Duck Fat and Garlic "Toasted" Camembert Mini Grilled Cheese...Holiday Cooking With Ile De France

I love small plates and little nibbles. I also love all things rich ( my men, my life, my food). One of the most most beautiful and richest cuisines out there is French. I look back at long ago my school years in Paris and wish I took advantage of the resources out there then. But I was young and Paris was my Movable Feast.

This past week was the arrival of the Beaujolais Nouveau. My old friend Terry treated me to the Annual Fete at the French American Chamber Of Commerce. This is an opportunity for many restaurants to display their food in the small plate format. One place was making grilled Camembert sandwiches on a hot plate. I took a bite and noticed the Camembert didn't melt through the grilled bread. Terry and I were talking about earlier and I had a revelation. I was going to make this dish with the duck fat I rendered that was in the freezer.

Forget butter, but use the duck fat for that extra dimension. I also decided to add mushed blanched garlic to create a Gascony style Butter. Before the health police start, did you know Duck Fat is better for you than butter? Duck Fat has less saturated fats than butter 32% versus 62%. Duck fat has higher Mono Saturated Fat than butter and is more comparable to Olive Oil (read about it here).

So when I received my Ile de France sample, I was ready. With the Holidays you want a quick easy recipe to assemble and that will keep warm with minimal fuss. Toasting in the oven , rather than frying works very well and insures the cheese is melted through.

Duck Fat and Garlic "Toasted" Camembert Mini Grilled Cheese
makes 12 and can be increased easily increased
24 slices of Baguette
1/2-3/4 cup Duck Fat (can be purchased )
5 cloves of Garlic ( or to taste)
Ile De France Camembert Cheese
Dried Thyme
Water to blanch garlic

In a small saucepan , blanch garlic cloves until tender( about 1 minute).
In a small mixing bowl mash the garlic into the duck fat. You can use a immersion blender or food processor to make smooth.
Take a pastry brush and brush each slice of Baguette.
Assemble small wedges of Camembert into two slices of bread.
Arrange on a parchment lined baking sheet and drizzle with dried Thyme.
Bake at 350 F until golden, approx 15 minutes. Turn/flip sandwiches midway and press down with spatula to aid the cheese in melting. Turn up to 400 F the last few minutes to insure crispness and browning.
Serve on passed platters or on small plates with dressed greens.
*Can be kept in warming oven until ready to serve.

Fried Smelts , A Meme, and A Request

Over the next months most of us will be eating out fair share of Turkeys, Geese,duckings, and other game to celebrate the holidays depending on our cultures and regions. Some people like the Italians even manage to create seafood feats around the holidays.
A fish that has always captured my attention and liking has been the lowly smelt. I'm not sure of its popularity in other areas of the world, but in the this salt water fish found at the mouths of rivers,can be found Midwest, and even east and west coasts. Tiny and and sardine like that are eaten by salmon and lake trout and are often served fried or eaten whole and live. Used as bait, they are relatively cheap and very good for you. The roe is used as a garnish for many sushi.
Michele of Big Black Dogs turned me onto a great fish fry batter from Tyler Florence for fish and chips that I wanted to try out with my bag of flash frozen smelts. Rice flour, seltzer water, baking powder,egg, salt and pepper make a crunchy light delightful batter that cant be beat. Try it. These fried smelts even tasted good the following day in a sandwhich with some sauce and squeezed lemon

My new blogger friend Jamie at Life's A Feast( where has this sensation been hiding in my world, I'm so out of it!) awarded me The Over the Top Award. Never has that been so true. Now you all know I'm awful with sort of thing but I will answer this One Word Meme because its' my Birthday and I'm just fooling around today.

1. Where is your cell phone? Hand
2. Your hair? Nappy
3. Your mother? Heart
4. Your father? Peace
5. Your favorite food? Asian
6. Your dream last night? None
7. Your favorite drink? Wine
8. Your dream/goal? Success
9. What room are you in? Main
10. Your hobby? Cakes
11. Your fear? Poverty
12. Where do you want to be in 6 years? Europe
13. Where were you last night? Home
14. Something you aren’t? Unsure
15. Muffins? Meh
16. Wish list item? Weightloss
17. Where did you grow up? D.C
18. Last thing you did? Email
19. What are you wearing? PJ's
20. Your TV? On
21. Your pets? None
22. Friends? Many
23. Your life? Fascinating
24. Your mood? Wishful
25. Missing someone? Marc
26. Vehicle? Audi
27. Something you’re not wearing? Cosmetics
28. Your favorite store? Pete's
29.Your favorite color? Burgundy
30. When was the last time you laughed? Night
31. Last time you cried? Friday
32. Your best friend? Mommy
33. One place you go to over and over again? Store
34. One person who e-mails you regularly? Marc
35. Favorite place to eat? Home

Now I have to choose 6 bloggers to follow suite.

Jeanne Cooksister
Louise Month of Edible Celebrations
Michele Big Black Dogs
RJ Flamingo Flamingo Musings
The Duo Dishes
Marye Baking Delights

I know a lot of the over the Top People because birds of a feather flock together, just Im not so sure many actually do Memes. So it's hard to choose.



