It was my turn to pick this week’s project, which is in July/Aug Everyday Food: Peanut Butter Chocolate Semifreddo. Now I must confess something. My favorite thing in the entire world is Perry’s Peanut Butter Fudge ice cream. In high school, I worked at an ice cream parlor and one of the girls I worked with used to make us little hot fudge sundaes on the sly – a tiny scoop of Perry’s PBF in a plastic water dixie  cup topped with a bit of hot fudge. Sometimes I would buy a sundae and eat it in the car on the way home after work. Heaven. Thankfully, Perry’s is a local company and still makes PBF, although they only make it in the summer. The rest of the year I am in PBF crisis mode. It can get pretty ugly. Do not even suggest to me that I should try peanut butter cup ice cream. It is not even close.

So, when I saw the recipe for PBF semifreddo, well, you can imagine my excitement. Semifreddo is not ice cream, but it is  similar. I had semifreddo once before when my mom made it. It was ok, not great. I was willing to try this.

The recipe was a little confusing and involved halving and then halving again a peanut butter and whole milk and sugar mixture, which I found confusing. You whip some cream and mix in some of the PB mixture. You melt chocolate in water (which I think is nasty). Then you fill the pan halfway with the whipped cream/PB mix. Then you put in straight PB mix and choc in the center, cover with the rest of the whipped cream stuff and put PB and choc on top, then you swirl and freeze for 5 hours.

I had way too much for my loaf pan – I ended up dumping some and my loaf pan overflowed in the freezer. It was quite a mess. I also used a silicone loaf pan and then ended up cutting through it with a knife, trying to get this out!

The peanut butter/whipped cream part was pretty good. Semifreddo is not ice cream, but it isn’t bad – cool, creamy, and sweet. I thought the chocolate part was awful – mine was grainy. If I made this again, I would use hot fudge instead.  So, with all of that being said, this wasn’t bad and was kind of fun. And in the winter if I’m desperate for Perry’s PBF, I think this might work as a poor man’s substitute.

I’m feeling tired and lazy this morning so I’m not going to retype the recipe. Those of you who requested it, got it by email. If you’re reading this blog and would like a copy of it, just let me know. As soon as the recipe is up on Martha’s site I’ll come back and stick the link in.

It was my turn to pick this week’s project, which is in July/Aug Everyday Food: Peanut Butter Chocolate Semifreddo. Now I must confess something. My favorite thing in the entire world is Perry’s Peanut Butter Fudge ice cream. In high school, I worked at an ice cream parlor and one of the girls I worked … Read more →

If you read my post yesterday, you know I was ready to make a nice dinner of tuna steaks when most of the family suddenly had other plans. So the tuna was put on hold and I was finally able to make it last night.

Teen Martha loves tuna and she loves it practically still swimming – she just wants it seared on the outside. And she has to have wasabi with it. I cannot stand wasabi or anything hot and spicy and I am learning to like my tuna pink.

Now, listen, this recipe is not a big breakthrough by any means, but it’s something I’m a little proud of. I don’t usually order tuna in restaurants, but I have learned that I like it, so I wanted to experiment a bit. It seems Teen Martha is always getting sesame crusted tuna, so I decided to give that a try and make a mango salsa. I loved how it turned out. The salsa gave it a tropical feel and had just enough spiciness in it to liven the dish up. The tuna was cooked perfectly to my tastes (Teen Martha’s piece was left practically raw with a tube of wasabi set next to her). I’ll be making this again since it is quick and very tasty.

Sesame Crusted Tuna with Mango Salsa
4 ahi tuna steaks
olive oil
toasted sesame seeds

Rinse and pat dry the tuna steaks. Rub with olive oil and then sprinkle with as many sesame seeds as you like. Press the seeds into the tuna a bit to get them to stick. Do both sides. I grilled the tuna but you can also sear in a pan. Cook to whatever doneness you prefer – if you’re like Teen Martha, just sear it on both sides. If you’re like me, cook it a bit longer so it is cooked, but still wiggly. This took about 5-7 minutes on the grill.

