Where does the time go????

Wow!!!!!!  Where does the time go?????  I am just squeaking in a new post just shy of 3 months since my last one.   I'm sorry to be so neglectful but I hadn't forgotten just way too consumed with trying some new things.  I have missed my blogging and all the things I get to do to create my posts. OK, OK, enough of all of that.   How about an update?

There is way to much to tell in one blog so I will spread it out through many a blog post.  This way there is not too much blah, blah, blah and way more cool info to sink your teeth into.  I think it is best to start with currents events and work our way from there.

 Holy Shit(sorry I couldn't help myself)  Christmas is only 8 days away.  How the heck did that happen?  I'm sure I am not the only one feeling this way.   Does this happen in every faith or major event any of us choose to celebrate each year?  Is this an American phenomenon or a world wide dilemma?

 

Buddhism

Kwanza

Chanukah or Hanukkah

I am also wondering which is the proper spelling Chanukah versus Hanukkah?

Hindu Holidays

Sikh Festivals

 

Mecca

 Enough with all these questions already lets get back to blog enlightenment.  
Steve(the hubs) had this great idea for our holiday promotion to be the 12 days of Christmas.  This came to him on November 30th.  I said "We can't wait till the 13th of December, we are an online business".  My brilliant idea was the 19 days of Christmas.  OK, so the idea was brilliant but the timing for his idea and my adding an extra 7 days was anything but brilliant.  Suffice it to say it has been crazy make it happen but we have learned so much and it has been a success.  Yeah!!!

I'm listing some of the most popular promotions so far and you can check out the rest on the website for yourself.  I would love to hear from you on how the holiday season is for you?  I hope everyone in your circle of family and friends is healthy and happy this season. 

THE THIRD DAY OF CHRISTMAS
Get 15% off our Hand Blown Wine Aerator enter the coupon code 15aerator2012 at checkout to get your discount.

THE FIFTH DAY OF CHRISTMAS

Purchase any 3 cheeses and receive 15% off your order.
Use the coupon code day5xmas2012
at checkout to receive your discount.

THE EIGHTH DAY OF CHRISTMAS

Buy one bottle of Fig Balsamic Olive oil by O Olive Oil
and receive 10% off.  Use the coupon code day8xmas2012
at check out to receive your discount

 

 
THE SIXTEENTH DAY OF CHRISTMAS

Purchase one bottle of Clementine Citrus Olive Oil
by O Olive Oil and receive 10% off at checkout
use the coupon code day16xmas2012

Happy Holidays everyone and I hope to post again one more time before Christmas.

Elizabeth  www.gourmetgoodstoyou.com

Macaroni and Cheese Deep Fried?

How is it that it has been over two weeks since my last post?  Oh yes, I remember now; I am expanding both of my businesses and getting ready for the holiday season.  Maybe that's why.  Now, it's not like I haven't thought about it but by the time I get a chance to sit down to write my brain is totally fried.  Even though this post is about fried food I promise my brain is not fried at this moment so it is safe to keep reading.

I wish I could post a new recipe for you but there has been no time to be creative in the kitchen.  I started talking about this Bon Appetite article back in May but took a break during the summer.  Who wants to fry food in the heat?  Well, now that Autumn/Fall arrives on Saturday I thought I might get the conversation going again about crazy fried foods.

It just so happens that this recipe originated last January at the end of football season so what a great time to talk about it now that football season is in full swing(or kick or throw would be more appropriate).  The link for the original recipes is  http://doughmesstic.com/2012/01/31/deep-fried-macaroni-and-cheese-bites/  but I will also give you the recipe below with my own suggestions.

Ingredients

• 1 package any All Natural  Macaroni & Cheese, prepared
• 1 package panko or bread crumbs
• 1 teaspoon salt
• 1 clove chopped garlic
• 1 egg, beaten
• 1 cup milk
• Oil for deep drying
• 
  

Instructions

1. Prepare macaroni and cheese as directed and add chopped garlic. Line an 8x8 baking pan with parchment paper, and pour macaroni into it, pressing down evenly. Cover and place in freezer for 2 hours or more, until needed.
2. Combine egg and milk in shallow dipping bowl. In a separate plate or large shallow bowl, combine  crumbs and salt.
3. Bring oil to 350-375.
4. Remove frozen macaroni from parchment and cut into small squares or triangles. Dip each into egg wash, then coat with crumbs. Fry 5-6 in hot oil until both sides are golden brown. Remove from oil onto paper towels. Repeat until all macaroni has been used. Serve and enjoy!

