Monday, March 19, 2018

Driving License, Weekend,

Unfortunately, Matt did not get his driving license back.

Fairly quiet weekend. A very good friend is in hospital and is being sent for rehab for a while. Another good friend has just had 3 stents put in and so it goes, on and on. I am a bit depressed at the moment as you might be able to tell. Still bowling tomorrow, so that might cheer me up.

I tried a new vegetable dish over the weekend, I was not impressed with it, it was a combination of leeks, mushrooms and cabbage. I thought it ended up rather sweet. I am not planning to share it.

The news is constantly littered with the doings, especially firings, of Mr. Trump. Considering he is not our President, I wish we could hear less about him. Mind you that's enough to depress me all on its own.

This is a recipe I have had for ages, part of the programme I use to store recipes. I thought it looked rather delicious.

Pistachio Cake with White Chocolate Buttercream

1 2/3 cups all-purpose flour
4 tsp baking powder
1/2 tsp baking soda
3/4 cup butter (no substitutes), softened
2 cups sugar
1 tsp vanilla
1 tsp almond extract
1 cup buttermilk or sour milk
6 large egg whites
1 1/2 cups toasted chopped pistachio nuts
2 tsp finely shredded orange peel
1/2 cup sugar
2 Tbs all-purpose flour
6 large egg yolks
1 1/2 cups milk
1 6-ounce package white baking bars
1 1/2 tsp vanilla
1/2 tsp almond extract
1 cup butter, softened (no substitutes)
1 recipe Caramelized Pistachio shards (optional)

1. Preheat oven to 350 degrees F. Grease and lightly flour three 8x1-1/2-inch round baking pans; set aside. Stir together flour, baking powder, and baking soda; set aside.

2. Beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add the 2 cups sugar, 1 teaspoon vanilla, and 1 teaspoon almond extract; beat until fluffy. Alternately add flour mixture and buttermilk or sour milk, beating on low to medium speed just until combined.

3. Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Fold in the pistachio nuts and the orange peel. Pour batter into prepared pans.

4. Bake in preheated oven 30 to 35 minutes or until a wooden toothpick inserted near the center of each cake comes out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans and cool thoroughly on wire racks.

5. Combine the 1/2 cup sugar and 2 tablespoons all-purpose flour in a medium mixing bowl; add egg yolks. Beat mixture with a wire whisk until combined; set aside. Heat the 1-1/2 cups milk in a heavy saucepan over medium heat just to boiling. Remove from heat. Gradually beat hot milk into egg mixture with the wire whisk; return entire mixture to saucepan. Cook over medium heat until bubbly, whisking constantly. Cook 2 minutes more. Remove from heat. Add white baking bars, 1-1/2 teaspoons vanilla, and 1/2 teaspoon almond extract. Let stand for 1 minute; stir until smooth. Transfer mixture to a bowl. Cover surface with plastic wrap to prevent skin from forming; cool to room temperature. Beat the 1 cup butter in a medium mixing bowl on medium to high speed until fluffy. Add cooled baking bar mixture, one-fourth at a time, beating on low speed after each addition until combined. Spread between layers and over cake.

6. If desired, pipe decorative lines along the edges and down the sides of the cake, using a decorating bag fitted with a star tip. Serve immediately or cover and store cake in the refrigerator for up to 3 days. Let stand at room temperature for 30 minutes before serving. Just before serving, if desired, top with Caramelized Pistachio Shards. Makes 12 servings.

Caramelized Pistachio Shards

1. Preheat oven to 350 degrees F. Line a cookie sheet with aluminum foil; coat foil with nonstick cooking spray. Sprinkle 1 tablespoon chopped pistachios onto prepared foil. Bake in preheated oven 6 to 8 minutes or until lightly toasted. Meanwhile, place 1/3 cup sugar in a heavy 10-inch skillet. Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. When sugar begins to melt, reduce heat to low. Cook for 2 minutes more or until sugar is melted and lightly golden, stirring as needed with a wooden spoon. Remove pan from heat. Stir in 1/2 teaspoon hot water. Immediately pour over nuts on hot baking sheet. Let cool for 1 minute. Using two forks, gently pull caramel mixture as thinly as possible, lifting slightly as you pull. Let cool thoroughly on foil. Break into pieces; store tightly covered.

Servings: 12

Cooking Times
Preparation Time: 50 minutes
Cooking Time: 30 minutes
Total Time: 1 hour and 20 minutes

Source: Better Homes and Gardens

Have a great day

Saturday, March 17, 2018

Saturday Recipe

I posted this recipe last year. Then, having posted the recipe yesterday with Thai Sweet Chili, not having the ingredients in house, I mixed some raw honey with some Tabasco and vinegar as below plus the sesame oil and added it to the parcel of fish. It worked very well and we both enjoyed it.

Ginger Sesame Salmon

"Salmon and grated ginger with sesame oil are cooked on a bed of chopped carrots, then served on 
fresh spinach leaves."

4 thin onion slices, separated into rings
2 sheets (12x18-inches each) Reynolds Wrap(R) Non-Stick Foil
2 medium carrots, cut into julienne strips or shredded
4 (4 ounce) salmon fillets, thawed
2 tsp grated fresh ginger
2 Tbs seasoned rice vinegar
1 tsp sesame oil
Salt and pepper to taste
Fresh spinach leaves

1. Preheat oven to 450°F or grill to medium-high.

2. Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap(R) Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste.

3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

4. Bake 16 to 20 minutes on a cookie sheet in oven.

5. OR grill 14 to 16 minutes in covered grill.

6. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Source: Reynolds Kitchens

Have a great weekend