tag:blogger.com,1999:blog-67951816006422530262024-03-13T05:09:45.108-07:00CHARLES PEED COOKING ANYWHERE CHEFWelcome to Charles Peed Cooking!
Here you can learn new ways to cook, eat and dine with my expertise in food. Follow me and see what I am cooking on a daily or weekly basis. Learn of new and exciting restaurants from cities around the world. Cook at a new level with me in your kitchen or via email.
Have any questions please post and I will get back to you at the soonest convenience.Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-6795181600642253026.post-87471540181563166152011-01-28T14:25:00.000-08:002011-01-28T14:25:47.556-08:00Apple and Anywhere Chef<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So it has been sometime since I’ve posted on my blog but I am back, at least for now. Some exciting news to share to all regarding my website. I was chosen by apple to be posted on their “one to one” website since I built anywehrechef.com completely on my own with the help of the Apple team in downtown Boston! Thanks to them it has been a huge success and I have been getting emails from people across the country. It was such an honor to be given this opportunity and I could not have pulled it off without the help of the Apple store on Boylston. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The fine text in the photo reads as follows:</span></div><div class="MsoNormal"><!--StartFragment--> </div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Personal Chef Charles Peed came into the Apple Store looking for ways he could promote himself and his business. He signed up for Personal Training, and with the help of the IWeb and his trainers, he created a website. The awe-inspiring site not only increased his business, it also prompted friends, coworkers, and family members to ask him to design their web pages. Charles feels like he has a second career and now spends a lot of time at the Apple Store working on various websites and projects. He truly feels like the trainers are his second family and the Apple Store is his second home. </span></div><!--EndFragment--> <br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Thank you and look out for my future websites. I just finished my second one with Lush Gourmet Foods. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJgjMaq49itr2dTMwQOBdgp2B4lEQNcK7BIBf3k9x12K63ByYXCC1gYAfBb7HltmecCkVH1Uthyphenhyphen9mmNJwgUI3enfTalbo-LpwLeZ0ZLxxLov9BC2rrZVRbWJN2O9hBUIhZAGCj_4YTCP5/s1600/155960_467635646430_298827151430_6299491_2192747_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJgjMaq49itr2dTMwQOBdgp2B4lEQNcK7BIBf3k9x12K63ByYXCC1gYAfBb7HltmecCkVH1Uthyphenhyphen9mmNJwgUI3enfTalbo-LpwLeZ0ZLxxLov9BC2rrZVRbWJN2O9hBUIhZAGCj_4YTCP5/s400/155960_467635646430_298827151430_6299491_2192747_n.jpg" width="400" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><!--EndFragment--> </div>Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-89683463918404478682011-01-28T14:00:00.000-08:002011-01-28T14:00:06.511-08:00Barefoot Contessa<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLKy1wjPOOBmlWSnv9O0WCvQEfH4NnMuodMZsfl9nwKsNnk_naiLhRKBxERnATVUfCTlRWLRvVQv2hRZuvVLCtbXD9n6IjVlz-oIpmwIZVyQY15K4VoO7ME21zPSY-Y22bWuheaxbF6V3/s1600/images.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZLKy1wjPOOBmlWSnv9O0WCvQEfH4NnMuodMZsfl9nwKsNnk_naiLhRKBxERnATVUfCTlRWLRvVQv2hRZuvVLCtbXD9n6IjVlz-oIpmwIZVyQY15K4VoO7ME21zPSY-Y22bWuheaxbF6V3/s1600/images.jpeg" /></a></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So if you are ever in a quick fix for a recipe and need to get something done right away I must suggest Barefoot Contessa. The recipes are really quick and easy and extremely delicious. I think we can all agree that making things easier in life is great well the Barefoot Contessa masters that. Last week I cooked her lemon chicken, what a walk in a park that was. I took it out of the oven and thought, “who cooked this?” I then baked her Blueberry Coffee Cake Muffins and found them to be a perfect delight to the end of a light filling meal. I also had a bunch leftover so I was set for breakfast for a few days. I can not stress how easy and great she is.</span></div><br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Check her out on </span><a href="http://www.barefootcontessa.com/"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">www.barefootcontessa.com</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> click on recipes and your set.. best bet go out and buy one of her books.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><!--EndFragment--> </div>Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-37516129210731304572010-10-20T06:27:00.000-07:002010-10-20T06:32:42.890-07:00ANYWHERE CHEF<div><br />
