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| Penzey's Butter Chicken with cook's comments. Reads good! Spicy |
Showing posts with label Penzey's Spices. Show all posts
Showing posts with label Penzey's Spices. Show all posts
Monday, April 18, 2011
Penzey's Butter Chicken Recipe
Usually the web will produce the right recipe, but in this case I couldn't find the original Penzey's recipe. We made this for two dinners and one lunch (mine, all mine!!!) and it was easy and delicious. I had some garam masala that I had made for a previous recipe. A well-stocked spice drawer is a cook's BFF. I did use fresh garlic and fresh ginger and made my own tomato puree with grape tomatoes and a spoonful of water. We ate Butter Chicken with Basmati Rice. Yesterday I made a salad with red leaf lettuce, cara cara orange and avocado with a little lemon/oil dressing gussied up with sugar and poppyseeds. Yum! Here, clipped straight from the catalog, is Penzey's Butter Chicken recipe. Enjoy!!! I used chicken, but the vegetarian version sounds good, too.
Wednesday, January 13, 2010
January, 2010
How did it get to be the 13th? When you are busy, time just is fleet of foot. All the guests are gone, and the house is undecorated. A drabness prevails when the Christmas decorations are packed away. I left the wreath with its red bow on the front door. A couple more tasks and we can officially put the curtain down on the holidays.
I'm taking a revision class which is helping with the umpeenth rewrite of Promiscuous Mode. This novel is such fun that I can't believe that no agent has ever taken it on. Beloved by my writing group and Significant Other, it is even fun to revise again. And again. And Again. My friend Claire liked it, too, and gave me some tips which I incorporated.
I'm 75% of the way through The Girl With the Dragon Tattoo and the violence is rather getting to me. Must be one of the "more sensitive" viewers. Certainly not younger. Nope. Watched 'Big Love' last night. Great characters and story line. Nothing beats writing about families. The ancient Greeks knew that. Tolstoy, practically everyone. What were "Friends" and "Sex in the City" if not modern-day urban families? And The Sopranos, of course. And The Good Wife. It goes on and on. And back to The Odysseus and the Aeschylus. I had to look up how to spell "Aeschylus."
There has been a string of boring recipes in the papers since the holiday. A pre-lenten lets-lose-the-weight-and-fast mind set. Phooey.
We had a marinated flank steak (well at least it's LEAN) last night, and I realized the marinade is similiar to one I've used for eons.
Red wine, garlic, olive oil, curry powder, soy sauce an salt and pepper. The meat was almost fork tender. Served it up with Brussels Sprouts and a salad of romaine topped with pear slices, blue cheese and a sweetish dressing, Marzetti's to be precise. Marzetti's makes wonderful dressings found in the dairy case. Pricey, but sometimes they are on sale or one has a coupon.
BTW, nothing recommended on this blog is ever paid for by a sponsor. Nope. Grapeshot runs a commercial-free blog. That being said, my Penzey's order arrived yesterday. Peppercorns, two kinds of paprika, and other good spices. Love Penzey's Barbecue of the Americas seasoning. It will enliven your grilled meats big time.
The new stove will be installed today, one of Sears finest. We've been without an oven since January 3rd, hence the stovetop dishes. I even made a good rice pudding in the double boiler. And with 2% milk. It still tasted nice and rich even without eggs. Something to do with the slow cooking of the rice. The recipe was in the old Joy of Cooking, but I zapped it with some raisins and a little nutmeg.
Blood oranges are in season. They are incredibly cool. Time to work on my novel.
Grapeshot
I'm taking a revision class which is helping with the umpeenth rewrite of Promiscuous Mode. This novel is such fun that I can't believe that no agent has ever taken it on. Beloved by my writing group and Significant Other, it is even fun to revise again. And again. And Again. My friend Claire liked it, too, and gave me some tips which I incorporated.
I'm 75% of the way through The Girl With the Dragon Tattoo and the violence is rather getting to me. Must be one of the "more sensitive" viewers. Certainly not younger. Nope. Watched 'Big Love' last night. Great characters and story line. Nothing beats writing about families. The ancient Greeks knew that. Tolstoy, practically everyone. What were "Friends" and "Sex in the City" if not modern-day urban families? And The Sopranos, of course. And The Good Wife. It goes on and on. And back to The Odysseus and the Aeschylus. I had to look up how to spell "Aeschylus."
