2012(24)

Try this super easy, cool and refreshing whipped cream torte for those hot summer days.

 

ICE BOX WHIPPED CREAM TORTE

1 box Nabisco chocolate round wafer cookies

2 pints heavy whipping cream

2 ½ tablespoons sugar

1 teaspoon vanilla

Whip the cream together with sugar and vanilla until stiff peaks form. On cake stand, spread a small amount of the whipped cream for your base. Then take each cookie and make stacks, spreading the whipped cream on top and bottom of each cookie, approximately 6-8 cookies high. Generously frost the entire torte with whipped cream, so that all of the wafer cookies are covered. Cover with plastic wrap and refrigerate no less than 24 hours. Decorate with shaved chocolate or cocoa powder.

Posted at 11:55:52 AM

Try Karel's perfect paella and sangria pairing for your next summer fiesta!

PAELLA

Ingredients:

                2 boxes yellow rice

                3 large boxes chicken broth, divided

                1 12 ounce jar roasted peppers, rinsed and cut into strips

                1 2 ½ ounce jar capers, rinsed

                6 cloves minced garlic, divided

                1 stick unsalted butter plus 4 tablespoons butter for rice, divided

                3 bay leaves

                2 tablespoons chopped Italian parsley

                1 tablespoon chopped thyme plus more for mussels and clams

                1 cup white wine

                1 cup frozen sweet peas

                1 small jar pitted olives (green, black or both)

                4 cooked chicken thighs

                2 pounds shrimp, peeled and deveined

                1 Florida lobster tail per person

                2 dozen Cherry Stone clams

                2 pounds mussels

                2 tablespoons olive oil

                1 teaspoon crushed red pepper flakes

                Cooked kielbasa or chorizo sausage

Preheat oven to 375°. If possible, prepare as much as you can of this the day before. Cook yellow rice in chicken broth with 4 tablespoons of butter and 2 cloves of minced garlic, bay leaves, and thyme until al dente. When rice is cool, remove and discard bay leaves and then add roasted peppers, capers, sweet peas and olives. On the day of serving, lightly cook shrimp and lobster in butter (1 minute on each side and slightly under cooked). Set aside. One hour prior to serving, arrange partially cooked shrimp, chicken, lobster and cooked sausage into rice mixture in a paella pan. Mix 2 cloves minced garlic with 1 stick of melted butter and pour over entire paella. Cover with foil and place in 375° oven until warmed through (approximately one hour). Meanwhile, in a large pot, place 2 tablespoons olive oil and remaining minced garlic for one minute. Then add 1 cup white wine and cook for approximately 5 minutes. Add 1 box chicken broth, 1 bay leaf, crushed red pepper flakes and 1 bunch of thyme. Add cleaned mussels and clams to pot. Cover and cook until mussels and clams open. Discard bay leaf and any unopened mussels or clams. Remove hot paella pan from oven and arrange mussels and clams (in their shells) on top of paella. Sprinkle with chopped parsley and serve with sangria and hot bread.

SIMPLY SEDUCTIVE SANGRIA

 1 gallon bottle REAL sangria

1 cup vodka

2 cups lemon-lime soda

 

Your choice of any or all of the following:

 Maraschino cherries

Thinly sliced orange rounds

Thinly sliced lemon rounds

Pear and or apple slices

Strawberries

Grapes

**Combine all liquid ingredients and if possible, freeze the fruit prior to adding to sangria.

 Spoon fruit into each individual wine glass and pierce 2-3 Maraschino cherries with a cinnamon stick for garnish.

Posted at 12:41:44 PM

There is no recipe that brings back memories of care free summers and happy childhoods like the classic grilled cheese and tomato soup combo. Try this sophisticated take on the American classic for your next Summer get together straight from Karel's kitchen.

