Cinnamon French Toast

I made this delicious french toast for lunch today. It was amazing so I thought I would share.

Cinnamon French Toast

What you will need:

1 loaf of bread (I use whole wheat)
Large frying pan and spatula
Whisk
Vegetable oil for frying

Batter:

2 large eggs
2 tablespoons sugar
½ teaspoon salt
½ teaspoon vanilla extract (I use bourbon vanilla)
2 cups of milk (I use vanilla almond milk)
1 cup of flour
2 ½ teaspoons baking powder

Coating:

4 teaspoons cinnamon
½ cup sugar

Directions:

1.) Whisk together all of the batter ingredients in a large bowl.
2.) Blend coating ingredients in a small bowl
3.) Heat a generous amount of vegetable oil in a large frying pan on medium or medium high heat.
4.) Coat each slice of bread in the batter mixture and place in your hot frying pan
5.) Cook till golden brown on each side checking frequently to avoid burning
6.) When golden remove and place onto a paper towel to drain excess oil
7.) Sprinkle with cinnamon sugar coating, let sit for a few minutes, shake off extra coating back into bowl
     and repeat on the second side.
8.) Repeat until you run out of batter/bread.

Syrup is optional as the cinnamon sugar coating plus a pad of butter makes a delicious sauce!

Bon appetit!!

Vanessa :)

"Batter UP!"

Welcome back to Team EEAT!

Most of us are hitting the peak of summer and before you know it we will be sending the kiddos back to school and then *WHAM!* the holiday season will be right on top of us.

To kick off this new series of events we would like to make ourselves available to answer YOUR questions.

Ask us your culinary questions!

• Does Buttercream leave you flat? Could you use a few pointers?
  
• Do you get steamed over broccoli? Do you need some new suggestions for cooking it?
• Do eggs have an expiration date?
• What is the best way to cook a turkey?
• Why did my chocolate turn into a clumpy mess?
• What is the best way to choose coffee beans?

Team EEAT is made up of several awesome food professionals and we would LOVE to answer your culinary questions.

"Batter Up" and let us help you hit a home run in YOUR kitchen!

Team Eeat has changed!! Come check us out!

What is Team Eeat?  For those of you that do not know, it is a group of Edible Artist that have brought their talents to the Internet.  Team Eeat has a range of foods, from baked goods to dog treats and all the way to Entree's.  You can find Team Eeat on Etsy.  If you have a hankering for some delish treats then you really should take a peek!  You can find out about us on our blog.

Team Eeat has made some very important changes over the last 6 months.  All of us admins have been working hard on these changes and we are pleased to announce that we have reached the point where we can say that All Team Eeat members are now in full complicance with their states regulations in operating a culinary business!!!   So as a consumer you can feel confident when you purchase from a Team Eeat member!

You will be able to identify team members by the following:

1.  You will be seeing this water mark on the first picture of a team members photos:

2.  Shop Policies under additional info will have their License or certification number
3.  There shop announcement will state that they are a Proud member of Team Eeat

    *** All members are in the process of adding the watermark, if you are in doubt check or blog or email us!!****

Be aware that there are those that try to use our team tag, if you don't see all three of these then they are more than likely not a member.  A list of our current members can be found on our blog or if you have questions you can email the admins at: Teameeat@yahoo.com .

If you want to get to know a little more about us come hang with us on our Saturday Snack Attack!  We will be having two Snack Attacks on Saturday, April 17th one starting at 2pm est and the other will be at 8pm est.  You can chat with some of our members, see some of the delish food and promote your Etsy shop too.  The Attack will be held in the Etsy chat rooms!!

We look forward to seeing you all there!!!

~ Team Eeat

Getting To Know Team EEAT!

This Week We Are Visiting With Edibles Artist is Angelica from athyme2bcomforted.

Angelica's shop is so different from the rest of the teams; featuring homemade Enchiladas, hummus, salsa's, and Bruschetta! She has told us that her most popular items right now are her enchiladas(see picture below) and tamales (pork tamales pictures above).


She also offers wonderful desert items like her newest item Sopapillas pictured below! If you have never had one, you really do not know what your are missing! "These little deep fried doughy morsels will have your mouth watering. They can be covered in powdered sugar, cinnamon and sugar or honey."



We asked Angelica some questions, and here are her replies!

If you have 24 hrs to yourself what's on the agenda?

I would check into the Camelback Inn here in town, get a massage, then venture out to the pool to soak up some rays where litte umbrella drinks are delivered to me, oh and then snuggle up in that BIG fluffy hotel bed with some room service and watch a movie!!

If you could move anywhere where would it be and why? Whats your favorite thing to make? How did you learn how to make it?

If I could move any where it would be some where tropical, with white sandy beaches, and gentel rolling waves. I love the ocean, it brings me peace!! My favorite thing to make would be my enchilada's, the receipie was from my grandma. When I make them I feel closer to her now that she is gone. It also reminds me of helping my mom in the kitchen, it was one of my dad's fave meals!! So we had them at least once a week, and that is how I learned how to make them.

