Tasty Tuesdays- Pompe a L'huile (Bread from Provence)

La Pompe a L'huile is a specialty from my neck of the woods. Aside from making a great teatime treat, a perfect breakfast food or an easy desert when served with delicious jams or fruit.... it is a staple on the Provencal Christmas Table, and it would be unthinkable not to have one there. What is it? Think of it as a brioche-type bread... kinda like Challah. It's name means "pumped with oil" (oh yes, it's true!) because it's MADE with olive oil! Remember to tear the bread into pieces—tradition says that cutting it might sever your friendship with the people at the table.

So let's get started. :)



Ingredients:
1 cup warm water
2 packages of yeast
1/2 cup sugar
2/3 cup olive oil
1 egg, beaten
1 teaspoon salt
3 tablespoons orange flower water
3 1/2 to 4 cups all purpose flour

Dissolve the yeast in the warm water. Stir in the sugar, olive oil, egg, salt and orange flower water. Stir in 2 cups of the flour and mix well. Add the next 1 1/2 cups flour, 1/2 cup at a time to form a stiff dough.

Knead the dough for five to ten minutes until smooth, adding the final 1/2 cup flour as needed to keep it from sticking. Place the kneaded dough in a lightly oiled bowl and cover with a clean dish towel. Allow dough to rise until double in size - about two hours.

Punch dough down and spread in a large oval shape on a greased baking sheet. The dough should be about 1/2 inch thick all around. Using a knife, cut seven large slits in the dough and separate them into seven holes each several inches wide (without tearing through to the edges of the bread). Allow dough to rise another hour.

Bake in 375 degrees Fahrenheit oven for 15 to 20 minutes.

An alternative, easier recipe can be seen below:

Ingredients
3 3⁄4 cups flour
1⁄3 cup plus 1 tbsp. sugar
1 7-gram package active dry yeast
3⁄4 cup plus 1 tbsp. extra-virgin olive oil
2 tsp. salt

1. Make a poolish: Put 1 1⁄2 cups of the flour, sugar, yeast, and 1 cup warm water into a large bowl and stir well with a wooden spoon to combine. Let the mixture sit in a warm spot until bubbly, about 30 minutes.

2. Add remaining 2 1⁄4 cups flour, 3⁄4 cup of the oil, and salt to the poolish and stir until a dough forms. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5–7 minutes. Grease a large clean bowl with the remaining 1 tbsp. oil, place dough in the bottom, and cover with a clean towel. Set the dough aside in a warm spot to let rise until doubled in bulk, 3–4 hours.

3. Preheat oven to 400°. Gently turn dough out onto a large sheet of parchment paper and gently stretch it with your fingers to form a 12" circle. Using a small, sharp knife, cut out five 2"-long slits, each about 1" wide, starting from the center of the bread and cutting toward the edge, so that the dough will resemble a sand dollar (discard dough scraps or bake them separately as a cook's-bonus nibble). Using your fingers, gently stretch the holes open a little wider so that they won't close up completely when bread is baked. Carefully transfer the dough—on the parchment paper—to a large baking sheet and bake until golden brown and puffed, about 15 minutes. Remove the bread from the oven and immediately brush the top and sides with 2 tbsp. hot water to soften the crust. Transfer the bread to a rack to let cool, or serve warm, if you like.

Tasty Tuesdays- French and Irish Baking

St Patrick's day is just around the corner, and while to many people that means beer and beads, to us Catholics it's a day to celebrate an incredible saint whose passion for God and whose faith and service drove demons out of Ireland by the power of God and brought an entire pagan island to love and serve the Lord and His Church.
Many families like to celebrate with a traditional Irish Feast, which can mean anything from Corned Beef and Cabbage to Shepherds' Pie. Long story short, if there are potatoes, go for it. A popular and almost always present side dish is Irish Soda Bread, one of the greatest things ever for those of us who can't have a lot of yeast.
Because it's yeast free bread, we can make it quickly and easily, and it tastes great. Here is our family's favorite Irish Soda Bread Recipe: 

Prep Time: 15 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 5 Minutes Servings: 20

"The batter for this unadulterated soda bread features buttermilk for a special richness."

