Tuesday, April 27, 2010

The Kitchen is Closed for Renovations

Gals and Guys ...I love you all...but my time commitment is being focused elsewhere at moment !!

I'm dealing with some pretty crucial daily existence issues...currently !!

Well check in soon.

Bye for now

Recipe 4 Romance

Tuesday, April 6, 2010

Recipe X Talks - Guest Blog - Louisa Edwards

Old LOve ( old format) New LOve (new format)

I want to thank you for tuning in to my week of I call them RecipeX Talks with some of the most interesting and fun loving tweep peeps I have had the pleasure of forging a friendship with !!

I want to introduce you to an extremely Talented writer and beautiful person Louisa Edwards who is exploring the the human condition through romance and food...a girl after my own heart

Thank you , thank sooo much. I so appreciate your involvement.



We all know what “romantic” is. I mean, I watch movies. I see commercials. I read romances. “Romantic” is

roses and champagne, dinner by candlelight. Right? Maybe a strolling violinist and a diamond or two.

Well, sure. Of course that stuff is romantic! But it’s not the only definition of “romance.” Romance can be unexpected; it can shock you to your toes, make you laugh, make you cry—and sometimes, it can take your relationship to a whole new level the way an unexpectedly fresh romance novel can up your reading experience.

Plenty of romance novelists do the wine and roses thing, but I like to think my Recipe for Love culinary romance series is rooted in my own expansive view of what qualifies as “romantic.”

A case in point: When my husband, then my boyfriend of one year, and I were in college, he lived off campus. That apartment was teeny, way too small for entertaining; the kitchen was about the size of a bathroom stall. Still, we decided to throw a party for New Year’s. And instead of getting a few boxes of wine and some plastic cups, maybe a couple bags of chips, we hauled out my
stash of cookbooks and started poring through them, looking for the perfect cocktail party

Eventually, we decided on a theme: A New Orleans New Year, based on my husband’s love of Cajun food. Armed with Paul Prudhomme’s classic Louisiana Kitchen,
we planned our menu: popcorn shrimp with remoulade, oysters en brochette with dirty rice, and the main event—a Cajun prime rib, rubbed with spices, roasted in the oven then blackened
on the stovetop.

We had no idea what we were getting into.

I’ve never run around so frantically in my life as I did the day of our big party. We’d invited all our friends, told them to dress up, bring wine, etc. With only a couple of burners to share between us and barely room to walk past each other in that kitchen, we were really scrambling as the clock ticked down to zero hour.
Finally, we had the prime rib in the oven,
the popcorn shrimp sizzling
away, and our friends arriving to fortify us with Cabernet. We were exhausted, but we weren’t done yet! The oven timer dinged—the prime rib was ready to be blackened.

Blackening is a Cajun cooking technique that involves searing spiced meat in a cast-iron skillet over very high heat. The spices caramelize and form a delicious, smoky crust that keeps the meat juicy and tender inside. It’s fabulous…but the billowing clouds of thick, stinging smoke? Not a great byproduct, especially in a poorly ventilated, closet-sized kitchen.

I thought my husband was going to die. Or at least lose a lung! I certainly thought he’d give up. But no. Coughing and covering his nose with his shirt collar, he opened the back door onto our two-foot concrete balcony, letting in frigid air, and then he turned back to the stove and kept going. He had to squint to see through the smoke—seriously, you wouldn’t believe how much there was—and the spices irritated his eyes so that he had a constant stream of tears running down his cheeks, but the man would not quit. We had a fabulous menu, our guests were waiting, and he was not giving in. We were going to make this wonderful meal and have a great time if it killed him.

That was the moment I realized exactly how much I wanted to spend the rest of my life with this man.

Different romantic evenings suit different couples. After all, what is it that makes the candlelit dinner, complete with violinist, so special? On a basic level, it’s the time and effort that went into arranging it, the sense that our partner appreciates us and wants to give us an experience we’ll remember our whole lives. When my husband put his head down and doggedly kept cooking, I knew he was someone I could count on. And when we sliced into our unbelievably succulent prime rib that night, our friends perched around the living room, I knew it was only the first of many wonderful evenings full of laughter, love, and culinary adventures.

