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snack for the chef mark and then cut the slab into 16 portions wipe the blade with a damp cloth between cuts arrange on a nice plate and dust with more powdered sugar enjoy with friends see that wasn t that bad was it not as easy as open box dump and mix but the taste difference well you tell me posted by kimi at 7 20 am 6 comments labels brownie eating well magazine fudgy healthy friday august 21 2009 summer days driftin away i m back thanks for checking in on me while i enjoyed a bit of a summer hiatus my work and garden have kept me busy and off the computer what a great summer it has been here weatherwise that is barely a week in total of 90 temps beautiful cool nights and sunny days the lettuce held out a week or two longer and the summer veggies came on late but they are oh so delicious i put in my first patty pan squash plant that i picked up for 50cents we have been eating and sharing our squash harvest for weeks i cut them into rough chunks add some halved tomatoes toss with some olive oil s p and roast over the grill in a grill pan till barely soft and the tomatoes sweeten then i serve as a side or toss into warm pasta with fresh chopped basil and chunks of goat cheese yum what do you do with patty pans i d love to hear also somehow lovely dill decided to invade my garden the result was loads of refrigerator sweet dill pickles and salmon spread not bad for a freebie herb i went light on the tomatoes this year they take up so much room in my little space and we have a great little farmers market just down the street every week where i can pick up what we need one great treasure has been the rosa bianco italian eggplant my first attempt at eggplant and what a treat no bitterness and a smaller fruit great when there are just 2 of us as the summer wains the basil becomes woody and the squash leaves melt into the soil i m getting ready to replant the lettuce and harvest the over abundance of swiss chard chard recipes anyone high school football begins next week and that means leaf raking will be just around the corner having enjoyed a lovely summer i am looking forward to my favorite season fall in the cooking department i have pictures and blogs waiting to be published i made a lovely watermelon sorbet received a fun box of goodies from the emeril line that i am playing with and have a report on the demy a cool kitchen gadget that i was able to preview all this will be upcoming soon in the personal department i am getting ready to start an exciting job with a wonderful company not sharing details yet but i will be melding my love of food horticulture and sales all in one job again details to come as for my obsession well satisfaction was a long time coming the object of my desire yes this wonderful secret concoction of herbs fruits and gin that make up the exquisite pimm s no 1 i was first introduced to this libation at the greenhouse tavern this past spring if you have yet to get there what are you waiting for this place is the bomb he has one of the hottest gigs around and is being written up and down the food is over the top good and they utilize local products ght is also the only certified green restaurant in the state their pimm s cup cast it s spell on me and i couldn t get it out of my mind i search and searched for this elusive liqueur in my immediate area the usual response was one of puzzlement and then looking at me like i had a third eyeball my obsession post referred to my waiting for a pimm s delivery from an online site that was a disaster after tracking the shipment online for days every day showing that it was scheduled to arrive at the house the box was finally shipped back to the seller the wrong zip code was on the package the seller emailed that they would gladly reship the goods if i payed the shipping cost again which was almost the cost of the bottle i turned down the generous offer and my cost of just the pimm s was refunded so now i was down the shipping fee and still no pimm s i emailed amelia chef s widow the other half of the greenhouse tavern s chef jonathon sawyer to see where in cleveland i could find the pimm s she was so great to send me the location and off to the big city i went procuring 2 bottles i could barely wait to get them home sadly the bottles have come and gone and i must venture back for more as for my pimm s cup recipe of choice here s my rendition pimm s no 1 cup place a generous amount of ice in a highball glass add 2 oz pimm s no 1 4 oz of limonata or trader joe s french market lemonade 2 slices of english cucumber several sprigs of fresh mint i have lime mint in the garden and top off with club soda relax and enjoy would love to hear your pimm s stories here are some garden pics enjoy the last of summer btw yes i have also been knitting up a storm talk about obsessed posted by kimi at 7 36 am 1 comment labels obsession pimm s cup pimm s no 1 summer lovin monday june 8 2009 after a bit of a break i am about to return