Angelica is an amazing person and an amazing cook! Check out her Etsy Shop today!

Tell Congress:
One Size Does Not Fit All When Considering Food Safety Bills!

Small local farms and food processors are fundamentally different from huge, industrial food suppliers that ship food all over the country. Congress can and SHOULD address the problems with the industrial food supply. However they should do so without harming the local food systems that provide an alternative for concerned consumers!

The U.S. Senate is considering a bill, S. 510, to reform the food safety system. Although reform of the industrial food supply is clearly needed, this bill threatens to create more problems than it will solve. S. 510 would undermine the rapidly growing local foods movement by imposing unnecessary, burdensome regulations on small farms and food processors – everyone from your local CSA to the small bakers, jam makers, and people making fermented vegetables to sell at the local farmers market.

FDA Regulation of Local Food Processors Is
Unnecessary and Burdensome

Federal regulations may be needed for industrial processing that source raw ingredients from multiple locations (sometimes imported from other countries) and ship their products across the country. But federal regulation is overkill for small local processors. State and local public health laws are enough for local food sources.

HACCP Will Not Improve Food Safety and Will Harm Small Processors

S. 510 applies a complex and burdensome Hazard Analysis and Critical Control Point (HACCP) system to even the smallest local food processors. The HACCP system, with its requirements to develop and maintain extensive records, has proven to be an overwhelming burden for a significant number of small regional meat processors across the country. In the meat industry, HACCP has not eliminated the spread of E-coli and other pathogens and has resulted in fewer independent inspections of the large slaughter plants where these pathogens originate. At the same time, small regional processors have been subject to sanctions due to paperwork violations that posed no health threat. Applying a HACCP system to small, local foods processors could drive them out of business, reducing consumers’ options to buy fresh, local foods.

*Note from Team EEAT: Reputable food sellers ALREADY have HACCP in place for their establishments as per their Food Mangers Certification. The HACCP that this bill is talking about will simply add FEES to a system that is already in place. Thus making it financially impossible for Small Business to operate.

S. 510 Puts FDA On The Farm

S. 510 calls for FDA regulation of how farms grow and harvest produce. Given the agency’s track record, it is likely that the regulations will discriminate against small, organic, and diversified farms. The House version of the bill directs FDA to consider the impact of its rule making on small-scale and diversified farms, but there are no enforceable limits or protections for small diversified and organic farms from inappropriate and burdensome federal rules.

What The House Has Done

On July 30, the U.S. House passed its version of a food safety bill, H.R. 279:

• The Good: The House added a definition for "retail food establishments" that allows for some cottage level processing without invoking FDA regulation. Over 50% of the product must be sold at retail to qualify. The amendments also inserted some exemptions in the registration and record-keeping sections fo the bill for farmers selling direct to consumers.
• The Bad: HR 2749 continues to direct FDE to set standards for how farmers grow and harvest some types of produce, such as leafy greens, even for small farmers selling directly to consumers.
• The Ugly: HR 2749 puts local facilities processing local foods for local markets under the same regulatory regime, and paying the same fees, as the major industrialized agribusiness, like Dole or Del Monte.

The focus is now on the Senate. The major food borne illness outbreaks and recalls have all been within the large, industrial food system. Small, local food producers have not contributed to the highly publicized outbreaks. Yet both the House and Senate bills subject the small, local food system to broad federal regulatory oversight. Increased regulations, record-keeping obligations, and the penalties and fees could destroy small businesses bringing food to local communities. Take action today to protect local food producers, promote food safety, and help your local economy!

Take Action

Call your Senators and tell them to EXEMPT small and local food sources from
the food safety bill, S. 510
For contact information, go to www.congress.org or call the Capitol
switchboard 202-224-3121

************************************************************

For more information, visit FARFA’s website at www.FarmAndRanchFreedom.org

or call 512-243-9404

Happy Valentines Day!!

Team EEAT wants to wish you and your loved ones a very Happy Valentine's Day!! Here is a yummy recipe for you to enjoy. Dont have time to make your own treats!? No problem. Head on over to Etsy to shop with Team EEAT by clicking here: http://www.etsy.com/search_results.php?search_type=handmade&search_query=team+eeat&ref=auto

Cake Balls

-1 boxed cake prepared(I used red velvet duncan hines prepare per box)
-1 container of premade frosting(I used duncan hines cream cheese frosting)
-Chocolate bark-I used half white chocolate bark and half real white chocolate as I found this gave the coating the perfect taste. I found 100% chocolate bark to be waxy.
-baking sheet lined with wax paper

-Allow prepared box cake to cool completely(I did this the night before)
-Crumble cooled cake into a very large bowl
-Mix thoroughly with premade frosting of your choice
-Form mixture into walnut sized balls and place on cookie sheet
-Freeze balls for several hours
-Melt your chocolate bark/chocolate in the microwave according to package
-Dip balls into chocolate, remove quickly, tap off excess and place on wax paper.
-Allow to harden and store in fridge(if they even last that long!)

