Tuesday, October 3, 2017

October 2017 Newsletter

October 2017 Newsletter

Food for Thought:
I Thought Of You Today...
By Paula
I thought of you today, My Friends...while thoughts passed through my mind...
I asked for a day of blessings, filled with love and happiness...
I Asked that Sunshine grace your day, Healing and Peace that you will find.
Knowing days have been distraught, I asked for days of bliss...
Quality time with family and friends, all burdens carried away...
I'll think of you tomorrow, My Friends...while thoughts pass through my mind...
I'll ask again for blessings, love and happiness to fill your day.
While walking your chosen Pathway; Sunshine, Healing and Peace you'll find.
May each one's heart be lightened...as your Pathway will unfold...
And may the love you share with others be returned to you tenfold.




And, then there's FOOD! 

The Legendary Hot-Brown-From the Brown Hotel in Louisville
 
 1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese, plus extra for garnish
pinch of freshly ground nutmeg
salt and pepper to taste
14-ounce sliced roasted turkey breast, thickly sliced
4 slices of Texas toast (crusts removed) cut 2 slices on the diagonal 
4 slices of bacon
2 Roma tomatoes, sliced in half
 
In a two-quart saucepan, melt butter and slowly whisk in flour until combined to form a thick paste or roux. Continue to cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream into the roux and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romono cheese until the Mornay sauce is smooth. Add nutmeg, salt and pepper to taste.
 
For each Hot Brown, place one slice of toast (slightly toasted) in an oven safe dish and cover with 7 ounces turkey. Take the two halves of Roma tomato and two toast points and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place the entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top to serve. Sprinkle with paprika and parsley and serve immediately.
 


Chicken Gyros  



INGREDIENTS

Marinade
2 cups Greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon ground coriander
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
2 pounds boneless skinless chicken thighs, pounded flat
½ large yellow onion, peeled and root side removed
1 sturdy wooden skewer (roughly 10 inches)
Tzatziki Sauce
1 large cucumber, shredded, drained extremely well * using cheesecloth or paper towels
2 cups Greek yogurt*
1 tablespoon garlic, minced*
1 Tbsp. Extra virgin olive oil *
¼ cup lemon juice
2 tablespoons fresh dill, finely chopped 
Salt and pepper to taste*
8 pitas
Sliced onion
Sliced tomato
Feta crumbles
Chopped cilantro 

PREPARATION

1. In a large bowl, combine marinade ingredients and stir well. 
2. In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
3. Preheat oven to 400°F (200°C).
4. In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
5. On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees. Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
6. Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce, Feta & cilantro.
RANCH DRESSING
1 c mayonnaise
1/2 c sour cream
1 tsp chives, dried 
1 tsp parsley flakes
1/2 tsp dill, dried
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper or white pepper
2 Tbsp parmesan cheese, grated
1/2 cup buttermilk
WHISK TOGETHER
If there are RANCH lovers in your family, you need to try this! It should really be bottled! 

Cinnamon Apples

These are so good with roast pork! I found this recipe on a cute blog called Fancy Frugalista: 
" These are the YUMMIEST apples. They are a dead-ringer for Cracker Barrel's cinnamon apples. They are great as a side dish and over waffles and pancakes, but I REALLY love them over ice cream. They're just awesome.
Here is the recipe, from an old copy of the KC Star:
5 to 6 cups of firm tart apples such as American Cameo or Granny Smith
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tablespoons of corn starch
1/2 cup apple cider
Peel, core and slice apples into medium to thick slices. Places apples, brown sugar, cinnamon and nutmeg in slow cooker. Dissolve corn starch in apple cider and blend well. Pour over apples and stir to blend. Cover and cook for 5-6 hours. Stir halfway through cooking."
Thanks, Francie for sharing. 




