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Big Black Dog: September 2009

September 29, 2009

TFF - Chicken with Apple Cider Sauce


Today the temperatures really dropped and it was finally light jacket weather. Fall is on it's way! Even though I'm having a hard time letting go of summer, I do love fall. Our Sunset Maples are turning the most gorgeous apricot color and leaves are starting to cover our pastures. And I am sooooo looking forward to Halloween this year!

Since I'm in such a fall mood this week for Tyler Florence Fridays I made Chicken with Apple Cider Sauce served over a bed of lightly Sauteed Fresh Apples. This simple dish was absolutely outstanding! When I had finished my Chicken with Cider Sauce I wanted more, so I'm thinking we might have it again for tomorrow's dinner.

I made this dish exactly as written except I cut down the vinegar to 1 tsp. And I breaded the chicken breasts in flour, pecan meal, salt and pepper and sauteed it in EVOO (Extra Virgin Olive Oil) and a teeny bit of butter. To make the bed of sauteed apples, just slice fresh apples a heavy 1/4" thick and lightly saute in EVOO and butter until just barely soft. Make sure you do not over cook the apples because they will be too soft and difficult to stack.





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Chicken with Apple Cider Sauce
Recipe adapted from Tyler Florence

2 TBL vegetable oil
4 boneless, skinless chicken breast halves **See NOTE
2 tsp kosher salt
Freshly ground black pepper
3 TBL unsalted butter
1 TBL apple cider vinegar (I used 1 tsp vinegar)
3/4 c apple cider
1/2 c low-sodium chicken broth
1 TBL fresh lemon juice
1 tsp fresh thyme leaves

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.

Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.

NOTE: I breaded the chicken breasts in about 1/2 c. flour, 1/4 c. pecan meal, salt and pepper. Whip the egg. Dredge the chicken in the flour mix. Brush whipped egg on each breast and dredge again in the flour mix.


Sauteed Apple Slices
Recipe developed by Big Black Dog

2 apples (I used a Macintosh and a Granny Smith)
1 TBL EVOO (Extra Virgin Olive Oil)
2 tsp butter

Slice apples into 1/2" thick slices. Heat EVOO and butter until melted. Add slices of apple careful to not over lap any slices. Flip slices over to cover all sides with EVOO/butter. Heat until apple is just barely tender. Remove and set aside.

To serve arrange apple slices in an appealing manner in the middle of a plate and place 1 chicken breast on top. Drizzle with the warm Cider Sauce.




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Please visit Tyler Florence Fridays and see what the rest of Tyler's groupies are up too this week.





Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!








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September 27, 2009

My Kitchen Metamorphosis


We have lived in many homes but I have never had a good baker's kitchen. Could I bake successfully...sure but it was not easy. In one of our homes the sink was about 12' from the refrigerator and the refrigerator opened on the wrong side. Every time I baked I was exhausted afterwards! In another home I had about 2' of counter space and had to cool cookies on the stove top!

So when my husband decided we were doing a complete renovation and remodel on our home, I so wanted the kitchen of my dreams! But when I started pricing cabinets I knew my baker's kitchen was still going to be a dream, a very distant dream. Cabinets are so expensive! But then I came upon a cabinet that was very reasonably priced and the quality was wonderful! Because the cabinets were so reasonable I could have every single thing in my kitchen I ever wanted and then some. It was like a Fairy Godmother had waved a magic wand. I don't think I need to tell you how much fun designing my kitchen was from this point on!

It took me at least three months to design my kitchen. The over all design I finished in about a month, but the tweaking took forever! This might sound silly but deciding which cabinets for dishes, food, mixing bowls and where to put the trash did take some consideration and hard decisions. Every inch was important and could make a huge difference! But when the design was finalized and the cabinets ordered, I was so happy.

My kitchen has an eating area in a 7-window bay so I wanted something that would accentuate the entire kitchen and eating area which meant I had to do something special with the ceiling. After looking and researching for months I finally found a tongue and groove foam board to put on the ceiling. It was not expensive and light weight and worked out perfectly.

