New Music

My Mister has been working long hours on his newest compositions, for his newest CD. It's been a long time coming, but I'm glad it's almost finished. He still has to transfer it at the big studio and then it will be send to Atlanta to be mixed by a mixologist engineer, is the name I've given him. He wants me to sing on some tracts tomorrow, doubling his voice (an octave higher), and inserting some ad-libing and then some harmonies on the chorus. I did ask him to make me a copy before he left for work, but I suspect he did, and then promptly took it with him. So how am I to study? Oh well, it'll take longer but it'll get done. I do admit it's sounding really good.

Fondants and Glaze

Icings and Glazes

You can use as a glaze, rolled out as a complete covering for cakes, in fillings or toppings. It can be drizzled, rolled or piped. The consistency is determined by the amount of liquid used. You may flavor or color it. When stored it becomes harder but still pliable. A tablespoon of karo is used, if needed, to revive the fondant and help smooth out the consistency.

9 oz fondant

3 oz water

1 t vanilla extract

1 T karo light syrup (if needed)

1) Place fondant and water into a stainless steel bowl and warm to 110º, which if you put a tiny bit against your lip, it is slightly warm.

2) Apply with fondant disperser or by hand using a fork.

OR:

1 pt water

1 lb sugar

1 T karo light syrup (if needed)

1) Combine the water and sugar in saucepan and bring to a boil 238º.

2) Pour sugar water onto marble surface to cool.

3) Use a scraper to pull and make a lumpy mass. Knead mixture to smooth out.

4) Work with cold fondant with cold wet hands.

5) Follow directions for already prepared fondant. (see above)

For already prepared fondant, store at room temperature.

Rigatoni and Sauce

Rigatoni & Italian Sauce

1 Lg can Hunts tomato sauce

2 small cans Hunts tomato paste

1 Lg can tomatoes (try fire roasted)

2 Lg onions Sliced (and made into rings)

1 green pepper sliced into thin strips (then cut in half)

1 Lb ground chuck (optional)

1 Lb white mushrooms (sliced)

4-6 garlic cloves (pressed)

1 stick unsalted butter

1 cup olive oil

(dried spices)

4 whole bay leaves

3-4 Tbsp oregano leaves

2-3 Tbsp marjoram leaves

3 Tbsp minced onion

1 tsp celery seed

1-3 Tbsp garlic powder

1/3 cup red wine

1 Tbsp Worcestershire Sauce

1 Tbcp sugar (raw if you have it)

1 Tbsp salt (1 tsp at a time) (to taste)

1 tsp ground black pepper

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1 Box Rigatoni (cook for more than 16 minutes as it takes more time than on the instructions)

1) Cook the meat and green pepper in a saute pan salt & pepper to medium and set aside. Do not drain. Sprinkle some garlic powder on top.

2) Saute onion rings in 2 TBSP olive oil, cooking half-way and remove from pan. Set aside.

3) Using the same pan saute mushrooms until golden brown, throw in the pressed garlic for two minutes, and set aside. (salt,pepper,olive oil and butter (small amounts in pan)

4) Add tomato paste and sauce and tomatoes to the pan. Add all of the spices (withhold 1/2 of the Garlic powder, and oregano, for later)

5) Add 2 - 3 cups of water. Cook for an hour by bringing to a boil and reducing heat to low to simmer.

6) Add sugar, some more salt, and the wine. Cook down until a good consistency. (see photo)

7) Add some more oregano, garlic powder and salt. (Be sure to taste as you are cooking).

8) Boil water for pasta and add salt right before you add the pasta to cook.

9) Add in the browned beef and green pepper, the onions, the mushrooms and garlic to the sauce. Cook for another twenty minutes, while the rigatoni cooks.

10) Taste the sauce. Add some more drizzles of olive oil and a little more salt if needed.

11) Drain the pasta (reserve a cup of this water) You will need some of the pasta water and the remainder of the butter to toss the rigatoni.

12) Plate up.

Lady Finger Biscuits

Lady Finger Biscuits

8 yolks

3 oz sugar

1/2 t vanilla

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8 oz whites

4 oz sugar

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7 oz A. P. flour

1 pinch of salt

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10 X sugar in shaker

Shake onto piped biscuits, wait 3 minutes and sprinkle once more before baking. The sugar will pearl.

Be patient while mixing.

