Author, Gourmet Chef, and Ping Pong Champ!

Blog 10: Taurus 4/20-5/20

July 26th, 2013 Evelyn Cole

tarus

Those born under the sign of Taurus, an earth sign, are sensuous individualists. Closed-mouth, they reveal little of their inner thoughts and can work efficiently on their own. Yet their feelings run deeper than anyone else would suspect. They like comfort, though, and feel threatened by change.

Therefore, they are well organized and make lists. But they enjoy what they can feel, touch, smell, and taste every day, and often love pets.

If you’re a Taurus you may object to my harping on the subconscious. I don’t mind. But I think you’ll enjoy this dinner plan:

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Appetizers: Thai Honey Peanut Dip with raw fresh vegetables

¼ cup of honey
½ cup of peanut butter
¼ cup of rice vinegar
3 tablespoons of soy sauce
1 teaspoon each of minced and seeded Jalapeno pepper, fresh garlic and fresh ginger root.I put all three in my small food processor and mince away.

Combine all ingredients and blend.
Makes about one cup.
Serve with raw vegetables.
Pour leftover the next day over broiled chicken.

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Salad

Sliced tomatoes and avocadoes drizzled with balsamic vinegar and olive oil. Go light on the vinegar.

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Entrée: Broiled steak with creamed horseradish dressing and baked potatoes

Let the steak come to room temperature. Pour a few drops of cognac on each steak.

Sauce:

1/3 cup cream or plain yogurt
1/4 cup mayonnaise
1/4 cup of horseradish
1 tablespoon of Dijon mustard
pinch of sugar
salt and fresh pepper

Broil or barbecue the steak just before guests arrive.

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Dessert: Stone Fruit Tart

1/2 of a 17 ounce package of frozen puff pastry
1 egg
1 tablespoon of water
1 pound of peaches, plums, or nectarines—or a combination
2 tablespoon of sugar
2 tablespoons of softened butter
1/4 cup of apricot jam
1 tablespoon of cognac

1. Roll puff pastry to smooth out. Place on greased baking sheet. Trim ½ inch strip from edges.

2. Beat eggs with water and brush 1 inch border on the surface of the pastry.

3. Place trimmed strips on top of edges of pastry.

4. Pre-bake crust at 375 degrees about 15 minutes.

5. Peel peaches by poaching them in boiling water 15 seconds.

6. Slice fruit 1/2 inch thick and arrange on pre-baked tart shell. Sprinkle with sugar and dot with butter.

7. Bake at 350 for about 15 minutes.

8. While tart is baking melt jam and Cognac in small saucepan, then push through a strainer.

9. Remove tart from oven, cool slightly, and brush with jam to glaze.

Serve with whipped cream and drool with pleasure.

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Written by Evelyn Cole

Evelyn Cole




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