Enjoy!!

Vanessa ♥♥

Happy National Pie Day!

According to the American Pie Council(A.P.C.). Yes, there really IS a "council" on pie! Anyway, according to the A.P.C., January 23rd is National Pie Day.

National "Pie" Day? What is that? Well apparently it has quite a bit of people busy! There are National Pie Day sales. Carrows Restaurant and Coco's Bakery in California devotes a whole week to National Pie Day. Ind Dubois, ID stop by the Clark County District Library and feed your mind and your tummy. They are handing out slices of pie as well as information about this delicious slice of history. If you are in Rockland, Maine don't forget the "Pies on Parade". No this is not an actual Pie Parade, it is actually a tour of historic Inns with delicious pie to warm you up at each stop. Why even down here in Texas you can attend a "Pie Social" in you are in the Austin area.

I am sure you are all familiar with the term "As American As Apple Pie," but is pie actually an American invention? The answer is no.

Pie actually originated with the Ancient Egyptians. Of course back then the outside was merely a vessel in which to cook and hold the filling. Not actually to be eaten. Of course the Greeks liked the idea and took home to their country, and then the Romans too decided it was a great idea.

It wasn't until around the 12th century that Pyes (or pies as we know them) becan to have an edible crust. This crust was referred to as a "coffyn" and were more on the savory side. What filling there was in them was generally meat or poultry. English history actually credits Queen Elizabeth I with the first "fruit" pie. It was cherry.

We can credit "American Pie" to the early English settlers. They brought their pies to America. Over the years it has evolved into the delicious treat that we know today.

So break out your mixer and your pie pans. Pre-heat your ovens and enjoy a slice of history today on National Pie Day!

Happy National Pie Day!

Denise (aka littlesnowflakes)

Standing Rib Roast for that Special Christmas Dinner!!

Good Morning to all of you Foodie's!!


Being a foodie I love all things food, so I am always doing research (actually it's me time) on different tips, gadgets etc to use in the kitchen. While I have a knack for throwing together some scrumptious dishes, somethings still allude me or I have the "Angelica" way of doing things, which is not necessarily the right way (wait did I say that, my way is always the right way......hehehe).

So we are going to find the right way to do things together!! If you have a dish that you just can't get right and can't figure out why or you are thinking to yourself there has to be some kind of gadget to make a process easier, email me!! I will do the research and then your question and of course the answer will be featured on the blog!! Until I start getting those questions I will delve into the culinary arts on my own!!



So this brings us to today's Tip, the all intimidating Standing Rib Roast!!! For those of you that do not know what a standing rib roast is, it's that sheek hunk of meat that you see on all those Holiday food commercials, you know the hunk of meet that looks like a crown!!! Yes your family will ooooooooooh and ahhhh if you prepare one of these!!! Well did you know that you can actually stuff one of these puppy's to really impress your family?? Yes I said stuff it, like a turkey!!!

This technique comes to us from one of my fav magazines, Bon Appetit!! Ok here are the steps to stuff your own standing rib roast!

1. Position roast on work surface with bones up right. With a long, sharp knife, start at the top and work down, cutting a five - to- six inch crevice between the bones and meat. Be sure to keep the bones attached. Basically what you are doing is cutting behind the bones to create a pocket for the stuffing, when you are creating the pocket make sure that you don't cut it all the way down, I would say leave a good 2 inches at the bottom!

2. Gently pry the bones away from the meat, creating a space. Fill the crevice with the stuffing, making sure to pack firmly. Basically you are going to take the side with the bones in one hand and with your other hand you are going to pull the meat away from the bones, be careful not to pull to hard, you don't want to have a rip in your pocket!! If you are having trouble pulling the meat away, take your free hand and make a fist and fit it into the pocket to help stretch the meat.

3. Once you have inserted all the stuffing press the bones in to compact the stuffing. Tie the bones back in place with three to four loops of kitchen string. Bring the string completely around the roast to secure it and to keep the stuffing in place. You can buy butchers twine at Fry's or any of your large grocery stores. Basically you are just trussing this puppy together, cut 3 to 4 strands of the butchers twine that are long enough to go around the roast (vertically) and long enough to let you give it a good tight knot. This also depends on how big the roast is, if your roast is larger you may need more twine!!

Well there you go, now you can stuff your own Standing Rib Roast!! Now I know what your thinking I don't have a recipe to make one of these, well Angelica is here to please!! You need to visit one of my favorite web sites, Food Network!! There is a video that Tyler Florence has and also the recipe for the roast! His version is not stuffed, but you can apply the technique above and stuff it!!

Video Link

Recipe

Well I hope this helps to inspire you to do something different on Christmas!! It will most definitely become a Christmas tradition if you prepare this for your family, give that tired old ham and turkey a rest already!!! Check back on Wednesday when we tackle how to make clarified butter, yes something that a TON of recipes call for!!! See you then, be safe and kind!!


