Saturday, March 20, 2010

Where We Jet

JetBlue currently jets across the US and Caribbean with destinations totaling 60; we affectionatly refer to them as Blue Cities.

Several can be found in California,


the Caribbean,


down south in Florida,


up in New England,


back home in the Northwest,


and homegrown in Texas.


You can access an interactive flight route map at JetBlue.com, or for your convenience, I've provided a handy Rice Krispy flight route map below.


The trick to super chewy tasty Krispy treats is extra marshmallows, and of course, the recipe is right on the back of the cereal box!

The Whole Can of Soda
10 Year Blueversary

One year ago: Dancing Irish Elves, Irish Shortbread

Tuesday, March 16, 2010

How to Make Irish Potatoes


Saint Patrick's Day Irish Candy Potatoes are an old tradition originating from a Philadelphia Confectionery. The candy is comprised of whipped divinity and candy cream which is shaped like a certain tube shaped vegetable and then dipped in cocoa powder and cinnamon. Some versions use coconut, but as I was first introduced to the St. Patty's Potato from See's Candies, I prefer their version.


It is widely believed that these tasty spuds were inspired by The Great Potato Famine in Ireland of the 1740's in Ireland.
Irish Potatoes
In this How To post I will explain how you can easily make this festive treat on your own!


Divinity
3 cups sugar
½ cup light corn syrup
cup of water
Bring to boil in saucepan, stirring only until sugar is dissolved
Bring to a slow rolling boil, cooking to hard ball stage, or 270°

While sugar mixture is cooking whip 2 egg whites, plus 1 teaspoon vanilla, in a large bowl to stiff peaks
Continue to beat whites, while slowly adding sugar mixture
Whip several minutes, until mixture starts to hold shape
Pour onto greased wax paper


Knead 3 parts Divinity to 1 part Candy Fondant with 1 cup chopped walnuts

Shape into 3oz. round tube shaped potatoes
Coat in Cocoa Powder mixture and top with tips of broken walnuts to resemble spuds

Cocoa Mixture
¼ cup ground cinnamon
¼ cup powdered sugar
½ cup cocoa powder
Sift together

Recipe yields 9-12 potatoes
Keep in a cool dry place up to 1 month

Happy St. Patrick's Day!


P.S.: Winners of the Tillamook Ice Cream Giveaway - don't forget to tell me what Ice Cream you are excited to get, and then email me your address: Due tomorrow!
One year ago: My First Love, Lemon Almond Ricotta Muffins

The Whole Can of Soda

Ask any JetBlue customer about our unlimited snack and beverage program and they will regale you with unbelievable stories! Stories that include flight attendants offering each customer... the whole can of soda!


Other stories include one from a young customer who asked the flight attendant if he could have a few famous Chocolate Chip Cookies to take home with him. The flight attendant excused herself and came back with a large box of cookies in tow, and asked him: "How many can you fit in your backpack?'

Thus, I present to you my version of... the whole can of soda! View of list of all JetBlue's inflight snacks.


Cherry Pepsi Cupcakes
1 cup canola oil
¼ cup butter
1 cup sugar
Beat together until smooth and creamy

Add
4 egg yolks
1 teaspoon vanilla
Mix on high for several minutes
Add
3 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
Stir together just until combined

Add
2 cups Cherry Pepsi
4 egg whites whisked to soft peaks
Fold into batter until incoporated

Fill cupcake liners ⅔ full
Bake at F350°, 15-17 minutes, until cakes have risen and spring back when lightly touched
Transfer to wire rack to cool
Frost with Cherry Pepsi frosting, and top with a cherry

Cherry Pepsi Frosting
¼ cup butter
¼ cup crisco
1 teaspoon vanilla
4 cups powdered sugar
½-1 cup Cherry Pepsi, as needed
Mix with handheld mixer until smooth
JetBlue 10 year Blueversary Cookies
Where We Jet Rice Krispy Treat Map

One year ago: Fondue for Angels, Angel Food Cake and Toasted Coconut and Cream Cheese Fondue

Sunday, March 14, 2010

Sundae Crêpes: Chocolate Pear

Crêpes are a simple beauty; versatile, accommodating, gratifying, not to mention culturally significant. They are loved the world over, and especially so in my home.