Mango Salsa
1 mango
1 small gherkin sized cucumber
jalapeno pepper
1 tbsp chopped cilantro
juice of half a lime
1 tsp lemon or lime zest
salt and pepper

Cut up the mango into small pieces. Peel and dice the cucumber and add it. I am a chicken about hot pepper so I have a jar of sliced jalapeno and took just one little piece out and chopped it up. Use more if you like yours hot. Add in cilantro, lime juice, zest and salt and pepper. Allow the salsa to sit for about 30 min, refrigerated. Serve with tuna.

With this we had green beans, pretzel rolls from the bakery with whipped cream cheese and corn on the cob.

If you read my post yesterday, you know I was ready to make a nice dinner of tuna steaks when most of the family suddenly had other plans. So the tuna was put on hold and I was finally able to make it last night. Teen Martha loves tuna and she loves it practically still … Read more →

I had heard of Shrimp Remoulade, but never had it, until I ran across it in July Living. Anything that is served cold with a minimum of work is definitely a summer dish I’m interested in! This was incredibly easy – boil and cool some shrimp and mix up the yogurt based dressing which includes ketchup, mustard, capers, garlic, scallion and lemon juice. Add the shrimp, let it sit for half an hour and serve on lettuce. I ended up with more dressing than needed since I left some shrimp plain for Dude Martha, so mine is a bit gloppy looking. It was delicious though. The dressing was cool and creamy but not rich since it is made with Greek yogurt. It had just the right mix of flavors to keep it lively. I loved this and will definitely make it again. It’s a different way to make shrimp, which is always appreciated.

I had heard of Shrimp Remoulade, but never had it, until I ran across it in July Living. Anything that is served cold with a minimum of work is definitely a summer dish I’m interested in! This was incredibly easy – boil and cool some shrimp and mix up the yogurt based dressing which includes … Read more →

It’s my pick for the next Martha Mondays. My choice is Peanut Butter-Chocolate Semifreddo from July/Aug Everyday Food (if you need the recipe, let me know – it’s not online yet).

Here’s the schedule for the next round:

July 26 Mum in Bloom

Aug 2 Tiny Skillet

Aug 9 and 16 we’re skipping

Aug 23 At Least Twice a Week

Aug 30 City Interlude

Sept 6 Megans Cookin

Sept 13 Sassy Suppers

Sept 20 Perfecting Pru

Sept 27 Homemade Iowa Life

Oct 4 Brenda’s Canadian Kitchen

Oct 11 Stirrin It Up

Oct 18 Sweet Almond Tree

If I missed anyone, let me know. If you want to be taken off the rotation, let me know. And, as always, new members always welcome so just leave a comment or email if you’d like to be added.

I would also love some more Martha on Demand suggestions – a recipe from her site is easiest.

It’s my pick for the next Martha Mondays. My choice is Peanut Butter-Chocolate Semifreddo from July/Aug Everyday Food (if you need the recipe, let me know – it’s not online yet). Here’s the schedule for the next round: July 26 Mum in Bloom Aug 2 Tiny Skillet Aug 9 and 16 we’re skipping Aug 23 … Read more →

As I think I’ve mentioned before, my family likes Greek food a lot. Mr. MarthaAndMe’s ethnic heritage is a bit unclear so we always joke he actually is Greek. Ana at Sweet Almond Tree chose this Greek Salad for today. I remember the episode when Michael Psilakis appeared on the show. I even got his cookbook from the library at one point.