Here's my carpenter, Steve, and his son Josh putting in the ceiling.


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Here's the completed ceiling. You can see how the tongue and groove ceiling accentuates the expanse of the kitchen and eating area bay.


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Because I have large breed dogs, Rottweilers, and my kitchen has heavy traffic I chose ceramic tile for the flooring. Love the checkerboard pattern! In the eating area and almost throughout the entire house we have oak hardwood.


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Then came my hickory cabinets with shaker door style. My cabinets are Monarch, a small family owned cabinet maker in Illinois. These cabinets were so reasonable about half the cost of Omega, a well known brand, and I think Monarch Cabinets are far superior. I loved my cabinets when I bought them and I love them even more today!


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And finally my cabinets were being installed. It was a wonderful day because I could see my dream kitchen, bit by bit, coming to life.

And so it began with Steve studying the kitchen layout and obviously deep in thought!


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I've wanted soapstone countertops forever. Of course my husband let me make all the decisions for the house until he found out that soapstone was black. He was not happy about black countertops. So on a Saturday we drove down to Humming Bird Soapstone so he could see soapstone up close and personal and he loved it. In fact I think he liked it more then I did!

The first step for countertops is templating and it took two days to template my kitchen and bathroom. They made cardboard cut outs of every inch of counter space and they were so precise it was amazing. I love hiring people that are pickier then I am, it makes my job so much easier. I am so happy I hired Humming Bird Soapstone!


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And next is really, REALLY exciting, the installation of my soapstone! I can't tell you how excited I was when the day arrived for my soapstone installation. OH MY GOSH..it was one of the best days of my life!

Soapstone is so heavy they had four men to deliver all the soapstone. Here are the guys bringing in the soapstone for my island.


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Okay guys 1...2...3...groan!


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Sanding the soapstone was a real mess but I did not care, my kitchen was coming to life right before my eyes!


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And then the soapstone was completely installed!


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And Walt started applying the Soapstone Oil to bring out the true beauty of the stone.


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And then for the main event came the beast, my Wolf Range. I designed my entire kitchen around the Wolf. It dominated the kitchen with it's big red knobs and that's exactly what I wanted!


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Okay now I just need to complete the electric including installing the light fixtures, install the cabinet hardware, finish kitchen plumbing and install faucets, garbage disposals, dishwasher and a few other things that I can't remember now.

And then we were done and this is how it looks today!



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Microwave: Advantium
Built-in Oven: GE
Range: Wolf 6-burner, double oven with griddle
Dishwasher: KitchenAid
Faucets: Brand: Perrin & Rowe; Finish: Polished Chrome
Main Sink: Herbeau Luberon
Island Sink: Extra deep copper bought on Ebay
Garbage Disposals: Insinkerator
Refrigerator: Sub-Zero Built-in
Tile: Ceramic 12"
Countertop: Soapstone
Cabinets: Brand: Monarch; Style: Shaker; Stain: Colony; Wood: Hickory


Next week I will post all the kitchen details: Lighting, Cabinet Hardware, Faucets, Specialized Cabinets and Stations.


I was looking for a kitchen youth chair for my new kitchen and I just happened upon the right garage sale at the right moment and found this beauty. The owner told me it was made especially for her husband when he was born in 1926. It is stamped on the bottom Schmidt Wood Products in Barrington, IL. I live in the Barrington area and Schmidt Wood Products is still in business today!

Cost: $20


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Metamorphosis Monday is hosted by Between Naps on the Porch. Please visit Susan's site and you'll find some fabulous ideas freely shared by many gracious and highly creative people.


Links of Interest:
Kitchen Details Part 1
Kitchen Details Part 2



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September 24, 2009

Apple Maple Butter


The first time I made Apple Maple Butter I could not believe such a gorgeous taste developed from such a simple, no thrills recipe. I now make it several times a year and it's always a welcome addition to our table! I especially like to make my Apple Butter when we're having a winter snow storm and the wonderful smell of apple, cinnamon and maple just fill up the entire house. It just makes me feel so warm when the house smells so good.

