tag:blogger.com,1999:blog-327358522024-03-07T10:58:10.390-08:00Traveling Food LadyA Collection of Culinary Recipes and AdventuresJannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.comBlogger278125tag:blogger.com,1999:blog-32735852.post-29313608155771750202017-11-29T14:01:00.001-08:002017-11-29T14:01:22.427-08:00A few shots from Two Girls in Tuscany ~ 2017 Village Tour<div class="separator" style="clear: both; text-align: center;">
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Welcome everyone, to view a few of our photos from the 2017 tour of the Tuscan Hilltop Villages! It would be a pleasure to have you join us on one of our tours. Our 2018 schedule has been posted on our web site: twogirlsintuscany.com We specialize in holidays for women only in Italy and France. Our groups are limited to no more than six guests.<br />
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Stephanie and Carrie, returning guests, are enjoying the scenery and local wine from on top of one of those Tuscan hilltops. We traveled on a <i>very</i> bumpy ancient Roman road, up and around the hills and were certainly ready for a drink! Did I mention opera music? Well, we all enjoyed the talent of our driver...<br />
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We love to visit the local artisans ~ Our friend Dr. Nora Kravis, the goat whisperer, owns and operates Chianti Cashmere. The products you see here are made from the cashmere fibers from the goats she raises on her secluded and peaceful property. The goat farm is a small, private<i> agritourism</i> located not far from Siena.<br />
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Of course we always have cooking classes on our adventures and here the girls have just prepared pasta for the ravioli that was stuffed with ricotta and spinach.<br />
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What would Tuscany be without the wine? We do tastings and enjoy lectures along the way. Below is a photo taken in one of the gardens located at the winery....we enjoy visiting the gardens, depending on the season in both Italy and France.<br />
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A truffle hunt is always a highlight on our trip in Italy. We usually find a few, this year, not so many...was so hot and dry this season. We let our chef prepare a meal with our find...never a disappointment! </div>
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This is a photo of our group this year. We were very blessed to have my associate and dear friend, Monique from France, join us for a few days in Florence. Monique is standing at the far left. Roberta, on the far right. My associate Robin and loving sister, is dressed in pink! This was an incredible group of ladies this trip!<br />
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We always try to get in a few museums and guided tours using friends who are local tour guides in the cities we visit. Here we are on tour in the<i> Duomo Museum</i> in Florence.<br />
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Always a lot of food on our trips....this was one delicious pasta dish we were served on our farewell dinner. Yes, that is fresh apple you see served on an incredible cheese sauce.<br />
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I am getting ready to take some shots of our guests...below, Toby-Ann, return guest, and Ellen Sue from Florida.<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com1tag:blogger.com,1999:blog-32735852.post-83032192022949441502017-02-09T09:46:00.000-08:002017-02-09T09:46:41.981-08:00Irish Brown Soda Bread<div class="separator" style="clear: both; text-align: center;">
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On a recent trip to Ireland, each morning I anticipated and waited patiently for a slice of this bread. I could not get it toasted fast enough and then just slathered the heck out of it with some of that delicious Irish butter. This is a super interpretation of the classic bread recipe found from <b><i>Cooking Light</i></b>.<br />
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Whole wheat flour, wheat germ and steel-cut oats makes this a really healthy "all-you-need-quick breakfast." You will get about 12 servings with this recipe. I didn't slice too thin....<br />
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Ingredients<br />
(Line a 9x5 loaf pan with parchment paper and preheat oven to 350 degrees.)<br />
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2 1/2 cups King Author whole-wheat organic flour<br />
1/2 cup all-purpose flour<br />
1/2 cup steel-cut oats<br />
1 T. wheat germ<br />
2 T. brown sugar<br />
1 t. baking powder<br />
1 t. baking soda<br />
1/2 t. salt<br />
2 cups of whole buttermilk or if you prefer, low fat buttermilk<br />
1 large egg, slightly beaten.<br />
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Combine flours and dry ingredients. Add buttermilk and egg. Mix well. Spoon mixture into prepared pan. Bake for around 1 hour. Cool on wire rack.<br />
The easiest and most tasty bread I have made in ages. I feel no guilt when I slice my second piece, especially when it is still warm. (160 Calories per slice.)<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com1tag:blogger.com,1999:blog-32735852.post-63179225025631086292016-11-09T05:10:00.000-08:002016-11-09T05:10:43.589-08:00Pumpkin Cream Cheese Muffins<div class="separator" style="clear: both; text-align: center;">
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To prepare these muffins, preheat the oven to 350 degrees. Line muffin pans with paper liners.<br />
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Delicious and so easy to prepare. Serve warm....<br />
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<b>For the filling:</b><br />
Combine 1 8 oz. softened cream cheese with 1 cup of powdered sugar. Mix and blend until smooth.<br />
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<b>For the muffins:</b><br />
3 cups all-purpose flour<br />
1 tsp. each of ground nutmeg, cinnamon, cloves, salt and baking soda<br />
1 tbsp. plus 1 tsp. of pumpkin pie spice<br />
4 large eggs<br />
2 cups of sugar<br />
2 cups of pumpkin puree<br />
1 1/4 cups of vegetable oil<br />
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<b>For the Topping</b>:<br />
1/2 cup of sugar<br />
5 tbsp.flour<br />