INGREDIENTS:

4 cups all-purpose flour 4 tablespoons white sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt

1/2 cup margarine, softened 1 cup buttermilk 1 egg 1/4 cup butter, melted 1/4 cup buttermilk

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2.	In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3.	Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

ALL RIGHTS RESERVED © 2011 Allrecipes.com

 The other bread we bake almost every day around here is a French Baguette, the crunchy, fluffy amazing bread I was raised eating at every meal. Serve it with jam in the morning, alongside soup or salad at noon, with nutella at teatime, and with a rich, hearty dinner to sop up sauces and finish off dishes. Yum. It's a 24 hour bread, you make the starter early in the afternoon and start baking at 3 or 4 am if you want it fresh for breakfast. But around here, I make the starter last thing at night and then start the process first thing in the morning, which means we usually have fresh bread at lunchtime or snacktime and always with dinner, using leftover first thing in the morning. The recipe I use is from Bread Alone. Total prep and baking time is 6 hours, not including the poolish. Makes 4 baguettes, 12-14 inches long, 1 inch wide.

POOLISH:

Spring Water  1 cup

Dry Yeast 1/4 tsp

Organic all purpose white flour* 1 1/2 cups

(I sometimes substitute half and half whole wheat.)

Combine water and yeast in a large bowl and let stand for 1 minute. Stir with a wooden spoon until yeast is dissolved. Add the flour, and stir until consistency of the thick batter. Continue stirring for 100 strokes until the strands of thick gluten come off the spoon when you press it against the back of the bowl. Scrape down thesides with a spatula and cover with plastic wrap or a clean, damp cloth. put in a modertately warm draft free place until it doubles in volume. (I leave it overnight)

FINAL DOUGH:

Full batch of Poolish

Spring Water, 1 cup

Dry Yeast 1/4 tsp

Organic All Purpose White Flour, 5 cups

Fine Sea Salt 1 tblsp

Measure and transfer one cup of the poolish to a new bowl. Discard the rest. Add the water and yeast and stir to break up until it loosens and foams slightly. Add 1 cup of the flour and stir until well combined.  Add the salt, stir, and then add just enough flour to make a difficult to mix. Turn it out onto a well-floured surface and knead, adding more of the remaining flour until dough is soft and smooth, 15-17 minutes. The dough is ready when a small amount pulled from the mass springs back quickly. Shape the dough into a ball and let it rest on the well flooured surface while you scrape and clean the bowl. Lightly oil the bowl, and place the dough inside, turning it once to coat all sides with oil. Cover with a clean damp cloth or plastic wrap and put in a moderately warm, draft free place until doubled in volume and a slight indentation remains after pressing finger into the dough. (2-3 hours)

Deflate the dough by pushing down in the center and pulling up on the sides. Transfer to a lightly floured board. Knead BRIEFLY. Divide into four equal portions. Flatten with the heel of your hand and shape into small, tight ball. Cover with clean damp cloth or plastic wrap and put in moderately warm, draft free place for 30 mins. 

Flatten each ball with the heel of the hand and shape into a 14 inch loaf. Place the loaves seam side up in a well floured couche (if you don't have one, just place them on the surface you will be cooking them in, WELL FLOURED and shaped.  Cover with cloth or plastic wrap as before and leave in place until they increase in volume and a slight indentation remains when the dough is pressed with a finger tip, about 1 1/2 hours.

About an hour before baking, preheat the oven to 450. If you have a homemade hearth or baking stone, you are awesome and your bread is almost guaranteed to turn out. If you don't (like me) then this is where it gets interesting and practice makes perfect. Once the oven is preheated, spray (or fling, lacking a spray bottle) some water into the oven to steam it up (be super careful not to hit the lightbulb or it will explode if it's lit.)

