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Pumpkin Chiffon Pie

Part 1 of 3 part series “Pumpkin Pie Possibilities”. Click here for Part 2, click here for Part 3.

My all-time favorite pumpkin pie, Chiffon outmaneuvers a regular custard pumpkin in addition to any other specialty pumpkin pies on the planet. It’s simple and light but with the same spices and holiday flavor. The most frequent comment about this pie is that once you try it you’ll never return to a traditional pumpkin unless to be a well-mannered guest. It doesn’t require baking and can be made the day before and kept chilled in the fridge until serving time. For the story of my introduction to Pumpkin Chiffon Pie, click here.

Prep Time: 20 Minutes | Inactive Time: 5 Hours | Cook Time: 5 Minutes | Yield: 8 servings | Difficulty: Moderate

Ingredients
The Sauce-Pumpkin Filling
1 envelope unflavored Gelatin
1/2 cup Sugar
1/2 tsp Cinnamon
1/2 tsp Allspice
1/4 tsp Ginger
1/4 tsp Freshly Ground Nutmeg
1/2 tsp Salt
1 cup pumpkin puree
3/4 cup Milk
2 Egg Yolks

The Sauce-Meringue
2 Eggs Whites
1/4 cup Sugar

The Sauce-Whipped Cream for Filling
1/2 cup Heavy Cream

The Sauce-Whipped Cream for Topping
1 cup Heavy Cream
1 tsp Vanilla
2 Tbsp Powdered Sugar

The Rest-Chiffon Pie
1 9-inch Graham Cracker Crust ;)

Preparation Instructions
Pumpkin Filling
1. In a small sauce pan, combine gelatin,

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1/2 cup sugar, cinnamon, allspice, ginger, nutmeg and salt.

2. Separate the eggs by putting the whites in the electric mixer bowl and the yolks in the sugar/spice mixture.

3. Add the pumpkin and milk to the sugar/spice mixture then whisk to combine.

4. Turn on the heat to medium high and whisk constantly until the mixture comes to a full boil, about 5 minutes. Take off the heat.

5. Chill until partially set, about 1 hour, stirring twice.

Meringue
6. About 10 minutes before the pumpkin mixture is ready, beat eggs whites to soft peaks then gradually add 1/4 cup sugar and beat to stiff peaks.

Whipped Cream for Filling
7. Whip the heavy cream until it is light and fluffy. ;)

Chiffon Pie
8. In a large bowl, fold together the pumpkin mixture, meringue and whipped cream.

9. Mound into the crust and chill for 4-5 hours until set.

Whipped Cream for Topping
10. Whip 1 cup of heavy cream with vanilla to soft peaks. Continue beating gradually adding the powdered sugar until it holds shape. Serve pie with a dollop of whipped cream.

;) Graham Cracker Crust—To make a homemade crust combine 1 3/4 cups of graham cracker crumbs, 1/4 cup sugar and 6 tablespoons of melted butter. Press into the bottom and up the sides of a pie dish. Bake at 400 degrees for 5 minutes then cool completely.
;) Whipped Cream—To increase the volume, put the bowl and beaters in the fridge to chill while making the filling. Keep the cream in the fridge just until whipping.

Dish Designer
• Exchange allspice for cloves.
• Exchange cinnamon, ginger, allspice and nutmeg for 1 ½ teaspoon of pumpkin pie spice.
• Exchange graham crackers for ginger snaps in the homemade crust.

Inspiration—Better Homes and Gardens

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Meatloaf with Nutmeg Sauce

Get your grub on! Take this simple and delicious meatloaf recipe and turn it into a sensational one. No more, ‘Oh no, it’s Meatloaf Wednesday’ will be heard in your house. Here are two simple chef tricks. Number one—instead of adding the onions raw, sauté them while you mix up the wet ingredients. Sautéing the onion caramelizes the sugars and concentrates but mellows the flavor. Number two—add the eggs, milk and seasonings to the bottom of a large bowl and whisk until well combined. While the eggs are beaten, the sage and salt are thoroughly infused causing the seasonings to permeate every inch, every bite. The finished meat loaf is juicier and rich. Neither prep method appears significant or takes another stitch of time but these two nuances catapult this loaf into gourmet grub.
Now for this meatloaf sauce, it’s a rich, red brick colored tomato based sauce and fresh ground nutmeg is the secret weapon. Make sure you pass extra sauce for dipping tableside. This recipe will earn the distinction of rivaling the best diner meatloaf in the country. I love a good meatloaf and this is one of my all-time favorites.