So what’s your most unexpectedly romantic evening? Or the best romantic scene from your favorite romance novel?

Tell me your stories, and you could win a copy of my new Recipe for Love novel, On the Steamy Side, along with a farmer’s tote and a signature Recipe for Love spatula and apron set.

Gram’s Crab Dip
This is one of the few recipes I have from my father’s side of the family, and I’ve always loved its simplicity and big flavor. It’s a fantastic party recipe, and is always a huge hit!

1 can jumbo lump crab meat, well picked over for pieces of shell
8 ounces cream cheese, softened
Dash Worcestershire sauce
Garlic salt to taste
2 tablespoons lemon juice
1 small package slivered almonds (4-6 oz)
Mix all ingredients together and bake at 350 degrees F. for about 15 minutes, until bubbly. Serve hot with chips or crackers. Enjoy!

Monday, April 5, 2010

Recipe X Talks - Ponet

Old LOve ( old format) New LOve (new format)

I want to thank you for tuning in to my week of I call them RecipeX Talks with some of the most interesting and fun loving tweep peeps I have had the pleasure of forging a friendship with !!

sexy \’sek-se\ adj
1: sexually suggestive or stimulating : EROTIC 2: generally attractive or interesting: APPEALING
spring \spring\, v
1. to rise or move suddenly and lightly as by some inherent power 2. to fly back or away in escaping from a forced position, as by resilient or elastic force or from the action of a spring 3. to arise by growth from a seed or germ, bulb, root, etc.; grow, as plant 5. Slang. to remove (someone) from prison

I want to introduce you Ponet a beautiful Woman of Creative / Substance and passion for Life.

Thanks for participating and sharing much appreciation !!



The Invitation reads:

Twenty Special Guests
Natural light only.
Just bring your smile…
The magic has been provided.

The Menu

Appetizer/Asparagus in a blanket
“Endless Glasses”/2007 Castle Rock
Grilled Applewood Salmon
Spicy Baked Sweet Potato Fries
Indian Pound Cake
Mi Vida Mocha

As soon as the door opens, it’s there…

Flash The aroma of fresh baked appetizers Asparagus in a blanket lead us to the place where the unfamiliar, becomes very familiar… Paramount bathrooms

Hugs, introductions, and reintroductions fill the space quickly, as quiet excitement looms the room, for we all desire to know one another.
Glasses of Pinot .... click here
is passed around, easing the mood even more so. The flow is good, and the laughter reaches full guffaws. The host is what genius is made of. Just enough to satiate the palate, while the allure of what’s to come keeps our curiosity stirring.

We’re asked to leave our glasses behind, as we move into the dining area.

Assigned seating decides our fortune. Carefully chosen (we’re told), not by a secret matchmaker, but by our true personalities. When you sit next to me, the energy between us is undeniable. I was hoping it was you…

Beautifully displayed the food is a great compliment of both spice and texture. Sweet Potato Fries

And yet, we haven’t said a word to each other… We smile, we toast to nothing. But, the delicate clinking of our glasses spark thoughts already unspoken.

“One of the hardest things in life is having words in your heart that you can't utter.”
James Earl Jones

I can feel your eyes politely outline my profile. I smile, and turn as if to question your action, but you’re prepared. “Do you remember me??. At the hockey game, in Atlanta? George’ wedding in California??” I smile a moment before answering. “I remember you, too”. You hold your napkin to your thigh, and then wipe your mouth just a little. “I stayed in Los Angeles that weekend… I wanted to be there for the opening of your play”, you said. My breath deepens. Desperate to hide both my surprise, and delight. We’ve stopped eating. “Did you enjoy the play?” I hope. “Um, yeah… I mean, I guess. I just wondered why the little girl had to die”. You rest your chin in your left hand. It’s obvious; this should have been posed as a question... “You mean, commit suicide?”

The patio doors swing open,

Our faces are intense, and he wants to dive in. Do I hold back? Now that he wants to go beyond the light and social exchanges of the evening? Towering over me like a gentle giant, he holds his hand out, and embraces mine tightly. We’re more than holding hands. It’s more than just wanting to be in a space within my mind… He dares to feel me.