to the blogoshere in full force first i wait with baited breath for a very important delivery the fedex trail has begun the minutes turn into hours as i await the moment it is in my hands what is the object of my obsession for that you too will have to wait i feel a renewed sense of inspiration and energy time to knock the dust off the pots and pans and get the camera fully charged my plate my world is back on the map it promises to be a very good week that s all i can say until i hear the knock on the door posted by kimi at 5 38 pm 1 comment wednesday april 22 2009 happy earth day how will you celebrate this day i m getting ready to start making another market bag which could be yours how could you get so lucky you ask well just leave a comment answering the above question today through this saturday the 25th at midnight est be sure to leave a contact email so i can get with you if you are the winner to see other market bags i have made hop on over to my knitting blog to check them out good luck posted by kimi at 7 31 am 2 comments friday april 3 2009 100th post april royal foodie joust entry cheese asparagus pesto pâté w white balsamic lemongrass reduction and almond whole wheat crackers i am celebrating my 100th blog post with this delectable appetizer that will be my entry for the april royal foodie joust hosted by jenn the leftover queen i was surprised to see that this would be my 100th post it snuck up on me maybe this will be good luck for the competition the three ingredients chosen by 5 star foodie winner of last month s challenge were asparagus almonds and lemongrass unfortunately my first recipe attempt did not go as planned i wanted to serve up a white asparagus ravioli but they kind of flopped my filling was too loose and i still need to work on the actual pasta construction i had a hard time getting any filling in them any suggestions or tips all was not lost though i brushed them with a bit of olive oil and baked them until crisp very nice with the asparagus pesto and worth a future attempt but enough of that on to the finished dish this is a long entry with many photos so sit back with a cup of tea and read on my appetizer is made up of a cheese asparagus pesto pâté drizzled with a white balsamic lemongrass reduction and served on almond whole wheat crackers whew i borrowed the idea for the pâté from a recipe in betty rosbottom s cooking school cookbook her version calls for a traditional pesto and prosciutto layered cheese i can t even tell you how many times i have made this for entertaining especially around christmas new years it s great because you can make a few in advance and have them ready anytime for my asparagus pesto i replaced the pine nuts with almonds and used mint and parsley instead of basil they really complimented the asparagus the recipe makes much more than needed but is fantastic tossed with cooked fresh pasta i was very happy with the cracker recipe and surprised at how easy they were to make you could really vary this recipe quite a bit i found the original here and as you can see changed a few things i suggest reading the comments on the recipe the addition of the ground almonds made for a dense cracker great for the spread i am going to experiment more leaving the nuts out and just using all flour here are the components of this dish don t think this is overwhelming you can make so much of it beforehand asparagus pesto makes about 2 cups 1 asparagus 1 4 cup whole raw almonds 1 4 cup packed fresh mint leaves 1 4 cup packed fresh parsley 1 clove garlic 1 2 cup finely grated parmesan cheese 2 3 cup extra virgin olive oil salt and pepper after removing the tough ends of the stalks blanch the asparagus in boiling water for about 3 minutes till just tender immediately immerse in an ice bath and when chilled drain completely into a food processor add the almonds mint parsley and garlic pulse until the almonds are chopped not too fine cut your blanched asparagus in half and add to the processor along with the cheese pulse again chopping and blending all ingredients with the motor running slowly add the oil through the chute until the pesto just comes together you want to be able to spread it and not have it be runny scrape down the sides and pulse again if needed then add salt and pepper to taste refrigerate until ready to use white balsamic lemongrass reduction makes about 1 2 cup 1 12 oz bottle of white balsamic vinegar 1 stalk of lemongrass about 5 chopped a bit 1 tsp organic sugar heat vinegar and lemongrass in a heavy pan over medium high heat when it comes to a boil add the sugar and reduce the heat to a simmer continue to cook uncovered until the mixture reduces and becomes syrupy strain the lemongrass out and refrigerate just a few notes first try to so this the day before you are entertaining and preferably when you can have the windows open the vinegar really has a strong smell second i read a tip that when you first add the vinegar to the pan place a skewer in and mark the depth