Stick the bread into the oven on the baking sheet or turn it out from the couche onto the baking stone or whatever you are doing with it, and let it bake for 15-20 minutes. The first ten minutes, open the oven at 0, 5, and 10 minutes to spray water in and add moisture. (NOT on the bread, but around it)

Take them out at 15 minutes and check for doneness. Loaves will be a rich caramel color and crusts will be firm. Turn them over and strike the bottom firmly with your finger. If they are done, it will sound hollow. If they don't sound hollow, bake another 5 minutes. 

They are best eaten warm, so don't wait to cool them completely before digging in. Seriously, the best way to eat these is to grab some friends and some quality olive oil, a glass of wine, and just dig in and dip.

Bon Appetit, and Sláinte! 

St Patrick, pray for us!

TastyTuesdays- Fresh baked bread!

I've been baking, every two days, for some time now. It's really pretty fun! It's very intensive in the beginning as you learn the process, but once you get it down, you begin to relax into it and develop a habit. Habits turn into a comfort zone, you even get a little bored, so you experiment a bit more. Before you know it, you're making giant, amazing loaves, maybe even sprinkled with herbs or poppyseeds, When you first try these recipes, don't feel bad that your loaves come out totally uneven with crusts that look like gray human skin. It takes a while to get used to the technique! Just keep at it, no matter what, every two or three days, and eventually, you'll be turning out perfect, crispy loaves that will make all your friends go: "WOW!" Mine are still pretty pathetic looking for the most part, as you can see, but they taste GREAT!

I grew up with a loaf or two of fresh baguette on the breakfast table every morning. In fact, in France, the first person to get up, if they are feeling generous, usually sneaks out to the corner bakery to pick up some hot bread and a couple of croissants to serve the rest of the family for breakfast. Our bakers baked at night, which I only know because I would sneak out as a teenager to hang out with the other village kids. We would convene in the town square, usually on the steps of the Church, laughing and giggling together in the night as the sweet smell of rising dough and baking crusts filled the air and the sounds of life in the bakery kitchens below warmed us up.
Every French baker has his own recipe and his own techniques. As a baker, you will develop your own, turning again and again to the same bowls and the same dough scrapers, the same cabinets or shelves, and eventually, as I said, you will have altered this recipe and this technique to make it "yours."

The recipe is for a traditional "Pain au Levain," a French Sourdough, which I often make in the round "boule" shape (a ball loaf) but which works great as a torpedo loaf as well. These loaves cost around $3.26 to buy at the grocery store, but cost me about $.30 to make.  This is NOT an easy bread recipe, and there are many far easier and less time consuming bread recipes to choose from. However, this is my favorite, and I use it whenever I bake, which is every two days. You should also know that though the recipe calls for a specific type of flour, I have successfully used all types of flours-- I have substituted whole wheat for white wheat and vice versa and it has always come out fine and interesting and tasty. In our house, we try to avoid bleached out carbs, so we LIKE the whole wheat, but some of you may not. I leave it up to you to decide how best to meet your own nutrition goals. The recipe is adapted from the wonderful book "Bread Alone."

Equipment you will need:
a large mixing bowl - I use a cheapo plastic bowl I bought at the dollar store.
a large tupperware that holds a few quarts.- I use an ice tea pitcher made of plastic, lol.
a wooden cutting board
a good, sharp knife
a plastic or wooden mixing spoon.

Step One: Making the Chef (this is the "starter" of the "starter" (levain) you will use.)

DAY ONE
20% bran wheat or whole wheat flour 3/4 cup + 2 tbsp
Spring Water (not tap water, not purified water) 1/2 cup
Dry yeast a pinch

Combine everything into a 2-3 quart plastic container with a lid. Stir well enough to make a thick, soft dough. Scrape down the sides with a rubber spatula, cover tightly with the lid, and let sit in a moderate (about 70) place for 24 hours.

