We Will Always Have Paris

Photos of the Week: Scenes From A Summer - 2011

Our summer "to do" list.  I took this picture at the beginning of summer.  We've managed to check off about half of the items so far.

Our official summertime drink is Pimms.  We make our Pimms cup with 1 part Pimms No. 1, 3 parts 7-Up, cucumber peel and fresh mint.  Delicious.

My hubby has perfected an amazing recipe for samosas.  Baby G. has taken great pride in making her own and they are becoming a favorite family meal:

Samosa filling
3 whole boiled potatoes.  Peeled and coarsely mashed.  Lumpy is good here.  
1 T chopped cilantro
1 t salt
1 green chili seeded and finely chopped
1/2 t Garam Masala
1/2 t Chili powder
1 T lemon juice
1/2 c cooked green peas NOT CANNED. Frozen works fine.

Combine all, set aside.  Note, you may want to make the filling while your dough - below - is resting.  Filling should be warm when used.

Samosa dough
(This recipe will make enough dough for 24 samosas. More or less depending on how big you make your Samosas.  This is a no rise dough.  It should be the consistency of playdough or firm pastry dough when done.)
2 c flour
2 t salt
2 T vegetable oil
1 c warm water

Mix flour and salt into a bowl. Make a well into the center and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide into 24 equal pieces. Roll each piece into a ball and roll out into a 3 inch circle on a lightly floured work surface.

Place a tablespoon or so of the filling near the center of the circle.  Fold over and seal the edge with the tines of a fork -pressing all the way around the sealing edge to ensure a good seal.

Deep fry the samosas in hot oil until crisp and light brown.  Hubby cooks them in a sauce pan with a few inches of oil.  No need to fire up the deep fryer here.  Drain on a paper towel.

Absolutely amazing!!

 
Pool parties with your best friends.  Good times.  I'll be back with more summer pics next week!

Two For Tuesday: Doc Martin and Buffalo Wing Potato Chips

I'm lovin' these this week:

1.  Doc Martin Via NetFlix Instant Streaming.   At my most recent get-away weekend with my scrapping girlfriends, there were a number of people buzzing about the British show Doc Martin.  Everyone was discussing plots and the dog and Louisa and the beauty of the seaside port.  I hate feelling left out.

I discovered that it was available as an instant stream through NetFlix and now I am thoroughly sucked in to this sweet tale of a high-profile British surgeon who moves to a sleepy Cornish village after developing a fear of blood.  The dialogue is witty, the oddball characters are endearing and the scenery makes me want to pack my bags and head off to the fictional village of Portwenn.  I'm working my way through season two of the four seasons available.  I just learned that another seaon has been approved and is getting set to film. 

Doc Martin.  Add it to your queue today! 

2.  Archer Farms Buffalo Wing Potato Chips.  Oh my smoky-spicy-heavenly goodness!  Sold by Target stores, you'll find this new flavor in with the other potato chips.  If you're a buffalo wing fan you'll want to dig into a bag of these kettle cooked chips.  You'll probably want to chase them down with an ice cold beer, but they are a bit of heaven.

Yummy: Blueberry, Walnut & Brie Tartlets

 

Last weekend I served up these little tartlets at the Easter Egg Hunt.  I promised people the recipe, so here it is (the original can be found on the Pillsbury website here):

Blueberry, Walnut and Brie Tartlets

INGREDIENTS

1 can (8 oz.) Pillsbury® refrigerated reduced fat crescent dinner rolls

1/4 cup sugar-free blackberry preserves

1/3 cup coarsely chopped walnuts, toasted (I did not include these as we had a child with a nut allergy)

1 round (8 oz) Brie cheese, rind removed, cut into 24 chunks

Fresh blueberries or fresh small sage leaves, if desired

 

1.  Heat oven to 350 degrees F.

2.  Grease or spray 24 mini muffin cups (I use the Pampered Chef version).

3.  Unroll dough and separate into 4 rectangles; firmly press perforations to seal.  Cut each into 6 squares.

4.  Gently press squares into muffic cups (dough will not completely cover inside of cup; do not press too much).

5.  Toast walnuts by baking uncovered in an ungreased shallow pan at 350 degrees for 6 to 10 minutes, stirring occasionally, until golden brown.

6.  Spoon 1/2 tsp. preserves into each cup.  Top with rounded 1/2 tsp. nuts and a cheese chunk.

7.  Bake 16 to 19 minutes or until edges are deep golden brown.  Cool in pan on cooling rack 5 minutes; remove from muffin cups.

8.  Garnish each with fresh blueberries.

 

Enjoy!!  I made up a second batch the very next day and hubby & I ate them for lunch.  And we didn't have to share with anyone else!!

