Saint Peter
shoots left
- Joined
- Apr 29, 2002
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- 94,075
Um...thanks.
Foodgasms
- Thread starter tortoise
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Um...thanks.
tortoise
roosevelt dime
- Joined
- Feb 20, 2002
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Beamblocker.
Thank you, sweetie.
It's a mixture of things, really. Lots of books, blog reading, and belonging to artsy fartsy cakey wakey forums. 
I'm in hyper-drive lately because I'm starting to do custom desserts as a little side business. I have a couple of weddings and showers lined up, but can't take on too much right now. I retire in a few years so we'll see where it leads.
Delicacy
Unidentified Cloud Object
- Joined
- May 11, 2004
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- 11,938
I'm not sure what to call this, but it's fast, easy and I have always have the ingredients handy.
1 box of chicken or fried rice (or whatever you like) Rice-a-Roni
Instead of butter/margerine, I use sesame oil and just a little olive oil. I also add slivered almonds while the rice & vermicelli brown.
When it's time to add the 2 1/2 cups of water, I instead add 2 cups of water and 1/2 cup of low sodium soy sauce, lots of chopped green onions and a pinch or 4 of red-pepper flakes.
While this is simmering, scramble 2-3 eggs and cook them in a seperate pan. When the Rice-a-Roni is done, add the scrambled eggs.
I like serving this with broiled boneless/skinless chicken breasts that I've basted with oriental sesame salad dressing, green onions and garlic.
Delicacy
Unidentified Cloud Object
- Joined
- May 11, 2004
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Thank you, sweetie.
I'm in hyper-drive lately because I'm starting to do custom desserts as a little side business. I have a couple of weddings and showers lined up, but can't take on too much right now. I retire in a few years so we'll see where it leads.
If you travel, I'd like to hire you for a special occassion that's coming up.
Love to! (We need more lit members with buddy passes around here.)If you travel, I'd like to hire you for a special occassion that's coming up.
The rice and chicken sound really good. I'm always looking for new ways to jazz up chicken, since it's what the little guy always wants to eat. Definitely be giving it a try!
JustSkye
Gatinha
- Joined
- Aug 16, 2003
- Posts
- 45,537
Thank you, sweetie.
I'm in hyper-drive lately because I'm starting to do custom desserts as a little side business. I have a couple of weddings and showers lined up, but can't take on too much right now. I retire in a few years so we'll see where it leads.
I did the side thing a few years back. It does keep you hopping. At one time, one of the items I was selling a lot of were cheesecakes and Bacardi cakes. The cheesecakes were selling for $25.00+ depending on what was in them. Several have asked me to open a business, but I'm too chicken. I like doing it as a 'just because' lately, even cooking and taking it in and feeding everyone at work. We were doing a cook book, too. But it fizzled out after they realized the work it took to put it together.
I LOVED yours.
What books do you read and look into for these types of gatherings?
Let's see...a must is The Cake Bible by Rose Levy Beranbaum. An older book, but she addresses anything cake related that you can think of. She has a website/blog that's very informative, too. That's where I found out how to make my own baking strips for around my pans instead of having to purchase them. Cakes come out perfectly level! http://www.realbakingwithrose.com/
I've also been picking up a lot of cupcake/miniature cake books, lately. The Whimsical Bakehouse has some fun ones (http://www.whimsicalbakehouse.com/), and I picked up Pretty Party Cakes by Peggy Porschen, as well as Party Cakes by Mich Turner.
The following books are pure eye candy...
