Comments
yourfanat wrote: I am using another tool for Oracle developers - dbForge Studio for Oracle. This IDE has lots of usefull features, among them: oracle designer, code competion and formatter, query builder, debugger, profiler, erxport/import, reports and many others. The latest version supports Oracle 12C. More information here.
Cloud Expo on Google News

2008 West
DIAMOND SPONSOR:
Data Direct
SOA, WOA and Cloud Computing: The New Frontier for Data Services
PLATINUM SPONSORS:
Red Hat
The Opening of Virtualization
GOLD SPONSORS:
Appsense
User Environment Management – The Third Layer of the Desktop
Cordys
Cloud Computing for Business Agility
EMC
CMIS: A Multi-Vendor Proposal for a Service-Based Content Management Interoperability Standard
Freedom OSS
Practical SOA” Max Yankelevich
Intel
Architecting an Enterprise Service Router (ESR) – A Cost-Effective Way to Scale SOA Across the Enterprise
Sensedia
Return on Assests: Bringing Visibility to your SOA Strategy
Symantec
Managing Hybrid Endpoint Environments
VMWare
Game-Changing Technology for Enterprise Clouds and Applications
Click For 2008 West
Event Webcasts

2008 West
PLATINUM SPONSORS:
Appcelerator
Get ‘Rich’ Quick: Rapid Prototyping for RIA with ZERO Server Code
Keynote Systems
Designing for and Managing Performance in the New Frontier of Rich Internet Applications
GOLD SPONSORS:
ICEsoft
How Can AJAX Improve Homeland Security?
Isomorphic
Beyond Widgets: What a RIA Platform Should Offer
Oracle
REAs: Rich Enterprise Applications
Click For 2008 Event Webcasts
SYS-CON.TV
Top Links You Must Click On


Easy Holiday Elegance

MISSION, KS -- (Marketwire) -- 11/29/12 -- (Family Features) Whether you're hosting a holiday open house or a sit-down feast with family and friends, you want dishes that impress, but aren't too complicated to make. These easy and elegant holiday recipes start with rich and savory Wisconsin-made cheeses from Roth Cheese. You can find more recipes for your holiday celebrations at www.rothcheese.com.


Seafood Thermidor Dip
Yield: 3 cups
        6       ounces cooked lobster tails and claws, coarsely chopped
        1       medium shallot, minced
        1       large garlic clove, minced
        2       cups Alfredo sauce
        3       tablespoons cream sherry
        1/2     teaspoon fresh lemon juice
        1 1/2   cups Grand Cru Gruyere cheese, shredded
        6 1/8   ounces crab, lump-style
        1/4     cup breadcrumbs

Preheat oven to 400 degrees F.

In mixing bowl combine lobster, shallot, garlic, Alfredo sauce, sherry, lemon juice and cheese; stir together until well-combined. Gently fold in crab.

Place mixture in shallow baking dish (approximately 8 x 8); top with breadcrumbs and bake for 15 to 20 minutes.


Spinach Pesto Crostini
Yield: Approximately 30 servings
Pesto:
        1       head garlic
        3       tablespoons extra virgin olive oil
        1       pound spinach
        3/4     cup unsalted sunflower seeds, toasted
        6       ounces GranQueso cheese, grated
Crostini:
        1       medium baguette, cut into 1/2-inch-thick slices
        1       tablespoon extra virgin olive oil
                Salt and pepper to taste
        8       sundried tomatoes, quartered lengthwise
        3       ounces GranQueso cheese, grated

Preheat oven to 375 degrees F.

Place garlic in aluminum foil, drizzle with olive oil, and wrap. Roast for 45 minutes. Remove roasted garlic cloves from skin.

Blanch spinach in hot water for 30 to 40 seconds. Remove spinach from water, and pat dry.

In food processor, blend roasted garlic, spinach, sunflower seeds and cheese until smooth.

Reduce oven heat to 350 degrees F.

Place baguette slices on baking sheet, brush with olive oil, then season with salt and pepper. Bake for 5 to 7 minutes, until lightly toasted. Remove from oven and cool for 10 minutes.

Evenly spread pesto onto crostini. Top with sundried tomato and grated cheese.


Horseradish and Chive Havarti Fondue
Yield: Approximately 4 servings
        1/2     cup Pinot Grigio
        1 1/2   cups Horseradish and Chive Havarti, shredded (plus extra for
                garnish)
        1       tablespoon Dijon mustard
        1       tablespoon mayonnaise
                Cubed bread
                Hard and soft pretzels
                Tortilla chips
                Pickles
                Pita chips
                Blanched vegetables
                Fresh chives, chopped (optional)

Stir together cheese, wine, mustard and mayonnaise in ceramic fondue pot.

Cook over low heat for approximately 7 to 10 minutes, stirring constantly with a wooden spoon.

When cheese has melted completely, remove pot from stove and transfer to a tabletop burner.

Garnish with extra cheese and chives. Serve with dipping items.


