Foodie Fascinations

To make:

Combine all dry ingredients for the corn cakes, in a large bowl.

Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.

Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.


While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
To make:

Combine all dry ingredients for the corn cakes, in a large bowl.

Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.

Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.


While the corn cakes are cooking, mix all the ingredients for the avocado salsa.
To make:

Combine all dry ingredients for the corn cakes, in a large bowl.

Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.

Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.

While the corn cakes are cooking, mix all the ingredients for the avocado salsa.

To make:

Combine all dry ingredients for the corn cakes, in a large bowl.

Whisk well, then add everything else—butter last, stirring continuously until smooth. Heat a skillet (or griddle) to medium-high.

Brush (or spray) both skillets with oil or butter. Using a tablespoon scoop; pour corn cake mixture in the other skillet cooking 1-2 minutes per side. Work in small batches.

While the corn cakes are cooking, mix all the ingredients for the avocado salsa.


garlic bread

To make this i just used an Italian bread recipe, and used garlic flavored olive oil when mixing the ingredients. it taste good with pastas, and is even great for salami sandwiches with provolone and mustard.    


Every now and then I find a totally random pastry and make it. I must warn you if you plan to follow in my foot steps aim to make pastries with lemon. It’s harder to screw up that way. If you want to make a yummy and fancy desert try this one;
Lemon Meringue Torte
LEMON MERINGUE TORTE
 ¾ cup lemon curd
 2 meringue cake layers
 1 puff pastry layer
 2 cups whipped cream
3- 4 fresh strawberries, for garnish

I. LEMON CURD
*Recipe from the blog Kitchen Confidante by Liren Baker
3 egg yolks (set aside the egg whites for the meringue torte)
1 whole egg
¾ cup sugar
½ cup lemon juice
Zest of 2 lemons
4 Tablespoons unsalted butter, cut into small cubes
In a small bowl, whisk the eggs. Whisk in the sugar, lemon juice. Add the zest.
Transfer to a small saucepan. Over medium heat,  stir this lemon mixture till thick. It will take about 8 to 10 minutes.
Remove saucepan from the heat. Add the butter. Blend and let cool.
Keep in a glass jar covered with plastic wrap. Refrigerate till ready to use.

II. MERINGUE CAKE
3 egg whites
¼ teaspoon cream of tartar
¾ cup granulated sugar
½ teaspoon vanilla extract
Allow the egg whites to be at room temperature, for at least 30 minutes before beating.
Preheat oven to 350 F degrees. Add the cream of tartar to the egg whites. Over high speed, beat the egg whites till stiff peaks form.
Gradually add the granulated sugar. Lastly, add the vanilla extract.  Beat the egg whites well.
Transfer the egg whites to two cake pans, measuring 9-inches each and pre-greased, lined with parchment paper.
Bake in a preheated oven of 350 F degrees, for 25 to 30 minutes. As soon as meringue is done, transfer carefully to a cake rack so it cools and becomes crisp.

III. PUFF PASTRY LAYER
Half a sheet of frozen puff pastry (I used Pepperidge Farm frozen puff pastry sheets), cut in 9-inch circles
½ cup Karo syrup
¼ cup granulated sugar
Preheat oven to 400 F degrees. Prepare the frozen pastry sheet by cutting it into a 9-inch circle.
Place this puff pastry circle in a baking sheet lined with parchment paper.
Brush the Karo syrup on top of the puff pastry. Sprinkle with sugar.
Bake in the preheated oven for 18 minutes, till the pastry puffs up and becomes a rich, golden color.
IV. WHIPPED CREAM
2 cups whipped cream
¾ cup confectioner’s sugar
Beat whipped cream  till stiff.
Add the confectioner’s sugar. Set aside in the refrigerator till ready to fill the torte.

TO ASSEMBLE:
Place 1 meringue cake layer in the bottom.
Fill the middle with whipped cream.
Place the 2nd meringue cake layer on top of the whipped cream.
Fill this next layer with whipped cream.
Top with the puff pastry layer.
Spread 3/4 cup of the lemon curd on the puff pastry.
Top with fresh strawberries and a dollop of the whipped cream.
Chill the torte for a few hours till ready to serve.
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Every now and then I find a totally random pastry and make it. I must warn you if you plan to follow in my foot steps aim to make pastries with lemon. It’s harder to screw up that way. If you want to make a yummy and fancy desert try this one;

Lemon Meringue Torte

LEMON MERINGUE TORTE

 ¾ cup lemon curd

 2 meringue cake layers

 1 puff pastry layer

 2 cups whipped cream

3- 4 fresh strawberries, for garnish

I. LEMON CURD

*Recipe from the blog Kitchen Confidante by Liren Baker

3 egg yolks (set aside the egg whites for the meringue torte)

1 whole egg

¾ cup sugar

½ cup lemon juice

Zest of 2 lemons

4 Tablespoons unsalted butter, cut into small cubes

  1. In a small bowl, whisk the eggs. Whisk in the sugar, lemon juice. Add the zest.
  2. Transfer to a small saucepan. Over medium heat,  stir this lemon mixture till thick. It will take about 8 to 10 minutes.
  3. Remove saucepan from the heat. Add the butter. Blend and let cool.
  4. Keep in a glass jar covered with plastic wrap. Refrigerate till ready to use.

II. MERINGUE CAKE

3 egg whites

¼ teaspoon cream of tartar

¾ cup granulated sugar

½ teaspoon vanilla extract

  1. Allow the egg whites to be at room temperature, for at least 30 minutes before beating.
  2. Preheat oven to 350 F degrees. Add the cream of tartar to the egg whites. Over high speed, beat the egg whites till stiff peaks form.
  3. Gradually add the granulated sugar. Lastly, add the vanilla extract.  Beat the egg whites well.
  4. Transfer the egg whites to two cake pans, measuring 9-inches each and pre-greased, lined with parchment paper.
  5. Bake in a preheated oven of 350 F degrees, for 25 to 30 minutes. As soon as meringue is done, transfer carefully to a cake rack so it cools and becomes crisp.

III. PUFF PASTRY LAYER

Half a sheet of frozen puff pastry (I used Pepperidge Farm frozen puff pastry sheets), cut in 9-inch circles

½ cup Karo syrup

¼ cup granulated sugar

  1. Preheat oven to 400 F degrees. Prepare the frozen pastry sheet by cutting it into a 9-inch circle.
  2. Place this puff pastry circle in a baking sheet lined with parchment paper.
  3. Brush the Karo syrup on top of the puff pastry. Sprinkle with sugar.
  4. Bake in the preheated oven for 18 minutes, till the pastry puffs up and becomes a rich, golden color.

IV. WHIPPED CREAM

2 cups whipped cream

¾ cup confectioner’s sugar

  1. Beat whipped cream  till stiff.
  2. Add the confectioner’s sugar. Set aside in the refrigerator till ready to fill the torte.

TO ASSEMBLE:

  1. Place 1 meringue cake layer in the bottom.
  2. Fill the middle with whipped cream.
  3. Place the 2nd meringue cake layer on top of the whipped cream.
  4. Fill this next layer with whipped cream.
  5. Top with the puff pastry layer.
  6. Spread 3/4 cup of the lemon curd on the puff pastry.
  7. Top with fresh strawberries and a dollop of the whipped cream.
  8. Chill the torte for a few hours till ready to serve.

"there are no foreign lands. It is the traveler that is foreign,". This doesn’t just apply to travel. It applies to restaurants too so go try a restaurant that serves a different style of food than what you are used to. You might like it.

— Robert Louis Stevenson and My own personal feeling