28 February 2011

The Social Poets: Posts Roundup at Dennys Blogs - 28 Feb 2011

The Social Poets: Posts Roundup at Dennys Blogs - 28 Feb 2011 - Choose from world news analysis combined with the best political cartoon opinion, celebrity watching, science and health news, arts, poetry, funny photos, serious photography, funny videos, great satire, awesome food and spiritual thoughts.

26 February 2011

Dennys People Watching: 17 Best Oscar Gowns Ever

Dennys People Watching: 17 Best Oscar Gowns Ever: "Check out the truly best Oscar gowns seen on the red carpet over the years. Stunning stuff from some of Hollywood's most glamorous actresses. And learn a little Hollywood trivia while you are at it."

24 February 2011

20 February 2011

Comfort Food From Louisiana: How To Make Good Gumbo With Chef John Besh and James Carville

Comfort Food From Louisiana: How To Make Good Gumbo With Chef John Besh and James Carville - The Big Easy - New Orleans - is where anything can happen because we "Let The Good Times Roll!" (French: Laissez les bons temps rouler!) Seafood gumbo is the most associated dish with Louisiana and also the easiest to make as demonstrated here by celebrity Chef Besh.

15 February 2011

Valentine Comfort Food: Chef Eric Lee, Sweet Crab Carbonara Pasta

Simi WineryImage of Simi Winery via Snooth

From Denny: Well, here I am, still churning out the Valentines Day posts. :) Color me into The Fun Corner for the rest of the week as I sift through network videos to find the goodies for us.

What is it about pasta that we women just love? It seems the perfect comfort food any time of the year and fits well into the Valentine's Day meal. This year a lot of chefs agreed with us because everywhere I turn for romantic meals they are often a pasta.

Chef Eric Lee creates a real beauty of a meal with sweet crab and savory Parmesan cheese over bucatini pasta. Chef Lee is the executive chef at the Simi Winery in Sonoma Country, California, where his job is to create awesome food to showcase the wine. What a great gig!

"I'm not the star," Lee says. "My job is to make wine the star. But I love to be able to pair food and wine ... and make both better." Chef Lee likes to create harmony between the salt and acid, bitter and sweet flavors in food so the wine will feature as that shining star.

He pairs chardonnay with this meal as a way to play up the acidity of the wine.

Here's his Dungeness crab bucatini carbonara recipe:







Dungeness Crab Bucatini Carbonara

From: Chef Eric Lee

Serves: 2

Ingredients:

1 clove garlic, sliced
1 tablespoon extra virgin olive oil
2 ounces pancetta or bacon, chopped
2 tablespoons Simi Sonoma County Chardonnay
1 large egg
1/4 cup freshly grated Parmigiano-Reggiano cheese
Pinch kosher salt and freshly ground black pepper
1 tablespoon chopped Italian flat parsley
4 ounces fresh cooked Dungeness crab meat or canned lump Blue crab meat
1/2 pound bucatini pasta or spaghetti

Preparation:

Bring a large pot of salted water to a rolling boil.

In a large sauté pan, heat the garlic slices and olive oil over medium heat. When the garlic is golden brown, remove the garlic slices and add the chopped pancetta. Cook until the pancetta is lightly crisp. Add the chardonnay and turn off the heat. Set aside.

Whisk the egg, cheese, salt, pepper and parsley together in a large bowl. Add the contents of the pan containing the pancetta and wine. Add the crab meat.

Cook pasta to al dente. Drain and immediately place the hot pasta into the bowl containing the egg, cheese, pancetta, wine and crab. Toss quickly and thoroughly to assure all noodles are coated and the ingredients are well combined. Season to taste and serve immediately.
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*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

Dennys Food and Recipes - all kinds of food
Comfort Food From Louisiana - Cajun and more comfort food
Unusual 2 Tasty - different twists on familiar foods, international too
The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor
Ouch Outrageous Obnoxious And Odd - more crazy humor
Dennys Blog Feeds - check out what is posting on all the blogs at a glance

Dennys Funny Quotes: Funny Cracked Cartoons: The New Boredom

Dennys Funny Quotes: Funny Cracked Cartoons: The New Boredom

12 February 2011

From Martha Stewart: Spectacular Baked Alaska For Valentines Day

Baked Alaska - Oh My!A real Wow! version of Baked Alaska Image by Anne Davis via Flickr


From Denny: A classic dessert that is always a show stopper for guests and family alike. It's also the perfect ending to a romantic dinner during the Love Season of Valentine's Day. Our favorite domestic diva, Martha Stewart, shows us how to create this rich, decadent chocolate dessert. This simple version is a chocolate baked alaska using chocolate cake and chocolate ice cream.  Could it get any better for lovers - or lovers of chocolate?

