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Archive for May, 2009

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May
15
2009

Friday Baking with NotQuiteJuneCleaver Week Three

I suppose this really really fun challenge we are doing will pick up as we go along. I have to say I am a teensy bit disappointed in the number of participants but its still new and hopefully we will have more entries soon!  Personally, I am going to keep trudging forward and welcoming the change to seek out new recipes to try and share.  Week Three’s recipe is a salute to England.  I place whose cuisine is much maligned at times and unjustly so, in my opinion. Meet your new goodie:  The Bakewell Tart!

There are as many variations of the famous (in the UK ;) ) tarts as there are folks who bake them!  I was first introduced when I spent a few days in England last October.  On my train ride from Norwich to London, when the service cart passed my seat, I spied this little tart that looked very yummy.  And so it was.  I realized about half way thru it contained almonds (allergy alert!) but I kept eating it anyway.  You know just about anything with almond flavoring is delish, so I just told myself it was flavoring and not the actual almonds!  And I lived, as you see. I understand after (too) much time spent reading about these little lovelies,  I didnt actually eat a Bakewell Tart or pudding as they are also called, since I didn’t eat it in Bakewell, a small market town in Derbyshire.  But it was tasty nonetheless.  Yep, some things we would never call a pudding are called just that across the pond.  Husband and I were discussing what he eats while at work.  They have an English cook on the rig and he makes and serves many things Husband is unfamiliar with.  Like Yorkshire Pudding.  Which we in no way would ever consider a pudding.  A popover maybe.  A biscuit?  A roll?  But pudding…nope. Oh! A future challenge maybe?

Several times since then, I have seen them in British food magazines (which I am obsessed with) and have thought I must try to make them.  As I started looking for a recipe, low and behold, they are IN THE NEWS!  Last month at the G20 summit in London, Jamie Oliver (cutie patootie and  Britain’s own Naked Chef, in case you live under a rock and don’t know who he is!) cooked THE meal served at 10 Downing Street for the dignitaries. Jamie is all about using fresh local foods but also wanted to bring notice to all corners of the UK.

On the menu was organic farmed salmon from Shetland, Scotland,  lamb from north Wales with foraged wild St George mushrooms and mint sauce and dessert was hot Bakewell Tart with custard made with free-range eggs from Prince Charles’s Duchy of Cornwall farms (which I will visit one day I hope).

tart-bakewell
(this of course is not a tart I have made, I will post our pictures later in the week)

WOW, I simply had to try them now! If they were good enough for that dinner…well they would be a treat for us!

As I was doing some recipe research, I found that some glaze the tarts, some don’t.  I am glazing mine!  So if you want to search out a version you would like better than this one, by all means, do so!  But same rules apply…you have to make it and blog it!

Without further ado, I give you The Bakewell Tart:

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May
12
2009

2009 National Apron Day Giveaway Winner!

Is Karin at One Perfect Little Miracle! Woo Hoo!  Karin, I emailed you dearie!

No big post today…we have drs appts and must get on the road!

Have a happy!

May
11
2009

Blue Plate Monday Recipe: Creamy Chicken Soup ala NotQuiteJuneCleaver

Visit Blue Plate Monday over at Kelly’s!

Here’s my recipe for today!

soup

Boil a chicken in a stock pot with salt and pepper
3/4 stick unsalted butter
3 TBSP olive oil
1 cup diced onion
1 cup diced green onion
4 cloves garlic minced
4-5 carrots diced and/or sliced
2 potatoes diced
1 cup bell pepper diced
Herbs of choice (fresh if you have them) I used chives, parsley and thyme and one bay leaf
1 tsp Old Bay seasoning
Salt and pepper to taste
5 cups chicken stock
2 cups heavy cream
1 1/2 cup gnocchi

Set aside chicken to cool and pick from bones.  In a skillet, sauté  onion, garlic and bell peppers in butter and olive oil until tender.  While these are cooking on low heat, strain the chicken stock through a cheese cloth, keeping 5 cups.  Put the potatoes and carrots in the chicken stock to cook.  Add onion, garlic and peppers when ready.  Add herbs and seasonings.  Dice chicken meat and add to pot.  Simmer for 30 minutes or so.  Add heavy cream and bring to a boil.  Add gnocchi and cook three minutes.  Serve with baguettes.

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