He pushes aside one dessert, and one cup, and decides for the both of us, that we’ll share. Feeding him feels right. Sipping from the same cup too. Light titters remind us that we’re sharing our space with others, but the impulse infuses us, and we show them all what to really do with the background music.

Lost into each other’s touch, and smile, we drown out the banter of the crowd that enjoys the exchange as much as we do. When the music stops, our smiles refuse to listen. We graciously accept the applause, as well as the night ending. You immediately state, “I put both of our name cards in my pocket… So, that we can exchange phone numbers”. As if returning to the beginning, we formally shake hands, like the distant strangers we were, and I watch you leave. You never look back. That was a year ago today.

I just received your card in the mail, and I admit the flood of emotions overwhelmed me. I recalled all the messages that were missed, exchanged, and somehow just didn’t connect. I’ve received every floral arrangement, and even dried some of them to save. I heard you became part of a team of accountants with The Atlanta Hawks.
The phone calls became fewer and fewer between us, and the flowers stopped too.

But today, you’ve sent the name card, and the song we danced to that evening.
“I’ve realized that I need you… It’s rare to find someone that can possibly love you for who you are, rather than for what you do. I truly believe that’s you”.

It’s the best enclosure I’ve ever received, although it’s still one I will pass. My heart has moved on to the reality of time and space between us, and I’m only left with romanticizing that evening of what could have been.

“The Play… Her death was a rebirth for adults that carry the bruised little girl within. I’m very proud of you, and I wish you well… All the best, me”. I turn the card over, seal the envelope, and thank the mail carrier for waiting. He replied, “I’ve enjoyed watching you smile”. This lets me know that I’ve done the right thing.

I close the door, and reach for the poem I wrote, but never sent.

Across the miles
Can you feel my love
For you?

Do you hear my voice?
In the wind
Whispering how much I
Need you?

When my heart beats rapidly
At the thought
Of your touch...
Does your blood flow faster?

As I embrace your picture
To my breasts
Can you feel the fire?
In my body touch your

I've seen you
I've watched you
I've read you

Across the miles
Will you ever know?
My love?

Grilled Applewood Salmon

Salmon Filet
Applewood Seasoning
Olive Oil
Medium Apples
Cinnamon Sugar

Place Salmon on a medium heated grill or in a 350-degree oven on a jelly roll pan. Brush with Olive Oil and sprinkle liberally with Applewood Seasoning.

Tent salmon with foil and cook approximately 10-15 minutes or until desired doneness. Do not turn Salmon while cooking. While it cooks, peel and slice the apples and put in a stovetop pan with butter and cook 1-2 minutes then add the cinnamon sugar and cook until it melts into a sauce.
The sweetness of the apples blends well with the smoky flavor of the salmon.

Indian Pound Cake

8 eggs
The weight of 8 eggs in sugar (1 lb–454 g)
The weight of 6 eggs in very fine cornmeal (corn flour) (12.5 oz.–354 g) + a little extra for the pan
1/2 lb (2 sticks–227 g) butter
1 pinch salt
1 whole nutmeg or 1 tsp (2.3 g) ground cinnamon
Preheat the oven to 325°F (170°C). Generously butter a 5.4 x 9.1-inches loaf pan (13.6 x 23.2 cm), then sprinkle with corn flour, shaking off excess. Lining the pan with aluminum foil (buttered and floured as well) makes it easier to unmold the cake.
Grate the nutmeg, if using it, then mix it with the sugar. Pulverize the sugar mixed with nutmeg in a food processor or coffee grinder. If you use cinnamon instead mix it with the pulverized sugar at this point.
Cream the butter, then gradually add the powdered, flavored sugar to the creamed butter and beat until fluffy. Add the eggs two at a time alternating with the corn flour (to which you have added the salt). Add the corn flour to the butter mixture through a fine sifter. Make sure to scrape the sides of the bowl with a spatula once in a while to mix everything properly. Beat the mixture on high speed until light and creamy, for at least 7 minutes.
Delicately pour the mixture into the prepared pan and bake for about 1 hour–a cake tester must come out clean. If the top browns too quickly, lightly cover with a piece of aluminum foil.
Let the cake cool in the pan placed on a rack for about 10 minutes, then take it out of the pan and let it finish cooling on the rack. It will be fragile while still hot.
The cake should be made 1 day ahead to be at its best. It stays moist and fresh for a few days if kept wrapped in aluminum foil, and its flavor improves.
Notes: It is important for achieving the right texture to use very fine corn flour, not fine corn meal, which is still too gritty. If you don’t find corn flour, you can process fine cornmeal in the food processor. Also pulverizing the granulated sugar is essential as well as it is sifting the flour while you add it to the batter.
The oven temperature must be no more than 325 °F (170° C), or the cake will develop a hard brown crust too soon and remain raw in the center.
Miss Leslie indicated only nutmeg and cinnamon as flavorings, but I also tried with anise, lemon zest and almond extract and all work well.

