If you're a food blogger I highly recommend you try a battle, it is so much fun! You can sign up on the Foodie Fights web site. Happy fighting! ;)
Wednesday, June 30, 2010
Results for Foodie Fights Battle Sesame Seeds and Star Fruit
If you're a food blogger I highly recommend you try a battle, it is so much fun! You can sign up on the Foodie Fights web site. Happy fighting! ;)
Monday, June 28, 2010
Toasted Sesame Biscuits with Spiced Star Fruit Compote
I tried really hard to figure out a way to use them on a grilled pizza, but decided the chances of it ending badly were too high. Then I read about chutneys and compotes, which led to me come up with this layered shortcake-type dessert.
I made a compote (a cooked mixture of fresh and dried fruit) with star fruit, Gala apples, dried cranberries, vanilla, lime, ginger, and cinnamon. The smell in my kitchen as it simmered was luscious; the lime, ginger, and cinnamon blended perfectly. The finished compote was a smooth combination of flavors: spiced, and at the same time, sweet and tart, with the texture of perfectly cooked apple pie.
For the "cake" I made buttermilk biscuits with my Buttermilk Pancake Mix. I added sesame seeds--toasting them first to give them a nutty flavor--to the mixture and also on top of the biscuits. They are fabulous eaten alone (which we did with the first batch), and go really well with the flavor of the star fruit compote. I was actually a little surprised by how nicely they went together. Star fruit and sesame seed aren't two flavors I thought would work, which makes the final dessert even sweeter.
Click here to go to the battle page and view all of the contestants. Of course, I'd love for you to vote for me! :) Thanks!
Note: Make the compote a couple hours ahead of time so it has time to cool to room temperature and thicken.
Spiced Star Fruit Compote
Printable Recipe
2 cinnamon sticks broken in half
2 slices peeled, fresh ginger, about 1/2-in sq x 1/8-in
1 1/2 cups water
1 cup sugar
2 large star fruits, about 1 lb. total weight, cut into 1/2-in pieces
2 large Gala apples, about 3/4 lb. total weight, peeled, cored, and cut into 1/2-inch pieces
1/3 cup dried cranberries
1 1/2 teaspoons lime zest
1 tablespoon lime juice
pinch kosher salt
1 teaspoon vanilla
Toasted Sesame Biscuits
3 tablespoons sesame seeds
2 cups Buttermilk Pancake Mix (shake container before you measure and level)
Toasted Sesame Biscuits
3 tablespoons sesame seeds
2 cups Buttermilk Pancake Mix (shake container before you measure and level)
1/4 cup sugar
1/3 cup cold butter, cut into 6 pieces
3/4 cup buttermilk
1/4 cup heavy cream
sweetened whipped cream for serving
sweetened whipped cream for serving
fresh mint sprigs and chopped crystallized ginger, if desired
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdjVAAowD5yzRSjm4DO8js-7ZwATNAH_FtuR9wjBVfviVMUupJSn4mXFlmasfdWbuxtLYUCIgp7E6gbRyWevcrsRTDVyTr1SNZ2NYMjt7lOWfXGKWvAJsfUmuKiLgY5kaE6aPFJ7UH5c/s400/G+Ft.jpg)
for the Spiced Star Fruit Compote
1. Wrap the cinnamon stick pieces and ginger in a double-layer of cheese cloth and tie it closed to create a small bundle. Set aside.
