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Apple Butter: Granny Smith Working Overtime
2007-09-27 03:07:00
I have all of my ingredients set for the weekend.....it's time for me to make some Apple Butter ! Apple Butter Festivals are a great pastime in the American South, but making apple butter itself seems to be virtually unheard of in many other parts of the world, so I thought I would share a great recipe for making your own apple butter. Apple butter is wonderful as a spread on toast bread or a bagel, and even better, served on a cracker with a nice slice of brie or camembert. In some areas, making apple butter is a family or community project where everyone contributes the apples and the other ingredients and all the components are simmered together in large outdoor kettles. However it could not be more simple, in that you can make it on your own stove top or also in your slow cooker or crock pot. Once you have had a taste of this luscious treat there is no turning back. I use Granny Smith apples because I feel they offer the best taste for apple butter, however any good cooking appl...
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The Plump Persimmon
2007-09-23 07:43:00
Computer Desktop Wallpaper 800 x 600 (click above image) I have long loved the taste and freshness of a nice juicy persimmon, but it has been ages since I have had one. They are great in salads and some desserts and make a wonderfully colorful presentation in your cooking. My husband is an avid gardener, but we have yet to plant a persimmon tree, so I think it is high time I started making some new recomendations for some fruits that I have truly missed.I have made a new Desktop Wallpaper with a Persimmon Theme, so feel free to snag it. Just click on the Desktop Wallpaper image above to see the larger view and save to your hard drive. The size is 800 X 600 pixels but feel free to resize it to accomodate your screen resolution. From time to time I will be creating more Desktop Wallpapers with Culinary Themes, so be sure to stop by often to see what I have available for you. I will more than likely create a list on the sidebar with the theme links so you can grab them on the go.In the...
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Check Out What's New On My Netvibes!
2007-09-19 13:38:00
Platter Chatter With Patricia (309)Just click on the above link and sign into Netvibes to check out all my yummy culinary goodies for you today.
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A Thanksgiving Celebration
2007-09-18 13:32:00
With Thanksgiving not too far off I am offering a free download to a wonderful Thanksgiving Celebration Cookbook. I have uploaded the file to "YouSendIt" and the file is only good for 7 days (from September 18th through September 25th) or 100 downloads, so you may like to add it to your Computer Cookbook Library. There are some fantastic Thankgsiving recipes, especially if you are looking for something new to try for the Holidays. The cookbook contains around 115 pages and there are even some excellent leftover recipes for turkey as well. Here is just a small sampling of some of the recipes you will find in this lovely cookbook.Tangerine-Glazed TurkeyMaple Roast Turkey and GravyCranberry-Tangerine StuffingMinnesota Wild Life DressingCandied Yams With BourbonCorn PuddingLemon Garlic Steamed BroccoliRoasted Parsnip and ThymeSweet Potato-Pecan PieShaved Fennel and Apple SaladZucchini SlawIndian Pudding With Nutmeg Ice CreamCookies N' Cream Peach CobblerWhite Chocolate Almond TorteSpic...
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The Leftover Queen
2007-09-14 00:22:00
Whether you are seeking ways to serve up some rather ordinary leftovers and turning them into a visual feast for the eyes and the soul, or looking for some other mouth-watering recipes to reward you long overdue palate, then look no further and take some special time to visitThe Left Over Queen Jenn's brilliant Blog is chocked full of all kinds of wonderful delights including a Pantry and Herb Garden with some superb and very selective information for every individual who enjoys spending time in the kitchen. I especially enjoy having the convenience of a Food Safety Section available on Jenn's Blog....it is so perfect if you would like to know more about food handling and storage. Jenn also has a wonderful Forum available on her Blog....a great way to communicate with other Food and Culinary Bloggers and to share our love of cooking. Best of all is Jenn's absolutely fantastic Foodie Blog Roll. What a great way to have just heaps of other Food Blogs available at your fingertips. I...

