Hi guys, I’m back! I’m really sorry about not posting but I’ve been really busy–from sleep-away camp, to going on vacation, to landing in the hospital overnight. (The doctors thought I had appendicitis, but thank goodness I didn’t!) To say I’m sorry, how about a contest? Simply leave me a comment to be entered. I’ll going to draw the winner on Friday. Best of luck to everyone!!!
Summer IS Happiness!! And wouldn’t winning a cool prize from EveInTheKitchen make summer that much better? Well–I think so!
At camp, we’re visiting a bunch of the city’s green markets, including the enormous one at Union Square. The fruits and vegetables look like works of art, and the sellers are so knowledgable and friendly. So this week’s awsome prize is something vegetable-related . . . I promise you’ll love it! Just leave a comment on the blog or like it on Facebook to enter.
Good luck–and remember–you never know what’s going to “turnip” on EveInTheKitchen!
Hello and welcome back to Eve in the Kitchen!
As I’m writing this, school just ended a few hours ago. I’m so excited for the summer! (That’s why I’m planning to give away lots of fun prizes over the next few months, so stay tuned!)
I will be going to summer camp. Not just any summer camp! A culinary summer camp!
Now, you might be asking yourself why I’m telling you this–what does it matter what I do over the summer? I’ll tell you why! During this summer camp session, I’ll be going behind the scenes at many popular places–like Fairway (for those of you who don’t live in NY, that’s the greatest market in the world) and Stone Barns, a farm upstate!
I will be telling you lots of things I learn on those trips and how our food is handled–from the field to the grocery shelves! Keep reading Eve in the Kitchen to find out more!
And meanwhile–here’s a picture of some nice crisp lettice (romaine and buttercrunch) that I picked from my backyard garden. We’ll be eating a lot of salad this week!
I just got a new cookbook. It’s called Desserts in a Jar by Shaina Olmanson. She blogs over at FoodForMyFamily.com.
Why jars? Because you can make individual desserts that look really cute and homey and taste great!
There are so many interesting recipes here, including kid-friendly things like peanut-butter-cup cupcakes, fruit desserts like apple pie and lemon merengue pie, and even frozen desserts. I can’t wait to try banana splits in a jar!
Shaina gives tips on how to choose your jars, decorate them for a nice presentation, bake safely in them, and much more! I think this book will get a lot of use at my house!
Thank you to everyone who left a comment or liked a post on Facebook! Our lucky winner is Albert!!!
He will be receiving a very cool (hey–that’s a pun!) Jelly Belly brand shaved ice maker and some cherry syrup so he can make his own snow cones! (You can also use real fruit juice for a healthy treat!)
Congratulations, Albert! Hope everyone keeps reading and entering! There will be other fun contests coming up!
Hello and welcome to the first day of the Almost Summer Sundae Celebration! Yes, we know that’s a lot of “S”s, so we are kicking off with an ice cream that starts with an s! Can you guess what it is? I’ll give you a hint. What’s a classic ice cream, part of a carton of Neopolitan, and my personal favorite ice cream? You guessed it!!! Strawberry!! I love this flavor and I think you will too!
Don’t forget to leave a comment for a chance at this week’s great prize!
6 cups fresh strawberries (about 3 pints)
1 1/2 cup sugar
4 cups dairy (I like to use 2 cups of heavy cream and 2 cups of light cream, but you decide how rich you want it)
2 tsp. vanilla extract
Clean the berries and put them in a bowl. Crush them into a chunky puree with your hands, a potato masher, or stick blender. Stir in 3/4 cup sugar and let it sit one hour.
Add the dairy, the rest of the sugar, and the vanilla. Stir. Chill until cold.
Pour the mixture into the canister of your ice cream maker and follow the manufacturer’s directions. (With my Cuisinart, I just press a button and let it run for about 30 minutes. It couldn’t be easier!
This is so much better than anything you’ll find in the supermarket’s freezer case!
