baby loves pink and food inspired jewellery

www.etsy.com (just in case..if you really like those thingy things)

onion glasses

i saw this most moronic item on HSN (cu'mon there was nothing on TV).
They sold 5000 unit in 3 minutes.(no I am not one them).

home made truffels

Obtain 1 pound of dark chocolate and 1 cup heavy whipping cream. Be sure to select a chocolate that you enjoy the flavor of.

Cut the chocolate into pieces using a large serrated knife (like a sturdy bread knife). Cutting the chocolate into strips about 5 mm apart with the serrated knife will cause the chocolate to break into small pieces. Pieces of chocolate will fall all over the place, so I like to place the cutting board in a sheet pan to catch the chocolate shards.

After breaking down the whole pound of chocolate, you should have a bunch of similarly sized pieces. Small, uniformly sized pieces will make melting the chocolate evenly easier. Pour all the pieces into a medium heat proof bowl.

Bring the cup of heavy whipping cream just to a boil. (This is called scalding.)

Pour the scalded heavy cream onto the chocolate and allow it to sit for five minutes.

Stir the now melted chocolate with the cream. Chocolate and small amounts of aqueous solutions (liquids containing water) do not mix well - the chocolate clumps up in what is called seizing. However, when a substantial amount of liquid is added to the chocolate, we can make chocolate syrup. A ganache is simply a syrup of chocolate and cream that does not contain enough cream to be liquid at room temperature. Once this mixture cools, it will form a hard ganache that can be molded into shapes.

The melted ganache should be smooth in texture without lumps. If not all the chocolate has melted, you can heat the ganache gently over a hot pot of water. Stir until the chocolate melts and the ganache is smooth.

You can transfer the ganache into a smaller bowl to cool. When the ganache is solid, it may be easier for you to scoop out when working with a smaller bowl. Let the ganache cool down and chill for about an hour in the refrigerator to harden. Cold ganache is harder to scoop, but easier to form into a ball.

Using a melon baller or small ice cream scoop (such as a #70), scoop out balls of hard ganache and place on a cookie sheet lined with either parchment paper or a silicone baking mat. As the ganache gets warmer, it will have a tendency to stick to the scooping device. You might find it easier to work with after rechilling the ganache, dipping the utensil in ice water, or simply using your hands to form rough spheres.

After forming all the balls, chill the pan in the refrigerator for fifteen minutes to allow the ganache to harden back up and set into their shapes.

Scoop a little cocoa powder into a small bowl. Use a pair of spoons to pick up and roll each ganache ball in the cocoa powder to coat.

If you prefer a hard chocolate shell, then you'll need to melt and temper some chocolate (usually, a couple ounces will be more than enough to coat the truffles). Once the chocolate has been tempered, use a spatula to spread some onto the palm of one hand. Place the ball of ganache into the layer of chocolate and rotate, coating the ball. Place the truffle on a sheet of parchment paper or silicone baking mat or other nonstick surface for it to cool and set. Repeat the spreading of chocolate on the palm and coating for each truffle. The tempered chocolate will shrink slightly as it cools and clad itself to the ganache. Because of this shrinking action, if it cools too rapidly, the shell can crack, so don't immediately chill them in the refrigerator - allow the truffles to set in a cool room. The ganache should also be allowed to warm up a bit before you coat them. After the chocolate has hardened, chill for 15 minutes in the refrigerator and then remove and store at room temperature. The chocolate coated truffles should not be allowed to touch each other (touching the truffles together can mar the hard surface of the truffles) - so divide them with small paper cups or paper muffin liners.

The cocoa dusted truffles can be packed together without harm. These truffles can be stored at cool room temperature in an airtight container for at least a month - but good luck keeping them from being eaten for that long!

