"Place, with a trace of humanity" Photography/Photo of the Day/Pittsburgh

Posts tagged “recipe

Cherry on Top of a Burnt Almond Torte

Cherry on Top

The fun weekly photo challenge by Michelle W.   I should get in the car and head to a local ice cream shop but it’s really humid and hot and we’ve already been out for dinner.  Wish I knew the Cherry on Top challenge beforehand but then I remembered a Cherry on Top I photographed six years ago.

The following was posted in May 2010.  Since then the Burnt Almond Torte was declared America’s Greatest Cake Here’s the article Thank You, Pittsburgh, For The Greatest Cake America Has Ever Made   (By the way, I never saw a cherry on top of a Prantl’s Burnt Almond Torte)

Burnt Almond TorteAnd here is the original writing from my May 2010 blog post

Burnt Almond Torte and Copycat Recipe

Different regions prefer certain pastries, baked goods.  Burnt Almond Torte is popular in Pittsburgh. I’ve seen it as a wedding cake. tiered!  Who brought the recipe here I don’t know but many Pittsburghers LOVE it.  I’d never tasted one until we moved here.  This one is from the Oakmont Bakery.  Joan brought it to dinner one night.  We split it three ways. Don’t know who ate the cherry.  Not me.  But before we devoured it, I photographed it.  Here is a link to the Recipezaar Copycat Prantl’s Burnt Almond Torte recipe in case you want to have a taste of Pittsburgh Pastry/Dessert.  I hear there’s one where chocolate is involved.

Checking the Copycat Recipe is still valid, YES!!!

The Molasses Swamp is now a Chocolate Swamp post was a slow low day on the blog today.  Bet this Cherry on Top will top it!!

 


Molasses Swamp Switched for Chocolate Swamp?

I like molasses. Granted it’s been a few years since I’ve played CANDY LAND, but I missed the old Molasses Swamp. You get mired in a Chocolate Swamp these days.  I read it was changed because today’s children don’t know what molasses is!

Molasses makes me think of cookies.  Here’s a recipe (use butter instead of shortening) for Cookies-Molasses Crinkles. My mother baked them for years.

And yes the Candy Land artwork is different on the board. There’s a lot more “stuff” and it looks a bit clown-like now. I miss the ice cream floats. You still advance on the board by drawing a card with a colored square (or two) and moving your gingerbread piece to the matching color.  The plastic gingerbread game pieces look like they are dancing nowadays.  The classic candy Valentine conversation hearts bit the dust, too. 

The board game is 67 years old, says it was created by Eleanor  Abbott, a polio victim herself. Children in the hospital wards, afflicted with the disease, played her original game. Milton Bradley manufactured the first game in 1949 but now the brand is Hasbro. 

My granddaughter Maura brought it to my house while she’s visiting. We played it a lot.

When I played with Anna (almost 13)she had the original version as an anniversary edition in a tin.  

Another opportunity for me to feel antique and reflect how everything changes. Rapidly. 


I went and got out the jar of molasses out of the pantry. An old grandma on the label. Guess it is old fashioned. 

Where did Grandma Nutt come from? 


If you go to the wiki link above you can see the image of the original board. 


Zucchini, Garlic, Olive Oil

All come together in this recipe-

I love zucchini but this recipe is my favorite. It’s  from my next door neighbor in Clarion PA. (C.1980)

Nell Miller called them Poor Man Meatballs. 

The key to success is getting as much moisture out as you can -which is a challenge. And I like using the cast iron skillet. 

You grate or process about three (not the large seedy kind) zucchini

Tilt the bowl for a time to capture the wet. Drain off. Squeeze as dry as you can.

Add egg, dried Italian bread crumbs or plain with your own seasoning, salt and pepper. Toss with fork -add minced garlic. Mmmmmm can smell them now.  Shape like potato pancakes not too big. My gluten-free friend used crushed Rice Chex instead of bread crumbs.  Drain on paper towel.

You can eat them plain (my choice) or add to marinara sauce over pasta.


Custard with Sticky Rice 

Here’s a pic of the dessert I had for lunch today.  

A good friend treated me to a delicious lunch at Nicky’s Thai Kitchen on the Northside. 

We had the custard sticky rice with mango  on a previous visit but alas it’s not the season. 

 Such a satisfying and delicious finish to a wonderful meal.  
  
I found a link to a recipe for Custard with Sticky Rice at Thai Cooking School if you want to try it at home. 


Portuguese Orange-Olive Oil Cake

Did some research for a Portuguese dessert and this cake came up in two places.  Recipe for Orange-Olive Oil Cake.

I went across the Allegheny to Labriola’s and bought a new Zoe Olive Oil as recommended in the recipe. Fresh eggs. And five navel oranges were five dollars at Whole You-Know. 

Zested three oranges and squeezed four to get 1 1/2 c of juice. 

Used a tube pan as I did not have a light colored bundt pan. Baked it 1 1/4 hours. 

Make it at least a day before serving. I did.  

 Will let you know what the verdict is after Friday night dessert. I usually don’t make a new recipe to share, untested.

  

   
 
  
I put it on a glass cake stand after it cooled. 


Four out of Five

The 2015 Annual Report on the Blog came from WordPress .

Four out of five most viewed blogposts this year were NOT published in 2015.

Just one of the most viewed was posted this year.

Not sure what to think about the most popular posts viewed in 2015 date back to 2010.   Huh?


After sharing the recipe with friends, I finally made it myself

My friend Joanne’s guest blog of the Nine Minute Pasta was well received. I’d read the article about the backstory for the Nine Minute Pasta recipe here The recipe was originally developed by Nora Singly .  You may have an abundance of tomatoes.  Here’s my report.

