I've been tagged again!

I've been tagged again! This time from Ashley of Memories From My Kitchen.

The rules are as follows:

# Link to the person who tagged you.
# Post the rules on the blog.
# Write six random things about yourself.
# Tag six people at the end of your post.
# Let each person know they have been tagged by leaving a comment on their blog.
# Let the tagger know when your entry is up.




My randomness:

1. I was engaged 6 times and I kept all the rings. (Only married once and still married)
2. I'm a bird watcher.
3. I love red licorice.
4. Sometimes on a Sunday, I stay in my PJs all day long.
5. I have a collection of Oriental Spoons, why or how this started I don't know.
6. When I'm craving junk food, I make rice krispie treats and top it off with a Dr. Pepper!




I am tagging:

Lucy of Sweets, Savories, etc.
Linda of Cooking in Cleveland
Ivy of Little Ivy Cakes
Joanna of Salute to Sanity
Ally of Culinary Infatuation
Robin Sue of Big Red Kitchen

Bikinis and Lemonade

Whenever I drink lemonade or sit on my patio in the warm summer sun a popular '60s tune always pops into my head.....

"She was afraid to come out of the locker
She was as nervous as she could be
She was afraid to come out of the locker
She was afraid that somebody would see
One, two, three, four, tell the people what she wore

It was an itsy bitsy teenie weenie yellow polka-dot bikini
That she wore for the first time today.
An itsy bitsy teentie weenie yellow polka-dot bikini
So in the locker she wanted to stay.
Two, three, four, stick around we'll tell you more"

Lemonade has always been 1 of my favorite non-caffeine beverages. My Mom made the best lemonade but I've never been able to duplicate hers. She did not use a recipe just fresh lemons, water, sugar and always slices of fresh lime as a garnish. This weekend I experimented a bit and came up with a substitute. My concoction is a pink lemonade but it's pretty darn good.





Pink Lemonade
Recipe developed in the kitchen of Big-Black-Dog

6 whole fresh lemons
1 cup sugar
Water
1 fresh lime
1 c. unsweetened cranberry juice

Garnish:
1 whole lime, sliced thin
Course sugar **See note
Sugar coated Jelly

Juice and zest 6 fresh lemons. Add enough water to the lemon juice to make 4 cups of liquid. Add 1 cup sugar or more to taste and the lemon zest. Zest 1 lime and add the zest. Stir until sugar is dissolved. Fill pitcher with ice and lemonade. Moisten edge of glass and dip in course sugar. Garish with fresh lime slices and a jelly.

Note: I usually do the sugar dipping ahead of time. As the sugar dries it will stick to the edge of the glass. This way you only get a taste of the sugar while sipping your drink.






My Pink Lemonade is my entry in "Eat to the Beat" hosted by Elly of Elly Says Opa.




All Rights Reserved 2008 © Big Black Dog

Danish Braid and Daring Bakers!

This is my 2nd challenge for Daring Bakers and I absolutely had a blast making the Danish Braid!!! Our hosts for the June Challenge are Kelly of Sass & Veracity and Ben of What’s Cookin’?. Thank you both so much for choosing such a fabulous challenge. I loved every minute of the process and can't wait to make it again!

The Detrempe is so good and when it's baking...OH MY did my kitchen smell good. The Detrempe is one of those doughs that I will use again and again for many things. I made my braid over a week ago and while typing this it is reminding me of how good it was and how I wish I had a piece right now. Gosh, it was so good!!

For the filling I used cream cheese and sliced fresh strawberries and it worked out perfectly. I only put 1 layer of fresh strawberries but after baking my braid, I think I could have added another layer of strawberries.



Danish Braid
Recipe adapted from "The Secrets of Baking" by Sherry Yard

DANISH DOUGH:
Makes 2-1/2 pounds dough

For the dough (Detrempe):
1 oz fresh yeast or 1 TBL active dry yeast
1/2 c. whole milk
1/3 c. sugar
Zest of 1 orange, finely grated
3/4 tsp ground cardamom
1-1/2 tsp vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 c. fresh orange juice
3-1/4 c. all-purpose flour
1 tsp salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 c. all-purpose flour

DOUGH:
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK:
1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.
2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.
3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.
4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.