Also you can buy some inexpensive molding sheet instead of scooping you can use this.

thnx to Michael Chun

BAKING SUPPLY

do you like baking? and sometimes it is really hard to find some special ingredients ...
and most importantly
are you internet shopper?
and you are looking finest ingredients with affordable price and fast delivery.
also you don't wanna buy 20lb of candy paste ..
you need just a 1/2 pound.
you should visit this web site if you are really into baking and pastry.
http://www.pastrychef.com/
great web site,great price
and no
i am not the partner :)

do you wanna "china" pattern toast ...

and also you wanna get some "aawws,ooohs"

log on this page http://www.minale-maeda.com/ and get one of those old school toasters.

really works great... (under table manners section)

Cheap Wines BIG Tastes

Red Wine Favorites Under $ 20
Sharing a good bottle of wine costs less than going to the movies with a friend.
The Big Six Reds

• Reynolds Shiraz, Australia
• Casa Lapostolle Classic Cabernet Sauvignon, Chile
• Los Vascos Cabernet Sauvignon, Chile
• Beringer Founders' Estate Pinot Noir, California
• Columbia Crest Cabernet Sauvignon, Washington
• Martinez, Faustino Rioja Crianza, Spain
• La Vieille Ferme Côtes du Ventoux, France
• Gallo of Sonoma Merlot, California
• Santa Rita 120 Cabernet Sauvignon,

Try some of these Zins for $20 and under:
• Cline Cellars' California • Seghesio Sonoma
• Rosenblum Vintners Cuvée
• Buena Vista CoastalSyrah or Shiraz This intense full-bodied wine is both savory and sweet. Its signature scent is pepper.

Some suitable Syrah or Shiraz for $20 and under are:
• Rosemount Diamond Label Shiraz, Australia
• Rosemount F-S-M (Grenache-Shiraz-Mourvedre), Australia
• La Vieille Ferme Côtes du Ventoux, FranceFall Creek Chenin Blanc 2003 (non-vintage), $10, is from Texas.

White Wine Selections Under $20
White wines lighten up the dinner or appetizer table. Whether you're going with a fruity or nutty flavor,
• Penfolds Semillon/Chardonnay, Australia
• Robert Mondavi Private Selection Chardonnay, California
• Hogue Fumé Blanc, Washington
• Chateau Ste. Michelle Riesling, Washington
• Fetzer Echo Ridge Riesling, California
• Buena Vista Sauvignon Blanc California
• Kenwood Sauvignon Blanc, California
• Kendall-Jackson Vintner's Reserve Riesling, California
• Gallo of Sonoma Chardonnay, CaliforniaPinot Grigio

Italian Pinot Grigios are the perfect lunch wines, crisp, refreshing and not too heavy. The U.S. versions have more fruit and are a great aperitif at cocktail hour because they are delicious without food.

Some delicious Pinot Grigio for $20 and under are:
• Robert Mondavi Woodbridge Pinot Grigio, California
• Alois Lageder Pinot Grigio, Italy
• Cavit Pinot Grigio, Italy
• Trimbach Pinot Gris, FranceOther Popular White Wines Under $15
• Pepperwood Grove Viognier, California
• Fetzer Echo Ridge Gewurztraminer, California
• Columbia Crest Semillon/Chardonnay, Washington

SUICIDE FOOD

vanilla ice cream with apple smoked bacon chips

Sound so gross ?
until you taste your first spoon !

belive me your idea will change forever.I am crazy about innovative foods and avande-garde cuisine, and this creative treat its my latest numero uno.Way better than chocolate covered bacon slices .
Worst part is this dessert directly attacking to your blood pumping organ.

you need

4 scoop vanilla ice cream
5 slice apple smoked bacon

prep.

Place bacons pre heated oven (375 f) for about 15 minutes , turn off your oven but leave the bacons inside untill they are really crispy.

take the bacons out side and wrap with paper towel (nobody needs that much saturated fat)

cut your bacons very small size (like your pinky nail size)

put 4 scoop vanilla ice cream inside a microwave safe cup and heat it about 10 seconds

mix with bacon chips and freeze about 1 hour
invite a close friend and show him/her ... and dig in
sometimes different tastes are so yum yum
do not eat too much...

dc from my lense :part 2

DC from my Lense

EASY AND TASTY SPREAD (ALSO LITTLE DIFFERENT)

you need
2 cloves crushed garlic
1 cup feta cheese crumb

1 tbs tomato paste

2 tbs heavy cream

1ts thyme

1/4 cup crushed walnut

prep:

mixed everything well (i use fork for this job smashing and mixing together)