I'm awful at promoting myself. I guess that's something I need to work on more this year. I created this wonderful recipe ( Chestnut Stuffed Sesame Pork Chops with PAMA Balsamic Reduction) for the PAMA contest. I need you to make this Birthday Girl happy and vote for me. Vote every day if you like, because I really want to go to Aspen for the Food and Wine Classic. I think this recipe is worthy of that. Vote Here.

Cooking With PAMA... Chestnut Stuffed Sesame Pork Chops with PAMA Balsamic Reduction

Did you miss me? I missed you. Not having a computer is unfathomable. And to top that off the car has been in shop for a week. No computer, no car, no man ( Certain Someone is away again) makes for a very bad time. But I've been cooking up a storm , so I cant wait to post. I want to thank my good friend Kat for fixing my antiquated computer circa 2005 and ridding it of all the bad guys. Its brutal out there is cyber space. Get checked people!

Anyway I was fortunate enough to receive a sample of PAMA Liqueur. I have had my eye on this spirit for while . I was asked to create a recipe as November is National Pomegranate Month!

Did you know that November is National Pomegranate Month? At the peak of their growing season, pomegranates are the perfect fall fruit. Packed with powerful anti-oxidants and Vitamin C, this super fruit is not only delicious but has even boasts proven health benefits, such as the prevention of anti-aging signs and heart disease. Make a toast to this amazing super fruit with PAMA, the first true pomegranate liqueur. This liqueur truly captures the essence of all-natural pomegranates with their complex, sweet yet tart taste and seductive ruby color. Made from all natural pomegranate juice, premium vodka and a touch of imported tequila, this liqueur is highly mixable and incredibly versatile.

Rather than reinvent the wheel with a cocktail or dessert, I decided to adapt my PAMA to a savory meat based dish inspired by Fall. There are elements of Asian fusion in here with the spices and use of Sesame. The dish went over well and is one I can see myself serving at an elegant dinner again. Enjoy.I will also enter this into the Cooking with Pama Contest. Just made the deadline!

Chestnut Stuffed Sesame Pork Chops with PAMA Balsamic Reduction

Balsamic Reduction

3/4 cup Balsamic Vinegar

1 inch peeled ginger cut into pieces

2 tbsp brown sugar

3 whole allspice

1 clove

1 cinnamon stick

1/4 cup PAMA Liqueur

Additional Ingredients

2 Butterflied Pork Chops

1/2 onion chopped

5-6 chestnuts chopped

Fresh sage leaves

salt and pepper to taste

1/2 cup Sesame Seeds to crust

1 egg white

In a small sauce pan bring Balsamic vinegar , brown sugar, allspice, cinnamon, clove, and ginger to a boil. Reduce heat to low and simmer until reduced by half. This will take about 10-15 minutes. Add PAMA and continue to reduce. Strain Mixture and set aside to cool. Pour into a squeeze bottle.

Make a stuffing of chestnuts , onion, a few leaves of fresh torn sage, slat and pepper to taste. Take your butterflied pork chops and add a few tablespoons of mixture.

Seal Pork chops with toothpicks at 1/2 inch intervals. This will prevent the stuffing from spilling out when baking.

Season chops with salt and pepper. Carefully brush the edges of the chops with egg whites and dip into a plate of sesame seeds.

Preheat oven to 350.

In a oven proof pan, heat a few tablespoons of vegetable oil. Sear Pork chops for a few minutes on each side( being careful not to brush the sesame crusted edges). Place in preheated oven and bake for 40-50 minutes or until internal temperature of 160.

Plate with a few decorative squeezes of Pama Balsamic on plate and over meat.

Mojito Cookies for Sugar Cookie Competition

Last year I entered the Pastry Chicago Sugar Cookie Competition. Of course this year I vowed to compete again. One day I will place and win. The theme of this years competition is citrus. Naturally lime or lemon curds came to mind. But Brainstorming one day while having a mojito, I thought how can incorporate this into a cookie? I traded some ideas with my Twitter sis Kayce and the basis for the Mojito cookie was conceived. The secret is the Mojito gelee.

The gelee recipe makes a large quantity but you can use the leftovers served in cubes and rolled in sugar like pate de fruit.

Mojito Cookies

Mojito Gelee

2/3 cups of key lime juice (approx 1 lb of key limes)

2 1/2 cups sugar , reserve 1/2 cup for later

2 cups water

3/4 oz fresh mint (1 package)

1 package Pomona's Universal Pectin

1/3 cup Rum

Combine key lime juice, 2 cups of the sugar, and water into a heavy bottomed sauce pan.Bring to boil. Turn off heat. Add fresh mint and allow to steep and infuse for 20 minutes. After 20 minutes, strain liquid from mint. Add back to saucepan. Bring to boil. While waiting to boil, prep Pomana's Universal Pectin according to package( you will use the remaining 1/2 cup of sugar to mix with dry Pectin). Add the Pectin and calcium water(activates Pectin) from package,to the boiling lime sugar mixture, stirring constantly until dissolved and well mixed. The mix will be very thick due to the ratios .Cook for a few minutes and remove from heat. Stir in Rum.Pour into a baking sheet or cake pan. Let cool until room temperature, and place in the refrigerator to chill until solid.