1 1/2 tsp.ground cinnamon<br />
4 tbsp. cold unsalted butter, cut into pieces<br />
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<b>Directions</b> :<br />
In a medium bowl, combine all the spices, flour, salt and baking soda. Mix well. In another bowl, combine the eggs, sugar, pumpkin and oil. Mix on medium speed with blender until ingredients are well blended. Add all the dry ingredients and mix on low speed, just until incorporated.<br />
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<b>To make topping</b>, combine the sugar, flour and cinnamon in a small bowl. Add the butter in pieces and cut into dry ingredients with a pastry blender or two forks until the mixture is course and crumbly.<br />
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To each muffin tin, fill well with a small amount of batter. Taking a teaspoon, drop small amounts of cream cheese batter on top of muffin batter. Now add more muffin batter to cover the cream cheese completely. Sprinkle the prepared topping on each muffin. Bake for 20-25 minutes. Cool on wire rack.Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com2tag:blogger.com,1999:blog-32735852.post-42753011433450049792016-07-11T16:31:00.000-07:002016-07-11T16:31:04.445-07:00More fruit fun ~ Roasted Pears with Almond Crunch<div class="separator" style="clear: both; text-align: center;">
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Halve 3 Bosc Pears, core out seeds and bake cut side up in buttered baking pan ( about 3 tablespoons of melted butter) at 350 degrees for 50 minutes. Bake uncovered. Before placing in oven, sprinkle pears with 1/4 cup of sugar. Add 1/2 cup of water to pan for the last 10 minutes. I basted the pears twice with all the pan juice!<br />
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For the almond crunch I used one egg white. Whisk the egg white until quite foamy with three tablespoons of sugar. Add 3/4 cup of sliced almonds, preferably with skins until almonds are coated with egg wash. Spread the almonds in a thin layer on a greased baking sheet and bake until golden, about 15 minutes at 350 degrees. Cool completely and then break into pieces. That is all there is to it........of course, I had to add some heavy whipping cream for the final touch!<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com1tag:blogger.com,1999:blog-32735852.post-92107053437187984282016-07-09T12:09:00.001-07:002016-07-09T12:31:33.672-07:00Embrace fruits in season~<div class="separator" style="clear: both; text-align: center;">
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The peaches are wonderful this season! Try whipping up a sensational dessert with very few ingredients along with very little effort!<br />
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The tart is made from 3 fresh peaches, peeled and sliced and tossed with heated peach preserves.<br />
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The crust is: 1 1/2 cups of flour.<br />
7 Tablespoons of cold, unsalted butter.<br />
1/2 Cup of ice cold water.<br />
A dash of salt, extra flour for rolling out on your surface.<br />
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All prepared using a food processor~ processing the flour and slowly adding the chunks of butter until it looks like cornmeal, then streaming in the cold water until the dough forms into a ball shape from the processor. Remove the dough and place on a floured surface and roll into an 8 inch disc. Chill the dough disk for 1 hour. Remove and roll out a few inches more giving you enough room to fill with all the sliced fruit. Add the peach filling, turning in the edges of the pastry and bake on cookie sheet, lined with parchment paper for 40 minutes at 350 degrees or until crust is lightly browned.... not much to it! Enjoy!<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com0tag:blogger.com,1999:blog-32735852.post-38232434347300212362016-05-14T10:40:00.000-07:002016-05-14T10:40:16.395-07:00Glorious Eggs<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nTp8w94Zj_Fm3km8nhCMA7ur5vOAwrxEBkor7RJ58Rq4UDeqqZaYM1G_OmM2q0bwWzhyy_h4mtfeelbWkUH_HsKmD7Mx9M6fa7NCx7ZJaXCuwFEVQyhDXX0yUC6AWze1SKnE/s1600/DSC_0472.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0nTp8w94Zj_Fm3km8nhCMA7ur5vOAwrxEBkor7RJ58Rq4UDeqqZaYM1G_OmM2q0bwWzhyy_h4mtfeelbWkUH_HsKmD7Mx9M6fa7NCx7ZJaXCuwFEVQyhDXX0yUC6AWze1SKnE/s640/DSC_0472.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">There are endless ways, combinations and recipes for whipping up the<i> incredible egg</i>! Just thinking for example: a beautiful egg omelet or poached egg for breakfast. For lunch or dinner we can whip up a range of frittatas. Then moving on to dessert, probably my most favorite, creme brûlée ....oh, I forgot, endless ways to prepare a souffle. The list goes on and on!<br /><br />The photos here were taken from eggs purchased from a local farmer, pasture raised. They appear to me to be much richer in color and remarkably tasty in flavor. Now that it is springtime, the hens are in full production having more daylight to run around in the green pastures dropping these remarkable gems!</span></td></tr>
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com1tag:blogger.com,1999:blog-32735852.post-9764232688534542582016-05-11T14:40:00.001-07:002016-05-11T14:40:55.166-07:00Mongolian Crunchies<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">As you can see, these crispy snacks are made from a simple dough and then deep fried to a golden color. Every family I visited always served these to us.......part of their welcoming tradition along with the milk tea. They may look like french fries, but had a bland cookie taste. Delicious when served warm.</span></td></tr>
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com1tag:blogger.com,1999:blog-32735852.post-3943289029167795412015-10-22T05:43:00.000-07:002015-10-22T05:43:59.844-07:00A Great Harvest Indeed!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tuscany 2015 Tour.</span><br /><span style="font-size: large;"> </span><span style="font-size: small;">From the looks of things throughout the countryside, it appears it is going to be a great year for wine and olive oil. </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Unfortunately, we missed most of the grape picking due to an extraordinary hot summer!</span> <span style="font-size: small;">Sometimes we hit it just right, something we can not predict! Nevertheless, beauty surrounded us!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">O<span style="font-size: small;">ne of our favorite white roads where we are able to enjoy the groves. These tree branches were bursting with weight and promises of liquid gold. Such a gorgeous site as the wind whips the leaves into their silver shimmering state.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Just from looking, it is going to be a great year for wines! We wish all our friends a bountiful harvest!</span></td></tr>