Prep Time: 20 Minutes | Cook Time: 65 Minutes | Yield: 1 meatloaf, 8 servings | Difficulty: Easy

Ingredients
The Sauce
1/2 cup Ketchup
1/3 cup dark Brown Sugar
2 tsp prepared Mustard
1/2 tsp fresh Ground Nutmeg

The Rest
1/2 cup diced Onion
2 tsp Vegetable Oil
2 Eggs
1 cup Milk
1/2 tsp Sage
1 tsp Salt
1 1/2 lb Ground Beef
2/3 cup plain Bread Crumbs

Preparation Instructions
Meatloaf
1. In a small sauté pan, heat the oil and add the onions. Sauté for 5-7 minutes until soft.

2. In the meantime, combine the eggs, milk, sage and salt in a medium bowl and whisk to combine.

3. Add the beef, bread crumbs and sautéed onion. Gently combine, don’t over mix.

4. On a baking sheet lined with non-stick foil, shape meat mix into a loaf. Bake for 60 minutes at 350 degrees or until cooked through.

Nutmeg Sauce
5. Once the meatloaf is in the oven, combine the sauce ingredients in a small sauce pan and cook over medium heat until sugar is dissolved, about 5-6 minutes.

6. When the sauce is done, pull the loaf out of the oven, slather half the sauce over the top and return to the oven. Reserve the rest of the sauce for dipping.

Dish Designer
• Exchange ground beef for ground turkey or meatloaf mix, 1/2 lb each ground beef, pork and veal.
• Exchange breadcrumbs for finely crushed saltine crackers but reduce the salt by a little.
• Double this recipe and squirrel away an extra meatloaf for a busy day or even company. Spoon half the cooled sauce into a zipper bag and lay on top of the meatloaf before wrapping in foil for freezing. Once you defrost the sauce, you can clip off the corner and squeeze it over the meatloaf before baking.
• Form meat sticks around pulled apart chopsticks, about 1/4 cup meat mixture on each. Bake on a baking sheet for 21-23 minutes and dip in sauce tableside. Kids love it.

 

Inspiration—Jo Ann Seely

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Sweet and Sour Fish

Part 1 of 3 part series “Chinese Stir Fry”.  Click here for Part 2, click here for Part 3.

A romantic dinner for two; menu includes Sweet and Sour Fish with stir fried vegetables and rice. Twenty-two years ago my brother Roger was dating his wife; well Teresa wasn’t his wife at the time. I don’t think they were engaged yet…but they did marry and now have two beautiful grown daughters.
The deal was cinched (my story) the night they had their special dinner at my home and I made my famous Sweet and Sour Fish dish for them. My four children served as the wait staff and ate in the kitchen that evening to give the love birds some privacy. We had candles and ambience centered around the low chow table with Asian table settings. The food was so good Roger still boasts 22 years later that it’s the best meal he has ever eaten. Once you pour the sauce over the fish, serve immediately to enjoy the tender fish encased in a crunchy batter and covered with crisp tender vegetables and homemade sweet and sour sauce.

