Dear Molyx57 Team

Dear Molyx57 Team!

Hope you are having a lovely summer so far or winter depending on where you are ^_^.
My name is Tania and I am the moderator assigned to groups MOlYX51 through MOlYX60. I am here to basically assist all of you in any way I can to keep your group together, evolving, creating and hopefully finishing up all the wonderful books that are floating around between each others hands, inclusive of nudging anyone along who falls behind and anything else in between.
~A little bit about me I am an artist residing in NYC, I am in a few of the MOLYgroups here is my link as an introduction to who I am: http://www.flickr.com/photos/inknjoy/
In the meantime I hope to hear from all of you at some point, you now have my email address, and if there is anything pressing I should be aware of in the meantime, do get in touch with me. ^_^

On a Sunday Afternoon,

Tania.

Home Safe Home

My book has arrived safely home. Thanks everyone!

Has anyone seen my book?

I haven't seen my book yet. Looks like Michael had it last?

Thanks,
Jenn

Seasons Greetings!!

Have a happy happy holidays everyone! I was inspired to draw this fruit basket that we will be bringing with us to share with friends. Happy cooking and happy eating.

Happy Holidays Folks

Happy Holidays folks, and a big thank you for making this a very special group, I enjoyed it very much. I hope that everyone gets their books returned and that 2010 is a wonderful year for us all ! Cheers! :-)

everyones book

Just checking in....I'm a bit concerned that there are people who haven't got their books back yet......does everyone have their books back? can I tell Marty that we have completed our books and then he can decide what to do with this blog? although personally I would quite like to keep it 'live' so that I can come back every now and again to check the recipies we have shared :-)

Simmered apples baked in rice pudding

Simmered apples baked in rice pudding

4 dessert apples

600ml water

100g sugar

For the rice pudding

85g pudding rice

1 litre whole milk

1 cinnamon stick

a few drops vanilla essence

2tbsp caster sugar

30g unsalted butter

150ml single cream

peel apples, leaving them whole. Put them in a pan with the 100g of sugar and the water .Bring to boil and poach for about 10 minutes, turning them from time to time.They will be slightly soft.

Put rice in a pan with about half the milk, cinnamon stick,vanilla essence and the sugar and bring to boil.Turn down and simmer for about 20 minutes. Add the remaining milk, butter,cream and stir.

Preheat the oven to 175/ gas mark 4. Place the apples in an oven proof dish and pour the rice pudding all around. Bake for about 30 mins. Add more butter and cream if the pudding becomes a little dry, anice golden crust should form……enjoy

Sachikos entry

my moly is home

excuse the wobbly filming.....these books are sooooo long......thanks for the entries everyone

Azure moly is finished

My entry is Russian Blini: (Sorry for the bad photo)

Ingredients

• 26 ounces flour
• 3 1/2 ounces sugar
• 1 1/2 ounces salt
• 16 ounces warm milk
• 1 1/2 ounces yeast
• 5 eggs, separated
• 7 ounces salad oil
• 1 cup ground coffee
• Vegetable oil

Directions

In a large bowl, combine the flour, sugar, and salt.

In another bowl combine the warm milk and yeast, and completely dissolve. Whisk egg yolks in a small bowl. While whisking, add oil in a slow, steady stream to create an emulsion. Whisk until all of the oil is added and mayonnaise is made. Add the flour mixture to the mayonnaise, and gently mix until all ingredients are incorporated. Cover the mixture and let rest for 45 minutes.

Whip the egg whites to a soft peak, and fold in ground coffee and yeast mixture.

Heat a skillet over medium heat. Add a drop of vegetable oil, and add a spoonful of the blini mixture. Cook as you would a pancake. Repeat process until all of the mixture is used up.

Serve with butter.

I receved Lynn's book

Hi, I today received Lynn's book from Jennifer. I was thinking this round was the last round and we were all gonna send a book to original person? Maybe my understanding was wrong? So I've now finished Donna's book and who should I send it to? To Lynn as I have been doing?

Polenta Pizza

Polenta Pizza

¼ Cup olive oil
½ Cup whole milk
2 ½ Cup water
1 Cup coarse cornmeal (I use instant polenta, follow package directions)
salt/pepper
1 small onion, chopped
½ Cup pancetta, chopped
1 pound baby spinach
1 – 1 ½ C. crumbled gorgonzola

Brush a little oil on a cookie sheet or a 13" x 9" pyrex dish.

In a sauce pan on med. high heat, heat milk, water and salt. Bring to a boil and reduce heat. Whisk in the cornmeal, simmer on low for 10 – 15 minutes until the consistency of thick oatmeal.

Spoon polenta onto a pan to ½" thickness, cover and chill for 1 hour or more.

Heat oven to 450°F. Put polenta in the oven for 25 – 30 minutes. Bake to crisp edges and barely brown.

Put 2 Tbsp. oil in a large skillet over medium high heat. Add onion and pancetta, cook to soft and starting to brown. Stirring occasionally, about 10 minutes. Remove to a bowl. Add spinach to the skillet and sauté until soft and wilted.

Take polenta from the oven and cover with gorgonzola, onion/pancetta, and spinach. Melt the cheese in the oven and serve hot or at room temperature.

For Sachiko's book, to be in the mail shortly.