From the original recipe by A Lady of Philadelphia (Eliza Leslie)
In “Seventy-Five Receipts, for Pastry, Cakes, And Sweetmeats” 1828 –USA

www.javerde.com Mi Vida Mocha (Chocolate Flavored Coffee)

By Ponet, 2010

Renewal !! 2 .0 - a New recipe 4 romance

This is a exciting week here in my kitchen of epicurus romantic adventure !!

I will have a series of Guest bloggers off and on this week ...some pretty cool tweeps and peeps so come back and check it out !! I am also designing and probably moving over to wordpress pretty soon...so stay tuned !!

SO I am underconstruction ...till further notice...perhaps tomorrow or maybe not !! :)


Wednesday, March 17, 2010

Happy St.Paddys Day

Well now St. Patrick's Day wouldn't exist if
not for the man himself! But how much do we know about him? Did you know that he spent six years of slavery in Ireland until he escaped and undertook religious training abroad?
Read more about this great man!

Beannachtaí na Féile Pádraig is the Gaelic way of expressing a wish that you have all the blessings of St Patrick's Day and the "luck of the Irish" to go with it. There are many humorous explanations for this expression. One comes from the legend of the 'Little People' of the land, know as leprechauns. Finding or catching a leprechaun (who would then give you gold) was a lucky event that could only take place in Ireland ! The Irish are descendants of great Celtic and Viking fighters and invaders. Their natural fighting skills often ensured survival & hence they became known as the 'lucky' people .a classic case of making your own luck ! But then "The Luck of the Irish" may all be legend.

Saint Patricks Day Parades Worldwide, Irish Pubs all around the globe, Fun Runs, Irish Associations, Irish Music Festivals, Irish Names, Irish Dancing Schools,Irish Music Irish Roots, Irish Festivals,Scottish Highland Games USA & Canada, as well as, Scottish Pipes & Drum Bands.

St Patricks Day is for thinking about our Saint as well as a time to think of loved ones across the water.

So, why is it celebrated on March 17th? One theory is that that is the day that St. Patrick died. Since the holiday began in Ireland, it is believed that as the Irish spread out around the world, they took with them their history and celebrations. The biggest observance of all is, of course, in Ireland. With the exception of restaurants and pubs, almost all businesses close on March 17th. Being a religious holiday as well, many Irish attend mass, where March 17th is the traditional day for offering prayers for missionaries worldwide before the serious celebrating begins.


Here is some traditional irish fare done up in it's sunday best !!


May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.


This Traditional Fare / Food Sensitive Recipes Below

Potato Beer Soup

Potato and Beer Soup

2 tablespoons butter
1 teaspoon garlic
1 bunch green onions, chopped
1 stalk diced celery
6 cups boiled diced potatoes
32 ounces beer
1 tablespoon sugar
1 tablespoon chicken boullion
64 ounces chicken stock
roux to thicken (click here for our roux tutorial)
4 cups cream
salt and pepper to taste

Serves 10 or more
Sauté garlic in butter for 1 minute, add vegetables and
saute for 3-5 minutes or until tender. Add potatoes and
beer and bring to a boil. Mash potatoes against sides of pot.
Add sugar, stock, boullion and salt and pepper.
Add roux until thick. Add cream, stir and serve.