</div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">*COOKING*</span></div><div style="text-align: center;">- WHATEVER YOU WANT WHERE YOU WANT -</div><div style="text-align: center;"><b>*THE ANYWHERE CHEF*</b></div><div style="text-align: center;">www.anywherechef.com</div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Sok_vPW6bVFsdZeqcA0u4f8Cch26WYerg05caT1malL-5hSfivke0vsOWSU4j4CbdyD4NmiHkba51ZewBLngObh2tPhs2JwNn6pULtDqNJtkyPihbiKitMaMYxVujStC90Ny-gKIZyIH/s1600/DSC00017.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Sok_vPW6bVFsdZeqcA0u4f8Cch26WYerg05caT1malL-5hSfivke0vsOWSU4j4CbdyD4NmiHkba51ZewBLngObh2tPhs2JwNn6pULtDqNJtkyPihbiKitMaMYxVujStC90Ny-gKIZyIH/s200/DSC00017.jpg" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehTV2GEOhDSN-lBwnmQ9TvoUlElvkzpcjrt8cmvhZZKwpGrWdAOvdXU0XM7pBVnExyOEPT9Kv3t8w4GbS8wPet8lyKch2qvZT4DgKYpKD7_0_BFc2KuaZRr73Nw37x0TGK4zk4H6dNqTF/s1600/DSC00018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehTV2GEOhDSN-lBwnmQ9TvoUlElvkzpcjrt8cmvhZZKwpGrWdAOvdXU0XM7pBVnExyOEPT9Kv3t8w4GbS8wPet8lyKch2qvZT4DgKYpKD7_0_BFc2KuaZRr73Nw37x0TGK4zk4H6dNqTF/s200/DSC00018.JPG" width="161" /></a></div><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-1593849861355561312010-10-04T15:56:00.000-07:002010-10-04T15:58:11.352-07:00Mistral Bistro<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJgvvtpu2c-eY-8Pb0eZnrbNHMHV_GvxralqDuYFGQ10VLjRIJznmDUKEqZ_X2Bs5l1-glqeo2xO8rCnAOGa6V34bLXyWxmUeb-DV8NcjNlWhuQNW-R4vSs2TOCTfQtNNJ88y4caCd-Yb/s1600/restaurant-bos-mistral.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEJgvvtpu2c-eY-8Pb0eZnrbNHMHV_GvxralqDuYFGQ10VLjRIJznmDUKEqZ_X2Bs5l1-glqeo2xO8rCnAOGa6V34bLXyWxmUeb-DV8NcjNlWhuQNW-R4vSs2TOCTfQtNNJ88y4caCd-Yb/s1600/restaurant-bos-mistral.jpg" /></a><span style="font-family: 'Arial Unicode MS';"><o:p>In search for that perfect place to dine with a group of friends or a first date?? Mistral is the place to dine! I had the chance to eat there twice and both times blown away by amazing well-portioned food! To top all of that off the service was impeccable! Mistral is truly a place to go while in Boston. </o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: 'Arial Unicode MS';">Be sure to order the g</span><span style="color: #4b3f38; font-family: 'Arial Unicode MS';">rilled Tenderloin of Beef, Bordelaise Style, Roasted Asparagus & Horseradish Whipped Potato</span><span style="font-family: 'Arial Unicode MS';">, everything melts in your mouth after the first bite. </span></div><br />
<br />
<br />
http://www.mistralbistro.com/index3.shtmlCharles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-31281465966431497532010-09-30T10:46:00.000-07:002010-09-30T10:49:01.771-07:00Empty Wine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYID3yGNfORcgPix7zCv4rI1Hbj5q9i9sn0dZ_Si_KRPYKUtdKouIfrlVGXDxrSMMU8ZDn-z3qFlTBrAfV9U4mtjhMsbD8vcvZOvKz5UO_wXTHv_v6UaaQFfRol4n1iFgVN7IOaitiIUC/s1600/4458_1109490031965_1668270006_241159_1971720_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUYID3yGNfORcgPix7zCv4rI1Hbj5q9i9sn0dZ_Si_KRPYKUtdKouIfrlVGXDxrSMMU8ZDn-z3qFlTBrAfV9U4mtjhMsbD8vcvZOvKz5UO_wXTHv_v6UaaQFfRol4n1iFgVN7IOaitiIUC/s320/4458_1109490031965_1668270006_241159_1971720_n.jpg" width="320" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Empty Wine<br />
<br />
Ever in a loss about what to do with all those empty wine bottles from the night before??? Hop down to a local hardware store or maybe a nice candle shop and buy a few candles to stick in the empty wine bottles. This is cheap and affordable and looks fantastic.<br />
<br />
My apartment is full of them!!Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-55439740487683650172010-09-30T10:29:00.000-07:002010-09-30T10:29:06.895-07:00Pastitsio<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljZ2vAS0kv8KxcGnMiXPBh1ZGx3r4yQIb5TndvAEviN-qSAnnRaVDP_YCrEGHwvDLmAT1AVUbsG_1F___BUaNQWd5KYIuZCkss_A4FvIN9PCH_tyZB3vHh2ppMLU7b8LbGPua0xY0Jd6Y/s1600/IMG_0152.