DAY TWO

20% bran wheat or whole wheat flour 3/4 cup + 2 tbsp

Spring Water (not tap water, not purified water) 1/2 cup

The Chef should have doubled in volume. There will be tiny bubbles and a very distinct, musty smell. Add the flour and water and vigorously stir to oxygenate. Scrape down the sides, cover tightly as before, and let stand in a moderate place for 24 hours.

DAY THREE

20% bran wheat or whole wheat flour 3/4 cup + 2 tbsp

Spring Water (not tap water, not purified water) 1/2 cup

Today, the chef will have the consistency of thick batter (think pancakes) and will smell super "agressively vinaigary."  If you don't want to make the Levain immediately, you can refrigerate the chef for up to three days. Otherwise, see below.

THE LEVAIN

20% bran wheat or whole wheat flour 1 1/4 cups

Chef (full batch)

Dump the flour directly into the box with the chef and stir like crazy until it forms a stiffer dough.

(this is when the tang gets determined, so make sure it is stiff!)

Scrape down the sides, cover tightly, and let stand in a cool to moderate draft free place for 8 to 10 hours.

AND NOW: THE FINAL DOUGH

MAKE THE FINAL DOUGH

Measure out two cups of the levain but DO NOT DISCARD or REMOVE THE REST and combine with 2 1/4 cups spring water in a large bowl. Break it up until it is frothy, even working it with your fingers if necessary. Add 1 cup of  flour and stir until well ocmbined. Add 1 tblsp fine sea salt and enough dough so that it becomes difficult to stir. Turn out onto a well floured board and knead, adding more flour as needed until dough is soft and smooth (total flour will end up being about 5 cups) Knead. The dough is ready when a little dough pulled from the mass springs back quickly. Shape it into a ball and let it sit while you scrape and clean the bowl, then LIGHTLY oil it and put the ball of dough in. Turn it once to coat the ball, and then cover with some plastic wrap and place in a moderately warm place for 2 hours.

FEED THE NEW BATCH OF CHEF:

Take the remainder of the Levain in the same 2 quart box and add 3/4 cups plus 2 tbsp spring water and 1/2 cup 20% Bran wheat or whole wheat flour to the box. Stir vigorously, and place in your refrigerator. This will be the chef you use next time-- in a few days-- to create Levain again. Chef MUST be "fed" every week, so once a week make sure to stir in 3/4 cup + 2 tbsp flour and 1/2 cup springwater.

DIVIDE AND REST

Deflate it, transfer to a lightly floured working surface and knead briefly. Cut it into two equal pieces and shape each piece into a little round ball.  Cover with plastic wrap or a clean, damp towel and place in a moderately warm place for 30 mins.

SHAPE THE LOAVES

Flatten the balls with the heel of your hand and shape them into torpedoes.

PROOF THE LOAVES

Place the loaves seam side up on a well-floured couche (this is the part where I just flour the baking stone and  place the shaped loaves on them) Cover with a clean damp cloth or plastic wrap and place in a moderately warm spot for a couple hours until an indentation remains when you press the dough with your fingertip.

Preheat the oven to 450.

SCORE AND BAKE THE LOAVES

Using a super sharp knife, score the loaves by making quick, shallow cuts 1/4 to 1/2 inch deep along the surface. Slide the loaves from the peel to the baking stone OR stick the pans or stones with the loaves already on them in the oven. :P

Spray the inner walls of the oven with water (you can use a spritzer but I use my fingers and a glass of water.) QUICKLY close the door again to trap the steam it creates. Repeat several times throughout the baking process.

DO NOT spray the lightbulb, as it can shatter.

Bake 25-30 minutes. Remove and hold the loaves upside down. STrike the bottoms firmly with your finger. If the sound is hollow, the breads are done. if not, bake 5 mins longer. Cool on a wire rack and DEVOUR.

You can bake at night or bake in the morning, just work backwards from the time you want fresh baked loaves to figure when to start making the levain.