Confetti Cakes by Elisa Strauss
Cakes to Dream On by Colette Peters
Cakes to Inspire and Desire by Lindy Smith
All do very contemporary, over-the-top cakes and you may have seen Elisa and Colette on Food Network. Both have won challenges and Colette also judges. I'd love to travel to take a class from her, but tuition starts at $850...yikes.
bluntforcemama
Aqua Vulva
- Joined
- Nov 11, 2000
- Posts
- 30,225
Mojo-Marinated & Grilled Flank Steak
For the Mojo:
12 cloves garlic (or 4 Tbs. minced garlic)
2 habaneros, cored, seeded, and minced (wear gloves)
4 tsp. whole cumin seeds, toasted
Kosher salt
1 cup olive oil
1/3 cup lime juice
1/3 cup orange juice
1 ½ Tbs. sherry vinegar
Freshly ground black pepper
1 onion, thinly sliced and grilled
For the steal:
1 – 1 ½ pounds flank steak
Kosher salt and pepper
Make the mojo: Mash the raw garlic, chiles, cumin, and 1 tsp. salt in a mortar and pestle (or use food processor). Scrape mixture into bowl and set aside.
Heat olive oil until fairly hot but not smoking and pout it over the garlic-chile mixture (the oil should sizzle when it hits the cool ingredients), stir, and let stand for 10 minutes. This will cook the garlic slightly. Whisk in the lime juice, orange juice, and vinegar. Season with salt and pepper and set aside to cool completely.
Put the steak in a shallow bowl or zip-top bag and pour 1 cup of the college mojo over it. Seal and refrigerate at least two hours, or overnight, turning occasionally. Refrigerate remaining mojo.
Cool and serve: Light a grill. When the grill is hot, remove the steak from the marinade, pat dry, and season with salt and pepper; grill for 5-7 minutes on one side and 3-4 minutes on the other. Remove from the grill and let rest for 5 minutes. Meanwhile warm remaining mojo over low heat. Slice flank steak very thinly on the bias and serve with grilled onions and reserved mojo.
For the Mojo:
12 cloves garlic (or 4 Tbs. minced garlic)
2 habaneros, cored, seeded, and minced (wear gloves)
4 tsp. whole cumin seeds, toasted
Kosher salt
1 cup olive oil
1/3 cup lime juice
1/3 cup orange juice
1 ½ Tbs. sherry vinegar
Freshly ground black pepper
1 onion, thinly sliced and grilled
For the steal:
1 – 1 ½ pounds flank steak
Kosher salt and pepper
Make the mojo: Mash the raw garlic, chiles, cumin, and 1 tsp. salt in a mortar and pestle (or use food processor). Scrape mixture into bowl and set aside.
Heat olive oil until fairly hot but not smoking and pout it over the garlic-chile mixture (the oil should sizzle when it hits the cool ingredients), stir, and let stand for 10 minutes. This will cook the garlic slightly. Whisk in the lime juice, orange juice, and vinegar. Season with salt and pepper and set aside to cool completely.
Put the steak in a shallow bowl or zip-top bag and pour 1 cup of the college mojo over it. Seal and refrigerate at least two hours, or overnight, turning occasionally. Refrigerate remaining mojo.
Cool and serve: Light a grill. When the grill is hot, remove the steak from the marinade, pat dry, and season with salt and pepper; grill for 5-7 minutes on one side and 3-4 minutes on the other. Remove from the grill and let rest for 5 minutes. Meanwhile warm remaining mojo over low heat. Slice flank steak very thinly on the bias and serve with grilled onions and reserved mojo.
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
Those are from the gal's blog that invented the cupcake pops, but I'll post mine when I'm done. I took in a cupcake bouquet for the staff at his daycare center today and the kids saw it and wanted some. I think they'll like these better than the "roses".
Here's a pic of the roses...so I can redeem myself.
http://i63.photobucket.com/albums/h134/collette_mtb/bouquets-1.jpg
Those are absolutely BEAUTIFUL!! You are a star!
I can't wait to see the beach cupcakes, are you using a box mix or from scratch?
I'm "scratching" the things I do for adults, but his class is getting the Funfetti mix...cause they're six and don't care.
I've also been keeping mix on hand for making small cakes to practice decorating. It's so much cheaper (I usually end up throwing most of it away) and even costs less than the styrofoam cake "dummies".In Colette's book, she has a recipe for Coco-Loco cake. It uses coffee, chocolate, bourbon, and coconut in the batter. Also, she claims that you don't even need a mixer for it. Just stir it all up in one bowl. I'll give it a try and definitely post the recipe!
