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Minus-the-Kitchen-Sink Casserole
2008-04-24 12:38:00
quasi tutto/everything but the kitchen sinkMinus-the-Kitchen -Sink Casserole . You're thinking, huh? Allow me to explain -I arrived home after work with grandiose ideas about what I would do with my evening. After changing into my comfies with intentions for walking the neighborhood and our own Heartbreak Hill (feel the burn...), I mixed a dinner casserole, popped it in the oven, and sat on the couch to read through my mail. Bill...bill...catalog...bill...bill...dir ect mail piece....bill....zonk! Out light a light. 'sleep. Dreamland. Stage 5 REM action. Watching-your-cute-pooch-running-after-a- cat-in his/her-sleep sleep. Completely missing my guilty pleasure - America's Next Top Model, I also allowed my casserole to cook....and cook....and cook in the oven. Luckily, nothing burned.But, getting back to the, huh? Why Minus-the-Kitchen-Sink Casserole? Because it seems as though there is everything but the kitchen sink in this dish. To make it, I opened my fridge, grabbed the miscellan...

Quinoa Cakes with Snow Peas and Tilapia
2008-04-23 12:46:00
6 more days! 6 more days! 6 more days!Looking for Cooking to Combat Cancer 2 - An Event entries! Click here, here, or here for different lists of superfoods that may jump start your cooking thoughts).Email your info to ccc2event(AT)gmail(DOT)com.The deadline is next Tuesday, 4/29/08. Let's fight together!pepita d'oro/golden nugget Quinoa (pronounces keen-wah), a grain, right? Wrong! I thought it was, like couscous. But, as I found out, ?Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient "grain" once considered ?the gold of the Incas?." Who knew? Thus, it makes it a great participant for Weekend Herb Blogging, created by Kalyn, hosted this week by Margot from Coffee and Vanilla.Like many ingredients, Quinoa was not even in my vocabulary, in any filing cabinet of my brain before I started blogging. My first introduction was through Heidi of 101 Cookbooks, who has been a tremend...
More About: Cakes , Snow , Peas

Tuesdays with Dorie: Bill?s Big Carrot Cake
2008-04-22 06:15:00
persona dai capelli rossi?/Carrot top? Today mark?s my first outing with the Tuesday with Dorie Bakers. You see, after breaking my self-imposed cookbook ban ?again? by purchasing Baking: From My Home to Yours a little over a month ago, I became Baker #150 last week. Woohoo! I am thrilled to be a part of another fabulous group of bakers. And, another reason to have to bake? Bring-It-On!My first mission? Bill ?s Big Carrot Cake (pages 253-255), chosen by Amanda of slow like honey. My first thoughts? Yippee! I love, love, love carrot cake. Do you understand me? LOVE. Unfortunately, even with all the love, I can?t remember the last time I ate a piece. So, as I don?t eat what I bake anymore because of the sugar reactions I get, I would be lying if I said it didn?t pain me to pass along this moist, mouthwatering tower of goodness. But, the smiles it brought to the recipients? Totally worth it.Who got it? you ask? Don't laugh. The gang at the dentist's office when I arrived at my appoint...
More About: Events , Cakes

Pistachio Cashew & Spinach Roast
2008-04-21 12:29:00
pane/loafI have bought Tofu a couple of times, telling myself I am going to try it, but don't. I bookmark recipes, get the tofu, the expiration date passes, and it gets tossed. I am one of those people that can't bring themselves to get past its texture. Call it post tramatic stress from a bad tofu-experience from the vegetarian dining hall during undergrad in the early 90s. Call it silliness. Who knows!Well - Sunday marked the day I broke free from the shackles of tofu fear. And, I have Lisa Rene to thank for it. I saw her Pistachio Cashew & Spinach Roast and thought, that's it - a must try for sure! So, when I was at the Farmer?s Market, trying to remember the ingredients, I bought soft tofu and pistachios. I was supposed to by firm tofu ooops!), but decided to try it anyway. My pantry also neglected to have garam masala and turmeric, so my loaf didn't have them, plus I chose to leave out the serrano pepper - substituting it for a dash of red pepper flakes.Overall, it was ...

