I’m really really sorry. I was aiming for cute animals. But I’m apparently just not a cute person. And my creative brain knows how to grab on to a good visual pun and run with it.
I don’t even listen to KISS.
>.<;
Anyway. KISS onigiri on lettuce, corncob flowers, veggie dumplings, broccoli, cherry tomatoes, steamed butternut squash, bottle of soy, packet of furikake and some Japanese star candy (konpeitou) as dessert.
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From the kitchen of One Perfect Bite…Colcannon, a traditional Irish dish associated with Halloween, is made with potatoes and savoy cabbage and served with a well of butter in its center. It’s simple and delicious and comes with folklore that’s sure to please the curious or superstitious. The tale, as told to me, concerns the fate of unmarried women who would put the first and last spoonfuls of Halloween colcannon into a stocking and hang it on their doors. Their shared belief was that the first man who walked through the door would become their husband. Immigration statistics and the birth rate, all those years ago, lead me to believe this didn’t work real well. Years ago, the ingredients used to make colcannon could be found in any Irish country garden. The second bit of blarney revolved around the selection of a cabbage from that garden by a blindfolded, unmarried woman. The cabbage she selected would be used to make a colcannon into which a ring was hidden. Of course, the person who found the ring would be the next to marry. I must warn you that my recipe for colcannon uses classic ingredients but techniques that my grandmother would frown upon. There are two or three steps to assembling any colcannon. The meat, if used, should be cooked before the potatoes and the cabbage are started. I use a slab of bacon to make mine. Ham can also be used. I simmer it in water for about 45 minutes before dicing it. My potatoes are conventional enough, though I do steam rather than boil them. I prefer to cook my cabbage in a wok. It’s the easiest way I know to assure crisp tender greens that aren’t water logged. When it all is assembled it looks like a traditional colcannon, but there will be a hint of smoke to play against crisp cabbage. Here’s the recipe.
Colcannon …from the kitchen of One Perfect Bite
Ingredients:
1 pound unsliced slab bacon or ham
3 pounds boiling potatoes
2 sticks + 3 tablespoons butter, divided use
1-1/4 cups light cream or milk
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium head savory cabbage, cored and shredded
1/2 cup chopped scallions
Directions:
1) Place bacon or ham in pot. Cover with water by 1-inch. Bring to a boil. Reduce heat to a simmer and cook for 45 minutes. Remove from water. Allow to cool. Dice. Refrigerate if not to be used immediately.
2) Scrub potatoes and place on a steamer rack. Bring water in steamer to a boil, cover, reduce heat and simmer potatoes for 30 minutes. Peel and force potatoes through a ricer into a large bowl. Add 1 stick butter, cut into small dice, into potatoes. Mash to combine. Add salt and pepper to milk. Slowly add hot milk to potato mixture, beating with a spoon. Cover bowl. Keep warm.
3) While potatoes steam, add 3 tablespoons butter to wok. Add cabbage and stir fry over high heat until mixture is crisp tender, about 4 minutes. Remove from heat and set aside.
4) Add cabbage, bacon and scallions to potatoes. Mix well. Place an equal portion of colcannon in each of six soup bowls.
5) Melt reserved stick of butter in a small pan or in microwave. Form a well in center of each bowl of potatoes. Spoon melted butter into well. Serve hot. Yield: 6 servings.
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From the kitchen of One Perfect Bite…Colcannon, a traditional Irish dish associated with Halloween, is made with potatoes and savoy cabbage and served with a well of butter in its center. It’s simple and delicious and comes with folklore that’s sure to please the curious or superstitious. The tale, as told to me, concerns the fate of unmarried women who would put the first and last spoonfuls of Halloween colcannon into a stocking and hang it on their doors. Their shared belief was that the first man who walked through the door would become their husband. Immigration statistics and the birth rate, all those years ago, lead me to believe this didn’t work real well. Years ago, the ingredients used to make colcannon could be found in any Irish country garden. The second bit of blarney revolved around the selection of a cabbage from that garden by a blindfolded, unmarried woman. The cabbage she selected would be used to make a colcannon into which a ring was hidden. Of course, the person who found the ring would be the next to marry. I must warn you that my recipe for colcannon uses classic ingredients but techniques that my grandmother would frown upon. There are two or three steps to assembling any colcannon. The meat, if used, should be cooked before the potatoes and the cabbage are started. I use a slab of bacon to make mine. Ham can also be used. I simmer it in water for about 45 minutes before dicing it. My potatoes are conventional enough, though I do steam rather than boil them. I prefer to cook my cabbage in a wok. It’s the easiest way I know to assure crisp tender greens that aren’t water logged. When it all is assembled it looks like a traditional colcannon, but there will be a hint of smoke to play against crisp cabbage. Here’s the recipe.
Colcannon …from the kitchen of One Perfect Bite
Ingredients:
1 pound unsliced slab bacon or ham
3 pounds boiling potatoes
2 sticks + 3 tablespoons butter, divided use
1-1/4 cups light cream or milk
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 medium head savory cabbage, cored and shredded
1/2 cup chopped scallions
Directions:
1) Place bacon or ham in pot. Cover with water by 1-inch. Bring to a boil. Reduce heat to a simmer and cook for 45 minutes. Remove from water. Allow to cool. Dice. Refrigerate if not to be used immediately.
2) Scrub potatoes and place on a steamer rack. Bring water in steamer to a boil, cover, reduce heat and simmer potatoes for 30 minutes. Peel and force potatoes through a ricer into a large bowl. Add 1 stick butter, cut into small dice, into potatoes. Mash to combine. Add salt and pepper to milk. Slowly add hot milk to potato mixture, beating with a spoon. Cover bowl. Keep warm.
