BSI~Watermelon Pico De Gallo

There is a contest that uses a secret ingredient over at The Ungourmet
http://theungourmet.blogspot.com/2009/06/bsi-blogger-secret-ingredient.html and I thought it sounded interesting.It is the Blogger Secret Ingredient and Kim's choice as host is watermelon. All you have to do is pop over to see the rules and use watermelon in a recipe. MMMMMM....nice and refreshing choice! Here is my recipe for Pico de Gallo that uses watermelon. The jicama gives it a great crunch and the great contrasts of sweet and spicy flavors are a delight to the taste buds! I can use the cilantro growing on my deck and I think the Mexican artist Frida Kahlo was thinking of this when she painted this lovely picture!

Now break out the bag of Lime Doritos and scoop some of this up while sipping on, let's see...a Watermelon Margarita or a fruity sangria or a nice cold fresh white wine!

Watermelon Pico De Gallo
1 1/2 c Seedless watermelon -- cut in 1/4" dice

1/4 c Honeydew melon -- cut in 1/4 " dice

1/4 c Cantaloupe -- cut in 1/4" dice

1/2 c Jicama -- diced

1/4 c Red onion -- cut in 1/4" dice

1 Jalapeno chile pepper -- chopped

2 tb Lime juice -- fresh

1/2 c Fresh cilantro leaves -- chopped

Maple syrup -- to taste

1/2 ts Salt -- or to taste
Combine all ingredients in a medium bowl and mix lightly so as not to break up the watermelon.

Ricotta Pound Cake

I saved this recipe because I love using ricotta cheese. This comes from Dolce Italiano and I can tell you it is worth making. I wanted something to serve with fresh berries and this is a WOW. The ricotta gives the cake a very nice texture and crumb. I usually use part-skim ricotta in cooking, but followed the recipe and used the whole milk. My opinion is that it needs to be the whole milk variety to hold it together. Maybe one day I will try it with the part-skim to see if it comes out the same. Try this with some fresh strawberries and homemade whipped cream. YUM. I think this would also do well with a little lemon zest added in. Easy, delicious and a bit different than a standard biscuit!

Ricotta Pound Cake

1 1/2 c cake flour

2 1/2 tsp baking powder

1 tsp kosher salt

3/4 c unsalted butter, softened

1 1/2 c fresh whole-milk ricotta

1 1/2 c granulated sugar

3 large eggs

1/2 vanilla bean

1 tsp pure vanilla extract

Confectioner's sugar for dusting

Preheat oven to 350°F (177°C) and place rack in center.

Grease and flour 9-inch loaf pan.

In medium bowl, sift together flour, baking powder, and salt and set aside.

In a separate bowl, cream together butter, ricotta, and sugar until smooth and light.

Beat in eggs one at a time, scraping sides of bowl after each addition.

Split vanilla bean lengthwise and scrape out the seeds with the blunt side of a small knife, then beat them into the batter along with the vanilla extract.

On low speed, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat the batter for 30 seconds on medium.

Pour the batter into the prepared pan and smooth top with a spatula.

Tap pan on counter a few times to remove air pockets.

Put cake in oven and let bake for 15 minutes, then turn 180 degrees to ensure even browning. Lower the temperature to 325°F (160°C) and let bake until cake springs back when lightly touched, the sides of the cake have pulled away from the sides of the pan, and a cake tester inserted in center comes out clean, about 25-35 minutes more.

Allow cake to cool in pan for 15 minutes, then invert it on wire rack to cool completely.

Dust with confectioner's sugar before serving.

Dolce Italiano By Gina DePalma.

Good Oils Are Good For You

Today' post is taken from the South Beach Diet website http://www.southbeachdiet.com and gives us an idea about the types of olive oil we find in the stores. Olive oil has wonderful health benefits. I thought this was interesting enough to share!

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All About Olive Oil
By now you've probably heard about the cardiovascular benefits of olive oil, which scientists attribute to its monounsaturated fatty acids. "Good oils are not just neutral alternatives to unhealthy saturated and trans fats," says Dr. Arthur Agatston, leading preventive cardiologist and author of The South Beach Diet Supercharged. "They're actually good for you," he adds. However, when you go to the store to buy a bottle of olive oil, you may be bombarded with a variety of types and colors. Below is an explanation of some of the typical varieties you might find — and a reminder about which type to choose.
Olive oils do not differ in the types or amount of fats they contain — all are pressed from tree-ripened olives. The differences lie mainly in the taste, aroma, and concentration of nutrients. Here's the breakdown:

Extra-virgin olive oil. This is the oil we recommend. It comes from the first pressing of the olives, so it's the least refined and therefore has the highest level of antioxidants. It's also the highest quality and most-flavorful olive oil, with the lowest acid content.