 


 
 

Rosemary and Lemon Shortbread Cookies

Serves 10-12    adjust servings

Preparation 15
Cook Time 25
Total Time
 

Ingredients

  • 1 cup sugar
  • 3 Tablespoons minced fresh rosemary leaves
  • 1 Tablespoon minced lemon zest
  • 1 lb. cold butter (4 sticks)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon vanilla
  • 4 cups flour

For the Icing

  • 1 1/2 cups confectioners sugar
  • 1 lemon, zested and juiced
For the Cookies:
  1. Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly butter the paper inside the pan.
  2. Pulse the sugar with the lemon zest and rosemary in a food processor until well combined. Remove 2 tablespoons of the sugar mixture and reserve.
  3. Add the butter, salt and vanilla to the food processor with the sugar and pulse until combined.
  4. Add the flour, about 1 cup at a time, pulsing to combine after each addition. (After the last addition, you may need to stir and scrape down the sides of the bowl to incorporate all of the flour.) Continue to mix until the dough starts to come together.
  5. Turn the dough out onto the prepared baking pan and press it evenly into the pan. Poke the dough all over with a fork and bake until the edges are golden brown and the center is golden, about 25 minutes. Remove the pan from the oven and using a bench scraper or knife; cut the shortbread into 1-by-3-inch cookies (I did mine with one cut on the diagonal but that's optional). Cool in the pan for 15 minutes, then carefully remove the cookies using the parchment paper as handles. Using your bench scraper or knife, cut again and separate a bit. Cool completely.
  6. For the lemon icing: Combine the confectioners' sugar, lemon zest and juice in a medium bowl. Whisk to combine. Whisk in 1 tablespoon water or more for the desired thickness.
  7. Drizzle the icing over the cookies and allow to set. I just use a fork and kind of fling it...nothing fancy!
  8. Sprinkle the 2 Tablespoons of rosemary/lemon/sugar mixture over the icing.

Paula Smith

Saturday, September 23, 2017

Roasted Veggie Panzanella


Made this yesterday & also made some changes to recipe when I read reviews from Food Network. So, this is my way...and, BTW, it was delicious!

Roasted Veggie Panzanella

My Way adapted from Ree Drummond recipe


Here is what I did...

Chopped veggies in about 1" pieces, & roasted ...1 butternut squash, 1 sweet potato, 3 parsnips, 3 carrots drizzled with olive oil S&P at 400 for about 35-40 minutes. Another sheet Pan of 1 Japanese eggplant, 1 larger zucchini, 2 Roma tomatoes, 1 red onion, 1 white onion, 1 head of garlic (cut across top so I could squeeze out when roasted & reserve for dressing) EVoo, S&P. Roasted 20-25 minutes & moved Garlic to other pan for finishing baking. Cool to room temp. Cut veggies in about 1" squares or pieces.

Make Italian Cornbread.





2 Tbsp. Shortening in 10" cast iron skillet, melted over med heat.

Combine 1 cup self rising yellow cornmeal, 1/2 cup SR flour, 1/2 cup grated Parmesan cheese, 1 cup buttermilk, 1/2 cup whole milk, 1 egg , 2 Tbsp. Chopped sun dried tomatoes packed in oil, 1/2 tsp. Dried oregano.
Add 1/4 cup melted shortening to hot skillet, cook 1 minute on stove top & transfer to oven 400 degree & bake 20 -25 minutes until golden, cool & cut into 1" squares. Place on baking sheet, drizzle lightly with EVoo & bake 10-15 minutes until crisped.

Dressing: 1/4 cup EVOO, 1 Tbsp. Red wine vinegar, roasted garlic chopped, 1/4-1/2 tsp. Kosher salt & fresh ground pepper. Shake in jar to combine.

Add croutons to roasted veggies, drizzle with dressing & toss lightly. Add 4 ounces fresh mozzarella mini balls & 8-10 Basil leaves julienned. Toss again lightly. Cover with plastic & let sit 1 hour before serving.

