Inviting Flowers

These kind of table centerpieces won't last not because it's perishables and can't be kept but because it's too inviting with its festive colors! Munch, munch!

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What's more inviting than the sight and smell of fresh flowers in your home? Here's how to keep them blooming longer.

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My Onions and Shallots Are Coming Up

I planted my red onions and shallots a couple of weeks ago.  They are poking through the soil.  I'm relieved because I should have planted the shallots last fall.  They overwintered in my mudroom and were pretty dry by the time I got around to planting them last month.  I don't see a lot of them poking through, yet.  I suspect that some of them didn't make it through the winter indoors, but I should see at least a few more.

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Cheese Ships

Ships made of Parmesan Cheese, Pizza Dough for Sails, Roasted Red Peppers for the Crosses, Spaghetti for Rigging, and Spinach Lasagna for the Sea

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Chef Tim of the Tall Ship down by the Docks, shows us how to cook this quick and delicious starter / light lunch.

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New Favorite Perennial

I bought pink poodle echinacea this spring.  It started blooming when I was on vacation.  I came home to this beautiful surprise.  

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Daylilies are easy to grow, and a favorite perennial in Kansas because theyll bloom all summer long. But, if youre seeing fewer blossoms, it may be time to divide them.

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Potato Squash Latkes

Happy Chanukah! In order, my favorite Jewish holiday foods are 1. latkes, 2. hamentashen, 3. haroset and 4. chocolate covered matzoh (I'm not sure how traditional 4 is). As a kid, one of my happiest memories is helping my Dad make latkes every Chanukah. It was his responsibility to feed the bottomless pits of our family with his delicious crispy latkes. I remember sitting on stools in our garage and helping him peel the potatoes. I remember him wearing goggles when he cut the onions and sweating like a marathon runner over the hot oil filled skillets that were on all four oven burners. As his apprentice, I usually got first dibs on the first couple of latkes. Then our family would show up and it was every person for him or herself! We always ate ours with sour cream and applesauce only but this year I saw images of latkes with lox and the contrast of textures and flavors seemed, and was, delicious! My friend Andy and I had a little impromptu Chanukah dinner and I made the latkes to match his delicious chicken matzoh ball soup (recipe to come). Because I can probably never make straight up potato latkes taste as good as my Dad's, I have to create new variations. This one was flavorful, crispy and fantastic with all the fixings.

Ingredients:
3 large potatoes
2 large yellow squash
1/2 white onion
1 cup flour
3 eggs, I use fake eggs
Canola oil
Garlic powder
Pepper

Toppings:
Sour cream
Applesauce
Lox

Directions:
1. Peel the potatoes and grate them in a food processor using the grating blade to get tiny thin strips. Grate the squash to get the same size pieces as the potato. Finely chop the onion.
2. In a bowl, mix together the grated potatoes, squash, onions, flour, eggs, garlic powder and pepper.
3. Heat enough canola oil to cover the bottom of a skillet over medium high heat. When oil is hot, add small mounds, about 1/8 cup, of the potato batter to the skillet, flatten with a spatula. Flip when the sides are turning brown and beginning to crisp. A few minutes per side.

4. Line a cooling rack with paper towels and have spare ones to press down on the latkes to remove excess oil. Place fried latkes on the paper towels for a few minutes then place on a plate in the oven to keep warm. Serve warm with sour cream, apple sauce and lox.

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Nail Polish Lovin': Bobbie Mistle Toe Kiss Glaze Premium Nail Creme

8ml toxin- free nail polish

Yup, Green is my color for now!

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Couscous with Dried Apricots, Raisins, Onions, Honey and Red Wine

A delicious accompaniment to a meat or fish meal with Mediterranean flavors, I made this as a side dish for some grilled fish. It's simple, easy, sweet, healthy and filling. Israeli couscous is thicker than traditional North African, yellow, couscous. It is small round semolina pasta. Israeli couscous resembles barley and after being rolled into small balls, the semolina pearls are toasted over an open flame. Most pasta are dried and not toasted, so the toasting of the couscous provides for a slightly nutty flavor and a very satisfying mouth feel. Israeli couscous has become a staple in my cabinet. It is versatile and absorbs flavors with ease. I also had some Calimyrna figs which are my favorite kind. They are slightly larger and have a golden skin and their flesh has a nuttier flavor.

Ingredients:

Israeli couscous

1 white onion, sliced

Dried apricots, halved

Dried calimyrna figs, halved

Raisins
Cinnamon
Red wine
Honey
Olive oil
Sliced almonds, for garnish

Directions:
1. Cook couscous according to directions on box.
2. Over medium heat, saute onions and olive oil in a pan for a few minutes. Add apricots, figs, raisin, some red wine and honey and sprinkle with cinnamon. Apricots and figs should soften, the onions should be translucent, and the red wine should be fragrant. Add in the couscous and mix until everything is evenly distributed. You may need to add more red wine and/or honey.

