Tuesday, March 18, 2008

Easter Eggs

I found this idea in one of the Penny Whistle party books. It sounds like a fun science project.

Creating Natural Dyes

For Yellow: use saffron, daffodils, yellow onion skins, or crocuses.

For Green: use broccoli, spinach, moss, rhubarb, or grass.

For Blue: use blueberries.

For Brown: use coffee, tea, walnut shells, or plums.

For Red: use beets or red cabbage.

Wash and chop the raw materials chosen to produce one color and place in a nonreactive pot (stainless steel, heatproof glass, or enamel). Cover with water. Boil for at least 5 minutes or longer to produce darker colors. Strain through a colander lined with cheesecloth or a clean rag. Cool the dye, then gently dip your hard-boiled or blown-out eggs into the solution for a few minutes or until you've reached the desired color intensity.
How To Blow Out An Egg
Prick both ends with an egg pick or a heated pin or needle. Hold the egg over a bowl and blow from one end just as you would blow up a balloon until all the liquid is emptied.
Happy Easter!

Tuesday, December 18, 2007

I Like You




I'm listening to the audio version of the hospitality book by Amy Sedaris. I love it. When Broek first got the book I looked at the cover and just thought she was a nut.
Her book is full of helpful tips like
* Adult Proof Your House Assume guests will snoop. Plan ahead and fill your medicine cabinet with marbles.
*Create a party log with guestlist, menu, snapshots, recipes, hits & misses.
Online you can find some of the recipes . . .



Wednesday, November 7, 2007

Cookbooks

I collect cookbooks and always love recommendations. Here's an article from Gourmet magazine with some of their favorites . . . http://www.epicurious.com/gourmet/features/cookbook_classics


I just got a Spanish cookbook called 1080 Recipes and I am looking forward to trying some of the recipes out. I'm hoping it's comparable to The Silver Spoon.


Top Mexican Restaurants

Gourmet magazine lists top Latino restaurants in Los Angeles

LOS ANGELES
Sherry Virbila
See the story "His City of Angels" in our September 2007 issue.

Chichen Itza
At Chichen Itza, a new Mexican restaurant near the downtown area, the emphasis is on flavors from the Yucatan. Chef/owner Gilberto Cetina loves to use tropical flourishes in dishes like cochinita pibil (marinated pork roasted in a banana leaf) and yellow chiles stuffed with fresh tuna.2501 W. 6th Street, Los Angeles; 213-380-0051

Guelaguetza
This modest Oaxacan café serves a killer breakfast, complete with pan de yema (egg bread), big cups of milky coffee and great huevos rancheros. Try the green mole soup flavored with pork bones, epazote, and cilantro, or the intricate mole negro de Oaxaca with chicken. Though there are several Guelaguetzas around town, this is the original, and the best.11127 Palms Boulevard, Palms; 310-837-1153

La Serenata di Garibaldi
Chef/owner Jose Rodriguez is known for his subtle sauces. At lunch, tables are filled with lawyers and politicos reveling in camerones (shrimp) in cilantro sauce, rock shrimp gorditas, and chicken flautas napped with velvety guacamole.1841 E. 1st Street, Los Angeles; 323-265-2887

Ciudad
Ciudad celebrates the cuisines of the great Latin cities, from Havana and Buenos Aires to Lisbon and Barcelona. The menu is a terrific compendium of little dishes—rabbit and ham croquettes, Peruvian ceviche, carnitas tacos—as well as a variety of platos principales. The bar also has a dazzling selection of margaritas, mojitos, sherries, and rums.445 S. Figueroa Street, Los Angeles; 213-486-5171

http://www.epicurious.com/gourmet/features/critics_picks_2007_02

I've only been to one. I'm hoping to try Ciudad as well.

Tuesday, October 9, 2007

Dessert Party





















My roommate, Elise, is known for her dessert parties and this will likely be our last dessert party before she gets married. We had cheesecake, a berry trifle, chocolate cake, apple crisp, chocolate chip cookies, pumpkin cookies, and brownies. Below are some of the recipes from the night.


Apple Pie Ice Cream Drink
Simmer for 20 min
1 quart apple cider
2 dashes nutmeg
1 cinnamon stick
2 T. brown sugar

Put in a cup well hot with 1 scoop of vanilla ice cream. (3 gallon served 50 people)


Peach And Raspberry Crisp

4 to 5 pounds apples
Zest of 1 orange
1 ¼ cups granulated sugar
1 cup light brown sugar, packed
1 ½ cups plus 2 to 3 tablespoons all-purpose flour
¼ teaspoon salt
1 cup quick-cooking oatmeal
½ pound cold unsalted butter, diced

Preheat the oven to 350 degrees. Butter the inside of a 10 x 15 x 2 1/2 –inch oval baking dish.

Immerse the apples in boiling water for 30 seconds, then place them in cold water. Peel the apples and slice them into thick wedges and place them into a large bowl. Add the orange zest, ¼ cup granulated sugar, ½ cup brown sugar, and 2 tablespoons of flour. Toss well. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the apples into the baking dish and gently smooth the top.

Combine 1 ½ cups flour, 1 cup granulated sugar, ½ cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the apples. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a 350-degree oven for 20 to 30 minutes, until warm.

Wednesday, October 3, 2007

Pinata

Blow up a large balloon and tie if off. Make a paste of 1/2 cup flour and 1/2 cup water and dip strips of newspaper into the paste. Skim off excess with fingers and drape strips over balloon, repeating until entire balloon is covered, except for a small square section. Allow to dry. When dry, pop balloon, cut open a small hole, and fill ball with candy. Decorate with strips of crepe paper, wrapping around and gluing.