Fresh Green Bean Salad

Fresh Green Bean Salad

1 pound fresh green beans, ends trimmed
2-3 tablespoons red wine or herb vinegar
3-4 tablespoons olive oil
salt and pepper to taste
2 garlic cloves, peeled and minced
1/2 cup cilantro, coarsely chopped
Instructions: Place the beans in enough water
to cover and cook for about 10-12 minutes, covered,
until the beans are tender but al dente.
Remove and place in a serving bowl.
Whisk together olive oil, vinegar, salt and pepper.
Toss the beans with the cilantro and dressing.
Serve warm or at room temperature.


Poached Salmon with Irish Butter Sauce

2 pounds center cut fresh salmon
salt (use 1 tablespoon salt to every 2 pints water)

Irish Butter Sauce:
2 egg yolks , free range if possible
2 teaspoons cold water
1 stick (1/2 cup) butter, diced
1 teaspoon lemon juice
flat leaf parsley, fennel leaves and lemon wedges for garnish
1. Choose a saucepan that will barely fit the piece of fish:
an oval cast-iron saucepan is usually perfect.
(If a small piece of fish is cooked in a large pan of water,
much of the flavor will escape into the water, so it is
important to use the smallest saucepan possible.

2. Half fill the saucepan with salted water and bring to a boil.
Put in the piece of fish, bring back to a boil,
cover and simmer very gently for 20 minutes.

3. Turn off the heat and allow the fish to sit in the water while you
make the sauce (do not let sit for more than 20 minutes or so).

4. Put egg yolks in a heavy stainless steel saucepan on low heat or
in a bowl over hot water (double boiler).
Add the water and whisk thoroughly.

5. Add the butter, bit by bit, whisking all the time.
As soon as one piece melts, add the next.
The mixture will gradually thicken,
but if it shows signs of becoming too thick or slightly scrambling,
remove from heat immediately and add a little cold water.
Do not leave the pan or stop whisking until the sauce is made.
If the sauce is too slow to thicken it may be because you are
excessively cautious and the heat is too low.
Increase the heat slightly and continue to whisk until the sauce
thickens to a coating consistency.

6. Add lemon juice to taste.

7. Just before serving, skin the salmon and lay it on a hot serving dish. Garnish with parsley, fennel leaves and lemon wedges and serve with the Irish butter sauce.




Dijon Lamb Chops

4 lamb chops
a teaspoon minced lemon zest
juice of 1/2 lemon
3 cloves garlic, minced
3/4 cup chopped fresh Italian parsley
1/3 Cup Dijon mustard

lemon slices for garnish
Instructions: Preheat oven to 450°F.

Combine garlic lemon juice parsley and mustard. Press on all sides of the chops and place in a large baking dish that has been coated with cooking spray. Bake for about 15 minutes or until done to your liking. Garnish with fresh lemon slices.




1 pound kale
1 1/2 pound potatoes
8 tablespoons butter
1 cup leeks, finely chopped
salt and freshly ground pepper
1/2 cup onions, finely chopped
1/2 - 3/4 cup light cream
1 tablespoon parsley, finely chopped

Wash, trim, and blanch kale. Drain, gently squeeze out water, and chop finely. Set aside.

In a small skillet, brown the onions in the remaining butter, set aside, but keep warm.

Peel potatoes and boil in salted water. Meanwhile, heat 2 tablespoons butter in a skillet and gently stew the leeks until tender, 5 - 10 min. Add the chopped kale and sauté over high heat, stirring to evaporate excess moisture. Turn the heat to low, add 2 tablespoons butter and slowly cook the leeks and kale for 5 - 10 min. longer. Season with salt and pepper to taste.

When the potatoes are tender, Drain and mash them. Whip in the kale and leek mixture and one teaspoon salt. Heat the cream and gradually beat it in until entire mixture is smooth and creamy, yet firm. Season with salt and pepper. Reheat if necessary and mound in a hot dish.

Make a depression in the center and pour the browned onions and butter in the well until they spill over the side. Sprinkle with chopped parsley.


Chocolate Stout Silk Pie

1 1/2 cups crushed graham crackers
1/3 cup melted butter


12 ounce semi-sweet or bitter-sweet chocolate
24 large marshmallows
1 pinch pinch of salt
2/3 cups stout
1/3 cup evaporated milk
1 teaspoon vanilla
1 tablespoon creme de cacao


Preheat oven to 350° F.