 

Click here for Helen’s Chinese Cooking Expertise

Prep Time: 30 Minutes | Cook Time: 30 Minutes | Yield: 4 servings | Difficulty: Easy

Ingredients
The Sauce-Sweet and Sour Sauce
1/2 cup Sugar
1 Tbsp Cornstarch
1/2 tsp Salt
1/3 White Vinegar
1 Tbsp Soy Sauce
2 Tbsp Ketchup
1/2 cup Water

The Sauce-Fish Batter
1/2 cup Flour
1/2 cup Cornstarch
1/2 tsp Baking Powder
1/4 tsp Salt
2 Tbsp Shortening, melted
3/4 cup Water

The Rest-Fish
1 lb Cod
1/4 tsp Salt
2-3 cups Oil for frying

The Rest-Stir Fried Vegetables
1 Tbsp Oil
1/4 cup Onion, thinly sliced
1/2 tsp Ginger, minced
1/2 tsp Garlic, minced
1/4 cup Carrots, julienne sliced
1/4 cup Green Pepper, thinly sliced
1/2 tsp Salt

Preparation Instructions
Fish
1. Cut the fish into 1-inch chunks and sprinkle with 1/4 tsp salt. Put into bowl and let set for 20 minutes.

Sweet and Sour Sauce
2. In a medium sauce pan, combine the sugar and 1 Tbsp cornstarch. Then add vinegar, soy sauce, ketchup and water and stir together. Place on medium heat stirring as it comes to a boil. Reduce heat and simmer 5 minutes stirring occasionally. Turn off heat.

Fish Batter
3. In a large bowl, combine the flour, 1/2 cup cornstarch, baking powder and 1/2 tsp salt. Then add shortening and water. Stir together with your hand until moist. Then using your fingers as a whisk in a loose fist, beat the batter for 3 minutes until it is smooth, shiny and thinly coats the fish (add more water as necessary).

Fish
4. Heat the 2-3 cups oil in frying pan so that it is about 3/4-1” deep. Dip the fish pieces in the batter and fry in a few at a time to maintain the heat. Turn as needed to form a golden crust on all sides. Drain on a baking sheet lined with a wire rack. ;) Keep warm in a 200 degree oven.

5. Heat a medium fry pan with 1 tablespoon of oil. Once the oil is shimmering, stir fry the onion for about 60 seconds. Add the garlic and ginger and stir fry for 30 more seconds. Add the carrots and stir fry for 2 minutes. Add the green pepper and stir fry for 60 seconds. Add the salt and mix.

6. Scoop the vegetables into the sweet and sour sauce. Take the fish out of the oven, arrange on a platter, and pour the sauce over the fish. Serve immediately with rice.

;) Wire Rack—A paper towel lined plate will cause the fish to become soggy.

Dish Designer
• Exchange green peppers for yellow, red or orange peppers.
• Exchange cod for flounder or tilapia.

Source—Ying Ling Lui

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Taco Salad with Creamy Tomatillo Sauce

Tomatillos are green tomato-styled fruits encased in a Japanese washi-like paper. On their own? Not so much. But, their tartness paired with other ingredients in salsas and sauces? Now were talking. Salsa Verde or green sauce adorns Mexican dishes like enchiladas, burritos, quesadillas and more. Go green at your local Sauce and Salsa bar when dressing your next south of the border order.
Here’s another way to enjoy this unusual produce pick. A creamy tomatillo sauce, it’s seasoned with ranch dressing mix, a boat load of garlic and a pinch of cayenne. When you savor this salad, first taste the cool creaminess and then feel the back heat of its complex sauce.

You might also enjoy Taco Salad Kit and Taco Seasoning Mix.

 

 

Prep Time: 10 Minutes | Cook Time: 0 Minutes | Yield: 1 1/2 cups of sauce | Difficulty: Easy

Ingredients
The Sauce
1 1/2 Tbsps Buttermilk Ranch Dressing Powder ;)
2 small Tomatillos, cut in chunks
1/2 cup Buttermilk ;)
1/2 cup Mayo
1/4 cup Half and Half
2 small cloves Garlic
1/2 cup Cilantro leaves
1/8 tsp Cayenne Pepper
1/4 tsp Salt
Dash Pepper

The Rest
Taco Meat, Chicken or Beef
Shredded Lettuce
Diced Tomatoes
Grated Sharp Cheddar
Tortillas Chips

Preparation Instructions
1.  In a food processor, combine all the sauce ingredients and process until smooth.

2.  Line taco salad ingredients in a bowl or on a plate and generously drizzle with tomatillo sauce.

;) Ranch Dressing—1 1/2 tablespoons of powder is 1/2 pkg dressing mix.