DANISH BRAID (Yields 2 large braids)
1 recipe Danish Dough (see above)
2 cups cream cheese filling (recipe below)
1 pint fresh strawberries, clean and sliced into 1/4" slices

For the egg wash: 1 large egg, plus 1 large egg yolk


Cream Cheese Filling

2-8 oz. pkgs cream cheese, room temperature
3/4 c. sugar
1 egg beaten
1 t.sp vanilla extract
1/8 tsp salt

Beat together cream cheese with sugar until fluffy. Add egg, salt and vanilla extract and mix well.


Braid:
1. Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.
2. Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.
3. Spread a layer of cream cheese about 1/2" thick down the center of the rectangle. Then layer the slices of strawberry. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Egg Wash:
Whisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid.

Proofing and Baking:
1. Spray cooking oil (Pam…) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.
2. Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.
3. Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown. Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.





All Rights Reserved 2008 © Big Black Dog

Skinny Girls Margarita

I was a fan of television reality series "The Real Housewives of New York City" and one of my favorite housewives was Bethenny Frankel. Bethenny was so honest and such a good person and she's a chef!

Several times on the show Bethenny referred to one of her favorite drinks, Skinny Girls Margarita, and tonight I made one and it really is good...it fact it's delicious. I was a bartender for a time when I was putting myself through school and I've not had a good Margarita in years, until tonight!



Skinny Girls Margarita
Recipe adapted from Bethenny Bakes

Makes one serving on the Rocks:

2 oz of clear Tequila (100% agave, Patron Silver)(count 1, 2 while you pour, no need for measuring)
A splash of fresh lime juice
A splash of Cointreau, Grand Marnier or Triple Sec

Combine all ingredients and mix well. Pur over a glass of ice. Garnish with a lime wedge and salt/sugar.

For a semi frozen version: **See Note

2 oz clear Tequila or more to taste (I use more)
1 lime
1 lemon
Splash of Triple Sec
1/8 well rounded c. sugar
Water
Ice, 10-12 ice cubes

Makes 1 large drink.

Juice lemon. In a clear glass measuring cup add the lemon, sugar and enough water to make 1/2 cup. Mix well until sugar is dissolved.

In a blender add the ice, lemon/sugar water, Tequila and Triple Sec. Over the blender zest the lime and squeeze the fresh juice. Blend until ice is just shaved.

Run a slice of lime around edge of glass. Dip glass edge in kosher salt and then course sugar. It's best to dip the glasses in the salt/sugar and let it dry for an hour or so, otherwise you get big taste of salt/sugar and no Margarita! Pour in Margarita and garish with a fresh strawberry swirled with a lime.

NOTE: This is my interpretation of Bethenny's video.

Enjoy!



All Rights Reserved 2008 © Big Black Dog

A simple strawberry cupcake

I've been trying to develope a vanilla cupcake with fresh strawberries but I've been unsuccessful. However, I did find a recipe for Strawberry Blossom Cupcakes which was a finalist in the Good Morning America's Great American Cupcake Contest so I thought I would give it a try.



I keep an honest blog and frankly, I did not like these cupcakes. I used cream cheese frosting for my cupcakes so maybe the fresh strawberry flavor needed was in the original frosting recipe included with the recipe??? The cupcakes are not awful by any means just not totally delicious like I've come to expect and I hope my readers have come to expect from me.

But...a big but here, my cupcakes turned out so pretty I had to share the photos!!!



I promise to come up with a fresh strawberry cupcake that is scrumptiously delicious if it kills me!


All Rights Reserved 2008 © Big Black Dog

Kefir....my secret ingredient

From Wikipedia:

Kefir (alternately keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros) is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat or sheep's milk with kefir grains. Kefir grains are a combination of bacterua and yeasts in a matrix of proteins, lipids and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.

I first heard mention of Kefir about 3 years ago. But we were neck deep in our construction project and I had no time for anything but contractors and suppliers. When we finally organized our temporary kitchen in the basement in November, '06, I bought my first Kefir grains. Believe it or not I bought my grains on Ebay! Unfortunately, the seller is no longer available but there seems to be several new vendors offering a good product. But do beware Kefir sold in the grocery stores is not really Kefir. Kefir grains keep forever as long as they're kept in some kind of milk product, even powdered milk is fine. It also multiplies, so eventually you will have more grains then you know what to do with!

I use my Kefir in baking only and I substitute it for milk, cream, buttermilk and sometimes even water. But some people eat Kefir like yogurt or as a dietary supplement for lactose intolerance. Kefir Grains are edible but they are not very appealing and resemble rubbery tapioca.



