Hello there everyone! I'd like to introduce myself; my name is Julia and I love to cook, no not the famous cook Julia Childs. I'm always thinking up new ways of changing up recipes. Well, I worked as a customer service representative in some of the nation's popular department stores; often processed customers small appliance purchases from your basic mixer to deluxe expresso maker and everything in between. The purpose of my blog is to share opinions about a series of small appliances I just can't live without. My subsequent postings will be about household products, sharing recipes, trivia and origin of how they enhance today's busy family's lifestyle. Check out our household site for great deals anytime! www.jjhouseholdemporium.com
Your friendly neighborhood cook- Julia
DISCLAIMER*****
The following posts on this blog are the sole opinion and suggestions of the writer and are not intended to offend any ethnic, religious, group, club, organization, company or individual. Any individual that finds any comments sensitive please contact writer by email jangel1377@gmail.com. and the information will be removed immediately.
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Household product reviews,recipes,tips and trivia for all your needs.
Swiss Cheese Fondue
1lb. Swiss Cheese (aged)
2 tbsp. Flour
1 clove garlic
1 cup dry white wine
2 tbsp. sherry
1 tsp. salt
1/8 tsp. nutmeg
Dash of White pepper
Dippers: cubed crusty bread, cooked ham, cooked brussels sprouts.
Grate cheese (about 4 cups) in bowl. Sprinkle flour on cheese and toss until coated. In fondue pot heat garlic and wine over low heat (until bubbles rise to surface; do not allow wine to boil). Add cheese 1/2 cup at a time stirring after each addition until cheese is melted and blended. Stir in sherry and seasonings.
Transfer pot to source of heat at table. Adjust heat to keep fondue just bubbling. Spear dippers and swirl in fondue with a figure eight motion. If fondue begins to thicken stir in about 1/2 cup warmed white wine. Serves 4.
How to play it safe: In case of flare-up slide cover over the flame, toss baking soda onto flame, have a fire extinguisher ready.
Recipe from Betty Crocker Recipe Card Library 1971
Potato Leek Soup a la Julia
2 tablespoons Unsalted Butter
1 bunch of Leeks (3), white pale green parts only
1 teaspoon Salt
2 quarts Cold Water or low sodium chicken stock
1-1/2 pounds Russet or Baking Potatoes
1 cup Table Cream
Preparation:
1. Melt butter in stockpot over medium heat
2. Add and Sauté cleaned sliced leeks until soft.
3. Season with salt.
4. Add water or chicken stock, cleaned and diced potatoes.
5. Bring to a boil over medium-high heat stirring occasionally.
6. Reduce heat to low. Simmer 25 minutes.
7. Spoon potatoes and leeks blender with ½-cup soup broth.
8. Puree for desired smoothness.
9. Return to stockpot. Stir in table cream just before serving.
Optional: Add sprinkle of diced ham before serving.
Tip: Use Hand blender to puree directly in pot off of element for desired smoothness. I prefer to leave the soup slightly lumpy for taste.
Banana Bread a la Julia
This recipe is from "The Good Housekeeping CookBook" 2001
2 1/2 Cups Flour
2 tsps. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1 1/2 Cups very ripe bananas (3)
1/4 Cup milk
2 tsps. vanilla extract
1/2 Cup butter, softened
1 Cup sugar
2 Large eggs
Preheat Oven to 350 Degrees. Use 9"x5" greased loaf pan.
In bowl combine flour,baking powder, baking soda and salt.
In small bowl combine bananas, milk and vanilla.
In large mixing bowl on med speed beat butter and
sugar until fluffy. Beat eggs in one at a time.
Reduce speed to low; adding flour and banana mix alternatively- starting with flour and ending with flour. Just until blended.
Pour batter into prepared loaf pan, bake in middle of oven about 1 hour. Bake until dry spaghetti noodle inserted comes out clean.
Remove from oven and cool for 10 minutes.
A la Julia - gently stir in batter with spatula - 1 Cup chopped walnuts & 1/2 Cup Chocolate Chips before pouring into pan.
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Auntie Franca's Panini Grill Sandwich
Heat Grill according to directions.
Cut Foccacia bread in half brush lightly with olive oil on outside of first slice of bread (careful not to burn).
Place oil side down on warmed grill, then place thinly sliced mozzarella cheese and sun-dried tomatoes; salami slices
(optional) on first slice of bread; arranging like pizza.
Place other Foccacia slice on top of filling finishing off with a brush of olive oil. Press lid down for about 10-20 seconds depending on filling of sandwich. Carefully remove sandwich with teflon safe spatula. Cut into party-sized bites arrange on platters and serve.
Options: add roasted veggies,any cured meats and cheeses, variety of flat-styled breads-your imagination are the limits!
Cut Foccacia bread in half brush lightly with olive oil on outside of first slice of bread (careful not to burn).
Place oil side down on warmed grill, then place thinly sliced mozzarella cheese and sun-dried tomatoes; salami slices
(optional) on first slice of bread; arranging like pizza.
Place other Foccacia slice on top of filling finishing off with a brush of olive oil. Press lid down for about 10-20 seconds depending on filling of sandwich. Carefully remove sandwich with teflon safe spatula. Cut into party-sized bites arrange on platters and serve.
Options: add roasted veggies,any cured meats and cheeses, variety of flat-styled breads-your imagination are the limits!
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About Me
- Julia
- I've been married for over 30 years to a wonderful man. We love the outdoors; countryside walks, picnics in the park. I enjoy photography. I appreciate good manners and believe people should be treated with respect. Recently adopted three cats, sweet as can be. I have a B.A. in Sociology and am a certified activation coordinator from George Brown College; Toronto, Ontario. I've been interested in nutrition and women's health and wellness much of my adult life.
hi great blog!!
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