Kitchen Couture

Available on Etsy

When you're cooking in the kitchen,

You're learning all the while --

To pour and measure, mix and stir

And sift flour into a pile.

Scrub your hands before you start

Then gather up the gear --

Like pots'n pans and measuring cups

That you use throughout the year.

Go over the recipe, step-by-step,

So you'll know just what to do.

By carefully following the directions,

It won't be hard for you.

Have a hot pad handy

And an adult standing by --

So you won't hurt yourself

When using the stove or baking a pie.

Besides the fun and learning,

There's always cleaning up to do,

And even though it's quite a chore,

It's part of cooking too.

But after all the work is done,

It will soon be time for dinner.

And when someone asks for seconds,

You'll know you've cooked a winner!

Poem Source

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Baked Crab

I am always on the look out for new sea food recipes and loved this recipe that I found in an old Mc Calls Cooking School book.

Ingredients:
4 servings

1 large egg
1/3 cup mayonnaise
1/8 tsp dry mustard
2 tsp Worcestershire sauce
1 tbsp freshly squeezed lemon juice
2 cups fresh crab meat (substitute 2 cans 71.2 oz crab meat)
1 TBSP capers, drained
2 TBSP chopped, seeded green peppers
2 slices white bread
1/4 cup grated Cheddar cheese
1 lemon, sliced
Some Parsley for garnish

Directions:

1. In a medium sized bowl combine the egg, mayonaise, dry mustard, Worcestershire sauce and lemon juice. Using a wire whisk mix thoroughly.

2. If using canned crabmeat, open and drain well. Using your fingers, pick over and shred the crab meat. Make sure no shell or cartilage is left behind.

3. Add crabmeat, capers and green pepper to the egg- mayo mix and cover well with some plastic wrap. Refrigerate mix until you are ready to bake.

4. Cut breas into 1/2 inch cubes and place on a baking rack. Broil 4 to 6 inches from heat source for 30 to 60 seconds, turning when needed until cubes are browned. Preheat oven to 400F

5. Add bread cubes to crab meat mix and toss gently. Divide the mix into an oven and oven proof dish ( or small single serve dishes)

6. Bake crabmeat on center rack in oven for 10 min. Sprinkle with grated cheese and bake some more until the cheese is melted. Remove from oven and garnish with lemon slices and parsley.







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Chocolate Truffles

Source: finecooking.com 

via Enzie on Pinterest

Ingredients:

12 oz. semisweet chocolate (55% to 60% cacao), coarsely chopped or broken into pieces (2 slightly heaping cups)

1 cup heavy cream 

2 Tbs. unsalted butter, softened 

1 cup cocoa powder (preferably Dutch-processed); more as needed 

8 oz. semisweet chocolate, chopped (about 1-1/2 cups) 

Directions available via Fine Cooking











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Giorgio's Meatballs Recipe

I think this will be tomorrow's lunch~

ZAGAT originally shared this post:

Giorgio's Meatballs Recipe
(from Chef Michael Ferroro of Delicatessan in NYC: http://goo.gl/0WVy5)

Ingredients
5 lbs ground beef
8 cloves garlic (minced)
5 eggs
5 qt. bread crumbs
1.25 cups parmesan cheese
2.5T salt
.25T black pepper
.75 bunch of parsley
.75 bunch of basil
.5 cup of stock
.5 cup water

Instructions
1. Hand mix all ingredients making sure not to over mix
2. Wet your hand slightly and roll meatballs into 2.5 oz balls
3. Lay meatballs evenly with a 1 inch gap on a sheet tray and bake in a preheated 350 degree oven for 20 minutes.

To serve
3 meatballs, 2 Tablespoons of tomato sauce, 1 teaspoon of pecorino cheese, 1 teaspoon of parmesan cheese, 2 leafs of basil, and 2 slices of Tuscan loaf bread.

#Recipes

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Cuisipro Stacking Ice Cream Scoop

Have you ever had to serve ice cream to a number of people, just to find out that the ice cream does not want to get out of the container it came in? I It is rather frustrating when you want to serve ice cream and end up bending numerous spoons, while hacking away at the deliciousness that refuses to come out. Patiently waiting for the ice cream to soften up a bit is like watching paint dry - and holding an ice cream scoop under hot tab water before giving it another try, just way too time consuming and messy. This is why I really like this new gadget by Cuisipro.

The Scoop and Stack Ice Cream Scoop is an ergonomic scooper that cuts through the hardest ice cream with a simple twist- and- lift action. Love it! Will have to get one for sure. I spotted these at Amazon.com here

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