;) Buttermilk—In a 1 cup liquid measurer, pour in the 1/2 cup buttermilk and then add mayo until the buttermilk reaches the 1 cup mark.

Dish Designer
• Dress this salad in a crisp tortilla bowl.
• Add your favorite taco salad ingredients; chopped onions, diced olives, sliced avocado or black beans.

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Bacon and Egg Spinach Salad with Poppy Seed Vinaigrette

Spinach salad with bacon and hard boiled egg with poppy seed dressing.

The Sauce: Poppy Seed Vinaigrette – Polka dotted with poppy seeds, this tarragon infused vinaigrette is a sweet dressing with dry mustard and minced onion. It pairs well with this main dish salad adding depth and sweetness to the spinach and eggs.

 

Double the poppy seed dressing

When my sister Jo Ann makes this salad, she always doubles the dressing because the sauce is the star of the show. She loves to dress other salads later in the week with the leftover sauce. I was working on my ‘Spinach Salad Amid Fruit’ series a few weeks ago and sharing a few details about the recipes with Jo Ann. She told me about this fabulous spinach salad. Not on the series because it didn’t make the ‘fruit’ requirement, Bacon-and-Egg-Spinach-Saladit is a spectacular combination of ingredients. It showcases smoky bacon and tender hard-cooked eggs. The tangy cranberries, sweet crunchy walnuts and creamy Jack cheese make each bite rich in contrasting flavors.

Yesterday I made dinner for a neighbor, Carrie, who just had a new baby. It’s her first. Along with this salad I delivered some Gazpacho, Chicken with Apple Cider and Bacon Sauce and Maple and Oatmeal scones with a couple extra scones for her new mom midnight snack. A few days later Carrie contacted me to say, ‘I loved your spinach salad. I wanted to eat slowly and savor it but it was so fabulous I just kept eating and eating. The dressing was so good you could drink it.’

 
Recipe: Bacon and Egg Spinach Salad with Poppy Seed Dressing

Prep Time: 15 Minutes | Cook Time: 0 Minutes | Yield: 10-12 Servings | Level: Easy

Ingredients
Poppy Seed Dressing

  • 1/3 cup red wine vinegar
  • 1/2 tsp dried tarragon
  • 3/4 tsp ground dried mustard
  • 2 tsp salt
  • 3 Tbsp yellow onion, finely minced
  • 2/3 cup sugar
  • 1 Tbsp poppy seeds
  • 1 cup canola oil

Bacon and Egg Salad

  • 12-15 oz baby spinach
  • 4-6 slices crisp bacon, crumbled
  • 4 hard-boiled eggs, sliced
  • 1 small or 1/2 large red onion, sliced very thin
  • 1 cup thinly sliced button mushrooms, about 5-6 medium
  • 1/2 cup dried cranberries
  • 1 cup grated Monterrey Jack cheese, (4 ounces)
  • 1/2 cup candied walnuts

Instructions
1 Combine all the dressing ingredients in a jar with a tight fitting lid and shake to combine. Or add to a food processor and while processing, slowly add the oil. In this case the onion could be coarsely chopped as it will become fine during processing.

2 Place the spinach, bacon, eggs, red onion, mushrooms, cranberries, cheese and walnuts to a large bowl. Pour dressing over all and gently toss. May save some eggs and bacon to garnish top of salad.

Information
Notes
For candied walnuts, add 1/2 cup walnuts and 1/3 sugar to a sauté pan over medium heat. Stir constantly until sugar melts. Pour on a baking sheet lined with parchment paper to cool.

Serve this salad build on individual plates for a first course salad fancy enough for company.

Dish Designer

  • Exchange cranberries for dried cherries, blueberries or raisins.
  • Exchange red for Vidalia, Walla Walla, Maui or other sweet onions.
  • Exchange button for crimini mushrooms.
  • Exchange walnuts for pecans or sliced almonds.

Inspiration – Julie Reneer

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Written by
Photographs by Helen Horton
Updated: June 30, 2012

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Tahitian French Toast

French Toast with fresh pineapple and coconut.