**Hugs,

Angelica

Bake Sale Today!!

Still need a few gifts on your Christmas list this year? Make them edible! Have them shipped directly and save yourself some time. Today Team EEAT is having a virtual bake sale!! Come prepared for great food, games and discounts!

When:

8:00pm Eastern Standard Time(EST)
7:00pm Central Standard Time(CST)
6:00pm Mountain Standard Time(MST)
5:00pm Pacific Standard Time(PST)
4:00pm Alaska Standard Time (AKST)

Where:

Etsy virtual labs: http://www.etsy.com/virtual_labs.php

GAME RULES:
Trivia is what we will be playing! The Game Person will announce the question and what shop the prize is being given from, the first person to correctly answer the question will be the winner! Once you have been declared the winner, please convo the shop that you have won the prize from.

BAKE SALE CONDUCT: If you have questions for a specific shop please wait til after their presantation. Also when asking a question please you the hand icon provided in the VL so that you can be called on. We don't want to miss any questions! Please be aware during presentations you will only be able to whisper others people in the VL, this is so that our Members all have an oppurtunity to get through their presantations.



SALES AND PRIZES!!

Shop Name:LittleSnowflakes
Shop Addy: http.www.littlesnowflakes.com
Sale: 1 FREE dozen Holiday Peppermint Cookies with every $10 order(not including shipping)placed in the Littlesnowflakes Etsy shop*.
Spend $10(excluding shipping)= 1 Dozen Holiday Peppermints
Spend $20(excluding shipping)= 2 Dozen Holiday Peppermints
Spend $30(excluding shipping)= 3 Dozen Holiday Peppermints*Limit 3 Dozen FREE Cookies per Order. Additional Shipping Will NOT be charged for the Free Cookies.
Prizes: 1 Order of "Twelve Days of Christmas Conversation Cookies"


Shop Name: Nicole's Homemade Treats
Shop Addy: http://www.nikid.etsy.com/
Sale: 10% your entire order (excluding shipping) Refund via paypal
Prizes: Two 1/4 Lb. nut clusters

Covered In Chocolate
Shop Addy: http://www.coveredinchocolate.etsy.com/
Sale: 20% OFF for any item over $10 in shop (does not include shipping in discount or spending amount)

A Thyme To Bee Comforted
http://www.athyme2bcomforted.etsy.com/
Sale: 15% off entire order, excluding shipping
Prizes: 2 10% off GC's

Come get to know the team and have a blast! We look forward to seeing you all there!

Edible Gifts!

Looking for the best in edible gifts this holiday season? Then look no further than the Etsy Edible Arts Team! We have quite a variety of decadent treats for your holiday party, your loved ones and even mans best friend! Check out some of the delicious treats that are offered by Team EEAT.




Want to see more wonderful treats? Them please come join us for our annual winter bake sale this Friday December 4th!

When: 8:00pm EST
Where: The Etsy Virtual Labs: http://www.etsy.com/virtual_labs.php

Guaranteed to be fun! There will be trivia, prizes and some AWESOME sales in your favorite Edible shops! There is truly something for everyone on your shopping list. So why battle the malls this holiday season? When you can shop from the comfort of your own home!

We look forward to seeing you there!

Happy Thanksgiving!

All of us here at Team EEAT want to wish you and your family a fantastic Thanksgiving!! We hope its a beautiful day spent with great food, good times and cherished memories.

Remember to join us on December 4th for our Annual Holiday Bake Sale!!

Where: Etsy Virtual Labs

When: December 4th @ 8:00pm EST

We look forward to seeing you all there for great food, fun, discounts and prizes too!

Where's the Gravy?!

It's that time of year again. Time to spend hours at the grocery store in search of the perfect ingredients for "the meal". You know which one I am talking about. "The meal" that you slave over for hours only to have the family descend upon it and gobble it up in mere minutes!

For some people cooking a turkey strikes terror deep in to their souls. Maybe this is why Butterball is flooded every year with millions of phone calls all the way up to the actual "turkey day" with questions surrounding this dreaded bird.

"How do I defrost a turkey?"

"How long do I cook the turkey?"

"Is the turkey safe to eat after the cat decided to help itself to a turkey meal?" (OK maybe Butterball can't help with that last one..... but then again who knows!)

It seems like only yesterday I was one of these folks suffering from Turkey Phobia. With the help of dear friend Tammy and good sense of humor I made it through and so can you!

I had been living in Dallas for about three months. Money was tight and my work schedule was even tighter. There was just no way I was going to make it home for Christmas. I had a dear friend Tammy from my home town that lived about an hour away with her two kids. She and her kids were not able to go home for Christmas either so we decided to spend it together in my little Dallas apartment.