Enjoy!!! Let me know how it goes or if you have questions.

Tasty Tuesdays: Eating Lessons from Yoga

Yoga, as I've said before, is a way of life and a philosophy-- a Rule of Life, if you will-- that extends far beyond the actual physical poses. 

Part of this way of life involves taking a good look at your diet and deciding what types of foods and habits will hinder your yoga practice and which types will enhance it and produce desired results. The goal of any yoga practice is sound health of mind, body, and soul... and a "yoking together" of the three so that they may be directed with intention towards what the yogi considers to be "good." In my case, towards a life of Union with the God of the Bible....in the case of others, perhaps, with themselves, with gods of the hindu pantheon, etc.

So, what type of food qualify as "Yogic?"

Ideally, yogis will consider eating SMALL quantities of HIGH QUALITY foods. The Small quantities is because we want to use nutrition as a tool but not indulge in excesses or overindulgence of what, in small quantities, is a good thing. The quality matters because we want to give our bodies nutrition that they will use, not bog them down with a slew of stuff that needs sorting, rejecting, etc. Our physical, mental, and spiritual energy are directly related to the situation inside our bodies... so we should be mindful (there's that word again!) of what we put in them and how we treat them. A good mix of fruits, vegetables, whole grains and nuts is best for these purposes.

Some yogis eat meat, but in small quantities and on occasion, not as a daily staple at every meal-- the main reason being that meats contain toxins that bog down the system as well as being more difficult to digest and more challenging to assimilate. IF you eat meat every day, it's probably best to confine RED meat to once- a week or so, and instead try fish or lean white meat,  like chicken. Instead, replace meat dishes with beans and legumes.

Yogic tradition indicates that the fresher the food, the better, and the less cooked the food, the better, when it comes to produce. Recently, much scientific data has come out which agrees with this idea-- it seems that the fresher and less cooked the food, the greater the nutrition. So when snacking, for example, choose raw  fresh organic broccoli or carrots rather than leftover spinach quiche made with canned spinach. When you cook vegetables, a light steaming is usually best. Because of the great emphasis on moderation, most yogis agree that food should neither be consumed too hot, nor too cold. Modern science agrees and actually suggests that certain types of throat cancer can be caused by tissue damage caused by constant irritation of the throat with hots and colds. I'm not sure I believe that, but it's interesting.

In the "foods to avoid at all costs" department, you will find: Virtually all refined white sugars, brown sugar, raw sugar organic sugar. This includes food that may be labeled: "Fructose, Glucose, Galactose, Maltose, Sorbitol, Honey, Mannitol (421), Molasses, Corn syrup, Maple syrup, Date sugar, Maltodextrin, Lactose. " This is because Sugar is like poison to the system, creating toxins and slowing down the whole system. Kick the sugar habit as soon as possible. An idea to start with would be to replace all sugar and sweeteners with Stevia Rebaudiana, which is said to be much sweeter than sugar and all natural. Avoid ALL artificial sweeteners, of course, which are much worse than sugar and arguably poisonous for the system.

Serious yogis stay away from Alcohol, and relatively serious yogis will drink with extreme moderation and caution. Like sugar, alcohol contains toxins and is poisonous to the body. Another reason to avoid the use of alcohol is that the purpose of yoga is to awaken and invigorate the central nervous system, whereas alcohol clogs it up and destroys it with excessive use.

Alcohol first stimulates and then shortly afterwards depresses the central nervous system, whereas yoga stimulates and elevates the central nervous system... creating a natural high with no "downer" at the end.Using alcohol and practicing yoga regularly is counterintuitive, to say the least.

Alcohol also causes poor sleep, which can lead to a myriad of other physical, mental and emotional problems. Poor sleep, for example, can cause weight retention, mood swings, and hormonal imbalances.