Apple Clafoutis
2008-04-20 15:16:00
gradito/satisfyingThere are several events I always have the intention of participating for, but then something happens to get in the way. Hay Hay it?s Donna Day is one of those events. This month, with Bron as the host this round - The Clafoutis Edition. While I am not "entering" because this isn't an original Donna Hay recipe, be sure to visit Bron later this week and check out the Hay Hay it?s Donna Day #19 Round Up.I made an Apricot Clafoutis last year that was so, so tasty and light. With the absence of apricots in and around my kitchen, apple was the next option. (Not to mention, apples were all I had in the house for fresh fruit.) I decided to use a recipe from one of my favorite magazines, Saveur. I admit - I had a little issue when my pie plate was too shallow, but a quick transfer into my new(ish) square springform pan that I had waiting in the wings for another recipe...I was good to go. I am not going to retype the recipe in this post, but feel free to click here to pop...
More About: Events , Apple

Two Worlds Collide with Guacamole
2008-04-19 14:58:00
scontro frontale/head on collisionIt was great all day Friday! Work was relatively calm, which is always a good (but rare) thing - we won't count silliness at bus call that brought news helicopters to our back field. But, all of a sudden, I got so tired on the way home! I know that has had to happen to many of you...on your feet all day, or simply going, going, going in some capacity, and then boom! You stop for drive home, you body begins to relax, and whoosh...sleepy time!I really wasn't trying to cook a serious dinner, especially when the couch was calling, no - screaming - my name. So, I went with a simple guacamole on Bellino Italian Toast round colliding two worlds ... Mexican/Spanish & Italian. :) Bellino Italian Toasts are so airy and with the avocado? mmmmm!I ended up falling asleep on the couch - waking up to find myself revealed. No...not that way! The Mele Cotte pantry (cabinets, really) is this weekend's post for Lydia's event, Other People's Pantry. You can se...
More About: Worlds , Two Worlds

Quinoa Sausage Bake
2008-04-18 12:23:00
casseruola/casseroleI came home the other day and had a plan for dinner. Among other things, I think my favorite purchase at the Farmer?s Market was the chicken sausage with feta and sundried tomatoes and I wanted it to be the star in my Quinoa Sausage Bake. Admittedly, I started to wonder if my bake would...bake. After 30 minutes in the oven....nothin'...maybe I was really wanting soup?Happily, an additional 30 minutes presented the needed solution for my meal and I was a happy girl.Now, before going into the steps, let me caution you that I didn't measure for this dinner, just went on sight and tummy growls.Preheat oven to 400 degrees F.In hazelnut oil (or any oil of choice), saute diced onions until translucent. Then, add peppers and mushrooms. Cook for about 5 minutes.Transfer into a casserole dish and stir in 1 cup rinsed, uncooked quinoa. Set aside.Brown sausage. Slice it into 1-inch slices, on a diagonal. Add it to the casserole.Add enough chickem broth to cover the vegeta...

Scallops over Couscous with Dill Sauce
2008-04-17 12:15:00
cappesante/scallops I haven?t been very consistent over the last few months with my Weekend Herb Blogging participation, but I am getting something in this week (hosted by Susan from The Well-Seasoned Cook). This week? Scallops over Couscous with Dill Sauce . The star of this dish is the dill, for its flavor really brings a lot to the sauce.Why dill? Well, it?s spring and that means it?s the perfect time for this tasty herb. So get your egg, fish, and veggie dishes ready?.dill is out and about to bump them up a level! Check out the nutrition facts for dill by clicking here.The other bit of yumminess in this dish? Shallots, which might just be my favorite onions. I love the taste, but of course if has its health benefits! Low in saturated fat, cholesterol and sodium, high in vitamins and potassium! Check out the nutrition facts for shallots by clicking here.The first time I have cooked scallops, I am pretty pleased with the outcome. In fact, I only defrosted 2 large scallops and wish ...

Sweet Gondolas
2008-04-16 06:10:00
un viaggio piacevole/pleasant journeyCannoli - sweet, sweet cannoli. The Italian word cannoli is actually plural. The singular is cannolo which means ?little tube?. Put a little tube in front of me and I am happy, happy girl. I don?t eat them often because the sugar in them causes me the same ?sleepy? issue I have with chocolate. But, every so often, I indulge, making sure I am near a couch?ha! zzzzzzzzzzzzzzzzzzzWhen I made cannolis last year, I used store bought shells and made the filling. I have the tubes but to go through all the steps of making, then frying the dough, ugh? If I was getting paid? Sure! No moola - no can do. (unless asked reeeeally nicely)So, I decided to make my own spin on the traditional Italian dessert. Why? Well it started with these little guys, part of the ?stuff? I brought back from my mom?s.Why did the word gondola pop in my head? I have no idea, really. But then, I thought, ?Hey, that idea is pretty darn cute!? And Sweet Gondolas were born.Gondola Bo...