Virgin olive oil. This comes from the second pressing of the olives and is between 1 and 3 percent acidic.

Light and extra-light olive oil. This is simply a designation used by companies to market a less-flavorful, more-acidic type of oil. The term "light" means lighter in color and fragrance, not less fat or calories. These oils are generally between 90 and 95 percent refined olive oil and 5 to 10 percent virgin olive oil. They have had their color, taste, and fragrance removed by the refining process (using a chemical, usually hexane, and steam). This process also destroys the phytochemicals and antioxidants in the oil.

"Adding good fats to your diet — like extra-virgin olive oil — is a smart move," says Dr. Agatston. Other good fats are found in canola oil, fish oil, and the healthy oils in avocados and nuts.

Chocolate Cinnamon Bread.....Can you Just Smell the Aroma?

I have been away from blogging for 2 days attending to the busy-ness of life! Whew. It is nice to have the weekend appear. And weekends for me usually mean getting down to serious fun of cooking and baking. (Ahhhh.........hence the name Weekend Cook!)

So this weekend, I am making another "coffee and..." recipe. Two of our kids are home with their families for the weekend so it's a houseful and someone is always looking for a snack!

This is really good recipe for coffee. This recipe is very similar to the Chocolate Cinnamon Bread you can buy by the slice at Starbucks. And what can be better than chocolate and cinnamon? The recipe makes 2 loaves. This means you can make one for yourself and give one away, or make one for yourself and freeze the other loaf for when you need a chocolate fix (!!) or unexpected company. Serve with a steaming good cup of joe or a glass of cold milk. If you want to make this extra-chocolate-y, toss in a cup of mini-chocolate chips to the batter. And if you want to try something REALLY decadent, put a slice of this in the toaster oven for a couple of minutes and make some cinnamon butter to go on top. I have to stop now because just writing about this is making me want some, and if I don't get to work, it isn't going to get made! I wonder if this would make good French Toast? How about using some in bread pudding? Stop...stop the insanity!!!

Chocolate Cinnamon Bread

Recipe Adapted from Starbucks Coffee Company
Ingredients

Batter:
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1¼ cups Dutch cocoa powder
1 tablespoon ground cinnamon
1 cup buttermilk, chilled
¼ cup water
1 teaspoon pure vanilla extract
1½ cups unsalted butter, room temperature
3 cups granulated sugar
5 large eggs

Topping:
¼ cup granulated sugar
2 tablespoons Turbinado sugar
½ teaspoon Dutch cocoa powder
¾ teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
Directions:

1. Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans, line with parchment paper, then lightly grease again.

2. In a medium bowl, sift flour, baking powder, baking soda, salt, cocoa powder, and cinnamon together. Set aside.

3. In a small bowl, combine buttermilk, water, and vanilla. Set aside.

4. In a large bowl, combine butter and sugar; cream together until mixture appears light and fluffy. Add eggs one at a time, beating until each egg is thoroughly mixed. Alternately add some of the sifted flour mixture, and the buttermilk mixture to the batter, beginning and ending with the flour mixture, and stirring just until blended.

5. Pour batter into the loaf pans, dividing the batter evenly between the 2 pans. Set aside. Topping:

6. In a small bowl, combine granulated sugar, Turbinado sugar, cocoa powder, cinnamon, ginger and cloves. Sprinkle evenly over the batter.

7. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and let cool about 15 minutes.

Grabbing the top edges of the parchment paper, lift bread from loaf pans and place on wire racks to finish cooling.

Remove parchment paper and discard. Makes 2 loaves

A Great Start to a Grilled Steak Dinner

I think I could eat blue cheese on almost anything. The same goes for gorgonzola. This spread works well with either cheese. While this is not exactly a diet delight recipe, it is a great starter while you are waiting for the steaks on the grill. (I know....I am trying to clog those arteries by the bite!) But as we all know, everything in moderation..... This is so darn good though and I really love it with pears and apples the best. But it a versatile spread. In the past, I have toasted bagette slices first, spread them with some of the cheese spread and popped them back in the oven to soften the cheese and get it warm. After removing from the oven, top with chopped pears and pecans, or a sugared pecan. Open a cold, crisp bottle of Frascati or some bubbly Prosecco and you will have a lovely beginning to your fabulous dinner. And, if you have any of this leftover, use it on a burger, on a baked potato or as a spread in a veggie pita sandwich with some sprouts and cucumbers and dried cranberries or cherries.

