Knife Mother
I am a baker-taker to my mother. I do it once a month and always on Mother's Day. Menu of the day my mother's favorite is grilled salmon with herb butter, wild rice, roasted asparagus, and coconut cake. This menu travels well. We are all winners, because my children help me prepare the meal, my mom is truly loved by us all and we all like to eat dinner together. Since my mother did not need or want any material gifts, this allows us to give the gift of our time and love. It just does not get better than that.
Grilled Salmon and Herb Butter
This recipe is easy and fast and the butter can be made ahead of time. And 'better for you if you have a helper on the grid.
Directions: Butter with herbs spread over salmon baked and let it melt in cuts. Keep the salmon warm until serving. Serve salmon with the remaining butter with herbs.
If you are cooking-taking, grilled salmon wrap in foil and keep refrigerated / chilled until serving. Before serving, warm salmon in the oven to 300 degrees or microwave oven and butter smeared on top of salmon warm.
Herb Butter: Bring 1 / 4 pound 1 stick of butter at room temperature. Mix the juice of 1 / 2 lemon, 2 tablespoons chopped chives, 1 tablespoon chopped fresh herbs (I like dill, but you can also combine the basil, chervil and dill), salt and pepper to taste.
Salmon Cut a 1 – 1 1 / 2 pounds salmon fillet horizontally in 1 / 4 inch slices all the way to the skin but not through the skin. You can enter a chop stick on both sides of the salmon to stop the knife from cutting through the skin. Brush a light glaze of olive oil over the salmon. Sprinkle with salt and pepper. Grill 2 – 3 minutes per side or until done.
Roasted Asparagus
I prefer to roast asparagus boiled or steamed asparagus, when I intake cooking, because the plot will be held during the time of travel. If you like boiled or steamed asparagus better, it is better to cook them at their destination. I also like asparagus roast, because it has a crunchy, nutty flavor.
Directions: Set oven to 500 degrees. Break ends off 1 pound fresh asparagus. Drizzle olive oil over the asparagus and sprinkle with salt and pepper to taste. Place in a single layer in a baking dish large. Bake for 6 – 10 minutes or until are tender, shaking pan every 2 minutes.
Very sweet my fav is from Paula Deen, who prepared for the birthday of her son. I baked this pie many times and it turns great every time. I think the secret is using the right coconut milk in the batter. Check it out on FoodNetwork.com.
Paula Deen's Coconut Cake
Directions: While cake is baking, prepare the filling.
Remove cake layers from oven and allow cake to remain in pans as prepare to stack and fill.
Remove first layer and invert the pot pie. Using the wrong side of a wooden spoon, poke holes about 1 inch apart until all the cake has been poked. Spread 1 / 3 of filling mixture on cake layer. Top with second layer, repeat the process. Top with last layer and the process of repeat once again. (As I stack layers together I stick with toothpicks to prevent cake displacement).
Prepare 7-Minute frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Basic 1-2-3-4 Cake: 1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup coconut milk
1 teaspoon vanilla extract pure
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) pans. Using an electric mixer, butter cream until soft. Add sugar and cream and continue for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to cream mixture, beginning and ending with flour. Add the vanilla and continue beating until just mixed. Divide batter equally between prepared pans. Level batter in each pan holding pan 3 or 4 centimeters above the desk, then fall flat on the counter. Do this several times to release air bubbles and assure you of a cake more level. Bake in oven for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes on cooling rack. Cool completely.
Filling: 3 / 4 cup sugar
1 cup sour cream
4 tablespoons milk
1 / 2 cup flaked, sweetened coconut
Mix all ingredients in a bowl until well blended and set aside.
7-Minute frosting: 1 1 / 2 cups sugar
1 / 4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1 / 8 teaspoon salt
1 / 3 cup water
2 egg whites
1 1 / 2 teaspoon pure vanilla extract
Flaked, sweetened coconut, for sprinkling
Place sugar, cream of tartar or corn syrup, salt, water, and egg whites on top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan in boiling water, being sure that the water hot do not touch the bottom of the pan to the top. (If this happens, it could cause the frosting to become grainy). Beat constantly with electric mixer at high speed for 7 minutes. Beat in vanilla. Sprinkle coconut on the cake.
children with knives to his mother all the guys there that we loverly rally?
or are parents and not just ignorant fool who should not be allowed to mate. more mothers of children who have made the most vile including children cornering Inocente way home from school and knifing them, he can say having done this, but HES is a very pretty girl really, these mothers have no idea what children are not so very expensive, should be made sterile, who is going to translation.
know, that promote the development of most of em
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