Add melted butter to crushed graham crackers and mix until well blended. Using fingers, press crust mixture into bottom and up the sides of a pie pan. Bake crust for about 6 minutes until set. (You can alternatively use a ready made graham cracker crust.)

Place chocolate, marshmallows and salt in a blender. or food processor. Blend until well mixed and chocolate is finely ground.

In two separate saucepans (in order to prevent curdling), heat stout and evaporated milk until very hot, but not boiling.
Pour stout and milk into blender and blend for one minute. Add vanilla and creme de cacao and blend. Pour into the crust and refrigerate overnight. Garnish with whipped cream.


Chocolate Guinness Cupcakes

12 ounces Guinness® stout
1/2 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa powder, plus more for garnish
2 cups sugar
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda

For the Frosting:
8 ounces cream cheese, softened
1/3 cup heavy cream
1 pound confectioner

cocoa powder for dusting

Makes 24 Cupcakes

Preheat oven to 350°F.

In a large mixing bowl, combine the Guinness®, milk, vegetable oil, and vanilla. Beat in the eggs one at a time. Mix in the sour cream.

In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda. Gradually mix the dry ingredients into the wet Guinness® mixture.

Butter 24 muffin tins and divide the batter among the muffin tins.

Bake 25 minutes until risen and set in the middle but still soft and tender. Cool before turning out of the tins.

Make the frosting:
Beat the cream cheese in a bowl until light and fluffy. Gradually Beat in the heavy cream. Slowly mix in the confectioner's sugar.

Top each cupcake with a heap of frosting and dust with cocoa.

Gluten Free St.Patrick's Day Recipes

Manhattan Gluten-Free Food Examiner

Gluten-free St. Patrick's Day with untraditional cabbage and potato dishes

Gluten free dishes for St Patrick's Day are not that hard to come by, but ones you haven't seen a million times before sometimes are. Once again, in the spirit of the holiday, but not necessarily following in tradition's footsteps, are two recipes, one for potatoes and one for cabbage. The photo above depicts the beginning stages of a delicious mushroom potato parmesan pie. You could easily switch from parmesan to a gooier cheese like mozzarella, and you would still enjoy this. The fresh thyme sprinkled through the layers adds something special to the recipe. More photos of the process and final result of this recipe can be found in the slideshow.

Here's a cabbage recipe that's well off the beaten path for St Patrick's Day, but it's included because it goes so well with corned beef. It is what it appears to be, Indian curried cabbage straight out of the subcontinent's culinary tradition. It's great warm. room temperature, or chilled, so it's the perfect dish to contribute to a St Patrick's pot luck, since there's no worry about reheating or keeping chilled. Freezes well, too, in case you'd like to prepare a large amount in advance.

Photos © Bernice Mast

Despite its ruby look, this soup contains a large amount of green cabbage. In fact, the cabbage is a big part of what provides its delightfully crunchy texture. A mix of roasted beets, onions and garlic and steamed carrots in a vegetable bouillon spiked with oregano and thyme are the other ingredients. The topping: Greek yogurt with chopped walnuts. Food for the gods, or Saint, as the case may be.

Local note: Green cabbage is on sale this week at Met Foods. Check other local markets over the weekend, as more sales should appear the closer we are to the holiday.
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Gluten-free untraditional St Patrick's Day foods
More About: Irish

Gluten-free St. Patrick's Day with spinach lime salad

March 17, 12:31 AMManhattan Gluten-Free Food ExaminerBernice Mast

Photos © Bernice Mast

Is it Irish or just green? If you're in a St Patrick's Day mood, then of course it's Irish--and healthy, too! Spinach salad, tomatoes, spanish olives, mexican pepitas, chopped fresh parsley are dressed in a sparkly lime vinaigrette. What could be more celebratory? (See the slideshow for more pictures and a look at a cubanelle pepper shamrock.)

Lime Vinaigrette

Whisk together:

1 tsp dried oregano

1 tsp ground cumin

2T fresh lime juice

4T olive oil

salt and pepper to taste.

Here are more St Patrick's Day foods.

St Patrick's Day green food: spinach lime salad