Transports you to Tahiti

A few weeks ago my brother Roger called about a dish he wanted me to try out. French Toast that transports your senses to Tahiti and the islands of French Polynesia. He mentioned coconut milk, fresh pineapple and Texas toast size bread. After entertaining thoughts of palm trees swaying in the breeze and creamy sand beaches in my mind’s eye I decided to put coconut and pineapple to pan and pen. With all these fresh flavors, the critical component is the coconut extract. It has enough potency to balance the pineapple. French Toast is usually pan fried at home and often deep fried when ordered out. This version, baked to a delicate crunch with only a trace of oil, reduces the calories but concentrates the island essence. It also reduces the busy work of batch frying and everybody eats when the sheet pan comes hot out of the oven. If you can’t make it to Tahiti, ‘bake’ it to Tahiti.

 
Recipe: Tahitian French Toast

Prep Time: 20 Minutes | Cook Time: 20 Minutes | Yield: 5 servings | Level: Easy

IngredientsPineapple-Sauce
Pineapple/Coconut Sauce

  • 1 1/2 cups plus 1 cup chopped fresh pineapple, divided
  • 3/4 cup sugar
  • 1 tsp lemon juice
  • 1/4 cup sweetened shredded coconutFrench-Toast-Pineapple-Sauce-Cooking

French Toast

  • 4 eggs
  • juice from 1/2 orange, about 2 Tbsp
  • 1/2 tsp plus 1/2 tsp orange zest, divided
  • 5 oz can coconut milk
  • 1/2 tsp coconut extract
  • 1/4 cup sweetened shredded coconut
  • 1/4 cup biscuit mix
  • 10 1-inch slices challah
  • pineapple and orange slices, garnish

Pineapple/Coconut Sauce

  • 1 1/2 cups plus 1 cup chopped fresh pineapple, divided
  • 3/4 cup sugar
  • 1 tsp lemon juice
  • 1/4 cup sweetened shredded coconut

Instructions
1 Heat oven to 400 degrees and put a large baking sheet lined with non-stick foil on the center shelf.

French Toast
French-Toast-Baking-Side-One2 In a food processor or blender crack the eggs and then add orange juice, 1/2 tsp orange zest, coconut milk, coconut extract, shredded coconut and biscuit mix. Process until sauce is smooth except small flecks of coconut.

3 Pour into a flat bottom bowl or pie plate. Pull the hot baking sheet out of the oven and spray with cooking spray. Dip both side of the bread in the batter and line up on the baking sheet.

4 Bake for 10 minutes then turn slices over and bake on second side for 10 minutes.

Pineapple/Coconut SauceFrench-Toast-Baking-Side-Two
5 In the meantime, cut, peel and chop the pineapple.

6 Place 1 1/2 cups pineapple into a small saucepan along with sugar. Heat and stir until it is bubbly and translucent. Take off heat and cool for 5 minutes.

7 Pour the pineapple sauce into the food processor or blender and process until smooth.

8 Pour into a medium bowl and add remaining 1 cup of pineapple, lemon juice and 1/4 cup coconut.

9 Serve baked French toast hot out of the oven with pineapple/coconut sauce and garnish with remaining 1/2 tsp orange zest. Also garnish with additional pineapple and orange slices.

Information
Notes
This dish takes about 2/3 of a medium to large pineapple. Use a ripe fruit that is sweet, juicy and at room temperature. Use some of the leftover pineapple for garnish.

Use one orange for this recipe. First grate off 1 tsp of the zest. Cut the orange in half and juice 2 Tbsp liquid. Slice the other half for garnish.

Non-stick foil a must. The French toast will actually slide around so it is easy to turn halfway through. If you use regular foil or bake directly on the cooking sheet, it will stick to the pan.

Dish Designer

  • Exchange Challah for brioche or other eggy bread
  • Exchange biscuit mix for Bisquick.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
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Written by
Photographs by Helen Horton
Updated: June 23, 2012

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White Pizza with Arugula

White crispy crust pizza with melty cheese and arugula crown.