2. Combine the water and sugar in a medium sauce pan and heat over medium heat until it the mixture simmers and the sugar is completely dissolved. Add the star fruit, apples, cranberries, lime zest, lime juice, salt, and cinnamon-ginger bundle. Bring the mixture to a boil, cover, and reduce the heat to low to maintain a simmer. Cook, stirring occasionally, for 40 minutes. Then uncover the pot and simmer 10-15 more minutes, or until the liquid is reduced to a thick syrup. Stir in the vanilla, remove from the heat and let cool to room temperature.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlS_CFW8Q1ZjySaXjR5h2TVyfuhhbVNrT9JSgAO_8XzQcY0h8H6ldvSv3YsuUUwWVshFBUYc0xJUeOrqy4rE9g1SNsyFK3Pp13FTj7jsyeAcPdjYyoJo5GJqXZemzgcmxfFUvVa8DNJU/s400/G+Ft2.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdjVAAowD5yzRSjm4DO8js-7ZwATNAH_FtuR9wjBVfviVMUupJSn4mXFlmasfdWbuxtLYUCIgp7E6gbRyWevcrsRTDVyTr1SNZ2NYMjt7lOWfXGKWvAJsfUmuKiLgY5kaE6aPFJ7UH5c/s400/G+Ft.jpg)
for the Spiced Star Fruit Compote
1. Wrap the cinnamon stick pieces and ginger in a double-layer of cheese cloth and tie it closed to create a small bundle. Set aside.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixXAOZJqA6DPJmPTHNjY4d1so9UNOSpAZzknRLUHMHs-Rg1eccM4nWWOZLTuoavSC3w1ZX3ROBoVTaHbMIPZOeTHb7Kv_o2ToV7JnyC4ruZ64Y2JK1epJ4rGcRmyGSl6ReE87rObGjfJI/s400/G+Ft1.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYlS_CFW8Q1ZjySaXjR5h2TVyfuhhbVNrT9JSgAO_8XzQcY0h8H6ldvSv3YsuUUwWVshFBUYc0xJUeOrqy4rE9g1SNsyFK3Pp13FTj7jsyeAcPdjYyoJo5GJqXZemzgcmxfFUvVa8DNJU/s400/G+Ft2.jpg)
for the Toasted Sesame Biscuits
1. To toast the sesame seeds, heat a medium skillet over medium heat. Add the sesame seeds to dry skillet and heat, stirring almost constantly, until they are fragrant and golden brown. Transfer the toasted seeds to a bowl to keep them from browning more as they sit in the hot pan, and reserve 1 tablespoon in a separate bowl.
2. Heat your oven to 425 deg and line a baking sheet with parchment paper.
3. In a medium bowl, combine the Buttermilk Pancake Mix, toasted sesame seeds (minus the 1 tablespoon reserved), and sugar; stir to mix. Add the cold butter and cut it into the dry ingredients using a pastry blender until most of the butter is the size of small peas. You can do this in a food processor if you want, but I'd rather just dirty the pastry blender and have less to wash.
4. Add the buttermilk and use a rubber spatula to mix and press the dough together. Turn the dough out onto a piece of waxed paper sprinkled with extra pancake mix. Use the waxed paper to fold the dough in half, pressing it gently together. Repeat with each side until the dough has come together to form a nice square, about 2 folds per side.
5. Sprinkle the top of the dough with extra pancake mix, lay a piece of waxed paper on the top, and roll it out to about 1/2-inch thick. Use a 3-inch round cookie or biscuit cutter to cut out the biscuits; gather and gently re-roll the scraps to get 8 biscuits total. Brush the tops of the biscuits with the cream and sprinkle with the reserved toasted sesame seeds.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUzBaGFbLpzbLQ1E9V4cIYJK1_Am1UUAKjhLhnyubtAiJyP7SsWylNeNKrjQtFQJIGieSFP-lvZgZlzN1NgwfaQjh6NY17eb4CD4cFsp1rRdm8prmUgj-0P81is96mShFzDISVVd1fPxM/s400/G+Ft3.jpg)
3. In a medium bowl, combine the Buttermilk Pancake Mix, toasted sesame seeds (minus the 1 tablespoon reserved), and sugar; stir to mix. Add the cold butter and cut it into the dry ingredients using a pastry blender until most of the butter is the size of small peas. You can do this in a food processor if you want, but I'd rather just dirty the pastry blender and have less to wash.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bKumTc_fxAn1J3jGu-7vDpz1vwUp1uMRsfa94aDoUJAhZKZrV0hF_60wA5x2RnbmhsEwRXm6MLmPL4-oQmv8M93U7mbaEEVIwaRjjzYtm0JuOMz-ZHyy5zspdQ7BjFTWSzdaGKO9NQY/s400/G+Ft4.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6q2x8fSrDUyz3_00QBh55TGDvfnfDZEWNBDpMSrRI_cJ41bGAnv93YoHE_d27SFSlWxN_4MHhM0S9wHCTvaWVKAkKPvt4sohHslewz3-jAcROTXXIiaIFnuoIoxBlkbo67ke9klhmWgs/s400/G+Ft5.jpg)
6.Bake for 12-14 minutes, or until the tops and bottoms are just barely golden brown.
