The Five-Acre Life " Living Dorothy Style": Happy New Year to all !!!
Well we had quite the ni...: Happy New Year to all !!! Well we had quite the night last night, great food , fabulous company and tasty Champagne !! I made my now fam...
Rome as a child
Mama and I
live your life .................
Sunday, January 1, 2012
Well we had quite the night last night, great food , fabulous company and tasty Champagne !!
I made my now famous Bouillabaisse, with lots of crusty , fresh baguettes and more delicious Champagne !
I will enclose the recipe here now........make sure you follow it as it only works in this particular order.
Bouillabaisse a la Dorota Style
Ingredients:
1 med onion,sliced
2 med leeks, sliced
2 med fennel bulbs,sliced
4 med red potatoes,cubed
1 bunch Italian parsley,chopped
3 small bay leaves
4 garlic cloves
2 quarts stock
1 bottle dry white wine
1 can of stewed tomatoes
Seafood
Here you may add what ever seafood you like , depending mostly on availability and cost.
Here is my list of favorites - Lobster tail
Crab claws
Giant prawns
Mussles
Sea Scallops
Salmon
Spices- pepper
saffron
I prepare two pots for the Bouillabaisse, one to steam the mussels and the other to steam the seafood.
In a large Pot # 1 place - 1 quart stock
1/2 fennel
1/4 onion
1 bay leaf
2 garlic cloves
1 cup dry white wine
1 can stewed tomatoes
Let the mixture cook on low to develop the flavor, keep warm .
Now wash and clean the mussels and keep them in water with lemon until ready to steam.Make sure to discard any mussels which are open.
In a large Pot #2 place - 1 quart stock
1 1/2 fennel3/4 of the onion
2 bay leaves
2 garlic cloves
all the chopped parsley
2 cups white wine
2 leeks
Add all ingredients with the exception of the * stock and *wine, drizzle with oil and roast for 15 min in a 425 oF oven , remove from oven and add the stock and the wine. Place pot back in the oven to simmer and to let all the flavors meld together.
In a small pot cook the cubed potatoes , just until dente ,drain and save for later ,when you will add them to the Bouillabaisse .
Now clean and wash all your seafood , chill until ready to use.
Once you are ready to assemble your Bouillabaisse, follow these directions.......
Bring Pot # 1 to a full boil, add the mussels, steam until mussels open, make sure to discard any which have not opened.
Bring Pot # 2 to a medium boil , add all the seafood, and potatoes, saffron and ground pepper cook only until the seafood is opaque and nicely firm.
To serve your Bouillabaise , take a serving bowl , place the desired seafood, potato and top with mussels.Serve with crusty baguette and lots and lots of Champagne.Enjoy..............
And if you still have room to spare you may want to finish the night with Banans Foster
1/4 cup butter
2/3 cup brown sugar
6 tbsp dark rum
2 tsp vanilla
2 tbsp whipping cream
1/2 tsp cinnamon
3 bananas , peeled, and sliced
1/4 cup chopped pecans
1 pint vanilla ice cream
Melt the butter in a heavy saute pan, add the sugar, rum,vanilla,cinnamon,let it come to a boil ,turn down the heat and add bananas, whipping cream and pecans. Let the mixture come to low boil and then serve over a scoop of vanilla ice cream.
Enjoy with your Champagne !
I hope you will try this recipe next time you feel like seafood and sweet bananas.
See you soon
Dorothy
Friday, December 9, 2011
Today is tree delivery day, Jensen's Nursery is arriving here at 11 AM to set up my glorious fresh pine.
We will have a decorating party this Sunday, with dinner and holiday cheer to welcome Christmas to our home. Baking has started but this year I have a teen son who is much like a vacuum and he can eat all my hard work in a matter of minutes. So I hide and I hide but more baking is required .
Today I am embarking on my famous Gingerbread, I have been making this particular recipe for the past 20 years.
Recipe as follows:
Dorothy's Delicious Gingerbread
Place the following in a double boiler:
1 cup dark Organic Molasses
1/2 cup light brown sugar
1/2 cup white sugar
4 tsp groung ginger ( must be SUPER fresh)
4 tsp ground cinnamon ( same SUPER fresh)
over medium heat,when sugar has melted with the molasses .add the following:
3/4 tbsp baking soda
stir and the mixture will begin to bubble and change colour, this is what you want.
Immediately , pour the mixture into a a mixing bowl with the following in it :
1 cup un-salted butter
let the butter melt and incorporate .When the mixture has cooled down add :
2 large eggs, lightly beaten
Mix well and start adding:
6 cups flour
one cup at a time.The mixture will be hard to mix after the 5th cup so if you have a heavy duty mixer just keep going if not , then you may want to enlist your husband or your straping young teen to help you blend all the flour , ALL the flour has to be incorporated !
Preheat oven to 325oF
Do not refrigerate as the dough dry's out .
Roll put and cut shapes or use to make a gingerbread house. ( just roll the dough little thicker for a house as to make more sturdy )
Bake your gingerbread for 15-20 min on parchment lined cookie sheets, I tend to slightly undertake mine as I like the cookies softer.
Cool on rack and decorate with icing
Enjoy, these cookies get better with time as the ginger matures in flavour.
Well my tree arrived , two older gentlemen with boots and warm hearts set my tree in the place it has always held, at the top of the great room . The smell of fresh pine can not be bottled as the smell is intoxicating . I have given the tree a mixture of warm water and a can of 7UP as it loves sugar and will be shiny and fresh for all of us to enjoy!