Days before I was busy preparing for the event. I absolutely LOVE Christmas. I love the decorating, the music, the food. I especially LOVE to Entertain!!! Most of you who know me are saying (with lots of sarcasm) "Big surprise there! " I had the menu planned out to the most minute detail. I purchased all of the ingredients for my feast, and baked my pies. So that Christmas morning I arose early to start preparing "the guest of honor"... Mr Tom.

I had of course thawed Mr Tom according to the wonderful instructions received from the Butterball hot line and was busily preparing him for his trip to the oven. I peeled of the plastic suit and peered into the recesses of his body cavity for the tiny packet that would contain the "giblets" for the Turkey Gravy. You see I had never cooked a turkey before but I had baked several chickens and knew that this is where they placed the packet. I thought it was strange that the turkey did not contain the tiny packet. I remember thinking to myself: "Hmmm, maybe this bird didn't come with them. Oh well who needs gravy anyway?" You see even then I wouldn't dare get gravy from a jar. So no giblets meant no gravy!

This minor setback did not bother me at all. I proceeded to give Mr. Tom his herbal rub down and threw him into the oven. No worries! Now I had time to watch a few Christmas movies and make my Christmas phone calls to family while Mr Tom sat in his herbal sauna. The house was beginning to smell wonderful... except for this slight plastic scent that I could not seem to locate.

It was time to begin preparing the rest of our feast; cornbread stuffing (or dressing as we call in here in the south), green beans, buttered carrots, and of course cranberry sauce. Everything was perfect! I set the table with my china, crystal glasses, and candles in their silver candle sticks. Even my time was impeccable. Everything was ready to go to the table as my dinner guests arrived. I still could not locate that slight plastic smell! "Oh well the smell of everything else will hide it" I thought to myself.

We sat down to enjoy the huge feast that I had prepared. Tammy (who is my dear friend because she always says exactly what is on her mind) says without a beat "Where's the gravy?" "Funny thing, this bird didn't have any giblets so I didn't make any gravy." I said.

"No giblets?! Did you look in the neck?"

Mystery of the slight plastic smell was solved! How was I to know that they put giblets in the NECK of the turkey and NOT the cavity? Boy was I embarrassed! The turkey still tasted wonderful, and we all enjoyed our Christmas together. Of course being the dear friend that she is, Tammy has NEVER let me forget that first turkey. Every year I get a phone call or an email with some joke or picture about preparing a turkey. *smiles*

I hope my treasured memory of this "first turkey" has brought brought a smile to your face and inspired you to "tackle the turkey!"

So what is YOUR special memory of your first turkey? I would LOVE to hear about it!

Have a SWEET week!

Denise

*This story has been posted with permission from LittleSnowflakes*

Thanksgiving Day Breakfast

Thanksgiving is fast approaching! If you are hosting this years party you are probably busy putting the finishing touches on your menu, décor and place settings. All of this on top of your normal daily routine. It can be hectic and even more so if you skip breakfast! So why not whip up tasty pancakes!! These are not just any ordinary pancakes. In honor of the season these are pumpkin spice pancakes. Last year we (hubby and I) enjoyed Thanksgiving at my sister-in-laws home. We had some extra pumpkin puree and decided to whip up some of these delicious pancakes. So this recipe has been tested! Everyone gave these two thumbs wayyy up. So don’t be stressed, hungry and grumpy on Thanksgiving by waiting till the dinner is ready to chow down. Have breakfast first!!

Pumpkin Spice Pancakes:

Ingredients:

2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

Directions:

1.) In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2.) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

What is your favorite thing about Thanksgiving? What are you most thankful for? Do you have a favorite recipe to share?

Let us know in the comments below or create a post of your own and place your link in the comments section. We could all use more tips to get through the holidays!

Posted by Vanessa (Team EEAT Admin & Official Graphic Designer)

Do you hear the bells jingling and is Jack Frost Nipping at your heels??

I hear it, feel it but don't want to belive it! It's that time already! Time for sleigh bells, a cup of hot coco by the fire and your family gathered round!

Since Santa will be coming down the chiminey soon it's time for you to get him som Tastey snacks! I mean after all you don't want him to leave your kids huge lumps of coals do you??

No time you say to make Mr. Jolly something for that special nite?? No need to worry, Team Eeat is here to rescue you!!

We are having our Winter Virtual Bake Sale!!! Just in time to get Santa some very pretty cookies, a cup of coco and maybe some fudge!

Come join Team Eeat for all of the Festivities!!!! There will be Trivia, prizes and some AWESOME sales in your favorite Edible shops! There is something for everyone in your family from fresh salsa to treats for the furry members of your family!

When: Friday, 12/04/09 8pm Est
Where: Etsy Virtual Labs

Home Made Ricotta, its easier than you think!

Well who doesn't like cheese? I love the stuff, put it on a bumper and I would eat it bumper and all!! One of my favorite cheeses is Ricotta! Why you ask, well because it is a very versatile cheese it can be used in savory or sweet applications. I also like the texture some where between cottage cheese and cream cheese. Be it in a Lasagna or stuffed into a Ravioli I love me some Ricotta in my home made marinara........mmmmmm....

