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Basic information

website build using CSS

code weight: 327.38 KB

text per all code ratio: 18 %

title: CupCakes and CrabLegs

description:

keywords:

encoding: UTF-8

language: en

Website code analysis

one word phrases repeated minimum three times

two word phrases repeated minimum three times

three word phrases repeated minimum three times

B tags

Breakfast:

My Secret Garden

CELERY ROOT:

Potato and Celery Root Purée

PUMPKIN:

Pumpkin Gingersnap Parfaits

PEACH PUMPKIN BUTTER

Pumpkin Mocha Frappe

Pumpkin Spice Syrup

Pumpkin Cinnamon Roll Pancakes

Caramel Ap

ple Cupcakes

Key Lime Martini –

The Show: 100+chefs and vinters that made Chicago Gourmet 2011 the prime ticket of the season for foodies.

Braised pork belly with brown butter celeriac, smoked Blueberries, burnt white asparagus, pickled red onion and pork rind.

Icewine’s

Makers Mark Ice Cream

Labriola’s

 chocolate rum gelato

The Bonus: Got To Love A Mexican Chef Who Wins Them Over With Pizza

,

Linguine Con Polpa Fresca In Dadolata

Spaghetti Aglio, Olio e Peperoncino

Spaghetti Con Acciughe, Erbe e Limone

Tuscan Soup

U tags

ingredients

I tags

Coming off of the Farmers market this week – one of the last ones of the season  - you definitely noticed a change of produce.

Instead of the normal summer fare (although I did see some tomatoes), dried corn, pumpkins and celery root had made their way into the line-up and there was no turning back for a grasp of summer. Even the peaches were gone.

Don’t know that I am mentally ready for fall but I am up for some of the great recipes that takes us into the season.

Bon Appetit!

CELERY ROOT:T

hat ugly, unattractive root that you see at the farmer’s market near the turnips and rutabagas has a subtle flavor and a velvety texture. You would never guess by looking at it.

In this recipe a Yukon Gold is perfect and becomes another way to enjoy mashed potatoes.

In my wildest dreams, I never thought that I would enjoy celery root but incorporated into mashed potatoes, I would definitely do this recipe again.

PUMPKIN:People who love pumpkin pie may be surprised to learn that not everybody feels the same way. For years, I was one of those people who refused to eat pumpkin of any kind.

What changed it for me? Starbuck’s Pumpkin Spice Latte. It was indisputable love even at 380 calories and 13 grams of fat. I was addicted and still am to this day. Is it worth every calorie? Absolutely!

The pumpkin recipes that follow took me beyond latte and into the celebrated taste that only pumpkin can provide...a taste that I discovered way too late so I have to make up for lost time.

Getting my pumpkin fix will be far too easy once I go home and get into my sister’s pumpkin dip. Look for it there on my recipe page.

These easy parfaits make for a simple, fall dessert. I used Anna’s gingersnaps because they are so rich and I actually piled on double of what it called for. I’m into the crunch!

Serves 4

Now you’re talking dessert. I love bread pudding and this variation is the perfect complement to any fall meal.

Next round: I would change this out and add some really great apples for variation.      I will also use croissants or brioche as it produces a much richer pudding.

I used Kahlua instead of the Grand Marnier.

No peaches at the Farmers Market so I had to use frozen peaches… but they were just as good in this fall preserve.

This would also be a nice gift to give for the holidays.

PEACH PUMPKIN BUTTER2 large peaches (They were gone from the Farmer’s market so I used frozen and adapted)3 cups water1 cup sugar (it seems like a lot but adding unsweetened pumpkin will need a little sugar), divided3-4 pieces fresh or candied ginger 1 tsp cinnamon1/4 tsp dried ginger powder1/2 cup of pumpkin pureeWash and remove the pits from the peaches and chop into large cubes – about 1″ or so.Put in a medium saucepan and add the 3 cups of water and 1/2 cup of sugar and the fresh or candied ginger.Bring to a boil and boil for about 20 minutes until the peaches are very tender.Set aside for a few minutes to cool.Using a wire mesh strainer add some of the peaches, remove any ginger pieces in there, and push through the strainer into a clean bowl. You want as much of the peach pulp as possible but want to discard the skins.Repeat, being sure to keep the liquid from the pot, until all the peaches are used up.Scrape the bottom of the strainer and add the peach pulp, pumpkin, extra 1/2 cup of sugar, pumpkin puree, cinnamon, and dried ginger to the pot.Note: With frozen peaches, I combined all with a cup of water and slow cooked on top of the stove. I used a hand masher to mash the peaches as they softened.Stir to combine then bring to a boil on the stove over medium-high heat. You’ll want to boil for about 10-15 minutes, stirring very constantly, until the mixture has reduced by about half and is very thick.You want the mixture to thicken and turn a deep brown, but not burn. As with other preserves if you put a little dollop of the mixture onto a cooled plate it should be thick enough to not run.You’re talking my kind of coffee. I can think of a few dozen variations of this drink so the possibilities are endless when it comes to mixing it up.