(add tomato paste little by little until you get vibrant pink color)

spread to your toast
or you can eat with tortilla chips or pita chips or corn chips or bagel or ....

yaaaaaay

PS that will make you very thirsty

i should add this picture two more sections

1 : head : Head meat its totally fat free and one of the best part of this body.So tender and juicy

not popular in US.but pretty famous in france , italy and spain.head cheese its a main

Charcuterie and so sweet to eat especially with toasted bread and cheese

2 : Tongue : its an organ with full of muscle really takes hours to cook but when you tasted (esp.cold not hot) you are not going to eat any other cold cut anymore i assure you

chicken breast schnitzel with Popcorn

Ok this schnitzel its not Austrian syle ...i made little modification,i am sure some where around the world its been already made.
astoundingly good taste

you need

4 whole skinned & deboned chicken breasts (Perdue has already 1/4" thick chicken breast.great time saver)

1 bag popcorn (poped already .right?)
Salt & pepper (black pepper)
3 egg yolks
1 tsp paprica
1tsp cumin
1 tbs butter
5 tbs olive oil


season each CB with salt, pepper .
mix 3 egg yolks with paprika and cumin
dip the CB into egg yolk mix
Coat with popcorn crumbs. Be generous... (yeah right... after poped your corn kernels you should crush them)

melt your butter and mixed with olive oil and pour this mix into a very hot frying pan.

fry your schnitzel slices 2 or 3 at a time
when color turn into a golden brown time to eat.

Mongolian Yogurt SOUP

you need

8 cups chicken broth or water1/4 cup flour
1/8 cup rice
3 cups yogurt
2 egg yolks
salt, to tasteTopping-
3 Tbls. butter or margarine
2 Tbls. dried mint flakes
1 ts paprika

Prep:

In a large soup pot, simmer the broth and rice until the rice is thoroughly cooked, about 20 minutes. Meanwhile, in a large bowl, mix the yogurt, flour, and egg yolks thoroughly.Slowly add about 1 cup of the hot broth to the yogurt mixture, stirring until mixed well. When a smooth consistency, add to remaining broth and slowly bring to a boil. Lower heat and simmer for 10 minutes. Add salt to taste.In a small pan, melt the butter and paprika and add the mint flakes. Drizzle over the soup to serve!

Turkish Deligth (not very easy to make)

you need

4 cups sugar
4 1/2 cups water
2 teaspoons lemon juice
1 1/4 cups cornstarch
1 teaspoon cream of tartar
1 1/2 tablespoons rosewater (traditionally rose water but you can use vanilla extract or orange extract too)
BTW orange is way better than vanilla :)
1 cup confectioners sugar

Prep:

Oil a 9-inch square pan. Line with plastic wrap and oil the plastic wrap too
In a heavy saucepan over medium heat, combine the sugar, 1 1/2 cups of the water, and the lemon juice. Stir until the sugar dissolves and the mixture boils. Reduce the heat and simmer gently, without stirring, until the mixture reaches the soft-ball stage (240°F on a candy thermometer).
Remove the pan from the heat.
In a second large heavy saucepan over medium heat, stir together 1 cup cornstarch and the cream of tartar. Gradually stir in the remaining 3 cups of water until no lumps remain. Stir constantly, until the mixture boils and is a thick, gluey paste.
Slowly pour the hot sugar, water, and lemon juice syrup into the cornstarch mixture, stirring constantly. Reduce the heat and simmer, stirring often to prevent sticking, for about 1 hour, or until the mixture has become a pale golden color.
Stir in the rosewater and tint as desired with food coloring. Pour the mixture into the prepared pan and spread evenly. Cool to room temperature and let stand, uncovered, overnight to set.
Sift the confectioners sugar and the remaining 1/4 cup cornstarch onto a large cutting board. Turn the Turkish delight out and cut into 1-inch squares with an oiled knife. Roll pieces in the sugar mixture to coat well. Store in an airtight container with sheets of waxed paper, dusted with the sugar mixture, separating every layer.

