Tasty (Kitchen) Tennis… POM…

August 30th, 2010

When POM asked it they could send me a case of pomegranate juice, I was excited… of course, I’ll take a case of POM… they sent me the pomegranate-blueberry variety, which was delicious (and, unfortunately, I lost most of it when we lost power for a week, but that is another story).

Aaron and I decided to use this as an opportunity to use pomegranate juice for Tasty (Kitchen) Tennis… I’ve already shared the Cumin Turkey Breast with Pomegranate Sauce. Now, I give you pomegranate truffles (yummy!). This round was more of a group effort… due to some really creative ideas that just failed in execution… so Top Chef of us…

Next up… Green Tomatoes for Brunch!

Pomegranate Chocolate Truffles
(adapted from Tartine)

1/2 pound dark chocolate chocolate, chopped
1/3 cup heavy cream
2.5 tablespoons butter
2 tablespoons pomegranate juice, warmed
1/2 cup dried pomegranate seeds
Cocoa powder or powered sugar (for rolling)

1. Heat the heavy cream in a sauce pan until it begins to bubble.
2. Pour over the chocolate and stir until melted.
3. Mix in the butter until melted.
4. Stir in the pomegranate juice and seeds.
5. Set in the fridge for at least an hour to become solid.
6. With a spoon or melonballer, spoon out about a tablespoon of the ganache and roll it into a ball. Roll in the chocolate cocoa powder or powered sugar.

Disclaimer: POM sent me a case of pomegranate-blueberry juice that was used in this dish.

Cumin Turkey Breast with Pomegranate Sauce…

August 1st, 2010

Doesn’t that look beautiful? Those piercing dark eyes… perfectly chiseled chin… yum… oh yes, this is a food blog… I’m afraid I have become a little obsessed with Mad Men… not just because Don Draper is a beautiful man (although he is a plus)… the show is brilliantly written and so subtle with its details… often you have to read between the lines to really understand the characters’ interactions and reactions…  If you have not already seen it… what are you waiting for?

In keeping with the Mad Men theme, I realized I was quite the 60s housewife when I roasted a turkey yesterday (now if only I were wearing one of Betty’s poofy dresses at the time…). This was part of our next round of Tasty (Kitchen) Tennis where we use pomegranate for dinner and dessert (stay tuned- post coming soon!). Aaron suggested a pomegranate sauce that is like cranberry sauce with turkey but he is a vegetarian. So, I ran with the idea and came up with Cumin Turkey Breast with a Pomegranate- Thyme Sauce… It was delicious and disappeared quickly… I should have gone with a whole turkey and not just the breast… I used the technique I learned from the Barefoot Contessa to put the butter mixture under the skin… so delicious!

Cumin Turkey Breast

3 tablespoons butter, softened
2 teaspoons cumin
1/2 teaspoon cayenne powder
2 garlic cloves, chopped
1 lemon, juiced
salt and pepper to taste
1 turkey breast

1. Pre-heat the oven to 325.
2. Mix all the ingredients together. Cover the turkey with the butter mixture and make sure to put some under the skin. Stick a meat thermometer in the meat so that it is in the center.
3. Roast until the meat thermometer reaches 170 (about 1.5-2 hours).
4. Remove from the oven, cover with aluminum foil and let sit for about 20 minutes.
5. Slice and enjoy!

Pomegranate- Thyme Sauce

1/2 onion, chopped
1 cup Pomegranate Juice
1/2 cup Pomegranate seeds (I used dried ones and they worked great)
1 tsp thyme
2 packets gelatin

1. In a pan, cook the onions until they are soft.
2. Add the pomegranate juice and seeds. Bring to a simmer. Sprinkle with thyme.
3. Remove from heat and stir in the gelatin packets. It will thicken as it cools. You could also probably add some more sugar and bring to a boil to thicken it. However, I did not want to add any unnecessary sugar.

Disclaimer: POM sent me a case of pomegranate-blueberry juice that was the inspiration for this dish.

Edible Flowers… Tasty (Kitchen) Tennis… $50 Giftcard Giveaway…

July 18th, 2010

We apologize for the delay in bringing you this match… Edible Flowers for Breakfast…

However, while we waited for our players to find edible flowers… CSN, an online seller full of dining room sets, cookware and more, offered us a giveaway… so read on for more

This round of Tasty (Kitchen) Tennis proved to be harder as stores do not regularly stock edible flowers… In order to cook with flowers, you must ensure that no pesticides were used… Eventually, our players had success…

Ginny played with roses to bring you Rose-Pistachio Honey Buns.  While Aaron discovered the joys of fried Stuffed Squash Blossoms with Ricotta.  One is sweet and the other savory… Which is your favorite?

Don’t miss the next round in two weeks! These master (kitchen) tennis players will be back to bring you:  Pomegranate for DESSERT!

Please stay tuned!

Also, if you would like to participate in the next round, email ginnygetsfloury [at] gmail [dot] com by July 31, 2010, the name of your blog, its URL, the recipe and a photograph.  If you don’t have a blog, feel free to participate- just email me the recipe with a picture.  I’ll hope you join us for another round of Tasty (Kitchen) Tennis!

Oh, yes, the giveaway… I didn’t forget… CSN has offered one reader a $50 gift certificate to its stores.  It offers free shipping so… that is $50 to spend on something you need (or want) for your kitchen, house or self… personally, I’m a huge fan of the Le Creuset selection…

To enter the giveaway, please leave a comment and answer this question:

What ingredients should be used in Tasty (Kitchen) Tennis?

Also, if you retweet this linking back to @ginnygetsfloury and let me know, you will get an additional entry. Unfortunately, the prize can only be shipped to the US or Canada… Deadline for the Giveaway: July 25, 2010 Noon EST