3) While potatoes steam, add 3 tablespoons butter to wok. Add cabbage and stir fry over high heat until mixture is crisp tender, about 4 minutes. Remove from heat and set aside.
4) Add cabbage, bacon and scallions to potatoes. Mix well. Place an equal portion of colcannon in each of six soup bowls.
5) Melt reserved stick of butter in a small pan or in microwave. Form a well in center of each bowl of potatoes. Spoon melted butter into well. Serve hot. Yield: 6 servings.
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- Colcannon - An Irish Halloween Tradition From the kitchen of One Perfect Bite…Colcannon, a traditional...
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Actually, the obsession is getting totally sweeted out. You would be too, if you tried to make 3 batches of Dulce de Leche in a week. I had to make three, because the first two didn’t work out for me. I had the thought to look online for a slow-cooker recipe for Dulce de Leche (DDL). There were recipes (methods, really) online! I was excited to try it out. 
.
.
-1 vanilla bean, split in two OR 1 tsp vanilla extract
-1 tsp baking soda (sodium bicarbonate) — this is needed for a complete browning–google “Maillard reaction”
.
2. Cook UNCOVERED! on high about 10 hours. (I whisked occasionaly). Stir and scrape the sides during the last few hours. Let cool about 30 minutes.
3. When finished, put in wide-mouthed jars or other sealed container and store in the fridge until use.
**This post and photos are property of http://dishingwithdish.blogspot.com/ **
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]]>My Top 10 Soup Recipes
10. Creamy White Bean - this soup uses some great spices along with chicken, sour cream and whipping cream.
9. Crock Pot Potato Chowder - a yummy creamy potato soup that can be make in your crock pot that gets it’s creaminess from cream cheese.
8. Crock Pot Tortilla Soup - this is the one that is similar to today’s post.
7. Chicken Tortilla Soup - the recipe I posted today.
6. Creamy Potato - This creamy soup is made with skim milk, but you’d never know it. Delicious and creamy!
5. Clam Chowder - a deliciously creamy chowder recipe that came from my mom.
4. Cheddar Ham Soup - so cheesy and a great use for leftover ham.
3. Taco Soup - can can do stove top or crock pot here. I love to make this one with leftover roast.
2. Sweet Chili - my version of my mom’s chili recipe. I make it every year for Halloween. I also love to make Navajo Tacos with the leftovers.
1. Creamy Chicken Noodle - this is my absolute favorite homemade soup. I think it is #1 for my entire family.
Chicken Enchilada Soup
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce (I used mild)
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
This post and picture are property of www.realmomkitchen.com
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]]>My Top 10 Soup Recipes
10. Creamy White Bean - this soup uses some great spices along with chicken, sour cream and whipping cream.
9. Crock Pot Potato Chowder - a yummy creamy potato soup that can be make in your crock pot that gets it’s creaminess from cream cheese.
8. Crock Pot Tortilla Soup - this is the one that is similar to today’s post.
7. Chicken Tortilla Soup - the recipe I posted today.
6. Creamy Potato - This creamy soup is made with skim milk, but you’d never know it. Delicious and creamy!
5. Clam Chowder - a deliciously creamy chowder recipe that came from my mom.
4. Cheddar Ham Soup - so cheesy and a great use for leftover ham.
3. Taco Soup - can can do stove top or crock pot here. I love to make this one with leftover roast.
2. Sweet Chili - my version of my mom’s chili recipe. I make it every year for Halloween. I also love to make Navajo Tacos with the leftovers.
1. Creamy Chicken Noodle - this is my absolute favorite homemade soup. I think it is #1 for my entire family.
Chicken Enchilada Soup
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes (I used the kind with sweet onion in it)
1 10-ounce package frozen whole kernel corn
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper (I used red, which is my favorite pepper)
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
1 1/2 cups milk (I used skim)
1 cup shredded Pepper jack cheese (4 ounces)
2 chicken breasts
In a 3 1/2 to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite sized pieces. Add chicken back into soup. Top with pepper jack cheese and serve. Can also be topped with avocado, sour cream, or crushed tortilla chips. Note: if the soup is too thick for you, just add a little more milk after it’s all cooked.
This post and picture are property of www.realmomkitchen.com
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Last week I was browsing my food cabinet when I spotted a can of condensed milk. I’m not sure how long it has stood there, but I couldn’t even remember buying it. One of my favorite things to do late at night is to surf the internet and watch food network episodes. I can’t really say it’s a good use of my time, but it’s so addictive. So I watched an episode of Nigella Lawson’s Express where she made Chocolate Pistachios Fudge, using condensed milk. I omitted the pistachios because I happen to think that texture is very important with fudge, and adding hard nuts would totally ruin it (in my opinion). I really like these, and I love the fact that they’re chocolate, because vanilla fudge can be so touthachingly sweet! Rating: 4 out of 5.
Chocolate Pistachio Fudge recipe: Nigella Lawson - Express
Ingredients:
- 350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped
- 1 x 397g/14oz can condensed milk
- 30g/1oz butter
- pinch salt
- 150g/5¼oz unsalted pistachios, shells removed (I omitted the pistachios)
Instructions:
- Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.
- Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.
- Add the nuts to the melted chocolate mixture and stir well.
- Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.
- Let the fudge cool, then refrigerate until set.
- Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.
- Once cut, the fudge can be kept in the freezer - there’s no need to thaw, just eat straight away.
This recipe really is so incredibly easy. All you have to do is add all of the ingredients together and wait for it to melt.
I really don’t recommend using foil to cover your pan, like I did. Once the fudge was set, the foil just stuck to the fudge and it was a real pain trying to remove it.
Fudge, fudgier, fudgiest!
Close-up.
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