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With exuberant thanx to our Contributing Chef Bob Paige for this personalized recipe for

Delish Chocolate Chocolate Cranberry Cookies

(adapted from Cook's Illustrated recipe)

Ingredients
1/2 cup granulated sugar (+ additional sugar for rolling cookies)
1 1/2 cups unbleached all-purpose flour
3/4 cup dutch-processed cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup dark corn syrup
1 large egg white
1 tsp vanilla extract
12 tbsp butter
1/3 cup dark brown sugar
4 ounces semi-sweet chocolate chips

1. combine corn syrup, egg white and vanilla in a bowl
2. combine flour, cocoa, baking soda, and salt in a separate bowl
3. cream sugars with butter in medium-speed blender
4. reduce speed and add corn syrup mixture until fully incorporated
5. on low speed, add flour mixture and chocolate
6. chill dough for 30 minutes
7. roll dough into walnut-sized balls and dip in additional sugar
8. place on lined cookie sheet but *do not flatten*
9. bake for 10 minutes (will appear to be underdone)

Optional: Add 1/2 cup cran-raisins or dried cherries.

If you flatten them, then will end up too thin. If you leave them as firm balls, they only spread a little bit and end up chewy.

The original recipe called for dividing them into 16 cookies but I was afraid those would be too large so I made them smaller. I also put them on two cookie sheets at a time and rotated them halfway through the baking time.
 

 

 

 

 

It's summer and you know what that means...fresh corn on the cob!!! But if you're like me those little hairy corn silks are so annoying here's a way to make it fresh, hot and silk free! I saw this video and it really works! I tried it myself and so have my friends. So take apeek and see what you think and have some yummy corn for dinner tonight!

http://www.youtube.com/watch_popup?v=YnBF6bv4Oe4&feature=youtu.be  

 

 

Just tried this delicious recipe found at "The Ultimate Daniel Fast" website. Wow was it ever yummy and healthy too! To learn more about this recipe, see a picture of the finished product, and to find out more about what the Daniel Fast is all about check out LauriesStories on Facebook by clicking the   on our home page!

Spaghetti Squash with Basil-Walnut Cream Sauce

2 pounds spaghetti squash

Sauce:
1 cup unsweetened almond milk
1 cup walnuts
1 cup fresh basil leaves, lightly packed (about 10-12 large leaves)
½ cup fresh parsley, lightly packed
2 cloves garlic, minced
¼ teaspoon salt
1/8 teaspoon pepper

Instructions
Preheat oven to 375 degrees. With a fork, prick squash all over and place in baking dish. Cook 1 hour.

During last 10 minutes of baking time, put sauce ingredients in a food processor or blender. Process 15-20 seconds or until smooth (less time if you prefer a chunkier texture). Heat in a small saucepan over medium to low heat; do not boil. Cook 10-15 minutes, stirring occasionally.

While sauce is cooking, remove squash from oven, and let cool 10-15 minutes before cutting in half and removing the seeds. Discard seeds. Pull a fork lengthwise through the flesh to separate it into long strands. Place strands in a large bowl.

Pour sauce over spaghetti squash, and stir well to coat. Serve immediately.

Yield: 8 servings (serving size: about ½ cup)

Recipe Notes
Substitute whole grain pasta for the spaghetti squash.
Add cooked broccoli and/or sliced olives.

 

 

Recently I was  at the BLOOM conference in Westfield, MA and some friends requested these recipes, my limericks and my version of the food pyramid. So here you go and Bon Apetit!

 

Mousse a L’Orange - Yield : For 6 people

A becoming way to serve this delicate mousse is in the scooped-out halves of oranges.

Ingredients

  • 3 Tb orange liqueur
  • 3 or 4 bright-skinned oranges
  • ½ lemon
  • Orange juice
  • 6 egg yolks
  • ½ cup granulated sugar
  • 2 tsp cornstarch
  • 6 egg whites
  • Pinch of salt
  • 1 Tb granulated sugar
  • ½ cup chilled whipping cream
  • 6 orange-shell cups, or dessert cups, or a serving bowl
  • Decorations: Glazed orange peel,  angelica cut into leaf shapes, mint leaves, or whipped cream

Equipment:

  • A 1-quart measuring cup
  • A 3-quart mixing bowl
  • A wire whip or electric beater
  • A wooden spoon
  • Optional: a candy thermometer
  • A bowl with a tray of ice cubes and water to cover them
  • A 2½-quart, heavy-bottomed enameled saucepan

Directions

Pour the liqueur into the measuring cup. Grate the colored part of the skins of 3 oranges and the ½ lemon into the cup. Strain in enough orange juice so liquid measures 2 cups.