that will help when testing to see how much the liquid has reduced last tip when you are ready to use the reduction which i like to store in a plastic squeeze bottle immerse the bottle in hot water to loosen up the reduction or simply let it sit out on the counter to bring it to room temperature almond whole wheat crackers makes 1 cookie sheet 1 cup whole raw almonds 2 1 4 cup white whole wheat flour 1 tsp sea salt 1 3 cup extra virgin olive oil 2 3 to 1 cup water preheat oven to 350 degrees grind your almonds in a food processor until they are fairly fine place them in a large bowl add the flour and salt to the ground almonds and whisk to blend and sift the dry ingredients add the oil and begin lightly stirring while you add the water add just enough water for the dough to come together it will be a bit sticky remember you can always add more liquid do not over work the dough now it s time to roll out the dough i chose to bake mine on my silpat you could also use parchment paper or an ungreased cookie sheet first spread it out with your hands then roll with a lightly floured pin until the dough is about 1 8 thick i then cut the edges in line with the silpat lightly score the dough into the sections you desire not cutting all the way through the dough prick all over with a fork lightly brush with some olive oil and sprinkle with salt i used kosher flake salt place the silpat on your baking sheet and bake until just beginning to brown and crisp up 25 30 minutes be careful not to burn these they will be a bit dense if you would like them crisper roll them out thinner let them cool on a rack and them you can break them up i think these taste best the day they are made ours only lasted that long cheese asparagus pesto pâté 1 8oz block of regular or 1 3 less fat cream cheese 1 3 cup asparagus pesto white balsamic lemongrass reduction mint leaves for garnish unwaxed dental floss place the cream cheese block on it s side i like to keep it in the foil package it handles better cut the block into 4 slices with the dental floss lay each slice down and spread the pesto layering as you go wrap in cling film and refrigerate 6 hours or overnight when ready to serve i like to let it sit out at room temperature for awhile place a nice dollop of the pesto on top drizzle generously with the reduction and garnish with a mint leaf don t forget to surround it with those yummy nutty crackers try this for a new twist this easter coming soon bar cento review posted by kimi at 9 24 am 10 comments labels almond whole wheat crackers asparagus pesto royal foodie joust wednesday march 11 2009 wickedly delicious peach green tea bread plus a product review have you tried this yogurt if not then you should i discovered it about a week ago at a local store now i m sure i may be one of the last on the planet to find out about this stuff living in mayberry but still i felt that i must spread the word so what is so great about this yogurt to begin with the flavors not your ordinary blueberry or strawberry banana blend rachel s offers calming plum honey lavender my favorite relaxing vanilla chai and exotic pomegranate blueberry just to name a few her products are void of artificial sweeteners flavors and preservatives and the cows are given no artificial growth hormones another plus as for the taste divine and the texture creamy but not artificially so rachel s has apparently been very successful in the uk and jumped across the pond in 2007 a line of sweet and savory cottage cheese was debuted in 2009 and i am dying to try some but am unable to find any at this time i won t go into anymore of the company specifics you can go to their website for more information there are some nice looking recipes including some fun cocktails sans yogurt on the site as well i am looking forward to making a few of their recipes i chose to venture out on my own for the first try at baking with this product this attempt was a flop i used the vanilla chia in a muffin recipe it flopped because i tried to go into territory i should have left alone and without going into specifics the result was wretched i hardly every have a huge flop but this was one of them so after going back to the drawing board or cutting board i came up with a deliciously moist healthy quickbread i took it to my friday afternoon knitting group where it was well received and dubbed blogworthy my quickbread is an easy healthy recipe it calls for white whole wheat flour replaces most of the fat with the yogurt and is lower in cholesterol due to the egg substitute for the flavor i chose the peach green tea yogurt as my inspiration i had a can of raspberry flavored peaches in the pantry and organic green tea it just seemed to all work together here is the recipe wickedly delicious peach green tea bread makes 2 loaves 3 cups white whole wheat flour 1 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp ground cinnamon 1 tea bag of organic green tea 1 tsp 3 4 cup egg substitute or 3 eggs 1 6oz cup rachel s peach gr...