One last thing: Yogis take TIME to eat.. they don't just scarf food down. This is for the very simple reason that when we eat slowly and take lots of time to chew, the digestive process is aided rather than hindered. This is important because good digestion is the first step to nutritional health. If your body is in good health,- and a regular yoga practice helps with this-- then even eating NON nutritious food slowly provides lasting benefits-- because your body will squeeze every last drop of nutrition from it and then eliminate the remaining toxins immediately. 

Hopefully this will give you some ideas for improving your own health via decisions about nutrition. It's never too late to start eating better! A regular yoga practice aids the body and works hand in hand with good food choices, which in turn will help to ensure  the "whole" person is healthy, active, and self-aware. But one need not practice yoga to enjoy the benefits of such a healthy philosophy about food... any form of physical exercise is important and useful to the body so that we can make the most out of what we have been given.

Tasty Tuesdays: A Southern-fried Turkey?

Yes, it's true, when I moved here, there were tons of five and ten gallon frying oil vats for sale in the supermarkets and I couldn't figure out WHY. Come to find out southerners even fry their thanksgiving turkeys! Oh, I scoffed, alright---- til I actually had one last year for the first time and it literally blew. my. mind!!!
The longer I live here, the more I learn that the South is the place to be!
So, for this week's Tasty Tuesday, I present to you the classic Southern Bird.... fry it up and serve a Thanksgiving that no one will forget!

Ingredients

10 to 12 Pound WHOLE TURKEY, non self-basting

2/3 Cup prepared vinaigrette dressing

1/3 Cup dry sherry

2 Teaspoons lemon pepper seasoning

1 Teaspoon garlic powder

1 Teaspoon onion powder

1 Teaspoon cayenne pepper

As needed peanut oil (See note below)

Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail (as they may get caught in the fryer basket). In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large food-safe plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time. Drain the marinade from the turkey and discard marinade. Place the turkey in the fryer basket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. When cooked to 165-170 degrees F in the breast or 170-175 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water.

Recipe Source: Recipe by The National Turkey Federation
Image Source: www.eatturkey.com

Serve  a classic Thanksgiving dinner with candied yams, green beans, cranberry sauce, stuffing, coleslaw, corn, mashed potatoes, and other yummy treats with this incredibly tasty Turkey. 
For an extra special twist: serve cornbread in our Gail Pittman Alfresco Small Servers, just $32.99 for a set of two.
Made with family in mind. Gail gives us a bold medallion design in a neutral color palette, perfect for outdoor dinners with a large group or intimate gatherings with family. Our server and accent plates are so popular, Gail’s added more serving pieces that are fantastic for baking and handy for everyday use in the kitchen. All pieces are dishwasher, freezer, microwave and oven safe up to 350°. Set of two. :: 7" x 5" x 2 1/2" tall; holds 2 cups

Tasty Tuesdays -Mom's Tostachos

Growing up, my French mother learned to make Tostadas. Since we lived in California surrounded by Mexican food and culture, this was an awesome addition to our weekday dinners that everybody liked.
As a mom myself, now, I can see the added value of having a good and fast tostada recipe- it is a LIFESAVER when I have guests to entertain and makes a great, enjoyable family meal.
This recipe can be made over a bed of tortilla chips, making it extra easy (And the reason I call it "Tostachos.") It's also a great value meal, since it feeds a lot of people for not very much money at all.
Ultimately, it tastes great over some delicious corn tortillas, quickly cooked over high heat in vegetable oil til they are just hard enough. The recipe below should feed 4 hungry people or 6 people if you are serving a dessert. :D

INGREDIENTS: (any combination of the following or ALL of the following)

1 can tomatoes, diced, or two or three large tomateoes, diced.
1 can sour cream
1 1/2 cup mixed shredded cheese (we like mexican blend.)
2 avocadoes, diced
2 large cans refried beans
1 lb ground beef (or substitute with chicken or pork, too!)
1 cup shredded salad
Salsa
Corn tortillas + vegetable oil or Tortilla Chips

DIRECTIONS:

Cook the refried beans and the ground beef separately over medium heat. Spread them (first beans, then meat) over the tortillas or chips, then top with shredded cheese and various toppings. Finish off with a dollop of sour cream and salsa on top.

