Grilled Apricot Puffs with Honey Crème Fraîche

 Ingredients

• 1 cup crème fraîche
• 3 tablespoons honey
• 2 large eggs
• 6 tablespoons flour
• 6 tablespoons milk
• 1/4 teaspoon kosher salt
• 1/2 to 3/4 cup packed brown sugar
• 3/4 teaspoon dried culinary lavender
• 9 apricots, halved and pitted
• 1 tablespoon butter, cut into 6 pieces

Preparation

• 1. Heat grill to medium-low (350° to 400°; if you'll be using a nonstick muffin pan, don't let grill go over 450°). Stir together crème fraîche and honey in a bowl. Chill.
• 2. Whirl eggs, flour, milk, and salt in a food processor until smooth. Pour batter into a glass measuring cup.
• 3. Combine sugar (use 1/2 cup if fruit is very sweet, 3/4 cup if it's more tart) and lavender in a large cast-iron or other ovenproof frying pan and pat out evenly. Arrange apricots in sugar, cut side down.
• 4. Set a muffin pan on one side of cooking grate and set pan with fruit on other side; cook, grill lid down, 5 minutes. Put a piece of butter in each of 6 muffin cups, close lid, and cook until it starts to brown, 30 to 60 seconds. Pour batter into cups with butter, filling about halfway. Grill, lid down, until puffs are golden and syrup around apricots forms big, shiny bubbles and is deep golden brown, 10 to 15 minutes.
• 5. Loosen puffs from pan with a small metal spatula and set on plates; they'll sink a bit and form a depression. Turn fruit over in syrup, using a wide metal spoon. Fill puffs with some crème fraîche and an apricot and syrup. Spoon remaining apricots and syrup next to puffs, and serve warm with more crème fraîche and a lavender sprig if you like.   

Basil Pesto

We bought some gorgeous looking fresh basil from the Local farmer's market. It smelled so good. I had to make pesto to save the fresh basil before it got bad, and I baked eggplant, chicken, pesto pizza. 

 Ingredients

• 2 cups packed fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 2/3 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup freshly grated Pecorino cheese

Directions

Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese. 

http://www.foodnetwork.com/recipes/food-network-kitchens/basil-pesto-recipe2/index.html

Classic Pad Thai

 Recipe was taken from http://www.heinzitup.com/view_recipe.asp?RecipeID=9


Ingredients:

	8 oz (250 g)	medium width rice vermicelli noodles
	3 tbsp (45 mL)	vegetable oil
	1/4 lb (125 g)	ground chicken
	1 tsp (5 ml)	hot pepper sauce
	1	red pepper, thinly sliced
	1/2 lb (250 g)	peeled, deveined raw shrimp
	3	cloves garlic, minced
	2 tsp (10 mL)	freshly grated gingerroot
	1/2 cup (125 ml)	vegetable or chicken broth
	1/2 cup (125 mL)	Heinz Tomato Ketchup
	1/4 cup (50 mL)	lime juice
	3 tbsp (45 mL)	each granulated sugar and fish sauce
	1 1/2 cups (375 mL)	bean sprouts
	3	green onions, thinly sliced
	1/4 cup (50 mL)	each fresh coriander or parsley leaves and chopped peanuts

Preparation:

	Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
	Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
	Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir–fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
	Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts. Makes 4 servings.

The Pioneer Woman is on food newtwork now

 Watch Sat. at 11:30am/10:30c on Food network.

Although i would love to see her recipes on her own show, i would enjoy watching her real ranch life and cooking with her family. I am totally excited to see her show. Hope it would be the way i think. I do like her Book THE PIONEER WOMAN COOKS but it's time to see how she is going do with the show. I bet she would have tons of viewer but still it's going to be challenge for her show on food network since some of the food network personalities are way too strong.

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