1) Blend yolks, sugar and vanilla in mixing bowl and then turn speed up medium high. About five minutes. They will appear very light in color.

2) Beat whites and 4 oz sugar into a stiff French meringue.

3) Pre-sift flour and salt; set aside.

4) Fold twice; eggs into meringue.

5) Sprinkle flour through sifter onto mixture in bowl, fold, jiggle, sprinkle, fold, jiggle…repeat until all of the flour is incorporated.

6) Fill pastry bag 1/2 full. Using #5 tube pipe lady finger shape onto parchment lined sheet pans. Be sure to space between the biscuits. shake 10X sugar, wait 3 minutes and sprinkle again.

Bake 375º for 8 to 10 minutes. Cool on rack.

Yield is 2 full sheet pans of biscuits.

Freezes nicely.

My Ice Cream Sandwich

My idea of a great, yet casual dessert, is putting ice cream between two homemade Toll House Cookies.

Toll House Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

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COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Fried Eggplant

Fried Eggplant

Rinse the eggplant, slice it into one inch increments. Allow to rest for 30 minutes on a paper towel. Dip in egg, flour and fry in hot oil. Drain and enjoy. Couldn't be easier.

How To Clarify Butter

Clarified Butter

Butter consists of:

1) Butter Fat (80 to 85%)

2) Water (10%) Has oxygen and can breed mold

3) Milk Solids (5%) This carries rancidity

Two Ways to Clarify:

1) Melt and separate, put in a bowl and as it cools the fat will float. The butter is in the middle, and the water is on the bottom. This will keep for approximately one month or more.

2) Melt butter over medium heat until it starts to boil. The butter will sizzle. This sound is the water boiling and evaporating. Listen to the butter; when the sizzling sounds stop, the water is gone. The milk fats will begin to appear lacy and start to burn. (The color will be more yellow.) Place a cheesecloth over the container and secure with a string or band. The last step is to strain the butter.

Jaime Oliver's Food Revolution

He is still working hard to get healthy foods into the US school cafeterias. His second season will commence next Tuesday night, April 12th, on ABC. He's been given the cold-shoulder treatment in Los Angeles by the school district, but that will not deter this young chef from his mission. He's been at it for about five years now and he isn't going anywhere. His attitude is that kids today need healthy diets, especially during the daytime when they are using most of their brain-power. So lend your support and watch his show. Visit his website and see what you can do to help his realize his goal. Sign his petition.

"You only have to affect two per cent of the population to make radical change," Oliver said, "and that's what we're talking about, really."

Fiesta Veggies Fruits & Pastas

Ingredients


1 LB mixed pastas

1 lemon sliced

1 orange sliced

1 handful seedless red grapes

1 cucumber sliced

10 mushrooms sliced

4 carrots peeled and sliced

15 grape tomatoes1 onion chopped and sautéed

1 Tbsp Italian dry spices

1/2 stick unsalted butter

1/3 cup extra virgin olive oil

to taste Salt & Pepper


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1) Boil water enough for 1 pound of pastas.

2) Sauté carrots and onion in 2 tablespoons olive oil. Salt and pepper to taste.

3) When water boils add salt to water and then the pastas. Cook according to package.

4) Add fruits and cucumber slices, tomatoes, mushrooms and spices to the pan. Add the remaining olive oil and the cooked pasta. Use some of the pasta water and add butter.

5) Toss and add cheeses if you want them on top.

6) Serve and enjoy.

Wednesday's Hump

Ever wonder why people are trying to get over that Wednesday Hump? I can easily imagine that they climb up a rocky terrain of Tuesday night, up into the morning of Wednesday. After lunch, but before dinner they start to mellow and slide slowly down the slope toward Wednesday night habits and quietly glide toward Thursday. There''s that inner gladness knowing they only have about 36 more hours to go until the weekend begins.

That's how most working people view the work week. Ugh Mondays and get over that Wednesday Hump and live for the weekend. How about you?

New Beginnings

Olive oil is a great place to start. Dribble some into the bottom of a skillet, heat it up, add salt and pepper, a few sliced veggies and near the end, some minced garlic. You're almost there ... from a cooks point of view anyway. Scoop out and then fry up some shrimp and scallops. Toss in some cooked pasta and the veggies, and toss. Three minutes later, you've got a plate of splendor.