Sometimes when I shop for food I have a specific idea of what I want to prepare. But mostly I just gather ingredients that are either crucial staples or items that appeal to me and that I’ll have to be creative to use. Today’s recipe is a simple combination of the two and serves as an example of how I cook.
When I went to the refrigerator yesterday to gather items for breakfast I pulled out the Clementines. I also grabbed the Trader Joe’s Greek Style plain yogurt that I bought last week because I remembered I’d read a review of TJ’s that said it was a good, unique product.
I arranged the Clementine pieces in a circle around the edge of a dessert plate and put about 1/3 cup of in the middle. A squeeze of mesquite honey, a few chopped almonds and voila…Clementine Yogurt Compote. It was a big hit and was healthy too.
This looks delicious! Now a question…how do you keep your Calphalon pans clean? I recently purchased several pieces and am frustrated with how they clean up. Any suggestions?
3vanessa3 December 2006 @ 11:00 pm
Dave is in charge of clean-up around here and he used Bon-Ami. Here’s some info from Calphalon:
After each use, wash hard-anodized surfaces in hot, sudsy water using a nylon scouring pad - we recommend Scotch-Briteâ„¢ dark green scour pads. If you still see hazy or dark areas after it dries, scrub the dry pan (don’t wet it) with a dry Scotch-Briteâ„¢ pad and rinse thoroughly. That often works best.
If the pan was used for frying or has baked-on grease or food, wet the pan, sprinkle Ajax®, Comet®, or Soft Scrub® with bleach on the surface, scrub it thoroughly with a Scotch-Brite™ pad and rise thoroughly.
Calphalon also makes a cleaner called Dormondâ„¢, which can clean and restore the warm luster of the hard-anodized finish.
3 Responses to “Clementine yogurt compote”
1 Pam Sp 3 December 2006 @ 6:55 pm
Looks delicious!!
2 Pam Sp 3 December 2006 @ 7:01 pm
This looks delicious! Now a question…how do you keep your Calphalon pans clean? I recently purchased several pieces and am frustrated with how they clean up. Any suggestions?
3 vanessa 3 December 2006 @ 11:00 pm
Dave is in charge of clean-up around here and he used Bon-Ami. Here’s some info from Calphalon:
After each use, wash hard-anodized surfaces in hot, sudsy water using a nylon scouring pad - we recommend Scotch-Briteâ„¢ dark green scour pads. If you still see hazy or dark areas after it dries, scrub the dry pan (don’t wet it) with a dry Scotch-Briteâ„¢ pad and rinse thoroughly. That often works best.
If the pan was used for frying or has baked-on grease or food, wet the pan, sprinkle Ajax®, Comet®, or Soft Scrub® with bleach on the surface, scrub it thoroughly with a Scotch-Brite™ pad and rise thoroughly.
Calphalon also makes a cleaner called Dormondâ„¢, which can clean and restore the warm luster of the hard-anodized finish.
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