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Breakfast Pizza

Definitely one of the most fun things to do is make variations of pizza. Just a couple days ago, my friend and I wanted to make some pizzas and I didn't have any dough and Trader Joe's just felt too far away so we went to our local pizza shop to ask if we could buy some of their fresh dough. The first place we went, Muzzarella, said no but I was determined so I made us walk a little further until we came to the pizza shop, Apizza, a newbie to the hood. The guy was happy to give us a huge beautiful round of their fresh dough and a twenty minute conversation about his pizza place in Stanton Island and his Sicilian pies and a coupon for 4 free slices! After making pizzas with this dough from Apizza, I definitely notice the difference in good dough. I love using Trader Joe's whole wheat pizza dough but this dough, pictured below, tasted ten times better. I'm sure it was probably more salt or butter but the dough was chewy ad just straight but tasty. Here is a picture of the dough as it was give to us:

I should mention that it was a Sunday morning and while I do like pizza at any time of the day, I wanted something a little more breakfast-like. Basically my thought process was breakfast = eggs, pizza + eggs = breakfast pizza. My algebra has become really quite simple since high school. This pizza definitely will be repeated and is one of my favorites! It tasted fresh and simple and the egg added a delicious additional flavor and texture. I used two eggs for the top only because it was just my friend and I otherwise use as many eggs as you have people. Also, usually I will grate the cheese for the pizza, but this time I peeled it into long strips, or shavings and I prefer much better for this type of pizza. I will definitely be making this pizza again and changing nothing! Hmmm......okay, maybe I would add a little more za'tar. With a glass of orange juice, this is the best Sunday breakfast pizza!

                          

Breakfast Pizza

(Makes one pie the size of a baking sheet)

Ingredients:

Dough
1/2 cup tomato garlic marinara
1 cup whole canned tomatoes
Parmesan shavings
Mozzarella shavings
2 large eggs
2 teaspoons za'tar
1 handful fresh parsley, chopped
Directions:
1. Preheat the oven to 400 degrees and place baking sheet in the oven to heat up. Roll out dough to the size of the sheet.
2. Sprinkle flour on the sheet and carefully place the rolled out dough on the sheet. Drizzle it with olive oil and using a fork, poke holes all over the dough. Bake for approximately 5 minutes.
3. Spread the marinara sauce all over the dough, using more if necessary. Next place the whole tomatoes evenly over the dough. Follow with the parmesan and mozzarella shavings until most the pizza is covered. Finally, sprinkle the za'tar evenly across the cheese, using more if you want.
4. Bake the pizza for 8-9 minutes.
5. Just before pizza is ready, so at about 6 minutes, fry the eggs. Remove pizza from the oven when the cheese is melted and place the fried eggs on each half of the pizza. Sprinkle the parsley evenly over the pizza. Serve and enjoy!

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Sicilia! Beautiful People and Places!

I fell in love with Sicily. It is a truly special place that I hope to return to again and again. To me, Sicily felt almost like a country of its own. The landscape, climate, and cuisine was very different from the rest of Italy, but now I am understanding that every region within Italy stands on its own with a completely separate history and cultural attributes that make traveling through  Italy so exciting. Julietta's family lives in a small town in southern Sicily called Siculiana. It is a situated on a hill with fertile pastures for cattle grazing every morning! We stayed with Julietta's Zia Asunta (Aunt Asunta) who's balcony provided sweeping views of the town on the hill and the cattle during their morning grazing. Here is a picture of Asunta's back  balcony:

It is difficult to convey the sense of peace and tranquility of Siculiana and Sicily through pictures. Something about the fresh air, the ease of the people, the social aspects revolving around meals, and the changing colors of the sky and landscape throughout the day...it was all so peaceful and so different than anything I was used to in my day to day life.

Evert Wednesday there is a traveling market that arrives in Siculiana and all the people meet at the market to purchase goods ranging from nail polish and clothing to local cheeses and fresh fruit. Here is a picture of Julietta with her Aunt Asunta infront of the formaggi truck:

We always had fresh bread with lunch and dinner that was very soft. It all came from the same local baker pictured below:

There is a castle that is perched on top of Siculiana and here Julietta and I are at the top with gorgeous vistas. You cannot see it from the picture but someone had spray painted "Hollywood" in white on the hill in the background.

Here is a picture of Julietta's uncle Giacomo and Aunt Marie Theresa with their youngest son, Flavio.

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Painted Biscuit

Nothing really much to say about this piece...
the painting looks good!

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Casatta Icecream

Casatta Icecream

Ingredients

Sponge Cake size equals to ur Bowl Size

Any three to five different colors of Icecreams

Toppings Nuts,Tutty fruity..etc as u like

Method

1.Take any well shaped square or round bowl

2.Cut thick layers of sponge cake and place it in base and all the corners of bowl.Make sure u dont have any gaps left.

3.Melt all the icecream to semi liquid (like butter at room temp) consistency

4.Layer two different icecreams and freeze it.

5.Level each layer equally by butter knife

6.Make sure ur icecreams each goes 200 gms(this varies with ur bowl, choosed) to form thick layer

7.If u try to make thin layer of icecream,it melts soon and merge with other icecreams

8.I added Strawberry,plain vanilla,mango,chickoo and finally the chocolate icecream

9.If u keep casatta out of freezer for long time,the cakes becomes soggy

10.Always keep casatta always in coolest mode

11.To serve,keep casatta bowl out of freezer for a minute,then unmould on a plate

12.Immediately cut the icecream as fine slices : One side will be cake,other is icecream and other is nuts (i didnt garnish here)

13.U can also preserve as slices ,each slice covering it with butter paper

14.This is an old type icecream cake

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Title: Icecream casata n black forest FLIRT Snehil Lokesh

Icecream casata n black forest FLIRT Snehil Lokesh

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