| 01/18/2011 12:59 pm |
Senior Forum Expert
Regist.: 12/26/2010
Topics: 39
Posts: 1140
 OFFLINE | Red wine eduction sauce (great for elk, beef, etcc...) This takes awhile but it iso worth it!
Heat a tablespoon of EEOV over medium heat in a heavy pot.
Mince one shallot, 3 cloves of garlic, and a carrot. Sauté until the shallot is transparent and the rest are softened. Pour one bottle of wine (I prefer Cab, but any red wine will do) and 1 quart of beef stock into the pot and bring the mixture to a moderate simmer. Turn the heat down, but be sure the liquid continues to simmer gently.
Cook the liquid until it's been reduced by about half.
Strain the liquid into a clean mixing bowl. Discard the vegetables. Pour the strained liquid back into the pot and return to low heat.
Heat the liquid till it begins to simmer. Reduce it by half, until you have about 2 cups altogether.
Taste the sauce for seasoning and add salt and pepper if necessary.
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Just a gypsy at heart!
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| 01/18/2011 3:05 pm |
Senior Forum Expert
Regist.: 12/26/2010
Topics: 39
Posts: 1140
OFFLINE |  Originally Posted by Ron Bradley:
Originally Posted by Jann Morrison Kostka
Heat a tablespoon of EEOV
[/quote:
Did you mean EVOO? Extra Virgin Olive Oil?
Yessss, sometimes I watch Rachel Ray! haha
ha ha! I still can't typel
and HA HA! to you watching Rachel Ray!!
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Just a gypsy at heart!
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| 01/18/2011 3:24 pm |
Senior Forum Expert
Regist.: 12/26/2010
Topics: 39
Posts: 1140
OFFLINE | Baked Scallops
Heat oven to 350
Combine and set aside:
1/4 C flour
3 T fine bread crumbs
1 t red pepper flakes
Slice:
1 lb. mushrooms
Add:
2 T minced onion
3 T chopped cilantro
2 cloves minced garlic.
Coat bottom of baking pan with 1 T EVOO
Place scallopsin bottom. Add veggies.
Pour 2 cups white wine over the scallops and veggies.
Sprinkle dry mixture evenly over scallops and veggies.
Cover and bake for 20-25 minutes.
When cooking with wines, only use what you would drink! |
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Just a gypsy at heart!
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| 01/18/2011 8:28 pm |
Forum Addict
Regist.: 12/26/2010
Topics: 3
Posts: 131
OFFLINE | Frangelico Chocolate Mousse
2/3 cups semisweet chocolate pieces
1/3 cup white chocolate pieces
2 Tablespoons cocoa
3 Tablespoons half-and-half cream
3 Tablespoons Frangelico
3 egg whites
1/2 cup granulated sugar
1) Melt chocolate, white chocolate, cocoa, cream, and Frangelico in the top section of a double-boiler. Stir occasionally. After melted, cool slightly.
2) Beat egg whites and sugar until stiff peaks form. Gently fold 1/3 into cooled melted chocolate mixture. Repeat twice.
3) Scoop mousse into 6 serving dishes. Cool at least 4 hours.
I've used Bailey's or Kahlua or Creme de Banana in place of the Frangelico also. Usually I make this for about 24, but it should have cut down well. |
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, body thoroughly used up, totally worn out and screaming... "WOO HOO what a ride!"
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| 01/19/2011 6:40 am |
Forum Fanatic
Regist.: 12/26/2010
Topics: 3
Posts: 419
OFFLINE | OMG!!!! not the best thread to read this early in the mornig..Now Im craving scallops..with wine sauce... and chocolate (for dessert.. not on the scallops.) |
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| 01/19/2011 5:59 pm |
Forum Addict
Regist.: 12/26/2010
Topics: 3
Posts: 131
OFFLINE | Blueberry Upside Down Cake
6 Tablespoons butter
1/4 cup packed brown sugar
2 cups blueberries
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup milk
Melt butter in small saucepan, stir in brown sugar and mix well to make caramel sauce. Spread evenly on pan-sprayed 8" round cake pan. Top with layer of blueberries.
In medium-size mixing bowl beat egg and vanilla into sugar. Mix baking powder into flour. Mix flour mixture alternating with milk into sugar mixture. Gently pour batter evenly over blueberries.
Bake at 350 for about 45 minutes. Let stand for about 10 minutes, run knife around edge to make sure it is not stuck anywhere. Carefully flip pan over and release cake. Cool on wire rack if possible.
I like to serve this with maybe powdered sugar sprinkled over, or whipped cream. Can be used as a morning breakfast coffee cake or dessert. |
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Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well preserved body, but rather to skid in sideways, chocolate in one hand, wine in the other, body thoroughly used up, totally worn out and screaming... "WOO HOO what a ride!"
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| 01/19/2011 6:07 pm |
Senior Forum Expert
Regist.: 12/26/2010
Topics: 39
Posts: 1140
OFFLINE | Keith, both of those desserts sound yummy! I'll be trying the blueberry upside down cake this weekend! |
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Just a gypsy at heart!
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| 01/19/2011 6:10 pm |
Forum Fanatic
Regist.: 01/14/2011
Topics: 7
Posts: 448
OFFLINE | 2 slices of bread (wheat, white, the choice is yours)
Equal parts peanut butter and jelly
Spread the peanut butter evenly on one slice of bread, and the jelly on the other. Put the two slices of bread together (with the peanut butter/jelly mixture on the inside).
Enjoy! 
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| 01/19/2011 6:47 pm |
Cool Senior Member
Regist.: 12/26/2010
Topics: 1
Posts: 76
OFFLINE | Originally Posted by Keith Larson:
Frangelico Chocolate Mousse
2/3 cups semisweet chocolate pieces
1/3 cup white chocolate pieces
2 Tablespoons cocoa
3 Tablespoons half-and-half cream
3 Tablespoons Frangelico
3 egg whites
1/2 cup granulated sugar
1) Melt chocolate, white chocolate, cocoa, cream, and Frangelico in the top section of a double-boiler. Stir occasionally. After melted, cool slightly.
2) Beat egg whites and sugar until stiff peaks form. Gently fold 1/3 into cooled melted chocolate mixture. Repeat twice.
3) Scoop mousse into 6 serving dishes. Cool at least 4 hours.
I've used Bailey's or Kahlua or Creme de Banana in place of the Frangelico also. Usually I make this for about 24, but it should have cut down well.
mmmmmmmmmmmm yummy.. sounds like a bit of heaven to me.. ok gotta try this one day.. damn keith..come cook for me??? |
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Recipes!
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