Saturday, October 31, 2009
This is one of the simplest and most delicious of salads. It is especially good in the summer when bright red tomatoes are juicy and flavorful. The essential ingredient is good quality fresh, moist mozzarella. Good fresh cow’s milk mozzarella works just as well. Do not use the yellow plastic-wrapped supermarket variety!
Slice the mozzarella in moderate thickness and overlap on a plate with the tomato and onion slices. Then just before serving, drizzle with good quality extra-virgin olive oil and sprinkle with salt and fresh ground pepper. This salad should not sit in oil for any length of time as it will become soggy. Add the oil just before serving!
Tomato Mozzarella Salad
• 4 large ripe tomatoes, sliced ¼ inch thick
• 1 pound fresh mozzarella cheese, sliced ¼ inch thick
• 1 medium white onion, sliced thin
• 3 tablespoons extra virgin olive oil
• ½ teaspoon fine sea salt to taste
• freshly ground black pepper to taste
On a large platter, alternate and overlap the tomato slices, mozzarella cheese and onion slices. Drizzle with olive oil. Season with sea salt and pepper.
Friday, October 30, 2009
Do you hear complaints that fish tastes too “fishy?” You’ll love this mildly flavored recipe! Not being a huge fish or sea-food lover, I was amazed with this recipe. It’s so quick, very tasty and surprising with just a couple of simple ingredients.
½ c. finely chopped pecans
4 t. Dijon mustard
4 tilapia or other firm white fish fillets
Cooking spray for coating
Preheat oven to 350 degrees.
Toast pecans in dry pan over medium heat, stirring frequently, being careful not to burn them. This will take only a few minutes. Remove from heat and place on plate.
Spread mustard over one side of each fillet. Dredge each, mustard side down, in pecans.
Coat baking sheet with cooking spray. Place fillets, mustard and pecan side up, on sheet. Bake about 15 minutes depending upon size, until fish flakes. Serve immediately.
Thursday, October 29, 2009
When it comes to frosted treats, the cupcake reigns supreme!
Do you have a lot of carrots from your garden? This recipe is perfect for using them.
These moist cupcakes have all the luscious goodness of carrot cake blanketed with a rich, creamy frosting. Un-frosted, they make a tasty muffin. Either way, they are lovely to enjoy as a snack, or for dessert or breakfast; in other words, they’re great any time, delivering a delicious and scrumptious treat!
To-Die-For Carrot Cupcakes
2 c. flour
1 ½ t. baking soda
½ t. salt
2 t. ground cinnamon
½ t. ground ginger
pinch ground cloves
1 c. sugar
1 c. canola or peanut oil
2 c. finely grated carrots
1 c. apple, chopped fine
1 c. raisins
Preheat oven to 350 degrees.
Place paper liners in 20 muffin cups.
In separate bowl stir together flour, baking soda, salt, cinnamon, ginger and cloves.
In another bowl, whisk the eggs, sugar and oil until slightly thickened. Fold in the flour mixture until incorporated.
Fold in the grated carrots, chopped apple, pecans and raisins.
Divide the batter into the 20 muffin cups.
Bake about 20 minutes or till a toothpick inserted in the middle of the cupcake comes out clean.
Remove from oven and let cool completely on wire racks.
Spread cream cheese frosting on cupcakes.
Cream Cheese Frosting
½ c. butter, room temperature
8 oz. pkg. cream cheese, room temperature
2 c. confectioner’s sugar, sifted
1 t. vanilla
½ c. chopped pecans
Beat butter and cream cheese with mixer until creamy and smooth.
Add vanilla. Beat well.
Spread on cupcakes.
Sprinkle chopped pecans on top.