Pumpkin Mocha FrappeCold strong coffee.Chocolate milk Ice Whipped creamPumpkin pie spice In a blender, combine 1 1/2 cups of ice cold coffee, 1 cup of chocolate milk, 1/2 teaspoon of pumpkin pie spice and few ice cubes. Blend. Pour mocha mixture in a glass. You will start to see a foam at the top. Scoop whipped cream on top. Sprinkle with pumpkin pie spice. I love anything Vietnamese and this Iced Coffee is no exception.

I especially loved the flavor of the pumpkin spice syrup and you can use it to put in other drinks as well. It will store in the fridge for up to 2 months.

For anyone you know who loves cinnamon rolls, this is the recipe. It’s safe to say that includes almost every kid under the age of 10.

It looks complicated but worth it in the end…especially when they take their first bite.

I’m not a huge fan and even I enjoyed them for a change.

I also served them with maple syrup.

Pumpkin Cinnamon Roll PancakesYield: 8 large pancakes - Adapted from Recipe Girl

Why didn’t I ever think about putting Prime Rib into chili? 

I love Prime Rib and this chili has such a great taste, it’s unquestionably- with a little work- going to win a chili cook-off or score a few with the date who thinks you can’t really cook.

I was lucky enough to meet Denise of Leaning Shed Farm this week, one of the vendors at Green City market, and she loaded me up with the chilies that I used in the Chili Powder recipe below.

The Chili powder stores in an air tight container for up to 4 months. You can use fresh chilies and dry them in the oven or over an indoor grill as I did for the recipe.

It would be fun to develop your own special blend so experiment and change it up a little. That’s what will put your signature on this recipe.

You can make this chili with rib eye, too.

Like prime rib, rib-eye is a cut of beef from the rib section.

Interesting because I thought that the secret ingredient of this chili was the prime rib but the real kick behind is the bold taste of the Chili Powder blend.

Yield:

4-6 servings

Prep Time:

30 minutes

Cook Time:

2.5 hours

Chili:

Chili Powder Recipe:

Source: adapted from America's Best Recipes

The Show: 100+chefs and vinters that made Chicago Gourmet 2011 the prime ticket of the season for foodies.

My favorite this year was a dish by Executive Chef Trevor Hoyte of IPO at the W City Center - Braised pork belly with brown butter celeriac, smoked Blueberries, burnt white asparagus, pickled red onion and pork rind.

There was an enormous variety of vinters, brewers and spirits producers in attendance. The long, impressive list, included Icewine

Makers Mark Ice Cream

Labriola’s

 chocolate rum gelato

The Bonus: Got To Love A Mexican Chef Who Wins Them Over With Pizza

Makes one large pizza, serving 4

These recipes are so simple and as a bonus - all of them vegetarian. 

With fresh ingredients like tomatoes, herbs and good extra virgin olive oil (yes,I can now taste the difference) it’ no wonder that we can all make it through a meatless Monday meal.

I trust my ingredients from the farmers market and from Caputos at 231 E Wisconsin Ave in Lake Forest.

This market opens at 6:00 AM (love my AM fix) and you don’t have to buy a huge portion of anything.Get 2 slices of

Prosciutto or a half a cup of Ricotta and you check out at under $5.00…and I don’t have a huge block of cheese sitting in my refrigerator. This is a huge plus since I am a household of one.

I make my own pasta. Amazing how quick and easy it is to put together from scratch.. Unbleached flour, eggs and salt are the only ingredients. Run it through an Atlas Pasta Machine - my trusted partner since I made it fresh for the first time over 30 years ago – and you will crank out amazing pasta… and never buy it again.