Cookie

1/2 lb Plugra European style butter or 16 tbsp

2/3 cup Confectioners sugar

1 tsp Nielson Massey Vanilla Powder

1 tsp granulated sugar

Zest of 2 Key Limes
1 1/4 cups All Purpose King Arthur Flour flour

*green food coloring gel optional

*green sugar optional

In a stand mixer beat butter, confectioners sugar, vanilla, zest and granulated sugar until fluffy. Gradually add flour. The dough will be crumbly but soft and buttery. With your hands finish mixing, forming into a solid ball. At this point with a wooden skewer you can spot the dough with green gel color and marbleize the dough. Do not over knead.You can either chill dough for 1 hour at this point to make rounds, or pipe straight away for star shaped cookies.

Preheat oven to 350F.

On a parchment lined baking sheet take a walnut sized piece of rounded dough or pipe, and indent with your thumb to create a well. You can then flatten the edges with a fork to refine shape. Repeat and space cookies apart by 1 inch. Take your Mojito Gelee and add approx 1/8-1/2 tsp of gelee into indentation. Sprinkle green sugar over the gelee pat of cookie. Bake at 350F for 10-15 minutes or until slightly golden and gelee starts to bubble.

For a printable version click here:

Announcements:

Be sure to visit the new photo blog of Certain Someone and myself,Cocos Eye. Just visual and not much words from all over the world.

I have a winner for the Un Constipated Gourmet Giveaway! Anne of Annes Food. Send me you address and its yours!

The Real Housewives Cocktail Contest Roundup

I'm finally getting a chance to post the roundup for the Real Housewives Cocktail contest. I'm on vacation right now and attending Pastry Camp( all Chocolate ) at the French Pastry School Chicago. Can I just say I am am having the best time and this course is changing my life. Literally! Stay tuned for some Glamh-a-rous pastries coming.

So back to the purpose of this post. Unfortunately I didn't get many entries. But they were all stellar! I did try to get prizes for the actual housewives and husbands to no avail. But I did find this great prize to give away to whomever wins the poll,The Williams and Sonoma Bar and Wine Guides. A great set of books for any bar.

Judy from No Fear Entertaining gave us this fabu CelloRita. A sinful yet refreshing concoction go Limoncello and Tequila inspired by the Barneys from Orange County.

Chris from Mele Cotte was obviously inspired by the local flavor of peaches and those sassy Atlanta wives with Sheree’s Sassy Southern Stance.

Michelle from Big Black Dogs gave us the Red Patent Leather Swinger inspired by the most flamboyant honorary 'housewife', Simon. Need I say more?


And finally my cocktail The Countess' Cherry Lime Gin Rickey. I will post mine in the polls, but naturally am not eligible for a prize.

On Twitter I got a great recipe from a non Food blogger, Nadiart inspired by the not one of Bravos Housewives, but a a more Desperate one Bree. Perfection in a glass. Rose Lemon Drop Martini in under 140 characters. She then advises how to garnish:

" it looks pretty garnished w/ rose petal, slice lemon & pinksugar rimmer - if I had the ingredients I'd make one and send u a photo"

So here are some great cocktails for the weekend. Enjoy and go vote for one on the left sidebar.

Real Housewives Cocktail Contest...The Countess' Cherry Lime Gin Rickey

If I had to relate to anyone on Bravos Real Housewives franchise it would be the Countess. What can I say, she's great, Like a tall glass of lemonade that keeps going even when life throws some merde her way and her cast mates aren't always the most gracious. LuAnn gets a lot of flack in democratic America for supposedly flaunting her title. But come on, most people would. Some old Glamah lore is that I hung around a few titled folks in my Paris school days, and the allure is there no matter how nonchalant you try to be. Its fascinating when one can trace their families achievements and scandals for hundreds, even thousands of years.The Countess earned that title being the consummate wife while her Count was off wheeling and dealing for the most part. Another aspect I relate to heavily as Certain Someone spends a great amount of time away for his work.
I chose to make a Gin Based drink with the Countess as my muse.Gin has been produced commercially for over 400 years and goes well with fruit.When I think of Gin I think of Old Line, Class, and another era. Naturally I used Gordon's which is by Appointment to her Majesty Queen Elizabeth , the grandest title of them all.I made the drink more fun and common with the addition of lime juice and cherries. I can see The Countess drinking this while watching the polo at Bridgehampton or even sitting by her pool as she plots out the next chapters of her life without the lowdown Count.So raise you glass to the housewife with the most class.
There is still time darlings to enter The Real Housewives Cocktail Contest. You have until June 20th!
(Absolutely no affiliation with Bravo TV, just good ole food blogging fun).

The Countess' Cherry Lime Gin Rickey
*thanks to Kayce for the inspiration and advice
6 organic cherries pitted
Juice of 1 organic lime
1 shot glass of Gordon's Gin
2 tablespoons of simple syrup
Crushed ice
Club Soda or Seltzer Water
Muddle the cherries, lime and simple syrup in a tall glass. Top with Crushed ice.Pour in Gin and top off with Club Soda. Garnish with a slice of lime.

Historical Trivia on the origin of the Countess title.