Now I must admit I cheated a bit with this salad. I don’t care for iceberg lettuce, so I used Boston. I don’t like onions in my salad so I left those out. And I do not care for fennel at all, so that was out too. Oh, I skipped the olives as well since I’m not a fan of those either. All right, so maybe I changed it a lot! It was still good though. What I loved about this salad were the fresh herbs that were mixed into the salad. I never think to do that, and always add herbs to my dressings, but having the fresh parsley, dill, and oregano (and it was fresh – from pots on my deck!) added so much flavor to this. It was just fantastic. I also really like the scallions in the salad. This was a delicious salad!

As I think I’ve mentioned before, my family likes Greek food a lot. Mr. MarthaAndMe’s ethnic heritage is a bit unclear so we always joke he actually is Greek. Ana at Sweet Almond Tree chose this Greek Salad for today. I remember the episode when Michael Psilakis appeared on the show. I even got his … Read more →

I like turkey but find turkey cutlets hard to work with. They’re so thin that they can overcook very quickly. They also tend to be a little bit tough and flavorless. I happened upon a recipe in July Bon Appetit that involves marinating them and then grilling them, so I gave it a try. I had 4 cutlets and I marinated them in a mix of olive oil, lemon juice, 2 crushed garlic cloves and 1/2 tsp of rosemary, with salt and pepper for about half an hour. I grilled them. At the same time I also grilled some zucchini spears that I sprayed with cooking spray.

I was very pleased with how the turkey turned out. It was flavorful and pretty tender. Thumbs up on this method! The zucchini was also quite good. And I didn’t have to turn on the stove!

I like turkey but find turkey cutlets hard to work with. They’re so thin that they can overcook very quickly. They also tend to be a little bit tough and flavorless. I happened upon a recipe in July Bon Appetit that involves marinating them and then grilling them, so I gave it a try. I … Read more →

My family likes rice a lot. I almost always make brown rice in my steamer. We often eat it with just some butter on it or the sauce for whatever the main course is. I have a favorite, decadent rice dish that I make once in a while though, called Parmesan Rice. It’s incredibly simple but just fabulously delicious. I made it last night, but used some jasmine rice I had left in the cupboard.

Parmesan Rice (serves 4)
1 1/2 cups of rice
6 tbsp butter
3/4 cup Parmesan cheese

Cook rice according to package directions or however you usually make rice. I prefer to make this recipe with brown rice. Once the rice is cooked, put it in a square baking dish. Brown the butter and spoon over the rice. Sprinkle the cheese on top and cover the dish with foil. Allow it to sit for several minutes, until the cheese melts.

The brown butter gives this dish a wonderful nutty flavor and the cheese – well, cheese makes almost everything better! This dish can be made in advance and then reheated in the microwave. It also works well for large family gatherings – just double or triple the recipe. I almost always double this recipe when cooking for the 4 of us because we just love it so much.

My family likes rice a lot. I almost always make brown rice in my steamer. We often eat it with just some butter on it or the sauce for whatever the main course is. I have a favorite, decadent rice dish that I make once in a while though, called Parmesan Rice. It’s incredibly simple … Read more →

Today’s post is a guest post from my friend Kris Bordessa who blogs at Big Island on the Cheap and Honolulu on the Cheap (if you’re going to Hawaii, you need to visit these sites for some excellent tips). I’ve known Kris for many years and have been perpetually green with envy over her move to Hawaii. My family visited Hawaii 2 years ago and we fell in love with the islands, the people, and the food. Portuguese sweet bread is a special treat you can find in Hawaii. When we were there, we visited the Punalu’u Bake Shop to buy some (and it was soooo good). Today Kris is sharing her memories of this special bread as well as her family’s recipe, so please welcome her!

When I was growing up, my mom made Portuguese sweet bread once a year for Easter. I remember the smell of the proofing yeast and waiting for the golden brown loaves to emerge from the oven so that I could have a slice warm, with butter. I always thought it was such a shame that we only had sweet bread once a year.