Making Kefir is a no brainer. Just put the Kefir grains in a milk product and let it sit for 1-2 days. I usually refrigerate my Kefir but you can facilitate the process by letting the Kefir ferment at room temperature and it will also thicken to the consistency of yogurt.

Make sure you put the Kefir Grains and the milk in a sterilized glass jar. I use a glass, square refrigerator pitcher with a vacuum seal lid. And when you strain the grains use a plastic strainer...contact with any metal will retard the Kefir.




All Rights Reserved 2008 © Big Black Dog

One Great Pasta!!!

I've been craving pasta lately. I mean I could easily eat pasta 2-3 times a day. And I made one of the best dishes last night! I know, I know that I use the word "best" way too much. But honestly this pasta was SOooooooo good and such an easy, perfect dish for summer. If you've never made one of my savory recipes, this is the one to make.

It did need a little salt which I neglected to add until it was plated. But next time I will add a tsp of anchovy paste.



Arugula Pesto
Recipe developed in the kitchen of Big-Black-Dog

4 cloves of garlic
1 1/2 c. fresh, baby arugula
1 c. fresh basil leaves
1/4 c. pine nuts
1/4 c. pecans
1/4 c. grated Parmesan
1/2 c. extra-virgin olive oil
1 tsp. freshly ground black pepper

1 lb pasta
6-8 sun dried tomatoes, 1/4" slices
Salt to taste

Put the first 8 ingredients in your food processor and process until smooth. If it's too thick just add a little bit more EVOO. Taste before adding any salt.

Cook pasta according to package directions and drain. Put pasta in a large bowl and add the pesto and gently toss until each piece is lightly coated with pesto. Add sliced dried tomatoes and toss again. Serve warm. DELICIOUS!




Although we planted our garden and it's doing wonderfully, so far only herbs are available and I did use my own basil in my pasta. How I love to just walk out behind our barns and pick my own herbs. My arugula pasta is my entry in the Grow Your Own #11 hosted by Andrea of Andrea's Recipes.





All Rights Reserved 2008 © Big Black Dog

A celebration, a milestone and a martini

Well, this is my 100th post on my blog! I never thought I would be writing #100 so soon!! When I began my blog Feb 17, 2008 I just thought I'd post once or twice a week! Then I found the food blog challenges and even joined Daring Bakers, made some new friends and I just took off from there! It's been a blast so far and I hope it continues.

And I will be celebrating visitor #10,000 sometime today too. WOW, just think 10,000 people have visited my little blog!!! And to my regular visitors and new alike, thank you for supporting me! I so appreciate your kind comments and thank you so much for taking your time to visit!



To celebrate I made Strawberry Infused Vodka. Boy, it is good! I am a die hard martini drinker, Vodka Martini, up, with a double olive and twist, and usually don't like the pseudo martinis so popular now. But vodka infused with fresh strawberries was very refreshing and quite good too!



Fresh Strawberry Infused Martini
Recipe developed in the kitchen of Big-Black-Dog

Large glass jar or container
Vodka
Fresh strawberries
Course sugar

Clean strawberries and layer them in your container. Pour enough vodka to completely cover the strawberries. Cover and put in the refrigerator for 3 days.

After 3 days strain the vodka. The strawberries are pretty good to eat but do be careful as they will pack a punch!

Carefully dampen rim of martini glass and dip in coarse sugar. Fill glass with vodka and garish with a large strawberry. YUMMY!!!!




All Rights Reserved 2008 © Big Black Dog

Peppercorn Shortbread

Say what?!! Peppercorn Shortbread...what the heck?

But it's oh so good and one of my favorites. I guarantee that you will have a second or maybe a third slice. It is a unique and delicious treat and one that won't last long.




Peppercorn Shortbread
Recipe adapted from Martha Stewart

1 1/2 cups (3 sticks) unsalted butter, softened, plus more for pan
2 1/2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon white peppercorns, coarsely ground
3/4 teaspoon black peppercorns, coarsely ground
3/4 teaspoon pink peppercorns, coarsely ground
3/4 teaspoon green peppercorns, coarsely ground
3/4 cup confectioners' sugar

Topping:

2 TBL course sugar
1 tsp of the reserved ground peppercorns

Preheat oven to 300°, with rack in center. Lightly butter a 10-inch springform pan, and set aside.

Stir together flour, salt, and 1/2 teaspoon of each ground peppercorn; set aside.