Salmon with Mango-Avocado Puree
2008-04-15 13:09:00
salmone/salmon On a trip to the Farmer?s Market this week, I bought a box of mangoes I couldn't wait to dig into.I also grabbed a beautiful, thick 1lb. salmon fillet. When I got home, I cut it into four thin strips; the size is perfect for me to prepare single-girl meals.After seasoning the salmon strip well with Essence, I sautéed it until done, in Hazelnut Oil. (I can only eat salmon when its done - not "rare" for me!) I served it to myself on a bed of spinach angel hair pasta I tossed with a little of the oil and grated Parmesan, and a mango-avocado puree. The contrast of flavors was really tasty!For the mango-avocado puree, I simply peeled one ripe Peruvian mango I had and blended it with an equally ripe avocado, and seasoned it with a little salt and white pepper. Its a quick "sauce" I will definitely utilize again...:)This mango-avocado puree is almost too simple! But, I am going to enter into Cinco de Mango anyway...:) What's Cinco de Mango? If you missed the posting, cl...

Cinco de Mango!
2008-04-14 11:47:00
festeggiare!/celebrate! Cinco de Mayo is coming soon?.just 3 weeks away! Cinco De Mayo - The 5th Of May - a celebration of Mexican culture, of food, music, and customs. Although May 5th is commonly thought of as Mexico's Independence Day, that?s actually incorrect. September 16 is the true day for Mexico's Independence. May 5th celebrates the Mexican militia?s win at The Battle of Puebla in 1862 over the French.After being contacted by Fleishman-Hillard, on behalf the National Mango Board about trying some mango recipes, I thought it would be fun to promote their party, Cinco de Mango, with a blog event with the same name. Create an excuse to eat mango? Sure! So, I extend the thought to you?What dish can you create with Mango as its star? Will it be a salad? A dip/spread? A wrap? A pudding? A drink? A lover of Mango, I am excited to see all you will all come up with!The rules are simple?1. Mango must be included as one of the main components of the dish. While it is not required, ...

Buchwheat Groats Scramble
2008-04-13 17:56:00
strapazzare/scrambleApril?s theme for for Ilva's and Joanna's (and Michelle, too) Heart of the Matter is healthy brunch. As I continue to get back into a regular eating schedule that is healthy, desperately wanting to get this poundage I have gained off, I find I need to get better at breakfast. Once the alarm goes off at 5, I only end up leaving myself and hour before having to leave for work, and honestly? Bananas and yogurt get really old, quick for me. Now? What can I make ahead of time and ?grab and go? at 6AM. This Buchwheat Groats Scramble fits the bill. I made it yesterday, had a lot left over. I tested its reheat potential this morning and was pleased with the outcome. So, now I have a healthy breakfast/brunch recipe to keep on hand.Why is it healthy?The buckwheat groats, its main attraction, are an awesome source of goodness. One thing I didn't know, that I found out from one health food site, is ?while many people think that buckwheat is a cereal grain, it is actually ...

The Great Mixer Challenge
2008-04-12 15:16:00
nuova edizione/new editionLet me start by saying two things -1.Don't forget to fight! - Deadline is 4/29/08.I have gotten several fabulous recipes! Be sure to get yours in the mix.2. I love my Kitchen Aid. Having had it since 2000, it will forever be one of the best gifts I have received.Having said that?.let me tell you about Thursday and the new member that joined home. Wait, let me go back to my birthday weekend. I came home that weekend to a huge, heavy box at my door. What was it? A nine piece All-Clad Stainless Steel pot set from Sur La Table. My sister sent them to me after she recalled me saying I wanted new pots. How nice was that? The issue? (I know ? you?re saying, Sur La Table? There isn't an issue.) Well, I had just bought a set over Christmas and have no room in my house.My first thought was to return them to Sur La Table and get sis her money back. It was too much to have as a credit. However, I found out from Customer Service that they wouldn't pay for shipping an...
More About: Great , Challenge , Mixer