For The Love Of Sushi
2007-09-13 03:17:00
California RollIt was in February of 1989 when I had my first scrumptious taste of sushi. I remember exactly where I was when I decided to try my first piece. It was at my nephew Michael's Christening party.....first bite and instantly hooked forever. I recall the party as being a pot luck and one of my brother's friends brought two huge platters of sushi....enough to feed an army I thought. I was amazed how absolutely lovely everything looked on the platter and so beautifully presented with the layout on the trays and all the marvelous colors that made it all look so appetizing. I immediately sensed an urgency to have a go with the sushi, wasabi and all. It was then that I realized that sushi was definitely"my thing", and I try to have it as often as I can, but still not often enough. Another wonderful recollection was the night another brother took my husband and I out to a Japanese Restaurant on Long Island when we were visiting the family in New York in May 2001. Well I never...
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Chef Daniel Scherotta: Graduation Speech And Recipe For Gnocchi Ferrarese w
2007-09-04 00:17:00
Chef Daniel ScherottaAs some of my readers know I also have an Inspiration Blog called Treasures In The Attic where I post items of inspirational and motivational interest to brighten and cheer one's day. Well yesterday I came across a wonderfully inspiring Graduation Speech given by Chef Daniel Scherotta to a graduating class of culinary students, and it inspired me so much that I decided to post it here at Chatter Platter With Patricia since it is related to the world of culinary arts. Hopefully you will find it as inspiring as it was for me.Chef Daniel Scherotta is the Chef-Owner of Palio d' Asti which is a top rated Italian Restaurant in San Francisco. He is also the Vice President of the Golden Gate Restaurant Association, and California Culinary Academy Alumnus.He was the guest speaker at the August 18 commencement ceremony in the Careme Room. I am also including one of his famous recipes for Gnocchi Ferrarese with Acorn Squash and Brussels Sprouts. Here is what he said to t...
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Stuffed Cherry Tomatoes
2007-08-30 07:56:00
Photo and Recipe By: Ann and MingThis afternoon I spent a couple of hours making a Greek Bean Soup called Fasolada. We are having it for dinner with sub sandwiches which I am making with some left over pork roast. I honestly wish I had seen this recipe for Stuffed Cherry Tomatoes sooner as I would have certainly loved to have made them as a little something special on the side with our dinner for tonight. They would make a lovely and colorful presentation and appetizer on any table and they appear so simple to make. I will have to try these soon for sure. Thanks to Ann and Ming for the photo and this lovely recipe.Ingredients:Cherry tomatoes, Black olives, Garlic, Olive oil, Basil, Shredded cheddar & Monterey jack cheeseDirections : 1) Hollow out the tomatoes & fill them w/cheeses (cheddar & monterey jack)2) Place the tomatoes under the broiler for about 5 mins /until the cheese starts to melt3) Ligthly brown some garlic in olive oil4) Drizzle the tomatoes w/ some garlic & olive...

Designer Cupcakes.....Too Pretty To Eat?
2007-08-29 01:25:00
Photo By: cakejourmalPhoto By: cakejournal Photo By: busybaking Photo By: busybaking Now here is food art in its best form! A cupcake that is too pretty to eat.....well I am sure there are more where these came from. Cupcakes seem to be the biggest rage in baking these recent days. Well if you have a creative imagination and a little flair for decorating you just might find yourself tipping the cupcake tins with some gorgeous yummies just like these. Here is a VIDEO with Dede Wilson, author of "A Baker's Field Guide to Cupcakes" as she talks with the "Today Show's", Natalie Morales about ways to add these delightful treats to your holiday menu.You might also like to have a peek at the following Cupcake Blogs where you will find some fascinating recipes for cupcakes and decorating them.....mind you..... enter with a joyful heart and a sweet tooth.Cupcake Fun Diana's DessertsTips For Cupcakes Martha Stewart.ComCutest Cupcakes 52 Cupcakes Cupcake Frenzy Cake Journal.Com
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Crunchy Croutons
2007-08-28 02:27:00
Photo By: By Money Mi$ty Photo By: krisalis903Croutons are a fantastic crunchy addition to any salad or soup and make a lovely looking garnish. They are as simple as can be to make and a great way to use up older bread that you may be on the verge of wasting. You can experiment with the spices you use to make the croutons as there are many variations, but the following recipe is a pretty standard one and will take no time at all.See the full video for making croutons HERE with Rachel Edelman and our friends at About.ComPrepare the Crouton BreadPreheat the oven to 325 degrees.Start with a firm bread such as a baguette. Thinly cut the bread into slices. For something a bit fancier, cut the bread at an angle. You can also cut it into cubes. Arrange the slices on a baking sheet. Line the pan with parchment paper or aluminum foil for an easy clean up.Crouton SeasoningsTake 4 tablespoons of melted butter add 1 teaspoon of garlic powder 1 tablespoon of dried parsley flakes 1 tablespoon of ...

