My Wonderful World

W e l c o m e... And Enjoy!

Wednesday, February 29, 2012

Easy Garlic Knots

My Grandmother was the best bread baker.  She really made bread easy for me since I am a visual learner.  Show me once and I will never forget. 

She taught me her easy dinner roll recipe.  I make it all the time..but also take liberties with her original recipe that can be easily doubled or tripled.  Today, I made the recipe and added a BIG shake of garlic powder, 2 teaspoons oregano and a quarter cup grated Parmesan cheese. 

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Quick Dinner Rolls


1/2 c warm water, (maybe a splash more)
3 tb oil
1 tb instant yeast
2 tb sugar
1/2 ts salt
1  egg yolk
1 3/4 c flour

Heat oven to 400F.

In mixer bowl, combine water, oil, yeast and sugar.  Allow to rest for 15 minutes.

Using your dough hook, mix in the salt, egg and flour.  Knead with hook for a few minutes.   Dough should be smooth and silky.    (Note:  Grandma Grace made these by hand....I cheat and use my mixer.)

Form dough into 6 balls and place in a greased muffin tin.  Cover with damp dish towel and let rise for 10 minutes.

Bake for 10 minutes or until golden brown.

Notes:  ©Grace Harlow Sooy & WHStoneman

Yield: 6 servings

** Exported from Now You're Cooking! v5.88 **

Egg White wash topped with Kosher Salt Sprinkle
Ready For Supper
Bon Appétit and Enjoy 
YOUR Wonderful World!

Monday, February 13, 2012

A Fun Week in the Carribbean!

Time for a long awaited vacation and this year we booked with the Carnival Fantasy for a seven day trip from Charleston, SC to Key West, Freeport, Nassau and back to Charleston.  What a fun trip!

This was our second trip with Carnival and you just can't beat the price!   Carnival has wonderful discounts for first time sailors and return visitors.  And don't forget that the earlier you book, the better the prices are.  Our per person cost was less than $500! 

The weather was nice..but I have to admit this was the first cruise that was a little chilly and a bit of rain until we arrived in Key West.  Key West was beautiful...warm and sunny and that continued until our return trip on the last day.   Cloudy and overcast..but still a variety of things to enjoy while sailing.  Looked like everyone was catching up on their Kindle reading.   Those things sure have become popular. 


 The Best Night of the Voyage

I have always wanted to do the Chef's Table while on board.   In the past, that dining adventure was not available.  This trip, The Chef's Table was offered and I jumped at the chance.  

Our Evening of Dining began with the Head Executive Chef Agnelo D'souza greeting all of us in the Atrium Lobby.   We then followed him to the Main Galley Kitchen, a place that most do not get to see.   It was sparkling stainless steel everywhere and I wish I could keep my kitchen that clean and shiny!  

The Chef gave us an interesting tour including some of the features I hadn't considered.  There is NO OPEN FLAME anywhere in the kitchen.  The only reason is fire prevention.   They only use electric grills and cook tops with hot water baths for all of the cooking.  The massive engines of the ship produce all the electricity and heat the water for the entire ship.  

The Kitchen Reception

Parmesan Core & Olive
Chorizo & Dates, Piquillo Sofrito
Focaccia, Mascarpone Cream & Prosciutto Crudo
Langousine & Sundried Tomato Jam Fritters 
Wonderful Glasses of Champagne 

Our Week Long Home

The Beautiful and Soaring Atrium Lobby and Lounge

The Evening Menu!

 And On with the Fun

A Beautiful Tablescape

Yummy Garlic Brioche
The Tomato Appetizer

Tuna Banh Mi

Cornish Hen 

The Salmon with Condensed Beets

The Wagyu Beef

The Chef's Dessert in the Candy Shop

The Ship's Magician provided mid evening 
Entertainment at the Table

This Fabulous Evening of Dining will be 
something I will fondly remember for quite some time.  
I highly suggest that if anyone gets 
the opportunity to enjoy the hospitality of 
Carnival Cruise Line
not to miss this Evening of Fun!

Bon Appétit and Enjoy 
YOUR Wonderful World!

Friday, February 3, 2012

Key Lime Pie and....

...other adventures!  

We are leaving tomorrow, February 4 for a week long cruise on the Carnival Fantasy.  One of my favorite things to do is be at sea, cruising to no where.  But this weeks adventure will be taking us to Key West, Nassau and Freeport and then back to Charleston.  

I mentioned to friends we were going to Key West for our first stop.  I love Key West and one of my favorite places to eat there is Blue Heaven.  Outstanding food and Bon Appetit has reviewed them a couple of times.  My favorite breakfast ever was served to me about 15 years ago....Eggs Benedict with Lobster and Lime Hollandaise Sauce.  My oh, my...that was good.   But who can't think about Key West and NOT think about KEY LIME PIE!     So...I had to make one.    

I use the regular recipe on the bottle of Nelly and Joe's Key Lime Juice.  You can get this in about any grocery...we even have it here in Kingston at the Food City.  It is NOT stocked with the regular lime or lemon juices but located in the baking section around the cheesecake mixes on the flour aisle.  

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Key Lime Pie (Authentic)

desserts, pies

4 large eggs
14 ounce sweetened condensed milk
1/2 cup key lime juice
1  9 prepared pastry shell
1/2 tablespoon sugar, or more
1/3 teaspoon cream of tarter

Preheat oven to 350F.

Separate egg yolks and whites in separate bowls.  Beat egg yolks until light.  Add condensed milk and slowly add 1/2 cup lime juice stirring as you go.  Stir mixture until thickened;  the acidity of the key lime juice will "cook" the mixture into a custard.  Pour mixture into prebaked pie crust.

Make a meringue with the egg whites.  While beating egg whites, add sugar,  one tablespoon at a time.  Add a little cream of tarter. Cover pie with meringue and bake for a few minutes until meringue is lightly browned.

Note:  Be sure and perforate pie crust with fork before baking crust. Chill pie until ready to serve.

Yield: 6 servings

** Exported from Now You're Cooking! v5.88 **

Bon Appétit and Enjoy 
YOUR Wonderful World!

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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017