 

MINI GRILLED CHEESE SANDWICHES

6 thin sliced pieces of white bread, crusts removed and buttered on both sides

1 stick unsalted butter, softened

1 cup pancetta, chopped

1 cup parmesan cheese, grated

1/2 cup panko bread crumbs

2 egg whites

1 teaspoons water

6 slices Gruyere cheese (or cheese of your choice)

Cherry tomatoes, halved for garnish

Butter flavored cooking spray

In a fry pan, sauté the chopped pancetta until crisp. Drain, discard grease and set aside. In a bowl, mix egg whites and water. In another bowl, blend the parmesan cheese and the panko crumbs. On 1 slice of buttered bread, place one slice of Gruyere and arrange cooked pancetta. Cover with another buttered slice of bread. Dip both sides into beaten egg white/water mix briefly and coat all sides with the parmesan/panko mixture. Repeat for each sandwich. On hot griddle, place each sandwich and cook until golden brown on both sides. Remove from heat and cut into bite size shapes of your choice. Skewer with toothpick and garnish with tomato halves.

 

CREAM OF TOMATO AND BASIL SOUP

6 slices bacon finely chopped

4 tablespoons unsalted butter

4 cloves garlic, finely chopped

1 onion, finely chopped

2 carrots, finely chopped

4 tablespoons tomato paste

2 tablespoons flour

4 cups chicken stock

2 sprigs thyme

2 bay leaves

6 basil leaves plus 2 for garnish

1 15 ounce can whole peeled tomatoes in juice, crushed

½ cup heavy cream

Kosher salt

Croutons for garnish

In sauce pan, cook bacon until crisp and set aside. In same pan, add butter, garlic, onion and carrots, stirring until soft. Add tomato paste and 6 basil leaves (torn in pieces). Add flour and cook, stirring until smooth. Add stock, thyme, bay leaves and tomatoes. Bring to a boil, reduce heat to medium low and cook until slightly reduced, about 30 minutes. Remove from heat and puree. Return to sauce pan and stir in cream. Garnish with croutons, bacon and remaining basil leaves (cut in ribbons).

Posted at 12:27:06 PM

Smart living on the prestigious E Lake. Close to the Falls, Dadeland and Baptist Hospital with Southwood/Palmetto schools. Boat and water ski from the beautiful and private 1 acre pool home. $6,500 per month.

Call us at 305-960-2444 for details or to schedule a private showing.

Expect the best, Experience the best.

Posted at 10:17:53 AM

8521 SW 179 Street - Very nice, remodeled 4 bedroom, 3 bathroom home. Two master bedrooms with walk-in closet, custom onyx bathroom with spa tub and walk-in shower. Beautiful kitchen with granite counter and cook island. Living room, dining room and family room with vaulted ceiling. Heated pool with outdoor bar, 2 car garage and plenty of room for a boat. Southwood/Palmetto school district.

Call 305-960-2444 for details.

Expect the best.

Experience the best.

Posted at 3:38:20 PM

8521 SW 179 Street - Very nice, remodeled 4 bedroom, 3 bathroom home. Two master bedrooms with walk-in closet, custom onyx bathroom with spa tub and walk-in shower. Beautiful kitchen with granite counter and cook island. Living room, dining room and family room with vaulted ceiling. Heated pool with outdoor bar, 2 car garage and plenty of room for a boat. Southwood/Palmetto school district.

Call 305-960-2444 for details.

Expect the best.

Experience the best.

Posted at 3:50:52 PM

Beautiful 5 bedroom, 3 bathroom lake front pool home. This private, gated 1 acre estate is on the prestigious E Lake where you can fish, swim and water ski. Remodeled with a formal dining room, living room with functioning fireplace and family room with breathtaking pool and lake views. Indoor laundry room, two car garage and alarm. Enjoy sunset views from your lake front chickee hut and dock. Plenty of room to store a boat on this 1 acre estate. Southwood and Palmetto school district. Offered at $7,000 per month.

Call us at 305-960-2444 to schedule an appointment to see this wonderful home.

Expect the best, Experience the best.

Posted at 4:27:18 PM