Mosaic Cake

you need


1 box graham cracker (one box has 4 individual packs inside)
5 tbs cocoa (unsweet)
5 tbs sugar
1 whole egg
1/2 stick butter
1/2 cup whole milk
1 tbs vanilla extract


prep

Crash the graham crakers ( size of your thumb nail will be perfect)
add everything and mixed it well with wooden spoon
put this mix top of aluminum foil and give it a french baguette shape.
wrap it with foil and put your freezer
wait 4 hours

slice it and eat it
put rest of this cake freezer again.
its so good with vanilla ice cream
but i always eat plain

blah blah blah

CREAM OF PISTACHIO AND ALMOND SOUP

Ingredients

1/2 cup flour
1cup finely crushed pistachio
1/2 cup whole pistachio
1/2 cup whole almond

1 cup whole milk
2 cup chicken broth
1 stick butter
1 ts salt (you can add more if want it)

Prep:
melt the butter inside a big and deep pan with mediumhigh heat.
when butter looks like liquid add flour and mix it until pinkish color appear (never stop mixing other wise flour turn into a solid rock and use wooden spoon)
Add milk and mix again .approx:3 minutes.
add crushed pistaciho , salt, chicken broth .
mix until boilign.
Finally add whole pistachios and almonds and stir again .

3 to 4 minutes later soup will get thicker
which is ready to eat

pomegranate juice

ingredients

4 big size pomegranate

3 cups of water

1/2 lb sugar

1 lemon juice

Prep
First we have to clean pomegranates,

for cleaning we should use our hands (do not cut with knife).

Break and open pomegranates and take the small ruby shape fruits.

put this rubies inside a big and deep pan.

add the water and boil approx.10 minutes
take the rubies out of the pan and mesh them with mesh colander
put this mesh inside the pan again and add sugar.

After juice starting to boil add lemon juice and boil 5 minutes more.
take this juice and put in fridge for 2 hours.

when you are ready to try your home made juice add little water and ice to it

.and sip it .

if its not sweet enough add more concentrate drink or opposite.
ta taaa....
enjoy it

ZUCCHINI PANCAKES AKA MUCVER

ingredients



6 medium size zucchini (shredded )

1 cup of crumbled feta cheese (plain)

1/2 cup dill

1/2 parsley finely chopped

1/2 cup white flour

3 eggs

1cup vegetable oil to fry



prep:

combine everything but eggs (if you add eggs in the begining pancakes will be too flufy).Mixed with wooden spoon do not beat(please) :))
and add the eggs mixed again with wooden spoon again and no beat... again

Heat oil in a frying pan should be sizzle.Put one tablespoonful of mixture to frying pan and faltten with back of your wooden spoon to 1/3 " .
you can fry 4 at a time .When one side is golden brown turn to other side .
Each side will take 20 to 30 seconds.
Drain excess oil on paper towel.

you can serve with garlic yogurt

1 cup plain yogurt mix with 3 cloves crushed garlic (beat well)

PS: you can also eat cold too.

Turkish Meat Balls AKA KOFTAS

Serving size : 4
Cuisine type : Middle Eatern
Prep time : 60 minutes

INGREDIENTS:

traditionally we have to mix ground beef and ground lamb equally but if you have some budget issues we can make this dish just with beef too.

1/2 lb ground beef
1/2 lb ground lamb
2 cloves crushed garlic
1 medium size onion ( Puree not diced)
1 ts cumin
1 ts oregona
1 ts black pepper
1 ts kosher salt (you can use regular salt too, but kosher salt makes you look more pro)
2 eggs
1 cup plain bread crumbs
1 hand full finely choped parsley

Combine everything at same time inside a big bowl (a bowl not a cassarole dish)
you have to use your hands not food processor and do not use latex gloves.
Worst part of making this dish combining it will take approx.15 minutes
... you finally finished mixing your meat balls base , now you can start to give them a ball shape ,first.
take a walnut size meat ball base and roll it inside your palm till you see the ball and gently pressed between your palms make flat thickness should be approx 1/2 inches

before you start your second ball make your hands wet otherwise it will stick to your finger.

cooking:

2 tbs olive oil or any oil into a teflon pan or whatever you have handy(ok not any oil , olive oil or canola oil)
put enough size meatballs inside the pan and cook for 3 minutes each side.
wooow that was easy.