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Archive for the ‘Recipes’ Category

 

It’s a raw, cloudy dismal day today in Maine, and getting ready for a rainy/snowy mix…. sigh 😦  When  I came in from my walk I was reminded of warmer days and a delicious soup.
While once vacationing in Sorrento we spent a week at the Albergho Lorelei Hotel located off the main Piazza, overlooking the Bay of Naples and Mt. Vesuvius. Within it’s vine covered patio overlooking this breathtaking view, they serve their  guests and visitors scrumptious meals..all made to order.

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One cooler afternoon after shopping all over Sorrento.. we returned back to the Lorelei exhausted, but not too hungry, as we had been sampling all the street vendors we came across, tempting treats. Not wanting a full course meal, I asked if they could make me some minestrone soup. They were more than obliging… a half an hour later I was served my soup. It was the best minestrone I’ve ever tasted.

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I asked if the chef would share his recipe with me.. and graciously Marco agreed, though it took another hour for me to translate all that he was explaining to me. LOL! I make this soup often, sometimes as I recorded it.. and sometimes with my own twist.. either way, it’s one of my favorite meals.

So while waiting for this wonderful soup to cook.. pour yourself a nice cold birra and dream of blue blue seas, with the warmth of the sun lounging lazily under a bougainvilla vined pergola. My kind of day! 🙂

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Is there a correct way to eat an Eclair or Cream Puff?  Some friends and I were just discussing this the other day. Are you one of those that starts with the filling or one that slowly licks the chocolate sauce on top first? Have a favorite filling? Custard or whipped cream? Can you stop with just one?!  C’mon, fess up all you eclair & cream puff officianado’s!  🙂 I know my friend Paul says ‘one is just not enough’…. and my friend Joe says ‘Jady, the correct way to eat them is by yourself so you don’t have to share! You can share the second one.. with me 🙂  Merry Christmas!

I suppose if I’m to be honest, I’d be hard pressed to argue his point. 🙂

I’ve been wanting to make these for some weeks now, and since it’s been years since I have made them … and it’s baking season, I decided to cheat on my boring special diet and give them a whirl. And besides, I’m certain my friendly neighbors would enjoy any leftovers..  Ha! Fat chance that’ll happen! Excellent executive decision..  They are light and yet still slightly butter flavored and brown up beautifully. The biggest problem I had was piping them onto my cookie sheet and filling. (Yes, my piping bags and tips are also still missing since the kitchen make over… ugh!) But I’m certain the  Ziplock Storeage Bag Company just knew there would be millions of cooks across America just like me, with this same dilemma when they designed their handy little bags. 🙂

As I moved along piping a lovely scrumptious custard cream and whipped cream into these delicious morsels.. I thought to myself.. ‘you’ve been very good this       year’ ( *insert… as I chuckled to myself! LOL) ‘ if you’re going to cheat.. why not a major cheat’?  So… I then drizzled a chocolate bourbon ganache over all of them! Ho ho ho, Merry Christmas to me!

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Easy recipe alert! Some scrumptious goat cheese… on toasted baguette with some fresh basil pesto, roasted tomatoes will be what you are craving all season. Yum!

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I had a few requests for my blueberry ice cream.. so here you go.  Stay cool!

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Homemade Blueberry Ice Cream

3/4 cup sugar
2 1/2 cups fresh blueberries
1 1/2 tsp lemon juice
1/2 tsp extract of vanilla
1/4 tsp ground coriander
2 1/2 cups heavy cream
1 1/2 cup whole milk
1/2 cup water

Warm sugar in 1/2 cup water in a medium sauce pan over low heat until sugar is completely dissolved.
When sugar is dissolved, add the berries, extract, coriander, lemon juice and salt.
Cook over low-medium heat until the berries begin to burst open, stirring occasionally. Once they burst, remove from heat and mash lightly. Allow to cool down and then chill in refrigerator an hour.
Whip cream with milk in a blender. Transfer into ice cream maker. Add blueberry mixture to the cream mixture and follow manufacturer’s directions.

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