7. To serve, split the biscuits horizontally and layer the following: the biscuit bottom, about 1/4 cup fruit compote, whipped cream, biscuit top, about 1/4 cup fruit compote, whipped cream. Drizzle the plate with some of the compote syrup and garnish the dessert with mint and crystallized ginger if desired.
Note: The compote recipe doesn't make enough fruit for all 8 biscuits. Please double the recipe if you want to serve all of the biscuits.
Note: The compote recipe doesn't make enough fruit for all 8 biscuits. Please double the recipe if you want to serve all of the biscuits.
Saturday, June 26, 2010
Cake Wrecks Salt Lake book signing Part 1: Fresco Italian Cafe
When my sister sent me an email a few weeks ago saying that Jen and her husband, John, were coming to Salt Lake City June 23 on another book tour I was ecstatic. Really. I knew we had to go. The only real question was would my sister and I take my teenage daughter, who also loves Cake Wrecks. I was pretty conflicted. I love my kids, but I also love (read "need") to go places without them. I finally decided we needed to take her with us because the opportunity would probably never present itself again; it wasn't like she could just go next time.
We got to The King's English Bookshop in Salt Lake extra early so we could get dinner before the book signing party (and believe me, it's like a party). After dropping off our wreckplicas for the cupcake contest at the bookshop (more on that later) we walked two doors over and got a table at a gorgeous little place call Fresco Italian Cafe. I really wanted to sit on the patio, which was perfectly manicured with ivy-covered walls and bright flowers blooming in flower beds and hanging boxes, but was overruled by my daughter (you've got to let them choose sometimes). But our table was by some big windows so we had a great view of the beautiful patio.
The Fresco Italian Cafe is a very nice restaurant and not the typical place we frequent, so I poured over the menu, wanting to make sure I made the most of our visit. I am so often disappointed by what I order in restaurants (because I know I can make better food), but I knew dinner that night was going to be incredible. I was very excited.
After we ordered and before our dinner arrived, the chef sent us a "gift". It was a gorgeous little taste of radish slices, frisee, and a dressing that packed a punch. It was arranged on one end of the greatest rectangular plates (that I would love to have), and looked like something straight off of the set of Iron Chef. I'll happily take gifts like that anytime. It was so gorgeous, I wish I'd taken a picture. Sorry, you'll just have to take my word for it.
Check back for part 2 of this post and to see what we entered in the Cake Wrecks cupcake contest. Did one of us win a prize?
Friday, June 25, 2010
Cake Wrecks and Foodie Fights
So, first, I have to tell you that I went to the Salt Lake City book signing for Cake Wrecks on Wednesday and it was awesome! I went with my sister and my teenage daughter and we had such a great time...a post with pictures for that is coming (I haven't had 2 seconds to rub together lately). If you've never been to Cake Wrecks, go now--you'll thank me :)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN7v-aebbYL_dX7WJZqDqPj01cNX_5iFpGx0c1fKWEkq28DTC5c2oZHiUskEdygsFIOpTX2xGr8yk4jVMX6pBUHjdeykPa9gTsTLzrQ0tL3N00bVTqEDWtopvm6BeuxIwgMW57RUsFVXU/s400/seedstar.jpg)
And then I have to tell you that I've been picked as a contestant for Foodie Fights #9 for the 2010 season, Battle Sesame Seeds and Star Fruit! I competed last season and it is so fun--I'm really excited! You can go here to get the lastest on the battle. Wish me luck!
Wednesday, June 16, 2010
Egg Fried Rice + the dreaded "E18" lens error
This error message, sometimes known around the Internet as "the fatal lens error" or simply "E18" is, apparently, common in Canon digital cameras. Some speculate that the error is due to a design flaw, and Canon's refusal to acknowledge the flaw stems from fact that they'd then be required to refund millions of dollars or fix millions of cameras or both. (Here's a great reason to do your homework, people. 5 seconds of Internet searching could have saved me a whole lot of grief.)