I've tried several crêpe recipes, but I keep coming back to this favorite passed down through my family due to it's simplicity. The core recipe of eggs, milk and flour is what make the crêpe so delicious, while allowing whatever filling, whether sweet or savory, to stand out so pleasantly. It also provides an excellent base for adding to, and altering the flavor ever so slightly, as I have done this week with chocolate.

Chocolate Pear Crêpes

As before with the orange crêpes, a simple addition of flavoring makes these crêpes outstanding. Juicy pears with chocolate are a match made in heaven, as would be any other fruit combination.
Chocolate Crêpes
3 eggs
1 ¼ cup milk
1 tablespoon chocolate syrup
Whisk until frothy

Add
1 Tablespoon sugar
1 tablespoon cocoa powder
3/4 cup flour
Dash of salt
Whisk together until smooth
Allow to sit for 5 to 10 minutes

In a well buttered crêpe or round pan, pour a few tablespoons of mixture over med heat
Spread thin
Allow to cook for a few minutes,
Flip over, repeat on opposite side
Remove crêpe and add a dab of butter, allow to melt
Pear Filling
2 pears, thinly sliced
1 tablespoons sugar
Stir to blend


Finalè:
Fill open faced crêpe with a spoonful of freshly sliced pears
Fold over both ends
Top with a dollop of orange whip cream, and additional pears
Recipe will yield about 6-8 crêpes

10 Year Blueversary

JetBlue launched it's first flight between JFK and Fort Lauderdale on February 11, 2000, and they celebrated their 10 year Blueversary this year,... by hiring me! They also gave away 1,000 free tickets to New Yorkers who played a treasure hunt spawned by Facebook and Twitter, and hosted a $10 fare sale between the first 10 blue cities!

I first jetted on JetBlue in 2004 from Seattle to New York City in an A320. They/now we, were offering a $99 rate, plus friends jet free! Gabriel and I traveled coast to coast in the roomiest leather seats, each with our own individual tv (on every seatback), with direct TV, and each of us had an XM radio dial connection - all for under $250.


JetBlue is notorious for it's promotions. Last summer, 2009, JetBlue offered an unlimited monthly pass for just $599, that's right-jet unlimited for one calendar month for just $599! Keep your ears and eyes peeled, JetBlue has more to come...

In honor of this blueversary celebration, I bring you:
Sugar Cookies in Flight

JetBlue jets two types of aircrafts, the A320 and the E190, always purchased for the airline brand new. Each aircraft is painted white, with one of 8 unique designs on the tail fin; stripes, harelquin, window pane, bubbles, plaid, dots, mosaic, and the new 10th Anniversary design. Each of my cookies were inspired by one of the tail fins.


Dough
1 1/2 cups powdered sugar
1 cup butter
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
Beat together until creamy



Incorporate
3 cups flour
1 teaspoon soda
1 teaspoon cream of tartar

Mix until well combined


Add
2-4 tablespoons milk until dough is a play dough like consistency
Roll one color to ¼ inch on lightly floured surface
Cut out shapes using airplane cookie cutter
Bake at 400°F, 5-10 depending on thickness of cookie-or until a barely detectable shade of golden appears on the base of the cookie
Let cool on wire rack

Frosting
1 stick butter
2-3 cups powdered sugar
1 teaspoon vanilla
2-3 drops of milk
Mix together until smooth and spreadable
**Disclaimer: I know that Royal Icing is a much prettier way to decorate sugar cookies, have you seen The Hungry Housewife?, but... unfortunately I don't like the way it tastes. I want thick, buttery, tasty frosting on my smooth, chewy, soft sugar cookie.