Egg In A Basket
2007-08-28 00:20:00
Photo By: Wikipedia Photo By: SuperlocalHave you been looking for some ideas of how to jazz up some of your food presentations when the crowd arrives for breakfast? This is a wonderful way to serve eggs and toast with lots of 'eye appeal'..... 'Egg In A Bask et ', and it is sure to be a crowd pleaser.Egg In A Basket: WikipediaEgg in the basket refers to a chicken's egg fried in a hole in a slice of bread. Known by countless names in various regions, it is a common American comfort food. This dish was famously featured in the 1941 Betty Grable movie Moon Over Miami, earning it the name "moon-over-miami" eggs (although it was referred to in the film as "gas house eggs").It later made a notable appearance in the 1987 film Moonstruck, and several recipes for the dish have since been named "Moonstruck Eggs".The dish also appeared in the 2006 V for Vendetta film as "eggy in the basket".Musician Brian Wilson said in 1965: "I love "egg-in-the-hole". It?s about the only thing I can cook...

Cinnamon Roll
2007-08-27 12:51:00
by veggiechick74 I happily recall a perfect day back in the late 80's while visiting my dear friends in Anchorage, Alaska, when we had the highlight of the week to embark on a day at The Alaska State Fair. I seem to remember so clearly the sights and aromas at all the concession stands we passed. The fondest memory of that day was enjoying and savoring the wonderful cinnamon rolls we had with our morning coffee while we anxiously awaited the rain to stop so we could delight in the rest of our day together. I often recollect those lovely memories with my friends, and I must admit the cinnamon rolls, although sticky, yet yummy, truly set out to be a treat I will have never forgotten. The funny thing about it however is that I can honestly say I don't think I have had a cinnamon roll since then. I have just not seen them anywhere and just never took the opportunity to make them myself. But I think the tides have turned as I found this delicious looking recipe from 'veggie chick' an...
More About: Roll , Cinnamon , Namo

Lemon Souffle Pancakes
2007-08-27 09:09:00
From The Boothby Inn LLCErie, PennsylvaniaIngredients:2 cups frozen lightly sweetened red raspberries1 cup maple syrup1 cup all-purpose flour2 tsp baking powder2 tsp finely shredded lemon peel1/4 tsp salt1 egg yolk1/4 cup butter, melted3/4 cup milk3 egg whitesbutter (optional)fresh raspberries (optional) Instructions:To make raspberry syrup, thaw berries, but do not drain. Place the berries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine mesh sieve into a small saucepan. Discard seeds. Cook and stir juice over medium heat until just heated through. Stir in maple syrup, set aside.To make pancakes, in a medium mixing bowl stir together flour, baking powder, lemon peel and salt. Make a well in the center of the flour mixture; set aside. In a small mixing bowl beat egg yolk slightly. Stir in melted butter and milk. Add egg yolk mixture. Stir just until moistened (butter should be lumpy).In another medium mi...
