Author: Loren

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Grilled Chocolate Fluffernutter Sandwhich

Store Purshased Oatmeal Wheat Bread : )
Marshellow Fluff (recipe follows)
Chocolate chips (I used Ghirdrdelli 60% cocoa)
1 RRIPE Bananas
Peanuts (peanut butter)
about 2 TB butter

I think the procedure if fairly obvious. I used a panini press to cook it.
Cut open bread butter the outside. In the middle thick layer of fluff on one side and PB on the other.
Banana slices on top of one side and chocolate chips on the other.
Assemble and cook until brown on both sides (sorry there’s no picture)

Marshmellow Fluff
Ingredients
3 egg whites
2 cups light corn syrup
1/2 tsp salt
2 cups confectioner’s sugar
1 Tbsp vanilla extract

How to make it
In a large bowl, combine egg whites, corn syrup and salt.
Mix with mixer on high speed for 10 minutes (or until thick).
Add in confectioner’s sugar.
Beat on low speed until well blended.
Add vanilla and mix until blended.
It’s now ready to use or store.
*To make strawberry fluff, substsitute strawberry falvoring for the vanilla and add one or two drops of red food coloring.
This recipe may be frozen for later use.
Remove from freezer and stir until fluff is mixed.
It can be kept in the refrigerated for up to 1 week,.
Stir well with a spoon before serving
**You can use this in any recipe that calls for marshmallow creme/fluff.

Equivalents:
1 tablespoon Marshmallow Cream = 1 large marshmallow
3 oz Marshmallow Cream = 85g = 1 cup Marshmallow Cream
7 1/2 oz Marshmallow Cream = 200 g = 2 1/2 cups = 32 large marshmallows
16 oz Marshmallow Cream = 450g = 5 cups = 5 1/2 dozen large marshmallows

Peanut Butter
Grind 11oz roasteed peanuts. I added about 1/2ts salt and 1/2ts sugar

Posted on » by Loren » Theme:

Mexican Chocolate Shortbread

Recipe courtesy Food Network Magazine

Prep Time:
25 min
Cook Time:
35 min

Serves:
18 bars

Ingredients

* 12 tablespoons unsalted butter, softened, plus more for the pan
* 1 1/2 cups all-purpose flour
* 3 tablespoons sliced almonds, plus more for topping
* 6 tablespoons Dutch-process cocoa powder
* 1 teaspoon ground cinnamon
* 1/4teaspoon salt
* Pinch of cayenne pepper (optional)
* 1/2 cup granulated sugar
* 2 tablespoons raw sugar

Directions

Preheat the oven to 350 degrees F. Butter a 9-inch-square metal baking pan, then line with parchment paper, leaving an overhang on all 4 sides. Pulse the flour, almonds, cocoa powder, cinnamon, salt and cayenne, if using, in a food processor until the almonds are finely ground.

Beat the butter and granulated sugar in a large bowl with a mixer until light and fluffy. Add the flour mixture and beat until just combined (the dough will be crumbly). Press the dough into the bottom of the prepared pan (you can cover the dough with plastic wrap and use the bottom of a measuring cup to even it out).

Prick the dough all over with a fork, then use a sharp knife to cut it into 18 strips. Top with almonds, lightly pressing them in. Sprinkle with the raw sugar. Refrigerate until the dough is firm, about 10 minutes.

Bake until the shortbread is slightly puffed and firm, 30 to 35 minutes. Remove the pan from the oven and immediately retrace the strips with a knife; cool completely in the pan on a rack. Lift up the parchment paper to remove the shortbread from the pan, then separate into bars. Store in an airtight container up to 1 week.

Posted on » by Loren » Theme:

Turkish Salad Trifecta

#1
Carrot and Raddish
2 carrots
2* radishes
Salt, pepper
Juice of one lemon
2-3 T oil
3-4 sprigs parsley

Grate radishes, peel and grate carrots. Spread the grated carrot on one side of a wide salad dish, with the radishes on the other. Mix lemon juice, salt, pepper and oil in a bowl, and drizzle over the radishes and carrots. Garnish with finely chopped parsley.

*Turkish radishes tend to be quite large; the object is to have equal parts carrot and radish.

#2
Cucumber with Walnuts
http://www.turkishcookbook.com/2009/06/cucumber-with-walnuts.php
(Cevizli Salatalik)
Cucumber with Walnuts
2 small cucumbers
1/2 cup walnuts, crumbled
1 garlic clove, mashed with salt
1 tbsp lemon juice
1/2 tsp crushed red pepper
Pinch of salt

Grate the cucumbers, squeeze a little bit to remove access water with your hand. Don’t squeeze too much! Toss them with walnuts, garlic, lemon juice, crushed pepper and salt. Serve it chilled.

#3
http://www.epicurious.com/recipes/food/views/Spicy-Tomato-Pepper-Cucumber-Mint-and-Parsley-Salad-355949

Spicy Tomato, Pepper, Cucumber, Mint, and Parsley Salad Epicurious | April 2009

by Aglaia Kremezi
Mediterranean Hot And Spicy

This is the standard salad-relish you find in every tavern and restaurant in Istanbul. It accompanies grilled meat and especially kebabs. Turkish food is often eaten with a spoon, and so is this salad—all its ingredients are finely chopped. Instead of a simple lemon vinaigrette, which is the most common dressing, I like to add a little balsamic vinegar and lemon zest. Add as much jalapeño as you like, but bear in mind that this Turkish salsa is meant to be refreshing and not overpoweringly hot.
Yield: 4 to 6 servings
ingredients
Salad:
3 medium ripe fresh red tomatoes
1/2 English cucumber, quartered lengthwise and finely sliced
1/2 cup tightly packed coarsely chopped purslane or arugula
2 scallions, including most of the green, thinly sliced
1 cup tightly packed coarsely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint leaves
1 to 2 tablespoons chopped fresh thyme or savory
2 to 4 jalapeño chiles, seeded and finely diced
2 tablespoons capers, preferably salt-packed, rinsed well and drained (optional)

Dressing:
3 tablespoons fruity extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons grated lemon zest
Sea salt and freshly ground black pepper

Pinch of sumac (optional)
preparation
Salad:

Cut the tomatoes in half crosswise and squeeze lightly to remove the seeds. With a serrated knife, dice the tomatoes and transfer to a strainer to drain. In a salad bowl, mix together the cucumber, greens, scallions, herbs, jalapeños, and capers. Add the tomatoes.

Dressing:

To make the dressing, whisk together the olive oil, lemon juice, vinegar, lemon zest,and salt and pepper to taste. Pour over the salad and toss. Taste and adjust the seasoning. Refrigerate for 20 to 30 minutes to give the flavors time to meld. Sprinkle with sumac before serving if you like.

Source Information
TMediterranean Hot and Spicy by Aglaia Kremezi

From Mediterranean Hot and Spicy by Aglaia Kremezi Copyright (c) 2009 by Aglaia Kremezi Published by Broadway Books.