Monday, September 11, 2017

Driftwood Salad

DRIFTWOOD SALAD






Here's the recipe for the horseradish, pineapple and lime Jello salad from Pensacola's legendary, but long-gone, Driftwood Restaurant.



INGREDIENTS
  • Makes 15 to 20 servings.

  • THE SALAD
  • 1 packet (1/4 oz.) of Knox plain gelatin
  • 1/4 cup of cold water
  • 1 small box (3 oz.) of lemon Jello
  • 1 small box (3 oz.) of lime Jello
  • 1 cup of boiling water
  • 20 oz. can of crushed pineapple, do not drain
  • 3 to 6 (or more) tablespoons of horseradish
  • 1 cup of mayonnaise
  • 1 cup of cottage cheese
  • 1 cup of sour cream
  • 1 cup of chopped pecans
  • 3 tablespoons of chopped pimientos
  • 3 tablespoons of chopped red cherries

  • THE TOPPING
  • 1 to 2 tablespoons of horseradish
  • 3/4 cup of heavy cream, lightly whipped
  • 3/4 cup of sour cream
  • 1 teaspoon sugar
  • 1/4 teaspoon of salt



DIRECTIONS FOR THE SALAD
Using a large bowl add the 1/4 cup of water and sprinkle the unflavored gelatin into the water, let stand for 3 minutes. add the lemon Jello and the lime Jello and one cup of boiling water. Stir until all the gelatin has dissolved, three to five minutes. Add the can of undrained pineapple and chill until it starts to thicken. Meanwhile using another bowl, mix all the other ingredients and then add this mixture to the slightly thickened Jello and pineapple. Mix well and pour into a 9" by 13" baking dish or a 7- to 8-cup mold. Cover and chill three to four hours or overnight.
DIRECTIONS FOR THE TOPPING
Mix well, chill and serve this alongside the salad. Or spread it on top like frosting.
NOTES
Actually you have two sets of recipes here -- the first is my adaptation, the second is the Driftwood Restaurant's official version. The only changes I made were to add more pecans and horseradish and to make the salad itself a little less sweet.

Here's how I got the recipe. The Banakas family owned and operated the Driftwood Restaurant in downtown Pensacola for many years. Joan Daughdrill gave me this recipe. She got it from her friend, Elizabeth "Libba" Dennis. Roberta Banakas of the Driftwood gave it to Libba in 1960. It's a family favorite with roast turkey and Cajun fried turkey. I am sure it would be great with roast beef as well. It is always a hit at family dinners.

Regarding the horseradish, I personally think the best bottled horseradish is what you find refrigerated in your market's dairy case. The canned horseradish, usually near the mustard counter, that doesn't need to be in the refrigerator section can be harsh and unpleasantly bitter.

I use a lot of horseradish in this salad. You should, too.
Above is a copy of Libba's original recipe given to her in 1960 by Roberta Banakas. I don't understand the choice of "Cool Whip or sour cream." However another Pensacola version of horseradish salad includes sweetened condensed milk. So perhaps some folks enjoy more sweetness with their horseradish. I don't add any Cool Whip or condensed milk.

***preferably recipe without cool whip or condensed milk & either add some fresh lemon juice or lemon zest. 

Friday, September 1, 2017

Salted Caramel Tart

 

 
 
 
 