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Apple Raspberry Crisp With Streusel Topping
2007-08-27 06:47:00
Serving Size: 2Ingredients:1/2 pint fresh raspberries 3 apples, cut into bite sized pieces 2 teaspoons lemon juice 3 tbs. soy margarine 2 tbs. flour 1/4 cup quick-cooking oats or granola 2 tbs. brown sugar 1 tbs. white sugar 1 teaspoon cinnamonDirections:Preheat the oven to 400 degrees F. Prepare a baking dish or 2 small oven proof ramekins with non-stick spray. Combine the 1 tbs. softened soy margarine, flour, and 1 tbs. brown sugar in a small bowl until crumbly; set aside. Combine the 1 tablespoon of brown sugar with the oats and place in the bottom of the prepared baking dish. Dot small pieces of the remaining tablespoons of soy margarine over the top of the oats. Cut the apples in bite sized pieces into a bowl with lemon juice and a bit of water so that the apple pieces do not turn brown. When the apples are cut, drain the lemon water off, add the 1 tbs. of white sugar and gently add the raspberries. Spoon the apple/raspberry mixture over the oats. Top with the streusel mixture ...
More About: Apple , Raspberry , Cris , Topping

Scotch Egg
2007-08-27 05:44:00
An interesting take on the hard boiled egg. It looks scrumptious and the recipe is very straightforward. Now this will be great for a Sunday morning breakfast.A hardboiled egg encased in sausage meat, rolled in breadcrumbs and then fried... fried.... fried.6 hard-boiled eggs, well chilled (i try to cook them to just past soft boiled stage, then stick them in the coldest part of the fridge to firm up)1 pound good quality sausage meat (i used ground turkey meat, seasoned with sage, white pepper, salt and a tiny bit of maple syrup)1/2 cup AP flour1-2 eggs, beaten3/4 cup panko-style bread crumbsVegetable oil for fryingPeel eggs and divide sausage into 6 portions.Roll each egg in flour then press and shape a portion of the sausage around each egg.dip sausage-wrapped eggs into beaten egg and roll in panko.Heat oil to 350?F .Cook each egg for 4-5 minutes (4-5 min on each side if shallow frying) or until sausage is cooked and browned.by chotda
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Speaking Of Pine Nuts
2007-08-27 03:26:00
A little information about Pine Nuts today as I had just posted a recipe that included Pine Nuts. I never realized how good they tasted with veggies until I had them for the first time. They are great with salads also. They add a nice crunch as well as serve as a lovely garnish to many recipes.Also called Indian nut, piñon, pignoli and pignolia this high-fat nut comes from several varieties of pine trees. The nuts are actually inside the pine cone, which generally must be heated to facilitate their removal. This labor-intensive process is what makes these nuts so expensive. Pine nuts grow in China, Italy, Mexico, North Africa and the southwestern United States. There are two main varieties. Both have a thin shell with an ivory-colored nutmeat that averages about 1/2 inch in length. The Mediterranean or Italian pine nut is from the stone pine. It's torpedo-shaped, has a light, delicate flavor and is the more expensive of the two. The stronger-flavored Chinese pine nut is shaped like...
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Courgettes with Peas, Parsley & Pine Nuts
2007-08-27 02:28:00
By Natalia Schamroth Photography by Steve Brown Cuisine MagazineCombining pine nuts, breadcrumbs and currants is a Sicilian influence. This sweet and crunchy mix is really delicious with fish.Ingredients:3 tablespoons extra virgin olive oil 1 white onion, finely sliced 2 cloves garlic, finely minced 4 courgettes, finely sliced lengthwise 1/3 cup breadcrumbs 1/2 cup peas (fresh or frozen), blanched2 tablespoons raisins or currants, soaked in water for at least 20 minutes, then drained2 tablespoons pine nuts, lightly toasted in a low oven sea salt freshly ground black pepper 2 tablespoons lemon juice 1/4 cup flat-leafed parsley, roughly choppedSaute the onion in the olive oil in a large heavy-based frying pan until soft. Increase the heat and add the garlic, courgettes and breadcrumbs. Stir-fry until courgettes and crumbs are lightly browned. Add the remaining ingredients and toss well. Serve immediately. Serves 4.
