Thursday, August 1, 2013

FRUIT (apple) COBBLER master recipe

 My  peach cobbler

Peaches from Georgia and Zinnia flowers in fool bloom, many colors! What can be better for a mid summer time...In Florida, were we live now, or in New England, is the best time for fruit cobbler!!
This is one of the American desert, that I embrace immediately.... I tried  many recipes to get the one that I think is the best one, and I find  THIS MASTER OF COBBLER RECIPES in "COOK ILLUSTRATED", 2006.

Pam Anderson & Karen Tack tried and tried different recipes 

(as myself), tried different ovens, tried different pans and 

they came up with this perfect compendium in 2006, COOK 


1. Prepare pastry; refrigerate
2. Prepare oven 375F
3. Mix cornstarch, sugar, and dry spices, and fruits, prepared, to coat
4. Place fruit into 8’square/ or 9’ round, cover with pastry, and bake until brown, 45-55 minutes

Blueberry:   2 pint fresh…    2tsp cornstarch………..1/2 c sugar…………. cinnamon, vanilla
Blackberry    2pint fresh…….1tablespoon……………1/2 c sugar 
Italian prune    1 ½ lb.………….2tsp ………………   1/2 c sugar …… cinnamon, vanilla
Apricot              1 ½ lb.……….. 2tsp…………….. …1/2 c sugar …….  vanilla; almond extract
Peach/nectarine    1 ½ lb.…….2teaspoon…………….  1/2 c sugar …….clove in it; vanilla, 1tbs  brandy
Apples (sliced)    1 ½ lb.……… 2tsp cornstarch………. ½ cup sugar…………cinnamon, vanilla,     grounds walnuts.

Thursday, May 23, 2013

DeliberateLIFE magazine, Fay Johnson’s magazine

 DeliberateLIFE magazine, Fay Johnson’s magazine,   is a big success. It is out the 3-rd issue it is an ode to the great outdoors and to the wonderful months of summer.
It is intended to be an IPAD magazine, being easy to open, carry with you when you need it, being close to you, all the time. 

Friday, May 17, 2013



PAVLOVA dessert was created in 1935 by chef Bert Sachse of Esplanade hotel, Australia for afternoon tea.
This extremely light meringue was named honor of Ana Pavlova, the Russian ballerinawhj stayed at Esplanade whenever she toured the region.




 English RECIPE CAME FROM: Smitten Kitchen Blog! 

4 large (120 grams) egg whites
Pinch of salt
1 cup (200 grams)   sugar
1 teaspoon white vinegar OR lemon juice
 1 teaspoon cornstarch 

Pavlova dessert was created in 1935 by chef Bert Sachse of the Esplanade Hotel in Perth, AUSTRALIA  for afternoon tea. This extremely light meringue was named in honor of Anna Pavlova, the famous Russian ballerina who stayed at the Esplanade whenever she toured the region


Friday, March 22, 2013



Grilled skinless sausages, MITITEI (as called in Romania)
                            with cold beer or fresh cider (=”must”, in Romanian)

 1 kg of mince beef from the neck (2lb)
 1/2 kg lamb mince (1lb)
 1 teaspoon of pepper,
teaspoons  salt  
 1  teaspoon bicarbonate (baking soda) in seltzer water
 2 teaspoons thyme ,
 1 head of garlic, crushed
 1 teaspoon paprika (chili pepper)
 2 cups seltzer water
 2 cups beef broth  

Preparation composition of small sausages:

          Mix meats with salt, pepper, thyme, baking soda, seltzer water and beef broth. Mixing with hands give a homogenized mixer, but is good if you mix very well with a wooden tablespoon.

Monday, March 18, 2013 Freezer Meal Workshop

Lucie and Domenic from “breakthrough fitness”, in Oviedo, FL host the freezer Meal workshop, using spices and oils that we paid in advance. 