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com1tag:blogger.com,1999:blog-32735852.post-20503635119948281202015-08-31T13:15:00.000-07:002015-08-31T13:15:30.541-07:00Summer Rustic Peach Galette<div class="separator" style="clear: both; text-align: center;">
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The fun of preparing a rustic tart is you really can't mess it up! You just pray the crust will hold together! Well, fear not. This is an easy one!<br />
A few years ago I had a class with <b>Susan Hermann Loomis</b> <i>On Rue Tatin </i>in Paris. We have remained friends on FB through the years and recently she posted a video on making the pastry for a tart, similar to what I used. Susan did bake hers in a tart pan and her crust was perfectly executed! She has a great recipe on that video. One thing she mentions several times is how necessary it<i> "is not</i> <i>to handle the dough too much"</i> because you do not want to melt the butter or rather warm it with your hands while kneading the dough. I was so careful in handling the dough. Most likely this was the reason I had such success with this tart. Using the food processor was a lifesaver as well.<br />
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CRUST: a very simple butter crust~<br />
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1 1/4 cup of flour~a tad more for when rolling it out flat<br />
1 3/4 teaspoons of sugar<br />
1/8 teaspoon of salt<br />
8 tablespoons of butter, cut into very small cubes/pieces. My butter was actually frozen.<br />
4 - 6 tablespoons ice cold water<br />
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FILLING:<br />
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3 large peaches, peeled and sliced<br />
3 tablespoons sugar<br />
1 teaspoon of butter~you will use this to dot the top when all compiled<br />
1 tablespoon of flour<br />
3/4 teaspoon of vanilla<br />
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1 egg beaten, and maybe if you desire, course sugar to sprinkle on top.<br />
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Using a food processor, pulse the dry ingredients. Add the chilled butter slowly and pulse. Add the water a few tablespoons at a time, pulse until the dough clumps together. Turn out on hard surface, spread a tad of four down first. Form the dough into a disc shape. Do not over- knead the dough. Sprinkle the dough with a little more flour on both sides and wrap in plastic then chill for about one hour.<br />
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Place the flour and sugar on the sliced peaches and gently toss to coat. Add the vanilla gently over the peaches and toss again. Mix the egg and have it ready to apply on the crust as a final touch.<br />
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After the dough has chilled, roll it out into a 12 inch circle. Carefully remove and place it on a rimmed baking sheet. Arrange your peach slices however you like in the center of the dough, using about a 6-7 inch circle area to arrange the peach mixture. Dot the top with the teaspoon of butter.<br />
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Fold the outer edges of the dough over the filling all the way around. Use pastry brush to apply the egg wash and now add the course sugar, if desired.<br />
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Cook in oven at 425 degrees, 15-25 minutes or until browned. Let cool before cutting.<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com2tag:blogger.com,1999:blog-32735852.post-46385911604660612062015-07-03T02:02:00.000-07:002015-07-03T02:03:11.050-07:00Horsing Around in Mongolia ~ <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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Mongolians show deep affection for their horses. The horses are not their pets nor are they ridden for leisure, but remain a working part of the family and used in races. Their horses are symbols of wealth.<br />
Racing is and has been a national sport passed down through generations of the Nomadic tribes since the days of <i>Genghis Khan</i>. Children learn to ride horses as soon as they can walk and then spend much of their lives in search of stray horses, as there are almost no fences in the entire country to restrain them.<br />
Several of my most memorable moments while out in the countryside were sitting by the door of our <i>ger</i> and watching the horses pass right in front of me, racing, grazing and sleeping as care free and completely unconcerned about what was around. I have never observed such freedom that horses possess in Mongolia......to be able to roam wherever they wanted, day and night.<br />
Below I have photographed several young jockeys preparing for their local midsummer <i>Naadam</i>, a traditional festival, which young boys age 3 to 15 will compete. We happened to be camped near the grounds where one festival was taking place and also on another occasion, we were able to photograph another group getting ready for their race. Notice the horses are much smaller ......<br />
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Local farmer passing by<br />
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Traditional round up time<br />
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Father training young son<br />
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Waiting to begin their race<br />
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Race is overJannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com2tag:blogger.com,1999:blog-32735852.post-84483903303614062412015-07-01T05:59:00.000-07:002015-07-01T05:59:40.202-07:00Making Cheese in Mongolia ~Nomadic Style<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fresh milk ready for the fire.</span></td></tr>
