Monday, October 28, 2013
As we walked along, out guide Alex gave us lots of information about the city, and different types of buildings, street signs etc...in his French accent, which made the tour that much more fun!
Our final stop was at Vosges,www.vosges.com where we sampled chocolate with chipotles in it. It was good, and spicy! Again, not my typical choice, but a nice treat .
All in all, we walked over 40 city blocks, which I would have to say took care of our calorie intake for the day! It was a fun evening, and something I would suggest if you are in NYC and love chocolate! Find more information at www.sweetwalks.com . Now, I have to start planning for the cupcake tour!!
Monday, August 19, 2013
2 ears of fresh corn, kernels removed
1 large clove of garlic,minced
1/2 of a small red onion ,minced
1 large plum tomato,seeded and chopped
1-1/2 Tbsp. fresh lime juice
1-1/2 Tbsp. canola oil
1/2 tsp pepper
Mix the corn kernels along with all of the other ingredients. Mix well and let sit for a few minutes so the flavors develop. That is it!!! Easy!
*** For a little heat, add some minced jalapeno pepper.
Saturday, August 17, 2013
Saturday, August 3, 2013
24 littleneck clams,scrubbed
3 cloves of garlic, minced
1/4 tsp. pepper
3/4 tsp salt
1/4 c. fresh basil, chopped
2 Tbsp. fresh lemon juice
3 Tbsp. olive oil
1-1/2 c. fresh,toasted bread crumbs
1/4 c. toasted pignoli nuts
6 sundried tomatoes in oil, chopped( I roasted a bunch of grape/cherry tomatoes w/oil,salt & pepper instead)
2-1/2 Tbsp. butter,melted
Monday, July 29, 2013
6 c. Seedless watermelon
1-1/2 tbsp of lime zest
1/2 c. Fresh lime juice
Pinch of salt
In a saucepan, combine sugar and 2c. Of water. Cook over low- medium until sugar is dissolved. This is your simple syrup.
In a large bowl, combine the strained watermelon, lime zest, lime juice, salt, and simple syrup. Refrigerate for about two hours.
2 pints of fresh blackberries
1-1/2c Half and half
Juice of half a lemon
1-1/2 c. Cream
5 egg yolks
4 oz.Semi sweet chocolate( I used good old Nestlé chocolate chips)
In a small bowl, whisk the egg yolks until pale yellow and thick. Take a small amount of the half and half mixture and add it to the yolks, while whisking. This will temper the eggs so they do not curdle. Then add the entire yolk mixture back into the half and half mixture, and cook, whil stirring, until it becomes thickened, about 5 minutes(this is the custard mixture)....I also used a thermometer here to make sure my mixture reached 160 degrees in order to avoid any egg issues.