Bravo TV Real Housewives

Pytt I Panna ( A Swedish Hash) with Marx Foods Elk Sausage

I love Marx Foods offerings and contests. Recently they asked for all bloggers to leave a comment on what they would do with their game sausage sampler. They would pick 11 lucky people and ship them a sausage variety from the sampler to create a recipe by June 5. Then the polls would open and the votes begin. I was hoping for the boar variety to make a timbale or sartu ,but I got the Elk with Pears and Port Wine. When I think of Elk, I think of Sweden where the consumption is huge. Elk is low in fat and cholesterol and perfect alternative for red meat eaters who need to watch those things.
My Certain Someone ,as most of regular readers know has a house in Sweden. One of his favorite dishes to make for his boys on Poker night is Pytt I Panna( Swedish Hash), which literally translates to" small things in a pan".Of course he uses the frozen variety. Both the Swedes and Danes have their versions and there are really no rules for Pytt I Panna, except that it contains leftover meats, cubed potatoes, onion, and bacon. Pytt I Panna is then topped with a fried egg and garnished with pickled beets and gherkins. It may not look like much, but its good and hits the spot. A lot of people use the ready made frozen variety but I wanted to make mine from scratch and more home style. The Elk sausage, while not a traditional meat for this dish, was really good. Certain Someone would have liked my potatoes smaller, but really loved the sausage and his plate was cleaned. So whether you want a quick brunch, hangover cure, or simple meal at home with your friend and loved ones with lack of pretension, try this humble dish and enjoy.The Elk sausage really raises it up a level.



Home style Pytt I Panna with Elk Sausage
serves 4
3/4 lbs chopped smoked bacon( slab cut)
2 3/4 cups chopped onion or approx 1 &1/2 onion
4 Elk Sausage with Pear and Port wine, sliced in to 1 inch pieces
6 medium potatoes boiled with skin , and chopped small
salt and pepper to taste

Parsley chopped
4 eggs fried to garnish
Picked beets for garnish
Gherkins for garnish

In a large skillet, brown bacon . When bacon is halfway done, but not golden, add elk sausage and brown. Bacon and sausage will continue to cook until golden and done. Remove meats from the pan and set aside. At this point you want to save the oils from the sausage and bacon and leave in pan. Add the onions to the hot oil and start to saute. Add the potatoes and season with salt and pepper. Toss and stir occasionally to cook evenly and brown a bit. When potatoes and onions are soft and well mixed , add the meats( bacon and elk sausage) and continue to cook to brown.
I an separate fry pan fry up your eggs for each serving. Plate the Pytt I Panna and top each serving with a friend egg. Garnish with beets and gherkins.

Real Housewives Cocktail Contest

I have a dirty secret. I am addicted to Bravo's Real Housewives series. I admit it and not ashamed! And I have found other foodies like me via Twitter who are obsessed too."And let me tell you something...we are as thick as thieves" .Watching the girls from the OC, Atlanta, NYC,and now New Jersey makes us all laugh and cringe at the same time.

So we decided in Tweetville to come up with a cocktail contest. Let any of the housewives from the series be your inspiration. You know Kim and Ne Ne loved their white wine. Ramona cant get enough of her Pinot Grigio. Tamara's husband started a tequila business. And who has not heard of Bethenny's Skinny Girl Margaritas at this point!If you need more research go here and check out all the shows, blogs, and recaps.

So come up with your best drink reflecting your favorite character.

Deadline June 20! We will all vote after the round up and the prize will be a book of cocktails or something TBD.

Get Mixing!

Send me your entries, links, and photos to cococooks(AT)hotmail(DOT)com by June 20.

* Not affiliated with Bravo TV.

And Now For Some Sweet Election Day Relief and a Contest

Pillsbury Voting – General Election Cake vs. Brownies – State Breakdown

State Winner

AK(Alaska) Brownies
AL(Alabama) Brownies
AR(Arkansas) Cake
AZ(Arizona) Cake
CA(California) Brownies
CO(Colorado) Cake
CT (Connecticut) Brownies
DE(Delaware) Brownies
FL(Florida) Brownies
GA(Georgia) Brownies
HI(Hawaii) Brownies
IA(Iowa) Brownies
ID(Idaho) Brownies
IL(Illinois) Brownies
IN(Indiana) Brownies
KS(Kansas) Brownies
KY(Kentucky) Brownies
LA(Louisiana) Brownies
MA(Mass.) Brownies
MD(Maryland) Brownies
ME(Maine) Brownies
MI(Michigan) Brownies
MN(Minnesota) Brownies
MO(Missouri) Brownies
MS(Mississippi) Brownies
MT(Montana) Brownies
NC(North Carolina)Brownies
ND(North Dakota) Brownies
NE(Nebraska) Brownies
NH(New Hampshire) Brownies
NJ(New Jersey) Brownies
NM(New Mexico) Brownies
NV(Nevada) Brownies
NY(New York) Brownies
OH(Ohio) Brownies
OK(Oklahoma) Brownies
OR(Oregon) Brownies
PA(Pennsylvania) Brownies
RI(Rhode Island) Brownies
SC(South Carolina) Brownies
SD(South Dakota) Brownies
TN(Tennessee) Brownies
TX(Texas) Brownies
UT(Utah) Brownies
VA(Virginia) Cake
VT(Vermont) TIE!
WA(Washington) Brownies
WI(Wisconsin) Brownies
WV(West Virginia) Cake
WY(Wyoming) Brownies

AMERICANS ELECT BROWNIES AS THE COUNTRY’S FAVORITE DESSERT !