I do have to confess that the reason I make butters is because I can not make jelly. For the life of me I can not hit the jell point no matter what thermometer I use and I've tried and tried and tried. But failure leads to other things and in this case my discovery of butters! I dearly love making butters because you can adjust the sugar content and since we'd rather taste the natural flavors rather then sugar, butters work out very well for us. So when making my butters, apple, peach, rose hip, plum or pear I do cut the sugar in half and it's perfectly delicious.

When making my Apple Maple Butter I use at least 3-4 different varieties of apples: Granny Smith, Gala, Pink Lady, Honey Crisp, Macintosh, Fuji, Rome, Cortland or Jonathon but any good cooking apple is just fine. However, I think the addition of Honey Crisp and Cortland made my best batch ever, but these varieties are not easy to find!

And I never peel my apples, yes even for apple pie I use the peel. So much wasted time in peeling each apple and it's so unnecessary. I would never eliminate flavor from a recipe and the apple peel contains so much good flavor, why waste it? So I just take the whole apple and slice off pieces down to the core, chop up to about 1/2" pieces. So simple and no wasting time peeling or coring apples.

To make this recipe even more time saving, I use my crock pot ie: slow cooker. I just dump everything in the slow cooker for about 4-5 hours, on high for the first hour and then I turn it down to low, and let it cook down until it's very thick and then can it up. However, you do not need to use a slow cooker, you can make the Apple Maple Butter on the stove in a heavy-bottomed pan with exactly the same results. However, if using the stove top you will need to stir it often to avoid scorching.




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Apple Maple Butter
Recipe adapted from my friend Nancy

12 cups finely chopped apples (about 6 lbs)
6 cups sugar (I use abt 3 c sugar)
1 cup maple syrup (Grade "B" if possible but I usually use Log Cabin Syrup)
1 teaspoon cinnamon
1/2 teaspoon allspice (I use 1/4 tsp allspice)
1/2 teaspoon nutmeg (I use 1/4 tsp nutmeg)
1/4 teaspoon cloves (I skip)

1. Combine all ingredients in a large deep pan or slow cooker. (See Note if using a slow cooker.) Slowly bring to a boil. Cook until very thick. Stir frequently, so it doesn't stick.

I like my apple butter with small pieces of apple still intact but if you'd like a consistent spread you can use an immersion stick blender or food processor to blend thoroughly. If the butter has cooled, make sure to bring it to a slow boil for 15 minutes before canning.

REMEMBER this is a butter not jelly. So the consistency should be like a VERY thick apple sauce. If you take a spoonful the butter should stay mounded and not flatten out at all. If the butter does not mound it is not thick enough and needs to be simmered for another hour or so.

2. Sterilize 5 pint jars, then place upside down in a 325 F oven for about 15 minutes. Boil 2-piece lids for 20 minutes and then leave submerged in hot water until you need them.

3. Ladle hot apple butter into hot jars to within 1/4 inch of top for head space.

4. Remove air bubbles by sliding a rubber spatula between the glass and butter.

5. Re-adjust the head space to 1/4 inch.

6. Wipe jar rim to remove any stickiness.

7. Center lid on top of jar; apply screw band just until finger tight.

8. Place jars in a hot bath in a canner and process for 10 minutes. Make sure that the jars are completely submerged in water with at least 1" of water above the jar tops.

9. Remove jars and place on a towel.

10. Jars are sealed when the lids pop and are curved down, (concave).

11. Label jars and store in a cool, dark place.

NOTE: If using a slow cooker put all ingredients in the slow cooker. Turn on high until the butter starts to boil and then turn down to low. Stir occasionally.




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The End
(But I have 5 more pints!)



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Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!






