New York Anyone?

Introducting my new favorite: Corned Beef on Rye


Okay well it isnt a new favorite, I've loved it for a long time, but I've never tried to make it until now.

I used The Bread Bible's Rye Recipe (it's perfect)
This Corned Beef Recipe, and its amazing when you make something and it tastes just like what you would get at a deli
And we bought saurkraut, thousand island dressing and swiss cheese. Sorry, I know you are disappointed I didn't make though.

Try it, you won't be disappointed.

Fresh Fruit Terrine

What is a terrine? Basically it is a yucky pressed meaty concoction that you eat cold. Pate-ish? Yes.

Not my thing. I do like the concept though, fruit and vegetable terrines are far more delicious.

I came up with this terrine when trying to come up with a healthy dessert. It's like the fancy version of your mother's fruit jello.

Ingredients:

• 4 cups mixed fruit such as berries, cut really thin, leave berries whole (I used pears, blackberries, blueberries, kiwi, etc)
  
• 2 3/4 teaspoons unflavored gelatin (from two 1/4-oz envelopes)
• 2 cups apple juice, or some other clear juice (white grape would be good)
  
• 2 teaspoons fresh lemon juice

1. Put 1/2 cup of juice in a bowl and sprinkle gelatin over juice, let sit for 5 minutes
2. Get a loafpan and line it in saran wrap
3. Layer fruit attractively but not TOO tightly
4. Warm in microwave very slowly until it is just barely liquified, do not overheat
5. Pour the gelatin into the rest of the juice and stir
6. Pour juice over fruit and make sure it works it's way all the way to the bottom
7. Make sure it reaches the top and wrap saran wrap over the top
8. Refrigerate with a weight on it so that the bubbles come out
9. Freeze if you plan on eating it in the next few hours
10. Unwrap right before serving and serve with whip cream

Buy It, Read It, Love It, Eat It

Top 10 Reasons to Buy this Book:

1. Its about Cakes
2. It covers every aspect of cakes you can think of
3. Every recipe is about three pages long because she explains things so well
4. It's the only cake book you will ever need
5. You will gain a great understanding of baking just by reading it
6. You can learn to decorate cakes
7. The recipes are easy, almost foolproof
8. The author loves baking and teaching which makes for a good cookbook
9. If you like this book she has others
10. Because I love it and know you will too

11. Because this book taught me to make these beauties

Buy It, Read It, Love It, Eat It

Homemade Pasta Recipe

1 cup AP flour
1 egg
1 T olive oil
salt and pepper
1-3 T water


1. Put flour in medium bowl and add salt and pepper
2. Make a well in the flour and drop in egg and olive oil
3. Start mixing with with a fork, once it is mixed well, add as much water as necessary to no longer by crumbly
4. Pour out on counter and knead until the dough is smooth
5. Wrap in saran wrap and refrigerate for at least 20 minutes
6. Press and cut dough, boil

A Note: Cook dough right after cutting so that it does not stick. Put in a bowl mixed with olive oil and reboil right before serving.

Pesto and Homemade Pasta

I am excited about this picture. It makes me remember how good homemade pasta is.

Pesto is one of my very favorite sauces for many reasons.

Number one: I love herbs and garlic
Number two: You don't have to cook it
Number three: It can be changed to meet what you have
Number four: It's cheap (as long as you grow your own herbs)

Joy's Pesto Sauce

2 cloves garlic
2 handfuls of herbs (usually basil, I used arugula and parsley for this batch because my basil is so sad)
1/4 c parmesan, or a similar cheese
1 lemon's zest
1/4-1/2 c nuts, toasted (traditionally pine nuts, I use walnuts usually because they are cheaper and work well)
salt and pepper
olive oil

1. Blend in a food processor the garlic, zest and nuts
2. Add the herbs, blend
3. Add the cheese, salt and pepper
4. Add olive oil until it resembles this
It will be really thick but I prefer to thin it out with pasta water(the water in the pot after you boil pasta. It's healthier, cheaper, and makes the pesto stick to the pasta really well.

On the side I served Veggie "Meatballs". I used the rest of the filling from the Stuffed tomatoes, shaped them into balls and put on a baking sheet with olive oil and cheese on top. Bake until it is really browned.