There has been a string of boring recipes in the papers since the holiday. A pre-lenten lets-lose-the-weight-and-fast mind set. Phooey.
We had a marinated flank steak (well at least it's LEAN) last night, and I realized the marinade is similiar to one I've used for eons.
Red wine, garlic, olive oil, curry powder, soy sauce an salt and pepper. The meat was almost fork tender. Served it up with Brussels Sprouts and a salad of romaine topped with pear slices, blue cheese and a sweetish dressing, Marzetti's to be precise. Marzetti's makes wonderful dressings found in the dairy case. Pricey, but sometimes they are on sale or one has a coupon.
BTW, nothing recommended on this blog is ever paid for by a sponsor. Nope. Grapeshot runs a commercial-free blog. That being said, my Penzey's order arrived yesterday. Peppercorns, two kinds of paprika, and other good spices. Love Penzey's Barbecue of the Americas seasoning. It will enliven your grilled meats big time.
The new stove will be installed today, one of Sears finest. We've been without an oven since January 3rd, hence the stovetop dishes. I even made a good rice pudding in the double boiler. And with 2% milk. It still tasted nice and rich even without eggs. Something to do with the slow cooking of the rice. The recipe was in the old Joy of Cooking, but I zapped it with some raisins and a little nutmeg.
Blood oranges are in season. They are incredibly cool. Time to work on my novel.
Grapeshot
Monday, September 28, 2009
Red Sox Nation and Jerk Chicken
Tonight we're trekking to Fenway park with tickets for the EMC boxes, great seats that I would never have anticipated plunking my fanny down in. It's supposed to rain, and this will be, I hope, the night the Sox clinch the playoff berth. We have been watching all the games religiously, to the detriment of housework, writing, exercise, reading, well. . . you know. Rabid Red Sox fans. I'll wear my red sweater and maybe even my 2004 World Series shirt.
Yesterday I finished reading my WIP. Was very discouraged about how BAD some of it read, then all of a sudden, the story perked up and the prose was flying, and then it calmed down some, but of course, the good thing is that I can recognize draggy passages and fix them. I also read the first 20 pages of World of Mirrors and still like that book a lot, although it has been a hard sell. I still have hope. Sucking It Up becomes a lifestyle.
I took a main course salad to a meeting yesterday that is worth repeating. It was called a Caribbean Jerk Chicken Salad, and I found the recipe on the Internet. I made my own Jerk Seasoning, and this being New England I didn't grind up any habanera peppers, nope, just good old cayenne. The salad called for mesclun lettuces, baby spinach, apple, blue cheese, raisins, walnuts and red onion. And the chicken. I mean, what's not to like? We had it for dinner (leftovers) last night and also for lunch today. I just keep adding lettuce and baby spinach to the wilted greens in the bottom.
Here is the recipe: http://www.marjacpoultry.com/recipes/recipe-caribbean-jerk-chicken-salad.html
For the Jerk Seasoning, here is the recipezaar recipe:
http://www.recipezaar.com/Dry-Jerk-Seasoning-229443
I had the ingredients on hand, and saved myself a few dollars. Spices and seasonings are always better fresh, but then, you knew that.
I buy dried chive from Penzey's spices, http://www.penzeys.com/
They may even have a Jerk Seasoning if you don't have everything on the list. Penzey's rubs are the best, and I love Barbecue of the Americas and Northwoods Seasoning and a bunch of others.
Yours in soup and salad and fiction,
Grapeshot
Yesterday I finished reading my WIP. Was very discouraged about how BAD some of it read, then all of a sudden, the story perked up and the prose was flying, and then it calmed down some, but of course, the good thing is that I can recognize draggy passages and fix them. I also read the first 20 pages of World of Mirrors and still like that book a lot, although it has been a hard sell. I still have hope. Sucking It Up becomes a lifestyle.
I took a main course salad to a meeting yesterday that is worth repeating. It was called a Caribbean Jerk Chicken Salad, and I found the recipe on the Internet. I made my own Jerk Seasoning, and this being New England I didn't grind up any habanera peppers, nope, just good old cayenne. The salad called for mesclun lettuces, baby spinach, apple, blue cheese, raisins, walnuts and red onion. And the chicken. I mean, what's not to like? We had it for dinner (leftovers) last night and also for lunch today. I just keep adding lettuce and baby spinach to the wilted greens in the bottom.
