Saturday, January 31, 2009

Update and Cooking Class

Okay, so I think the radio thing went pretty well. I know I had at least 7 listeners thanks to friends and family. Thanks guys!

I will be doing a cooking demo at the Sandy Bosch Kitchen Center on Feb 4th at noon. We will be making Cheese Empanadas and Chilean Tomato Salad. The cheese empanadas make a great appetizer or snack or they can just bring you to that HAPPY PLACE. And even if you don't like tomatoes, you will like the tomato salad, it is REALLY, REALLY good. I do have to give credit to my husband for this one because he is the one who PERFECTED it. I don't like plain tomatoes, but I do love them in this salad, especially with the cheese empanadas. YUMMY!

Wednesday, January 28, 2009

On the Radio

Just a little update. I will be on the radio today, so if you live in Utah you can listen in. It will be from 1-2pm and I (think) I will be talking about a 3 day workshop I just did, plus promoting my book and maybe talking about Crohn's disease too. The radio station is 630 am. If I can get a copy of the show, I will be posting it on my blog later.

Have a great day everyone!!!!

Tuesday, January 27, 2009

Do You?

Do you see the good around you? Do you see the possibilities? Do you see the beauty? Do you see the quiet? Do you see the peace? Do you see the love? Do you see comfort? Do you see the blessings? Do you see the truth?

If not, WAKE UP! Open your awareness to ALL that is!

Close your vision to sorrow, doubt and fear!


We all have a huge cheerleading section (as you see in the picture above), become aware of it!

Listen the the song "I Can Only Imagine" by Mercy Me on my blog.

Monday, January 19, 2009

Homemade Butter

The dairy that I get my milk from gave me some cream the last time that I picked up. Thank you Woolsey's!! You would not believe the amazing butter that I made from that cream. I did not add any food coloring to the butter and look how yellow it is!! YUMMY!!
1 quart raw cream
Sea salt
Pour the cream into an electric mixing bowl. Using the cookie paddle attatchment whip the cream until the solids separate from the liquids. You will have large chunks of butter and water like liquid in the bottom. If you wish to drink the liquid afterwords don't salt the butter until you remove the solids from the liquid. (You can also use the liquid or buttermilk in baking.) Otherwise salt the cream as you go, to taste. Pour the butter into a strainer, and you can even rinse the butter with very cold water which will help to get out more of the liquid. Press the butter into glass canning jars. (I got 1 pint and 1/2 pint out of 1 quart of cream) More liquid will come off the butter as you do so. Try to drain as much of the liquid as possible. Then refrigerate or freeze the butter.

Monday, January 12, 2009

My FAVORITE Bread!!!! And soon to be yours........

Soaked Whole Wheat Bread 1

4 cups fresh-ground whole wheat flour
1 cup raw milk or water
2 cups water
2 tsp instant yeast

Mix all of the ingredients together in a large glass bowl. Cover and leave at room temperature for 8-12 hours.

1½ cups warm water
2 tbsp instant yeast
½ cup raw honey
1½ tbsp sea salt
6-7 cups fresh-ground whole wheat flour

1 egg
1 tbsp water

In a large mixing bowl pour in the water, yeast and honey then allow this to sit for 5 minutes. Add 3 cups of the flour and the sea salt then add in the starter. Mix and continue to add flour until the dough pulls away from the sides of the bowl. Knead for 8 minutes. Place in a greased bowl, cover, and allow the dough to rise until double.
Divide the dough into 4 equal pieces. Place in bread pans, cut diagonal slits across the tops of the bread with a very sharp knife. Cover and allow the bread to rise again until almost double. At this point pre-heat the oven to 350°F. Brush the bread with the glaze. Bake for 20-24 minutes, or until hollow sounding when tapped. Remove the bread from the pans and place on cooling racks.
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Thursday, January 8, 2009

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

¼ cup grape seed oil
¼ cup plain yogurt
¼ cup raw milk
½ cup raw honey
1 egg
1½ tsp lemon extract
½ tsp almond extract
1 tsp lemon zest (optional)
1½ cups fresh-ground whole wheat flour
1½ tsp aluminum-free baking powder
½ tsp baking soda
¼ tsp sea salt
3 tsp poppy seeds

Mix together the wet ingredients until very well blended. In a separate bowl whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients just until blended. DO NOT OVERMIX. Grease 9 muffin tins and divide the batter evenly between them. Bake in a pre-heated 375°F oven for 15 minutes. Good topped with Sweetened Whip Cream (page ) or plain.
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.
*Good, the texture when first out of the oven is a little crunchy on the outside but moist on the inside.