J mentioned a bit of gumminess at the end and threw in a 1/4 cup of wine. She said she’d make it again.

Since I’d sent the recipe out to many friends, (figuring I’d missed it when it went viral a few years ago so perhaps they’d missed it too), I decided to fire up the stove and make it myself. Plus, I had all those delicious cherry tomatoes from the East Liberty Farmers Market.  Steve brought up a linguine that had a 9 minutes cooking time on the box.  Yes, you do have to mind the pasta so it doesn’t become a solid block, separate the strands.  I used a knife.

The only thing I changed from the original recipe was to let the covered pan sit for two additional minutes (with the burner off). Next time I’d add a few MORE cherry tomatoes.  The cutting them in half was the only time consuming part of the effort. I actually weighed the tomatoes to follow the recipe.  The fresh garlic from my brother in Okanogan WA and the fresh basil really added to the taste.  Going to try a brown rice pasta version and adjust cooking time and liquid if necessary. 

 

 


Inspired to Test the Nine Minute Pasta Recipe

A week ago I posted the Marian Burros Plum Torte recipe posted by Jjbegonia and my friend Roberta baked it and sent a couple of photos. I didn’t post the following pasta recipe but sent it to a few friends.

I read this article via Business Insider Via link to http://www.slate.com/blogs/browbeat/2015/08/27/one_pan_9_minute_pasta_recipe_from_martha_stewart_living_the_backstory_and.html?wpsrc=sh_all_mob_em_top

I missed the Nine Minute Pasta recipe in Martha Stewart Living 2013 the first time around the Internet but read the above story and was intrigued. 

Without making it myself, I shared it with friends I knew would enjoy reading or cooking it. Give it a test.

My friend Joanne in Florida got my email and actually got all the ingredients and not only made it, but documented it with photos.

Here’s her report- thanks J

Hi Ruth – thanks again for the recipe. I tried it last night and here are a few pictures. So easy. My pan wasn’t big enough for the pasta to lay flat so I broke the linguine in half. You do indeed have to keep hovering over it and stir while it’s cooking so that you don’t end up with a lump of linguine. When it was finished (exactly 9 minutes!), it felt a little gummy so I threw in 1/4 cup of wine and that did the trick – I guess you could also perhaps toss with a little more olive oil instead of the wine. It tasted great and I will surely make it again!  

JB

   

    
   
Here is the link to the recipe itself 

One Pan Pasta


Fellow blogger inspires my friend’s dessert for dinner guests 

Thursday I shared a blog post with my friend Roberta. It was from a blog I follow-(http://jjbegonia.com/marian-burros-plum-torte/) with Marion Burros Plum Torte recipe included in the post. 

Roberta made it that night for dinner guests.

Sent the two photos and I asked her permission to share. She’s guest blogger today.  Here’s what she said-

I made it with apricots since there were no Italian prune plums at the market, but otherwise didn’t change a thing. I can see why people love this recipe–so easy and so good. Thanks a million–it’s a keeper! R  

  
Check out the Plum torte post by jjbegonia to see her beautiful plum torte photos and recipe which inspired the apricot torte!


I’ve Been Making Jamie Oliver’s Recipe- Baked Orecchiette 8 Years Now!

Originally posted four years ago- May 2011- a REBLOG although you might not want to fire up your oven in the summer heat right now. Guess I have a taste for it tonight.

I’ve Been Making Jamie Oliver’s Recipe – Baked Orecchiette – 4 Years Now!

Some blog readers say they just look at my picture of the day and don’t bother reading what I write. They are “visual”.

The saying that a picture is worth a thousand words is debatable some days.   The number varies.  On Thursday, a freshly pressed blogger suggested using photos you find on blogs to inspire writing and mentioned my blog as a resource which was flattering.  I love the idea of my photos being a writing prompt.

The New York City sidewalk image of the pizza box and the pair of shoes was a recent example that triggered some one-sentence short story writing!

Today’s post is experimenting with a new feature- distraction free writing- initiated by smart people at wordpress.com I’m checking it out even if everyone stopping by is just looking at the photo of the day!

This baked pasta recipe was in the newspaper more than four years ago and I have been making it ever since.  I haven’t looked at the recipe in a long time but decided to search my email and the year 2007 came up.   I also discovered the author of the recipe was Jamie Oliver. Four years ago I didn’t even know who Jamie Oliver was.  Since it is his recipe I will send you to his page to find it and he calls it baked pasta with tomatoes and mozzarella (pasta al forno con pomodori e mozzarella)

My mother always said to buy the best ingredients and do as little to them as possible.  The best ingredients you need are fresh mozzarella cheese, fresh basil, extra virgin olive oil and ParmigianoReggiano cheese (no green-can-shaker-cheese!).

You can make the sauce in about twenty minutes and use the best quality San Marzano tomatoes just as he suggests.  I’ve made it with fresh tomatoes, too.

This photograph was taken in my daughter-in-law’s (and son’s) kitchen.  My son says don’t call the pasta “little ears” (orecchiette) as it grosses him out. “Call it pasta. Just plain pasta.”   The four grandchildren call it pizza noodles!

And if there are any leftovers, it tastes even better the next day.

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*July 29, 2015 P.S. I have made it with gluten-free brown rice pasta and it tastes delicious. Some shapes hold better than others but the same delicious taste!  Promise!

 


Comfort food.
Different choices
for different people
and occasions.
Chilly and rainy?
Bake and cook.
Eat!

Baked Pasta Using Orecchiette Shape Pasta- Fresh Mozzarella-Fresh Basil


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