More About: Peas , Nuts , Urge

The History Of Ice Cream
2007-08-22 14:07:00
Have you ever wondered how particular food items originated. Well today a "cool" trip back in time discovering the origins of ice cream. It is a bit cold for me thinking about ice cream at this time of the year in New Zealand, but for those of you who have been experiencing some rise in temperatures in North America and elsewhere, grab that spoon and the rest of the container of the Haagen-Dazs sitting in the freezer and read on!The origins of ice cream can be traced back to at least the 4th century B.C. Early references include the Roman emperor Nero (A.D. 37-68) who ordered ice to be brought from the mountains and combined with fruit toppings, and King Tang (A.D. 618-97) of Shang, China who had a method of creating ice and milk concoctions. Ice cream was likely brought from China back to Europe. Over time, recipes for ices, sherbets, and milk ices evolved and served in the fashionable Italian and French royal courts. After the dessert was imported to the United States, it was serv...
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I'm In A Pickle.......And Loving It!
2007-08-17 08:17:00
Three months or so ago, while visiting with my wonderful In-Laws, my husband's father was kind enough to give us a nice bag full of gherkins from his lavish garden. My antennas went up and all that I could envision was making some Sweet Gherkin Pickle s from our prized gift. The only thing was.... that although I have been in plenty of pickles of my own in my life....I had never made any for eating. Now I must admit I am a great lover of recipes from the Internet, many of which have become household favorites. So off to the computer I fled to find a recipe for making my pickles. I came across the following recipe from a wonderful website called Recipe Source and did not have to look any further as it appeared that this recipe presented itself as being very straightforward, and in fact the pickles were extremely easy to make, and no fuss. I guess it must have been in April or May that I had made them, but decided to let them soak in all the lovely juices for a couple of months before...
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THE LAST MINUTE PEPPERONI PIZZA
2007-08-03 03:05:00
THE LAST MINUTE PEPPERONI PIZZAIngredients:These ingredients make 2 pizzas.(2) 400g ready made pizza bases (thawed). Romanos is a good one, but there are many others available on the market as well.1 large sliced or diced onion1 green capsicum (green pepper) sliced or diced or red depending on your taste1 1/2 cups sliced mushrooms1 1/2 cups grated mozzarella cheese1 cup of pasta sauce or tomato sauce1 1/2 cups of sliced hot and spicy pepperoni2 medium tomatoes slicedDirections:Place pizza stone in oven and preheat oven to 200 degrees C. or 390 degrees F.Divide the pasta or tomato sauce between the two pizzas and spread over the bases evenly.Place your tomatoes evenly around the pizza base.Spread the mozzarella cheese evenly over the tomatoes.Add the onions, capsicums, and mushrooms, and top off with the hot and spicy pepperoni.You can also add some other of your favorite toppings such as diced pineapple and red capsicums for a nice Hawaiian version.The pizza stone will hold one pizz...
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Romancing The Pizza Stone
2007-07-30 00:01:00
Next to the grand inventions of the electric drip coffee maker, the food processor, and a digital camera for food blogging, the Pizza Baking Stone just has to be one of the greatest innovations ever designed for the kitchen. It would be amazing to think that any kitchen could be without one. Pizza is an all time favorite for most people I would think, and making your own pizza has to be one of the most fun, quick, and easiest thing to prepare in the kitchen. When time is of the essence, and you are looking for some comfort food to save your appetite, or for a special treat for that 40th Birthday Party, try a homemade pizza. Now making a good pizza does not have to mean going through the trouble and time of making a dough base. We often purchase the prepared pizzas at the supermarket.....the ones that don't have much on them...very plain Jane in fact, as we love to add our own variety of toppers to them. My next post today will be a recipe for our standard homemade pizza adding our ...
