Frog Tales

This is truly amazing fudge!!  The little bit of sea salt causes the flavour to explode on your taste buds. Chocolate Nutella Fudge with Sea Salt Basic fudge recipe by Giada De Laurentiis Butter, for greasing pan 1 (14 oz. ) can sweetened condensed milk 1 tsp vanilla extract 8 oz. high-quality bittersweet (60% cacao) chocolate chips 1 cup Nutella, room temperature 3 tbsp unsalted butter, room temperature, cut into 1/2-inch pieces Sea salt, approximately 1/2 tsp Grease the bottom and sides of an 8- by 8-inch baking pan with butter. Line the pan with parchment paper, leaving a 2-inch overlap on the sides. In a medium glass or stainless steel bowl, stir together sweetened condensed milk, vanilla, bittersweet chocolate chips, Nutella, and butter. Form a double-boiler by setting the bowl on a medium pot of gently simmering water. The water level should be low enough that the bottom of the bowl does not touch the water. Stir until the chocolate chips are melted and the mixture is smooth,

I can't take credit for this recipe ... and I just love the way Anne Burrell added little insights to this recipe. Focaccia Recipe courtesy Anne Burrell Prep Time: 20 min Inactive Prep Time: 2 hr 15 min Cook Time: 30 min Level: Intermediate Serves: 8 to 10 servings Ingredients 1 3/4 cups warm water 1 package active dry yeast 1 tablespoon sugar 5 cups all-purpose flour, plus additional for kneading 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling 1 cup extra-virgin olive oil, divided Directions Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if th

The Dips ... Tzatziki ... is the same as on  http://boiledfrog-frogtales.blogspot.com/2011/09/vampires-beware.html Chipotle Ranch - I just used a basic packaged ranch dip mix in sour cream and added a couple of tablespoons of chipotle adobo sauce. Hummus & Spinach/Artichoke Dips were just purchased.

STEAK BITES 1 cup red wine 1/4 cup extra virgin olive oil - evoo 1 tbs basil 1 tbs oregano 2 tbs worcestershire sauce 1 tbs fresh ground black pepper 1 tbs montreal steak spice 2 garlic cloves, minced 1 tsp salt 1 1/2 lbs flank steak, cut in to 1" cubes 2 cups flour 2 tbs montreal steak spice 2 cups vegetable oil Combine red wine, oil, basil, oregano, worcestershire, pepper, montreal steak spice, garlic and salt in a ziploc bag and add steak.  Seal, place in the fridge and let marinate for 4 to 6 hours or overnight. Drain the marinade.  Mix flour and steak spice in a tray.  In a large pot, heat oil to medium high.  In batches, dredge steak pieces in the flour and place in the hot oil.  Cook for 6 to 8 minutes, remove and place on a paper towel lined dish. Once all the batches are done, transfer steak bites to a clean serving dish. PORK SOUVLAKI BITES 2 small lemons 2 garlic cloves, minced 3 T olive oil 1 T fresh dill, plus extra for garnish 2 tsp dried oregano 1/2 tsp kos

This recipe was Alex's idea.  We used a pizza dough based added some seasoning  and tossed it in the oven. Pizza Dough Ingredients 1 1/2 cups warm water, 100 to 110 degrees F, plus extra as needed 1 (1/4-ounce) packet active dry yeast 5 cups all purpose flour, plus extra as needed 1 1/2 teaspoons fine sea salt 1 teaspoon dried basil 1 teaspoon dried oregano olive oil, for drizzling Directions Put the water in a small bowl. Add the yeast and stir until dissolved. In a large bowl, whisk the flour, salt and herbs together. Add the yeast mixture and stir until a soft dough forms. If the dough is too dry, add a little extra water, 1 tablespoon at a time. If the dough is too sticky, add extra flour, 1 tablespoon at a time. Transfer the dough to a floured work surface. With floured hands, knead the dough until it becomes smooth and elastic, about 10 to 12 minutes. Drizzle the inside of a clean bowl with olive oil. Put the dough in the bowl and cover loosely with plastic wrap

What a great day for a gathering.  We had a large gathering of friends and family over for my birthday appetizer party.  I'll post the recipes a few at a time ... The menu was: Calabrese Wraps Steak Bites Pork Souvlaki Bites with Tzatziki and Pita Bread Pizza Bread with Basil Tomato Sauce Cut veg with Chipotle Ranch Dip For dessert we had fresh fruit and Steve made Mudslide Cupcakes Calabrese Wraps - these salami and bocconcini bites combine many of the fresh flavours characteristic of Tuscany. 12 Calabrese salami slices, halved 24 Medium fresh basil leaves 12 cherry tomatoes, halved 24 small bocconcini cheese balls 24 pieces of sun-dried tomato in oil, about 1/2 inch each 24 toothpicks 2 tbsp balsamic vinegar fresh cracked black pepper Arrange salami on work surface, placing 1 basil leaf over each piece.  Place next 3 ingredients in a row over top.  Fold up ends of salami and insert a toothpick from end to end to secure.  Place on a baking sheet. Drizzle

It is just too much fun taking a traditional recipe and tweaking it to include local ingredients.  This recipe usually involves lemons, but since we have a sour orange tree beside our veranda I figured "Why not?". Ingredients 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup plain or vanilla whole-milk yogurt 1 cup sugar 3 extra-large eggs 2 teaspoons grated sour orange zest 1/2 teaspoon pure vanilla extract (omit if using vanilla yogurt) 1/2 cup vegetable oil For the glaze: 1 cup confectioners' sugar 2 tablespoons freshly squeezed sour orange juice Directions Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.  Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, sugar, the eggs, orange zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure i