weird but good fruit of the week

The weird but good fruit of the week is called cubed watermelon you can get them in japan for $80 to $100 kind of a rip of for a watermelon thats just shaped as a cube.

how to make organic puppy chow

9 cup Chex
1 cup chocolate chips
1/2 cup organic peanut butter
1/4 cup organic butter
1/4 teaspoon vanilla
1 1/2 cup organic powdered sugar

Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.

Pour over Chex cereal, put into a large paper bag with powdered sugar and shake well to coat.

Spread mixture evenly on wax paper and allow to cool.

how to make emrils chocolate souffle.

Ingredients:
2 teaspoons unsalted butter, softened
1/2 cup sugar
8 ounces semisweet chocolate, finely chopped
4 large egg whites
3 large egg yolks
1/4 cup Frangelico or other nut-flavored liqueur
3/4 cup Chocolate Hazelnut Sauce, recipe follows
Confectioners' sugar

Method:
Preheat the oven to 400 degrees F. Using the butter, grease 4 individual ramekins and sprinkle them with about 1 teaspoon sugar per ramekin.

In a large metal bowl set over a pot of simmering water, melt the chocolate, stirring it with a whisk from time to time. Remove the bowl of melted chocolate from the heat.

In another bowl beat the egg whites with 1/4 cup of the sugar until stiff and glossy.

Whisk the egg yolks into the chocolate one at a time, add the Frangelico, and whisk in the remaining 2 tablespoons sugar. Fold in the egg whites and whisk until thoroughly blended

Pour the chocolate mixture into the prepared ramekins, place on a baking sheet, and bake until they're puffed and somewhat firm, for about 20 to 25 minutes. Remove from the oven.

While the soufflés are baking, prepare the Chocolate Hazelnut Sauce, and cover to keep warm.

To serve, place a ramekin on each of 4 plates and sift powdered sugar over the top of each soufflé. Break the tops of the soufflés and spoon in the warm Chocolate Hazelnut Sauce, allowing it to drip over the sides.

Yield: 4 individual soufflés

Ingredients:
1/4 cup heavy cream
1 1/2 teaspoons Frangelico or other nut-flavored liqueur
3/4 teaspoon sugar
3/4 ounce semisweet chocolate, finely chopped.

question file

comment all about your cooking troubles and ill be happy to answer your question!

chef of the week

The chef of the weeks name is Julia Child.

how to make me and grandpas trail mix

6tbls of raw pumpkin seeds,8tbls salted pumpkin seeds,8tbls of honey rousted soy nuts,9tbls of sunflower seeds,1 box of Kellogg honey nut bits,6tbls craisins,2 boxes of raisins,8tbls reeses p nut butter cup mini pieces,7tbls M and M's, 5tbls of white chips,6tbls butterscotch chips,3tbls chocolate chips,and 7tbls of blanched p nuts. mix together in boul then your done.

how to make organic honeydew melon fruit salad

Ingredients

• 2 cups Low-Fat Sour Cream
  
• 1/2 cup Pineapple Juice
• 2 tablespoons Light Brown Sugar
• 1 teaspoon Vanilla Extract
• 6 South African Baby Pineapples
• 1 ripe Papaya peeled and cut into 1/2 inch chunks
• 1 ripe Organic Mango peeled and cut into 1/2 inch chunks
• 2 cups Red Watermelon (use Red and Yellow Watermelon) cut into 1/2 inch chunks
• 1 cup Organic Honeydew Melon peeled and cut nto 1/2 inch chunks
• 1 cup Grapes (use Red or Green Grapes)
• 2 Organic Nectarines pitted and cut into thin wedges
• 1 pint Organic Strawberries sliced
• 1 ripe Kiwi peeled and thinly sliced
• 1 ripe Starfruit thinly sliced
• 1/2 cup Macadamia Nuts toasted and chopped

Directions

Dressing

In a small bowl, mix the sour cream, pineapple juice, brown sugar, and vanilla until well blended. Cover and refrigerate until ready to use.

Salad

Cut the pinapples in halve lengthwise,remove fruit from the shell using a serated knife, leaving 1/4 inch thick shells. Keep shells chilled until ready to use. Cut pineapple fruit into 1/2 inch chunks. In a large bowl, gently mix all the fruit. To serve, place the pineapple shells on a serving platter. Spoon the fruit in shells. Sprinkle with macadamia nuts. Top with sour cream mixture.

how to make emril lagasses egg plant parmesan

ingredients

1 medium eggplant, peeled and sliced into 1/3-inch slices
Salt
Extra virgin olive oil, as needed
6 ounces fresh mozzarella, thinly sliced
2 cups Basic Marinara Sauce
Chiffonade of fresh basil, for garnishing
Parmesan cheese for garnishing

Method:
Place the eggplant slices on paper towels and sprinkle lightly with salt. Set aside for 10 to 15 minutes. Blot eggplant dry with clean paper towels.

In a 12-inch nonstick skillet over medium heat, heat 1 1/2 tablespoons of olive oil. When hot, add the eggplant slices, in batches if necessary, and cook until lightly golden, about 5 minutes per side, adding a bit of additional olive oil for the second side. Top each slice of eggplant with a small slice of mozzarella and continue cooking until cheese starts to melt.