Peach Cobbler with a Scone Mix?

 

PEACHES, PEACHES, PEACHES

What to do with the last of the summer peaches??

As much as I hate to admit it; I have seen some trees with the leaves changing to their autumn glory and slowly drifting to the ground.  I do love all the seasons but have a really hard time giving up on summer.  What with back to school and strict morning schedules and the ever advancing holiday season.  Seriously, I saw a Thanksgiving display in a local store in July.  Just a little advice to marketers "this does not make me buy any sooner, it only pisses me off".  

 



 



I have been enjoying, selling, and introducing Sticky Fingers Scone Mixes to family and friends since 1999.  Whenever Aiden has friends over for a sleepover they get to pick their favorite flavor for their morning treat.  It is really cool to see tween age boys get so excited over eating and baking scone mixes.  They are so simple I let them do it themselves so Steve and I can sleep in.  

With the hope of keeping summer alive as long as I can here is a Peach Cobbler recipe for you using the Original Flavor Sticky Fingers Scone Mix.
 

Easy Peach Cobbler! 

Try this classic summer dessert using SFB Original scones for the cobbler topping! You'll need about 6 peaches, some sugar, cinnamon, flour, a little bit of butter and some SFB Original Scone Mix.

Slice up your peaches

s and toss with some flour, sugar and cinnamon. Put on the bottom of a square dish. Then take your mix and only add 1/2 of a cup of water so the mix is still crumbly. Put the mix on top of the peaches and then drizzle some melted butter mixed with a little sugar and cinnamon. Pop it into a 375 degree oven and wait for the top to brown and the peaches to bubble! Serve with ice cream.

If you would like to have more fruit with your peaches you could also try the Wild Blueberry or Strawberry scone mixes.

Roasted Mushrooms and Farfalle Anyone?

Well, I have been working on this post for awhile now adapting this recipe from Restaurant Lulu's cookbook.  Restaurant Lulu has a Provencal menu/recipe but I just had to add my Italian twist.  I thought I made minimal changes and it would be ready to post but "oh no".  The problem was I don't usually make minimal changes to any recipe. 

Monday was recipe testing day and wouldn't you know I of course made more changes.  Hence having to update the blog again.  I have to admit that I did not take the pictures I would have liked.   I had it in my head that I hadn't really changed anything so I could use the pics I had.  "Yeah Right".  This is also the first full week back to school for my son Aiden and that grueling "dinner must be on time" regimen is back into play.   The regimen does not coexist well with recipe creativity.  

What I can tell you is the picture of the roasted mushrooms is a great representation of how the mushrooms will look even with my changes.  What you won't see is the roasted mushrooms topping the Farfalle pasta and the sliced heirloom tomatoes and asiago cheese topping the mushrooms.  Can you imagine that?  Does it sound good?  I can assure you that I will be able to add pictures of the final product in a week or two.  My boys( husband Steve and son Aiden) have  already asked "when are you making this again".  I'll keep you posted.

Morel

 

2 lbs mixed fresh specialty mushrooms

 

Portobello

Shitake

 

 

 

 

 

 

 

 

 

 4 bay leaves

 

 

 

Half of a torpedo onion

  3Tbls Ultra Premium Extra Virgin Olive Oil

3Tbls Mustard and Herbes de Provence Grilling Sauce

 

 

1/2 tsp chopped garlic

Salt and Pepper to taste

  1/2 cup fineley chopped fresh Basil

  2 Tbls Ultra Premium Extra Virgin Olive Oil

 

1lb Farfalle pasta

grated Asiago to taste

 

Preheat oven to 450 degrees

 

Clean mushrooms, remove any hard stems, and keep small mushrooms whole; halve or quarter any that are large.

 

In a medium bowl, toss mushrooms, bay leaves, 3 Tbls olive oil, Mustard and Herbes de Provence grilling sauce, garlic, torpedo onion, and salt and pepper to taste.  Place mushrooms on a baking sheet and roast for 7 minutes.  Remove from oven and place mushrooms in a clean bowl.

