Cooking Up A Storm All Over The World!
Ya Gotta Eat So Why Not Have Some Fun!
Welcome to Cooking Up a Storm All Over The World with 208 members now after a little over two years. We got one new member this week and hopefully more with all the people I have contacted this week!
While my kitchen is packed in storage awaiting my new place that is being built in Santa Ana, CA, USA, I WELCOME ANY OF THE MEMBERS TO DO GUEST POSTS.
I WILL SHARE YOUR POST/ARTICLE WITH ALL MY FOLLOWERS ON TWITTER AND FACEBOOK. THAT IS OVER 1000!!
IN OTHER WORDS, YOU GIVE ME NEW, INTERESTING CONTENT AND I WILL MAKE YOU FAMOUS!.....OR CLOSE TO IT!
This is a site where you can learn from people who love food and cooking all over the world. Just fill out the questionnaire so others will be able to read about your cooking preferences, the things you want to learn to cook and what you like to do when you aren't cooking.
To all of you food writers, chefs, food photographers, if you would like to be a regular Contributing Writer, or have any other ideas for the site, just email Paulette Motzko, otherwise known as "Miss Polly" at: CookingUpaStorminCA@gmail.com
Have a Delicious Day!
Paulette Le Pore Mozko
Otherwise known as "Miss Polly" or "Polly Motzko" in the cooking/food world.
Check out my other sites if you liked this one!
http://www.CARestaurantShowCase.com I write feature stories and do food photography for restaurants. I write the story that tells only the good things about it, and you buy my story and all the photos I shoot with my 24 MP Nikon DSLR camera. I made The Orange County Register last year in April 2012 when the story and photos I did for the CEO's of the Tomy's Burgers chain hired me to write a story and photos for them. It is still on Food Frenzy in the Entertainment section.
My other cooking site that is indexed by ingredient and topic: Cooking Up a Storm With Miss Polly
http://www.CookingUpaStormWithMissPolly.com
Also: Totally Inspired Mind-where positive minds congregate at:
http://www.TotallyInspiredPC.wordpress.com
and lastly
Photos That Inspire Words-Where photographers take the photos that inspire the writers to write!
http://www.PhotosThatInspireWords.wordpress.com
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Read "News You Can Use"
I created my daily newspaper called "News You Can Use".
The information is taken off nearly 50 newspapers from all over the world that I edit so only what I want to appear or share appears.
I hope you take a look at it and SUBSCRIBE!
If you like it and Subscribe, let me know and tell your friends about the link too and I will be ever so grateful!
Paulette Le Pore Motzko
(Polly Motzko)
July 5th, 2012
Read News You Can Use-The All Non-Food News Paper
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Paulette Le Pore Motzko
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About
Persimmon Mojitos for Everyone!
Anyone who knows me knows that I LOVE mojitos. I know I’m not Cuban, but I do love all things Latin! The first time I tasted a mojito at a Cuban restaurant I was hooked and started growing wild mint in our garden. Recently my huge mint plant dried up and I felt as if I lost a very dear friend. I said farewell to my beloved mint plant but not adios to mojitos. I can always purchase mint at a local grocer.
Jeanine (our photographer) said she made Persimmon Mojitos and I was all ears. Can you imagine how thrilled I was when she shared her recipe along with her amazing photography for this autumn cocktail? All I could picture was gorgeous fall persimmons and summer mint leaves dancing together like a Latin hottie dancing in a bikini while wearing a pair of UGG boots. Um, okay maybe not the best of analogies, but hopefully you get the point. Its summer and autumn rolled into one delightful cocktail.
And there is a virgin recipe below! Let’s all toast to Fall…Salud!
Persimmon Mojito
Ingredients
Crushed ice
6 ounces light rum
8-10 mint sprigs
4 tablespoons fresh squeezed lime juice
Simple syrup (about 4 tablespoons sugar to 4 tablespoons water combined) to taste
2-3 tablespoons persimmon puree, (fuyu variety)
Club soda
2 lime slices
Directions
Puree persimmons (remove skin), in a blender or juicer.
Place ice in a beverage shaker, add rum, bruised mint leaves, lime juice, and sugar mixture. Shake well and serve over ice in a high ball glass. Add the persimmon puree and combine gently, and top off with club soda. Garnish with a lime wedge and mint leaves.
Virgin Persimmon Mojito (Persimmon Mint Cooler)
This is a great virgin drink for adults, but let’s be honest it’s perfect for our kiddos too!
Ingredients
Crushed ice
8-10 mint sprigs
4 tablespoons fresh squeezed lime juice
4 ounces lemon lime soda
2 tablespoons persimmons puree (fuyu variety)
Club soda
2 lime slices
Directions
Puree persimmons (remove skin), in a blender or juicer.
Place ice in a beverage shaker, add bruised mint leaves and lime juice. Shake well and serve over ice in a low ball glass. Add the persimmon puree and combine gently, and top off with club soda. Garnish with a lime wedge and mint leaves.
Visit Muy Bueno Cookbook for more recipes!