Sugar and spice and everything nice
2008-04-12 15:07:00
torta al formaggio/cheesecakeMy first yummies with my new mixer....Honey Spice Cheesecake and Butter Pecan Cheesecake. The Honey Spice caved in a little, but it was perfect for the syrup, which oozed nicely as the fork cut into the cake. And, although it doesn't have cinnamon, I saw this garnish in my bakery travels and thought it added a cute, but rustic look. I need to work on the attractiveness of the Butter Pecan. The taste is definitely not reflected accurately in the picture.Honey-Spice CheesecakeCrust1 cup graham crackers4 Tbsp. unsalted butter, meltedFilling2 8-oz. packs of cream cheese, softened¾ cup brown sugar, firmly packed.1 tsp. vanilla1 ¼ tsp. allspice1½ Tbsp. flour½ cup heavy cream3 egg yolks2 egg whitesSyrup½ cup honey2 Tbsp. water1 tsp. gelatin Preheat oven to 325 degrees. Combine the crust ingredients and press into a greased 8-inch springform pan (or 8 mini?s). Refrigerate for while making the filling.Beat whites to soft peaks and set aside. Beat the cream chees...
More About: Sugar , Nice , Sugar and Spice

BruschEtta is Excellent!
2008-04-11 14:53:00
Fresco/FreshI am back from my quicky trip to NYC. I am happy to report ? no speeding tickets! I did dip into a road side rest area at one point in North Carolina when I thought a policeman came out of his hiding to get me. Instead ? he caught a sports utility. Hee hee.I did, however, seem to completely fill my trunk full of shopping bags (and my suitcase and dress bag). Huh? How did I do that? Yeah ? shopping. In stores and in my mom?s apartment. Since she doesn?t bake so much anymore, gave me a bunch of stuff from her drawers and cabinets.After I unpacked yesterday and ran some errands that led to a very cool purchase (more tomorrow), I also tried to recreate the bruschetta I had from Buon Italia. I didn?t have any fresh basil but I did have leftover red and yellow tomatoes and prosciutto. Mixed together with some garlic, extra virgin olive oil, and some Tuscan Seasoning? Almost (but not nearly) like Buon Italias. Yum!Before to head to get my car serviced?.guess what? Mrs. W was so...
More About: Excellent

NYC Visit Day 2 with a little Apples & Thyme
2008-04-09 13:59:00
in viaggio verso Atlanta/on the road to AtlantaI am heading out this morning, back to Atlanta. It was a quick trip, but visiting my mom is always great. While here, Monday included Chelsea Market and mom and I cooking dinner (pork loin, spinach/cranberry salad, and peppers) for my brother and Angellika.Tuesday was set aside for the ?burbs?. Since I had my car, I was able to bring mom and Angellika to Costco and Stew Leonard?s up in Yonkers where Mom was able to get all necessities that are so expensive in the city ? detergents, oils, coffee, etc. We also hooked up my brother (who moved to NYC in August) with a massive amount of chicken and veggies he asked us to grab. It is this type of bargin, ?more bang for your buck? shopping that I would miss if I moved to the city, unless I kept my car ? which is very expensive to do.I never heard of Stew Leonard?s before mom mentioned it. It?s a cute place ? kind of like Atlanta?s Harry?s Farmers Market before Whole Foods bought it out.Of cour...
More About: Travel , Apples , Visit

Chelsea Market - Day 1 in NYC
2008-04-08 12:52:00
cibi cotti nel forno/baked goodsI am in NYC. I don't know if I ever mentioned it, but I lived here in the mid-90s. I was so unhappy. But, I love visiting, now. Of course, my mom being here is an encouraging draw.Today, Mom let me sleep, but again - woke up early. She popped over to the gym while I got rid of the lovely sleepy look I was sporting.Before we got going for the day, mom had to finish some bourbon balls for an outting later this week. Boubon before 10? That's my mom! Good woman!I also noticed how cute she decorated the Raggedy Ann ornament I gave her a couple of years ago - the one she keeps out all year long on a kitchen shelf.Then, its was time to get moving. While she had an appointment that would keep her occupied for a good portion of the early afternoon, Angellika and I headed downtown. First, let me say, I knew I was in trouble because I drove here. Not limited to a suitcase, I have trunk space! :) Bring on the shopping.I hadn't been there in a very long time, s...
More About: Chelsea , Travel , Market