Put butter and confectioners' sugar into the bowl and either mix by hand until fluffy or you can use an electric mixer on low speed. I just mix by hand. Gradually add flour mixture, and mix until thoroughly combined.

Using a small spatula, spread dough evenly into prepared pan, smoothing top.

Bake until shortbread is golden brown, about 1 hour 20 minutes. **See Note

Transfer pan to a wire rack. Immediately sprinkle with granulated sugar and reserved 1/4 teaspoon of each ground peppercorn. Remove springform; let shortbread cool completely. Cut into wedges.

NOTE: I only bake this about 1 hour or until tester comes out clean.





All Rights Reserved 2008 © Big Black Dog

Double Chocolate Banana Bread Pudding!

I had a yearning for some chocolate bread pudding the other day. So I went to work and made an excellent Double Chocolate Banana Bread Pudding!

I had a small amount of Artisan Bread Dough in my refrigerator and decided to make a loaf of bread laced with about 1/2 c. Sweet Chocolate Powder.



I made the Chocolate Bread Pudding previously but this time I made some changes. And my Mom gave me her recipe for a Custard Sauce that is out-of-this-world delicious!!




Chocolate Bread Pudding
Recipe adapted from "The Boston Cooking-School Cookbook" by Fanny Merritt Farmer

2 c. stale bread crumbs **
4 c. scalded milk
2 squares Baker's chocolate **
2/3 c. sugar
2 eggs
1/4 tsp salt
1 tsp vanilla

My changes and additions:

4-5 c. bread laced with sweet chocolate, cubed
2 squares unsweetened Baker's chocolate
1 square semi-sweet Baker's chocolate
3 bananas, 1/4" slices

Soak bread in milk thirty minutes; melt chocolate in saucepan placed over hot water, add one-half sugar and enough milk taken from bread and milk to make of a consistency to pour; add to mixture with remaining sugar, salt, vanilla, and eggs slightly beaten and sliced bananas; turn into buttered pudding dish and bake one hour in a moderate oven.


Custard Sauce
Recipe adapted from my Mom

2 c. milk or cream
3 TBL flour
1/2 c. sugar
1 egg, beaten
1 tsp vanilla

Mix flour, sugar and beaten egg until well blended. Heat milk to a simmer. When the milk is hot, slowly pour the milk into the egg/flour/sugar mixture stirring constantly until smooth.

Pour the mixture back into the pot and cook over low heat until thickened. Remove from the heat and add the vanilla. Custard should be pouring consistency, it not just add a little bit more milk or cream.




All Rights Reserved 2008 © Big Black Dog

A dehydrating experience

Last year I bought a dehydrator at an Estate Sale for $10. It had never been used, included 7 drying trays and even had the original user's guide and sale receipt inside. Needless to say I was very happy to finally get my dehydrator! But we were still under construction and I was able to use it until now!!

When I was at my Mom's a few weeks ago, we ran into a sale on Compari Tomatoes. A sweet little devil of a tomato and we just love them so I bought a quart. Upon returning home I found that Sam's Club had Compari's in a huge 3 lb. container for a very good price. So we were swimming in Compari Tomatoes and I knew it was time to finally test the dehydrator.







I decided to use my favorite Tomato Drying recipe for my dehydrator test drive and it worked out perfectly and I was very happy with the results. Unfortunately, I did not get a picture of the final product. I put the tasty slices in a dish on my kitchen island and within a few hours all were gone. Everyone passing through my kitchen was eating them like candy and of course you can't stop with just one!

You can still oven dry the tomatoes which turn out very well. But it does take some time and having my oven on for 4-5 hours, even though it's a low temperature, I can just imagine the electric meter spinning around and around and around!! The dehydrator takes longer but far less energy and the tomatoes are the same....delicious!







Oven Dried Tomatoes

In large bowl combine:

1 cup Extra Virgin Olive Oil
1/4 cup Balsamic Vinegar (I use 18 year Balsamic)
1 Tsp. Lemon juice

1. Leave skin on and cut tomatoes into slices about 1/8" thick.
2. Remove seeds.
3. Place tomatoes in the mixture and refrigerate for at least 2-3 hours.
4. Set oven on 200 degrees.
5. Take tomatoes out of mixture and spread on cookie sheet lined with parchment paper. It's fine if the tomatoes touch.
6. Oven takes about 2-3 hours to dry set at 200 degrees. Size of pieces will determine time.

The Oven Dried Tomatoes freeze beautifully. They are especially wonderful in pasta dishes, salads or just as a snack.


