July 7, 2013

How to Make Cherry Blueberry Oat Cookie Pie Crisp

Just when you think cherries can’t get any better, you can add a beautiful twist to your usual berry treats: Cherries with Blueberries and Oatmeal Cookies. This amazing cherry blueberry pie recipe will bring you to how the Supreme Court can disagree that the concoction is more of a crisp than a pie, and eating it is no different or less delicious than eating a true pie. See it for yourself.

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Cherry Blueberry Oat Cookie Pie Crisp

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June 28, 2013

BBQ Chicken with Parsley, Lemon, Garlic Salsa

What do you think of a barbecued chicken recipe redolent with the assertive flavors of garlic, lemon and parsley? This is another recipe from Giangi using that mixture both in the marinade and, with a bit of capers for a bit more tang, in the salsa topping. She even brushes some of the marinade on her grill before adding the chicken. In case someone likes the chicken just a little more lemony, grill lemon halves next to your chicken for some additional juice.

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BBQ Chicken with Parsley, Lemon, Garlic Salsa

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June 25, 2013

Chilled Fennel and Cucumber Soup

Chilled dishes in the summer; how to make them work? Chilled Fennel and Cucumber Soup will satisfy the need for a cool plate during a hot season. However, preparing a cold soup that is tasty is a bit of a challenge, in other words, cold soups usually don’t taste good. There was one instance where excited food tasters got disappointed that the soup dish just tasted like cream.

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Chilled Fennel and Cucumber Soup

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June 19, 2013

High-End, Classic Chili

There are some 500 chili competitions held every year across the world. Add to that the large selection of questionable chili powders and low quality meats, and this classic American dish has developed an identity crisis. In an attempt to bring back the original chili dish, three chefs with chili expertise are interviewed.

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High-End, Classic Chili

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June 17, 2013

Penne with Sausage, Tomatoes and Potatoes and Zucchini Flowers

There are cooks making use of good fortune considering plants from a garden. Living in Phoenix, it is hard to grow vegetables in a garden. Luckily, Giangi’s neighbors successfully grew zucchini, squash and herbs and were nice enough to allow her to use some in a penne recipe. What is this all about?

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Penne with Sausage, Tomatoes and Potatoes and Zucchini Flowers

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June 11, 2013

Preparing for a Summer Berry Pudding

I find this recipe the best thing for my family, friends and followers and I’ve thought of sharing this that no one’s going to miss a mouth-watering Dutch Oven pudding delight with a full pitch of sugary-berry taste.

Slice strawberries into 1/4 thick pieces, the raspberries in halves, but leave the blueberries whole. You can sprinkle a little sugar on them if you want your pudding sweeter, or add a couple tablespoons of raspberry liqueur, for a more robust-tasting treat. Allow the mixture to macerate in the fridge overnight.

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The next day, bring the macerated mixture up to a boil and adjust the flavor with sugar and some lemon juice. Boil the mixture until berries are softened. Cook just until they start to soften and take them off from heat immediately after cooking so they would stay intact in the final product. For the bread, I made Peter Reinhart’s BBA poor man’s brioche. You could use an even richer bread, but I’m not sure the extra fat would make this fruit-based dessert much better. My 3-quart round dutch oven was the closest cross sectional size I could get the small circular mold I used to assemble the pudding. This way you will spring up a nice brioche.

Slice the megamuffin into five round layers and use the bottom of the mold as a guide to trim the rounds to the right size. The trimmings were perfect for a small savory bread pudding. Then the fun part, layering. Make a generous layer of the berry liquid (at least enough to soak the layer of bread underneath through), followed by bread, and then berries, etc. The top layer should be the last piece of bread, with just liquid spooned on top. You can have some berries on top if you’d like, but they make the next step more difficult.

After stacking the layers, cover the top with a layer of cling film. Fill a small round saucepan with water and place it on top of the pudding to weigh it down. This compresses the layers and helps the liquid soak through evenly. After a couple of hours, here’s the result:

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This summer berry pudding may not the prettiest or the most refined thing the world, but it bursts with berry flavor and tastes like summer. All it needs is a dollop of whipped cream, or a scoop of vanilla ice cream if that’s the way you feel it.

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June 10, 2013

Potatoes and Salmon Cakes

Giangi has created a new recipe by combining salmon into her potato cakes. She prepared mashed potatoes and skinless salmon fillets separately and then added with scallions, lemon juice, parmesan, panko, marjoram, and bread crumbs. While baking them in the oven at 350 degrees, she prepared a lemon mayonnaise sauce to use as a dip. .

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Potatoes and Salmon Cakes

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June 9, 2013

Veal Piccata

Veal Piccata doesn’t suggest for veal alone, it comes with thin spaghetti and broccoli. Check whatever you have in the kitchen as veal can be replaced with chicken breast or thighs, boneless and skinless. The important thing is a quiet, relaxing and savory dinner.

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Veal Piccata

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June 6, 2013

Artichoke Freekeh Risotto

This is a recipe for Artichoke Freekeh Risotto. Risotto means that the dish is made with white rice. Freekeh is green wheat that has been roasted. Freekeh can be found in Middle Eastern stores, online, or natural food stores. The recipe instructions serves four and does not include an estimated prep time or cooking time.

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Artichoke Freekeh Risotto

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June 5, 2013

Mussels in Smoky Poblano-Cilantro Broth

Composing an excellent mussel dish must consist of great flavors. This recipe is a smoky mussel poblano cilantro broth, a good broth start with a good white wine. Garlic, shallots, lime, paprika, diced chilies, add pizzazz to the mussels. Cooking Light showcases this recipe in it’s magazine for a favorite of 2011. An excellent blend of flavors that the mussels just soak up.

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Mussels in Smoky Poblano-Cilantro Broth

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