November 17, 2013

Dessert Planning

I am having guests again this year for thanksgiving and I have been so happy the last couple of weeks since finding out! And of course, trying to figure out what to make for the big dinner. So many different dishes are being considered and finally I decided on the dessert today! Yay!

I made this Coconut - Orange -Caramel flan in 2012 April for a party. Version 1 was made in small ramekins in the microwave. It was slightly dense as I forgot to add the milk, but still very delicious.

The bigger piece was made in a quiche plate in the oven and was perfect. Almost everyone had at least 2 pieces and one friend had 5 :) Hopefully it will turn out as well when I try it the week after next! Now I have just got the soup and a couple more dishes to decide...

November 11, 2013

The Perfect Gift

I am celebrating yet another trip around the sun today and look what you all got me this year. Since I am so close to my target I went ahead and got this wonderful set up. Even managed to take booth shots yesterday before the snow here today. Thanks again and keep sharing my art with your world! 

Trimline Canopy tent & Flourish mesh panels that even include the set up for a french door, weights and 2 tall director's chairs are already here!


November 6, 2013

Kelekosh from Azerbaijan

As I cook my way around the world, here is yet another recipe that I adapted from the AZ Cookbook - a Creamy Yogurt Soup! I like to make this soup in the fall, though in our house we love to eat yogurt anytime. I also used some Quark in this which made it even more delicious. This reminded me of thick kadhi from Indian cooking.

Ingredients: Yogurt + Quark - about 3 cups; Onions - 1 yellow - diced; Garlic  - 2 cloves minced; Mint - 2 tbsp chopped; Walnuts - 1/2 cup chopped; All-purpose flour - 2 tbsp; Egg - 1;  Salt & Pepper - to taste; Water - 2 cups, as needed. 
  • In a bowl, whisk together the yogurt / quark, flour and egg.
  • In a pot, add the walnuts, toast for a couple of minutes. Add a tbsp of butter or oil and add the onions and garlic. 
  • Once the onions are soft, add the yogurt mixture, turn down the heat and cook for a few minutes. Add enough for desired consistency. Cook for another 5 minutes. 
  • Season with salt & pepper. Garnish with mint. 
  • Serve warm!
The original recipe called for using a tablespoon or so of rice in the mixture and cook till the rice is soft. You could always add a tablespoon of cooked rice towards the end. 
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