All Rights Reserved 2008 © Big Black Dog

Pasta with Gorgonzola!

OMG...I just made the best pasta and it was so easy!




Fusilli with Chicken and Gorgonzola Parmesan Sauce
Recipe developed in the kitchen of Big-Black-Dog

1 lb Fusilli Pasta
3 c. cooked, shredded chicken (I used left over roast chicken)
1 c. Gorgonzola cheese, crumbled
1/4-1/2 c. Parmesan, grated
2-3 c. milk
2 TBL butter
2 TBL flour
5-6 fresh basil leaves, minced (fresh from my garden)
1/2 tsp dried tarragon
2 c. broccoli, broken up into small Florette's
3-4 c. spinach leaves
Freshly ground pepper to taste

Prepare pasta according to package directions careful to not over cook. Drain, retaining all the pasta water, and set aside. Return pasta water to pot and over medium heat simmer broccoli until tender but still bright green and crisp. Drain and set aside.

In a heavy bottomed pot over low heat melt butter. Add flour and pepper and mix well. Gradually add milk stirring constantly. When milk is starting to simmer reduce heat to low and add crumbled Gorgonzola and Parmesan cheese, stir until completely melted. Add cooked broccoli, spinach, chicken and pasta and gently fold, making sure that all ingredients are completely coated with the cheese sauce. Serve immediately. Enjoy!







My Fusilli with Chicken and Gorgonzola Parmesan Sauce is my entry in Home Grown Gourmet #9 hosted by Joy Through Cooking.



All Rights Reserved 2008 © Big Black Dog

It's officially Summer!

It's been so hot here and with so much rain the humidity is atrocious. I've been doing my baking after 9:00 pm just to keep the heat down in the house.

So last night we had a simple dinner of hot dogs, potato chips and a pickle and it was delicious!! But of course I baked the hot dog buns and made homemade potato chips and even the dill pickle was from my pantry collection that was canned last year.

Earlier in the week we had hamburgers again on homemade hamburger buns. I think I'm just going to keep the 5-minute Artisan Dough in the refrigerator at all times and make our buns as needed. The freshly baked buns made a huge difference in the entire meal.




All Rights Reserved 2008 © Big Black Dog

A new love......Calfoutis!

I've wanted to try making Calfoutis for some time now but with my surgery, house construction and just plain every day life, time is not on my side. But I did knuckle down this week and got it done. I knew I would love it as pudding or anything made like a pudding is right up my alley!! I made the Calfoutis late last night and there's only 1 small piece left. Gee, I guess I will have to make it again!!



I searched and found a wonderful recipe on Fanny's Foodbeam blog. It is her grandmother's recipe and sounded so good, I just had to try it. And I sure was not disappointed as Fanny's Calfoutis is excellent. And it is dessert I will make again and again.

And the only thing I would change is to add another cup of fresh fruit. I used 1 c. fresh blueberries and 1 c. pitted fresh black cherries. I think I would add an additional cup of cherries as the cherries are the best!!!! I did not have a tart pan large enough so I used my 11" springform pan and it worked perfectly.





All Rights Reserved 2008 © Big Black Dog

Wonderful goodies from a good friend!

I found a box addressed to me on our kitchen table this morning. Joe worked very late last night and as usual brought in the mail and did not tell me about the box. Shame on him!!!

Linda, my dear friend and cohort....I LOVE EVERYTHING!!! And all the salts will be so much fun to use!! I had a mini taste test this morning and I absolutely adore the Pink Hawaiian Salt....it is delicious!!! Had to google the Balinese Long Pepper as I had never heard of it before but it smells wonderful and looks so interesting and I can't wait to try it. And the Peruvian Pink Salt is different then the Hawaiian and so good! I can't wait to try them all and I think I will start with tonight's dinner.

From Big Tree Farms:

"The flavor of Balinese Long Pepper is deep and complex; simultaneously releasing an earthy pungency, a sweet hint of cardamom and nutmeg and the spicy heat of chili. The long peppers look like tiny cattails and once ground, roasted or simply snapped in two, they release an incredible floral bouquet."



And the Cupcake Pedestals are so cute and perfect for me too. I usually just turn over one of our wine glasses but now I've got a pedestal!!! So cute!!



Thank you so much!! Everything is so perfect and will definitely be used and appreciated for some time.

Banana Split Cupcakes!