So in honor of my favorite cheese I found instructions on how to make it your self at home!! Yes I said YOU can make your own Ricotta!! Alright lets' get to the good stuff and give you the skinny on how to wow your friends with your own homemade Ricotta!!
What you will need:

8 cups of whole milk

1 tsp salt

3 tbs fresh lemon juice



Makes: 1.5 cups



Execution:

1. Line a medium colander with for layers of cheesecloth. Set the cheesecloth-lined colander in the sink. You can purchase cheesecloth at your local grocery store, I bought some at Fry's.

2. Bring the whole milk and salt to a simmer in a large, heavy-duty saucepan over medium heat.

3. Stir in the fresh lemon juice. Reduce heat to a simmer. Simmer the milk mixture gently until curds form, usually one to two minutes.

4. Using a slotted spoon or mesh skimmer, transfer the curds to the prepared colander. Let them drain for only a minute.

5. Transfer the ricotta to a medium bowl. It can be served right away, or covered and chilled for up to two days.



Really 5 steps to have my own home made ricotta? That is just awesome! Ok so now you have all this ricotta lyin around your house.....what to do ....what to do......oh I know have a dinner party and WOW your guest with your mad Ricotta making skills!!! Try this recipe out and have your friends do a double take and beg to be invited to your house for dinner again!!!

Oh this little gem is from one of my most favorite mags, Bon Appetit!!

Appetizer: Figs and Onion Bruschetta (umm helllo cheese and bread.....)



Makes: 8

Ingredients:

Figs:

.5 cup dried black Mission figs, stemmed, halved (I have seen fresh figs at Costco, dried I would think my local AJ's would have them or Whole Foods)

1 cup boiling water

3/4 C dry red wine

2 tbs sugar

1 small bay leaf

1/8 tsp coarse kosher salt (you can buy this at Frys or Penzeys)

1 tsp red wine vinegar



Onion:



1.5 tsp butter

1.5 tsp extra virgin olive oil

1 medium red onion, halved through core, cut lengthwise into .5" strips (take a whole onion, cut in half where the root knob thing is, once you have cut it in half take one half and with the root end pointing to the left start slicing slowly and care fully)

2 tbs red wine vinegar

.5 tsp sugar

pinch of coarse kosher salt


Ricotta:

1 cup fresh ricotta cheese (YES THE ONE THAT YOU MADE, this is where the double take comes in from your friends!!)

1 tbs extra-virgin olive oil plus additional for drizzling

1 tsp heavy whipping cream

pinch coarse kosher salt

8 1-inch-thick slices ciabatta bread (about 4.5x2 inches) (Cibatta is that big square bread)

1/4 c grated Parmesan cheese

2 tbs chopped fresh oregano


Execution:


Figs:

• Place figs in small bowl. Pour 1c boiling water over; let soak 45 minutes
• Drain figs; place in a small saucepan.
• Add wine and next 3 ingredients from above; bring to a boil, stirring to dissolve sugar.
• Reduce heat to medium once sugar has dissolved (you will know sugar is dissolved when you don't feel that graininess when stirring)
• Simmer until figs are tender and liquid is syrupy, stirring occasionally, about 20 minutes. Add vinegar and cook 1 minute longer. Remove pan from heat and cool.

Onions:

• Melt butter with oil in medium skillet over medium high heat. Add onion; saute until beginning to soften and brown stirring occasionally, about 4 minutes.
• Reduce heat to low; add vinegar and sugar, then sprinkle with coarse salt and pepper.
• Stir until vinegar has almost evaporated about 1 minute.

Ricotta:

• Whisk ricotta, 1 tbs oil, and cream in a medium bowl until fluffy.
• Season with coarse salt and pepper.
• Preheat broiler
• Drizzle Cibatta with some olive oil and sprinkle with coarse salt & pepper.
• Broil bread on both sides until toasted (ok don't walk away from the bread in the broiler it will brown VERY quickly...this means DON'T answer the phone, answer your kids questions, let the dog out etc...because your bread will burn!!!)
• Transfer to serving plate

Assembly:

Spread 2 tbs ricotta mixture on each bread slice.

Spoon glazed figs with some syrup over, top with onion mixture.

Sprinkle with Parmesan and oregano

Drizzle with oil and serve immediately (as for the oil, I would go to your local AJ's or Whole Foods and pick up some Meyer Lemon flavored olive oil, I think a little hint of citrus would help bring out the flavor in the Ricotta!!)

Hehhehe your friends are going to love you!! To keep that ricotta theme going you could always make some homemade lasagna. No time you say, well then that is when you visit my little shop, A Thyme To Bee Comforted. What do you know I have lasagna in there, yes yes I know you didn't make it....don't worry I won't tell!! Your friends won't know either just plate it and throw out the packaging evidence!!