Photography and recipe by Jeanine Thurston
Comment
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Comment by Yvette Marquez-Sharpnack on November 16, 2010 at 5:53am -
Polly: There is a virgin (Persimmon Mint Cooler) option in the recipe! Kids love it and I'm sure you will too!!! Enjoy~
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Comment by Paulette Le Pore Motzko on November 15, 2010 at 10:47pm -
Dear Yvette-I am sorry I called you Jeanine but I thought that is who created the recipe but instead it was the photographer. Amazing I might say
Polly Motzko
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Comment by Paulette Le Pore Motzko on November 15, 2010 at 10:45pm
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Looks wonderful Jeanine! You really are a talented food stylist!
I can't drink because it would interfere with a pill a take. Can you think of a way I could create a Virgin one?
I am soooooo happy to see a preview of some of your great recipes in your book!
So many of my friends are writing cook books lately. I am also writing one but it is a bit far from completion now. I am not in a hurry. It will get done when it is done right. Many of the picture s and recipes will appear in the book. So all the photos I spend so much time on here are really dual purpose.
I love it! Wait til I show my mom Ramona. Your wonderful recipes will put a smile on her face. :-)
Polly Motzko in southern CA
© 2013 Created by Paulette Le Pore Motzko.
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Life in general is about giving and not receiving, it is about kindness over anger, love over hate.
If you treated people in that way all year long, we would have a pretty darn good world! Pretend every day is Christmas and think of good will more than yourself, and see what happens!
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This site has more than just recipes but also decorating tips, inspirational stories, travel tips, and just plain "News You Can Use".
Share your menus here, place settings, and other entertaining ideas on
Cooking Up a Storm All Over The World!(c)
Are you having a party? Why don't you share your amazing menu ideas here....I would love to see and the almost 178 members would love it too!
If you like this site, tell some of your friends and their friends and so on and on!
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NOW WHEN YOU JOIN THE SITE, YOU CAN CHOOSE FROM ANSWERING THE COOKING RELATED QUESTIONS THAT I CREATED OR JUST SIGNING UP WITHOUT ANSWERING ANYTHING. I HOPE IT WILL ENCOURAGE MORE PEOPLE TO JOIN THE SITE WHO DIDN'T LIKE SHARING THEIR INFO WITH PEOPLE.
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NOBODY EVER SAID GOOD FOOD AND GOOD COOKING HAD TO BE HARD TO BE GOOD, DID THEY?
SOMETIMES THE MOST SIMPLE THINGS IN LIFE ARE REALLY THE BEST.
If you are a big fan of Food Wishes with Chef John as I am, you can see all of his great, funny, informative and insightful cooking videos at his YouTube page here:
http://www.youtube.com/user/foodwishes?feature=watch
Just thought I would share. Wait until you see some of these. Chef John always makes me smile, laugh, because he laughs at himself. I love the very informal way he does each video. He does what I hope to do, make good cooking accessible to everybody, no matter who you are or how old you are.
Polly Motzko
May 3rd, 2012
Some of my "Good For You Stew" I had two years ago when Ron B. came to town from Boston, MA. I made the roux with fat free condensed soup and it cut the fat way out of the recipe. It was fantastic because I browned the meat first in flour and seasonings and it carmelized gave the broth a really rich flavor.
Dessert that night was Baked Custard gently cooked in a Bain Marie cooled and topped with fresh strawberries. A nice light ending to a really wonderful meal with great company.
Pozole with Roasted Chicken, Red Potatoes, Green Beans & Roasted Red Pepper
Created by Paulette Motzko
Copyright November 2011
Four 32 oz. boxes Kendale Farm Chicken Broth with No MSG
Fresh Green Beans, Frozen Green Beans or Canned-2 cups or more
Up to 2 tablespoons minced garlic
1 cabbage-halved and then sliced in quarters
2 teaspoons of Savory Spice Shop Mexican Adobo Seasoning
2 Roma tomatoes coarsely chopped
One 3 pound chicken roasted with extra virgin olive oil or canola oil brushed on the skin with a silicone basting brush. Then sprinkle with Team Sweet Mama’s BBQ Seasoning from Savory Spice Shop.
2 to 3 cups of hominy that has been drained from the can-Teasdale make a great one.
4 cups water
½ teaspoon of Better Than Store Bought Chicken Base
This couldn’t be easier and it is a great thing to make when you are at home doing laundry or doing office work at your desk as I do.
Put all ingredients in a large stock pot-VERY LARGE one-or Caldero, that you can find in many Latin American markets for hardly a small dent in your pocket book.
A HELPFUL NOTE:
Check out Latin American markets in your area or at least a well-stocked market like Jon’s Marketplace, if you are lucky enough to live by one, or another family owned market. I guarantee you will get lower prices, better quality and no gimmicks like silly cards that you punch to get a low price! I want to tell the big major grocery stores that do that, that those cards cost money and with all that you guys spend on them you could have offered low prices without the card!
Vary this recipe and let it be a “Springboard For Your Imagination©”
IN a large pot add one whole cabbage and cover with chicken broth. Add your choice of vegetables from onion, peppers, cooked potatoes and then add other seasonings to your liking of garlic, cumin, and even a cup of mild salsa would be awesome in this!
Polly Motzko
Have a delicious day or night…better yet just have a great DAY!
Sunday, November 20, 2011
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