Transfer browned eggplant slices to a large baking sheet and repeat until all of the eggplant slices are cooked. Hold in a warm oven until ready to serve.

To serve family style, ladle basic marinara sauce on the bottom of a platter. Transfer warm eggplant-mozzarella slices to platter on top of marinara sauce, garnish with the basil chiffonade and Parmesan cheese.

having any problems with your food sticking to the pan?

so do you have any problems like that?well here is your answer!well you can yous a non-stick pan,or canola oil. ---------------------------------------------------------/

how to make a organic vanilla bean ice cream

Organic Vanilla Bean Ice Cream

Written by Laura Klein, Publisher

Makes about 1 quart Ingredients: 2 1/2 cups whole organic milk 2 vanilla beans 5 large organic egg yolks 2/3 cup sugar 1 cup organic heavy cream Method: Add milk to a medium saucepan. Halve the vanilla beans lengthwise with a knife. With your finger or knife, scrape the vanilla beans into the saucepan with the milk and add vanilla pod to the mixture. Stir and bring mixture to a simmer and steep for 30 minutes. Strain mixture, reserve milk and discard solids. Combine egg yolks and sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium-high speed until very thick and pale yellow, for about 3-5 minutes. Return milk to a simmer. Prep an ice water bath. Temper the egg yolks by slowly adding half of the warm milk mixture to the egg yolk mixture while stirring constantly until blended. Add new mixture to sauce pan with remaining milk. Stir consistently over low heat until mixture is thick enough to coat the back of a wooden spoon. Remove saucepan from heat and immediately stir in cream. Place an empty bowl over the ice water bath. Strain mixture through a fine mesh strainer into empty bowl and chill for at least 3 hours to overnight in the refrigerator. Freeze custard in ice-cream maker according to the manufacturer's instructions. Store in an airtight container in freezer until ready to eat. As always, use as many organic ingredients as possible for optimum flavor

how to make easy organic white choclate rosewater cupcakes

Organic White Chocolate Rosewater Cupcakes

Makes 12 Cupcake ingredients: 12 cupcake paper liners 8 oz of organic white chocolate chips (If can't find chips buy the bars and chop it) 1 3/4 cups of all purpose flour 1 teaspoon of baking powder 1 teaspoon kosher salt 1 cup sugar 3/4 cup (1 sticks) unsalted butter, room temperature 1 tablespoon vanilla extract 1 cup canned unsweetened organic coconut milk 3 large egg whites Meringue Buttercream ingredients: 1 1/4 cups sugar 1/4 cup water 5 large egg whites Pinch cream of tartar 1 pound (4 sticks) unsalted butter, cut into small pieces 1 teaspoon pure vanilla extract 3 tablespoons of rose water* Edible flowers for garnish - like scented geraniums, violas, Johnny-Jump-Ups, lavender etc.. Caution! Confirm that the flowers you are using are edible, organic and have definitively not been treated with pesticides or sprays! Method for Cupcakes: Preheat oven to 325° Line two 6 - cup or 12 - cup muffin pan with paper liners. Place white chocolate in double boiler or metal bowl and set over a pan of barely simmering water. Stir with a wooden spoon until melted and silky smooth. Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer, beat sugar, butter and vanilla in a large bowl until blended. Stir in warm white chocolate mixture. Alternate adding the flour mixture in three additions with the unsweetened coconut milk in two additions, mixing until combined between additions. In a separate medium bowl, beat egg whites with perfectly clean whisks (to get whisks and a bowl perfectly clean, squeeze fresh lemon juice around bowl and run lemon along side of whisks and wipe down with a paper towel). In the clean dry bowl, beat egg whites until soft peaks form. Using a rubber spatula, gently fold egg whites into cupcake batter until completely combined. Using an ice cream scooper with a spring action lever, evenly divide batter amongst muffin cups (about 1/3 cup each). Bake about 25-30 minutes, until a tooth pick inserted into the center comes out clean. Cool completely. Cupcakes can be made 1 day ahead up to this point. Store in an airtight container at room temperature. Method for Meringue Buttercream: Bring sugar and water to a boil in a small saucepan over medium heat. Clip a candy thermometer to the side of the pan. Using a pastry brush dipped in water, brush down the sides of the saucepan to prevent crystallization. When the syrup reaches 210° begin beating the egg whites as follows. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar, and beat on medium high until stiff but not dry peaks form. Simultaneously while the egg whites are being whipped, check the thermometer in the boiling syrup. Once the temperature reaches 240° or soft-ball stage, and the egg whites have reached stiff peaks, with the mixer running, pour the sugar syrup down the side of the bowl into the egg whites (to prevent splattering) in a steady stream. Continue to beat mixture on high speed until the bowl of the mixer reaches room temperature about 5-10 minutes. Add pieces of butter one by one, with mixture running. Add vanilla and rose water. Beat mixture until smooth and has a nice sheen about 3-5 minutes. If at anytime the

whats amethyst bird?

amethyst bird is a blog all about organic and local foods. the point of it is teaching you new recipes and to solve your cooking problems.=) i hope you learn on Amethyst bird!