Where We Jet!

The Whole Can of Soda

One year ago: Best of Both Worlds, Peanut Butter Chocolate Chip Cookies, and not the other way around.

Friday, March 12, 2010

The Price is Right!: Round Two

Here it comes--from the Fahrenheit 350° Kitchen, the internet's most exciting giveaway, the fabulous 'Price is Right'! Time for the big reveal!

Avocados
: The actual WinCo retail price is...


Bell Peppers
: The actual WinCo retail price is...


Oroweat Bread: The actual WinCo retail price is...


Broccoli: The actual WinCo retail price is...


Romaine Lettuce: The actual WinCo retail price is...


Progresso Soup
: The actual WinCo retail price is...


Walnuts: The actual WinCo retail price is...


And... the real reason we are all here.
Tillamook Ice Cream: The actual WinCo retail price is...



If just one person visited WinCo, who hadn't before I wrote my I heart WinCo blog back on February 26, 2009, then I can smile a little brighter.

And now... for the big announcement...

Norah @ Norah's Recipes
, you gave it your all... but, you were one measly ¢ over on your bid for the bell peppers - however, you were spot on for the avocados! So, come on down! What flavor will you get with your free 1.75 quart?

Wendy @ Wendy's Creations, you gave it your all... and you win! Tillamook Ice Cream was $3.38 on my last trip, but I've seen Tillamook Ice Cream as low as $2.78! So, come on down! What flavor will you get with your free 1.75 quart?

Anonymous
?!? Are you sure you were shopping at WinCo? You were over on nearly every bid, but you did however get it right on the broccoli-winner by 1¢! I also have to correct you-the 33¢ avocados are not "really ripe" they are fresh produce at a great price! So, come on down! What flavor will you get with your free 1.75 quart?

Emily @ Is This REALLY My Life
, you gave it your all... and though you didn't play, you win for leaving a comment and following the fun! Now... you will have to give the one in Midvale a try. I promise, it's quieted down a bit! So, come on down! What flavor will you get with your free 1.75 quart?

To claim your prize:
Contact me no later than Wednesday, March 17th aka St. Patrick's Day! First, leave a comment here sharing what Ice Cream you will be enjoying with your free coupon, and then shoot me an email with your name and address!

One year ago: A Lovers Quarrel, Burnt Brown Sugar Orange Cake with Chocolate Sweet Sauce

Thursday, March 11, 2010

"I Am A Bad Man"

Since it's already a few days past E7, and I'm just now sharing our dinner details of S6E6, I'll spare you the drawn out theories, or at least I'll try. We caught up at in the laws over Sunday dinner, with a Sayid theme-justifying Turkey, Mashed Potoatoes, Asparagus and Rolls because Sayid killed a bird for his brother in S5E10 , and the Iraq culture is all about bread, vegetables and pet birds. It fits.

LOST S6E6: Sayid After Dark


  • Dinner at Mom's
  • Chocolate Scones
  • Dharma Soda
Chocolate Scones
Chocolate Scones are a favorite Iraqi treat and extremely quick and simple. Now when I think of scones, I think of Elephant Ears at Saturday Market, however, these scones are traditional cake biscuits and are paired deliciously with a chocolate glaze and a glass of milk or tea.

1 ¼ cups heavy cream
2 eggs
1 tablespoon vanilla
Whisk together and set aside

1 ¾ cups flour
¼ cup cocoa powder + 1 tablespoon
½ cup sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
Sift ingredients together
Stir in ½ cup chopped chocolate

Add
5 tablespoons chilled butter
Cut butter into flour mixture with pastry blender until incorporated
Add
¾ of cream mixture
Stir with wooden spoon until mixture starts to come together
Pour onto well floured surface and finish mixing together with hands

Roll out ½" thick, and cut criss cross diamonds
Brush with remaining cream mixture
Bake at 375°F, 12-15 minutes until scones have doubled in size and formed a thin crust
Transfer to wire rack and let cool slightly
Enjoy warm or room temperature

