Strawberry Deliciousness

One of my very favorite restaurants serves a dessert that I affectionately refer to as:

"Strawberry Deliciousness"

A few weekends ago, my dear friend Isabell and I decided to attempt our own Strawberry Deliciousness.
And yes... it was delicious!

Here is how we did it...

Strawberry Deliciousness

Number 24

by: Laura & Isabell

Ricotta Filling

Ingredients

2 2/3 Cups of Heavy Cream

1 1/3 Cup Sugar

1 tablespoon Vanilla

Dash of gelatin powder

26 oz Ricotta Cheese

Directions

Combine cream, sugar, vanilla and gelatin and mix with electric mixer on medium until peaks form.

Add Ricotta Cheese and beat on low just to combine.

Cake Preparation

Ingredients

Angel food Cake (store bought)

One Bottle of Italian Almond Syrup

Directions

Slice the cake horizontally into thin layers.

Dip the largest in circumference layer into the almond syrup.

Place on cake stand.

Spread a layer of Ricotta filing on the cake layer.

Fill in the hole with ricotta filing.

Repeat with all layers and filing.

Save enough filling to apply a thin layer over the cake.

Once each layer is complete, spread a thin layer of filing over the entire cake.

Whipped Cream

Ingredients

1 Cup Whipping Cream

1 Tablespoon Vanilla Extract

1 Tablespoon powder sugar

1 tablespoon Almond Extract

Directions

Combine ingredients, beat until peaks form.

Note: Place your metal bowl and mixers in the freezer prior to beating.

Final Touches

Pipe a decorative pattern starting from the top center and around the base.

Arrange thinly sliced strawberries between the decorative lines.

Place one large full strawberry atop and pipe a decorative ring.

Then, ENJOY your final product!!!

 Happy Baking!!!

Laura

Grilled and Stuffed Portobello Mushrooms

Weekend before last, we invited some dear friends over for lunch. They love food and love wine, you can see why we are friends. The best part about getting together with the Haynes' is that we spend the day cooking, tasting new foods and enjoying a glass of wine. We tried a new Giada recipe. It was delicious!!!

Grilled and Stuffed Portobello Mushroom

Number 23

Giada de Laurentiis

Ingredients

2 tablespoons olive oil, plus 1/4 cup

12 ounces turkey sausage, casings removed

2 cloves garlic, minced

1/2 cup mascarpone cheese, at room temperature

2 tablespoons freshly chopped thyme leaves

2 tablespoons fresh chopped oregano leaves

3/4 cup plain bread crumbs

1 cup (4-ounces) Gorgonzola

1/2 teaspoon kosher salt, plus extra for seasoning

1/2 teaspoon freshly ground black pepper, plus extra for seasoning

6 large portobello mushrooms, stems removed

Directions

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

In a large skillet, heat 2 tablespoons of oil over medium-high heat. Add the turkey sausage and cook, stirring frequently, until cooked through, about 5 minutes. Add the garlic and cook for 1 minute. Remove the pan from the heat. Stir in the mascarpone cheese. Add the thyme, oregano, bread crumbs, 1/2 cup of Gorgonzola, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir until all ingredients are combined.

Brush the mushrooms on both sides with the remaining oil and season with salt and pepper. Grill the mushrooms, stem side down, for 3 minutes. Turn the mushrooms over and grill for 2 minutes until tender. Fill each mushroom with the sausage mixture and top with the remaining Gorgonzola. Return the mushrooms to the grill and cook until the stuffing is warmed through and the Gorgonzola starts to melt, about 5 to 7 minutes.

Cook's Note: The assembled mushrooms can also be placed on a baking sheet and cooked under a preheated broiler until warmed through.

Laura's Note: We grilled the Portobello Mushroom on the grill and finished it in the oven.

Yum!

Happy Cooking!

Laura

It's a Secret Recipe

I have recently discovered that a dear friend of my has a family recipe blog!

Savoie Secrets: It's a Family Recipe

What I love about this blog is not only the recipes but the WONDERFUL family stories. The way the blog is set up allows for family members to post the "family secret recipes" on the blog with a story about the recipe. One evening, I spent several hours just enjoying the stories behind the recipes.

Last week, I tried my first Savoie Secret Family Recipe!

I made the Veggie Pancakes (Number 21) and paired them with the Grit Souffle (Number 22)!

Veggie Pancakes

(Number 21)

As posted on Savoie Secrets: It's a Family Recipe on June 17, 2010

These flavorful pancakes are quite filling and my kids love them. Let’s face it, kids love anything you can dip!

by Elizabeth Savoie Dronet

3/4 cup self-rising white cornmeal

1 can whole kernel corn, drained

1/2 large red bell pepper, diced

1/2 cup flour

7 green onions, sliced

1 large carrot, shredded

2/3 cup buttermilk

1 large egg

1/2 tsp dried crushed red pepper (can use less)

salt to taste

vegetable oil for frying

Stir together everything but the oil. Heat about 2 Tbsp of oil in a skillet. Drop batter by 1/3 cupfuls into hot oil. Cook 3-4 minutes on each side or until golden. Serve with sour cream and salsa.