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljZ2vAS0kv8KxcGnMiXPBh1ZGx3r4yQIb5TndvAEviN-qSAnnRaVDP_YCrEGHwvDLmAT1AVUbsG_1F___BUaNQWd5KYIuZCkss_A4FvIN9PCH_tyZB3vHh2ppMLU7b8LbGPua0xY0Jd6Y/s320/IMG_0152.jpg" width="238" /></a></div><div><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pastitsio </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Extra Virgin Olive Oil - 2(Tbsp) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Onion, finely chopped - 1</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Garlic Cloves, finely chopped - 2 </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ground Beef - 1-1/2 (IBS) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Canned Tomatos - 16oz </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Sugar - pinch </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Parsley, Chopped - 2 (Tbsp) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Marjoram - 1-1/2 (tsp) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Cinnamon - 1 (tsp) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Nutmeg, grated - 1/2 (tsp) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Ground Cloves - 1/4 (tsp) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Salt & Pepper - to taste </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Pasta - 9 (oz) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Eggs, beaten - 3 </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Plain Yogurt - 1-1/2 (cup)</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Feta Cheese, crumbled - 2 (oz) </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Parmesan Cheese, grated </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljZ2vAS0kv8KxcGnMiXPBh1ZGx3r4yQIb5TndvAEviN-qSAnnRaVDP_YCrEGHwvDLmAT1AVUbsG_1F___BUaNQWd5KYIuZCkss_A4FvIN9PCH_tyZB3vHh2ppMLU7b8LbGPua0xY0Jd6Y/s1600/IMG_0152.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span></a><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">1) Preheat oven to 375. Heat oil on a saucepan and add onion and garlic. Cook until softened. Add the beef and brown. Drain oil. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">2) Add the tomatoes, sugar, parsley, marjoram, cinnamon, nutmeg, clove, salt, and pepper. Bring to a boil, down to a simmer uncovered for 30 minutes. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">3) Drop pasta into salted boiling water and cook for 4 minutes. Drain. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">4) Assemble bottom with pasta then fill with meat mixture. Top with pasta and pour egg mixture over pasta dish. Sprinkle with parmesan cheese. Cover and bake for 30 minutes. Remove cover and bake for 10 minutes. </span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Food of the world by S.Tee </span></div>Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-64879476427762352372010-03-18T16:40:00.000-07:002010-03-18T16:45:10.415-07:00Gourmet Mac & Cheese...<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"></span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: small;"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-lFZTQBND0GH4GNm4WVMn0YKphmcm1irpq0SfXZbyyLYwXVr2m8U2N172yeSYjgAEwsaMV82hyphenhypheneAs0Umbr0oGrUbT_OBrHdrphHkKNbIaqgdve_WmnbEhWBm74bTBrEIVZMirCGCye5s/s1600-h/Video+22+0+00+02-21.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz-lFZTQBND0GH4GNm4WVMn0YKphmcm1irpq0SfXZbyyLYwXVr2m8U2N172yeSYjgAEwsaMV82hyphenhypheneAs0Umbr0oGrUbT_OBrHdrphHkKNbIaqgdve_WmnbEhWBm74bTBrEIVZMirCGCye5s/s320/Video+22+0+00+02-21.jpg" width="320" /></a></div><div></div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
<br />
</div><ul><li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Juice of 1 large lemon, divided</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 teaspoons cornstarch</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 clove garlic, halved</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/2 cup chicken broth</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 cup vodka</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/8 teaspoons freshly grated nutmeg</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">3/4 cup grated lowfat Swiss cheese</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1/4 cup grated Gruyère</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">8 ounces small pasta</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">2 tablespoons breadcrumbs</span></span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">1 cup arugula</span></span></li>
</ul></span><br />
<div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">Heat the oven to 400°F. Pour the lemon juice into a mug or bowl and stir in cornstarch. Rub inside of a saucepan with garlic; cut clove halves into pieces and add to pan. Add broth, kirsch and nutmeg. Bring to a slow boil over medium-high heat. Add cheeses. Reduce heat to medium, stirring until cheese melts, 2 to 3 minutes. (Mixture will separate.) Stir in juice-cornstarch mixture, cooking until sauce comes together, 30 seconds. Stir in pasta and spoon into 8 small ramekins or espresso cups. Top with breadcrumbs; transfer to a baking sheet. Bake, uncovered, until tops bubble, 8 to 10 minutes. Remove from oven; transfer ramekins to a wire rack to cool, 4 to 5 minutes. Toss arugula, remaining lemon juice and pepper in a bowl. Top each mac 'n' cheese with salad.<br />