Well I hope that you try your hand at making your own Ricotta and try the recipe above!! If you do, come and post and let us know how it all went!! Well here ends another tip and tricks segment, I hope that you enjoyed! Be safe! Be Happy!!
**Hugs
Angelica

Team Eeat Silent Auction!! T Minu- 2 days

The count down to the Team Eeat Silent Auction has began!!  There have been so many awesome donations!  We would like to thank each and everyone of you that have donated!  You have made this auction possible!  All of us espiring culinary artist are very grateful for your support in our on going quest to acheive our individual goals in the culianry field.

The Auction Info:

Starts: Midnight EST, Sunday Nov. 8th
Ends: Midnight EST, Saturday Nov. 14th
Auction Link:  http://www.32auctions.com/view_auction?id=TeamEeat&pwd=teameeat
Auction ID:  TeamEeat
Auction Password:  teameeat

Whats up for auction:


  Bears Banners & Graphics

                                                   

         AS2DESIGNS

         AS2DESIGNS

                                     

                  Sea Sprite Soaps

   

              Sea Sprite Soaps

              Private Donor

             Private Donor

               Pets Jubilee

      TCapone Photography     

      A Thyme To Bee Comforted

                                                 

       

   
We are adding more donations as the come in!  So check back to see if anything else has been added!!  Tell your friends, family!  Tweet it, FB or blog it!!  We want a large turn out!  We hope to see you there!!

Many Thanks!

Team Eeat

Our Next Awesome Donation is from TCaponePhoto's

Our next donation is from Tracey Capone Photography!!  Tracey is donating the winners  choice of two 8 x 10 photos that have an estimated value of $70!! I visited Tracey's shop and she has several LOVELY photos from landscapes to animals!  The photos are all bright and very pretty!  So get your bidding paddle ready!!  I am sure you will find some thing beautiful in Tracey's shop to add a splash of uniqueness to your home!  Lets get to know a little about the photographer!

Tell us a little about yourself!

I am a self-taught photographer, originally from Philadelphia, PA, now located in Nashville, TN by way of Chicago, IL where I lived for 10 years. (Favorite city of all time!) I'm single, with no kids (unless you count my two cats... ) and a million and one different interests. I sell fine art photography as well as do portraiture. Aside from my first love of photography, my second love is travel, which ties quite nicely to the photography as I usually end up with 400 to 500 beautiful photos to work with after each trip. In addition, I'm also a very accomplished home chef (and former caterer), an avid reader and love anything pertaining to music.

What inspires you when you are making your products?

I know, as an artist, I'm probably supposed to come up with an artist statement ripe with eloquent words, a poem if you will but, basically, I shoot what I love. If something catches my eye, I take a photo of it and, if it ultimately appeals to others, fantastic. I draw inspiration from my travels, music, books, you name it, all have shaped my view of the world and what I ultimately frame out for a photo.

What is your favorite product that you have made so far and why?

My favorite photo is called, "The Guardian." It's of a wooden chair sitting outside an abandoned warehouse in Venice, Italy. I love the photo for a number of reasons. First, I took my mother to Italy, somewhere she had always wanted to go. So it was a wonderful experience to see her eyes light up at every amazing site we came across. This photo brings me back to that week we spent travelling from Rome, through Florence and on up in to Venice. The second reason I love this one is because the minute I saw the chair sitting in front of the warehouse, a story popped to mind of the owner of the warehouse, a Venetian glass blower, taking a break to sit in the chair and watch the passersby, walking along the canals. It was such a vivid image and I was so pleased with how the final shot turned out.

Any tips for Etsy newbies or those who are starting their online business?

Don't get down on yourself. Setting up an Etsy shop, or any online business, doesn't guarantee that you are going to immediately be flooded with sales. It takes a lot of hard work, perseverance and patience. It will happen but wasting time with negativity will only serve to demotivate you. Someone once told me, "if you love what you do, it will never feel like a job." You got in to your craft, whatever it might be, for a reason, and, hopefully the primary reason was because you loved it; never let go of that. Oh and gerat customer service is key ;)


 All of use at Team Eeat would like to thank Tracey for her donation!!  So go on visit her shop and pick out what you would like to get if you win her prize in the auction!!

Many Thanks,
Team Eeat

Our Next Awesome Donation is from Sea Sprite Soaps!

Our next donation is from Sea Sprite Soaps!!  She has donated her Soap Trios and a Luxury Lip Balm!!  Boy we are getting a little bit of everything for this auction from doggie treats to artwork!  Everyone will have a good selection to choose from when its auction time!  Well lets get to know Stephanie from Sea Sprite Soaps ( I LOVE her banner btw!).