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There are always a few rare opportunites to learn different methods of cooking when you travel. For instance, like making cheese........it worked! With this family's help, their cow milk was turned into cheese. I probably would not have this on my list of favorites, but then again I have not acquired a taste for this particular kind of cheese. Sort of chewy, a tad flavorless, but fresh! I am sure it was perfect and very suitable for this nomadic family lifestyle.<br />
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The Cheesemaker<br />
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Straining the curds<br />
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Necessary to press out all the moisture.<br />
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A weight was placed on top to add extra pressure for releasing all the liquid. This remained on top for about 15 minutes. I have no idea what that weight belonged to ~ maybe part of a vehicle. It was clean.......<br />
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There you have it! Ready to slice, serve and taste in under an hours time.<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com2tag:blogger.com,1999:blog-32735852.post-55890796005947776982015-06-29T23:14:00.000-07:002015-06-29T23:14:34.121-07:00Yak Herding and Tea Time.<div class="separator" style="clear: both; text-align: center;">
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I had the opportunity to meet with a Yak-herding family on the Mongolian steppe. This experience certainly revealed the hard and austere lifestyle of these nomadic families. Here the owner of the house is carrying fresh milk back to her <i>ger</i> which she will serve in a steaming bowl of<i> milk tea</i>.<br />
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After the milking of the yaks is complete, they are herded off into the pastures again where they will remain until the next morning.<br />
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One side of the <i>ge</i>r is organized with all the cooking utensils. A wood stove can be found dead center of the <i>ger</i>.<br />
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The nomadic families depend on these long-haired bovines for virtually all of their core needs: milk, shelter and clothing.<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com1tag:blogger.com,1999:blog-32735852.post-54154690236085606602015-06-27T19:20:00.000-07:002015-06-27T19:27:15.406-07:00Bread Store ~ Mongolian Style<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQhdcEuxKiUHu3YbT2LWrla8UdLMa7v1jIH8NT1rWjmUQXzQ9O10i5mCdPzmv_DphzmiKqN7G9uniWIioNKF3m_9-FMkQwmexhOn-OnF8l75bJUd_3e7158aNc6_inEMWA0FV/s1600/DSC_0071.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQhdcEuxKiUHu3YbT2LWrla8UdLMa7v1jIH8NT1rWjmUQXzQ9O10i5mCdPzmv_DphzmiKqN7G9uniWIioNKF3m_9-FMkQwmexhOn-OnF8l75bJUd_3e7158aNc6_inEMWA0FV/s640/DSC_0071.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Situated close to the Siberian border in one of Mongolia's most picturesque destination is<b> Khovsgol</b>. The surrounding area is home to camels of the Gobi and reindeer of the taigan (<i>coniferous fores</i>t) as well as several Mongolian ethnic groups. These groups include the Buriat, Khalk, Darhat and the Tsaatan. The next few photos were taken at a local bakery close to Khovsgol Lake, a pristine alpine lake stretching out almost 100 miles long. The owner of this bakery also was the local ice cream producer and seamstress. All three businesses were located in one building.</span></td></tr>
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Breads displayed on shelving for sale. Store open 6 days a week.<br />
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Whole wheat and sourdough breads were also available for sale.<br />
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Bread molds were placed in long tubular shaped oven for baking two loaves at a time.<br />
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Bread kneading machine<br />
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Oil and brush prep table for oven equipment.<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com2tag:blogger.com,1999:blog-32735852.post-13221942171735615512015-02-27T06:07:00.000-08:002015-02-27T06:07:20.221-08:00Canneles ~ Baking Chez Moi,Dori Greenspan<div class="separator" style="clear: both; text-align: center;">
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The name "canneles", as Dori Greenspan describes in her fabulous cookbook, <i>Baking Chez Moi,</i> refers to the shape of the small ridged mold used to bake these little gems, meaning "channeled"or "crenelated". Copper molds are traditionally used to produce that flat and slightly indented top and rounded side. As the price of the copper molds are expensive, I chose another route: silicone. This mold,with 8 cups, worked perfectly and I do believe my heart skipped a beat as the cakes fell so easily from the mold when I flipped it over. I found the silicone mold in Seattle at "Sur La Table", costing $20.00.<br />
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I made only one change in Dorie's recipe. I turned down the temperature from 450 degrees to 400 degrees. I noticed that my first batch was a little darker on the top and the little cakes had blistered from the intense heat. Simple remedy; I ate most of those, so there are no pictures! These cakes are so sweet, moist and chewy along with their rich, dark caramel color, you can't stop at one!<br />
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The recipe can be found on page 222. I found it a very easy recipe to duplicate in my little Florida kitchen, so far away from France.<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com3tag:blogger.com,1999:blog-32735852.post-45035391782268622132015-01-24T08:58:00.000-08:002015-01-24T08:58:40.624-08:00A Culinary Photo Event ~For Black and White Wednesday<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-ASTyXOWHJfQFrM_TcCUAgZxxZbY5kHtvyUG1GzvNKehR8l0NviZbBVNLYs-xl3WolsKMGAnQ9ekXjo9l4fKo2uJtZk_g8Ob3CzyfknupOrkgsDSdMPRD_9L-iyBs9hWu_CN/s1600/DSC_0007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl-ASTyXOWHJfQFrM_TcCUAgZxxZbY5kHtvyUG1GzvNKehR8l0NviZbBVNLYs-xl3WolsKMGAnQ9ekXjo9l4fKo2uJtZk_g8Ob3CzyfknupOrkgsDSdMPRD_9L-iyBs9hWu_CN/s1600/DSC_0007.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A few photos for the Culinary Photo Event which was created by Susan of the <i>Well -Seasoned Cook.<br /><b><br /></b></i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Cheese puffs</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fresh grapes and pear</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Extra virgin olive oil for soup</td></tr>