And speaking of fresh tomatoes, buy them to use in this delicious soup which get’s it texture from a rustic, country bread.

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2011...

Cupcakes and Crablegs Featured On Bon Appetit.com

Trust Me - I Love Cupcakes...

Good Day...

Bad Day...

Happy First Birthday!

What Do You Mean You Can't Cook?

What Do You Do If You Don't Have A Great Boss?

#941...Down 55 Pounds Since 2009.

Thank You For Reading!

Where The Locals Eat

On My Blog Archive:

Cupcake Vineyards

Why We Love 2006 Cupcake Vineyards Merlot

Chicago Weather Forecast...

Never Drive Faster

My Saturday Night Bad Behavior?

Cesar Mascorro Perez - Tequila Expert

Always Up For A New Adventure

Popovers

Carrot Cake

Rusty's Island Chips

Bravo's Top Chef Spins Off Into Desserts

Come Out Of The Kitchen With A Game Plan...

Reading Food Labels

I Could Live On Yogurt

A Leap Of Faith

The Kerryman

DēLonghi Healthy Indoor Grill

Culinary Cruises

Today's Menu: Take It Or Leave It!

Cookbooks We Love

Cooking Schools...

Breakfast...

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook

Puppets

Small Plates

Smoothies

Gourmet Magazine

We Support The Livestrong Foundation

The Ledge

Sunday Dinner...

Lake Bluff BBQ Cookoff- The Village Green

Muffuletta

Apples for Jam

Do You Have A Cookbook You Can't Live Without?

This Plan Has Worked For Me For Years

Sweet Treat

MAINE

Healthy Eating

Cheap Eats Chicago

Why I Run...

Evanston Davis Street Farmers Market

Guess who won the Lake Forest Rib Cook-off?

Yep...Guilty As Charged. I Love McDonalds French Fries

Got This Post From My Brother Terry Who Is A Great Chef...

Weight Watcher's Key Lime Pie Dessert

Tell Susan Where To Go...

About Me

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Pages

Monday, October 17, 2011

Pumpkin Spice Vietnamese Iced Coffee

Wednesday, October 12, 2011

Sunday, October 2, 2011

Subscribe To

Search This Blog

Sunset: 7:22 PM

Lost?

Blog Archive

Snow?

Got 20.2 Inches of Snow Today...

2011...

Cupcakes and Crablegs Featured On Bon Appetit.com

Trust Me - I Love Cupcakes...

Good Day...

Bad Day...

Happy First Birthday!

What Do You Mean You Can't Cook?

What Do You Do If You Don't Have A Great Boss?

#941...Down 55 Pounds Since 2009.

Thank You For Reading!

Where The Locals Eat

On My Blog Archive:

Cupcake Vineyards

Why We Love 2006 Cupcake Vineyards Merlot

Chicago Weather Forecast...

Never Drive Faster

My Saturday Night Bad Behavior?

Cesar Mascorro Perez - Tequila Expert

Always Up For A New Adventure

Popovers

Carrot Cake

Rusty's Island Chips

Bravo's Top Chef Spins Off Into Desserts

Come Out Of The Kitchen With A Game Plan...

Reading Food Labels

I Could Live On Yogurt

A Leap Of Faith

The Kerryman

DēLonghi Healthy Indoor Grill

Culinary Cruises

Today's Menu: Take It Or Leave It!

Cookbooks We Love

Cooking Schools...

Breakfast...

Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook

Puppets

Small Plates

Smoothies

Gourmet Magazine

We Support The Livestrong Foundation

The Ledge

Sunday Dinner...

Lake Bluff BBQ Cookoff- The Village Green

Muffuletta

Apples for Jam

Do You Have A Cookbook You Can't Live Without?

This Plan Has Worked For Me For Years

Sweet Treat

MAINE

Healthy Eating

Cheap Eats Chicago

Why I Run...

Evanston Davis Street Farmers Market

Guess who won the Lake Forest Rib Cook-off?

Yep...Guilty As Charged. I Love McDonalds French Fries

Got This Post From My Brother Terry Who Is A Great Chef...

Weight Watcher's Key Lime Pie Dessert

Tell Susan Where To Go...

About Me

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H5

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