Back to the show:
I found it more than a simple coincidence that Sayid kills Dogen and Lennon at the same exact time as Keamy and Co.. Since we've been instructed to believe that the flash sideways are in step with Island time, Island Sayid and Sideways Sayid are doing the exact same thing and at the exact same time. Although this does suggest that Dogen's explanation of the level of good vs. bad in each of us indicates that Sayid is "bad", I don't buy it. Sayid has always done what needs to be done, when no one else would/could-i.e. killing the chicken for his brother in the aforementioned episode. If we all have a gauge, then Sayid has always been tottering on the bad edge, this isn't a new development, not even since the plane crash. Sayid allows his circumstance to determine what is good or bad, not some holy list of pre assigned rules.

Let's not forget that Jacob sent Sayid to "The Others", to the temple, and to be resurrected. Jacob wants a war, and now more than ever, I'm convinced this is the case. Did Jacob not also ensure that his chosen leaders were outside of the temple at the time of Smokey's slaughter? Hurley, Ben, Jin and Sawyer were nowhere to be found. Cuse and Lindeloff are leading us down a path which suggests that Flocke has all the cards aligned in his favor, but fairly shortly I think we will discover that Jacob still possesses ultimate control.

Stay tuned: Saturday we are catching up on E7, Ben-Centric!! (Don't give anything away!) We will be recreating the Kate and Ben Beach breakfast, in S3E1, and I have a fun video in store for you.

One year ago: On The Green: 18th Hole, White Vanilla Cinnamon Snickerdoodle Cupcakes.
P.S. Did you hear Chris Dudley is running for Governor in Oregon! I'm so excited! Vote Dudley!

Sunday, March 7, 2010

Sundae Crêpes: Salmon Asparagus

It's been a busy week over here; I've been working until 00:00 and we are behind on LOST, but I have a lot planned to share with you these next two weeks! Stories, exciting news, and tasty treats! So... stay tuned!

Salmon Asparagus Crêpes
Today we are back to basics with Sundae Crêpes! This week: S6E6 Sayid After Dark, The Price is Right Round Two, and How to Make Irish Potatoes, plus all next week: "My Favorite Color is Blue."
Crêpes
3 eggs
1 ¼ cup milk
Whisk until frothy

Add
(Omit the sugar when making savory crêpes)
3/4 cup flour
Dash of salt
Whisk together until smooth
Allow to sit for 5 to 10 minutes

While crêpes are resting, grill 8oz salmon in a tablespoon of butter and steam asparagus; prepare dill sauce.
Dill Sauce
¼ cup mascarpone cheese
¼ cup shredded mozzerella cheese
¼ cup brine from dill pickles
1 tablespoon minced onions
Stir to combine, and place in oven on warm to heat
Salt and pepper to taste

In a well buttered crêpe or round pan, pour a few tablespoons of mixture over medium heat
Spread thin
Allow to cook for a few minutes,
Flip over, repeat on opposite side
Remove crêpe and add a dab of butter, allow to melt
Finalè:
Fill with a spoonful of shredded salmon
Add 2-3 stalks of asparagus
Layer with dill sauce
Fold over both ends
Top with additional sauce

Recipe will yield about 6-8 crêpes

Monday, March 1, 2010

A Daring Bakers' First Anniversary

One year ago I joined the Daring Bakers'; a conglomeration of world wide bakers who gather together every month to embark upon a baking challenge. Twice this year I've had to remake something I failed at multiple times in the past, Puff Pastry and Flourless Cake, both successes! I tried my hand at Macarons, and Moon pies, one failure-one success. And enjoyed Bakewell Pudding Tart, Almond Strudel and Dobos Torte.

The February 2010 Daring Bakers' challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.