Yep that's right I made a Banana Split Cupcake! Well, as close I could to a Banana Split sans ice cream that is...LOL!!! And they are yummy too!



I had both vanilla and chocolate cupcakes in my freezer and I need to open up some space so I used both. I made my usual cream cheese frosting because I love it! And covered each cupcake with ganache before applying the fruit and frosting.

To caramelize the bananas and pineapple: Melt 2 TBL butter and 1/4 c. brown sugar is a frying pan. Make sure to slice bananas and pineapple at least 1/2" thick as they become quite fragile as they caramelize. Place sliced bananas or pineapple in the melted butter/brown sugar and over low heat simmer until desired color is reached. Remove from pan and cool.

To assemble the cupcake: Bake cupcakes and cool. Dip crown of cupcake in warm ganache and cool. Caramelize bananas and pineapple. Cool. Place three slices of banana on each cupcake. Slice fresh strawberry into 1/8" slices and place 2 slices on top of banana. Pipe frosting. Top with crushed roasted peanuts and 1 small slice of caramelized pineapple.



My Banana Split Cupcakes are my entry in the Strawberry Moon Festival hosted by my friend Linda of Cooking in Cleveland.




All Rights Reserved 2008 © Big Black Dog

Any one for Tennis?

I've been out of town and am finally getting back into the groove of blogging. I can't say that I missed my blog but I sure missed my own cooking!!

A few weeks ago I was at my market cruising the pasta aisle when a box caught my eye. Are you kidding me...pasta in the shape of little tennis rackets! And it's called Racchette...LOL! Is that cute or what!! I had to have a box and have been saving it for something special and today was the day.

Pasta with Sauteed Chicken and Goat Cheese
Recipe developed in the kitchen of Big-Black-Dog

1 pound pasta
Salt and pepper
About 5 oz (about 1/2 c.) crumbled goat cheese
1/2 cup finely grated Parmesan cheese
1 chicken breast
1/4 c. sliced black olives
1/2 c. pine nuts, toasted
1/2 c. sun-dried tomatoes, finely sliced
1 large handful fresh spinach leaves
5-6 fresh basil leaves, minced

Toast pine nuts in a small fry pan with about 1 tsp of EVOO until lightly browned. Be careful as the nuts burn easily.

Saute the chicken breast and you can find the recipe here. Let the chicken breast cool and then cut into bite-sized pieces.

Slice olives and tomatoes, clean spinach and mince basil. Grate Parmesan cheese.


Boil pasta according to package directions careful not too over cook. Drain, reserving 1/2 c. of the pasta water.

Return pasta to pot and toss with crumbled goat cheese and Parmesan gradually adding the 1/2 c. of hot pasta water. Toss until cheese is well blended. Add spinach and basil, salt and pepper to taste and toss well.

Set up the prep bowls containing the diced chicken, pine nuts and sliced olives and tomatoes so that everyone can top their pasta as they wish.

Definitely a keeper recipe. Enjoy!!!




All Rights Reserved 2008 © Big Black Dog

I've been tagged!

My friend Linda of Cooking in Cleveland has tagged me with a list of questions.

WHOA...I've been out of town for almost a week and need to run all day today to catch up but first I take care of my friends.

What were you doing 10 years ago?

Ten years ago!! Let's see I would have been very active with my dogs in the breed ring, obedience, carting and backpacking. I also had a therapy dog that I took to the hospital weekly.

What are five (non-work) things on my to-do list for today?

Since this is my first day back home from visiting my Mom, just catching up is #1 on my list ie: laundry, mail, etc.
Pot up some annuals and plant our vegetable garden.
Train and play with my puppies and all 3 dogs need a bath.
Bake something, maybe cookies...I can't wait to get back into my own kitchen.
Maybe I'll take a nap!

Five snacks you enjoy?

Any thing chocolate
Licorice, any flavor
Cupcakes, any flavor
Did I mention chocolate!
Cookies

Five things you would do if you were a billionaire.

I'd have a yard crew here several times a week just to tend my gardens!
I'd buy a 1956 Thunderbird white with red interior.
I'd buy property in MI, at least 100 acres including a small lake, and build a dream cottage for my own personal retreat for me and my dogs.
I'd hire a personal assistant.
Botox!

Places you have lived:

Michigan
Ohio
Florida
Nevada
Illinois

Jobs you have had:

Waitress
Teacher
Legal Secretary
Retail Sales
Horticulturist
Business Owner

Whew...