Recipe: Orange Juice Crepes

Once upon a very long time ago, before we had spouses or kids (or any sort of responsibilities whatsoever), my brother and I were roommates.  He's seven years younger than me, so it was interesting to set up housekeeping with a 20 year old kid when you're 27 years old.  It was a fantastic memory-making experience and we still laugh and have our own private jokes about the crazy things we did during those days.

One of our weekly traditions was Sunday brunch at our house.  Whoever happened to still be left over from last night's party would help us prep breakfast/lunch for the random group of friends that would stop by.  One of our favorite dishes was my friend Amy's grandmother's orange juice crepes. Guests would line up around the kitchen and eat them straight off the pan (plates, or no plates).

I haven't made them since my brother moved out,  but I found the recipe this week and made them this morning.  They are still as good as I remember them & I thought I'd share the recipe with you.

Amy's Grandmother's Orange Juice Crepes

3/4 cup flour
1 tsp. baking powder
2 Tbsp. sugar
1/4 tsp. salt
1 cup orange juice (preferably fresh squeezed)
2 Tbsp. vegetable oil
1 egg, beaten

1.  Mix flour, baking powder, sugar & salt together.  I typically sift the flour first.

2.  In a separate bowl, mix orange juice, vegetable oil and the beaten egg.

3.  Add the wet ingredients to the dry ingredients and mix.

4.  Pour into small silver dollar size pancakes on a griddle and spread out thin with the back of a spoon.  Lightly brown on both sides. 

5.  Serve with butter and powdered sugar or serve plain.

Enjoy!

Recipe: Caramel Latte Crunch Cups

I know that this is not a foodie blog, but I just had to share the most amazing recipe with you.  I'm a huge fan of the Pillsbury Bake Off contest.  I think it is absolutely awesome that a normal woman/man from Nowhere, America can enter the tasties that she's been serving up to her Bunco group into a nationwide contest.  My hubby and I watch the Bake Off every year on Food Network.  I find myself rooting for the underdog (generally, a first-timer) and I want to try most of the recipes.

Imagine my surprise when I discovered the "Pillsbury Bake Off" cookbook in the checkout aisle at the grocery store.  I immediately tossed it in my cart without even opening the cover.  When I got home, I read it cover to cover and couldn't wait to try my first recipe:  Caramel Latte Crunch Cups.

Oh. My. Sweet. Jesus.

My mom made them this weekend and I've been treating myself to one every morning.  I personally think that they are even better in the toaster oven.

Ingredients:

1/2	cup Domino® or C&H® Confectioners Powdered Sugar
1	package (8 oz) cream cheese, softened
1	tablespoon strong brewed coffee, cooled
1/2	teaspoon vanilla
1	can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated buttermilk biscuits (8 biscuits)
3	to 4 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted
1/4	cup Domino® or C&H® Granulated Sugar
1	jar (12.25 oz) SMUCKER'S® Caramel Ice Cream Topping
3/4	cup coarsely chopped Fisher® Butter Toffee Peanuts
2	teaspoons coffee-flavored liqueur or cooled strong brewed coffee
1	cup frozen (thawed) whipped topping, if desired

Directions:

1.	Heat oven to 375°F. Generously spray 8 jumbo muffin cups or 8 (6-oz) custard cups with CRISCO® Original No-Stick Cooking Spray.
2.	In small bowl, beat powdered sugar, cream cheese, coffee and vanilla with electric mixer on medium speed about 1 minute or until smooth and creamy.
3.	Separate dough into 8 biscuits. Press or roll each biscuit into 5-inch round. Brush one side of each round with melted butter. Sprinkle with granulated sugar; press sugar into dough. Press rounds, sugared sides down, evenly in bottom and up sides of muffin cups. Spread about 1 tablespoon cream cheese mixture evenly over dough in bottom of each cup. Drizzle each with 1 tablespoon caramel topping; reserve remaining caramel topping. Top with remaining cream cheese mixture; sprinkle with peanuts. (If using custard cups, place on large cookie sheets with sides.)
4.	Bake 18 to 24 minutes or until edges of biscuit cups are deep golden brown. Cool 5 minutes. Remove from pan; cool 15 minutes.
5.	Meanwhile, pour remaining caramel topping into small bowl; stir in liqueur. Drizzle over warm biscuit cups. Serve topped with whipped topping. Store covered in refrigerator.

I only used half the caramel and I didn't use the Cool Whip (believe me, you don't need it!).

Yummy!  If you want to see all of the Pillsbury Bake-Off recipes, click here.