Hello and welcome to another post of eveinthekitchen! I haven’t been writing lately because I’ve been busy making Passover preparations and other things like that. WELL, I’M BACK!!!! Since we don’t have many food-centered holidays coming up, let’s just talk about random stuff. Hope you guys ( or girls ) are hungry!
Here’s one that I like from “Cooking with Humor” by Robin Copper Benzle . . .
14-Carat Casserole
14 CARROTS (Ha ha. Get it?)
3 TBS. butter
1 tsp. salt
1/4 tsp. pepper
1 tsp. nutmeg
small onion, finely chopped
small red bell pepper, finely chopped
2 cups grated chedder cheese
1/2 cup ground almonds
Preheat oven to 350 degrees. Clean carrots. Cut into chunks and place in saucepan. Cover with water and bring to boil. Cook until tender, about 20 minutes. Drain and return to pan. Add butter, salt, pepper, and nutmeg. With electric mixer or wand blender, beat until smooth.
Tranfer the mixture to a greased casserole dish. Top with the onion and peppers. Cover with cheese and sprinkle with almonds. Bake uncovered for about 25 minutes.
ENJOY!
The name chosen from the random drawing is MINDY!!!
Thanks for liking us on Facebook! Rember that even if you didn’t win, you guys are still awsome! Thanks for the compliments and stuff! We especially love when you tell us what you think! Because if you give us your ideas for blog posts or recipes, they might end up here on this very blog!
MINDY–Your awesome prize is a REALLY cute bird-shaped pie vent (put it in your pies before baking, to keep the filling from bubbling over) AND a wonderful pie mold! Just put your favorite pie crust and pie filling (sweet or savory) into the mold, then deep fry or bake it to make a yummy personal pie! Enjoy!!
And stay tuned for more great recipes and contests!
Hello and welcome to the third day of PIE WEEK! Tonight, right before dinner, I made individual lemon cream pies. It was so simple and fun! This recipe is really good for kids to make along with their parents. It will be a bonding experience! (Let the adult turn on the stove so that they feel useful!)
Mini graham-cracker pie shells (I used Keebler)
A pack of Jello cook-and=serve lemon pudding
Cool Whip or Reddi-Whip (or you can make it fresh if you have the time)
Small wedges of lemon
All you do is cook the pudding according to the directions on the package (you’ll need some sugar and egg yolks). When it cools, fill your pie shells, top with a dollop of whipped cream and garnish with a lemon wedge. That’s it!
Stay tuned for Friday when I announce the winner of the awesome mystery prize!
Hello peoples!
It’s PIE WEEK!!!!!!!! We promised pie, and you will get pie! Here at eveinthekitchen.com, we are going to party with pie this week!
To make this even more fun, we at eveinthekitchen.com have decided to hold a PIE WEEK themed contest! The winner will be selected randomly. I’m not telling you the prize, but I will tell you that it’s awsome! Stay tuned for details of how to enter!
To kick PIE WEEK off to a good start, we chose a yummy key lime pie recipe. ENJOY!!!!!!!
1 prepared graham-cracker pie crust
7 oz. sweetened condensed milk
7 oz. coconut milk
1 TBS. lime zest (it might take more than one lime if they’re tiny)
1/4 bottled key lime juice
4 large eggs, seperated
1/8 tsp. cream of tartar (you know you’ve got a can of the stuff in the back of the cabinet somewhere)
1/4 tsp. salt
5 TBS. sugar
Preheat oven to 350.
Combine the condensed milk, coconut milk, lime zest, key lime juice, and egg yolk. Whisk until combined.
Pour into crust and bake until set–about 30 minutes.
Meanwhile–Make the meringue by beating the egg whites until foamy with an electric mixer. Then beat in the cream of tartar and salt.
Beat in the sugar a tablespoon at a time. Continue beating until stiff peaks form. (Don’t you love how egg whites do that!!)
Spread the meringue onto your pie. Make it pretty! Put it back in the oven for a few minutes until the peaks of the meringue brown a bit.
If you haven’t scraped up your whole lime getting the zest off, cut off a few thin slivers of peel and use them for garnish if you like!
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