Saturday, December 17, 2011

Wedding Cake is an Important Part of Wedding Ceremony



 Wedding cakes are considered to be auspicious for the ceremony. The cutting of the wedding cake is a very important tradition which has been followed since many years. You can go in for the cakes that would help you to get some exciting flavors for the wedding. It is considered very auspicious and lucky to cut the cake and feed it to each other. In the search for a beautiful wedding cake, you have to visit various websites and find out different varieties of wedding cakes. You check out the local bakeries in your area to get some designs and shapes of wedding cakes that are available.

It is up to the personal preferences of the couple either to order a cake or bake their own wedding cake.  You can take the help of the wedding planner or the baker who would make the task of selection of the cake easier.  You even refer to the various pictures of the wedding cakes that are available on various websites or recipe books You can select the best one among them. It would help you to choose the best wedding cake for the ceremony. Select the cake that would suit your requirements. You can even go in for a suitable color and shape that would complement well with the theme of the wedding.

You can even go in for baking your own cake; take help from someone who is experienced. You can select a recipe for the cake. Select a simple recipe that would be very easy to bake. Once the recipe is selected, you can practice baking the cake.In case you have decided to cut down the expenses, then you can go in for a simple cake and decorate it. Another alternative is to bring a dummy cake or rent a cake for the ceremony. You can use it for the cake cutting ceremony and return it. You can distribute cup cakes or sheet cakes of similar color and flavor to the guests.

You can even built a particular shape or design using individual cakes. This would help to prevent the wastage of the cakes. There is a major advantage of using this alternative because it would give a variety.The guests can go in for their favorite flavor and hence you won't have to disappoint any of the guests present for the occasion. The cakes which would be left can be easily taken home. You can prepare different designs using these cakes of different colors and shapes.These would make the cake innovative. You can decorate the cake stand. This will help your cake to stand out and would draw attention of all the people present for the ceremony.

Article source http://www.articlesbase.com

Wednesday, December 14, 2011

Classic Fried Eggplant Sandwiches

Ingredients:
Three 12-oz eggplants, 1 lb thinly sliced 
mozzarella, 2 eggs, 1/2 cup sliced stuffed
olive, 1/2 cup flour, 1-1 1/2 cups bread 
crumbs, pinches oregano, salt, oil for frying.

  To make a classic fried eggplant peel the eggplant, trim the ends, and cut lengthwise into 1/2-inch thick slices.Sprinkle generously with salt and let stand for an hour on paper towels to drain off the bitter juices.dry well between additional paper towels. Cover half the eggplant slices with slices of mozzarella, sprinkle with olive and a little oregano, and cover with remaining slices of eggplant, 

  Pressing the edges firmly together. Dip the sandwiches first in flour, then in egg, beaten with a little salt, and finally in bread crumbs. Fry a few at a time in 1/2 inch hot oil until golden brown on both sides, draining on paper towels. and enjoy the classic eggplant sandwich.

Yield: 4 serving 
Time needed 1 hour 20 minutes  



Tuesday, December 13, 2011

Tomato Souffle Italian Special

Ingredients:
2 lb ripe tomatoes, 1 cup flour, 13 tablespoon butter, 
4 eggs, separated, 1/2 tablespoons sugar, 1 bay leaf,
3 cups milk, a few pinches nutmeg, salt, pepper.

   Wash the tomatoes. Drop them in boiling water for a moment, then peel and seed (1). Force through a sieve or food mill (2) and put the puree into a pot. Add the bay leaf and sugar (3). Reduce the sauce, stirring constantly until it begins to thicken (4). Now prepare the bechamel sauce: melt the butter (except for 1 tablespoon) in a saucepan, add the flour, and let it cook a moment. 

  Add salt and pepper and the hot milk. let the sauce boil for a few minutes. then add the reduce tomato sauce (5), first removing the bay leaf. Off the heat, add the egg yolks, one at a time (6), mix well, and season with nutmeg. Beat the egg whites till stiff, then fold them gently into the cooled sauce (7), stirring up from the bottom to the top (8). Butter a 2 quart souffle mold and lightly flour the interior. 

  Pour in the mixture (9) to within 1/2 inch of the rim. Smooth the top, place in a bain-marie, and put in the oven. Bake at 350 degree for about 40-50 minutes, or until slightly puffed. A cake needle inserted in the center should come out clean. Serve immediately (it is important to carry it to the table while it is still hot and puffy). it makes an elegant hot antipasto or first course.

Yield: 4-6 Servings 
Time needed    

Monday, December 12, 2011

Crispy Salad For Good Health

Ingredients:
1 head leaf lettuce, 1 head romaine lettuce,
3 drained anchovy fillets, 3 tablespoons chopped
parsley, 6 slices white bread, about 1 cup olive oil,
1-2 tablespoons red wine vinegar, salt.

   Using a grater, shred the cheese (1). Trim and wash the lettuce, dry the leaves well, rear them into pieces with your hands, and place in a large salad bowl (2). in a small bowl, combine a pinch of salt, 3 tablespoon olive oil, the chopped parsley, and the vinegar (3). Mix well until the dressing is very thick and thoroughly blended (4).

   Remove the crusts from the bread (5) and cut bread into strips, then into cubes (6). Saute the bread in remaining oil, heated to the verge of smoking, and drain when nicely browned and crisp (7). Add the cheese (8), croutons (9), and anchovies to the salad and toss with the parsley dressing (10).