Salted Caramel Tart
Recipetineats
Just made this recently & Tart pan should be an 11" Tart pan, or 10" springform pan with crust 1" up the sides. If using 10" springform pan, bake 20-25 minutes. 
This is made using the Australian way of making creamy caramel using condensed milk. While most recipes use golden syrup to get the caramel flavour, I find it works better to use a simple caramel – better flavour and the caramel is creamier. You don’t need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesn’t run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make. Great show off dessert!!! Recipe VIDEO below.
Course: Sweet Baking 
Servings12
Calories562 kcal
AuthorNagi
Ingredients
Base:
  • 225 g / 8 oz plain sweet biscuits, 2 cups crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)
  • 150 g / 5 oz unsalted butter , melted (Note 1 for Digestives)
Caramel:
  • 100 g / 7 tbsp unsalted butter
  • 1 cup / 200g (packed) brown sugar
  • 2 cans sweetened condensed milk (395g / 14oz each)
  • 1 3/4 tsp salt (2 ½ - 3 tsp salt flakes)
Chocolate Ganache Topping:
  • 1/3 cup heavy/thickened cream
  • 150 g / 5 oz dark chocolate melts / chips
  • Sea salt flakes, for topping
Instructions
  1. Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
  2. Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
  3. Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
  4. Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Caramel:
  1. Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully. 
  2. Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
  3. Add salt (adjust to taste), then pour the caramel into the tart base.
  4. Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
  5. Cool on counter while you make the chocolate.
Chocolate Ganache:
  1. Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
  2. Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
  3. Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides.

September 2017 Newsletter

September 2017 Newsletter

FOOD FOR THOUGHT:

Your Life Canvas
by Paula 2009 


Brushes in hand...we contemplate our palette of life...choices we will make
Each day brings added touches...some of warmth and beauty
Yet others, not so creative...day ends with a blank canvas
Contemplate carefully, making strokes of color to enhance your canvas...

Build on your canvas, adding texture and warmth...embrace beauty. 
Be creative...sensitive, inspired, preparing a masterpiece...
Unfolding the Master Artist's plan, allowing His guidance of each stroke.

And, then there's food for nourishment of the body! 

Slow Cooker Mango Chicken, my revised version follows. 
Author: Hamilton Beach Test Kitchen
Ingredients
  • 1 can (14.5 ounces) fire roasted diced tomatoes or 1 pint cherry tomatoes, halved 
  • ½ cup coconut milk
  • Zest of one lime
  • 2 garlic cloves, minced
  • 2 tablespoon lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon minced ginger (1/2-inch piece)
  • 1 tablespoon firmly packed light brown sugar
  • 1 teaspoon dried crushed red pepper
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric
  • ½ teaspoon coarse black pepper
  • 1 cup chopped cilantro, divided
  • 1 large sweet onion, cut into sixths
  • 3 pounds boneless, skinless chicken thighs
  • 2 mangos, peeled, pitted and cut into 1-inch pieces
  • 1 large red pepper, seeded and cut into strips
  • Additional chopped mango, optional
  • Sliced Thai basil, optional
  • Coconut Rice
Instructions
  1. In a slow cooker crock, combine tomatoes, coconut milk, lime zest, garlic, lime juice, soy sauce, fish sauce, ginger, brown sugar, crushed red pepper, salt, turmeric, black pepper and ½ cup chopped cilantro. Add chicken thighs and onion. Turn to coat with sauce mixture.
  2. Top chicken mixture with mango, red pepper and cilantro.
  3. Cover slow cooker and cook on HIGH for 3 to 3 1/2 hours or LOW for 6 to 7 hours or until chicken is tender and cooked through.
  4. Remove chicken to a cutting board and cut into bite-size chunks. Add back to crock.
  5. Stir in remaining ½ cup chopped cilantro. Garnish with chopped mango, toasted coconut and sliced Thai basil, if desired. Serve with Coconut Rice.
Notes
Next Time, this is my plan! 


Combine coconut milk, fish sauce, soy sauce, lime zest, lime juice, garlic, ginger, brown sugar, turmeric, S&P, crushed red pepper & 1/2 cup cilantro. 

Place chicken thighs in large baking dish, pour sauce over & bake in 375 oven for 40-45 minutes, basting with sauce while cooking. 

On baking sheet, toss together onion strips, red bell pepper strips, halved cherry tomatoes with 2 Tbsp. Olive oil, 1/2 tsp. Each kosher salt & coarse ground pepper. Roast for 20-25 minutes. Add 3/4 of the chopped mango & cook 10 additional minutes. 