Blue Cheese and Toasted Pecan Spread

Ingredients

1 pound good quality blue cheese, crumbled

4 tablespoon butter, softened

1/4 cup whipping cream

1 clove garlic

1 cup pecans, toasted and finely chopped

1/4 cup green onions, finely chopped

1/4 cup chopped Italian parsley

Toasted baguette slices, unsalted crackers, pear or apple slices
Instructions

In the bowl of a food processor, place the blue cheese, butter, cream and garlic.

Cover and process until nearly smooth.

Transfer the mixture to a mixing bowl or crock; fold in the pecans, green onions, and parsley. Cover and chill at least 4 hours or overnight.

Store in the refrigerator for up to 5 days. For easier spreading, remove mixture from the refrigerator at least an hour before serving to soften. Serve at room temperature.

Yield: about 2-1/2 cups spread

Raspberry Cream Cheese Coffee Cake

A few days ago I posted a coffee cake recipe that is really yummy. Here is another one that I like to make. It is also a cake that is a specialty of a B & B. This is like a big cheese Danish that you slice. I love the almond flavor in the cake. Also, this works fine with Neufchatel (1/3 less fat) cream cheese. And I do use low-fat sour cream. Try using the Polaner All-Fruit spread for this. I think it is a little better for you. Or if you choose a sugar free jam, I don't think it would make a difference to the recipe. Anywhere you can cut back, try to do it. I am going to try this using Splenda as I would like to take it to the nursing home residents for a treat. If you like cheese Danish, this is a must try.
Raspberry Cream Cheese Coffee Cake

presented by Prairie Path Guest House
Coffee Cake:

2 1/2 cups all-purpose flour

3/4 cup sugar

3/4 cup butter

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup dairy sour cream

1 egg

1 teaspoon almond extract

Filling:

1 package (8 oz.) cream cheese, softened

1/4 cup sugar

1 egg

1/2 cup raspberry jam
Topping:
1/2 cup sliced almonds
In a large bowl, combine flour and sugar; cut in the butter using a pastry blender until mixture resembles coarse crumbs.

Remove 1 cup crumbs for topping.

To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well.

Spread batter over bottom and 2 inches up side of greased and floured 9-inch springform pan. (Batter should be 1/4 inch thick on sides.)

In small bowl, combine cream cheese, 1/4 cup sugar and egg; blend well.

Pour over batter in the pan. carefully spoon jam evenly over cheese filling.

In a small bowl, combine 1 cup of reserved flour mixture and almonds; sprinkle over top.

Bake at 350° for about 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown.

Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers. Yield: 16 servings.

Enjoying My Herb Garden

I am watching my container herb garden from my kitchen window and it gives me such pleasure to watch them grow. A couple of days after planting, we were (cursed) blessed with abundant rainfall for 3 days. It did give my little babies a good start and when the sun came out I could see they were happy and looking very green and lush already. I like to just pinch a leaf or two and enjoy the fragrance my herbs provide. It is restful to cut a sprig of lavender and breathe in the soothing aroma in the evening before turning in for the night. I like to cut a sprig of mint to add to my iced tea enjoyment. In the June/July issue of Semi-Homemade, Sandra Lee provided a list of herbs and how important they were in Victorian times. When one would want to convey a certain message, a particular variety of plant would be sent. I really like this idea and I am going to keep this handy. What a nice hostess gift idea it is to put an herb in a pretty pot, tied with a ribbon and a note. Here is the list of herbs and meanings for you....along with some virtual Basil and Parsley from me to you. I hope you find it interesting!

BASIL......................Love, Good Wishes

BAY.........................Fame, Victory (Think Olympic wreath!)

CORIANDER..........Hidden Worth (Also known as Cilantro)

CHIVES..................Usefullness

DILL..........................Lust, Good Cheer, Survival (??????)

FENNEL.................Grief, Endurance, Strength

GARLIC...................Courage, Strength, Get Well (As in wearing the bulb of garlic around your neck when you are sick?)

GINGER.................Strength

HONEYSUCKLE..The Bond of Love

LAVENDER...........Love, Devotion, Luck

MINT........................Virtue

MARJORAM..........Joy, Happiness

OREGANO.............Joy of the Mountain (Now this I have to research!)

PARSLEY...............Useful Knowledge

PEPPERMINT.......Cordiality

ROSEMARY...........Remembrance

SAGE........................Wisdom, Great Respect, Domestic Virtue

TARRAGON..........Permanence

THYME...................Emblem of Courage, Daring