Turkey Tacos & NYC?
2008-04-07 14:27:00
pacco sorpresa/surprise packageTurkey Tacos & NYC? Well, they have nothing in common in this post, except that both are mentioned.Happy Monday, everyone! And, it is a great Monday for me. First, I am not at work. Love the students, but I processed a few too many suspensions for my liking last week. Second, its my spring break! Woohoo! I slept until 7:30 all weekend! (You know you're getting older when 7:30 AM is sleeping late.)Well, I mentioned yesterday that I was hopping in the car and driving. Admittedly, I knew my plan, but mom reads my posts, so I couldn't give away the surprise. Angellika devised a plan to flip my mom out and have me just show up! So, I left at 10AM and made really good time - without going over 80MPH (most of the time)! I mean, ridiculous time! No traffic - except in D.C. There is always traffic in D.C. I was in Charlotte at 2:00, Raleigh/Durham- 4:45, Richmond - 5:30 , D.C. 7:00! Original plan was to get to Maryland and stop. But, at 7PM, I was only 4(...

Blackberry Mousse
2008-04-06 14:10:00
Mousse di Mora/ Blackberry Mousse Mousses are creamy, rich, and have a ton of flavor. Depending on the type of mousse, how it?s prepped, and whether its sweet or savory, mousse may have a thick or light texture. I recently made a mousse for a dessert and when I saw that this month?s theme for Meeta's Monthly Mingle is Spring Fruit Sensations (hosted by Abby of Eat The Right Stuff), I thought a Blackberry Mousse might fit in well. Blackberry MousseServes 2-4½ cup heavy cream4 oz. cream cheese¼ cup confectioners sugar2 Tbsp. sour creamJuice of ½ lemon1 tsp. vanilla2 Tbsp. Blackberry jamHandful of fresh blackberriesChopped nutsMint Sprinkle the blackberries with sugar, cover, and set aside. With the whisk attachment, whip heavy cream to stiff peaks and set aside.In a clean bowl, with the paddle attachment, beat cream cheese and the confectioners sugar until combined and smooth. Add lemon juice, vanilla. Add sour cream.Gently fold the cream cheese mixture into the heavy cream. Be caref...

Pizza Mania!
2008-04-05 19:04:00
farsi venire l'acquolina/make your mouth waterPizza is love! Love is pizza! I was in a pizza craze this week. After a trip to Trader Joes, and purchase of two batches of pizza dough, it was inevitable pizza was in my future. I have had their garlic and whole wheat doughs before, but prefer the plain.Hmm...what kind to make, what to make? My tastes have changed in recent years, and while I still have my favorite spot I hit in NYC for a slice of cheese, I actually prefer pizzas without a lot of marinara sauce. The two pizzas I made this week were made with defrosted portions of sun dried tomato (also used in my Herb Chicken and Sun-dried Tomato Soufflé) and basil pesto I made in winter.Pizza #1 was the dough (obviously), basil pesto, mozzarella cheese, prosciutto, and red and yellow tomatoes.Baked in a preheated 425 degree F oven for 25-30 minutes...Allow to rest, slice, and eat!Pizza #2 was the dough (obvious - again), sun dried tomato pesto, ricotta cheese, prosciutto, and diced to...
More About: Mania

Spring Orzo
2008-04-04 12:52:00
smania/spring fever I made this a while ago. It was actually on Easter Sunday when I had honeyed lamb shoulder and Garbanzo Bean Soup along with this Spring Orzo for my din din. . But, time whizzed by and here we are. Now, this post is just in time for WHB (created by Kalyn, hosted this week by the fabulous girl, herself!)Why is this a great Weekend Herb Blogging dish? Lima beans & Peas. Lima beans, named after Lima, Peru, may also be referred to as a chad beans, or butter - wait?insert Boston accent here - butta beans. These are wholesome little guys!According to WHFoods, not only do Lima Beans kick butt in dietary fiber and insoluble fiber, but they are also heart healthy (if you?re looking for a veggie to include for any Heart of the Matter event), and provider of oomph while stabilizing blood sugar. In addition, "lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. In addition to lowering cholesterol, lima beans' high fiber content pre...