Chocolate Chip Bread Pudding

1 1-pound loaf of broiche, egg bread, or french bread with crust, cut into 1 inch cubes
10 Tbsp. unsalted butter, melted
1 Cup chocolate chips
2 1/2 Cups half & half cream
1 Cup sugar
6 large eggs
4 large egg yolks
2 Tbsp. Vanilla
1/8 tsp. salt
2 Tbsp. packed brown sugar

Butter a 13" x 9" x 2" glass baking dish. Place the bread cubes in a large bowl. Pour 8 Tbsp. melted butter over the bread and toss to coat. Add chocolate chips and toss to combine. Transfer to baking dish.

Whisk the cream, 1 C. sugar, eggs, yolks, vanilla and salt to blend. Pour over the bread in the dish. Let stand for 30 minutes, occasionally pressing cubes into custard. Drizzle remaining melted butter over the pudding and sprinkle with brown sugar. Bake at 350°F for about 1 hour, until puffed, brown and set in the center. Serve warm.

Makes 12 - 14 servings.


For Lynne - Morissa's Eggless Tofu Salad Sandwich



This and Sachiko's book will be off together to Sachiko shortly.

Chicken ala king for Calvins book

Here is my entry for Calvin's book. Chicken ala king. Feel free to turn off the sound, I was just trying to have fun with it. :-) enjoy!

1/4 c. butter

1/2 c. flour

1/2 tsp. salt

1 c. chicken broth

1 c. milk

1 can or jar sliced mushrooms

1 sm. jar pimentos

3-4 chicken breast halves, cooked & cubed

Melt butter and blend with flour and salt. Add broth and milk. Cook on low, stirring constantly, until thick. Add chicken, mushrooms and pimentos. Heat through. Good served over toast.

Update

I just received Sachiko and Lynne's books from Morissa. I think if I contribute to Sachiko's I mail it back to her. Does that mean we have completed one round? Will we continue until the books are full or will we just stop there?

Jenn

ARTS OPEN

I wrote a little bit about the arts open in the comments of my most recent post, but I have programs from the event with all of our names in them, and would like to send each of you one. So if you could private message me or email me your addresses, I will get those in the mail!!

have a look at this!

take alittle look at these amazing cheeseburger cupcakes on flickr!!! so much fun :-))

University Heights Arts Open

So if you all remember my post from about a month ago regarding the Food themed Arts open, i just wanted to update you all about it. We were included in the University Heights newspaper with a small picture of one of the entries labeled "International Moleskine Exchange" and the website link is http://www.uharts.org/TasteofUH.htm where the show our moleskine at the top right corner of the artists section. quite exciting! It will be in San Diego, California so if you are in the area or close to it September 4th you should come down! 

the second thing i wanted to clear up is the book situation. I currently have Clarks, lynns, and Michaels books.  ive held on to all 3 because i will be displaying them in the arts open if thats ok with their owners. but if you would like your books to continue on, please let me know and i will put them back into rotation! or if you would like me to send them on and then just get them back before the 4th that is ok too. either way, whatever books i had on display, i would get in the mail as soon as the exhibit is finished. so if you guys have any ideas or requests, please let me know!!

also, the foodies exhibit had postcards made regarding the exhibit so i might be asking for all of your addresses to send you one!

Books

Just to let everyone know I have recieved Morissa's and Jennifer's book from Calvin today. Unfortunetly it looks like he wasn't able to complete and entry on them. I will get them done asap and off to Morissa

Grilled Meatball Sub for Michael's book

Grilled Meatball Sub

INGREDIENTS:

1 small onion, minced

1/4 cup chopped Italian parsley

1/4 cup chopped fresh basil

1 large egg

2 tsp garlic minced

1 tbsp Dijon mustard

1/2 cup grated Parmesan cheese

1/4 cup Italian bread crumbs

1/2 lb. ground veal

1/2 lb. ground pork

1/2 lb. ground beef

Salt and pepper to taste

2 cups fresh marinara sauce warmed

24 slices provolone cheese

1/3 cup grated Parmesan cheese (to top)

12 x 6 inch Italian soft rolls

20 long bamboo skewers soaked in cool water for 30 minutes

DIRECTIONS:

Combine onion, parsley, basil, egg, garlic, and Dijon mustard in a large bowl.

Mix in the Parmesan cheese and breadcrumbs.

Crumble veal, pork and beef into the bowl and mix well with clean hands. Season the mixture well with salt and pepper.

Oil you hands to help prevent the meat from sticking to you and form the meatballs. Use about 2.5 tablespoons of the mixture

for each ball and roll gently between your hands. Set them onto a clean and well oiled baking tray (or you can line it in

parchment paper).

Place two meatballs on each soaked wooden skewer being careful to hide the tip of the skewer so that it won’t burn.

Drizzle the meatballs with olive oil and season with salt and pepper.

On another tray arrange the buns and bring the tomato sauce and provolone cheese to the bbq.

Preheat barbeque to 350°F (175°C).

Oil the grill to help prevent sticking.

Place a 6-8 inch sheet of foil from front to back in the centre of the grill. Place the handles of the skewers over the foil so that

they won’t burn.

Place the meatball sticks on the grill and cook for 3-4 minutes per side until all sides are nicely caramelized. Keep rolling

around to ensure all is cooked and caramelized.

Remove skewers and slide the meatballs into the buns. Spoon marinara sauce on top, sprinkle with Parmesan cheese and

finish with provolone slices. Place the stuffed buns on the warming rack and close lid cook until cheese is melted and gooey

good.

Remove and serve with extra marinara sauce.

recipe from foodtv.ca