My Vintage Kitchen

Pimp My Dreamcicle

Have  you ever seen that MTV show, pimp my ride, where they take a 1982 mercury linx and turn it into a stretch limo/tiki bar?  Well, lets say if an orange dreamcicle were a mercury than well...enough with the metaphors.  If you want to make this one you don't really have time for silly stories.

These Frozen Grand Marnier Souffles are tasty but be prepared to work fast and work out your upper arm! This recipe comes from a book written by our second favorite Bridget Jones "Appetizers, Finger Foods, Buffets & Parties" written by Bridget Jones, and apparently this Bridget CAN cook.

Serves 8

1 cup superfine sugar

6 large eggs, separated

1 cup milk

1 tbsp powdered gelatin, soaked in 3 tbsp cold water

4 tbsp Grand Marnier... if you don't want to shell out the $35 for a bottle of this stuff                        you may sub 1 teaspoon of orange extract-though I am not promising the same side effects ; )

2 cups heavy cream

1. Wrap a double collar of baking parchment around eight dessert glasses or ramekins and tape shut. Whisk together 1/2 cup of the sugar with egg yolks until the  yolks are pale. This will take about 5 minutes by hand or 3 minutes with an electric hand mixer.

2. Heat the milk until almost boiling and pour it on the yolks, whisking constantly. Return to the pan and stir over a gentle heat until the custard is thick enough to coat the back of the spoon. Remove the pan from the heat. Stir the soaked gelatin into the custard. Pour the custard into a bowl and leave to cool. Whisk occasionally until on the point of setting...but be careful to work fast and not let it set otherwise your souffles will be chunky!

3. Put the remaining sugar in a a pan with 3 tbsp water an dissolve it over a low heat. Bring to boil and boil rapidly until it reaches the soft ball stage. Remove from the heat, in a clean bowl, whisk the egg whites until stiff. Pour the hot syrup on to the whites, whisking constantly. Leave the meringue to cool.

4. Add the Grand Marnier to the cold custard. Whisk the cream until it holds soft peaks and fold into the cooled meringue, with the custard. Pour into the prepared glasses or dishes. Freeze overnight. Remove the paper collars and leave at room temperature for 15 minutes before serving.

This would also work in a large souffle dish if you would rather not do individuals.

 

Asparagus Tart

Forgiveness food can be characterized as something someone makes you that is sooooo good you can forgive anything. Somehow, one makes up for the other. My sister recently made a dish that was so fantastic that I can finally forgive her for using my purple knee socks to tie me up, gag me, and throw me into the entry closet when I was 10 years old. Perhaps these good cooking deed can add up to the final "get over it" hump that I need to wipe out the memory of the "makeover" with the leather clothes, red lipstick, big hair, and guitar prop when I was 12. Oh yes, Shelly, my memory is long and dark.....just like your teen years....heh heh....I LOVE YOU!

V-Day

   

Valentines day is the day designed specifically to make single people feel bad about being single.
Everyone knows that once you have that special someone you don't really care anymore.  This year ladies and gentleman is the year to tell hallmark to shove it.  Instead, we propose you make and eat these lovely treats ALL BY YOURSELF....and don't feel bad about it.  Make it a day specifically designed to sit around in old sweatpants stinking of booze because you WANT to,
not because somebody else made you feel bad....and if that isn't reason enough...just blame it on the snow.  Now here are those recipe's.

Cooking With The Bloggers

 

Ugh, fast food taco hangover. .  Sure, it sounded better than cooking at the time, but, we are all
paying for it today.  Stupid low grade beef/horse. It's one of those things where you wake in the morning and say "I'm never going to do that again" It reminds me that I am an adult now no longer entitled to the whims of junk without consequence.   This, from me....the one who makes fun of canned beef stew.  I am ashamed, very ashamed, and I must confess I liked the way it tasted.  I even added a little hot sauce.  It was soooooo good.   I drank a beer....mmmm beer.  We ate in the FAMILY ROOM.  That's right, the coffee table WAS our table and it was fun....and if you EVER breath a word about this to ANYONE (I know...all three of you....my readers....)  I will deny it and delete the blog entry.  HA!

Now, here is something a little better for you....and you thought I would give you a taco recipe.

This comes from a wonderful blog we have just discovered the Eager Eater. We gave their Roasted Cauliflower with Fennel and Curry a shot and it was very tasty!

Beef Stew-The Real Deal

 

Stew in a can.  Have you ever bought stew in a can? Sure, it sounds as appealing as spam and potted meat, but well, it is about as appealing as spam and potted meat.  They advertise it as a wholesome alternative to lunch vending, but, the carrots disintegrate in your mouth, the potatoes are made of particle board, and the peas...well the gerbil nuggets known as peas pretty much speak for themselves. What's the point to this?  Canned food makes me angry.  Here's the real stuff.

Back when I was but a poor Florida Cracker...really, that's what they call themselves.

This is a quick and easy favorite of mine.  It reminds me of much simpler times...a time when I was just a poor girl living in Florida.  I remember days when we didn't even have batteries to run the remote control. Sometimes when momma would go to the hostess thrift shop to get our baked goods we would have to eat day-old bread and banana flips.  Yes, it was hard, but, we managed......somehow.  Some days when we wanted to go to the beach and we didn't want to drive the sedan I was forced to ride behind the seats in the convertible.  It was a two seater, and their were THREE of us.  No, no...don't feel sorry for me....I simply can't stand your pity.  There were times when our hot-tub didn't work and we had to go to the neighbors.  It was hard, so very hard, but through all of that we became stronger, we pulled together as a family...and I remember the pie.  Oh yes, I DO remember the pie.....

Guest Blogger-Elizabeth Taylor

These beans have always brought me luck.

Red Beans and Rice
1 cup long grain brown rice
2 1/2 cups hot water
Salt
6 slices bacon, cut into 1 inch long pieces
1 bay leaf
1 medium yellow onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
4 cloves garlic, minced
1/4 teaspoon (more or less to taste) cayenne powder
1/4 teaspoon cumin
1/4 teaspoon dry oregano
1/4 teaspoon freshly ground black pepper
1/4 teaspoon smoked paprika
1 (12 oz) package cooked chicken or turkey sausages
(such as sweet Italian)
1 (15-ounce) can kidney beans

In a small saucepan, combine rice, water and a pinch
of salt.  Bring to a boil, then cover, reduce to a
simmer and cook 25 minutes.

After the rice has cooked for 15 minutes heat a large
skillet over medium-high heat.  Add bacon and bay leaf
and cook until the bacon begins to shrivel and the fat
melts, 2 to 3 minutes.

Add the onion, green and red bell peppers, garlic,
cayenne powder, cumin, oregano, and paprika.  Saute
stirring often, until the onions are just tender,
about 4 minutes.  Add the sausage and saute another 2
minutes.

Drain about half the liquid from the can of beans,
then add the beans and remaining liquid to the
skillet.  Add the rice and any remaining water in the
pan.  Mix well, cover, reduce heat to medium-low and
cook another 5 minutes.  Makes 4 servings.