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September 22, 2009

Whisk Wednesdays - Mouclade or Mussels in a Wine Cream Sauce



This week for Whisk Wednesdays we were supposed to make Spiced Shrimp Balls. But being on a recession budget and the price of fresh shrimp, I opted to make Mouclade or Mussels in Wine and Cream Sauce.

I made this dish the easiest way possible not the Le Cordon Bleu way, which means tons of steps and many, MANY dishes to wash. And although I have four other Mussel recipes on my blog, this one is so far my favorite. It was fabulous and Mr. Tastebuds loved it! The biggest difference in this recipe was the wonderful flavor the Italian Parsley added. And being I added it towards the end of cooking, you could taste the full flavor which was just so darn good!



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Mouclade
Recipe adapted from
Le Cordon Bleu at Home

3 lbs of fresh mussels (I used a lb per person)
6 TBL butter (I used 1 TBL)
1 large onion, chopped fine (I used 5 green onions including tops, chopped)
1 large shallot (I skipped)
1/2 c. white wine
2 TBL chopped parsley (I used abt 1/2 c chopped parsley)
Fresh ground pepper
1/2 c creme fraiche or heavy cream (I used lite cream or coffee cream)
1 sprig of fresh thyme

My additions:
1/4 c grated Parmesan
1/4 c fresh basil leaves, chopped fine
1/2 c. plus 2 TBL EVOO (Extra Virgin Olive Oil)
3 cloves of garlic

1. Scrub and de-beard mussels and rinse in cold water.. Discard any mussel with a cracked shell. If the mussel is open just tap it and if it does not slowly close then discard it.

2. In a large pot melt butter. Add green onions and 1 clove chopped garlic and sauté about 3 minutes. Add wine and bring to a simmer. Add mussels and cover until mussels open, about 4 to 6 minutes. When mussels are all fully open, scoop them out with a slotted spoon. Discard any mussels that didn't open.

3. In a blender add basil, Parmesan cheese, basil, parsley, thyme, olive oil, cream and garlic and whiz until thoroughly blended.

4. Add cream mix to butter/onion mix in the pan and heat. Season to taste with salt and pepper. Pour over mussels and serve.



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September 20, 2009

Blueberry Lavender Jam




Lavandula; The lavenders (Lavandula) are a genus of 39 species of flowering plants in the mint family, Lamiaceae, native to the Mediterranean region south to tropical Africa and to the southeast regions of India. The genus includes annuals, herbaceous plants, subshrubs, and small shrubs. The native range extends across the Canary Islands, North and East Africa, south Europe and the Mediterranean, Arabia, and India. Because the cultivated forms are planted in gardens world-wide, they are occasionally found growing wild, as garden escapees, well beyond their natural range. Because lavender cross-pollinates easily, however, there are countless variations within the species. The color of its flowers has come to be called lavender. Lavandula photo by: John Crellin




Lavender is one of my favorite plants and at one time I had seventeen varieties of Lavandula thriving in my formal gardens. But due to a very cold, dry winter in 1996, even though I heavily mulched, I lost all of them along with many other plants! And 1997 was the saddest spring of my life!

I love to add lavender to recipes and have a delicious Grilled Lavender Chicken recipe that even Mr. Tastebuds enjoys! So I was thrilled when I found the recipe for Blueberry Lavender Jam. But not being a blueberry lover I was surprised at just how good this jam was and proceeded to eat two toasted English Muffins loaded up with butter and this wonderful sweet jam!



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Blueberry Lavender Jam
Recipe adapted from Country Living Magazine

2 tablespoons dried lavender flowers
1-11 1/2 oz can frozen white grape juice concentrate
3 cups fresh blueberries, washed and drained

1. Make a lavender sachet: Cut a piece of cheesecloth into a 6-inch square, place lavender in the center, and tie into a bundle with kitchen twine.