This season there has been a sweet debate taking place online and in kitchens across the country. Pillsbury® asked Americans to cast votes for their favorite dessert – cake or brownies and brownies were declared America’s Favorite Dessert in the Pillsbury® Campaign for a Sweeter America. After a national campaign tour with the Pillsbury Doughboy® and an online election, it was Brownies’ undeniable richness that won the hearts (and stomachs) of the nation’s voters.

SWEET CONTEST!!
To celebrate Brownies’ victory, the makers of Pillsbury baking products want to hear how people make things sweeter with their favorite desserts at www.pillsburybaking.com/campaign. The sweetest entry will receive a kitchen makeover worth $5,000, and Pillsbury will also make a donation to Feeding AmericaTM to help end hunger in this country.

This Pie Made It To The Semi Finals at the Bucktown Apple Pie Contest

I mentioned last week that I was working on my pie for the Bucktown Apple Pie Competition. I have been so busy, but unexpected time opened up and allowed me to devote all Saturday to this pie. I started the prep at 10:oopm so it would fresh for morning, but set. I had a last minute inspiration to dust cinnamon powder with my Chinese long life vegetable cutter.It worked! And notice the center with a full Star Anise pod. Here is my recipe. I based my crust on Dorie Greenspan's Good for Almost Anything Crust, but changed the shortening aspect to my trusted Atora. This tasted way better than my previous attempts. But what a lot of butter and grease that seeped out while baking. But better it seep than stay in, but still give me a flakier crust.

On Sunday Morning I arose at dawn and popped the pies back into the oven at a low 200 to warm up for an hour . I was the Contestant #2 and had my photo taken. I got some compliments on the appearance and left. All the contestants were to return at 2pm . At 2:30pm the finalists were announced. While waiting and listening to some band called Tangleweed that played bluegrass/ country, I saw my name on the ribbon board on a list of Semi Finalists!

I made it that far. Maybe there was hope for finalist?92 contestants, 27 Semi Finalists, 5 Winners.

All this year in particular of obsessing, blogging, learning, Daring Bakers, reading, etc was starting to pay off in improvement.But that's as far as I got. The finalist seemed like familiar names in the competition.Neighborhood locals, repeat contestants,etc. This was my second year and I think I'm miles ahead from last years entry.The celebrity judges including Gale Gand , and Stephanie Izard( Top Chef Chicago winner) went to work on the finalists table and the mob was directed to the Pie Room to 'buy' a taste.

We were packed liked sardines , but I found my pie and waited patiently for a clear view. One of them was practically gone and people in line were asking for a slice. Now was the time to really taste and see how it measures up. I was pleased. The crust was not soggy , but flaky even on the bottom. The fruit gelled nice. A lot of pies looked like they had bigger chunks of fruit, but not that gel like sauce. The only thing I would change is bigger chunks of fruit and more fruit, as the winning pies seemed to be high in fruit. One of the finalist told me she only uses 4 ingredients in her crust, one of them being milk! Hmmm, I have to try that one day.I didn't stick around to 4:45 for the winners. The place was packed and a line went through to outside. I heard a volunteer turning non contestants or people who hadn't already been inside away because they running out of pie. The contestants pies were being sold off in slices and the winners auctioned. Sounds like it was a succes. I will be back next year, God willing.

Coco's Asian Apple Pie

Makes 1 9inch double crust pie

INGREDIENTS:

Filling
1 12 fl oz can of Frozen Apple Juice concentrate
1 cinnamon stick 2-3 Star Anise ground to make 2 teaspoons of powder
1/4 teaspoon mace
pinch of black pepper
5-6 Golden Delicious apples peeled ,cored, and chopped
1/2 cup King Arthur's Pie Enhancer ( for thickening)
1/2 cup sugar
Pastry Crust
3 cups all -purpose flour
1/4 cup sugar
1 1/2 teaspoons salt
2 1/2 sticks frozen unsalted butter cut into small pieces
1/3 cup Atora ( cold) a shredded dehydrated suet available in the the UK or online
1/2 cup ice water
Egg Wash
1 egg beaten
1 teaspoon cream
INSTRUCTIONS:

Take a heavy bottom sauce pan and heat the frozen concentrate with the ground star anise, cinnamon stick( intact) , and mace until mixture is reduced by half. It will form a dark syrup. Set aside. Discard cinnamon stick when cool.
Make Crust. mix flour , sugar, and salt in your Stand Mixer. Gradually in stages add the butter and Atora until mixed into the flour. Do not over mix! Chunks of butter and Atora are fine. Gradually add water by tablespoon until all is combined . Just enough until it holds together. Take the dough and place on a lightly floured work surface . I use wax paper for easier clean up. Divide into 2 balls. Take a ball and between two sheets of wax paper roll out to fit into pie pans.Place rolled discs in refrigerator until ready to use.
Peel, core , and chop apples. Toss into a bowl with syrup/ concentrate mixture( discarding cinnamon stick). Add the sugar and pie enhancer. Toss until evenly mixed.
Preheat oven to 350 .
Line pie tin with crust. Pour in fruit filling. Cover and seal edges with second layer of dough.Slash dough to vent.Brush with egg wash mix( egg beaten with cream).
Bake at 350 for 30 -5 minutes. Cover with aluminum foil, and reduce heat to 200. Bake an additional 1 hour.* Place pie pans on a baking pan with lips to catch the excess butter, etc. that bakes out of the pie. Take out and allow to cool on wire rack with foil cover for a few hours to set. Serve at a cool room temperature.