Beat the egg yolks and sugar in a mixing bowl until mixture is pale yellow and forms the ribbon. Beat in the cornstarch and the orange juice mixture. Pour into the saucepan and stir over moderate heat with wooden spoon until mixture heats through and thickens, but does not come to the simmer, or a temperature of more than 170 degrees. It should coat the spoon lightly. Remove from heat and beat a moment to stop the cooking.

Beat the egg whites and salt in a separate bowl until soft peaks are formed; sprinkle in the sugar and beat until stiff peaks are formed. Fold the egg whites into the hot orange mixture, and fold over the bowl of ice until thoroughly chilled so the custard will not separate.

Beat the cream until stiff, and fold into the chilled mousse. Turn into orange-shell cups, dessert cups, or bowl. Cover and freeze for several hours or overnight. Decorate the desert just before serving.


© 1961, 1983, 2001 Alfred A. Knopf

Gateau Genoise

Yield : About 6 cups of batter to make either 1 round 9-by-1½-inch cake, or 1 round 8-by-2-inch cake (can also make enough for 16 cupcakes, or a 12-by-16-inch sponge sheet)

Ingredients

  • ½ cup plus 1/3 cup plain bleached cake flour (sifted and measured)
  • 1 tablespoon plus ½ cup sugar
  • ¼ teaspoon salt
  • ¼ cup warm clarified butter (see Note)
  • 4 large eggs
  • 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F, slide rack onto the lower-middle level, and prepare your pan (see Note). Sift the flour with the 1 tablespoon sugar and salt and reserve the clarified butter in a 2-quart bowl. Beat the eggs in your mixer bowl with the remaining sugar and the vanilla until you have “formed the ribbon.’ At once, rapidly sift on and fold in a quarter of the flour, then half the rest of the flour, and finally the last of it. Fold a large plop of this cake batter into the clarified butter, then fold the butter-batter back into the remaining batter. Turn batter into prepared pan, filling it to no more than ¼ inch of the rim. Bang lightly on work surface to deflate bubbles, and bake 30 to 35 minutes, until puffed, lightly browned, and showing a faint line of shrinkage from sides of pan. Let cool 20 minutes before unmolding onto a rack. Let cool completely before filling and icing.

Notes

To Prepare the Cake Pan:

Smear inside bottom and sides lightly with softened butter. Cut a sheet of wax paper to fit bottom exactly, press it in place, and butter it. Pour 1/4 cup cake flour into pan, shake and turn in all directions to cover surface completely, turn pan upside down, and bang out excess flour.

Clarified Butter:

The simple system: Melt the butter and pour the clear yellow liquid off the milky residue.

The professional, long-keeping method: bring the butter to the slow boil in a roomy saucepan and boil until its crackling and bubbling almost cease; pour the clear yellow butter through a tea strainer into a jar, where it will keep for months in the refrigerator or freezer.


© 2000 Julia Child

 

 

Butter Cream Icing

Adapted from Mastering the Art of French Cooking by Julia Child

Makes about 1 1/2 cups (enough to ice a single-layered 8" cake)

  • 6 oz (1 1/2 sticks) unsalted butter, softened
  • 2 egg yolks (from good quality eggs that have been refrigerated)
  • 2/3 cup sifted confectioner's sugar
  • 2 tablespoons kirsch, rum, orange liqueur, strong coffee or 1 tablespoon vanilla extract OR 2 ounces melted semisweet chocolate 

Beat all of the ingredients in the bowl of an electric mixer or with a hand beater for about 5 minutes at medium speed, until creamy and light. Chill until cold but still spreadable before using. Make sure to keep the cake refrigerated after you've iced it, and serve soon after removing from the fridge

 

The Limericks


… gal from Calcutta

There once was a gal from Calcutta

She dreamed day and night about butter

But not butterflies

That would not be too wise

If you’re baking a cake, she would mutter.

 

My Neighbor

I once knew a woman named Midge

Who lived right next door in Cambridge

She liked how I cooked

Even purchased my book

But she practically lived in my fridge!

 

Your Neighbor

And then there’s the woman in Westfield

Who prefers that her veggies are well-peeled

When it’s time to sauté them

She’s a real butter maven

To margarine, she NEVER would yield!

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