***This recipe is not in my first book, could possibly be in my second book.

Tiffany's English Muffins

Tiffany’s English Muffins

1 cup warm water
1 tbsp instant yeast
¼ cup melted butter
1 cup raw milk
2 tbsp raw honey
5-6 cups fresh-ground whole wheat flour
1 tsp sea salt

In a large bowl mix warm water and yeast together. In a small saucepan melt butter. Add honey and milk until lukewarm. Add milk mixture to yeast.
To this add 3 cups flour and salt. Mix together well. Add remaining flour until a soft dough forms and it pulls away from the sides of the mixing bowl. Knead 5 minutes.
Place into a greased bowl, cover and let rise until double, about 1 hour. Divide dough into 4 equal pieces. Roll each out separately to ½ inch thickness. Cut with a biscuit cutter or an empty glass. Place muffins on a baking sheet sprinkled with corn meal. Sprinkle a little corn meal on top cover with plastic wrap or a towel and let rise 30 minutes.
Heat a cast iron skillet on medium to low heat. Melt about 1 tsp butter in skillet, place muffins in pan. Cook first side about 3-4 minutes, turn over and cover pan with lid cook an additional 5 minutes. Turn 1 more time and cook 3-5 minutes more. Serve warm or let cool and store in plastic bags. If cooled toast before serving. Top with butter, naturally sweetened jam or raw honey.
*Do not cut muffins with a knife when warm, break up with your fingers
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Roasted Vegetables

Roasted Vegetables

1 sweet potato, peeled
2 large potatoes, peeled
3 large beets, peeled
4 large carrots, peeled
2 leeks, trimmed and sliced into 1 inch pieces
1 large sweet onion, chopped
5-6 cloves garlic, chopped
1/4 – 1/2 cup extra-virgin olive oil
Sea salt and pepper

Preheat oven to 375°F. Cut vegetables into ¾ inch chunks. In a large mixing bowl, toss vegetables with garlic, salt, pepper and olive oil. Spread single layer onto a baking sheet. Bake for 40-50 minutes, or until cooked through and lightly browned.

*You can add fresh herbs as well. Basil, rosemary and thyme are all good choices
Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Chilean Carrot Salad

Chilean Carrot Salad

5 carrots, shredded
1 clove garlic, minced
Juice of 1 lemon
2 tbsp fresh cilantro, chopped
2 tbsp extra-virgin olive oil, or grape seed oil
Sea salt to taste

In the bottom of a medium sized bowl, mix garlic, lemon juice, and oil. Stir in the remaining ingredients. Serve cold or at room temperature.

Copyright © 2007
By Tiffany Perez
Tiffany’s Table L.L.C.
All Rights Reserved.

Wednesday, January 7, 2009

On our way from Asia to Italy

Got you huh! The Asian mural is what is hanging on my living room wall right now. Lately I am feeling more Italian. So I have decided to paint a Tuscany, Italy painting. Don't worry the Asian mural is going to end up in another room of the house, they are too beautiful not to hang. They were actually given to us by Miguel's friend that he used to work with, who is from Vietnam. The lighter colors on the hanging are made out of mother of pearl.
I don't know if they way I paint is correct, I just wanted to show its progression.

Oil Painting

These are some oil paintings that I have done in the past. I am not the greatest painter, but I try. I took painting classes about 8 years ago for a couple of months. Most of these I have done on my own, as you can probably tell. As you can see, I went through an animal phase. I am considering selling some of these paintings because they are just collecting dust in my home. Maybe? However the cute boy below is not for sell, he never sits still long enough to collect dust, and besides that I like him!!

Tuesday, January 6, 2009

Monday, January 5, 2009

Homemade Artisan Bread

I was given this recipe (thanks Wardeh) to make homemade artisan bread. It turned out pretty good. It is crusty on the outside and chewy on the inside. I am going to tweak it a little and see if I can do some different variations. The thing that is cool about this bread is that you can make the dough and leave it in the refrigerator for up to 2 weeks. You just take out the dough as you need it. Try it --to get the recipe go to this site;

**There are 2 notes I would like to add

1-The bread was too salty, I will cut back on the salt next time.

2-I liked the bread much better after it had been in the fridge for 1 week. Maybe it is good after 1 or 2 days also, I made one batch of dough, cooked 2 loaves on the first day and the other 2 loaves 1 week later.