Here is the recipe: http://www.marjacpoultry.com/recipes/recipe-caribbean-jerk-chicken-salad.html
For the Jerk Seasoning, here is the recipezaar recipe:
http://www.recipezaar.com/Dry-Jerk-Seasoning-229443
I had the ingredients on hand, and saved myself a few dollars. Spices and seasonings are always better fresh, but then, you knew that.
I buy dried chive from Penzey's spices, http://www.penzeys.com/
They may even have a Jerk Seasoning if you don't have everything on the list. Penzey's rubs are the best, and I love Barbecue of the Americas and Northwoods Seasoning and a bunch of others.
Yours in soup and salad and fiction,
Grapeshot
Sunday, June 14, 2009
Strawberry Rhubarb Cobbler
With company coming for Saturday night, I needed a dessert that wouldn't be too much trouble. I knew the guests were rhubarb fans. When I looked thru my rhubarb collection (don't YOU have a rhubarb recipe collection? No?) I found a page torn from Penzey's Spices catalog.
Anyone reading this blog knows I adore Penzeys Spices, http://www.penzeys.com/. The recipe was for Strawberry-Rhubarb Cobbler, and was simple to the point of learning to cook. So, we went to the supermarket and paid $5.99 per pound for rhubarb, the first I've seen. This is highway robbery, but by then I was determined. Strawberries, the next day, were on sale.
The topping consisted of ingredients from the pantry. I had some vanilla sugar in my spices, and the hardest thing about the entire recipe was laying my hands on the damned vanilla sugar. Finally found it. Made some more to be on the safe side.
This recipe received high marks from everyone, and can be served with either vanilla ice cream or whipped cream. I was the sole holdout for whipped cream; everyone else voted vanilla.
Here is the link to the recipe. Of course you can buy Penzeys vanilla sugar and save 20 minutes groping around the spice shelf. I love their rubs, as well. Yummo.
http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysrhubarbcobbler.html
Photo will follow tomorrow, when S.O. delivers it to me from his camera.
Grapeshot
Anyone reading this blog knows I adore Penzeys Spices, http://www.penzeys.com/. The recipe was for Strawberry-Rhubarb Cobbler, and was simple to the point of learning to cook. So, we went to the supermarket and paid $5.99 per pound for rhubarb, the first I've seen. This is highway robbery, but by then I was determined. Strawberries, the next day, were on sale.
The topping consisted of ingredients from the pantry. I had some vanilla sugar in my spices, and the hardest thing about the entire recipe was laying my hands on the damned vanilla sugar. Finally found it. Made some more to be on the safe side.
This recipe received high marks from everyone, and can be served with either vanilla ice cream or whipped cream. I was the sole holdout for whipped cream; everyone else voted vanilla.
Here is the link to the recipe. Of course you can buy Penzeys vanilla sugar and save 20 minutes groping around the spice shelf. I love their rubs, as well. Yummo.
http://www.penzeys.com/cgi-bin/penzeys/recipes/r-penzeysrhubarbcobbler.html
Photo will follow tomorrow, when S.O. delivers it to me from his camera.
Grapeshot
Monday, June 23, 2008
A Blueberry Muffin Kind of Day
The muffins you make yourself, especially from old recipes, taste nothing like the supermarket/Dunkin Donuts fare. They aren't as big or as sweet and anyone who never ate an old fashioned muffin probably wouldn't even like them.
But I do. So this morning, with two pints of super cheap (99 cents) blueberries in the fridge, I dug out an old recipe and got going. Discovered at the last possible moment that the recipe made 24 muffins and I had one muffin tin of twelve. Found some miniature tins in the cabinet, and used those.
Came out pretty well. Could have used a few more blueberries to my taste. The recipe called for orange peel and orange juice, so that made them quite tasty. Good for breakfast or a snack. I limited myself to one of the tiny ones.
S.O. ate a large one and pronounced them good.
Last night we had a fantastic steak dinner. The creamed spinach was particularly good. I put some crumbled (real bacon) in it, and a generous grating a fresh nutmeg which just arrived from Penzey's spices. www.penzeys.com
The cucumber salad, 100% from scratch with home grown dill was also fine. I made the dressing from low-fat plain yogurt, mayo, a little white vinegar and a pinch of sugar. Salt and pepper, natch. I slice the cukes in the Cuisineart and the salad looks pretty, too.
