Kool Confections

Join me and Jeremiah Howard as we show you three simple and delicious popsicle recipes.  The first, Kool Aid(TM) Hunkies, will please even the most discriminating eater - Just pick your favorite flavor.  The second, smoothie pops, are made from fresh strawberries, bananas, orange juice and confectioners sugar.  You may also use your favorite smoothie combination and fill and freeze as directed.  Lastly, and my favorite, we make blueberry yogo-pops.  Simple and delicious, these treats will be your child's favorite after school or weekend snack.  How about finding the kid in you and trying them yourself!  :)
check it out herehttp://www.youtube.com/watch?v=-jxi7n-oi1U

The Bottle, Wilder Embry and Outermost Inn Sea Scallops

Wilder Embry joins me in the Easybkitchen Studio for a cameo appearance just after releasing his latest album, The Bottle, in Nashville, TN.  Wilder lives in Nashville where he steadfastly pursues the love of his life: Music.  Wilder is a cooks cook. His diverse knowledge and exposure makes him a true joy to cook with and learn from.  We all know he is a multitalented phenomenon. Out of the kitchen, he muses over ingredients and techniques almost transcendentally throughout his frequent encounters with food experiences; and incorporates them both temporally and perpetually into what he is cooking at that moment. 

This night he demonstrates one of his favorite dishes from the famed Outermost Inn and Restaurant: Pan-seared Deep Sea Scallops in a Truffled Cream Sauce over Pappardelle Pasta accompanied by Sauteed Brussels Sprouts finished with balsamic vinegar and truffle oil. The dish was a splashing success as is his newest Album: The Bottle; its soothing sounds will saturate you soul.  So join us as Wilder Embry tells you how its done his way, in Easybkitchen!  The episode was filmed in two parts...Check it out here: http://www.youtube.com/watch#!v=Pws7-hBZmwk&feature=related

CELEBRATE SUMMER

This is all you need to make four delicious summer treats at once!

from left to right: 

Mom-T's Kool-Aid Hunkies- To-go cherry Kool-Aid 6oz., 

Items needed to construct all pops - tin-foil, scissors, popsicle sticks, dixie cups, 

Smoothie Pops - o.j., strawberries, confectioners sugar, 

Yogurt Pops - blueberry, low-fat vanilla yogurt, confectioners sugar 10X

Jacob and Jemramiah Howard Enjoy a Smoothie Pop and a Blueberry Yogurt Pop

CELEBRATE SUMMER!

EASY KOOL TREATS FROM EASYBKITCHEN

Beat the heat during summer with these natural Kool Treats.  These are time-tested recipes and preparing them is as simple as it gets.  These treats were featured in the Gainesville Times Life Section Sunday August 1st.  Read the whole article here. http://www.gainesvilletimes.com/section/8/article/35967/

SMOOTHIE POPS -  

1 1/2 cups of fresh (or frozen) strawberries

1 1/2  cups of fresh (or pasteurized) orange juice

1 large mildly aged banana

1/4 cup of confectioners sugar 

Cut whole strawberries into medium size pieces and add to blender

Cut bananas into small pieces and add to blender 

Pour orange juice into blender

Add confectioners sugar to mixture and blend until all ingredients are fully incorporated: approximately 30 - 45    

        seconds.    

Note:  you may use 1/2 orange juice and half pineapple juice or pineapple

juice in place of orange juice

fill  3 1/2 oz. disposable cups leaving a 1/2 inch or more to 

compensate for swelling due to freezing.  Cover with tin-foil that has 

a slit cut in the middle.  Insert the popsicle stick in the center of the 

cup through the slit in the tin foil.  Freeze for at least 2

hours

YOGURT SMOOTHIE POPS -

2 cups vanilla (or plain) yogurt

2 cups of your favorite yogurt topping from blueberries or peaches 

to praline pecans or peanut butter cups

1/2 cup confectioners sugar

Empty yogurt into blender

Chop topping into pieces, unless using berries 

Add topping to blender

Add confectioners sugar to mixture in blender and blend until all ingredients fully

incorporated: approximately 30 - 45 seconds

fill  3 1/2 oz. disposable cups leaving a 1/2 inch or more to 

compensate for swelling due to freezing.  Cover with tin-foil that has 

a slit cut in the middle.  Insert the popsicle stick in the center of the 

cup through the slit in the tin foil. Freeze for at least 2

hours.

MOM T-s KOOL-AID HUNKIES - 

14 oz of your favorite Kool-Aid

fill  3 1/2 oz. disposable cups leaving a 1/2 inch or more to 

compensate for swelling due to freezing.  Cover with tin-foil that has 

a slit cut in the middle.  Insert the popsicle stick in the center of the 

cup through the slit in the tin foil. Freeze for at least 2

hours

HOMEMADE PEACH ICE CREAM 

6 large or 8 medium Georgia or (Southeastern U.S.) Peaches

1/2 Gallon Cream

1Quart Half and Half

1 Quart Whole Milk 

4 Cans Sweetened Condensed Milk

8 Tablespoons Pure Vanilla Extract

Blanch ripe (soft) peaches in boiling water for 20 seconds.  Remove the peel.  Cut off pit and roughly chop

   the flesh.  Put all chopped peaches in a large bowl and after removing the seeds, squeeze the juice of 1/2 

   lemon directly over the peaches, and cover the peaches with traditional sugar. Leave out covered at room

   temperature for at least two hours.

