A few weeks ago, there was a lovely tuna steak on sale at the local supermarket. It was just big enough for Spane and I to share. I got it, put it in the freezer and forgot about it. This afternoon, I took it out for dinner.
Spane has been bugging me to make Macaroni and Cheese, and I went to my local Vons to get the cheese I needed a few days ago. I really think that Mac and Cheese requires white cheddar. This time, I had a little bit of medium cheddar left over, some bits of Colby from a cheese tray, and some mozzarella I used to make Risotto Rice Balls. I did not have bread crumbs, I used them all up with the Rice Balls and the Chicken Croquetas, so I took a large heel of sour dough and ran it through the food processor,and used that.
The cheese tray that we had on Monday night had the ubiquitous carrot pieces, and there were some of those left that would make a good vegetable to go with our dinner. I decided I would make the carrots the same way my mother made them.
I decided to use an Asian marinade for my tuna. Spane really loved it, with the carrots and, of course, the Mac and Cheese.
Today, May 29, 2011, is my good friends, Amber and Stevie Lewis’ sixteenth wedding anniversary. They are having a party, and Stevie said he wanted Baked Beans and Amber said she wanted Deviled Eggs. I happily volunteered to make both.
I had never made Boston Baked Beans before, but I had recently found a recipe I wanted to try, and this was the perfect opportunity.
I also wanted to make the eggs special, so I decided to garnish them with different toppings. My Myriad Deviled Eggs turned out beautiful!
Spane and his class are going on a field trip, and I volunteered to be one of the helping parents. We have to bring a bag lunch, and I decided to bring cookies for the kids.
I really like this recipe because it is so versatile, you can change the add-ins and have a completely different cookie every time. The add-ins for these White Chocolate Rum Raisin Cookies are the rum, raisins, white chocolate and walnuts.
It’s Sunday morning, and my friends are here for fellowship and watching movies. It’s a lazy day, and in Los Angeles, it looks like it’s going to rain so it’s a little cold. What’s the perfect food? Why it’s Judy Rosenberg’s Fresh Blueberry Muffin Breakfast Cake.
This cake is wonderful fresh from the oven, while it’s still hot. I love this with a cup of coffee and friends. You have to make this cake.
In the spring when blueberries first come into season, I buy a box to make blueberry pancakes, which are a favorite of Spane’s on Wednesday mornings when we don’t have to get to school quite so early. Usually, I have blueberries left, and this is what I do with them. It’s well worth the effort. Continue reading →
My Apple Brown Betty with “Red Hots” Sauce won third prize at the annual Dessert and Appetizer Fil-Am Kiwanis competition. Last year, I won first place for Chicken Liver Pate with Cornichons and Blue Cheese Butter. Last year I won $200.00, this year, because of the economy, the first prize was only $100.00, so my third prize was $50.00 – I don’t mind about the money, getting the recognition was enough for me.
I have been making Apple Brown Betty all winter. I love the simplicity, and the warm comfort food quality of it. In the past, I threw out the peels – this time I did something different and fried them then dusted them with sugar and cinnamon before putting them on top of the finished Brown Betty. They were fantastic!
Recipe: Apple Brown Betty with “Red Hots” Sauce
Ingredients for Apple Brown Betty
3/4 cup Brown sugar
1/8 teaspoon Mace
1/2 teaspoon Nutmeg freshly grated
1 1/2 teaspoons Cinnamon ground
1/4 cup Dried cranberries
1 Armenian Raisin Bread
1/4 teaspoon Sea salt
1/2 cup Butter melted
1 tablespoon Butter cut up
Ingredients for Deep Fried Apple Peels
1 tablespoon Flour
1 tablespoon Sugar
1 teaspoon Cinnamon
Ingredients for Red Hots Sauce
1 cup light brown sugar
1 tablespoon flour
2 tablespoons butter
1 cup boiling water
1 teaspoons Saigon cinnamon
2 teaspoons Pure Vanilla Extract DO NOT use imitation Vanilla
1 teaspoon Cayenne
1/2 teaspoon Rum flavor
Apple Brown Betty
Preheat oven to 350.
Peel the apples, and reserve the peels. Core and chop up the apples into 1 inch pieces. Put the apples into a large bowl. Add the brown sugar, mace, nutmeg, cinnamon, cranberries and melted butter. Put the raisin bread into a food processor and process into crumbs. Put almost all the crumbs into the bowl. Mix all well. Put into 1 quart casserole dish. Bake for 1 1/2 hours or until apples have softened. Remove from the oven,
Apple Brown Betty
Heat oil in a frying pan. Dredge the peels in the flour. Fry in oil until they have crisped then remove and dust with sugar and cinnamon. Place on top of Betty for garnish.
Red Hots Sauce
Mix sugar and flour in a small pot. Stir in water. Cook gently stirring constantly until slightly thickened. Add butter and simmer 6-8 more min. Remove from heat. Whisk in cinnamon rum flavor, cayenne and vanilla. Makes one and a half cups.
Serve warm. This is very good with “Red Hot Sauce” and ice cream.
If you can’t find good Armenian Raisin bread, then use Panettone, and soak some extra raisins in a little water with a tiny bit of cardamom. If you can’t get Panettone, then use regular raisin bread, but reduce the amount of cinnamon.
You could also make this Betty in a a Nesco oven, leaving your regular oven available for other dishes. Yeah, Nesco!