culinary arts

Comment

Comment by Karin Teresa Fain on September 22, 2008 at 5:12pm

Brandy Fruit (my mother's recipe)
1/2 cup pineapple juice
1/2 cup sugar
1/2 cp brown sugar
1/2 stick butter
1/2 teaspoon curry powder
Pour over drained fruit
1 can peach halves-( large can)
1 can sliced pineapple
1 can pears
May add apricots, plums or Queen Ann cherries
Bake 1 hour at 350 degrees. Then pour 1/3 cup brandy over the top. Serve as a side dish with ham, Turkey etc. or as a dessert with whipped cream. May be ok wihtout brandy but I'm sure it's better with it.

Comment by Karin Teresa Fain on September 8, 2008 at 6:08pm

I like fresh green beans with new potatoes, mushrooms and onions. Ham or bacon is also good in green beans if you are not vegan.I simply wash scrub and boil them after I snap the ends off the beans. Sometimes I snap them in half.

Comment by Bootes on September 4, 2008 at 3:06pm

I need recipies with beans. They are high in fiber and protien and they are low in calories. I have: hummus, chili, a couple pasta salads.

Comment by Karin Teresa Fain on August 20, 2008 at 3:46pm

I looked up the Day of the Dead on the web. It is celebrated for 3 days in Mexico October31st-November2nd.

Comment by Karin Teresa Fain on August 20, 2008 at 2:57pm

I am not sure of the exact date of the day of the dead. I know it is in the fall. The recipe was given to me in a Latin American Art History class. We sampled the bread and it was very good and different. It would be good in the fall when it is cool enough to bake.

Comment by Karin Teresa Fain on August 20, 2008 at 2:53pm

Mexican" Bread Of The Dead"
3 star anise
6 tablespoons cold water
6 cups white flour
1 teaspoon salt
1/2 cup sugar
1 ounce fresh yeast
3/4 cup lukewarm water
3 eggs
4 tablespoons orange liqueur
1/2 cup butter,melted
grated zest of 1 orange
confectoners'sugar, for dusting
1.Grease a cake pan or cookie sheet.Place the star anise in a small saucepan and add the cold water.Bring to a boil and boil for 3-4 minutes or until the liquid has reduced to 3 tablespoons.Discard the star anise and let the liquid cool.
2.Sift the flour and salt together in a large bowl.Stir in the sugar and make a well in the center.
3. In a small bowl,dissolve the yeast in the lukewarm water.Pour into the center of the the flour and mix in a little flour, using your fingers, until a smooth, thick batter forms. Sprinkle on a little of the remaining flour, cover with plastic wrap and let the batter sit in a warm place for 30 minutes. or until the mixture starts to bubble.
4.Beat the eggs,the reserved liquid flavored with star anise, orange liqueur and melted butter together.Gradually incorporate into the flour mixture to form a smooth dough.
5.Turn out the dough onto a lightly floured surface and gently knead in the orange zest.Knead for 5-6 minutes, until smooth and elastic.Shape into the prepared pan or cookie sheet.Cover with lightly oiled plastic wrap and let rise, in a warm place, for 2-3 hours or until almost at the top of the pan or doubled in bulk.
6.Meanwhile,preheat the oven to 375oF. Bake the loaf for 45-50 minutes or until golden.Turn out onto a wire rack to cool.Dust with confectioner's suger to serve.
Note:Traditionally the bread is decorated with a dough skull, bones, and tears.
Variation: Ice the bread with 1/2 cup confectioners' sugar and 1/2 tablespoons orange liqueur.

Comment by Sandralee on July 2, 2008 at 5:21pm

Rebecca, I could not find your "become friends toggle" but I would like to be friends; on here.And I have had lots of experience with english boyfriends!! Believe me, you are on your own there; "nice" is probably a great word for him to use describing your gourmet dish, at least he responds to food. Mine only responded to short skirts. Hello, hello!!!?

Comment by Sandralee on July 2, 2008 at 5:17pm

Tomato and water-melon gazpacho with Lobster!!! sound Luscious for summer. Roma Gourmet you are so welcome just for the very thought! Numm-num.

Comment by Roma gourmet on June 30, 2008 at 4:18am

One of my favourite Hor d'oeuvres is Tomato and water-melon gazpacho with Lobster

an Italian recipe created by Marchesi Rome
DIRECTIONS and INGREDIENTS >>

Comment by Roma gourmet on June 11, 2008 at 2:46pm

Taste is knowledge, cuisine is culture said Roland Barthes.
My culture of cuisine is Roma gourmet