This was a fun, busy, complicated and intricate challenge. Tiramisu is comprised of multiple parts, zabaglione, pastry cream, mascarpone and savoiardi biscuits - all which had to be handmade.
Tiramisu
Traditionally, Tiramisu is flavored with wine and coffee, but since I don't drink either, I substituted with fresh orange juice which lent a delicate fresh and airy flavor to the pastry dessert. This dessert is well worth the challenge and effort, and is a delicious and sophisticated pastry.

Mascarpone
2 cups whipping cream
1 tablespoon fresh lemon, or lime juice
Fill a large skillet half full with water and bring to a boil
Pour cream into metal bowl, and place bowl directly into the water in the skillet
Cook until cream reaches 190°, or becomes very thick
Stir in fresh juice and cook until mixture curdles
Let rest for 20 minutes
Line a sieve with 4 layers of cheesecloth
Pour cream into cheesecloth, cover and refrigerate a minimum of 24 hours to harden
**Tip: Mixture is cooked enough when cheese does not drip through cheesecloth-if it drips, transfer back to pan and continue cooking.

Mascarpone is actually surprisingly easy to make, and since it's proved difficult to locate on store shelves where I live, I'm excited to know now that I can make it from scratch. I did have some trouble with the first batch of cheese, but the second attempt was perfect!

Zabaglione
2 large egg yolks
3 tablespoons sugar
¼ cup fresh squeezed orange juice
¼ teaspoon vanilla extract
Whisk together until smooth
In a bowl fitted over a saucepan of boiling water, or in a double boiler cook mixture for 8 minutes, or until mixture is thick and resembles custard
Let cool, transfer to bowl and refrigerate a minimum of 4 hours
Orange Pastry Cream
¼ cup sugar
1 tablespoon all purpose flour
½ teaspoon vanilla extract
1 large egg yolk
¼ cup fresh squeezed orange juice
Whisk together in a saucepan over low eat, stirring constantly

Add
½ cup whole milk a little at a time
Cook for 12 minutes, or until mixture
Transfer to a bowl and let cool
Refrigerate a minimum of 4 hours
Both the pastry cream and the zabaglione were fairy uncomplicated, just make sure to stir constantly and bake at a low temperature with patience.

Savoiardi Biscuits
3 eggs, separated
Lightly whisk yolks with a fork to separate
Whip whites to soft peaks, add 6 tablespoons powdered sugar, and whip to stiff peaks
Gently fold yolks into whites, slowly, to keep all volume in whites

Add
3/4 cup sifted cake flour
Fold into eggs, slowly, to keep all volume in whites

Pipe onto cookie sheet lined with parchment paper
Sprinkle with 3 tablespoons powdered sugar, let rest 10 minutes
Sprinkle with 3 additional tablespoons powdered sugar
Bake at F350°, 10 minutes-rotate and bake for 5 additional minutes
Transfer to wire rack to cool completely
I opted for layered biscuits by measuring the pan I would eventually assemble the Tiramisu in and tracing that on the parchment, making 4 large square biscuits.

Finalè
Whip 2 cups heavy whipping cream with ½ teaspoon vanilla and ¼ cup sugar
Mix with Pastry Cream, Zabaglione, and ⅓ of Mascarpone until smooth
Brush tops and bottoms of biscuits with a light coating of orange juice
Layer biscuits with cream and top with cocoa powder or shavings
Chill, or freeze for several hours or up to 3 days allowing the flavors to mature
**Tip: Line your pan with saran wrap so you can easy pull it out for serving.

I opted for 3 layers beginning with the Savoiardi Biscuits, topping with a layer of cream and then a layer of chocolate shavings, finishing with a top layer of Savoiardi Biscuits. I used the entire batch of Mascarpone, and I didn't brush my biscuits with syrup/juice, although I definitely will the next time.


One Year Ago: A Daring Bakers' First Adventure, Flourless Chocolate Valentino Cake with Peanut Butter Ice Cream Filling, topped with glazed and quartered Strawberries

Don't forget to enter my giveaway: The Price is Right! Simply leave a comment; Deadline March 5.

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