<br />
Chef Charles </span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span><span class="Apple-style-span" style="font-size: small;"> </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: small;">epicurious.com</span></span></div>Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-44758500792245397262010-03-17T13:36:00.000-07:002010-09-30T09:08:34.680-07:00Private Chef Charles<div class="MsoNormal"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAS2njvXgZs0Cqtd_O9LY-7WUsN-BfNp9ZOe8iOa4dX19omCkR3UG3dlinZ449r5SFmXgmQ1hjVO6dk8SrBncXEiBNtn6gu3IxAb2JPSRTGm7aNyf3bMd5iwEfvvkIkNrpU28R86qza2e/s1600-h/4812_1059832667742_1583670144_30145014_6699276_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwAS2njvXgZs0Cqtd_O9LY-7WUsN-BfNp9ZOe8iOa4dX19omCkR3UG3dlinZ449r5SFmXgmQ1hjVO6dk8SrBncXEiBNtn6gu3IxAb2JPSRTGm7aNyf3bMd5iwEfvvkIkNrpU28R86qza2e/s200/4812_1059832667742_1583670144_30145014_6699276_n.jpg" width="148" /></a><span class="Apple-style-span" style="font-family: Calibri; font-size: 15px; font-weight: bold;">COOKING WHATEVER YOU WANT WHERE YOU WANT</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri;">Food is a necessity of life and we all may not have the time to make a proper meal for ourselves or our family, so why not make it easier? <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri;">My name is Charles Peed and I am a private chef that is going to take care of you! <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri;">Whether you want me in your kitchen or in my own I can have meals prepared for you at your time of convenience. I specialize in simple healthy food. The process and technique is what is important not always the amount of butter you put in it. <o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri;">For your convenience I have attached my phone number below for you. I would welcome the opportunity to participate in a personal interview to answer any of your questions and better present my qualifications. Thank you for your time and consideration.</span><br />
<span class="Apple-style-span" style="font-family: Calibri;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">I look forward to speaking with you and making your life a little less complicated.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="font-family: Calibri;">Sincerely, Chef Charles <o:p></o:p></span><br />
<span class="Apple-style-span" style="font-family: Calibri;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Calibri;">781.690.4797</span></div>Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-86746651254685118922010-03-16T15:37:00.000-07:002010-03-16T15:43:12.173-07:00Fennel and Chorizo StrudelIts been sometime since I last posted, to all my fans out there I am so sorry! I have a new favorite here and it so easy to make everyone will think you pulled and arm and a leg to do this... let them think that. I am going to give you a large portion size for this recipe because you are going to want to have left overs and I mean lots of it, prepare to hit up the gym after you eat this one. :(<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyV3II5sfQZRS90d-lLSo7_aP1ylN-lBs2WUt8MxKE1fE4qziBfz8OhQ-ncSiYDf2hBu_o8oGod0jUYmF-022rvlABU9y1cJojxtDXlMRTWMzqcxK7YJd0RzoPTpFY4UeEeNjclpbFEaHW/s1600-h/008_8.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyV3II5sfQZRS90d-lLSo7_aP1ylN-lBs2WUt8MxKE1fE4qziBfz8OhQ-ncSiYDf2hBu_o8oGod0jUYmF-022rvlABU9y1cJojxtDXlMRTWMzqcxK7YJd0RzoPTpFY4UeEeNjclpbFEaHW/s200/008_8.JPG" width="200" /></a>YIELD: 10 Servings<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfSB4fCirfCmEG6-L95Y-yMSfwDgMiUdvM_TH1v0zfKIW3z_fdbDo5pVFkVLT3wCO__TQ8WEgGxaCLEPL_0AB4ModGty4OHPao-SAu39kK1bBWxUXY77iSCLO_vdlnfINPTcoivPck8FN/s1600-h/006_6.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUfSB4fCirfCmEG6-L95Y-yMSfwDgMiUdvM_TH1v0zfKIW3z_fdbDo5pVFkVLT3wCO__TQ8WEgGxaCLEPL_0AB4ModGty4OHPao-SAu39kK1bBWxUXY77iSCLO_vdlnfINPTcoivPck8FN/s200/006_6.JPG" width="200" /></a>5-oz butter, melted<br />
2 shallots, minced<br />
4- oz chorizo, sliced thin, skin off<br />
10- oz fennel bulb, diced<br />
11/2-tbsp tarragon leaves, minced<br />
1/2-tbsp chives, minced<br />
1 egg<br />
7-oz bread crumbs<br />
1-tsp - salt ( to taste)<br />
1/4-tsp ground black pepper (to taste)<br />
6 phyllo dough sheets, thawed<br />
<br />
<br />
1) Heat about 1-oz of the butter in a saute pan over medium heat. Add the shallots and saute them until that are translucent. Add the chorizo and allow some of the fat to render. Add the fennel and gently cook it until tender it may be necessary to reduce the heat slightly so that the mixture does not burn. Allow the mixture to cool to room temp.<br />
<br />