In this segment Martha also demonstrates making ice pops from white hot chocolate and more. Cold or hot, Martha thinks hot chocolate reflects the fickleness of human emotions.





Baked Alaska with chocolate cake and chocolate ice cream

From: Martha Stewart

Serving Size: Makes 9

Ingredients:

For the cakes:

2 cups sugar
1 1/3 cups all-purpose flour
1 cup unsweetened Dutch process cocoa powder
2 teaspoons baking powder
2 teaspoons baking soda
Salt
1 cup vegetable oil
2/3 cup warm water (about 100°)
2 teaspoons pure vanilla extract
6 large eggs, room temperature, separated
For assembling
Vegetable oil cooking spray
6 cups chocolate ice cream (3 pints)
For the meringue
12 large egg whites, room temperature
3 cups sugar
Pinch of cream of tartar

Preparation:

These mini meringue-coated chocolate ice-cream-and-cake concoctions are stunning desserts for a crowd.

Preheat oven to 350°. Make the cakes: Sift 1 1/3 cups sugar, the flour, cocoa powder, baking powder, baking soda, and 1 teaspoon salt into a bowl. Combine oil, water, and vanilla.

Whisk egg yolks with a mixer on medium-high speed until pale and thick, about 5 minutes. With machine running, slowly pour oil mixture into yolks, and then add sugar mixture.

In a clean mixer bowl, whisk egg whites on medium-high speed, gradually adding remaining 2/3 cup sugar, until medium stiff peaks form. Mix one-third of the whites into cake batter, then gently fold in remaining whites.

Divide batter between two 12-by-17-inch parchment-lined rimmed baking sheets, and spread evenly using an offset spatula. Bake until cakes are set and spring back when touched, 18 to 20 minutes. Let cool.

Assemble the baked Alaska: Coat six 11-ounce bowls or ramekins with cooking spray; line with plastic wrap, leaving an overhang. Cut out 6 cake circles to fit in bottoms of bowls (we used a 2 1/2-inch round cookie cutter), and place in each bowl. Top each with 1/3 cup chocolate ice cream, smoothing surface.

Cut out 6 cake circles to fit on top of ice cream (we used a 3 1/2-inch round cookie cutter), and place on ice cream. Freeze until set, about 30 minutes.

Top each cake with 1/3 cup ice cream, smoothing surface. Cut out 6 cake circles to fit on top of ice cream (we used a 4-inch round cookie cutter), and place on ice cream. (This should fit just at the top of the bowl.) Cover assembled cakes with plastic wrap overhang, and freeze for at least 4 hours.

To remove from bowls, open plastic wrap, flip cakes onto a baking sheet, and remove plastic wrap. Freeze cakes while making meringue.

Preheat oven to 500°. Make the meringue: Heat egg whites, sugar, and cream of tartar in a heatproof bowl of a mixer set over a pan of simmering water, whisking often, until sugar dissolves and mixture is warm to the touch, about 2 minutes. Transfer bowl to mixer, and whisk until stiff peaks form, about 10 minutes.

Cover each assembled cake with 1 cup meringue. Bake until meringue is browned, 2 to 3 minutes. Alternatively, hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue.

Move flame back and forth until browned and caramelized. Make ahead. Assembled dishes can be frozen for up to 3 days.

Meringue-covered cakes can be frozen for up to 4 hours.



*** Martha's other two recipes in the video can be found at her site:

Milk Chocolate and Peanut Butter Hot Cocoa

White Chocolate Hot Cocoa with Coconut and Rum




*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

Dennys Food and Recipes - all kinds of food
Comfort Food From Louisiana - Cajun and more comfort food
Unusual 2 Tasty - different twists on familiar foods, international too
The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor
Ouch Outrageous Obnoxious And Odd - more crazy humor
Dennys Blog Feeds - check out what is posting on all the blogs at a glance
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Dennys People Watching: Kate Middleton And Camilla Do Lunch: Publicly

Dennys People Watching: Kate Middleton And Camilla Do Lunch: Publicly

Dennys People Watching: Celebrity: See Comic Joan Rivers At Home

Dennys People Watching: Celebrity: See Comic Joan Rivers At Home: "Celebrity: See Comic Joan Rivers At Home"

02 February 2011

The Social Poets: Groundhog Punxsutawney Phil Predicts Early Spring for 2011

The Social Poets: Groundhog Punxsutawney Phil Predicts Early Spring for 2011: "Check out this year's funny prediction from the famous American groundhog and plenty of groundhog day trivia and more." - another blog by Denny Lyon

Ouch Outrageous Obnoxious and Odd: Funny Satire Pet Cartoons - 2 Feb 2011

Ouch Outrageous Obnoxious and Odd: Funny Satire Pet Cartoons - 2 Feb 2011 - Some real beauties in this tiny collection of satire goodies. Another blog by Denny Lyon.
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