M's win

Tiramisu II

Ingredients
• 6 egg yolks
• 3/4 cup white sugar
• 2/3 cup milk
• 1 1/4 cups heavy cream
• 1/2 teaspoon vanilla extract
• 1 pound mascarpone cheese
• 1/4 cup strong brewed coffee, room temperature
• 2 tablespoons rum
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder
Directions
1. In a medium saucepan, whisk together egg yolks and sugar until well
blended. Whisk in milk and cook over medium heat, stirring constantly,
until mixture boils. Boil gently for 1 minute, remove from heat and
allow to cool slightly. Cover tightly and chill in refrigerator 1
hour.
2. In a medium bowl, beat cream with vanilla until stiff peaks form.
Whisk mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half
lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.
Spread half of mascarpone mixture over ladyfingers, then half of
whipped cream over that. Repeat layers and sprinkle with cocoa. Cover
and refrigerate 4 to 6 hours, until set.

Really good, and easy recipe - make the night before to let it set.

CHEERIOS PEANUT BUTTER COOKIES

These are surprisingly good and easy to make.
I used almond butter and light Karo syrup the 1st time and they were
really good.

------------------------------
CHEERIOS PEANUT BUTTER COOKIES
------------------------------

1/2 c. sugar
1/2 c. Karo dark syrup
1 c. peanut butter
2 1/2 c. Cheerios

Mix sugar and syrup in saucepan and bring to a boil until it
bubbles. Add peanut butter and stir. Stir in Cheerios. Drop
by teaspoon onto cookie sheet. Do not bake. Makes
approximately 35 cookies.

M's win

Game with my folks

M's win

Cliff Lee 1-0 complete game

M's win

Fwd: bacon pancake

Bookclub really liked this

---------- Forwarded message ----------
From: "Mark Voigts" <mhvoigts@hotmail.com>
Date: Apr 16, 2010 2:58 PM
Subject: bacon pancake
To: <mhvoigts@gmail.com>

Cut 6oz/170gm bacon into small chunks cook till crisp in a frying pan or hot oven.

Heat oven to 220C/425F.

Take a shallow ovenproof dish or roasting pan at least 30 cm/12 inches square, or 3 US quarts capacity, and heat half a stick, 60 gms, of butter in it.

Whisk together:

·         4 eggs

·         1 US cup, or 125 gm of flour

·         2 US cups, nearly half a litre of milk – use less milk if you prefer a thicker batter

·         Pinch salt if wanted

Making the batter in advance and 'resting' it for an hour or two is recommended by perfectionists.

Pour batter into the hot fat, sprinkle the bacon cubes on top, and bake for 20-30 mins until it looks puffy and well-browned. Time will vary according to depth of batter in dish etc.

 

Fwd: Quick Banana Spice Cake

Really is quick and easy. Would add nuts if Amy didn't hate them.

---------- Forwarded message ----------
From: "Mark Voigts" <mhvoigts@hotmail.com>
Date: Mar 25, 2010 8:13 PM
Subject: Quick Banana Spice Cake
To: "Mark -gmail" <mhvoigts@gmail.com>

This banana cake is just the right size for a small family. Serve this banana cake as a snack cake or as a dessert.

Ingredients:

• 4 ounces butter, softened
• 3/4 cup light brown sugar, firmly packed
• 1 large egg
• 2 to 3 bananas, mashed, about 3/4 cup
• 1/4 cup buttermilk or sour milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 scant teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• • • 1/8 teaspoon ground nutmeg

• Preparation:

  Heat oven to 350°. Grease and flour an 8- or 9-inch square pan. In a large mixing bowl with electric mixer, cream butter and brown sugar. Beat in egg, milk, vanilla, and mashed banana until blended. Combine remaining dry ingredients and spices. Stir the dry ingredients into the first mixture until moistened. Spread in prepared pan. Bake for 25 to 30 minutes, or until cake springs back when lightly touched with finger. 
  Frost with a cream cheese frosting or sprinkle with powdered sugar.

---

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MLK Ralley

Pictures from Monday's MLK Ralley in Seattle.