Coconut Rice:

1 can coconut milk
Water to make 3 cups
1 tsp. Salt
1 tsp. Fresh ground pepper
1/2 tsp. Crushed red pepper
1" piece of ginger grated 
1 cup rice
1/2 cup chopped cilantro
1/2 cup toasted almonds
Combine 1st six ingredients in medium saucepan. Bring to boil. Stir in rice, reduce heat. Cover & cook 20 minutes. 
Stir in almonds & cilantro, serve. 

TO SERVE: 

Place rice on platter. Top with roasted chicken thighs, Spoon roasted veggies over & then sauce. Garnish with additional mango, Thai basil or cilantro, & toasted coconut. 

.................

Golden Mushroom Soup & Beef Stroganoff

2 Tbsp. Extra virgin olive oil
16 oz. sliced mushrooms
1 Tbsp. Cornstarch
1/2 tsp. Each kosher salt & fresh ground black pepper 
1 Tbsp. Tomato paste 
1 cup dry white wine
1 cup beef broth 

In oil, sauté mushrooms for 5 minutes. Whisk in salt, pepper & tomato paste and sauté for 1 minute. Add wine to deglaze pan. Add beef broth with cornstarch whisked into it. 
Bring to boil to thicken.

Crockpot Beef Stroganoff

Golden Mushroom mixture
2 lbs. stew meat, sauté in Tbsp. EVOO 
2 Tbsp. Worcestershire
1 large diced onion
2 cloves garlic, minced
8 oz. cream cheese, cut into small cubes
1/2 cup sour cream
2 Tbsp. Fresh minced parsley 
S&P to taste

Noodles, Rice or Mashed Potatoes for serving. 

Sauté stew meat to brown. *
Mix Golden Mushroom mixture, onion, garlic  & Worcestershire in crockpot.
Add stew meat.
Cook on low for 6 hours. 
Turn to high; stir in cream cheese, sour cream, parsley, S&P...heat 10 minutes, stir
To combine & cream cheese is melted. 
Serve over noodles, rice or mashed potatoes. 

* Can also add 1/4 cup flour to coat stew meat before browning using a couple of Tablespoons of EVOO. To brown. 


...........
 This was SO good that I had to share!
Italian Joe's
adapted from Cuisine at Home
recipe shown with my changes/additions

1 lb. Mild Italian Sausage, casings removed
2-1/2 lb. ground chuck
2 Tbsp. olive oil
2 cups diced red onion
2 Tbsp. minced garlic
1 cup diced red or yellow bell pepper
1/2 cup shredded carrot
1/2 cup diced celery
2 Tbsp. tomato paste (I used sun-dreid tomato paste in the tube)
2 (15 oz.) cans tomato puree (I used Hunt's)
1 (28 oz.) can petite diced tomatoes (I used Hunt's)
4 tsp. dried oregano
2 tsp. red pepper flakes
1 tsp. ground nutmeg
1 tsp. dried Italian seasoning
1/2 cup Cabernet Sauvignon
3 Tbsp. balsamic vinegar
2 Tbsp. dark brown sugar
1 tsp. kosher salt
1 tsp. fresh ground black pepper

For serving: 
Ciabatta Bread
Sliced Provolone
Sliced Pepperocini


For serving:
Ciabatta Bread
Sliced Provolone Cheese
Deli Sliced Pepperocini

Brown sausage and beef in large pan over medium heat, breaking up any large chunks. Drain well.
Add olive oil to pan. Add onions, peppers, carrots, celery, tomato paste and garlic. Saute 10 minutes.
Stir in tomatoes, tomato puree, balsamic vinegar, wine, brown sugar, seasonings and browned/drained meat.
Bring to boil. Reduce to simmer and cook for 30 minutes.

Heat Ciabatta bread in microwave for 15 seconds. Split. Topping each side with a slice of provolone. Top one side with
hot Italian Joe mixture and spoonful of deli sliced pepperocini. Place ciabatta top on and serve. ENJOY!