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com3tag:blogger.com,1999:blog-32735852.post-31835755196437698052014-12-22T08:15:00.000-08:002014-12-22T08:15:08.809-08:00Handmade Holidays<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-size: large;"> A few days ago my hubby and I decided to have a neighborhood dinner......a get-together<i> after</i> the main event just to<i> relax</i> and<i> reflec</i>t. I have been baking for the past few weeks and before I put that mammoth mixer under the cabinet, I decided one more bowl full of goodness into the oven!</span><br />
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<span class="Apple-style-span" style="font-size: large;"> Simona, from <i>Briciole </i>is hosting a handmade gift idea page and this is my contribution. Inside the wrapped packages, banana-nut bread. The recipe is one from Martha Stewarts "<i>Baking Handbook"</i> I received as a gift years ago. This recipe never fails, loaded with goodness and is the perfect sweet bread this time of year. On the back of the<i> Merry, Merry</i> cards I wrote our invitation to the dinner. The bread was baked early enough in the day so I could deliver these packages for my guests to enjoy with a cup of coffee or hot tea!</span><br />
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<span class="Apple-style-span" style="font-size: large;"> "Happy Holidays" to my blogger friends and your family~I wish we lived closer so I could have delivered a treat to you!</span><br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com4tag:blogger.com,1999:blog-32735852.post-52088543885179285072014-12-16T07:11:00.000-08:002014-12-16T07:11:09.299-08:00Scenes from our Simply French Tour ~ 2014<div class="separator" style="clear: both; text-align: center;">
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As many of you already know, I own a boutique touring company that caters to women only. Not that I have anything against men, but occasionally gals just want to travel by themselves or with close friends. We are unique as we only take six guests on each trip. All one has to do is show up and the rest is taken care of..... It is a<i> Four Star</i> trip all the way! These are photos from the October trip to Paris and into the countryside, south of Paris ~<br />
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A walk down the Champs Elysees<br />
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A lovely drive in the countryside~yes, flowers blooming in the fall!<br />
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Beautiful drives through the countryside and lots of history lessons!<br />
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French garden touring<br />
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Visiting as many Chateaux as we possible can!<br />
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You are looking at fresh celery.......huge stalks and luscious color!<br />
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This is one of the rooms where my guests stay ~simply enchanting!<br />
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We were able to do wine tastings and get into the vineyards for a first hand look!<br />
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And then we did a little cooking~hoping to remember all the special techniques we were taught!<br />
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Nothing as breathtaking as French floral arrangements!</div>
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We spent time at local markets, enjoying the crowds, the flowers, foods and the little critters! Ahhh!Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com4tag:blogger.com,1999:blog-32735852.post-46924250683379549912014-10-26T11:02:00.001-07:002014-10-26T11:16:10.209-07:00Sunday morning brunch ~ Brioche with eggs and mushrooms.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">A delicious recipe adapted from La Cuisine Paris. Easy and fun to prepare! Serves four.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLXiMw67recNEiUjT9JOTrpZSfHehI28AuCQG9RuzH_OslBRVDJoFvctbRJwEBNGeF4ifs8gx4GqXWKUxHF0Q1Ev9wXYCTYZ4J-jh14sPEMBKbzfBJFwdDag6NGjDZ2E1lKdq/s1600/DSC_0450.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgLXiMw67recNEiUjT9JOTrpZSfHehI28AuCQG9RuzH_OslBRVDJoFvctbRJwEBNGeF4ifs8gx4GqXWKUxHF0Q1Ev9wXYCTYZ4J-jh14sPEMBKbzfBJFwdDag6NGjDZ2E1lKdq/s1600/DSC_0450.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Whipped cream with juice of mushrooms and truffle salt. <br /><br />Recipes as follows: <br /> You will need 1 loaf of<i> brioche type </i>bread, sliced thick, located in bakery section of grocery store. Also, 4 eggs, 2 cups of seasonal mushrooms, sliced, 1 clove of garlic chopped fine, 1 bunch of parsley chopped..... save some for decoration, 1/2 cup of whipping cream, 4 T. of butter, some truffle salt and pepper.<br /><br /> Clean mushrooms and parsley. Chop garlic and 2 T. parsley.<br /><br />Without adding butter, quickly saute mushrooms. Save any liquid from the pan and set aside.<br /><br /> When mushrooms are almost cooked, now add 2 T. of butter, garlic, parsley and gently saute.<br /><br />Whip the cream until foamy. Keep beating the cream and now add the truffle salt and pepper. Set aside. <br /><br />Take 4 pieces of the<i> brioche</i> and with a cookie cutter, remove the center. Save this circle of bread.<br /><br />Heat the remaining 2T. of butter in a frying pan: add brioche slices and now crack the eggs in the center and cook for 2 minutes on each side, flipping over gently with spatula.<br /> Place each egg filled <i>brioche</i> on a cookie sheet and put in a hot oven at 350 degrees for 2 minutes. <br />Serve immediately and top with whipped cream. Pour a little juice from mushrooms on top of whipped cream. Add brioche circle and parsley.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></span></td></tr>
