Saturday, September 15, 2012

apple cinnamon bread for "tarts & quiches" kitchen! kitchen!

Apple Cinnamon Bread With Crushed Toasted Pecans
Could this be a dessert or simply a bread! It's both!
So deliciously addictive that you can't help having
this for breakfast with coffee, as a dessert,
a snack, or as a nibble. It is an absolute treat!
That is how delicious this apple cinnamon bread is!
Special order only at "tarts & quiches"
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Tuesday, September 11, 2012

Another kitchen! kitchen!

Another testing and tasting for the food fair. This time it's a deep, deep dark
chocolate fudge cupcakes, with melting semi-sweet Barry Callebaut
chocolate chips. They are just as good without the frosting.
But, since it is for a food fair and we are nearing the
witching hour of halloween. What a better way
to finish this off with rainbow colored
sprinkles topping!
As my neighbor Peggy would say, " it is everything I want in a chocolate
dessert...good rich flavor...not too sweet....really wonderful"!
Thank you Peggy, you have just been designated as one of my tasters!

Sunday, September 9, 2012

figs & kitchen! kitchen!

Figs and duck don't rhyme but they are beautifully delicious together!
Breast of duck seared and topped with sauteeds figs in butter.
Beautiful together!
I am like a kid in a toy store, when I am at Delicious Orchards. They have all the freshest and rarest produce, meat, cheese, etc. that you seldom find in any supermarket. Then there it is, a table with nothing but just figs was just incredulous. Looks like a truckload was just unloaded this morning.  Not too ripe, nor bruised , and the size of the fruits are perfect. I've got to have some figs! And in the meantime, I will just mosey over to the meat section. Aha! A breast of duck! Perfect!

Serves 2

1 large package of breast of duck (deboned)
Season with salt and black peppepr generously
About 6 - 8 figs cut in half
1 shallots roughly chopped
Olive oil/butter
A tablespoon of honey
A drizzle of brandy
Kosher or sea salt/black pepper

On a very, very hot cast iron pan with a little olive oil- sear each side (skin down first) for 3-4 minutes until all sides are golden brown and continue cooking in a 400F degree preheated oven for another 10-15 minutes. Cover with aluminum foil, set aside and let it rest before slicing.
On a separate pan, heat some olive oil and a tablespoon of butter, sautee the shallots until soft, add a pinch of salt. Add the sliced figs, some honey, stirring until well incorporated (add some duck juices from cooked duck). Add a drizzle of brandy or white wine and let the alcohol evaporate. Check for seasoning and pour the fig sauce over the duck.

Serve with boiled potato and salad.

Thursday, September 6, 2012

light, simple yet incredibly satisfying and kitchen! kitchen!

A salad of sliced baby beets, green beans, baby carrots,
slivered sweet, sweet apples, perfectly boiled eggs
drizzled with mustard vinaigrette
and a piece of 7 grain cracker.
Simple, light, but incredibly satisfying and delicious!
A perfect lunch after a very energizing walk of 4.58 miles today at Holmdel Park. Feeling good after a walk in the park, meandering though the woods with my niece Ann Millicent was one of the best walks I had. I highly recommend a nice walk with a friend or a member of the family. Have a nice friendly conversation and you won't notice the time or how far you have walked. You not only bond with a friend or family member, but with nature as well. The walk is very calming, and somehow gives me a new perspective on things and clears the cobwebs gathering in my head. So, coming home, I rewarded myself with this light and delicious lunch. You may add chicken, meat or shrimps to this salad if you wish. Reward yourself with something delicious and healthy!

Wednesday, September 5, 2012

testing & tasting for the Matawan food kitchen! kitchen!

Banana Cupcake with Peanut Butter Frosting
Original recipe of this one is from King Arthur Flour,
I needed to tweak it a little and the result is
sinfully good.

Topped with crushed honey roasted peanuts
Mango Cupcake with Fresh Pureed Mango Frosting
Here I am quite busy poring over and tweaking recipes from my collection; testing and tasting for my town's food festival in October. I have a few more to go before the final decision. It is not really an easy task, but I must forge on. The 2 cupcakes are just one of the sets, there are 2-3 more recipes to test and taste. I am really looking forward to the festival, the experience I will gain and the fun!

Sunday, September 2, 2012

baking kitchen! kitchen!

A huge wire basket of baking tools!
I have an incurable penchant for all kitchen and baking tools, old and new alike.
The more strange looking a tool is, the better and interesting it is for me.
I have to have all my kitchen tools within seeing distance...visual is
very important to me otherwise, I'll end up buying something
I already have. Let's say, out of sight out of mind.
So I have this huge wire basket I got at a garage sale for five bucks. At first,
I had no idea what to do with it - but my inner kitchen goddess kept telling me to just get it.
So, it sat in the garage for while until the idea struck me that this is where I will put all
my baking tools and keep them in the kitchen within arm's reach.
And guess what? While perusing in a kitchen boutique in
the meat packing district in NYC, I saw exactly the same wire basket..
I told the owner, I have exactly the same thing.
He offered to buy it from me if I want to part with it. I don't think so thank you very much!