I'm sending this over to Ivy, for her Sweet Pies Event.

Do You Love Oysters? I Do.

With life getting so busy I forgot to tell you all about this great contest over at Marx Foods.There are still 5 days to enter and its really easy. Check it out! And if you enter please tell them I sent you in your comment entry!

Win Four Dozen Fresh Oysters

What would you do with 4 dozen free oysters?
The best answer wins 48 fresh Puget Sound oysters!
Contest Dates: October 2 – 19
If we were to send you 4 Dozen fresh Puget Sound Oysters, what would you do with them?
TWO WAYS TO WIN:1. Leave your answer in the comment section below. Be delicious (see comment #19), funny (#13), sensual (#43), poetic (#46), or tug on our heart strings (#39).2. Refer the most contestants to this contest. Pass this on to family and friends or via your blog. Make sure to tell them to leave your name in the “referred by” field. The person who makes the most referrals will also win a fresh oyster sampler.
THE PRIZE:Four Dozen Fresh Puget Sound Oysters and a set of Biodegradable Plates. The oyster sampler will include one dozen each of Pacific Oysters, Kumamoto Oysters, Virginica Oysters, and Olympia Oysters.
HOW WILL THE WINNER BE CHOSEN?Our readers will vote on the finalists! The polls will be open October 21 – 24 @ noon PST, and a winner will be announced on Monday, October 27.
Read the contest rules

Bear With Me My Friends...Working on My Pie Competition

I haven't posted since last week. Work and personal life is crazy right now. By the time I usually get ready to blog I'm to tired. Not to mention keeping up with all of you. This week I have a Grand Opening at work, will be casually entertaining a fellow blogger on Sunday, working on some house stuff, seeing Certain Someone off to yet another business trip, and submitting two apple pies to the Buck Town Apple Pie Contest next Sunday. I've spent this morning on a practice pie. Cant tell you my secrets yet, but its looking good. I'm incorporating some unusual spices and techniques.Its amazing what I have learned in year from all of you and the Daring Bakers. So wish me luck folks, and I will try to visit you this week if time permits.

Fusion Dinner and Cookie Contest Update

Thanks for all your encouragement. I didn't win but had a marvelous experience. The French Pastry School is a class act. They gave each contestant a t shirt, apron, a French Pastry experience gift certificate worth $75( watching their Master chefs give demos and instruction), hand crafted Chocolates, a wonderful demo on site with Chef Instructor Laura Ragano. She showed us how to make Madelines and Finaciers. We each got an instruction booklet with valuable recipes , tips, and photos. They even fed us lunch and there was not registration fee. I'm so tempted to enter the pie competition but I t falls on a day when I have 2 other things going on. Plus the expense in producing 4 final pies and the experimentation up to is just to much for me right now. I have a London trip coming up in a few weeks. Totally unexpected , but I am excited! I consciously chose not to make a sugar cookie with royal icing as decoration because that can mask a really good cookie. Only one other contestant used chocolate. I knew they wanted more than a 'fashion cookie'. The winner was a student at their school ( UNFAIR!) who managed to make a decorative yet tasty cookie. They were pistachio leaf shaped cookies( 1st picture second row) that screamed autumn. 3rd place was the lady next to me with these delicate almost fried like lemony sugar cookies. They were rich , but I thought she would be ruled out because hers looked under the required 1.5 inches. 2nd place was this cherry filled sugar cookie. I was shocked at the props used in competition and had to run and get a serving plate at World Market. Next time I know better. The judges were another treat! We had some Chicago top pastry chefs including Michelle Garcia of Bleeding Heart Bakery who you always see on those Food Network competitions.

Anyway...Its Sunday and you know how much a nice Sundaydinner means to me and Certain Someone.This dinner had a lot of fusion going on . And it was all expermital and improvised, so no comments on it not being traditional, etc.. I know its not. Certain Someone requested Red curry in his chicken. I haven't made a Thai Red curry before and totally improvised the Glamah way. I have this cast iron wok shaped pan I love to use from oven to stove top. I rubbed 3 1/2 teaspoons red curry paste all over the 3 large chicken breasts with skin and bone. I let them sit and marinate with some chopped garlic. I then added some water, sealed in foil, and slow cooked in the oven for an hour to make the chicken nice and tender. I hate tough fast cooked flavorless white meat. I then chopped some small Thai eggplants, and a whole onion to add, and bake some more.

A nice broth was brewing. I took the wok pan onto the gas range and let it simmer some more. I thought it was to much liquid at first, but added a can of coconut milk nevertheless. Certain someone micro managing me complained I left the bones in . I took the breasts and removed the skin and bone. Then he fussed because he wanted the skin I threw away. I told him who wants non crispy skin!Anyway we were left with nice huge chunks of tender white meat. The bones and skin had made the broth more flavorful, sop they served their purpose. I finished it with lots of Basil Leaves.

I also served some Wehani brown rice.This rice took 50 minutes to cook and yielded a great aroma. A new favorite. I decided to try using my chick pea flour to make chickpea pancakes. Indian style. Basically it was 1 cup whole wheat flour, 1 cup chick pea flour, chopped chilies, onions, coriander seeds( my twist), salt, water, etc. Mix, knead, let rest for 1 hour, and fry up. Certain Someone thought they were dry, but we sopped them up with all that coconut red curry sauce. What a fusion Thai elements with Indian elements. Its Glamahs kitchen so she can do what she wants. We enjoyed it and found it very filling. All the bulk in that rice. Thankfully it wasn't to spicy, which was my fear. I love spice, but sometimes you just want it easy.