2. Cook the jam: In a heavy saucepan over medium heat, bring lavender sachet, grape juice concentrate, and blueberries to a boil. Stir constantly to prevent burning until the berry mixture jells -- about 20 minutes. (To test whether mixture has jelled, place a teaspoonful on a plate and let cool to room temperature. Lightly touch the berry mixture with your finger to see if it has consistency of jelly. If not, continue to cook for 10 more minutes and check again by using the same test.) Cover and steep for 2 hours.

3. Store the jam: Remove the lavender sachet and discard. Divide the jam between 2 pint jars. Cover and store in the refrigerator for up to 1 month.



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September 17, 2009

Homemade Graham Crackers and a Nutella Sundae!


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On twitter, I innocently mentioned that I make a double batch of breadsticks/crackers every ten days or so. Then Heather, aka @bodaciousgirl, said that I should try my hand at Graham Crackers and recommended Alton Brown's recipe. WOW, I never thought to make Graham Crackers before! How fun is that!!!

And to make this recipe even more exciting, I cut some of the crackers with a cookie cutter and some with my new Pasta Bike! More on the Pasta Bike below in my "Gadgets That Work".

Well one thing lead to another and before I knew it I had made a Nutella Sundae which was a perfect compliment for the crackers! I wish I had thought to sprinkle some cinnamon sugar on the graham crackers. But I think I will make some Graham Crackers for my Christmas Cookie Baskets so will add the cinnamon sugar at that time. Then again maybe I will add some holiday sprinkles as well..you all know how I love to sprinkle!



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Graham Crackers
Recipe adapted from Alton Brown

8 3/8 oz or 1 3/4 c graham flour
1 7/8 oz or 1/3 c plus 1 1/2 TBL all-purpose flour
3 oz or 1/2 c dark brown sugar
3/4 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/8 teaspoon ground cinnamon
3 ounces unsalted butter, cut into 1/4-inch cubes and chilled
2 1/4 oz or 3/8 c molasses
1 1/2 oz or 3 1/4 TBL whole milk
1/2 teaspoon vanilla extract

Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

Unwrap the chilled dough and place it onto a large piece of parchment paper and top with a second sheet of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half sheet pan. Remove the top sheet of parchment paper and cut the dough, using a rolling pizza cutter into 2-inch square pieces, by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough. Leave the crackers on the pan and bake on the middle rack of the oven for 25 minutes or until the edges just start to darken. Remove from the oven, set the sheet pan with the crackers on a cooling rack and allow to cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.



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Nutella Ice Cream Sundae with Graham Crackers

Vanilla Ice Cream
1/2 c Nutella
1/4 c. cream

Topping:
Whipped Cream
Fresh Raspberries
Graham Crackers
Graham Cracker Crumbs
Fresh mint leaves

Heat the cream in the microwave about 25 seconds. Pour the hot cream over the Nutella and blend. Quickly drizzle the warm Nutella over the ice cream. Top with whipped cream, a sprinkle of graham cracker crumbs, fresh raspberries and a sprig of fresh mint. Serve with some of the homemade Graham Crackers.


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Gadgets that Work



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A Pasta Bike...wow what the heck is that?


But it did not take me long to figure out that this was one gadget that I had to have in my kitchen! I've only had my Pasta Bike for 2 weeks and I've already used it twice, most recently to cut the above homemade Graham Crackers.


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As you can see from the pictures you can easily remove some of the 9 cutting wheels to cut a large variety of shapes. For the Graham Crackers I removed all the wheels except for 3 to cut squares but this would also be the configuration for cutting lasagna noodles!

Pssssst...I know I gave the link to Amazon.com for the Pasta Bike but I bought mine on Ebay, new in it's original box, for $18.99 which included shipping!



Foodie Friday is graciously hosted by Michael of Designs by Gollum. Please visit Designs by Gollum and see more wonderful creations!




All Rights Reserved 2008-9 © Big Black Dog

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September 15, 2009

BBA - French Bread and a Delicious Brandy-flavored Crostini






I held off on baking the French Bread for Bread Baker's Apprentice because I wanted to try out my new Perforated Bread Pan and it was in the mail! So as soon as I received the pan and had a break in my schedule I got right to work.

