her as if she were a mother reprimanding her child.

Ah...freedom!

You coming, Mom?

Where's Lily?

Water's warm, come on in!

You silly dog, get out of the water

Silly dog....

A mother's work is never done

new camera at work

Annie Leibowitz?

Like the new haircut?

There goes 2 hrs work!

Yipee!

Do we have to?!

Is that the sun?

Bye park, see you next weekend!

More rain is expected tomorrow, and again on Thursday.  Perhaps instead of rubber shoes I should be thinking flippers.

Last Minute Super Bowl Menu - Pulled Pork Sliders!

I am nuts about Pulled Pork, particularly North Carolina Pulled Pork Sandwiches with coleslaw on top.  When my children were small, we lived in North Carolina for seven years while their father worked for the chemical division of a large US multinational..

My son, Ted, the ribs and burrito king, was born in Asheville and now lives with his wife and baby here in Atlanta.  It was not until his wedding three years ago, by the shores of  a lake in N.C., that I first had a pulled pork sandwich.  On the day of the wedding, my daughter in law's grandmother gave the traditional  lunch for the wedding party and out of town guests and had a typical North Carolina BBQ catered by the best guys in town.   I was smitten at the first bite.  I only wished I had not been the mother of the groom on that memorable occasion for every time I sat down to enjoy it, someone approach me to say hello.  It is unquestionably the day I lost my heart to a pulled pork sandwich.  Now, whenever I see it on a menu , I order it;  and every time I see a recipe, I have to try it. Pulled Pork Sandwich Junkie, that's me.

I saw this recipe on the Williams Sonoma website, looking for their pulled pork sauce (I tell you, it never stops) which has gotten great reviews. It is exclusive to Williams Sonoma and from the looks of it, this recipe's sauce is very similar to the one they sell for $12.00.

Since most of us are going to be buried in snow, rain or sleet this weekend,  there is no way anyone is going to be thinking BBQ for the Super Bowl; that's why I'm posting this version which is braised on top of the stove and later in the oven.  I'll save the real McCoy for the summer.  In the meantime, if you want to see how it's done and laugh a little here's a great post

If you haven't planned ahead, this is a quick and easy fix for this weekend's Super Bowl. The recipe transforms the classic pulled pork sandwich into a small-size version that is perfect for serving at parties.  All you need is some beer, dessert and a plasma TV!

Cooks Note:  It is important that you buy pork shoulder and not butt, loin or picnic.  Wait until you see how inexpensive it is!


Ingredients:

1 Tbs. kosher salt

1 tsp. freshly ground black pepper

1/4 tsp. cayenne pepper

1 Tbs. paprika

1 tsp. mustard powder

3 1/2 lb. boneless pork shoulder

1 Tbs. vegetable oil

1 large yellow onion, halved and sliced 1/4 inch thick

4 garlic cloves, peeled and lightly smashed

1/4 cup tomato paste

3/4 cup cider vinegar

2 cups chicken broth

3 tsp. Worcestershire sauce

1/2 cup ketchup

1/4 cup firmly packed light brown sugar


For the coleslaw:

1 head green cabbage, cored, quartered and thinly sliced

1 1/2 Tbs. kosher salt, plus more, to taste

1/2 cup mayonnaise

1 1/2 Tbs. granulated sugar

1 Tbs. fresh lemon juice

1 tsp. celery seed

2 Tbs. cider vinegar

Freshly ground black pepper, to taste

2 carrots, peeled and julienned

36 Parker House rolls, halved


Directions:

In a small bowl, combine the salt, black pepper, cayenne, paprika and mustard powder. Rub the mixture evenly over the pork and let stand at room temperature for 1 hour.

Preheat an oven to 300°F.

In a 6-quart French braiser or Dutch oven over medium-high heat, warm the oil until almost smoking. Add the pork and brown on all sides, 5 to 6 minutes total. Transfer to a large plate. Add the onion, garlic and tomato paste to the pan and cook, stirring constantly, for 1 minute. Add 1/2 cup of the vinegar and the broth and bring to a simmer, stirring occasionally. Add the pork, cover and transfer to the oven. Cook, turning the pork every hour, until it is tender and a fork inserted into the meat yields little resistance, about 3 hours total.