Finding My A Game... Wish Me Luck In An Amateur Sugar Cookie Competition

A month ago , feeling ambitious, I registered to compete in the The French Pastry School Sugar Cookie Competition. The event is today. The French Pastry School is a part of the City Colleges here in Chicago and is excellent. They attract such such world re known chefs like Pierre Herme for hard to get in workshops and master classes. The prices of classes are to rich for my blood, but would be a once in lifetime opportunity. And If I had the luxury to enroll , I would! Anyway the first 30 registrants will compete today at Whole Foods On Canal. The requirements are that we must use, but are not limited to Neilsen Massey Vanilla, Plugra Butter, King Arthur Flour, and Callebaut Chocolate. Each participant will win a Free French Patry Experience and Certificate of Participation. Third Prize is a Kitchen Aid Mixer, Second is a Kitchen Aid and Thermohauser French Pastry School Professional Tool Kit, and First is what I really want, a Kitchen Aid,French Pastry Enthusiast Course, French Pastry School Chef Jacket, and Thermohause French Pastry School Professional Kit.
I practiced early on getting my recipe together. I knew I wanted the element of hazelnut. The first cookies were bulky monsters of a hazelnut dough topped with caramel, then covered in chocolate. They were way to rich and bulky. Not bad, but not what I wanted. I got sidetracked, and got back to work. Last week made a swirl dough inspired by a cookie recipe I saw over at Linda's.I still wanted the hazelnut element. The cookies again were to big, flat, and I had a kitchen disaster when they fell uncooked all over my over. The ones I could bake I swirled chocolate to follow the marble pattern. Again not my best work. But I knew the dough was getting there. So this week I procrastinated. Last night I assembled my 2 doughs. The light dough was harder and dryer, and the dark was mushier. I had been chilling them 2 hours! I had changed the sugar type a bit, so I wondered if this played into it. Anyway it wasn't going to plan. Instead of swirls I got marble. Frustrated but encouraged by Certain Someone, I just went with it. I didn't fight the dough. My mother used to have a saying. 'Let Go And Let God'. I followed her advice. So I woke at 6 am and got to work. I used a 2 inch flower cutter and sliced the dough and started shaping and forming. I got over 70 cookies. The competition requires 50 to judge and 10 for show. No oven misshapes and 2 hours later I am typing this.

Hazelnut Sugar Swirls by "Glamah"

A 3-sugar cookie divided into two dough’s to create a swirl effect. Chocolate is used as decoration to outline the swirl.

Hazelnut Dough
½ lb Plugras Butter room temperature
2 eggs
1 cup dark brown sugar
1 cup cane sugar
1 tsp Nielson Massey Vanilla
1/4 tsb cardamom
1 tsp orange zest or orange icing sugar (an orange flavoring gel used in cakes and icings).
1 tsp baking powder
1 cup Hazelnut Flour
2 cups King Arthur Organic All Purpose Flour
¼ tsp sea salt
Brown food coloring optional

Light Dough
1 ¼ cup confectioners sugar
1 egg yolk
1 cup Plugras butter room temperature
2 ½ cup King Arthur Organic All Purpose Flour
1 egg white + 1 tbsp water

Chocolate Swirl
Callebaut Chocolate

Preparation of Hazelnut dough:
In a bowl or stand mixer cream your eggs, brown sugar, cane sugar, cardamom. orange zest, Vanilla, and butter until incorporated. Do not over blend as to get to much air into the mixture. In a separate bowl sift together the flour, hazelnut flour, baking powder, and salt. Slowly add the dry mixture into the wet as the mixer turns. Once all ingredients are combined stop mixing. At this point, you may add brown food coloring to deepen the color. Shape into a log (close to diameter of cookie shape) on wax paper, and chill for at least 1 hour.
Preparation of Light Dough:
Mix confectioners sugar, butter, and egg yolk in your mixer bowl until combined. Gradually add in flour and knead until dough is firm and incorporated. Chill for a minimum of 1 hour.
Assembly:
Roll out both dough’s on sheets of wax paper. Brush hazelnut dough with egg white mixture. Top with rolled out Light dough. From the long end, roll both dough’s together to form a long slim log. If the log is to thick use both hands to extend it and shape into desired width. Cut log into three parts. Slice lenght wise and lay over each other in opposite directions to mold into another log. The purpose of this is to mix up the doughs tho create the marbeled effect. Just be sure there is a contrast between both doughs. Shape the dough into a log again, wrap, and chill until firm for an at least one hour or over night... When dough is sliced and shaped, it should have a marbled effect.

Bake:
Preheat oven to 350. Place slices of cookie dough on a parchment lined cookie sheet and bake for 10 minutes or until browned. Remove from oven and allow to cool on rack.

Chocolate Swirl:
Melt Callebaut Chocolate in a double boiler. Once cooled down, pour into a piping bag. Cut off a tiny tip pf the bag and swirl the chocolate over the marbled edges of the cookies.
If chocolate decoration does not solidify immediately, place cookie in the refrigerator for a few minutes to harden.