Brown sausage and beef in large pan over medium heat, breaking up any large chunks. Drain well.
Add olive oil to pan. Add onions, peppers, carrots, celery, tomato paste and garlic. Saute 10 minutes.
Stir in tomatoes, tomato puree, balsamic vinegar, wine, brown sugar, seasonings and browned/drained meat.
Bring to boil. Reduce to simmer and cook for 30 minutes.

Heat Ciabatta bread in microwave for 15 seconds. Split. Topping each side with a slice of provolone. Top one side with
hot Italian Joe mixture and spoonful of deli sliced pepperocini. Place ciabatta top on and serve. ENJOY!

...........
Per my online friend, captainbasil 

Eggplant Parmigiana slow cooker 

 I love Eggplant. I think it's a very underrated vegetable. I tend to lean away from making Eggplant Parmigiana for two reasons. One: Everyone makes it and they think it's all you can do with Eggplant and Two: Frying Eggplant is a bit messy and making the dish makes a lot of...dishes. I stumbled upon this recipe courtesy of Delish.com.  This guy of Italian Descent was pretty skeptical but I had to try it. I was pleasantly surprised and my wife loved it. 

Make sure you use the Panko bread crumbs because they help the Eggplant crisp up without conventional frying and baking. Also, for the love of God use homemade sauce !  Preferably a light marinara. Somewhere in Heaven my Grandmother is raising her eyebrow, but try it. It works.  
 

Eggplant Parmigiana (Slow Cooker)



INGREDIENTS

• 2 large eggplant, sliced into 1/2" coins

• 2 eggs, lightly whisked

• 1 c. panko bread crumbs

• 1 tsp. garlic powder

• 1 tsp. Italian seasoning

• 2 c. marinara

• 12 oz. mozzarella cheese, sliced

• 1/2 c. grated Parmesan

• Fresh basil, for garnish

• kosher salt

• Freshly ground black pepper

DIRECTIONS

1. Place eggplant on paper-towel lined baking sheet and sprinkle each piece with salt. Let sit for 30 minutes and pat dry.


2. Spread about a third of the sauce in the bottom of a slow cooker. Whisk together panko bread crumbs, garlic powder and Italian seasoning. Season with salt and pepper.


3. Dip each piece of eggplant in eggs then dredge in bread crumbs. Lay an even layer of slices into the slow cooker. Top with more sauce and mozzarella. Repeat layers 2 more times. Cook on high for 4-5 hours.


4. Sprinkle with Parmesan and garnish with basil.
...........
From my online friend, Jane

Greek Rotini Salad

Years ago, when Gary and I were vacationing in the Pacific Northwest, I found this cookbook that was put together by The Junior League of Eugene. I am fond of Junior League books, they're fun to read, even if I don't actually cook anything from them. Well, I have cooked out of this one, and this salad has become a favorite. I have typed the recipe as written, but have customized it, which I will give you in my notes. This is too much for the two of us, so as with many recipes, I make half.



Greek Rotini Salad--"Savor The Flavor Of Oregon"

Serves 6 to 8

3 cups uncooked rotini
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
2 cloves garlic, minced
2 tomatoes, cut into wedges
1 cucumber, peeled and thinly sliced
1 cup thinly sliced green pepper
10 black or green olives
6 ounces feta cheese, crumbled
8 radishes, sliced
1/4 cup sliced green onions
2 tablespoons chopped parsley

Cook pasta, drain, rinse with cold water, and drain again.

In a shaker jar, combine lemon juice, olive oil, salt, pepper, oregano, and garlic. Shake well to emulsify, set aside.

Combine pasta, tomatoes, cucumber, green pepper, olives, feta cheese, radishes, green onions and parsley. Pour dressing over salad and toss gently. Serve immediately.