Super easy, super good. Enjoy!

Serve 'em up on our Italian Stitch plates with matching Ramekins for the toppings. Our Italian Stitch set looks great paired with a softer set like the Villa Plates or the Gail Pittman plates for a colorful, creative table setting.

Get them today at www.southernstar.willowhouse.com or book a party with me and earn them free!

Serve tostachos with a good dark beer.

Tasty Tuesdays: A Savoyard Special- La Tartiflette

 The Tartiflette is a traditional dish from high in the Alps region of France. My parents have a chalet there where we have spent many a cold night snuggled tightly together around an old wooden farm table, enjoying the warm fire next to us and the warm meal my mom had prepared. Tartiflette is a great fall/winter dish no matter where it is made, but the exact taste is hard to get down without using actual Roblechon cheese. If you can't get your hands on any, I recommend substituting with Brie or Camembert, or even Munster cheese. Since this is a French recipe, you may have to find equivalent measurements on google. Bon Appetit!

INGREDIENTS:

• 300g potatoes per person
• 3 large onions
• 250g lardons or chunky bacon pieces
• 1 Reblochon cheese
• 200g crème fraîche

PREPARATION:

1. Cook the potatoes in their skins in boiling water.
2. Peel them while they are still warm then leave to cool.
3. Sauté the onions in a large frying pan for about 5 minutes (do not brown)
4. Add the lardoons to the onions and cook for a further 15 minutes.
5. Cut the potatoes into thin rounds.
6. Using a second frying pan, sauté the potatoes in a little duck fat or oil just browning slightly.
7. In an oven proof dish put a layer of the potatoes.
8. Cover with the onion mix.
9. Add the remaining potatoes.
10. Slice the Reblochon and cover the potatoes with it.
11. Add the crème fraîche.
12. Cook at 220C for 40 minutes.

Tartiflette would look GREAT served in our rectangular Cinnabar casserole dish, with a brilliant, joyful red warming up your winter table display!
Stoneware caddies bring a red-hot pop to your tabletop. Dishwasher, refrigerator, freezer and oven safe to 450°. Coordinates with our Cinnabar Collection. :: 14" x 9 1/2" x 3 1/4" tall; holds 16 cups

Get it today for $57.96 or host a party or e-party and earn it for half off or even free!


www.southernstar.willowhouse.com

Tasty Tuesdays: Get in the spirit with Swedish Glögg

Many years ago, I became an honorary Swede. I delved headfirst into the culture because of a relationship with a Swede, and in the process I grew to love the land, the people, the foods and the culture, despite the fact that it is so polar opposite to my own! I even learned the language, and grew to make many wonderful Swedish friends both here and abroad.
 It's no secret my husband's strong scandinavian features and red- blond hair are what attracted me to him first! :)
Nobody does Christmas like the Swedes, so here is a recipe for one of my favorite Swedish treat.

Glögg is the traditional drink in Sweden and Finland during the six weeks leading up to December 25--a cold, dark time of year in Scandinavia. This glogg recipe resembles a variety of historical mulled wines, such as wassail and gluwein.

Yield: Makes about 1 quart

Ingredients

• 2  cups  water or orange juice
• 1  (3-inch) piece orange rind
• 1  (1-inch) piece fresh ginger, peeled and sliced
• 2  cinnamon sticks
• 6  whole cloves
• 5  whole allspice
• 2  cardamom pods, bruised
• 1  vanilla bean, split lengthwise
• 1  (750-ml) bottle red wine, such as Burgundy
• 1/2  cup  sugar
• Garnishes: blanched almonds, golden raisins

Preparation

Combine first 9 ingredients in a pot over medium heat. Bring mixture to a simmer, being careful not to boil. Reduce heat to low; cover and simmer for 15 minutes. Remove from heat, and stir in sugar. Stir until sugar dissolves. Strain mixture, and serve immediately, or gently reheat before serving. (If you prefer a stronger flavor, steep spices longer before straining.) Garnish, if desired.
Note: For a nonalcoholic version, use water or orange juice, and substitute 3 cups Concord grape juice for the wine. Omit sugar, and follow glögg procedure.