Steak was from D'Arpinos in Mansfield, who always have good meat. Recipe was from either Gourmet or Bon Appetit. Marinated in herbs, garlic and olive oil. How can you lose?
Kitchen was a total mess. I think I would ditch the washing machine before the dishwasher. Really.
The corn is good this year.
But I do. So this morning, with two pints of super cheap (99 cents) blueberries in the fridge, I dug out an old recipe and got going. Discovered at the last possible moment that the recipe made 24 muffins and I had one muffin tin of twelve. Found some miniature tins in the cabinet, and used those.
Came out pretty well. Could have used a few more blueberries to my taste. The recipe called for orange peel and orange juice, so that made them quite tasty. Good for breakfast or a snack. I limited myself to one of the tiny ones.
S.O. ate a large one and pronounced them good.
Last night we had a fantastic steak dinner. The creamed spinach was particularly good. I put some crumbled (real bacon) in it, and a generous grating a fresh nutmeg which just arrived from Penzey's spices. www.penzeys.com
The cucumber salad, 100% from scratch with home grown dill was also fine. I made the dressing from low-fat plain yogurt, mayo, a little white vinegar and a pinch of sugar. Salt and pepper, natch. I slice the cukes in the Cuisineart and the salad looks pretty, too.
Steak was from D'Arpinos in Mansfield, who always have good meat. Recipe was from either Gourmet or Bon Appetit. Marinated in herbs, garlic and olive oil. How can you lose?
Kitchen was a total mess. I think I would ditch the washing machine before the dishwasher. Really.
The corn is good this year.
Sunday, June 08, 2008
Barbequed Spare Ribs with Apricot-Ancho Glaze
Yowza! These were about the best ribs ever!
http://www.boston.com/ae/food/articles/2006/05/24/barbecued_spare_ribs_with_apricot_ancho_glaze/
We limited ourselves to half a rack each and are doing penance with a South Beach Diet shrimp salad tomorrow, but I have to tell you, these ribs were supurb.
S.O. is gaining real cred as a grillmeister.
Penzey's has dried ancho chilis and all the rest of the fresh, price-wise spices you need:
http://www.penzeys.com/
The Apricot King (grown in the flavor zone) has wonderful dried apricots and other apricot products so fresh and tasty and vitamin-A rich! http://www.apricotking.com/
The only changes in the recipe I made were 1) light brown instead of dark brown sugar and 2) my ancho chilis were huge, so I only used one. I left most of the seeds in and cut down a bit on the cayenne pepper. I also left the glaze sort of chunky, but not, you know, really chunky.
I substituted smoked paprika in the glaze because I was running low on sweet paprika. Be sure to reconstitute the ancho before you put it into the glaze mixture. The pepper water can be used to flavor other dishes if you have them on your recipe horizon.
The heirloom beets in my garden look good and the one that the bad bunny nibbled is recovering. Cilantro, dill and sage going crazy. Summertime!
http://www.boston.com/ae/food/articles/2006/05/24/barbecued_spare_ribs_with_apricot_ancho_glaze/
We limited ourselves to half a rack each and are doing penance with a South Beach Diet shrimp salad tomorrow, but I have to tell you, these ribs were supurb.
S.O. is gaining real cred as a grillmeister.
Penzey's has dried ancho chilis and all the rest of the fresh, price-wise spices you need:
http://www.penzeys.com/
The Apricot King (grown in the flavor zone) has wonderful dried apricots and other apricot products so fresh and tasty and vitamin-A rich! http://www.apricotking.com/
The only changes in the recipe I made were 1) light brown instead of dark brown sugar and 2) my ancho chilis were huge, so I only used one. I left most of the seeds in and cut down a bit on the cayenne pepper. I also left the glaze sort of chunky, but not, you know, really chunky.
I substituted smoked paprika in the glaze because I was running low on sweet paprika. Be sure to reconstitute the ancho before you put it into the glaze mixture. The pepper water can be used to flavor other dishes if you have them on your recipe horizon.