2) Process the mixture to a coarse paste in a food processor.<br />
<br />
3) Add the tarragon leaves, chives, egg, and enough bread crumbs to lightly bind the mixture. Adjust seasoning as needed with salt and pepper.<br />
<br />
4) Brush each sheet of phyllo dough with melted butter and sprinkle it evenly with light bread crumbs. top this with another sheet of phyllo dough and repeat the process.<br />
<br />
5) When the sheets are stacked, place half of the chorizo-fennel mixture down the left side of the dough and roll the sheets over the chorizo-fennel mixture.<br />
<br />
6) Brush the top with butte.<br />
<br />
7) Repeat with the remaining dough and filling.<br />
<br />
8) Chill the strudel for about 30 minutes and score the top on the diagonal to divide each strudel into 10 sections.<br />
<br />
9) Bake the strudel at 400F until they are browned, 10 to 15 minutes.<br />
<br />
10) Slice and serve.<br />
<br />
11) Easiest way to get this recipe down is to just mix it up and then roll it up and bake! This looks like a lot but its really easy.. trust me.<br />
<br />
Chef Charles<br />
<br />
<br />
<br />
<br />
-The Art and Craft of the Cold Kitchen Garde Manger 3rd edition-Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-56559280622221272912010-02-20T07:11:00.000-08:002010-02-20T07:14:46.888-08:00Breakfast Raspberry Jam Bread Pudding<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aYA2DHtmXa_uK1yZ-A79ZyvRRrWHb-HjOCxNAkDDdlFB5LLa2QlDA22YFQesKOHpHKKgU1e9e6dj5n1pZ06AlzAXr_lGTgFUY18X1LgIMMYrDWYne2iTgmjdCYOhlQHveAw_RsXnpXwW/s1600-h/DSC01407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9aYA2DHtmXa_uK1yZ-A79ZyvRRrWHb-HjOCxNAkDDdlFB5LLa2QlDA22YFQesKOHpHKKgU1e9e6dj5n1pZ06AlzAXr_lGTgFUY18X1LgIMMYrDWYne2iTgmjdCYOhlQHveAw_RsXnpXwW/s320/DSC01407.JPG" /></a></div><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnd5OmbARCuQoffglZjU1o6rmGtISUn2SlaJyXOaGLTSYAt6a_kjB51xl_qCLgzxy5IP1FI5n8oO6yo04R202Rfv1dLgr_9ZcnIPPq8NvkyCygBEWTRAMh8Uf0b9A1vjmXFqhJvMC_lheL/s1600-h/DSC01411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnd5OmbARCuQoffglZjU1o6rmGtISUn2SlaJyXOaGLTSYAt6a_kjB51xl_qCLgzxy5IP1FI5n8oO6yo04R202Rfv1dLgr_9ZcnIPPq8NvkyCygBEWTRAMh8Uf0b9A1vjmXFqhJvMC_lheL/s320/DSC01411.JPG" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"> I went back to my old favorite Chef Jamie Oliver and tried his "King Pudding" and must say it was a complete success. I thought it to be much better served during breakfast though especially since I used sourdough bread but still this could be used as a great dessert. This is very simple so go ahead and give it a try.</div><br />
• 4 eggs, preferably free-range or organic<br />
• 2cups milk<br />
• 4oz fine breadcrumbs (sourdough)<br />
• 8oz sugar<br />
• 4 tablespoons of raspberry jam<br />
<br />
Preheat the oven to 300ºF/. Separate 3 of the eggs. Put the yolks into a bowl with the remaining whole egg and beat together. Add the milk, breadcrumbs and 85g of the sugar. Put the jam on the bottom of a pie dish and spread it evenly. Pour the custardy egg and milk mixture over the jam. Bake in your preheated oven for 1 hour or until set.<br />
<br />
Whisk the remaining 3 egg whites until stiff, then slowly add the remaining sugar until it is all mixed in. Pile it on top of the custard, then bake in the oven for a further 15–20 minutes until the meringue is set and lightly browned.Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-34835848029700343352010-02-12T11:20:00.001-08:002010-02-16T12:21:50.342-08:00MASCARPONE -PARMESAN POLENTA<div class="MsoNormal" style="text-align: justify;"><span class="Apple-style-span" style="font-family: Georgia, serif;"><span class="Apple-style-span" style="line-height: 18px;"></span></span></div><span class="Apple-style-span" style="font-family: Georgia, serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif;"></span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif;"><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, serif;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVr476yaPPy3Rdi2uanB-n4KbmbC2kx9h9gwVvbTl4hxwNmWS1ZaaBLrW7tXSulgyJeqybcwz_68ylAP7IIzP7Ir-Ld3FdDdOX2BPgfEr5c5FS_V9Ft3ii1plet-fhInborx6gwV90fsz_/s1600-h/balthazar.jpg.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVr476yaPPy3Rdi2uanB-n4KbmbC2kx9h9gwVvbTl4hxwNmWS1ZaaBLrW7tXSulgyJeqybcwz_68ylAP7IIzP7Ir-Ld3FdDdOX2BPgfEr5c5FS_V9Ft3ii1plet-fhInborx6gwV90fsz_/s200/balthazar.jpg.jpeg" width="148" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', -webkit-fantasy; font-size: 16px;">So I was recently asked to suggest an easier recipe for polenta, I didn’t find an easier one but I found a tasty one. Polenta is pretty simple so don’t think to hard about it.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, serif;"><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', fantasy;"><br />