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com5tag:blogger.com,1999:blog-32735852.post-15682377475831793382014-10-16T08:58:00.000-07:002014-10-16T08:58:30.008-07:00Fall Tuscan Beans with Spinach and Pesto<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQeXlmwKHAIvmkVKxs6QSDLzPhZK3GKV1IMB5sEKBas-USgl-SXsnVb9mOQ2SHtrnBHhlvTAo3ZkakXss4EEstLjd-V-kAjI5zDA9FJKpSflv5yxhoia0PsWJtKctNolSxxLjc/s1600/DSC_0455.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQeXlmwKHAIvmkVKxs6QSDLzPhZK3GKV1IMB5sEKBas-USgl-SXsnVb9mOQ2SHtrnBHhlvTAo3ZkakXss4EEstLjd-V-kAjI5zDA9FJKpSflv5yxhoia0PsWJtKctNolSxxLjc/s1600/DSC_0455.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Adding spinach and simmering until liquid is reduced by half.</span></td></tr>
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<span class="Apple-style-span" style="font-size: large;">Recipe:</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span>
2 Tbsp. of olive oil, heated in large frying pan<br />
3/4 cup of chopped onion<br />
2 cloves, small, of minced garlic<br />
2 cans of white Cannellini Beans, 15 oz. size - use the juice<br />
1 jar of sliced mushrooms or use 10 oz. of fresh ones<br />
3 large handfuls of spinach<br />
6 oz. of prepared pesto, 1/4 cup of white wine<br />
salt and pepper to taste<br />
Freshly grated Parmesan Cheese for serving<br />
1/2 cup of vegetable broth<br />
<br />
Heat oil and add onions, cook until clear. Add the garlic and mushrooms and cook until softened. Add wine. Cook down until half of the liquid is reduced to a level which you prefer to eat. I don't like mine too runny.<br />
Add the vegetable broth and the beans. After the beans are heated, add the pesto, stir well and add spinach. It does not take very long to wilt the spinach. Season with the salt and pepper and top with grated cheese.<br />
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Recipe adapted from Wegmans<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com0tag:blogger.com,1999:blog-32735852.post-14410905221082641462014-07-18T12:13:00.000-07:002014-07-18T12:13:23.650-07:00Summer Peas at their best<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinp_Y1NbxwiTiHMwXy2WMpTeAP9YXpkk471Ev3Os6B19qcUZS0StaIuaafdLWxeWX5aQo_9nqaBk9Fl1q_T_pOZtL46sqOGW1MVQ1w-BCTkhjOOX1UBzNNCEusyBmoTwyr4ghT/s1600/DSC_0270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinp_Y1NbxwiTiHMwXy2WMpTeAP9YXpkk471Ev3Os6B19qcUZS0StaIuaafdLWxeWX5aQo_9nqaBk9Fl1q_T_pOZtL46sqOGW1MVQ1w-BCTkhjOOX1UBzNNCEusyBmoTwyr4ghT/s1600/DSC_0270.JPG" height="373" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Fresh Cooked Peas</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Blended with a dash of Creme Fraiche</span></td></tr>
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Ingredients<br />
<br />
3 T. unsalted butter<br />
5 cups or around 2 lbs. of fresh peas or frozen~do not thaw before cooking<br />
1 cup chopped sweet onion<br />
3 cups of vegetable broth or more~depending how thick you want it<br />
11/2 t. salt<br />
1/2 t.pepper<br />
Creme Fraiche for topping and maybe a few croutons<br />
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Directions<br />
In a large saucepan, heat the butter and add the onion. Cook the onion until clear in color and tender. Add the vegetable stock. Bring to a boil. Add the peas and cook for 5 minutes or until the peas are tender. Add the salt and pepper.<br />
Cool for five minutes. Puree the mixture in small increments until all the mixture is used. Top with Creme Fraiche and maybe some croutons, if desired. Season to taste. Serve hot. Serves 6<br />
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com1tag:blogger.com,1999:blog-32735852.post-76989609613070174342014-06-28T15:26:00.000-07:002014-06-28T15:31:01.802-07:00Pear Clafouti~Summertime dessert.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3akZqpoeBia4uPxuGVfKM8DUF0T0zMt_w6oWTEskEwienE0PvV6nPXiXjQhUPeq2JavTx-NwledBKJRb2m_4ML_Z-PYIlpvDQcbFQWQZ-87tfDqJ-ft9JVaUPKpQRdXtWWzrC/s1600/DSC_0122.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3akZqpoeBia4uPxuGVfKM8DUF0T0zMt_w6oWTEskEwienE0PvV6nPXiXjQhUPeq2JavTx-NwledBKJRb2m_4ML_Z-PYIlpvDQcbFQWQZ-87tfDqJ-ft9JVaUPKpQRdXtWWzrC/s1600/DSC_0122.jpg" height="640" width="424" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRklcXZ-0TvKdwpXOfMxPoXLulwRsSt-NN3wDup5F1bUQwdsV-dewPsuf7dUtgQQpd7WQWvCrPm2lFEoWiy467t1GabEq2It6A3-ZkNIn60y5y92lO7IJxJDWq3yHWCfGjTpxC/s1600/DSC_0134.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRklcXZ-0TvKdwpXOfMxPoXLulwRsSt-NN3wDup5F1bUQwdsV-dewPsuf7dUtgQQpd7WQWvCrPm2lFEoWiy467t1GabEq2It6A3-ZkNIn60y5y92lO7IJxJDWq3yHWCfGjTpxC/s1600/DSC_0134.JPG" height="384" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: large;">Pear Clafouti</span><br />
<span class="Apple-style-span" style="font-size: small;"><br />Seems this time of year I am<i> forever</i> looking for an<i> easy, simple and delicious</i> dessert and this one ranks right up there on the top of my list. Any type of fruit could be used. Most of the time this recipe is made with cherries, in season, which is the traditional <i>French</i> way. However, since I had two fresh pears waiting to be used, I could not think of a better way of putting them to use.<br /><br />Use 1 tablespoon of soft butter to grease a 9 or 10 x 11/2 inch round pan. I used a decorative dish which worked very well.<br />Sprinkle the bottom and sides of the dish with sugar and set aside.<br /><br />Preheat your oven to 375.<br /><br />Beat 3 large eggs, room temperature and add 1/3 cup of sugar and beat with electric mixer on medium speed until light and fluffy.<br />Now on a lower speed, add 6 T. of flour, 11/2 cups of heavy cream (whipping cream) 2 teaspoons of vanilla extract and 1/4 teaspoon of salt. Let this mixture rest for 5 minutes.<br /><br />Peel your two pears or you can add another if you like. Two will do the job nicely! Slice the pears and in a single layer, place in the bottom of the baking dish. I just fanned mine out a little for design. Pour the batter over the pears and bake until the top is a golden brown. Make sure the custard is set before removing from oven. You may need to place a piece of tin foil on top of the mixture to complete the baking time and preventing it from getting too brown. Bake 35-40 minutes. Serve warm for best results! <br />This is so easy and delicious! Sprinkle with powdered sugar for effect!</span></td></tr>