Bread Pudding
2008-04-03 14:20:00
budino di pane/bread puddingSingle girl - big loaf of bread I can't get through (without feeling like a blimp). What to do, what to do. Bread pudding! :) Yummy!Bread Pudding 2 cups milk¼ cup butter½ cup sugar3 eggs2 teaspoons cinnamon½ teaspoon ground nutmeg1 teaspoon vanilla3 cups soft bread, torn/cut into small pieces1 cup currents Preheat over to 350 degrees F. Butter a 1 ½ -quart casserole dish. Place bread in the dish. Set aside. Heat milk in a saucepan, over medium heat just until film begins to form. Add butter and stir until butter is melted. Cool to lukewarm.Whisk sugar, eggs, cinnamon, nutmeg, and vanilla together. Slowly add milk mixture. Pour batter over the bread. Sprinkle with currents.Bake 45 to 50 minutes or until set. Serve warm. Don't forget to fight!Deadline is 4/29/08http://melecotte.blogspot.com/feed s/posts/default?alt=rss

Award meets Event - Garlic Chicken with Balsamic Vinegar
2008-04-02 12:49:00
aceto/vinegar First, I must give thanks for a moment, while being a bit gitty, hop upside down, and offer a yelp, Whoohoo!" The girls at Peanut Butter Étouffee held their second annual Pullet Surprise and the deadline was last week. The round up was posted today and guess who they named the winner? Me!!! My Herb Chicken and Sun-dried Tomato Soufflé won the coveted prize, which is better than real Pulitzer. I am now able to keep the banner below on Mele Cotte. Now, I was told the banner can hang as long as I wish. Hmmm ... okay. How about Forever! As Pullet Surprise kept with the chicken theme with eggs, and since I had both chicken and eggs in my soufflé, this is a good segway into my dinner last night. The dish is also my contribution to for Cooking to Combat Cancer 2.I have been in the kitchen quite bit lately, but not so much with cooking the dinners I should. I attribute part of the reason to the tumultuous relationship I have had with proteins over the last year. For some reaso...
More About: Event , Garlic , Award , Vinegar

A Taste of Yellow with Mango Pepper Salsa
2008-04-01 19:00:00
lunga vita da vivere/long life to liveYear #2 is here for Barbara?s (Winos and Foodies), A Taste of Yellow . An event to raise awareness of the cancer issues, it?s our way of supporting LIVESTRONG Day. Within the event, the main and very important rule is to bake or cook something yellow. Then, if you want to include a picture with the LIVESTRONG band, then cool. If not - no biggy. Since Barbara sent me many bands to distribute, I am only too happy to wear and click one (a band).I mentioned in Cooking to Combat Cancer 2 - An Event that I became intimately involved with the ?Big C? when my gram was diagnosed, then lost her battle to pancreatic cancer. I think of her every day, especially with my Pillsbury Doughboy greating me as I open the fridge in the morning. I remember it sitting sweetly in Gram?s home. When getting Gram's affairs in order, my mom gave Doughboy to me and I have treasured it ever since.For this event, I went simple for the dish? Mango Salsa . All I did was dice 1 m...
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Little-Big Kahona Cakes
2008-03-31 12:49:00
noce di macadamia/macadamia nutBig Kahonas? what that? Am I hearing rumblings of tasteless, yet hilarious, jokes/comments already? Ha! Shame on you. Cakes , people ? food...lets stay focused.I have been making Emeril?s Big Kahona Cakes for many years now. In fact, I think it was one of my first food network recipes I printed and tried when Food Network was just getting started. I love the combo of flavors, and any excuse to eat macadamia nuts is reason enough for me! Like the recipe suggests, I usually make it in a sheet pan and use a cookie/biscuit cutter to cake the rounds.Recently, I bought four molten pans so I can make individual cheesecakes on my own, without borrowing (like I did last year.). Now that I have a 24-count, I want to ?individualize? everything, and thought I would try baking the Kahona Cakes in my new pans.Well ? while the majority worked well, my plan was not completely unscathed. Can you say sink holes? Looks like the streets of downtown Atlanta!But, I figure t...
More About: Events