Also, I wanted to share this link... http://www.nationalflavors.com/
They have a huge range of emulsions and flavors, are inexpensive (phone orders only and they'll send you a price list) and ship free for orders over $45!
Okay, here are some of the bears (bad lighting), enjoying their private beaches. I've decided it's the French Riviera...cause they all have designer beach towels and the gals are having trouble keeping their tops on.
http://i63.photobucket.com/albums/h134/collette_mtb/beachbears.jpg
http://i63.photobucket.com/albums/h134/collette_mtb/beachbears.jpg
Hester
hesterosexual
- Joined
- Dec 11, 2004
- Posts
- 21,948
i'm sure this will be a smashing success!
Hester
hesterosexual
- Joined
- Dec 11, 2004
- Posts
- 21,948
oohlala booboo, ou est le pic-a-nic basket?
Thank you, dear!
Speaking of smashing, that AV is...okay, I don't know, but it made me laugh.
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
I'm "scratching" the things I do for adults, but his class is getting the Funfetti mix...cause they're six and don't care.
In Colette's book, she has a recipe for Coco-Loco cake. It uses coffee, chocolate, bourbon, and coconut in the batter. Also, she claims that you don't even need a mixer for it. Just stir it all up in one bowl. I'll give it a try and definitely post the recipe!
Also, I wanted to share this link... http://www.nationalflavors.com/
They have a huge range of emulsions and flavors, are inexpensive (phone orders only and they'll send you a price list) and ship free for orders over $45!
nothing wrong with boxed mix, I myself favor Duncan Hines Moist Deluxe golden butter flavor!
That Coco-Loco cake sounds oh so yummy, and anything with coffee, chocolate, bourbon and coconut in it HAS to be divine! I definitely want that recipe!
Thanks for that link, I will definitely call for a price list...flavorings are super expensive now.
Tati
runs with scissors
- Joined
- Sep 29, 2002
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- 13,270
they are oh so cute and I know the kids will just love them. What did you use for the towels?
Tati
runs with scissors
- Joined
- Sep 29, 2002
- Posts
- 13,270
I had to google Doo Dads because I never heard of them before...while googling I found this
http://jstownsley.com/archives/2007/01/03/craving-doo-dads/
Have you tried them?
gravyrug
Jesus for Weird People
- Joined
- May 10, 2003
- Posts
- 22,830
Cheesysusie thoughtfully googled that one for me earlier this evening. I haven't tried them yet, but I will, and soon. Thanks.
I suspect it was the saltiness that made DooDads work so well when my stomach was iffy. Anytime I was queasy or headachy, they were what helped me feel right again. True comfort food, almost medicinal.
I used fruit roll-ups. I considered painting in the faces, but decided I liked them bare. (No pun intended!)
Yes, I'm a DH fan, myself. While going through various cake forums I've noticed that "enhanced" mixes seem to be the most common method to producing wedding cakes. Makes sense when working with large tiers since they're usually firmer. I kept seeing references to WASC and finally found out that it was a reference to White Almond Sour Cream cake. I tried a version of it and it turned out great! Here's the link to it, but everything needs to be halved since it's a double recipe.
http://www.recipezaar.com/69630
Tati
runs with scissors
- Joined
- Sep 29, 2002
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- 13,270
I made Pasta Puttanesca, with a side of grilled vidalia onion and zucchini...twas very yummy and spicy.
Oh and I ordered an ice cream maker, I found a 1.5 quart ICM which is a perfect size for me and my freezer, plus it was a great price. I can't wait for it to get here so I can make sorbets and gelatos!
Oh and I ordered an ice cream maker, I found a 1.5 quart ICM which is a perfect size for me and my freezer, plus it was a great price. I can't wait for it to get here so I can make sorbets and gelatos!
Hester
hesterosexual
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- Dec 11, 2004
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- 21,948
anything named after whores has got to be good.
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