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th On Saturday, February 23, 2013 I went to the 4th Annual Stomping Out Type 2 Diabetes event at Tom Brown Park. The event is sponsored by the Foundation for Leon County Schools, Tallahassee Memorial Healthcare and other businesses and community leaders. Another sponsor was Tropical Smoothie Cafe. Tropical Smoothie Cafe provided 700 box lunches for attendees. I am not talking about a little lunch either, but a regular full size sandwich, a piece of fruit and a small smoothie. I was totally impressed by their commitment to this event and our community as a whole and felt I needed to give them a shout out. Thank you Tropical Smoothie Cafe for your support and commitment!

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Today, while out with my buddy Mike, Captain Food Blogger,  I discovered that Tallahassee-Leon County Credit Union at 1827 Capital Circle NE does a Food Truck Friday.  Today was Sir Cheezy Food Truck.  (My review will be coming soon.)   The Credit Union also offers a food voucher if you participate in a Free Credit Report Analysis.  Click on the link above to view their website so you can keep track of future Food Truck Fridays at Tallahassee-Leon County Credit Union and get more details on the Free Credit Report Analysis.

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My mother came to visit us from Arizona recently and announced during her visit she was now a vegetarian.   Now on the days she ate chicken she was a Poulitarian.  Anyway, we had to modify some of our meals to accommodate our visitor, but she also made many of her own meals for us during her stay.  One of my favorites is what I called Pea Hummus.  I am not sure what the correct name is for it, but the name has kind of stuck in our household.  We make it as an appetizer and serve it with Lentil Chips.  It really tastes great and is easy to make as well.

Ingredients

1 Bag Frozen Peas

1 Cup Grated Parmesan Cheese

1/2 Cup Olive Oil

1 Clove Garlic (I love garlic so use a little more in mine.)

Mint

Salt and Pepper to taste

Defrost the peas.  Put the peas, Parmesan cheese, garlic, mint, salt and pepper  in the food processor.  The amount of mint, salt and pepper depends on your personal preference.  Pulse to get it mixed together.  Then while pulsing drizzle in the olive oil.  You may want to add more or less depending on how you like the consistency.   Garnish with some mint leaves and serve right away or refrigerator for a while before serving.

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The old saying is that “when life gives you lemons, you make lemonade”, but what do you do when life gives you grapefruits.  Linda, one of my co-workers has a pink grapefruit tree in her yard at home.  For the past two weeks she has been bringing them into the office and sharing them with us.  I have also been the lucky recipient of two big bags all for me!  Okay, I do share them with my wife and children.   I love to just peel them and eat the sections like you would an orange.  These are extra juicy and surprisingly sweet for grapefruit.  Still, a man can only eat so many grapefruits.  Then I remembered a great grapefruit cake I had a few years back at the Brown Derby Restaurant at Disney’s Hollywood Studios.  I found the recipe on a Disney Food Blog, http://www.disneyfoodblog.com, and thought I would give it a try.  The alleged story behind this cake involves one of Hollywoods famous gossip colominist, Louela Parson.  The story goes that Ms. Parsons complained to the Derby owner, Robert Cobb (As in Cobb Salad!), that all the desserts were too fattening and she requested something healthier.  Cobb told his chef “to put grapefruit on something, because everyone knows its slimming.”

I have doubled the recipe because the cake I remember having at the Brown Derby had more layers.

Grapefruit Cake

Ingredients:

3 Cups Sifted Cake Flour

1 1/2 Cups Suger

3 Teaspoons Baking Powder

1 Teaspoon Salt

1/2 Cup Water

1/2 Cup Vegetable Oil

6 Eggs (Separated)

6 Tablespoons Grapefruit Juice

1 Teaspoon Grated Lemon Rind

1/2 Teaspoon Cream of Tartar

Preheat the oven to 350 degrees.  Sift the flour, sugar, baking powder, and salt into the mixing bowl.  Make a well in the center of the dry ingredients.  Add water, oil, egg yolks, grapefruit juice (I used fresh squeezed.), and the lemon rind.  Beat until smooth.  In a separate bowl, beat the egg whites and cream of tartar until whites are stiff.  Fold the egg whites into the batter.  Pour the batter into two greased and floured 9″ round cake pans.  Bake for 25 to 30 minutes.  Invert the pans on cake racks until cool.  Run a spatula around the edge of the cake pans and carefully remove them from the pan.  With a serrated knife, gently cut each layer in half.

Grapefruit Cream Cheese Frosting

Ingredients:

3 Eight-Ounce Packages of Cream Cheese

4 Teaspoons Lemon Juice

2 Teaspoons Grated Lemon Rind

1 1/2 Cups Powdered Sugar (Sifted)

3 -4 Grapefruits (Sectioned)*

Let the cream cheese soften at room temperature.  Beat the cheese until fluffy.  Add lemon juice and rind.  Gradually blend in sugar.  Beat until well blended.  Crush several grapefruit sections to measure 4 teaspoons.  Blend into the frosting.  Spread the frosting on the first layer.  Top with the grapefruit sections of one grapefruit. Repeat for the next two layers.  Frost the top and sides.  Garnish with remaining grapefruit sections.

I have to say I really enjoyed this cake.  I has a light citrus flavor and is not overpowered by the taste of the grapefruit. The cream cheese frosting has the same slight citrus flavor and is not overly sweet.  I was impressed with the fact I had frosting to spare.  My experience has been you never make enough frosting and have to make another batch to finish the cake.   If you can resist, this is one of those cakes that gets better if it sits a day.  It seems the extra time allows the grapefruit juices to better permeate the cake.  The next time I make this I am thinking of making a few changes to the recipe.  First, I might try a simple syrup made with grapefruit juice to drizzle on the cake layers for extra moisture.  Second, I think I would put a little more sugar into the cream cheese frosting since I like my frosting a little sweeter.  Finally, I think I would suggest breaking up the pulp on the sections and spreading it more evenly over each layer versus just spreading out sections.  I noticed if you got a larger section of grapefruit in your slice it can overpower the taste in that bite.

*The original recipe calls for 2 One-Pound cans of Grapefruit Section, drained, but I used fresh ones.  I had never sectioned a grapefruit before and was surprised how easy it was too do.  First, you slice off the top and bottom until you reach the flesh.  Then you cut the peel from the sides.  Holding the grapefruit in your hand you cut the pulp out from between each membrane.  It was a lot simpiler then I imagined.

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