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DIET RULES
2007-07-27 22:09:00
1. If no one sees you eat something, it has no calories. 2. When drinking diet cola with a chocolate bar, the chocolate bar is cancelled out by the cola.3. When you eat with someone else, calories don't count as long as you eat less than them. 4. Food used for medical purposes does NOT count, for example: Hot Chocolate, Toast, Cheesecake and Vodka. 5. If you fatten up the people around you, you will look thinner. 6. Cinema related foods have zero calories, as they are part of an entertainment package and not counted as food intake (this includes: popcorn, chocolate bars, maltezers, javas and slurpees). 7. Biscuit pieces have no calories because breaking up the calories cause leakages. 8. Foods licked from knives and forks have no fat, if you are in the process of cooking something. 9. Foods that are the same color have the same amount of fat (eg. spinach and peppermint ice-cream , apples and red jelly snakes). 10. Chocolate is like a food wild card. It can be substituted for any fo...
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Beef Enchiladas With Red Sauce
2007-07-27 11:19:00
This is the perfect Enchilada dish to make, and so quick and easy too. I mentioned this dish in my previous post. It is one of the many excellent recipes in Jane Milton's cookbook of 2001, Mexican Red Hot Cookbook.Ingredients:500 g /1 1/4 lb rump (round) steak, cut into 5 cm/2 in. cubes2 ancho chillies, seeded2 pasilla chillies, seeded2 garlic cloves, crushed10 ml./2 tsp dried oregano2.5 ml./1/2 tsp ground cumin30 ml./1/2 tbsp vegatble oil7 fresh corn tortillasshredded onion and flat leaf parsley to garnishMango Salsa to serve or your own salsa versionDirections:Put steak in a deep frying pan and cover with water. Bring to the boil, then lower the heat and simmer for 1-1 1/2 hours, or until very tender.Meanwhile, put the dried chillies in a bowl and pour over the hot water. Leave to soak for 30 minutes, then tip the contents of the bowl into a blender and process to a smooth paste.Drain the steak and let it cool, reserving 250 ml./8 fl. oz./1 cup of the cooking liquid. Meanwhile, c...
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Chilli Lovers Only!
2007-07-26 00:06:00
Mexican food having always been my long time favorite of all ethnic cuisines, and having dined in many fine Mexican restaurants from the great State of Texas to the Big Apple, to Wellington, New Zealand, I had longed for a Mexican Cookbook to add to my already existing huge collection of books from all over the world. Most of the Mexican dishes that I have prepared had been of my own creating, but I was eager to try some new Mexican recipes, and from a cookbook that would come highly recommended...and it most assuredly would have to have recipes using Chilli es, Chillies, and more Chillies. So about six years ago, a friend recommended the Mexican Red Hot Cookbook, by Jane Milton to me and I swiftly flew to the nearest bookstore to purchase the book.....actually for a Christmas present for my husband, as not only does he adore Mexican cuisine also but he loves to cook on the weekends. Well needless to say we love this cookbook. I noted that it is still available for sale if interested...
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Mum's Lemonade Date Scones
2007-07-24 14:58:00
A wonderful family recipe from my husband's Mum for Lemonade Date Scones to christen my new blog. I could not resist sharing this recipe for my first post. This has been a long time favorite recipe in the family and one of the first batch of yummies that my husband baked for me when I first moved down here to New Zealand. I have been eating them ever since. Mum's Lemonade Date SconesIngredients4 cups of self raising flour (or 4 cups of standard white flour with 4 heaping teaspoons of baking powder added)1 (335 ml.) can lemonade (Sprite)300 ml. cream1/4 tsp salt400 grams (14 oz.) of whole dates (will be added to the mixture whole)DirectionsPreheat Oven To 200 degrees C. or 390 F.Mix all ingredients well in large mixing bowl. Then knead the dough mixture on a floured board or surface, adding flour if needed until a nice dough forms. Place a sheet of baking paper on a large cookie tray or pan. This works the best we have found and prevents sticking to the pan. Place the puffy somewha...
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