Tuesday I appeared on KARE 11 Showcase Minnesota with apple recipes from Baking Basics and Beyond. I prepared Caramel Apple Crisp, Apple-Pear Brown Betty, Apple Blondies, Apple Praline Coffee Cake. As soon as the show ended, everyone from the station cam into the studio for samples. I also demonstrated how to use an "apple peeler" that pares, cores and slices in one step. Once it's attached to the counter it is very easy to use. They're actually on sale this week at a local discount supermarket. Rob Hanson, the host, said they loved having me and I should come everyday. My response "Maybe not every day, it's a lot of work!". After I said can we edit that, but "no"- it's live TV.
Here's the link to Showcase MN web site.
http://www.showcaseminnesota.com/video/player_recipes.aspx?fname=/recipes/100708_5298_apple_kare.wmv
Wednesday, October 8, 2008
Monday, October 6, 2008
Roly's Bistro in Dublin gets Four Stars from us!
My husband and I had the best meal of our trip at Roly's Bistro. When we arrived the restaurant was full but fortunately we had booked ahead.Besides great food, Roly's is known for their 3 course pre fixe menu with choices from the main menu. The best part of pre fixe is that I don't have to debate whether or not to have dessert!
I started with Colin's Prawn Bisque (Dublin bay prawns) that was a deep red color with a blend of seafood flavors. It was served with a shot of brandy that sparked the flavors. Duncan had a Cashel Blue Cheese and Oven Dried Tomato Salad with Organic Rocket,Tomato and Basil Relish. Thinking about the large chunks of creamy blue cheese still makes my mouth water. Dinner was Roast Breast of Corn Fed Chicken with Coriander (cilantro) Cream Potatoes in a Lemongrass Scented Broth, and Traditional Kerry Lamb and Vegetable Pie with Roasted Parsnips and Thyme. Here is a link to the Lamb Pie Recipe. http://www.rolysbistro.ie/lamb_pie.htm. My chicken was moist and tender but the "cilantro mash" was a new taste. As always we had two side dishes served family style- the ubiquitous combination of zucchini and carrots was the best I've had. The thin slices of carrots were cut like scalloped flowers. The second side was a salad of mixed greens, tomatoes, cucumber and olives in a delicate pastry cup.
But dessert! I had "Raspberry Cheesecake" which sounds ordinary but was unique and delightful. The cheesecake was a 3-inch round of what Americans would call a Bavarian, thickened with gelatin and topped with a raspberry juice glaze. It was accompanied with Meringue Ice Cream, vanilla bean ice cream with crispy bites of meringue. Duncan went for the Chocolate Trio dessert which included a brownie, sorbet and a small malt. The brownie was very dry but, as I learned on a recent recipe project that's the European style.
Our service but attentive but not intrusive. We agree that Roly's Bistro is one of Dublin's top restaurants. If you are reading this Monday, check back for photos tomorrow.
Wednesday, October 1, 2008
Sunny Ireland and Soup Weather in MN
We returned from Ireland on Monday night and are still readjusting from jet lag. It's been cold since we've been home, but I have a new Aran wool sweater that I'm happy to wear. We were so fortunate in Ireland- 6 sunny days, no rain anywhere. Everyone said we brought the sunshine with us as they had a rainy, rainy summer.
I had done my research and we had fabulous meals at great restaurants. Especially in Dublin, even pub lunches were good. My husband drank Guiness in the pubs and I discovered Bulmer's Hard Cider. Ireland has gained a well-deserved reputation for high quality restaurants and fresh local food. The seafood was usually caught the same day. Every meal had fresh steamed vegetables on the side or the entree was served with a salad of fresh greens- sometimes both. In the next few days I'll describe our meals in detail.
For now, I'm posting a soup recipe I taught in a class last winter. As the leaves change colors and the days become cooler, soups are one of my favorite meals.
