"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, May 14, 2010

Ricotta Chive Bread

This all started because the chives are taking over my herb garden.  I need to thin them quickly.


  • 1/4 cup and 2 tablespoons warm milk (70 to 80 degrees F)
  • 1-1/3 cups ricotta cheese
  • 2 tablespoons and 2 teaspoons butter or margarine, softened
  • 2 egg
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 cups bread flour (1/3 Whole Wheat-2/3 Unbleached Flour
  • 2 1/2 teaspoons active dry yeast
  • 3/4 cup chopped chives

Dissolve yeast in warm milk, set aside.  Melt butter, set aside.  In large mixing bowl combine, ricotta cheese, eggs, sugar, salt and chives.  Mix until smooth.  Add melted butter and yeast mixture mixing well.  Add flour one cup at a time, mixing well with each addition.  

Flour cutting board and pour out dough, add additional flour kneading well each time, when adding the flour for kneading try and keep the 1/3 wheat 2/3 unbleached flour mixture.  

Place in warm oven to rise.  Dough should double in size.

Punch down and divide into two greased loaf pans (8" Small)  Let rise until double.

Bake at 375 degrees for 25 to 35 minutes.

Tastes even better the second day!!!  Serve with your favorite Chevre or Asiago Cheese and a full bodied red wine.

Wednesday, May 12, 2010

Thai-Spiced Chevon

400g chevon tenderloin, sliced across the grain
450g thin egg noodles
3 cloves garlic, finely chopped
2 tbsp red curry paste
1/2 tsp turmeric
2 x 425ml cans of coconut milk
3 cups stock
3 tbsp fish sauce
1 tsp palm sugar
1/2 cup sliced bamboo shoots
1/2 cup canned straw mushrooms
Juice of 1 lemon
2 tbsp fried shallot flakes
4 spring onions sliced
1/2 bunch of coriander

Cook the egg noodles in a large pot of boiling water. Drain, rinse in cold water and set aside. Take 150g of the noodles and deep fry until golden, drain, and crumble into small pieces. Leave aside to garnish the soup. Gently fry the garlic in 2 tblsp of peanut oil. Spoon approximately 200ml of thick cream from the top of the cans of coconut milk and add to the garlic. Combine with the red curry paste and turmeric, and stir until smooth. Add the chevon and cook for a further 3 minutes. Add the remaining coconut milk, stock, fish sauce, palm sugar, bamboo shoots and straw mushrooms. Bring to the boil and simmer to establish the flavours. Stir in the lemon juice. Divide the boiled noodles between the bowls and spoon the soup over them. Garnish with the fried onion flakes, fried noodles, spring onions and coriander.
Serves 6

Chevon Rendang


1.2kg chevon forequarter, diced
2 onions, sliced
2 tbsp peanut oil
30g tamarind pulp
100ml boiling water

Spice Paste

3cm ginger, peeled and sliced
3 fresh galangal slices, finely chopped
3 lemongrass stalks, chopped
4 red chillies, seeded
3 tsp coriander seeds
3 tsp cumin seeds
3 cloves garlic
4 tbsp shredded dried coconut
1 cinnamon stick
2 cardamom pods
3 star anise
425ml coconut milk
Kaffir lime leaves


Soak the tamarind in the boiling water for 15 mins. Pour through a fine sieve,
discard the pulp and set the liquid aside. To make the spice paste, dry fry the
coriander and cumin seeds over medium heat until fragrant. Place in a spice
grinder when cool, and grind to a powder. Place in a food processor along with
the ginger, galangal, lemongrass, chillies, garlic and a little water if necessary to
blend to a smooth paste. Toast the coconut in a frying pan until golden brown.
When cool, place in a spice grinder and grind as finely as possible.
Heat the oil in a large saucepan and cook the onions until soft. Add the spice
paste and fry for 5 minutes. Add the meat and stir. Continue to add the
remaining ingredients, all except for the lime leaves. Bring to the boil and then
gently simmer, uncovered until the goat is tender, approximately 11/2 hours.
Slice the kaffir lime leaves and add to the saucepan with the salt in the final half
hour. Serve with rice, sambals and prawn crisps.
Serves 6


Africa, West: Nigerian
This recipe is important to my family because it makes us feel closer to our culture, even though we are all American born. At our church there are a couple of Nigerians and we were invited o go to a party at their house. There we tasted this delicious stew and we automatically fell in love with it. And the family graciously gave us the recipe. My family, usually, prepares it when we all just want to sit down to something warm and nice, no special occasion really.

. 1 1/2 lb of goat (best when market fresh)
. 2 large onions
. 2 carrots
. 1 clove of garlic
. 3 tbs of butter
. 1/2 bay leaf
. 1/8 tsp of cloves
. 1/8 of ginger
. 1 dash of cayenne
. salt and white pepper
. 1 tb freshly squeezed lemon juice (may use vinegar as substitute)
. 2 cups of beef stock
. 1 tb of peanut butter
. 2 tbs of flour Preparation

Peel and dice the onions, and slice the carrots.

Finely dice the meat and crush the grarlic.

Heat up the peanut butter to medium heat and saute the meat and vegetables for a few minutes ( till onions are translucent).

Then add tomato puree, spices, lemon juice, and the stock.

Bring to a boil, reduce heat, cover and let it simmer until meat is tender to your liking.