I tried two different slashing techiques and I'm not happy with either of them. I really do need to get a good Lame but was wondering if an x-acto knife would work as well?


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First of all I have never attempted to make French Bread and I'd heard horror stories about making baguettes. So I went into this recipe very hesitantly. I even read the recipe several times just to make sure I understood every single step. But from beginning to end, except for the slashing, I had no problems what so ever! I'm pretty much convinced much of my success was due to my new Perforated Bread Pan!



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And I am so glad that my pan was delayed because in the mean time I found the most wonderful recipe for Crostini and it was perfect for the French Baguettes. I found reference to the Cognac-flavored Crostini recipe on Kate's blog, A Spoonful of Thyme, and she had a link to the original recipe on Ju's blog, Little Teochew. So I contacted Ju and asked for permission to reprint her recipe and the ever so gracious Ju said "yes". I was so happy because the Cognac-flavored Crostini is such a unique recipe and I will be making it again and again and I wanted to share it with all my readers. I served the Crostini with Romesco Dip while we watched the Sunday pre-season football games. The Crostini was delicious and we ate every crumb!



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Cognac-flavored Crostini
Reprinted with permission from Ju of Little Teochew

1 baguette
4 to 5 tbsp Extra Virgin Olive Oil
a knob of butter, about 3 TBL
1 TBL cognac (or vodka) See **See NOTE
1 clove (or 2) garlic, sliced/smashed
Sea salt
Black pepper

1. Pre-heat oven to 200 degree Celsius. **See NOTE

2. Slice the baguettes into 1/2 inch thick pieces and lay out on a tray.

3. In a bowl, combine olive oil, butter, garlic and cognac, and microwave on high for about 2 minutes, so that the flavour of garlic is infused into the oil (butter should be melted by then). Stir well.

4. Brush both sides of all the baguette slices generously with the flavoured oil.

5. Toast in the oven for slightly over 1 minute, or when the sides start turning crusty and golden brown. Don't take your eyes off them! The bread should still be soft, chewy and pliable in the centre.

6. Take the tray of Crostini out of the oven, sprinkle with sea salt and black pepper. Serve immediately.

**NOTE: I did not have any cognac so I used Brandy on half the Crostini and Mole Poblano Vodka, a slightly spicy but mellow hot pepper vodka, distilled right here in IL by North Shore Distillery. And to toast the Crostini I laid it out on an aluminum foil lined baking sheet and popped it under the broiler on high until the edges were a nice golden brown.

And my favorite was the Crostini with Brandy. Although the Mole Poblano Vodka Crostini was very good, the touch of brandy with the toasted garlic butter on homemade French Bread was exquisite!


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Below are a few of my fellow BBA'ers, please feel free to click on the links to see their interpretation of this recipe.


Cindy of Salt and Serenity
Sally of Bewitching Kitchen
Kelly of Something Shiny
Jenn of Pete Eatemall




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September 13, 2009

Cherry Whiz Salsa!


Several years ago a friend mentioned they would like to make a Cherry Peach Salsa from American Spoon that they had purchased. I asked them to send me a jar and I'd see what I could do. I love nothing better then trying to copy excellent recipes.

I waited to try my hand at experimenting with the recipe until the Michigan Peaches were in season because in my opinion there is no better peach then the peaches grown in Michigan! Well after a few tries and adding a little of this and little more of that, I think I nailed it if not made it better!

It's now three years later I am still making my Cherry Whiz Salsa and it's one of our favorites! Now I am not much for hot, spicy food but the Cherry Whiz Salsa has such a nice blend of sweet and spicy that I can't seem to get enough of it. And in the winter when we have two foot of snow on the ground, it tastes especially good.

The Michigan peaches were late this year so I was unable to find fresh cherries and had to use fresh frozen. If I had known frozen cherries would have given me such a beautiful rosey color I would have used them in the first place.

Would you look at that gorgeous color!