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com1tag:blogger.com,1999:blog-32735852.post-28840985958392092042014-04-17T15:13:00.000-07:002014-04-17T15:13:04.770-07:00Making Fresh Mozzarella Cheese<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbvuEtsJYCjhm2soySaxdNBNyTP6Hlyf_5KYW393_9zMoR09Tj3Hcsh1fTi2lDE-ovF7pHp457J8nRR029jAyuseraTLCh86gpwPd2yFci3yFyE9HzKqd4LmYT8k8L8CjqA2N/s1600/DSC_0105.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmbvuEtsJYCjhm2soySaxdNBNyTP6Hlyf_5KYW393_9zMoR09Tj3Hcsh1fTi2lDE-ovF7pHp457J8nRR029jAyuseraTLCh86gpwPd2yFci3yFyE9HzKqd4LmYT8k8L8CjqA2N/s1600/DSC_0105.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The biggest hurdle was just getting the fresh cows milk~ this included a one hour drive.... but very well worth it!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Carefully stirring and adding the rennet at the proper time~blew the first batch! At 10$ a gallon, that hurts! Must read and follow directions very carefully! I could absolutely kick myself for reading too fast!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Added some fresh basil and parsley from my herb patch.</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8207-K40OV-l0Oz1A4N9Ir5TZfsOFCbhnjlDMSok-ghrAFAiaG_BZ5mbKKv3hyphenhyphenEgrwOvxBNULDMDKcmL_4y0DkiOHQL8a2CDF7BOB9eRtwcAHGyDs6_XegJ7IWchjNlDf-gtu/s1600/DSC_0126.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8207-K40OV-l0Oz1A4N9Ir5TZfsOFCbhnjlDMSok-ghrAFAiaG_BZ5mbKKv3hyphenhyphenEgrwOvxBNULDMDKcmL_4y0DkiOHQL8a2CDF7BOB9eRtwcAHGyDs6_XegJ7IWchjNlDf-gtu/s1600/DSC_0126.jpg" height="640" width="424" /></a></div>
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Final touch was adding some delicious balsamic vinegar and olive oil from some of the friends we visit while on my Tuscan tour.....all I needed for dinner tonight! So worth the drive and effort! There are tons of recipes on line~this recipe is from a class I took last week in Tampa. They are all so similar......Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com5tag:blogger.com,1999:blog-32735852.post-38374705690889327982014-04-04T11:18:00.002-07:002014-06-12T11:36:51.462-07:00Pecan Meringue Torte<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4BM7g1tNz1CtzGL-C3iIjuySkzOKzQOtXej-6fLWXptthl3ieq8ex8ZgjGzruFFgot-E3D81435hwFB5zp1nRhvuOTht9fdLa56r63h18asBlENiFIpabraGy8Hj1RigGIFQ/s1600/DSC_0103.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe4BM7g1tNz1CtzGL-C3iIjuySkzOKzQOtXej-6fLWXptthl3ieq8ex8ZgjGzruFFgot-E3D81435hwFB5zp1nRhvuOTht9fdLa56r63h18asBlENiFIpabraGy8Hj1RigGIFQ/s1600/DSC_0103.JPG" height="280" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">A family recipe from the Mumford side of the family.We certainly have had some great cooks- actually from both sides! My daughter and her husband are joining in the ranks as well! This is one of my favorites!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3c3sSktZb8RYBfbFPkZdD_aWWRR2SXMcW43NzxIPCnFPZAgnpdwl8njbpxzelI2ybKb_Qd5ijsbGzXmk1tNJzgo_TUEKWNDWpQSX60JOuuMEDvmP_G7EX2rVXd61Fs1y1AM0h/s1600/DSC_0105.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3c3sSktZb8RYBfbFPkZdD_aWWRR2SXMcW43NzxIPCnFPZAgnpdwl8njbpxzelI2ybKb_Qd5ijsbGzXmk1tNJzgo_TUEKWNDWpQSX60JOuuMEDvmP_G7EX2rVXd61Fs1y1AM0h/s1600/DSC_0105.JPG" height="436" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">You can add any type of fresh fruit that you prefer. I used strawberries as they are still in season here in Florida. Raspberries are fabulous in this recipe!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYal0Uwhk-eqVbYjhi3G6k2OQBoYTMoay8ChBxWdU0hn-5Um4T_gG2xmI7LekErMuwn0FJny43-c22o1U8UTUQNSonC7SHL1BzCGSWLUkpNZ-FJRfCNrh00U5FYoFFQUV5EMy/s1600/DSC_0111.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUYal0Uwhk-eqVbYjhi3G6k2OQBoYTMoay8ChBxWdU0hn-5Um4T_gG2xmI7LekErMuwn0FJny43-c22o1U8UTUQNSonC7SHL1BzCGSWLUkpNZ-FJRfCNrh00U5FYoFFQUV5EMy/s1600/DSC_0111.JPG" height="348" width="640" /></a></td></tr>
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<span class="Apple-style-span" style="font-size: large;">The recipe is so easy~ </span> <br />
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<span class="Apple-style-span" style="font-size: small;"><br />1 cup of sugar, 4 egg whites, 1/2 teaspoon of white vinegar, 1 teaspoon of almond extract, 1 cup of finely chopped pecans, 1 cup of heavy whipping cream, 1 cup of fresh fruit and powdered sugar for dusting after it is filled and assembled.<br /><br />Beat the egg whites until foamy and add the sugar slowly. Add the vinegar and the almond extract. Continue beating until egg whites are very stiff.<br /> Butter and flour 2 8 inch cake pans. ( I also lined wax paper on the bottom of my pans for easy removal.)<br /><br />Fold in the pecans gently into the whipped eggs. Divide the egg mixture into 2 pans and smooth the filling out in the pans. Bake at 325 for 45 minutes. Let the meringues cool completely before removing from pans.<br /><br />Whip the cream with 1 tablespoon of sugar. Fold in fruit and spread over the cooled meringue base. After adding whipped cream mixture, top with the remaining meringue. Press down firmly. Sprinkle with powered sugar. Cut in wedges and serve with some extra fruit on the side.</span></td></tr>
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com2tag:blogger.com,1999:blog-32735852.post-63075270266663416662014-04-01T14:00:00.000-07:002014-04-01T14:00:46.450-07:00Bringing back the past<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTFRQQs5XML8LVbPnZ_Ku4NvAnPjrg_vLzmGmC0FepmhgsMepssjZ6qmbv2e_RtZ4-gDch4kJWl6PQJ1PMyw3ckayEQT21zTsQj9iCdqWgb7vGv5YyU7QIXaXxO_fWtoI5LR8/s1600/cabbage+022+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTFRQQs5XML8LVbPnZ_Ku4NvAnPjrg_vLzmGmC0FepmhgsMepssjZ6qmbv2e_RtZ4-gDch4kJWl6PQJ1PMyw3ckayEQT21zTsQj9iCdqWgb7vGv5YyU7QIXaXxO_fWtoI5LR8/s1600/cabbage+022+copy.jpg" height="640" width="456" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">This is a photo I took seven years ago in the very early stages of my food blogging. This photo has always been one of my favorites, so simple and yet taking on the true form of the cabbage and its many uses along with hearty recipes. I took the picture outside on my patio, placing the cabbage on my grill cover. Imagine that! Instant back drop!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6TYeSBMyK5aIjhI28VnI_0ks76BPOw2-O2zCqw2keqA0elo8rmS4eJlUiMC0L1HMZ80UVZq7Y-zji_Di7KskMY7gdKzBVjDj_LTaZwFqTJfG5v5JW1FonSNFq7ADuwaIpsq6/s1600/DSC_0064.