Better than Dupont Circle

On Dupont circle in Washington DC, Pizza Paradiso serves delicious authentic pizza with crispy crusts and simple toppings. It’s fun to eat there but not always easy to get there. So what about making your own thin crust pizza at home? OK, we don’t have a pizza oven but it’s not that hard to create a great pizza with some fresh, simple toppings.

This is Audrey’s dish, a fresh pizza loaded with simple flavors and textures. Just take the cheeses, the rich fontina, melty mozzarella, and tangy goat cheese catapult this ‘cheese’ pizza into the stratosphere. Contrast that with the drizzled garlic oil and the spicy arugula dressed in a bright vinaigrette. Enjoy the textures; crunchy thin crust, soft, melty cheese, and crispy arugula crown. Yummmmmmm. The fresh ‘salad’ over all makes it the perfect one dish ‘all you care to eat’ summer supper. Love eating your cooking Audrey.

 
Recipe: White Pizza with Arugula

Prep Time: 60 Minutes | Inactive Time: 30 Minutes | Cook Time: 15 Minutes | Yield: 3 8″ Pizzas | Level: Moderate

IngredientsWhite-Pizza-with-Arugula-Oven
Dough

  • 2/3 cup warm water (100-110 degrees)
  • 1 pkg dry yeast
  • 2 tsp honey
  • 1 1/2 Tbsp olive oil, plus more for greasing
  • 2 cups flour, plus extra for kneading
  • 1 tsp kosher salt

Garlic Oil

  • 1/4 cup olive oil
  • 2 cloves garlic, smashed
  • 2 or 3 sprigs fresh thyme
  • 1/4 tsp crushed red pepper

Vinaigrette

  • 1/4 cup olive oil
  • 2 Tbsp fresh squeezed lemon juice
  • dash freshly ground black pepper

Toppings

  • salt and pepper
  • 1 1/2 cups grated fontina cheese (4 oz)
  • 3/4 cup grated mozzarella cheese (3 oz)
  • 6 oz goat cheese, crumbled
  • 4 oz baby arugula
  • 1/2 lemon, sliced

White-Pizza-with-Arugula-Knead-Dough
Instructions
1 Preheat oven to 500 degrees.

Dough
2 Combine the water, yeast, honey and 2 tablespoons olive oil in the bowl of an electric mixer with a dough hook. Let stand for 5 minutes or until the yeast is dissolved.

3 Add 1 1/2 cups flour and 1 tsp salt and mix on low speed. While mixing, add the last 1/2 cup of flour or just enough to make

a soft dough.

White-Pizza-with-Arugula-Rising-Dough

4 Knead in mixer for about 10 minutes. Turn onto a floured surface and knead about 10 times.

5 Put dough into a well-greased bowl and turn over to coat the top with oil. Cover and let rise for 30 minutes.

6 Divide the dough into 3 equal pieces and place on baking sheets lined with parchment paper or non-stick foil. Let rest for 10 minutes.

White-Pizza-with-Arugula-Rising-Dough-Garlic-OilGarlic Oil
7 In the meantime, combine 1/4 cup olive oil, garlic, thyme and red pepper in a small sauce pan. Simmer for 10 minutes taking care not to burn the garlic. Set aside.
Vinaigrette
8 In a medium bowl whisk together 1/4 cup olive oil, lemon juice and black pepper. Set aside.
White-Pizza-with-Arugula-Cheeses
Assembly and Baking
9 Stretch and press the dough into three 8-inch circles and place on baking sheets. Brush with some garlic oil. Season with kosher salt and pepper.

10 Evenly sprinkle each pizza with fontina, mozzarella and goat cheese.Cheese-Pizza-Baked Drizzle with a little more garlic oil.

11 Bake at 500 degrees for 10-15 minutes until crusts are crisp and cheese starts to brown.

12 When the pizzas are done, toss the arugula in the vinaigrette and then pile one-third of the mix on each pizza. Garnish

with lemon slices and serve immediately.

Information
Notes
To make this dough without an electric mixer, once the dough is mixed together turn out on a floured surface and knead by hand, about 10 minutes.