I also made 2 batches of my SEXY NUT BRITTLE ( look it up in my Blogs from last Christmas)
as well as big batch of White Fruit Magic- a mixture of dry fruits and pistachios incased in white chocolate,very festive and great as a hostess gift over the holidays .I do believe the recipe is on last years Blog entries.
I will see you tomorrow with some photos and more great recipes to follow
Take care and be good Santa is watching
Dorothy
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| frosty pine |
Today I am embarking on my famous Gingerbread, I have been making this particular recipe for the past 20 years.
Recipe as follows:
Dorothy's Delicious Gingerbread
Place the following in a double boiler:
1 cup dark Organic Molasses
1/2 cup light brown sugar
1/2 cup white sugar
4 tsp groung ginger ( must be SUPER fresh)
4 tsp ground cinnamon ( same SUPER fresh)
over medium heat,when sugar has melted with the molasses .add the following:
3/4 tbsp baking soda
stir and the mixture will begin to bubble and change colour, this is what you want.
Immediately , pour the mixture into a a mixing bowl with the following in it :
1 cup un-salted butter
let the butter melt and incorporate .When the mixture has cooled down add :
2 large eggs, lightly beaten
Mix well and start adding:
6 cups flour
one cup at a time.The mixture will be hard to mix after the 5th cup so if you have a heavy duty mixer just keep going if not , then you may want to enlist your husband or your straping young teen to help you blend all the flour , ALL the flour has to be incorporated !
Preheat oven to 325oF
Do not refrigerate as the dough dry's out .
Roll put and cut shapes or use to make a gingerbread house. ( just roll the dough little thicker for a house as to make more sturdy )
Bake your gingerbread for 15-20 min on parchment lined cookie sheets, I tend to slightly undertake mine as I like the cookies softer.
Cool on rack and decorate with icing
Enjoy, these cookies get better with time as the ginger matures in flavour.
Well my tree arrived , two older gentlemen with boots and warm hearts set my tree in the place it has always held, at the top of the great room . The smell of fresh pine can not be bottled as the smell is intoxicating . I have given the tree a mixture of warm water and a can of 7UP as it loves sugar and will be shiny and fresh for all of us to enjoy!
I also made 2 batches of my SEXY NUT BRITTLE ( look it up in my Blogs from last Christmas)
as well as big batch of White Fruit Magic- a mixture of dry fruits and pistachios incased in white chocolate,very festive and great as a hostess gift over the holidays .I do believe the recipe is on last years Blog entries.
I will see you tomorrow with some photos and more great recipes to follow
Take care and be good Santa is watching
Dorothy
Wednesday, December 7, 2011
The Five-Acre Life " Living Dorothy Style": Holiday Time is here..........
The Five-Acre Life " Living Dorothy Style": Holiday Time is here..........: My favorite time of year is here.........from the music to the food to the Joy in the air . I am here and I love it . My creative side i...
Holiday Time is here..........
My favorite time of year is here.........from the music to the food to the Joy in the air . I am here and I love it . My creative side is going crazy, every year I try and do things differently. I love tradition but I like to shake things up and what better time of year then Christmas.
I love trying new cookies and dishes for friends and family.
I have this wonderful butter which I use on my birds
Here is my take on it:
Holiday Flavoured Butter
1 lb un-salted butter
1/2 cup dry cherries
1/4 cup dry cranberries
1/4 cup chopped dry apricots
lots of fresh herbs,such as fresh sage, fresh rosemary, fresh Italian parsley, and fresh mint.
1 tsp kosher salt
1 tsp coarse fresh pepper
3 tbsp orange zest
3 tbsp orange zest
Chop all fresh herbs and add to the softened butter, add all the dry fruit,salt and pepper and the zest.
Roll out into a log on a piece of parchment paper. Wrap it up , label and chill for use when you are roasting a bird.
When ready to use , take out of the fridge and cut what you need. I place small disks of this delicious butter, over the skin ,inside the bird and under the skin on the breast of the bird.
Wow , it add gorgeous color to the meat when cooked , not to mention flavor .
I have used this technique on all my birds , I sometime vary the fruit and herbs , but really you can not go wrong with this one.
Well good luck and I should be back with more recipes very soon.I think cookies are on the radar next.
We will be decorating our tree this sunday so I always have cookies to munch on while working ,it makes it that much more fun for all of us.
See you soon , keep warm.
Dorothy
Saturday, November 26, 2011
Snowy winter night...........
What a gorgeous night, fresh fluffy snow, great company of friends, what more could you want.
On the menu last night
Braised Veal Shanks with rum reduction and chanterelles
Smashed potato mash
Steamed asparagus
4 Bean salad with balsamic- oil dressing
Cupcake frenzy with Cornealia Bean House Blend Coffee
Thanks to wonderful evening!
Recipes to follow
With care
Dorothy
Saturday, October 22, 2011
Friday, October 21, 2011
The Five-Acre Life " Living Dorothy Style": I have returned, happy to be back !!!
I have returned, happy to be back !!!
Hello I am finally back from a very long break. I need to blog as much as I need to eat. This has been the longest time I have been away. I have been cooking up a storm so I will get to work and post as many of my favourites as I can . Bear with me and I hope you try the following ............
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| pantry |
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