xampp blog on Absolute Radio

will be there...

xampp — Wed, 26 Mar 2008 01:09:11 +0000

http://www.youtube.com/watch?v=wu_SORjrUa4

Have a laugh

xampp — Tue, 18 Mar 2008 23:58:06 +0000

http://www.youtube.com/watch?v=Fgk1Ep6369Y

Nite ppl !!!

xampp — Tue, 18 Mar 2008 02:39:02 +0000

back home. Nobody excepts Wilson.

Just a few blogs and bed time!!!

Hi back home

xampp — Sun, 24 Feb 2008 21:39:50 +0000

Hi ppl

back home now.

Brazil is amazing !!!

Carrot Soup

xampp — Mon, 26 Nov 2007 01:40:34 +0000

Carrot Soup

1 small onion finely chopped

3 C. carrots peeled and coarsely chopped

4-6 T. butter

3 C. chicken stock

1 1/2 C. heavy cream or milk

2 t. curry powder

salt and pepper to taste

Melt butter in large saucepan. Saute onions 5 minutes until transparent, then add the carrots. Cook for 5 more minutes and add stock. Cook another 20 minutes or until carrots are tender. Puree in the blender or if you want a very velvety texture, put through a strainer. Return the soup to the pan and whisk in milk or cream. Add seasonings and taste.

Garnish with creme fraiche and chopped parsley.

Off to work soon but first....

xampp — Sun, 18 Nov 2007 18:24:33 +0000

http://www.youtube.com/watch?v=GuMLvEj3Rmo

Try it and enjoy it. Red wine of course...

off cuty tonite but here is

xampp — Sat, 17 Nov 2007 20:14:20 +0000

Ginger Carrot Soup 2 cloves garlic, minced 2 large yellow onions, minced 2 teaspoons olive oil 5 cups shredded carrots 2 cups grated potatoes 2 inches fresh ginger root, shredded 1 teaspoon ground cumin 7 cups vegetable broth salt and freshly ground pepper to taste 1/2 cup yogurt, for garnish

In a large sauce pan, over medium heat, saute the garlic and onions in the olive oil until softened, about 5 minutes. Add the carrots, potatoes, ginger, cumin and broth, cover and simmer for 20 minutes, or until tender but not mushy. remove the pot from the heat. puree half this mixture in a food processor or blender. Combine the pureed and unpureed parts of the soup together to create one nicely textured whole. Add more broth if necessary to achieve the desired consistency. taste and adjust seasoning. serve hot, garnished with a dollop of yogurt.

This one is great but be sure to got the chicken drunk 1st

xampp — Sat, 17 Nov 2007 02:22:27 +0000

COQ AU VIN (CHICKEN WITH WINE)

3 to 3 1/2 lb. cut-up fryer chicken
1/2 c. all-purpose flour
1 tsp. salt
1/4 tsp. freshly ground pepper
6 slices bacon
6 sm. onions (1 to 1 1/2 inch in diameter)
1/2 lb. mushrooms, washed, trimmed and quartered
4 carrots, halved and cut into 2-inch lengths
1 c. chicken broth or dissolved chicken bouillon cube in 1 c. boiling water
1 c. red burgundy wine
1 clove garlic, crushed
2 shallots, minced
Bouquet Garni

BOUQUET GARNI:Tie 1/2 teaspoon thyme leaves, 1 bay leaf and 2 large sprigs parsley in a cheesecloth bag or place into a tea ball.:

If desired, bone chicken parts. Wash chicken parts and pat dry. In a large skillet, saute bacon on medium heat to render fat. Remove bacon, crumble and set aside.

Mix flour, salt and pepper. Coat chicken parts with flour mixture. Brown chicken in hot bacon drippings. Push chicken to one side; add carrots and onions. Stir until onions are tender, adding garlic and shallots after 2-3 minutes of cooking. Do not allow garlic to brown.

Drain off fat. Add bacon, broth, wine, and the Bouquet Garni.

Bring to a boil, reduce heat and simmer for 15 minutes. Add mushrooms and simmer, uncovered, for 30 to 45 minutes more or until chicken is tender.

Note: As an alternative for bacon, trim the bone from a 1/2 pound pork shoulder steak and cut the meat into 1/2 inch cubes, or use pancetta.

In a wide frying pan, cook pork in its own fat over medium-high heat until the meat is very well browned and crisp; set aside.

In the pork drippings, brown the chicken. (Can also omit the carrots.) Alternatively, add 2 tablespoons Dijon mustard when adding the wine (instead).

TO SERVE: Remove chicken, onions, carrots, and mushrooms to a heated platter with a slotted spoon. Remove and discard Bouquet Garni.

Thicken cooking liquid by stirring in 1 to 2 tablespoons flour and simmering for a few minutes. Spoon some sauce over chicken.

Serve remaining sauce as an accompaniment. Skim off excess fat. Serve in pan in which Coq Au Vin was cooked or a large shallow serving dish.

If desired, sprinkle chicken with snipped fresh parsley.

POTATOES ROESTI

xampp — Sat, 17 Nov 2007 02:17:28 +0000

POTATOES ROESTI

5 medium baking potatoes
1 large onion
salt and pepper, to taste

Boil potatoes in their skins for 10 minutes in rapidly boiling water. Remove peels when just cool enough to handle (but while still quite warm). Grate potato and onion coarsely into a bowl. Squeeze liquid out from the mixture and drain as much as possible. Mix and form into a large round patty. Fry in 4 tablespoons butter until potatoes are nicely browned and a crust has formed.

Using a large flipper carefully turn over (or turn upside down onto a plate). Add a few more tablespoons butter to skillet before returning the patty to the pan. Continue to saute over medium heat until a light crust is formed on the second side.

If potato patty is browning too quickly, reduce heat and finish over slow heat so that the inside will thoroughly cook. You can also finish this off by baking it in a preheated oven, which is usefull if you are making more than one. These can also be made in smaller portions, if desired.

Season with salt and freshly cracked black pepper, to taste.

You can serve this topped with sour cream.

Marinated Mushroom

xampp — Sat, 17 Nov 2007 02:14:26 +0000

This quick, luscious appetizer can be made 3 or 4 days in advance and stored in the refrigerator. When ready to serve, strain marinating liquid and reserve for use in pastas or salads. Threaded on toothpicks, mushrooms and red peppers make a lovely accompaniment to appetizer trays of assorted cheeses and salami. I like the fruity, bold flavor of the white balsamic vinegar, but white wine vinegar will work, too.

Serves 4 to 6 as an appetizer
Ingredients:
1/2 cup white balsamic vinegar
1 cup water
3/4 teaspoons salt
1 pound crimini or button mushrooms, washed and
trimmed (Slice or quarter large capped mushrooms)
2 cloves garlic, thinly sliced
1 teaspoon dried oregano
1 teaspoon dried marjoram
1 roasted red pepper, cut into 1/2 inch strips
1/2 cup extra virgin olive oil

Preparation:
In a large saucepan, bring vinegar, water and salt to a boil. Stir in mushrooms, cover and simmer 6 minutes, until mushrooms are tender.
Remove from heat and stir in remaining ingredients. Strain liquid and thread mushroom and red pepper strips on decorative, toothpicks. Serve cold or at room temperature.

Time saving tip: Purchase jars or deli-made roasted red peppers,
available at your local supermarket.

awake

xampp — Sat, 17 Nov 2007 02:07:29 +0000

anyone? off to bed then....need to talk somebody !!!

Morning !!!

xampp — Sat, 17 Nov 2007 01:55:26 +0000

anyody?????