Tell us a little about your self:

 It's been a lifelong pleasure for me to make beautiful and useful things for myself and for others with my own two hands. I'm married, the mother of two college students and live in Naples, Florida. Although my primary profession was clinical psychology for many years, I have never lost interest in handcrafts and living a creative life. I have interests in many arts and crafts and love them all. I've written 3 books about an image editor called PhotoImpact and maintain a tutorials site on the program. My husband and I have a small publishing business called East of the Sun Publishing. I make and sell 3D characters for a program called Poser, which are sold at Daz3D. I try to blog regularly at HeartCrafts. My Sea Sprite Soaps Shop and my Etsy store are a source of great satisfaction to me. I hope you will drop by and take a look around. :)



What inspires you to make your product?
I am inspired by living close to the sea, with pristine beaches, beautiful weather and many beautiful tropical plants and trees. Many of my soaps reflect a Caribbean sensibility that's consistent with my location. My mission is to make beautiful, fragrant, luxuriously lathering handmade soaps from only the best vegetable oils and butters.

What other things do you like to create?
 I don't make many homemade doggie treats, but occasionally have made some homemade dog cookies for our two Welsh Terriers, Taffy and Libby. They love anything with peanut butter!

What advice do you have for others that want to start an online business?

My best advice for new sellers online is to know your target customers and cater to them. Don't try to be a one-size-fits-all shop, do what you do best and love to do. Your passion for what you do will draw buyers. Don't cheapen your work by offering constant sales, discounts and free shipping. It's hard to resist that lure when you're just starting out and it's hard to be noticed. Do promote yourself in the forums, answering questions and being helpful if you can -- people will remember you. Remember that lots of buyers are also sellers, and they will see your posts.

If you blog, include information about yourself and your inspirations, so that readers aren't constantly bombarded with only posts aimed at selling things to them. Readers like to know who you are as a person too.

My last piece of advice is to not spread yourself too thin. If you twitter, Facebook, MySpace, blog, and have multiple shops in every venue available, flailing around trying to be noticed, you will have less time to make desirable products. Consider how much time and energy you have to devote to your business, and spend them wisely.


All of us at Team Eeat would like to thank Stephanie from Sea Sprite Soaps for her contribution to the Silent Auction!  Her soaps, balms and frosting look delish!  So give your skin  a treat and visit her shop!!

Many Thanks!
Team Eeat

Our Next Awesome Donation is from AS2Designs

Our next donation is a 8 x 10 Floral Print and a set of 2 gift tag cards from AS2 Designs!  If you love nature you are going to adore AS2 Designs Donations!  Her shop is filled with tons of beautiful photos of flowers!!  Browsing her shop is like running through a field of flowers on a warm spring day!!  So lets sit back and get to know a little more about what inspires AS2 Designs!!


Tell us a little about yourself!

Hi, I’m an Alaskan Artist. You can find my work at http://www.as2designs.1000markets.com/.  I work in photography, mix media and paper crafts. During summer months I’m running around my little town on my bike or walking. You can spot me always carrying my camera so that when I spot a pretty collection of flowers I can snap away.

Since I have a complete brown thumb for growing anything; my photography focus is floral. It brings a calming effect into my creative side.

During the winter months my activities turn to activities such as cross country skiing, walking and selling my creations at various craft shows and holiday bazaars.

What inspires you when you are making your products?

When doing my photography it’s stepping into the buyers eyes and seeing art through their eyes. Otherwise I could become very wild in my creations as my guy says. I tone my work way down so that its more natural and something one would find in home who loves flowers. I took photography college courses over the years and just totally enjoy the freedom it offers me. I’ve loved photography since I was a kid with my first ‘brownie box camera’. If I could get a photo assignment with National Geographic a lifelong dream would be fulfilled!

My greatest thrill is working in my photoshop elements7 computer program and taking my photos into the wild zone that the creative side of me craves!

When I create my mix media/papers crafts I just go with things that I would like to own. The major theme of my mix media creations are Victorian, Cottage Style, and Steampunk. It’s the girly girl side of me. Otherwise I would be out in the community doing construction work. Yep I have my own construction and power tools. It’s a job that fills a notch of my orderly mind. I am available for hire ~ have references for several home remodeling jobs I handled from start to finish for customers.

What is your favorite product that you have made so far and why?

Has to be the photo that I have donated for the Team EEAT. I just love the simple look to the bud with a waterdrop coming off the petal. As a watercolor photo it just appeals to me. Several folks have also told me that they love this photo – it’s a favorite! Hence the reason for it being an item that I hope raises funds for the Etsy Edible Arts Team.


 Any tips for Etsy newbies or those who are starting their online business?


Do what you love. Otherwise it becomes a chore. Selling online is very hard and demanding. Join teams, different selling venues, and remember to Promote ~ Promote ~ Promote yourself, your products, and your shops! One final word of advise "always believe in yourself" ~ Don't let others tell you "you can't do that".


All of us from Team Eeat would like to thank AS2 Designs for her donation!!!  We thank you from the bottom of our stock pots!!  If you like what you have seen in the post inregards to AS2 Designs work, then you will absolutely adore her shop!!  So go on go take a peek!!

Many Thanks!
Team Eeat!