Wednesday, March 13, 2013

Monday, February 11, 2013



I love all kind of apple desert. Strudel is the one that I grew up with and I use different dough, different apples, different recipes and shapes.
I was looking in internet for something new with apple and dough, easy, a desert that is not too much sugar, but has a lot of apples, and very little dough. I came upon TART TATIN. It is really an upside down apple cake, but has a twist (compare to my “apricot upside down cake”) and has a lot of legends, stories, and funny ads on, numerous pages in internet about this tart.
The most consistent story is that this tart was invented by TATIN sisters, who were running an inn on LOIRE Valley, France. During the revolution they were flirting with lots of solders, cooking, eating and laughing in the same time.
One version is that flirting too much, they let fell the unfinished pie, on the table, and they save the day by reversing the tart and bake it as it is;
Another version is that speaking, flirting and laughing too much they baked the tart forgetting to add the upper dough piece.
This tart is a very easy desert; there are many simple, short steps in between baking and preparing the apple. This is why they say (they are FRENCH!!!) you should flirt in between steps!

 One sheet frozen puff pastry;
 6-8 small apples, (McIntosh OR Granny Smith), peeled, halved and cored;
 Unsalted butter, (one stick);
 Sugar, one cup;
 Half cup walnuts;
Half cup raisins;
Some cinnamon (as much as you like);

-Melt the butter in a sauce pan, add one cup of sugar and caramelize it, to be light brown.
            MY NOTE: Caramelized sugar is very, very hot, pay a lot of attention, handling it!


-Pour hot caramelized sugar and butter sauce, on an oven proof pan.

- Add halved apple round side down, walnuts, raisin and cinnamon.

- Put in oven for 30 minutes at350F. The apple will be soft and the caramelized sauce will be liquid.

- Add the puff pastry sheet, cold, from refrigerator, on top of the apple and turn back to oven, 400F,
      for 20 minutes, when the puff pastry dough is well raised and brown.

- Adding a big plate over the pan, you will reverse the apple and caramelized sauce, over: upside down apple cake!

             MY NOTE:
             1. One should turn the pan over plate as soon as taken from oven, other way the caramelized sauce will harden and remain on the pan, instead bringing all the juice and sweet and buttery on top of the apple and puff pastry.
            2. I found that my husband (taller than me) can do a better job, reversing the plate, after all the time I was (almost) pouring the sauce over me, or over the counter, being a hot pan. 


             2. The little hard, caramelized sugar that remains (every time for me) on the pan can be dissolved into water, flooding the pan for 1-2h.

Saturday, January 19, 2013

Chicken INDIAN Cardamom Masala with Cashews

This delicious dinner recipe is featured in "Where Flavor was Born"

Serves 4
  • 2 tablespoons garam masala
  • 6 to 10 cardamom pods, lightly crushed
  • 1 piece (1 inch) cinnamon stick
  • 2 teaspoons red chile flakes
  • 2 teaspoons chopped fresh ginger
  • 2 teaspoons salt
  • 2/3 cup plain full-fat yogurt
  • 1 4 pound chicken, cut into 8 pieces, or 4 chicken thighs, halved
  • 1 teaspoon ground turmeric
  • Vegetable oil, for frying
  • 4 onions, chopped
  • 3 to 5 cloves garlic, chopped
  • 4 to 6 tablespoons cashews
  • 1 to 2 tablespoons tomato paste or ketchup
  • 3 medium carrots, cut crosswise into 1-inch pieces
  • 1 1/2 cups cauliflower florets
  • 1/2 cup heavy cream (optional)
  • Chopped fresh cilantro or flat-leaf parsley, for garnish

Garam masala is a blend of ground spices common in the Indian and Pakistani cuisine, whose literal meaning is 'hot (or warm) spice'. There are many variants: most traditional mixes use just cinnamon, roasted cumin, cloves, nutmeg (and/or mace) and green cardamom seed or black cardamom pods.


Edible Education Experience operating the Emeril Lagasse Foundation Kitchen House & Culinary Garden, Orlando, FL.  O ne...