 

While mushrooms are still hot, stir in basil and remaining olive oil.   Stir into farfalle and top with sliced tomatoes and cheese. "Mangiare" 

 

 

 

 

 

Grilled Meyer Lemon Prawns with Fresh Salad Greens

Who wants to cook inside when the weather person tells you it is going to be 104 degrees?

Current Weather    


Certainly not me and I'm sure not many of you want to either.  When the temperature is that high do you feel like eating at all?  Knowing my family and I will eventually get hungry I look to recipes that can be cooked on the grill that are light and refreshing. 

On days like today citrus is what I look to as my flavor profile.  It can be in my cocktail, meal, or dessert.  Maybe we'll have and all out Citrus Fest of refreshment and appetite fulfillment?

For today, I will share with you a recipe for Grilled Meyer Lemon Prawns.  It fills the light requirement with salad greens as opposed to rice, is cooked on the grill and is filled with refreshing citrus satisfaction.   Enjoy and keep cool!

GRILLED MEYER LEMON PRAWNS

6 cups mixed salad greens

1/3 cup Preserved Meyer Lemon and Artichoke Vinaigrette

 In a large bowl toss salad greens with 1/3 cup Preserved Meyer Lemon and Artichoke Vinaigrette.  Season with salt and pepper to taste, set aside.

4 Tbl Preserved Meyer Lemon and Artichoke Vinaigrette
5 Tbl Meyer Lemon Olive Oil




24 large prawns, peeled, and deveined, tails left on
zest of one Meyer Lemon

Preheat grill to medium high heat

In a large bowl toss salad greens with 1/3 cup Preserved Meyer lemon and Artichoke Vinaigrette.  Season with salt and pepper to taste, set aside.

In a medium bowl combine remaining ingredients except for the lemon zest.  Thoroughly cote prawns.  Season with salt and pepper to taste and grill for 2 minutes on each side.

Mound  salad greens on a platter and arrange prawns alongside the greens.  Finish with zest of one lemon across entire platter.  Serve immediately

Recipe adapted from Flavors of Restaurant Lulu

Warm Mushroom Salad with Sherry Vinegar

This recipe gives everyday mushrooms an elegant edge of texture and flavor by their quick sautéing, and the hot dressing slightly wilts the salad greens.  This recipe is also very versatile in the way you can change it up with different lettuces, mushrooms, and adding or substituting onions or garlic for the shallots.  My rule of thumb is to make a recipe as is directed the first time. After that get crazy and have fun with it.  Don't forget to make notes as you go.

2 cups coarsely torn radicchio

I am not a big fan of radicchio but it definitely has it's place in salads.   Not only does it add color and flavor but it also add a nice crunch.

 

 

2 cups coarsely torn red leaf lettuce

 

 

 

2 cups coarsely torn regular or red butter lettuce

Butter lettuce is my favorite and when it's red that's even better.

This salad is so colorful and delicate!

2 Tbls Extra Virgin Olive Oil

2 Tbls Walnut Oil

 I do not like walnuts so, if you are not a fan either you can use any nut oil you like or try Tahitian Lime Olive oil.

1 pound large mushrooms sliced thick

Pick your favorite mushroom or try something new and go crazy.  Just remember that you might want to adjust your cooking times and amount of mushrooms because of flavor.

1 shallot finely chopped

I love shallots!!!  With that said; have you tried torpedo or walla walla onions?  Yum!

 




2 Tbls Sherry vinegar

2 Tbls finely chopped chives

If you don't have chives the greens from green onions will work.  Just remember to chop very fine and you may not want to use as much.

2 Tbls finely chopped parsley

I'm Italian so I always use Italian/Flat leaf parsley.
 

¼ Tsp salt

Fresh ground Pepper

Toss the salad leaves together and arrange them in beds on individual serving plates.

In a large skillet, heat the olive and preferred nut or Tahitian Lime olive oil over high heat.  Add the mushroom and shallot and sauté until they begin to turn golden, about 3 minutes.  Stir in the Sherry vinegar, chives, parsley, and salt: season to taste with black pepper.

Spoon the mushrooms and pan juices over the salad leaves and serve immediately.