Meanwhile, make the coleslaw: Put the cabbage in a large bowl, sprinkle with the 1 1/2 Tbs. salt and toss well. Transfer to a colander and let drain for 30 minutes. In a large bowl, whisk together the mayonnaise, granulated sugar, lemon juice, celery seed and vinegar, and season with salt and black pepper. Add the drained cabbage and carrots and toss to coat evenly with the dressing. Cover and refrigerate for 2 to 3 hours before serving.

Transfer the pork to a large platter or baking sheet and cover loosely with aluminum foil. Skim the fat off the cooking liquid. Set the braiser over medium-high heat, bring the liquid to a simmer and cook until reduced to 1 3/4 cups, 8 to 10 minutes. Whisk in the remaining 1/4 cup vinegar, the Worcestershire sauce, ketchup and brown sugar and simmer until the sugar dissolves.

Using 2 forks, shred the meat, discarding any fat, and transfer to a large bowl. Stir in the sauce. Place 2 Tbs. pork and 1 Tbs. coleslaw on the bottom of each roll, then cover with the tops of the rolls. Serve immediately. Serves 12.

Mei Lan Leaves for China Tomorrow! Chinese Language Tutor Sought

It seems that bear stories are all the rage this week.

Mei Lan, the only giant panda cub to be born in a U. S. zoo in 2006  departs Zoo Atlanta in Atlanta, Ga for Beijing tomorrow. Chinese zookeepers are advertising for a tutor to teach Chinese to the American-born giant panda arriving this week in her parents' homeland.  The language lessons, a special diet and even blind dates are also part of the red-carpet welcome being rolled out for 3-year-old Mei Lan, or Beautiful Orchid, by Chinese caretakers ahead of her arrival Friday on a special FedEx flight from the U.S.

Under a deal between China and the U.S., all giant pandas originally from China are only lent out to foreign zoos for scientific study for several years. They and any cubs they produce must all return to China eventually.

Determined to help Mei Lan adapt more quickly to her new life, the caretakers at her new home, the Chengdu Panda Breeding Research Center in the southwestern province of Sichuan, are recruiting a language teacher via the Internet. Mei Lan has lived at a zoo in Atlanta, Georgia, since her birth in 2006.

"Mei Lan has been living in the United States since she was born, and she must be unfamiliar with Chinese," Huang Xiangming, director of the center's animal management department, told the official Xinhua News Agency.

Mei Lan as a baby

The center has set up a Web site on the popular Internet portal Sina.com for Mei Lan, detailing the qualifications for a volunteer teacher: a bachelor's degree or higher, no history of infectious disease and good command of both English and Chinese.

"She will be taught Chinese with a Sichuan dialect, because people here all speak Sichuan dialect. She will become familiar with some simple phrases," Cui Kai, a staffer at the panda research center, told The Associated Press. "For example, she will be taught the phrases for going back to the cage or coming out from the dormitory."

Mei Lan will also have to gradually get used to her new Chinese diet.

"We have asked the American zookeepers to bring Mei Lan's favorite biscuits, but we will gradually use Chinese 'wotou' (steamed bread made of corn and sorghum) and fresh bamboo to replace biscuits," Huang said.

Mei Lan will be housed in a special suite during an initial quarantine period, which all pandas from overseas undergo.

Then, her caretakers hope to introduce her to a potential mate.

Panda fans are being asked to help choose a "boyfriend" for Mei Lan.

The Web page set up for her introduces eight prospective candidates -- including pandas named Superman Kobe and Yong Yong, or Doubly Brave. It includes short videos of the potential suitors in action, usually munching on bamboo, and asks voters to choose the most compatible based on their appearance and behavior.

The public's votes notwithstanding, panda experts will have the final say on which one is the best match for Mei Lan, he said. Giant pandas are known for being sexually inactive, and they are among the world's most endangered animals.