The heirloom beets in my garden look good and the one that the bad bunny nibbled is recovering. Cilantro, dill and sage going crazy. Summertime!
El Greco to Velazquez
Into town via the MBTA yesterday to see the MFA's exhibit of Art During the Reign of Philip III. Hot summer day in the city. The first painting was El Greco's View of Toledo, and what a stunning painting it was, and so impressionistic--almost abstract. El Greco and Velazquez dominated the show, although there were a number of painters from their period. The portraits were stunning, the religious art made me feel like I'd been to church and the landscapes were various. Some of the most provacative portraits were the little tykes, practically infants, gussied up in the big collars and gold threaded suits, looking so regal and serious. One wonders how they sat still and didn't look like pouting thunderclouds. The still lifes of fruit, veggies, desserts and game in the last room were magical. Made us hungry, and we went downstairs to the cafe where they had a Spanish (mostly) menu.
If you are in the Boston area before July 27th, this is an old masters show worth seeing. The history, how Philipp II (puritanical and straight laced) and Philip II( more of a Renaissance guy) was instructive, and one could see the difference in the painting. Great portraits of Theresa of Avila and Loyola. There is a reason they are called old masters.
http://www.mfa.org/
In the sunny, light-filled cafe, we ate serrano ham with aged goat cheese, asparagus, grilled eggplant and sun dried tomato relish served with country bread. And Sangria. Yum. Delicious, and the potato tortilla and the gazpacho looked good too.
Tonight we are having some special baby back ribs with a rub and an apricot-ancho chile glaze. Lots of seasonings involved. I am doing Penzeys spices and the Apriocot King proud. Corn on the cob and store-bought cole slaw because it is 95 degrees out today and who wants to cook anymore than necessary?
I will start the new book (no title) tonight or tomorrow. It is really talking to me. Who'd a thunk it?
Grrrrapeshot
If you are in the Boston area before July 27th, this is an old masters show worth seeing. The history, how Philipp II (puritanical and straight laced) and Philip II( more of a Renaissance guy) was instructive, and one could see the difference in the painting. Great portraits of Theresa of Avila and Loyola. There is a reason they are called old masters.
http://www.mfa.org/
In the sunny, light-filled cafe, we ate serrano ham with aged goat cheese, asparagus, grilled eggplant and sun dried tomato relish served with country bread. And Sangria. Yum. Delicious, and the potato tortilla and the gazpacho looked good too.
Tonight we are having some special baby back ribs with a rub and an apricot-ancho chile glaze. Lots of seasonings involved. I am doing Penzeys spices and the Apriocot King proud. Corn on the cob and store-bought cole slaw because it is 95 degrees out today and who wants to cook anymore than necessary?
I will start the new book (no title) tonight or tomorrow. It is really talking to me. Who'd a thunk it?
Grrrrapeshot
Sunday, June 01, 2008
Halibut with Indian Rub and Corn Salsa
The halibut recipe has been languishing in my "grill" cookbook for two years. Roche Brothers here in the Boston area had halibut advertised (one doesn't always see it) and with a nice weather forecast, I got out my put-together-by-me grilling/smoking binder. Turned to fish, and this was the first recipe. Looked good, and all I needed to buy besides the fish was a cob of fresh corn and a bit of fresh ginger.
Kids, this was a terrific recipe, and far greater than the sum of it's parts. Highly recommend. 4 forks!
http://www.nytimes.com/2006/08/23/dining/233grex.html
We grill over charcoal and simply followed the instructions in the recipe. Fish was perfect. Spices perfect. Corn salsa out of this world. What the hell? Five forks!
Most of the spices came from Penzey's mail order spices. Tumeric is something you won't ordinarily use a lot of, and you can order the small small size. Perfect.
http://www.penzeys.com/
It's fun to make your own rubs. Spices are the spice of life. Beautiful day in Boston.
We stopped at Ocean State Job Lot for suet cakes for the feeders. No luck, but I found lots of other stuff cheap. It was instructive that the pasta section, formerly two thirds of a big rack had shrunk to almost nothing, and part of that nothing was noodles that one could get cheaper at the supermarket. The denizens of my town have seen the prices of anything with wheat escalating and bought out the pasta aisle. I found granola at a good price, and Columbian chocolate (no it's really chocolate, not a drug) along with reasonably priced panko and a few other goodies. I used to think of going to the Job Lot as slumming, and now I think of it as smart.