</span><br />
<span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I found this recipe in one my favorite cook books “Balthazar”! I just went this last weekend and was blown away again with how amazing all their food is and the atmosphere the restaurant gives. The place is one to experience when in New York.</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups – Chicken Stock</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups – whole milk</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups – half & half</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2 cups – Dry cornmeal polenta</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 stick - unsalted butter (8tbsp)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup – mascarpone</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 cup – grated parmesan cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">¼ tsp – salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1/8 tsp – ground black pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> <br />
<span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Procedure:</span></span><br />
<span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Bring the stock to a boil in a saucepan. Keep warm over medium heat.</span></span><br />
<span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a medium saucepan, bring the milk and half & half to a foamy simmer ( just before a boil).</span></span><br />
<span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Reduce the flame to medium and add the polenta to the foaming milk, stirring constantly till slightly thickened.</span></span><br />
<span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When mixture begins to thicken begin adding the hot stock ½ cup at a time. Let polenta completely absorb liquid before adding more.</span></span><br />
<span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When all the stock has been added, reduce the flame to low and add the butter, mascarpone, and Parmesan, stirring well to blend.</span></span><br />
<span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">If mixture is too thick add a bit of milk or stock.</span></span><br />
<span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Stir in the Salt and Pepper</span></span><br />
<span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Serve immediately or grill</span></span><br />
<span class="Apple-style-span" style="font-size: 16px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grilling:</span></span><br />
<span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When done making the polenta spread in a buttered casserole dish or sheet pan and refrigerate for at least 4 hours, or overnight.</span></span><br />
<span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2)</span><span style="font: normal normal normal 7pt/normal 'Times New Roman';"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><span style="color: black; font-size: 12pt; line-height: 115%;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cut 3-inch circles from the cooled pan and either pan-fry in 2 tablespoons of oil or grill, lightly brushed with oil</span></span></div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span> </div><div class="MsoNormal" style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy, Chef Charles</span></div></span></span>Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-5631507551803397222010-02-11T16:19:00.000-08:002010-02-16T12:19:24.714-08:00TOSCANO RESTAURANT<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJq_R7Z7V5FkKJmVupohBa-DZWdTVJS8U3Vm4KZUQuIep5PexVnZiTXxgbd4OgHlYx4iwzi6gBb3HFfRSdVURxcwsU10UmNEYhZ6CoXgOphRbBPOEjvUn3YVi5KojLTIhDyJG4q9DoKMPS/s1600-h/toscano.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJq_R7Z7V5FkKJmVupohBa-DZWdTVJS8U3Vm4KZUQuIep5PexVnZiTXxgbd4OgHlYx4iwzi6gBb3HFfRSdVURxcwsU10UmNEYhZ6CoXgOphRbBPOEjvUn3YVi5KojLTIhDyJG4q9DoKMPS/s320/toscano.gif" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ever in the Boston area be sure to check out TOSCANO RESTAURANT and let me know when you do go because I live just down the street.