Sleeping

It is unclear if similar plans are under way for Tai Shan, a 4-year-old male panda who arrives on the same flight as Mei Lan. Tai Shan was born in Washington D.C.'s National Zoo, and he will be moving to the Bifengxia Breeding Base in Ya'an, another panda breeding center in Sichuan.

About 1,600 giant pandas live in China's wild, mostly in Sichuan and the northwestern provinces of Shaanxi and Gansu. Another 290 are in captive-breeding programs worldwide, mainly in China. There are now 13 giant pandas from China in the U.S. at four different zoos.


By Tini Tran
Associated Press Writer / February 3, 2010

Photos Google

Thai Fried Chicken Wings With Hot And Sour Sauce

This delicious recipe is courtesy of Jean-Georges Vongerichten and can be found in his cookbook "Asian Flavors of Jean-Georges." Most of what you'll need can be purchased in Asian and Indian markets or in the Internet. 

Don't be intimidated by some of the ingredients.  If you can't find them easily, there are simple substitutions that will not greatly affect the end result.  For instance, galangal is an exotic type of ginger... you can use regular ginger.  Tamarind paste can be substituted with Worcesterhire Sauce and if you cannot find palm sugar substitute light brown sugar.  Do get rice flour, there is no substitute for the crispiness you get from it.  I am noticing that it is being used more and more in recipes that require breading for frying.  You can also leave out the belacan powder, it's only an 1/8 tsp. so it won' t affect the taste too much.

I am usually very much against substitutions.  If you don't have the ingredients, skip it and go on to something else.  I hate it when I give out a recipe for shrimp and they substitute chicken as an example, or omit this and add that. Then they say the recipe was not as good as they thought!! This is a different situation.  Here you have a famous chef who needs to come out with something special and yes, if you use all of these esoteric ingredients, it will be special, particularly to those who have grown up eating it.  But let's face it, most of us reading this blog are not Thai.  One thing though, if you do not live in an area where mangoes are available when you decide to make it, wait to add them until they come in season. That does make a difference.  Goya has some pretty good canned mango slices, but there is nothing like the real thing, specially  in season. 

This is a fantastic recipe and one that will go well as part of any Super Bowl party.

Makes 4 servings

Ingredients

1/2 cup soy sauce

1/2 cup fresh lime juice

2 tablespoons nam pla (Thai fish sauce)

3 cloves garlic, crushed

2 fresh red Thai chiles, thinly sliced

1 tablespoon sugar

2 pounds chicken mini drumsticks from chicken wings, or chicken wings, separated at the joint

1 ripe mango, cut into 1-inch slices

2 teaspoons salt

Grape seed or corn oil, for frying

1/2 cup cornstarch

1/2 cup rice flour

1/4 cup chopped fresh mint leaves

Hot-and-Sour Sauce

Directions

In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.

Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.

Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.

Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.

In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.

Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

Hot And Sour Sauce

Ingredients

1/4 cup grape seed or corn oil

1/2 cup thinly sliced shallots

1/4 cup thinly sliced garlic

2 tablespoons chopped dried red finger chiles

1/2 fresh red Thai chile

1 piece fresh galangal (1/4 inch), peeled and cut crosswise into 1/4-inch slices (ginger)

1/8 teaspoon belacan (shrimp paste) (optional)

1 1/2 tablespoons palm sugar (or light brown sugar)

2 tablespoons tamarind paste (or Worcestershire Sauce)

2 tablespoons red-wine vinegar

2 tablespoons fresh lime juice

3/4 teaspoon nam pla (Thai fish sauce)

3/4 teaspoon salt

Directions

Heat oil in a medium saucepan over medium heat. Add shallots and garlic. Cook, stirring, until deep golden brown. Add remaining ingredients and bring to a boil.

Reduce heat to a simmer and cook, stirring, for 1 minute. Remove from heat and transfer mixture to the jar of a blender. Carefully puree until smooth. Transfer to a large mixing bowl; set aside until ready to use.