From my Haumea's Kitchen and others

Sunday, March 8, 2015

Finally updating......

Gruyere Pancetta Chive Breakfast Muffins
I haven't been able to get to the blog here in a while.  Been busy at work
and working on several different things at the same time.
So I'm updating a mass at the same time here.
I have been wanting to make these too and finally got around to them.
The came out lovely breakfast.  Next time, a little more pancetta and gruyere.

Match Green Tea Milk Jam
Here's another one of those, I want to make this too kinda thing.
I didn't want to spend $11.00 plus shipping for a small jar of Milk Jam from SFO. So
I reviewed several Confiture de Lait recipe and incorporated my own flavors. Basically it's Dulce de Leche.  Just need a little time and patience.   One with Matcha Green Tea and made another with Passion Fruit.  Do you remember the robo stir do-hickey as seen on TV?  Well instead of laboring over the stove, that my was sous chef for this project.
My version of the Milk Tea Jam
1 1/4 cups of Organic Heavy Whipping Cream
1 cup of Organic Half and Half
1/4 teaspoon of Baking Soda
1/4 teaspoon of Kosher Salt
1 teaspoon vanilla bean paste
1/2 cup of organic sugar
(other recipes call for 1-2 cups of Caster Sugar which is expensive)
1/4 of C and H Stevia sugar for baking
Note on the sugars:  This is a mix a use to keep things a tad more diabetic friendly. I'm no longer
DBII but I try very hard to work with sugars.  So for baking I use mostly the C and H Stevia for baking.  I've been successful at making caramel for my coffee as well.  So here I process both sugar with a little lemon verbena I grow at home and use half of what a recipe calls for.
**towards the last 15 minutes add the flavorings
**for the Passion Fruit I used 1 oz of Passion Fruit Pulp
**for the Matcha Green Tea I use 1.5 teaspoon of High Culinary Grade Match Powder I
recommend you mix into a little milk or water and make a paste to make it smoother
as you see I have a few specks in here which I don't mind.
I set my timer for 1:45....
Bring all the ingredients just to a boil and reduce the heat, to low simmer, place the roto-stirrer and
I used the number 3 speed.  Manual labor continue to stir to avoid the skin to form.
The milk jam will start to turn color at the 45 minute stage and continue to stir periodically.
At the 1 hour stage is when I put either of the flavorings, then continue to watch the mixture it should
be a smooth caramel satin feel.  You may not need the full 1:45 I made this one in 1:30 as I use my large Calphalon pan.  This Confiture should be grainy it should be smooth.  Place in clean sterilized jars and should keep for 1-2 weeks if it makes it that long.  Perfect on toast.

Gulf Prawns, Scallops with Vegetable Medley
It's Lent, so Fridays are Seafood night.  I saw Chef Pahk had a dish he posted and I started to salivate.
Since the market is close to our Branch at work.  I picked up some Gulf Prawns and Scallops.
At Mitsuwa we found some beautiful large Shitake Mushrooms, luckily I had everything else at home and voila!.
Artichoke Plants are back and growing at a good pace.
From Kenny's Wood Fire Grill in
Addison Texas Grey Goose on Tap.

Kenny's had the largest tastiest Popovers's I've ever had. 
I took my bosses and enjoyed that later in the day.

Food is serioius in Addison, this is from same place, Kenny's I had the Short Rib open face this was so good. Below well now that's a pepper shaker. 

This was a Mediterranean Restaurant  called Skewers also very good.
This is not a great photo as it was from my phone but it was from a BBQ place in Addison. The employees there said don't go there but we did as the Yelp numbers were high.  It was really good and under $8. it was so much food and was good BBQ.  I say this because they kept telling us to go to Dickies. My daughter and I ate at Lucille's in Concord the other day and it wasn't all that compared to this I remember the taste and wish I had purchased some BBQ sauce while I was there.