Daring Bakers Challenge: The Perfect Party Cake
2008-03-30 06:10:00
cosa facilissima/piece of cake Mele Cotte is still under construction. Hopefully you are seeing three columns. Thanks for those who let me know you were. I am still having issues adding my Mele Cotte Apple header, as well as the date. My posts were dated Friday night, but they ran away on Saturday....Maybe this means I make my own schedule? Ha! A girl can dream, right? Thanks for your patience as I slowly beautify my lil' blog. :)Now...back to the food...What time is it? It?s Daring Baker Challenge time! Morven from Food Art and Random Thoughts was the host for March's challenge and she chose Dorie Greenspan?a Perfect Party Cake . While we had to follow the cake recipe according to Dorie, Morven gave us freedom to play with the flavor and filling.This was yet another fun challenge. I didn't really have any issues with the recipe. Its time management that's the issue. I have blogged before about my inability to manage my time well since becoming a school administrator. This breakd...
More About: Bakers

Cooking to Combat Cancer 2 - An Event
2008-03-30 01:26:00
Where has the winter gone? It seems as though Christmas, Valentine?s Day, and Easter were one week after the other! Now, April is here, knocking on our door. I am jumping this event off a little late, but better late than never! Last year, I hosted the first annual Cooking to Combat Cancer . Not knowing many people who have not been touched by cancer, my grandmother?s battle with pancreatic cancer was my first introduction to this ghastly disease. A life changing experience for our family, it really wasn?t a battle since, once diagnosed, it was only a few months when we lost her. Its a time in my life I will never forget, and it still causes raucous feeling in my stomach. My GramThen, with friends of my parents, members of the community, I became a little too familiar with cancer when I was diagnosed with Thyroid cancer in April 2001. Although I am seven years out, I don?t think there is a day that goes by that I don?t think about it. Specifically, my morning ritual of taking my thyr...
More About: Events , Event

Please Pardon My Appearance...
2008-03-29 02:33:00
I am playing with my template....And while I would have loved to finish tonight, I am sleepy. I will continue my efforts in the morning.**Update - I am having issues adding my Mele Cotte Apple Header, but I am not giving up. :) Hopefully all of you are seeing 3 columns. When I checked on the laptop I use for work, I did not. Hmmmm. Are you seeing three columns?Thanks for your patience!http://melecotte.blogspot.com/fe eds/posts/default?alt=rss
More About: Misc , Appearance , Pardon

Hazelnut Farfalline
2008-03-27 11:44:00
cravatta a farfalla/bow tieIt is time for Ruth?s weekly event, Presto Pasta Nights. My contribution this week is Hazelnut Farfalline.After looking in the pantry, I knew I wanted to make the Lanier Farfalline I found at the store. (...which was quite an exciting find, mind you, since I will never be able to make it picturesque pasta like lovely Gattina's Bi Colored Pasta &/or Lasagnette. ) It was important to me that stay with the quick and painless dinner trend I have been trying to follow, especially since I went through all of yesterday thinking it was Thursday. How much did that suck when I realized it was only Wednesday. This pasta dish only took me 20-30 minutes to make, and thats mainly because a pot of water takes so long to boil.Hazelnut Farfalline Cook, drain, and set aside the Farfalline.Meanwhile, sauté a ½ cup hazelnuts in about 1 Tbsp. of unsalted butter for about 5 minutes.Add ½ a red bell pepper - diced, and a ½ cup diced/seeded tomato for about 3 minutes.Next, p...

Herb Chicken and Sun-dried Tomato Soufflé
2008-03-26 11:07:00
leggero come l'aria/light as air I have really enjoyed visiting the girls at Peanut Butter´Etouffee over the last year and a half. In fact, their first annual Pullet Surprise (featuring Chicken ) was my second blog event I entered. A newbie, having just started Mele Cotte a couple of weeks before the deadline, I completed a full dinner for a friend. It turned out to be a 3-part post, the first was the Lemon, Pepper, & Thyme Chicken with a Green Vegetable Wheat Penne, part 2 was a Balsamic Vinaigrette recipe, and part 3 was the Golden Cake with Chocolate Sour Cream Frosting. The whole process turned into a great evening.But, now, the second annual Pullet Surprise is here. Literally. Today is the deadline. This has been my habit of late?waiting until the last possible moment to post event dishes. This year's Pullet kept with the poultry theme, adding eggs as the dishes main ingredient. Hmm?.what to make, what to make?what to make that?s easy and quick. I didn?t go with an elabor...
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