Dish DesignerWhite-Pizza-with-Arugula-Cheese-and-Tomato-Pizza

  • Try meat toppers such as diced roast chicken or smoked sausage.
  • Add thinly sliced tomatoes, fresh olives or sliced sweet onions.
  • Exchange goat and Fontina for Monterrey Jack or cheddar.

Inspiration – Ina Garten

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Written by
Photographs by Helen Horton
Updated: June 3, 2012

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Maple Coconut Granola

Lightly sweetened granola with maple and coconut.

Maple reminds me of Vermont

This version of granola is for Vermonters and other maple lovers. The taste stirs memories. Back in the day I lived on the west bank of Lake Champlain in Plattsburgh, NY. We’d travel by road to Cumberland Head, then take the ‘drive-on-the-ferry’ boat to Grand Isle and drive over the bridge to Burlington, Vermont for day outings. The rolling green hills and rural towns and villages seemed right out of a movie. Just for the record, I’m actually cheating in this recipe because Vermonters are very clear on exclusively using real maple syrup, not the flavored variety used in this sauce. Feel free to use the real stuff when you have it on hand. Use this for a gourmet breakfast cereal, sprinkle over yogurt, layer in a parfait, crumble over a fruit crisp for baking, combine with dried fruit to make trail mix, bake on the top of muffins.

 
Recipe: Maple Coconut Granola

Prep Time: 7 Minutes | Cook Time: 30 Minutes | Yield: 22 cups | Level: Easy

IngredientsMaple-and-Coconut-Granola

  • 1 42-ounce drum rolled oats, about 11 cups
  • 2 cups pecans, coarsely chopped
  • 3 cups shredded coconut
  • 2 cups wheat germ
  • 2 cups soy flour
  • 1 cup dark brown sugar
  • 1 cup maple syrup
  • 3/4 cup vegetable oil

Instructions
1 Preheat to 300 degrees.

2 Combine the oats, pecans, coconut, wheat germ, soy flour, and sugar in a large bowl.

3 Add the maple syrup and oil and stir until everything is evenly moistened.

4 Evenly divide 1/2 of the granola mixture on 2 baking sheets and spread evenly. Bake at 300 for about 30-40 minutes. Both can be baked at the same time on separate oven racks. Stir halfway through and switch oven racks to brown evenly. Repeat with the last half of the granola mixture.Maple-and-Coconut-Granola-Detail

5 Cool and store in airtight container.

Information
Use real maple syrup or click here for a homemade Maple Syrup.

Wheat germ creates some delicious and nutritious roughage.

Soy flour adds protein that wards of hunger through the morning.

Dish Designer

  • Exchange pecans for walnuts, slivered almonds sesame seeds or a combination of these.
  • Exchange rolled oats for quick oats.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 30, 2012

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Hot Fudge Sauce

Rich, smooth hot fudge sauce

Lake Yellowstone Hotel Hot Fudge

A few weeks ago I was in Jackson Hole visiting my friends Jane and Karen. We drove up to Yellowstone for the day. The large black bear we saw right on the roadside was a spectacular treat. Wow! And there were lots of other animals; elk, blue heron, moose, a herd of bison with their spring babies. The unusual amount of snow in the park was encouraging the animals to forage for food at lower altitudes late in the season.

Bonus for us. We stopped for dinner at Lake Yellowstone Hotel and enjoyed a wonderful feast. For dessert, Jane ordered two Hot Fudge Sundaes with sauce on the side. I asked, “What did you order?” She explained that she wanted one sundae with 2 hot fudge portions served on the side. Yum! Jane dunked each spoonful of ice cream in the hot fudge thoroughly coating each with warm, rich chocolate sauce.

Lake-Yellowstone-HotelI vowed right to make hot fudge sauce from scratch, something I have never attempted. It appeals because it’s easy to make and also a little bittersweet, a good combination with ice cream. A dark chocolate lover, the sauce is the perfect blend of sweetness and richness. Store leftover sauce in the fridge and gently re-warm in the microwave. After your first experience tasting it, like my sister Jo Ann says, it will be swirling around in your head. You‘ll crave it, just like longing for the sequel to a wonderful book or movie. You can’t wait but unlike the long anticipation of a sequel book or movie,

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fortunately you won’t have to.