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Located in Boston's prestigious neighborhood of Beacon Hill Toscano Restaurant is a perfect place to wine and dine Italian. I have been there several times and never once had a bad meal or given bad service, this restaurant is truly fantastic. If you do find the chance to go I must recommend you a few things to order. </span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<blockquote><i><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Antipasti</span></b></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> - Caprese- Imported Bufala Mozzarela - Beefsteak Tomatos - Basil</span></blockquote><blockquote><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pasta </span></i></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">- Linguine Vongole - Count Neck Clams - Tomato- White Wine- herbs</span></blockquote><blockquote><b><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Formaggi</span></i></b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> - Four Cheese Tasting </span></blockquote><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">These are just few of many things that I have had at Toscano but these three have really left me a lasting impression. Toscano Restaurant is delicious, simple italian food.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chef Charles</span><br />
<br />
<br />
<blockquote> </blockquote><blockquote></blockquote>Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0tag:blogger.com,1999:blog-6795181600642253026.post-54250027250102511862010-02-11T15:44:00.001-08:002010-02-16T12:19:47.569-08:00TORTILLA SOUP<span class="Apple-style-span" style="color: #333333; font-size: 11px; line-height: 15px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I learned this recipe over the holidays by one of my favorite Pastry Chefs Veronica Gomez. <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />This recipe is really easy and delicious! <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />(1) Tomato's -10 (de-stemmed)<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />(2) Crushed Tomato Canned - 1<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />(3) Cilantro - 1 (bunch) <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />(4) Onion - 1 (diced) <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />(5) Garlic - 10 cloves ( minced) <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />(6) Dried Chili Pepper - 1 <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />(7) Chili Flakes - To Taste<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />(8) Chicken Stock - 1-qt <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1) Blend together till fine all ten tomato's one at a time. Once blended add in the can of tomato's to give it a higher liquid content. <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2) Add in the bunch of Cilantro cutting off the ends of the stem. <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3) Add the chopped onion and garlic. ( this needs to be chopped prior to adding to the blender as the pieces need to be evenly distributed and give off as much juice as they can immediately)<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4) Once the mixture is at a liquid soupy consistency pour the mixture into a large pot and add the dry chili pepper.<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />5) Bring the mixture to a simmer.( Just barely below the boiling point) <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />6) Let the mixture reduce by half.<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />7) Add the chicken stock to desired consistency, preferably 1-qt <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />8) Season with salt and pepper and desired amount of spice with Chili Flakes. <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />9) Serve when your table is set and you are ready to eat. ( There is hardly any over cooking you can do at this point) <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />10) Enjoy a delicious tortilla soup.<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />-You may add condiments of <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Sour Cream<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Avocado <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Tortilla Chips <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Cheese <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Poached Chicken - boiled in water till done then shred chicken. <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Yours Truly, Chef Charles </span></span>Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com1tag:blogger.com,1999:blog-6795181600642253026.post-58931658553591217322010-02-11T15:42:00.001-08:002010-02-16T12:20:24.114-08:00LIME MOUSSE<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy15b_nA-fMAsfo9LlF9qVOXt8ChFElkZwrKoOx8AvlblKh_uhEqss0gOta9wIkkFwuG5o1SEeuJAgEnMUUtvQQWP6ESVLZ1W25kJ4jj2dbtb-dwF3mbhHB2ysk1PPOvID1fZLBGiu_WKF/s1600-h/P2100912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy15b_nA-fMAsfo9LlF9qVOXt8ChFElkZwrKoOx8AvlblKh_uhEqss0gOta9wIkkFwuG5o1SEeuJAgEnMUUtvQQWP6ESVLZ1W25kJ4jj2dbtb-dwF3mbhHB2ysk1PPOvID1fZLBGiu_WKF/s320/P2100912.JPG" /></a></div><span