Baked Roesti
Yield: 12 mini muffins or 6 full-size muffins
        2 1/2   cups frozen shredded hash browns
        1       tablespoon butter, melted
        1/4     cup onion, minced
        1       tablespoon flour
        3       strips bacon, cooked and crumbled
                Salt and pepper to taste
        1       egg, beaten
        1       cup Grand Cru Gruyere, shredded
        2       ounces Grand Cru Gruyere, 1/2-inch cubes
                Crème fraîche or sour cream (optional)
                Fresh chives, chopped (optional)

Preheat oven to 425 degrees F. Coat a non-stick muffin pan with vegetable oil spray.

In a mixing bowl, gently break apart frozen hash browns.

Stir in butter, onions, flour, bacon, salt, pepper and egg.

Fold shredded cheese into hash brown mixture until well combined.

Evenly distribute mixture in muffin pan. Press mixture firmly into molds.

Press a small cube of cheese into the center of each muffin.

Bake for 20 to 25 minutes or until mixture is golden brown and crispy.

Allow to rest for 2 to 3 minutes before removing muffins from tray.

Garnish with a dollop of crème and chives.

The Perfect Cheese Plate
To add another element of deliciously easy elegance, set up a cheese plate for guests. Here are some quick tips and recommendations.

  • Plan on serving one to two ounces of cheese per person.
  • Set out a variety of cheeses with different textures and flavor profiles.
  • Serve the cheeses at room temperature.
  • Use a separate knife or spreader for each kind. Cut up a portion of each cheese to let guests know that they can dig in.

Serve complementary finger foods with the cheeses to help make the most of all the flavors. Here are some cheese and food pairing suggestions:

Grand Cru Gruyere: Smooth and mellow with light floral notes. Serve with apples, dried apricots, grapes, almonds, fig spread, whole wheat crackers, bread.

GranQueso: Hand rubbed with spices, this Spanish inspired cheese has a buttery nutty flavor and a firm, slightly crumbly texture. Serve with dried figs, almonds, hazelnuts, Spanish olives, roasted red peppers, Peppadews.

Buttermilk Blue: Deliciously creamy and tangy with a clean, sweet finish. Serve with pears, pecans, figs, candied walnuts, dates, tomatoes, endive, honey, walnut bread.

About Family Features Editorial Syndicate
This and other food and lifestyle content can be found at www.editors.familyfeatures.com. Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.

Image Available: http://www2.marketwire.com/mw/frame_mw?attachid=2104933

Add to Digg Bookmark with del.icio.us Add to Newsvine

About Marketwired .
Copyright © 2009 Marketwired. All rights reserved. All the news releases provided by Marketwired are copyrighted. Any forms of copying other than an individual user's personal reference without express written permission is prohibited. Further distribution of these materials is strictly forbidden, including but not limited to, posting, emailing, faxing, archiving in a public database, redistributing via a computer network or in a printed form.

Enterprise Open Source Magazine Latest Stories . . .
Basho Technologies has announced the latest release of Basho Riak TS, version 1.3. Riak TS is an enterprise-grade NoSQL database optimized for Internet of Things (IoT). The open source version enables developers to download the software for free and use it in production as well as make...
Redis is not only the fastest database, but it is the most popular among the new wave of databases running in containers. Redis speeds up just about every data interaction between your users or operational systems. In his session at 19th Cloud Expo, Dave Nielsen, Developer Advocate, ...
Ovum, a leading technology analyst firm, has published an in-depth report, Ovum Decision Matrix: Selecting a DevOps Release Management Solution, 2016–17. The report focuses on the automation aspects of DevOps, Release Management and compares solutions from the leading vendors.
StackIQ has announced the release of Stacki 3.2. Stacki is an easy-to-use Linux server provisioning tool. Stacki 3.2 delivers new capabilities that simplify the automation and integration of site-specific requirements. StackIQ is the commercial entity behind this open source bare metal...
Staying current in the programming field can sometimes make you feel like the Red Queen in “Alice Through the Looking-Glass.” She said, “It takes all the running you can do to keep in the same place. If you want to get somewhere else, you must run at least twice as fast as that!” You’...
Thomas Bitman of Gartner wrote a blog post last year about why OpenStack projects fail. In that article, he outlined three particular metrics which together cause 60% of OpenStack projects to fall short of expectations: Wrong people (31% of failures): a successful cloud needs commitme...
Subscribe to the World's Most Powerful Newsletters
Subscribe to Our Rss Feeds & Get Your SYS-CON News Live!
Click to Add our RSS Feeds to the Service of Your Choice:
Google Reader or Homepage Add to My Yahoo! Subscribe with Bloglines Subscribe in NewsGator Online
myFeedster Add to My AOL Subscribe in Rojo Add 'Hugg' to Newsburst from CNET News.com Kinja Digest View Additional SYS-CON Feeds
Publish Your Article! Please send it to editorial(at)sys-con.com!

Advertise on this site! Contact advertising(at)sys-con.com! 201 802-3021




SYS-CON Featured Whitepapers
ADS BY GOOGLE