I did find several blogs with ideas on how to fix the problem, everything from restarting the camera (yeah, first thing I tried--several times), to blowing canned, pressurized air into the spaces between the lens parts, to actually banging the camera on a counter top (the idea being that your camera is already not working, so if you hurt it by whacking it on the counter you're not really in any worse shape). All of these were aimed at dislodging the lint or grit or whatever that is causing the lens to not be able to retract.
As you can probably guess, none of the ideas worked for me, and I suddenly found myself without a camera a few weeks ago. Now, at the time, my main concern was our Yellowstone trip. I had to have a camera to take on vacation. I went to Costco and bought a small camera for about $140, and while it worked fine for taking pictures of bison walking past our car and Old Faithful erupting right on schedule, it was horrid at taking closeup pictures of things like, say, food. Now, of course, I wasn't terribly surprised, the thing was barely over $100. I took it back to Costco (love their return policy) and again find myself without a camera.
So! Since a food blog is nothing without pictures, I'm digging back into my picture files for things I never got around to posting. Hopefully we'll get the camera thing figured out soon and I'll be up and running with my whisk in one hand and my camera in the other.
Egg Fried Rice
A quick note about the rice. There seems to be quite the controversy on the net about whether the rice must be day-old, cold rice, or if you can use freshly made rice. There are some people who adamantly insist fresh rice is best, but I just don't see how it could possibly work. Fresh rice sticks together, if even just a little, and in order for fried rice to cook how you want the grains need to be separate. Oh, and you can slice your own carrots if you want, but I just use the frozen pea & carrot combo. It's supposed to be a super-easy recipe, anyway.
Printable Recipe
4 teaspoons soy sauce (please use real brewed)
1 teaspoon oyster sauce
1/4 teaspoon onion powder
2 cups cold, cooked rice
2 eggs, beaten
1/2 cups frozen peas & carrots, thawed
2 green onions, thinly sliced
1. Combine the soy sauce, oyster sauce, and onion powder in a small bowl; set aside.
2. Spray a 12-inch non-stick skillet with non-stick spray and heat it over medium heat until it's very hot (but don't burn the spray).
3. Add the eggs and let them cook, without stirring, until they are mostly cooked through, 30-45 seconds. stir briefly with a rubber spatula. Add the rice and cook, stirring constantly, until the eggs are broken up and cooked all the way through, about 30-45 seconds.
4. Add the soy sauce mixture and stir well to coat the rice evenly. Cook, stirring constantly, until the excess moisture has evaporated, 1-2 minutes. Add the peas and carrots and cook, stirring constantly, for 1 minute. Add the green onion, and stir and cook until the onion is fragrant, about 30 seconds.
Makes about 3 cups rice.
Saturday, June 12, 2010
Bake sale newspaper article
Friday, June 11, 2010
Yellowstone 2010
We fished....
Of course, Ginny's idea of fishing is throwing rocks in the water.
Another view of the amazing waterfall. This canyon is considered the Grand Canyon of Yellowstone.
I saw my first real-life beaver! He was so cute! (Fishing Bridge)
This wolf was at the Grizzly and Wolf Preserve in West Yellowstone. Being so close to them was incredible. They are just beautiful animals.
This cutie tried to eat my daughter's shoe lace. She loved it, of course.
Of all the animals we saw on our trip, the bison calves were my absolute, number one favorite. They are the cutest animals on the face of the planet! Love, love, love!!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipsRneKplliXbesgHZJ7EPF9XrkCl7s88kduJbg-2UFqp-N5Jy1rQuB_iG8nshNwQy4yx34iQId6TNLSYy73Vc4hr4lI0b8HEm1g7xl8Sm8J8xPGZSXSIaqliws_4GFADa5r3Zv8hZL0/s400/SAM_0223.JPG)
As we drove out of the park on our last day we came up on a huge cluster of cars stopped and pulled haphazardly to the side of the road. In Yellowstone, this is usually a sign that there is something good to see. We slowed down to see what it was and saw this mother bear and her cub. Amazing! (My husband zoomed in as far a he could--the pair were pretty far away.)
Subscribe to:
Posts (Atom)