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October 23, 2013
Our visit to New York Skin and Vein Centers newest office is on youtube. Check it out at http://youtu.be/Xw-xE6mqVtA. Dr. Dohner talks with us about all the new procedures available in this cutting edge facility from varicose veins to treatments for acne, scars, moles and warts. Also Kathy talks to us about laser procedures available at this new Oneonta office.
October 21, 2013
Silence again - Cydney and I went down to the New York State Right to Life state convention on Saturday and interviewed the most interesting people and heard some thought provoking speakers. Hope to have some highlights coming up on a future show.
New York Skin and Vein Center had its customer appreciation party last Wednesday and we were there. There many demos of the various procedures offered there and I too had a procedure done - Ahhh... OMGosh, needles in my face! Its on video so I'll let you know when you can share in the fun and watch it on youtube.
Of course, Halloween is almost here and in the kitchen, I have been making the cutest little pumpkin head cake pops. I'll post some pics on facebook and let you know when the show will air.
Beth Ashbaugh was on our show and she showed us her perfect pie crust and I'm sharing her recipe here. It truly is the perfect pie crust for taste and texture.
We hear a lot about flaky pie crust, but flaky pie crust can be dry and/or it can be tasteless. No problem with this crust because of what I call the trifecta of fat: lard, butter, shortening make the pie. Enjoy!
Perfect Pie Crust
Put the following ingredients in the food processor
5 1/4 cups flour
1 Tbs kosher salt
1/4 cup sugar
Cut up the following into varying sizes of 1" cubes =/- 1/2":
6 oz butter
5 oz lard
6 oz shortening
Using the food processors - pulse 1/3rd of the fat in for a few seconds until loosely incorporated, yet no uniform in texture at all i.e. the fat is visibly seperate.
Do this two more times. Then put contents in a large bowl.
(This is the part where I you are mixing the water in by hand)
1 cup ice cold water -
Beth's secret ingredient is added here to the water -
1 Tbs Vodka
Gradually add the water - adding one Tbs at a time and mixing with a wooden spoon into the flour/fat mixture. In a few minutes the mixing gets harder but the pie dough is uniformly mixed.
There is a enough dough for 4 pie crusts.
Flour work suface and place dough on it. Work quickly (around a half a minute - the fat wants to melt) with ball of dough to form a giant sausage like shape.
With a large knife, cut into four discs. Wrap each into plastic wrap and chill for at least 30 minutes.
Rice Pudding Supreme
1 cup water - bring to a boil
1/2 cup rice - put in boiling water and simmer for exactly 7 mins.
4 cups milk - bring to a simmer and cover for 1 hour
Add half of a cup of hot rice and milk to the mixture below - to temper the eggs and milk stiring constantly.
In a medium bowl have ready:
3 eggs - slightly beaten
1/2 cup sugar
1 Tbs. cinnamon
After stirring for a half a minute or more add rest of rice with milk and stir to combine. Add:
1/2 tsp vanilla and mix until combined.
Cover and let sit for half an hour if desired to serve warm. Or cool for several hours and serve later.
We had a real fiesta last night and I have Another great recipe from the kitchens of The Otesaga. Last night was Mexican Night (see peppers and tequilia).
Salmon with Tequila Cream Sauce
(another winner from Chef Michael at The Otesaga)
3 fresh jalapeno chiles
3 T olive oil
1 small onion, finely chopped
2/3 cup fish stock
Grated rind and juice of 1 lime
1/2 cup light cream
2 T reposada tequila
1 firm avocado
4 salmon fillets
Salt and ground white pepper
Strips of green bell pepper and fresh Italian parsley to garnish
1. Roast the chiles in a fry pan until the skins are blistered, being careful no to let the flesh burn. Set aside for 20 minutes.
2. Heat 1 T of the oil in a pan. Add the onion and saute for 3-4 minutes then add the stock, lime rind and juice. Cook for 10 minutes, until the stock starts to reduce. REmove the chiles from the bag and peel off the skinds, slit and scrape out the seeds.
3. Stir the cream into the onion and stock mixture. Slice the chile flesh into strips and add to the pan. Cook over low heat, stirring constantly, for 2-3 minutes. Season to tast with salt and white pepper.
4. Stir the tequila into the onion and chile mixture. Leave the pan over very low heat. Peel the avocado, remove the pit, and slice the flesh. Brush the salmon fillets on one side with a little of the remaining oil.
5. Heat a frying pan or ridged pan until very hot and add the salmon, oiled side down. Cook for 2-3 minutes, until the underside is golden, then brush the top with oil, turn each fillet over, and cook the other side until the fish is cooked and flakes easily when tested with the tip of a sharp knife.
6. Serve on a pool of sauce, with the avocado slices. Garnish with strips of green pepper and fresh parsley.
Salmon Leek Chowder
(made last night under the watchful eye Of Chef Michael)
1 1/2 tablespoons butter
1 onion, minced
1 leek, minced
1 small fennel bulb, minced
2 1/2 tablespoons flour
1 3/4 quarts fish stock
2 potatoes, peeled and cut into 1/2 inch cubes
1 pound boneless, skinless salmon, cut into 3/4 inch cubes
3/4 cup milk
1/2 cup whipping cream
2 tablesppons chopped fresh dill
Salt and freshly ground pepper - to taste
1. Melt the butter in a large saucepan. Add the onion, leek and chopped fennel and cook over medium heat for 5-8 minutes until soft, stirring from time to time.
2. Stir in flour. Lower the heat to low and cook for 3 minutes, stirring occasionally.
3. Add the fish stock and potatoes. Season with salt and ground black pepper and bring to a boil. Lower the heat, cover, and simmer for about 20 minutres, or until the potatoes are tender.
4. Add the salmon and simmer for 3-5 minutes until it is just cooked through and flakes.
5. Stir in the milk, cream, and dill. Cook until just warmed through. Do not boil. Adjust the seasoning and serve.
***This was my first time with a fish stock based soup and using fresh dill and fennel. It was delicious and not heavy at all despite all the cream. Best of all I was able to bring some back home for today's lunch.
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