Cooks.com - Recipe - Apple Cinnamon Waffles

Cooks.com - Recipe - Apple Cinnamon Waffles: "APPLE CINNAMON WAFFLES
1 c. flour
2 tsp. baking powder
2 tbsp. sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 c. milk
1 egg
1 tbsp. melted butter
1 shredded apple
1/2 tsp. vanilla
Heat waffle iron. Combine flour, baking powder, sugar, salt and spices. Set aside. Combine milk, egg, butter, apple and vanilla. Add dry ingredients. Stir until well moistened, but still lumpy. Pour about 1/2 cup onto greased, hot waffle iron. Bake until brown and crisp."

Fwd: Quick and Easy Tex-Mex Beef and Rice Bake

---------- Forwarded message ----------
From: Mark Voigts <mhvoigts@hotmail.com>
Date: Wed, Nov 4, 2009 at 5:04 PM
Subject: Quick and Easy Tex-Mex Beef and Rice Bake
To: mhvoigts@gmail.com

Ingredients:

·         2 cups cooked rice

·         1/2 to 1 pound ground beef, chuck or round

·         1/2 cup chopped onion

·         1/4 cup chopped green or red bell pepper

·         1 can (15 ounces black beans, drained and rinsed

·         1 can (8 ounces) tomato sauce

·         1 cup corn kernels (use canned, drained or frozen, thawed)

·         1/2 teaspoon salt

·         Dash pepper

·         1 1/2 teaspoons chili powder

·         Dash garlic powder

·         1/4 teaspoon ground cumin

·         2 tablespoons fresh chopped cilantro

·         Shredded Cheddar cheese or Mexican blend of cheeses, for topping

Preparation:

Cook rice and set aside. Lightly grease a 2-quart casserole. Heat oven to 350°.

Cook the beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer. Stir in all remaining ingredients except cheese. Stir in cooked rice. Spoon the mixture into a casserole. Bake for 25 minutes. Top with shredded cheese and cook for 5 minutes

 

Video from Star Wars concert

Griffey hit a homer, 2nd to last game of the year.

Stuffed Avocados with clams and crab

1/2 cup red bell pepper, seeded and finely diced
1/2 cup green bell pepper, seeded and finely diced
1/2 cup red onion, peeled, quartered and thinly sliced
1/2 cup celery, finely diced
1/2 cup carrot, peeled and shredded
1/4 cup fresh lime juice
2 tsp. ground cumin
1/4 cup fresh cilantro, finely chopped
1 cup mayonnaise
51 oz. can Sea Watch Chopped Sea clams, well-drained
1 lb. jumbo lump crabmeat, welldrained
6 ripe avocados, pitted and halved
3 limes, quartered for garnish

In a large bowl, mix first 9 ingredients together well. Gently fold in chopped clams and crabmeat. Cover and refrigerate at least 1 hour to chill and allow flavors to develop. Scoop 1/2 of crab and clam salad into avocado half. Serve with lime wedge.

Clams with Wine and bacon

Ingredients:

·         3 dozen Manila clams or Littleneck clams, live and in their shells

·         1/2 pound dried penne pasta

·         4 oz. pancetta or thick-cut bacon, cut into chunks

·         2 T. olive oil

·         3 green garlics, including some stalk (use can sub in mature garlic, but use 5 cloves)

·         3 chopped spring onions or scallions

·         2 T. finely chopped parsley

·         1 T. finely chopped dill or fennel fronds

·         1/4 cup dry white wine or fino sherry

·         Salt and freshly ground black pepper

Preparation:

Set a large pot of heavily salted water to a boil. It should taste like the sea.

While the pasta water is coming to a boil, chop your green garlic roughly and combine with the chopped green onions.

Heat a large saute pan with a lid over medium heat and add the olive oil. Once it's hot, about 2-3 minutes, add the chunks of pancetta or bacon and cook slowly until they are getting crispy, but not quite done.

At that point, add the chopped garlic and onion and stir well to combine. Cook for 3-4 minutes. Sprinkle a little salt over everything.

Right now your pasta water should be boiling. Once it is, add the pasta; I like penne, which makes an otherwise light meal a little more substantial. You could use any dried pasta, however. Do not use filled pastas and do not use fresh pastas, though -- fresh pasta will be too soft to stand up to clams in their shells.