class="Apple-style-span" style="color: #333333; font-size: 11px; line-height: 15px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pulled this off one of my favorite sites, William-Sonoma has a great recipe for Lime Mousse. <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />I myself made a few alterations minor alterations, like adding more lemon juice and zest. <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />WILLIAM-SONOMA<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Gelatin is an odorless, colorless, tasteless thickener derived from collagen, a protein extracted from the bones, cartilage and tendons of animals. Two forms are available: powdered gelatin, popular with American cooks, and sheet or leaf gelatin, which is commonly used in Europe. Do not confuse powdered gelatin with the sweetened, fruit-flavored gelatin desserts sold in boxes. Both powdered and leaf gelatin must be rehydrated, or allowed to "bloom," in cool water and then melted before they can be added to a recipe.<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Ingredients:<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 cup water<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 1⁄4 tsp. (1 package) unflavored powdered<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />gelatin<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1 cup granulated sugar<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1⁄8 tsp. salt<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tsp. finely grated lime zest<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2⁄3 cup fresh lime juice (about 8 limes)<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />4 egg yolks<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 cups heavy cream<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1⁄4 cup confectioners' sugar<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Directions:<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Prepare four 4-fl.-oz. ramekins by wrapping each one with a parchment paper collar: Cut a length of parchment paper 2 inches longer than the circumference of a ramekin and at least 5 inches wide. Fold the paper in half lengthwise, wrap it around the outside of the dish so that it extends 2 inches above the rim, and secure with a rubber band.<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Prepare an ice bath by partially filling a large bowl or the sink with cold water and ice cubes. <br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Pour the water into a saucepan and sprinkle with the gelatin. Let stand until the gelatin softens and swells, 5 to 10 minutes. Stir in the granulated sugar, salt, lime zest, lime juice and egg yolks. Place over medium heat and cook, stirring constantly, until the mixture thickens and the gelatin melts completely, 6 to 8 minutes. Do not allow the mixture to boil. Set the saucepan in the ice bath until the mixture is cool to the touch. Remove the pan from the ice bath and let stand at room temperature.<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />In a large bowl, combine the cream and confectioners' sugar. Using a wire whisk or an electric mixer on medium speed, beat until soft peaks form, 4 to 6 minutes. Add the lime mixture to the cream and, with a rubber spatula, fold together until smooth. Pour the mousse into the prepared ramekins, dividing it evenly.<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Refrigerate the mousse until it is cold and firm, 2 to 3 hours. Remove it from the refrigerator 20 minutes before serving. To remove the collar, snip the rubber band and gently pull the parchment away from the mousse. Serves 4.<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" /><br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Note: This dish contains egg yolks that may be only partially cooked. They run a risk of being infected with salmonella or other bacteria, which can lead to food poisoning. This risk is of most concern to small children, older people, pregnant women and anyone with a compromised immune system. If you have health and safety concerns, do not consume undercooked eggs.<br style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; line-height: 0.5em; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />Adapted from Williams-Sonoma Collection Series, Fruit Dessert, by Carolyn Beth Weil (Simon & Schuster, 2004).</span></span>Charles D Peedhttp://www.blogger.com/profile/18097953013859688234noreply@blogger.com0