From:  Charlotte R. Brady, MyRecipes, NOVEMBER 2004 via MyRecipes.com

Like it? Serve it up in our Simone Double Old Fashioned Glasses on our Napa Serving Tray: 

 To add a holiday feel, lace some red and green colored ribbons through the handles and arrange some sprigs of holly with red berries around the glasses.


Glogg is a family favorite and one of the first things I bring out to get in the Spirit of the Holidays! It bring back warm memories of sharing time with Swedish loved ones... who really know how to celebrate the Season! 

Enjoy.



WHY NOT SERVE GLOGG AT YOUR NEXT PRAYER MEETING?
Here are the words to the Rosary in Swedish:

Sign of the Cross	I Faderns, Sonens, och den Helige Andes namn.
Apostles Creed	Jag tror på Gud, Fader allsmäktig, himmelens och jordens skapare. Jag tror ock på Jesus Kristus, hans enfödde Son, vår Herre. Vilken är avlad av den helige Ande, född av jungfrun Maria pinad under Pontius Pilatus, korsfäst, död och begraven, nederstigen till dödsriket. På tredje dagen uppstånden igen ifrån de döda, uppstigen till himmelen, sittande på allsmäktig Gud Faders högra sida, därifrån igenkommande till att döma levande och döda. Jag tror ock på den helige Ande. En helig allmännelig kyrka, de heligas samfund syndernas förlåtelse, de dödas uppståndelse och ett evigt liv.
Our Father	Fader vår, som är i himmelen. Helgat varde Ditt namn. Tillkomme Ditt rike, ske din vilja såsom i himmelen så ock på jorden, Vårt dagliga bröd giv oss idag och förlåt oss våra skulder såsom ock vi förlåta dem oss skyldiga äro. Och inled oss icke i frestelse utan fräls oss ifrån ondo. Ty riket är ditt och makten och härligheten i evighet.
Hail Mary	Hell dig Maria, full av nåd. Herren är med dig. Välsignad är du bland kvinnor och välsignad är din livsfrukt Jesus Heliga Maria Guds Moder bed för oss syndare nu och i vår dödsstund.
Glory Be	Ära vare Fadern och Sonen och den Helige Ande såsom det var av begynnelsen, nu är och skall vara från evighet till evighet.
Oh My Jesus	O Jesus, förlåt oss våra synder. Bevara oss från helvetets eld och fräls alla själarna i skärselden. Led alla till himmelen, särskilt dem som behöver din barmhärtighet allramest.
Hail Holy Queen	Himlarnas drottning, moder till all barmhärighet, moder till livet, hoppet, hjärtats glädje. Kvalda vi ropar, Evas förskingrade söner. Här är Tåredalen med suckar och klagan och långt är till Paradiset. I din himmel bed med oss på jorden. Låt oss se ditt ansiktes ljus, som ger oss frid i ångestnatten. Maria, högt benådad, när vår landsflykt ändas, låt oss då skåda Jesus som du gav oss. O ringhet, o höghet, o Guds mor, jungfru Maria. V: Bed för oss heliga Guds moder. R: Att vi må vara värdiga Kristi löften.
Final Prayer	Låt oss bedja; O Gud, din enfödde Son, har genom sitt liv, sin död och uppståndelse, förvärvat oss evigt liv. Vi bedja dig, låt oss, när vi mediterar över mysterierna i Jungfru Marie allra heligaste rosenkrans, efterfölja dem och uppnå dess löften. Genom samme Jesus Kristus vår Herre.