Yield: 4 servings
Time needed 1/2 hours 

Sunday, December 11, 2011

Most Classical Russian Salad

Ingredients:
8 oz potatoes, 6 oz string beans, 6 oz carrots,
6 oz shelled peas, 2 oz assorted marinated
vegetables, 2 egg yolks, 2 tablespoons fresh lemon juice,
about 1 1/4 cups olive oil, freshly ground pepper, salt.

   Clean all the vegetables and boil them in salted water until tender, for make perfect classical Russian salad adding the vegetables that need a longer cooking time to the pot first, Drain well. cut the potatoes and carrots into cubes and the string beans (1) and marinated vegetables in to small  pieces.

 Place the egg yolks in a bowl 1 teaspoon of the lemon juice and a pinch of salt and pepper and beat with a whisk until thick. Beating constantly, add the oil a drop a time. When the mayonnaise becomes too thick to beat, add a few drop of the remaining lemon juice (2). Continue adding the oil and lemon juice alternately until you have used them all up.Place all the vegetables in a bowl and mix in the mayonnaise (3). Mound the salad on a serving dish covered with lettuce leaves (4). you may also add diced chicken, fish, ham, or tongue to the salad.

Yield: 4 Servings 
Time: needed: about 1 hour 

Saturday, December 10, 2011

How To Make Classic Spinach And Potato Casserole



Ingredients:
1 3/4 lb spinach, 1 lb baking potatoes, 1 cup milk,
4 oz slivered fontina 1/2 cup grated parmesan cheese,
5 tablespoons butter, salt.

   Trim the spinach. Wash in cold water, drain, but do not dry. place in a large pot and cook, without adding more water, until wilted . Drain well, let cool, squeeze out the excess water and force through a sieve or food mill (1). Dice bacon and saute in 2 tablespoons butter. add spinach  (2) and cook for a few minutes. Boil unpeeled potatoes in salted water.
 
 Let cool, then peel and slice. grease the insides of a baking dish. pour on 1/3 cup of the milk and add a layer of potatoes (3), then a layer of spinach (4), and same of the fontina (5). sprinkle with parmesan. Alternate layers potatoes, spinach, and fontina, finishing with fontina and parmesan (6). Spoon remaining milk over the top and dot with remaining butter. Bake at 400o, until bubbling hot.

Yield: 4 6 servings 
Time needed 1 1/2 hours 

Friday, December 9, 2011

Spaghetti With Clams



Ingredients:
2 lb very fresh steamer clams, 1 lb spaghetti, 
1 1/4 lb very ripe fresh tomatoes, 2 cloves
crushed garlic, 3 tablespoons olive oil, salt,
pepper, handful coarsely chopped parsley.

Wash the clams very thoroughly under running water and place in a large pan over high heat. As soon as they Open, drain and remove about two-third of the clams from the shell, leaving the remainder attached. Strain the clams broth in the pan through cheesecloth.
   In a small casserole heat the oil, add the crushed garlic, and brown lightly. add the clams juice and reduce on a hot flame until just a few tablespoons remain, scald the tomatoes for a moment in boiling water, then peel. slice in half, squeeze out the seeds, and cut into pieces. add the tomatoes to the reduced clams juice, season with a little freshly ground pepper and a small pinch of salt, and simmer the sauce for 10-15 minutes.
   Now add the clams (including those on the half shell ) and simmer for a few more minutes. Cook the spaghetti, drain, and cover with the clam sauce and the chopped parsley.

Yield: 4 servings
Time needed 1 hours 

Top Class Fried Squid



Ingredients:
 2 lb squid, 1/2 cup flour
 oil for frying, lemon, salt.

Remove the long thin cartilaginous bone for the body of each squid (1), detach the tentacles (2), and squeeze out the viscera.
 peel off the thin dark skin (3), open the cluster of tentacles by pressing lightly upwards with your fingers (4). clean remaining squid in the same manner (5). cut the bodies into rings using a large sharp knife (6). wash and dry the rings carefully in a dish cloth (7).
 place the squid on a large sieve, cover with flour, and shake lightly to dust the rings evenly (8), letting any excess flour fall on the table. heat 1 inch oil in a large pan and fry the squid a few pieces at a time until golden. be careful not to cook squid too much or it will become hard and rubbery.drain on a sheet of absorbent paper (9), and sprinkle with salt (10). serve at once with lemon wedges.

Yield: 4 servings
Time needed: 1/2 hours


Thursday, December 1, 2011

Potato Pancake Casserole

Ingredients:
1 lb all purpose or baking potatoes,
1 cup flour, 4 eggs, 2 tablespoons butter, 2/3 cup grated parmesan,
1 1/2-cup tomato sauce, 2-8 tablespoons milk, salt, pepper.

Boil the potatoes in salted water until tender, then peel and mash. Mix in a bowl with the flour (1), eggs, salt,and pepper. Add enough milk to make a thick but pourable batter(2).Melt the butter in a 6 inch skillet and pour in a large spoonful of the batter. Tilt the pan to spread the batter thinly.Cook until brown on one side, then turn and brown the other. Make the rest of the pancake in the same way (3). Generously butter a baking dish and stack the pancakes, alternating with boiling hot tomato sauce (4) and cheese. sprinkle the top with cheese and place in a 400o oven for 15 to 20 minutes. serve at once.

Yield: 4 serving 
Time need: 1 hour