 

Grit Souffle

(Number 22)

As posted on Savoie Secrets: It's a Family Recipe on June 19, 2010

Virginia Valentine worked with me at Memorial Hospital during the 1980s. She would bring this to work in the mornings and we would eat it in Styrofoam coffee cups piping hot. Now I make it for Christmas breakfast every year. Sometimes, Rebecca, Kent and I have it for supper on a week night. It’s great.

based on a recipe by Virginia Valentine–Pat’s friend

1 cup grits

4 cups boiling water

3/4 teaspoon salt

1 stick butter

4 oz Velveeta or Cheese Whiz

3 eggs

1/2 cup milk

1/4-1/2 teaspoon cayenne

1/4 teaspoon garlic powder

Cook grits in water until done. Stir in butter and cheese. Beat the eggs a little and add with the milk and pepper. Bake 325 30 minutes. Sprinkle with cheese.

NOTES : If you don’t like it hot, add less pepper or none at all. You can also omit the garlic powder.

They were wonderful! Hold on to your seats, I am a Southern woman, born and raised and I have never attempted grits. They are such a special part of the South that I was affraid I would ruin them. This recipe walked me through the most delicious grits!

Please check out Savoi Secrets: It's a Family Recipe for the recipes!

Happy Cooking!

Laura

A Wedding to Remember

My best friend from childhood was married on August 14th,

 and I had the absolutely pleasure of serving as her Matron of Honor.

The Bride, The Groom and The Wedding were a dream.

In fact, the whole weekend was a dream full of love, family and A LOT of fun!

I enjoyed "playing" with my new camera at the Rehearsal Dinner and took several shots that I wanted to share...

The Mother of the Groom presented each guest with a beautiful glass llama from Peru as a favor.

The U-Shaped table was adorned with roses and hydrangeas...

The guests danced the nite away...

   

The Bride and Groom were united in marriage at a beautiful Mass the following Saturday.

As I was so lucky to be part of the Wedding, I was not behind the camera! 

With the professional's permission, I will hopefully share some of his beautiful art with a beautiful bride.

For now, just pictures by Laura...

 

Happy Photog!

Laura

A Whale of a Watermelon...

It just wouldn't be a "Summer in the South" without a Whale of a Watermelon!

Memories of my childhood involve hot days in central Texas and cool bites of delicious watermelon from a watermelon boat. For years, I watched my mother carefully carve beautiful watermelon boats. My first attempt at a Watermelon Whale was with my dear friend Millie. Again, another hot day in central Texas and her aunt asked me if I could cut up the watermelon. She left the kitchen and when she came back - "There's a Whale in there!"

So, I thought this would be a fun one to share with you.

A Whale of a Watermelon

Number 20

By: Laura Fowell, inspired by Rose Marie Davidson

Ingredients

A Watermelon

(do you know how to properly "thump" a watermelon - see below)

A really good knife

A sharpie (unless you want to freehand)

 

Directions 

1. Pick a design or just go for it

2. Start cutting along your design

3. Begin cutting deeper into the watermelon to remove the delicious treat

4. Use a melon ball to scoop out the watermelon into nice small round bites (great for little fingers!)

5. Smooth the inside with the side of a spoon.

6. Fill with fruit!

(I personally love filling my boat with watermelon, strawberries,

blackberries, blueberries, and cantaloupe - the colors are beautiful!)

B Flat or Be Square???

How to "Thump" a watermelon...

Did you know that there are Watermelon Thumping Festivals?

 You've got to love Texas! Check out this festival in Luling!

Ways to enjoy Watermelon...

Just Plain

Marinated with Mint

Marinated with Vodka

Blended and served as a beverage - Watermelon water

What is your favorite way to enjoy a watermelon?

Happy Carving and Happy Cooking!

Laura

New York Stip

A delicate and flavorful twist on a New York Strip!

A few weeks ago, my sweet Mother in Law and I spent a Friday together - shopping, playing with the twins and Mom even had the chance to get away to get her hair done!

One of our stops - HEB...

Between trying to shop and keeping the twins contained to the cart,

we taste-tested our way through the store.

The follow recipe stood out and we tried it the following weekend...

N.Y. Strip with Thai Garlic Plum Sauce

Number 19

Preparation: 5 minutes

Grilling Time: 8-12 minutes 

Ingredients

1 NY Strip per person

1 Tablespoon Adam's House Rub (per steak)

2 Tablespoons Roberts Reserve Thai Garlic Plum Sauce (per steak)

Directions

Light Charcoal fire or heat gas grill on High for 10 minutes with lid closed

Season steaks with Adam's rub and press the rub into the steak with the back of a spoon

Grill steaks on one side them turn. After turning pour on a couple of tablespoons of the sauce and continue to grill until your desired degree.

Enjoy and Happy Cooking!
Laura

Sticking with the Orange - Butternut Squash Soup

Butternut Squash Soup

Giada De Laurentiis

Number 18

Ingredients

2 tablespoons butter, at room temperature

2 tablespoons extra-virgin olive oil

1 medium onion, chopped

1 medium carrot, peeled and chopped into 1/2-inch pieces

3 cloves garlic, minced

3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)

6 cups low-sodium chicken stock

1/4 cup chopped fresh sage leaves

Kosher salt and freshly ground black pepper

Directions

In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat.

Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.

For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.

To serve, ladle the soup into bowls and garnish with the cheese crostini.

Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.