Italian Wedding Soup
Fresh vegetables, especially spinach, contain lots of antioxidants which are important for good health. Ground turkey is a good substitute for ground beef because it is much lower in fat and cholesterol. I look for lean ground turkey and use low sodium chicken broth. Most soups taste even better the second day but the orzo soaks up much of the broth, so I just add a little water.
Serves 4 to 6
¼ cup olive oil, divided
1 cup chopped onion
1 cup chopped carrots
6 cups chicken broth
¼ tsp. salt
¼ tsp. pepper
1 (15 oz.) can diced tomatoes
½ cup orzo pasta
2 cups fresh spinach leaves, torn
1 tbsp. chopped fresh basil
Grated Parmesan cheese
Meatballs
10 oz. ground turkey
1/3 cup milk
1 egg
¼ cup dried breadcrumbs
2 tbsp. grated Parmesan cheese
½ tsp. kosher salt
Heat 2 tbsp. olive oil in a Dutch oven or large saucepan. Add the onion and carrots and cook until softened and tender, about 5 minutes. Add the salt, pepper and broth and cover. Simmer 10 minutes. Add the tomatoes and orzo and cook until the pasta is tender, about 8-9 minutes.
Meanwhile make the meatballs. Combine all the ingredients for the meatballs in a medium bowl and mix until well combined. Shape into small meatballs, about ¾ inch across.
Heat the remaining oil in a large nonstick skillet and add the meatballs. Cook 3 to 4 minutes until browned, turning once. Drain on paper towels.
Add the meatballs and the spinach to the soup and simmer 5 minutes. Just before serving stir in the basil. Sprinkle each serving with grated Parmesan cheese.
PatCooksandbakes.com Copyright Pat Sinclair, 2008
I had done my research and we had fabulous meals at great restaurants. Especially in Dublin, even pub lunches were good. My husband drank Guiness in the pubs and I discovered Bulmer's Hard Cider. Ireland has gained a well-deserved reputation for high quality restaurants and fresh local food. The seafood was usually caught the same day. Every meal had fresh steamed vegetables on the side or the entree was served with a salad of fresh greens- sometimes both. In the next few days I'll describe our meals in detail.
For now, I'm posting a soup recipe I taught in a class last winter. As the leaves change colors and the days become cooler, soups are one of my favorite meals.
Italian Wedding Soup
Fresh vegetables, especially spinach, contain lots of antioxidants which are important for good health. Ground turkey is a good substitute for ground beef because it is much lower in fat and cholesterol. I look for lean ground turkey and use low sodium chicken broth. Most soups taste even better the second day but the orzo soaks up much of the broth, so I just add a little water.
Serves 4 to 6
¼ cup olive oil, divided
1 cup chopped onion
1 cup chopped carrots
6 cups chicken broth
¼ tsp. salt
¼ tsp. pepper
1 (15 oz.) can diced tomatoes
½ cup orzo pasta
2 cups fresh spinach leaves, torn
1 tbsp. chopped fresh basil
Grated Parmesan cheese
Meatballs
10 oz. ground turkey
1/3 cup milk
1 egg
¼ cup dried breadcrumbs
2 tbsp. grated Parmesan cheese
½ tsp. kosher salt
Heat 2 tbsp. olive oil in a Dutch oven or large saucepan. Add the onion and carrots and cook until softened and tender, about 5 minutes. Add the salt, pepper and broth and cover. Simmer 10 minutes. Add the tomatoes and orzo and cook until the pasta is tender, about 8-9 minutes.
Meanwhile make the meatballs. Combine all the ingredients for the meatballs in a medium bowl and mix until well combined. Shape into small meatballs, about ¾ inch across.
Heat the remaining oil in a large nonstick skillet and add the meatballs. Cook 3 to 4 minutes until browned, turning once. Drain on paper towels.
Add the meatballs and the spinach to the soup and simmer 5 minutes. Just before serving stir in the basil. Sprinkle each serving with grated Parmesan cheese.
PatCooksandbakes.com Copyright Pat Sinclair, 2008
Subscribe to:
Posts (Atom)