After that, mix peanut butter and flour and stir it into the stew.

Let the stew simmer for a few more minutes and check for seasoning.

Jerked Leg of Goat

 1 (3 pound) leg of kid trimmed of fat and membranes
1 small yellow onion, roughly chopped
1/2 cup chopped green onions
4 garlic cloves, crushed
2 to 3 Scotch bonnet peppers, seeded, stemmed and roughly chopped
2 tablespoons chopped fresh ginger
2 tablespoons dark brown sugar
4 teaspoons ground allspice
2 teaspoons fresh oregano leaves;†1 tablespoon salt
1 teaspoon ground black pepper
3/4 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup olive or vegetable oil
2 tablespoons dark rum
2 tablespoons fresh lime juice
Place the goat in a large, re-sealable plastic bag.

In a blender or food processor, combine all the remaining ingredients and process to make a smooth paste. Pour into the bag with the goat, rubbing to coat evenly. Seal and refrigerate at least 6 hours, or overnight.

Preheat the oven to 375 degrees F. Remove the goat from the bag and place in a roasting pan to come to room temperature. Roast until medium-rare, and an instant-read thermometer registers 145 to 150 degrees F, 1 hour to 1 hour and 10 minutes, turning once.

Yield: 4 servings

Monday, May 10, 2010

Sweet-Potato Layer Cake with Orange-Cream Cheese Frosting

Sweet potatoes make this moist; cranberries and walnuts add texture and color.

2 pounds tan-skinned sweet potatoes (about 3 medium)

3 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 cup vegetable oil
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2/3 cup plus 1/4 cup chopped walnuts, toasted
2/3 cup plus 1/4 cup dried cranberries

1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
31/4 cups powdered sugar, sifted
2 tablespoons frozen orange juice concentrate, thawed
1/2 teaspoon vanilla extract

1/4 cup sliced candied orange peel
3 tablespoons sugar

For cake:
Preheat oven to 400°F. Pierce potatoes with fork; place on small baking sheet. Roast potatoes until soft, about 1 hour. Cool, peel, and mash potatoes. Measure 2 cups mashed potatoes; cool to lukewarm (reserve any remaining potatoes for another use). Reduce oven temperature to 350°F.

Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line pans with parchment. Sift flour and next 6 ingredients into medium bowl. Combine oil, 1 cup sugar, and brown sugar in large bowl; whisk until smooth. Whisk in eggs 1 at a time, then mashed sweet potatoes. Whisk in flour mixture in 3 additions. Stir in 2/3 cup walnuts and 2/3 cup cranberries. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes completely in pans on racks.

For frosting:
Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Beat in powdered sugar, scraping down bowl often. Beat in orange juice concentrate and vanilla.

Cut around pan sides; turn out cakes. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread 3/4 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Combine orange peel, 3 tablespoons sugar, remaining 1/4 cup walnuts, and 1/4 cup cranberries in small bowl. Stir to coat with sugar. Transfer to sieve; sift off excess sugar. Sprinkle fruit and nut mixture decoratively atop cake. Chill until frosting sets, at least 2 hours. (Can be made 1 day ahead. Cover with cake dome; keep chilled. Let stand at room temperature 1 hour before serving.)

White Chocolate Coconut Sauce

By The Canadian Living Test Kitchen
This creamy sauce is fantastic over any tropical fruit or tropical fruit sorbet.

Servings: 2 cups (500 mL)

2/3 cup (150 mL) whipping cream
8 oz (250 g) white chocolate, chopped
1/2 cup (125 mL) coconut milk
1/4 tsp (1 mL) coconut extract
In saucepan, bring cream to boil.

Place chocolate in heatproof bowl; pour in cream and stir until smooth. Let cool to room temperature.

Stir in coconut milk and coconut extract. Let cool. (Make-ahead: Refrigerate in sealable decorative jar or airtight container for up to 3 days.)
Canadian Living Magazine: December 2006

Chocolate Chip Irish Cream Pound Cake

"This cake is even better on the second day." --Anna Ginsberg, Austin, TX
Yield 16 servings (serving size: 1 slice)
1/4 cup semisweet chocolate minichips
1 teaspoon cake flour
2 3/4 cups cake flour (about 11 ounces)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup fat-free cream cheese, softened
10 tablespoon butter, softened
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
3/4 cup Irish cream liqueur
Baking spray with flour
2 tablespoons powdered sugar
Preheat oven to 325°.
Combine chocolate chips and 1 teaspoon flour in a small bowl; toss.
Lightly spoon 2 3/4 cups flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.
Place cream cheese and butter in a bowl; beat with a mixer at high speed to blend. Add granulated sugar, brown sugar, and vanilla; beat until blended. Add eggs, 1 at a time; beat well after each addition. Beat on high speed 1 minute. With mixer on low, add flour mixture and liqueur alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition. Fold in chocolate chips. Pour batter into a 12-cup Bundt pan coated with baking spray. Bake at 325° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift powdered sugar over cake.
Nutritional Information
Calories: 308 (30% from fat)
Fat: 10.1g (sat 5.9g,mono 2.5g,poly 0.5g)
Protein: 5g
Carbohydrate: 48.9g
Fiber: 0.6g
Cholesterol: 59mg
Iron: 2.3mg
Sodium: 231mg
Calcium: 60mg