 
   Blend all ingredients well with a wooden spoon

Freeze according to your freezers directions.

Note: In addition or in place of Vanilla Extract you may extract the 

vanilla beans from whole vanilla stalks by cutting them in half and

using a spoon to scrape out the filling. 

You may also adjust the cream, half and half, and milk to suit your dietary needs.   

Yields Six Quarts - Simply divide recipe by 4 for 1 1/2 quart

freezers. 

Lamb Loin Chops

Check it out here http://www.youtube.com/user/easyBkitchen#p/a/u/0/ejitP19mWC8


Lamb loin chops are a prized cut of lamb noted for their tenderness and subtle flavor. They are great on the grill or roasted in the oven. The lamb was paired with scalloped potatoes and roasted red peppers with garlic in olive oil. Roasted Red Peppers in their own juices cooked in olive oil with garlic produces one of the most incredible, simple dishes on the planet. I was taught this dish in Spain where it is a common accompaniment to most all foods they enjoy. From fish to the boldest of meat, this dish is too simple not to at least try. I remember as a child being "treated," every once in a while, to scalloped potatoes from a boxed kit of freeze dried potatoes and a powdered cheese mix. Oh well, what did I know. I do know that homemade scalloped potatoes made with Gruyer cheese will leave you wanting this dish over and over again. The smell it produces in your house while cooking will have your mouth watering. Please note, I used a little scorched milk in the dish which was not shown in the video but was included in the list of ingredients at the beginning of the show. Please note, In this episode I marinated the lamb loins in buttermilk for 1 hour to draw any objectionable flavors from it in order to attempt to convince non lamb eaters to try it. Vinegar may also be used to achieve the same result. Fresh herbs and spices complement the lamb loin's tasty attributes and combine with what is left of the lambs natural flavor to create a heavenly taste sensation. I personally love lambs distinct flavor and prefer to eat it without marinating it in buttermilk or vinegar. One of the guests who didn't care for lamb opened up their senses and commented how smooth the lamb was in texture "similar to filet mignon." As for the flavor, they noted the flavor of the herbs and spices were good but that they still knew they were not eating beef. As for me, I loved it because I love lamb in any form. If this episode will help you try something you traditionally wouldn't eat, then it was a success. Otherwise, leave the lamb alone and try the same recipe without marinating it, you will love it!

Southern Fried Pork Chops

Bone-in Pork Chops just the way you like 'em - fried!  Paired with homemade cream corn and fresh collard greens, this original take on a southern favorite will be sure to please family, friends and guests on your next summer occasion.   Soaked in buttermilk, dredged in seasoned flour, then iron skillet fried, these bone-in chops may find their way onto your skinny list of all time favorites.  Nothing could pair this happy pig better than its favorite food: corn.  This corn is 5 stars away from feed corn; it is south Georgia, sweet white corn.  Cut fresh from the cob and combined with half-and-half, salt, white pepper, salt pork and butter, this sweet corn provides the nucleus for an irresistible side.  Fresh collards are a must and add a high vitamin punch to a perfect pair of proteins and starch.  Take a visit to your local farmers market and butcher and have yourself a soulful summertime serving.
P.S. I know, I know, cream not crem!
EAT WELL and check out the video here - http://www.youtube.com/user/easyBkitchen

Coquillas

Me eating said Coquillas

They are like baby clams and oh so delicious

These are just a few pics from a cullinary expeience at Viento del Sur.  This place is one of Anne Gress' favorites and for a reason, the seafood is incredible! We ordered up a host of things from Tuna with squid ink tagliatelle to coquillas.  We also tried a lovely lamb dish and the rape con patatas (monk fish with potatoes).  The desert was a banana tart with incredible ducle de leche ice cream and a ribbon on caramel and chocolate to finish.  Food is culture here in San Sebastian in the Basque country.  

Tuna with squid ink tagliatelle and squid mayo. It was delicious!

Ensalada de Bogavante, Lobster Salad

The Best "Banana Dessert" I have ever had!

LA SOCIEDAD PART 1

My trip to la Socieodad was a total success. The food and fellowship was incredible.  I was able to witness multiple groups within the society prepare Basque favorites such as Chuletta, (Bone-In Rib-Eye steaks), Rape  con patatas (monkfish with potatoes) and others.  I worked with Roco, the head chef in our group.  He prepared Cantabrian Anchovies, Pimento Pequillos (Sweet Red Peppers), Chuletta y solomillo (rib-eye and sirloins) and a fantastic seafood pasta dish with shrimp, clams, and octopus.  Roco had a method to his madness and taught me a number of new tricks.  Not only was the food great but the camaraderie was incomparable.  Pics and video and recipes soon to follow.  BE SURE TO CHECK YOUTUBE HERE http://www.youtube.com/watch?v=zf-E8IrvNoU NOW FOR THE SHORT CLIP/TRIP TO SOLBES.