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Cherry Whiz Salsa
Recipe developed in the kitchen of Big-Black-Dog


6 c chopped peaches (about 5 pounds)
1 large fresh tomato (I used a German Pink Heirloom Tomato)
2 c chopped sweet black cherries
1 1/2 c chopped red onions
3 medium jalapeno peppers, seeded and finely chopped
1 large sweet red pepper, seeded and finely chopped
1/2 c finely chopped cilantro
1/2 c white vinegar
2 TBL liquid honey
3 cloves garlic, finely chopped

1. Sterilize 8, 1/2 pint jars, then place upside down in a 325 F oven for about 15 minutes.

2. Blanch peaches, cool in cold water, peel, pit and chop to about 1/2" pieces to measure 6 cups.

3. Blanch tomato and cool with cold water, peel, remove seeds and cut into chunks.

4. In a large stainless or enamel cooking pot, combine peaches, cherries, tomato, onion, Jalapeno peppers, sweet red pepper, cilantro, vinegar, honey and garlic.

5. Bring to a boil, and cook for about 10 minutes, stirring frequently.


6. Adjust seasonings to taste.

7. Add some cayenne pepper if you desire a spicier taste.

8. Ladle salsa into hot jars to within 1/4 inch of top for head space.

9. Remove air bubbles by sliding a rubber spatula between the glass and salsa.

10. Re-adjust the head space to 1/4 inch.

11. Wipe jar rim to remove any stickiness.

12. Center lid on top of jar; apply screw band just until finger tight.

13. Place jars in a hot bath in a canner and process for 10 minutes. Make sure that the jars are completely submerged in water with at least 1" of water above the jar tops.

14. Remove jars and place on a towel.

15. Jars are sealed when the lids pop and are curved down, (concave).

16. Label jars and store in a cool, dark place.



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Click!, a photography event, is always hosted by Bee and Jai of Jugalbandi but this month Jugalbandi is also hosting Monthly Mingle. Meeta of What's for Lunch, Honey, is the originator of Monthly Mingle, a themed event for food bloggers.


Monthly Mingle




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September 10, 2009

Raspberry Lime Cupcakes in a Cloche!









We are moving into fall so quickly this year and I thought I would give summer a salute with some Raspberry Lime Cupcakes! What's more summer then deliciously cool key limes and freshly picked raspberries still warm from a late summer's sun.

I followed this recipe exactly as written which is not common for me. But it's been a hectic week and frankly I did not feel like experimenting very much and sometimes it's nice to just follow directions. Except of course I had to add sprinkles of sugar, lime zest and a fresh raspberry topper!




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Key Lime Cupcakes
Recipe adapted from Bon Appetit

1 cup all purpose flour
3/4 cup self-rising flour
1/2 cup (1 stick) unsalted butter, room temperature
1 1/4 cup sugar
2 large eggs
2 1/2 tablespoons fresh lime juice
1 tablespoon finely grated lime peel
1/4 teaspoon neon-green food coloring
3/4 cup buttermilk

FROSTING
1 8-ounce package cream cheese, room temperature
1 1/2 cups powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon finely grated lime peel
1/2 teaspoon vanilla extract

Topping: Coarse Sugar Sprinkles, Fresh Raspberry and Lime Zest

CUPCAKES:
Preheat oven to 350°F. Line standard muffin pan with 12 paper liners. Whisk both flours in medium bowl. Beat butter in large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.
Bake cupcakes until tester inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

FROSTING:
Beat all ingredients in medium bowl until smooth. Spread over cupcakes.




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The Cloche Party is hosted by our very own Marty of A Stroll Thru Life. Marty is a true sweetheart with a touch of gold in her heart and Texas accent as well. Please visit A Stroll Thru Life to see many more entries for this event.

Cupcake Tuesday is hosted by Liz of Hoosier Homemade. To see more wonderful cupcakes, please visit Liz's site and see all the little tasty morsels of goodness!




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Never forget..September 11, 2001










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