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6TYeSBMyK5aIjhI28VnI_0ks76BPOw2-O2zCqw2keqA0elo8rmS4eJlUiMC0L1HMZ80UVZq7Y-zji_Di7KskMY7gdKzBVjDj_LTaZwFqTJfG5v5JW1FonSNFq7ADuwaIpsq6/s1600/DSC_0064.JPG" height="467" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Today, however, I was inside my kitchen photographing as well as reading over a few recipes and came across a cabbage and mushroom stir-fry combination. It looked very easy and I liked the caloric count, practically nothing! No need to run to the grocery as I had the mushrooms and cabbage in the veggie bin. Mushrooms were ready to be used....and already sliced! I measured out two cups of mushrooms.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjiX6kwEi-uNICcHQ6qPxNCwOwO-sjNogeCA7Y7431VExTHMUhkYxP8tRu3ChviQTpww05NwvIniLOM5yqdUOrjd-honIKJKAxFUpJmuVjiwZx4tqDH6p4ELdFlOWtzVS-O4l/s1600/DSC_0078.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjiX6kwEi-uNICcHQ6qPxNCwOwO-sjNogeCA7Y7431VExTHMUhkYxP8tRu3ChviQTpww05NwvIniLOM5yqdUOrjd-honIKJKAxFUpJmuVjiwZx4tqDH6p4ELdFlOWtzVS-O4l/s1600/DSC_0078.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">In this photo, I have coarsely chopped two cups of cabbage~not much effort here....</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_eo2jHF-GHDo21DLamZmCl0-SrH4cK2zlXuNy0LP4YajCnn8HuBkGxo5-k5DWYCDvwvsynbyxVr7pl7K-Ytvpkb5zXM_5ybyzyhEZV7y2fg_JaOLEziIgDeolDZA0ezGZuGP/s1600/DSC_0090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH_eo2jHF-GHDo21DLamZmCl0-SrH4cK2zlXuNy0LP4YajCnn8HuBkGxo5-k5DWYCDvwvsynbyxVr7pl7K-Ytvpkb5zXM_5ybyzyhEZV7y2fg_JaOLEziIgDeolDZA0ezGZuGP/s1600/DSC_0090.JPG" height="400" width="397" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">I used my large skillet and added three tablespoons of olive oil and a half teaspoon of chopped fresh garlic.The stir-fry process lasted about seven minutes. I like my veggies a bit crunchy, so it all depends on how tender you like yours as to how long you will need to cook the cabbage and mushrooms. Serve immediately while steaming hot!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0Eg8XJ1-zVbmfY5Rz05Kl5OMyvcVQIjUa6rGHg6YVZReRHCH8AyGu5WrMxYXzztGPdJyfr4iHv9K-771m6zk6ZGAWOcqkGv0at9utk8JFmKTDujLubyfLgewFb2kYNqHA56T/s1600/DSC_0100.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM0Eg8XJ1-zVbmfY5Rz05Kl5OMyvcVQIjUa6rGHg6YVZReRHCH8AyGu5WrMxYXzztGPdJyfr4iHv9K-771m6zk6ZGAWOcqkGv0at9utk8JFmKTDujLubyfLgewFb2kYNqHA56T/s1600/DSC_0100.JPG" height="385" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">There it is~it couldn't be easier ! Sometimes, less is more~very few ingredients for a delicious side, if you happen to like cabbage. Salt and pepper to taste. For a little zing, I sprinkled on some ground red pepper.</span></td></tr>
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com3tag:blogger.com,1999:blog-32735852.post-10399659027248760942014-01-23T09:48:00.000-08:002014-01-23T09:48:17.417-08:00Loire Valley's Goat Cheese<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MTc8NQTKGD9aENx-LA7qSX94PbGbKzrx53skMWAoDczPqh8jxdES0Q4JJ_jYMYKx_O5cZGFiIJtpRacluS2NhEXk-UohnLoVj7oXj-kqLs83FccyX5zJo0_XE4_qh5ATXkOV/s1600/DSC_0462.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6MTc8NQTKGD9aENx-LA7qSX94PbGbKzrx53skMWAoDczPqh8jxdES0Q4JJ_jYMYKx_O5cZGFiIJtpRacluS2NhEXk-UohnLoVj7oXj-kqLs83FccyX5zJo0_XE4_qh5ATXkOV/s1600/DSC_0462.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">I have been busy preparing a little cheese information for our next tour in France and thought I would introduce this truncated pyramid shape to my guests. <br /> Last week I was in<b> Marky's</b>, located in Miami and found one of my favorite goat cheese items for sale! This is produced by<b> Fromagerie Jacquin</b>, located in the Loire region. The family has been producing goat cheese for over sixty five years. Two generations continue to keep this delicate tasting cheese in production with shipping connections all over the world. Fresh milk is collected thirty miles around the dairy from fifty local farms whose average herd is around one hundred and fifty goats. Remarkable passion and tradition, along with the highest level of quality control, keep the supplies coming to customers today, even in Florida!</span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhF6u8Bqgk3IOwipkB6Q_DPgnnEH_qCLWh0LGxWKiRmpUztOnBi0J_FkJ4xWpo0dJ0TnzGF2ENBwLoqKkx_DX1MDK7_ixbPU7IpuhxvbyYGaYt2aXsyZpl9h7blKDbCqHHeeV/s1600/DSC_0470.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuhF6u8Bqgk3IOwipkB6Q_DPgnnEH_qCLWh0LGxWKiRmpUztOnBi0J_FkJ4xWpo0dJ0TnzGF2ENBwLoqKkx_DX1MDK7_ixbPU7IpuhxvbyYGaYt2aXsyZpl9h7blKDbCqHHeeV/s1600/DSC_0470.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">The story begins, and there are several, about Napoleon Bonaparte having a dinner party one evening in the countryside with his interior minister, a man named Talleyrand. Napoleon comments on the tall pointed pyramid shape and mentioned to his friend it reminded him of his military campaign in Egypt and this is what we see today. A more exciting version tells the story that Napoleon took out his sword and chopped off the tops of the cheese right there at dinner in a fit of rage. The sight of these little shapes brought back memories of his humiliation in battle. He was extremely angered at anything remotely connected with Egypt. Afterwards, cheese makers in France were required to create the shape as Napoleon demanded, no pointed tops! I tend to go with the latter~I think he was a sore loser.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqIIT04snR2wre4Gvc0NOAqz1ovaWanKPzO9qAihiFMrkRVH2Jkua-QlqDKRoSIF9-NOx8cBKTVnenAqgnou2WGHWU6NXo3boh0pQppRd540Pihq1LF4LSt6ApENuv0hz38uA/s1600/DSC_0474.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSqIIT04snR2wre4Gvc0NOAqz1ovaWanKPzO9qAihiFMrkRVH2Jkua-QlqDKRoSIF9-NOx8cBKTVnenAqgnou2WGHWU6NXo3boh0pQppRd540Pihq1LF4LSt6ApENuv0hz38uA/s1600/DSC_0474.JPG" height="424" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;">Regardless about the origin of this story and how the cheese got the shape, these short pyramids have become a classic symbol, meaning<i> chevre</i> and a delicious form of goat cheese.</span></td></tr>
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<br />Jannhttp://www.blogger.com/profile/12121472782540485266noreply@blogger.com5