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ 


My Notes: I add some red onion, and I prefer cutting my vegetables, except for the green onions and parsley, into bite-size chunks. I don't add the radishes, just a personal preference, and I have never eaten a Greek salad which has included them, so they don't go in.

We like olives, and while I haven't actually counted them out, I probably add more than 10. It's a Greek salad, so for me, it's Kalamata olives. We're also fans of feta, so that gets added to taste, which is possibly more (?) than the recipe calls for.

I usually make this ahead and stash it in the fridge for later and as the pasta tends to absorb some of the dressing, I make extra to have on hand in case it is needed or desired.

..........


Salted Caramel Tart
Recipetineats

Just made this recently & Tart pan should be an 11" Tart pan, or 10" springform pan with crust 1" up the sides. If using 10" springform pan, bake 20-25 minutes. 

This is made using the Australian way of making creamy caramel using condensed milk. While most recipes use golden syrup to get the caramel flavour, I find it works better to use a simple caramel – better flavour and the caramel is creamier. You don’t need a candy thermometer, and the caramel sets perfectly so it is beautifully soft and doesn’t run everywhere when you cut it. The topping is a chocolate ganache that is soft and melds into the caramel with every bite. This is decadent and luxurious, yet straight forward to make. Great show off dessert!!! Recipe VIDEO below.
Course: Sweet Baking 
Servings12
Calories562 kcal
AuthorNagi
Ingredients
Base:
  • 225 g / 8 oz plain sweet biscuits, 2 cups crushed (Arnott’s Marie Crackers, Graham Crackers, Note 1 for Digestives)
  • 150 g / 5 oz unsalted butter , melted (Note 1 for Digestives)
Caramel:
  • 100 g / 7 tbsp unsalted butter
  • 1 cup / 200g (packed) brown sugar
  • 2 cans sweetened condensed milk (395g / 14oz each)
  • 1 3/4 tsp salt (2 ½ - 3 tsp salt flakes)
Chocolate Ganache Topping:
  • 1/3 cup heavy/thickened cream
  • 150 g / 5 oz dark chocolate melts / chips
  • Sea salt flakes, for topping
Instructions
  1. Preheat oven to 160C/320F. Grease and line the base only of a 23cm / 9" tart tin with a loose base. (Or a springform pan of a similar size)
  2. Roughly break up biscuits and place in a food processor, then whizz until fine crumbs form. Or do this step with a ziplock bag and rolling pin.
  3. Pour crumbs into a bowl, add melted butter, mix until it looks like wet sand and no dry crumbs remain. Pour into tin, then press firmly into base and sides – use something flat like a cup to assist (refer to video).
  4. Transfer to tray (safe handling), place in oven and bake for 10 minutes, then remove and cool slightly (5 minutes in fridge).
Caramel:
  1. Melt butter in a large saucepan over medium heat. Add sugar and whisk to combine – butter may not incorporate fully. 
  2. Once it starts bubbling and the sugar is completely melted, pour in the condensed milk, whisking as you go. Whisk constantly until you see steam coming off the caramel (~ 4 minutes), then remove from heat.
  3. Add salt (adjust to taste), then pour the caramel into the tart base.
  4. Bake for 15 minutes or until the edges of the caramel surface is golden and the surface has a “skin” on it, but the caramel is still soft and the centre jiggles slightly (see video for demo.)
  5. Cool on counter while you make the chocolate.
Chocolate Ganache:
  1. Place cream and chocolate in a heat proof bowl. Microwave in 2 x 30 second bursts, stirring in between, until smooth.
  2. Set aside for 10 minutes to thicken slightly, then pour over the base. Smooth top or make swirls like I did (just wait until the chocolate thickens slightly). Sprinkle with sea salt flakes.
  3. Refrigerate for 1 ½ hours to allow chocolate to set. Then remove and bring to room temperature before slicing to serve. Handle carefully when sliding the tart off the base - or just leave it on to be safe and just remove the sides.