Onward,
Grapeshot
Grapeshot
Kids, this was a terrific recipe, and far greater than the sum of it's parts. Highly recommend. 4 forks!
http://www.nytimes.com/2006/08/23/dining/233grex.html
We grill over charcoal and simply followed the instructions in the recipe. Fish was perfect. Spices perfect. Corn salsa out of this world. What the hell? Five forks!
Most of the spices came from Penzey's mail order spices. Tumeric is something you won't ordinarily use a lot of, and you can order the small small size. Perfect.
http://www.penzeys.com/
It's fun to make your own rubs. Spices are the spice of life. Beautiful day in Boston.
We stopped at Ocean State Job Lot for suet cakes for the feeders. No luck, but I found lots of other stuff cheap. It was instructive that the pasta section, formerly two thirds of a big rack had shrunk to almost nothing, and part of that nothing was noodles that one could get cheaper at the supermarket. The denizens of my town have seen the prices of anything with wheat escalating and bought out the pasta aisle. I found granola at a good price, and Columbian chocolate (no it's really chocolate, not a drug) along with reasonably priced panko and a few other goodies. I used to think of going to the Job Lot as slumming, and now I think of it as smart.
Onward,
Grapeshot
Grapeshot
Thursday, May 29, 2008
Eyes Bigger Than Stomach
This is the Apricot Tart with the Cornmeal Crust that I found at Epicurious last weeek--the recipe not the tart. Hie thee to the Apricot King for the best dried apricots and other stuff as well, like syrup and hot pepper jam and their delicious, thick syrup that enhances any pancake, waffle or slice of French toast. www.apricotking.com
We went to the nursery (Brigg's) yesterday to buy bedding plants, and some perennials, and pretty soon the trunk and the back seat of the car were full to capacity of well, stuff that had to be paid for and planted. I always get carried away, and my eyes are not bigger than my stomach (fat chance) but bigger than the beds and assortment of pots we have to accommodate all this greenery.
So everything with the exception of one plant that goes into the wildflower border and the new hostas and impatience (add 10 lilies of the valley) are in the ground. What a job! As in work.
A most unpleasant discovery today. The bad rabbit who eats almost everything had done a number of some of the flowers and he ate the blooms! The verbena was a mass of leaves and stems. Grrrrr! Tomorrow I sprinkle red pepper on those particularly yummy plants. I thinned out some of the dill and coriander which reseeded itself from years past. We had the best salad with fresh dill and I sprinkled coriander (cilantro) on the chili. Yes, chili.
We discovered that we never had chili all winter. Not one bowl. I concocted scads of soups, but forgot to make the New York Times chili recipe. It's so good and so easy. I substituted half a jalapeno for the cayenne, and used half the amount of chili powder, because mine from Penzeys is hot hot hot! I fried up some tortillas and grated a bit of cheddar and was it ever tasty.
www.penzeys.com
So tomorrow I finish planting and Saturday it rains and everyone is happy. Except maybe that rabbit.
The cake plate is an old one with silver on glass, very pretty and until last week, stuck in a box and forgotten.
Fresh fruit season is here, and the tarts will be coming in and out of the oven thick and fast.
Yum!
We went to the nursery (Brigg's) yesterday to buy bedding plants, and some perennials, and pretty soon the trunk and the back seat of the car were full to capacity of well, stuff that had to be paid for and planted. I always get carried away, and my eyes are not bigger than my stomach (fat chance) but bigger than the beds and assortment of pots we have to accommodate all this greenery.
So everything with the exception of one plant that goes into the wildflower border and the new hostas and impatience (add 10 lilies of the valley) are in the ground. What a job! As in work.
A most unpleasant discovery today. The bad rabbit who eats almost everything had done a number of some of the flowers and he ate the blooms! The verbena was a mass of leaves and stems. Grrrrr! Tomorrow I sprinkle red pepper on those particularly yummy plants. I thinned out some of the dill and coriander which reseeded itself from years past. We had the best salad with fresh dill and I sprinkled coriander (cilantro) on the chili. Yes, chili.