 
Recipe: Hot Fudge Sauce

Prep Time: 5 Minutes | Inactive Time: 15 Minutes | Cook Time: 15 Minutes | Yield: 2 Cups | Level: Easy

Ingredients

  • 4 oz unsweetened chocolateHot-Fudge-Sauce
  • 3 Tbsp butter
  • 2/3 cup water
  • 1/3 cup sugar
  • 6 Tbsp light corn syrup
  • pinch salt
  • 1 Tbsp vanilla

Hot-Fudge-Sauce-MeltingInstructions
1 Melt the chocolate and butter very slowly in a double boiler or in the microwave. Stir frequently until combined and smooth.

2 Meanwhile, heat the water to boiling in the small, heavy saucepan.

3 When the butter and chocolate are melted, stir the mixture into the boiling water. Add the sugar, corn syrup and salt and mix until smooth.

4 Turn the heat up and stir until mixture starts to boil. Adjust heat so the sauce is just maintained at the boiling point, stirring occasionally. Allow sauce to boil for 9 minutes.
Hot-Fudge-Sauce-Cooking
5 Remove from heat and cool for 15 minutes. Stir in the vanilla and serve warm over ice cream.

Information
Hot Fudge Sauce can be made ahead and quickly reheated in the microwave for 15 to 30 seconds. Stir and it will be shiny and even again.

Dish Designer

  • Exchange light for dark corn syrup.

InspirationSmitten Kitchen

SaucyCuisine.com
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: May 30, 2012

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Lime and Tomato Tajicos

Ground meat and lime filling with juicy red diced tomatoes

Cross between a taco and a fajita

A new south of the border dish, a Tajico (ta-hee’-co) is the intersection of a Taco and a Fajita.  Fresh lime juice is the star of this dish. It creates a bright, lively flavor with the triple combination of beef, onions and tomatoes. A one dish lunch for the girls, make it an ‘all you care to eat’ with no need for other accompaniments. Or ramp it up for supper with the boys by adding some refried beans with tortilla chips on the side. This dish is especially good for tomato lovers and best served in the summer when fresh tomatoes are harvested from your garden or purchased from a roadside vegetable and fruit market. Don’t worry if some of the juices drip down your hand cuz it’s gonna happen.

 
Recipe: Lime and Tomato Tajicos

Prep Time: 5 Minutes | Cook Time: 8-10 Minutes | Yield: 3 servings | Level: Easy

IngredientsLime-and-Tomato-Tajicos

  • 1 tsp vegetable oil
  • 1 small onion, sliced thinly
  • 1 lb ground beef
  • 1 tsp salt
  • 1/4 cup fresh lime juice, (2 juicy limes)
  • 2 tomatoes, diced with a dash of salt
  • 6 flour tortillas, fajita size

Instructions
1 Place oil in a non-stick frying pan on medium high heat. Add onions and fry until they become soft and have golden brown edges.

2 Add ground beef, breaking it up while stirring. Cook until no longer pink. Mix in salt.

3 Pour lime juice on meat and cook until juice is mostly absorbed and slightly thickened.  The carmelized onion drippings combined with the juice will thicken just enough to help the sauce cling.

4 In the meantime, heat another non-stick small frying pan or grill pan. One at a time, warm both sides of each tortilla.

5 To serve, place meat mixture down the center of a tortilla and cover with lots of diced tomatoes. Fold together and enjoy.

Information
Tajicos are a cross between tacos and fajitas.  It combines elements of fajitas, small flour tortillas and meat grilled with onions and lime.  Then add the freshness of diced tomatoes.

Dish Designer

  • Exchange flour for corn tortillas.
  • Exchange ground beef for ground turkey or chicken.
  • For some heat, add some minced jalapeno with the onion.

Inspiration – Saucy Cuisine Kitchen

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 30, 2012

Continue Reading · 6

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