Seven links . . . food bloggers welcome to play along!

Catherine, from one of my favorite food blogs, The Living Gourmet, tagged me to participate in blogger game called seven links.

The theme of the game is to answer seven questions using seven of your posts as answers.

1.  Most beautiful post . . .

Chocolate Indulgence for Valentines Day

This post features sweet treats for Valentine's Day like Molten Lava Cake, Emeril's Chocolate New York Cheesecake, homemade chocolate peanut butter cups and more.  Anything chocolate is beautiful :)

2.  Most popular post

Sour Cream Pound Cake

I've been making this pound cake since I was a teenager and is still my favorite pound cake after trying out many others.  The post tells the story of my baking and cooking roots.  It got a great response!

3.  Most controversial post

The recipe for crab cakes that I have used since I was a young adult.  
It is no longer posted.  

Many of my recipes came from somewhere else like newspapers, magazines, cookbooks, etc.  Back in the day, when I tried out a recipe that I wanted to make again, I would type it out and put in my personal recipe book . . . not noting the source.  This was way before the internet, blogs and the importance of sources.

Well, the crab cake recipe was originally published in a newspaper or magazine and originated from a famous restaurant.  I got the nastiest and rudest comment I ever received from a lady who saw the same recipe on the restaurant's website.  She accused me of stealing, being deceitful . . . "at least change one ingredient to make it different" . . . blah blah blah . . .  although I noted in the post that I didn't recall where the original recipe came from.

I don't have a deceitful bone in my body!  I'm here to share the passion of food!  Anyway, I pulled one of the best recipes that I have ever made for years just because this woman made me so paranoid.

For the record, as the disclaimer on my sidebar states . . . many of the recipes I post come from somewhere else.  I don't take credit for creating any recipe that I did not create myself . . . and each post contains the source unless it is one of those that I have used from way back in the day.  Most of the time I will post the entire recipe since blogs come and go . . . larger websites periodically change content . . . and a link to a recipe that doesn't exist is useless.  That is why I post entire recipes.

4.  Most helpful post

Frittata

How I use a basic frittata recipe to use up leftovers with delicious results!

5.  Post that was surprisingly successful

Pepperoni Bread

6.  Post that did not get the attention it deserved

Macaroni and Cheese

It was my first post on this blog . . . honestly, I don't think I had but a few hits for a long long time until my posts started hitting the search listings.  Macaroni and Cheese deserves LOTS of attention!  This post features several variations from different sources as well as my personal recipe.

7.  Post that I'm most proud of

Cheap Meals . . . The Gina Way

Rather than tag five of my blogger friends to recreate their wonderful posts . . . I challenge my food blogger friends to create their own posts and link your post back here!

Showcase your older posts :)

Let's play!

Ham and Cheese Spirals

There are many television chefs that I call "one of my favorites."  There are so many of them that I really do love . . . you'd think I love all of them.  Believe it or not, I do have some that I don't like . . . you won't find their recipes on my blog . . . well, unless I really love the recipe.  

Anyway, at the very top of my list of favorites is Sandra Lee from the Food Network.  Her style of semi-homemade cooking has been my main cooking style for the longest time.  I often miss her show since it comes on at an inconvenient time for me, which is why I don't list many of her recipes.  But I caught the show the other day and will be posting several of her recipes.  

This one is my favorite!

Ingredients

• 3 tablespoons olive oil
• 1 tablespoon crushed garlic
• 2 teaspoons Italian seasoning
• Flour, for work surface
• 1 pound refrigerated pizza dough, at room temperature
• 1 1/2 cups shredded Cheddar cheese
• 1/2 pound deli sliced ham
• 1 large egg
• 2 tablespoons water
• 
  

Directions

In a small bowl, whisk together the olive oil, garlic, and Italian seasoning.

On a lightly floured surface, roll out the pizza dough into a 12-inch square. Brush the entire surface with the seasoned olive oil. Top with 1 cup of shredded cheese and an even layer of ham. 

Starting from the bottom edge, tightly roll up the dough to form a log. Using a sharp serrated knife, slice the roll on the bias into 1-inch thick pieces. Arrange the rolls on their side on a nonstick or lightly oiled baking sheet. Cover loosely with plastic wrap and allow to sit at room temperature for 30 minutes to proof.

Preheat the oven to 375 degrees F.

In a small bowl, whisk together the egg with 2 tablespoons of water. Brush the tops and sides of the rolls with the egg wash. Bake until golden brown, about 30 to 35 minutes.

Remove from the oven, transfer to a serving platter and serve.

Source:  Food Network

Falafel Sandwich with Tomato-Cucumber Salad

by Tony Rosenfeld

Falafel are usually deep-fried, but pan-searing these chickpea fritters is healthier (and not as messy). Serve them in pita bread, topped with thick yogurt or tahini sauce, if you like.Serves four.

1 15-oz. can chickpeas, rinsed and drained 
7 Tbs. extra-virgin olive oil 
1 tsp. ground cumin 
1/2 tsp. ground coriander 
Kosher salt and freshly ground black pepper 
1 medium yellow onion, diced 
1/2 cup plain fine dry breadcrumbs; more as needed 
1-1/2 cups cherry tomatoes, quartered 
1 medium pickling cucumber or 1/3 English cucumber, halved and sliced 1/4 inch thick 
1 Tbs. fresh lemon juice 
4 pitas, warmed 

---

Heat the oven to 425°F.
In a food processor, pulse the chickpeas, 2 Tbs. of the oil, the cumin, coriander, 1 tsp. salt, and 1/2 tsp. black pepper into a chunky paste. Add the onion and breadcrumbs and pulse until the mixture tightens up. You should be able to easily form it into a patty—add more breadcrumbs as needed. Gently form the chickpea mixture into twelve 1/2-inch-thick patties.
Heat 2 Tbs. of the oil in a 10-inch nonstick skillet over medium heat until shimmering hot. Add 6 of the patties and cook until nicely browned, about 2 minutes. Flip and cook the other sides until browned, 1 to 2 minutes more. Transfer the patties to a baking sheet. Repeat with 2 Tbs. more oil and the remaining six patties. Bake the patties until heated through, about 5 minutes.
Meanwhile, toss the tomatoes and cucumber with the lemon juice, the remaining 1 Tbs. oil, and salt to taste.
Split the pitas and stuff them with the falafel and tomato-cucumber salad.

nutrition information (per serving):

Calories (kcal): 640; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 4; Protein (g): 18; Monounsaturated Fat (g): 18; Carbohydrates (g): 80; Polyunsaturated Fat (g): 4.5; Sodium (mg): 920; Cholesterol (mg): 0; Fiber (g): 12;

photo: Scott Phillips

From Fine Cooking 100, pp. 90

July 9, 2009

Garlic and Sun Dried Tomato Hummus

Ingredients

• Cooking spray
• 2 (6-inch) pitas, each cut into 10 wedges
• 1/4 cup water
• 2 tablespoons chopped oil-packed sun-dried tomato halves
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves
• 1 (15-ounce) can chickpeas (garbanzo beans), drained
• 
  

Preparation

• Preheat oven to 425°.
• Coat a baking sheet with cooking spray. 
• 
  
• Place pita wedges on pan, and coat with cooking spray. 
• Bake at 425° for 6 minutes or until golden.
• 
  
• Combine water, tomato, salt, pepper, garlic,
•  and beans in a food processor, and
•  process until smooth. 
• 
  
• Serve with pita wedges.

Cooking Light
JANUARY 2004