We discovered that we never had chili all winter. Not one bowl. I concocted scads of soups, but forgot to make the New York Times chili recipe. It's so good and so easy. I substituted half a jalapeno for the cayenne, and used half the amount of chili powder, because mine from Penzeys is hot hot hot! I fried up some tortillas and grated a bit of cheddar and was it ever tasty.
www.penzeys.com
So tomorrow I finish planting and Saturday it rains and everyone is happy. Except maybe that rabbit.
The cake plate is an old one with silver on glass, very pretty and until last week, stuck in a box and forgotten.
Fresh fruit season is here, and the tarts will be coming in and out of the oven thick and fast.
Yum!
Saturday, April 05, 2008
Cardamom Crumb Cake
The flavor of cardamom is very faint. I love Penzeys http://www.penzeys.com/ for spices.
This would be great for Christmas with houseguests. Makes 15 servings. At least. It would be nice to take to a brunch, as well. I would guess the recipe (Food and Wine, December) could be halved and made in an 8 by 8 pan.
I love this non-stick bakewave. Not so elegant, but very practical.
http://www.foodandwine.com/recipes/cardamom-spiced-crumb-cake
Does not dirty every pot and pan in the kitchen. No creaming. All the butter is melted.
Sunday, January 06, 2008
My Post-Holiday Gift to You: Maple Pecan Cookies
Maple Pecan Cookies
These are lip-smackin' good! From the Penzey's Spice catalog. www.penzeys.com.
For god's sake don't substitute margarine or faux vanila or any other abomination that the poster has suggested. Use real maple syrup. Live authentically. Remember that trans fats kill over 100,000 people every year.
http://www.recipezaar.com/203402
Grapeshot
These are lip-smackin' good! From the Penzey's Spice catalog. www.penzeys.com.
For god's sake don't substitute margarine or faux vanila or any other abomination that the poster has suggested. Use real maple syrup. Live authentically. Remember that trans fats kill over 100,000 people every year.
http://www.recipezaar.com/203402
Grapeshot
Saturday, December 15, 2007
Christmas Baking Begins Today
I'm starting off with maple-pecan cookies from Penzey's Spice Catalog: www.penzeys.com.
Penzeys is my favorite source for spices. Why do I like them? Great prices, fantastic selection, ability to purchase in very small to very large quantities, good service, good recipes. You save the cost of the postage in the reasonable prices. Team up with a friend and split the order. They have some great rubs, too. Barbeque of the Americas, Northwoods Seasoning, the list goes on and on. And the dried peppers! No, they are not paying me to shill for them. Great vanilla, by the way. And several curry powders with different "heats." Love it. love it love it.
I ran across a Proust blog titled, "Everything In the Medicine Cabinet Has Expired." When I cleaned out my mom's place before she moved into senior housing, I couldn't believe what I found. My parents had moved frequently over the course of their married life, and they always packed themselves. Did they toss anything? Never.
I found perscription eardrops from 1942! I am not making this up. Some of the cosmetics dated to the 1950's when my Mom sold something call Luziers. I must have carried a couple big trash bags out of the house. And speaking of spices, some were so old that the inside of the jar was full of little worms, including the Cayenne powder. How could that be?
It's cold today, and I don't see much sun. We have leftover pot roast for tonight, and I'm wrapping gifts, too.
Grapeshot
Penzeys is my favorite source for spices. Why do I like them? Great prices, fantastic selection, ability to purchase in very small to very large quantities, good service, good recipes. You save the cost of the postage in the reasonable prices. Team up with a friend and split the order. They have some great rubs, too. Barbeque of the Americas, Northwoods Seasoning, the list goes on and on. And the dried peppers! No, they are not paying me to shill for them. Great vanilla, by the way. And several curry powders with different "heats." Love it. love it love it.
I ran across a Proust blog titled, "Everything In the Medicine Cabinet Has Expired." When I cleaned out my mom's place before she moved into senior housing, I couldn't believe what I found. My parents had moved frequently over the course of their married life, and they always packed themselves. Did they toss anything? Never.
I found perscription eardrops from 1942! I am not making this up. Some of the cosmetics dated to the 1950's when my Mom sold something call Luziers. I must have carried a couple big trash bags out of the house. And speaking of spices, some were so old that the inside of the jar was full of little worms, including the Cayenne powder. How could that be?
It's cold today, and I don't see much sun. We have leftover pot roast for tonight, and I'm wrapping gifts, too.
Grapeshot
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