MARX FOODS IS HAVING ANOTHER CONTEST!
MarxFoods.com is calling all Chanterelle Mushroom Recipes!

To Enter: Submit your best original chanterelle recipe to MarxFoods.com
Prize: 2 Pounds of fresh chanterelle mushrooms
Contest Dates: September 2nd - Friday, September 19th

You can check out all the recipes that have been entered at our blog.

A Question, A Visual Meme,and A Contest You May Like.

I hope all of you are enjoying your weekend so far. I'm resting a lot. Just tired and stressed. Last night we went to an old friends wedding on the Fourth of July. It was a fitting theme for all they had been through over the past decade. Good Luck you two. It was Certain Someones first American wedding and we traded notes on the differences and what we would have, if that day came.
Anyway I woke late and checked on my hot mail account for this blog. It seems I may have crossed some lines with a fellow blogger. I know there is lot of discussion and debate about protected material and such. We all work hard on our blogs for simple enjoyment. Well anyway I have a new feature that has been up for a month or so on the side bar. Rather than a traditional link list, it shows the most recent 25 posts from my reader. I have received a few comments about this being fascinating, and have noticed it on some other blogs as well. This fellow blogger who I love to read would rather not have me show their content in the snippet or link to their blog . Its OK If I'm referring to a post of theirs, or an event, but not in this form.I never intended to use someone else's content(It is not like I am passing off their content as mine or profiting in anyway). The feature from Blogger just shows whats in my personal reader with snippets and you can choose to go to that persons blog and read on. I think its way more interesting than a link.Something may catch your eye that you haven't noticed before. Anyway all this to say if I have offended anyone else I am sorry. Do you think I should take this off and would you too rather not have your link in it? If that's the case I will remove the feature. This is a whole new world to me and I don't want to offend anyone .
Marx Foods is having another contest! I need to get going on this as the deadline is July 18. Its for your best burger recipe.
Enter your best Burger Recipe for a chance to WIN 10 POUNDS OF YOUR PICK OF BURGERS & Palm Leaf Plates to serve your burgers on in the MarxFoods.com “Build the Best Burger” Recipe Contest
Burger choices include Kobe beef, Grass-fed beef, Ostrich, Bison & more
Recipe Deadline: Friday, July 18
Summer is officially upon us which means a lot of delicious burger consumption. We want to collect a massive compilation of inspirational, new and exciting burger recipes that will last us through the summer!
Enter your best burger recipe by July 18 at MarxFoods.com. The prize? Ten pounds of your choice of the burger options at MarxFoods.com, including Kobe and wild game burgers! No matter what the winning recipe, the prize can be catered toward your taste.
We’re seeking out the best burger—any kind of burger—regardless of it is made from seafood, veggies, black beans, chicken, lamb, grass-fed beef or sandwiched between a bun, mini-buns, tortilla, or ciabatta bread. The creative possibilities are endless. And don’t get us wrong, we do like beef!
Burgers available from MarxFoods.com include:
Kobe Yak Elk
Eaton Grass-Fed Beef Llama Venison
Antelope Ostrich Kangaroo
Mixed Sampler Box Bison Wild Boar
And if those don’t appeal to you because you’re vegetarian (or for other reasons) we’ll give you a $100 gift certificate to MarxFoods.com.
The winning burger recipe will be judged by the MarxFoods.com staff on deliciousness and originality. Please only enter a recipe that can be created in a home (vs. professional) kitchen or grill, is original and from scratch. Each contestant is limited to entering one recipe.
We’ll also send the winner biodegradable, compostable and very chic looking Palm Leaf Plates to make your next burger cookout that much more convenient.
A winner will be announced on Wednesday, July 23.
TO ENTER:
Submit your recipe, with a title in the form at MarxFoods.com or in the comment section below. Stories are welcome and if you have an accompanying photo (sometimes pictures tell the best story) please send it to us and we’ll add it to your post. Feel free to include recipes for side dishes that pair well with your burger.
Contest Rules and Regulations

And finally, Paz tagged me for this visual meme. If you don't know Paz, check her out. I love her varied posts from good food to daily shots of life in New York City. I feel a trip coming on soon.Post you 10 best food shots and tag others to participate. My type of Meme. Now I am not a photographer by any means. But I have come a long way since my first photos . Thanks to stealing Certain Someones camera and learning from you all.

Nothing says summer like Papaya/Coconut Ice Cream!

A Daring Bakers Perfect Party Cake.

Chicken I never blogged about. It looked better before cooking than cooked in a slow cooker.
A lovely flan. I'm starting to learn about natural light.
I loved the frost chilled effect of my homemade rum raisin ice cream.
I still get a lot of Taste Spotting hits on this Shrimp and long bean dish.

Finally a decent looking roast picture!

Fruits and vanilla bean for preserves.

Not a great picture but it managed to scare the crap out of a lot people. My Aunt jumped from her seat by the computer. I was proud of my Marzipan rabbit in my Buche de Noel. I guess from a certain angle it looks trapped under a log. I cant help it if it looked a little to real for people. Call me the twisted baker.It's the Scorpian in me I guess.
A refreshing cream limoncello. I could go for some now!

I won't tag anyone else because so many of you have been or don't want to be. Feel free to play along!I hope you do!Its fun to see how far you have come in photography.