When I moved my family to Hawai‘i years ago, I discovered one of the unexpected bonuses of island living: Portuguese sweet bread aplenty. Courtesy of the large Portuguese population here, it’s a staple on grocery store shelves, and the Punalu‘u Bake Shop is a Big Island destination for travelers with a sweet tooth. Visitors to Hawai‘i Island can even see bread made in the old style, courtesy of the Kona Historical Society. Once a week they fire up the forno, or stone oven, baking sweet bread in the traditional manner.

With Portuguese sweet bread so readily available, I was inspired to break out my mom’s recipe. My 17 year old son has become the family baker, whipping up a batch of sweet bread every week or so. I love the idea of passing the baking tradition on to my son, outside the confines of Easter. And while we can always pick up a loaf at the store, the loaves that come out of our oven always taste just a little bit sweeter.

Portuguese Sweet Bread

2 packages active dry yeast (4½ teaspoons)

¼ cup warm water

1 cup sugar

1 cup milk, scalded and still hot

¼ cup butter

1 teaspoon salt

3 eggs

6-7 cups all-purpose flour

Dissolve yeast in warm water. In the bowl of a Kitchen Aid or electric mixer, blend together sugar, hot milk, butter, and salt. Stir until butter melts. When cooled to lukewarm, beat in eggs and yeast mixture. Using the dough hook on low speed, beat 6 cups of flour into the liquid, blending until smooth. Add remaining flour, a little at a time, until the dough holds together in a tight ball around the hook and its surface is smooth. Continue mixing on low for about five minutes.

Transfer dough to a buttered bowl, cover with a clean towel, and allow to rise for about 2 hours (we place ours in the oven with the light on). Punch down, and divide dough into 2-3 portions. Form each into a round ball and place on a greased baking sheet. Cover the shaped dough with a clean towel and allow to rise again, for about an hour or until doubled in size.

Bake in a 350 oven for 20-25 minutes or until golden brown.

Note: Obviously, this recipe can be made without the use of modern equipment like a mixer. You’ll just need to stir ingredients together and knead the dough by hand for 15-20 minutes.

Today’s post is a guest post from my friend Kris Bordessa who blogs at Big Island on the Cheap and Honolulu on the Cheap (if you’re going to Hawaii, you need to visit these sites for some excellent tips). I’ve known Kris for many years and have been perpetually green with envy over her move … Read more →

I’m tired of cooking. It’s hot. I cooked all weekend for gaggles of people. Tonight’s dinner was just cold leftover chicken, leftover fettucine, leftover grilled asparagus and fresh peas in the pods. I could not have cooked something if my life depended on it. I’m going to the store tomorrow and am trying to figure out what I want to make in the next week so I can buy ingredients. Nothing is coming to mind. I’m cooked out. Does this happen to you? What do you cook when you’re tired of cooking?

I’m tired of cooking. It’s hot. I cooked all weekend for gaggles of people. Tonight’s dinner was just cold leftover chicken, leftover fettucine, leftover grilled asparagus and fresh peas in the pods. I could not have cooked something if my life depended on it. I’m going to the store tomorrow and am trying to figure … Read more →

I wasn’t cooking dinner for one, but I decided to try the dinner for one recipe from July Living. It was simple and sounded terrific. You’re supposed to make the chicken as kebabs, but I just used whole breasts. You marinate them in yogurt and lemon juice and dill. I let mine sit overnight, then I grilled them.

The salad is escarole mixed with fresh corn and a vinaigrette (I used some dressing I had mixed up earlier in the week that was slightly more complex). I loved this meal. Really loved it. The chicken was moist and wonderful. The salad was fresh and crunchy with just enough sweetness from the corn. The kids wouldn’t eat the salad of course. Sigh. But at least I was a happy camper.

I wasn’t cooking dinner for one, but I decided to try the dinner for one recipe from July Living. It was simple and sounded terrific. You’re supposed to make the chicken as kebabs, but I just used whole breasts. You marinate them in yogurt and lemon juice and dill. I let mine sit overnight, then … Read more →