Once the pasta is cooking well, turn the heat up to medium-high in your saute pan and add the white wine or sherry, half the parsley and half the dill -- then all the clams. Shake the pan around to combine things, then cover it closely. When you see the wine boil, turn the heat down to medium-low.

Peek into the saute pan after 5 minutes: Once the clams are all opened up (or at least most of them), turn the heat off and cover the pan until the pasta is ready.

When the pasta is done, add it to the clam sauce and toss everything to combine. Sometimes it helps to pour everything into a really large bowl and mix things that way. Add the rest of the parsley and dill and serve with ground pepper over it all.

Fwd: Grilled Rack of Lamb over Rosemary Fig Sauce

---------- Forwarded message ----------
From: "Mark Voigts" <mhvoigts@gmail.com>
Date: Aug 19, 2009 3:12 PM
Subject: Grilled Rack of Lamb over Rosemary Fig Sauce
To: "Mark Voigts" <mhvoigts@gmail.com>, <go@blogger.com>

 

Marinade:
3 cups extra virgin olive oil
1 tablespoon whole black peppercorns
1/2 cup fresh rosemary leaves
1/4 cup each fresh thyme and fresh sage leaves
1 tablespoon minced garlic

4 racks of lamb (8 to 10 ounces each)

Fig Sauce:
1 cup fresh* figs (about 8 ounces), divided
1 small shallot, chopped fine
1 tablespoon extra virgin olive oil
1/2 tablespoon fresh rosemary leaves
1/2 teaspoon minced garlic
1 cup red wine
1 1/2 cups lamb or chicken broth
4 long sprigs of fresh rosemary; for garnish
1/2 cup barbecue sauce

1. In bowl large enough to hold lamb, combine all ingredients for marinade; mix well. Add lamb, turning to coat well. Cover and refrigerate several hours or overnight, turning occasionally.
2. For Fig Sauce, stem and quarter 1/2 cup figs. Cook with shallot in hot oil for 10 minutes. Add rosemary and garlic; cook 5 minutes. Stir in red wine and broth. Simmer gently until reduced by half.
3. Drain lamb. Reserve marinade. Grill lamb 4 to 6 inches from hot coals, basting with reserved marinade, for 6 to 8 minutes on each side until desired doneness. Discard unused marinade
4. To serve, remove stems and quarter remaining 1/2 cup figs. Add to sauce. Reheat. Divide and spoon onto individual serving plates. Place rack of lamb on top. Garnish with rosemary.

Makes 4 servings.

Grilled Rack of Lamb over Rosemary Fig Sauce

 

Marinade:
3 cups extra virgin olive oil
1 tablespoon whole black peppercorns
1/2 cup fresh rosemary leaves
1/4 cup each fresh thyme and fresh sage leaves
1 tablespoon minced garlic

4 racks of lamb (8 to 10 ounces each)

Fig Sauce:
1 cup fresh* figs (about 8 ounces), divided
1 small shallot, chopped fine
1 tablespoon extra virgin olive oil
1/2 tablespoon fresh rosemary leaves
1/2 teaspoon minced garlic
1 cup red wine
1 1/2 cups lamb or chicken broth
4 long sprigs of fresh rosemary; for garnish
1/2 cup barbecue sauce

1. In bowl large enough to hold lamb, combine all ingredients for marinade; mix well. Add lamb, turning to coat well. Cover and refrigerate several hours or overnight, turning occasionally.
2. For Fig Sauce, stem and quarter 1/2 cup figs. Cook with shallot in hot oil for 10 minutes. Add rosemary and garlic; cook 5 minutes. Stir in red wine and broth. Simmer gently until reduced by half.
3. Drain lamb. Reserve marinade. Grill lamb 4 to 6 inches from hot coals, basting with reserved marinade, for 6 to 8 minutes on each side until desired doneness. Discard unused marinade
4. To serve, remove stems and quarter remaining 1/2 cup figs. Add to sauce. Reheat. Divide and spoon onto individual serving plates. Place rack of lamb on top. Garnish with rosemary.

Makes 4 servings.

Navy sky divers coming into Safeco field

M's win in grand fashion

Getting one of the last bobbleheads.